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

My husband and I stumbled on one a few years ago when stopping for those fabulous potatoes on route 25.  He has a hand-written sign merely stating “10 lbs. of potatoes for $5.  Just before making that right turn into the driveway, there is another farm that sells eggs.  It’s a family run business and one of the daugthers sells the eggs and the other takes care of the animals.

Then there is Arrowhead Farm just off 25 in Aquebogue.  Another hand written sign; something along the lines of “Chickens, Lambs and pigs”. So you’ll need to dispose of your visions of gentlemen farming.  This is a straight up working farm with tattered chickens running wild, goats-a-roaming and sheep and pigs a-lounging.  You have to buy 5 dozen eggs and it’s about $20 but these eggs are a real treat.

Here are two simple Egg recipes:

Poached Eggs on Creamy Marscarpone-Herbed Polenta
Pick up a bag of grits or coarse-grain polenta and follow the instructions on the bag. I always substitute my favorite stock for the water. A hand full of fresh chopped herbs thrown in at the end along with a tablespoon of Mascarpone and a sprinkle of Parmesan cheese per every two servings will make this “side dish” dinner when topped with some farm eggs, either poached or sunnyside up. Serve two eggs per person.

The runny center spills onto the polenta and you can add some freshly ground pepper and more Parmesan cheese. I like serving this with a side of sauteed spinach or kale in the winter or asparugus in the spring. If you have a meat lover for dinner, serve this meal along side a plate of Proscuitto or Sorpressata or both! And if you’re not a polenta lover, this recipe is just as good with mashed potatoes. A drizzle of Truffle oil won’t hurt either!
Pair with an earthy red wine like Paumanok’s Festival red. A chewy fruit-forward red that will round out your earthy meal. Visit www.paumanok.com

Stracciatella
I love “cucina povera”. There is just something great about going to the cupboard or fridge when there is “nothing” and producing dinner.
No matter what, I always have stock — vegetable or chicken. I keep it frozen in cubes in a zip lock bag or have a few boxes of organic stock that you can pick up at any specialty store. The Market on Front Street in Greenport carries a variety.
I like making four servings even if it’s just two of us as we go back for secods. You can always have the rest tomorrow.

4 cups of stock
2 large farm eggs, beaten and set aside
1 bunch of chopped spinach
1/2 freashly grated Parmesan cheese
salt and freshly ground pepper to taste (at the very end)
Some recipes call for a squeeze of lemon for some tang and even a dash of nutmeg. Be very careful with the nutmeg since it can take over your whole dish. I personally don’t use it.

Bring your stock to boil and stir in eggs (it will look like egg drop soup). Then add the spinach and cover for 5 minutes. Taste the broth and add the cheese. Add salt if needed but remember that the Parmesan cheese is salty. Add ground pepper to your liking. Squeeze a tiny bit of fresh lemon at the end if you like.
This is a great first course or dinner along with a baked potato or some crusty bread.

Pair with a crisp white like the Sauvignon Blanc from Raphael Vineyards. A tour of this Tuscan-style vineyard is a treat and you can add it to your farm stop.
Visit www.raphaelwine.com

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

Ingredients

2 ounces unsweetened baking chocolate, I prefer Valhrona

1 stick of salted butter at room temperature
1/2 cup brown sugar
1/2 cup white (granulated) sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1 tablespoon natural red food coloring
3/4 cup sour cream
2 cups all purpose flour

Directions

1. Preheat oven to 375 degrees. Line at least two cookie sheets with parchment paper.*
2. Melt baking chocolate in the microwave for a minute and a half.  Stir until smooth and set aside to cool down a bit.
3. Combine butter, sugar, and brown sugar, baking soda and salt in the mixer**.  Beat on medium speed until smooth.
4. Add the egg, continue beating until completely smooth or the lumps will effect the dough.
5. Add red food coloring, beat until the batter looks red (about 3o seconds).
6. Scrape the bowl down, add melted chocolate and mix well.
7. Scrape the bowl down again, add half the flour (first cup). Mix in the sour cream. Then add the rest of the flour.
8. Beat it until everything is all nice and mixed up. It will be doughy and heavy
9. Roll out dough and form into heart shapes (if for Valentine’s Day)  Use holiday cookie cutters at Christmas or stars for July 4th
10. Bake at 375 degrees for 9-11 minutes, until they rise and are firm. They will not change color because of the food coloring. Be careful not to overbake–they should be very soft when you take them out.  Do not be tempted to leave them in longer or it will affect the texture and become too crisp.
11. Ice when cooled.
    
