Recipes & Tips

EPISODE 1: FARM TO TABLE

CREAMED LEEKS AND ROASTED SWEET CORN

1/4 cup unsalted butter
8 ea. leeks, white part only. sliced and rinsed
2 cup sweet corn, roasted*
2 Tbls. fresh thyme chopped
1 cup heavy cream
salt and pepper to taste


*roasted corn, take fresh shaved corn kernels and toss with 1 tablespoon olive oil, 1 tablespoon chopped fresh thyme, salt, pepper, then place on small cookie sheet and roast in a 375 degree oven (preheated) for 10-12 minutes

Melt butter in a large sauté pan over medium heat. Add leeks and cook gently over medium low heat until wilted. Then add roasted corn and fresh thyme, continue to cook 6-8 minutes. Season with salt and pepper. Add heavy cream and turn heat to medium high and cook until mixture thickens, adjust seasoning and serve.

TIP: To remove dirt from leeks – add cut leeks to a bowl of cold water. Mix gently and let sit – most dirt will fall to bottom of bowl.



EPISODE 2: WINE

RIESLING BRAISED CABBAGE AND 
HARTMANNS BRATWURST

1/4 cup unsalted butter
1 ea. red onion thinly sliced
2 ea. carrots thinly sliced
2 ea. celery thinly sliced
1/2 head of green cabbage shredded
1 Tbls. toasted caraway seeds
2 cups Riesling
1 cup orange juice
1/2 cup chicken stock
1 bouquet garni
4 ea. bratwurst links
salt and pepper to taste
1/4 cup chopped parsley

In a 6 quart saucepan over medium heat, melt butter and add onion, carrots and celery. Cook 4-5 minutes, then add cabbage and continue cooking 6-8 minutes. Stir, season with salt, pepper and caraway seeds. Then add wine, orange juice, chicken stock and boquet garni. Bring liquid to a boil add bratwurst reduce heat to a simmer, and continue to cook 25-30 minutes, adjust seasoning and serve.

TIP: bouquet garni - an herb mixture (thyme, parsley, black pepper corns, and garlic clove) that is either tied together (wrapped inside a leek) or enclosed in a porous container and is cooked with a dish but removed before serving.



EPISODE 3: AGRICULTURE

CHEDDAR AND APPLE BISCUITS

FILLING
1/3 to 2/3 cup sugar 
1/4 cup all-purpose flour 
1/2 teaspoon ground nutmeg 
1/2 teaspoon ground cinnamon 
Pinch of salt 
4 medium sized apples (a medium apple = about 1 cup) 
2 tablespoons butter

Peel, core and dice apples. Try to keep the size of the dice even. Mix sugar, flour, cinnamon, and salt in a large bowl. Stir in apples. Melt the butter in a large sauté pan over medium heat, add apples and cook until apples are soft and caramelized. Remove from heat and set aside.

BISCUITS
2 cups all-purpose flour, sift before measuring
2 1/2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons butter
2/3 cup shredded McCadam sharp cheddar cheese
3/4 cup milk plus a little milk for brushing tops

Sift together flour, baking powder, and salt, cut in butter. Stir in shredded cheese, and milk. Mix together lightly with a fork, just until moistened. Turn dough out onto a floured surface and knead gently a few times, until smooth.
Roll out about 3/4-inch thick. Cut rounds and place on a greased and floured baking sheet. Press down center of biscuits with the back of a soup spoon, and fill with apple mixture. Brush tops with milk; bake at 400° 20 to 25 minutes, until browned.

 

TIP: Acidulated Water – Keep your cut apples in a bowl of water (with a hint of lemon juice). The lemon juice will slightly add acid which helps the apples from turning brown.



EPISODE 4: NEW YORK CITY

MULLED APPLE CIDER WITH SWEET HONEY CREAM

2 quarts apple cider
1/4 cup packed light brown sugar
2 bay leaves
2 cinnamon sticks
2 star anise
1/2 t whole cloves
1 t grated ginger
1 stalk lemongrass chopped

Combine the cider, light brown sugar, bay leaves, cinnamon sticks, cloves, star anise, ginger, and lemongrass in a large pan. Bring to a boil, then simmer uncovered 30 minutes. Strain the spices from the mixture and discard. Return the cider to pan and keep warm. The cider is ready to be served as is. Fill mug with hot cider and garnish with sweet honey cream.

