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

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Trimmer Tuesday: Veggie Blended Meatballs

May 24th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

veggie-turkey-meatballs with sauce

Although I only cook for my husband and myself at home, I have to be creative in order to sneak in the veggies and fiber into our diets however I can. I recently started saving the pulp from my juicer every morning to add to anything from salad dressing to sauces to cakes and most recently, meatballs.

Today I saved the kale, carrot and turmeric remnants to blend into some ground turkey meat for spaghetti and meatballs. I started thinking about this last summer when we participated in the James Beard Build a Better Burger Project. The purpose of this project was to blend vegetables into burgers in order to reduce the calories and promote the consumption of more vegetables into our diets for personal health and for environmental sustainability.

Not only did we blend veggies into burgers but also used the same concept for meatballs, Bolognese, taco fillings and more but today the veggies went into the meatballs.  The Kale and carrots gave the meatballs great texture and fiber and the turmeric added some additional nutrition and flavor. But you can use any veggie that you juice with except for cucumber which I use for dressings, raita or in cocktails. Serve with your favorite sauce and pasta and a light bodied North Fork red like the Pinot Noir from Castello di Borghese.
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Spicing up your Beans for Meatless Monday Dinner

May 22nd, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Italian, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

BeansFor centuries, many cultures have survived on beans with rice, or beans with tortillas or with pasta. Beans are a perfect source of protein,  fiber-packed with vitamins and minerals. Whether you are soaking garbanzo beans for a minestrone or pasta e fagioli, black or pinto beans to accompany  rice or tortillas, or lentils for dal with naan, the bean is as versatile as it is internationally delicious. For meatless Monday I am soaking beans tonight so that I can pop them in the pressure cooker tomorrow and have them ready to eat in less than an hour. I am sharing an excerpt from Bon Appetite Magazine on ideas to spice up beans from 5 great chefs written by Marian Bull. One of the ideas is from James Beard winner, Ashley Christensen, whose family resides in the North Fork! Try one of these ideas for your Meatless Monday dinner with beans.

Ashley Christensen, Poole’s Diner, Death & Taxes, AC Restaurants-Raleigh, North Carolina
Add turkey confit.
This past year, Christensen hosted roughly 20 guests at her house for Thanksgiving, and confited the legs of three turkeys in duck fat; the leftovers are still in the freezer, and she maintains that the dark meat confit is “so rich and luxurious, it can really turn any pantry item into something super delicious in very little time.” Make a note to definitely do this next Thanksgiving.

Michael Solomonov, Zahav Restaurant-Phildelphia, Pennsylvania
Add Harissa
“Definitely fermented harif, which is the hebrew word for harissa that literally means “spicy.” Harif brings that good punch of heat, making it the perfect compliment to dishes that are more mild in flavor—like a dish of rice and beans. Harif is a combination of some of my favorite spices that are essential to my cooking. It’s a blend of sharp and peppery coriander, caraway, and cumin. Fermenting the harif actually brings out the garlic notes, which makes it even more delicious. At Zahav, we coat our eggplant in harif before it’s grilled al ha’esh. The smoke from the coals combined with the nuances of spicy harif tastes to me, like Israel.”

Amanda Cohen, Dirt Candy Restaurant-New York, NY
Blend up a gremolata.
“I’d make some sort of gremolata, some sort of parsley-garlic-chili pepper thing. Just really fast easy get it in the blender or the food processor or just pour it on top. Because it’s rice and beans, you need something peppy in there. I’d probably add a lot of Thai green chile peppers. So I’d cut some of those, add olive oil, and then because it’s so green, instead of lemon I would actually do lime. And then really whatever herbs we have—I love cilantro and parsley. We don’t do a lot of rice at the restaurant, but it’s what we eat a lot for family meal!”

Chandra Gilbert, Gracias Madre Restaurant-San Francisco, California
Make a Spicy fruit Salsa
“I recommend adding a fresh mango avocado salsa made with red onion, cilantro, jalapeño, lime juice, and a pinch of salt to brighten up the dish. Because the beans and rice have so much earthiness, the fruit and acidity will lighten the plate. A margarita is always great, as well.”

Roy Choi, Koji BBQ Restaurant-Torrance, California
Add Butter!
Choi’s answer is simple, and we love him for it: “Melted butter. Because it’s buttah, baby.” Bonus: you don’t even have to go grocery shopping.

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Meatless Monday: Barley Salad Primavera

May 15th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Greenport, Grilling, Italian, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, Mojito, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian

imageAs Summer peaks around the corner, avid gardeners spend weekends in their gardens. This weekend I went to see a friend and made dinner right out of her garden. I used some peas, pea tendrils, asparagus, ramps and Garlic Mustard. I prepared a kind of salad with barley and we served it with a cheese tray. We ate this meal against the backdrop of the Long Island Sound and the buzz of the bees on the lavender and the view was heaven.

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Trimmer Tuesday: Chicken Salad with Cumin and Carrot Raita

May 10th, 2016 · No Comments · Agrotourism, Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Gluten-free, Greenport, Grilling, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Chicken Salad with Raita Adapted from Food and Wine Magazine
As much as I love to cook, there is nothing like a quick fix after a long day at work. A rotisserie chicken from the supermarket is sometimes crucial to getting dinner on the table. Of course a freshly roasted local chicken will always be better but when in a pinch, this chicken does the trick.

I am also a lover of leftovers and otherwise salvaged meals which is why this carrot raita (yogurt sauce) is perfect utilizing the grated carrot meal left over from juicing carrots in the morning. The pulverized carrots are great stirred into yogurt along with a squeeze of fresh lime and a dash of salt and voila — you have carrot raita. Serve with pita or naan (homemade or otherwise) and a glass of Bedell Cellars Gewurztraminer for a great Trimmer Tuesday meal.Carrot-Raita
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Broccoli Almond Crunch “Salad”

May 9th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Side Dishes, Snack, Spring Recipes, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Broccoli Salad Photo by: Jain Bagwell

Broccoli is a hearty vegetable that thrives in the crisp weather of Fall and Spring and you will find it in abundance and well priced during this time of the year as you peruse the many farm stands of the North Fork. This is a kind of comfort food, raw veg with broccoli (or sub for cauliflower )recipe that contains just a bit of mayo to satisfy the Midwestern in me but if you do not want to add it, just add more Greek yogurt and a drizzle of olive oil to give it that glisten. It is crunchy, creamy, salty, sweet and tangy and will pack your meal with fiber and nutrients while satisfying your cravings. Serve with a white wine spritzer using your favorite North Fork rose or white wine and enjoy this dinner.

I like to serve it at room temperature with a platter of quinoa or any other grain and call it dinner. You can take leftovers for lunch the next day and it also serves as a great side dish with sliced turkey for another meal.

Happy Meatless Monday!

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Lavender Buttermilk Scones: A bouquet for Mother’s Day

May 6th, 2016 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Hostess gift, Kosher, kosher dairy dessert, Long Island Wine, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Snack, Spring Recipes, Summer Recipes, the baking corner, Tips, Vegetarian, Wine

Lavender Scones 2 With the sun in the backdrop of a chilly Spring day I begin to think about pruning the lavender and preparing the garden that greets our summer customers at the hotel.

If you don’t have a lavender garden, nothing could please Mom than a visit to Lavender by the Bay in East Marion, just 10 minutes East of Greenporter Hotel. This  lavender paradise, complete with a stroll though the purple fields, a divine shop with plants, sachets and soaps will make for a special Mother’s Day.

Rather than offering a bouquet of flowers for Mother’s Day, you can try your hand at breakfast or tea time for mom and include some scones made with dried lavender buds. Try these buttermilk scones accompanied by lemon curd, clotted cream or your favorite jam. Choose a beautiful bowl from your China cabinet and make a colorful fruit salad garnished with edible rose petals and rose water. Serve with hot or cold tea or even a glass of champagne for a gift far more memorable than a bouquet of flowers.

