Taking on "The Crown" for Christmas

Christmas is one of the most special holidays (the best one for me) and therefore it's surrounded with the emotions of tradition, family memories and an eagerness to create the best celebration ever. Each year it only seems to get better, even though the family elements are ever-changing. While honoring the "musts" of Christmas Eve and Christmas Day, I search for something new and exciting each year.

For the second year in a row, Christmas Day was hosted at our home, affectionately known as Country Hollow, which thrilled me because I could decide on the menu and the decor. It was time to switch out the honey ham that is always served on our yuletide table and surprise the group with something they have never paired with Mema's famous lasagna...a Crown Pork Roast.

The Crown, among some other new recipes, was a welcomed challenge that I needed this year. I wouldn't have it any other way! The menu ideas, ingredients and cooking lesson were all possible due to my friend and colleague, Chef Joe Vergari. I approached him one day and said, "I'm tired of our usual spiral ham with Christmas dinner. I think I want to do a pork loin. What do you think?" Chef excitedly replied, "I've got just the thing for you." I am so thankful for that conversation and the education that followed.

I was given the tools to make an amazing crown pork roast, fresh fruit stuffing, Rosemary roasted red potatoes and carmelized brussels. My grandmother made her famous lasagna, which tops itself each year, while my father contributed a delicious green bean casserole. All of this was paired with Raphael selections of: 2005 Petit Verdot, 2005 La Fontana and finished with a 2007 Port with our Chocolate Trifle dessert (thanks to Mema once again).

Maybe I'm telling all of this backwards but I can't forget our Blue Glacier cocktail that we created with my mixologist uncle, Gregg Lewis. It combined Tommy Bahama rum, simple syrup, Blue Curaco, honey and lemon. The glass was rimmed with honey and coconut. This was the perfect start with a Waldorf Crudite dip that I made with my new food processor along with some specialty cheeses from Love Lane Cheese Shop in Mattituck.

Pictured above is our holiday table. It was warm and cozy with gold flakes and Victorian ornaments inside of various hurricane vases. I chose a cranberry tablecloth this year to pick up the colors of my eclectic Tuscan dish styles. The dining area is small, but all fit comfortably. As personalized place settings, I used a gold oil-based pen and wrote each guests name and the year on an ornament and left it on their plate. This doubled as a favor to commemorate the occasion.

The table, the culinary creations, the atmosphere and most importantly- the company of family and friends has made the 2010 holiday the best one that we've had in a very long time. Thank you to all for making my Christmas. Wishes of happiness and health to you in the New Year. Cheers!

Michael Anthony's Food Bar

Fine food and family. This is just a start to what you can expect from Michael Anthony's Food Bar tucked away off of a Northern beach road in Wading River. What better way to celebrate my birthday, then by trying an exciting new dining experience in a place that came well-recommended by so many of my friends and colleagues.

I don't proclaim myself a critic of any sort. My purpose is always to share restaurant hot spots and recipe ideas that really wow me. I want to spread the word to as many as possible. That being said, I can firmly stand by my word when I tell you that Michael Anthony's is hands-down the best place I have dined this year and I have made a decision to call this restaurant our new "local go-to" dinner spot. When I find a favorite, it's where my family and I will celebrate everything. Being a cut above in atmosphere, service and food and still offering reasonable pricing, I can call Michael Anthony's home.

Upon being greeted for our reservation, we were treated as old friends or visitng family immediately. The sommelier, Cassandra, was absolutely charming and truly knew her wine pairing art. The welcoming ambiance and table set-up were extremely comfortable. The dining room was filled with an energy and buzz with live music humming from the bar area. However, it also offered a romantic island of solitude at our corner window table.

The chef sent out a tuna tartare muse course first, along with warm breads served with olive tapanade, red pepper hummus and garlic butter spreads. Nice touch. Then we began our four course meal. Each was more exquisite than the last and all worked together perfectly! My dinner menu consisted of the following.

• Polenta toast with mushroom ragout and white truffle oil paired with the smooth Bedell Taste Red blend.


• Butternut squash bisque paired with a spicy Sardinian red from Cannonau Di Sardegna.


• Main course of tender veal rolled with spinach, breaded and served with a bechamel cream sauce. This was paired with a unique South African wine called Chocolate Block, which was jam in a glass. Terrific!


• I finished with a Swiss chocolate pyramid that featured carmelized sugar. I sipped on a Cappuccino with this one.

The experience of these dishes went beyond the ordinary in the flavor combinations and the beautiful presentation. Plus, Chef Michael visited our table twice that evening. He, Cassandra and all of the staff truly exceeded my expectations.

If you have not been to Michael Anthony's Food Bar yet, please plan on it for the new year. It is an absolute must!

'Tis the season to be extremely busy but don't forget to take a moment with your loved one(s) to share a glass of wine, a cup of coffee or if the time allows, a relaxing meal together.

Celebrate Breakfast

Cold December mornings. A crisp bite in the air and the strong-willed wind that crashes at your window panes. There's nothing like a hot cup of coffee and the enticing smell of cinnamon to warm you as you wake.

I'm all about sitting over my coffee mug and Roger is the breakfast chef in this house. This morning he baked. He baked a Bisquick Cinnamon Raisin Biscuit recipe that could compete with the taste, texture and aroma of any fine bakery. These biscuits or scones offered a double dose of cinnamon with an extra drizzle on top. The best part is that they are super quick and easy to make (as long as you mix extremely well).

I would recommend these delicious treats for your weekend breakfast or for holiday guests. The flavors are true Christmas and are sure to bring lots of spirit to your home.

Double Cinnamon Raisin Biscuits
Makes 9 biscuits.


2 cups Original Bisquick mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

1. Heat oven to 425 F.


2. Stir all ingredients in medium bowl (or mixer- very well) until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.


3. Bake 10 to 12 minutes or until golden brown.

For the drizzle:

1. Stir together 1/2 cup confection sugar, 1/2 teaspoon cinnamon and 2 teaspoons of milk in a small bowl until liquified. Drizzle on top of warm scones.

Simplify. Give Thanks. Be Merry.

Somewhere out there on the autumn road, we drove into Thanksgiving and stumbled upon the holiday season. We enjoyed the warm company and festive spirit of family while we filled up on delicious turkey, stuffing, great conversation and football. During dinner, in between the wine and the sweet potatoes, I realized a few things. Now, with December about to begin, I thought it was the perfect time to share and set the mood.

1.) Keep it simple. Christmas can be complex...if you allow it. There's always so much to plan; parties to attend (or throw); gifts to buy and wrap; and dinner experiences to be created. Figure out what works to keep you organized but more importantly remember what's important. What is your favorite part of Christmas? What is your family tradition? Stick to it. Simplify. Don't let anyone change that.

2.) Be thankful. I asked myself what it was that I was thankful for this year. Of course I'm appreciative of all that I have when there are so many less fortunate but my answer had nothing to do with material things. Among all of the crazy busy days, the family ups and downs, the daily stress- I'm most thankful for the loving people that surround me each and every day. I am important to so many as they are to me. At the risk of sounding cliche or like a television commerical, that really is priceless.

Now, in regards to those in the world that are not as lucky, I think we all should choose one thing we can do for a person in need. Food, clothing, a Christmas present from a Secret Santa, the Salvation Army's efforts, a soup kitchen, a neighbor who is alone. One small gesture could be tremendous to someone else.