SWEET HONEY CREAM
1 cup cream
1/4 cup honey
1/4 t nutmeg

In a chilled bowl, combine cream, honey, and nutmeg and whip until stiff peaks form. Refrigerate

TIP: To whip cream faster – use a chilled bowl.



EPISODE 5: LONG ISLAND

POTATO AND FENNEL CRUSTED OYSTERS WITH NAPLES VALLEY MUSTARD DRESSING

1 dozen oysters shucked

CRUST
1 egg, lightly beaten
1 tbls. A.P. flour
1 baking potato peeled and shredded
1/2 onion grated
1/2 cup of shredded fennel
1 cup clarified butter

In a mixing bowl, mix the egg with flour, salt and pepper. In a colander, toss the potato, apple and onion and squeeze dry. Add the egg mixture and stir to combine. Coat each oyster with the potato mixture, and brush with clarified butter, refrigerate 30-60 minutes. In a large sauté pan heat 1/2 cup of oil, add oysters to the oil making sure not to let them touch. Fry the oysters over high heat until golden brown on the bottom. Turn each oyster and fry until golden and crisp. Drain oysters on paper towels. Serve with Naples Valley Mustard Dressing.

NAPLES VALLEY MUSTARD DRESSING

2 tbls. naples valley mustard
1 tbls. mayonnaise
pinch of cayenne
1/4 cup champagne vinegar
3/4 cup oil
1 tbls. chopped chives
juice of 1 lemon

In a mixing bowl combine mustard, mayo, cayenne, vinegar and mix well. Slowly whisk in the oil, add the chives adjust seasoning with salt, pepper, and lemon juice. 

TIP: How to schuck oysters: Keep oysters cold. Grip the oyster, flat side up, and force the tip of an oyster knife, between the shells just next to the hinge.

Pry, twisting the knife, while at the same time trying to push the blade into the oyster, breaking the hinge. Run the blade along the inside of the upper shell to free the oyster, removing the top shell.



EPISODE 6: HUDSON RIVER VALLEY

ROASTED PEARS WITH MELTED OLD CHATHAM CAMEMBERT AND JOHNSON ESTATE PORT WINE REDUCTION

4 pears halved and pit removed
1 tbls. sugar
1 tbls. fresh thyme
1 tbls. grape seed oil
salt and pepper
8 oz. Old Chatham Camembert
2 cups Johnson Estate Port Wine

In a mixing bowl combine pears, sugar, thyme, grape seed oil, salt and pepper. Toss until well combined. Lay pears out on a small sheet tray, and roast in a preheated 400 degree oven for about 20 minutes. Meanwhile in a small saucepan(1 quart), reduce the port wine to syrup consistency. Portion 1 oz. pieces of camembert and gently flatten with the palm of your hand. Place one piece of cheese atop each half of the pear and allow to melt, about 1 minute. Drizzle pears with the port wine reduction and serve.

TIP: To check for the correct consistency when reducing wine – let cool – and coat the back of spoon. It is ready when the liquid holds its shape after running your finger down the back of the spoon.



EPISODE 7: FINGER LAKES EAST

MAPLE GLAZED ONION AND LIVELY RUN GOAT CHEESE TART

Maple Glazed Onions
2 white onions
2 tbls. unsalted butter
1/4 cup pure maple syrup

In a large sauté pan melt butter, add onions and cook over medium low heat until soft and beginning to brown, 10-15 minutes. Add maple syrup, stir and continue to cook 3-4 minutes. Remove from heat and allow to cool.

Crust
1 1/2 cups A.P. flour
7 tbls. cold unsalted butter, cubed
pinch of salt
3-4 tbls. cold water

To make the dough, put the flour, butter, and salt in a food processor and, using the pulse button, process until the butter is broken down (about 5-10 pulses). Add 3 tablespoons cold water and pulse just until the mixture forms coarse crumbs; add 1 more tablespoon if necessary, but do not do more than 10 pulses.

Transfer the dough to a sheet of parchment paper; form into a ball, and flatten to a disk.
Wrap in the paper and refrigerate for 30-60 minutes.

Roll out the dough on a floured work surface to a disk slightly larger than the tart pan. Carefully transfer the dough to the pan, patching any holes as you go, and pressing gently into the sides. To trim the edges, roll a rolling pin over the top, using the edge of the pan as a cutting surface, and letting the excess fall away. Tidy up the edges and refrigerate until firm, about 30-60 minutes.

