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

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Salad with melon, berry, and goat cheese

June 20th, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Gardening, Gluten-free, Gone fishing, Greenport, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Salad with melon, berry, and goat cheese

Photo Credit Molly Downey

By Molly Downey

Summer is a wonderful time to explore everything nature has to offer and in the life of a first-time intern on the North Fork, at the Greenporter Hotel, I am overcome by the depth of beauty and range of flavors I have encountered at the farm stands of the area.

For this occasion, the chef asked me to visit some local farm stands to source new ingredients for our hotel’s chef blog, seasonedfork.com. Even as a stranger to the area, finding a farm stand is not a difficult since we are in North Fork farm country where I happened upon Country View Farm Stand.

Even with my limited knowledge of produce, I could deduce that melons and berries were the hot commodities at the stand. This, combined with the endless amounts of lettuces and creamy goat cheese from our local Catapano Dairy Farm, also in seasonal abundance; inspired me to compose a meatless meal for Mondays for our column, Meatless Mondays.

This salad of thinly shaved melon, light dressing, and ripe strawberries embody summer as I embrace the warm weather in my summer residence in the Village of Greenport. This recipe is simplistic and elegant on its own or can be paired with a protein source of choice, from cheese to any grilled item of your liking.

I hope you enjoy this salad as much as I enjoyed sourcing the ingredients!

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Summer Strawberry Butter

June 18th, 2016 · No Comments · Agrotourism, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Entertaining, Events, Gardening, Greenport, Grilling, Holiday, Hostess gift, Kosher, kosher dairy dessert, Lunch, New York City, North Fork, nut-free, Preserves, Queens, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels, Vegetarian

Strawberry ButterEvery year over Father’s Day weekend we celebrate the Mattituck Strawberry Festival out here on the North Fork. Like any “county fair” you have you a crowned queen-the Strawberry Queen along with displays of strawberries and a myriad of treats made with these sweet, tangy berries.  It is with these strawberries that I also make my strawberry butter for our breakfast buffet.
This recipe calls for creamy organic butter, fresh North Fork strawberries and a bit of tanginess from some orange rind. It is perfect on some lavender scones or a stack of buttermilk pancakes for dad on Father’s Day!

10 oz  strawberries
1 cup (2 sticks) salted organic butter, room temperature (The Market in Greenport carries an organic butter called  European Cultured Butter which is dense and creamy — perfect for this recipe)
3 tablespoons of local honey
1 1/2 teaspoons grated orange peel
Fresh Strawberries

Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

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Penne pasta with zucchini, ricotta and garden herbs

June 12th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Greenport, Italian, 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, Travel, Vegetarian, Wine

Penne pasta with zucchini, basil and ricotta

Penne pasta with zucchini, basil and ricotta

Una ricetta buona, facile, veloce, economica, vegetariana e pure “light”… da fare.

This meatless Monday recipe is one that I learned from my landlord when I spent a summer in Sicily as a graduate student. Signore knew how to stretch a “lire” like no one else and she taught me how to make something out of nothing from ingredients on hand. She was running a sustainable kitchen long before the term “cucina povera” was coined.

Ricotta cheese in a pasta dish adds protein to a meal along with a deliciously creamy texture. Joined with vegetables like zucchini, that are in abundance during the summer, the addition of pasta and ricotta make for a perfectly light summer pasta dinner al fresco.

Buon appetito!

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Mediterranean-style Soba noodles and grilled eggplant with Tahini

June 6th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Greenport, Grilling, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Tahini noodles with Eggplant

Many of us are drawn to the rich flavors of the Mediterranean where the cuisines of Southern Europe blend with those of Northern Africa and the Middle East.  Ingredients like Tahini, coriander, olive oil and grilled eggplant are some of my favorites and served with pasta, they compose the perfect Meatless Monday dinner. When eating these rich flavors, I often crave the robust flavor and texture of noodles made with whole grains like Farro. Two years ago I spent some time in Italy learning to make pasta and bread with Farro in the Village of Barolo. My lesson took place in a bakery perched in the hills of Piedmonte, overlooking the rows of the indigenous Niebbolo grape, just a block away from the Museo del Vino.

But on a Monday in New York, I am short of time and a long way from Barolo so a substitution of nutty soba noodles, whose origins are from further east, stand-in as a suitable substitute.

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Grilled Asian Eggplant

June 6th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, salad, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Grilled Asian eggplant

Eggplant seems to be one of those things that people either love or hate and I am a lover of this fruit in any form. I say fruit because eggplant are part of the nightshade or Solanaceae family, like tomatoes and peppers (capsicum), and are technically fruit.  The longer variety is sweeter and thinner and does not require peeling which is why I recommend them for grilling.

This is a perfect summer veg for the grill or in a broiler and is great for outdoor dining as it can be served at room temperature.

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Penne with Peas, Asparagus and Garden Herbs

May 30th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Greenport, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

image
Memorial Day marks the start of eating al fresco, in the backyard by the grill or at the beach watching the sun go down. Keep it simple with dishes that can be served at room temperature, which are light and include the veggies of the season. Happy Memorial Day and Bon Appetite!

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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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