What struck me about Thomas Jefferson's kitchen in Monticello was what a likeness it has to Julie's kitchen color!
Sunday, October 21, 2007
Jefferson's Kitchen
What struck me about Thomas Jefferson's kitchen in Monticello was what a likeness it has to Julie's kitchen color!
Sunday, October 14, 2007
Stone Barns - no Blue Hill
Garden home brew
Pigpen
A happy lamb is a chewing lamb
Hen and Eggmobile in background
Bee Keeping
The barn
Farmers Market- Meat Purchases
http://www.stonebarnscenter.org/
Stone barns is an amazing center for agricultural education just about a 40 minute drive north of the city. Please look at the website for background and info. This is a wonderful place to take kids for the afternoon. The restaurant on site- Blue Hill- is booked months in advance so we didn't go. We took the livestock tour and met some nice pigs and sheep instead.
By Request - Recipe
FIG CHUTNEY - delicious when served alongside smoked ham and cheese
From Artisanal Cooking by T. Brennan and A. Friedman
makes 1-1/2 cups~
1-1/2 cups red wine
1/2 cup port
1/4 cup sugar
2 star anise
1 pound black mission figs, stems removed and cut in half lengthwise
1-1/2 tablespoons fresh squeezed lemon juice
salt
1. Put the wine, port, star anise, and sugar in a 2 qt. pot and set over medium heat. Bring to a simmer, then lower the heat and let simmer until reduced by half, approximately 15 minutes. Stir in the figs. Let simmer until syrupy, approx. 1-1/2 hours.
2. Remove the pan from the heat, stir in the lemon juice, and season with salt. Let cool, and refrigerate in an airtight container.
From Artisanal Cooking by T. Brennan and A. Friedman
makes 1-1/2 cups~
1-1/2 cups red wine
1/2 cup port
1/4 cup sugar
2 star anise
1 pound black mission figs, stems removed and cut in half lengthwise
1-1/2 tablespoons fresh squeezed lemon juice
salt
1. Put the wine, port, star anise, and sugar in a 2 qt. pot and set over medium heat. Bring to a simmer, then lower the heat and let simmer until reduced by half, approximately 15 minutes. Stir in the figs. Let simmer until syrupy, approx. 1-1/2 hours.
2. Remove the pan from the heat, stir in the lemon juice, and season with salt. Let cool, and refrigerate in an airtight container.
Saturday, September 22, 2007
Applewood
Last night we got lucky with the last no-reservation table at Applewood!
Seasonal soup was a mild celery root pureé with bits of jalepeños.
We shared three small plates:
duck bolognese with potato gnocchi and garlic confit (in a delicious red-wine reduction of some sort)
ham confit with tomatillos,peaches, and grilled leeks
and butter poached maine lobster with beets and cipollinis
and the entree of grilled pork loin with creamed spinach, baby turnips, and red wine-plum reduction.
Best were the two pork plates! The pork with peaches and super-thin sliced tomatillos was the winner.
Antonia was so happy she forgot to brush her teeth!
Seasonal soup was a mild celery root pureé with bits of jalepeños.
We shared three small plates:
duck bolognese with potato gnocchi and garlic confit (in a delicious red-wine reduction of some sort)
ham confit with tomatillos,peaches, and grilled leeks
and butter poached maine lobster with beets and cipollinis
and the entree of grilled pork loin with creamed spinach, baby turnips, and red wine-plum reduction.
Best were the two pork plates! The pork with peaches and super-thin sliced tomatillos was the winner.
Antonia was so happy she forgot to brush her teeth!
Tuesday, September 18, 2007
Red Hook Discoveries
Talk about food and place! Los Vendedores is a cultural food celebration landscape. What obviously began as a way to feed spectators at the weekend soccer matches has turned into an incredible exchange of culture and food.
Corn guy is very happy. I'm trying this next weekend. Stay tuned.
Cocineros
El Salvadoran pupusas, corn tamale con crema, y platanos.
Urban Foragers
Horchata y mango con limon
We still had room...local Red Hook key lime pie!
El perrito le gusta también
Corn guy is very happy. I'm trying this next weekend. Stay tuned.
Cocineros
El Salvadoran pupusas, corn tamale con crema, y platanos.
