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

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Strawberry and tangy feta cheese on Meslun greens with balsamic reduction

June 19th, 2017 · No Comments · Agrotourism, Allergies, Brunch, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Gardening, Gluten-free, Greenport, Grilling, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Side Dishes, Summer, Summer Recipes, Travel, Travels, Vegan, Vegetarian, Wine

strawberry salad with feta cheeseIf you made it to the Strawberry Festival in Mattituck on the North Fork this weekend (or not), you may have a quart or two of gorgeous strawberries that you will want to eat at their peak this summer. I think about salad a lot during summer heat waves and a treat of  with some tangy feta cheese and a drizzle of balsamic reduction on a bed of local meslun greens or arugula can be the perfect dinner.  Whether you have it on it’s own or as a side dish with your favorite grill items, you will find it refreshing and satisfying.

Tangy Strawberry Feta Salad and balsamic reduction on mixed greens

1 pint Strawberries, sliced
1 cup Crumbled Feta cheese from Catapano Dairy Farm (or dairy-free)
Mesclun Mix from Sang Lee Farms
1/4 cup of Canola Oil
1/8 cup of raspberry vinager
1/2 teaspoon of Dijon mustard
Salt to taste
Balsamic Reduction for garnish
Your favorite nuts to sprinkle (or not)

In a small bowl add vinager, mustard and drizzle in the oil while whisking. Once emulsified, add salt to taste and set aside.

In large bowl toss greens with dressing and place on a platter. Add strawberries and crumbled cheese on top and drizzle with balsamic reduction or pomegranate syrup and serve immediately. Could be a great accompaniment to pork tenderloin and a bottle of chilled Sparkling Rose by Bedell Cellars. Pick up a bottle!

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Pita Pockets, with Lentils, feta and Tahini Sauce

June 12th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Gardening, Gluten-free, Greenport, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

lentils in pita pockets Greek style

For centuries, lentils have been the sustenance of working populations around the world. Like any legume, they are a good source of fiber and protein and also contain high amounts of calcium and vitamins A and B.  They come in a variety of shapes and colors, have the second-highest ratio of protein per calorie of any legume after soybeans; and as a result, are a great substitute for meat.

If a food was ever the pinnacle of sustainability, it would be these tiny spheres, as they are self-pollinating, have a long shelf life (once in their dried form), and are easy to rehydrate and cook.  In today’s Meatless Monday post we are taking lentils back to their Greek origins, as a filling for pita pockets along with locally grown tomatoes, lettuce and  chopped Greek oregano from my garden; topped with feta cheese from Catapano Farms and myriad of Mediterranean condiments. Once you try this recipe, you will agree that lentils are not just the food of the people, but the food of the Gods.

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Celebrating the Strawberry Festival: Fluke Crudo with Cucumber, jalapeno and basil with Strawberry-Citrus Vinaigrette

June 5th, 2017 · No Comments · Agrotourism, Brooklyn, Brunch, Cocktail, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport Wedding, Holiday, Hostess gift, leftovers, Long Island Wine, Lunch, Meatless Mondays, Nut allergy, nut-free, pescatarian, salad, Seafood, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Wine

fluke-crudo1Strawberries are the first berries of the summer season and with the Mattituck Strawberry Festival around the corner, it is obvious why their presence is cause for celebration.

Over the years we have celebrated the Mattituck Strawberry Festival featuring strawberry recipes from strawberry sangria to a strawberry salad with goat or feta cheese drizzled with balsamic reduction.

For Meatless Monday, we are making a Fluke crudo with jalapenos and cucumbers along with strawberry vinaigrette because other than strawberries, Fluke season is my other favorite part of the late Spring/early Summer on the North Fork.  There is nothing like the firm white meat of a fresh Fluke that you can catch yourself if you are lucky enough to snag a spot on the Orient Star; and take a vacation day or two to fish during the week because most weekends are sold out far in advance.  Try this with your favorite local white or with a strawberry sangria.

 

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Celebrating the Strawberry Festival: Fluke Crudo with Cucumber, jalapeno and basil with Strawberry-Citrus Vinaigrette

June 5th, 2017 · No Comments · Agrotourism, Brooklyn, Brunch, Cocktail, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Drinks & Cocktails, Entertaining, Events, Gardening, Gluten-free, Greenport Wedding, Holiday, Hostess gift, leftovers, Long Island Wine, Lunch, Meatless Mondays, Nut allergy, nut-free, pescatarian, salad, Seafood, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Wine

fluke-crudo1Strawberries are the first berries of the summer season and with the Mattituck Strawberry Festival around the corner, it is obvious why their presence is cause for celebration.

