“Has this blog been abandoned, or moved elsewhere?” A few months ago I received this email from a reader. My response was that, though it would very much appear that way, in fact no, not abandoned, just on hold. At least that had been my plan when I finally allowed myself to take some time off just before… Continue reading “Has this blog been abandoned?”
Eat these now: Shishito Peppers
This mild pepper from Japan has become quite the culinary rage over the last handful of years. I first had them as a snack in a benefit cooking master class for Slow Food NYC, and have been growing them in my garden ever since. Shishito peppers are slender, bright green, and about the length… Continue reading Eat these now: Shishito Peppers
Trick of the Trade: the Bottle Brush
Never had one of these in my life until I had a kid. Should have had one decades earlier. (this is the one I own. A friend recently captioned a photo on facebook of the same one, titling it “Ziggy Starbrush”) My bottle brush sits in our dish rack right next to the sink. It… Continue reading Trick of the Trade: the Bottle Brush
Salad Dressing of the Week: Yogurt Blue Cheese
This is a rich, luxurious, and even slightly healthier take on a classic blue cheese dressing. It certainly marries beautifully with a big old bacon-scattered wedge salad, or as a spread on a tomato and wheat toast sandwich. But also try it alongside grilled zucchini, eggplant, and even grilled peaches. Blue cheeses tend to… Continue reading Salad Dressing of the Week: Yogurt Blue Cheese
Trick of the Trade: Pot Lid meets Corks
Most of our cookware have lids that are completely constructed of metal of some variety. Especially the copper pieces. They are my favorite to cook with, stellar conductors of heat, but OUCH if you grab the lid without thinking. Above is the lid from our prized giant stock pot that forever sits on our stovetop,… Continue reading Trick of the Trade: Pot Lid meets Corks
Salad Dressing of the Week: Sesame Ginger Vinaigrette
I love this dressing and use it all year long–but particularly in the summer over a bowl of fresh sliced cucumbers, or a batch of quick-blanched fresh broccoli or green beans, or sauteed greens, all from the garden. Toasted sesame oil, one of my most favorite pantry staples ever, is widely available, but if you… Continue reading Salad Dressing of the Week: Sesame Ginger Vinaigrette
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Salad Dressing of the Week: Avocado, Lime and Cilantro
I made this quickly in the blender this week, to go over a cold rice salad with shredded poached chicken, local corn, a few early tomatoes and chunks of avocado. Mostly the goal was to distribute the little bit of avocado I had on hand as much as possible throughout the salad. We loved the… Continue reading Salad Dressing of the Week: Avocado, Lime and Cilantro
Meet Matthew Goldfarb and Petra Page-Mann, from Fruition Seeds.
Matthew Goldfarb and Petra Page-Mann, co-founders of Fruition Seeds. Through the marvelous thing that is this internet, though email, mutual blogs, and a mutual friend’s Kickstarter encouragement, I have very recently been put in touch with this wonderful couple, Matthew Goldfarb and Petra Page-Mann, co-founders of Fruition Seeds. Located in the Finger Lakes region of… Continue reading Meet Matthew Goldfarb and Petra Page-Mann, from Fruition Seeds.
Salad Dressing of the Week: Roasted Strawberry Balsamic Vinaigrette (with a hint of white pepper)
Make this right now, with all those plump ephemeral strawberries lurking around. (If you are making this out of season–gasp–consider adding a small pinch of sugar to the berry puree to help boost the flavorless winter berries). If you can make it past eating it directly from the mixing bowl, serve this dressing… Continue reading Salad Dressing of the Week: Roasted Strawberry Balsamic Vinaigrette (with a hint of white pepper)
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Vanilla Rhubarb Chocolate Chunk Ice Cream
With rhubarb’s glorious reign quickly coming to a close, I wanted to give it one last hurrah, before it is replaced in the fruit bowl with stone fruit of a multitude of dizzying hues. I made this rhubarb vanilla ice cream with (generous) dark chocolate chunks to bring to dinner with friends recently, and was… Continue reading Vanilla Rhubarb Chocolate Chunk Ice Cream
Salad Dressing of the Week: Sherry Vinegar and Hazelnut Vinaigrette
Last night I was having dinner with some of my favorite lady friends, and we were talking about salad dressings, as you do with your lady friends. They were saying that they each always make their same standby dressing, and were enjoying this new blog feature to help get out of their ruts. We shared… Continue reading Salad Dressing of the Week: Sherry Vinegar and Hazelnut Vinaigrette
How to deal with Rhubarb
I love rhubarb. I love it for it’s old fashioned vibe. I love it for it’s color, striking tartness, and even for it’s moderate shelf life. I also love it for showing up so darn early in the spring and sticking around for several months. And I too was at first intimidated by those long,… Continue reading How to deal with Rhubarb
Salad Dressing of the Week: Fresh Oregano and Dijon Vinaigrette
For another step in my continued fight to close down the salad dressing aisle in grocery stores, I’ll offer you a homemade salad dressing recipe each week. Fresh oregano certainly has a pronounced flavor, but actually so much more mellow and herbal and complex than what dried drab green flecks and pizza restaurant shakers have… Continue reading Salad Dressing of the Week: Fresh Oregano and Dijon Vinaigrette
The Garden as Scrapbook
When I refer to our microfarm, I am talking about just over five thousand square feet of heirloom gardening spaces, that my husband and I have carved out, cared for, slowly added to and greatly benefitted from for the last almost decade. Our home sits on a very rural, mostly wooded, forty-five acres, so… Continue reading The Garden as Scrapbook
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Sesame Roasted Asparagus
Something to do with asparagus right now…(and what I’m having for dinner.) <recipe> asparagus olive oil salt sesame oil toasted sesame seeds (a mixture of white and black, if available) Heat oven to 350° F. Toss asparagus stalks in olive oil and sprinkle lightly with salt. Roast asparagus at 350° on a baking sheet… Continue reading Sesame Roasted Asparagus
Sites I Enjoy
www.etsy.com – online marketplace
Links
etsy.com – An online marketplace for custom crafts and more.
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Kitchen Tip: Get an oven thermometer.
I get a lot of “cooking SOS!” text, emails and calls from friends and relatives. I guess it goes along with my culinary Le Grand Diplôme. But, I love it and often learn something myself. Recently a friend complained that her pumpkin pie was taking much longer to bake, and fully set in the middle, than… Continue reading Kitchen Tip: Get an oven thermometer.
Preserved Meyer Lemons
April 1st. The “I think I can, I think I can…” continues. I think I can make it to the end of this relentless Catskill’s winter. Right now, even as I type this, one day after we were admiring deep purple crocuses at my mother’s for Easter, there are wide swirls of snow flurries mocking… Continue reading Preserved Meyer Lemons
Great Aunt Margaret’s Chocolate Frosting
Aunt Margaret (right) and my great grandmother, on my mother’s graduation day from kindergarten. Their three vastly different expressions are curious, and priceless. My son just celebrated his very first birthday. I was naturally flooded with an enormous range of huge emotions. But, instead of being very weepy and nostalgic for the entire month prior,… Continue reading Great Aunt Margaret’s Chocolate Frosting
Put it on Toast. 25 ways to start Thanksgiving.