    Cream Cheese Icing
    1/4 cup butter, softened
    4 ounces cream cheese, softened for whipping or lumps will never disappear and your icing will not be attractive
    1/2 teaspoon vanilla
    2 1/2 cups powdered sugar

Mix cream cheese, butter, and vanilla together. If you had to warm them up, stick the mixture in the fridge until cool. Add powdered sugar in half-cup increments. Frost the cooled cookies and decorate with sprinkles or other favorites.

And pick up a bottle of Ruby Red, Cabernet Port from Pindar Vineyards at the perfect dessert wine for these cookies.  You will be forever loved.
www.pindarnet

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

Serves 4
10 oz ground chuck
5 oz ground sirloin
5 oz ground filet mignon or flat iron cut (both tender cuts)

At la Cuvee we form the burgers into 10 oz patties and drizzle with a bit of olive oil and a dash of salt before putting on the grill.  Grilling is my preferred method of cooking such a big burger but a stove top grill pan or griddle make a great burger too.  You just need to make sure the pan is very hot so that you get that great crust on the exterior of the burger.
The fixins
We use a brioche bun which is very soft and slightly sweet.  We find that dense crusty breads detract from a burger.  For our smaller kid’s burger we use a potato bun, also soft and pillowy.
Slice some tomatoes, onion rounds and serve with romaine hearts.
I like my burgers with mustard and a tiny bit of mayo but we also serve the condiments on the side.  We also have a spicy Siracha ketchup that’s good on our shoestring fries too.  If you want to impress that special someone, there is nothing like a candlelite dinner and a bottle of great red wine to accompany your gourmet burger dinner.  Try it this weekend!
Wine:  “Oregon Road” red blend from Sherwood House Vineyards, www.sherwoodhousevineyards.com this rich red blend is great for red meat and game and will stand up to a juicy burger.
And if you’re not a beef eater, stay tuned for my posting on alternative burgers: tuna, turkey and vegan.

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.

Menu
Aperitif
Cheese tray with Catapano Goat cheese www.catapanodairyfarm.com sprinkled with a dash of hot Paprika (you can shape the goat cheese in a heart shape) and serve with roasted red peppers, cured olives and some spicy Marcona Almonds.  Serve with a glass of bubbly from North Fork vineyard, Sparkling Pointe www.sparklingpointe.com.  They have a crisp Brut that will rival any French champagne at a fraction of the cost and their “Champagne” colored bubbly is called Topaz and will stand up to a $200 bottle of Krug Rosé.

Main course
Spicy Sauteed shrimp with with Ancho pepper mole and Tequila shrimp, served with saffron rice pilaf.  Pair this with a glass of Corey Creek Vineyard’s Gewürztraminer www.bedellcellars.com .  This wine is the perfect accompaniment for the spice of the Mole sauce with it’s tropical nose and clean finish.

Dessert
Budín de Chocolate, a dense chocolate bread pudding with Mexican chocolate ganache paired with an espresso Martini.   www.patronspirits.com See recipes following article.

Recipes
Tequila Shrimp with Ancho Pepper Sauce and Saffron Rice Pilaf

Prepare the Day Before
1. Soak one Ancho pepper in one cup of water over night and
de-vein the next day.
2. Marinate the shrimp in the tequila over night in refrigerator

Ancho Pepper Sauce
1 Ancho Pepper, hydrate over night in two cups of water
1 8 oz can of crushed tomatoes
1 clove of garlic
2 Tablespoons of olive oil
½ teaspoon of sugar
Salt to taste

Marinate Shrimp
5-6 large shrimp per serving
Add one tablespoon of Tequila per 5 to 6 shrimp
Add pinch of salt
Squeeze quarter lime/sufficient for 1 dozen shrimp
Combine ingredients and set over night in refrigerator

Saffron Rice Pilaf
1 Cup of Arborio Rice
2 Cups vegetable stock
Salt to taste
3-4 threads of Saffron

Ancho Pepper Sauce
1. In a blender add one can of crushed tomatoes, one clove of garlic and the Ancho pepper along with the water and blend until smooth.
2. Continue blending with one tablespoon of olive oil and one half teaspoon of sugar.
3. Add salt to taste.
4. Set aside.