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Trimmer Tuesday: Grilled Lamb Shwarma

May 3rd, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Lamb Sharma with Israeli Salad

 

Often times lamb is not a typical dinner meat unless your are serving lamb chops for a dinner party. Some of the “stigma” of lamb has to do with the prohibitive cost of lamb chops along with the perceived difficulty of preparing it. The truth is that there are many cuts of lamb that are very inexpensive. With cuts ranging from shoulder to leg or in its ground state, you will often find pricing to be better that of beef.

These cuts lend themselves to marinating and grilling to accompany with an Israeli salad, spicy tahini sauce and your favorite whole grain flat bread.

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Open face radish tea sandwiches with edible flowers and fresh herbs

May 2nd, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Soups & Bisques, Spring Recipes, Summer Recipes, Tips, Travel, Travels, Vegetarian

image
Mondays are the day of the week when I am feeling a bit heavy from the weekend, as the results of the weekend splurge are setting in.

This is why I choose Mondays to lighten things up with with a non-meat meal loaded with veggies and fiber. Tonight I am going with these open-faced sandwiches accompanied by a green salad or your favorite blender soup like puréed zucchini or tomato. If you are not growing your own, the next best thing are the local radishes from our many North Fork farm stands.

A few slices of your favorite bread, an herb spread like Alouette and slices of radishes with fresh herbs or even edible flowers are perfect for a light dinner or afternoon tea.

First get the softened herbed cheese or butter on your bread. You can slice off the crusts, or not, then cut into rounds or fingers. Next, add the sliced radishes, herbs and flowers for garnish. Arrange on a lovely platter and serve with your accompaniments and enjoy your garden dinner.

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Early Spring Radishes for your garden and your plate

May 1st, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, canning, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Preserves, Queens, salad, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Radishes from the garden

The radish has come a long way, and because they are available in any shape, color or size, you can find one for any of your dishes. Varieties from French breakfast radishes to watermelon, black round, cherry bomb, lime green radishes and more. Radishes are crucifers, or part of the cabbage or mustard family and most of theses vegetables have a peppery finish and are low calories and high in vitamin C.

Whether you are using for salads or pickling, or for gazpachos or crudités with dip, radishes are an easy garden project for those of us lacking in time and green thumb talent. As a child, my husband grew radishes in his basement in Medford, Massachusetts for a class assignment and continued to grow them. He grew his radishes in the mist of adolescent mayheme and misanthropy; so if he pulled it off, so can you!

Growing tips from Farmers’ Almanac

Plant 4-6 weeks before the average date of last frost, after aged manure or organic fertilizer has been worked into soil.

Direct sow seeds ½ inch to an inch deep and one inch apart in rows 12 inches apart.
Thin to about 2-inch spacings. Crowded plants will not grow well.
Radishes need sun. If they are planted in too much shade—or even where neighboring vegetable plants shade them—they put all their energy into producing larger leaves.
Practice three-year crop rotation.
Plant consecutively every two weeks or so while weather is still cool for a continuous harvest of radishes.
Radishes can be planted in the Fall. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest.

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Crispy Cauliflower Tacos with Avocado

April 25th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, Mojito, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Spring Recipes, Tips, Travel, Travels, Vegan, Vegetarian

cauliflower-tacos-1

 

I lived in Mexico City for two years and loved visiting all the mom and pop taco stands in the surrounding neighborhoods.  Whether I ate tacos in the bazaar in San Angel, or from the street vendors in Condessa or the cantinas around Plaza Garibaldi; the fillings were diverse and the flavors were explosive.

Some of my favorite tacos were the ones filled with vegetables and legumes. Sliced cactus called “nopales”, a mushroom fungus called huitlacoche, sliced peppers called “Rajas”, con crema, a type of créme fraiche-like cream, among many other garden ingredients.

You can make veggie tacos any time of year and during colder months, hearty vegetables like cauliflower are readily available and make for a substantive filling for a Meatless Monday meal. Horale!

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The Vegetarian at Passover or any holiday: Guess who’s coming to dinner?

April 21st, 2016 · 1 Comment · Agrotourism, Allergies, Brooklyn, Brunch, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, Side Dishes, Spring Recipes, Thanksgiving, Tips, Travel, Travels, Vegetarian, Wine

I often get calls from friends in a panic when a vegetarian is coming to dinner. My advice to hosts is to serve starters and sides that are vegetarian so that the vegetarian doesn’t feel awkward and serve the meat dish separately and everyone will me happy.  A soup made with veggie stock, a salad with seasonal greens and herbs as well as a hearty side dish along with a featured vegetable that doubles as a vegetarian entree will satisfy even the most difficult diners. If you were lucky enough to snag a seat for the Passover Seder at Greenport’s Congregation Tifereth Israel, and ordered a vegetarian meal, you will taste my vegetarian cutlet that is served with apricot and herb matzoh stuffing along with an herbed velouté.

The cutlet has a meaty texture from the vegetables and even though we use mushrooms, our non-mushroom eaters love them. The “milanese-type” crust gives the texture and flavor of meat that meat eaters enjoy this along with the deliciously light apricot and herbed Matzoh stuffing. [Read more →]

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Whole Shrimp and Fresh tomatoes, Tunisian-style

April 19th, 2016 · No Comments · Agrotourism, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, pescatarian, Preserves, Queens, salad, Seafood, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Shimp in Tunisian Sauce

With Mother’s Day around the corner, I am excited about the tomato plants that I will soon plant. Planting tomatoes on Mother’s Day is a tip I got from my friend, Phil Goldman, who has the perfect green thumb and decades of gardening experience. Fresh tomatoes, with sweet and acidic pulp, are the perfect backdrop for salads, sautes and sauces, and pack a nutritious punch with vitamin C, E, A, B6, lycopene and dietary fiber. Tomatoes on the stands are already looking like summer and are the secondary ingredient in our Tunisian-inspired, Trimmer Tuesday post of braised or grilled with whole shrimp, spices and fresh garden parsley.  Enjoy this with your favorite greens, fresh or sautéed and a glass of bright North Fork Sauvignon Blanc for the perfect Trimmer Tuesday dinner.

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Meatless Monday: Carrot Cake Pancakes for dinner

April 18th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Kosher, Kosher non-dairy dessert, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, nut-free, pareve, Preserves, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels

Carrot Cake Pancakes

Breakfast for dinner is always a welcomed idea and an easy, go-to pantry meal when in a pinch. The colors of carrots on the farm stands are beautiful and perfect for grating into these delicious “carrot-cake pancakes” for your meatless Monday dinner (or lunch/brunch or breakfast). If you are lucky enough to visit the many farm stands of the North Fork this weekend, be sure to pick up your favorite varietal. And for those with garden space and a green thumb, plant some seeds and grow your own by following our favorite growing tips from Farmers’ Almanac.

Optional toppings from sour cream to strawberry butter or maple syrup will please all palates.

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Vegetable Garden: Carrots

April 18th, 2016 · No Comments · Agrotourism, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Hostess gift, Low-Calorie, Lunch, Meatless Mondays, North Fork, nut-free, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian

imageA warm spring means it’s time to plant some seeds that are hearty.  Carrots easy to grow and and withstand a bit of cold and are extremely versatile.  Whether fresh, picked or cooked, their sweetness and texture make for a great meal anytime of day. Try them grated in these carrot cake pancakes  served with some strawberry butter, sour cream or maple syrup. Happy Spring and happy planting.

 

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Meatless Monday: Avocado and Egg on Tortilla

April 11th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Snack, Tips, Vegetarian

Avocado and Egg on TortillaEgg on toast is the ultimate comfort food for any meal and is always a great “go to” when one is short on ingredients. However this meal of convenience can be taken to a whole new level with the addition of mashed avocado and sliced tomato; served on a whole wheat tortilla for an open face breakfast, lunch or dinner. Sprinkle with toasted pumpkin seeds and cilantro, salt and pepper.

Serves two

Two eggs

Two whole wheat tortillas

one avocado, sliced, mashed with salt, lime and olive oil.