3.) Be merry, jolly, silly....basically laugh as much as possible and fill your season with magic and a light-hearted spirit. This is not always easy but it is a challenge you should commit to. I know I will be working on it all of the time.

These are the things I will keep as guidelines to December 2010 as I decorate the tree, shop, wrap, socialize and plan Christmas dinner at our home. I hope you find any one of these thoughts helpful and share with those that you are thankful for in your life.

Thanksgiving: Spotlight on Sides

Thanksgiving is for sharing. Right? We gather at the table with family and friends, pass mouth-watering homemade dishes around and exchange entertaining stories - recent and historic. Each household's traditions vary. Personally, I have a few must-do things on Thanksgiving Day. One is to bake Pillsbury's seasonal breakfast breads and watch the Macy's parade. Even if I'm busy cooking, I'm still watching from the start until the Santa finale. Another necessity for my Thanksgiving dinner is a turkey as the main course. It doesn't matter how you season or prepare it but we better have turkey and some wine (which also has been a part of my dinner since I was very young. On holidays, I was always allowed a small glass). Other than that, I really do like to mix it up, try new sides or at least new ways to prepare the classics; and I like to be creative about the items served before and after the turkey feast.

This year, my husband and I will spend the holiday with the Martins. I will be bringing an assorted olive platter, the dinner wine (of course) and the exciting part: pumpkin ravioli. I'm going to purchase the pumpkin filled ravioli from our local gourmet market and prepare them with a cinnamon and nutmeg cream sauce. This will be our starter course, serving about three ravioli per person. Now to decide which wine to pair!

The focus of my blog post today, is not all about our dinner though. I wanted to share a few excellent recipes that I found recently. They are a unique twist on traditional sides. So, if you are seeking a diversion from the ordinary Thanksgiving menu, try these out. They are from the kitchen of Chef Cindy Pawlcyn, a pioneer in California's farm-to-table movement; she is also the owner and executive chef of three Napa Valley restaurants. The below recipes won her a feature in Country Living Magazine's "Great Thanksgiving Cook-off."

Cornbread Stuffing with Sweet Peppers, Onions and Celery
Makes 8 servings. Working time: 15 min. Total time: 1 hr.
1 stick unsalted butter
1 each red, yellow and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 tablespoons minced fresh oregano
2 teaspoons sale
3/4 teaspoon freshly ground pepper
8 cups cornbread, diced into 1/2 inch cubes

1. In large saute pan over low heat, melt butter. Add bell peppers, onions, and celery, cooking until tender but not browned, 10-15 mins. Add stock, sage, oregano, sale and pepper and cook over medium heat for 3-5 minutes.
2. Preheat oven to 350 degrees F. In large bowl, combine cornbread and vegetable mixture, being careful not to overmix. Transfer mixture to a baking dish. Bake 30-40 minutes or until golden brown.

Roasted Sweet Potatoes with Goat Cheese and Scallions
Makes 8 servings. Working time: 5 mins. Total time: 1 hr. 5 mins.
8 sweet potatoes
5 ounces goat cheese
3 scallions, minced

1. Preheat oven to 350 degrees F. With a fork, pierce potatoes, then roast for 45-60 minutes, or until tender. Remove from oven and slice open tops lengthwise. Sprinkle with cheese and scallions. Serve hot.

Tangerine-Cranberry Jam
Makes 8 servings. Working time: 5 mins. Total time: 10 mins.
1 (12 oz.) bag fresh or frozen whole cranberries
1/3 cup dark-brown sugar
Zest and juice of 2 tangerines or 1 orange (about 1/3 cup juice)
Pinch salt

1. In medium-size pan over medium-high heat, combine all ingredients and bring to a boil. Reduce heat to low and simmer, covered for 5 minutes. If too watery, simmer uncovered until thick and jamlike. Serve chilled or at room temperature.

Wishing you an abundant and fulfilling Thanksgiving with all of the trimmings!

Small Celebrations

Each time we gather at the table it should be treated as a celebration. Food is not just the means of filling our appetites, but is rather a resource and a reason to spend time together. It is time that we must set aside to slow down, talk, savor the meal (and perhaps some wine), laugh and simply relax. Dinner is also the best way to acknowledge a special occasion. This past week, I was lucky enough to share multiple dinners with family, friends and my husband to mark our two-year anniversary.

It began with my parents at a special wine dinner at Teller's Chophouse in Islip. If you have read my earlier posts, you'll know how I emphatically endorse Teller's for their ambiance, food and professional staff. Well, during the Raphael wine dinner there, we were treated like a royal family. Our experience was exquisite. I'll share my menu choices with you to give you an idea: Raphael's Sauvignon Blanc 2009 paired with frisee salad with bleu cheese and pears; Raphael's First Label Merlot 2002 paired with melt-in-your mouth lamb complemented by carmelized brussel sprouts and Long Island potatoes; finished by the Raphael Port 2007 with a Panna Cotta and a scoop of dark chocolate ice cream.

Our next celebratory dinner was for two. After a visit with my best friends at Pindar Vineyards' tasting room for some of their delicious Brut and Cuvee Rare, my husband and I dined at Jamesport Manor Inn. We enjoyed a surprisingly generous Long Island Restaurant Week menu. Pictured above, the dining room is more of a home feel with soft lighting as you walk through the would-be foyer and living room. Our table was cozily tucked in a window nook, which seemed as though it was in another world from the rest of the guests. This was my first time enjoying a dinner at this famed spot. I was more than impressed. The menu was full of unique and delicious choices, the portions were generous and the service was impeccable. I chose a Wolffer Cabernet Franc 2007 then started with sea scallops over creamy risotto. My main course was perfect - pan roasted French chicken breasts topped with goat cheese over Acorn squash puree and asparagus. I finished with a cappuccino and chocolate ice cream (my favorite finish). I highly recommend this spot, whether it's for a romantic dinner or a family meal. Even the bar area has an inviting, "stay awhile" atmosphere.

We then were able to round off the very different dinners with a gathering at the Martin home. The family dined on a meal that could've given any North Fork restaurant some competition. Prepared by my brother-in-law, Jeremy, a chef in his own right, we were served a surf-n-turf dinner fit for a king. The starters included plantains, while I sipped on some wine and we waited to gather, then were followed by plump shrimp cocktail. We then enjoyed a mixed green salad with gorgonzola, cranberries and sweet & spicy roasted pecans on top. The surf was the reveled Peconic Bay scallops, which were sweet and savory, broiled to perfection. The turf was a lager-marinated steak. Both complemented by rice and candied baby carrots. Dessert was a red velvet cake. This was truly a homemade celebration on a grand scale. Thank you, Jeremy.

These varied places, people and dishes can all be classified as the finer things in life that make the daily routine easier to bear. However, we all need to be sure that we make time for these things as often as possible.

Sweet Talk Turkey

I know, I know... I make many things with turkey. I simply had to share the latest "concoction" from last night, which was actually Roger's idea. I just improved on it. (Don't tell him that, please. Mom Martin: That means you.)

What do you do when you have two acorn squash left over from the decorations from last week's party? You bake them of course. Why not go with the mixologist train of thought and use those gourds as vessels to serve your food? This is the origin of thought where I took over. After looking at my supplies in the freezer, refrigerator and pantry, I created a seasonal dish that combined a unique way to prepare and serve turkey with a very sweet twist.