Saffron rice pilaf
If you don’t own a rice cooker, ask for one as a gift. You’ll make perfect rice every time and I recommend it for this recipe.

1. Add 1 cup of Arborio rice to 2 cups of vegetable stock.
2. Add pinch of salt to stock and 3-4 threads of Saffron.
3. Add a tablespoon of EVOO to the stock and stir briefly before placing cover and turning on. You won’t need to check until the light indicates that it’s finished.

Cooking the shrimp
Just prior to serving
1. Sauté 5 to 6 large de-veined shrimp in 1 tablespoon of olive oil for 5 minutes or until pink.
2. While still in pan, add 1/2 cup of the pepper sauce. If too thick, add a bit of stock.

Serving
Spoon rice onto individual plates. Place the shrimp in decorative manner and ladle pepper sauce around the shrimp and add Cilantro for color.

Chocolate bread pudding

1 oz. bitter chocolate and 1 oz. of Mexican chocolate.
3/4 c. day-old French bread cut into cubes
2 c. scalded milk
1/3 c. sugar
1 egg
1/2 tsp. salt
1/2 tsp. vanilla

1. Soak bread in 1 3/4 cup milk for 1/2 hour

2. Melt chocolate over hot water (double boiler)

3. Add sugar and remaining 1/4 cup milk to make smooth paste

4. Add to bread with salt, vanilla, and egg slightly beaten.

5. Place in well buttered pudding dish and bake 1/2 hour at 375 until set.

6. Serve with Chocolate ganache and a scoop of vanilla ice cream.

Pairs perfectly with Patrón Espresso Martini

¾ oz Patrón Silver
¾ oz Patrón XO Café
¾ oz espresso shot
Fine sugar
Powdered chocolate for garnish

Rim the serving glass with sugar. Combine liquors with espresso in a mixing glass; add ice, shake and strain. Garnish with powdered chocolate

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.

Dinner Menu: Small Plates
Creamless Cream of Broccoli
Arugula salad with broiled figs and walnuts
Tomato-Mozzarella with fresh basil chifonnade
Seared Tuna, sliced sashimi style with soy dipping sauce
and pick up two of chocolate truffles from your favorite chocolatier
Bottle of Pinot Noir, Castello di Borghese

Start with a simple soup and make the night before. Try a creamless cream of broccoli. Fresh broccoli and your favorite stock in your blender. Finish with a bit of Grana Padano upon serving.

Creamless cream of broccoli
Stop at your farmer’s market or local market and pick up a head of broccoli. Cut last two inches of stem off and reserve for stock. Use half of your florets for another meal like some steamed broccoli for your salad the next day. Chop the tender part of the stem and part of the florets to total 2 cups of roughly chopped broccoli. Also chop half of a medium size onion. Bring your stock to a boil and add the broccoli and the onion and cook for 15 minutes or until fork tender. This way you are cooking the vegetables in the same stock that you will use for the purée. Set up your counter with the blender, a ladle, a bowl and a saucepan.

Ladle equal parts of stock and vegetables into the blender (only filling 1/3 of the way) and puree until smooth and pour into your bow. Continue pureeing and ladling the creamy into the bowl. If the puree is too thin, add more stock, if too thick, add more broccoli. Add salt and pepper to taste. Heat just before serving and you may garnish with a sprinkle of some freshly grated Grana Padano or a dash of freshly grated nutmeg.

The next course can be a simple green salad tossed with pine nuts and fresh fig. Finish with oil and vineger, salt and pepper to taste. I am partial to Sang

Lee Farms www.sangleefarms.com peppery Arugula.

Your next couse can be a Caprese salad (sliced tomato and Mozzarella) and use more tomato than cheese. Look for vine tomatoes or even plum tomatoes. The trick is to avoid the mealy hot house tomatoes during the winter. If you make this during the summer, pick up some heirloom tomatoes from any of the Nort Fork farmstands and you will never eat another hot house tomato. Cut some fresh basil Chifonnade and drizzle with your favorite EVOO.

Your main course can be a small filet per person of Salmon or Tuna seared in a hot pan, served sliced Sashimi-style with soy dipping sauce.

