HamandEgg nyc

Golden Fig Jam

2010-12-23T02:51:00.019-05:00

The fig is a generous fruit. Abundant and carefree, one fig tree can produce hundreds of these delightful delicacies in a season. With a lineage that traces back as far as human history, these delicious Dionysian delights are perfect for the holiday season. Figs were sacred to Dionysus symbolizing abundance and procreation. So forget the figgy pudding, wrap figs in prosciutto with a sprig of rosemary and roast them, saute them with onions and drizzle over pork or lamb, or make a decadent fig jam to enjoy on crackers with goat cheese and Champagne. Figs will bubble and caramelize to a luscious deep amber color when cooked and fill your home with cheer and warmth long into the New Year!

Makes about four 6oz. jars

Dried organic Kalamata (Greece) or Calimyrna (California) Figs [check to make sure they are all natural with no preservatives.] Soak dried figs in hot water for 15-20 minutes, discard water.
Instructions:

1 cup stemmed and chopped figs
2 tablespoons honey (approx. to taste)
2 tablespoons white wine (approx), I use Reisling
Juice of 1 lemon (and dash of zest)
1/4 cup water

Combine 1 cup chopped figs, honey and lemon in a small-to-medium saucepan; should be at a depth of a couple of inches. Bring up to a boil slowly over medium heat stirring often, careful not to burn. Adjust heat low so mixture bubbles steadily. Cook, stirring occasionally, until mixture is liquid but thick. Hold off on water all of it until you see how much of their own liquid they produce and how thick it begins to get. Add water slowly, you may not need the full ¼ cup. Adjust heat low so mixture bubbles steadily. After about ten minutes it will begin to look and taste like jam. Turn off heat and add white wine so the alcohol does not entirely burn off. The alcohol aids in the preservation and taste. Cool and refrigerate for immediate use or jar jam using traditional methods. Once open they should keep in refrigerator for at least two months.

Note: You can use white or dark figs, use a merlot or cabernet for dark figs.

Spicy Fish Stew with Red Snapper

2010-11-16T03:10:00.011-05:00

The basics of fish stew are simple; onion, garlic, vegetables, toasted bread and fish, fish, fish! The Italians call it Cacciucco from the fishermen of Livorno, Italy who would gather and prepare this soup with the smallest fish of their catch at the end of the day. In Portugal it's called Caldeirada de Peixe (Portuguese fish stew) which is similar to Cotriade from the Breton region of France or the colorful Zarzuela de Mariscos (operetta of seafood!) served on the northeastern coast of Spain. In the states we have Cioppino, a regional Italian-American fish stew from San Francisco. Fish and vegetables are layered and cooked over low heat in a large cauldron or pot to be enjoyed family-style. Use oily fish like mackerel and sardines and/or white-fleshed fish like red snapper and cod. Rustic and spontaneous, this stew should be filled with the freshest fish and vegetables of the day and is best enjoyed piping hot on a cold November afternoon by a crackling fire with friends. This recipe is easy and affordable. Chili's and limes add a nice Caribbean punch.

four to six sturdy servings

2 lbs Red Snapper fillets
2 medium size onions, rough chop
1 clove garlic minced
1 cup plum tomatoes halved
1 red pepper julienned
1/2 cup carrots julienned
1/2 cup water (or vegetable broth)
1/2 cup white wine
juice of 4 limes
1/3 cup fresh parsley finely chopped
1/2 teaspoon nutmeg
1/2 hot chili pepper seeded, minced, (or crushed red pepper)
salt, pepper, 1 tablespoon olive oil

In a heavy stew-pot over medium heat add olive oil, onions, garlic and chili pepper 4-5 minutes or until onions become translucent. Add tomatoes, red pepper, carrots, wine, bring to a low simmer for about ten minutes. Salt fish all over and add to pot (whole or cut into pieces) with parsley, nutmeg, lime juice, salt, pepper and water. If you put the whole fish in, be sure to remove the bones after cooking and flake the fish into the stew for eating. Cover and simmer for about twenty minutes to get all the juices into the broth. Serve in a deep bowl with a hefty slice of good toasted artisan bread.

Apple Cider Turnips

2010-10-29T02:55:00.000-04:00

Jack-o'-lanterns were originally carved from turnips by ancient Celts which were hung about the front door of a dwelling to ward off evil spirits during the festival of Samhain, a precursor to Halloween. Samhain (summers end) was a Gaelic festival marking the end of the harvest and the beginning of the darker half of the year. Turnips are that sturdy, earthy root vegetable found at the heart of hot soups and meaty stews which warm us during the colder months. They're full of vitamin C, B6, folate, calcium, potassium and copper. Turnip greens are even better for you and are excellent cooked with beet greens. Carving a turnip takes some agility with a pairing knife as well as creative use of a small spoon. Cooking them is much easier. Apple cider adds a sweet contrast to the earthy flavor of the turnips which are excellent with lamb or pork.

as a side dish

Apple Cider Turnips

3 medium size turnips (peeled and cubed)
1 cup carrots chopped
1 cup apple cider
1 shallot, finely chopped
1 tsp freshly minced ginger
1 tsp brown sugar
rosemary and thyme (a few sprigs each)
salt and freshly cracked pepper
2 tablespoons olive oil

Heat olive oil in a heavy pot to medium. In this order; add shallot, ginger, turnips, carrots, rosemary, thyme, salt and cracked pepper (to taste) and mix together in pot. Add cider and brown sugar, cover and simmer for about twenty minutes till tender. Serve piping hot.