Sliced tomatoes

toasted pumpkin seeds

Grated cheese of choice and hot sauce , optional

Toast or warm the tortillas, mash the avocado and place on top, then cover with sliced tomatoes. Just before serving make your eggs sunny side up and place on top of tomatoes  add your additional topping and enjoy  The runny yolk on the avocado and tomato is the best part so be sure not to overcook the eggs. Serve with a side salad if desired

 

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Trimmer Tuesday: Grilled Flank Steak on Winter greens with Chimichurri sauce

April 5th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New Year's, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Summer, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Flank Steak with Chimichurri sauce

Flank steak has so much flavor that all it really needs and salt and pepper along with a brushing of olive oil before grilling on  your stove top or outdoor grill.  The other detail is to let is rest after cooking to your preferred temperature and be sure to slice it against the grain.  Serve a-top you favorite winter greens and drizzle with chimichurri.  Add a glass of Malbec from Bedell Cellars and transport yourself to an hacienda in Argentina with a little flavor from the Andean Plains.

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Chimichurri Sauce

April 5th, 2016 · No Comments · Agrotourism, Allergies, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, Side Dishes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Wine

Classic Chimichurri SauceBuenos Aires is packed with outdoor restaurants and street vendors serving beef any which way. Wherever you find yourself, you hear the sound of the sizzle of fat on grills, the smell of the garlic in their national sauce, Chimichurri, on the charred meat and the clinking of glasses filled with their garnet colored national wine, Malbec.  Meat and chimichurri accompanied by an occasional vegetable, makes for an everyday meal in this beautiful country and is a wonderful changes of pace for outdoor cooking in our Northeastern backyards.

When making Chimichurri, I work with this traditional Argentine Chimichurri recipe because my friends from this part of the world would boycott my page if I added cilantro to this condiment.  I admit that I quite like cilantro in my Chimichurri but for this recipe we will stick with the basic recipe.
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Spicy Tahini Dressing

April 5th, 2016 · No Comments · Agrotourism, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Side Dishes, Snack, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian

creamy sesame dressing for seasonal saladThe sesame paste we know as Tahini is the perfect ingredient for making any salad creamy without adding cheese, and it makes for a flavorful dressing that happens to be packed with nutrients.  This spicy Tahini dressing is perfect on seasonal vegetables, greens and grilled meat and poultry.  Try it on tonight’s salad, add it to a wrap or even a veggie burger!

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Meatless Monday: Farm Stand Vegetable and Mixed Grain Bowl

April 4th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, pareve, Queens, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Brown Rice Miso Bowl with Soft-Cooked Egg and Kale-Radish Slaw

After a weekend of indulging in family festivities in the Midwest, I am in dire need some lighter meal options to combat the mass-building staples of my hometown. Tomorrow, for Meatless Monday, a bowl loaded with whole grains, organic veggies and a spicy tahini dressing will take place of the buttered pirogi and spaetzle, Wiener Schnitzel, stuffed cabbage and plenty of Great Lakes beer.  I will relish the memories of those meals my time at home but I will happily revert to my lighter New York dinners as I chip away at the evidence of these rib sticking dishes.  Happy Meatless Monday!

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Trimmer Tuesday with Veal Scallopine with Charred Cherry Tomato Salad

March 29th, 2016 · No Comments · Agrotourism, Allergies, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Grilling, Hanukkah, Holiday, Italian, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, Passover, Queens, salad, Spring Recipes, Tips, Trimmer Tuesday, Trimmer Tuesdays, Wine

veal-scallopine-with-charred-cherry-tomato-salad
The treatment of livestock has evolved as a result of so many small, sustainable farms exercising a new brand of agriculture and relationship with mother earth and all her children. There are many farms in the U.S. that raise free range, young calves on mother’s milk with the same care given to the other young animals with which we nourish ourselves including Cornish hens, eggs, lamb and suckling pig. We, at SeasonedFork, have sourced veal from some farms in upstate New York and chances are, there is a farm near you where you can procure meat raised as nature intended.

One of my colleagues was eating a lot of veal lately and inspired me to pick up a loin for some savory scallopine with a recipe adapted from Food and Wine Magazine. Try them with this salad or other seasonal salad and reap the benefits of a protein-packed dinner for tonight’s Trimmer Tuesday dinner. A local Rosé is the perfect accompaniment for this dish.

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Meatless Monday: Yellow Split Pea Dal with Sweet Potatoes

March 28th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Soups & Bisques, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

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I remember the many colors and flavors of lentil stews that I ate as I traveled throughout the different regions of India. Brown, red, black and yellow-hued savory stews with rice or bread are a perfect comfort food as well as nutritious. This thick lentil or pea stew known in Indian cuisine as Dal, is the way that protein is accessible to anyone, regardless of diet or budget and if you are not vegetarian, you can add a tiny bit of sausage to this dish for flavor. Smoked chorizo or kielbasa would be a welcomed addition for the meat eater on Mealtess Monday without making it the focal point of the dish.

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Italian Easter Bread with Lucy’s Garden Herb Bouquet

March 24th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Holiday, Hostess gift, Italian, Kosher, Lunch, New York City, North Fork, Queens, Spring Recipes, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Wine

When I think of Easter, I think about my Italian neighbors from my hometown in the Midwest.  Lucy, my mother’s best friend and a great gardener and cook, baked Easter Bread every year.  In my neighborhood, there were also families with ancestry from Germany, Scandinavia and Europe, and all of them had their own version of this holiday bread.  Some of them braided and added raisins or other dried fruit; some formed it in a ring and decorated with eggs; others added frosting and non-pareils and others stuffed with savory fillings.  No matter the rendition, this bread brings a smile to everyone’s face and reminds them of their own family and traditions.

So, dust off your bread machine and give this basic recipe a try or give it your own twist.  I chose to make a bigger ring and fill it with herbs from my garden, but you can choose to make a few smaller ones to give as gifts or decorate differently.

It is best eaten the same day, so it’s best to rise early on the day you are serving it.  The fresh-baked bread will welcome your guests on Easter Sunday or any day. This bread is best enjoyed with a glass of local Cool as Well Brut Sparkling Blanc de Blanc from Wölffer Estate Vineyard. The yeasty notes of this wine complements the buttery dough.

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Gluten-free Hamantashen with Persian Cherry filling

March 23rd, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gluten-free, Greenport, Holiday, Hostess gift, Kosher, Kosher non-dairy dessert, New York City, North Fork, pareve, Preserves, Queens, shortbread, The baking corner, the baking corner, Tips, Travel, Travels, Vegan

Gluten-free Hamantashen with Persian Cherry filling

When thinking about Purim festivities, I cannot consider reproducing a Hamantashen treat that will come close to the ones that my dear friend, Phil Goldman makes for the Purim celebration every year at Congregation Tifereth Israel (this year on Thursday, March 24th at 7 pm).

He spends many hours over many days, making his fillings, rolling the dough, shaping the cookies into the “Haman Hat” shapes and baking the cookies to their perfect texture.  So as not to embarrass myself trying to replicate his traditional Purim treats, I tried a modern twist on this pastry using a gluten-free blend of almond and coconut flour along with a cherry filling containing a few drops of rose water, that I call, “Persian Cherry filling”, as a nod to the story of Purim and the Jews of the Persian empire. For the ultimate “Carnivale”, serve with a bowl of Sangria made with your favorite Kosker table wine.

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Chicken Breasts with Artichoke hearts, lemon and fresh chopped herbs

March 22nd, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Rosh Hashanah, salad, Side Dishes, Spring Recipes, Tips, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

Baked chicken with artichokes

Spring is here and artichoke season is around the corner. A casserole dish with artichokes, chicken and fresh herbs showcases the season in the most delicious way without too much fuss.

Getting to “the heart” of these perennial members of the thistle family requires a bit of work but the results are certainly worth it. If you find that all that plucking and peeling is not for you, you can find organic, fresh-frozen artichoke hearts in many supermarkets these days.

You may serve this with a with a green salad or herbed orzo and a bottle of crisp Chenin blanc (before it sells out) from Paumanok Vineyards. Pick up a bottle next time you are entering Long Island Wine Country! They will be your first stop on the wine trail in Aquebogue.