Sweet Talk Turkey

1 pound (approx.) of ground turkey
2 Acorn squash, cut in half with seeds and cavity scooped out Light brown sugar
Salted butter
Ground cinnamon
Ground nutmeg
Soy sauce
Sea salt
Raisins
Sliced almonds

Bake squash at 375 for 50-55 minutes (until extremely tender) after filling bowl-like cavity with butter and brown sugar. Be sure to slice a piece off of the underside of squash so they sit flat on baking sheet.

Brown ground turkey and sautee with soy sauce, using only a pinch of sea salt. Generously sprinkle cinnamon on top while browning. Add a dash of nutmeg. Cook until meat is browned and the soy has turned it a darker color, resembling ground beef. Then add a tablespoon of brown sugar, raisins and almonds to your liking. Cover and simmer on low for about 3-4 minutes.

I prepared cornbread stuffing along with this dish and added a tablespoon into the cooked squash bowls before topping with the sweet seasoned turkey meat. Fill the remained of the bowl until the meat is level with the top of acorn squash. Serve with remaining stuffing and a vegetable. I steamed corn and peas with this one. It complemented the other elements well.

I hope you get to try something similar. Did I mention that I love fall? Why not enjoy all of the ingredients that the season has to offer?

The Country Hollow Short List

Energy, inspiration and passion - the three key ingredients required for me to write, to create and basically to do anything worthwhile. Today, I found the room in my mind to spend some time writing and finally, have arrived at my blog. It's been two weeks, which is a long sabbatical for me but last week was our annual "Haunted Harvest" Halloween event at Country Hollow. I figured out that I need to post my menu and plans before the party or write about it immediately after to keep the energy rolling. In this case, I missed the chance on both so here I am.

Last Saturday was exciting and busy with setting up our grounds with a canoe bar, orange string lights, pumpkins, lanterns and lots of seating. That was the first half of the day. Cooking and prepping my dishes took up the second half. I assigned Roger his items and worked on the ideas for mine for a while. Our Country Hollow menu was enhanced by all of the delicious goods that each guest brought. Here's what filled our tables, countertops and special beverage station:

Country Hollow

• Harvest chicken rollups filled with Gloucester cheddar, cornbread stuffing and topped with tangerine cranberry sauce.


• Butternut squash bites, which consisted of corn chip vessels filled with Havarti cubes, baked sweetened Butternut squash and topped with cinnamon roasted pumpkin seeds.


• Savory half-moons: buttery crescents filled with honey ham, Spanish green olives and cream cheese.


• Sweet 'n' Spicy meatballs: cocktail meatballs slow-cooked in the traditional grape jelly and chili sauce with the additions of extra chili sauce, Red Hot, cayenne peppers and diced onions.


• Hot Dates (a Sandra Lee recipe) of dates stuffed with pineapple and wrapped with bacon then broiled.


• Roger's famous marinated grilled chicken wings.

Guest Dishes These are the taste treats that we were so thankful for.

• Fall cocktail whipped up by our very own mixologist, Gregg Lewis, who served these in gourds. We all wrote our names on the side of the mini-pumpkins then drank from them! (Gregg also built our bar.)


• Mom & Jere Martin's Clam Chowder was a hit.


• Spicy Sausage & Mushroom stew made by my Dad with a side of fresh baked bread. (Dad also contributed all of the beer and paper goods. Yay!)


• Denise's stromboli with pepperoni and without.


• Jeremy's grilled chorizo served on skewers with a fresh guacamole.


• Kate's "Frank's 'n' Beans".


• Jackie contributed Mexican appetizers of tacos, taquitos and three different dips. She also made her Autumn favorite: pumpkin roll.


• Our neighbor Jules contributed clams on the half shell.


• Nicole and Pindar brought Sauvignon Blanc, which paired nicely. (I served Raphael's Estate Merlot 07. Both wines went very fast!)


• Mema baked beautiful Halloween cupcakes.


• Aunt Lisa and Uncle Jimmy brought a classic homemade pumpkin pie.


• Others that stopped in brought sweet treats of cookies, cake and popcorn balls with candy corns.

The turnout was perfect. It was a crisp, cold day but stayed clear for us. Everything was a blast and once again, our beautiful home made it comfortable for everyone.

Tomorrow, November 7th, we will celebrate our second wedding anniversary. We have reservations at The Jamesport Manor Inn, which I'm truly looking forward to. I've only had the experience of dining there for a company Christmas party years ago. I'll be sure to report on our dinner. We also have begun our celebration today with a special gift from my grandmother (Mema), who gave me a unique and exciting cookbook.

Mema has shared so many traditional Italian recipes with me. I have cooked up things by heart just from being around her all of my life. She, who shares my creativity and love for cooking, found a not-so-traditional, gourmet Italian cookbook that features many Southern Italy inspired favorites. The book itself is absolutely gorgeous and gets your appetite going before you even start. I can't wait to try my first challenge soon!

I began this post with a thought on inspired creativity. I'll leave you with this: With any endeavor you embark on, be sure your full heart is in it. Do it for yourself. Do what makes you happy.

Fragrance of Fall

Fallen leaves. Brisk wind. Mums. Hint of Indian Summer in the mild afternoon sun. Cranberries. Hazelnut. Apple pie. Cinnamon and coffee. All of these are scents that are unmistakably fall for me. They pique my creative side, energize me and bring comfort to my home. What inspires you?

Originally, this was going to be a post about my grandmother's quiche recipe but instead I wanted to share with you some things that helped me savor the season a bit more and find excitement in the holidays to come. I relaxed and found interest in working on different aspects of my kitchen.

First, some tablescape tips. I had acquired the most beautiful and various sized hurricane glasses from friends at work. I decided to have fun with these new additions and purchased some autumn scented pillar candles to fit. An excellent tip to make any kitchen or dining table a bit more rustically romantic are none other than items from your grocer. I decided that Michael's was not the only place to find great crafts. I bought fresh cranberries and hazelnuts to fill my hurricane vases around the warmly lit candles. These items added a natural warmth that rocks or sand just couldn't do.

Earlier today, trying to find some motivation for the day, I figured out that the one thing I felt like doing (after boot shopping, of course) was baking. Since, this doesn't happen often, I took advantage and completed multiple projects. One, my grandmother's quiche. It's a bleu cheese and cream cheese quiche, fluffy with cream and seasoned with minced onions, paprika and pepper. I baked ahead for tomorrow's dinner, which I will pair with sauteed spinach and Baby Bella mushrooms. (Tonight's dinner was chicken sausage and pierogies.)

My other baked good was a spice cake frosted with cream cheese icing and topped with maple syrup and melocreme pumpkins as a pretty seasonal garnish. The spice cake absolutely hit the spot.

The next project to work on is my second annual Halloween Party at our home, recently named Country Hollow. This week I will plan our menu of finger foods and beverages as well as start our outdoor set up for the weekend. I'll be sure to tell you all about it!

For now, wishing you the colorful warmth in your homes that only this fall season could bring.

Glazed Over (with brown sugar and fig)

In honor of the pumpkin picking that occured earlier in the weekend, the cold wind that made my cheeks rosie and the inspiration of fall colors filling my house, my dinner last night resembled a Thanksgiving plate. Except I didn't cook a turkey. Instead, I roasted a chicken and had fun with the glaze.

After being completely bored with the usual flavors of roaster chickens (even though I had a whole wheat stuffing, cranberry sauce and greens), I decided to blend together some interesting flavors to make a sweet glaze.

