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Photo: Courtesy of Devour Seville Food Tours
This week, Village of Greenport will welcome a Tall Ship, El Galeon Andalucía, that will be on exhibit to the public from Tuesday, October 18 to Sunday, October 23rd. Tonight’s Meatless Monday post is Spanish-inspired and features eggs as the main source of protein. I feel that the concept of a meatless meal is less about eliminating meat but more about learning to not make meat the featured entrée on our American plates. This is how our ancestors survived for centuries; on a diet of grains and vegetables using meat sparingly as a flavor enhancer–not as the main “event”. On the best stocked vessels that sailed from Spain to the New World, meat would have been rationed even though the Spanish explorers were known to sail with chickens, pigs and other animals aboard but they understood the need to conserve.
Tonight’s for Huevos a la Flamenca,”>recipe was adapted from a the website of a foodie tour company that takes people on food tours in Seville and surrounding areas,Devour Seville Food Tours. I cut down a bit on the meat additions as I want to feature our fresh, organic and silky eggs, baked with tomato, peppers, vegetables, herbs and garnished with just a tiny bit of ham (Serrano or Proscuitto) and/or a few bits of minced, smoked chorizo sausage for flavor. If you are vegetarian or kosher or don’t have access to your favorite prosciutto or Serrano ham, just use whatever sliced ham or sausage you have in the fridge or eliminate the meat all together.
2 tablespoons olive oil
2 red peppers, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
2 medium sized tomatoes (grated on a cheese grater or finely minced)
4 slices of Serrano ham
1/2 cup finely minced smoked chorizo
5 ounces asparagus, blanched and chopped
1 tablespoon smoked paprika (Pimenton)
Salt and pepper to taste
chopped parsley for garnish
Preheat oven to 395 F
Pan fry the onion and peppers slowly in the olive oil until they are soft.
Then add the garlic. This should take approximately 10 minutes.
Continue to fry until you start to smell the garlic, then add the tomatoes and paprika.
Continue to fry over low heat for 15 minutes.
Divide the tomato, onion and pepper mixture into 4 ramekins.
Break 2 eggs on top of each.
Top each ramekin with 1 slice of ham, a tablespoon of minced chorizo and 2 tablespoons of chopped asparagus on top of each.
Bake the ramekins for about 10 minutes until the eggs are cooked to your liking.
Garnish with parsley, salt and pepper to taste.
Serve with crusty bread, a green salad and a glass of dry, fino Sherry from this Southern region of Spain, Jerez de la Frontera.
Tags:Andalucia·Andalusia·baked eggs·Devour Seville Food Tours·diced tomatoes·Eggs·Fino·Jerez de la frontera·Manzanilla·Manzanilla Sherry·Olive oil·smoked paprika·Spanish Sherry
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Grilled cheese is just one of those things we never outgrow. The image of warm cheese oozing through the buttered bread, soft on the inside and slightly crisp on the outside remains forever alluring; regardless of age.
Nowadays, I want the grilled cheese without all the bread and a corn tortilla is the perfect solution for this dilemma. You an also opt for a whole grain, low carb tortilla for your cheese “receptacle” as well.
Add butter or EVOO to a heated pan and place the tortilla in the pan, followed by the cheese of choice — grated. I love Manchego, smoked gouda, a really good cheddar cheese or a creamy local goat cheese from Catapano Dairy Farm. After you pile on the cheese, you can add minced jalapenos or peppers of choice; in their pickled or or preserved state of relish or jam as well. If it is a smaller tortilla shell, add another on top and flip it to griddle the other side. If it is a larger tortilla, merely fold it over. Allow the finished quesadilla to slightly cool and cut into triangles to enjoy with a bowl of garden harvested cream of tomato soup! Enjoy!
Tags:Catapano Dairy Farm·Cheese·corn tortilla·Gouda cheese·grilled cheese·kosher cheese·Manchego Cheese·North Fork·quesadilla·Tomato Soup·tortillas
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cheese quesadilla ” width=”300″ height=”225″ />On these chilly evenings, I crave comfort foods like this fresh version of cream of tomato soup with grilled cheese quesadilla and jalapeño relish.
If you haven’t already picked all your tomatoes, these are the final days of the tomato harvest on the North Fork. Even if they are green, you can let them ripen on the window sill or make green tomato soup or salsa.
Ingredients and instructions
Sauté the following ingredients in 1/8 cup of EVOO, until slightly browned.
