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

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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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Broccoli Almond Crunch “Salad”

May 9th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Side Dishes, Snack, Spring Recipes, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Broccoli Salad Photo by: Jain Bagwell

Broccoli is a hearty vegetable that thrives in the crisp weather of Fall and Spring and you will find it in abundance and well priced during this time of the year as you peruse the many farm stands of the North Fork. This is a kind of comfort food, raw veg with broccoli (or sub for cauliflower )recipe that contains just a bit of mayo to satisfy the Midwestern in me but if you do not want to add it, just add more Greek yogurt and a drizzle of olive oil to give it that glisten. It is crunchy, creamy, salty, sweet and tangy and will pack your meal with fiber and nutrients while satisfying your cravings. Serve with a white wine spritzer using your favorite North Fork rose or white wine and enjoy this dinner.

I like to serve it at room temperature with a platter of quinoa or any other grain and call it dinner. You can take leftovers for lunch the next day and it also serves as a great side dish with sliced turkey for another meal.

Happy Meatless Monday!

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Lavender Buttermilk Scones: A bouquet for Mother’s Day

May 6th, 2016 · No Comments · Allergies, Breakfast, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Hostess gift, Kosher, kosher dairy dessert, Long Island Wine, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Snack, Spring Recipes, Summer Recipes, the baking corner, Tips, Vegetarian, Wine

Lavender Scones 2 With the sun in the backdrop of a chilly Spring day I begin to think about pruning the lavender and preparing the garden that greets our summer customers at the hotel.

If you don’t have a lavender garden, nothing could please Mom than a visit to Lavender by the Bay in East Marion, just 10 minutes East of Greenporter Hotel. This  lavender paradise, complete with a stroll though the purple fields, a divine shop with plants, sachets and soaps will make for a special Mother’s Day.

Rather than offering a bouquet of flowers for Mother’s Day, you can try your hand at breakfast or tea time for mom and include some scones made with dried lavender buds. Try these buttermilk scones accompanied by lemon curd, clotted cream or your favorite jam. Choose a beautiful bowl from your China cabinet and make a colorful fruit salad garnished with edible rose petals and rose water. Serve with hot or cold tea or even a glass of champagne for a gift far more memorable than a bouquet of flowers.

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Trimmer Tuesday: Grilled Lamb Shwarma

May 3rd, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Lamb Sharma with Israeli Salad

 

Often times lamb is not a typical dinner meat unless your are serving lamb chops for a dinner party. Some of the “stigma” of lamb has to do with the prohibitive cost of lamb chops along with the perceived difficulty of preparing it. The truth is that there are many cuts of lamb that are very inexpensive. With cuts ranging from shoulder to leg or in its ground state, you will often find pricing to be better that of beef.

These cuts lend themselves to marinating and grilling to accompany with an Israeli salad, spicy tahini sauce and your favorite whole grain flat bread.

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Open face radish tea sandwiches with edible flowers and fresh herbs

May 2nd, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Soups & Bisques, Spring Recipes, Summer Recipes, Tips, Travel, Travels, Vegetarian

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Mondays are the day of the week when I am feeling a bit heavy from the weekend, as the results of the weekend splurge are setting in.

This is why I choose Mondays to lighten things up with with a non-meat meal loaded with veggies and fiber. Tonight I am going with these open-faced sandwiches accompanied by a green salad or your favorite blender soup like puréed zucchini or tomato. If you are not growing your own, the next best thing are the local radishes from our many North Fork farm stands.

A few slices of your favorite bread, an herb spread like Alouette and slices of radishes with fresh herbs or even edible flowers are perfect for a light dinner or afternoon tea.

First get the softened herbed cheese or butter on your bread. You can slice off the crusts, or not, then cut into rounds or fingers. Next, add the sliced radishes, herbs and flowers for garnish. Arrange on a lovely platter and serve with your accompaniments and enjoy your garden dinner.

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Early Spring Radishes for your garden and your plate

May 1st, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, canning, City Cooking, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Preserves, Queens, salad, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Radishes from the garden

The radish has come a long way, and because they are available in any shape, color or size, you can find one for any of your dishes. Varieties from French breakfast radishes to watermelon, black round, cherry bomb, lime green radishes and more. Radishes are crucifers, or part of the cabbage or mustard family and most of theses vegetables have a peppery finish and are low calories and high in vitamin C.

Whether you are using for salads or pickling, or for gazpachos or crudités with dip, radishes are an easy garden project for those of us lacking in time and green thumb talent. As a child, my husband grew radishes in his basement in Medford, Massachusetts for a class assignment and continued to grow them. He grew his radishes in the mist of adolescent mayheme and misanthropy; so if he pulled it off, so can you!

