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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

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Meatless Monday: Sweet baked Yams with Goat Cheese, Cranberries & Balsamic Glaze

February 8th, 2016 · No Comments · Allergies, Brooklyn, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Hostess gift, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, salad, Side Dishes, Snack, Thanksgiving, the baking corner, Tips, Travel, Vegan, Vegetarian, Wine, Winter Recipes

Sweet Potato Rounds Recipe with Goat Cheese, Cranberries & Honey Balsamic Glaze

Photo by: ciaoflorentina

Winter is the perfect time for baking the tubers of the season for dinner, and yams have many culinary and nutritional qualities. Preparing these give you a great excuse to use the oven and fill the air with sweet, nutty aromas and the warmth of the hearth.

These orange, fleshy, vegetables are often referred to as sweet potatoes but they are actually yams. They are high in fiber and beta carotene as well as other vitamins and minerals. Because much of the nutritional value is in the skin, you can skip peeling and simply scrub and dry them, split them in half and bake with the goat cheese and dried cranberries-or slice them into rounds (like our friends at ciaoflorentina blog did) for this easily adaptable recipe for Meatless Monday. Our favorite pairing with this dish proved to be the bone dry Rose of Pinot Noir from McCall Vineyards. Dark fruit with the perfect balance of acidity and minerality.
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Trimmer Tuesday: Roasted Chicken with Harissa

February 2nd, 2016 · No Comments · Allergies, Brooklyn, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, Rosh Hashanah, Tips, Travel, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

 

Photo by seasonedfork

Photo by seasonedfork

I remember eating the most delicious grilled sardines poolside at our hotel in Marrakesh slathered with the most delicious spice paste called Harrisa. The layers of flavors left me satisfied and exhilarated. The wonderful thing about a condiment like Harissa is that although it is a bit involved to make, it can be used to transform a humble roasted chicken into a regal North African meal.  Because of the chilies and salt, it will also keep for up to a month and can also be added to stews, broths and sautéed vegetables for many weeks to come.

It is also quite versatile and can be adjusted for heat depending on the type of peppers you choose and allows you to add a lot of flavor without piling on the calories.  For those cooking for one or two, you don’t have to make a whole roasted chicken.  This works perfectly on chicken parts, especially thighs or on skewered chicken pieces.  Serve with quinoa or tabouli and a slightly sweet Riesling from Paumanok Vineyards for  a delicious and Trimmer Tuesday.

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Meatless Monday: Egyptian Red Lentil Soup

February 1st, 2016 · No Comments · Allergies, Brooklyn, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Soups & Bisques, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

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There is something about Middle Eastern spices that sends my heart and palate into orbit. The aroma of toasted spices in a savory broth with red lentils in this Egyptian-inspired recipe will transport you to the Nile on a chilly evening along with a few songs by Umm Kulthum on Meatless Monday.

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Chocolate Cake Day 2016: Lovers’ Chocolate Cake with Merlot Glaze

January 27th, 2016 · No Comments · Dinner

darkest-chocolate-cake-with-red-wine-glaze-940x560

Photo from Bon Appetit Magazine 2014

 

I am celebrating National Chocolate Cake Day with a crowd pleasing favorite, Lover’s Chocolate cake. Perfect for entertaining, sharing with a loved one, or just a sweet indulgence for “me, myself and I.” The smooth wine-glaze and outstanding chocolate cake will surely fill all of your heart’s chocolate desire!

(Try it now, or share it this Valentine’s day.)

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Trimmer Tuesday: Cauliflower Risotto Cakes

January 26th, 2016 · No Comments · Brooklyn, Brunch, Christmas, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Italian, leftovers, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Side Dishes, Spring Recipes, Summer, Summer Recipes, Thanksgiving

Photo by: Jennifer Causey

Photo by: Jennifer Causey

 

Cauliflower is a versatile winter vegetable that brings substance to your meal without a lot of calories. Its mild flavor and fleshy texture make it a great conductor of exotic flavors like cumin, turmeric and other spices.  Try these patties accompanied by your favorite fresh greens or in a whole wheat pita pocket as a kind of veggie burger and pair it with a glass of dry Riesling from Paumanok vineyard for a spicy Trimmer Tuesday meal.

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Meatless Monday: Chickpea Minestrone

January 25th, 2016 · No Comments · Allergies, Brooklyn, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Hostess gift, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Queens, Side Dishes, Soups & Bisques, Summer, Thanksgiving, Travel, Travels, Vegan, Vegetarian, Winter Recipes

Minestrone with Garbanzos and Basil

Photo by: seasonedfork

I love to see different renditions of everyday comfort foods whether it be mac and cheese, mashed potatoes or a hearty Minestrone.  Whether you are in New York or Italy, you will have as many different varieties of Minestrone for as many homes where it is served.  There are many schools of thought on the vegetables that should go in this soup, as well as what type of beans and pasta to use.  Some people use leftover vegetable contorni in the true spirit of cucina povera, and some use fresh veggies especially sourced for this soup.  No matter your preferences, the ingredients for this soup are accessible in any season and on any budget and will bring pleasure and comfort to your loved ones on Meatless Monday.  Buon Appetito!

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Meatless Monday: Leek Risotto with Sautéed Kale

January 17th, 2016 · No Comments · Allergies, Brooklyn, Brunch, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Hostess gift, Italian, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Rosh Hashanah, Side Dishes, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Vegetarian, Winter Recipes

Photo by: BBC

Photo by: BBC

I often think about the tender, meaty leeks I ate in the countryside in France that were often served as a starter or side dish.  Aromatic and full of flavor, this winter garden darling is often overlooked as we peruse our regional farm stands during colder months.  Leeks that have been blanched and sauteed in butter are delicious enough to eat on their own but incorporated into a creamy winter risotto, they become a princely meal on a pauper’s budget for the perfect meatless Monday meal.

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Trimmer Tuesday: Chicken Salad with Bok Choy, Almonds, & Apricots

January 12th, 2016 · No Comments · Allergies, Brooklyn, Brunch, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Hostess gift, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Wine, Winter Recipes

Photo by: Jennifer Causey

Photo by: Jennifer Causey

It’s winter on Long Island and I am picking fresh cilantro and cabbages in my garden. That is the great thing about hearty herbs and vegetables that thrive in the chill of early winter. Bok Choy, like other types of cabbages, are plentiful during colder months, as are radishes and other root vegetables that are also members of the Brassicaceae family.

When thinking about salad for dinner, I love to include dried fruit and nuts as they bring warmth and additional texture along with chicken as the protein. Apricots lend such a Mediterranean feel which is why I like to add fresh chopped cilantro as the garnish. If you want to elevate the exotic flavors, you can also include some toasted, crushed coriander seeds. Pair this creamy, crunchy, sweet and savory salad packing fiber, protein and nutrients with a glass of Early Wine from Macari Vineyards and leave the dinner table satisfied. [Read more →]

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Meatless Monday: Gluten-free Mushroom and Lentil Pot Pies with Gouda Biscuit Topping

January 10th, 2016 · No Comments · Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Hostess gift, Kosher, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Rosh Hashanah, Side Dishes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Wine, Winter Recipes

Photo by: Marcus Nilsson

Photo by: Marcus Nilsson

Most countries have a kind of pot pie and the love affair extends across borders. Golden crust bearing rich, savory fillings that spill into our forks, oozing with soul and warmth: thus the state of global adoration of the pot pie.  This recipe is filled with veggies and legumes but does not lack in the depth of flavor and comfort. Whether you use lentils or any other bean, you will fall in love with the combination of the lentils with the mushrooms and the hearty cheese crust topping.  Serve with a glass of earthy Cabernet Franc from McCall Vineyards.

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Trimmer Tuesday: Winter Kale Salad

January 5th, 2016 · No Comments · Brunch, Christmas, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Holiday, leftovers, Lunch, Meatless Mondays, New Year's, North Fork, Side Dishes, Spring Recipes, Thanksgiving, Vegetarian, Winter Recipes

Photo by: chefbikeski

Photo by: chefbikeski

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Every year I really enjoy holiday feasts and parties until I can no longer sit comfortably in my party clothes.

It is difficut to get back in line after the holidays because I have trained my tummy to be fed often and in larger portions than normal. As a result I go through a few days when I am starving until I resume my normal eating patterns.

This year I have decided not to suffer and am starting the year with meals that are high in fiber and protein.  With this winter kale salad I can turn a new leaf with a hearty salad of Tuscan Kale, nuts and a tangy vinaigrette for dinner.

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Meatless Monday: Tortelli di Zucca

January 4th, 2016 · No Comments · Brooklyn, Christmas, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Holiday, Italian, leftovers, Lunch, Meatless Mondays, New Year's, North Fork, Pasta, Side Dishes, Thanksgiving, the baking corner, Vegetarian, Winter Recipes

The simplicity of Northern Italian flavors are perfect for anyone living in Long Island Wine Country or any agricultural region where fresh ingredients are always on hand.

On the North Fork we have such an abundance produce and during the autumn and winter the variety of of squashes and gourds is especially impressive.  I love pumpkin anything from traditional desserts to savory soups and pasta. While making the rounds in Northern Italian wine country, I was enticed by the golden orange color of the main Lombardian dishes. The golden color of pumpkin or “zucca” that filled pockets of pasta to the saffron glisten of risotto alla Milanese or the color of yolk in a freshly baked panettone, this golden orange color remains prominent in the regal Lombardian cuisine.

Pumpkin is the feature in one of the best know Lombardian dish called tortelli di zucca (a kind of ravioli).  It is slightly sweet from the combination of pumpkin and amaretti but is also savory from the salty cheese and silky, buttery sauce that tops this delicious dish.  It is a great dish to prep on a Sunday afternoon and enjoy the leftovers for Meatless Monday.

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Italian Quince Chutney-Mostarda Mantovana

January 3rd, 2016 · No Comments · Allergies, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Hostess gift, Italian, Kosher, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, Rosh Hashanah, Soups & Bisques, Summer, Summer Recipes, Thanksgiving, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

I am a big fan of “conserving” the bounty of the season to be able to enjoy it year round. During the summers I pick the raspberries that grow just off our terrace and make jam.  Towards the end of the summer I pickle cucumbers and peppers, and boil the figs from our tree in honey and port wine for fruit paste to serve with cheese plates. Whether canning, smoking, curing or candying, the art of conserving allows us to extend the seasons and savor the brightness of summer fruit for many months to come.
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Meatless Monday: Baked Gnocchi with Ricotta and Marinara

December 28th, 2015 · Comments Off on Meatless Monday: Baked Gnocchi with Ricotta and Marinara · Allergies, Brooklyn, canning, Christmas, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Hanukkah, Holiday, Italian, Kosher, Long Island Wine, Lunch, Meatless Mondays, North Fork, Nut allergy, nut-free, Pasta, the baking corner, Travel, Travels, Vegetarian, Wine, Winter Recipes

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Photo by: Martha Stewart Living

With Editorial Assistant, Erica Zollo

Nothing brings people together more than cooking and eating together. Some of my best memories are from moments in the kitchen, cooking with friends, family and a bottle of wine. [Read more →]

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Northern Italian-inspired Christmas Eve Dinner

December 24th, 2015 · No Comments · Allergies, Brooklyn, Brunch, Christmas, City Cooking, Columbus Day, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Gone fishing, Greenport, Grilling, Hanukkah, Holiday, Italian, Kosher, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, pescatarian, Queens, salad, Seafood, Side Dishes, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Risotto with saffron, alla Milanese

Risotto with saffron, alla Milanese

Your Christmas Eve menu can cover many bases if you plan it correctly. With the right dishes you can honor some tradition yet also include the vegetarians, the gluten-free along with the gourmands. You can start with a salad of winter flavors including frisée, blood oranges and beets followed by a Lombardian risotto alla Milanese, made with vegetarian garden stock. For the non vegetarians or those without shellfish restrictions, you can grill or pan sauté shrimp and present them skewered on a separate platter for guests to serve themselves.

Shrimp skewers

For dessert, stay on the course of light and simple with a colorful, seasonal fruit salad, a tray of Amaretti cookies and some nice after dinner liqueurs.

 

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12 Days of Christmas Cookies: Amaretti Cookies, Gluten and Dairy-Free

December 24th, 2015 · No Comments · Brooklyn, Brunch, Christmas, City Cooking, Columbus Day, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Hostess gift, Italian, Kosher, Kosher non-dairy dessert, Long Island Wine, New Year's, New York City, North Fork, pareve, Passover, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Amaretti Cookies

With Christmas Eve rushing it’s way in, some of you might be thinking about recipes to wow your guests while still trying to keep things light. These cookies originate in the Northern Italian region of Lombardy where dishes like risotto alla Milanese, panettone and gorgonzola originate. These cookies lend a twist to the cookie tray and are also great as a stand alone dessert with after dinner drinks for your Northern Italian-inspired meal.
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12 Days of Christmas Cookies: Vegan and Gluten-Free Peppermint Bark Cookies

December 23rd, 2015 · No Comments · Allergies, Brooklyn, Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Hostess gift, Kosher, Long Island Wine, New Year's, New York City, North Fork, Queens, Snack, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Holland Koehler, Contributing Editor

Peppermint Bark Cookies

Photo by: Thyme in Our Kitchen

This recipe blends together two of my favorite holiday treats: thin mint cookies and peppermint bark. Growing up, my mother worked in the elementary school, so around holiday time, she would come home with gifts and treats every afternoon. I remember scanning the pile for peppermint bark and hiding it all for myself. There’s just something so gratifying about the creamy white chocolate juxtaposed against the crunchy, and chewy texture of the peppermint pieces that just say Christmas!
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12 Days of Christmas Cookies: No Bake Almond Joy Bars

December 22nd, 2015 · No Comments · Brooklyn, Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Hostess gift, Kosher non-dairy dessert, Long Island Wine, New Year's, New York City, North Fork, pareve, Passover, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Wine, Winter Recipes

No Bake Almond Joy Bars

Photo by: Living Healthier Life

Not only are these a beautiful addition to the cookie tray but they contain the healthy fat and fiber provided by the coconut and nuts and are gluten and dairy free. [Read more →]

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12 Days of Christmas Cookies: Gluten-Free Gingerbread Cookies

December 21st, 2015 · No Comments · Brooklyn, Brunch, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Hostess gift, Long Island Wine, New Year's, New York City, North Fork, Nut allergy, nut-free, Queens, Snack, Spring Recipes, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Wine, Winter Recipes

SH0908_Gingerbread_Cookies_with_Royal_Icing

Photo by: Food Network

Nothing says Happy Holidays like gingerbread cookies. Whether you are baking cookies or making a gingerbread house, I suggest baking the cookies on one day, and icing and decorating the next day; with the benefit of time, and plenty of bubbly.
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Meatless Monday: Linguine with Green Olive Sauce and Almonds

December 21st, 2015 · 1 Comment · Allergies, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, pareve, Pasta, Preserves, Queens, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

linguine-with-green-olive-sauce-and-zesty-breadcrumbs-2000x1712

Photo by: Bon Appetit

Adapted from Bon Appetite, linguine with green olives and almonds.

