Seasoned Fork random header image
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Print This Post Print This Post

Vegan Pad Thai for every occasion: vegan, vegetarian, gluten-free, dairy free and delicious (and even nut-free with toasted pumpkin seeds)

October 26th, 2020 · No Comments · Agrotourism, Allergies, Christmas, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Greenport Wedding, Grilling, Hanukkah, Holiday, Kosher, kosher, leftovers, Long Island Wine, Low-Calorie, Meatless Mondays, New Year's, North Fork, Nut allergy, nut-free, pareve, Pasta, pescatarian, Rosh Hashanah, Summer Recipes, Thanksgiving, Tips, Vegan, Vegetarian

Vegan Pad Thai from the garden


As the holidays approach, most of us are caught in the rut of what we think we should eat on certain holidays. This is particularly challenging when we have vegetarians, vegans and the gluten or dairy-free on our guest lists. Just because it’s Thanksgiving or Christmas; or even a Bar-Mitzvah, we don’t have to serve what’s expected. The photo of the vegan pad-thai dish was served for the Bar-Mitzvah of a close friend and it was relished by the most finicky eaters of all ages and dietary preferences.

This dish even works for meat-eaters because Pad-Thai is filling and we usually serve a meat dish on the side for those who want to partake in animal protein. If you want to make a stir-fried beef or fish dish or just want to serve it alongside a rotisserie chicken or turkey — this pad thai always hits a home run for any event.

[

  • Share/Bookmark

→ No CommentsTags:··············

Print This Post Print This Post

Sautéed greens: The Many colors of green

October 20th, 2020 · No Comments · Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, Low-Calorie, nut-free, pareve, Side Dishes, Tips, Travel, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Winter Recipes

Sautéed Greens

Sautéed greens have many faces. From Asian-style with sesame and a dash of Togarashi to Italian-style with olive oil and a sprinkle of Pecorino Romano; the options are endless. This is the perfect side dish for a menu of Pad Thai with your favorite protein source


Asian style
One bag of mixed KK’s greens (blend of Red Russian kale, red Mizuna and giant red mustard).
One tablespoon of Canola oil
One tablespoon of Sesame oil
A sprinkle of sea salt

Chiffonade-chop greens
Heat pan with oil
Sauté until wilted
Add a tablespoon of water and steam until tender
Sprinkle with Togarashi spice blend and plate

  • Share/Bookmark

→ No CommentsTags:······

Print This Post Print This Post

Homemade Garam Masala

May 9th, 2020 · No Comments · chicken, City Cooking, Dinner, DIY, Entertaining, Events, Greenport, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Tips, Travel, Travels, Vegan, Vegetarian

Doug Young PhotographyMaking Garam Masala: Photo by Doug Young

When a recipe calls for Garam Masala, do not be tempted to reach for the Curry Powder. Garam means “hot” and masala refers to a blend of spices. Curry powder is an Anglo-Indian condiment; heavy on the Tumeric-created for British palates during the colonial era.

The Garam Masala spice blend originates from the Indian subcontinent and is common in cuisines of the Indian diaspora — ranging from the Islands of the Indian Ocean to the Caribbean, Europe and Africa. The word garam refers to “heating the body” in the Ayurvedic sense of the word, as these spices are believed to elevate body temperature in Ayurvedic medicine. The addition of aromatics such as cloves, cardomom and nutmeg make for an elevated, sweeter flavor.

I use it in my recipe for Chicken Tikka Masala (stay tuned for the recipe and Zoom cooking Class).

You can create this mixture by purchasing the seeds whole, then toasting them, allowing them to cool, then grinding to a powder.

Or you can buy the spices in powder form and mix it. This spice mix is a perfect gift idea, when packaged in pretty jars with attached labels that include a recipe.

1 tablespoon ground cumin

Mix cumin, coriander, cardamom, pepper, cinnamon, cloves, and nutmeg in a bowl. Place mix in an airtight container, and store in a cool, dry place. Multiply the recipe to make larger batches.

