Eat Fresh

Spring has Sprung!

2011-05-05T19:15:00.000-07:00

There are few things I cherish more
than the first tastes of Spring.

It starts with the ramps which, for a few weeks,
I put in everything.

They're so beautiful,
and the smell of them permeates my kitchen.

Speaking of the onion family,

this year's wild chives were prolific.

Travelers on the dirt roads between here and there
might have seen me,

digging up bunches to transplant
and filling bags with clippings.

So what to do with all of that onion grass?

PESTO!

I mixed the chives with

olive oil, cashews, pecorino cheese,
and a touch of sugar.

Just when I was down to the last
of summer's basil pesto,

I filled the freezer with the chive pesto.

And it is DELICIOUS...

Especially mixed with pasta and fiddleheads,

topped with seared scallops.

Speaking of fiddleheads,

I happened upon a bunch in the woods near our house.

They're so tasty, fresh, and versatile...

Not to mention beautiful.

When preparing these baby ferns,

clean off the brown papery bits,

and blanch them for a few minutes
to remove any stowaways.

They're terrific mixed with
pasta, quiche, or served as a side dish.

I especially enjoyed them in my seasonal masterpiece:

Spring Risotto.

It all began with some "Gifted Morels."
(They were a gift;
they weren't geniuses or anything.)

These blond beauties knew their destiny

from the moment they were
gently plucked from the grass:

The star ingredient in a very luscious risotto.

I started with some sauteed
crimini mushrooms and vidalia onions,

blanched fiddleheads,
and an earthy mushroom broth.

While the risotto cooked in the broth,

I sauteed the sliced morels

in some local butter,
sea salt and white pepper.

When the arborio rice was ready,

I mixed in the
fiddleheads, criminis, and onions,

along with some grated pecorino cheese.

Then I topped the whole thing with those

buttery, earthy, steaky morels...

And that's what I call Spring Risotto.

I think it's safe to say that

Spring has Sprung!

Purple Sweet Potato Soup

2011-02-06T16:33:00.000-08:00

I came across some organic, locally grown

purple sweet 'tators recently.

I've tried them baked, roasted, and mashed.

All delicious.

But the best preparation by far

is this lowfat version of a vishychoisse...

Start with a couple of sweet potatoes (purple or orange),

a couple of yukon potatoes,

and an onion.

Set aside a bundle of cilantro wrapped in cheese cloth,

some chopped cilantro & chives,
juice from a lemon or lime,

butter, S&P.

Peel, chop, and saute the potatoes & onions for a few minutes,

then add enough water to cover the vegetables.

Toss the cilantro bundle into the water, bring to a boil,

then reduce to a simmer for 25 minutes

or until the potatoes are tender.

Remove the cilantro.

Puree the vegetables & half of the broth

in a food processor

with a tablespoon or 2 of butter (optional)

lemon or lime juice and salt & pepper to taste.

Add broth to create desired thickness,

and discard the rest.

Serve hot or cold,

garnished with fresh herbs.

Delicious.

Nutritious.

Gorgeous.

Tomatoes!

2010-12-26T09:34:00.000-08:00

The hot, dry summer in upstate NY
brought us an abundance of tomatoes.

Our garden was heavy with heirlooms:

Yellow Pear
Black Krim
Rose de Berne
Pruden's Purple

And we certainly enjoyed every bite...

RAW

BAKED INTO TARTS

AND COOKED INTO SAUCES

Please comment if you want the specific recipes!

Berries!

2010-12-26T08:59:00.000-08:00

The summer in upstate New York was amazing for gardening:

Hot, Sunny, and Dry.

It was also amazing for the berries that grow on our property:
Blueberries, Strawberries, Raspberries, Blackberries.

So what do we do with all of them?
Crumbles, cakes, pancakes, toppings, pies, and more.

Here are a few pictures of what we did with BERRIES:

Thai Seafood Dishes

2010-06-05T20:47:00.001-07:00

My honey just celebrated a birthday,
and one of his presents from me was this beautiful cookbook.
Having spent some time in Thailand,
I am completely in love with the food.
I figured that we could learn to cook some traditional dishes
and spend a little time together in the kitchen.

Our first recipe was for Thai Steamed Mussels,
a dish we both thought was flavorful and unique.

Start by chopping a few things:
Shallots
Garlic
Lemongrass
Hot and/or cherry peppers
Basil
Cilantro

Squeeze the juice of 1 lime,
and measure out about 2 tablespoons of fish sauce.

When you've cleaned and checked all of your mussels,
toss them in a lidded pan with all of the ingredients above.
Steam until all of the shells are opened
(about 5 minutes).

Serve piping hot with a pale ale.

Our second recipe from the book was Thai-Style Whole Fish:

The whole dish comes together fairly fast,
so begin by making some Jasmine rice in your rice cooker
or on the stove top.

Next, prepare the vegetables for stuffing the fish:

Leeks
Ramps
Sweet peppers
Basil
Cilantro

Once the above ingredients are chopped,
toss in a little bit of EVOO, fish sauce, and lime juice.
Stuff the fish with the mixture
(we used a pre-cleaned whole trout)
and set aside.

Get the wok ready to go,
as well as a separate pan to steam some baby bok choy.
(You could also do broccoli or another green.)

Start the fish first, frying it with a little bit of oil in the wok.
Soon after, begin to steam the bok choy.

Both cook quickly,
and look beautiful served with a mound of rice,
a few slices of avocado, and a dash of soy sauce.

Strawberry Rhubarb Pie

2010-06-05T14:52:00.000-07:00

I grew up eating strawberry-rhubarb pies.

My dad made them from scratch, with fruit from our garden.
I find myself following in his footsteps
(something it's taken me years to admit)
with the garden, cooking from scratch, and yes,
Strawberry-Rhubarb Pie.