I love to make meals with pantry items and was thrilled to find this recipe that allowed me to use the jar of green olives that has been sitting in my fridge for a while along with dry pasta, canned anchovies and other pantry ingredients. It’s a bit like pasta tossed with green tapenade and lemon zest, making for a savory, Mediterranean-style dinner which can follow a warm winter salad for a complete dinner.
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12 Days of Christmas Cookies: Pumpkin Cookies with Maple Glaze

December 20th, 2015 · No Comments · Brooklyn, Brunch, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Entertaining, Events, Fall Recipes, Greenport, Holiday, Hostess gift, Long Island Wine, New Year's, New York City, North Fork, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Wine, Winter Recipes

Pumpkin-Cookies-Maple-Glaze-IMG_7689-feature

Photo by: 2 Teaspoons

I enjoy the flavor and scent of pumpkin throughout the Fall and well into winter. The spice in the cookies also says Christmas along the maple in the icing sprinkled with nuts.

Enjoy them on a chilly winter night; with a cup of local hot cider from Woodside Apple Orchards.
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12 Days of Christmas Cookies: Matcha Green Tea and White Chocolate Cookies

December 20th, 2015 · No Comments · Allergies, Brooklyn, Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Greenport, Hanukkah, Holiday, Hostess gift, Kosher, kosher dairy dessert, Long Island Wine, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Queens, Snack, The baking corner, the baking corner, Travel, Travels, Vegetarian, Wine, Winter Recipes

Matcha White Chocolate Cookies

Photo by: Diary of a Teenage Baker

When I first moved to New York in the mid Eighties, I lived in the East Village with my Japanese roommate, Masako, who was studying modern dance with the Jose Limon Dance Co. With her, I learned about all things Japanese from Kabuki theater to the importance of green matcha tea in the traditional Japanese Tea Ceremony. Years later, I discovered the Kyotofu cookbook by Nicole Bermensolo, an American who lived and trained in Kyoto. In this book on Japanese-inspired baking, she uses matcha and other traditional ingredients in western desserts. The outcome is no less than spectacular, as is the case in these Matcha and white chocolate chip cookies made with Matcha tea from my friends at Motechate by Ocha no Tamura.
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12 Days of Christmas Cookies: Flourless, Gluten-Free Peanut Butter Blossoms with Dark Chocolate

December 19th, 2015 · No Comments · Brooklyn, Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Hostess gift, Kosher, Kosher non-dairy dessert, New Year's, New York City, North Fork, pareve, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Gluten-Free Dark Chocolate Peanut Butter Blossoms

I always notice what cookies are the most popular on a holiday cookie tray and peanut butter blossoms are some of the first to disappear. The popularity of this cookie is due to the crunchy exterior and chewy interior along with the fact that the chocolate melts and becomes creamy in your mouth along with the other textures. It is a bit obscene in a way but the flavors are so enticing that I always wondered how they would be with some minor “healthful” upgrades. I adapted some flourless recipes to make them gluten-free and substituted the dark chocolate for the milk chocolate kisses (without kidding myself about some huge savings in calories). They end up being lighter because they are flourless and the dark chocolate is less sweet which brings out the nuttiness of the cookie. These too, will fly off the cookie tray, so make a few batches.
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12 Days of Christmas Cookies: Linzer Cookies

December 18th, 2015 · No Comments · Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dinner, Entertaining, Events, Greenport, Hanukkah, Holiday, Hostess gift, Kosher, New York City, North Fork, Preserves, Queens, the baking corner, Travel, Travels, Vegetarian, Winter Recipes

 

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For any New York transplants who grew up in middle America, the jam-filled centers of Linzer cookies sandwiched between two crispy, nutty cookies, will make you think of home over the holidays. Linzer cookies are the cookie version of the Linzer Torte (cake), originally from the town of Linz in Austria, however these are made throughout Germany and the German part of Switzerland. I love to use our homemade Greenporter raspberry jam (featured weekly on the breakfast buffet) in the centers and prefer the taste of hazelnuts for all things Christmas but you can use walnuts or almonds instead. Guten Appetit!

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12 Days of Christmas Cookies: Toasted Almond Truffles

December 17th, 2015 · No Comments · Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Hostess gift, Long Island Wine, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travels, Vegetarian, Wine, Winter Recipes

Toasted Almond Truffels

Photo by: Tasting Table

Christmas is a mere 7 days away and this last week is always the most hectic. Between picking up last minute gifts, attending holiday parties and scrambling to get all of your wrapping done, it’s hard to find the time to bake.

This recipe for toasted almond truffles takes no time at all but will be sure to please any party guest. It is always a good idea to mix up your holiday cookie tray, so incorporate these bite size morsels for a simple, yet decadent addition.
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12 Days of Christmas Cookies: Cookie Wreaths with White Chocolate, Cranberry and Pistachio

December 16th, 2015 · No Comments · Allergies, Brooklyn, Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Hostess gift, Kosher, kosher dairy dessert, Long Island Wine, New Year's, New York City, North Fork, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Vegetarian, Wine, Winter Recipes

white-chocolate-cranberry-pistachio-wreaths-1

Photo by: Butter Hearts Sugar

This cookie serves as the perfect vehicle for a cookie decorating party or as a thoughtful hostess gift. These colorful, white chocolate, cranberry and pistachio cookie wreaths will make an impression at any holiday party. The richness of the white chocolate covered cookie is balanced by the savory crunch of the pistachios and the tart, chewy cranberries. We suggest you do the baking the night before so that the evening can be devoted to decorating and champagne! We suggest Bedell Sparkling Rose with these. [Read more →]

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12 Days of Christmas Cookies: Mexican Chocolate Chipotle Cookies

December 15th, 2015 · No Comments · Allergies, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Greenport, Hanukkah, Holiday, Hostess gift, Kosher, kosher dairy dessert, New Year's, New York City, North Fork, Nut allergy, nut-free, Queens, the baking corner, Tips, Travel, Vegetarian, Winter Recipes

Mexican Chocolate Chipotle CookiesChocolate with a tiny kick of chile pepper always reminds me of Mexico.  The rich, glistening mole sauces of chocolate and spices poured over duck or chicken are are the pinacle of umami; where every taste and sensation is straddled.

This cookie is like the dessert form of a chocolate Mole in that it is slightly sweet, slightly savory, spicy, crunchy and chewy and so much more.  This cookie recipe will lend a twist to the ubiquitous cookie tray during the holidays, and accompanied by a snifter of Anejo Tequila, might seal your position as the host with the most!

Ingredients
3 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon kosher salt
2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, softened
2 cups packed light brown sugar
1 1/2 cups sugar, plus 1/2 cup for topping
1/2 cup cocoa powder, sifted
1 teaspoon dried chipotle pepper “powder” (dried Chipotles crushed in coffee or spice mill)
4 eggs
1 tablespoon Mexican vanilla extract (Tahitian is good substitute)
1 tablespoon water
1/2 pound Mexican chocolate, melted and cooled slightly (can be purchased in large round tablets in the Goya section of the supermarket)
1 1/2 cups high-quality bittersweet chocolate chips or chunks, plus 1/2 cup for topping

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12 Days of Christmas Cookies: Mexican Wedding Cakes

December 14th, 2015 · No Comments · Allergies, Brooklyn, Brunch, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Hostess gift, Kosher, Kosher non-dairy dessert, Meatless Mondays, New Year's, New York City, North Fork, pareve, Queens, Snack, Spring Recipes, Summer Recipes, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Winter Recipes

Photo by: Tikkido.com

I believe a dissertation could be written on the historic intersection of Mexican wedding cakes and Russian tea cakes. How is it that these two recipes are the same? It just so happens that I have a vast collection of scholarly friends–(you know who you are)–who could certainly write it but in the interest of time, utilitarian speculation will have to suffice.

Perhaps is was the various migrations of Russian and other Eastern European Jews, pre and post WWII to Mexico, as in evident in my old neighborhood of Polanco in Mexico City; Or maybe it just happened at a turn of the century cookie exchange!

However it happened, we are all fond of these little snowballs or crescents of nut-filled cookies, rolled in powdered sugar, and the non-gluten, non-dairy version of the recipe may be even better with the addition of coconut and nut flour. In either case, buen provecho and priyatnogo appetita!
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Zucchini-Leek Latkes with Toasted coriander Aioli: The lighter side of Hanukkah

December 14th, 2015 · No Comments · Allergies, Brunch, Christmas, City Cooking, Cocktail, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Queens, Rosh Hashanah, salad, Side Dishes, Snack, Summer Recipes, Tips, Vegetarian, Wine, Winter Recipes

zucchini-pancakes“I never met a latke I didn’t like” but always welcome any changes to the holiday table when I am looking to lighten things up a bit; especially after Thanksgiving!  These Zucchini-Leek latkes or keftes are the Mediterranean cousins of potato latkes, gluten-free and with less carbs. Despite their light and subtle flavor, the exotic spice of the toasted coriander aioli will gratify and palate as well as the appetite for any holiday or for Meatless Monday!

 

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12 Days of Christmas Cookies: Rainbow Cookies

December 13th, 2015 · No Comments · Brooklyn, Brunch, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Hostess gift, Italian, Long Island Wine, New Year's, New York City, North Fork, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Wine, Winter Recipes

seven-layer-rainbow-cookies

We are halfway though the month of December and if you want to bake cookies for the holidays, today Seasoned Fork begins its countdown for our 12 Days of Christmas Cookie Bakeoff with a different cookie for each day.
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Thanksgiving leftovers: Grilled Cranberry and Cheese Quesadilla with Pickled Jalapeño

November 30th, 2015 · No Comments · Allergies, Brooklyn, Brunch, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Greenport, Grilling, Holiday, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Thanksgiving, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Turkey Cranberry Quesadilla

Photo by: Real Mom Kitchen

Thanksgiving has come and gone but, in the spirit of the holiday, it’s important to make sure none of the remnants go wasted. Cranberry sauce is versatile and can be used as a sweet or savory condiment: and what better than in a spicy quesadilla for a simple and satisfying meatless Monday.  Accompanied by some tequila or local beer from Greenport Harbor Brewing Co., it will make for a festive evening

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12 Days of Christmas: North Fork Foodie Gift Guide

November 27th, 2015 · No Comments · Allergies, canning, Chocolate, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Hostess gift, Kosher, Long Island Wine, New Year's, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, shortbread, Side Dishes, Snack, Soups & Bisques, Thanksgiving, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Tis the Season for festivities and visits with friends and family.  Whether you are the host or the invitee, food items are some of the most welcomed gifts.  When shopping this season for hostess gifts or staples for your kitchen, please be sure to support your local small businesses.

small business saturday

On the North Fork, we are lucky to find ourselves in the center of our food sources.  From vineyards to organic farms, there is an endless variety of food gifts for us to share with our loved ones this holiday season.

With many of our vineyards receiving high ratings from Robert Parker to Wine Spectator Magazine, we hope you are already stocked with this well-known North Fork product.

For this reason, our foodie gift guide is focused on all things edible for this 12 day countdown. See you at the farm stand!