Help! Thanksgiving is 72 hours away and while you have been dog-earing cookbooks for weeks, shopped the weekend before, and even managed to avoid the elbow to your shoulder by the feisty octogenarian who was going to in NO WAY let you have the store’s last quart of whipping cream (this actually happened to me… Continue reading Put it on Toast. 25 ways to start Thanksgiving.
Four Fantastic Thanksgiving Hors d’Oeuvres
I have a really lovely huge piece in the current issue of the beautiful Green Door Magazine. It is on hors d’oeuvres for Thanksgiving and fall gatherings–including southeast asian pickled shrimp, turnip soup, mini endive salads, and stuffed fresh figs. Issues can be purchased online, in either print or digital, and some of my food… Continue reading Four Fantastic Thanksgiving Hors d’Oeuvres
Lentil Soup: my last lunch.
One year and three days ago, at 3:30 in the afternoon on 11/11/11, I was eating lentil soup. I am able to tell you exactly that, as it was the meal I finished just as my water broke for the birth of my son. Truthfully, it was lentil soup followed by a scoop of my… Continue reading Lentil Soup: my last lunch.
Cantaloupe and Lime Granita
My grandfather loves cantaloupe. At least I assume he does, as he has eaten a half cantaloupe filled with cottage cheese for lunch almost every day that I have known him. I vividly remember him coming home for lunch (coming home for lunch!) when I was visiting them in my childhood, and my grandmother having… Continue reading Cantaloupe and Lime Granita
Pitchfork Diaries: Catch the Fever
local color on my drive home. It has been a pretty swell week for this little blog. First, I get the baby to nap just long enough that I manage to post my first recipe in months. Then, I get not one, but two really lovely mentions, on the websites of not one, but two… Continue reading Pitchfork Diaries: Catch the Fever
Rhubarb and White Cherry Ice Pop
I’m back. My hands have been very, delightfully full these last many months, but I feel like we are all finally starting to figure out a good rhythm together. And being a mom is, well, utterly remarkable, and it is hard to not devour every minute. Even with our full hands, we did manage to… Continue reading Rhubarb and White Cherry Ice Pop
Pitchfork Diaries is part of the Foodie.com 100!
Last month I was asked to be one of the Foodie 100 on the new Foodie.com beta site. It is a very pretty, very full, social network-y site with, among others, 100 great food writers and bloggers as contributors. I have three recipes on the site now, that I created just for them. Check… Continue reading Pitchfork Diaries is part of the Foodie.com 100!
Scallions: Eating within a 10 foot radius
DIY Scallions: 10 days (background) and 36 hours (foreground) of growth. Full disclosure: in season or not, I use a lot of scallions. I love their subtle oniony vibe, pop of color, and exotic feel. I love their tubey shape and making thin cuts on an extreme angle for geometric garnishes. I love that… Continue reading Scallions: Eating within a 10 foot radius
chew on this.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.” – Luciano Pavarotti
new beginnings.
Food stylin’. A dendrobium orchid garnish on my tray of hospital food–my first solid meal after giving birth a few weeks ago. And yes, that is a bacon cheeseburger. Don’t judge. It was a very long night. Well, I wouldn’t have had a sudden long hiatus of blog posts, particularly through the biggest food holidays… Continue reading new beginnings.
Chew on this.
“Food is our common language, it’s important for people to pay attention to food, it’s not so much what we’re eating, as where that food comes from; people find money to buy anything they want, but when it comes to food it’s their last priority, and it should be their first” – Alice Waters … Continue reading Chew on this.
Little Neck Clams with White Wine Cream Sauce
Here is an elegant meal or appetizer, that takes not more than minutes to whip up. Warm, rich and creamy, it is a great recipe to keep in mind for winter holidays. Serve it with crusty bread for soaking up the outrageously good sauce left behind, or serve the whole thing over pasta for a… Continue reading Little Neck Clams with White Wine Cream Sauce
Technique Tuesday: How to Clean Clams
Not just for summer fetes on the beach, clams and other bivalves are a spectacular, and traditional, addition to the holiday table, and perhaps even more importantly, the holiday cocktail hour. A few critical steps can help insure a grit-free mouthful, and will dramatically reduce your chances of getting that one bad clam. Buying Buying… Continue reading Technique Tuesday: How to Clean Clams
Pumpkin Seed Brittle
If you are going to rot your teeth out with sweets on this Halloween, why not do it with a sweet, savory, nutty, homemade confection, that also makes use of the often discarded remnants of jack-o-lantern carving?? There are many recipes for pumpkin seed brittle out there, but most use the raw, hulled seeds (or… Continue reading Pumpkin Seed Brittle
Pumpkins: More than a pretty face.
Dame Paula Deen, amid mass fan hysteria (hysteria!), posing next to a pumpkin of her likeness (and Cat Cora’s) at the Food Network festival at Chelsea Market a few years back. We were completely unsuspecting shoppers, caught, literally, in the swell. (Not unlike that terrified-looking couple coming out of the fish market behind her.) I… Continue reading Pumpkins: More than a pretty face.
Leek Bacon and Gruyere Tart
This frenchy-french-french tart has the lusciousness of fall written all over it. Spectacular for breakfast, brunch, lunch or dinner, it is also glorious with a crisp green salad. And it freezes really well. So with it almost taking as much work to make one as to make two, do just that and stock yourself with… Continue reading Leek Bacon and Gruyere Tart
Technique Tuesday: How to Clean Leeks
Giant Musselburgh leeks from our garden. Though the few nights of just dipping down to a frost have demolished most of the delicate summer produce in our gardens, this time of year signals that our leeks are starting to reach their sweetest. Cousins of the onion, leeks too are many-layered, and because almost… Continue reading Technique Tuesday: How to Clean Leeks
happyleekmonday.
FLUELLEN I peseech you heartily, scurvy, lousy knave, at my desires, and my requests, and my petitions, to eat, look you, this leek: because, look you, you do not love it, nor your affections and your appetites and your digestions doo’s not agree with it, I would desire you to eat it. PISTOL Not… Continue reading happyleekmonday.
Roasted Spaghetti Squash with Romesco Sauce
Dreaming of our trip to Barcelona, that was this month a year ago, I tried combining two of my favorites: spanish romesco sauce with just-picked spaghetti squash from our garden. Nutty, tangy, rich and warm, with a wonderful crunch from the squash, I literally had to make myself put the mixing spoon in the dishwasher… Continue reading Roasted Spaghetti Squash with Romesco Sauce
Market Watch: Spaghetti Squash
Spaghetti squash at the Jean-Talon market in Montreal. A complete delight and mystery, spaghetti squash was my favorite vegetable growing up. Though not terribly popular or widely available in the late 70s, somehow my grandmother was able to procure one at least once a fall. Into the oven as a hard, nubby, squash, then magically… Continue reading Market Watch: Spaghetti Squash
Chew on this.
“And he gave it for his opinon, that whoever could make two ears of corn, or two blades of grass, to grow upon a spot of ground where only one grew before, would deserve better of mankind, and do essential service to his country, than the whole race of politicians put together.” -Jonathan Swift, Gulliver’s… Continue reading Chew on this.