This version uses the same crust as my apple pie
(see May blog entries),
although you could use any crust recipe
(including the rustic crust from last summer's blog entry).

Start with your filling:
Cut up 10-20 stalks of rhubarb and simmer in sugar water.
Wash and cut about 2 quarts of strawberries into large chunks
(or keep small berries whole),
adding berries to mixture when rhubarb softens.

Options:
Sweeten with agave or maple syrup instead of sugar.
Add a drizzle of balsamic vinegar
or a dash of fresh thyme.
Top with a full crust,
a lattice crust,
or leave open.

Once berries are cooked (but not too mushy)
take mixture off heat and strain out the liquid into a bowl
(you will need a little of it for the pie,
but the rest can be used as a topping for pancakes or ice cream).

While the mixture is straining,
roll out your crust and pre-heat the oven to 450.
Butter a pie dish and dust lightly with flour.
Press your crust into place, rolling the edges in
and pinching them to create a rustic, "scalloped" look.

Cook the crust on the bottom rack for 15 minutes
so that it doesn't get mushy from the fruit.
While the crust is cooking,
boil about 3/4 cup of the strained liquid
and whisk a few teaspoons of flour or cornstarch
until the filling is nice and thick.
Use a spatula to mix the thickened juice back in with the fruit.

Lower the oven heat to 350,
take the crust out,
and scoop in the filling until the crust is full.
You may choose to leave the pie open,
add a full cover crust with "air holes"
or take a few extra minutes to make a lattice crust.
(Whatever you choose,
don't forget to "wash" any exposed crust with some egg yolk,
followed by a sugar sprinkle).

If you decide to make a lattice crust,
start by rolling out some dough
and (keeping it well floured on the bottom)
brush the egg wash on the top.
Using a long knife, cut into strips
and then lay the strips out over the pie.
(Don't worry about "weaving" them...just lay them across).
Press into the edges, keeping flush with the "scallops."

Cook for 25-35 minutes at 350
with a baking sheet beneath to catch drips.
Allow to cool (the cooler the pie, the less runny the filling).
Enjoy a la mode or on its own.

Fiddleheads & Ramps: The Best of Spring!

2010-05-16T15:08:00.000-07:00

It's May, and we all know what that means:

FIDDLEHEADS & RAMPS!

A first taste of Spring...

I opted to really taste my fresh-from-the-earth veggies,
so I made a simple Israeli couscous with sauteed
ramps, fiddleheads, and mushrooms.

I started by cleaning my ramps, leaving the bulbs whole
and saving the green leaves for garnish.
(Leeks or sweet onions would also work if ramps are out of season.)

Then I chopped my mushrooms
(baby bellas this time,
although oysters, portabellas or white would all be fine).

I sauteed both in some EVOO with S&P
until nicely caramelized and fragrant.

Fiddleheads often need a little cleaning,
so trim the browned ends, and blanch them in a pot
of rapidly boiling water for about 3 minutes.
(This will get rid of any stowaways.)
When they're bright green,
drain & add to the mushroom & ramp mixture.

In a separate pot, boil water for the Israeli couscous
(or pasta, if you prefer).
Cook al dente, drain, and set aside.

Mix about 2 tablespoons of butter into the veggie mixture,
and season to taste.
Add the couscous or pasta,
along with the chopped ramp greens,
stirring until well-mixed.

Serve with an herbaceous Savignon Blanc
and enjoy the first taste of Spring!

Easy as Apple Pie

2010-04-18T13:19:00.000-07:00

If you had asked me a year ago,
I would've said it like this:
"I never bake, because there are too many rules.
Cooking is easier, and a lot more fun."

Well, with the help of a great cookbook
(Deborah Madison's Local Flavors),
a food processor & bread machine
(anniversary gifts to & from my honey)
and a rolling pin
(housewarming gift from a colleague),
I've learned to sing a different tune.

This weekend I baked my first apple pie,
and not only was it easy,
it was FUN!

I started with the pie crust recipe in Local Flavors:
2 1/4 cups flour
(I like CVM's whole wheat pastry flour, milled in VT)
1/2 teaspoon salt
1 stick (or equivalent) butter
(Ronny Brook's grass fed salted sweet cream butter is the best!)
1 egg yolk
(Local-of course-from a friend with happy chickens)
Ice water, about 1/2 cup
Apple cider vinegar, about 1/2 teaspoon.

In a food processor, mix flour & salt.
Add the butter, chopped into pieces,
and pulse 5 or 6 times.
In a cup, mix the egg yolk, vinegar, & water.
Slowly stream the liquid into the flour mixture,
pulsing as you go (about 25-30 times).
The dough should be damp & crumbly,
easily sticking to itself
but not yet a ball.

Remove from the food processor and form into 2 balls.
Flatten each with your hand, and store in the fridge
for at least 30 minutes.

While the dough is (literally) chilling,
Chop your apples (skinned or not)
and simmer in a pan with local maple syrup,
nutmeg, cinnamon, and any other
spices or fruit you'd like
(I'd like to do a cranberry/apple pie next time).

When the fruit is soft, strain from the liquid
and set aside.
Whisk about a tablespoon of the flour into the liquid,
keeping the heat low & the whisk moving.
Allow to thicken, but not get gluey.
Add the fruit back in, and take off the heat.

At this point, your dough should be close to chilled.
Preheat the oven to 450,
and make sure that you have 2 racks-
one close to the bottom, and one in the middle.

Roll your dough into 2 flat discs, flouring as you go.
Place one into a pie tin or cast iron skillet
(I personally love using my skillet-it gives a great flavor
and added nutrients!)
and allow to drape over the sides.

Fill with your fruit mixture,
and place the 2nd dough disc over the top.
Cut around the edges to achieve an equal amount of dough
(about an inch on all sides),
and fold in, pressing lightly.
Using a fork, crimp along the edges;
using a knife, cut equal slits in the top for breathing.