#1 North Fork Potato Chips
Located in the town of Cutchogue, these farm to table, home grown kettle chips can be purchased directly at the factory, online or in grocery stores all around Long Island. So popular, they have been featured in numerous national publications, including Fitness Magazine.
8595 Cox Ln #4, Cutchogue | 631-734-2243

north fork chips

#2 North Fork Sea Salt
Located at many East End Long Island retailers, including Bruce & Son’s Cheese Emporium and Little Creek Oyster Farm & Market in the maritime Village of Greenport.  Owner-Chef Scott Bollman hand harvests these savory granules from the local waters. Visit their website for a complete list of retailers.
Little Creek Oysters – 37 Front St, Greenport | 631-477-6992

north fork sea salt

#3 Browder’s Birds
Located in Mattituck, the Browder family offers poultry products beyond just the chicken and the egg.  Try their delicious mayonnaise for the perfect post Thanksgiving turkey salad along with many other products.
4050 Soundview Ave, Mattituck | 631-477-6523

#4 Aldo’s Biscotti
A beloved Greenport gem, Aldo Maiorana is baking up the best biscotti on this side of the Atlantic and they come pret a porter–beautifully wrapped and tied with ribbon. Hours: Monday to Friday 7am-7pm, Saturday and Sunday 6am-7pm.
105 Front St, Greenport | 631-477-6300

aldo's biscotti

#5 North Fork Roasting Co.
Located in the town of Southold, this young duo of proprietors, Jessica Dunne and Jennilee Morris, are roasting a large variety of coffee beans from all over the world right in their North Fork kitchen. A bag of this coffee is sure to get you on any guest list. Hours: Every day, 7am-5pm.
55795 Main Rd, Southold | 631-876-5450

#6 Blossom Meadow Honey
Located at Coffee Pot Cellars, winery, Laura, the lovely maitre of the tasting room is also a bee keeper and artisan. Hours: Every day, 11am-6pm.
Coffee Pot Cellars – 31855 Main Rd, Cutchogue | 631-765-8929

#7 Lavender by the Bay
Located in East Marion, this lavender farm is home to a field of  purple blossoms during the summer but the fruit of their harvest is a culinarians delight. Lavender tea, cookbooks and loose culinary lavender for the perfect shortbread or crème brulee.
7540 NY-25, East Marion | 631-477-1019

Lavender by the Bay

#8 Briermere Pies
Located in Aquebogue, this pie mecca is a must see perfect stop for golden crusted desserts. From strawberry rhubarb to apple and pumpkin, the choices abound. Hours: Monday to Thursday 9am-5:00pm and Friday to Sunday 9am-5:30pm.
4414 Sound Ave, Riverhead | 631-722-3931

#9 Sweet Indulgences
Located in the Village of Greenport (ok-maybe a bit partial), this temple of candy, sparkle and all things sweet, will have something for anyone on your list. From chocolate covered almonds to decorative cheese trays or cork screws, you’ll find the perfect gift here!
200 Main St, Greenport | 631-477-8250

#10 Village Cheese Shop
Located in the Village of Mattituck, this old world cheese shop and coffee house is an oasis of culinary delights with a huge variety of cheeses, sandwiches, snacks and coffee house favorites. Hours: Every day, 10:00am – 5:30pm (6:30pm on Saturdays).
105 Love Ln, Mattituck | 631-298-8556

village cheese shop

#11 Vines and Branches
Located in the Village of Greenport, the selection of olive oils, seasoned vinegars, sauces and nibbles hand-sourced by the proprietor will wow any lucky recipient. Hours: Monday-Friday 11am-5pm (closed Tuesdays) and Saturday 10am-6pm Sunday 11am-5pm.
110 Front St, Greenport | 631-477-6800

#12 North Fork Chocolate Company
Located in Aquebogue, this sweet lovers paradise boasts an array of truffles, bon bons and boxed collections to choose the perfect gift for any chocolate lover. Hours: Sunday to Thursday 10am to 6pm (closed Wednesdays), Friday and Saturday 11am – 8pm.
740 Main Rd, Aquebogue | 631-599-4944

North Fork Chocolate Company

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Thanksgiving Leftovers: Montrachet Mashed Potatoes

November 25th, 2015 · No Comments · Allergies, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Long Island Wine, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Thanksgiving, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Montrachet Mashed potatoes with goat cheese and Chardonnay

After Thanksgiving, many of us want to quickly move away from all foods reminiscent of the holiday but with so many leftovers, it’s important to find a way to give a twist to some of these traditional dishes. Remember, in our sustainable kitchens we don’t want to leave leftover food to waste. In the event you really do not want the food, make this dish and bring it to someone who will enjoy it!

Left over mashed potatoes can take on a new life with the addition of local tangy goat cheese and a drizzle of Long Island Chardonnay with this recipe for Montrachet Mashed Potatoes that my friend, avid cycler and world traveler, Lori Pavese shared with me from the cook book, Pedaling through Burgundy by Sarah Leah Chase .  I adapted the recipe by adding the cheese and wine to leftover mashed potatoes and then baking the dish.  Even if you do not have any leftover, this recipe is worth the effort of making from scratch, provided below.
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Turkey for Two (or four): Turkey Breast en Croute for Thanksgiving

November 23rd, 2015 · No Comments · Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Long Island Wine, Side Dishes, Wine

I make several of these stuffed turkey breasts en Croute every year. They are great for couples or smaller families, or for those of us who may be a bit more interested in the stuffing and sides more than the turkey itself.

For me, the holy trinity on Thanksgiving is the turkey, the stuffing and the gravy; and I could even live without the turkey if I have really good gravy, stuffing and all the accompaniments that you can find in our Thanksgiving 7 day countdown.  For the turkey, buy local. On the North Fork we have Miloski’s Farm where you can source your bird of choice or if you are hosting  vegetarian Thanksgiving, there are plenty of farm stand selections from squashes to local mushrooms and greens for a delicious and colorful menu

A three-pound turkey breast will feed up to four with everyone having seconds or you can get a smaller one for two people. Just be sure to make enough stuffing, gravy and other sides. If you have a whole turkey, cut out the breasts for this recipe and use the legs and thighs for gravy and a delicious soup, sopa de tortilla, to feed a crowd over the weekend.
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Entertaining Tips to Help You Host Your Best Thanksgiving Dinner Ever

November 21st, 2015 · No Comments · Allergies, Breakfast, Brooklyn, Brunch, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pescatarian, Preserves, Queens, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Thanksgiving is about family, close friends and traditions; new and old.  As the host, you want to enjoy the meal yourself, therefore, beginning prep a few days in advance, in addition to asking for a little help is key to a memorable and manageable Thanksgiving meal.

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What’s on the Farm Stand: Lentil, Cauliflower and Sweet Potato Curry

November 16th, 2015 · No Comments · Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Holland Koehler

Photo by: Wheatgrass and Wine

Photo by: Wheatgrass and Wine

Monday’s are a great way to reset our lives every week. It’s the perfect day to refocus on better choices for our week of meals. Spices and a little heat from capsicum can tame even the heartiest of appetites and also rev up our metabolism which is why I opted for a lentil, cauliflower and sweet potato curry with Turmeric, garlic and garam masala.
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Nankhatai: Indian Shortbread Cookies with Cardamom and Rose Petals

November 11th, 2015 · No Comments · Allergies, Brunch, Christmas, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Kosher, kosher dairy dessert, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Preserves, Queens, shortbread, Snack, The baking corner, the baking corner, Tips, Travels, Vegetarian, Winter Recipes

Many of my friends around the world are celebrating Diwali today; the Hindu Festival of Lights. During this time friends exchange sweets and gifts, and light oil lamps to help Lakshmi, the goddess of wealth, find her way into their homes. Try this slightly sweet Cardamom shortbread recipe with a few threads of saffron so that you may share your wishes of prosperity with all.  And as as my Texan friend, Huma–now living in Dubai, says, Happy Diwali ya’ll!

Cardamom shortbread cookies for Diwali

Cardamom shortbread cookies for Diwali


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Meatless Monday: Vegetarian Tikka Masala

November 9th, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Rosh Hashanah, Side Dishes, Tips, Travel, Vegan, Vegetarian, Winter Recipes

When you live in New York or any other international city, the term “comfort food” takes on a different meaning. On a chilly day, the warm spices of garam masala, adrift in a creamy sauce with the backdrop of tomato is perfect. And like most New Yorkers or Londoners, this recipe is a melange of cultures and adaptations making this South Indian/Anglo-Indian or Bangladeshi dish makes all of us feel at home, no matter where we are.

This weekend we are preparing this dish as part of an Indian-inspired menu for the luncheon of a dear friend celebrating a milestone, who is the quintessential New Yorker. We hope you enjoy it!

Ingredients
3 tablespoons garam masala
1 teaspoon ground turmeric
3/4 teaspoon salt
1/4 teaspoon crushed red pepper (optional)
1/2 cup trimmed and chopped cauliflower
1/2 cup cooked chickpeas
1/2 cup halved Brussels sprouts
1/2 cup peeled and chopped carrots
3 tablespoons coconut oil plus (you may need additional)
1 large onion, halved and sliced
1 large red bell pepper, quartered and sliced
1 tablespoon minced fresh ginger
2 cloves garlic, minced
4 to 5 curry leaves
1 28-ounce can diced tomatoes
1 cup Greek yogurt or full fat, unsweetened coconut cream if vegan

Peel and chop all vegetables. Blanch all vegetables except for the peppers, onions and chickpeas.

After blanching, place on baking sheets and cover with ice water until cooled. Then strain and dry the vegetables and place in large bowl.

Combine garam masala, turmeric, salt and crushed red pepper in a small bowl. Toss the blanched veggies and chickpeas with 1 tablespoon of the spice mixture.

Heat 3 tablespoons oil in a large dutch oven or cast iron pot over medium-high heat. Add the onions until transparent and then add the curry leaves and red peppers with a sprinkle of salt. Saute lightly and then add the blanched veggies, sprinkle with salt and finish cooking, stirring every 2 minutes, until browned, 8 to 10 minutes.

Add the ginger and garlic and saute, stirring often, until starting to brown, approximately 5 minutes and do not leave the pot unattended. Burnt garlic will ruin your dish. Add the remaining spice mix; stir until fragrant and coated, about 1 minute. Add tomatoes, bring to a simmer and cook, stirring often, until the vegetables are tender, 3 to 5 minutes more. Remove from heat and stir in the Greek yogurt. Taste for salt and spice and add additional Masala and salt to taste. Remove the curry leaves before serving. Serve with steam Jasmine or Basmati rice. This dish will benefit greatly from a Gewurztraminer from Bedell Cellars with notes of tropical fruit and a honeysuckle nose.

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What’s on the Farm Stand: Lemony Carrot and Cauliflower Soup

November 2nd, 2015 · No Comments · Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Holland Koehler

Lemony Carrot and Cauliflower Soup

photo by: Evan Sung

Pureed soups are a favorite because the recipe leaves a lot of room for adaptation. You can simmer vegetables and broth, puree until smooth and top with any fresh herbs, drizzle with seasoned oils or add a dollop of yogurt or sour cream. Also soups taste even better a day or two later and freeze well.

In this recipe for a lemony carrot and cauliflower soup, lemon, miso paste and cilantro are added to take an ordinary comfort soup and kick it up a notch. Make this soup for Meatless Monday and welcome this chilly November!
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What to Do with Your Leftover Halloween Candy: Popcorn

October 31st, 2015 · No Comments · Chocolate, Dessert, Dinner, Entertaining, Events, Fall Recipes, Holiday, leftovers, Low-Calorie, Nut allergy, nut-free, Snack, The baking corner, Tips

By Contributing Editor, Olivia Birchmeier

Halloween candy holds a sweet (and sticky) spot in my heart. It is one of those days that is best spent filled with laughter, dressed in crazy costumes and surrounded by friends and family. Whether you spend the day collecting candy from around the neighborhood or passing it out at your house, somehow everyone ends up with leftover Halloween candy.

To remedy this sugar-coated problem, here are some ways to use that leftover Halloween candy to keep the spooky holiday spirit going. These recipes are “have your cake and eat it too” kind of recipes. The popcorn is low calorie, but the leftover candy gives you that sweet and chocolaty goodness you crave. These recipes are easy to make and a great addition to any movie or game night post-Halloween.

Salted Caramel Hot Chocolate Popcorn 

Combine leftover chocolate candy (i.e. Mini Hershey’s Bars, Hershey’s Kisses & Tootsie Rolls) with your favorite popcorn. Melt leftover caramels in the microwave or on stove and drizzle over the popcorn, make sure to let the caramel cool before eating.

Photo By: Kylie, immaEATthat

Photo By: Kylie, immaEATthat

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Raw, Vegan Pumpkin Pie Spice Truffle Balls for the Perfect Fall Dessert

October 30th, 2015 · No Comments · Allergies, Breakfast, Brunch, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Kosher non-dairy dessert, Low-Calorie, Snack, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes

PumpkinPieSpiceTruffles

Photo by: Well and Good

Like many of us, I find myself craving sweets almost every day and with the temptation of Halloween upon us, I need to prepare to satisfy this urge in the least “evil” manner. I find that it’s always best to plan and be prepared for a “fix” with treats that are healthier so that we don’t reach for ones that can zap our energy with sugar highs and lows.

This Pumpkin spice truffle recipe brings a lot to the table. It is sweet, has fiber and protein along with the favorite flavors of fall, not to mention it does not require any baking. These chewy morsels pack sweetness from the dates, crunch from the pumpkin seeds and a hearty flavor from the pecan meal that will rival any Halloween candy and keep you safe from the sugar goblins!

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What’s on the Farm Stand: Gluten-Free, Vegetarian Pumpkin Ricotta Gnocchi with Seared Radicchio

October 27th, 2015 · No Comments · Allergies, Brooklyn, canning, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Side Dishes, Thanksgiving, Tips, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Olivia Birchmier

This gnocchi originally included pancetta, but we went with the vegetarian friendly version without it!

Photo By: Alanna Taylor-Tobin
This gnocchi originally included pancetta, but we went with the vegetarian friendly version without it!

The Harvest season brings a classic favorite to local farm stands and kitchens: pumpkin. While there are many traditional ways to use pumpkin in desserts ranging from pie to pumpkin rolls, baked seeds, and even cheesecake. The consistency of pumpkin makes it a wonderful addition to all sorts of desserts, as well as in savory recipes.

The rich texture of this pumpkin gnocchi will make a dinner party of any Autumn meal and can serve as a Thanksgiving side dish or as the main course for your vegetarian guests. Mixing the dough is the easiest part of this recipe but rolling into logs and cutting the dumplings can take a bit longer but once you get the hang of it, you will want to make this for every special meal.  Let this recipe serve as a learning experience while taking advantage of this seasonal favorite.
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What’s on the Farm Stand: Roasted Pumpkin, Caramelized Onion and Walnut Pizza

October 23rd, 2015 · No Comments · Allergies, Brooklyn, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Snack, Thanksgiving, The baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Contributing Editor, Holland Koehler

Pizza with Roasted pumpkin Caramelized Onions and Walnuts

Photo by: To Her Core

Like most Americans, I have been a lover of pizza since I was a child. Growing up, both of my parents worked and by the end of the work week, my mother was not interested in cooking for a family of 5. I can remember her calling in for everyone to place their pizza order, a pepperoni pie for the boys and a special slice for me and it was always a treat.

I always opted for the veggie slice or the salad pizza but there are so many farm stand toppings that can make a pizza pie a notable dinner. During this time of the year I am relishing all things pumpkin and I recently tried it on a pizza with caramelized onions and walnuts. I think a Long Island cheese pumpkin or even some butternut squash are great options for this. You can have this for dinner or cut it in smaller squares for a gorgeous pop of color on an appetizer tray.