One more bit of cherry tomato inspiration with which to send you off into the weekend…
I just discovered the Telepan TV channel on youtube. Bill Telepan is one of my most favorite NYC chefs, who I had the great, great pleasure of cooking with for many months that the start of his inspirational and important Wellness in the Schools school lunch campaign. He has started to put together videos, sharing… Continue reading One more bit of cherry tomato inspiration with which to send you off into the weekend…
Great links!
I know, I know. My recipe posts have been a tad thin for the last two weeks or so. Truth is I’ve been cheating on you a bit, working with a few incredible food media cohorts. I just wrapped an article for the upcoming winter issue of the gorgeous Green Door Magazine. Green Door is… Continue reading Great links!
happycherrytomatomonday.
Though disappearing soon, cherry tomatoes are still adorning the tables of the farmers markets, and a few are hanging on to the vines for dear life in our gardens. I am trying to take advantage of them now as much as I can, as I know that too shortly I’ll be making deals with the… Continue reading happycherrytomatomonday.
Technique Tuesday: DIY Herbal Tea
It always is the case that this time of year is when I finally start to think about drying and putting away some fresh herbs from the garden. Maybe it is because I am so busy using them fresh in the previous months, or I’m subconsciously trying to put them away as late as possible… Continue reading Technique Tuesday: DIY Herbal Tea
Chew on this.
” To “put by” is an early nineteenth-century way of saying to save something you don’t have to use now, against the time when you’ll need it…Putting food by is prudence, and it’s involvement. It’s also a meaningful return to old simplicities and skills. Above all, it is deeply satisfying. We know what is added… Continue reading Chew on this.
Pitchfork Diaries joins Gojee.com!
How did you possibly live before the quite-brilliant food blog recipe site Gojee.com?? It serves as your online library/concierge/personal assistant/curator to help find new recipes from top food blogs, selected just for you and what you are craving, or better yet, what you have on hand at the moment. Launched a few months ago, today… Continue reading Pitchfork Diaries joins Gojee.com!
happytomatillomonday.
Sweet Corn Crème Caramel
Corn this time of year is so sweet and full of natural sugar, that it lends itself to both sweet and savory preparations. (They don’t call it “Butter and Sugar” for nothing.) This recipe is part homage to Meredith Kurtzman, the pastry chef and queen of all things gelato, at New York City’s Otto.… Continue reading Sweet Corn Crème Caramel
Freeze some corn! Now!
Glorious cobs of corn will still be around at the farmers’ markets for a couple of weeks. Sweet, meltingly tender, golden or pearly white, they are never better (or cheaper) than right now. We eat it with dinner nearly every night for the month when it is at it’s best, just barely cooking it, as… Continue reading Freeze some corn! Now!
happycornmonday.
Zucchini, Carrot and Scallion Fritters
These fritters are an homage to the perfect little hometown restaurant we had in our shoreline Connecticut town growing up in the 80s. A place where everybody knew our name, where you could pop in casually for a wholesome lunch, or count on it for a suitably festive and elegant special occasion dinner. I’ve… Continue reading Zucchini, Carrot and Scallion Fritters
happyzucchiniwednesday.
How to make Basil Oil
This may be the garnish to end all garnishes. I remember so vividly the day we learned this in culinary school, and how I raced home to try it myself, feeling like I had just unlocked some illusive five star chef secret. This simple little technique gives you magnificent, fragrant green gold to drizzle about… Continue reading How to make Basil Oil
Market Watch: Basil
Basil has definitely arrived at the party. Bunch upon fragrant bunch are cramming tables at the markets. Not surprisingly we mostly think green and the same familiar scent and flavor when basil comes to mind. But there are loads of heirloom varieties that are becoming much easier to track down. (and grow yourself!)… Continue reading Market Watch: Basil
Chew on this.
“Since traditional pesto genovese consists of nothing more than basil, garlic, nuts, olive oil, salt, and cheese, the quality and variety of the ingredients you choose really matter. When it comes to basil, shop for the youngest herbs you can find, with the smallest, palest leaves. The smell should be aromatic, not licorice-like. If you… Continue reading Chew on this.
Peach and Custard Pie
This is a peach pie my grandmother has made for years. I adore the visual of the entire peach halves, that always elicits at least one gasp of admiration when set down on the table. With peaches stunningly sweet this time in the season, I also really appreciate the addition of the custard-like filling,… Continue reading Peach and Custard Pie
Quick Tip: How to freeze peaches
Peaches and other stone fruit are perfect and plentiful (and pretty cheap!) at the markets right now. Taking an hour or so and freezing a bunch will be total treasure in your freezer come winter. And…far extend your season for making David Lebovitz’s ridiculously good peach ice cream (it contains sour cream, people! Sour cream!!).… Continue reading Quick Tip: How to freeze peaches
happypeachmonday.
Roasted Nectarine and Zucchini Salad
Here is a quick recipe I dreamt up, while on my roasted produce kick this week, using what is in abundance in the gardens and at the market. Thankfully, it turned out to be heavenly, lick-the-bowl-clean good. There is a magical, sum is definitely greater than it’s parts, result here, as with many very… Continue reading Roasted Nectarine and Zucchini Salad
Technique Tuesday: Roasted Vegetables and Fruit
By this point in the summer I definitely get into a rut and prepare fruit and vegetables from the gardens and market in almost the same ways daily. Not that that is a bad thing, as with produce this amazing, at the height of their season, there is often very little that can improve… Continue reading Technique Tuesday: Roasted Vegetables and Fruit
Chew on this.
“Before throwing anything away, consider whether it might have a use. For example, save vegetable remains to make soup stock or use them as compost to feed your garden.” – the fourth lesson of Mindful Cooking, from 3 Bowls Cookbook, by Seppo Ed Farrey (I’ll also add to be mindful of using every last… Continue reading Chew on this.
Flower Adorned Ice Cubes
Remember those old lady knickknacks of the late 70s of a flower completely frozen in a globe of lucite? There were a few geriatric abodes I visited during that era, and those stopped-in-their-tracks flowers were always a fascination. So perfect and yet so bizarrely frozen. You can make your own, a bit more ephemeral, version… Continue reading Flower Adorned Ice Cubes
Technique Tuesday: Using Edible Flowers
These weeks the gardens are bursting with flowers. Not the flower gardens, but the herb and vegetable gardens. Some of the flowers I planned on (nasturtiums and chamomile), some are part of the journey (pole bean blossoms which will become bean pods), and some are a result of me not harvesting fast enough and… Continue reading Technique Tuesday: Using Edible Flowers
happynasturtiummonday.
Raspberry Clafouti
There are few things that could get me to turn on the oven in the middle of this oppressive heat wave. However, much to the dismay of my panting dog, clafouti is one of them. Unlike almost everyone else in the country right now, the red and golden raspberries in our garden are adoring the… Continue reading Raspberry Clafouti
Garlic Scape and Herb Pancake
Move over scallions. I may have to cheat on you. My love affair with dim sum scallion pancakes is no secret. There are few times I can think of when they don’t appeal to me. (or make me start to go all Pavlovian as I even type the words.) Though green and doing very… Continue reading Garlic Scape and Herb Pancake
Chew on this.
