Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel
Inspiring the consumption of local food and local wine on the North Fork of Long Island
Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel
Inspiring the consumption of local food and local wine on the North Fork of Long Island
Quinoa is one of my favorite gluten-free grain substitutes which is high in protein, calcium, iron and magnesium. It was the "super food" of the Incas and appreciated in the Andes for centuries and …
Read More about Edamame Quinoa “Pilaf” with a Fresh Herbed Chiffonade
I make this dish every year for Valentine's Day but decided to include it in my "May Fleurs" dinner this Saturday featuring wines from Martha Clara. Saturday's menu is in honor of Mother's Day and I …
I find that getting people to think about eating Watercress in anything other than a salad can be a bit of a challenge. Even the most seasoned palates can be shocked to come across it in a …
Saute 1/4 cup of shallots in 2 tablespoons of extra virgin olive oil. Once lightly carmelized, add two bunches of fresh Watercress with bottom part of stems removed. Salt to taste and saute for 5 …
Read More about Watercress Bisque with Sauteed Scallop Garnish
I use my grill year round from sweet summer corn to Veninson tenderloin. My favorite way to have a Salmon steak or filet is on the grill with just a bit of salt and pepper, some citrus and a drizzle …
Watercress Tea Sandwiches Remove bottoms of stems from one small bunch of Watercress and set aside. Buy a small portion of Catapano's Goat Cheese and leave out to soften at room …
Ingredients 2 C water or vegetable or chicken stock 2 C orzo few threads of Saffron salt 1 T Olive Oil 1 T parsley or cilantro 1 T Fresh Basil, dill, fennel or celery leaves 1 T chopped red …
Buy a Crescent Farms whole duck. Remove from wrapping and rinse. Pat dry with paper towels. Score Duck. Preheat oven to 375 degrees Rub the bird with kosher salt and …
Two pounds of fresh Cod or Scrod 1/8 teaspoon of salt One small onion 1/4 pound of Smoked Chorizo (slice into thin rounds and cut in half) 1/8 teaspoon of Smoked Spanish Paprika or …
Read More about Pan Roasted Cod with Chorizo and Steamed Kale
