May 18, 2010

We are all signed up for the upcoming season, starting June 8th! Vegetable, herb, fruit and two basil shares! SO excited although the fruit is mostly being given over to our share partner. May’s order from the Meat/Dairy:

– Smoked ham steak
– Chicken breast
-Farmhouse Jack cheese
– lavender sheep’s milk crottin
-a dozen large eggs
– small packet of maple nut granola
– 1lb. jar of raw honey

The cheeses are almost all gone already and the chicken breast is for dinner tonight. Also, made the flank steak from last month this past week. Easy to pan sear, slice and serve with sauteed veggies, salad and some of the cheese muffins.


This and That

May 18, 2010

I have been cooking, I swear, but we’ve had a lot going on. I made the cheese muffins again and this time I put two cups of comte and one cup of cheddar in and they were pretty much perfect. Also, made the White Sandwich bread recipe from Joy of Cooking but used 1/3 white flour to 2/3 of the half-white/half-wheat flour we received from Cayuga farms this winter in a CSA order. The loaves came out not very high, rise wise, but really lovely tasting with a crunchy crust. I used a little sugar in the yeast proofing and also used a tip off of 30 Bucks a Week where one pre-heats the oven to 200 degrees and then lets the first rise happen in the warm, but not too warm, oven. I’ve eaten about half of the first loaf…a slice with butter and raw honey, one with olive paste, one with butter and grape jelly and then sent my hubbie off to work with a watercress and fennel,dried orange sopressata sandwich. I can’t think that it’d be bad…


May 6, 2010

Went to the Greenmarket last week and nary a fiddlehead fern in sight and I HAVE TO SAY? A lot of products looking tired. I ended up just getting a 1 pd. bag of white popcorn and then heading to Whole Paycheck. Where I found? FIDDLEHEAD FERNS!

$7.99 a pound. So. yeah.

So…I got a half pound. Also, some lovely looking English Peas in the pod for $2ish a pound.

We had a simple pasta tossed with peas and fiddleheads cooked in butter and salt to start the FIDDLEHEAD EXPERIENCE. Then I used the other half with shitakes sauteed in butter and served the latter with a watercress and beet salad and half of a comte and tomme muffin.

Wait. What?
Read the link below and put 2 cups of Comte and tomme or Comte and parm or Comte and …you get the idea instead of the prescribed cheese here:


Astoria is amazing. The amount of wonderful ethnic foods one can buy here is just…well it is beautiful, really. We’ve got Italian, old school Italian. We’ve got German, we’ve got Indian, Egyptian, Czech, Greek…you name it, you can probably find it here. Looking at Kalustyian’s last week, I also realized that you can probably get it for CHEAP here, too. Chick pea flour? Check and cheaper. By dollars. Halloumi? Check and cheaper. BY MANY DOLLARS. Bulgarian Feta. Don’t even bother getting it anywhere else. The stuff at Mediterranean Foods is the very best.

We are heading to a party of friends tomorrow night and the hostess is cooking a leg of lamb and all the guests are bringing items to compliment. There will be moussaka, mint juleps, fabulous desserts and we’ll be bringing some bounty from Mediterranean Foods, namely, baba ganoush, tzatziki (in house), hummus, pita (this amazing kind that doesn’t have a label and you really can’t find outside of this neighborhood. ), two types of olives and tabbouleh (made from some ingredients found at that market). Here is my recipe:

– 2 1/2 cups of Bulgur Wheat
– 3 3/4 cups of boiling water

– 1/3 cup lemon juice
– 1/2 cup olive oil
-4 dashes of garlic salt
– 1/ 2 cup chopped fresh flat-leaf parsley
– 1 medium red onion chopped
– 1 tbsp. dried mint
– salt to taste

* crumbled feta and 1/2 cucumber chopped
Directions: Boil water, meanwhile put wheat in a metal mixing bowl and add all other ingredients. When water is boiling, pour into the other ingredients, stir and let sit for 30 minutes to an hour. Refrigerate for at least 2 hours (up to 48). Before serving, add crumbled feta, cucumber and if desired, chopped tomato, additional lemon juice, salt and pepper. Fresh mint would also be nice.

Rosemary’s Mule

May 1, 2010

A bit over a year ago a dear friend celebrated her birthday here in New York City. She had a large party of family and friends meet her at one of her favorite places, the Russian Samovar. It was a wonderful night of friends chatting and seeing one another after some years or just a few weeks, but all enjoying incredible food, a fairly informal atmosphere and VODKA.

Now, I’ve never liked vodka. What is the point? But this was different. The bar was lined with giant jars filled with vodka and some other flavoring agent. Vodka and cherries, vodka and dill, vodka and horseradish root, vodka and lemons, vodka and tarragon, vodka and peaches, vodka and…you get the idea. It was a revelation and in tiny shot glasses, ice cold, it was amazing. AND WENT WITH THE FOOD, REALLY WELL!

So ever since, I’ve kept a small bottle of vodka in my freezer. We are talking 8 or 16 oz., at most with an herb or two or lemon and an herb or just fruit. I maybe replace it three or four times a year. But it is a lovely thing here and there. This is my latest concoction adapted from the Moscow Mule and it is AMAZING!

Rosemary’s Mule
– 2 oz. rosemary vodka
– 1 lime wedge
– ginger beer

place 2 oz. of rosemary vodka in a glass with ice to taste, squeeze lime in and pour ginger beer to top of the glass. Enjoy!