Drizzle or brush the top with an egg wash consisting of
1 egg yolk & about a tablespoon of milk or cream.

Start the pie on the bottom shelf of the oven,
leaving it there for 15 minutes.
When the timer goes off, reduce the oven to 350,
and move the pie to the middle shelf.
(This assures uniform crisping of the crust.)

Remove when the crust is browned & the filling is hot & bubbling.
Let sit for at least 10 minutes before serving
with vanilla ice cream,
a pint of stout,
or simply on its own.

A Perfect Medium

2010-04-17T08:48:00.000-07:00

I will never forget the night
that my friend and I couldn't get the grill to light.
I refused to cook the steak on the stovetop,
so instead we lit a fire in the fireplace
and cooked our tenderloins right over the coals.

They turned out delicious,
although perhaps a little ashy.

What I didn't realize then,
is that you can make a perfectly medium steak
using your stovetop & oven.
Here's how:

Pre-heat the oven to 400.
Give the steak a little trim (if necessary),
dry thoroughly with a paper towel,
and dust lightly with S&P.

Heat an oven-safe skillet over medium high heat
with EVOO or local butter (or both--gives the meat a nice color).
Brown all but the largest side of the steak for 1-2 minutes
(again, depending on the size).
Flip it onto the largest side last,
and put into the oven for about 5 minutes.

Take out, remove from the pan, and let sit for 2 minutes.
(You can use this time to finish your sides,
dress a salad,
or make an au jus in the pan)

Slice (if desired)
and serve.
A Perfect Medium.

Naked Salmon with Israeli Couscous & Garlic Broccolini

2010-04-17T07:57:00.000-07:00

To make naked salmon,
you have to start with the basics:
Really fresh fish. EVOO. S&P.

We get our salmon from Other Brother Daryl's in Otis, MA.
They get it from a sustainable farm off the coast of Scotland.

(For this dish, it's best to prep the salmon and set aside,
then prepare the side dishes so that they're ready to serve
all at the same time.
For the sake of continuity,
I'm explaining one dish at a time)

Preheat the oven to 400.
Scale, rinse, and dry salmon.
Sprinkle with salt & pepper.
Heat an oven safe skillet over medium high heat
with a little EVOO or local butter.

Sear the salmon on the side without skin for about 2 minutes
or until nicely browned.
Flip each piece, and move to the oven.
Cook for 10-15 minutes, or until flaky & cooked through.

Each piece should easily fall off the skin,
although the skin is delicious as well.
(I don't always eat it, which makes my dog very happy.)

To make the broccolini,
start by trimming the stems to about 3 inches.
Boil water in a saucepan large enough to fit the stems,
and simmer the broccolini for about 5 minutes,
or until tender & bright green.

In the last 5 minutes (while the salmon is in the oven)
Saute a clove or 2 of garlic, chopped,
in EVOO or local butter, and add the broccolini stems.
Toss over medium heat (taking care not to burn the garlic)
and serve hot.

The couscous can include any vegetables;
this version is made with sauteed mushrooms & onions,
and topped with chives.

Start by sauteing the veggies until browned.
Chop chives or other herbs and set aside.
Boil water, and cook couscous for about 8 minutes
or until tender.
(It's best to add the couscous to the water
when your salmon moves to the oven.)
Toss with browned veggies,
and top with chives.

Serve all 3 together
with a creamy chardonnay
or a spicy pinot blanc.
ENJOY!

Rustic Quiche

2010-04-14T17:56:00.000-07:00

I've been trying various quiche configurations
and I think I like this one the best.

It's quite simple, travels nicely, and tastes amazing.

Start with the simple crust recipe from summer 2009.
While it's chilling in the fridge, chop and saute your veggies:
Mushrooms, spinach, and onions are my favorites.
Once browned, take out of the skillet and dry on a paper towel.

Roll the crust flat, and fold into the same cast iron skillet
used to cook the veggies (give it a wipe first).
Move the veggies into the crust, layering evenly.
Sprinkle cheese over the veggies:
Cheddar is a perfect match,
but feta, gouda or gruyere would all be delicious as well.

Whip up 6-12 eggs, depending on the size of your skillet
and the amount of veggies used
(Our 12 inch takes a dozen, easy)
and pour into the crust.
Fold the edges of the crust over the top,
leaving gaps for breathing
and pop into the oven.

(If you prefer a traditional quiche,
follow all of the above instructions,
and instead of folding the edges over the top,
cut around the edges and fold them in to create a crust.)

Cook until the egg is solid, about 20 minutes.
The quiche should fall right out of the skillet,
and can easily be transported to a brunch or potluck.
It presents especially well on a wood cutting board...

Duck Confit: Sophistication Can Be Simple

2010-03-13T16:30:00.000-08:00

I truly thought that making duck confit would be difficult.

Little did I know, it's quite simple.
Now, simple sophistication comes at a price,
but sometimes it's just worth it.

Finding all of the ingredients, on the other hand,
wasn't as easy.
But that's a story for another time.

Start with duck legs. 2 per person.
And duck fat, approximately 3.5 oz per leg.
(Keep in mind, pre-rendered duck fat is not easy to find;
in fact, it took a few hours & an iphone app
to find some in downtown Philadelphia).

Trim the fat off the duck legs, keeping the skin on.
Rinse well and rub with a spice mix:
Kosher salt, ground bay leaves, thyme, white pepper.
(Most recipes call for a lot of salt; we discovered that less is more.)

Layer in a bag with garlic cloves
and leave in the fridge for 24 hours.

3 hours before dinner, preheat the oven to 350.
Heat the duck fat in a sauce pan with water
(1/2 cup for 6 legs)
on VERY low heat, until liquefied & simmering.