  • Share/Bookmark

→ No CommentsTags:·········

Print This Post Print This Post

The Perfect Scrambled Eggs

July 6th, 2020 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, Cheese, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Gluten-free, Kosher, Low-Calorie, Lunch, Meatless Mondays, Side Dishes, Vegetarian

Scrambled Eggs

While simple to make, the perfect scrambled eggs can allude the best cook. A few simple rules will make for light and creamy scrambled eggs. I adapted mine from Jacques Pepin’s recipe for scrambled eggs we make to order during winter months. During the summer months we serve mini egg frittata’s to a full house when eggs to order are not possible. Stay tuned for our egg frittata recipe.

 Scrambled Eggs for Two/ The Perfect Scrambled Eggs
  • 3  to 4 large farm eggs from Fiesty Acres
  • Sea salt & freshly ground black pepper (to taste)
  • 1  tablespoon unsalted butter (or more)
  • 1 teaspoon of EVOO
  • 2  tablespoon heavy cream
  • It’s important to beat the eggs with a whisk prior to adding the cream.  Whisking will add air that and make your eggs light and fluffy. Add the salt and pepper and continue to whisk until it has increased in volume and is a slightly paler yellow.  Then add the cream towards the end.
Add the EVOO to a nonstick pan over med/med-high heat. Drop in the butter, making sure it doesn’t burn. 
Lower the heat and add the eggs. Use a rubber spatula to briskly stir the eggs. It’s important to stir quickly when cooking to prevent browning.  
Remove from pan while still creamy as the eggs keep cooking while cooling. Serve right away with all your favorite breakfast accompaniments like ham from 8 Hands Farm.
  • Share/Bookmark

→ No CommentsTags:······

Print This Post Print This Post

Potato au gratin: culinary rags to riches

May 5th, 2020 · No Comments · Agrotourism, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Easter, Entertaining, Gluten-free, Hanukkah, Holiday, Kosher, Lunch, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, Passover, Rosh Hashanah, Side Dishes, Thanksgiving, the baking corner, Vegan, Vegetarian, Winter Recipes

Simple Potato au gratinThere is nothing better than the  plebeian potato raised to patrician heights when sliced, baked and topped with cheese and brought to bubbling, golden goodness in a hot oven.


  • 1 lb. Yukon Gold or russet potatoes, peeled
  • 1 1/2 cups of half and half (if dairy-free or vegan, try rice milk)
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground black pepper
  • pinch of freshly grated nutmeg (careful to not use too much)
  • 4 tablespoons of butter (one to grease baking dish) (sub for EVOO for non dairy)
  • 1/4 cup finely shredded Gruyère, Emmental, or Comté (sun for vegan cheese)
  • 1 tablespoon of fresh grated Parmesan (sub for breadcrumbs)


  • Peel potatoes and leave whole for par boiling. If they are large, cut in half but not more because you need to slice thinly later.
  • Add 2 tablespoons of salt to the water and bring to a boil for 10 minutes. The potatoes should be partially cooked.
    set aside and allow to cool.
  • Heat the oven to 400°F and butter your gratin or baking dish
  • Using a very sharp knife or a mandoline, carefully cut the cooled potatoes into 1/8-inch slices (no thicker). Set aside.
  • I a sauce pan, add the cream, salt, pepper, nutmeg, and butter. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally
  • Next slice or mandolin your potatoes and arrange in the dish.
  • When the cream boils, pour the mixture over the potatoes.
  • Tap the dish a bit so the slices settle and then sprinkle the surface with the cheese.
  • bake for 45 minutes at 425 until golden brown.

Serve in the same dish-from oven to table.

  • Share/Bookmark

→ No CommentsTags:··

Print This Post Print This Post

Carrot Pulp Gnocchi: Zero waste cooking

April 25th, 2020 · No Comments · Agrotourism, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Gardening, Greenport, Italian, Kosher, kosher, leftovers, New York City, Nut allergy, nut-free, Pasta, Spring Recipes, Trimmer Tuesday, Trimmer Tuesdays, Vegetarian, Wine

Carrot pulp gnocchiA pandemic leaves us with extra time so I’ve been juicing which leaves me with a lot of juice pulp. When I have carrot pulp, I make carrot muffins, carrot cake and today I made carrot gnocchi for lunch on a bed of magnificent local asparagus, sauteed kale or your favorite seasonal greens.