1/4 cup of chopped red pepper
2 tablespoons of chopped white onion
2 tablespoons of chopped celery
1 clove of garlic
1/2 teaspoon of salt
Red chili flakes
1 cup of your favorite tomatoes and additional salt and seasoning like celery salt or pimenton and sauté lightly
2 cups of seasonedfork garden stock
Use emersion blender to purée
1/4 of heavy cream or half and half
Serve hot with your favorite green garnish like Basil or cilantro.
Tags:caramelized onions·cream of tomato·farm stands·Greenport·grilled cheese·jalapeno·North Fork·Pimenton·quesadilla·red peppers·smoked paprika·Soup·tomato
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It’s Autumn in New York and bright colors of pumpkins and squashes dominate the farm stands on North Fork of Long Island. Spaghetti squash, cheese pumpkin, butternut, delicata and acorn squash along with all shapes and colors of gourds welcome in the new season. Pumpkin or any squash stand-in make great staples for Meatless Monday and this Meatless Monday happens to fall on Rosh Hashanah — L’Shanah Tovah!. Pumpkin empanadas or bourekes make a great main dish for this holiday if made larger, along side a salad or soup. And if made smaller, they make great finger food for a vegetarian smorgasbord for the holiday along with leek and potato latkes, vegetable coconut curry and some local honey wine.
Package of puff pastry or empanada dough
2 cups of baked Pumpkin or dense squash of choice
1/8 teaspoon of kosher salt
1/8 teaspoon of curry
1 tablespoon of local honey
A dash of cinnamon to taste
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Tags:Appetizers·Bourekas·butternut squash·Cuvee Seafood & Grille·empanadas·Greenport·Greenporter Hotel·kashrut·North Fork·puff pastry·Pumpkin·Rosh Hashanah·squash·The Greenporter Hotel·Vegan·Vegetarian·vegetarian Rosh Hashanah·vegetarian Thanksgiving
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Some form of “pizza” can be found all over the Mediterranean. Veggies, cheese and/or meat on a type of flat bread and baked until golden brown. You will find the French version across the bakeries of France but the dough does not have the same elasticity as Italian pizza dough. It is more flaky and buttery like puff pastry but not exactly. In France it is referred to as Pissaladiere and in it’s native town of Nice, you will often find it topped with olives and anchovies.
With the remnants of my garden tomatoes being made into sauces, jams and soups, I am gathering up the last of the zucchini, onions and eggplant to bake atop a sheet of puff pastry (standing in for my pissaladiere dough), along with some creamy local goat cheese from Catapano Dairy Farm.
I always keep a few sheets of high quality puff pastry in the freezer for those days when I need to produce dinner on the fly! This dough thaws in under 15 minutes and cooks quickly on high temperature in the oven.
Not only do I make this at home for a quick Meatless Monday dinner but we often have it at the hotel for staff meal and it’s always a crowd pleaser.
This weekend our interns helped clean up the garden and we prepared a pissaladiere together and enjoyed it with a green salad and homemade lemonade. You can use whatever veggies you like but just be sure to par bake the dough before adding the toppings and make sure the veggies are sliced thinly.
This dish is a great way to enjoy the last of the summer garden veggies.
Garden Pissaladiere ingredients and directions
Serves up to 8 people
Brush 2 tablespoons of EVOO on a large baking sheet
Add the 2 sheets of puff pastry (there are brands that are dairy-free), rolled flat with rolling pin and stretched to fill a large baking sheet
Poke holes with fork and bake the dough at 475 for 10 to 15 minutes 0r until mostly done
Allow to cool
Once, cooled, spread 1 cup of prepare (seasoned) tomato sauce over the dough — spread thinly and evenly
Then add thinly sliced veggies of choice: eggplant, peppers, zucchini, onions, spinach, mushrooms, etc.
Top with 4 oz of Catapano goat cheese (dairy is optional) and bake for 20 minutes at 425 or until the crust is light brown and the veggies are cooked and glistening.
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People always ask me about my rice and I will proudly confess that I use a rice cooker. I love to make saffron rice as a side dish for Mediterranean flavors as it enhances any type of meat or vegetable braise. If you have a rice cooker and have never used it, now is the time to dust it off. If you do not have one, you can buy one for under $20 and it will be one of the best kitchen gadgets you ever purchased.
