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

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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

 

Ingredients
1/2 lb. of fileted fresh fluke from Southold Fish Market
10 to 12 hulled and sliced strawberries
1 small jalapeño, deveined/seeded, sliced thinly
The dressing
1/8 teaspoon of North Fork Sea Salt plus more for sprinkling directly on to the raw fish
1/4 cup of freshly squeezed orange juice
1 teaspoon of fresh lemon juice
1 tablespoon of basil sliced chiffonade style

Slice the fish and arrange on individual plates or a large serving platter. Sprinkle sea salt over the fish and place back in fridge.

For the dressing, add the strawberries, cucumbers with all other ingredients except for the fish and toss. Allow to marinate for up to a half hour.

10 minutes prior to serving, spoon dressing with fruit and cucumber on to the fish and drizzle additional juice on top.


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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.

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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.

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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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Meatless Monday: Garden and Range “Salad”

May 18th, 2015 · No Comments · Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian, Winter Recipes

A big part of the North Fork experience is that of being close to nature in a genuine agricultural-maritime community. Whether you are going for a morning walk or bike ride en route to a farm stand or an afternoon kayak to your favorite clamming spot, you will come across a great variety of food sources.

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In addition to the 60+ vineyards on the North Fork, your visit here should include a trip to Browder’s Birds for local, free-range chickens and eggs. Proprietor and chief farm hand, Holly Browder will lead you around her farm from the chicken coops to the entrance of her country “mini mart” shed, where her chickens, eggs and other products are available for purchase.

New to her repertoire are Peking ducks and duck eggs which we are now serving in our restaurant sunny side up on a bed of farm stand asparagus with local Shiitake mushrooms. This dish is a meal and with a soup as a first course, you can make this dinner for Meatless Monday.
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Meatless Monday: Mason Jar Garden Salad

May 11th, 2015 · No Comments · Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Winter Recipes

Mason Jar Salad
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Quick Garden Herb Vinaigrette

May 2nd, 2015 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Kosher, Low-Calorie, Lunch, New York City, North Fork, Queens, Side Dishes, Tips, Vegan, Vegetarian

Warm weather is a time for the garden and for fresh salad made with your own herbs. If you live in the city and don’t have a garden, get a box planter for the winder and snip fresh herbs every time you need them.  Start every Meatless Monday with a new salad to welcome the season!

herbed vinaigrette from your garden4 tablespoons apple cider vinegar
1 tablespoon peeled fresh garlic
8 tablespoons freshly squeezed lemon juice
1 tablespoon chopped lemon zest
2 tablespoons of minced shallots
4 tablespoons chopped fresh herbs (parsley, basil, marjoram, thyme)
1/2 teaspoon salt
2 teaspoons Dijon mustard
Freshly ground black pepper

Put all ingredients except for the olive oil in the food processor and blend. Lastly drizzle in the olive oil while blending. That will keep the dressing from breaking.

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Meatless Monday: Red Lentil-Saffron Rice Cakes

May 2nd, 2015 · No Comments · Brunch, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Spring Recipes, Summer, Summer Recipes, Winter Recipes

This recipe speaks to the saying, “necessity is the mother of invention” in that this is a recipe emerged from the limited budget of graduate school days in a Camden Town flat in London when rice and dal (stewed lentils) were one of the few affordable dishes for a student. When combined, rice and dal, or any bean, result in protein and are ingredients that feed the masses in many parts of the world from Asia to Latin America and the Caribbean. Sometimes there was leftover rice or dal and I would make a kind of patty out of it and serve it on toast as a kind of veggie burger making me very popular among my roommates. This patty can be elevated with dressed greens and a spicy salsa which is how I eat it nowadays!

Red Lentil-Saffron Rice Cakes

It is easier to make this with leftover rice but use this or your favorite rice recipe to make your own.

Ingredients
5 cups water, divided
1 cup dried small red lentils
1/2 cup uncooked basmati rice
3 or 4 Saffron threads
2 tablespoons olive oil, divided
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped red onion
1/2 teaspoon cumin seeds, crushed
1 garlic clove, minced
3/4 cup (3 ounces) shredded part-skim mozzarella cheese
1/4 cup dry breadcrumbs
1 tablespoon chopped fresh Thyme
1 teaspoon sea salt plus a pinch for rice
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten

To prepare cakes, bring 4 cups water and lentils to a boil in a medium saucepan. Reduce heat, and simmer for 20 minutes or until tender. Drain and rinse with cold water. Place lentils in a large bowl.

Combine remaining 1 cup water and rice in pan with saffron threads with a pinch of salt; bring to a boil. Cover, reduce heat, and simmer 18 minutes or until liquid is absorbed. Cool 10 minutes. Add rice to lentils.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, onion, cumin seeds, and garlic to pan; saute 2 minutes or until tender. Cool 10 minutes. Add to rice mixture. Add mozzarella cheese and remaining ingredients, stirring until well combined. Let stand for 10 minutes.