One cup of carrot pulp

3/4 cup of flour

1/4 teaspoon of tumeric

1 egg whole egg beaten

1/4 teaspoon of sea salt

2 tablespoons of grated Parmesan cheese

Carrot Pulp Gnocchi

Make sure you have chopped any larger remnants of carrot from your juicer and measure exactly one cup.

Add one cup of flour plus salt and tumeric to a clean surface and mix the flour with the carrot pulp and seasonings.

Create a well and add the egg and mix from inside out.

Form a ball and roll into logs. Cut and roll on gnocchi paddle or fork.

Rolling Carrot Gnocchi

Toss into boiling water until they float to the top and toss with sauce of choice.

  • Share/Bookmark

→ No CommentsTags:····

Print This Post Print This Post

Perfect Caesar Salad

March 23rd, 2020 · No Comments · Agrotourism, City Cooking, Dinner, Gardening, Greenport, New York City, North Fork, salad, Side Dishes, Trimmer Tuesday, Trimmer Tuesdays, Winter Recipes

Chicken Caesar Salad
Now that we are spending a lot of time indoors, I find I am craving comfort foods from mac and cheese to mashed potatoes and gravy. Needless to say, the effects of this carb fest only take about three days to manifest themselves as I struggle to zip my pants. So I decided to make a large chicken Caesar salad and get some protein and greens in my diet. My recipe uses raw egg that I dip in boiling water briefly to 140 for 3 minutes, then place the eggs under cold running water or in ice bath before using. If you don’t eat eggs or don’t want to use a raw egg, you can sub mayonnaise or eggless mayo instead.

[

  • Share/Bookmark

→ No CommentsTags:···········

Print This Post Print This Post

Richie’s Linguini and White clam sauce

January 12th, 2020 · No Comments · Agrotourism, Christmas, City Cooking, Columbus Day, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Gone fishing, Greenport, Italian, Long Island Wine, Meatless Mondays, New York City, North Fork, Pasta, pescatarian, Seafood, Tips, Travels, Wine, Winter Recipes

Richie's Linguini and clam sauceBeing newcomers in any town can be difficult but especially challenging in an area where many have been there over countless generations. On the North Fork you will meet many locals with family histories going back as far as 1640; when Reverend Young’s came from England with his congregation. The legacies of the first settlers are very much alive and thriving in the area with names like Horton, Corwin, Tuthill, Wells, Hallock, Ackerly, and Corey to name a few.  A bit later maritime families like the Claudio’s and the Fiedler’s along with many others began there generational legacies on the North Fork.

It was the son of the swordfishing dynasty, Richie Fiedler, a Greenport native, artist, outdoorsman and maritime expert, who welcomed us 20 years ago when we were strangers in Greenport. He brought us venison and geese from his hunting trips, showed us photos of him spearing swordfish on the walls of his gallery, Fiedler Gallery, and later invited us on his boat for a day of clamming on Hallock’s Bay.Richie Fiedler, with his kind, generous nature, extended his hand and made us feel welcomed. He selflessly shared his clam rakes, his beloved local waters and his family with us.

That day on the water we dug about two bushels of clams and all came back to the restaurant to open them. I made linguine and clam sauce using memories of recipe from a childhood neighbor and Richie loved it. We also made chowder and baked clams and enjoyed our local catch for day to come.

For the longest time, he asked me for the recipe and I never could find the time to write it out. Alas we lost him before I could ever get it to him and I really regret that.

This month is Richie’s birthday and he is on my mind. His love of the sea, his passion for the outdoors and his incredible generosity will always come the mind when I sit down in front of a plate of clams.

Here’s to you Richie. I will look for you in the sunrise at Hallock’s Bay.