“I’ve always believed that the most important people on the planet are the ones who plant the seeds and care for the soil where they are grown” —Willie Nelson
Garlic Scape Vinegar
With our growing season a little later here in slightly cooler upstate New York, we still have bundles and bundles of garlic scapes in the markets and gardens for a week or two. A garlic scape is the flower shoot that has shot up from the stem of a hardneck garlic bulb when growing. The… Continue reading Garlic Scape Vinegar
happygarlicscapemonday.
Lemon Verbena and Thyme Soda Syrup, and Sorbet too!
Our herb garden is growing like weeds. Well, truth be told, the weeds are also growing like weeds. But between the weeds are fragrant, mystical herbs, that are spicing up meals and will also shortly be hoarded away in ziplocks in the freezer for less bountiful months. My favorite herb is lemon verbena. It… Continue reading Lemon Verbena and Thyme Soda Syrup, and Sorbet too!
happyradishwednesday.
Radishes at the Migliorelli Farm stand at the Union Square Greenmarket, NYC Radishes of every color are pushing their way up through the dirt of my garden and attracting paparazzi-esque crowds at the farmers’ market. This fresh and this young, they are sweet and mild, and add a peppery snap to salads and summer… Continue reading happyradishwednesday.
Cardamom and Coriander Soda Syrup
The cilantro we planted in our garden around Memorial Day, has already started to bolt some from the heat in recent weeks–it is nearly July after all–and shortly will start to go to seed. Those seeds, as you may or may not know, are coriander. They will first be plump and bright green, a wonderful… Continue reading Cardamom and Coriander Soda Syrup
Chew on this.
“Cardamom is one of the most ethereal aromas.” –Harold McGee, “Thinking About Flavor” lecture, in the Alchemy of Taste and Smell conference, November 2010, Astor Center, NYC
Fresh Strawberry Pie
So here is another recipe handed down from Catherine the Great. No, not the Empress of Russia, but my maternal grandmother–one of my first cooking influences, and for whom I am named. I make this pie at least once a year. I can’t keep myself from it as soon as I see quarts of local… Continue reading Fresh Strawberry Pie
Sorrel Pistou and Fresh Ricotta Crostini
With sorrel in its tangy, bright abundance at the farmers’ markets now and throughout the summer, this pistou (or pesto or coulis) is a dynamite way to show it off. Set out a platter of baguette slices, ricotta, and the green stuff and let your BBQ guests at it for a DIY appetizer. Less work… Continue reading Sorrel Pistou and Fresh Ricotta Crostini
Chew on this.
“I don’t think you can be a good cook unless you can appreciate where the ingredients come from, and the only way you can really appreciate that is to get your hands into growing at least some of the food you’re cooking.” – Rick Bayless, Chef, Frontera Grill and Topolobampo restaurants, Cookbook Author, and Host… Continue reading Chew on this.
Market Watch: Sorrel
Sorrel (and its many varieties and names: garden sorrel, english sorrel, common sorrel, french sorrel) is showing up now in abundance at farmers markets and in gardens. It is a perennial (it comes back each year) herb, with super tender leaves that pack a ton of vitamins C and A. It is incredibly easy to… Continue reading Market Watch: Sorrel
happysorrelmonday.
vibrant sorrel thriving in our garden. The sheep love sorrel too. (Good fences make good neighbors.) Chin scratch heaven: Sorrel? Who needs sorrel?
What I’m cooking this weekend.
a dog day of late spring. Sparkling Panakam: This recipe from Heidi Swanson’s (101cookbooks.com) new book Super Natural Every Day, is for a sparkling, spiced Indian beverage, certain to refresh between weeding turns in the gardens. With lime, ginger cardamom and salt, it is described on Epicurioius.com as “a frosty cold, light, bright ginger beer”.… Continue reading What I’m cooking this weekend.
Rhubarb Rosemary “Affogato”
Now I know my Italian affogato-loving purists will find the title of my recipe sacrilegious. Affogato means “drowned” in Italian, and the classic Affogato dessert is really named affogato al cafe or “drowned in coffee”. It is a shot of hot espresso poured over a scoop of vanilla ice cream. When I first had it,… Continue reading Rhubarb Rosemary “Affogato”
Market Watch: Green Almonds
Recently I was in the Batali/Bastianich Italian food megastore Eataly in NYC. Always a recipe-provoking stop, particularly mid-week when not utterly tourist-jammed and you can actually see the counters and food. The variety of food and ingredient offerings is as impressive as the block-wide size of this culinary cathedral. Rarely do I go there and… Continue reading Market Watch: Green Almonds
Chew on this.
“Better than any argument is to rise at dawn and pick dew-wet red berries in a cup.” — Wendell Berry
What I’m cooking this weekend.
Here are a few outrageously delicious recipes that I keep returning to, and plan to return to again this weekend. Tried (and in some cases, tried and tried and tried) and true. Try them yourself and let me know what you think. Happy weekend! Kathleen Claiborne’s Hot Cakes: I first heard of these… Continue reading What I’m cooking this weekend.
Cornmeal Crusted Soft Shell Crab with Buttermilk Apple and Chive Coleslaw
This remarkably quick meal is a colorful and crunchy way to use the insanely good soft shell crabs that are coming into season right now. I made this for my husband and I a few nights ago, and was so pleased with the speed to wow ratio. But in addition it was so so so… Continue reading Cornmeal Crusted Soft Shell Crab with Buttermilk Apple and Chive Coleslaw
Chew on this.
“Crustacean flesh develops delicious aromas and flavors simply by spending a few minutes in boiling water. Most meats can’t achieve such high levels of smell and taste without the application of flame or intense heat, and there are a couple of reasons for this. Crustaceans counteract the osmotic pressure of saltwater with an especially tasty… Continue reading Chew on this.
Technique Tuesday: How to Clean Soft Shell Crabs
It’s soft shell crab season! From mid-May to early September for the east coast, and longer if you are near the gulf coast, we are in the time of year when these sweet, oceany delicacies are popping up practically all over. Soft shell crabs are regular crabs who have outgrown their current hard exoskeleton, and… Continue reading Technique Tuesday: How to Clean Soft Shell Crabs
Chew on this.
“If you don’t start with something beautiful, you will not end with something great. Seek out the best ingredients you can.” – Penny De Los Santos, food photographer extraordinaire CreativeLIVE seminar, May 13, 2011
Grilled Sesame Asparagus
Here’s another recipe to break up your asparagus monotony (that is, unless you are coincidentally eating sesame asparagus nightly). When cooked at its freshest, grilled asparagus spears are practically candy. Tender, sweet, nutty, with a slight tang from the rice vinegar, this recipe is a natural in asian-inspired meals. Try it alongside grilled chicken or… Continue reading Grilled Sesame Asparagus
Asparagus Ricotta Galette
As hinted at earlier this week, asparagus is bustin’ out all over on our micro-farm. One of the very first signs of a long season of fresh food from the gardens, this perennial faithfully returns each May, basically without us having to do a thing. (That’s my kind of garden vegetable!) Since it is never… Continue reading Asparagus Ricotta Galette
happyasparagusmonday.