Pair with a lighter red like a Pinot Noir from Castello di Borghese. The light tannins in this North Fork Pinot will compliment the subtle flavors of the starters and will stand up to the salmon as well.

And if you don’t feel like cooking, come by The Greenporter’s la Cuvée bistro and wine bar for Tapas Thursdays.  We are located just at the entrance of the Village of Greenport on the North Fork, just by the turn for the Shelter Island Ferry.

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.

I refer to my pumpkin bisque recipe as “pumpkin pie” because I use the pie seasoning in a savory way.  Mild notes of cinnamon, nutmeg and ginger finished with briny sea salt highlight the quality of this pumpkin without taking it over.  When serving as a main course, I like to top this off with some 3-minute sautéed shrimp seasoned with a hint of Sriracha and olive oil.

Cauliflower and Toasted Cumin Bisque with Cilantro-Yogurt Garnish

Rub head of cauliflower with one tablespoon of olive oil and sprinkle with 1/8 teaspoon of sea salt. Place on steamer in 3 cups of water and cover.  Cook for 30 minutes or until fork tender.
Peel and rough chop four shallots and sauté in 1/4 cup of olive oil until golden brown.  Just as you turn off the fire, sprinkle the tiniest pinch of cumin seed.  I stress caution with using Cumin since it is often the culprit of over seasoned dishes.
Remove from stove and allow cooling.
You will need to set up a station for blending your soup.  For this you will need a blender, a bowl, a ladle, a sauce or soup pot and stock so that you can blend in batches.

Remove the cauliflower from the steamer, reserve the water and place in large bowl.  Scrap all of contents from sauté pan onto the cauliflower using a metal spoon to take apart the cauliflower while coating with the shallot oil.

Use the ladle to pour stock into blender and begin pureeing one part cauliflower with one part liquid and pour finished product into sauce-stock pot.  The blender will create a rich emulsion which pulls together the cauliflower and the flavor of the shallots and cumin.

Before using all the cauliflower, check the finished bisque.  If it’s too thick, add a touch more stock, if too thin, add more cauliflower without much liquid and pour into the rest of the soup to thicken.

Heat bisque just before serving (you may add half and half or cream if you like).  Ladle soup into bowls and garnish with some extra thick Greek-style yogurt and sprinkle on some fresh chopped cilantro.

Wine pairing:  Pair with a glass of Gewürztraminer from One Woman Vineyards, www.onewomanwines.com.  Claudia Purita, the owner and winemaker brings a Mediterranean accent to this Alsacian varietal coming from a line of Calabrian growers.  This wine strikes a perfect balance between tropical fruit with a citrus finish and minerality.  It compliments the toasted cumin in the soup without overpowering the cauliflower.

“Pumpkin Pie” Bisque with Spicy Shrimp Garnish

Ingredients for soup
Cheese pumpkin
One medium sweet onion
1/8 teaspoon of “pumpkin pie” seasoning
1/4 cup olive oil
Sea salt
1 quart of vegetable or chicken stock

Try to buy a half of this pumpkin or wait until you are making this for a large group.  Or try to buy the smallest pumpkin they have.

Cut in half and remove seeds and fibrous content.  Then chop into large chunks and place on cookie sheet.  Drizzle with olive oil and sprinkle with sea salt.  Cover with foil and bake for 50 minutes at 375 until tender.

Remove from oven. Allow to cool then remove peel.
Peel and rough chop one medium onion and sauté until transparent.  Remove from heat.

You will need to set up a station for blending your soup.  For this you will need a blender, a bowl, a ladle, a sauce or soup pot and stock so that you can blend in batches.

Begin pureeing one part pumpkin with one part stock and pour finished product into sauce-stock pot.  Use the ladle to pour stock into blender with each spoon full of pumpkin.

Before using all the pumpkin, check the finished bisque.  If it’s too thick, add a touch more stock, if too thin, add more pumpkin without much liquid and pour into the rest of the soup to thicken.

Heat just before serving. Ladle into bowls and garnish with shrimp or toasted bread for vegetarians.

Ingredients for spicy shrimp

These go a long way with this soup at less than $8 per pound.

1 lb of small shrimp (20-24)
1/2 teaspoon of Sriracha chili sauce
1 tablespoon of canola or vegetable oil

Marinate shrimp in Sriracha and oil (Night before best).

