There are many farmers’ markets on the North Fork, but the most intimate is the one at North Fork Table & Inn in Southold on Fridays, from 8am to 11am. Fresh vegetables from Invincible Farms, the fresh baked goods of Claudia Flemming (James Beard award winning pastry chef), and chicken and eggs from Holly Browder of Browder’s Birds–making for a veritable movable feast.
Chicken Tagine with garden vegetables
Last week, I was lucky enough to purchase Holly’s last bird before she packed up for the day. Her free roaming, grain-fed, and very loved chickens make for a delicious North African braise with garden vegetables, exotic spices, and preserved lemon that will transport you to Marrakesh (via 495). Serve with cous cous or your favorite grain.
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Tags:black pepper·braise·Browder's Birds·cilantro·cinnamon·dried apricots·garlic·Ginger·Moroccan·North African·onion·parsley·Paumanok Vineyards·preserved lemons·Riesling·Ritossa Olive oil·sea salt·stews·tumeric·white wine
As a child, zucchini was among the most reviled of vegetables, only slightly less hated than okra thanks to it’s one saving grace–the fact that it was the key ingredient in the eponymous baked good, zucchini bread–the almost-cake masquerading as healthful. Even those who love zucchini for it’s own merits, minus the butter and sugar, must admit that during the summer months, the small green squash does tend to pile up–especially here on the North Fork, where fresh farm stand zucchini is readily available. So, I was delighted to experiment with a new zucchini baked good and include the tropical taste of tangy pineapple, all neatly baked in a breakfast muffin –one that actually is good for you.
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Tags:baking soda·brown sugar·cinnamon·Eggs·flour·muffins·nutmeg·oat flour·pineapple·salt·vanilla extract·whole wheat·Zucchini
The nostalgia for the classics is bringing us back retro cocktails like Gimlets and other libations made with fresh herbs. Herbs are wonderful year round in pots on your windowsill–not only do they add beauty to your kitchen, but they have wonderful health benefits.
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Tags:basil·Cocktails·gimlet·gin·greenhouse·greenhouse herbs·hendricks·North Fork·recipe·thai basil·Vegan·Vegetarian
Summer is now officially here, and the North Fork is bursting at the seams with visitors enjoying the vineyards, beaches, and other summer activities–like the Shelter Island Run, a 10k marathon that celebrates it’s 35th anniversary this year.
Vitatini mocktail on the Cuvee terrace
It promises to be an exciting event, with guest runners such as Olympian Meb Keflezighi, who won the Boston Marathon. The Shelter Island Run
benefits several local charities, including East End Hospice
, the Timothy Hill Children’s Ranch
, and the Shelter Island Run Community Fund, which benefits scholarship funds, youth programs, and historical and environmental preservation projects on Shelter Island.
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Tags:agave·cucumber·lime·marathon·mocktail·non-alcoholic·Shelter Island·shelter island run·Vegan·Vegetarian·verjus·vitatini·Wolffer Vineyard
In Brazil, they have the Caipirinha–their national cocktail made with Cachaca, a rum-like liquor derived from raw sugar cane. It has a fresh green taste, elevated with sugar and fresh lime. The presence of this drink on any table constitutes a party anytime of the year–not just during carnival!
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Tags:Cachaça and the Caipirinha·Leblon·Mattituck Lions Club·Mattituck Strawberry Festival·recipe·samba·strawberries
I love the feel of summer just before the momentum and crowds of July 4th weekend. The warm but not overbearingly hot days, the lush green of the farmland after the rainy days of spring and the Strawberry Festival in Mattituck announce that summer is here.
The Strawberry Festival is more like a country fair which takes place the weekend of Father’s Day on the fair lawn of route 25 in the town of Mattitick, home to Love Lane with all its shops and eateries.
This year I planted strawberries next to my lavender beds, a tip I got from Farmers’ Alamanac. I can’t wait to pick them and enjoy them with these lavender shortcakes along with a little homemade whipped cream. Perfect with iced tea, a great friend and the perfect spot in your garden.
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Tags:Cassis·Chambord·Father's Day·Lavender·Mattituck Lions Club·Mattituck Strawberry Festival·recipe·shortcake·strawberries·Whipped Cream
When I think of Easter, I think about my Italian neighbors from my hometown in the Midwest. Lucy, my mother’s best friend and a great gardener and cook, baked Easter Bread every year. In my neighborhood, there were also families with ancestry from Germany, Scandinavia and Europe, and all of them had their own version of this holiday bread. Some of them braided and added raisins or other dried fruit; some formed it in a ring and decorated with eggs; and others stuffed with savory fillings.