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Poached Eggs with Winter Greens, Baked Feta and Olives

March 21st, 2016 · No Comments · Dinner

Poached Eggs with spinach and feta for dinner

Eggs are a great source of protein and if you are lucky enough to live near some chickens, there is nothing like freshly laid eggs with farm stand greens, garnished with pantry staples like olives and homemade feta cheese from Catapano Dairy Farm.  Serve this a-top whole wheat pita bread with a glass of Raphael Estate Merlot, light-bodied red and call it dinner.

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Trimmer Tuesday: Moroccan Chicken Brochettes for a sultry winter night

March 15th, 2016 · No Comments · Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Grilling, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, salad, Side Dishes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

Moroccan chicken kebobsAmericans have a love affair with their grills and with the warmth of these late winter evenings, we are excited by the prospect of cooking outdoors again. This is a dish you can prepare the night before or in the morning just before heading out the door. Cut and season boneless chicken thighs, skewer and place in large ziplock bag to marinate throughout the day, and when you get home, fire up the grill.

Serve with warm, whole grain pita bread, chopped Israeli salad and assorted sauces including Harissa, some tangy Greek yogurt and fresh mint. Serve with your favorite North Fork rose wine.

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Easy as Pie: Cast-Iron Cobbler for National Pi Day

March 14th, 2016 · No Comments · Brunch, Dessert, Dinner, Entertaining, Events, Gardening, Holiday, Hostess gift

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The significance of National Pi Day may not resonate quite like our tribute to our local women for International Women’s Day with last week’s series; Women of the North Fork, however the topic of Pi and pie is of equal international importance. Pi Day is a celebration of the mathematical constant, represented by the Greek letter π that we use to calculate the circumference of a circle, divided by its diameter. Think about the importance of making your way from one point in a circle to the other whether you are a chef, an architect, urban planner or seamstress.

For national Pi day we are celebrating the love of pie by featuring a very American kind of pie called cobbler.  A cobbler is an all in one pie where the crust is incorporated with the filling and it is quick to prepare, very versatile and is the ultimate comfort food.  You can use whatever fruit is in season and with berries in such abundance this time of year, you can indulge and enjoy National Pi day with a perfect slice of Pie!

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International Women’s Day: Women of the North Fork-A call to Action

March 8th, 2016 · No Comments · Agrotourism, Book Review, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Long Island Wine, Meatless Mondays, New York City, North Fork, Nut allergy, pareve, Queens, Tips, Travel, Vegan, Vegetarian, Wine, Winter Recipes

WomenOfTheNorthFork-InternationalWomensDayToday, March 8th, International Women’s Day is being celebrated all over the world and here on the North Fork of Long Island, we have the hard work of many local women to recognize. When considering International Women’s Day, we must also recognize the many women who came before us who made our access to education, the right to vote, to ability hold public office and have a chance to earn as much a as man, more or less, a possibility.  The question is, what do we do with those choices and how do those choices affect our community as a whole? Now, more than ever, women from all walks of life can choose the life they want to lead but it doesn’t mean that the path will be without sacrifices or detours. If you have young daughters who ask where the role models are, you can send them the links below to the examples of women who are innovating and excelling despite the challenges. If you have others asking, where the opportunities are, you can send them the links below that tell the stories behind women who created their own opportunities.

Regardless of your political persuasion, we need to accept the responsibility that comes with the privileges of being born in a developed nation.  Whether it is the responsibility to vote, take a seat on a school board, volunteer for a Village committee, take on interns to mentor them, lead a girl scout troop or assume a role in an environmental or community cause, the only way to secure our futures, and that of our daughters, is to take a seat at the table. If you review the names and the links below, you will see we have many examples of success; from farmers like Karen Rivara, Karen Lee, Carol Sidor and Holly Browder.  We have authors, teachers and community activists like Yvonne Lieblein, Claire Copersino and Lara McNeil.  We have cultivators like Kelly Urbanik Koch and Laura Klahre and so many more great women, but what makes them all similar, is that they have all served their community in one way other another.

Happy International Women’s Day to all the amazing women in my life, starting with my mother and grandmother, Aunts and bosses, friends and collaborators, and also to all the young women who have worked with me throughout my entrepreneurial ventures over many years.  I have learned so much from all of you and could never have accomplished the impossible without your support!  Thank you!

Sincerely,  Deborah Pittorino, SeasonedFork

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International Women’s Day and Women of the North Fork: When the Farmer is a She.

March 7th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Events, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Kosher, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, pareve, Queens, Side Dishes, Soups & Bisques, Spring Recipes, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

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As we celebrate International Women’s Day on the North Fork, some of our readers have written to celebrate the success and sacrifices of some of the great women in our community.  Others have written to seek advice regarding opportunities and potential careers for their daughters, and all of this has started a dialogue about our responsibility to the next generation in the agricultural and maritime community we call the North Fork.

The role of women farmers is a global one as approximately half of the agricultural workforce worldwide is now made up of women.  However, very few of them have any type of ownership or control. The United Nations Food Programme (WFP), promotes farming for women as a vehicle to end hunger and promote gender equality.  The challenges that women face in developing countries are not dissimilar from some of the struggles of women in communities such as ours.  Issues ranging from lack of access to capital, insufficient role modes or professional duties on top of primary responsibility for child care and housework are all some of the obstacles.  Making it in the agricultural business is not just about farming the land but nowadays, it is about the innovation and enormous flexibility required to make a business of farming.

Here, on the North Fork, there is a plethora of women in farming.  Generations of farmers out here have been women and many of those names you will recognize as you pass the acres of vineyards and other farmland.  Farm stands bearing the names, Hallock, Latham, Krupski, Sepenoski, KK’s, Catapano,  Harbes, Schmitt, Wickham, are among the many; but today we are discussing the backgrounds of a few female members of our farming community and their innovations.

Carol Sidor, farmer, innovator and entrepreneur, North Fork Potato Chips
Her story is an important one as the future of farming will not only depend on our sustainability initiatives but also on our willingness to innovate and accept change when it necessary for survival. No one knows this better than Carol and her family as their farming roots go back to 1910. Carol married into 3rd generation of potato farming started by her husband’s Polish grandfather. Many years later, as they ran their 170 acre farm, they began to feel the change in American eating habits when the Atkins diet craze villanized carbs and along with that, the Long Island potato.  This phenomenon threatened their family’s legacy as potato farmers  and forced them to innovate in the direction of the unknown, making potato chips with the very crop their family had been growing for generations. Not only did Carol lead the research effort as they explored going from potato farm to potato chip manufacturer but she is also involved in every aspect of the business including the sourcing machinery to driving the truck when irrigation pipes are being set.

Karen Lee, farmer, entrepreneur, innovator, Sang Lee Farms
Karen Lee is another innovator in the agricultural community as she spring-boarded the family farming business founded by her husband, Fred Lee’s family , to a full culinary experience for consumers who shop on their farm.  Her line of Loca*Lee® prepared value-added products, made in their Certified Organic kitchenwas started with dressings and dips that could be purchased along with their vegetables. Now the line includes Pestos, pickled products, jellies, fermented vegetables, vegan soups, cooking sauces, roasted veggies, vegetable packs and prepared salads. The ability to create ready to eat food products and condiments that complement fresh farm produce has given way  for Sang Lee Farms to provide a complete farm to table experience for locals and tourists alike.  In 2006, Sang Lee Farms launched a CSA Program and in 2007, Sang Lee Farms received Organic certification by the Northeast Organic Farming Association.

Holly Browder, farmer, entrepreneur, innovator, Browder’s Birds
Holly Browder is another farmer who has understood the need for consumer to connect with the farm for a complete experience. If you have the opportunity to visit the farm you will see Holly’s chickens roaming among the fields — and the lambs. The passion she expresses for the care of her chickens and eggs is infectious.  Her business acumen, may be attributable to her years spent at the world renowned consulting firm, McKinsey & Co,  but something tells me its in her DNA. It is evident in Holly understanding the need of merchandising her farmed goods on the bottom-line and she started a line of cash-and-carry products such as mayonnaise and quiches that she sells at the Riverhead Farmers’ Market (which she helped found) along with dry rubs and brining salt for her delicious Browder’s Bird chickens. Not only does she represent her brand in her own on-site shop and farmer’s markets but she also publishes a newsletter and cross promotes businesses who use her products. Holly is a member of the Long Island Farm Bureau Board of Directors and served as Vice President of the Greenport Farmers’ Market Board,

These women, along with so many others, have transformed the concept of farming as we know it and their knowhow will spur the dreams of many future farmers, women and men alike.  Next time you are on the North Fork, stop by one of these farms or farm stands and experience the labor of these great women as you celebrate International Women’s Day tomorrow.