Over the years we have celebrated the Mattituck Strawberry Festival featuring strawberry recipes from strawberry sangria to a strawberry salad with goat or feta cheese drizzled with balsamic reduction.

For Meatless Monday, we are making a Fluke crudo with jalapenos and cucumbers along with strawberry vinaigrette because other than strawberries, Fluke season is my other favorite part of the late Spring/early Summer on the North Fork.  There is nothing like the firm white meat of a fresh Fluke that you can catch yourself if you are lucky enough to snag a spot on the Orient Star; and take a vacation day or two to fish during the week because most weekends are sold out far in advance.  Try this with your favorite local white or with a strawberry sangria.

 

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Persian-inspired omelet for a luscious spring meal

May 1st, 2017 · No Comments · Agrotourism, Allergies, Breakfast, Brunch, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Low-Calorie, Meatless Mondays, New Year's, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Rosh Hashanah, salad, Side Dishes, Summer, Summer Recipes, Tips, Travel, Travels, Vegetarian, Wine, Winter Recipes

Spring Herb frittata

Even though my husband is not a fan of Meatless Monday, he is always excited by any meal made with eggs. Tonight I made a frittata inspried by the Persian dish called  Kuku sabzi, an omelet made with fresh spring herbs and spring onions or ramps and any other green ingredient and is often served for the Persian New Year. I learned this recipe from an old classmate who was from Iran and I have made it ever since. It will remind you of Spanish omelet or “tortilla”; consisting of mostly filling because in this dish, the egg is not the star ingredient like in a French omelet, but rather used only as a binder.

Do not fret to find the exact ingredients since you can really use any green vegetable and green herb available. Just be careful to not use too much of stronger herbs like rosemary or sage as they will overpower the other ingredients. During our North Fork spring you can use ramps or spring onions or leeks, asparagus, spinach, cilantro and parsley and any other herb you enjoy.

Ingredients

8 SERVINGS

  • 5 tablespoons extra virgin olive oil, divided
  • 1/2 cup of rough-chopped ramps including green leaves
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1½ teaspoons kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon ground turmeric
  • 1 cup of chopped, blanched asparagus or fresh peas
  • 1 cup finely chopped cilantro
  • 1 cup finely chopped basil
  • 1 cup finely chopped parsley

Preparation

Heat 2 Tbsp. oil in a 10″ skillet over medium. Cook ramps and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.

Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Add the vegetables and herbs to the onion mixture. (Egg mixture should look thick and very green.)

Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter and garnish with fresh herbs. Serve with rice or flat bread and sliced tomatoes

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Celebrate Earth Day everyday for a healthier, wealthier you!

April 22nd, 2017 · No Comments · Agrotourism, Allergies, Breakfast, Brooklyn, Brunch, canning, Cheese, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dessert, Dietary Restrictions, Dinner, DIY, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Italian, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Pasta, Preserves, Queens, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, the baking corner, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

 Celebrate Earth Day at home by stamping out food wasteSustainability is a big word being thrown around these days, but if we want to think about what it means for us on a personal level, we should start at home. Earth day is the practice of caring for and reaping the benefits of nature for our health and pleasure while making it possible for the next generation to do the same.

Celebrating Earth day makes me think about all the discussions around future food shortages and current food waste. Earth Day is the perfect day to make a personal contribution to solving the problem by starting in our own fridges and pantries.

Apples past their prime? Core and dice them into a morning serving of oatmeal. Strawberries looking a bit bruised? Add a few tablespoons of local honey or maple syrup and cook into a jam to spread on toast. Just add a little lemon rind and a pinch of salt to preserve naturally for up to 10 days.

Find some carrots and celery from last week’s shopping trip? Peel and chop them and add to the leftover rotisserie chicken, add a few cups of seasoned fork garden stock (also made from discarded peels and parsley stems) and transform into a hearty chicken soup with the addition of brown rice or whole wheat noodles.  Also, add those fresh or dried herbs that might not make it much longer if not used today. Leftover rice and beans? Add some protein and roll into a tortilla for a homemade burrito and top with homemade salsa made from tomatoes and peppers that have reached their peek!

Stale bread should never be thrown away as it is perfect for homemade bread crumbs, stuffing from scratch, French toast or just use to feed the birds-but never, never in the trash. Can’t eat it all? Bring a tray to the neighbor, save some for lunch tomorrow, freeze for the following week but never throw it away.