Roasted Chicken with Fennel and Pears

2010-10-22T01:04:00.002-04:00

Sweet fennel is a dynamic and mysterious vegetable. For centuries its seeds and leaves have been used for their digestive healing properties but the root is often overlooked. Fennel was delivered to us by the Greek god Prometheus who hid fire stolen from the the lightning of Zeus in its stalk. It's associated with strength, vitality and purification. Fennel seeds are sweet and aromatic, the edible flowers explode like fireworks, the leaves taste of licorice and the roots are similar to celery but with that mysterious hint of anise. It's closely related to parsley, carrots and dill. There are so many delicious ways to enjoy fennel. Eat them raw with olive oil, salt and lemon, cook them up with rosemary, thyme and other aromatic spices or roast them on the grill. They're very adaptable. Chicken legs have all of that savory dark meat that goes perfectly with fennel and they're always easier on the wallet than the other cuts.

2 hearty servings

1 large bulb fennel, cored and chopped
2 ripe Bartlett pears cored and chopped 1 inch cubes
2 chicken legs, (2 1/2 lbs approx)
1 tablespoon finely chopped rosemary
1 tablespoon finely chopped thyme
1/2 teaspoon nutmeg
1/2 teaspoon fresh ginger
1/2 teaspoon zest of lemon
1 shallot
1 clove garlic minced
splash white wine vinegar
2 tablespoons olive oil
pinch salt and fresh pepper

Toss fennel with 1/2 tablespoon of olive oil and minced garlic, place in a small roasting pan. Bake at 450°F in pre-heated oven for 10 minutes. Mince shallot and ginger, finely chop rosemary and thyme. Mix together in a small bowl with 1/2 tablespoon olive oil, salt, pepper and zest of lemon. Spoon this mixture all over the chicken legs and brown them on all sides over medium heat in a skillet with oil (approx 5 minutes).

Remove fennel from oven (10 minutes), mix in pears, place the chicken on top. Return to the oven and bake until the fennel is golden, about 20 minutes more. Remove chicken from pan and toss fennel with white wine vinegar. Be sure and scrape up any browned bits. Serve chicken over fennel.

Seared Halibut with Leeks, Mushrooms and Thyme

2010-10-08T02:15:00.007-04:00

Milder than an onion and not so pungent as garlic, the grassy Leek is just right. It warms up soups and souls during the colder seasons. The leek is truly a noble vegetable. Said to be a favorite of the Emperor Nero, who consumed leeks believing them to be beneficial to the quality of his voice. So revered in Wales that King Henry in Shakespeare's Henry the Fifth, proudly states "I wear it [the leek] for a memorable honour; For I am Welsh, you know, good countryman." It is the country's national vegetable. Leeks are also really good for you, they are a very good source of Vitamins A, C, and K, Manganese, Vitamin B6, Folate, Iron and Magnesium. I like to cook leeks with a fresh whitefish like halibut, some earthy mushrooms and fresh thyme (also a great source of iron). This recipe is best cooked over an open flame in an iron pan, you want to cook the leeks and mushrooms while getting a nice Autumn sear on the fish.

for two

1 leek cut lengthwise
2 thick halibut steaks (about 5 oz. each)
1 cup mushrooms
a bunch of sprigs of fresh thyme
juice of half lemon
splash of dry white wine (1/4 cup)
1 tablespoon olive oil for the pan
1 teaspoon freshly minced ginger
salt and pepper

Oil and ginger into a medium hot pan. Pat fish dry, season with salt and pepper, if you are using fillets with skin (more desirable), sear the meat side first, not the skin side. Score the skin slightly and place carefully in the pan. Add leeks, mushrooms and several sprigs of thyme, cover. Cook for 3-5 minutes per side depending upon thickness. The longer the cook time, the thicker the fillet, flip only once. Finish with lemon and burn off (deglaze) about a quarter cup white wine. Remove thyme, serve with broth, vegetables and juices from the pan in deep plates, country style.

Country Style Pork Ribs and Butternut Squash

2010-09-23T01:22:00.005-04:00

The 2010 Harvest Moon marks not only the end of the growing season but also the beginning of Fall with the Autumn Equinox. Days begin to get shorter and cooler, food gets richer, warmer and more comforting. Autumn is a season for hay rides, pumpkins, and apple cider. This is the time of year to become re-acquainted with spices like cinnamon, nutmeg and ginger. This recipe will fill your home with warm, sweet smells of cinnamon and apples, rich nutty butternut squash and tender, juicy, slow-cooked, country style pork ribs. Easy, delicious and inexpensive, country style ribs are not really ribs at all, they're actually a meatier cut from the blade end of the loin closer to the pork shoulder. This is an all-in-one-pot recipe that's full of vegetables and fun to make after a trip to the local orchard.

about four servings

2-3 lbs country style pork ribs
1 large butternut squash cubed (approx 2 cups)
2 or 3 gala apples cubed (approx 1 cup)
1 large onion roughly chopped
1 cup chopped carrots
1 cup chopped celery
1/2 cup cider
2 tablespoons olive oil
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon minced ginger
salt and pepper

I like to slow cook these on the stove in a large stew pot. Heat olive oil in bottom of pot, salt, pepper and sear ribs all over with 1/2 of the onions. Add cider, carrots, celery, cover and slow-cook (on low) covered or oven roast on low heat for at least an hour or longer. The longer the ribs cook, the better they will be. Add butternut squash, apples, remaining onions, cinnamon, nutmeg, ginger and cover for the last hour of cooking. Serve in hearty bowls with hearty napkins.