Heat saucepan, add marinated shrimp and sauté until pink.  Deglaze pan with quarter cup of stock.  Remove from heat and set aside.

Wine pairing:  If you think you know North Fork wines and have overlooked Pindar Vineyards, www.Pindar.net stop in and pick up a bottle of Viognier.  This native Rhone varietal is a rare appearance in the U.S. wine market and is a great white wine for the winter.  They have a new young winemaker, Les Howard, who has brought new excitement to the wines.  This Viognier is full bodied with a rich finish which is perfect for the spices in the pumpkin soup and the spiciness of the shrimp.

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.

If you are on the North Fork or plan to visit, check out the farmstands along Route 25 and Route 48 and pick up some local wine for some antioxidant pleasure. Check out all the great vineries on the North Fork at www.liwines.com.

Apples:  slice them up and have with some organic crunchy peanut butter
Belgian Endive, Radicchio and Pears and dates:  tossed together in a bitter-sweet crunchy salad.  This salad would pair perfectly with a Gewurztraminer from Corey Creek Vineyards from Bedell.

If you have a stalk of Brussels Sprouts:  sautee with olive oil and sprinkled with Parmesan cheese.

For Chestnuts:  serve roasted and peeled, eaten whole or as part of a salad garnish.  Pair with an earthy
local Cabernet Franc from Raphael
Vineyards.

For Collard Greens or Kale:  steam and sautee with garlic or something evil like a tiny bit of lardons or linguica and serve along side a roasted chicken.  This would pair perfectly with some Borghese Pinot Noir from Oldest Vines.
As a starter, try some Leeks and Turnips:  pureed with vegetable stock for a perfect winter bisque.  Pair with a red blend called Oregon Road.

For something hearty, try Sweet Potatoes:  mashed with Vermont Maple Syrup as a side dish or as dessert in a sweet potato pie, the First Lady’s favorite. The side can be served with some fried clams and a glass of dry Riesling from Peconic Bay Winery.

If you want to savor the variety of Winter Squash:   try them roasted or mashed or use in hearty winter soups and serve with some lager from Greenport’s Brewery.

No matter where you live, you have access to local produce that is in season.  The problem is that you may have to step out of your comfort zone in cooking or eating these vegetables.  But it’s a new year and a new you and let’s get it cooking!

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!

I start by saying “it’s like a potato but with more flavor”.   And during the months of January and February you may want to try substituting one of these root vegetables for potatoes.   Winter White bisque made with Turnips, Parsnips and Rutabaga garnished with sauteed Shitake mushrooms or pureed Parsnips with some fresh seafood are great ways to break out of your winter culinary routine.   Stop at Krupski’s or Sang Lee on the North Fork or stop by your city Farmers market.

I make the Winter White bisque at la Cuvee at The Greenporter all winter and it’s a favorite. I never list the vegetables in the bisque anymore since it would scare customers. Now they ask for it all the time and are shocked to know that it contains the root vegetables they thought they hated.

Winter White Bisque
1 small Rutabaga, peeled, quartered and boiled in salted water
3 small turnips, peeled, quartered and boiled in salted water
4 Parsnips, peeled, quartered and boiled in salted water
1/2 cup of sauteed shallots
2 bottom halves (white part only) of leeks, washed and sauteed
3 cups of vegetable or poultry stock of choice
1/2 cup of sauteed Shitake mushrooms
1/4 of half and half or heavy cream (optional)
Salt and pepper to taste
Olive oil

Strain vegetables and reserve the water for your vegetable stock. Measure out the 3 cups of stock and set aside or freeze for another vegetable stock if you want to use chicken stock instead. Puree all root vegetables in three batches along with shallots and leeks (so as to not overcrowd the blender) and ladle into pot. Once all ingredients are pureed, taste for salt. These vegetables are packed with flavor and don’t require much help. Remember that this is a bisque so you don’t want this too thick (chowder) or too thin (soup) so add more liquid or more vegetables to thin or thicken. Heat the Shitake mushrooms in separate pan. Then heat and finish your bisque with cream and top with mushrooms just before serving. Stay turned for my next post on other winter vegetable dishes like Vanilla-infused pureed parsnips with Peconic Bay Scallops or Celery root slaw with fish cakes.