Tried and tested, I recommend you taste the below glaze for yourself. The flavors soaked through to the breast perfectly and the skin crisped to the most delicious texture. Here is the recipe, very simply.

Brown Sugar Fig Infused Glaze

• First be sure to place pats of butter under the skin of your cleaned chicken and prepare to use a roaster pan with a rack on 375 for about an hour and a half. (Inner temp should be 165 degrees when done.)


• Then for your glaze, in a medium bowl, whisk together: 1/4 cup of soy, 1 tablespoon teriyaki, 1/2 cup of light brown sugar, onion powder (two shakes), 2 teaspoons of fig infused vinegar, sea salt and ground pepper to taste.


• Brush onto your bird. Continue to brush on the glaze throughout the cooking process.


• It will brown and crisp towards the last 20 minutes of cook time. (See finished picture above.)

Have fun and remember- Thanksgiving dinner can happen more than once a year.

Classically Coastal

Downeast lobster rolls, steamers, chowder - these delicious delicacies materialize in our minds when we think of classic Maine fare. This coastal cuisine is one of the reasons Roger and I started visiting Maine four years ago. As my adventure continues, and I set out to try new and exciting dishes, I could never pass up the opportunity to eat like a native "Mainer". The second half of my trip blog will focus on the seafaring side of Maine and what it has to offer.

It wasn't long before we were sitting on a dock, savoring broth and butter dipped steamed clams, piping hot. We were in Bar Harbor at Stewman's Downtown. I sipped on a Marlborough Sauvignon Blanc and Roger enjoyed a beer called Smuttynose. Our starter was two pounds of steamers, which I had been craving for weeks before the vacation. They were perfect! I followed them up with a main course of Frenchman's Bay Haddock sandwich and Roger: a lobster roll prepared with huge chunks of lobster and no mayo except for a smearing on the toasted bun. It was an immensely satisfying "classic" dinner. Stewman's is legendary in Bar Harbor, and even more so recently since President Obama dined there with his family. The place is recently rennovated and may be getting a bit conceited and cold. However, the food was excellent so all in all it was a great night.

Another famous (or infamous) spot in Bar Harbor that we visited for a lunch was Geddy's Bar & Grill. The atmostphere is that of a local sports bar with all sorts of Maine memorabilia on the walls and hanging from the ceiling. They present themselves as a wildly fun spot that offers just about any kind of food that your appetite desires. Of course we ordered local brew, then Roger ordered a gourmet personal pizza and I chose a crab sandwich that was stacked high with fresh meat and served with cole slaw, french fries and a pickle. What can I say? It was exactly what you should order from a rockin' crazy place like Geddy's. Remember: When in Rome.

Let's travel back to the quiet side, where we are staying in Southwest Harbor. The true local feel is apparent there and, although they have welcomed the new age flare of Fiddler's Green and Red Sky, the classic downeast is everywhere. It would not be a Maine vacation without eating one meal at Beal's Lobster Pound. The crisp, cold sea air hits you as you step out of the car and approach the building on the dock. Plastic wind barrier walls line the picnic tables. Now, you absolutely have to order chowder! We ordered the New England clam, which was not as thick and rich in the texture but heavy in clams and dill. It was super hot and absolutely fit with the scene. Once again, we ate two pounds of steamers. They were as good as Stewman's (if not better), and the price down at the Lobster Pound was definitely best. We paired these with none other than the Atlantic Brewing Company's Real Ale. Needless to say, as this was lunch, a nap was soon to follow.

These highlights are the aspects of Maine that I treasure most. Aside from the fare, the coast itself is breathtaking. Pictured in this blog is Sand Beach from The Beehive summit, where the icy green waters refresh your soul as they hit the coarse ground sand set snuggly between the granite mountains. Just to sit on the beach there, you understand what Maine is all about.

The Wild Side of Maine

Back on the North Fork, I have just returned from a much needed vacation to a place that holds a special place in my heart - Mt. Desert Island, Maine. We spent over a week in a beautiful, cozy cabin nestled in between tall Hemlock and Pine trees overlooking a charming pond. The view, from everywhere in the cottage, through the large picture window, was breathtaking.

Upon arrival, after an eight hour travel day (even with a stop at L.L. Bean), we were exhausted and starving. We had decided that our adventures in Maine would be to enjoy the scenery of fall colors, the coastal mountainous outdoors and the fresh local fare- all in a new and exciting way.

Thus began our adventure with a dinner at Fiddler's Green, Southwest Harbor, ME. This restaurant receives my emphatic recommendation and took its place as our most favorite place on the island. Chef/Owner Derek Wilbur has an imaginative flare for taking the best of the local resources and transforming them magically into one-of-a-kind dishes. The restaurant decor is modern with a cozy ambiance from its warm-colored walls and dim lighting. The comfortable atmosphere is complemented with the welcoming personality of Manager/Owner Sarah Oneil.

Upon arrival, Sarah made us feel right at home. By the second of the three dinners we enjoyed there, we felt like family. During the week we were there, I dined on decadent three-cheese lobster pot pie; smoked mussels with a red wine reduction; succulent harvest-inspired Cornish hen; smoked fish small plate served with chevre; and a Kobe burger. The wine list was impressive and the local brew on tap both offered perfect pairings with our meals.

The next hot spot of Southwest Harbor that we made sure to visit was Red Sky. This restaurant was up to par with the standards of a Manhattan dining experience. The first-class service, the minimalist, upscale decor combined with the innovative menu, again incorporating local fare with a gourmet presentation. This particular place holds sentimental value for my husband and I as we celebrated our moments-old engagement there three years ago with champagne and fine food. On our return visit, we were not disappointed. The staff was professional and very attentive. I chose a bleu cheese first course that was set with pecans, mesculin greens and a balsamic vinaigrette. My main dish was the most tender, melt-in-your-mouth lamb. The wine paired was a big Barolo that I was so impressed with. The finale was a bittersweet chocolate pudding that wasn't even on the menu - it was that special. Our wonderful cabin hosts shared this excellent tip!

If you haven't noticed the theme of this half of my Maine reporting, the "Wild Side" refers to the unique and unexpected experiences in dining incorporating the freshest ingredients. But I couldn't possibly tease about wild things without telling you all about our brewery-hopping one day in Bar Harbor.

When in Rome....or in Maine...or wherever you might be, you should always try the specialty of the place. In this case, it is local beer. You may have noticed that I am more of a wine enthusiast than a beer drinker. However, I truly appreciate the flavorful, darker brews that are best savored and not chugged- although those are refreshing too. Atlantic Brewing Company really knows how to brew terrific beer!

We started in the wallking village of Bar Harbor and visiting the Bar Harbor Brewery tasting room (sister company to Atlantic Brewing Co.). We tasted their boutique beers in the "Manly Men" collection that were the most unique styles I have ever encountered. They included Sea Smoke, which tasted like a campfire and is perfect for marinades; Blackstrap, which offers flavors of molasses; and El Hefe, made by the top brewmaster with less carbonation and hoppy notes. We were assisted by the friendliest local man that was extremely thorough and helpful.

Our next stop was Atlantic Brewing Co.'s brewery and tasting room. We arrived just in time to join a group tasting which featured their complete line listed at the following link: atlanticbrewingcompany.com . We bought the Coal Porter and the Real Ale, which were simply fabulous. During our stay, I also appreciated the Blueberry Ale served Maine style with real blueberries dropped in the glass. Different and nice with a lunch sandwich.