Buttermilk Honey Wheat English Muffins
I don’t know about you, but I am a tad worn out from all of the high-spirited holidays that have been crammed into the calendar as of late. Earth Day, Easter, Passover, National Eggs Benedict Day (I wish I was kidding), Arbor Day, May Day, Cinco De Mayo, and even a wedding of the… Continue reading Buttermilk Honey Wheat English Muffins
Ramp Compound Butter
A huge part of the allure of pungent, earthy, and exotic ramps, is that their season and availability is so fleeting. With only about a month to harvest until their flavor becomes too strong, the annual pilgrimages into the muddy woods for chefs and epicurians has commenced (or early-bird trips to the farmer’s markets for… Continue reading Ramp Compound Butter
Homemade Butter
Ever since the first time I whipped my own fresh whipped cream, I have kept my gaze obcessively glued to it, in dreaded fear of over-whipping and having it turn into butter. The horror! Imagine! And so to this day I anxiously sweat that critical make or break, stiff peak to useless butter, moment. But… Continue reading Homemade Butter
Chew on this.
“Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.” – James Beard
Homemade Mango Lime Soda Syrup
Here is another soda syrup recipe to accompany yesterday’s homemade ginger soda syrup. Super refreshing and light, making me crave flip flops and sunscreen. Try mixing a little of both syrups together for mango-lime-gingerlicious beach blanket bingo in a glass. Who says it’s only april? HOMEMADE MANGO LIME SODA SYRUP by Catie Schwalb makes… Continue reading Homemade Mango Lime Soda Syrup
Homemade Ginger Soda Syrup
Perhaps because of the few (very few) days of slightly decent weather we’ve had lately, my attention has recently shifted from hot teas and afternoon hot mochas to cold, effervescent beverages. We are not big soda drinkers in our house, almost none at all, for all of the obvious reasons (high fructose corn syrup, chemicals,… Continue reading Homemade Ginger Soda Syrup
happyrampmonday
A walk in our woods today very pleasantly revealed that these ramps… which we dug up from friends’ woods last spring, which is overrun with them, and attempted to transplant to our woods…have successfully made it through this relentless winter and have become these ramps… having successfully taken root and are now growing for us… Continue reading happyrampmonday
Olive Oil Everything Crackers
Here is another cracker recipe with which to send you off into the weekend! This recipe and the Cornmeal and Chive Cracker recipe from earlier this week contrast each other nicely, and would make a sublime little cracker basket assortment. This cracker is a little more subtle in flavor and more tender in texture than… Continue reading Olive Oil Everything Crackers
Cornmeal and Chive Crackers
In my ongoing quest to eliminate store-bought processed foods from our kitchen and life, this week I tackled crackers. There is a long and growing list food items that I no longer even think of not making myself, and yet almost weekly I think nothing of tossing (overpriced) box after box of these crisp vices… Continue reading Cornmeal and Chive Crackers
Chew on this.
“As for the people who do chemical cooking, all I can say is, Stop it. The difference between homemade whipped cream, for example, and Cool Whip is enormous, what with all the preservatives and hydrogenated oils they put in it. You don’t know what’s in those things, you can’t even pronounce the ingredients, and you’re… Continue reading Chew on this.
Salad Greens 101
Some of the earliest cold-resistant crops available in the spring (or earlier if you have a farmer who has a fancy-schmancy greenhouse), fresh, vibrant salad greens are popping up now at farmers’ markets. That first, crisp, lightly-dressed bowlful always feels like such an extraordinary luxury after months of pots of piping-hot long-simmered root vegetables and… Continue reading Salad Greens 101
happyrhubarbmonday.
The first inch and a half of Victoria rhubarb poking up from the muddy March ground. Pies and jams to follow.
Pan-Seared Sea Scallops, with Pickled Watermelon Radish and Microgreen Salad
Here’s a great little dish using those irresistable watermelon radishes and microgreens now growing at a farmers’ market near you. Ready in under a half hour, this would be a deceptively easy, super impressive first course for a local-chic dinner soiree. Or triple the scallops, and pair it with cool buckwheat soba noodles dressed… Continue reading Pan-Seared Sea Scallops, with Pickled Watermelon Radish and Microgreen Salad
Market Watch: Microgreens
Micro Mesclun from Windfall Farms, Union Square Greenmarket, NYC. Spring is here, and the farmers’ market offerings are slowly transitioning from squash, root vegetables, and cold storage foods to fresh spring produce in the weeks ahead. One of the first fresh spring finds to look for are microgreens. Microgreens are similar to hippy, 70’s sprouts,… Continue reading Market Watch: Microgreens
Chew on this.
“In the spring, at the end of the day, you should smell like dirt.” -Margaret Atwood 2011’s crop begins.
Homemade Irish Cream
Kiss me! I’m nearly 1/4 Irish! The tradition of enjoying a “drop of the hard stuff” on St. Patrick’s Day is an old custom known as Pota Phadraig or Patrick’s Pot. The legend goes that St. Patrick taught a stingy innkeeper a lesson, when served a less than generous portion of whiskey. He threatened the innkeeper,… Continue reading Homemade Irish Cream
Market Watch: Watermelon Radish
At the Union Square Greenmarket, this past Saturday in Manhattan, I came across giant, stunning Watermelon Radishes. A relative of the Daikon, it is also called Chinese Red Meat, Beauty Heart, and Rose Heart. This is one of the most mild radishes (which, incidentally was the one food I wouldn’t touch as a child),… Continue reading Market Watch: Watermelon Radish
Chew on this.
“I peered into the pots. Irish stew. A nourishing and economical dish, if a little indigestible. All honour to the land it has brought before the world.” -from Malloy, by Samuel Beckett
Lobster Stock recipe
Sweet, elegant, rosy, and full of the ocean, homemade lobster stock grabs my attention like little else. Having a few quarts of this on hand in my freezer has allowed me, on more than one occasion, to pull a seafood risotto out of thin air for unexpected dinner guests. I’ll repeat that–pull seafood risotto out… Continue reading Lobster Stock recipe
Chicken Stock 101
Of all of the amazing things I learned in culinary school, by far the most valuable was how to make great stock. I clearly remember the lightbulb moment when it was demonstrated to us. I clearly remember rushing home that weekend with a bag of carrots, celery, and onions, dying to practice it on my… Continue reading Chicken Stock 101
Food of the (near) Future
Despite the fact that I haven’t seen but a mere patch of ground at our home since prior to Christmas, despite the fact that we still have a foot of snow almost everywhere I look, despite the fact that just looking at flip flops gives me chills, the eternal optimist in me spent the balance of the weekend… Continue reading Food of the (near) Future
Anandama Bread: 33 % whole wheat, 100 % comfort.
I’m covered in flour and the entire house smells like warm bread. A good day by all standards. With slender baguette pans, gurgling jars of sourdough starter, and an array of silky flours, my father was a talented bread baker. One of his specialties, the one I hold dearest, was Anadama Bread. As a kid,… Continue reading Anandama Bread: 33 % whole wheat, 100 % comfort.