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International Women’s Day and Women of the North Fork: Lara McNeil, Greenport Farmers’ Market

March 6th, 2016 · 1 Comment · Agrotourism, Dinner, Gardening, Gone fishing, Greenport, North Fork, Seafood, Tips, Travel, Travels

Greenport Farmers' and Day job with laura mcneil

International Women’s Day is Tuesday, March 8th, and here in the Village of Greenport, we are celebrating the women who make things happen. Over the years the North Fork has been in the news for its booming vineyard community and progressive farm to table movement, and Greenport has been at the forefront of much of it.

Today we are featuring Lara McNeil, founder of the Greenport Farmers’ Market and registered dietician nutritionist. Greenport Farmers’ Market opened in 2011 with a location on Adams Street and it attracted shoppers and supporters from the community, as well as tourists and passerby’s who wandered off their vessels docked from our beautiful Greenport Village Marina. This farmers’ market spurred a flurry of farmers’ markets on the North Fork and little by little other farmers’ markets followed. A farmers’ market in a community is vital to the future of farming. It  also connects the consumer, fact to face, to the farmer that grew their food and grants exposure to farmers who do not have properties with visibility from a main road.

“Nutrition is a very powerful thing” says Lara, the home-grown North Forker who holds a Master’s degree in nutrition from Stony Brook School of Medicine and is also the owner of her own consulting business East End Nutrition. Even though she grew up in Mattituck, it wasn’t until a trip to Europe that she started to think about a farmers’ market in town. She was inspired by the presentation of the farm stands in various towns along with the pride displayed by the farmers in their produce. It was during her community service as a member of the planning board in the Village of Greenport that the idea was taken to fruition and the Greenport Farmers’s Market was born.

Tell us about the journey that led you to your current career?
The Greenport Farmers’ Market was a project I took on while working a full time job and pursuing an additional degree in nutrition as my first career had been in the construction industry. My passion for food and interest in nutrition and farming were important to pursue a new career and to start the farmers’ market in collaboration with local farmers and other community participants.

When considering that we are celebrating International Women’s Day, how do you feel your career choice can inspire other women to improve their lives and their communities?
Food is power and giving people access to fresh, local food is important for the community. We were the first farmer’s market on the North Fork to accept WIC (Special Supplemental Nutrition Program for Women, Infants and Children (WIC) is a federal assistance program of the Food and Nutrition Service (FNS) of the United States Department of Agriculture (USDA) for healthcare and nutrition of low income or women with children. We were also the first to accept senior citizen vouchers from SFNP (Senior Farmers’ Market Nutrition Program). This made this, an otherwise, inaccessible resource accessible to families from all incomes and backgrounds. Our “cooking with kids” program was an example of what can happen when children can participate in nutrition an interactive way and mothers reported that as a result of these classes, their children were eating more vegetables. Another way I feel my career choices have had impact is that I take interns from different colleges, at the farmers’ market and in my private practice, and mentor them in entrepreneurship and sustainability as well as nutrition.

Please share your views on the economic viability of your career choice and how can it be possible for other women to support themselves in the pursuit of their aspirations?
Starting your own business is a great leap of faith. Whether that business is in nutrition or another industry, you need to have knowledge, support of friends and family as well as funding for your venture. If you want to make a career changes, there will be sacrifices and you may not survive without a strong network. I worked a full time job to fund the additional education as well as my private practice, in addition to studying on the weekends and running a farmers’ market. This would have not been possible without the funds of my primary job, my perseverance and the support of my network.

What advice would you give your younger self? 
Show up, work hard and participate in your community.

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International Women’s Day and Women of the North Fork: Yvonne Lieblein, Entrepreneur & Author

March 5th, 2016 · 3 Comments · Agrotourism, Book Review, Brooklyn, Dinner, Events, Gone fishing, Greenport, New York City, North Fork, Tips, Travel, Travels, Wine

imageIt is International Women’s Day is on Tuesday, March 8th and throughout the week we have shared stories about the achievements of women who have influenced our agricultural and maritime community. The series would not be complete without the story of Yvonne Lieblein, Entrepreneur, author, mother and community “composer”. Much like her newly published novel, The Wheelhouse Café, Yvonne’s life is an amalgamation of the nautical spirit of the fishing Village of Greenport, together with the farming values of a girl whose family worked the land and the docks for many generations. She attributes her success to the richness of Greenport’s diversity, the grit of her immigrant ancestors, and land and sea that gave way to her dreams, poetry and prose.

Born and raised in Greenport, Yvonne recounts the hours spending her childhood at Port of Egypt , her family’s fishing station, and her grandfather’s farm overlooking the Long Island Sound; which is now home to Kontokosta Winery. Her anecdotes range from work to play and she revels in the memory of it all. She chronicles what she learned about life through her countless hours of reading books with her best friend to selling Drake’s Cakes and making eclair boxes for worms at the fishing station. From her jobs bussing tables at the Townsend Manor Inn to waiting tables at Bruce’s, she learned how to run her own business and create her brand. It was through jobs like these where she could eavesdrop and gain a kind of insight into the human condition that she would someday share as an author. In addition to promoting her novel, Yvonne now teaches writing workshops, organizing poetry events and participating in community work. She co-founded a chapter of DECA , a national business club at Greenport High School that inspires students in grades 9-12 to learn about business and think about their future professional lives.

Tell us about the journey that led you to your current career? Growing up in Greenport had a huge impact on me both as a writer and as an entrepreneur. It was at Bruce’s Cheese Emporium is where I really learned about the foundation of hospitality and how much I love people. This is where my creative writing began. I always wanted to be a writer, but I knew I had to make a living, so I went to UNC Charlotte for English and philosophy to become a professor; then to graduate school (first San Francisco State and then to Stony Brook University). After graduate school I landed a dream job at an internationally recognized brand that just happened to take me back home, to the Village of Greenport, where I joined the National SCRABBLE Association. Having the opportunity to work there introduced me to a whole other way of serving the public and made me realize I didn’t want to be a professor. After working with the SCRABBLE team for seven years, I started my own marketing/branding agency, Lieblein & Associates. I worked with clients across the country and it was especially fulfilling to help businesses in our community achieve their goals. Many of these companies were agriculture and maritime businesses and my insight and a home-grown North Forker helped me to understand how to position them. However after a few years I realized that I was losing sight of my original goal of leading a creative and philanthropic life so I changed the direction of my business and become a consultant so that I could write my book and work on other creative projects. was.

When considering that we are celebrating International Women’s Day, how do you feel your career choice can inspire other women to improve their lives and their communities? So many people inspired me, that I hope I am able to empower young women and women of all ages. One part is to share the power of words and importance of expression and communication. I definitely like to share my belief in the power of words and the importance of expression and communication.  Also the energy that comes from collaboration and working together with others, strategizing to find a solution. Women know how to get it done, they really do and when they unite for a cause, they are in they are indescribably powerful. Solutions to the big things come from bringing different people together who may not have crossed paths otherwise.

Please share your views on the economic viability of your career choice and how can it be possible for other women to support themselves in the pursuit of their aspirations? The world needs writers, entrepreneurs, creative producers…..there will always be work if you hustle and stay humble.Take your chances! Take jobs that let you get your chops and show world what you can do. Know yourself. No one else can sell your brand or build your dream for you. You have to know yourself.

What advice would you give your younger self? I would have said create more space between the notes. Your life is like a song, and music is music because of the space between the notes. If you didn’t have space between the notes it would just be this cacophony. So be conscious; force yourself to create space. Try to automate things that aren’t as important and make it easy to conserve the energy for creativity. That set’s the stage for the really good stuff to happen.