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What’s on the Farm Stand: Pumpkin Baked Oatmeal

October 21st, 2015 · No Comments · Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Meatless Mondays, New York City, North Fork, Preserves, Queens, Snack, Spring Recipes, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Winter Recipes

By Contributing Editor, Holland Koehler

pumpkin baked oatmeal

Photo by: Stew or Story

Welcome to our first post in our series, What’s on the Farm Stand? This month we are featuring all things pumpkin and with Halloween and Thanksgiving around the corner, nothing says Autumn like this multi colored gourd, so plentiful On the North Fork.

This week I made this hearty pumpkin baked oatmeal. It is like having a decadent bread pudding with baked oats and sliced almonds with a crunchy nut topping for a perfect harvest breakfast.

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What’s on the Farm Stand?

October 20th, 2015 · No Comments · City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Wine, Winter Recipes

By Contributing Editor, Holland Koehler

North Fork Fall

Country View Farm Stand in Southold, NY

As the temperatures start to drop, chefs, home cooks and foodies alike begin to think about, what’s on the farm stand. Luckily for us, the fall harvest brings an abundance of produce from leafy greens to a large variety of squashes and root vegetables.

North Fork Veggetables

Country View Farm Stand in Southold, NY

Fall is the perfect time for every meal of the day starting with hot cereals, soups or bisques and a variety of baked goods. Oatmeal can be made in batches, refrigerated and enjoyed throughout the week and soups or bisques can be frozen and pulled out on a cold winter nights and served in a pinch.

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Vegan Spaetzle Dumplings in a pinch

October 19th, 2015 · No Comments · Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Greenport, Hanukkah, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Side Dishes, Soups & Bisques, Thanksgiving, Travel, Vegan, Vegetarian, Wine, Winter Recipes

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We have been serving vegan and vegetarian meals on the North Fork since 2001 sometimes we have to produce a meal in a pinch with the basics provisions on hand. Flour, milk, eggs or egg substitute, oil, water and salt and voila-you have homemade spaetzle dumplings for dinner. Spaetzle, somewhere between a noodle and a dumpling are very common in German, Austrian, and Swiss cuisine and also in the German towns of my Midwestern youth.

You can mix them, boil them and serve them for dinner in about a half hour. Add a starter of local greens and the last of the garden herbs with fresh lemon, apple cider vinager and If you have time, a dessert of mixed berries. If you have more time than I do tonight; a mixed berry tart with vegan puff pastry.

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Hot Smoked Bluefish with Tamarind Glaze

October 14th, 2015 · No Comments · Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Fish, Gluten-free, Gone fishing, Greenport, Grilling, Lunch, North Fork, Nut allergy, nut-free, pescatarian, Seafood, Summer, Summer Recipes, Tips

I love to make believers out of people who think they hate Bluefish and now during a fishing season where Bluefish abound, I have many opportunities.

I remember when I was invited to cook at the James Beard House, I composed a menu of local ingredients and included Bluefish. One of the program directors called me with horror in their voice as he questioned my choice. I had to pacify him with promises of a unique and delicious experience and, as a result, many gourmands were converted that day.

Hot-smoked bluefish is simple and sublime as the tang of the Tamerind stands up to the sweet and smokey flesh of this delicious and sustainable fish that you can prepare on your grill tented with aluminum or in a stove top smoker.

PC: Heather Atwood, Food for Thought

Photo By: Heather Atwood

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Meatless Monday: Spaghetti Squash Pad Thai

October 12th, 2015 · No Comments · Allergies, Brooklyn, Brunch, canning, Christmas, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, leftovers, Low-Calorie, Meatless Mondays, New Year's, New York City, Pasta, Preserves, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian

By Contributing Editor, Holland Koehler

Spaghetti squash pad thai

I can still hear the clanking of busy spatulas on Khaosan Road in Bangkok. It was there that I could watch vendors prepare their traditional Thai dishes faster than I thought possible. For less than $2 I could get a heaping boat of Pad Thai so delicious, it made me forget I was sitting in miniature plastic furniture on a street corner.

Khaosan Road, Bangkok

Khaosan Road, Bangkok

While dreaming of this scene, I remember that fall is a time for hearty meals with deep flavors and spice. Squashes are great conductors of savory sauces and condiments, but spaghetti squash is key when substituting for pasta. Pad Thai is one of those dishes that you could have 100 times and still want to order it whenever presented with the opportunity, and swapping out the traditional noodles for spaghetti squash is a welcomed change.

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Budget Bride: The Four Seasons of North Fork Weddings

October 1st, 2015 · No Comments · Allergies, Breakfast, Brooklyn, Brunch, Chocolate, Christmas, City Cooking, Cocktail, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Easter, Entertaining, Events, Fall Recipes, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Hanukkah, Holiday, Italian, Kosher, Kosher non-dairy dessert, leftovers, Lobster, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, Mojito, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Pasta, pescatarian, Queens, Rosh Hashanah, salad, Scallops, Seafood, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Ceremony in front of Maple Tree photo by W Studios New York

North Fork vineyards and pebble beaches are the perfect backdrop for any bride who wants to have a destination wedding  in Eastern Long Island.

The North Fork of Long Island offers many options for any bride; from the one who wants the formal event in the Tuscan-like villa enrobed in Italian lace at Raphael Vineyards, or the less formal bride who wants to get married on the beach in bare feet at 67 Steps. There are not only the vineyards, but thousands of acres of  farm land and waterfront venues such as Salt Air Farms or Driftwood Farms to accommodate any style or budget.

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Maple Pumpkin Chocolate Chip Energy Bars

September 23rd, 2015 · No Comments · Allergies, canning, Chocolate, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Kosher, Kosher non-dairy dessert, Low-Calorie, Lunch, Meatless Mondays, Nut allergy, nut-free, Rosh Hashanah, Thanksgiving, the baking corner, Vegan, Vegetarian

With the welcoming of Autumn today, we enter into pumpkin picking season along with the variety of pumpkins available at North Fork farm stands.  Pumpkins of every color and size are on display from the Blue Hubbard to bright orange sugar pumpkins to the green and white strips Delicata, the fields are replete with every hue. Find your way on to a pumpkin patch or a corn maze, and settle in on a hayride on a Sunday morning drive.

Pick up a few pumpkins for the Fall holidays and use one of them for these Maple Pumpkin Chocolate Chip Energy Bars. This recipe is a resourceful way to use pumpkin when you are finished carving with the family or baking the seeds for a Fall snack. The natural energy in these bars will be a great pick-me-up for any day.

Here you can find all of the best farms and farm stands with their hours and phone numbers – remember to call ahead as hours change seasonally on the North Fork.

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Creamy Leek & Zucchini Bisque: Dairy-Free/Vegan/Gluten-Free/Low Calorie

September 21st, 2015 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Queens, Rosh Hashanah, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

image2For anyone who participated in today’s North Fork Foodie Tour of 2015, you had the opportunity to stop at the many farms and farm stands participating. At 10:30 a.m. we presented “recipes from the garden” at the Agricultural Center Charnews Farm. We made an herb-cocktail, a leek and zucchini bisque, and a hearty vegetarian cutlet. Even if you missed it, you can still try this soup tomorrow for Meatless Monday or as a starter the break-the-fast next week or for Thanksgiving.
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Meatless Monday: Potato Latkes with Pear and Rhubarb Compote

September 13th, 2015 · No Comments · Allergies, Breakfast, Brunch, canning, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Meatless Mondays, New Year's, New York City, Nut allergy, nut-free, Passover, Queens, Rosh Hashanah, Side Dishes, Thanksgiving, Tips, Vegetarian, Wine, Winter Recipes

potato latkes with pear compote

Despite the low-carb trend, I find that potato pancakes are the first item to vanish from a holiday table. This recipe is adapted from a Martha Stewart recipe and it has stayed the test of time as full-proof and versatile for any event or holiday; tiny as canape, small for an appetizer or larger as a main dish for vegetarians or as a substantial side dish.
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Bringing the Summer Garden to the Fall Table: Prepping Tips for Wrapping up the Summer and Prepping the Holiday Table.

September 10th, 2015 · No Comments · Allergies, canning, Christmas, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Fish, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Italian, Kosher, Kosher non-dairy dessert, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Pasta, Preserves, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Thanksgiving, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Harvesting Herbs and Produce

Photos by: Doug Young

The end of every summer is filled with mixed emotions for us all. We are still hanging on to beach time and what’s left of the garden but we are also excited as we prepare for the autumn holidays around the corner. From Rosh Hashanah to Thanksgiving, these feasts of harvest and renewal remind us of the opportunities granted to us by every season of the year and by every chapter in life.

This past Labor Day weekend was especially difficult for me, as we at Cuvee ended one of our busiest seasons ever with the closure of our farm to table restaurant of 15 years in the Village of Greenport. Although the restaurant’s doors are now closed for regular restaurant service, we can all continue to carry forth a philosophy of sustainability by reminding ourselves to eat what is in season, to eat what is local and to reduce waste in our kitchens by incorporating scraps and leftovers in other creative meals.
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Meatless Monday: Thai Cucumber Salad

August 31st, 2015 · No Comments · City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, Mojito, New York City, North Fork, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

By Contributing Editor and Photographer, Holland Koehler

Thai Cucumber Salad

Photo by: Bon Appetit Magazine

Throughout my time spent in Thailand, my palate experienced flavors and sensations I could have never imagined. Stopping by local street vendors on my way to explore temples and meander through markets were some of the highlights of traveling this amazing country.

From plates of pad Thai and fried rice to bowls of kao sok and green and yellow curry, I ate my way around Thailand. Surprisingly, the last dish I decided to try was the ever popular papaya salad that amazed with it’s simplicity and explosion of flavors. The green papaya was tender yet crunchy and was the perfect backdrop for the spices and sauces that left me addicted to Thai food forever.
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Meatless Monday: Mushroom Croquettes

August 24th, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travels, Vegetarian, Wine, Winter Recipes

By Contributing Editor and Photographer, Holland Koehler

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Mushroom Croquettes. Photo by: Holland Koehler

I have a love affair with mushrooms and would happily follow them around the world (and have been known to). I dream of Porcini in Italy, Truffles in France, Shiitake in Japan and any other member of the fungi family that I can locate anywhere between Greenport and Bordeaux. Out here on the North Fork, we are lucky enough to have a mushroom farm, East End Mushroom Co. where you can secure bouquets of shiitake, maitake and oyster mushrooms.
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Meatless Monday: Gluten-Free Veggie Pizza with a Quinoa Crust

August 17th, 2015 · No Comments · Allergies, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Vegetarian, Wine, Winter Recipes

By Contributing Editor and photographer, Holland Koehler

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Gluten-Free Veggie Pizza with a Quinoa Crust. Photo by: Holland Koehler

I’ve always avoided gluten-free pizza recipes mainly because there is typically a laundry list of ingredients and steps but this recipe is surprisingly simple with only three ingredients. This recipe results in crispy, crunchy edges and a soft center but the most important detail is to use parchment paper that has been generously sprayed to ensure an easy transfer from the pizza pan to the serving dish.

During the summer, the garden is your palette with ingredients from zucchini to heirloom tomatoes and fresh herbs. During less bountiful months, toppings of shiitake mushrooms and house-canned tomatoes or artichokes along with dried herbs and fresh mozzarella are the trappings for a party anytime!
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Meatless Monday: Cucumber Salad from the Summer Garden

August 9th, 2015 · No Comments · Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine

By Peter Peterson, Greenport
Guest Contributor

Summer is a wonderful time to garden, and fresh produce from a home garden is perfect for making delicious creations that compliment many summer dishes. Our family garden is currently loaded with a selection of tomatoes, cucumbers, peppers and fresh herbs.

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My mother has a love for cooking and the traditions and recipes of her Polish family origins have been handed down for generations. Every meal she makes has a special twist on this culture’s many delectable recipes. Cucumber salad is a wonderful dish that adds bright flavors to summer season cookouts with the family. My siblings and I love this dish, and often argue about which of us will get the last helping. It is a light dish which is perfect for those hot, humid evenings but also filling when accompanied by any grilled favorite or with a vegetarian pasta dish for Meatless Monday. I hope you will enjoy this Peterson family favorite as much as we do!

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Bow Tie Pasta with Buckwheat: Kasha Varnishkes for Meatless Monday

August 8th, 2015 · No Comments · Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, Spring Recipes, Summer, Summer Recipes, Vegan, Vegetarian, Wine, Winter Recipes

This summer an intern from the Ukraine arrived bearing gifts. One of the presents was a bag of dried buckwheat grain which is a staple in Eastern European cooking. It is flavorful, substantial and economical. Not only is it delicious on its own or with milk as a cereal but it is a great meat-like stand-in with bow tie pasta or “kasha varnishkes”. We adapted this dish from a New York Times recipe but added fresh herbs and mushrooms considering we are on the North Fork where we have a great variety of mushrooms. Serve this with a fresh summer cucumber salad for meatless Monday and wow your family tonight!

kasha varnishka with fresh herbs

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Meatless Monday: Summer Squash Latkes with Spicy Mango Coulis

August 2nd, 2015 · No Comments · Allergies, Brunch, Christmas, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Hanukkah, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Preserves, Side Dishes, Snack, Summer Recipes, Thanksgiving, Tips, Vegetarian, Wine

I garden with a family friend who keeps a lush garden in honor of his Uncle Joe whose family came from Italy.  The rows of zucchini, summer squash, eggplant, garlic, peppers and basil all pay homage to his Mediterranean heritage growing in the rich soil of the North Fork.

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Zucchini and Summer squash are some of the only vegetables that are hard to give away during the summer but I am always happy to take them.  Zucchini Vichysoisse, Zucchini bread and muffins, summer squash or zucchini latkes or baked-stuffed zucchini are all great ways to serve these low-fat, low glycemic and low carb vegetables. [Read more →]

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Meatless Monday: Chilled Tomato Soup with Fenugreek, Crispy Vegetable Garnish and Ricotta

July 20th, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegan, Vegetarian, Wine, Winter Recipes

I always say that I must have been Indian in my former life. From the first time I stepped onto the subcontinent I felt as if I had been there before. From the hills of the Kulu Valley to the steamy Mumbai mornings, I absorbed every experience, every face, every smell and returned again and again. This recipe is from a friend who happens to be an incredible chef from India. This is a great use of summer garden tomatoes fresh from your garden or the farm stand for a twist on the ubiquitous gazpacho.

