Seasoned Fork

If you live in the Northeast, by the time February is over the options for local produce seem limited. There are always roots vegetables and members of the cabbage family but these are not for everyone. And if you are looking for a source of protein, there aren’t many other than legumes that don’t involve meat.

Sometimes I crave quick protein and eggs provide high quality protein at a bargain prices. If you haven’t had an egg straight from the farm, you’re really missing out on something so next time your headed to the North Fork, take a vineyard detour and pick up some eggs.

I don’t often see eggs at the farmer’s market in Union Square but there are many places to buy eggs on the North Fork and buying them out here is an experience unto itself.

Photography by Liz Malone

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Make something sweet on or after Valentines Day.

We make these cookies for our petite fours plates to serve after dinner for Valentine’s Day. We make them in small heartshapes but you can make them bigger for your loved one, even if you have more than one love.

One of our customers requested the recipe so here it is!

Greenporter Red Velvet Cookies

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For years I would end up at steak houses and feel bad about ordering a burger.  I would have to argue with my dinner guests about why I was ordering a burger when there were all these great steaks on the menu.  And that is precisely why I ordered a burger.  Many great restaurants and steak houses grind their own meat and use the uneven ends or cuts that are underweight for the 12 ounce strip or the 8 or 10 oz filet mignon.  So all that great meat ends up in the grinder and in my burger.

There are many places in Manhattan to get a great burger and although I don’t consider myself an expert, I recently had the opportunity to have one staying at The Greenporter and dining in la Cuvee.  So for tips on where to get some of the best burgers around, check out Darren the Burger Man at dmanburger.wordpress.com for everything you’ll ever need to know about burgers.

Greenporter Burger

Photography by Liz Malone

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Love and spice are great bedfellows, but often these days I find that too much spice can snuff out the flavor.  There is nothing like  spice for a romantic dinner that lingers on the palate without smothering the flavors.  Smoked peppers, Saffron and chocolate finished with a splash of Patron Tequila will certainly inspire a love-filled night.  Smoked peppers are great during the winter or a chilly Valentine’s night.  Try some of the recipes for your Valentine as seen in the January/February issue of national food and wine magazine The Tasting Panel, click here to view full size article or zoom on article below or log on to The Tasting Panel.

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We always wonder why the French are so thin. Remember the best selling book by Mireille Guiliano, French Women Don’t Get Fat?

They manage to eat cheese, Pâtés, bread, dessert, drink wine and still manage their weight. Her message is simple in that she encourages us to not deprive ourselves but just to have smaller portions. Yet her advice is counter-productive to our culture of big houses, big cars, big plates and growing sizes. Part of my New Year’s resolution was to enjoy more variety and less food and I am really enjoying it.

Having a dinner of several small courses can be fun and filling. Most nutritionists and gourmands agree that eating a few courses or “layering” your meals is more satisfying and is effective in managing weight.

A light multi-course dinner will leave you feeling lighter and energized for a romantic winter evening this Valentines Day.

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Despite the recent chill, I am starting to see signs of spring everywhere; whether it’s the sound of birds in the morning as I leave my house or the Rhododendrons springing back from hibernation on the North Fork.  But I want to embrace what’s left of winter and start to wonder what winter vegetables I’ll find at the market for dinner.

During the winter, bouquets of Cauliflower and Romanesco line farm stands and farmers markets along with an assortment of winter squashes.  Some of these winter vegetables make the most velvety bisques, especially cauliflower or another one of my favorites, cheese pumpkin (like Cinderella’s carriage).

A head of cauliflower goes a long way if you are cooking for one or two.  Even if you are cooking my Cauliflower and Toasted Cumin Bisque with Cilantro-Yogurt Garnish soup for a group, this recipe can make up to 10 generous servings which is even better the next day!  If you want less soup, save half the head of cauliflower for a gratin which you can serve up with Truffled Mac and Cheese (See Mac & Cheese posting here) for a hearty weekend dinner.

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As part of my new year’s resolution to relax, eat better and “smell the roses“, I watched an Episode of Iron Chef today.  They featured produce from the White House garden being served up so many different ways by culinary masters like Bobby Flay, Mario Batali and Emeril Lagasse with White House chef Cristeta Comerford.  Despite the players (other than Cristeta), any presence of meat in this episode was a backdrop for the vegetables.

I know that it’s harder to think about vegetables when it’s 20 degrees outside! But believe it or not, they are abundant, delicious and good for the ”New You Of 2010“.  I certainly want to drop a few pounds, have better skin and shinier hair and everything else that comes along with having more vegetables in my diet.  So here are a few vegetables to look for and a few meal ideas to think about when you are at the farmers market or farmstand in your town.

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While shopping the Farmstands and Farmer’s Markets you will find a variety of what I like to call the “winter white” root vegetables.

Unfortunately it’s hard to convince the less adventerous to try these these vegetables. They may still be scarred from childhood when these vegetables appeared on the cafeteria tray boiled to death and unseasoned. Stop worrying and try them they are delicious!

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It could be that some of you feel rested after the holidays but after speaking to several friends, many of them sound like they need vacations. And if you’ve been entertaining over the last few months, you may have ingredients from the holidays that you may need to use before you no longer can.

I find that January is a great month for cleaning out your fridge, freezer and cupboards. Its therapeutic to clear the “gastronomic clutter” and use or give away what you will not be using.

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Last year my Christmas Day Italian Brunch posting was viewed by readers across the U.S., Australia, Europe and as far as Indonesia.  Such is the legacy of Italian cuisine and the nostalgia for holidays filled with friends and family. [Read more →]