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International Women’s Day and Women of the North Fork: Claire Copersino, Entrepreneur, Health & Lifestyle Coach, Yoga teacher and Mother

March 4th, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Gardening, Gluten-free, Greenport, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, Tips, Travel, Travels, Vegan, Vegetarian

claire

Claire Copersino: Mother, Entrepreneur and expert on body, mind and soul.

Over the last few days, we at SeasonedFork, have been discussing the role of women and the environment as we lead up to March 8th, International Women’s Day.  We have been celebrating the accomplishments of women who have helped to shape the culture of our agricultural and maritime community and their backgrounds are all similar in some ways and vastly different in other ways.  Some of these women we are featuring were born and raised here, some moved here from other parts of the country and others from other parts of the world.  In either case, all of these women call the North Fork home and have contributed to our way of life; how we care for the health of the environment, our bodies and our souls.

The story of Claire Copersino, of North Fork Yoga Shala and Health Coaching by Claire, is similar to some of the other women we have featured in that she is an entrepreneur and a trailblazer in her field. Claire is a native of England, the product of parents raised during the post-war era, who could not indulge her in the frivolity of adolescent and teenage dreams.  From an early age, she was taught value of hard work as the broken British economy left limited opportunities for young people at home.  By the age of 16 she quit school to support herself and by the age of 20, she used a wedding in New York as the catalyst to  England.  With the clothes on her back, and the resolve of a titan, she embarked on a new life in America.

Many women dream about being their own bosses but not as many can make food or yoga businesses self sustaining and legacy-worthy as did Claire Copersino with her little store called The Natural Choice.  She often wondered if she would make it past her first winter and with a shoe string budget, there wasn’t much room for error.  Back then, the natural food and yoga industry were considered alternative businesses and there were few options for financing, but little by little the customers trickled to shop, more people showed up for yoga and a business was born. Despite that initial hurdle, her resolve was further tested by the death of her first husband as he lost his battle with cancer, and at the age of 33, she found herself widowed.  Claire rose from the ashes, moved her business ahead with many more chapters of work and love, and came out on the other side:  stronger, wiser and determined to continue the pursuit of knowledge and truth.

Tell us about the journey that led you to your current career?

When I was a child, I suffered from some health problems that doctors did not seem to be able to resolve.  I began to realize that when I ate fresh vegetables and whole grains, my digestive problems seemed to go away.  That was the genesis of my quest for knowledge in natural food, yoga and meditation.  Many years this interest became one of the passions I shared with my late husband who was battling non-Hogkins Lymphoma and in our quest for solutions, we explored this world together.  At the time we were living on the South Fork and started to explore the real agricultural and unexploited beauty of the North Fork and we decided to open a health food store and yoga center. I ran that business for many years and when I remarried and had my son, I decided to step back from the business, closing the store in order to be a full time mother and later re-entered another yoga venture. Two years ago I open North Fork Yoga Shala in Greenport from where I run my yoga practice and health and lifestyle coaching.

When considering that we are celebrating International Women’s Day, how do you feel your career choice can inspire other women to improve their lives and their communities?

Most of my clients tend to be women and I see a process of empowerment through yoga and taking control of their health.  When you work with women on making better food choices, their choices impact their families as women continue to do most of the cooking at home.  When I can help these women with young children, they will eat vegetables.  Through my sustainable lifestyle coaching, I also work with mothers on their body image as I address their health.  This is extremely important as the first self images of young women come from their mothers.  I see it having a positive impact on them from an improvement in their health and even their posture.  This improved nutrition and body image makes them more confident and more likely to view themselves in leadership roles.

Please share your views on the economic viability of your career choice and how can it be possible for other women to support themselves in the pursuit of their aspirations?

When I started teaching yoga, I didn’t think about it as starting a business. Teaching yoga and teaching people about better nutrition was a lifestyle choice. I had limited resources and when we started the store and yoga center, I waitressed and did other odd jobs in order to fund my venture.  I worked from 6 in the morning to teach morning classes from 8 am to noon, then worked in the shop till 4pm, and then drove an hour to the South Fork to waitress until one o’clock in the morning.  Then little by little more people started coming to yoga, more people began to frequent our shop and I finally built up the courage to quit my waitressing job and focus on my business.  As you journey through life, you can look back at more examples of how you make it through tough times and this helps to fortify you when it comes time to make tough decisions. Learning how to juggle personal and professional responsibilities is what enables us to be mothers; Motherhood is the ultimate 24/7 job.

What advice would you give your younger self?

Despite your desire for security, take some calculated risk from an educated perspective.  If you don’t educate yourself, whether in school or on your own, you will not have the knowledge to persevere and believe in yourself.  I left school when I was 16 to work but I have spent a lifetime educating myself. Also I want young women to have the courage to know when something is not working in your life. I think that women tend to rebuff change and will hang on to things even when they are not good for us.

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International Women’s Day and Women of the North Fork: Kelly Urbanik Koch, Winemaker

March 3rd, 2016 · No Comments · Agrotourism, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Events, Greenport, Long Island Wine, Low-Calorie, New York City, North Fork, Queens, Tips, Travel, Travels, Vegan, Vegetarian, Wine

International Women's Day: Women of the North Fork

International Women’s Day:  Women of the North Fork, Kelly Urbanik Koch, Winemaker

When thinking about International Women’s Day, we must not only celebrate the accomplishments of women who have had the privilege of education and fortitude to break through ceilings. We must also consider how we, as an agricultural and maritime community, can secure professions for our daughters, granddaughters and the young women of the future.

As a wine region, we directly benefit from the rise of wine consumption in the U.S. making the largest wine market in the world.  It is no surprise that the rise of wine drinking for Americans of all ages, combined with the environmental interest of millenials in their food sources, has created an explosion in wine-based tourism and agro-tourism as a whole around the country.

While women make up about 50 percent of Viticulture and Enology programs at well known American wine programs like University of California, Davis, and have been involved in farming and wine making for decades, less than 10 percent of U.S. wine makers are women according to the Wall Street Journal.

This is why today’s feature on winemaker, Kelly Urbanik Koch, is an important story as it speaks to the need to encourage our daughters and the young women coming up the ranks to pursue science and other STEM (Science, Technology, Engineering, Math).  It is important for women to pursue the education and training that will enable them to participate in the future of agriculture and viticulture in the U.S. and right here on Long Island.

Although Kelly is a California native, she has worked all over the U.S. and abroad.  She is the winemaker at the renowned Macari Vineyards, in Cutchogue and been honored with many winemaking awards and recognitions including 90+ points from Wine Spectator, medals from the New York Wine and Food Classic (including best in category), medals from the International Woman’s Wine Competition and honors from Decanter and Wine Enthusiast magazines.

Tell us about the journey that led you to your current career?

I grew up in Napa Valley and when you grow up in a community like this, the world revolves around wine and the grapes.  I grew up working with my grandfather on his vines and always loved being outdoors and working with my hands.  I also loved nature and science and when it was time to go off to college, I stayed close to home at UC Davis where I initially majored in biology, with a specialty in plant science. As part of the curriculum, I took a class in viticulture and realized that I could pursue a degree in viticulture and oenology and be able to work anywhere in the world–and I did.

Work-life-balance

Heavy lifting, success and work life balance

When considering that we are celebrating International Women’s Day, how do you feel your career choice can inspire other women to improve their lives and their communities?

Anytime a young woman can see a woman making something with her hands like growing grapes or food or any other craft or trade, it is inspirational. This is what gets girls “playing with Legos” and thinking about making things and building things.  One of my first bosses was a woman at Maison Louis Jadot, one of the France’s most prestigious vineyards. Working under her was an incredible inspiration and changed my life. She gave me a honest opportunity to prove myself fair and square and instilled a confidence in me that I would need to succeed in this industry.

People are more accustomed now to seeing a woman in the winemaker role.  When I started in the industry, people commented on my age and my gender and couldn’t imagine that I would know how to make wine.  Little did they know that I had been around vineyards since before I could remember!  Nowadays, the reaction is much more open-minded, like “that’s so cool! How did you learn so much about wine?”