Wipe skillet clean with paper towels. Heat 2 teaspoons olive oil in skillet over medium heat. Spoon half of mixture by 1/3-cupfuls into pan, spreading to form 6 (3-inch) circles or 4 larger ones for burger size; cook 5 minutes or until lightly browned. Carefully turn cakes over; cook 5 minutes on other side. Remove cakes from pan. Repeat procedure with remaining 1 tablespoon olive oil and rice mixture. Serve on bread as a burger or on a salad — both with spicy green salsa.

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Green Tomatoes for Green Salsa

May 1st, 2015 · No Comments · Dinner

For years I couldn’t get my tomato planting right and would either plant too early, resulting in frost bite from a rogue chill or too late and fall the victim to an early Fall chill. Finally my dear friend Phil Goldman, whose 70+ years of gardening advice I cherish, gave me the tip to plant on Mother’s Day weekend. Since then that is my gauge and my tiny tomato garden thrives with bunches of tomatoes every year — so much that I found myself giving away tomatoes in August because the vines are busting with fruit.

Green Tomato Salsa

My solution for taming the tomato garden became to eat some of them green earlier in the season. Fried green tomatoes, green tomato bisque and green tomato salsa are all perfect for this. Chunky and blended with poblano pepper, garden stock and vinegar along with your favorite seasonings, this sauce will enhance any dish from grilled fish or veggie burgers to crispy chips.

4 Green tomatoes, blanched and peeled
1 poblano pepper, roasted and deveined
1 clove of garlic
1 small white onion
1/4 teaspoon of toasted cumin seeds
1/4 teaspoon of Mexican oregano
1/2 teaspoon of sea salt
2 tablespoons of apple cider vinegar
1 teaspoon of agave syrup
1 tablespoon of de-stemed, chopped cilantro
1/4 cup of EVOO
1/4 cup of Seasonedfork Garden Stock

First, place tomatoes in boiling water for 5 minutes and remove. Place in bowl and cover with plastic to sweat. Once cooled, peel the skin and remove the top of the core. Set aside.

Then roast your fresh poblano pepper or hydrate a dry one known as chile Ancho
If fresh, place whole on a grill or directly on stove-top and safely supervise while charring and turning. Then place in bowl and cover with plastic to sweat. Once it has cooled, devein by removing seeds and veins and set aside. If dry, place 1 large one or 2 small ones in water in the morning until they have softened. Remove from water for use in blending. You may save the water for more heat in processing.

In a food processor, add all the ingredients except for one tomato and pulse until desired texture is achieved. Pulse more for smoother salsa and less for chunky. If too thick, drizzle in more garden stock, if too thin, add the other tomatoe(s).

Taste for salt and adjust accordingly.

Serve in a decorative bowl at the dinner table and use as a garnish for burgers, fish or steak too.

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Breaded Eggplant for Meatless Monday

April 27th, 2015 · No Comments · City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Italian, Long Island Wine, Lunch, New York City, North Fork, Pasta, Vegetarian, Wine, Winter Recipes

Since I saw Just Eat it, documentary by Grant Baldwin of Peg Leg Films, I have been thinking a lot about food waste and how to plan shopping trips in order to avoid impulse buying.

Like many, I am trying to keep down my bread consumption but whatever bread I do have, I don’t want to waste it so I love recipes that allow me to use homemade breadcrumbs. My other money saving and earth saving tool is to buy vegetables on the “reduced” shelf at the supermarket. They are placed there because they have a blemish or because they are over ripened.

Because the next stop is the dumpster, supermarkets mark imperfect down to a dollar. This weekend I found a large eggplant on the rack for 99 cents and I bought it to make eggplant cutlets for Meatless Monday. Between using the otherwise discarded bread for breadcrumbs and the 99 cent eggplant, I think I will be making money while eating dinner tomorrow.

Serve with an arugula salad with saved Parmesan like a Milanese or Parmesan-style with melted Mozzarella and pasta pomodoro and you can probably settle this meal for under $10 for at least two people and still have leftovers. Enjoy with a rich red like Laurel Lake’s Merlot. Happy Meatless Monday!

Ingredients:
Extra virgin olive oil
1/2 tsp. salt
1/4 tsp. fresh-ground black pepper
1 cup homemade bread crumbs
1/2 cup grated Parmesan
2 eggplants, peeled and sliced into 1/2-inch-thick pieces
4 eggs, beaten
Your favorite tomato sauce

In a medium bowl, combine the bread crumbs, Parmesan, salt and pepper.
Dip each slice of eggplant in the eggs and then in the bread-crumb mixture, coating well. In a large frying pan, heat about half an inch of olive oil. Fry the eggplant in batches, until golden (1 to 2 minutes per side). Drain on paper towels.

Optional:
Arrange half of the eggplant slices in a single layer on a baking sheet. Put a slice of your favorite cheese (goat cheese, Parmesan, mozzarella, etc.) on top of each. Bake at 350 degrees until the cheese melts, about 10 minutes. Put the sauce on plates and top with the eggplant. Garnish with fresh herbs of choice.

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