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There is something about the meaty texture of squashes that have been oven roasted that satisfy winter cravings for something hearty and substantial without being heavy.
Acorn squash can easily be a stand in for the “meat” of a dinner with it’s nutty scent and firm texture. Baking acorn squash with a filling also makes for an impressive presentation. It appears almost as a winter bouquet on your platter filled with many garden treats along with flavors of North African spices. It is elegant enough as an entree for a holiday meal or special event if you are entertaining vegans or vegetarians and has enough depth of flavor to be enjoyed by the meat eaters as well. This weekend we featured this dish on the menu for a luncheon at Greenport’s landmark synagogue, Tiferreth Israel, celebrating the 90th birthday of Stanley Rubin, a notable member of our North Fork community. If you missed it, this is your chance shop this weekend and create this dish for Meatless Monday!
1 acorn squash will make two substantial portions once you factor in the filling.
It is very difficult to cut acorn squash as the meat is dense. Washing and Pre-baking them whole will make it easier for you to get a cleaner cut without hurting yourself.
Preheat oven to 425 degrees
Place the squash whole on a baking sheet and bake for 20 minutes
Allow to cool then cut squashes in half, lengthwise
Remove seeds from stringy remnants. Discard the remnants or use for compost and set aside the seeds to season and toast later.
Drizzle the acorn halves with EVOO and sprinkle with sea salt
Tent with foil and bake at 375 for 25 minutes
Remove the foil and turn oven up to 500 and bake another 10 minutes or until the meat begins to brown.
Remove from oven and allow to cool while you prepare your filling.
The Tagine filling (6 servings)
1/2 cup blanced carrots
1/2 cup of sliced string beans
1/2 cup of sliced red pepper
1/4 cup of mixed, chopped fresh herbs
a pinch of saffron
2 chopped and sauteed shallots
1 cup of seasonedfork garden stock
1 tsp of cinnamon
1/4 tsp of nutmeg
1/8 of cayenne
1/8 of cumin
1 teaspoon of salt
1 Can organic garbanzo beans
Add all vegetable (except for the garbanzo beans) to a hot saute pan with EVOO until golden brown. Season with salt and the listed seasonings. Once the vegetables are browning, add the can of garbanzo beans including the liquid to the pan along with half a 1/4 cup of the garden stock. Simmer for 20 minutes and check consistency. If too thick, add more stock, if too thin, reduce for another 10 to 15 minutes. Do not add more salt until the Tagine reaches the desired consistency. Once the tagine has reached the desired consistency, re taste for seasoning and adjust salt, pepper or other seasonings. When ready to serve, add the tagine into the halves and bake for 20 minutes. Allow to rest so that the squash absorbs some of the liquid and serve on platter or individual plates, garnished with fresh herbs. If desired, you may make some cous cous or quinoa and sprinkle on top or serve on the side.
Serve with a bottle of hearty red like a Syrah from Laurel Lake Vineyards. The jammy flavors will stand up to the nutty flavor of the squash and North African spices.
Tags:acorn squash·braise·braises·cayenne pepper·cinnamon·extra virgin olive oil·Gardening·green beans·herb garden·Herbs·North African·north fork sea salt co.·nutmeg·red pepper·saffron·sea salt·Sephardic recipes·shallots·tagine·Vegan
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Gluten-free Hamentaschen recipe adapted from Food and Wine Magazine February 2015
Every year, as we teeter at the edge of winter, I look forward to Spring and to making and eating these flavorful little Purim pastry packages. They are called Hamentaschen and are filled with poppyseeds, fruit preserves or nuts and formed into a three cornered hat that is the perfect accompaniment to some spiced tea or a latte. My favorite Hamentaschen are made by my friend Phil Goldman who has been making these for almost 70 years for family and friends but I make my own back up stash in case my allotment from Phil gets intercepted! Some of his secret tips are to add orange zest to the dough and to roll it out evenly to a 1/8 inch thickness.
SERVINGS: MAKES ABOUT 24
- 1½ teaspoons baking powder
- ¾ teaspoon kosher salt
- 4 cups gluten-free flour, plus more for surface
- 1 cup of solidified coconut oil, room temperature
- 1 cup sugar
- 1/8 teaspoon of freshly-grated orange zest
- 3 large eggs
- 1 1/2 cups of Date-Orange Filling, Honey-Nut Filling, Poppy Seed Filling, or 1½ cups jam or preserves
Whisk baking powder, salt, orange zest and 4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, coconut butter and sugar in a large bowl until pale and fluffy, about 5 minutes. Add 2 eggs one at a time, beating to combine after each addition and scraping down sides of bowl.
