Seasoned Fork

There is nothing that says summer like strawberries and rhubarb. This is a great dessert that you can prepare ahead and serve for a dinner party or casual cook out.  I love the tang in rhubarb with both sweet and savory dishes.  In this recipe we add fresh strawberries which are so plentiful at this time of year.  I suggest pairing with Juan Sepulveda’s sparkling Moscato from Laurel Lake.  This bubbly Moscato is slightly sweet with flavors of honeydew and floral nose. It’s a perfect after dinner bubbly with this light summer dessert.
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In the movie Tortilla Soup, the father cooks elaborate meals that his adult daughters reluctantly attend. However, in their search for fulfillment his children discover that sometimes their own family gave them the completion they sought. Often made with leftovers, this recipe for sopa de tortilla from Seasoned Fork finds the perfectly spicy equilibrium that we all seek. Read the story HERE

A chopped tomato salad with raw red onion and some salty Feta cheese or Ricotta Salata is all you need for a satisfying side dish. It’s great with grilled beef or fish along with some grilled flat bread and some chilled red or white wine. We are loving Lieb Cellar’s White Merlot since it pairs beautifully with grilled meat or fish and perfectly straddles big fruit with citrus.

So pick some of your favorite tomatoes and slice or chop them to your liking. Toss them with chopped red onion and your choice of cheese. Drizzile with high quality EVOO. I am using Ritossa Olive Oil from Istria (from Anthony Ritossa who just launched his line at Delmonico’s this summer), rich and fruity — perfect for a summer tomato salad.  Finish with your favorite chopped herbs. I am a fan of fresh Oregano and chives for this salad as they are mild enough to still allow you to taste the tomatoes.

 By the time we are approaching August, people start to run out of ideas for all the tomatoes in their garden. This ”tomato tatin” always a welcomed dish at any dinner party and is perfect served at room temperature. It’s also convenient because you can make it a few days in advance. Sometimes I garnish it with crumbled goat cheese or feta and drizzled with some balsamic reduction and fresh basil or thyme.
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Summer Corn Lobster bisque

This recipe brings the best of summer to your table.  Creamy bisque with chunks of lobster and bits of fresh corn off the cob pulled together with some stock, a bit of white wine and some fresh cream.  This is a great starter or dinner if served with a fresh green salad and some crusty bread or bread sticks.  This is perfect with a glass of Bedell’s First Crush.  The blend of stainless-fermented Chardonnay and Viognier stand up to the flavors in this perfect summer soup.  

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This is a very light Risotto dish without cheese and a very minimal amount of cream. In Italy you may be put before a firing squad for adding cheese to a seafood dish so in this recipe, we strive for “purity.” Perhaps the reason for this is that you really want to taste the lobster stock and the fresh vegetables and cheese would make it heavier. Since it doesn’t have cheese and is light on the cream it won’t be as dense as other Risotto but your guests and your waistline will appreciate it. As far as selecting veggies for this Risotto, I love the bite of corn just off the cob and fresh garden peas, especially from our garden. A little red bell pepper, some shallots and a dash of chives or parsley and you’re in business.

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When I think of summer, I think of lobster, fresh greens and grilled farmstand vegetables along with ice cold Sauvignon Blanc or a Mojito in a chilled glass on the terrace. Every summer Cuvée Bistro & Bar at The Greenporter Hotel serves lobster specials every Friday and Saturday from 5 to 10 p.m. during the months of July and August. Stay tuned for recipes and if you don’t feel like cracking your own lobster, come join us for dinner!

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This is a great salad to serve for a special lunch or for dinner with family and friends. Grilled lobster a-top fresh mesclun greens, creamy Roquefort cheese and avocado, crunch bits of bacon and fresh grilled kernels of corn along with the zip of garden tomatoes and vinaigrette all on one plate.

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Farm stands on the North Fork are piled with early summer corn and corn is so versatile that you can eat it everyday and not get bored.

You need to make sure you are selecting corn with green husks. You should pull back a bit on the husk to make sure that the kernels are firm and plump-no wrinkles.

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Crabmeat Salad with Fresh Garden Peas and Lemon Pepper Dressing

I love serving this in the summer when it’s too hot to do much cooking.  This recipe is great on mini toasts or crostini for hors d’oeuvres or on a grilled buttered potato roll for a beautiful crabmeat roll instead of lobster. Or you can simply place a scoop of this on a salad for a low carb option along with slices of tomato and cucumbers.
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