Sunset on Hallock's BayRecipe for linguine and white clam sauce

1 (16 ounce) package dry linguini, Italian brand
1 small white onion, finely minced
2 cloves garlic, minced
A tablespoon of freshly chopped Italian or flat parsley
6 tablespoons extra virgin olive oil
One cup of fresh minced clams with some juice (a great use of quahogs) or two dozen little neck clams in their shells
1/2 cup butter Organic or Irish Butter
Fresh ground black pepper
salt to taste
2 tablespoons dry white wine

Bring a large pot of heavily salted water to a boil, add linguini.
Stir once or twice to make sure the noodles are not stuck together
Let linguini cook until al dente
Drain well and DO NOT RINSE and reserve one cup of pasta liquid

In a large skillet, saute the onion and garlic in olive oil until the onions are soft.

Stir in the wine along with a quarter cup of pasta water and simmer the mixture for 15 minutes, until the sauce has thickened and add the clams and parsley at the end. If using little neck clams, remove as soon as they open or they will be tough. If using fresh, chopped Quahogs or Cherry Stones, cook for a few minutes or they will also be tough.

Toss the clam sauce with the linguini and serve with a glass of local white.


  • Share/Bookmark

→ No CommentsTags:······

Print This Post Print This Post

Pumpkin-all-day-Scones with toasted seeds: Pumpkins are food

November 23rd, 2019 · No Comments · Agrotourism, Breakfast, Brunch, canning, Christmas, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Fall Recipes, Gardening, Greenport, Holiday, Hostess gift, Kosher, leftovers, Lunch, New York City, North Fork, Nut allergy, nut-free, pareve, Preserves, Snack, Thanksgiving, The baking corner, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Winter Recipes

Simple pumpkin sconesDuring the month of November our no-food-waste team is focusing on cooking with pumpkin. One reason is that it is in season, plentiful and on every farm stand. The other reason is that is often an item purchased for carving as a Halloween prop and later discarded without being used as a food source. One roasted pumpkin can equal a whole week of meals for an entire family which is why it pains us to see discarded jack-o-lanterns after Halloween.

Not only is pumpkin a budget enhancer but as a a great source of fiber and vitamins but it’s a natural antioxidant for cancer prevention and also helps to regulate blood pressure and manage weight.  According to Medical News Today, pumpkin is also high in iron, zinc and vitamin C and is low in calories!

Last week we cut, cleaned and roasted over 30 pumpkins for puree for our “Pumpkin Project” participants and we spent the next few days cooking with it. As a lover of tea time and breakfast, I chose these very easy and delicious scones that are perfect on their own or slathered with maple butter or regular butter.

[

  • Share/Bookmark

→ No CommentsTags:············

Print This Post Print This Post

Greenport Shellabration: A lesson in sustainability and community spirit

November 10th, 2019 · No Comments · Agrotourism, Cooking Classes, Cuvee at The Greenporter Hotel, Dinner, Events, Gardening, Gone fishing, Greenport, Long Island Wine, New York City, North Fork, Queens, Scallops, Seafood, Travel, Travels, Winter Recipes

Greenport Shellabration

Shellabration was the brain-child of Greenport resident, John Kramer who floated the idea by friends and potential participants during a quiet winter.  In his first year, the wristbands sold out as participants came in from all parts of Long Island, New York City and Connecticut to participate. The SPAT program, which Shellabration supports, was founded by another pioneer, Kim Tetrault at Cornell Cooperative Extension Marine Program.

In 1998, Kim Tetrault, who holds an undergraduate degree in Field Biology from Connecticut College and a Master’s Degree in Shellfish Aquaculture from University of Rhode Island, made his way to New York. After completing his master’s program, he was offered a full-time position to run the Cornell shellfish hatchery with an emphasis in culturing scallops in the wake of the brown tide. While attending a conference he was inspired by a presentation that changed his life and upon his return, he wrote a business plan for a community training and gardening  program. This was the precursor of SPAT. that would expand a community effort beyond that of the confines of the hatchery and into the public waters of the East End of Long Island. He founded SPAT in 2000, as a sanctuary for shellfish to hatch their young until they could reach an adult size and release their spawn into local creeks and bays, and to promote wild settlement.