Please share your views on the economic viability of your career choice and how can it be possible for other women to support themselves in the pursuit of their aspirations?
There is a joke in the wine industry, “to make a small fortune in the wine business, you must start with a large fortune”. While this can be true, my opinion is this: Wineries are just like any other business, if they are operated properly they can be successful and profitable. I pursued my education and my profession in winemaking as a passion and as a career. If you are passionate about working in nature, excited about making things with your hands and motivated by the joy that the end product brings to people all over the world, it is the most rewarding profession.

What advice would you give your younger self?

I would tell women what my parents told me: work really hard and no matter what your job is — make sure you do the best job — even if that job is to clean the floors (they better be the best floor!).  I would also tell young women to not be afraid to ask questions because I feel that sometimes women are afraid to do this.  Enjoy your free time and balance work with your other passions.  I play volleyball out here, which is how I met my husband, a mechanical engineer.  He and I also go for long walks on the beach with our dog and we also make cider together for Woodside Farms (more work but fun).  Last but not least I would say, enjoy the life you have before you!

 

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International Women’s Day: North Fork Beekeeper, of Blossom Meadow Farm

March 2nd, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Hostess gift, Kosher, kosher dairy dessert, Kosher non-dairy dessert, Long Island Wine, Low-Calorie, Mojito, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Snack, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Laura Klahre-beekeeper-BlossomMeadowHoney

Laura and the Bees  Photography by Randee Daddona

March 8th, International Women’s Day is now less than a week away and today we continue with, Women of the North Fork. We began this series to highlight some of the women behind the scenes of our local “land and sea” environmental conservation movement. Some of these women have been instrumental in the preservation our waters and wildlife, as well as in the promotion of our culture as an agricultural and maritime community. Yesterday we featured Karen Rivara, oyster farmer and entrepreneur and today we are featuring Laura Klahre, Beekeeper, entrepreneur/owner of Blossom Meadow Honey, and conservationist.

As you read about all of these women, you will see that the journeys have been lengthy and diverse but it will also become evident that the passion and determination in all of these women, along with the ingrained work ethic, is what makes them all similar.  It is what has set them apart from those who dream and those who do.

I met Laura several years ago when she first moved to the North Fork to work for the Peconic Estuary Program and then for the Nature Conservancy.  Back then, I fell in love with her dedication to nature and so did her now husband, winemaker, Adam Suprenant of Coffee Pot Cellars. Her store is located on Main Road in Cutchogue, a space share with Coffee Pot Cellars.

Tell us about the journey that led you to your current career?

I was always fascinated with science and nature.  I received my B.S. in Marine Sciences from Eckerd College in St. Petersburg, Florida and my M.S. in Marine Environmental Sciences from Stony Brook University here on Long Island.  My first real job was working as an oceanographer for the U.S. Department of Interior in Washington DC protecting fish habitat during offshore oil and gas exploration projects. I became frustrated with the lack of immediate impact so moved back to Long Island to work for Suffolk County Department of Health Services as the Suffolk County Coordinator for the Peconic Estuary Program. After seven years, it was time to shake things up and began working for The Nature Conservancy as the Director of Terrestrial Programs focused on invasive species and prescribed fire. From there, I worked part-time for the Town of Southold in Land Conservation developing and implementing park management plans and trails. Finally after more than a decade of working several jobs and apprenticing with other beekeepers, I worked up the courage to forgo a steady paycheck. In 2013, I quit my job to more fully focus on the bees and open our store in Cutchogue.

When considering that we are celebrating International Women’s Day, how do you feel your career choice can inspire other women to improve their lives and their communities?

Bees are the very symbol of empowerment. There are 4,000 bee species nationwide and 447 species in New York State alone. The female bees are largely responsible for the way our world looks and the food we eat as they are the chief pollinators. All bees are vegetarians and visit flowers for food but the female bees collect pollen (their protein source) and nectar (their carbohydrate source) to feed not only themselves but also their babies. Bees also work together for a better life – an inspiration to me every day!

Please share your views on the economic viability of your career choice and how can it be possible for other women to support themselves in the pursuit of their aspirations?

It is not really economically viable to be a beekeeper on Long Island, but I keep trying. Continuing to build upon the definition of beekeeper, I now raise native mason bees and leafcutter bees for pollination contracts (they are 2-3 times better at pollinating than honeybees) and have expanded my product line to include lip balm, lotion bars, and seeds. I still keep a limited number of honeybee hives and make beeswax candles. To me, profit is only one way to gauge the success of a business. We live a nice quiet life bound by flowers and bees buzzing around. The bees make me whole and I can’t imagine being without them.

What advice would you give your younger self?

Our biggest hurdles are the ones in our own minds. Challenge traditional ways of thinking and make your own path in life. It is your life so live it your way!

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Celebrating International Women’s Day on the North Fork: Karen Rivara, Peconic Pearl Oysters

March 1st, 2016 · 4 Comments · Agrotourism, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Fish, Gone fishing, Greenport, Long Island Wine, New York City, North Fork, pescatarian, Scallops, Seafood, Snack, Tips, Travel, Travels, Wine

Karen Rivara, North Fork oyster farmer, entrepreneur and community leader

March 8th marks International Women’s Day around the world and here on the North Fork of Long Island, we are celebrating some of the contributions that North Fork women have made to this agricultural and maritime community. Throughout the next seven days that lead up to March 8th, International Women’s Day, we are featuring a different North Fork woman each day.

It was a difficult selection process considering how many amazing women make up our unique region but as we could only select seven for this week-long series.

The selection of women being featured ranges from farmers to writers, winemakers to yoga teachers and community activists, all of whom have been influenced by our unique region and whose work is representative of our community.

The common denominator in exploring the journey of all these women are as follows: All are experts in their field and posses enormous amounts of knowledge in their profession, whether through former education or otherwise. All have an entrepreneurial nature and are incredibly hard workers as they’ve all juggled multiple jobs While launching their businesses. Last but not least none of them pursued their businesses in order to become economically wealthy as some of the professions have proven to be more profitable than others.  All of these women have put their passions and the greater good of their communities first and have all excelled as a result.

Today, March 1st begins our series with Karen Rivara, entrepreneur, oyster farmer, marine biologist and President of the Long Island Farm Bureau.

Karen grew up in the Great Lakes region of New York, playing with frogs and frolicking around the aquatic life of the area.  Spending hours in the pond of her backyard, led her to exploring her passion while watching episodes of The Undersea World of Jacques Cousteau.  This along with her interest in science is what eventually led her to take a class abroad in marine zoology and to eventually to pursue her studies at Southampton College in biology with a concentration in marine science.  Her studies, hard work and love of marine life resulted in her oyster farm, Peconic Pearls in Southold. With this venture Karen is having an impact on the health of our local waters and the quality of life in Eastern Long Island and the sustainability of our planet.

Question and Answer excerpts:
 Tell us about the journey that has led you to your current career?

After I finished college I went to work as a research technician for a professor at Stonybrook University, who was studying the economic viability of shellfish hatcheries and exploring the impact of the cost of the seed for the shellfish on the industry.  This is where I worked there for 3 years and this job led to another role in the same industry at the Bluepoint Company where I was in charge of growing algae.  However, the low pay and lack of equal opportunities in this male-dominated industry led me back to work for another woman at Stonybrook.  It was at this point I realized that I wanted to become an oyster farmer. When I decided to start my business I worked several jobs from working in a shopping mall and cleaning houses on the side, in addition to my full time job so that I could buy my first boat and move forward.

When considering that we are celebrating international women’s day, how do you feel your career choice can inspire other women to improve their lives and their communities?

I feel that running my own company gives me the opportunity to be a role model for young women who might feel insecure about excelling in math or science or just “being the smart girl”. My work contributes to the preservation of our local waters because growing oysters means cleaner waters.  Oysters and shellfish are filter feeders who eat microscopic algae called phytoplankton.  

Please share your views on the economic viability of your career choice and how can it be possible for other women to support themselves in the pursuit of their aspirations?

I feel that any aspiring entrepreneur needs to understand that sacrifices need to be made to pursue non-traditional roles or to start their own business.  If you educate yourself in the field you want to enter, you will find your way. Also it is important that we introduce our youth to the business of farming so that we are nurturing the future of the agri-industry in this country.  Our schools have a responsibility to include agriculture into the curriculum.