Beet and Dinosaur Egg Plum Salad with Apples & Walnuts

2010-09-06T14:26:00.022-04:00

The Dinosaur Egg plum, or Pluot, is a hybrid of the apricot and plum, merging the best of the two fruits; the sweetness of apricots with the juiciness of plums. They are juicy, delicious and addicting. If you can't find the Dinosaur Egg then a ripe plum works just as well in this recipe. Wild beet leaves or "chard" were domesticated by ancient Mediterranean civilizations but it was the Romans who cultivated the roots of the beets to produce the robust "Roman Beet". These beets followed the Roman conquests through Europe and across the English Channel to thrive in the fertile soil of Britain and ultimately the new world. The Roman Beet is the ancestor of all modern varieties. Beets are an excellent source of fiber and phosphorous as well as folacin vitamin C and potassium. The juice is used as a healthy drink or a dye for red velvet cake among other things. This recipe is a riff on the common beet, goat cheese salad.

four healthy servings

6 fresh beets (medium size)
4 Dinosaur Egg Plums, pitted, peeled and cut into wedges (approx 16 wedges)
3 apples, (Braeburn, Honey Crisp, your favorite) cored and cut into 1 inch pieces
1 handful crushed walnuts
1/2 medium-size red onion, sliced into half rings
1/4 cup soft fresh goat cheese, crumbled

simple vinaigrette:
¼ cup extra virgin olive oil
1 ½ Tbls of apple cider vinegar (or balsamic)
salt, Freshly cracked pepper

1.)     Boil beets for a good 25-30 minutes, check for doneness with a fork. Remove beets to a colander in the sink and run cold water over them, the skin should come off easily. Cut them into 1-2 inch pieces.

2.)     Dinosaur Egg Plums should be pitted, peeled (skin of a ripe one is easily removed) and cut into wedges).

3.)     Heat skillet to medium high, tablespoon olive oil, red onions and apples into the hot pan for about five minutes or until apples begin to brown. Apples should not be overcooked or mushy, they should just have a quick sear with the onions.

Allow ingredients to cool then gently fold beets, apples, onions, dinosaur egg plums, goat cheese and walnuts together in a bowl, salt and pepper to taste. Dress lightly with vinaigrette in serving dish.

Tomatoes, Peaches, Cucumbers and Sweet Corn Vegetable Salad

2010-08-26T03:10:00.003-04:00

It has been a great year for growing in the Northeast and as a result we are getting record numbers of tomatoes, peaches, cucumbers and of course our world famous sweet corn. The Union Square farmers market in New York City is open four days a week and there are twenty-six other markets operating in Manhattan alone with over two hundred family farms and fishermen participating. Started in 1976, Greenmarket is a non-profit that organizes the markets which provide unique access for city dwellers to some of the freshest and finest fish and produce in the country. Check out their website for the low-down on where, when, and what's fresh this week www.grownyc.org.

Overwhelmed by bounty I brought home yesterday I put this easy and delicious dish together for dinner last night.

about four servings

4 ripe medium size beefsteak tomatoes, quarter and then cut quarters into bite size pieces
2 ripe bursting peaches, peeled, pitted, quartered, and cut into bite size pieces
2 medium size cucumbers, peeled, seeded and cut into bite size pieces
1 large ear of local sweet corn removed from cob with a sharp knife (cut them in half first)
1/4 cup goat cheese (or to taste)
3 tablespoons olive oil
1 teaspoon balsamic vinegar
juice 1/2 lime
1/4 cup finely chopped basil, fresh
salt and freshly ground pepper to taste

Cucumbers, tomatoes, peaches, corn, basil into a large bowl, salt and pepper. Squeeze half of the lime over them. Whisk olive oil and balsamic together, dress vegetables, add goat cheese and gently toss.

Pan Roasted Chicken Thighs with Mint and Lemon

2010-08-23T11:19:00.000-04:00

I can't think of a place where mint doesn't grow abundantly and carefree during the dog days of summer. Mint has a fresh, welcoming scent found in cuisines and cultures almost uniformly throughout the world. The Egyptians first marked the appearance of the "dog star" Sirius which appeared brightest during the bountiful months of July and August with the flooding of the Nile. Now more commonly used to describe hot, lazy, often tedious summer days. Mint kicks off summer at the Kentucky Derby with the infamous Mint Julep. From then on it's anything goes. Add mint to iced tea, lemonade, sherbet and anything else cold and refreshing. Cooking with mint is also a delicious, aromatic endeavor and a great way to use all of that mint growing wild in your yard or garden.

Chicken thighs bear the darker, juicier, more flavorful meat. They're easy to cook, inexpensive and really delicious. The mint, lemon, and red peppers are simple, bright and refreshing. This is an easy and very adaptable recipe:

four servings

5-8 Chicken thighs (1.5 lbs approx bone-in, skin-on)
1 1/2 lemons, juice 1 and thinly slice 1/2 lemon
2 shallots finely chopped
1 red pepper chopped
1 cup vegetable broth
1/4 cup dry white wine
2 tablespoons olive oil
1 tablespoon chopped Mint and about 12 fresh leaves
Salt and pepper

1.)     Whisk juice of one lemon, olive oil, shallots and mint in a small bowl and marinate chicken for an hour. Bring pan up to medium high heat and carefully add chicken with marinade, season with salt and pepper. Add red peppers and brown the chicken (this can take a good 5 minutes a side).

