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
Winter is the perfect time for baking the tubers of the season for dinner, and yams have many culinary and nutritional qualities. Preparing these give you a great excuse to use the oven and fill the …
Read More about Meatless Monday: Sweet baked Yams with Goat Cheese, Cranberries & Balsamic Glaze
I often think about the tender, meaty leeks I ate in the countryside in France that were often served as a starter or side dish. Aromatic and full of flavor, this winter garden darling is often …
Read More about Meatless Monday: Leek Risotto with Sautéed Kale
Every year I really enjoy holiday feasts and parties until I can no longer sit comfortably in my party clothes. It is difficut to get back in line after the holidays because I have trained my …
I enjoy the flavor and scent of pumpkin throughout the Fall and well into winter. The spice in the cookies also says Christmas along the maple in the icing sprinkled with nuts. Enjoy them on a …
Read More about 12 Days of Christmas Cookies: Pumpkin Cookies with Maple Glaze
Every year I try to focus on a new cooking technique or style to bring greater variety to our customers at the hotel and restaurant, and last winter I decided to go raw. I spent two weeks eating …
Read More about Overnight Oat cereal: Carrot Cake for Breakfast
I love cookies that can double as breakfast. These are reminiscent of a Fig Newton or a Tunisian makrout, with chewy dates and hearty nuts laced with far eastern aromatics of orange peel, cinnamon, …
Cranberry-Candied baby carrots Local Heirloom carrots are tender and sweet. They are the perfect accompaniment to turkey sauteed with dried cranberries and shallots and garnished with chopped …
Cherries braised in your favorite wine can inspire a first course for a Valentine menu or any romantic evening. Just add a few teaspoons of this warm sauce on your greens along with candied …
Read More about Mesclun Greens with Barolo-braised cherries for Valentine’s Day