So what is so wild about beer? Well, we were after all of our tastings and a quick Irish lunch at a local, back door pub. (By Irish lunch, I mean more beer and popcorn.)

This blog post will be the first of two. My next report will talk about the classic downeast that we reveled in throughout our week. Until then...have a wicked good time!

Sunday, September 26, 2010

Around the World: The Conclusion

The adventure continues...
We left off on my last blog post on our way to Italy for a great Italian chicken dish. Roger took charge of this one. He used the slow cooker and used split chicken breasts that were simply melt-in-your-mouth tender. He simmered a fresh sauce all afternoon using crushed tomatoes with the chicken, seasoning it with a large onion, crushed garlic, oregano, basil, salt and pepper to taste. Add a fresh loaf of bread to this and you've got a great meal for a Wednesday.

Moving on to another part of the globe, Friday's dinner was of Polish origins. I pan fried pierogies with chopped onions and butter and served them up with pieces of chicken sausage and saurkraut. The chicken sausage took the place of kielbasa as I just can't take the overwhelming garlic of the meat, as good as it could be. It's the basic ingredients of the meal that really counts anyway. The seasoned sausage, par boiled and then browned was perfect with the kraut and pierogies. Beer finished off the pairing of this campfire meal. Definitely a family favorite.

The weekend did bring me back home to America to a celebration of local fare and Long Island Wines. Saturday evening I attended HARVEST East End: A Celebration of Long Island Wine. The Festival Tasting was organized perfectly and the layout consisted of tables integrating local wines and food. It was a true toast to the region. We moved on to dinner under a warmly lit tent donned with lanterns and cozy tables for twelve. A band played while staff served farm-to-table fare in a gourmet style that only renowned chefs from North Fork Table & Inn and Jedediah Hawkins Inn could prepare. And what better way to serve these foods, then with a variety of Long Island's finest wines.

Tonight? Well, to round off the week of exotic international cuisine, we dined on All America Football Food! What does this consist of? Chili, cornbread, sliders and pasta. You've got to love the variety.

It's been fun travelling with all of you. Now, back to the North Fork for at least one week before we depart of the shores of Maine on Mt. Desert Island. Ciao for now!

Tuesday, September 21, 2010

Around the World on a Weeknight

I couldn't resist writing tonight when I thought about the vastly diverse dinners that I've had each night this week. It seems that I've had a completely international travel theme going on and didn't even realize it. I guess that's my inner gypsy working her way out.

Starting with Sunday, I have to share my experiences at a great hidden foodie spot on the North Fork in Mattituck called Bahia. It's an authentic Tex-Mex burrito bar that is a must try for all of you Mexican food lovers. I chose a "Green Burrito", which consists of green tomatillo salsa, rice, beans and cheeses melted together inside a green tortilla shell. This place serves up some super fresh burritos as well as other assorted cultural dishes.

On Monday, I decided to spice up the evening with some Indian food. This time, I cooked. I whipped together a mean curry shrimp in no time. I simmered shrimp in a curry sauce using coconut milk, cream, curry seasoning, cumin and diced onion. This incredibly rich, delicious and flavorful meal was perfect over rice. It had been so long since I've enjoyed curry and didn't realize how much I missed it until the aromas filled the entire house.

Then came Tuesday and we continued to move around the globe. Tonight's dinner was Asian-inspired. Not at all a classic dish of the Asian continent but included the flavors. If you've read my blogs consistently, you'll notice I'm always doing something different with burgers. Defining the term "burgers" as sliders, beef, turkey - anything that I can put together and serve on a bun. This recipe was ground pork that I mixed with soy sauce, a dash of Asian sesame dressing, onion powder, salt, pepper and sesame seeds. I then grilled them and served them on a bun with a bit of the Asian Sesame dressing rubbed on top. The side dish was one simple veggie dish of green beans from our garden sauteed in sesame oil and tossed with some almond slivers.

The unplanned travelling for dinners this week will continue tomorrow in Italy. I have premeditated the idea of doing Italian chicken with the split chicken breasts I acquired. More to come at the end of the week. Not sure if this Adventure Girl will end up back in America by the weekend. Stay tuned!

Saturday, September 11, 2010

Must-try Marinade: The Sweet Heat

Today started bright and early with a mission to do an overhaul in seasonal cleaning of our house. We vacuumed baseboards, dusted every nook and re-decorated with some autumn colors.

Leave it to the array of harvest scented candles burning to get your appetite revved up. Of course, my morning tasks just wouldn't be valid without some preparation for a special dinner. We decided to grill tonight so I took the opportunity to try out an exciting new addition I bought for our spice rack: Cocoa Chili Powder.

I was waiting for a chance to create something with it and since I was not in the mood for hot chocolate nor any baked goods, I decided to make a marinade. I prepped it mid-morning and added it to my meat in a baking dish to sit until this evening in the refrigerator. Here are the ingredients for the marinade:

• Base of Soy Sauce and Cocoa Chili Powder


• Dash of Teriyaki and Worchestershire


• Sea salt and cracked pepper


• (That's it!)
  

The steaks received a generous sprinkling of the powder as well. They grilled perfectly and I had to share this with all of you. The flavor was unique but not overwhelming. It didn't take away from the quality of the meat but it did add a hint of sweetness to the salty soy. This was a great new find as a mild spice. I can't wait to try it on brownies!

Friday, September 10, 2010

What happens after Labor Day

The first week of September, Labor Day was almost a week ago, and the fall wheels are already in motion. School is back in session, Raphael has begun harvesting their grapes (Sauvignon Blanc clusters at right), the air carries a brisk chill and pumpkins are popping up at all of the farm stands on the North Fork. I absolutely love this time of year for the colors, the excitement and the overall bustling atmosphere. It's totally energizing.

First, I would like to start my post with a big "thank you" to my dad, Brian and my brother-in-law, Jeremy for providing delicious dinners for me and Roger this week. Things have been so busy, it's nice to have some creative minds working on dinner for me once in a while. My dad shared sweet and flavorful marinated salmon steaks that we broiled. We topped a classic Sang Lee salad mix with Asian Sesame vinaigrette dressing and the tender salmon that was nicely seasoned with dill. Excellent dinner!

Another evening, I stopped by my in-laws house to pick up Roger and our doggies. When I entered the house, the aroma of a simmering tomato sauce wafted to the door. It suddenly reminded me of my grandmother's Sunday cooking. We couldn't resist staying for dinner. The sauce...and the meatballs were perfect.

So, I suppose I should share an interesting recipe that I tried out tonight. This one falls under the quick-fix, "spice up a boring dinner" category. Tonight's special addition was Spicy Sweet Corn Relish - a little late in the season for this idea but nonetheless, it was helpful to the all-American hot dog dinner that Roger requested.

Spicy Sweet Corn Relish

Saute the following ingredients:

• 1/4 cup pineapple juice
• 1 can kernel corn
• 1/2 cup chopped onions
• 1 small diced tomato
• 1 diced jalapeno pepper
• 1 tbsp of sweet relish
• pinch cayenne pepper powder
• pinch of cumin
• Red Hot (splash)
• salt and pepper to taste

Be sure to simmer covered so the flavors have a chance to blend well. We put this over Ball Park Franks but it would be great over sausage or paired with a white flaky fish, or even as a vegetable side dish.

For now, let the brisk wind ignite your senses, and let your fall cooking and decorating ideas begin.

Saturday, September 4, 2010

Things I Learned About Life from My Garden

#1: Don't ever expect anything. That way everything you get is a happy surprise!