And for those who do not want to make the trek to hunt down these spices, you can come to our Indian Fusion Pop up dinner on Thursday, July 23rd and Chef Rahul Akerkar will make this for you! Seatings will be at 5:30pm and 7:30pm. Visit www.greenporterhotel.com or www.eventbrite.com for details and to purchase your tickets!


Cuvee Indian Dinner_dougyoung_DHY_3080
Photo Credit: Doug Young

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Meatless Monday: Black Lentils and Buckwheat with Greek Salad

June 29th, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, salad, Side Dishes, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Black Lentils and Buckwheat with Greek Salad

I love a hearty salad for dinner and when you can include legumes and a grain, you will have a satisfying meal for meatless Monday.

I recently rediscovered whole grain buckwheat when I received some as a gift from one of our international interns. I became reacquainted with its nutty flavor and firm texture. With its lower glycemic index, it is great for keeping your blood sugar from spiking because it keeps you fuller longer. It’s the perfect summer grain at room temperature making it a great addition for any picnic or bbq. Enjoy it with a bottle of lemony white blend, Coalescence from Shinn Estate Vineyards.

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Meatless Monday: Carmelized Onion and Apple Tart

June 22nd, 2015 · No Comments · Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Greenport, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, The baking corner, Travels, Wine, Winter Recipes

Coming up with ideas for dinner on a daily basis can be a bit of a chore. Every day my husband and I discuss “what’s for dinner” and sometimes we cannot even decide where to eat out if we don’t have time to make dinner. This is why meals that can be made from items you can keep on hand like some puff pastry in the freezer and apples along with your favorite cheese are a welcomed addition.

carmelized onion and apple tart

Photo by: Kateryna Rozhko

These “on hand” ingredients can make a delicious onion-apple cheese “pissaladiere” or French pizza. We had this over the weekend with soup and a green salad as our staff meal at the restaurant. We all enjoyed the combination of the sweet onions with the tart green apple. Any type of cheese works well but we felt that the local goat cheese with Gruyere was the best combination.
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Fresh, Tangy, Chimichurri Sauce and Corn Pudding to Accompany Your Father’s Day Steak

June 21st, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Side Dishes, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian, Wine, Winter Recipes

Father’s Days are filled with memories of backyard barbecues, long drives to favorite lake-side fishing spots and evenings filled with music and laughter of my uncles and cousins. With my father and step father long gone, I celebrate their lives along side my grill with a great cut of beef drizzled with a tangy chimichurri accompanied by a sweet and creamy corn pudding, a bottle of Malbec and a little Tito Puente.

Regardless of what cut of beef you choose, chimichurri will showcase the flavor of the grill and a creamy corn pudding will make this meal a special one.

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In the meantime, enjoy your dad and honor his legacy this Father’s Day and everyday as you take some time to think about every father figure that has shaped your life.
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Savory Corn Pudding off the Cobb with Manchego Cheese

June 20th, 2015 · No Comments · City Cooking, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, salad, Side Dishes, Spring Recipes, Summer, Summer Recipes, Travels, Vegetarian, Wine, Winter Recipes

A creamy corn pudding brings the taste of summer to the grill like no other dish. Bits of fresh corn off the cobb mixed with eggs, cream and Parmesan cheese, topped with grated Manchego cheese. The sweet and savory flavors are the perfect side dish for the perfect steak on the grill as well as fish or shrimp, along with a tangy Chimichurri sauce.

Corn Pudding with Manchego Grantinee

Ingredients
4 tablespoons unsalted butter, plus more for greasing
3 shallots, finely chopped
4 cups fresh corn kernels (about 20 ounces)
1/2 cup Parmesan cheese
Kosher salt and freshly ground pepper
4 duck eggs from Browder’s Birds, whites separated and beaten to peaks, set yolks aside
2 cups half-and-half
1 cup shredded Manchego cheese
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Celebrating the Strawberry Festival: Fluke Crudo with Cucumber, Strawberries and Herbed Citrus Vinaigrette

June 20th, 2015 · No Comments · Allergies, City Cooking, Dietary Restrictions, Dinner, Entertaining, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Kosher, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pescatarian, salad, Tips

Strawberries are the first berries of the summer season and with the Mattituck Strawberry Festival here this weekend, it is obvious why their presence is cause for celebration.

Over the year we have celebrated the Mattituck Strawberry Festival featuring strawberry recipes from strawberry sangria to a strawberry salad with goat or feta cheese and balsamic reduction.

This year we felt that a savory treatment of the strawberry was in order to showcase it alongside the catch of the day. With fluke in season, we decided on a fluke crudo appetizer dotted with strawberries mingling among a confetti of fresh cucumbers, jalapeño, fresh basil and tangy citrus for the ultimate summer starter. Try this with your favorite local white or with a strawberry sangria.

fluke crudo

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Meatless Monday: Homemade Ricotta Gnocchi

June 15th, 2015 · No Comments · Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Greenport, Holiday, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Pasta, Queens, Side Dishes, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian, Wine, Winter Recipes

Gnocchi with Ricotta is a light, satisfying dish that can be made in an under an hour and the best part is that you will have enough for a few extra portions to keep handy in the freezer. Toss the gnocchi with your favorite farm stand veggies and enjoy dinner al fresco tonight with a bottle of Wolffer Estate Summer In A Bottle Rosé and a green salad.

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Ingredients
12 ounces high quality ricotta cheese (about 1 1/2 cups)
1 ounce finely grated Parmesan cheese (about 1/2 cup), plus more for serving
4 to 6 ounces all-purpose flour or potato flour (about 1 cup)
1 whole egg plus 1 egg yolk
Kosher salt and freshly ground black pepper
Semolina flour, for dusting
3/4 cup of Sep’s Farm seasonal vegetables such as peas, corn, asparagus and Spring Onion.
Extra-virgin olive oil
Minced fresh herbs such as basil, parsley or chives

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Meatless Monday: Stir-Fried Pea Shoots

May 25th, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Memorial Day Weekend is the official launch of grilling season and after a weekend of burgers and other goodies we can now focus on lighter, cleaner dishes for weekday meals. Since pea shoots are one of the first signs of spring in your garden, they’re perfect in salads or flash sauteed as a side dish or tossed with rice noodles and tofu for a meatless Monday meal.

SONY DSC

But if you are not giving up the meat on Monday, these are also great as a side dish for left over barbecue. In any case, it is wonderful to know that your next delicious side dish awaits you in your own garden.
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Meatless Monday: Garden and Range “Salad”

May 18th, 2015 · No Comments · Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian, Winter Recipes

A big part of the North Fork experience is that of being close to nature in a genuine agricultural-maritime community. Whether you are going for a morning walk or bike ride en route to a farm stand or an afternoon kayak to your favorite clamming spot, you will come across a great variety of food sources.

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In addition to the 60+ vineyards on the North Fork, your visit here should include a trip to Browder’s Birds for local, free-range chickens and eggs. Proprietor and chief farm hand, Holly Browder will lead you around her farm from the chicken coops to the entrance of her country “mini mart” shed, where her chickens, eggs and other products are available for purchase.

New to her repertoire are Peking ducks and duck eggs which we are now serving in our restaurant sunny side up on a bed of farm stand asparagus with local Shiitake mushrooms. This dish is a meal and with a soup as a first course, you can make this dinner for Meatless Monday.
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Meatless Monday: Mason Jar Garden Salad

May 11th, 2015 · No Comments · Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Winter Recipes

Mason Jar Salad
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Quick Garden Herb Vinaigrette

May 2nd, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Kosher, Low-Calorie, Lunch, New York City, North Fork, Queens, Side Dishes, Tips, Vegan, Vegetarian

Warm weather is a time for the garden and for fresh salad made with your own herbs. If you live in the city and don’t have a garden, get a box planter for the winder and snip fresh herbs every time you need them.  Start every Meatless Monday with a new salad to welcome the season!

herbed vinaigrette from your garden4 tablespoons apple cider vinegar
1 tablespoon peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
1 tablespoon chopped lemon zest
2 tablespoons of minced shallots
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 teaspoons Dijon mustard
Freshly ground black pepper

Put all ingredients except for the olive oil in the food processor and blend. Lastly drizzle in the olive oil while blending. That will keep the dressing from breaking.

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Meatless Monday: Red Lentil-Saffron Rice Cakes

May 2nd, 2015 · No Comments · Brunch, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Spring Recipes, Summer, Summer Recipes, Winter Recipes

This recipe speaks to the saying, “necessity is the mother of invention” in that this is a recipe emerged from the limited budget of graduate school days in a Camden Town flat in London when rice and dal (stewed lentils) were one of the few affordable dishes for a student. When combined, rice and dal, or any bean, result in protein and are ingredients that feed the masses in many parts of the world from Asia to Latin America and the Caribbean. Sometimes there was leftover rice or dal and I would make a kind of patty out of it and serve it on toast as a kind of veggie burger making me very popular among my roommates. This patty can be elevated with dressed greens and a spicy salsa which is how I eat it nowadays!

Red Lentil-Saffron Rice Cakes

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Meatless Monday: Breaded Eggplant

April 27th, 2015 · No Comments · City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Italian, Long Island Wine, Lunch, New York City, North Fork, Pasta, Vegetarian, Wine, Winter Recipes

Since I saw Just Eat it, documentary by Grant Baldwin of Peg Leg Films, I have been thinking a lot about food waste and how to plan shopping trips in order to avoid impulse buying.

Like many, I am trying to keep down my bread consumption but whatever bread I do have, I don’t want to waste it so I love recipes that allow me to use homemade breadcrumbs. My other money saving and earth saving tool is to buy vegetables on the “reduced” shelf at the supermarket. They are placed there because they have a blemish or because they are over ripened.

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Celebrating Earth Day with Garden Stock

April 22nd, 2015 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, Queens, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Credit: Doug Young Photography

Credit: Doug Young

When you live in the countryside or spend any time gardening or on the water fishing or clamming, you often think about the earth as it is before you at all times.  It is the proximity to nature that gives us the the opportunity to harvest and maintain its bounty and the result of this existence lends the opportunity to bring nature into our lives as a whole.  How often we shop for groceries, how we stock our pantry and even how we clean our kitchens.  However, many of us live in larger cities and are separated from food sources by distance and hectic schedules.  As a result, grocery shopping needs to be infrequent and cooking is done without a plan which often culminates in bad choices, wasted food and diminished health (physically and financially).

Picking herbs_doug young (9)

Credit: Doug Young Photography

So I am hoping that today, April 22nd, Earth Day, we can all reflect on what we can do to nurture the earth by thinking about sourcing better food in a way that is kinder to the environment as well as not wasting any of it.  We can all do what Chef Tom Colicchio does at the end of every week — use everything in the fridge to make a soup or a pasta before shopping for more; or you can use all of your leftover produce from the week to create a vegetarian dish for Meatless Monday!

A great base for a soup is my garden stock recipe that I always use as the base for any soup recipe in my restaurant including our vegetarian French Onion Soup.  It is made from garden trimmings, peels and scraps that may otherwise have ended up in the garbage.  So when you think about Earth Day and how you can contribute, you can start by reducing food waste in your own home by just eating it!   Tune in tonight for “Just Eat It”, a documentary that examines the ways that rigid commercial standards lead to food waste, on MSNBC followed by a panel discussion featuring Chef Tom Colicchio, and Happy Earth Day!
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Spinach Gnocchi with Shaved Ricotta Salata

April 13th, 2015 · No Comments · Allergies, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Side Dishes, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travels, Vegetarian, Wine

Spinach GnocchiMaking gnocchi is one of my favorite stress relievers.  It is a great family project for a Sunday afternoon over tea or wine, or in the company of good friends who are comfortable with the silence and focus of this culinary exercise.  The repetitive function of rolling the dough into the logs and then cutting them into small pieces is actually relaxing.

As you run the dozens of little pillows of dough one by one across a fork or gnocchi paddle you focus on the present. Think of it like gardening or knitting and the relaxation that the repetitive motion brings us.

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Herbed Deviled Eggs for your Holiday Table!

April 4th, 2015 · No Comments · Allergies, Breakfast, Brunch, Christmas, City Cooking, Cocktail, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, pescatarian, Queens, Seafood, Side Dishes, Snack, Summer, Summer Recipes, Thanksgiving, Tips, Vegetarian, Wine, Winter Recipes

Easter and Passover are perfect holidays to feature egg dishes. For Easter we have hard boiled eggs to dye and offer in colorful baskets or to bake in bread and display on the dinner table. For Passover, boiled eggs are featured on the Seder plate and also used to make the fluffiest matzoh balls and other baked treats. In either case, those of us fortunate enough to live in farm country have plenty of access to the freshest eggs. On the North Fork of Long Island you can visit with the farmers who raise their free-range hens and pick up a dozen or two. Some of our favorites are Browder’s Birds, Eight Hands and North Fork Egg Farm.

DeviledEggsForPassover

There are so many deviled egg recipes, but I will share with you a very basic one that you can personalize with any topping such as smoked fish like trout, herring or sturgeon or your seafood of choice like shrimp or crab meat.

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Vegetarian Easter: Creamless Polenta with Shiitake Mushrooms au jus

April 2nd, 2015 · No Comments · Allergies, Brunch, canning, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Queens, Side Dishes, Spring Recipes, Vegan, Vegetarian, Wine, Winter Recipes

Spring is a time for renewal and with Easter and Passover upon us, it is a time to reflect on the importance of friends and family.  Making time for family meals and celebrations is essential but times have changed. Not only do we have to factor in everyone’s schedule but we also have to manage our guests’ preferences and dietary restrictions from vegetarian to vegan to gluten or dairy free. This is why it is exciting when you can find a dish that covers all bases without being bland or medicinal and this creamless polenta certainly covers all bases with its rich texture and earthy, meat-like flavor.