Homemade Infused Vodka and Spirits
The flavored vodka market appears to have exploded in the past few years. On a recent trip to the spirits shop, there were shelves upon shelves of vodkas in all imaginable flavors. Whipped cream, bacon, and sweet tea were new ones that caught my eye, but not quite my wallet. Infusing alcohols is an ancient… Continue reading Homemade Infused Vodka and Spirits
Blog-y’s first birthday!
My mother and grandmother, 1951. Just a year ago today I published my first blog post. There have been a bunch of changes over the year (including the name and url), but I am so thrilled where I have landed and am so excited for all that is ahead. In the past twelve months I’ve… Continue reading Blog-y’s first birthday!
Blood Orange and Clementine Galette
Soon after I finished culinary school a wise and wonderful chef and cookbook author asked me, as I was first meeting her, what kind of food do you cook? I was a little stumped. I was just out of a year of cooking little other than classical french cuisine. And a year of cooking predetermined recipes… Continue reading Blood Orange and Clementine Galette
Ready for Spring.
Fernando, who turned two on Valentine’s Day, anxiously awaiting some signs of grass out in the pasture.
Technique Tuesday: How to Supreme Citrus
As committed to a locavore diet as I am, for sanity’s sake, a little citrus is a welcome addition at this seemingly endless point in the winter season. Lemons, oranges, limes, tangerines and just recently, blood oranges, have made their way into salads, dressings, marinades and desserts, and brought some desperately needed sunshine to my… Continue reading Technique Tuesday: How to Supreme Citrus
Chew on this. (valentine’s day edition)
“A man taking basil from a woman will love her always.” -Sir Thomas Moore
Breakfast for your Valentine
I remember the first year freshdirect.com was operating they offered a somewhat genius valentine’s day package. It was something along the lines of ready-to-cook surf and turf, fixings for chocolate fondue, a bottle of bubbly, and then parbaked croissants and orange juice for breakfast the next morning. One click, and you look like an exceedingly… Continue reading Breakfast for your Valentine
Chocolate week continues.
I was combing through my files and came across this incredibly decadent recipe for Dark Chocolate Dipped Shortbread that I posted just about a year ago. I wouldn’t turn down a batch of these from my valentine. Perhaps housed in this box. ♥
Bittersweet Chocolate Souffle
This little love letter in a ramekin is the perfect way to say “I love you enough to learn what stiff peaks are” on Valentine’s Day. And in actuality, the ratio of difficulty to wow-factor is absolutely in your favor. Have you had a chocolate souffle? Have you made your own chocolate souffle? Have you… Continue reading Bittersweet Chocolate Souffle
happywoolymonday.
Scallion Pancakes
Scallion pancakes. Oh how I love thee. These remarkable, little chewy, salty, scallion-y, layered disks of oily crunchy heaven completely stole my heart when I first had them my first year living in the city a decade and a half ago. Often I would grab a late night snack of scallion pancakes and dumplings on… Continue reading Scallion Pancakes
Chinese Dumplings
Tutorial on how to make vegetarian and pork Chinese dumplings–including “how to” folding video.
My Favorite Chinese Cookbooks
my station at the Cloud 9 Cooking School in Yangshuo, China. The Chinese New Year, the Year of the Rabbit, begins its fifteen day celebration this Thursday, February 3rd. In observance, I’ll be cooking lots of chinese dishes this week–many of which I learned during my three-week honeymoon in China three years ago. But to… Continue reading My Favorite Chinese Cookbooks
Chew on this.
“Learning another cuisine is like learning a language. In the beginning, you know nothing about its most basic rules of grammar. You experience it as a flood of words, or dishes, without system or structure. When I first went to China, I was already fluent in the language of basic French cookery. I could make… Continue reading Chew on this.
Wild Turkey
Nothing like a little wild turkey to follow a blizzard. This was the scene out my bedroom window this morning. The sheep were highly amused. Speaking of Wild Turkey, I definitely plan on warming up at the end of this long snow day with this recipe for a Hot Toddy, posted this morning by Edible… Continue reading Wild Turkey
Ode to The Minimalist
It was announced yesterday that Mark Bittman’s weekly column in the New York Times will end its thirteen year delicious, informative, enthusiastic, and encouraging run. I have learned many lessons from Mr. Bittman’s column. Starting in 1997, a year after I graduated from college, I cooked recipe after recipe from his writing and suggestions and… Continue reading Ode to The Minimalist
Flavored Salt
In honor of last week’s National Popcorn Day, I’ve done some tinkering in the kitchen with flavorings. My favorite project was coming up with different flavored salts. It is outrageous that I haven’t done this sooner, and even more outrageous the number of super costly little precious jars of flavored finishing salts that I have sitting… Continue reading Flavored Salt
Chew on this.
“To me, the farmers and producers who bring us wonderful foods are heroic. Whatever they grow, I want to eat: they inspire me to crave variety. Yet I have found that too many Americans have narrow taste horizons when it comes to trying new foods. Most of us have expanded our taste horizons at… Continue reading Chew on this.
Popcorn
This Wednesday was National Popcorn Day. Yes, I seemed to miss the parade too. We ate gallons of air popped popcorn growing up. And later in the 80s, I quite willingly made the transition to the ballooning bags in the microwave. Then on August 14, 2003 my popcorn life was changed forever. That day was the massive… Continue reading Popcorn
Pie Crust 101
Bleached flour, partially hydrogenated lard with BHA and BHT, wheat starch, water, xanthan gum, potassium sorbate and sodium propionate (preservatives), Yellow 5, and Red 40. Butter, Flour, Salt, Water, and sometimes an egg. The first is a list of just some of the ingredients of a popular, store-bought, ready-to-unroll, pie crust. The second is what… Continue reading Pie Crust 101
Judy Rogers on Deciding What to Cook
“A truly good meal depends on a cavalcade of sound judgments, many of which occur well before you lift a knife. When you decide what to cook, you are deciding whether a meal can be really good or not. If you choose to do a dish you can’t get good ingredients for, one you are… Continue reading Judy Rogers on Deciding What to Cook
Its fleece was white as snow.
Happy first birthday sweet Mimi.
New Year’s Thai Sauce for Oysters
First, I would love to have mouthwatering photos of fresh, succulent oysters, glistening under the spell of my dipping sauce. But alas, the shucking big snow storm this week kept my delivery from getting from the Chelsea Market to me in middleofnowhereville, and my dinner guests from being my oyster sauce guinea pigs. So you’ll… Continue reading New Year’s Thai Sauce for Oysters
Espresso Chocolate Cookies
The Christmas season in my paternal grandparents’ house, when I was growing up, was always marked by tins of the exact same assortment of homemade cookies, painstakingly baked in legions by Grandma Baumer. There were wreath spritz cookies, apricot or mincemeat oatmeal bars, buttery vienna crescents, and then, the espresso chocolate balls. The latter were… Continue reading Espresso Chocolate Cookies
Breakfast with an Iron Chef
My besty from graduate school, Lindsay Campbell, is the host of Daybreak, a super sharp new daily web show on aol.com. In a recent episode, Michelin star winner and new Iron Chef, Marc Forgione makes her a breakfast of sriracha chili lobster with fresh farm scrambled eggs. Yum. You’re watching Daybreak:Iron Chef Surprise. See the Web’s top… Continue reading Breakfast with an Iron Chef
Last minute gifts: Recipe Kits
The Kitchn.com recently had a great piece with a bunch of ideas for gift kits that include everything to make a new recipe or culinary project. From kimchi to ricotta to granola, the article suggests groupings of ingredients, instructions and any special container or tool. I’ve done similar things for gifts through the years, and… Continue reading Last minute gifts: Recipe Kits
Give the gift of cooking.
