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

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Trimmer Tuesday: Veggie Blended Meatballs

May 24th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Wine

veggie-turkey-meatballs with sauce

Although I only cook for my husband and myself at home, I have to be creative in order to sneak in the veggies and fiber into our diets however I can. I recently started saving the pulp from my juicer every morning to add to anything from salad dressing to sauces to cakes and most recently, meatballs.

Today I saved the kale, carrot and turmeric remnants to blend into some ground turkey meat for spaghetti and meatballs. I started thinking about this last summer when we participated in the James Beard Build a Better Burger Project. The purpose of this project was to blend vegetables into burgers in order to reduce the calories and promote the consumption of more vegetables into our diets for personal health and for environmental sustainability.

Not only did we blend veggies into burgers but also used the same concept for meatballs, Bolognese, taco fillings and more but today the veggies went into the meatballs.  The Kale and carrots gave the meatballs great texture and fiber and the turmeric added some additional nutrition and flavor. But you can use any veggie that you juice with except for cucumber which I use for dressings, raita or in cocktails. Serve with your favorite sauce and pasta and a light bodied North Fork red like the Pinot Noir from Castello di Borghese.
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Spicing up your Beans for Meatless Monday Dinner

May 22nd, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Italian, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

BeansFor centuries, many cultures have survived on beans with rice, or beans with tortillas or with pasta. Beans are a perfect source of protein,  fiber-packed with vitamins and minerals. Whether you are soaking garbanzo beans for a minestrone or pasta e fagioli, black or pinto beans to accompany  rice or tortillas, or lentils for dal with naan, the bean is as versatile as it is internationally delicious. For meatless Monday I am soaking beans tonight so that I can pop them in the pressure cooker tomorrow and have them ready to eat in less than an hour. I am sharing an excerpt from Bon Appetite Magazine on ideas to spice up beans from 5 great chefs written by Marian Bull. One of the ideas is from James Beard winner, Ashley Christensen, whose family resides in the North Fork! Try one of these ideas for your Meatless Monday dinner with beans.

Ashley Christensen, Poole’s Diner, Death & Taxes, AC Restaurants-Raleigh, North Carolina
Add turkey confit.
This past year, Christensen hosted roughly 20 guests at her house for Thanksgiving, and confited the legs of three turkeys in duck fat; the leftovers are still in the freezer, and she maintains that the dark meat confit is “so rich and luxurious, it can really turn any pantry item into something super delicious in very little time.” Make a note to definitely do this next Thanksgiving.

Michael Solomonov, Zahav Restaurant-Phildelphia, Pennsylvania
Add Harissa
“Definitely fermented harif, which is the hebrew word for harissa that literally means “spicy.” Harif brings that good punch of heat, making it the perfect compliment to dishes that are more mild in flavor—like a dish of rice and beans. Harif is a combination of some of my favorite spices that are essential to my cooking. It’s a blend of sharp and peppery coriander, caraway, and cumin. Fermenting the harif actually brings out the garlic notes, which makes it even more delicious. At Zahav, we coat our eggplant in harif before it’s grilled al ha’esh. The smoke from the coals combined with the nuances of spicy harif tastes to me, like Israel.”

Amanda Cohen, Dirt Candy Restaurant-New York, NY
Blend up a gremolata.
“I’d make some sort of gremolata, some sort of parsley-garlic-chili pepper thing. Just really fast easy get it in the blender or the food processor or just pour it on top. Because it’s rice and beans, you need something peppy in there. I’d probably add a lot of Thai green chile peppers. So I’d cut some of those, add olive oil, and then because it’s so green, instead of lemon I would actually do lime. And then really whatever herbs we have—I love cilantro and parsley. We don’t do a lot of rice at the restaurant, but it’s what we eat a lot for family meal!”

Chandra Gilbert, Gracias Madre Restaurant-San Francisco, California
Make a Spicy fruit Salsa
“I recommend adding a fresh mango avocado salsa made with red onion, cilantro, jalapeño, lime juice, and a pinch of salt to brighten up the dish. Because the beans and rice have so much earthiness, the fruit and acidity will lighten the plate. A margarita is always great, as well.”

Roy Choi, Koji BBQ Restaurant-Torrance, California
Add Butter!
Choi’s answer is simple, and we love him for it: “Melted butter. Because it’s buttah, baby.” Bonus: you don’t even have to go grocery shopping.

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Meatless Monday: Barley Salad Primavera

May 15th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, City Cooking, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Greenport, Grilling, Italian, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, Mojito, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian

imageAs Summer peaks around the corner, avid gardeners spend weekends in their gardens. This weekend I went to see a friend and made dinner right out of her garden. I used some peas, pea tendrils, asparagus, ramps and Garlic Mustard. I prepared a kind of salad with barley and we served it with a cheese tray. We ate this meal against the backdrop of the Long Island Sound and the buzz of the bees on the lavender and the view was heaven.

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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

image
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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