Urban Foragers
Horchata y mango con limon
We still had room...local Red Hook key lime pie!
El perrito le gusta también
An Ode to Food Blogging
How much do we really understand about the path from the farm to table?? What’s the story behind that pad thai you had for lunch, and where did all the ingredients originate from in the vegetable spring rolls? And where did those tomatoes come from at the local Whole Foods, for that matter? All I can say is that for most urban and suburban dwellers it is a MYSTERY and we prefer to keep it that way. We like the way it appears when the waitress brings it over. Perfect. Food comes from kitchens. Besides, when you stick your nose where it doesn’t belong, you probably won’t like what you see.
Well, not everybody feels this way. For some, satisfaction comes from buying it from the farmer who grows it, picks it, and delivers it to us fresh.
I’ve been thinking about that voyage from farm to table in all its mystery. How many factors determine what I will eat for lunch? Was the source of my lunch determined by the cheapest purveyor? Did the shrimp come from a farm in China? Is the corn in those tortillas genetically modified? Do I really want to know?
How on earth are we ever to know the story of the journey? The truth is that as long as we eat in restaurants, we can’t. Some claim to have locally sourced ingredients but most don’t.
So far I see two options. The first is cook for yourself using food you grew yourself. Since our fire escapes are not big enough for a full garden, the next best thing is to wander over to a farmers market and see what the seasonal offerings are.
But there’s a big world out there, and its crazy to limit yourself to what goes in and out of your own kitchen, especially if you live in New York City. And there ARE options. I care about what I eat, but I don’t want to be a purist that won’t eat that taco at the park.
So I’ll forget about that food map this afternoon and order the ceviche too.
Zagats has traditionally been the source for food culture in New York City. The list and the review, by someone reputable. But now there are publications like Edible Brooklyn that actually dig down past the plate and reveal the food sources. These publications highlight everything from regional farms and top restaurants to local novelties and individual nuts and their gastronomic obsessions. And there’s Gastronomica, Slow Food, and The Art of Eating. The way I see it, these publications are an important link in the information channel. A really important link. They help complete the map, and they pique public interest in redefining what the farm to table map could/should be. Whether you are passionate about sustainability or just want more Omega-3’s the information is available, thanks to writers and journalists. Matt Potteiger talks about the different ways that food practices link people and place, and they ways that a new discourse in landscape architecture could encourage an incorporation of food spaces into our daily environment. Are food publications a vehicle for this discourse? Yes. Could a blog do the same? More talk, more think, more sharing, more implementation. I will blog on.!
Well, not everybody feels this way. For some, satisfaction comes from buying it from the farmer who grows it, picks it, and delivers it to us fresh.
I’ve been thinking about that voyage from farm to table in all its mystery. How many factors determine what I will eat for lunch? Was the source of my lunch determined by the cheapest purveyor? Did the shrimp come from a farm in China? Is the corn in those tortillas genetically modified? Do I really want to know?
How on earth are we ever to know the story of the journey? The truth is that as long as we eat in restaurants, we can’t. Some claim to have locally sourced ingredients but most don’t.
So far I see two options. The first is cook for yourself using food you grew yourself. Since our fire escapes are not big enough for a full garden, the next best thing is to wander over to a farmers market and see what the seasonal offerings are.
But there’s a big world out there, and its crazy to limit yourself to what goes in and out of your own kitchen, especially if you live in New York City. And there ARE options. I care about what I eat, but I don’t want to be a purist that won’t eat that taco at the park.
So I’ll forget about that food map this afternoon and order the ceviche too.
Zagats has traditionally been the source for food culture in New York City. The list and the review, by someone reputable. But now there are publications like Edible Brooklyn that actually dig down past the plate and reveal the food sources. These publications highlight everything from regional farms and top restaurants to local novelties and individual nuts and their gastronomic obsessions. And there’s Gastronomica, Slow Food, and The Art of Eating. The way I see it, these publications are an important link in the information channel. A really important link. They help complete the map, and they pique public interest in redefining what the farm to table map could/should be. Whether you are passionate about sustainability or just want more Omega-3’s the information is available, thanks to writers and journalists. Matt Potteiger talks about the different ways that food practices link people and place, and they ways that a new discourse in landscape architecture could encourage an incorporation of food spaces into our daily environment. Are food publications a vehicle for this discourse? Yes. Could a blog do the same? More talk, more think, more sharing, more implementation. I will blog on.!