KimTetrault, SPAT at Cornell Extension

The founding of Greenport Shellabration and SPAT continue to inspire as both were community, grassroots projects that became larger initiatives with national recognition.  The festival is being managed for the eighth year by Kim Barbour, head of outreach programs at the Cornell Marine Program.

SeasonedFork’s Interview with Kim Barbour about Greenport Shellabration

How does it feel to move forward with another year of this fundraiser and celebration in our village?

It’s exciting to manage this event and keep it going for its 8th consecutive year in the very Village where it was born.  There are so many things to love about Shellabration and how it reinforces the partnership between local businesses, our local shellfish industry, and our community. Most importantly, it raises awareness and support for our science-based programming conducted by Cornell Cooperative Extension’s Marine Program, specifically our SPAT Program and Back to the Bays Initiative.  Both of these projects create opportunities for people to get involved with efforts that are making a real impact on the health of our bays.

Tell us more about the Cornell Marine Extension? Describe the educational programs.

The core of our mission is educating the public, and conducting programming and projects that are focused on our marine environment.  Our efforts are designed to inspire youth and adults to become stewards of our environment.  This is done through programs like SPAT, which give anyone the opportunity to become an oyster gardener and learn just how important species like oysters are to the health of the bays.  We also conduct extensive marine and coastal habitat restoration projects, and large-scale shellfish enhancement projects focused on bringing back our bay scallops, creating oyster reefs, and seeding clams into our waters.  Our scientific professionals work very hard on these efforts each year, and through our Back to the Bays Initiative, we are able to provide our community members with unique experiences to get involved with this science-based work.  Shellabration directly supports these efforts.


For young people interested in pursuing a career in agriculture or marine sciences, what is your advice?

I have a degree in Environmental Science with a minor in Public Relations from Marist College and Masters in Environmental Management from SUNY Stony Brook. In addition to planning, overseeing fundraising and outreach events, I also work on projects that involve fieldwork.  This sometimes requires me to be out on a boat, diving in the water or hiking through a marsh-it’s a pretty diverse job sometimes.

I know it doesn’t happen much these days where you go to school and study something and then you get to work in that specific field. I’m very lucky to have an opportunity to have a career that reflects what I formally studied in.  For high school and college students looking to pursue careers in environmental sciences, I’d recommend volunteering, interning and working on building your skill set, knowledge of the subject matter.  We take on interns and volunteers each year, and several of them now work for my organization.  It may take some patience and persistence, but it is possible to make a career out of what you’re passionate about, and what you choose to study in school.

Why are shellfish so important for our environment?

Historically, the shellfish industry has been a big part of our maritime heritage and marine economy. But water quality issues led to the decline of various shellfish species, making it more difficult to make a living on the water in recent decades.  This is where resource enhancement and aquaculture come in.  We need to build back our natural stocks, and in the meantime, aquaculture has become a viable alternative for those seeking to work on the water. The newly diminished scallop harvest is a prime example of what happens when we stop paying attention to our waters.

Our aquaculture experts like Kim Tetrault and Gregg Rivara help people who want to grow shellfish, either commercially for a living or on a smaller recreational scale with our SPAT program.  We help train people in the field of aquaculture and through the shellfish seeding activities, we partner with local individuals and municipalities.  This facilitates the growth of millions of shellfish in our waters each year.  These filter feeders help improve water quality, create jobs, and when harvested; get to be enjoyed by us at events like Shellabration!


What can we do, as individuals (who do not have waterfront property and don’t have the ability to farm oysters), to protect our local waters?

You want to be mindful that everything that happens on land will eventually impact our waters. We all possess a certain amount of power that can collectively help protect our resources. Also, simply getting involved with SPAT and Back to the Bays can go a long way in helping our marine environment! Each year we put out a publication that features a wide variety of “Ways to Give Back to the Bays” including everything from educational lectures, special events and fundraisers, science-based youth programming, and stewardship workshops, the list goes on.  We try to offer accessible ways to get involved and give back. Bring your children to one of our Marine Summer Camps, there are many ways we can all become informed and more involved.  Check out to learn more, and I hope to see you at Shellabration!




  • Share/Bookmark

→ No CommentsTags:······················