2.)     Add vegetable stock, scatter mint leaves and about 8 thin lemon slices over chicken (save a few mint leaves for garnish) cover and cook over a low heat for about 30 minutes.

3.)     Add wine before removing from heat and cook it off. Remove lemon wedges and pour chicken with juices and red peppers into a deep serving platter, garnish with fresh mint leaves.

Relax and enjoy with roasted eggplant or your favorite summer vegetable.

Sea Scallops with Zucchini Squash over Spinach

2010-08-09T02:39:00.000-04:00

Sea Scallops are named for their symbolic fluted and fan shaped shells. We eat the muscle of these fertile deep-sea dwellers. Tender, sweet and sustainable, Sea Scallops are also beneficial to your health. They're high in protein, Omega III fatty acids, tryptophan, vitamin B12, phosphorus and potassium. Buy them from your local fish market or head down to Chinatown fish markets around Canal, Mott and Grand...
for these shockingly fresh and inexpensive bivalves. But you must be a savvy shopper in Chinatown as some places may be fresher than others. They should be light beige, firm, slightly opaque and should not have a very fishy odor. Zucchini is a summer squash, healthy, plentiful and inexpensive at farmers markets throughout the Northeast this time of year. Like most squash it is extremely versatile and very easy to cook.

Delicious healthy dinner for two:

3/4 lb approx (8 large) Sea Scallops depending upon size
2 zucchinis cut lengthwise and then into small half inch wedges
2 shallots finely chopped
Olive oil for the pan
1 tablespoon fresh thyme chopped
1/2 lb fresh spinach
1 teaspoon balsamic vinegar
squeeze of 1/2 lemon
splash of white wine (pinot or other dry white)

1. Be sure Scallops are dry, pat them down with a paper towel. Sprinkle salt over the zucchini. Cover bottom of deep skillet with olive oil and heat until begins to smoke a little (medium high depending upon your stove). Pepper the scallops and put them in the hot oil with shallots and zucchini, then add fresh thyme. Cook for no more then 2 minutes a side, they should have a golden carmelized color, DO NOT OVERCOOK as they will be rubbery.

2. After you flip them, splash white wine (1/4 cup), lemon juice over scallops, 2 minutes and remove from pan with zucchini, they will continue to cook.

3. The wine should have deglazed the pan a bit. Reduce heat to low, add spinach and balsamic vinegar, cover. Wilt spinach but do not burn, move it around with tongs to get all the fond or bits folded in. Place scallops and zucchini on a plate over bed of spinach.

Place settings for two, Sauvignon Blanc and a candle, be sure and toast the meal with someone special.

Tip: Crumble a little goat cheese over spinach before nestling in sea scallops.

Sweet, Delicious, Local Corn!

2010-08-03T13:27:00.000-04:00

The very best way to enjoy fresh local, sweet corn is steaming hot on-the-cob with a dab of butter and a pinch of salt. The corn must be local and it must be fresh. Half the sugar in ears of corn turns to starch within three days of harvest and are not very good. My Dad eats fresh corn raw, right off the cob (it's good!) but I would not recommend this for novices. Mid to late August is usually when the really good corn comes in, but this year due to an unseasonably warm Spring and a decent amount of rainfall we have an early and bountiful harvest around the Northeast...

Fresh local corn should be eaten the day it was picked but some insist it can be stored frozen and cooked effectively. Can you store a summer afternoon? or the smell of burning corn silk on a charcoal grill? I have heard that if you shuck the corn, do not wash it, wrap each ear individually in tin foil and seal them in ziplock bags that they will keep for a few months. I have never tried this but I imagine a steamy, delicious, corn chowder on a chilly October night.

Sweet corn (maize) is native to the Americas and has been cultivated for thousands and thousands of years tracing back to the Aztecs who used it to make tamales, tortillas, corn chips and homily among other things. The Mayans' Moon Goddess was said to wield great influence on a good maize harvest. Native American Indians called the first full moon in September the "Corn Moon" signifying the time it was supposed to be harvested. New England wisdom tells us to "plant corn when the oak leaves are as big as a squirrels ears and to harvest it before the raccoons do!" And finally from Poor Richards Almanac, Benjamin Franklin advises "...plough deep while sluggards sleep, and you shall have corn to sell and to keep."

Best way to enjoy Local Sweet Corn:

Light charcoal
Soak whole corn cobs, husk and all, in a pot of cold water for 15 minutes.
The soaked ears go right on the grill, I like to place them around the edges where the heat is less direct and cook my meat or fish at the same time.
Roll evenly over the heat for a few minutes until the husk is pretty thoroughly browned - DO NOT OVERCOOK - the husk should come off easily and the corn should be steaming hot but not mushy.
Allow ears to cool before removing husk and breaking off stem.
A dab of butter, a pinch of salt and a smile from ear to ear.

Tips: Enjoy with a tall cold hefeweizen (which is a German wheat beer) and rim the glass with a thin half wedge of lemon.