Reduce speed to low and gradually add dry ingredients; mix until dough comes together. Divide dough in half and form into two ¾”-thick disks. Cover and chill at least 2 hours.
Place racks in lower and upper thirds of oven; preheat to 350°. Let 1 disk of dough sit at room temperature until softened slightly, about 30 minutes.
Roll out dough on a very lightly floured surface to about 1/8″ thick, dusting with flour as needed (use as little flour as possible). Cut out 3 1/2″ rounds with cutter and, using an offset spatula or bench scraper, transfer to 2 parchment-lined baking sheets. Gather up scraps, reroll, and cut out additional rounds.
Lightly beat remaining egg in a small bowl to blend. Working a few at a time, brush edge of rounds with egg, then place 1 1/2 tsp. filling in center. Fold sides up to make a triangle, pinching points gently to seal and leaving about 1″ surface of filling exposed.
Brush sides of folded dough with egg. Bake cookies, rotating baking sheets halfway through, until bottoms are golden brown, 18–22 minutes. Let cool on baking sheets.
If possible, do Ahead: Dough can be made 2 days ahead; kept chilled. Cookies can be made 2 days ahead; let cool and store airtight at room temperature.
Tags:Breakfast·coconut butter·cookies·dairy-free desserts·Dessert·figs·Food and Wine Magazine·Greenport·Hamentaschen·North Fork·pastry·poppy seeds·Purim·Vegetarian
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Our home kitchens are a place for sustenance of body and soul and especially so in the winter months. The warmth of the stove, the laughter of friends or family while peeling and chopping vegetables or making bread or biscuits to accompany a hearty stew for dinner becomes a celebration over a bottle of wine or beer.
A crock pot allows us a little extra time in between prepping and eating by cutting out the pot watching time. You can squeeze in a walk in the snow, a little quiet time in front of the fire or a favorite movie and return to dinner served!
Makes 4 servings
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
1 teaspoon kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
Greek yogurt (optional and can be omitted if vegan), sliced scallions, sliced radishes, and tortilla chips, for serving
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours.
Serve the chili with the Greek yogurt, scallions, radishes, and tortilla chips. Pair with Greenport Harbor Brewing Company’s Anti-freeze ale.
Tags:anti-freeze·black beans·black pepper·canned tomatoes·chili·chili powder·cinnamon·cocoa powder·cumin·garlic·Greek yogurt·green bell pepper·Greenport Harbor Brewing Company·Kidney Beans·kosher salt·radishes·red onion·scallions·sweet potato·Vegetarian·vegetarian chili
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I still dream of the colors and smells of Mexico City where I spent countless hours, over many years, wandering through the markets and street stands. From the market of San Angel in the Southwestern part of the city making my way east to the La Merced market in the historical center of the Zocalo, I would get lost among the spices, chilies and seeds, all used for the elaborate dishes that continue to be unknown as Mexican cuisine in the U.S.
This is where I met and fell in love with “pepitas” or pumpkin seeds along with the many culinary and homeopathic uses. Whether used in sauces like mole or pipian or in candy with chilies or in “liquados”, the benefits of these miraculous seeds extend beyond pleasuring the palette.
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Tags:cancer fighting·Chardonnay·Chicken·gluten-free·gluten-free crust·gluten-free recipe·healthy eating·heart disease·La Merced·Lieb Cellars·Lieb Cellars Chardonnay·magnesium·Mexican·Mexico City·north fork sea salt·nut-free crust·Olive oil·omega 3·pepitas·pumpkin oil·Salmon·San Angel·seeds·toasted pumpkin seeds·zinc
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My friends are always teasing me that I celebrate every possible holiday imaginable. Whether it be Diwali or Christmas, Passover or the Chinese New Year, I want to make sure I take advantage of any opportunity to celebrate the gift of life.
Photo By Samantha Hokanson
Even if you didn’t make it to the Chinese New Year Parade in your town, you can prepare your own celebration at home while also celebrating Meatless Mondays. A traditional dish for the Chinese New Year is Longevity Noodles or Yi Mein, made with very long, specially-prepared noodles. However if you don’t have access to them, you can use fresh Ramen, Pad Thai or any noodle of choice. Noodles together with sauteed vegetables and savory seasoning will make dinner special as you take time to reflect on the lessons of this New Year, Xin nian kuai le!