What advice would you give your younger self?

I would tell myself to be yourself and not compete as anyone other than yourself.  I would also say to own your own image without being brainwashed by what the media expects us to look like or be like but rather than to be honest about who you are and find you way to success within that.

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Trimmer Tuesday: Simple Octopus with fresh herbs and vinaigrette

March 1st, 2016 · No Comments · Brooklyn, Brunch, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pescatarian, Queens, Seafood, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

OctopusAndHerbs

For years, octopus was something I always ordered in restaurants because it was something I thought I couldn’t make at home. I rarely saw it in supermarkets and I thought it was too difficult to cook.  Recently I have begun to see it on the shelves of stores and whether fresh or frozen, it seems to have become more accessible as well as affordable.

I found that boiling the octopus and then charring it comes the closest to the taste I recall in the tavernas in Athens or tapas bars in Barcelona: clean flavors of tender meat with flavorful blackened skin, served with vinaigrette-coated greens or some garlicky potatoes. I hope you will give this a try and serve with delicious Long Island fingerling potatoes and winter greens.

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Meatless Monday: Vegan Eggplant Curry with Coconut Milk

February 29th, 2016 · No Comments · Allergies, Brooklyn, Brunch, canning, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

Image courtesy of Alanna Taylor Tobin | The Bojon Gourmet

Photo by: Alanna Taylor Tobin

I realize that eggplant is one of those vegetables that people either love or hate but I am in the camp of aficionados of this meaty vegetable which we are preparing in a South Indian style with coconut milk.

This recipe results in a creamy and slightly spicy “curry” featuring eggplant as the main dish. This is delicious when served with Indian-inspired breads like our gluten-free naan made with almond and tapioca flour or on a pillow of fluffy aromatic brown basmati rice. Enjoy Meatless Monday and Namaste!

 

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Easy Gluten-free Naan bread

February 28th, 2016 · No Comments · Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gluten-free, Greenport, Holiday, Kosher, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Side Dishes, Snack, Tips, Travel, Vegan, Vegetarian

3-ingredient Paleo Naan

Photo by Ashley of MyHeartBeets.com

3 Ingredient Gluten-free Naan (Indian bread)
Have your bread and eat it too”, with this gluten-free, vegan naan bread recipe.

There is something about the soft, chewy and savory Indian breads that complete any meal. We love this bread in curries or cut into squares and served with raita yogurt dip, hummus or chutney. Try it with your meal for Meatless Monday!

Ingredients
1/2 cup almond flour
1/2 cup tapioca flour
1 cup organic coconut milk, canned and full fat
Salt
Coconut oil

Instructions
1. Mix all the ingredients together.
2. Add a dollop of coconut oil/butter to a heavy, stainless steel or well-seasoned cast iron 9.5 inch Nonstick Pan over medium heat and pour batter to desired size.
3. Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side.

 

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Trimmer Tuesday: Moroccan Lamb Stew

February 23rd, 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, Grilling, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, Passover, Queens, Soups & Bisques, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

MoroccanLambStew

photo by seasonedfork

 

Memories of Morocco will be with me forever and visions of the people, the meals and the culture come to life with the smells of North African spices while preparing a savory stew or Tagine.  Don’t be afraid of trying this stew recipe as it is very adaptable and forgiving of circumstances.  I remember watching women prepare this dish in the back stall of the souk, in a tiny space with minimal tools.  Honestly, their version of this dish tasted as good or better than the lamb we ate in the most elegant of hotel restaurants, and as delicious, complex and seductive.

On Trimmer Tuesday, the array of spices will ignite your passion along with your metabolism; and served with a “couscous” made with grated cauliflower makes this the perfect protein and fiber-packed dinner to enjoy for a spicy evening, no matter where you are.

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Meatless Monday: Vegetable Lasagna

February 22nd, 2016 · No Comments · Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Italian, Kosher, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Spring Recipes, The baking corner, Tips, Vegetarian, Wine, Winter Recipes

photo by seasonedfork

photo by seasoned fork

Chewy, creamy, silky, oozy lasagna right from the oven, warms up a winter night and makes you want to snuggle up with a nice glass of wine for Meatless Monday. Make a few extra of these to take for work for a yummy lunch, from dish to microwave, to plated lunch.

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Trimmer Tuesday: Block Island Cod Filet with Pistachio Crust on Winter greens

February 16th, 2016 · No Comments · Allergies, Brooklyn, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, pareve, pescatarian, Queens, Seafood, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

PistachioCrustedCod

I am lucky to have a lot of fishermen in my life which is why I rarely order fish in a restaurant. Nothing can beat the sweet smell and glistening flesh of freshly caught fish in any season. My good friend Tom stops fishing after Blackfish (one of my favorite fish) season  is over but we have been talking about doing a Cod charter off Block Island this winter. Cod is so versatile and its mild flavor thrives with the simplest and freshest of seasonal ingredients like sautéed winter leeks, crunchy fennel or cabbage or kale.

A pound of cod fillets sprinkled with North Fork Sea Salt, ground pistachios and black pepper along with a generous drizzle of olive oil and some minced black olives makes for a satisfying dose of protein, accompanied by your favorite winter greens.  The addition of cilantro or parsley that is peeking through the snow with add the finishing touch to a delicious, Trimmer Tuesday dinner.

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Meatless Monday: Garden Velvet Cake-Perfect for your Valentine too!

February 14th, 2016 · No Comments · Allergies, Brooklyn, Brunch, Chocolate, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Kosher, kosher dairy dessert, Kosher non-dairy dessert, Long Island Wine, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Spring Recipes, Summer, Summer Recipes, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Beetroot Chocolate Cake

With Valentine’s Day falling on a Sunday, you might want to prepare this luscious dessert to that you can enjoy after a light Meatless Monday meal with the most special people in your life.  Preparing a special meal with friends, family or a significant can express love better than any box of chocolates. We recommend that you bake in cupcake tins as they will bake faster and be easier to frost (if you are using frosting-if you drizzle with the wine ganache only-can be dairy-free).

This “Garden” Velvet Cake is really just a red velvet cake without the red dye. The puréed beets together with the chocolate make for a really moist, dense, rich and chocolatey cake without the guilt. Decorate with some chocolate melted with red wine and a few rose petals and this dessert will top any bouquet!
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Light Cream Cheese Frosting

February 14th, 2016 · No Comments · Dinner

This is a less sweet, creamy and tart cream cheese recipe that you can make with light cream cheese. It is perfect on red velvet cake, carrot cake, zucchini muffins, or as a filling in pastries.

2 (8-ounce) packages light or fat-free cream cheese, unwrapped and placed in bowl to soften at room temperature
• 1 cup confectioners’ sugar, sifted after measuring
• ½ cup of light agave syrup
• 1 tablespoon pure vanilla extract
• Two to four tablespoons of half and half

Once the cream cheese has completely softened place in mixing bowl with paddle attachment and begin to beat on medium. Add the vanilla and lower the speed to add the powdered sugar in three parts so as to mix evenly. Once the sugar is incorporated, drizzle in the syrup which will add a nice sheen to your frosting and make it easier to spread. At this point you can begin to add the tablespoons of half and half one at a time until you have your desired consistency.

Beetroot Chocolate Cake

 

 

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Mardi Gras: Jambalaya

February 9th, 2016 · No Comments · City Cooking, Dinner, Entertaining, Events, Gone fishing, Greenport, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Seafood, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Winter Recipes

Photo by Barb Freda

It may seem ironic that we are featuring a Mardi Gras or Fat Tuesday recipe for our Trimmer Tuesday post, but this version is nutritious and relatively low-calorie.

Similar to its Spanish paella roots, jambalaya can be made with various ingredients and cooked in many different ways. You can try this with peppers, corn, peas or whatever your prefer, however, the recipe we are sharing today is the “Red” French Creole style, originating in the heart of New Orleans.

Jambalaya is a dish that was created to be shared with family and friends. So grab your biggest pot  and gather your loved ones around the table to enjoy this indulgent meal.

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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.

IMG_3815

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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