Peaches and Pork Chops with sweet Vidalia onions

2010-07-26T13:04:00.000-04:00

Sweet, succulent, velvet-skinned local Peaches are abundant this time of year; buy them ripe, slightly firm and keep them in the refrigerator, taking them out a few at a time to soften before eating. Peaches will get softer if you let them sit, but they only get riper on the tree. An unripe peach will never ripen properly. The sweet Vidalia onion grew out of the Great Depression. Discovered accidentally by Mose Coleman...
in Toombs County Georgia in 1931, farmers in the region thought Coleman had found a gold mine. As they successfully followed suit, sweet Vidalia's began to show up in Piggly Wiggly's and A&P's across the land. The Vidalia onion is now a trademarked product and Georgia's state vegetable. Pork Chops are an all American staple, low cost and delicious, get thick cut boneless chops if price allows. This recipe produces four generous plates and can be done for under ten dollars (the perfect time to use the rest of that white wine in the fridge).

4 Pork Chops (boneless preferred)

2 tablespoons olive oil (approx.)

1/4 of a Vidalia onion finely chopped

4 medium-sized ripe local peaches, peeled and sliced in half inch wedges

3/4 cup of dry white wine

1 teaspoon butter

1 teaspoon fresh minced ginger

2 teaspoon fresh rosemary leaves from the garden, chopped fine

salt and pepper or to taste.

1. In a small bowl whisk together 1 tablespoon olive oil, half teaspoon ginger, 1 teaspoon fresh rosemary. Coat pork chops with this mixture and cook in deep oiled pan until golden brown and firm but not tough. Remove from pan and keep warm.
2. In the same pan add onions and peach slices to hot oil and cook 1 minute, turning once till slightly browned and almost tender. Do not to overcook peaches. They should remain firm, with slightly soft edges.

3. Remove peaches from pan. Deglaze pan with white wine (removes and dissolves those tasty caramelized bits of onion, pork fat, and herbs) and boil down till reduced by half. Swirl in butter, 1/2 teaspoon minced ginger and teaspoon of rosemary. Turn off heat. Return peaches to glaze, gently tossing just long enough to coat with glaze. Do not let the peaches overcook! Season with salt and pepper to taste.

Spoon peaches and glaze over pork chops and serve with a handful of green beans (from the farmers market). Open a chilled bottle of Pacific Coast Riesling, sit, relax, eat and enjoy.

Tip: Add toasted walnuts and crumbled Bleu cheese for a fancier presentation.

Watermelon Gazpacho

2010-07-19T14:23:00.000-04:00

July is National Watermelon month. What's more summer than fresh watermelon and local farm stand tomatoes? This is the time of year to really enjoy these ripe and delicious fruits. Stay away from the supermarkets, this recipe requires a trip to the local farmers market and a blender. It's cold, it's refreshing, it's a liquid salad you won't break a sweat over...
Gazpacho (tomato soup) comes from southern Spain and is easily adaptable to culinary cultures throughout the world. Watermelon is an ancient fruit harvested nearly 5,000 years ago in Egypt now cultivated around the globe. Watermelons contain large amounts of beta carotene and lycophene and are rich in some of the most important antioxidants. They are also an excellent source of vitamins A, B6 and C and contain fiber and potassium. The rinds can be pickled or stewed (watermelon is cousin to the cucumber) and the juice can be made into wine. Pairing the watermelon with tomato in a cold soup is a sweet and savory refreshing treat that should only be made with the freshest and ripest fruits, vegetables and herbs. There are many, many variations to this recipe but here is my favorite. Serve chilled, a night in the fridge only improves the flavor.

four servings or about 2 quarts

Ingredients

6 cups cubed seedless watermelon

3 cups chopped tomatoes (remove seeds)

1 shallot, finely diced
2 tablespoons olive oil
2 tablespoons balsamic vinegar

1/2 cucumber, peeled, seeded and cut into chunks
1/4 cup chopped fresh basil

1/4 red bell pepper, cored, seeded, and chopped

salt and black pepper to your taste

Watermelon, tomatoes, red bell pepper, cucumber, shallots, basil, oil, vinegar, salt and pepper into a blender. Set to mix or chop until smooth with chunky bits. Refrigerate for at least 2 hours. Note: depending upon the size of your blender you may have to toss in a large bowl and blend in two batches, if so be sure and combine the batches before refrigerating. I like to serve with a dollop (teaspoon) of greek yogurt. Feta cheese is also good. Enjoy.

Pork with Pepper Jelly Glaze and Lemon Green Beans

2010-07-11T11:25:00.000-04:00

The 4th of July is over, Labor Day is more than a full August away and the long sultry summer days are upon us. The last place I want to be is in the kitchen hovering over a hot stove so this one is easier than pie. Pepper Jelly may seem a strange condiment ("why?" is the common response), and many may find the green color off-putting, but it's really tasty. Put it on a cracker with cream cheese or brie or use is as a glaze for pork loin, it is deliciously different...
Pepper jelly is available in all kinds from supermarket brands to gourmet and honestly, save the fancy stuff for brie and crackers. You can usually find Pepper Jelly along with jams and preserves at the local supermarket (for a gourmet version: http://www.blueridgejams.com/html/gourmet_pepper_jelly.html). Green Beans are plentiful this time of year so grab a handful for this bright, easy way to enjoy them. The pork is so delicious cold you can chill it in the fridge before eating along with the green beans or just make enough for leftovers.

for two and then some...

