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

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Simple Pumpkin Empanadas for Meatless Monday: Not just for vegetarians

October 2nd, 2016 · 1 Comment · Agrotourism, Allergies, Brooklyn, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Greenport, Holiday, Kosher, Kosher non-dairy dessert, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Preserves, Rosh Hashanah, salad, Side Dishes, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Vegan, Vegetarian, Wine, Winter Recipes

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.

Ingredients:
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
Black pepper
Sesame seeds
Demerara Sugar

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Pissaladiere: Quick Garden “Pizza”

September 19th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Greenport, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Summer, Summer Recipes, the baking corner, Travel, Travels, Vegan, Vegetarian

pissaladiere-garden-pizza-at-greenporter-hotelSome 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

quick-garden-pizzaBrush 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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Perfect Saffron Rice in your rice cooker

September 4th, 2016 · No Comments · Agrotourism, Allergies, Brunch, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Hanukkah, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, pareve, Passover, Queens, Side Dishes, Snack, Soups & Bisques, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Saffron rice

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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Chickpea and Zucchini Stew with Saffron Rice

September 4th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, Side Dishes, Soups & Bisques, Thanksgiving, Tips, Vegan, Vegetarian, Wine

Zucchini and Garbanzo stew on saffron rice for Meatless Monday
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 farming to table

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.

INGREDIENTS

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
Kosher salt
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

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Tomato sauce: Straight from the garden

August 28th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Holiday, Hostess gift, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian

 

Tomato sauce

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.

Picking tomatoes in chef's garden at Greenporter Hotel

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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Grilled Cheese with Tomatoes

August 21st, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Greenport, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Snack, Summer Recipes, Vegetarian

grilled-cheese-with-peak-tomatoes-940x560-1468423022

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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Lucy’s Garden Stuffed Shells with ricotta and spinach

August 14th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Greenport, Holiday, Hostess gift, Italian, Kosher, leftovers, Long Island Wine, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, salad, Side Dishes, Summer, Summer Recipes, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Wine

 

conchiglioni-ricotta-spinaciThe 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.

 

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10 minute fresh tomato Gazpacho

August 8th, 2016 · No Comments · Agrotourism, Allergies, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Hostess gift, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Queens, salad, Side Dishes, Snack, Soups & Bisques, Summer, Summer Recipes, Tips, Travel, Vegan, Vegetarian, Wine

Tomato garden gazpacho soupOn a night you get home at 9 pm from work, everyone needs to understand that the stove will not be turned on tonight!

A bowl of gazpacho with ingredients from your garden is my go to soup du jour after a long day

2 cups of rough chopped, assorted tomatoes, half an onion, one small cucumber-rough chopped, 1/2 half cup of white wine, 1 clove of garlic, a small palm full of you fresh herbs of choice, a drizzle of olive oil, your favorite sea salt and a dash of Siracha. Pulse in the food processor until smooth (or chunky if you like) for bowl of tangy, refreshing, cold tomato soup. Serve with your favorite grilled cheese or a tray of cheese and crackers and call it dinner! If too thick, thin out by adding a few ice cubes into the food processor or blender and cool off the day. This is also a great appetizer for a summer cook out.

 

 

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Zuppe di Pesce at the Beach

August 4th, 2016 · No Comments · Agrotourism, Brooklyn, canning, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Holiday, Italian, leftovers, Lobster, Long Island Wine, Low-Calorie, Lunch, New Year's, New York City, North Fork, Nut allergy, nut-free, Pasta, pescatarian, Queens, salad, Scallops, Seafood, Soups & Bisques, Summer, Summer Recipes, Tips, Travel, Wine, Winter Recipes

zuppe di pesce

By Erica Zollo

As part of the editorial team at seasonedfork, my research often consists of tasting food, trying out recipes and drinking wine. So when our chef-editor, asked me to share my mother’s Zuppa Di Pesce that I was bragging about in the office, I took a break from the summer sun and got in the kitchen with Mom.

In our Italian-American household, our version of a summer seafood meal has nothing to do with a lobster roll. It would not be summer without my favorite family recipe of Zuppa Di pesce; especially when all the ingredients can be procured at our local seafood market, Southold Fish Market. The cacophony of sounds from my mother’s pots and pans, the heavy, but heavenly, aroma of garlic, chardonnay and fresh tomatoes fills me with the anticipation of dipping a fresh piece of Italian bread into the seafood filled sauce. This dish reminds me of many seaside celebrations, dinners and the smiling faces of my loved ones dipping their spoons and sharing their laughter as the sun sets on the North Fork.
If you try this recipe, I guarantee that every friend and family member will be eagerly waiting to be a regular guest in your summer kitchen. Buon Appetito!

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Zucchini bisque with stuffed blossoms

August 1st, 2016 · No Comments · Agrotourism, Allergies, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Holiday, Italian, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Rosh Hashanah, salad, Seafood, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Thanksgiving, Tips, Travel, Travels, Vegan, Vegetarian, Wine

imageZucchini bisque with stuffed zucchini blossoms

Zucchini is one of my favorite summer vegetables that can satisfy any palate in any number of ways. Not only is it plentiful at every North Fork farm stand but by the end of the summer, many of your friends might be trying to unload it for free!

Baked au gratin, fried, stuffed, used in quick breads, cheesy biscuits, tossed in pasta, risotto, soups and so many other ways.

I remember the most delicious zucchini bisque with Venetian shrimp we ate at La Caravella restaurant; the hotel in the Saturnia, on a family trip to Italy. My mother was under the weather and wanted a simple soup. She settled her tummy with an aperitivo of Amaro made from artichoke accompanied by a glass of bubbly water. The soup was creamy yet light; and had a bit of tang from lemon juice and the fresh taste of tender garden zucchini puréed with homemade stock. I had a taste and loved it so much that we went back the next night to have it again. The bisque was garnished with their delicious “gamberini” from area waters (similar to the local shrimp you get in Portland, Maine). But in remaining true to the Meatless Monday concept of making the veg the main event, I decided to go all in on the whole zucchini plant  for this recipe and garnish the soup with fried zucchini blossoms stuffed with local goat cheese from Catapano Farms.  Try this recipe for the squash blossoms https://www.youtube.com/watch?v=4deFApRCQRw&app=desktop

All you need is a green salad starter or secondi along with some red wine and this soup makes for a rich, satisfying meal.

Buon appetito, and if you find yourself in Venice, stop by La Caravella and ask for the table next to the wait station. Watching real waiters moving around like ballerinas while de-boning fish with one hand and pouring Prosecco with the other; serving with grace and passion, will forever alter your standards and ruin you for life. But you will enjoy while in the dream!

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