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.

You can always have a post holiday get together as a quick solution for pairing down. Like me, you may have a lot of cheeses, Proscuitto, cream and ingredients that you may not use year round like ginger and cloves or bunches of fresh Parsley or Cilantro. The new year is also a great time to go through the dates on your dried herbs and find an alternative use for them like sachets for the chest of drawers or just return to the garden in compost: “from dust to dust” but never in the garbage.

Party
Throw a casual post holiday cocktail party some afternoon with a beginning and end time-from 4:30 to 6:30. Sundays are good for this type of event since most people have to be at work the next day.  If you weren’t lucky to have cheeses leftover from the holidays, then stop by the Village Cheese Shop on Love Lane in Mattituck where Rosemary and her team will make you look like a star.

The Menu
Cheese platter with all you left over cheeses and garnish with toasted baguette, crackers, cornichons, olives
Asparagus spears wrapped with Proscuitto
Smoked salmon garnished with sliced cucumber or some creamed herring
Crudites made with leftover carrots and celery that you’ll never use otherwise and dip made with some blue cheese you may have left over

Set up buffet style with cocktail plates and napkins and forks. On one end of the table set up a self service bar and use some of the bubbly you may have received as a gift or that may be left over from a party. Pour some pear nectar in a nice pitcher for Bellinis. Put out any bottles of liquor that you want to share along with an appropriate mixer. Display other wines that you’ve been wanting to share with friends like the bottle of Overture you picked up at Mondavi or that bizarre bottle of Cabernet you bought in Gettysburg. Make sure you have some sparkling and flat water along with an ice bucket and tongs and call it a day.

Dried Herbs
Check the dates and if they are more than a year old, make little sachets with cheese cloth and butchers twine.  Great combos are thyme or oregano and lavender for your sweater drawer or hot bath and cloves and star anise  for underwear or sock drawers or in basement or attic storage.  If that seems overwhelming after the holidays, throw them in your garden.

Fresh Herbs
Make a pesto with your Cilantro and toss with string beans or a gremolata with parsley and toss with roasted potatoes or pasta.

Oils
Check the dates on your bottles of olive oil or other expensive nut oils.  If they are more than six months old, put a sprig of fresh rosemary in a bottle with some garlic cloves or even a dried Cayenne pepper.  Use it on salads (of course we’re all eating salads fresh off our New Year’s resolutions) or use to saute veggies or boring chicken breasts.

2009 was a tough year and all of us have something to look forward to in 2010.  So clean out the kitchen coffers, dig up some new recipes and toast to the New Year!

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.Last year we met with my husband’s cousin from Australia for Christmas.  We spent a few beautiful days in Manchester, Vermont and enjoyed several meals together.  My husband and his cousin Pete belong to the Italian diaspora that left Italy during the turn of the century to explore the opportunities of the New World.  The Pittorino family originates from the Aeolian Islands, an archipelago off the coast of Sicily. Some of the cousins came to Massachussets, where my husband’s grandparents landed, some to New York and other’s to Australia where cousin Pete’s grandparents made their home.

This year cousin Pete is back in Australia with his new grandson but our thoughts are with him so Buon Natale to the Pittorino family all over the world!

Menu
Recipes in following posts

Scrambled eggs with Cremini Mushrooms, grated Parmesan and White Truffle oil
Potatoes with Italian banana peppers, Cipollini onion and sweet Italian sausage
Mascarpone-Pannetone stuffed French toast
Italian Fruit Salad with Zabaglione
Bar of:  Mionetto Prosecco, assorted juices, Peroni beer, and Aqua Panna Water

Why brunch?
A hearty brunch is a great way to entertain earlier in the day when you can politely designate the start and end of the party, “brunch from 11:30 to 1:30″.  If you are preparing this for overnight guests (and you never know who will wake up on your sofa),  it’s a way to provide the meal of the day without worrying about lunch.

Host(ess) gift
If you are a guest for the holidays, bring some of these ingredients with you as a host(ess) gift - like a bottle of white Truffle oil or a basket of Italian peppers. If you live on the North Fork of Long Island or in another agricultural area, stop by a chicken farm for a few dozen farm fresh eggs.  And if you offer to help cook, you will be a life long recipient of holiday invitations!