Pork Loin, 1-1.5 lbs
1/4 cup white wine (healthy splash)
1/2 chopped shallot
1/4 cup chicken broth
1/3 cup pepper jelly
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
salt and pepper

The first thing you want to do is sear (brown) the loin on all sides in a deep pan with a tablespoon of olive oil for 5 minutes approximately and remove from pan. In same pan carmelize shallots, add wine, broth, pepper jelly, Worcestershire sauce, and mustard. Reduce heat and put the pork loin back into the pan and spoon or brush glaze over the loin and cover for 45 minutes. Remove from pan and wrap in tin foil with glaze and juices from the pan. Let sit for a solid ten minutes before eating (or chilling). The last step is really the most important step to ensuring a really tender, delicious pork loin.

Lemon Green Beans
1 lemon
1 pound trimmed green beans
1 1/2 tablespoons olive oil
Salt

Grate the zest of 1/2 lemon, set aside. Juice of the whole lemon (1 to 1.5 tablespoons) Drop beans into a saucepan of boiling salted water, cook beans about 8 minutes. Remove from heat, drain, and return to pan (no heat). Toss with oil, 3/4 teaspoon salt, and lemon juice. Serve sprinkled with lemon zest.

Tip: Chill meat and beans and enjoy sliced with a crisp, cold Sauvignon Blanc somewhere cool and watch the sun set on another long, hot July afternoon

Chilled Strawberry Soup

2010-06-28T12:18:00.000-04:00

Celebrate summer with Strawberries! As June winds down remember that we are just at the end of local Strawberry season. Local strawberries have become something of a delicacy these days with the deluge of those bland year-round California versions. New England strawberries are fragrant, deep red and have a more pungent richer flavor. Strawberries are summer in a basket,

or a bowl in this case. It should be a bright, saucy, summer soup chilled and served in fine bone china with a sterling soup spoon. While many will argue whether this is a soup, a smoothie or a milkshake, you will find me rocking in the shade of a screened-in porch, delicately ladling delicious spoonfuls of summer to my lips.

for two, and then some

1 pint fresh local strawberries
1/4 cup local honey
1 cup Greek style yogurt, thick
milk or cream to taste and for thickness
1/2 lemon squeeze
1/2 teaspoon minced fresh ginger (for brightness)
1 tablespoon Mint (approx) fresh, finely chopped

Wash and cut the strawberries in half then place in your food processor. Process until the strawberries are pureed. Add the honey, yogurt, lemon juice, ginger, mint and process until combined. Add milk to desired thickness if necessary (between pudding and salsa). Adjust the ingredients to taste. Cover and refrigerate for a good hour or so.

Ladle the strawberry soup into dessert bowls and garnish with a sprig of mint and a sliced strawberry. Relax.

-GCS

Cold Poached Spanish Mackerel Under the Stars

2010-06-21T13:16:00.001-04:00

Perfect for a summer evening picnic in the park or at the beach, cold poached fish is a light, healthy and delicious way to enjoy a cool summer evening. Mackerel is touted for it's health benefits (omega 3's!) and should be eaten often. The cold, dry wine makes a perfect combination with the Mackerel. I like Reisling or Sauvignon Blanc, both are inexpensive and easy. Riesling has crisp acidity, lemon, minerality, and delightful citrus aromas. If you’re looking for a dry Riesling make sure it says “Kabinett” to signify dry. This is a two-step all in one pan recipe.

2 fillets Spanish mackerel cleaned (for two)
1 fresh local tomato cubed
1/2 green pepper chopped
1 chopped shallot
1 fresh lemon
1/2 cup dry white wine
1 capful white vinegar
2 tablespoons olive oil
1 teaspoon finely chopped up fresh tarragon (approx)
dash of salt and pepper

Score skin side of mackerel. Olive oil, shallot, green pepper in pan till shallots are translucent and add white wine, one cup water, squeeze of half a lemon and tarragon. Bring to a high simmer, then add Mackerel, skin side down, cover, reduce heat to medium-low and poach fish until nearly cooked through, about 8 minutes. Remove from heat and allow fish to cool in poaching liquid. Strain liquid, place in container, add fresh tomatoes over mackerel, salt and pepper, chill in fridge for two hours at least. Remove chilled mackerel, add a squeeze of lemon, a bottle of chilled Sauvignon Blanc, and a blanket under the stars with your loved one.

Tips: Add fresh minced ginger to the mix for a boost of vitality! If you can't find fresh Mackerel you can do this one with Cod, just remove vinegar from the mix.

Calypso Ham and Egg Chutney Sandwich

2010-06-14T11:35:00.000-04:00

Aside from being a condiment Chutney is also a lively dance to Indo-Trinidadian and Soca Music. It's colorful, calypso dance music perfect for summer celebration. This is an easy and delicious way to liven up the otherwise ordinary Ham and Cheese sandwich. It may sound a little nuts and many will forgo the egg which still makes for a lively lunch but the egg adds a creamy texture that will be missed. Chutney is sort of a mystery, what is it? and what do I use it for? There are many different varieties and it isn't used nearly as often as it should be. I'm no expert on chutneys, fresh is always better, check out Hampton Chutney for the facts http://www.hamptonchutney.com/whatsachutney/ . Hampton Chutney makes excellent chutneys, they have store in SoHo, but are also available around town at other gourmet markets, I use Mango Chutney for this one. Major Grey's Mango (Crosse & Blackwell) is alright as well. Enough about chutney.

for two:

1/4 lb of baked ham sliced thinly enough that it's easy to bite into
1/2 a red onion
1/2 red pepper
1 cup or so of fresh Pineapple cut into small 1/2 inch pieces (if canned, then no sugar)
Gruyere Cheese sliced so as to melt over the egg
2 New York City Sandwich rolls or Kathi Bread (see below)
2 eggs
1 hot griddle with vegetable oil

Chop red onion and slice red pepper into bite size pieces. Fry up your eggs, caramelize your onion, red pepper and Pineapple (same pan if you can fit them all). Melt the Gruyere cheese over the egg after you flip it, scatter caramelized pineapple, onions and red pepper over the melting cheese. Toast inside of roll on griddle. Place two small heaps of sliced ham on the griddle and place the egg with the cheese, onions, red pepper, right on top of the ham. Remove the toasted roll turn off heat. Generously slather chutney over inside of top roll. Place egg with the Gruyere, pineapple, onions and red pepper on bottom of roll and place top of roll on sandwich. Cut in half and enjoy the colorful dance of flavors.

Tips:
Use Indian flatbread like Kathi, chop up a ham steak into cubes and make a wrap!
Use a little mustard oil on the griddle.

Recipe Links:
Chutney: http://www.hamptonchutney.com/whatsachutney/
Bread: http://www.indianbreadco.com/kathi.html

Cool as a Cucumber Cold Summer Soup

2010-06-07T14:48:00.003-04:00

The heat of summer is upon us with the Solstice only a few weeks away, this soup is an incredibly healthy and refreshing treat to beat the heat. Cucumbers are about ninety percent water and have that light, luscious melon taste to cool the palate and hydrate the body on those sultry summer afternoons. Nutritional benefits include natural salts, enzymes, and vitamins essential for strong cell growth and repair.

This cold cucumber soup is a basic blender favorite of mine. It requires only a few ingredients; fresh cucumbers and shallots from your local farmers market, a handful of mint and a few snips of dill from your herb garden, lemon, thick thick thick Greek yogurt and a splash of that extra virgin olive oil in the cupboard. There are many little variations to this that I like; a dash of Tabasco or Worcestershire sauce or a few lumps of Crabmeat on top, just be creative and have fun, it's summer after all!

Cool as a Cucumber Cold Summer Soup

2 large Cucumbers, peeled, seeded, chopped
2 cups thick Greek Yogurt
1 Shallot grated or minced
¼ cup extra-virgin olive oil
1/2 cup Mint (approx palmful)
1/2 cup Dill (approx palmful)
1 healthy squeeze of half a lemon
1/4 teaspoon salt and pepper (white if you have it)

Puree ingredients in blender or processor, add cucumbers last. Place in refrigerator at least 2 hours. Chill bowls, garnish with a leaf of mint and a sprig of dill and serve in the shade on a sultry summer afternoon!

Tips: gently place a few generous pieces of cold lump crabmeat onto soup and serve. Add about a quarter to a half of fresh melon.

Easy Pepper Hash Recipe

2010-06-02T15:59:00.000-04:00

I had pepper hash over the weekend for the first time and boy was it delicious! I recommend it instead of cole slaw any day. This recipe comes from our friend Jonas, enjoy it with good German sausage!

Ingredients:
1 large green cabbage
1 medium onion
1 green or red bell pepper
½ cup White vinegar
1 tablespoon salt
½ cup white sugar
½ cup water

Directions:
Core the cabbage and cut into quarters. I cut into quarters then core.
Chop finely the onion and pepper. Chop as fine as you can get it. You want tiny tiny pieces.
Grate finely, the cabbage in a large bowl. Grate NOT shred!!!! Like minced.
Add the chopped onions and pepper.
Add salt and sugar and mix well and often. (3-5 minutes)
Let rest for 10-15 minutes and the cabbage will begin forming juice. Mix again.
Add the vinegar and water and mix well.
Refrigerate and ready in 4 hours. Overnight is better and best is 2 weeks. Will last 4 weeks.

-Jonas

Cream of Asparagus Soup

2010-05-31T03:31:00.000-04:00

This Spring vegetable loves the sun and water. Asparagus comes into season mid-April through June. Wait for it to go on sale in late May or June because it always does. This is a delicious recipe that can be enjoyed hot or cold depending upon the weather or your mood.

1 bunch fresh asparagus (10 to 14 count)
3 scallions
1 clove fresh garlic minced
1 tablespoon butter or safflower oil
1 cup chicken broth
½ lemon
Splash of sherry
Pinch of freshly ground nutmeg
1/2 teaspoon chopped fresh tarragon
1/4 cup Greek yogurt, plus more for serving (you can use heavy cream instead if you like)
¼ teaspoon flour
Salt/pepper

Asparagus: Cut ¼ inch or so off the bottoms, discard. Cut off the tips and chop stems to 1 inch pieces. Trim up the scallions, removing any rotten skin and cut into small pieces (moons)

Saute minced garlic and scallions in a pot with butter (or oil)

Add asparagus, sherry, the nutmeg and a few generous grinds of black pepper. Cook for another thirty seconds, add Chicken broth and flour – simmer 20 minutes or so, remove from heat and add chopped tarragon.

Carefully remove asparagus tips and reserve

Puree the contents of the pot in a blender and pour into a clean pot. Bring it up to a very low slow simmer, add Greek Yogurt (or cream), juice of ½ of a lemon, ½ teaspoon salt ½ teaspoon pepper. Heat thoroughly on very low heat stirring often for a minute or two. Remove from heat.