#2: Do as much as you can with the bounty Mother Nature gives you. Be creative and don't waste a thing...unless it's really rotten.

#3: Sometimes starting from scratch (the hard way) is not the better way of yielding results.

Not that I planned on becoming philosophical but I couldn't resist. I wanted to write about the results from our garden, especially after a weird dinner experience last night. However, I decided to add to it and compare the rules of the veggie garden to life lessons.

We've enjoyed some delicious harvests for our first crack at a garden started in less-than-ideal soil. We have feasted on lettuces, abundant squash and zucchini, squash blossoms, tomatoes and jalepenos. Even some herbs added spice to our summer life. Other things, could have been better such as our beautiful looking eggplant.

To the eye, the purple and while flecked vegetable was perfect. It was finally sliced and sauteed for dinner last night. I prepared: Cast-iron skillet cooked chicken breast with chopped onion and garlic powder. Then I covered the thin breasts with thinly sliced fresh tomato, oregano and shredded cheese and continued to cook in the oven until the tomatoes were roasted and infused with the chicken along with the melted goodness. I placed these over sauteed eggplant, which would have been delicious due to the Italian seasonings I added, however the immense amount of seeds outweighed the meat of the vegetable. I'm not sure if we left them out too long or not long enough on the vine but it was disappointing to say the least.

An unexpected surprise were our tomatoes. They are proof that you should not "judge a book by its cover." They were small and didn't even seem a ripened red but for the past three weeks, I have been completely obsessed with eating these flavorful little guys with everything. I slice, dice and chop them and all of our meals include some tomato.

Herbs: Our most utilized herbs were our chives and cilantro. The basil never grew to potential and I never jumped on any recipes including mint. Next year, the location of our herb garden will be re-assessed for sure as the porch environment didn't seem to agree with them as their life span was short and sweet.

I hope some of you can relate to some garden-life lessons. Signing off for now to enjoy this gorgeous fall-like day!

Tuesday, August 31, 2010

Raphael Announces GM: A New Direction in a New Role

Joseph Vergari is the Executive Chef and owner of J. Vergari, Inc. catering and special events, along with his wife Julia Petrocelli-Vergari. After almost twenty years at the helm of a thriving kitchen and business, it was only natural for this ambitious entrepreneur to be appointed the position as general manager of Raphael vineyard and winery.

Growth has been continuous throughout 2010 and the future of Raphael is exhilarating. Mr. Vergari is focused on the organization and expansion of business at the vineyard and among wholesale markets. Joseph is following the same philosophy within the winery that he does in his kitchen. "I'm very passionate about what I do, whether I'm planning a menu or analyzing sales reports." Joseph explains, "At Raphael, we've implemented some innovative strategies and new ideas such as pioneering the wine-on-tap system for a variety of our restaurant customers. It's exciting to project what we can achieve and be a vital part of getting us there."

Since his start as general manager, Mr. Vergari has built a strong staff. He has formed further positions and chosen key personnel, including new winemaker, Leslie Howard. "With our new team in place," He tells us, "There is no stopping us now!"

Joseph Vergari can be reached at (631) 765-1100 ext. 100 or at generalinfo@raphaelwine.com. For more information on Raphael, please visit http://www.raphaelwine.com/.

Monday, August 30, 2010

The Promise of Creative and New

New York City - the energy, the people, the culture, the food and wine. It is the pinnacle of innovative dishes, vast cellar selections and always delivers something exciting. I have never been bored of anything in Manhattan. Every time I visit, unfortunately few and far between more recently, there is always a new trend in restaurants and cafes, or a fashion era just on the brink. I love to taste and to learn.

This past weekend I spent the weekend at a boutique hotel called DREAM on 55th and Broadway. From there, I experienced a colorful variety of food genres and two shows: Promises, Promises on Broadway, and Love, Loss & What I Wore off Broadway.

My dining adventures began at China Grill at 53rd and 6th Avenue. This was a flavor roller coaster infusing Asian seasoning with an artful combination of the freshest ingredients and classic main courses. Dining was family style in its own way. There were three of us so the recommendation was to choose two dishes for each course. The cocktails consisted of a Lychee Nut Sakitini, Mango Martini and a wine flight of champagne, rose and a zinfandel. Here's what we ate: Tempura Tuna Sashimi, which was not as heavily coated (thank goodness!) as one would expect and the wasabi and miso drizzle was perfect; Squid Salad, which combined crispy calamari rings as well as tentacles in a mustard champagne dressing and mixed greens; Barbecued Salmon with a sweet teriyaki glaze and a skirt steak; on the side was a Five Vegetable Rice. For dessert we enjoyed homeade raspberry and chocolate ice cream, raspberry sorbet and a slice of chocolate torte. What I was impressed with here was not only the way flavors were paired together on each dish, but the fresh way it was prepared. There was nothing oily or rich in anything. I have to compliment the chef at this Asian Fusion hot spot.

The next day was an education in edible from early in the morning. We started with spinach and parmesean omelettes at Serafina, which were delicious and absolutely perfect to start the day after our late night on Friday. Lunch was an extraordinary adventure of Coconut Bubble Tea (which I am now addicted to) accompanied with a Curry Chicken Quinoa salad and cheddar cherry Tea Bite at Argo Tea Cafe. We loved the bubble tea so much, we ended up going back for more at 11:00 p.m. that night. The tea is a coconut and black tea creation that turns coconut juice into tiny gelatin bubbles that you get to sip up through an extra wide straw. The flavor is uncomparable to anything else I've tried. I only wish we had an Argo tea cafe out on the East End!

Our dining and entertainment marathon continued at Columbus Circle mall. Of course I had to visit William Sonoma as soon as we entered the large glass doors just across from Central Park. Much to my surprise and luck, Chef Adam Schop was about to begin a demonstration on salmon ceviche and introduce his newly opened restaurant nuela on West 24th Street. We had front row seats. I enjoyed watching the quick recipe being put together but of course tasting it was something else all together. I've tasted ceviche but the lime and celery juice in this one was a tangy treat that I will definitely try to repeat as long as I can find King Salmon like he chose. I was able to chat with the chef about his start in the industry and about his new place. It was one of the highlights of the trip for me.

Last but certainly not least, our finale was at Tony's Di Napoli at 147 West 43rd Street. We received a warm welcome from the manager and hostess upon arrival. The atmosphere was comfortable and just like home and we were treated as we were family. Our glasses were filled with Raphael's 2007 Estate Merlot. The dishes were family style and consisted of the most tender Veal Parmesean and Ravioli Di Napoli that was topped with the best Pomodoro sauce that I've ever tasted. The aroma proved how amazing it was going to be before you even put it to your mouth. The finish was a Lemon Ricotta Cheescake and cappuccino. All of it was more magical than I could've expected of an Itlalian restaurant and we didn't want this dinner to end.

New York delivered on all of its promises. (As it always does.) I'll be back soon...save a seat for me.

Tuesday, August 24, 2010

Weekday Quick Fix: Portobello Burgers

Time is always of the essence in our busy lives. So, what do you do when you want to create something different, very casual (finger food preferably), and you've had your fill of beef and chicken? This Portobello burger recipe includes very basic ingredients that you can cook up in about 8-10 minutes, pair it with some local corn or your "finger food" of choice and you've got a great summer weeknight dinner.

