The star of the night was her Roasted Roasted Beet Soup with Dukkah, Yogurt, and Black Currant. The black currant gastrique was so divine - its concentrated sweet, acidic taste really made the dish. And the nutty spicy flavors of the dukkah’s coriander and cumin added not only flavor but a pleasant texture.
Oven Roasted Beet soup w Red Currant Gastrique & Dukka
Joanna also served an improvised vegetarian version of her Southwestern Chile Soup (adding hominy, cauliflower and butternut squash), as well as a lamb stew that I can still taste!
I highly recommend this book not only as a staple in your kitchen, but as an excellent gift for the holidays. Delicious, easy-to-follow recipes.
“What’s the best way to control ecological pests? Feed them to the world’s greatest predator—us.”
Lai’s passion for his work is infectious. On a recent visit to Miya’s, I was lucky enough to eat my food while he described it to me. The man is not only talented in the kitchen, but smart as hell. My favorite from the invasive menu is the Kanibaba roll: blue crab meat nestled in potato skin infused that is infused with crab stock, topped with Jersey cow’s milk cheese, lemon dill sauce and the very best (transgressive!) part- delightfully crunchy local shore crab.
Today is the last day to be part of a fundraiser Lai is conducting to fund his (Hopefully!) upcoming journey to learn about Seminole culture, traditional hunting and fishing, and Native American ethnobotany.
Along with a Chinese master chef, a talented photojournalist, and a passionate Native American human rights advocate, I will be going on a month-long research trip to live in the Everglades with members of the Seminole tribe. The journey will culminate with a presentation at the World Wildlife Fund’s Fuller Symposium at National Geographic Headquarters in D.C, and a documentary movie.
As of right now, he is still short of his goal of $5,000. So consider contributing to this good cause. The best part is that your contribution not only supports important work in cultural history, but also translates into fantastic food at Miya’s.
You may contribute here until 8pm EST tonight, October 14, 2014.
I had some gorgeous bone-in pork chops tonight and not a lot of time to make dinner. And so I sprinkled them with garlic salt, black pepper and a little bit of brown sugar, and then dipped them into flour. In a large skillet, heated some oil (mostly vegetable, with a little olive) on medium high heat with minced garlic, and a just-off-the-tree Granny Smith apple, peeled and coarsely sliced. I kept the heat high and seared the chops well on each side. Lowered the heat a bit and let them cook alongside those tasty apples. Served with roasted cauliflower, this is just the kind of simple food I like to cook and eat during the Fall. Here’s to impromptu preparation!
When I visited the Montauk Farmer’s Market a couple of weeks ago, I made a beeline for Carissa’s Breads‘ table and her glorious Schiacciata alluvia- a sweet Tuscan-style focaccia, made with black grapes and generous amounts of fennel, salt and olive oil. I encountered it last summer and have tasted it in my memory ever since. It did not disappoint. I was happy to also try something new, and as different from the Schiacciata alluvia as you could get: Dark Stout Bread. Hearty and earthy with a pleasant touch of
bitterness, Carissa makes it with Montauk Brewing Co dark stout ale and wheat from Amagansett-based Amber Waves Farm. Two days later, it still tasted great freshened up in the oven, served with some Parmigiano-Reggiano and very sharp Vermont cheddar
“It was then I fell in love with the growing side of the food scene. I really could not believe how great & different food tasted when grown with love and care. My bread business fell into place naturally, and demand continues to increase for breads made with a portion of locally grown wheat, which I mill myself.”
In addition to Carissa’s Breads, in 2010, she cofounded the Amagansett Food Institute, a nonprofit membership organization dedicated to supporting farmers and food producers on the East End of Long Island. For Carissa, her work baking bread is intertwined with her community of growers and food entrepreneurs.
“I cannot describe the joy I experience as both my business and nonprofit continue to grow and serve my community.”
Carissa’s Breads is a Martha Stewart American Made 2014 finalist.
The Connecticut lobster roll is simple and glorious: a succulent combination of freshly picked lobster meat and melted butter, served on a hot dog roll.
It’s about as different from the cold mayo variety as you can get. Although the basic recipe is the same wherever you go in the state, there are slight variations — and Connecticut residents are fiercely loyal to their favorite purveyors.
Where do you eat YOUR favorite lobster roll? Choose among the suggestions below - or add your own.
I’ll write a Foodie Fatale post this fall featuring the winning Lobster Roll.
May the finest lobster roll(s) win!
**9-4-14 UPDATE: Any restaurant with 10 or more write in votes will be added to the poll list
I was happily engulfed in a pie frenzy recently in New Haven’s Ninth Square District where City Seed Community Food Systems Coordinator Tagan Engel organized the annual Pie On 9 Contest and Block Party,* inviting the New Haven community to bake and submit (130!) pies in a variety of categories.
Tagan invited me to be a guest judge in the Fruit Pie category.
Lucky me! Along with fellow judges Kathy Riegelmann of Katalina’s Bakery, Cast Iron Soul‘s Steve and Shayla Ross, we tasted nearly 100 pies. The winner, a Divine key lime pie by Abby Klein.
If you don’t know City Seed, you should. They are doing very important work. (Mission: To engage the community in growing an equitable, local food system that promotes economic development, community development and sustainable agriculture). This year’s Pie on 9 benefited City Seed’s Food Stamp Double Value Program, which doubles the value of SNAP food stamps at CitySeed’s five markets.
2 Entenmann’s All Butter Loaf Cakes, crust removed, cut into ½ inch slices
24 oz mascarpone, room temperature
¾ cup sugar
3 lb large yellow Peaches (approx. 12 or 6 cups), peeled and sliced
White sugar to taste
12 fresh lemon verbena leaves, minced
6 teaspoons Lillet Blanc
1 cup heavy whipping cream
2 tablespoons sugar
1 peach (garnish)
1 sprig lemon verbena (garnish)
Toss sliced peaches with granulated sugar to taste.
Mix in lemon verbena and set aside.
In a mixing bowl, whisk together mascarpone and ½ cup sugar.
Cover the bottom of a 3-quart trifle bowl with cake slices.
Drizzle with 2 tsp Lillet Blanc.
Cover with approximately 2 cups peaches.
Add one-third of the mascarpone over peaches.
Repeat layers twice
In a cold metal mixing bowl, beat whipping cream with 2 sugar until stiff peaks form.
Top trifle with whipped cream
Garnish with sliced peaches and a sprig of lemon verbena
It’s officially the first week of summer. In coastal Connecticut, this not only means sunshine and days at the beach, it also means seeing my favorite local farmers at markets, stands and pick-your-own events. But unlike in the past, this year it doesn’t feel like like a reunion. Thanks to Facebook, I never really had to say goodbye.For locavores and food […]
Podcast: Play in new window | Download Once again, I had a great time on 102.9 DRC-FM with my friends Mike and Kim in the morning for “Foodie Friday” on June 6th, 2014. In honor of National Doughnut Day, we discussed my choices for the Top 5 Doughnut Shops in Connecticut. Have a listen to our talk while […]