Thursday, August 30, 2007
Wednesday, August 29, 2007
Evolutionary Organics
black crim heirlooms
Two words to describe this organic produce stand: scrupulous and sumptuous. Evolutionary is at Union Square (south end) on Wednesdays and Grand Army Plaza on Saturdays.
Tuesday, August 21, 2007
Beast in Brooklyn
We spent Sunday evening in a beastly place on Vanderbilt Avenue... its a restaurant that looks like a bar but doesn't taste like a bar at all. Our leisurely dinner was of duck breast salad, beet salad, fried manchego, seared scallops, and lovely calamari. Dinner is "tapas" portions, which is perfect for Sunday grazing. I will definitely return to BEAST again!
Recommended!
Monday, August 20, 2007
Julie's Farm, Glover Park, Wash. DC~
Julie's well-endowed amaranth
Meet Dino... King of the Garden
Julie's tomato harvest!
Tarts!
Italian Grandma and French Grandma (of which I have neither) Tarts...
These two turned out well, better than the mini-tarts we made the first time. The 9" pan accomodates more custard and innards and less crust. They take a long time, but Antonia was patient... and we finished half the prosecco before we ate! This time I added some good old lard to the butter for the crust, although I am still not able to make the dough behave yet~ dough must obey!
Italian: smoked mozzarella, plum tomatoes, green and purple basil, and a bit of egg and cream custard.
Provencale: dijon mustard, herbs d' Provence, gruyere, plum tomatoes, zucchini, and a lot of custard.
~These were adapted from the recipes in Once Upon a Tart
Friday, August 17, 2007
Bianca
Tomorrow am is my 5:45 shift at the Park Slope Food Co•op. This workshift has become a truly educational foray into the world of cheeses for me. Every month I find something new in the back of the walk-in, and I enjoy testing everything (for quality control). A vegetarian friend recently asked me about cheeses made with vegetable rennet, and coincidentally yesterday I came across one at the Union Square Greenmarket. It is made by Hawthorne Valley Farm and tastes pretty darn good. It is a fresh cheese, comparable to goat, but has an almost sweet edge to it. Definitely worth trying!
Tuesday, August 14, 2007
Little D's - alternative to Applewood?
After much anticipation, Erin and I went for our long awaited trip to Applewood (applewoodny.com) tonight. Our stars must have been out of alignment as tonight was the "meet the farmer" dinner, so the restaurant was "closed" yet full of happy diners eating with the farmer. How can they ALL eat with the farmer? Anyways, we settled for the new place across the street, Little D's, which wasn't bad. New mushroom for both of us: hen of the woods.
(Maitake). (http://en.wikipedia.org/wiki/Hen_of_the_woods)
This restaurant is better than average~ 7th ave between 14 +15 St.
The raddichio, however, is from my sisters garden in Washington DC!
Antonias Plate- Chez Panisse
This, I will let Antonia explain in her comment... to be posted! Beautiful!
Monday, August 13, 2007
Street Farm
I love this guerilla street garden on 6th avenue. The corn has grown about 8 feet tall and the amaranth is squeezing out from between the stalks. Its doing so well I wonder if its BT corn, although there are no ears yet. Is that a pollination issue?
Blueberry Currant Scone
By request, a recipe. This recipe was adapted from the buttermilk scone recipes in Once Upon a Tart
By the way~ if you are ever on Sullivan Street you should stop into this cafe, and walk the neighborhood. Joe's cheese (?) across the street makes wonderful fresh mozzarella.
Blueberry Currant Scones
Recipe makes 10 scones. Make certain you have a big enough oven rack to accommodate this, if not, make a half batch or figure out something else. Eat within two days. Store in paper bag.
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
20 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 large fresh eggs
3/4 cup cold buttermilk
1-1/2 teaspoon vanilla extract
1 cup blueberries
1 cup red currants
Two mixing bowls, Food processor, and Parchement paper
Start:
Wash blueberries and currants in strainer and leave on a paper towel to dry.