Here are a few of my favorite cookbooks ever. And more than that, they are also my favorite cookbooks to give as gifts. Each are beautiful to just read and admire the artwork and photos, but also offer unique information, recipes, instruction or skills, that sets them apart from the dozens and dozens and dozens… Continue reading Give the gift of cooking.
Pretty packaging that protects the planet.
Two winters ago I was feeding our sheep one afternoon. As I tore off a big section of a hay bale, I found a long piece of plastic curling ribbon tangled in the stems of the hay with which I was just about to feed my wooly children. I assumed it had been attached to… Continue reading Pretty packaging that protects the planet.
Edible Gift Series: Make Your Own Cookie Cutters
I just saw this great tutorial on Instuctables.com on how to make your own cookie cutters. Genius idea. Particularly for hard-to-shop-for-relatives-with-quirky-interests (you know who you are…). Make a cutter that suits them, whip up a batch of cookies, bundle up said cookies, and tie their custom cutter on top with a big shiny bow for… Continue reading Edible Gift Series: Make Your Own Cookie Cutters
Dark Chocolate Hazelnut Pudding
With homemade vanilla extract on my mind (and growing increasingly darker on my counter), I have found myself craving homespun desserts of yore. It is certainly this time of year too; our new pine-y tree perfuming the house has me tearing through files of stained recipe cards trying to recreate tins of cookies of my… Continue reading Dark Chocolate Hazelnut Pudding
Edible Gift Series: Homemade Vanilla Extract
There is little that will get me running to the kitchen faster than reading about a new (or most of the time, quite old) culinary trick to produce a food or ingredient that I had never thought about making by hand. Food and Wine magazine has a great feature this month on the Best Handmade… Continue reading Edible Gift Series: Homemade Vanilla Extract
Turnip Soup
This remarkably simple, and remarkably comforting recipe has always been a part of our holiday meals. When she first started making it, my grandmother used to enjoy quizzing unsuspecting guests as to what the star ingredient was in the soup. It is so mellow, and balanced, and not cluttered with leek or potato, that it… Continue reading Turnip Soup
Spiced Cranberry, Ginger, and Pear Sauce
I was recently asked to be a guest blogger for the wonderful heart-healthy food blog What Would Cathy Eat? Cathy asked for a cranberry sauce for thanksgiving, that was less sweet than usual. Here is the post and recipe below, in case you hadn’t caught it on her site. –Catie For years, as a child… Continue reading Spiced Cranberry, Ginger, and Pear Sauce
Wild Rice Stuffing with Cranberry, Apricot, and Scallion
My friend, and great cook, Cathy Elton asked me to contribute to a thanksgiving recipe series on her heart-healthy blog “What Would Cathy Eat?“. One recipe she requested was a “stuffing made without meat or butter”. Not an intuitive leap for this French Culinary Institute-trained, duck-fat-loving chef. I started musing on wild rice. Deeply flavored,… Continue reading Wild Rice Stuffing with Cranberry, Apricot, and Scallion
Thanksgiving Recipe Roundup
The start of the holiday season in my home growing up was always marked by the arrival of a substantial pile of dogeared food magazines next to both sides of my parents’ bed, as they hunted for recipe inspiration in the weeks leading up to Thanksgiving. That tradition has definitely lived on with me (and… Continue reading Thanksgiving Recipe Roundup
Indian Spiced Winter Squash with Goat Cheese and Pomegranate
My dear friend from graduate school, January LaVoy, just opened her luminous performance in Arthur Kopit’s Wings, off-Broadway at the Second Stage Theater this past weekend. When I had the chance to see the show, I thought, “Anyone can bring flowers…I’ll lug down a just-picked squash from our garden.” I mean, who wouldn’t want to… Continue reading Indian Spiced Winter Squash with Goat Cheese and Pomegranate
Use those apples
Though apples are excellent long-keepers, and will be around for months at the markets, they never taste better to me than right now–sun still warm in the sky, “transition” jacket getting pulled out of the closet, leaves crunching beneath my feet, and halloween fast approaching. Grab a few extra apples at the farmers’ market this… Continue reading Use those apples
Green Beans with Sesame Ginger Vinaigrette Recipe
As a follow-up to my previous post about all things salad dressings, here is a recipe for another rock-star of a vinaigrette, following the same formula: 1 part acid + 3 parts oil + seasonings and flavoring ingredients. This is dynamite tossed with fresh blanched local beans, perhaps adding soba noodles for downright craveable homemade… Continue reading Green Beans with Sesame Ginger Vinaigrette Recipe
Salad Dressing 101
Just about four years ago, Mark Bittman wrote a great piece in the New York Times; A Well-Dressed Salad Wears Only Homemade, and it got me thinkin’. Why did salad dressings feel like such a mystery? Why is there usually a huge amount of grocery store real estate devoted to them? Why are they so… Continue reading Salad Dressing 101
Food Blogging with Steven Shaw
Last winter I took a phenomenal six session course on food blogging at the International Culinary Center, which is the parent organization that also houses the French Culinary Institute, where I got my culinary degree. The course is taught by pioneer food blogger, Steven Shaw, who in addition to author and James Beard Award-winning food critic,… Continue reading Food Blogging with Steven Shaw
Put it away put it away put it away now.
Red hot chili peppers. Sweet orange bell peppers. Long curly Jimmy Nardello peppers. Short stubby serrano peppers. All of them. Peppers are still abundant at the farmers’ market, super sweet this time of the season, and the easiest vegetable to put away for the winter months. You don’t need to peel them or blanch them… Continue reading Put it away put it away put it away now.
Baking with my dad.
I’ve been thinking a lot lately about my food heritage. Partly because I have cooked little other than french food for the last two years, and simultaneously have spent more time in Chinatown than ever before. And in part because as I wade deeper and deeper into a career with food, I am having strong… Continue reading Baking with my dad.
Under the rainbow.
Our sheep in the backyard after a recent cloud burst. Practically a pot of gold.
Roasted Cherry Tomato Vinaigrette
Our 52 heirloom tomato plants are in their final days, but have heroically yielded hundreds of pounds of beautiful fruit this year. A very triumphant relief, following the yield of six (yes, just six) tomatoes we got from the same number of plants last summer in the throws of the huge tomato blight. We are… Continue reading Roasted Cherry Tomato Vinaigrette
Utterly Chard-ming
First, yes, it is a terrible pun. But in all honesty, I had a dream about writing this post, and that is the title I watched myself type in the dream. So who am I to interfere with subconscious inspiration/intervention? Moving on… Our garden is still loaded with beautiful food. But as is the case… Continue reading Utterly Chard-ming
Right Here, Right Now
This, all too brief, time of year when the garden is offering up treasures I would drive multiple time zones for in February, I find myself stumped in the kitchen. Surprising, since I have before me the best raw materials I will see all year. But that’s just the point. I want to step aside,… Continue reading Right Here, Right Now
Babies
I just realized that this summer it has already been two years since we were given two of our most affectionate sheep, Blanche and Stella, by our friend and farmer, Eugene Wyatt, of Catskill Merino Sheep Farm. We still think of them as the new babies of our bunch. They were rejected by their mothers when… Continue reading Babies
Herb and Ricotta Stuffed Squash Blossoms
Our few small winter squash plants, that I started from seed this year, have taken off, and taken over, and are now literally climbing the walls of the new squash garden we put in. It is still amazing to me that one tiny 1.5 cm long seed can turn into a gigantic sprawling little-shop-of-horrors-like vine… Continue reading Herb and Ricotta Stuffed Squash Blossoms
“I’m not inside much.”