This dish can serve as a main course for your vegetarian/vegan guests or as a side dish with spring lamb, brisket or ham and be the ultimate crowd pleaser for any celebration.

Creamy Polenta with Mushrooms

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Meatless Monday: Sesame-Ginger Soba Noodles

March 21st, 2015 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Photo by Holland Koehler, Assistant Creative Director, SeasonedFork.com

A bowl of savory noodles is always comfort food regardless of the cultural rendition.  From the ubiquitous mac and cheese to the platter of Sunday spaghetti and meatballs, most of us feel loved when in the presence of “macaroni”.

Asian noodles score high on my list of comfort foods and Soba are my favorite. Japanese Soba noodles are made from Buckwheat and are a flavorful alternative to wheat flour because of the hearty flavor and dense texture. Buckwheat flour is what gives Soba noodles that additional layer of flavor and bite which marries perfectly with the earthy flavor of Tahini and the tang of soy and ginger in this dish.

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Matcha Green Tea and Pistaschio Muffins for breakfast

March 15th, 2015 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Greenport, Kosher, Low-Calorie, New York City, North Fork, Tips, Vegetarian

I was first introduced to green matcha tea and the the art of Japanese tea time in the 80’s while sharing a small apartment in the East Village with my roommate from Tokyo. Matcha is a Japanese green tea that is dried and ground into a fine powder to mix into hot water for tea or for other culinary purposes.

Matcha Tea and Pistaschio Muffins

This Japanese tea tradition began as a 13th century monastery ritual and was carried into the Japanese tea ceremony now associated with luxury and social status. The art of blending the hot water into the powder to make a paste while blending in more water whisking elegantly is an art studied by brides to be and others seeking to bestow the ultimate gesture in hospitality and grace upon their guests.

I recently found an special brand from Japan called Motechate by Ocha no Tamura at the annual International Restaurant and Food Service Show at Javitz Center.  They use toasted rice to enhance the  tea flavor to herbaceous and nutty.  Not only is it delicious to drink hot or cold but is also a great addition to baked goods. The deep flavors of this tea inspired me to make a hearty muffin recipe with whole meal flour, green matcha tea and pistachios. These muffins are dairy free and gluten free with all the green matcha benefits. This tea and these baked treats are delicious on an early morning or quiet afternoon and will inspire you to meditate and make a little more time for yourself every day.

Matcha Green Tea

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Meatless Monday: Vegetarian Lasagna

March 14th, 2015 · Comments Off on Meatless Monday: Vegetarian Lasagna · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Pasta, The baking corner, the baking corner, Tips, Vegetarian, Wine, Winter Recipes

Meatless Mondays

Mini Garden Lasagna

A plate of lasagna has many lives as it can be presented in a pan as a large family meal on a Sunday afternoon or as an elegant starter for a romantic dinner in one of those beautiful dishes we are always saving for a special occasion. This garden lasagna on your table doubles as a floral arrangement with herbs on bubbling Gruyere cheese oozing over layers of pasta, creamy ricotta and garden veggies.

Cooking for two is what prompted me to begin making individual lasagnas and this recipe for mini lasagna delivers beautifully presented portions for two or four people. They also freeze well for dinner on another night or as a moveable (and microwavable) feast for lunch in the office.

At Cuvée, we make these as part of our small plates for “Cocktail Thyme” as appetizers or as a lighter, smaller dinner for $12.

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Maple Syrup Smoked Ribs

March 7th, 2015 · No Comments · City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gluten-free, Greenport, Grilling, New York City, North Fork, Nut allergy, nut-free, Preserves, Snack, Summer, The baking corner, Tips, Travels, Winter Recipes

Even though the State of New York has hosted a winter of bitter cold, our native Maple Trees have produced a sweet harvest.  Maple syrup is in season and here at Cuvée at The Greenporter Hotel, we are celebrating Mother Nature’s prized sweetener in savory dishes as well as with breakfast.

These Asian-style ribs hit a high note when the Eastern flavors of five spice powder and Hoisin sauce meet the sweetness of the maple syrup that softens the sour edge of the pomegranate. Maple and tang, aromatic and complex, this recipe results in the perfect balance of sweet and sour to warm up the coldest winter night.

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Meatless Monday: Baked Acorn Squash Tagine

March 7th, 2015 · No Comments · Allergies, Christmas, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Passover, Soups & Bisques, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

There is something about the meaty texture of squashes that have been oven roasted that satisfy winter cravings for something hearty and substantial without being heavy.

Acorn squash can easily be a stand in for the “meat” of a dinner with it’s nutty scent and firm texture.  Baking acorn squash with a filling also makes for an impressive presentation.  It appears almost as a winter bouquet on your platter filled with many garden treats along with flavors of North African spices.  It is elegant enough as an entree for a holiday meal or special event if you are entertaining vegans or vegetarians and has enough depth of flavor to be enjoyed by the meat eaters as well.  This weekend we featured this dish on the menu for a luncheon at Greenport’s landmark synagogue, Tiferreth Israel, celebrating the 90th birthday of Stanley Rubin, a notable member of our North Fork community.  If you missed it, this is your chance shop this weekend and create this dish for Meatless Monday!

Stuffed-baked-acorn squash

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Hamantaschen for all: Gluten-free, butter-free

March 5th, 2015 · No Comments · Allergies, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, New York City, North Fork, nut-free, Preserves, Snack, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

Gluten-Hamantaschen

Gluten-free Hamentaschen recipe adapted from Food and Wine Magazine February 2015

Every year, as we teeter at the edge of winter, I look forward to Spring and to making and eating these flavorful little Purim pastry packages.  They are called Hamentaschen and are filled with poppyseeds, fruit preserves or nuts and formed into a three cornered hat that is the perfect accompaniment to some spiced tea or a latte. My favorite Hamentaschen are made by my friend Phil Goldman who has been making these for almost 70 years for family and friends but I make my own back up stash in case my allotment from Phil gets intercepted! Some of his secret tips are to add orange zest to the dough and to roll it out evenly to a 1/8 inch thickness.

 

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Meatless Monday: Vegetarian Slow-Cooker Chili

February 28th, 2015 · 1 Comment · Allergies, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Soups & Bisques, Vegan, Vegetarian, Wine, Winter Recipes

Vegetarian Chile

Our home kitchens are a place for sustenance of body and soul and especially so in the winter months. The warmth of the stove, the laughter of friends or family while peeling and chopping vegetables or making bread or biscuits to accompany a hearty stew for dinner becomes a celebration over a bottle of wine or beer.

A crock pot allows us a little extra time in between prepping and eating by cutting out the pot watching time. You can squeeze in a walk in the snow, a little quiet time in front of the fire or a favorite movie and return to dinner served!

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Pumpkin Seeds on Your Dinner Plate: The Way to Health and Happiness

February 27th, 2015 · No Comments · Allergies, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Fish, Gluten-free, Gone fishing, Greenport, Holiday, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, pescatarian, Seafood, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, Winter Recipes

I still dream of the colors and smells of Mexico City where I spent countless hours, over many years, wandering through the markets and street stands. From the market of San Angel in the Southwestern part of the city making my way east to the La Merced market in the historical center of the Zocalo, I would get lost among the spices, chilies and seeds, all used for the elaborate dishes that continue to be unknown as Mexican cuisine in the U.S.

This is where I met and fell in love with “pepitas” or pumpkin seeds along with the many culinary and homeopathic uses. Whether used in sauces like mole or pipian or in candy with chilies or in “liquados”, the benefits of these miraculous seeds extend beyond pleasuring the palette.

mercado_de_la_merced_mexico_df_2701_650x

 

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Meatless Mondays: Ring in the Chinese New Year with a Longevity Noodle Dish

February 23rd, 2015 · 1 Comment · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, Vegan, Vegetarian

My friends are always teasing me that I celebrate every possible holiday imaginable. Whether it be Diwali or Christmas, Passover or the Chinese New Year, I want to make sure I take advantage of any opportunity to celebrate the gift of life.

Chinese New Year Parade, New York, NY 2015

Photo By Samantha Hokanson

Even if you didn’t make it to the Chinese New Year Parade in your town, you can prepare your own celebration at home while also celebrating Meatless Mondays. A traditional dish for the Chinese New Year is Longevity Noodles or Yi Mein, made with very long, specially-prepared noodles. However if you don’t have access to them, you can use fresh Ramen, Pad Thai or any noodle of choice. Noodles together with sauteed vegetables and savory seasoning will make dinner special as you take time to reflect on the lessons of this New Year,  Xin nian kuai le!

 

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Meatless Monday: Zucchini Latkes, gluten-free

February 16th, 2015 · 3 Comments · Allergies, Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Passover, Side Dishes, Snack, Summer, Summer Recipes, Vegetarian, Wine

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During Long Island summers, gardens are bursting with zucchini on the vines but regardless of the season, this squash is reasonably priced and accessible year round in the produce section of any grocery store. This squash is also a low calorie-high fiber vegetable that is great for the digestive system. Tonight we are making zucchini pancakes or latkes for Meatless Monday. I like to serve them as part as a Mediterranean-style spread with Greek yogurt lemon dressing, hummus, olives, assorted salads and grilled pita bread. A friend of mine just made these and paired them with guacamole and it looks delicious. She has shared her photos with us and most importantly the combo was a hit with the little ones!

Zucchini Latkes (or keftes)
Ingredients
3 lbs of zucchini
2 large eggs
1 teaspoon of kosher or sea salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Majoram or Greek Oregano
Olive oil
The Latkes
3 lbs of young zucchini (not too large)
Scrubbed, not peeled.
Chop off each end
Grate with box grater or use shredding function of food processor
In large bowl, add one teaspoon of kosher salt, toss and allow to sit
for 20 minutes. Salt will extract water from zucchini which you do
not want in your batter. Push through colander to remove excess water (do not skip this step)
and place in mixing bowl.
Lightly beat two large eggs and add to zucchini.
Finely chop a tablespoon of fresh Majoram or Greek Oregano.
Add the eggs to the grated Zucchini.
You will need about a half cup of oil for frying but do not add all at once. You will add the oil in batches of tablespoons. Heat large flat skillet and drizzle with olive oil and use a teaspoon to drop the latkes in pan. Make the latke larger if serving as the main course or smaller if you are serving them as hors d’oeuvres. I like them at room temperature but if you insist on reheating them, do so in an oven at high temperature (450 degrees)  for 5 to 7 minutes prior to serving. Do not reheat in microwave.
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Lovers’ Chocolate Cake with Merlot Glaze

February 13th, 2015 · Comments Off on Lovers’ Chocolate Cake with Merlot Glaze · Allergies, Chocolate, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gluten-free, Greenport, Holiday, Kosher, Kosher non-dairy dessert, Long Island Wine, New York City, North Fork, Nut allergy, nut-free, The baking corner, the baking corner, Tips, Travels, Vegetarian, Wine, Winter Recipes

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Photo from Bon Appetit Magazine 2014

Butter-free version, Adapted from Mast Brothers recipe featured in Bon Appétit Magazine February 2014, gluten-dairy-free

Valentine’s Day is about love and everyone we love.  It spans from the sizzling lust of a new relationship, to the dulcet caresses of a long marriage, to the affection between friends who have few secrets and share a personal history that no one else will ever understand.

There is nothing like the power of relationships of longevity, where nothing needs to be explained, and where we can repose in the safety of the benefit of the doubt.  Therein, we dwell in the love of everything that surrounds us from the bare trees trimmed with snow, the solitude of the sunrise, the laughter of friends sharing a glass of wine and a nibble of something naughty and chocolaty.

And what better than wine and chocolate pave the way on Valentine’s Day, which makes this wine-glazed chocolate cake perfect for a sweet nightcap with your lover or a sinful dessert to indulge in with close friends!

Wine-Glazed Chocolate Cake
Ingredients
Cake
1 cup coconut oil (that has solidified in the cold), spoon into pieces, plus more for pan
⅓ cup gluten-free flour, plus more for pan
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped (73% cacao), chopped
1 cup coconut sugar
4 large eggs
¾ teaspoon kosher salt

Glaze
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped
¼ cup more coconut oil, spooned into small pieces
½ teaspoon kosher salt
½ cup powdered sugar
½ cup of North Fork red wine, we are using the Merlot from Macari Vineyards

Cake
Preheat oven to 325°. Lightly grease and flour pan. Heat chocolate, sugar, and 1 cup coconut oil in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.

Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.

Bake cake until top is firm and edges are slightly darkened, 50 to 60 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

Because we are using gluten-free flour the cake will have a denser quality and will rise less as a result.  For this reason I prefer to bake this cake in cupcake tins and serve individually.

Glaze And Assembly
Heat chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and oil are melted, about 5 minutes. Whisk in powdered sugar.

Meanwhile, bring wine just to a boil in a small saucepan.

Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.

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Overnight Oat cereal: Carrot Cake for Breakfast

February 11th, 2015 · 1 Comment · Allergies, Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Snack, The baking corner, Tips, Vegan, Vegetarian

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Photo by Holland Koehler, Assistant Creative Director, SeasonedFork.com

Every year I try to focus on a new cooking technique or style to bring greater variety to our customers at the hotel and restaurant, and last winter I decided to go raw.  I spent two weeks eating green soup, albeit in Puerto Rico, while learning  to sprout and cook with raw foods at a living foods camp. The complete nutrition delivered by uncompromised grains, fruit and vegetables along with the fiber and corresponding lower glycemic index that keep you full longer are all benefits of eating food raw vs. cooked. Mornings are when the first meal of the day should count the most but it is when we have the least amount of time to prepare. This is why this recipe for a breakfast cereal prepared at night that is ready in the morning is so exciting albeit obvious. It is creamy, crunchy and slightly sweet while giving you the illusion of having dessert for breakfast or a snack later in the day. The oats are creamy and the chia or flax seeds are plump from slightly sprouting overnight. It is almost the texture of rice pudding except for the sliced almonds which add crunch along with the chewy dates that meld into the texture of the carrots. You may need to add extra milk before eating this cereal, hot or cold.