So, dust off your bread machine and give this basic recipe a try or give it your own twist. I chose to make a bigger ring and fill it with herbs from my garden, but you can choose to make a few smaller ones to give away.
It is best eaten the same day, so make your dough Saturday evening and let it rise overnight. The fresh-baked bread will welcome your guests on Easter Sunday.
Preheat oven to 340 degrees
1/4 cup of lukewarm water (110 degrees)
2/3 cup milk (110 degrees)
3/4 of softened butter (not melted)
2/3 cup granulated sugar
juice of one lemon
2 eggs, beaten
5 cups of unbleached flour
2 1/4 teaspoons of yeast
colored raw egg
Add ingredients in order given above to bread machine. Process for dough cycle. Roll and shape into braided rings. Let rise. Bake at 340 degrees for apporoximately 20-25 minutes. This bread can also have colored raw eggs put in the braids before baking. They will cook to hard boiled egg stage. After baking, cool and frost with 2 cups powered sugar mixed with apporximately 1/4 cup milk and 1/2 teaspoons vanilla extract, then sprinkle with non-pareils.
Tags:Challah bread·Easter bread·Easter dinner·family dinners·food·garden·Herbs·recipe·Vegetarian
During the holidays all of us need to be prepared for the vegetarian guests. My advice to hosts is to always have ingredients for a salad on hand as well as hearty vegetable side dishes like string beans with shallots and nuts or a vegetarian stuffing that also serves as a side dish for the other guests. This weekend we serve a vegetarian Mushroom cutlet with fresh herb matzoh stuffing with mushroom velouté. Funny enough, I made this dish as a Passover selection in my restaurant, but most of the people who have been ordering it are non-meat eating Gentiles.
The mushroom cutlet has a meaty texture from the mushrooms with a “milanese-type” crust so even your meat eater will want this. The stuffing is very light and the entire meal can be made without using lactose products. [Read more →]
Tags:Cuvee bistro·Easter·food·hosting easter·Kesser wines. North Fork·Kosher·kosher wine·Matzoh·mushroom·mushrooms·non dairy·Pareve·Passover·recipe·recipes·Shitake mushrooms·Spring Recipes·Vegetarian·veloute
This is my go-to soup when my husband says there is “nothing to eat in the fridge” and for those who garden, you can grow celery almost year round — even indoors in the winter. If you come by my chef’s garden in the summer, you will see the mountain of it just by the kitchen door.
All you need to make this soup is a a head of celery, a hand full of fresh Spring onions and a hint of cream make an early Springtime bisque as a first course for your St. Patrick’s dinner or any other night. I made this soup along with my students in last weekend cooking class on Meatless Meals and we really enjoyed its freshness and flavor.
(Makes about 1 Liter)
½ Head of celery
1 ½ Small bunch of spring onions (scallions) or medium leeks
1 Pint of vegetable stock
½ Good teaspoon of mixed herbs
Salt and pepper
Juice of ½ lemon
Dash of Nutmeg
1/2 cup of heavy cream or half and half
Wash the celery and scallions or leeks and cut into chunks.
Peel and roughly chop the onion.
Place the celery, scallions or leeks, and onion into a large pan together with the stock, mixed herbs, and salt and pepper. Bring to a boil then simmer for about 30 minutes until the celery is fork tender.
Turn off the heat and transfer half of the mixture into a blender, add the lemon juice and blend to a puree. Set up your pureeing station with a large bowl for the garden stock along with a ladle, the blender and the sautéed vegetables. Place the vegetables into the blender not filling more than one quarter and add a ladle of garden stock and puree until smooth. If too thick, add a bit more stock and if too thin, add more vegetables. Taste again for salt and pepper and add a dash of nutmeg.
To freeze, I use 1 liter screw top plastic jars.
When ready to serve, ladle the bisque into a sauce pan and add one teaspoon of heavy cream (or omit if vegan or dairy restricted) per serving or one tablespoon of half-and-half. Serve piping hot with bread or crostini.
To read about the many health benefits of celery, click here.
For any of you who bake bread, you know how much time goes into it. This is why leftover baguettes or sourdough from last night’s dinner should never be thrown away. This leftover bread can be made into the most delicious additions to your next meal in the form of golden croutons or crostini for the enjoyment of your family or guests.
These are a perfect topping to a Caesar salad or adornment for a cheese plate and bowls of soup and in the event they are not devoured that night, you can plop them in the food processor on the pulse function for homemade bread crumbs for meatballs.
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Tags:antipasto·Blue Duck Bakery·bread·bruschetta·Catapano Goat cheese·Cheese·cheeses·croutons·goat cheese·Herbs·Rosemary