Rinse the legs well, pat dry, and layer in a baking pan.
Cover completely with the hot liquefied fat
and cook for several hours
(we had 6 legs cooking for 3 hours,
but they would've been fine at 2 1/2).

Serve hot, warm, or cold.
Place over salad or next to warm sides.
Delicious with whipped potatoes or parsnips,
steamed asparagus or broccoli.
An arugula salad's "bite" is a perfect match.

For best results, pair with the right drink:
Pinot noir, soft bordeaux, or red zinfandel.
If you're a beer drinker, a black or brown ale
would work nicely.

The helpful staff at Moore Brothers in Pennsauken, NJ
suggested a lovely, soft bordeaux which matched perfectly.
*One young associate mentioned that duck confit
is best when prepared months in advance
and stored refrigerated, completely covered in duck fat.
(Maybe we'll try this next time; the fat we used for cooking this meal
can be used again, as it's awaiting its next round in the freezer).

This is a decadent and delicious meal
which (due to its simplicity and easy preparation)
would work well for holidays or special occasions.

Just remember that, sometimes,
the things we think are the most sophisticated
are actually quite simple.

Simple Pleasures

2010-02-14T14:22:00.000-08:00

Valentines Day
(Simple Pleasures)

We knew that dinner was going to be decadent
so we decided to start with a light lunch.

Vegetable Soup:
Chopped potatoes, carrots, onions, bok choy
stewed tomatoes, homemade veggie broth
homemade hot sauce, S&P.
Simmered until tender & tasty;
Add chopped braising greens right before serving.

Romaine & Beet Salad
With a Chevre Crouton:
Romaine, chopped & washed
Beets, boiled & salted
Homemade bread crouton,
toasted with goat cheese
Apple Cider Vinaigrette
(apple cider vinegar, EVOO, maple syrup, dijon)

Cheese Course
(As seen above)
I'm the first to admit that I love cheese.
I especially love artisan cheeses,
and Nejaimes Wine & Cheese shop
in Lenox, MA is the place to go.
We decided on an herbed goat cheese,
raw cow's milk aged cheese,
and an aged gouda (the best cheese ever).

Paired them with Perrier Jouet
Grand Brut Champagne
(a rare treat),
and sat before a roaring fire.

For dinner, it was a romantic standby:
Seafood Paella (see February 2009 for recipe)

And for dessert:
Chocolate Springs assorted truffles,
from Lenox, MA

Happy Valentines Day.

Homemade Hot Sauce

2010-01-29T12:05:00.001-08:00

With temperatures in the single digits
and wind chill much lower,
we need all the warmth we can get.

Nothing beats the winter blues
like a big jug of homemade hot sauce!

Hot peppers were on sale...
why pay $4 for a little bottle of gourmet hot sauce
when you can make it at home?

Basic Hot Sauce
This insanely hot recipe goes with anything:
slather it it on huevos rancheros,
or use in place of sriracha in Asian recipes.
A few drops will transform mild salsa into hot.

Start with a big pile of hot peppers
(I used a blend of 6 different kinds).
Remove the stems and cut the peppers in half.

Place the peppers in a stainless steel pot with just enough water.
Simmer until the peppers are tender,
then add vinegar and salt to taste.

Let the mixture cool.
Pour into a blender or food processor
and grind it to a gooey paste.
(Be careful it doesn't squirt up and hit you in the eye!)

I made two batches:
The one on the left is smooth and
the one on the right is chunky.

Habanero-Carrot Hot Sauce

Orange habanero peppers have a sweet heat that I love
(compared with the bitter heat of green hot peppers).
Carrots are a perfect match,
and the brilliant orange color is a natural antidepressant in winter.

Chop up carrots, onions, and peppers.
Simmer in water until the carrots are quite tender.
Add vinegar and salt to taste.
Blend according to the directions above.

Safety Tips

Be careful handling hot peppers!
Consider wearing rubber gloves.
Whatever you do, don't touch yourself
(or your loved ones)
any place sensitive after handling them.
Wash all cookware and utensils thoroughly,
as the heat tends to linger.
Ventilate your kitchen well while you're cooking;
inhaling the hot sauce fumes WILL make you cough!

Cold Weather Meal #2

2010-01-09T18:45:00.000-08:00

Have you ever looked in your fridge

and sighed
because you simply don't know what to cook?

How about Hot Pot?

A traditional Asian meal,
Hot Pot consists of fresh veggies & protein
placed piece by piece
in a pot of simmering stock.

This meal is best created with a hot plate
so you don't have to hang out around the stove.
You can do it family style with one pot,
or if you have a 2 burner hot plate
create 2 different soups.

Start with a plate full of fresh veggies,
tofu, seitan, or pre-cooked meat.

Simmer stock or water in the pot(s)
and add the ingredients which you think
will make the best bowl of soup.

I love to add different seasoning & flavors
to my bowl before I add the soup.
South River makes a fantastic local miso.
Hoisin sauce is also a tasty addition.
And nothing beats a homemade hot sauce.

In the end, you have a hot bowl of soup,
flavored just the way you want it.

Stay warm,
with Hot Pot!

Cold Weather Meal #1

2009-12-20T14:06:00.001-08:00

We've been eating a lot of Tofu lately.
It's cheap, organic protein,
and if cooked well,
can be delicious!

Soak a halved block in your favorite marinade.
Heat a skillet with EVOO,
and brown each side of the tofu,
including the top & bottom.

Move the skillet to a 350 d egree oven
to finish cooking (about 10-15 minutes),
creating a drier, meaty block.
Drizzle with dressing
& serve with favorite sides

Brussel Sprouts

Toss in EVOO, S&P

Roast in a 350

degree oven

for about 30 minutes

or until lightly browned.

