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

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Vegan Potato Latkes: Joy and light for all

December 15th, 2020 · No Comments · Agrotourism, Allergies, Brooklyn, Christmas, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, kosher, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, Side Dishes, Tips, Vegan, Vegetarian, Winter Recipes

Vegan potato latkesThis holiday season is like no other. Whether your are celebrating Hanukkah or Christmas, or both; these crispy potato latkes will bring joy to all-especially because they don’t have egg and are a hit with vegans.

Since we are all accustomed to entertaining at home and attending celebrations in the homes of loved ones, sharing these with others is a great way to stay connected.

So this year I made enough of these to drop off to friends with whom I’d normally be celebrating as a way to share the joy and light of the holidays apart-but together.

Ingredients ( makes about 35 latkas for 4 to 5 people)

5 lbs of Yukon or Russet potatoes

one large onion

salt and pepper

olive oil and canola oil ( I use a blend for flavor while the canola is better for frying)

Directions and equipment:

You will need a large, non stick frying pan and large cookie sheet lined with paper towels. If you don’t have the grater attachment for the food processor, alternatively use a hand grater.  A helper is too in either case!

Scrub the potatoes (don’t peel)

Run through the grater attachment of you food processor or grate by hand

Peel,cut in half and thinly slice the onion

Sprinkle a tablespoon of  salt over the shredded potatoes and sliced onions. Toss together. If it looks like its not producing enough water, add 1 teaspoon of salt at a time (do not be afraid, it will not be over salty) and always taste it to make sure it has enough salt .

Place all ingredients in a colander

The salt will extract the water from the potatoes. Throught the next 10 minutes squeeze the water  from the mixture until dry.  You will know that you have extracted enough water because the mixture will feel dense and will hold if you form clumps.

Add 2 tablespoons of EVOO and 2 of canola into a large, non-stick frying pan over medium heat. Make sure you do not over crowd the latkas.

Cook for two minutes on each side and place flat on cookie sheet. Never pile or layer fried food  as they will steam and lose their crunch.

Serve with apple sauce, sour cream,  your favorite chutney or accompaniments and share the joy!

 

 

 

 

 

 

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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.

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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

Recipes:

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

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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.

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Turkey for Two (or four): Turkey Breast en Croute for Thanksgiving

November 26th, 2020 · No Comments · Dinner, Entertaining, Events, Fall Recipes, Greenport, Holiday, Long Island Wine, Side Dishes, Wine

I’ve been making stuffed turkey breasts en Croute years. They are great solution for smaller gatherings or for couples who are not hosting large gatherings this year.

My late husband always said that the Thanksgiving meal was really not about the turkey but just a vessel for the the trinity of stuffing, gravy and mashed potatoes.

We teach Zero Waste cooking classes in our sustainable kitchen at Greenporter Hotel in Long Island Wine Country and have recently begun cooking classes on Zoom. This past Monday we featured some tips for Thanksgiving turkey, gravy and  stuffing. We also included some other side dishes and accompaniments that you can find in our Thanksgiving 7 day countdown.  For the turkey, if you didn’t buy a local bird, plan for next year. On the North Fork we have Miloski’s Farm, Feisty Acres, 8 Hands Farm, Browder’s Birds and Goodale Farms, and others, where you can source your bird of choice. For a  vegetarian Thanksgiving, there are plenty of farm stand selections from squashes for pumpkin gnocchi and other hearty entrees to local mushrooms and greens for a delicious and colorful menu

A three-pound turkey breast will feed up to four with everyone having seconds or you can get a smaller one for two people. Just be sure to make enough stuffing, gravy and other sides. If you have a whole turkey, cut out the breasts for this recipe and use the legs and thighs for gravy and a delicious soup, sopa de tortilla or “enchiladas suizas” as (creamy green sauce filled with chicken or turkey and covered in melted cheese) to feed a crowd over the weekend. Stayed tuned for the creamy enchiladas we will make this Saturday!
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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.
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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.

Ingredients

  • 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)

Preparation

  • 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.

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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

Method
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.

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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.

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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.

 

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