Position oven rack in center and preheat to 400. Line baking sheet with unbleached parchment paper
Dump dry ingredients into food processor bowl and pulse to mix.
In a bowl, whisk the eggs. Then whisk in the buttermilk and vanilla. Put aside.
Remove butter from fridge now and cut into pieces. Add to food processor and pulse for about 20 seconds until the butter is mixed into the dry ingredients and it looks like crumbs. Don’t overmix. It should be dry and crumbly.
Dump flour-butter mix into a bowl. Pour wet ingredient mix over the flour. Stir with a wooden spoon or your hands until no dry flour is visible. Don’t overmix. Stop after a minute, just mix the ingredients but don’t go crazy.
Add the berries and mix them in. Don’t smash them, just mix.
Drop the gooey blobs in 1/2 cup portions onto the parchment paper-covered baking sheet. They should be irregular shapes, not perfect balls. This makes them more fun to eat.
Bake for 20-25 minutes. Do the toothpick test to check the insides if you want. Take them out and cool on a plate or something besides the hot baking sheet so they don’t keep cooking on the bottom.
By the way~ if you are ever on Sullivan Street you should stop into this cafe, and walk the neighborhood. Joe's cheese (?) across the street makes wonderful fresh mozzarella.
Blueberry Currant Scones
Recipe makes 10 scones. Make certain you have a big enough oven rack to accommodate this, if not, make a half batch or figure out something else. Eat within two days. Store in paper bag.
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
20 tablespoons cold unsalted butter, cut into 1/4 inch cubes
2 large fresh eggs
3/4 cup cold buttermilk
1-1/2 teaspoon vanilla extract
1 cup blueberries
1 cup red currants
Two mixing bowls, Food processor, and Parchement paper
Start:
Wash blueberries and currants in strainer and leave on a paper towel to dry.
Position oven rack in center and preheat to 400. Line baking sheet with unbleached parchment paper
Dump dry ingredients into food processor bowl and pulse to mix.
In a bowl, whisk the eggs. Then whisk in the buttermilk and vanilla. Put aside.
Remove butter from fridge now and cut into pieces. Add to food processor and pulse for about 20 seconds until the butter is mixed into the dry ingredients and it looks like crumbs. Don’t overmix. It should be dry and crumbly.
Dump flour-butter mix into a bowl. Pour wet ingredient mix over the flour. Stir with a wooden spoon or your hands until no dry flour is visible. Don’t overmix. Stop after a minute, just mix the ingredients but don’t go crazy.
Add the berries and mix them in. Don’t smash them, just mix.
Drop the gooey blobs in 1/2 cup portions onto the parchment paper-covered baking sheet. They should be irregular shapes, not perfect balls. This makes them more fun to eat.
Bake for 20-25 minutes. Do the toothpick test to check the insides if you want. Take them out and cool on a plate or something besides the hot baking sheet so they don’t keep cooking on the bottom.
Friday, August 10, 2007
Creyde's Farm
O jardin culinaria...its on the fire escape... no thats not to code, I will have to take care if my creme brulee propane torch gets out of control...
Currants
Currants are from the family Saxifragaceae... I am wondering what do with these, maybe a ginger-currant creme brulee? I want a propane torch! Is that a fire hazard in the kitchen?
Thursday, August 9, 2007
Fast Food
A favorite fast food in Creyde's kitchen is bread and cheese. I eat it while cooking, right there standing over the kitchen counter. The bread is ww sourdough from Bread Alone and the cheese is Monte Enebro from Spain. It is a delicious semi-soft goat milk cheese that Rob Kaufelt of Murrays calls "bizarre and exuberant". The rind of ash and mold gives it an intense flavor, it is somewhat two-toned: soothing inside, with a salty and powerful ring near the rind. The best thing to wash it down with is a glass of red from the bottle that was left from the weekend at the bottom of the fridge. Thats fast food!
Tuesday, August 7, 2007
Egg Tower
The hens and I collaborated on this work, we are testing the form for architectural applications...
Monday, August 6, 2007
Night Baking
Welcome to Culinaria Creyde! This is our first posting... embarking on new food and landscape adventures. Tonights endeavor took place in the smallest kitchen in Brooklyn. Currant and blueberry scones... a first for Culinaria Creyde. Stay tuned for further adventures!
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