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

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Penne pasta with zucchini, ricotta and garden herbs

July 24th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, salad, Side Dishes, Snack, Summer, Summer Recipes, Tips, Vegetarian, Wine

Penne pasta with zucchini, basil and ricotta

Penne pasta with zucchini, basil and ricotta

Una ricetta buona, facile, veloce, economica, vegetariana e leggera… da fare.

With zucchini plentiful during this balmy summer, we had a request for a reposting of this satisfying, Meatless Monday, zucchini and pasta recipe. It is easy, inexpensive and beautiful to serve on a summer buffet.

This recipe is one that I learned from the landlord of my “pensione” where I spent a summer in Sicily as a graduate student living on pennies a day. Signora knew how to stretch a “lira” like no one else and she taught me how to make something out of nothing, from ingredients on hand. She was running a sustainable kitchen long before the term “cucina povera” was coined. If you are lucky enough to find yourself in the Village of Greenport on a Saturday morning, be sure the visit the Greenport Farmer’s Market along with several specialty shops like Vines & Branches, Bruce’s Cheese Emporium and the Market, where you can procure everything you will need to make this meal as a main or as a side dish for a cook-out buffet table along with olives, cheeses, green salad and grill shrimp or cured meats.

The tradition of Ricotta cheese in a pasta dish adds protein to a meal along with a deliciously creamy texture. Joined with vegetables like zucchini, that are in abundance during the summer, pasta and ricotta are perfect ingredients for a light summer pasta dinner al fresco. This dish pairs well with a dry but slightly floral Pinot Gris from Laurel Lake Vineyards.

Buon appetito!

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Pita Pockets, with Lentils, feta and Tahini Sauce

July 17th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

lentils in pita pockets Greek style

For centuries, lentils have been the sustenance of working populations around the world. Like any legume, they are a good source of fiber and protein and also contain high amounts of calcium and vitamins A and B.  They come in a variety of shapes and colors, have the second-highest ratio of protein per calorie of any legume after soybeans; and as a result, are a great substitute for meat.

If a food was ever the pinnacle of sustainability, it would be these tiny spheres, as they are self-pollinating, have a long shelf life (once in their dried form), and are easy to rehydrate and cook.  In today’s Meatless Monday post we are taking lentils back to their Greek origins, as a filling for pita pockets along with locally grown tomatoes, lettuce and fresh herbs; topped with feta cheese from Catapano Farms and myriad of Mediterranean condiments. Once you try this recipe, you will agree that lentils are not just the food of the people, but the food of the Gods.

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Sesame Noodles With Chili Oil And Scallions

July 11th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Kosher, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Queens, Side Dishes, Summer, Summer Recipes, Tips, Vegan, Vegetarian

Noodles with sesame and red pepper flakes

When we think of summer, we think about carefree days at the beach and quiet evenings watching the sunset. However, most of us still have to wake up with the sun and dress for war  in our uniform of choice. Whether we are toiling the fields or operating the machine that is the vehicle to our sustenance, we are all fighting our own windmills*.

For the more difficult days, when you thought you might not survive; there is nothing like a simple meal to enjoy in celebration of the fact you made it home from the battle field alive.

*Don Quixote de La Mancha, Chapter VIII, Cervantes

 

 

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Creamy Scandinavian Cucumber and dill Salad

June 26th, 2016 · No Comments · Agrotourism, Allergies, Brunch, canning, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pescatarian, Preserves, Queens, salad, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Vegetarian, Wine

Creamy Cucumber Salad

Creamy Scandinavian-style cucumber and dill salad. Perfect with salmon any style.

Cucumbers, part of the Cucurbitaceae family, are great for staying hydrated during summer months. They belong to the same plant family as squash, pumpkin, and watermelon and, as a result, are made up of mostly (95 percent) water.  Additionally, they are loaded with B vitamins and anti oxidants and are are a natural anti-inflamatory.

Kirby cucumbers are my favorite because they are crunchy yet, are great conductors of flavors.  They are perfect for bright summer meals or just sliced and dropped in a glass of water with ice for a refreshing drink.

On a Sunday afternoon or evening, a simple dinner of smoked fish, salad and roasted potatoes is light and flavorful. I love this Swedish-inspired cucumber salad because it compliments anything from plain potatoes to simple grilled items or on its own.

INGREDIENTS

1/2 cup Greek yogurt
2 tablespoons fresh lemon juice (from 1 lemon)
1 tsp. sugar (optional)
2 tablespoons chopped fresh dill, plus more for garnish (optional)
Coarse salt and ground pepper
4 to 6 Kirby cucumbers (about 1 pound), halved lengthwise and thinly sliced crosswise
DIRECTIONS

In a medium bowl, combine Greek yogurt, lemon juice, sugar, and dill. Season with salt and pepper, and whisk well to combine.

Add cucumbers, and toss to coat. Garnish with more dill, if desired. Serve with smoked salmon, grilled salmon, Gravlax or your favorite smoked fish. I personally love with with smoked Bluefish, which is plentiful and often a catch that your fishermen friends will want to give away. Just season and smoke it!

