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

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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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Meatless Monday: Yellow Split Pea Dal with Sweet Potatoes

March 28th, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, Soups & Bisques, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

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I remember the many colors and flavors of lentil stews that I ate as I traveled throughout the different regions of India. Brown, red, black and yellow-hued savory stews with rice or bread are a perfect comfort food as well as nutritious. This thick lentil or pea stew known in Indian cuisine as Dal, is the way that protein is accessible to anyone, regardless of diet or budget and if you are not vegetarian, you can add a tiny bit of sausage to this dish for flavor. Smoked chorizo or kielbasa would be a welcomed addition for the meat eater on Mealtess Monday without making it the focal point of the dish.

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Italian Easter Bread with Lucy’s Garden Herb Bouquet

March 24th, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, City Cooking, Columbus Day, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Greenport, Holiday, Hostess gift, Italian, Kosher, Lunch, New York City, North Fork, Queens, Spring Recipes, The baking corner, the baking corner, Tips, Travel, Travels, Vegetarian, Wine

When I think of Easter, I think about my Italian neighbors from my hometown in the Midwest.  Lucy, my mother’s best friend and a great gardener and cook, baked Easter Bread every year.  In my neighborhood, there were also families with ancestry from Germany, Scandinavia and Europe, and all of them had their own version of this holiday bread.  Some of them braided and added raisins or other dried fruit; some formed it in a ring and decorated with eggs; others added frosting and non-pareils and others stuffed with savory fillings.  No matter the rendition, this bread brings a smile to everyone’s face and reminds them of their own family and traditions.

So, dust off your bread machine and give this basic recipe a try or give it your own twist.  I chose to make a bigger ring and fill it with herbs from my garden, but you can choose to make a few smaller ones to give as gifts or decorate differently.

It is best eaten the same day, so it’s best to rise early on the day you are serving it.  The fresh-baked bread will welcome your guests on Easter Sunday or any day. This bread is best enjoyed with a glass of local Cool as Well Brut Sparkling Blanc de Blanc from Wölffer Estate Vineyard. The yeasty notes of this wine complements the buttery dough.

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Gluten-free Hamantashen with Persian Cherry filling

March 23rd, 2016 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, City Cooking, cookies, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, Entertaining, Events, Gluten-free, Greenport, Holiday, Hostess gift, Kosher, Kosher non-dairy dessert, New York City, North Fork, pareve, Preserves, Queens, shortbread, The baking corner, the baking corner, Tips, Travel, Travels, Vegan

Gluten-free Hamantashen with Persian Cherry filling

When thinking about Purim festivities, I cannot consider reproducing a Hamantashen treat that will come close to the ones that my dear friend, Phil Goldman makes for the Purim celebration every year at Congregation Tifereth Israel (this year on Thursday, March 24th at 7 pm).

He spends many hours over many days, making his fillings, rolling the dough, shaping the cookies into the “Haman Hat” shapes and baking the cookies to their perfect texture.  So as not to embarrass myself trying to replicate his traditional Purim treats, I tried a modern twist on this pastry using a gluten-free blend of almond and coconut flour along with a cherry filling containing a few drops of rose water, that I call, “Persian Cherry filling”, as a nod to the story of Purim and the Jews of the Persian empire. For the ultimate “Carnivale”, serve with a bowl of Sangria made with your favorite Kosker table wine.

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Chicken Breasts with Artichoke hearts, lemon and fresh chopped herbs

March 22nd, 2016 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, canning, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, New York City, North Fork, Nut allergy, nut-free, Queens, Rosh Hashanah, salad, Side Dishes, Spring Recipes, Tips, Trimmer Tuesday, Trimmer Tuesdays, Wine, Winter Recipes

Baked chicken with artichokes

Spring is here and artichoke season is around the corner. A casserole dish with artichokes, chicken and fresh herbs showcases the season in the most delicious way without too much fuss.

Getting to “the heart” of these perennial members of the thistle family requires a bit of work but the results are certainly worth it. If you find that all that plucking and peeling is not for you, you can find organic, fresh-frozen artichoke hearts in many supermarkets these days.

You may serve this with a with a green salad or herbed orzo and a bottle of crisp Chenin blanc (before it sells out) from Paumanok Vineyards. Pick up a bottle next time you are entering Long Island Wine Country! They will be your first stop on the wine trail in Aquebogue.

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Poached Eggs with Winter Greens, Baked Feta and Olives

March 21st, 2016 · No Comments · Dinner

Poached Eggs with spinach and feta for dinner

Eggs are a great source of protein and if you are lucky enough to live near some chickens, there is nothing like freshly laid eggs with farm stand greens, garnished with pantry staples like olives and homemade feta cheese from Catapano Dairy Farm.  Serve this a-top whole wheat pita bread with a glass of Raphael Estate Merlot, light-bodied red and call it dinner.

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Garden Israeli Salad

March 15th, 2016 · No Comments · Allergies, Dietary Restrictions, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Grilling, Holiday, Long Island Wine, Low-Calorie, New York City, North Fork, nut-free, salad, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian

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Despite my love for all seasons, including winter, I sometimes yearn for the flavors of summer. I miss the tomatoes and mint from my garden, the crisp flavor of cucumber; tossed and coated with silky olive oil and the brightness a lemon spritz.  It’s the perfect way to bring summer to the winter table and the perfect accompaniment for grilled meats or broiled seafood. [Read more →]

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