So I too am now writing the “so sorry readers I have left you for weeks on end without hearing from me” blog post that I swore I would never have to write. As a farmer friend said to me, when he asked if we had eachother’s contact information, and I reminded him we are… Continue reading “I’m not inside much.”
A Vegetable Grows in Long Island City
The Brooklyn Grange is planting a 40,000 square foot vegetable farm on a rooftop in Queens. [vodpod id=Video.3671422&w=425&h=350&fv=] I heard about this project initially when taking a pizza class a couple of months back with guys from Roberta’s and Pulino’s. They mentioned that seedlings were planted, and the Brooklyn Grange team was close to securing a… Continue reading A Vegetable Grows in Long Island City
Ramp Tortilla Recipe
Ummmm…eggs…ramps…potato… When my brother returned from his junior year in Spain, he craved the egg tortilla espanola found on the counter at most tapas bars and eateries. It also happened to be one of my favorite recipes I learned in my “egg” lesson in my first weeks in culinary school (thank you Chef Justin). The… Continue reading Ramp Tortilla Recipe
Spicy-Tart Pickled Ramp Recipe
This past weekend friends who live near us upstate, on an area overrun with ramps, graciously invited us over for our second annual swap of all-we-can-pick ramps for a pick-up truck full of our “like gold” sheep manure for their garden. (So very cutting-edge-hipster-locavore. Then again, poop for weeds…) After a very muddy morning,… Continue reading Spicy-Tart Pickled Ramp Recipe
Ramps!
It is that time of year. The ramps have arrived. Ramps are wild leeks, and belong to the same genus as onions, garlic and chives. Their flavor is a wild and woodsy combination of the three. You can eat the entire plant, the bulb, stalk, and leaves, and can use them in recipes where you’d… Continue reading Ramps!
Dark Chocolate Dipped Shortbread recipe
I was asked to bring dessert to a dinner with some of my favorite girls (you know who you are…), the day after Easter. With this year’s holiday resulting in a serious lack of bunny candy (believe me, for the better) I thought about trying to come up with a grown-up easter sweet. These dark… Continue reading Dark Chocolate Dipped Shortbread recipe
r-e-s-p-e-c-t.
“When you grow a vegetable yourself, you’re less likely to boil it to death.” — Irish chef Darina Allen, in the New York Times article “Reclaiming Ireland’s Culinary Heritage, One Roast Lamb or Sponge Cake at a Time“, March 30, 2010.
Earl Grey and Lavender Granita recipe
A lovely and unexpected flavor combination, that serves as a small sweet forecast of warmer weather ahead. I saw a new stand at the market this week I hadn’t noticed previously. Lavender by the Bay is a lavender farm in East Marion, NY. They were selling a variety of dried lavender sachets and bouquets, but… Continue reading Earl Grey and Lavender Granita recipe
Polenta with Goat Cheese, Shallots, and Greens recipe
On a trip to the farmers market it doesn’t serve you to bring a list or to have rigid expectations. The most effective shopping there is always done by just discovering what is the very best of this week’s offerings. As mentioned before, that can sometime be rough in the less produce-friendly times of year.… Continue reading Polenta with Goat Cheese, Shallots, and Greens recipe
Bonus round!
Last fall was complete chaos in our home. I was in the final weeks of getting my culinary degree, worrying more about my impending final exam than I had about anything else in my life to date, and was growing very weary of my year-long commute to the city, away from home and husband, for… Continue reading Bonus round!
Baked Apple Galette
I have some Mutzu apples from a recent trip to the farmers’ market. These apples are softball-huge and bright lime green, and immediately caught my attention as I was perusing the Migliorelli Farm stand. They are such gorgeous specimens it seemed blasphemous to peel them and cut them up into chunks—or toss them with a… Continue reading Baked Apple Galette
Spring’s ahead.
Upstate New York, March 14, 2010.
Homemade Fresh Ricotta
Lately we have been getting the most wonderful fresh milk from Dirie’s Farm, a small family-owned dairy farm near us. The milk has a whole melody of flavor, that clearly illustrates what people are talking about when they refer to the terroir in wine. You can taste this area. You can taste the differences in… Continue reading Homemade Fresh Ricotta
Pea Shoot, Celeriac, Apple and Hazelnut Salad
One of the toughest parts of eating almost exclusively locally in Upstate, NY, is the lack of bright, refreshing, crunchy, raw foods and salads in the colder months. We are overflowing in hearty carrot and squash soups, but there are definitely days I would kill for the snap of a thick slice of fresh cucumber.… Continue reading Pea Shoot, Celeriac, Apple and Hazelnut Salad
Sweet Potato Pecan Teacakes
Yesterday I received in the mail some adorable vintage aluminum baking molds that I purchased a little while back from the great upcycle shop AntiNu on Etsy.com. I had sweet potatoes from the market, and got to work. A handful of years ago the Center for Science in the Public Interest did a study comparing… Continue reading Sweet Potato Pecan Teacakes
Rick Bishop
Farmers are my heros. As a chef and food fanatic, they are the mamas and papas, surrogates and midwives of my most precious ingredients. As an upstate resident, they are the fierce protectors of our land, farming heritage, and heirloom varieties of animals and vegetables. And since moving upstate, I have had the great pleasure… Continue reading Rick Bishop
Winter Chicken “Noodle” Soup, with Dill Parmesan Crisps
After the 3+ feet of snow we had this past week, I find it impossible to believe that I am watching even more flurries outside today. The blizzard this week caused the farmers, whose work ethic is only outdone by their good sense, to not come to NYC for the greenmarket this Friday. Union Square,… Continue reading Winter Chicken “Noodle” Soup, with Dill Parmesan Crisps
Blood Orange Braised Chicken, with Sesame Kale & King Oyster Mushrooms
So the very first meal of the blog, and of this year’s project: to cook from the farmers market, or my garden, and post recipes every week. As mentioned previously, this week’s trip to the Union Square farmers market included finding some gorgeous king oyster mushrooms and kale. The first time I saw king oyster… Continue reading Blood Orange Braised Chicken, with Sesame Kale & King Oyster Mushrooms
The Leanest Month
Beginning a few years ago, my husband and I have made almost every effort to cook and eat as seasonally and locally as possible. We are continually making changes to our lifestyle, but don’t feel like we are really making any huge culinary sacrifices. Each season we do dig up more and more of our… Continue reading The Leanest Month