Salmon | Seasoned Fork

Pumpkin Seeds on Your Dinner Plate: The Way to Health and Happiness

February 27th, 2015 · No Comments · Allergies, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Fish, Gluten-free, Gone fishing, Greenport, Holiday, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, pescatarian, Seafood, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, Winter Recipes

· No Comments · Allergies, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Fall Recipes, Fish, Gluten-free, Gone fishing, Greenport, Holiday, Kosher, Long Island Wine, Low-Calorie, New York City, North Fork, Nut allergy, nut-free, pescatarian, Seafood, Spring Recipes, Summer, Summer Recipes, Tips, Vegan, Vegetarian, Wine, Winter Recipes

Toasted pumpkin seeds as a crispy coating for fish or chicken breast. Delicious and loaded with nutrients. Recipe on www.seasonedfork.com

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Buckwheat blini with gravlax and Dijon vinaigrette

May 17th, 2013 · No Comments · Breakfast, Brunch, Christmas, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fish, Gardening, Holiday, Kosher, Long Island Wine, Lunch, New Year's, New York City, Preserves, Seafood, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, The baking corner, Tips, Vegetarian, Wine, Winter Recipes

· No Comments · Breakfast, Brunch, Christmas, City Cooking, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Easter, Entertaining, Events, Fish, Gardening, Holiday, Kosher, Long Island Wine, Lunch, New Year's, New York City, Preserves, Seafood, Side Dishes, Snack, Spring Recipes, Summer, Summer Recipes, The baking corner, Tips, Vegetarian, Wine, Winter Recipes

Elegant blinis with sliced lox and Dijon vinaigrette for brunch, lunch or as a first course for dinner. Serve with your favorite sparking wine or a bottle of Paumanok Chenin Blanc.

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Grilled Salmon with Watercress Cream

April 13th, 2009 · 1 Comment · Dinner, Grilling, Low-Calorie, Spring Recipes, Vegetarian

· 1 Comment · Dinner, Grilling, Low-Calorie, Spring Recipes, Vegetarian

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 of olive oil. It’s the perfect backdrop for a dressing of Watercress cream and some […]

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Smoked Salmon Terrine

March 31st, 2009 · No Comments · Uncategorized

· No Comments · Uncategorized

Equipment Food processor. You will need a mold (fish shape preferable) Plastic wrap to line mold. Ingredients 1/4 pound of your favorite smoked salmon (cold or hot smoked is fine). 1 cup of cream cheese 1/2 cup of sour cream 1 Tablespoon of unflavored gelatin Salt and pepper to taste Process smoked salmon on pulse […]

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Tags:food·recipe·Salmon·Vegetarian

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Endive spears with smoked salmon and crème fraiche

December 4th, 2008 · No Comments · Brunch, Dinner, Holiday, Lunch, Side Dishes, Snack, Vegetarian, Winter Recipes

· No Comments · Brunch, Dinner, Holiday, Lunch, Side Dishes, Snack, Vegetarian, Winter Recipes

Ingredients 4 heads of Belgian Endive ½ pint of crème fraiche or sour cream if not available Chopped chives or red onion for garnish Cut off ends and disassemble into individual spears. Cut slices of smoked Salmon or Gravlax into bit size and spread spears out on a platter, place one Salmon piece per spear. Garnish each […]

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What is the Seasoned Fork?

Photo by: Chris Sanders

I started this blog in an effort to inspire the consumption of local food and local wine on the North Fork of Long Island. And even if you are reading this from your computer in another state or another country, I am hoping to motivate you to think about and cook with the food that grows around you. This blog can be for the occasional cook who is looking for sensational yet simple recipes or the gourmand who wishes to push their culinary limits by using new seasonal ingredients in their kitchens. And for foodies who want the inside scoop on the North Fork food scene, stay tuned to Seasoned Fork and stay hungry!

My Kitchen

I have been cooking in my kitchen at The Greenporter Hotel for almost eight years now. I was always a cook at heart even though my education and career took me in other directions. I began building this kitchen in March of 2001 and worked on every corner of it's design. Having a kitchen on the North Fork of Long Island is every chef's dream. Here you have local products sprouting in farms all around you. Whether it is local oysters, duck, mushrooms or Striped Bass, it's all fresh and even more heavenly accompanied by a glass of local wine. We cook using these local ingredients year-round. In the winter you'll find us here on the weekends and from Memorial Day to Labor Day you'll find us seven days a week. Let us know next time you stop at a farmstand and pick up some really beautiful locally grown or harvested goodies and SEND ME A LINE! I'll be happy to post some recipes for just for you.

Pumpkin Seeds on Your Dinner Plate: The Way to Health and Happiness

Buckwheat blini with gravlax and Dijon vinaigrette

Grilled Salmon with Watercress Cream

April 13th, 2009 · 1 Comment · Dinner, Grilling, Low-Calorie, Spring Recipes, Vegetarian

Smoked Salmon Terrine

March 31st, 2009 · No Comments · Uncategorized

Endive spears with smoked salmon and crème fraiche

December 4th, 2008 · No Comments · Brunch, Dinner, Holiday, Lunch, Side Dishes, Snack, Vegetarian, Winter Recipes

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