Prick the dough all over, line with the parchment paper, and fill with beans or weights. Bake in a preheated oven at 400°F for 15 minutes, then remove the paper and weights and bake until just golden, 10-15 minutes more. Let the tart crust cool slightly before filling. Do not turn off the oven

Filling
9 oz. lively run goat cheese
1 cup creme fraiche
3 egg yolks
3 egg whites, whipped to stiff peaks
2 cups maple glazed onions
1 tbls. chives
salt and pepper to taste

In the bowl of an electric mixer with a paddle attachment, add goat cheese, creme fraiche, and egg yolks. Blend until well combined. Then slowly add whipped egg whites until well combined. Remove bowl from mixer, using a rubber spatula fold in the onions and chives. Season with salt and pepper. Pour filling into tart shells and bake in a 400 degree oven 15-20 minutes of until golden brown.

TIP: To cleanly transfer pie dough from counter into pie pan – fold rolled dough in half and then half again. Place the corner of the dough in the center of the pie pan and unfold.



EPISODE 8: FINGER LAKE WEST

GRAPES, EWES BLUE, AND CANDIED WALNUT SALAD TOSSED WITH ENDIVE AND RADICCHIO

1 lb. table grapes, cut in half
8 oz. ewes blue, crumbled
2 cups candied walnuts
2 heads endive chopped
1 head radicchio sliced
1 tbls. chives chopped
1/4 cup lemon juice
3/4 cup grape seed oil
salt and pepper to taste

In a mixing bowl toss together grapes, blue cheese, walnuts, endive, radicchio, and chives. In a separate bowl mix together lemon juice and grape seed oil, season with salt and pepper. Add just enough dressing to coat salad, and serve.

TIP: Safely using a knife for chopping. Keep finger tips in and thumb behind fingers and use hand to guide the knife.



EPISODE 9: NIAGARA AND LAKE ERIE

PINE NUT CRUSTED SALMON WITH CONCORD GRAPE SAUCE

4 6oz. salmon fillets
1 cup pine nuts, finely chopped

1/4 cup carrots, diced
1/4 cup celery, diced
1/2 cup onions diced
1 tbls. tomato paste
1 bay leaf
2 cups dry red wine
4 cups concord grape juice

Heat 2 tbls.of oil in a small sauce pot. Then add carrots, celery, and onions over medium high heat until vegetables begin to brown. Add tomato paste, stir and continue to cook 2 minutes longer. Pour in the red wine and bay leaf, being careful that wine does not flare up. Allow the wine to reduce by half. Then add grape juice and reduce by half or until sauce consistency(thick enough to coat the back of a spoon). Strain sauce, and keep warm.

Season salmon with salt and pepper. Coat the top of each salmon with 1/4 cup of pine nuts, and gently press into salmon. Using an oven proof skillet, heat 2 tbls. of oil. When oil is hot, add salmon fillets pine nut side down. Cook until golden brown. Turn salmon over and transfer skillet to a 350 degree oven and cook 6-8 minutes. Remove salmon from oven and serve immediately with concord grape sauce.

TIP: To avoid splatter when frying – place one end of the meat in frying pan and gently lay the rest down away from you.



Angus Beef






Episode 11 – Albany / Saratoga / Cooperstown

Garlic Soup

1 quart of chicken stock
1 bay leaf
1 teaspoon chopped parsley
1 teaspoon chopped thyme
15 gloves of garlic peeled and crushed
1/4 cup roasted garlic

1 whole egg
2 egg yolks
1 1/2 ounces of freshly grated parmesan
1/4 cup of heavy cream

Combine the stock, bay leaf, herbs, peeled garlic, and roasted garlic in a sauce pan. Cook, covered, at a gentle boil, for 40 minutes, puree the soup, then strain through a fine mesh strainer. Return the strained soup to the sauce pan over low heat.
Combine the egg, yolks, cheese and heavy cream in a mixing bowl and whisk until creamy. Slowly whisk this mixture into the soup and heat slowly until soup thickens, season with salt and pepper, then serve in warm bowls.

TIP: How to Roast Garlic: take a head of garlic and cut the top off (pointed side). Put the garlic into a roasting pan with some water on the bottom of the pan. Cover with foil. Bake in a 350 degree oven for 45 minutes.