On Earth Day we honor Mother Nature and the abundance she bestows upon us and if we follow some of these basic principles, not only will we cut down on food waste, but we will be less likely to order expensive, fattening take-out for lack of a game plan for dinner in a pinch. Following these tips can help all of us provide better nutrition for ourselves and our families, and help us keep more of our hard-earned money for a rainy day!

Food sustainability Tips

1. Keep a chalk or white board near the fridge and write down what is in fridge or pantry that needs to be used this week.

2. Make a meal list from the items on the board for the coming week. This way you only buy exactly the amount of food you need to make those meals.

3. Never buy fresh veggies in bulk unless you are feeding a very large family. Buy what is in season and if you buy a veg or fruit on sale, use immediately.

4. Store things for best shelf life: like they are stored in the market. Don’t store onions, squashes, garlic, potatoes, tomatoes, or avocados in the fridge. Keep in a cool, dry, dark place and plan around those items (after listing on your board). Remember that out of sight, out of mind.

 

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Meatless Monday: Cream of Celery soup with Spring Scallion Greens

April 17th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Gardening, Gluten-free, Greenport, Hanukkah, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, salad, Side Dishes, Snack, Soups & Bisques, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian

celery soup

Spring is a time for new beginnings and today I begin all over again! During this season of indulging across holidays and cultures, I am thinking about lighter meals.

Out here on the North Fork, buds are breaking on the vines and my garden is showing signs of life with chives and oregano peeking through the soil along with cilantro and celery. With a desire to eat lighter and shelves at the local farm stands looking a little more colorful, what better color for the table than a bright green soup of celery, spring onions and a bit of spinach?  This creamy, savory, soup is the perfect transition from winter to spring. It’s fresh and vibrant, but still warms the soul, as that chill still lingers in the evening.

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Meatless Monday: Vegan Black Bean and Vegetable Burgers

April 3rd, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, DIY, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Kosher, leftovers, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Queens, salad, Side Dishes, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Travels, Trimmer Tuesday, Trimmer Tuesdays, Vegan, Vegetarian, Winter Recipes

vegan burger

Vegan burger with beans and vegetable pulp: Photo by Andrea Kavajian

A few years ago I started juicing vegetables for my husband and got hooked myself! One of the things that bothered me about juicing was the pulp left in the juicer; which seemed like such a waste. The fiber and residual nutritional value seemed too valuable to use as compost so I started cooking and baking with it.

Two weeks ago, I made gnocchi from the pulp of veggies that turned out to be heavenly little pillows of nutrition and fiber. This week, I mixed black beans, fresh onion and herbs in the food processor along with oats. I sauteed the veggie pulp a bit with EVOO to release the flavors and added salt and pepper. Then, I mixed the veggie pulp into the black bean mixture and formed them into patties. I coated mine with polenta but some ground oats would have worked just as well. Once these were pan-seared and on a bun, these hearty vegan burgers, full of protein and nutrients, were devoured by my pickiest of meat and potato eaters.

Serve with some North Fork chips or organic tortilla chips and a side salad and everyone will be happy.

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Winter salad with spinach, carrots, apples and smoked Gouda cheese

March 19th, 2017 · No Comments · Agrotourism, Allergies, Brooklyn, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, pareve, Passover, Queens, Side Dishes, Tips, Travel, Travels, Vegan, Vegetarian, Wine, Winter Recipes

winter salad

During the winter, there are many greens that are plentiful although my favorites are spinach and baby kale. Winter salads can be topped with cold weather fruit like apples and pears, the zest of winter citrus, along with colorful organic carrots and a sweet and savory apple cider vinegar. If you like cheese, I would recommend a hearty, well-aged Gouda, grated through the larger slots and directly on top to the salad.

This salad on its own or as a side dish with a baked potato or yams or with with a winter roast or stew, will make for a satisfying seasonal Meatless Monday dinner.

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Pea Pancakes with Creme Fraiche and smoked salmon

February 20th, 2017 · No Comments · Agrotourism, Allergies, Brunch, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fish, Gardening, Gluten-free, Gone fishing, Greenport, Hanukkah, Holiday, Kosher, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Queens, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, Tips, Travel, Vegetarian, Wine, Winter Recipes

English Pea Pancakes

 

On a day when time is scarce and you need to shop in your freezer for a quick dinner, a box of high quality, organic frozen peas is the beginning of an impromptu gourmet dinner of pea blinis or savory pancakes topped with creme fraiche or sour cream and add a few slices of smoked salmon right out of the package.

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