Baked Cauliflower Greens

Boil & puree a head of cauliflower,
adding local butter, S&P.
Steam greens
(kale, collards, spinach)
until tender & reduced.
Mix with pureed cauliflower
in a baking dish.
Top with homemade bread crumbs
and grated cheese.
Bake in a 350 degree oven
for 30-45 minutes.

This meal is healthy,
tasty,
and (best of all)
warms your belly
&
your kitchen!

Baked Zucchini

2009-12-05T15:57:00.000-08:00

I'll be the first to admit that this post is out of season.
I actually made this dish in late August,
when zucchinis were abundant.
But I forgot to post it then, so I'm posting it now.

It is essentially a lasagna, without the noodles.

Start by slicing your zucchini the long way, into ribbons.
Layer in a baking dish with sauteed onion & garlic,
Tomato sauce & fresh tomatoes,
Cheese (ricotta & shredded mozzarella).

Top with bread crumbs & a sprinkle of cheese.
Bake at 350 until bubbling & browned,
about an hour.

Serve hot with a salad & a glass of red wine.

Oyster Mushroom Scramble

2009-12-05T15:47:00.001-08:00

I found a stash of oyster mushrooms growing on a log near the house.
I picked them, brought them home,
cleaned them, and admired them.
Then I ATE them.

Oyster mushrooms are delicious,
and usually available at gourmet food stores and farmers markets.

Sever the mushroom close to the stem cluster,
using as much as possible.
Saute with garlic and onions in EVOO or local butter.
When nicely browned, pour in scrambled, farm fresh eggs.

Cook thoroughly, adding shredded Gruyere or Chedder, if desired.
S&P, chopped chives or fresh parsley for color.

Serve with homemade bread, toasted & buttered.
Orange juice, freshly squeezed.
Coffee, hot.

Rittenhouse Square Philly Roll

2009-10-10T15:54:00.001-07:00

In other words, HIGH END.

Okay, I admit it.
I didn't make this.
But my man did. And I watched.

Start with some cooked sushi rice.
Sweeten slightly (I prefer maple syrup--it's local!)
Add a touch of rice wine vinegar.
Mix it well, fanning as you go to keep it from sticking.

Lay a sheet of nori on the rolling mat
and spread a layer of rice over it.
Sprinkle chives & other herbs
(we used chopped lemon balm)
on the rice
and press them in.
Flip the nori & rice over.

Place your ingredients in a thin line on the nori:
Smoked salmon (we used a Darjeeling tea seasoned kind)
Goat cheese (we used a locally made kind with lavender)
Asparagus, cooked until tender crisp.

Roll gently, making sure not to break the nori.
Slice evenly with a sharp knife,
cleaning between slices.

Arrange artfully on a chopping block,
plate or other decorative platter.
(Ours is featured on the chopping block that my Godfather,
famed woodworker Michael Humphries
made for me on my 30th birthday).
Find more of his art at www.michaelhumphries.com

Serve with other homemade rolls,
fresh sashimi if you like,
a touch of wasabi for kick,
and definitely some good quality soy sauce for dipping.

The Best of Summer

2009-08-04T16:58:00.000-07:00

Organic & local heirloom tomatoes.
Extra virgin olive oil.
Balsamic vinegar.
Fresh basil.
S&P.

Need I write more?

Keeping Things Simply Sophisticated

2009-08-04T15:43:00.001-07:00

As a "Flexitarian"
sometimes I just really want a steak.

For me, that usually means a grass-fed filet
served with fresh veggies
(in this case, glazed baby carrots & swiss chard).

The veggies are up to you
(see the March blogs for "Favorite Sides"),
but the steak is as easy as:

Pre-heat the oven to 375.
Season the filet.
Heat a oven-safe skillet with olive oil.
Brown the filet (less than 1 minute per side).
Move the skillet to the oven
(6 minutes for med-rare)
flipping the steak half-way.

Let the steak rest for a minute
before eating.

Enjoy with a glass of zinfandel
and some candlelight.

Wild Mushrooms!

2009-08-04T15:06:00.000-07:00

My mycophile partner found an array of edible fungus

in the woods outside of Saratoga Springs, NY.

From top left:
Lobster mushrooms,
corals,
chicken of the wood,
chanterelles,
oysters,
and an unidentified (non-edible) russula in the middle.

We decided to cook up the lobster mushrooms
by sauteing in local butter with S&P

Then we added some scrambled local eggs
to the hot skillet
and let it do its thing.

The end result was delicious.
Served with sourdough toast & fresh orange juice.
I love that nature provides us with such treats.

Zucchini, 2 Ways

2009-08-02T20:42:00.000-07:00

The zucchinis are here.
I love them,
and am always trying new ways to enjoy them.

Zucchini Cakes:
Shredded zucchini
Shredded cheese
Egg
Bread crumbs
S&P

Mix ingredients & form patties
Fry in olive oil in a hot skillet until crisp.
Delicious as a snack or a side dish.

Zucchini Ravioli
The zucchini is hidden,
but makes for a surprisingly fresh taste & color in this dish.

Shredded & mixed with ricotta, S&P.
Stuffed into homemade pasta & boiled.
Topped with a fresh tomato, onion & herb sauce.
Fantastic with SavBlanc

Fresh Summer Salsa

2009-07-13T09:16:00.001-07:00

There are a few things that I feel are worth waiting for:
Love,
True Friendship,
Summer Tomatoes.

The first 2 will come when the time is right.
The last will come, without fail, in the summer.

The tomatoes we ate this week were hothouse grown,
but were still pretty close to the real deal.
We decided to make a fresh salsa with them.

Fresh CT corn, kernels stripped & picked through
Ripe avocado, diced
Ripe tomato, diced
Cilantro & chives, chopped finely
Hot sauce, S&P.
Toss well.