Growing tips from Farmers’ Almanac

Plant 4-6 weeks before the average date of last frost, after aged manure or organic fertilizer has been worked into soil.

Direct sow seeds ½ inch to an inch deep and one inch apart in rows 12 inches apart.
Thin to about 2-inch spacings. Crowded plants will not grow well.
Radishes need sun. If they are planted in too much shade—or even where neighboring vegetable plants shade them—they put all their energy into producing larger leaves.
Practice three-year crop rotation.
Plant consecutively every two weeks or so while weather is still cool for a continuous harvest of radishes.
Radishes can be planted in the Fall. You can plant radishes later than any other root crop in late summer or early fall and still get a harvest.

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Crispy Cauliflower Tacos with Avocado

April 25th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, Mojito, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Spring Recipes, Tips, Travel, Travels, Vegan, Vegetarian

cauliflower-tacos-1

 

I lived in Mexico City for two years and loved visiting all the mom and pop taco stands in the surrounding neighborhoods.  Whether I ate tacos in the bazaar in San Angel, or from the street vendors in Condessa or the cantinas around Plaza Garibaldi; the fillings were diverse and the flavors were explosive.

Some of my favorite tacos were the ones filled with vegetables and legumes. Sliced cactus called “nopales”, a mushroom fungus called huitlacoche, sliced peppers called “Rajas”, con crema, a type of créme fraiche-like cream, among many other garden ingredients.

You can make veggie tacos any time of year and during colder months, hearty vegetables like cauliflower are readily available and make for a substantive filling for a Meatless Monday meal. Horale!

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The Vegetarian at Passover or any holiday: Guess who’s coming to dinner?

April 21st, 2016 · 1 Comment · Agrotourism, Allergies, Brooklyn, Brunch, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, Side Dishes, Spring Recipes, Thanksgiving, Tips, Travel, Travels, Vegetarian, Wine

I often get calls from friends in a panic when a vegetarian is coming to dinner. My advice to hosts is to serve starters and sides that are vegetarian so that the vegetarian doesn’t feel awkward and serve the meat dish separately and everyone will me happy.  A soup made with veggie stock, a salad with seasonal greens and herbs as well as a hearty side dish along with a featured vegetable that doubles as a vegetarian entree will satisfy even the most difficult diners. If you were lucky enough to snag a seat for the Passover Seder at Greenport’s Congregation Tifereth Israel, and ordered a vegetarian meal, you will taste my vegetarian cutlet that is served with apricot and herb matzoh stuffing along with an herbed velouté.

The cutlet has a meaty texture from the vegetables and even though we use mushrooms, our non-mushroom eaters love them. The “milanese-type” crust gives the texture and flavor of meat that meat eaters enjoy this along with the deliciously light apricot and herbed Matzoh stuffing. [Read more →]

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Whole Shrimp and Fresh tomatoes, Tunisian-style

April 19th, 2016 · No Comments · Agrotourism, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, pescatarian, Preserves, Queens, salad, Seafood, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Shimp in Tunisian Sauce

With Mother’s Day around the corner, I am excited about the tomato plants that I will soon plant. Planting tomatoes on Mother’s Day is a tip I got from my friend, Phil Goldman, who has the perfect green thumb and decades of gardening experience. Fresh tomatoes, with sweet and acidic pulp, are the perfect backdrop for salads, sautes and sauces, and pack a nutritious punch with vitamin C, E, A, B6, lycopene and dietary fiber. Tomatoes on the stands are already looking like summer and are the secondary ingredient in our Tunisian-inspired, Trimmer Tuesday post of braised or grilled with whole shrimp, spices and fresh garden parsley.  Enjoy this with your favorite greens, fresh or sautéed and a glass of bright North Fork Sauvignon Blanc for the perfect Trimmer Tuesday dinner.

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Meatless Monday: Carrot Cake Pancakes for dinner

April 18th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Kosher, Kosher non-dairy dessert, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, nut-free, pareve, Preserves, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels

Carrot Cake Pancakes

Breakfast for dinner is always a welcomed idea and an easy, go-to pantry meal when in a pinch. The colors of carrots on the farm stands are beautiful and perfect for grating into these delicious “carrot-cake pancakes” for your meatless Monday dinner (or lunch/brunch or breakfast). If you are lucky enough to visit the many farm stands of the North Fork this weekend, be sure to pick up your favorite varietal. And for those with garden space and a green thumb, plant some seeds and grow your own by following our favorite growing tips from Farmers’ Almanac.

Optional toppings from sour cream to strawberry butter or maple syrup will please all palates.

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