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Salad with melon, berry, and goat cheese

June 20th, 2016 · No Comments · Agrotourism, Allergies, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Entertaining, Events, Gardening, Gluten-free, Gone fishing, Greenport, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Salad with melon, berry, and goat cheese

Photo Credit Molly Downey

By Molly Downey

Summer is a wonderful time to explore everything nature has to offer and in the life of a first-time intern on the North Fork, at the Greenporter Hotel, I am overcome by the depth of beauty and range of flavors I have encountered at the farm stands of the area.

For this occasion, the chef asked me to visit some local farm stands to source new ingredients for our hotel’s chef blog, seasonedfork.com. Even as a stranger to the area, finding a farm stand is not a difficult since we are in North Fork farm country where I happened upon Country View Farm Stand.

Even with my limited knowledge of produce, I could deduce that melons and berries were the hot commodities at the stand. This, combined with the endless amounts of lettuces and creamy goat cheese from our local Catapano Dairy Farm, also in seasonal abundance; inspired me to compose a meatless meal for Mondays for our column, Meatless Mondays.

This salad of thinly shaved melon, light dressing, and ripe strawberries embody summer as I embrace the warm weather in my summer residence in the Village of Greenport. This recipe is simplistic and elegant on its own or can be paired with a protein source of choice, from cheese to any grilled item of your liking.

I hope you enjoy this salad as much as I enjoyed sourcing the ingredients!

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Summer Strawberry Butter

June 18th, 2016 · No Comments · Agrotourism, Breakfast, Brooklyn, Brunch, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Entertaining, Events, Gardening, Greenport, Grilling, Holiday, Hostess gift, Kosher, kosher dairy dessert, Lunch, New York City, North Fork, nut-free, Preserves, Queens, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels, Vegetarian

Strawberry ButterEvery year over Father’s Day weekend we celebrate the Mattituck Strawberry Festival out here on the North Fork. Like any “county fair” you have you a crowned queen-the Strawberry Queen along with displays of strawberries and a myriad of treats made with these sweet, tangy berries.  It is with these strawberries that I also make my strawberry butter for our breakfast buffet.
This recipe calls for creamy organic butter, fresh North Fork strawberries and a bit of tanginess from some orange rind. It is perfect on some lavender scones or a stack of buttermilk pancakes for dad on Father’s Day!

10 oz  strawberries
1 cup (2 sticks) salted organic butter, room temperature (The Market in Greenport carries an organic butter called  European Cultured Butter which is dense and creamy — perfect for this recipe)
3 tablespoons of local honey
1 1/2 teaspoons grated orange peel
Fresh Strawberries

Combine all ingredients in processor. Blend until smooth, scraping bowl occasionally, about 5 minutes. Transfer strawberry butter to medium bowl. Cover and chill. (Can be made 5 days ahead. Keep chilled. Bring to room temperature before serving.)

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Penne pasta with zucchini, ricotta and garden herbs

June 12th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Greenport, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Pasta, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Vegetarian, Wine

Penne pasta with zucchini, basil and ricotta

Penne pasta with zucchini, basil and ricotta

Una ricetta buona, facile, veloce, economica, vegetariana e pure “light”… da fare.

This meatless Monday recipe is one that I learned from my landlord when I spent a summer in Sicily as a graduate student. Signore knew how to stretch a “lire” like no one else and she taught me how to make something out of nothing from ingredients on hand. She was running a sustainable kitchen long before the term “cucina povera” was coined.

Ricotta cheese in a pasta dish adds protein to a meal along with a deliciously creamy texture. Joined with vegetables like zucchini, that are in abundance during the summer, the addition of pasta and ricotta make for a perfectly light summer pasta dinner al fresco.

Buon appetito!

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Mediterranean-style Soba noodles and grilled eggplant with Tahini

June 6th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Greenport, Grilling, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Tahini noodles with Eggplant

Many of us are drawn to the rich flavors of the Mediterranean where the cuisines of Southern Europe blend with those of Northern Africa and the Middle East.  Ingredients like Tahini, coriander, olive oil and grilled eggplant are some of my favorites and served with pasta, they compose the perfect Meatless Monday dinner. When eating these rich flavors, I often crave the robust flavor and texture of noodles made with whole grains like Farro. Two years ago I spent some time in Italy learning to make pasta and bread with Farro in the Village of Barolo. My lesson took place in a bakery perched in the hills of Piedmonte, overlooking the rows of the indigenous Niebbolo grape, just a block away from the Museo del Vino.

But on a Monday in New York, I am short of time and a long way from Barolo so a substitution of nutty soba noodles, whose origins are from further east, stand-in as a suitable substitute.

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Grilled Asian Eggplant

June 6th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Italian, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, salad, Side Dishes, Snack, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

Grilled Asian eggplant

Eggplant seems to be one of those things that people either love or hate and I am a lover of this fruit in any form. I say fruit because eggplant are part of the nightshade or Solanaceae family, like tomatoes and peppers (capsicum), and are technically fruit.  The longer variety is sweeter and thinner and does not require peeling which is why I recommend them for grilling.

This is a perfect summer veg for the grill or in a broiler and is great for outdoor dining as it can be served at room temperature.

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Penne with Peas, Asparagus and Garden Herbs

May 30th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Greenport, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Queens, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Vegan, Vegetarian, Wine

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Memorial Day marks the start of eating al fresco, in the backyard by the grill or at the beach watching the sun go down. Keep it simple with dishes that can be served at room temperature, which are light and include the veggies of the season. Happy Memorial Day and Bon Appetite!

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