We ate ours with farm fresh scrambled eggs
and locally made tortillas.
It's also delicious with black beans, chicken or white fish.

And fantastic with tortilla chips & a cold beer,
eaten on the porch during a lazy afternoon...

Carrot & Beet Salad

2009-07-12T10:57:00.001-07:00

This salad makes a great side dish in the summer!
It's clean, fresh & absolutely delicious.

You can roast, simmer or steam your veggies,
but remember that beets stain, so keep them separate
if you prefer that the colors don't bleed.

While cooking, shell fresh peas (about 1 cup)
slice 1/2-1 sweet onion
& chop fresh cilantro.

Once the root veggies are tender (but not soft),
add the peas to the carrots for a quick steam &
put all of the vegetables in fridge or freezer to chill.
Once cold, mix them with the onions & cilantro.

Toss with lime vinaigrette:
fresh lime juice
agave or sugar to taste
olive oil
cayenne pepper

Serve cold as a side dish, or on its own.

Wild Berry Tart

2009-07-12T10:46:00.000-07:00

Start by making your simple crust
(See below recipe)

While the crust is chilling
mix together your berries in a large bowl.
(I added peaches, as we had some that needed using.)
You'll want to use enough cut fruit/whole blueberries
to fill up the dish without spilling over

On stovetop, whisk a few teaspoons of cornstarch or flour
into about 1/2 cup of maple syrup.
(you can also create a sugar syrup,
but maple syrup is better for you,
and if you live in the northeast, it's LOCAL).

Once the syrup is thickened, pour over the berries,
stir together, and pour into your crust.

Fold dough over the top of your tart,
leaving "breathing holes."
It's okay if it looks "rustic."
That's kind of the point.

Bake in a 375 degree oven for about an hour.
If it smells done, but the top isn't as brown as you want,
turn oven up to about 400
and leave in for another 10-15 minutes.
(Don't forget the drip pan!)

Serve with a dollop of fresh whipped cream,
locally made vanilla ice cream,
or just eat it by itself!

Carrot Top Soup

2009-07-12T10:31:00.001-07:00

Sometimes I get carrots in bunches, with the tops still on.

Not only are they beautiful, you can also eat them!

Carrot Top Soup uses the WHOLE CARROT
making it healthy & wholesome
simple & hearty.

In a large stockpot
saute garlic & onions until tender.
Add grated carrots (about 1 bunch)
and chopped carrot tops (stems discarded).

Stir together, adding S&P
celery greens & thyme

When it begins to smell delicious
pour in about 6 cups of vegetable or chicken broth
and bring to a boil.

Add 1/2 to 1 cup of grains
wild rice & Israeli couscous are my personal favorites
OR
skip the grains for a lower carb soup.

Let simmer for about 30 minutes, or until grains are cooked.
S & P to taste

Serve as a light lunch,
a side to a hearty dinner,
or even with a fried egg for breakfast.

Savory Onion & Spinach Tart

2009-07-12T10:20:00.000-07:00

Make your crust
(see the entry below)
and place into a baking dish.
It's best to have plenty hanging over the sides
for gathering later.

Caramelize some onions & garlic
adding spinach at the last minute.
S & P to taste.

Once the spinach is wilted,
drain mixture on a bed of paper towels.
This eliminates excess moisture,
keeping your crust crisp.

Break cheese (any kind you like!)
into small chunks.
Beat 1-2 eggs, depending on the size of your tart.

Mix eggs, cheese, & veggies together,
pour into crust,
and gather dough over the top of the mixture.

Leave some "breathing holes" in the crust top,
and make sure you have a drip pan beneath the tart;
this will keep your oven clean!

Bake at 375 for about an hour
or until the crust is browned & it smells like it's done.

Wonderful with soup or salad,
best with white wine.

The Simple Crust

2009-07-12T10:07:00.002-07:00

Making your own crust doesn't have to be difficult.

Mix 1 1/2 cups of flour
(I use Hudson Valley's Wild Hive Farm unbleached flour)
1/2 teaspoon salt, 2 teaspoons sugar

Cut cold butter
(I use the local & organic stuff)
into the flour, leaving pea-sized chunks

Drizzle 1 teaspoon of vanilla into the mix
(Charles H. Baldwin in W. Stockbridge, MA
makes some of the best vanilla extract in the world!)
toss together, adding ice-cold water
one tablespoon at a time
until the dough is pliable.

Shape into a flat disk by hand
and store in the fridge for at least 15 minutes.

Roll flat
flouring as you go to ensure that it doesn't stick.

Place into pie plate or other baking dish
depending on what you're making.

Works well for sweet & savory foods:
pie, tart, or quiche.

This amount will make one large tart
or
2 small-medium tarts.

Why not do one sweet, one savory?

Season for Greens!

2009-06-27T13:41:00.000-07:00

It's been a rainy spring,
which means that we're getting lots o' greens from local farms.

Salads can get old if you always have them the same way.
I like to experiment with different combinations.

Last night we had a mesclun green salad
topped with a mix of roasted beets, potatoes & garlic scapes.
A little champagne vinaigrette
some shaved parmigiana
& that's a tasty salad!

Dandelions

2009-04-12T07:51:00.000-07:00

Dandelion Greens
are bitter, practically medicinal.
But prepared the right way,
make for a healthy side dish.
We sauteed these with some beet greens,
a little EVOO, S&P.
Served them up with a big ole' acorn squash
baked with local butter,
dark maple syrup,
a dash of S&P

Tried some Dandelion Wine
made by friends

It was intense.
Drank a little,
offered the rest to
the Tamarack Tree
in a Spring blessing.

Grown-Up Ice Cream Social

2009-04-03T13:42:00.000-07:00

Ice Cream Floats,
made with stout beer.

Guinness is great,
but a local brew is fine too
(we love Great Barrington Brewery's stout).