EPISODE 12: Farming A Team Effort

GRILLED FARMERS CHEESE WITH FRESH STRAWBERRIES AND PISTACHIOS

8 oz. farmers cheese sliced 1/4 inch thick
2 cups sliced strawberries
1/4 cup ice wine
1 t sugar
1 tbls. chopped mint
1/2 cup chopped pistachios
*please note: use a firm style farmers cheese, if a soft cheese is used, cook cheese in a hot saute` pan with 1 tablespoon of olive oil, in place of grilling.

In a mixing bowl toss strawberries, ice wine, sugar, and mint together and allow to macerate for an hour. Pre heat grill, season cheese with salt, pepper and oil. Grill on one side only for about 2 minutes. Transfer to a plate and serve with strawberries and pistachios.

TIP: Did you know that Farmer's Cheese is made by pressing out most of the moisture from cottage cheese? Farmer's Cheese has the mild flavor associated with cottage cheese but it is a firm and dry cheese.



EPISODE 13: TASTE OF THE FUTURE

SLO FOOD MOVEMENT 
"SEASONAL, LOCAL, ORGANIC"

You may be familiar with the Italian-based Slow Food movement. Started in 1986 as a way to preserve eating and drinking from the “homogenization of modern fast food and life,” Slow Food has a global following. While certain aspects of Slow Food pertain here, this is not what I’m talking about when I say SLO food. I’m referring to “seasonal, local, organic:” SLO. 

When I think about what food I’m going to buy or eat, I ask myself if it’s SLO. Seasonal comes first. Eating seasonally is something that has almost been removed from our eating consciousness, yet it’s a very simple way to get nutritious food at any given time of the year. If the food I’m about to eat does not naturally grow during the season in which I’m contemplating eating it, more than likely it has traveled long and far. On average food travels 1,500 miles to the grocery store shelf. This usually means it was picked before its prime to allow for easier handling when traveling, which results in lower nutritional value. It also means that a large amount of oil was used to ship the food to me . . . think organic apples from New Zealand in summertime. 

Eating locally grown food often inherently means eating seasonally, which reduces its appetite for oil and will help increase the body’s intake of important seasonal nutritional needs . . . here I’m thinking of the vitamin C-loaded pepper harvest we had from our garden as the seasons recently turned. Local also means I’m supporting my local economy, which has many more paybacks than higher nutrition and less oil. A healthy local economy means a more stable community. A more stable community means I’ve found a place I want to live. 

Finally, there’s organic. Organic is a method of growing food that embraces caring for the planet and the people handling the food . . . usually. While certified organic food producers may use practices easier on the planet, it does not necessarily mean all is well. I use the “certified organic” label as a basic guide to picking something if seasonal and local are not viable options. That said, organic when combined with seasonal and local, is ideal. 

As you look for the certified organic label, you will come across a myriad of eco-labels. Many of these become obsolete when you connect with your local providers and learn first-hand what they are doing. Certain commodities, such as coffee, however, are hard to come by locally, and understanding the labels becomes important. To learn more about various labels and what is important to you in your purchasing decisions, check out www.eco-labels.org. 

Exploring SLO food is an invigorating experience. Learning what is in season lends a new perspective to the land on which we live. As we get more in touch with the food we put into our bodies, we become more connected to where that food came from, how it was grown, and who grew it. Suddenly we have a deeper sense of place. By getting connected through SLO food, we connect with our neighbors and our communities on a level that deepens our relationships and satisfies our souls as well as our stomachs. 

Summertime and early fall are wonderful for Coloradoans looking to find SLO food. With over 90 farmer’s markets statewide, it’s easy to get to know your food. During the colder months, use the Be Local Coupon Book from the Rocky Mountain Sustainable Living Association (www.SustainableLivingAssociation.org). It’s a very comprehensive local guide to food in Northern Colorado, and can be found at many local merchants. One of my favorite ways to know what is SLO: find a restaurant that supports SLO year round. In Fort Collins: Café Ardour; in Boulder: The Kitchen; and in Denver: Potager. 

As you explore these avenues for finding SLO food, talk with the farmers, producers and sellers about how your food is grown, raised, slaughtered, handled, prepared, etc. It’s a great time to find out who is following practices that are important to you, even if they’re not certified as such. Then use your dollars to show that you care. Eat SLO, be local, live well.

TIP: Canning and Pickling are great ways to prolong the "seasons." Giving you a chance to celebrate a variety of flavors year round.

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