Portobello Skillet Burgers

Heat your stovetop skillet with a generous amount of Extra Virgin olive oil. When hot, place freshly sliced yellow onion rings into the pan. Then add sea salt and minced garlic. Now, drizzle balsamic vinegar around the skillet and place your Portobello mushrooms in, stem down. Reduce heat to medium/medium-low and cover. After about 3 minutes, flip the mushrooms and be sure the ingredients are blended around them. In the meantime, prepare your burger buns of choice with a slice of fresh tomato and a thin slice of sharp cheddar. (Place cheese on the bottom of roll.) After another 3 minutes, flip mushrooms back with the rounded side on top. Reduce heat to low, cover again and let simmer. At this point, the mushrooms will be a bit smaller but will absorb some of the flavoring. After another 3-5 minutes, you are ready to serve. Place on the buns and let the heat melt the cheese before serving.

You'll have a delicious, moist burger that is quite filling so have your appetite ready!

Saturday, August 21, 2010

A Celebration of Food, Wine and the North Fork

What makes a meal special? What do we really expect when dining on the North Fork? Is it truly a North Fork experience if it's not farm-to-table?

If you are a follower of this blog, chances are that you expect the same things I do. From ambiance and a comfortable setting, to true local ingredients and creativity with those ingredients. There should be unexpected flavors that still hint at tradition. We celebrate with food and wine. We celebrate the food and wine itself.

The occasion of a farewell "send-off" to a dear friend and co-worker brought us to the newly revived Luce Hawkins Inn & Restaurant or more affectionately known as Jedediah Hawkins Inn in Jamesport, now operated by the renowned Chef Keith Luce. Chef's belief in the local movement is evident in his menu, which is strong in sustainably sourced food as well as items from the kitchen's own garden. He feels it is "essential to provide a true earth to table dining experience."

Comfortable and inviting are the two descriptives I can come up with for the Luce Hawkins formal dining room. This unpretentious setting surprisingly plays with combining cool modern elements with grand Victorian structure and it works. I never thought I would pair those two themes together but items such as the almost tropically designed drapes with the whimsically striped booth patterns work with the tall, leaded window panes and 1800's era interior trim.

Although we would have liked the staff to relax a bit more, they were attentive and professional nonetheless and presented beautifully delicious dishes on the Chef's tasting menu. Courses included items such as squid two different ways: cornflower fried and grilled over a corn relish with tomato, tarragon and popped corn; Bay scallops over a cauliflower and potato puree presented in a scallop shell; duck paired with a Pecorino gnocchi; Kobe beef; a bleu cheese course with a floral honey and smoky almonds; coconut and melon with tapioca; and as a perfect finish (an additional course we added) homemade cinnamon and sugar donuts and chocolate cookies. Everything was fresh, using innovative styles with each dish as well as pairing with sides. It was an experience unlike any other I've had personally. I definitely recommend trying the restaurant and the tasting menu itself.

My post would not be complete without my (last but certainly not least) report on the wine. Perfectly selected, we began with a Gruner Veltliner that was refreshing with precise levels of acidity and fruit in a dry style that I always love. We moved on to a 2007 Turley zinfandel that brought the words "dark chocolate" and "luscious" to mind as we tasted it. The finish was matched with a Wolffer Estate Late Harvest Chardonnay that was perfect with the less-than-sweet, raw coconut in the dessert course. What would a fine dining experience be without a bit of espresso to round out the meal?

The celebration could not have been better. It was a wonderful experience that we will reminisce about for a while. Of course, a good point to remember in choosing a place on the North Fork is the company you choose to enjoy it with. Thank you to my good friends and colleagues!

Tuesday, August 10, 2010

Tellers: The Ultimate Steakhouse Experience

Glasses lined up on top of crisp linen. Plush seating among dark wood accents. A carefully selected vault filled with some of the most cherished wine bottles. A romantic, welcoming dining room complemented only by the grand windows and three-story-high ceilings. The hostess desk bustles. The staff dressed their best with bright smiles. The kitchen is on fire with energy. All await you- the guest, with your party of 2... 4... 8, to make your dining experience absolutely out of this world.

Sometimes a unique opportunity presents itself and you are able to learn about a place from the inside out. Fortunately for me, I was able to try Tellers Chophouse in Islip from the staff's point of view. It made me appreciate the restaurant so much more. I can hardly wait to go back with my family as guests.

Last weekend, I worked at Tellers as Raphael's wine representative. The sales manager and I poured wine for guests table-side as a special to celebrate their 11th Anniversary. One could purchase a glass for $10 and taste any wines on the menu, delivered personally by wine professionals. What a nice touch! I learned so much about wines working with Paolo, sommelier for the Bohlsen Restaurant Group. It was a busy dinner rush but the hostess team, waitstaff and managers handled everything with ease and made absolutely sure that each party that walked through their doors were treated as family, or VIP customers if you will. (One of the reasons I plan to return with my father, a steakhouse aficionado.)

The menu you ask? Well, later on in the evening, when the last of the tables lingered over their delectable dishes of perfection, we sat down for a family-style meal. It is evident that their obsession is focused on the details and creating an unforgettable meal for your palate. Personally, I tasted their Lobster Quesadillas, Country Salad and Steak Wellington. Each was amazing! The Lobster Quesadillas had a rich filling and were accompanied by a fresh guacamole and smoky, creamy spread. The salad consisted of mixed greens with walnuts, cranberries, pears and a goat cheese dressing. The Wellington - words cannot describe the melt-in-your mouth texture and the flavors of the highest quality filet wrapped in buttery puff pastry atop an au jus and Brie sauce.

Tellers receives my highest recommendation. Not only for the magic they create on the menu but for the overall ambiance and feeling you have while there. Seeing this from another viewpoint was perfect and means even more for me writing to you. Please share any experiences that you've had at this spot if you've been. If you haven't, put it on your "must do" list.

Saturday, August 7, 2010

The Salt of the Earth

The value of taking the time once in a while to slow down for a country breakfast, an early morning stroll or just a moment to sit outside in the cool, refreshing breeze is immeasurable. This morning I cooked a western omelet with fresh jalepenos from our garden, orange tomatoes from a local farmstand in Peconic, and brown farm-fresh eggs from my parents' hens. It was amazing! All while Roger picked veggies from the garden and helped to turn over my dried out pansy flower bed in preparation for transplanted mums next month. It's nice to make time for things like this although it's not always easy.

I couldn't wait to write this post about a new find of mine and one of my first creations with it. My obsession with Food & Wine Magazine continues and was brought to life while in Le Gourmet Chef last Sunday. Somewhere in the back of my mind, I recalled an article that truly piqued my interest, explaining gourmet sea salts and how world-renowned chefs were using them creatively in their dishes. I thought it would be interesting to play around with salts but wondered where I would find some. Well, we happened to be wandering through the Tanger Outlets gourmet shop to look for a burger patty press and stumbled upon a shelf with various seasonings. There were some of the salts I had read about in a variety pack/sampler. I bought them for $8.00 (5 varieties in one container) and proceeded to do a salt tasting with Roger at home.

I knew a salt tasting would be risky but all of them were really interesting except for the Eurasian Black. That one tasted completely like sulfur. Not sure where that would fit into a meal but the others were very bold and specific. You could almost begin to imagine the various meats and seasonings that they would complement well.