Pour your pint,
drop in a scoop of vanilla ice cream,
let it melt away as you sip.
Delicious!

Roasted Root Veggies

2009-04-03T13:25:00.001-07:00

Carrots, potatoes, onions, garlic, sweet taters, parsnips, turnips...
If it grew in the ground, it's a root veggie.

Pre-heat the oven to 400.
Wash, peel, chop into interesting & chunky shapes & sizes.
Toss with some EVOO, S&P
Maybe some dried herbs (thyme, rosemary)
Put into a roasting pan or high-sided cookie sheet,
bake for about an hour,
tossing once or twice.
Should be caramelized and smelling delicious.

Serve with anything as a side dish,
and use the leftovers as a bed for your eggs the next morning.

Been Bitten

2009-03-27T16:08:00.000-07:00

Hard cider & stout, poured Black & Tan style.
Some call it a Snakebite. Others call it a Po' Man's Black Velvet
(the original Black Velvet is sparkling wine & stout).
I call it a little a tasty l'il beverage.

Notice the bubbles.
A good cider
(ours is made locally in Richmond, MA at Hilltop Orchards)
should be dry but sweet, with bubbles like champagne.
Ice cold.

The stout should also be dry & cold
(Guinness is great, but a locally brewed stout would also work--
We like Jerry Dog from Pittsfield Brew Works).

Bend a spoon at the top of the neck
(and keep it in your drawer for next time).
Pour 1/2 the bottle of cider into an unfrosted pint glass.
Lower the bent spoon into the glass, rounded side up.
SLOWLY pour the stout over the spoon,
letting it dribble into the middle of the glass.
Fill glass about 3/4 of the way;
there should be enough cider & beer for 2 servings.

I laugh when people say that a stout is too heavy for them.
"Guinness is like a meal..."
I'm no physics genius,
but it seems like if the stout were "heavier,"
wouldn't it sink to the bottom?
CHEERS.

Favorite Sides

2009-03-22T14:02:00.000-07:00

Garlic Greens are the best!
They're easy to make, and tasty with almost anything.
Chop garlic & saute in evoo until lightly brown; set aside.

Chop greens
(collards, chard & beet greens cook quickly;
kale takes a bit longer).

Saute greens in same pan as garlic,
turning until cooked down a little.
Add enough broth or water to steam greens & cover pan.
Let greens wilt thoroughly
(depending on the greens this could take 2 minutes or 15 minutes)
and test to make sure they're tender.
Turn off heat & drain any excess liquid from the pan.
Add garlic to greens, S&P to taste, stir & serve.

Spicy Smashed Sweet Spuds.
Peel & chop sweet taters or yams, boil until tender.
Smash taters until smooth,
adding just enough butter to give it flavor.
Add hot sauce to desired heat
(I like Red Hot best in this recipe,
but Chalulah is also really tasty.
My mom's a big fan of a smoky heat,
like adobo chipotle).
S & P to taste.

Goes really well with greens, fish or meat.
Best with a Riesling or other sweet white wine.

Pesto Green Beans.
I usually steam green beans to keep things simple.
But when I want to add more flavor to a dish,
I will toss the green beans in pesto.

Steam green beans as usual.
Heat up pre-made pesto until warm & fragrant.
(my personal favorite it Buddah Pesto, from Woodstock, NY).
When green beans are ready, turn off heat & mix with pesto.
Serve with anything, best with fish or steak.

Chipotle Chili

2009-03-02T14:40:00.000-08:00

Saturday night was cold,
making it the perfect time for chili and baked potato.

You can put your tater alongside the chili to enjoy on its own
(like me),
or you can dress it up right inside your bowl of chili
(like my man).
Either way, it's filling and delicious.

CHILI:
2 big cans of diced or crushed tomatoes
(if you have home-canned or frozen, even better)
1 small can of tomato paste

About 2-3 cups of crumbled protein
(see below for options)
About 3 cups of cooked beans
(I like a mix of black & red for variety)
2 chopped onions
5-7 cloves chopped garlic
Paprika, Chili Powder, Chipotle Powder, Cinnamon, Cumin, Coriander, S&P
and REAL Maple Syrup
2 cups water or veggie broth
About 1/2 a cup of the beer or wine that you're drinking with the chili
(see below)

OPTIONS:
Protein can be sauteed ground beef, chicken or turkey, or you can use TVP
(a dried vegetable protein).

Beans can be a mix of black, kidney, red, or white.
I like a tri-bean mix of black, kidney & cannellini

Garnish is where things get fun.
I love shredded sharp chedder, chopped cilantro & chives,
lowfat greek yogurt (as opposed to sour cream),
and "facon" bits (of course, you can use bacon too).

Beer/Wine can be added, but aren't necessary.
I think that chili and stout or porter are a natural match,
but a black, brown or red ale is good too.
Red wine is the way to go if you're drinking grape,
and Zins, Petit Syrahs, Shiraz and Grenache are all great choices.

Saute garlic & onion in some EVOO in a stockpot until lightly browned
Add dashes of each spice, except for the chili powder & maple syrup
(I tend to go really light on the cinnamon,
as it can be overpowering,
and heavier on the cumin & coriander.
You can always add more as you go, but you can't take it out...)

Stir spices & onions/garlic until mixed together
and smelling really good (about a minute)
Add both cans of diced tomatoes and mix together,
allowing to simmer lightly
Add beans and protein, mixing with tomatoes, onions & garlic
Stir tomato paste & water or broth together until soupy,
add to chili and mix well
Add the wine or beer (if using),
stir and bring back up to a simmer

Once bubbling again, add the chili powder
(a few handfuls should do it),
about 3 tablespoons of the maple syrup,
and more of the other spices as needed.
Remember that the spices will become more flavorful when heated,
so be careful not to add too much!