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Tags:Chinese New Year·Longevity Noodles·Lunar New Year·Meatless Mondays·pad thai·rice noodles·Yim Mein
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During Long Island summers, gardens are bursting with zucchini on the vines but regardless of the season, this squash is reasonably priced and accessible year round in the produce section of any grocery store. This squash is also a low calorie-high fiber vegetable that is great for the digestive system. Tonight we are making zucchini pancakes or latkes for Meatless Monday. I like to serve them as part as a Mediterranean-style spread with Greek yogurt lemon dressing, hummus, olives, assorted salads and grilled pita bread. A friend of mine just made these and paired them with guacamole and it looks delicious. She has shared her photos with us and most importantly the combo was a hit with the little ones!
Zucchini Latkes (or keftes)
3 lbs of zucchini
2 large eggs
1 teaspoon of kosher or sea salt (salt to taste)
1/8 teaspoon fresh ground pepper
1 tablespoon fresh Majoram or Greek Oregano
3 lbs of young zucchini (not too large)
Scrubbed, not peeled.
Chop off each end
Grate with box grater or use shredding function of food processor
In large bowl, add one teaspoon of kosher salt, toss and allow to sit
for 20 minutes. Salt will extract water from zucchini which you do
not want in your batter. Push through colander to remove excess water (do not skip this step)
and place in mixing bowl.
Lightly beat two large eggs and add to zucchini.
Finely chop a tablespoon of fresh Majoram or Greek Oregano.
Add the eggs to the grated Zucchini.
You will need about a half cup of oil for frying but do not add all at once. You will add the oil in batches of tablespoons. Heat large flat skillet and drizzle with olive oil and use a teaspoon to drop the latkes in pan. Make the latke larger if serving as the main course or smaller if you are serving them as hors d’oeuvres. I like them at room temperature but if you insist on reheating them, do so in an oven at high temperature (450 degrees) for 5 to 7 minutes prior to serving. Do not reheat in microwave.
Tags:food·italian food·Mattabella·Meatless Mondays·Passover·recipes·Summer appetizers·Vegetarian·Vegetarian Passover·Zucchini·zucchini latkes·Zucchini pancakes
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Photo from Bon Appetit Magazine 2014
Butter-free version, Adapted from Mast Brothers recipe featured in Bon Appétit Magazine February 2014
Valentine’s Day is about love and everyone we love. It spans from the sizzling lust of a new relationship, to the dulcet caresses of a long marriage, to the affection between friends who have few secrets and share a personal history that no one else will ever understand.
There is nothing like the power of relationships of longevity, where nothing needs to be explained, and where we can repose in the safety of the benefit of the doubt. Therein, we dwell in the love of everything that surrounds us from the bare trees trimmed with snow, the solitude of the sunrise, the laughter of friends sharing a glass of wine and a nibble of something naughty and chocolaty.
And what better than wine and chocolate pave the way on Valentine’s Day, which makes this wine-glazed chocolate cake perfect for a sweet nightcap with your lover or a sinful dessert to indulge in with close friends!
Wine-Glazed Chocolate Cake
1 cup coconut oil (that has solidified in the cold), spoon into pieces, plus more for pan
⅓ cup all-purpose flour, plus more for pan
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped (73% cacao), chopped
1 cup turbinado sugar
4 large eggs
¾ teaspoon kosher salt
8 oz. Mast Brothers Brooklyn chocolate bar(73% cacao), finely chopped
¼ cup more coconut oil, spooned into small pieces
½ teaspoon kosher salt
½ cup powdered sugar
½ cup of North Fork red wine, we are using the Merlot from Macari Vineyards
Preheat oven to 325°. Lightly grease and flour pan. Heat chocolate, sugar, and 1 cup coconut oil in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.
Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and ⅓ cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.
Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake’s center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.
Glaze And Assembly
Heat chocolate, coconut oil, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and oil are melted, about 5 minutes. Whisk in powdered sugar.
Meanwhile, bring wine just to a boil in a small saucepan.
Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.
Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.