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Besides tomatoes, some of the most plentiful, end of summer veggies are zucchini and other squashes. By this time of the year, you may have already had enough fried zucchini, zucchini bread or zucchini casseroles and may be looking for a recipe with a bit more excitement.
For Meatless Monday dinner, we are making this Moroccan-inspired dish of summer garden vegetables with protein and fiber provided by the garbanzo beans or legumes of choice. This dish also gives you the opportunity to use many of the fresh herbs in your garden like chives, oregano and thyme. And if you find yourself on the North Fork, you many farm stands from which to choose, well in the Fall months.
The recipe for this dish was the result of one of my neighbors who was about to dispose of some overgrown zucchini that had begun to seed. I came with two of our interns who have been gardening and cooking with us all summer and we offered to take them home to see what could be done with them. I normally do not peel zucchini but in a very mature state, the skin is too tough to eat and must be peeled. I grated some and used it for zucchini latkes and the remainder for this garden stew with garbanzo beans and other garden vegetables.
Greenporter Hotel interns working with local farmers
The lively flavors of this dish are perfect with cous cous or my favorite, saffron rice. So break out the rice cooker and enjoy a perfect pot of rice for your Meatless Monday dinner.
1 large zucchini, at least 2 lbs. (if mature, peel and remove seeds before dicing and if still tender, do not peel but scrub and dice into squares). Set aside.
2 15 ounce cans of garbanzo beans, aka chick peas, with their liquid. Also white beans or butter beans also work well with this recipe.
2 large garlic cloves, crushed
2 stalks of celery, chopped
1 red pepper, de-veined and chopped
2 carrots, peeled and chopped
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
A mix of fresh garden herbs including parsley, oregano, chives and thyme
Add the zucchini (add it first if it is mature and starting to seed) to a heavy sauce pan or dutch oven and cook over high heat, tossing frequently, until slightly browned for 5 minutes. If the zucchini is young, add all veggies at the same time, including the garlic. Add the paprika, cumin, cloves and black pepper and saute for a minute before stirring in 1/2 cup of the chickpea liquid.
Then add tomato and herbs and cook over moderately high heat, stirring occasionally, until the vegetables are tender–another 3 to 5 minutes.
Lastly add the chickpeas and the remaining liquid to the skillet and simmer for 10 minutes. Serve from your favorite soup terrine alongside a platter of saffron rice. Sprinkle the stew with additional chopped herbs and drizzle 2 tablespoons of olive oil on top.
Adapted from Food & Wine
Tags:Bedell Cellars·carrots·celery·Country View Farm Stand·extra virgin olive oil·farm stands·freerice.com·fresh oregano·fresh parsley·fresh thyme·GARBANZO BEANS·garlic·Gewurztraminer·ground cumin·Harbes Farm Stand·making rice·Moroccan·North Fork·onion·red pepper·saffron·saffron rice·Sang Lee Farms·sweet paprika·tagine·tomato·Zucchini
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I look forward to the burst of tomatoes on the vines towards the end of summer, but it can be overwhelming if you don’t don’t have a game plan.
My first strategy for managing the tomato crop is to always pick some early and use to make fried green tomatoes, green salsa or green tomato bisque. This is a delicious way to lighten the vines and leave room for the remainder of the tomatoes to ripen comfortably.
The next part of my tomato strategy consists of picking and sorting every day, if possible. I set aside the more ripened fruit for sauce and the more firm tomatoes for salad, bruschetta and sandwiches. The great thing about using the bulk of your tomatoes for sauce is that you can savor the flavor summer year round and have extra for friends and family.
Sunday sauce can bit a bit of work but is enjoyable when working as a team. Friends, family, even co-workers can make this a relaxing and delicious exercise.
I have seen sauce made so many ways and some include capers, olives and anchovies and other condiments. But the basic steps of blanching, peeling and crushing the tomatoes, making a sofrito with your favorite aromatics, then adding your favorite herbs and other condiments, are the foundation for a great sauce.
During summer months I use fresh herbs and in the winter I use the dried version. Sometimes I like it chunky but when I want a thicker sauce that will evenly coat the pasta, I use an immersion blender. Regardless of the type of tomatoes you use or whether you use fresh or dry herbs, the most important steps are in the sofritto and in the adequate seasoning, including salt, pepper, chili flakes and the very best olive oil.