Heat all the way through
(or leave simmering on the back of the stove while you bake your potatoes),
and serve when ready with the wine or beer or your choice. Enjoy!

Mooshu Wraps

2009-02-25T05:29:00.000-08:00

These Mooshu wraps are a really delicious way to enjoy fresh cabbage.
You can wrap the Mooshu in tortillas or wonton wrappers,
but we happened to have locally grown, organic Boston lettuce,
and the combination seemed like a really healthy & tasty option.
We were right.

Start by soaking a handful of woodear mushrooms in boiling H20 until reconstituted.
This may take up to an hour, so do it well before you want to eat dinner.

Chop up 1 head of green or napa cabbage
Shave or matchstick a few carrots
Chop 1 small onion and a garlic clove or 2
Slice some mushrooms (shitake are best, but any will do)
Beat 2 eggs and set aside

OPTIONS
*Sesame oil is a nice finishing touch,
but not necessary if you're watching your fat intake.
If you are feeling uber-healthy,
you can also bake the protein with some soy sauce
and then steam or blanch the veggies separately
before mixing them all together.

*This dish works well for the strict vegetarian
by simply eliminating the eggs and using tofu, seitan or just veggies.
If you are a Flexitarian or Carnivore,
chicken, pork and shrimp are all great as well.

*Hoisin sauce
(available in most gourmet grocers and all asian markets)
is best for a garnish

If using wontons/tortillas, heat separately as the Mooshu cooks
If using the lettuce, wash and set aside the leaves
Put garnish
(sauces, cilantro or chives/scallions if desired)
in serving dishes so that they're ready to go

In a hot wok or frying pan add vegetable oil
and allow it to heat through (it will shimmer)
Cook the protein (tofu, seitan, chicken, shrimp or pork) first, and set aside.
Add the onions, garlic and mushrooms. Stirfry until browned.
Add carrots
(earlier than the cabbage if matchstick, at the same time if shaved)
and cabbage, keeping in mind that they will cook down quickly.
Slowly pour in the beaten eggs, stirfrying into the mixture
Add the protein back in, allowing to heat through
Turn off heat, and if using sesame oil, drizzle into the mixture for flavor

Serve a big plate or bowl of Mooshu,
another plate of wraps,
and then build your own as you go.

Although I usually enjoy a glass of wine with dinner,
this one is best with a nice ale.

Seafood Paella

2009-02-22T19:21:00.000-08:00

Gorgeous and delicious, this paella can be altered to fit your tastes.

Arborio rice (a cup or so)
Broth (about 3 cups)
Wine (1/2 cup--best to use the one you're drinking with the meal)
Onion (1 small, chopped)
Garlic (2-4 cloves, chopped)
Peas (frozen or fresh, 1/2-1 cup)
Seafood (sustainably caught gulf shrimp and PEI mussels are best)
Locally made sausage (or Tofurky Kielbasa as a vegetarian option)
Paprika, saffron, S&P to taste

Saute the onions & garlic with the sliced sausage (soysage)
in some EVOO until browned
Add the dry rice and spices,
tossing until coated and slightly browned
Add wine and cook down on med-high heat until absorbed
Add broth, lower to simmer and cover pan
When rice is al dente, add the seafood
(giving plenty of room for the mussels to open)
and the peas, and cover the pan.
You may need to add more broth to ensure a good steam.

The dish is done when the seafood is cooked through and the rice is soft.
Best served with ANY Spanish wine
(white, rose or red).
Our favorite is an old vine Garnacha.

Staples

2009-02-22T19:09:00.000-08:00

BEANS

So versatile, whether you're vegetarian, flexitarian, or carnivore.
I like to simmer them in the slow cooker, and then freeze little single servings to thaw when needed.

Pick & rinse your beans

Soak them for about 8 hours (or overnight) and dump out the water

Simmer them in the slow cooker until tender (will take several hours--a great Sunday project)

SEITAN

An inexpensive and animal-free option for those who want a great source of protein. All you need is a bag of wheat gluten (about $6).

1 cup vital wheat gluten
3/4 cup broth
garlic & onion, chopped

6 cups broth for cooking

Pour gluten flour into a medium sized bowl, and mix 3/4 cup broth in gently to combine. After a few initial stirs, you’ll probably need to use your hands for this, as it will develop a rubbery consistency. Add more broth a tablespoon at a time if needed.

Once mixture is well combined, knead seitan 10-15 times, allow to sit for 5 minutes, then knead a few more times. Separate your ball of gluten into three or four smaller chunks. Gently stretch each piece into a flat cutlet, around 3/4 inch thick. It will expand when cooking, so you’ll want to start out with smaller pieces. Don’t worry about any holes that may form in the gluten.

Add seitan to 4 cups of broth in a large pot and bring to a slow simmer. You can add extra spices or flavors to this broth as well. I like to add garlic and onion, as I find that it flavors it well for a wide variety of dishes.

You can easily freeze seitan in small portions, and then thaw in water an hour or so before you begin cooking. Works really well in Asian cuisine, but is also great in soups, stews and sauces.

VEGETABLE BROTH

Ideal for cooking almost anything:

Simmering seitan (see above)

Mixing smashed taters

Steaming or blanching veggies

A hot cup when I'm feeling under the weather...

Save a tupperware or baggie in your freezer for all of the veggie scraps you normally throw away. Add to the container until it's full or you need broth (whichever comes first).

Dump frozen veggie scraps into a stockpot and barely cover with water. Simmer until fragrant and veggies are cooked. Cool and strain, putting the broth into a container suitable for easy pouring (a glass juice bottle works great).

You can use almost any combination for veggie broth, although I find that broccoli, kale, cabbage and certain other greens tend to make the broth bitter or give it an 'off' flavor. My favorite combination lately has been mushrooms, cilantro and onions. YUM.