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

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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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Vegetable Garden: Carrots

April 18th, 2016 · No Comments · Agrotourism, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Hostess gift, Low-Calorie, Lunch, Meatless Mondays, North Fork, nut-free, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian

imageA warm spring means it’s time to plant some seeds that are hearty.  Carrots easy to grow and and withstand a bit of cold and are extremely versatile.  Whether fresh, picked or cooked, their sweetness and texture make for a great meal anytime of day. Try them grated in these carrot cake pancakes  served with some strawberry butter, sour cream or maple syrup. Happy Spring and happy planting.

 

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Meatless Monday: Avocado and Egg on Tortilla

April 11th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Snack, Tips, Vegetarian

Avocado and Egg on TortillaEgg on toast is the ultimate comfort food for any meal and is always a great “go to” when one is short on ingredients. However this meal of convenience can be taken to a whole new level with the addition of mashed avocado and sliced tomato; served on a whole wheat tortilla for an open face breakfast, lunch or dinner. Sprinkle with toasted pumpkin seeds and cilantro, salt and pepper.

Serves two

Two eggs

Two whole wheat tortillas

one avocado, sliced, mashed with salt, lime and olive oil.

Sliced tomatoes

toasted pumpkin seeds

Grated cheese of choice and hot sauce , optional

Toast or warm the tortillas, mash the avocado and place on top, then cover with sliced tomatoes. Just before serving make your eggs sunny side up and place on top of tomatoes  add your additional topping and enjoy  The runny yolk on the avocado and tomato is the best part so be sure not to overcook the eggs. Serve with a side salad if desired

 

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Trimmer Tuesday: Grilled Flank Steak on Winter greens with Chimichurri sauce

April 5th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Holiday, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, New Year's, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Summer, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

Flank Steak with Chimichurri sauce

Flank steak has so much flavor that all it really needs and salt and pepper along with a brushing of olive oil before grilling on  your stove top or outdoor grill.  The other detail is to let is rest after cooking to your preferred temperature and be sure to slice it against the grain.  Serve a-top you favorite winter greens and drizzle with chimichurri.  Add a glass of Malbec from Bedell Cellars and transport yourself to an hacienda in Argentina with a little flavor from the Andean Plains.

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Chimichurri Sauce

April 5th, 2016 · No Comments · Agrotourism, Allergies, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Gardening, Gluten-free, Gone fishing, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, Side Dishes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Wine

Classic Chimichurri SauceBuenos Aires is packed with outdoor restaurants and street vendors serving beef any which way. Wherever you find yourself, you hear the sound of the sizzle of fat on grills, the smell of the garlic in their national sauce, Chimichurri, on the charred meat and the clinking of glasses filled with their garnet colored national wine, Malbec.  Meat and chimichurri accompanied by an occasional vegetable, makes for an everyday meal in this beautiful country and is a wonderful changes of pace for outdoor cooking in our Northeastern backyards.

When making Chimichurri, I work with this traditional Argentine Chimichurri recipe because my friends from this part of the world would boycott my page if I added cilantro to this condiment.  I admit that I quite like cilantro in my Chimichurri but for this recipe we will stick with the basic recipe.
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Spicy Tahini Dressing

April 5th, 2016 · No Comments · Agrotourism, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Side Dishes, Snack, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian

creamy sesame dressing for seasonal saladThe sesame paste we know as Tahini is the perfect ingredient for making any salad creamy without adding cheese, and it makes for a flavorful dressing that happens to be packed with nutrients.  This spicy Tahini dressing is perfect on seasonal vegetables, greens and grilled meat and poultry.  Try it on tonight’s salad, add it to a wrap or even a veggie burger!

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Meatless Monday: Farm Stand Vegetable and Mixed Grain Bowl

April 4th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Grilling, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, pareve, Queens, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Brown Rice Miso Bowl with Soft-Cooked Egg and Kale-Radish Slaw

After a weekend of indulging in family festivities in the Midwest, I am in dire need some lighter meal options to combat the mass-building staples of my hometown. Tomorrow, for Meatless Monday, a bowl loaded with whole grains, organic veggies and a spicy tahini dressing will take place of the buttered pirogi and spaetzle, Wiener Schnitzel, stuffed cabbage and plenty of Great Lakes beer.  I will relish the memories of those meals my time at home but I will happily revert to my lighter New York dinners as I chip away at the evidence of these rib sticking dishes.  Happy Meatless Monday!

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Trimmer Tuesday with Veal Scallopine with Charred Cherry Tomato Salad

March 29th, 2016 · No Comments · Agrotourism, Allergies, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Grilling, Hanukkah, Holiday, Italian, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, Passover, Queens, salad, Spring Recipes, Tips, Trimmer Tuesday, Trimmer Tuesdays, Wine

veal-scallopine-with-charred-cherry-tomato-salad
The treatment of livestock has evolved as a result of so many small, sustainable farms exercising a new brand of agriculture and relationship with mother earth and all her children. There are many farms in the U.S. that raise free range, young calves on mother’s milk with the same care given to the other young animals with which we nourish ourselves including Cornish hens, eggs, lamb and suckling pig. We, at SeasonedFork, have sourced veal from some farms in upstate New York and chances are, there is a farm near you where you can procure meat raised as nature intended.

One of my colleagues was eating a lot of veal lately and inspired me to pick up a loin for some savory scallopine with a recipe adapted from Food and Wine Magazine. Try them with this salad or other seasonal salad and reap the benefits of a protein-packed dinner for tonight’s Trimmer Tuesday dinner. A local Rosé is the perfect accompaniment for this dish.

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