If you don’t have our own recipe, this is the perfect time to honor this great tradition and ask your mother, grandmother, aunt or neighbor for their recipe. Someday you may be handing this recipe to the next generation and sharing the love of sauce, family and tradition!
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Tags:basil·canned tomatoes·carmelized onion·extra virgin olive oil·garlic·Oregano·red pepper flakes·sauce·sofritto·tomato
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Photo by Gentyl & Hyers
By Billy Doucett
One of the final projects for my internship program at the Greenporter Hotel was to write my own blog post for our chef’s seasonal food blog, seasonedfork.com
I would consider myself the least likely candidate to share a recipe but I will share the one thing I can make at home or away at college.
Like myself, there are thousands, or possibly millions, of students that attend universities who would eat fast-food and takeout for as long as their health and budget allowed. If a meal takes 10 to 20 minutes to prepare and cook, compared to waiting 15 minutes for delivery, I guarantee that a student would rather call their favorite delivery spot. Growing up, grilled cheese was a necessity for me. I was an extremely picky eater, but melted cheese between slices of buttery toast was my go-to. Quick and easy, grilled cheese can turn out to be every college students “easy A” in culinary arts.
Unlike myself, my uncle lives for cooking, as well as for preparing every holiday meal for our family since before I was born. He is a towering 6 foot 7 inches tall. When I was young, the only question I had for him was, “How did you get so tall?!” His response was the same each time only with a slight attitude that progressed, “Grilled cheese with tomato slices!” He would always show me how simple it was to make grilled cheese, and informed me of his favorite addition to the classic lunch. My uncle has his own garden with numerous different veggies, and right now, tomatoes are in season.
If you’re not much a green thumb, visit your local farm stand for gorgeous tomatoes like the ones we have been seeing at Sang Lee Farms. And for that college student about to pick up the phone and order takeout, put down that phone and say cheese!
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The word for shell in Italian is conchglioni, and it’s no wonder that stuffed shells are an American favorite. Each shell is like a present; a little package filled with creamy, savory/salty cheese immersed the tangy backdrop of fresh garden tomatoes and herbs.
I often write about my childhood neighbor, Mrs. Narducci. She and my mother gardened together, shared heirloom seeds, rejoiced together during celebrations and consoled each other during times of loss and turmoil. She was the epitomy of the American dream who came to this country with the willingness to sacrifice and work hard to give her children a life better than what was available to her in post-war Italy. She was so proud of her American life: her house in the suburbs, her children’s tennis club, her garden and her sauce. I often think of her when I am in my garden picking ripe tomatoes or in my kitchen canning them or trying to replicate her sauce.
This is Lucy’s recipe for stuffed shells with ricotta and spinach, covered with garden tomato sauce, the best olive oil and basil. This is for you neighbor — “vicina di casa”. Oggi manigiamo conchiglioni ricotta ripieni. Mangiare bene!
Ingredients for the shells and filling
Boil 1 bag of large shells al dente (if you can find the ones with vegetable colors, they are the prettiest)
1 lb of ricotta
3 shallots, peeled and minced
2 cups of raw chopped spinach
4 large eggs
In large mixing bowl, add eggs to ricotta, then fold in spinach. Add salt, pepper and pinch of nutmeg. Set aside for stuffing.
For the sauce
6 large tomatoes, blanched, peeled and cooled
Fresh herbs — de-stemmed and chopped
small bunch of basil
small bunch of oregano
small bunch of thyme
Chop tomatoes, set aside with juices
Chop the shallots and saute
Mince garlic and add to shallots for less than a minute and add to the shallots and garlic
Add chopped tomatoes to the pan
Add fresh-chopped fresh herbs
Add salt to taste and red pepper flakes
Adjust for salt and allow to reduce
Assembling the casserole
Brush baking pan with EVOO
Stuff each shell with cheese and spinach mixture and place in pan (line them up so they are touching and don’t fall over)
Pour sauce over the top and sprinkle with freshly grated Parmesan cheese
Sliced, fresh mozzarella over the top and bake until bubbling and golden brown
Allow to rest for at least for 15 minutes before serving
Garnish with additional herbs and serve with a green salad or a bowl of steaming broccoli or sauteed broccoli rabe.
Enjoy this with your favorite glass of light-bodied red wine.
Tags:basil·broccoli rabe·canned tomatoes·casserole·Eggs·fresh oregano·fresh thyme·pasta·plum tomatoes·rapini·ricotta·shallots·spinach·stuffed shells·tomato sauce