Ingredients
1/3 cup whole oats
1 tablespoon flaxseed or chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon maple syrup
1/4 cup carrot, grated
2 tablespoon thinly chopped apple
3 dates, chopped
1 tablespoon flaked unsweetened coconut
1 tablespoon chopped almonds or pecans
1/4 teaspoon vanilla extract
1/2  cup + 1/8 cup unsweetened almond milk

Combine all ingredients in a bowl and mix well. Cover and place in the refrigerator over night. In the morning, stir the mixture and add an extra 1-2 tablespoons of almond milk. You can heat this on the stove over medium-low heat or enjoy cold for a more fresh approach. Garnish with coconuts, almonds and a sprinkle of cinnamon and maple syrup.

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Meatless Mondays: Cauliflower and Chickpea Curry with Coconut Rice

February 2nd, 2015 · 2 Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Nut allergy, nut-free, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Wine, Winter Recipes

The smell of masala or curry with vegetables smells like India. It makes me nostalgic for the color and flavors of Aloo Gobi, or potato and cauliflower in a braise that I ate with chapati bread and my bare hands while seated on the floor in Rajasthan.

So, on a cold night in the Northeast, I am transported to a warmer place with with dinner and a glass of wine. Namaste.

Meatless Mondays cauliflower and chickpea curry

Meatless Mondays cauliflower and chickpea curry


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Super Bowl Snacks That Won’t Go Straight to Your End Zone: Crispy Walnut and Rosemary “Fried” Chicken Wings

February 1st, 2015 · No Comments · City Cooking, Cocktail, Dietary Restrictions, Dinner, Entertaining, Events, Greenport, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Queens, Snack, Wine, Winter Recipes

The Super Bowl is the great American unifier. Whether you are a football fan or not, or regardless of the team playing, you will most likely attend a gathering in the name of football to celebrate with great friends and indulge in a myriad of savory snacks and cold beverages.

Because it is easy to overindulge too much of a good thing between the bar and the carb-laden dishes during such celebrations, we have lightened up a few traditional Super Bowl snacks so that you can “have your wings and eat them too” with these crispy baked Walnut and Rosemary Fried Chicken wings.  Take a look at our lightened up Super Bowl menu and get cookin’!

Deflate Gate Super Bowl Menu:
Crispy Walnut-Rosemary “fried” chicken wings
Garden Turkey Meatballs in Marinara
Baked Beet chips with Greek yogurt dip
Red Pepper Hummus with crostini, cured olives and crudités.
Spanish Stuffed mushrooms with Melted Manchego cheese

Follow the links to any of these items and create your own Super Bowl menu.

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Walnut and Rosemary “Fried” Chicken Wings
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Super Bowl Snacks That Won’t Go Straight to Your End Zone: Garden Turkey Meatballs in Marinara

January 31st, 2015 · No Comments · Dinner, Entertaining, Holiday, Kosher

These garden turkey meatballs are lighter in texture and calories as we have cut the calories in half by adding vegetables to the mix and excluding breadcrumbs. You will add to you fan base with this recipe for you Super Bowl party or any party!

Deflate Gate Super Bowl Menu
Rosemary “fried” chicken wings
Baked Beet chips with Greek yogurt dip
Red Pepper Hummus with crostini, cured olives and crudités

First Up: Garden Turkey Meatballs in Marinara

Garden Turkey Meatballs in Marinara

This makes about 24 small meatballs-2 inches (safer to double the recipe).
Preheat oven to 425
One package of 1 lb. of 93% fat-free ground turkey meat.
1/2 cup of one minute oats (un-cooked)
1/4 cup of Parmesan cheese (optional if you have a dairy restriction)
1/2 cup of ground or finely grated carrots (all veggies can be ground in food processor)
1/2 cup of ground of finely grated celery
1 finely minced chopped onion (small/or 1/2 medium onion)
1/2 teaspoon of Kosher salt
1 pinch of ground Turmeric or Sazon
1 teaspoon of red pepper flakes
1/8 cup of finely minced parsley
1/8 teaspoon of dried thyme
1/8 teaspoon of dried oregano
1 finely minced garlic clove
2 extra large eggs (or 3 medium)

Combine all ingredients in large mixing bowl. Have cookie sheet ready and spray with olive oil. Begin rolling your meatballs and use a teaspoon or small scooperas a gage to keep the size consitent. Do not crown the pan and bake for 30 minutes.

Load the meatballs into a large crock pot and add three cups of your favorite tomato sauce and keep warm for you guest.

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Vegetable Shepherd’s Pie

January 26th, 2015 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, North Fork, Tips, Vegan, Vegetarian, Winter Recipes

Adapted from Vegetable Shepherd’s Pie from Bon Appetit Magazine.

A Shepherd’s pie, baking in your oven on a cold day, is the ultimate in comfort food. Although this recipe for a vegetarian Shepherd’s pie uses ground mushrooms instead of ground meat, thanks to the meatiness of the mushrooms, the warmth of the fall vegetables, and the comfort of the piping hot mashed topping, it will be a crowd-pleaser for herbivores and carnivores alike. The meaty flavors of mushroom and lentils will be harmoniously accompanied the Pinot Noir from McCall Vineyards. They are closed until March but we are pouring it at Cuvee at The Greenporter Hotel.

The option of a lower-calorie mashed cauliflower topping is waistline friendly and just as delicious.

From Bon Appetit.

From Bon Appetit.

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Essential Pantry Items for the gourmand; blizzard or not

January 26th, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gluten-free, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Preserves, Side Dishes, Soups & Bisques, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Cooking in a blizzard

Cooking in a blizzard

People who cook on a regular basis may be perplexed by the herds of desperate shoppers swarming supermarkets as they scramble for supplies that many of us may have in the pantry, cold storage or freezer at all times.  You still may need a store run for the the requisite eggs, bread and milk but with this list, you will have everything you need to make a gourmet meal anytime — in any pinch or in a blizzard.

Dried Mushroom Recipes2

Dried Porcini, Shiitake, Morrell mushrooms for a well stocked pantry

1) Assorted dried or canned beans
2) Canned tomatoes (your own) or organic tomato paste in can or tube
3) Assorted seasonings including Tamari, Miso, vinegars, mustards and dried herbs (including powdered onion, celery and garlic in case you really are snowed in).
4) Assorted ground or cut grains such as oats, rice flour, tapioca, whole wheat flour and Maseca (ground corn flour for tortillas, arepas and more).
5) Assorted dried vegetables including mushrooms (Porcini, Shiitake), sun-dried tomatoes, assorted dried chilies
6) Frozen meat of choice such as chicken parts, ground turkey or beef
7) Frozen chopped spinach, broccoli, potatoes, peas and carrots
8) Assorted dried pastas and whole grains (whole wheat spaghetti or linguine, egg noodles, soba noodles) and rice (brown rice, wild rice, basmati), or quinoa and barley.
9) Grated cheese
10) Olive oil

Seasoning for all seasons

Seasoning for all seasons

These items can produce at least 50 different meals from Minestrone and chicken soups to shepherd’s pie, goulash, spaghetti and meatballs, chili, tacos, risotto, stir fries, and more. Stay tuned for recipes.

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3-Ingredient Pancakes for 1-From Scratch!

January 24th, 2015 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Queens, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Vegetarian, Winter Recipes

Breakfast is my favorite meal and the only one I never skip. Weekends are where I might splurge and have a bigger brunch-like dishes of eggs and side dishes but I rarely have pancakes as they leave me feeling weighed down. This recipe for a lighter pancake with very little flour and under 250 calories, evolved from daily discussions with my test kitchen colleagues who are foodies but also health and weight-conscious. The ingredients are simple and light and can be topped with any number of berries and other seasonal fruit. You just need one ripe banana, one egg and two tablespoons of your flour of choice. Whether you amp up the flavors with natural sweeteners or aromatics like the coconut sugar or cinnamon is the cherry one top! In the end, this serving of pancakes gets you a delicious, low-calorie breakfast packed with protein, fiber, potassium and antioxidants while keeping it light. Accompany with a bowl of berries and a steamed matche latte with almond milk and you are off to a great day! And if you are cooking for more than just yourself, double the recipe because you won’t want to share these!

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Photo by Holland Koehler, Assistant Creative Director, SeasonedFork.com

 

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Meatless Mondays: Eggplant Coconut Curry

January 19th, 2015 · 7 Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gluten-free, Kosher, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, Preserves, Side Dishes, Spring Recipes, Vegan, Vegetarian, Wine, Winter Recipes

During the colder months in the Northeast, when the sun sets early, we crave rich, flavorful foods to warm our spirits. The combination of creamy, tropical coconut milk, the heat of Thai peppers, and the aromatic bouquet of fresh cilantro comes to the aid of our desires for sunshine in the form of curry. This eggplant in green curry, together with your grain of choice, will satisfy your hunger and transport you to a warmer place in the world tonight.

Eggplant with Green curry
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Apple Cider Vinegar: How to Make It and What to Do with It After

January 14th, 2015 · Comments Off on Apple Cider Vinegar: How to Make It and What to Do with It After · Allergies, Breakfast, Cocktail, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Side Dishes, Tips, Vegan, Vegetarian, Winter Recipes

With so many of us having made New Year’s resolutions to take better care of our health, more and more of us are focusing on simple meals that can be enhanced with a bright dressing or other healthy condiment–and apple cider vinegar falls into both categories.


The sheer number of things that ACV is supposed to do for you is amazing. Not only does it work on your insides, showing great promise in lowering blood sugar, blood pressure, and cholesterol, as well as boosting metabolism, it works on your outside–turning unkempt hair sleek and shiny and clearing up your skin. A bath with it will soothe a sunburn, and a diluted mixture of it does great as a natural, all-purpose household cleaner. Apple cider vinegar has a low alkaline to help regulate the body’s pH, and a mild flavor which makes it palatable as a drink–and even better in a vinaigrette. There are so many ways to integrate apple cider into your diet, and we hope you will try one of these recipes to start. Both are very simple and very customizable, so play around with what tastes you like best.



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Meatless Mondays: Protein Rich Carrot, Ginger, and Lentil Soup

January 12th, 2015 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Soups & Bisques, Vegan, Vegetarian, Winter Recipes

This vegan soup can warm the coldest of winter nights. Hearty and nutritious, it will leave you satisfied with minimal prep time and will taste even better the next day. Lentils have been consumed for centuries, having sustained cultures across continents for thousand of years as one for the original sustainable and transportable food sources. Not only could they be preserved and propagated by drying and planting, they could also be transported across oceans and deserts to feed the armies and workers who defended crowns and built roads and pyramids. This inexpensive legume contains a great deal of protein, more than almost any other legume, as well as dietary fiber, vitamins B1 and B9, and important minerals like iron. Combined with the immune-boosting ginger, healthful cinnamon, and the good fats of the coconut oil, this soup is in line with your culinary and healthful resolutions for the New Year.

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Lemon and Cayenne Pepper Tea for a Daily Cleanse

January 6th, 2015 · Comments Off on Lemon and Cayenne Pepper Tea for a Daily Cleanse · Allergies, Breakfast, Dietary Restrictions, Drinks & Cocktails, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Tips, Vegan, Vegetarian, Winter Recipes

The great thing about life is that with every sunrise, you have the opportunity to start fresh. Post holiday season, we are all realizing the effects of having indulged in too much sugar or alcohol, or just holiday over-eating.

greenport sunrise
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Meatless Mondays: Mushroom Cutlets

January 5th, 2015 · 1 Comment · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Tips, Vegetarian, Winter Recipes

This mushroom cutlet recipe is just as flavorful as any meat cutlet, and will leave no one in your household hungry–they are very satisfying. If you’re keeping things light, you can serve these cutlets with simple sautéed veggies or salad, but if you are looking for a more satisfying winter meal, you can have them with egg noodles or homemade dumplings like herbed spaetzle, if you have the time. Alternatively, you can shape them like burgers and eat them on a soft whole wheat bun, with mustard and sautéed onions.

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Meatless Mondays: Roasted Broccoli, Peanut, and Rice Noodle Stir-Fry

December 29th, 2014 · No Comments · Allergies, Dietary Restrictions, Dinner, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, Lunch, New Year's, New York City, North Fork, Pasta, pescatarian, Side Dishes, Tips, Vegan, Vegetarian, Winter Recipes

I used to wait until the first of the year to get myself back on track with lighter meals and more consistent workouts, but for the last few years, I have given up the indulging right after Christmas Day. It’s a great way to welcome in the New Year a little wiser and a little lighter, and with Meatless Mondays, you’ll have a few extra bucks to boot!

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Vegan Mexican Wedding Cakes, aka, Russian Tea Cakes.

December 24th, 2014 · No Comments · Allergies, Christmas, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

I believe a dissertation could be written on the historic intersection that connects Mexican wedding cakes to Russian tea cakes, and I have a vast collection of over-educated friends–(you know who you are)–who could write it. However, today, utilitarian speculation will have to suffice. It may have happened with the various migrations of Russian Jews and other Eastern Europeans pre and post WWII to Mexico, where their mark remains clear in my old neighborhood of Polanco in Mexico City. Or maybe it just happened at a turn of the century cookie exchange!

However it happened, we are all fond of these little knobs or crescents of nut-filled cookies, rolled in powdered sugar, and the non-gluten, non-dairy version of the recipe may be even better with the addition of coconut and nut flour. In either case, buen provecho and priyatnogo appetita!

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White Christmas: Coconut-Rum Snowball Cookies

December 23rd, 2014 · No Comments · Allergies, Christmas, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Easter, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Kosher non-dairy dessert, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

My husband loves the Christmas season, along with the family gatherings, large meals, and snowy days. With Christmas Eve upon us, we are near the end of our 12 days of healthful Christmas cookies. You will enjoy these chewy coconut truffle-like cookies with the tang of rum extract and a crispy coating that will satisfy your sweet tooth without spiking your blood sugar.  And with such warm weather, this may be the only snow you will have on Christmas!

