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
Greenport is bustling with visitors and locals exploring the old and the new places to have coffee, lunch, wine and other treats. Even if you don't cook, you can always find …
Read More about “Closed is the New Open” and other foodie routes to Greenport
For those of you who attended our sold-out cooking class on Thursday, we all agreed that the dessert was the best part of the meal. This dessert is part of a three-course dinner that I designed for …
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
The "en papillote" method of cooking is perfect for light, white fish that can easily be overcooked and dry. Keep in mind that since the fish is wrapped in paper, it cooks with vapor and will keep …
Read More about New England Scrod en Papillote with fresh sliced orange and shaved fennel
I would welcome questions and comments from all of you who attended our sold out cooking class this week. It is always inspiring and challenging to teach a cooking class in a group of obvious …
Read More about Summer Corn Bisque with Tomato Salsa Garnish
I made this soup for the wine dinner we had last week with Kip Bedell of Bedell Cellars and Corey Creek Vineyards in celebration of Cinco de Mayo. What is a bistro doing celebrating Cinco de Mayo? …
Heavy cream, with its higher butterfat content, whips up better than regular whipping cream. Start by pouring cold heavy cream into a large mixing bowl with sugar to taste. Whipping cream is easiest …