Ladle soup into a bowl, garnish with two asparagus tips and a dollop of Greek yogurt. A dash of fresh pepper and serve it up!

Tip: if you are saving some, let soup cool before refrigerating and try it cold on a warm June afternoon!

Health Benefits: Asparagus contains a factor in preventing small capillary blood vessels from rupturing and was used for heart problems. Asparagus is an excellent source of vitamins A and C. It’s also a good source of potassium, phosphorus, and some iron.

Soft Shell Crab Popeye Sandwich with Mango Avocado Salsa

2010-05-27T12:31:00.001-04:00

The first Full Moon in May marks the beginning of the season for Soft Shell Crabs, so they are perfect for Memorial Day Weekend this year! I like to just throw them in a hot pan with Olive Oil, salt, pepper and spinach but here is a good recipe for two to make them really tasty. Pack them up with a bottle of chilled Sauvignon Blanc and a blanket and take someone to the park for a picnic! This is a double favorite pairing; Soft Shell Crab and Spinach, Mango and Avocado.

3+ soft shell crabs (the more the merrier), have them cleaned when you buy them
Spinach, one bag will do, remember this stuff cooks down
Olive Oil, two tablespoons. This is one time to use light olive oil because you don’t want the taste of the oil to overpower
Flour just a half cup or so, you need enough to coat the crabs
Shallot, one will do
Lemon you only need one but get a few for kicks.
Salt and Pepper, sea salt if you have it
Good soft white rolls like Portuguese are good for soaking up the juices.
Mango Avocado salsa, see below

This is almost self explanatory:

Coat crabs in flour. Heat olive oil to medium/medium high, get it pretty hot and put the chopped shallot in. Then place three soft shell crabs into pan.

Cook until lightly browned, shaking the pan. A squeeze of lemon juice and onto a paper towel covered plate. Sprinkle sea salt and pepper over them.

Turn off heat. Place spinach directly into pan, mix around with tongs and turn off heat, cover for a minute or two, just until they cook down, do not overcook. Remove with shallots.

Cut crabs in half down the middle with a sharp knife so the succulent meat is showing.

Half the Portuguese roll and place spinach (just enough, not too much) on bottom half of roll then on top of that, about three or four pieces of soft shell crab top with Avocado Mango Salsa. If you are making for a picnic, wrap in wax paper and refrigerate. They will taste even more delicious and succulent cold with the chilled Sauvignon Blanc. Enjoy!

This is an easy Mango Salsa recipe I found @ http://www.grouprecipes.com/57136/mango-avacado-salsa.html

2 avocados, peeled and chopped
1 mango, peeled and chopped shopping list
1 Tbs fresh cilantro, chopped shopping list
2 tsp lime juice shopping list
1/8 tsp sea salt shopping list
pepper to taste

Combine avocado, mango, cilantro, lime juice, salt and pepper, toss gently.

FUN & FOOD IN NYC!!!

2010-05-25T15:04:00.000-04:00

More easy Recipes and more Fun foodie things we love to do in NYC to come!!!

Swordfish and Spaghetti Squash for two

2010-05-24T18:47:00.001-04:00

Grilled Swordfish and Spaghetti Squash with Parmesan, Basil & Olive Oil
for two

Milk (use milk with some fat in it because the fat absorbs fishy flavors and tenderizes the fish.)
Swordfish two fillets of (fresh or frozen) approx 8 oz apiece.
Spaghetti Squash, these can range in size but even the smallest one you can find will be enough for two.
Parmesan cheese, the quality depends upon your budget; we like shredded Reggiano.
Basil, fresh really makes a difference here so try to find some.
Lemon, you only need one but get a few just for fun.
Olive Oil, about a quarter cup of whatever-you-have in the cupboard but extra-virgin is preferred.

This dish is as simple as it gets:

Place Swordfish in a baking dish, cover with milk, let that sit for at least 30 minutes before cooking. You can also put the frozen fillets into the milk, cover and let them defrost in the refrigerator for 6 to 8 hours.

Cut basil into little strips (use scissors or chop) and add about a tablespoons worth to the olive oil, mix it up and set it aside.

Spaghetti Squash. Poke a knife or a long tined fork into the uncooked squash to avoid a squash explosion. Bake the whole thing in the microwave for about 8-10 minutes. It should be kinda soft but extremely hot so let it sit for at least five minutes before cutting.

Half squash the long way so you have two “longboats”, remove seeds and pulp with a spoon and an oven mitt then separate strands with a fork into a bowl. Generously ladle olive oil and basil over the squash and fold in Parmesan cheese. Salt & pepper taste.

Swordfish: while the squash is cooling get your grill or frypan up to about medium high heat, If you are frying then put a tablespoon of the basil oil into the frypan. Remove the Swordfish fillets from the milk and place directly on heat. Cook about 4 to 5 minutes then flip and cook for about another 2 to 3 minutes. Drizzle or brush each side with the olive oil as you cook. Cut lemon in half and drizzle over each side as you cook. Remove from grill and let sit for 2 minutes before serving.

Tips:

Cheese: You can also try Grana Padano an Italian cheese that is very similar to Parmesan but it is younger, it has a milder flavor, and its texture is a little coarser.

Fish: Unless on sale, you can usually find affordable, thick quality fish fillets in the frozen section of your local supermarket. Remember that even the freshest seafood you eat has been frozen at least once (on the boat).