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Toasted Coco-cocoa Nests

December 22nd, 2014 · No Comments · Allergies, Chocolate, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes

We bake hundreds of chocolate coconut macaroons every year for Passover orders, and they take hours. So naturally, I was very excited when a colleague shared this no bake macaroon recipe with me–one that can be made without nuts. Coconutty chocolate, with a hint of almond, makes this cookie satisfying without filling out the fat pants!


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Nut-Crusted Cardamom and Orange Date Bars

December 21st, 2014 · Comments Off on Nut-Crusted Cardamom and Orange Date Bars · Christmas, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Gluten-free, Hanukkah, Holiday, Kosher, Low-Calorie, New York City, North Fork, Preserves, Snack, The baking corner, Vegan, Vegetarian, Winter Recipes

I love cookies that can double as breakfast. These are reminiscent of a Fig Newton or a Tunisian makrout, with chewy dates and hearty nuts laced with far eastern aromatics of orange peel, cinnamon, and cardamom.

Just add the frankincense and myrrh and follow the northern star!


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An Updated Classic Christmas Cookie: Vegan and Gluten-free Gingerbread Men

December 20th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New Year's, New York City, North Fork, Snack, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes

I love gingerbread cookies on a cold day with tea. To me, it says Christmas. If you are planning on making a gingerbread house, structure, or iced cookies, I suggest doing the baking on one day and the icing and decorating the next day, with plenty of time–and champagne.

Putting together a gingerbread house is more of a construction and design project versus baking. You should draw your pattern and select your candy and color scheme long before you start baking. I am no gingerbread expert, which is why it took me almost four hours to complete one. Before you commit, review a royal icing recipe (not vegan!) and think about filling the piping bag and the mess. My only secret tip for building the house is to make two holes at the top of the roof pieces, tie them together, and ice over them to prevent the roof from sliding down the sides. Or, you can save yourself the hassle and make gingerbread men, Christmas trees, and reindeer!

DRP Gingerbread
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The New, No-Bake Thumbprint Cookie: Vegan and Gluten-Free

December 19th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

With five days until Christmas, there are so many loose ends and such little time, so check off as many boxes at once as you can with these healthy, no-bake cookies. They make a perfect quick batch of Christmas delight, and let you save the heavy baking for Saturday and Sunday, when you can finish your check list during baking time.

Don’t forget to pull out the beautiful platters that you have been saving for a special occasion, as this is the time. Clip some evergreen to your settings and add a sparkly sprayed shell or acorn from your back yard to use for your place cards, or to mark the items on your buffet. Hopefully these no bake cookies leave you with more time for fun!


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Basil Lemon Walnut Cookies: A Raw No-Bake Treat

December 17th, 2014 · No Comments · Allergies, Breakfast, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

With so many rich holiday foods, it is nice to have a treat with fresh, bright flavors. These no-bake, raw ingredient cookies will break up the sugar monotony. Zesty, herbaceous, and with just a touch of sweetness, they’ll cost you almost no time at all.

Toss any leftover basil in a green salad with blood oranges and some pomegranate vinaigrette, and call it dinner.


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Cinnamon, Sea Salt, and Peanut Butter Oat Cookies: No Bake, No Gluten, and Totally Vegan

December 16th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

I have never participated in a cookie exchange. The last thing I want is to have a bunch of delicious homemade cookies around, adding more calories into my already taxed holiday calorie budget. This cookie, however, is the solution to that fear–a healthful cookie that every guest can eat without guilt, and that most can make with ease, as they require no commitment from your oven, your diet, or too much of your free time.

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Vegan Sugar Cookies and Christmas for All!

December 15th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Winter Recipes

Sugar cookies are to Christmas as pumpkin pie is to Thanksgiving–that is, something totally traditional, nostalgic, and quite frankly irreplaceable. They’re also something that everyone and their mother claims to have “the best” recipe for. However, not many of these traditional, tried-and-true recipes accommodate those with gluten allergies or religious quandaries with the use of animal products. This recipe will ensure that no one misses out on the pure holiday joy of the simple sugar cookie. So try out these quick and easy Vegan Sugar Cookies–gluten and dairy-free to boot, no one will go without this holiday season.

Christmas Cookies


Hanukkah Cookies

Hanukkah Cookies


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The Easiest and Healthiest Christmas Cookies You’ll (Probably) Ever Make: Coconut-Date Bars

December 15th, 2014 · No Comments · Allergies, Breakfast, Brunch, Christmas, Dessert, Dietary Restrictions, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, New York City, North Fork, Snack, The baking corner, the baking corner, Vegan, Vegetarian, Winter Recipes

These coconut-nut-date bars are a healthy addition for any holiday cookie exchange, and can even double as a mid morning snack with a soy latte. They are grain-free and have no added sugar–not to mention the coconut and dates provide fiber and other minerals, along with protein from the nuts. The fact they are delicious? Just the cherry on top.

For those of us working long hours with little time to bake, (even in the food business), these Coconut-Date Bars are the perfect solution. Three ingredients, ten minutes, and minimal effort–sounds wonderful.



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A Partridge in a Wine-Poached Pear and Almond Rugelach Tree: Kicking off 12 Days of Cookies

December 13th, 2014 · No Comments · Breakfast, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Greenport, Hanukkah, Holiday, Kosher, New York City, North Fork, Snack, The baking corner, the baking corner, Vegetarian, Winter Recipes

By Shannon Voelkel

It’s hard to believe that there are only 12 days left until Christmas. The momentum of the holiday season always seems like sledding down a hill to me–from afar, the descent always looks so long and peaceful. Then you actually start going, and the whole thing just whips right by, semi-out of your control, until you land at the bottom, a little dazed and wondering how on earth it went that fast. Lots of fun, though, and best enjoyed with friends and family.

Christmas baking is much the same, in terms of how quickly the chances to bake fly by. Here on Seasonedfork, we’re seizing the remaining 12 days til Christmas to make that many cookies–but not just any cookies, either. We’ll be taking some classic cookies and giving them an overhaul for the modern baker and host, making some of them vegan, some gluten-free, some dairy-free or grain-free or refined sugar-free–and some, all of the above.

These, however, are none of the above…just a little homage to that other great December holiday, Hannukah. Rugelach have been around for hundreds and hundreds of years, and in that time, have been stuffed with every filling under the sun. These cream-cheese dough crescents are full sugar, full fat pieces of pure holiday goodness, perfect with a cup of coffee or eggnog…or a glass of the same red wine you use to poach the pears. They take a little more time and effort than most of the other cookies we’ll be debuting here on Seasonedfork, but take a day to make them–they are well worth it.


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English Trifle: Gluten-Free, Dairy-Free, and Perfect for Christmas–or Any Holiday!

December 11th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, Long Island Wine, Low-Calorie, New Year's, North Fork, Nut allergy, Summer Recipes, Thanksgiving, The baking corner, the baking corner, Tips, Travels, Vegetarian, Wine, Winter Recipes

Nothing says holiday party like a colorful bowl of berry trifle. A palette of glistening sponge cake floating in a cloud of creamy custard and whipped cream, dotted with the bright hues of winter berries, will have you humming.

dairyandglutenfreetrifle2

Not only is this dessert impressive and festive, but it is also versatile. You can use any type of cake in your trifle, from pound cake to gingerbread, and any type of fruit, like poached pears or apples, along with any custard or cream topping.

As a chef in a discerning culinary community, I am accustomed to working around dietary restrictions from vegan and kosher diets to gluten and dairy allergies, and a dessert should accommodate every guest.

This weekend, I am making the non-dairy/gluten-free version of this dessert as the wedding cake for a kosher wedding where meat is being served, thus ruling out a dairy dessert.

I can assure you that the guests will be dancing for joy when they eat this cake–and so will your holiday invitees.

english trifle with pomegranate cosmo_doug young (3)

If you don’t have a large trifle bowl, try serving your trifle in individual pudding cups or martini glasses–very chic!
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Shellabration Weekend 2014 and Peconic Bay Scallop Bake

December 2nd, 2014 · No Comments · Allergies, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Greenport, Long Island Wine, Low-Calorie, Lunch, North Fork, Nut allergy, nut-free, pescatarian, Scallops, Seafood, Side Dishes, Tips, Travels, Wine, Winter Recipes

From beach combing and boating to the bounty of it’s ecosystem, the Peconic Bay is a gift to the East End of Long Island. The fish and shellfish harvested from these waters have sustained multiple generations since the first settlers in 1640. Despite recent hardships, efforts to protect and redevelop the Peconic Bay ecosystem have paid off handsomely and the bay scallops are back.

Long Island Sound

The Annual Shellabration culinary walk is this weekend in Greenport, honoring this maritime and agricultural history. With local restaurants preparing small plates that showcase the bounty of our waters and teaming up with North Fork vineyards to pair wines, it promises to be a great event for those who come out and stay this weekend. We at Cuvee at The Greenporter Hotel will be participating in Shellabration weekend with our wine partner Raphael Vineyards. For more information on this wonderful annual event and to make your donation for your event bracelets, visit the official Shellabration website.

2013 Shellabration small plates at Cuvee.

2013 Shellabration small plates at Cuvee.


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Spice up Your Turkey Leftovers with Tortilla Soup, “Sopa de Tortilla”

November 30th, 2014 · No Comments · Allergies, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Fall Recipes, Holiday, Kosher, Lunch, Soups & Bisques, Thanksgiving, Tips, Travels, Wine, Winter Recipes

Thanksgiving starts the holiday party season, and visits with friends and loved ones are best when great food is involved. Hopefully you made the best of your Thanksgiving turkey by making stock, which is the base for this “sopa de Tortilla” recipe that was featured in Saveur Magazine a few years ago.

This soup can be a meal for your family or a group of friends when you include some additional nibbles of assorted cheeses like Monterrey Jack or Manchego, or smoked meats and sausages like chorizo. Tortilla chips and a variety of dips, like ranch dip, black bean and corn salad, or a selection of salsas are also essential.

Tortilla Soup "Sopa de Tortilla"

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Wok-Sauteed Shaved Brussels Sprouts with Chestnuts and Pumpkin Oil: Vegan and Gluten-Free Thanksgiving Side Dish

November 26th, 2014 · No Comments · Allergies, Christmas, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Holiday, Kosher, Low-Calorie, Lunch, Side Dishes, Thanksgiving, Tips, Vegan, Vegetarian, Winter Recipes

The amalgamations of flavors and textures on the average Thanksgiving table are endless, with sweet, savory, sour, chewy, crunchy–gravies, stuffing, dark and white meat, etc. Then you throw Brussels sprouts into the mix, with the ubiquitous accompaniment of pancetta or prosciutto, and there goes the natural nuttiness of this delicious and beneficial vegetable.

Slicing or shaving the Brussels sprouts is a practical and attractive option, and ensures that they cook quickly without being overdone. In shaved form, every leaf gets the charred flavor on the outside without the dense center, making for a lighter texture–like culinary confetti. The simplicity of these flavors make them a great conductor for a killer gravy as well.

brusselsprouts

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Easy Granola Apple Crumble

November 25th, 2014 · No Comments · Allergies, Breakfast, Brunch, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Holiday, Low-Calorie, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

With only two days until Thanksgiving, it’s crunch time for all holiday hosts. We hope this 7-day countdown series has helped you whip your menu into shape, so that you can take a deep breath Thanksgiving morning–mimosa in hand, the Macy’s Thanksgiving Day Parade on the “telly”, and your bird in the oven.

Thanksgiving morning is a gift. It’s right up on par with Christmas morning, as far as holiday morns go–on Thanksgiving, I appreciate the peace of the morning juxtaposed by the mad dash of primping, travel, and cooking. Enjoying that quiet moment alone, or sharing a cup of tea with a loved one and watching floats go by…these are the important things.

applecrumble
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Creamy Pumpkin Pie: Gluten-free, Dairy-free and Delish!

November 24th, 2014 · No Comments · Allergies, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Greenport, Holiday, Kosher, Low-Calorie, North Fork, Thanksgiving, The baking corner, the baking corner, Tips, Vegetarian, Winter Recipes

Although we crave the warmth and comfort of holiday favorites, there is always room for innovation as we seek to satisfy a wide range of tastes and lighter diets. However, no one is looking for molecular gastronomy at their Thanksgiving, so we need to consider tradition in our culinary ventures.

This pumpkin pie recipe satisfies the desire for the creamy, spiced, custard-like pumpkin of our childhood as well as the need to innovate and lighten up a holiday classic. Best of all, it’s made dairy-free by substituting coconut cream for dairy cream and gluten-free by substituting toasted coconut for a wheat or graham cracker crust. The updated flavor profile of this Coconut Pumpkin Pie will be sure to please both young and old palates on Thanksgiving day!

Creamy pumpkin pie with coconut cream

Creamy pumpkin pie with coconut cream

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Mashed Potatoes with Mascarpone and Chives: Perfect Mashed Potatoes for Thanksgiving Gravy

November 23rd, 2014 · No Comments · Allergies, Christmas, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gluten-free, Greenport, Holiday, North Fork, nut-free, pescatarian, Side Dishes, Thanksgiving, Tips, Vegetarian, Winter Recipes

Sometimes, a simple recipe for a classic comfort food can be the best of all. Mashed potatoes plus gravy equals a celebration on any table, holidays or not. Creamy, savory, and smothered in gravy, having plenty of these velvety potatoes will guarantee holiday cheer for all. Serve alongside some mashed “faux-tatoes” to satisfy all of your guests’ dietary preferences.

To make your Thanksgiving prep even easier, (as it’s only four days away now!), you can make this dish up to 48 hours beforehand. Just prepare the dish up until the baking step, and keep covered and refrigerated. Another Thanksgiving dish that you can make ahead and enjoy with your guests at your leisure.

chive mashed potatoes
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Mashed “Faux-tatoes”: Low-Calorie, Vegan Cauliflower Puree

November 23rd, 2014 · No Comments ·