Tags:bittersweet chocolate·Bon Appetit Magazine·cake·chocolate·chocolate cake·coconut oil·dairy free·dairy free candy·Eggs·flour·kosher salt·Macari Merlot·Macari Vineyards·Mast Brothers Chocolate·Merlot·North Fork·powdered sugar·turbinado sugar·Valentine's Day
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Photo by Holland Koehler, Assistant Creative Director, SeasonedFork.com
Every year I try to focus on a new cooking technique or style to bring greater variety to our customers at the hotel and restaurant, and last winter I decided to go raw. I spent two weeks eating green soup, albeit in Puerto Rico, while learning to sprout and cook with raw foods at a living foods camp. The complete nutrition delivered by uncompromised grains, fruit and vegetables along with the fiber and corresponding lower glycemic index that keep you full longer are all benefits of eating food raw vs. cooked. Mornings are when the first meal of the day should count the most but it is when we have the least amount of time to prepare. This is why this recipe for a breakfast cereal prepared at night that is ready in the morning is so exciting albeit obvious. It is creamy, crunchy and slightly sweet while giving you the illusion of having dessert for breakfast or a snack later in the day. The oats are creamy and the chia or flax seeds are plump from slightly sprouting overnight. It is almost the texture of rice pudding except for the sliced almonds which add crunch along with the chewy dates that meld into the texture of the carrots. You may need to add extra milk before eating this cereal, hot or cold.
1/3 cup whole oats
1 tablespoon flaxseed or chia seeds
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon maple syrup
1/4 cup carrot, grated
2 tablespoon thinly chopped apple
3 dates, chopped
1 tablespoon flaked unsweetened coconut
1 tablespoon chopped almonds or pecans
1/4 teaspoon vanilla extract
1/2 cup + 1/8 cup unsweetened almond milk
Combine all ingredients in a bowl and mix well. Cover and place in the refrigerator over night. In the morning, stir the mixture and add an extra 1-2 tablespoons of almond milk. You can heat this on the stove over medium-low heat or enjoy cold for a more fresh approach. Garnish with coconuts, almonds and a sprinkle of cinnamon and maple syrup.
Tags:almond milk·almonds·apple·Breakfast·carrot cake·carrots·cereal·Chef Deborah Pittorino·chia seeds·cinnamon·coconut·cuvee at the greenporter hotel·dates·flax seeds·Greenporter Hotel·hot cereal·maple syrup·nutmeg·oatmeal·oats·overnight oats·Pecans·vanilla extract
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The smell of masala or curry with vegetables smells like India. It makes me nostalgic for the color and flavors of Aloo Gobi, or potato and cauliflower in a braise that I ate with chapati bread and my bare hands while seated on the floor in Rajasthan.
So, on a cold night in the Northeast, I am transported to a warmer place with with dinner and a glass of wine. Namaste.
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Meatless Mondays cauliflower and chickpea curry
Tags:baby spinach·brown rice·cauliflower·chickpea·coconut·coconut milk·coconut rice·curry·curry powder·extra virgin olive oil·garam masala·Garden Stock·garlic·Ginger·Meatless Monday·north fork sea salt co.·onion·Rice·sea salt·slow cooker·sweet potato·tomato·vegan recipe·vegan slow cooker recipe·water
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The Super Bowl is the great American unifier. Whether you are a football fan or not, or regardless of the team playing, you will most likely attend a gathering in the name of football to celebrate with great friends and indulge in a myriad of savory snacks and cold beverages.
Because it is easy to overindulge too much of a good thing between the bar and the carb-laden dishes during such celebrations, we have lightened up a few traditional Super Bowl snacks so that you can “have your wings and eat them too” with these crispy baked Walnut and Rosemary Fried Chicken wings. Take a look at our lightened up Super Bowl menu and get cookin’!
Deflate Gate Super Bowl Menu:
Crispy Walnut-Rosemary “fried” chicken wings
Garden Turkey Meatballs in Marinara
Baked Beet chips with Greek yogurt dip
Red Pepper Hummus with crostini, cured olives and crudités.
Spanish Stuffed mushrooms with Melted Manchego cheese
Follow the links to any of these items and create your own Super Bowl menu.
Walnut and Rosemary “Fried” Chicken Wings
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Tags:black pepper·chicken wings·Deflate gate·dijon mustard·kosher salt·low carb recipe·low-fat buttermilk·New England Patriots·panko·Parmigiano-Reggiano cheese·Rosemary·Super Bowl·Super Bowl 2015·Walnuts