My first trial was with the Sel De Guerande coarse sea salt. I ground slightly (not too fine) and added it into a pork rub that I created. The rub was neither a dry or a marinade. I suppose you'd have to call it a moist, basting rub. I combined the Sel De Guerande, fresh grated ginger, spicy brown mustard, Worcestershire, onion powder, seasoned salt (red), and cracked peppercorns.

When preparing the pork chops for the grill, I rubbed them entirely with sesame oil then I brushed on the above blended mixture. I covered all of the meaty areas of the pork and continued to brush on while turning on the grill as well. The flavor cooked in and the last of it formed a bit of a crust on the top. The seasoned salt may have taken over a bit but the rub was delicious nonetheless. I think I will become a bit more brave with my sea salt as I research some ideas. I think the Hawaiian Red Salt will be great for a smoky flavor either on a fish or a meat. I will certainly report it when I figure it out!

We should all have more salty creativity in our life.

Saturday, July 31, 2010

Flounder, Fire and a Flick

The weather could not be more glorious. Clear and warm with a breeze. All free of the dreadful humidity we've become so accustomed to all month long. This weekend perfection is the kind of scene set for us to truly revel in our backyards and outdoor set-ups without having to hide in the shade or our air conditioners.

Our Friday evening began with a happy hour filled with gourmet cheeses, fruit, spinach dip and Chardonnay. A little celebration turned into a full out party equipped with Roger's famous crisp-skinned, grilled chicken wings, alot more wine and a campfire where we all roasted hot dogs and marshmallows until very late.

Tonight promises to be a bit more of a low-keyed dinner by the campfire while watching the new Sherlock Holmes movie on our outdoor theatre. What's Cookin' on this summer Saturday? Here's the menu:

• Dill seasoned hummus with Triscuits and some cheddar with pepper/poppy water crackers.
• Baked clams
• Fresh flounder filet (from Buoy One's seafood market, Riverhead) in foil packets cooked on the grill with a butter, lemon and oaked chardonnay; seasoned with fresh chives.
• On the side I will dice our fresh squash and zucchini, then add some brown tomatoes, chopped onion and lemon with some basic seasonings.
• Toasted pine nut cousous will also accompany the dish.

I could very easily choose a wine to pair with this but instead, I will be brewing a Keurig summer special "tea" of Tropical Breeze White Iced Tea flavored with passion fruit.

I'm looking forward to trying the vegetable medley and also rating the seafood from this Riverhead market. It's my first time in a long while buying from somewhere other than Braun's in Cutchogue.

Hope you enjoy this mid-summer's night of dreamy weather!

Tuesday, July 27, 2010

Tuesday Quickie

After a three and a half mile run at six o'clock in the evening, there are certain things that you want and absolutely things that you do not want. The first thing you want is water (and to catch your breath). The second is a refreshing shower. Last but not not least, after that, you really want to eat. What you do not want to do at this point is fill up on useless snacks or a particularly rich dinner because after you work up a sweat and feel healthy, you truly don't wish to ruin it with anything greasy or too cheesy.

This evening, we whipped up a "quickie" that took about twenty minutes from prep to table, and we literally pulled together whatever we had from the freezer, refrigerator, pantry and garden. Our creation was a Greek-style shrimp, pastina and feta with spinach. (I told you it was an interesting mix of items we could scrounge up.)

The highlight of this meal was the olive oil. It was the key to the flavor without a doubt. I used Sitia Greek Extra Virgin Olive Oil that was given to me by my best friend Nicole. It came from a specialty shop in Astoria (Queens), New York. I sauteed the thawed and peeled shrimp in the Sitia olive oil with chopped garlic, sea salt, ground pepper and a bit of onion powder. As they cooked, I added spinach and finely cut chives to the saute pan. In the meantime, I boiled the pastina. When both were cooked to our liking, I poured additional olive oil into the drained bowl of pasta, added the saute and then topped with chunks of feta cheese.

This mild dish was especially delicious tonight because of its light texture and flavors. As I previously stated, the olive oil was the ingredient that added a special tanginess and texture to the pastina dish.

Remember: Cooking a good, healthy dinner doesn't have to be a production and can happen at a moment's notice. May your day's activities inspire more quickies for you!

Sunday, July 25, 2010

Weekend Test Kitchen: Gorgonzola-Stuffed Zucchini Blossoms

In today's test kitchen: zucchini blossoms. These are a very fickle crop. This morning, there were over a dozen perfect flowers. This afternoon, I barely found eight that weren't shriveled up. They are best to harvest once they have a vegetable growth beneath them so you don't lose your plant. I chose a few that hadn't bloomed a zucchini or squash yet because the flowers were just the right size and consistency and my mind was set on this creation tonight. We have had an explosion of these vegetables so a few won't hurt.

The classic recipe is to batter and fry these delicacies, which I tried recently (you'll find in one of my previous posts). I took the fritter batter recipe and seasoned it a bit and then decided to stuff these rich textured flowers with a creamy, sharp gorgonzola cheese. They were absolutely scrumptous! Bring a large appetite to the table when these are served. They are very filling but an experience not to be missed.

Gorgonzola-Stuffed Zucchini Blossoms
Ingredients for batter:
1 cup flour
1 1/2 tsp. baking powder
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/2 tsp. cracked pepper
2 eggs
Approximately 1/2 cup of milk (to a thick consistency similar to cake batter)

Ingredients for stuffing:
Chunk of Boar's Head creamy gorgonzola cheese
1/2 tbsp. whipped cream cheese

Mix the batter first by blending all of the listed ingredients in a mixer or with a whisk until it's the consistency of a cake batter. Then stir together the cream cheese with crumbled/cut pieces of gorgonzola. The cream cheese will make it a creamier consistency. Use a spreader to gently stuff the flowers with the cheese. Then heat olive oil in a pan on high heat to fry. Dunk each stuffed flower in the batter and let drip a little. Then place in the pan, turning when firm and golden brown. Place fried blossoms on a paper towel to soak up excess oil, then serve warm.

The Perfect Picnic

Sundays are definitely meant for that extra cup of coffee. I love slow summer mornings for that exact reason. I'm enjoying my third cup of Green Mountain's Dark Magic coffee as I write. To add to the indulgence of the day, I thought I was choosing a healthier breakfast of a Honey Wheat English Muffin just before my cousin walked over with warm cinnamon rolls straight from the oven. Sinfully delicious!

Today's blog is not about Sunday morning though. It's about creating the perfect picnic fare and being prepared with the proper tools. Yesterday evening, my husband and I (along with our family) attended the Wine Press Summer Concert Series: New York's Most Dangerous Big Band. The concert was held at Sparkling Pointe, a new winery that opened in Southold, featuring only sparkling wines made in Methode Champenoise. The event was centered under a tent in picnic style just before the rows of vines. We've become experienced with these kinds of outings as my family attends a Wine Press Concert every year. We know there are a few key elements to make the perfect picnic outing.

Step #1: Be sure to have the appropriate basket, bag or cooler. Never underestimate the importance of this item. My recommendation first, would be to invest in a true picnic basket or picnic backpack. These vessels come equipped with many of the necessities such as plates, plastic cups/wine glasses, wooden cheese board and knife, other containers and tools, etc. Check out Picnic Time brand, visit Le Gourmet Chef or your local kitchen goods store to look for one. These options sometimes include an insulated section as one of my backpacks do so you'll eliminate the need for a cooler. Otherwise an insulated tote is preferred.

Step #2: Select your finger food items and classic picnic fare such as cheeses and fruits. Start with your appetizers. My recommendation is for a container of hummus and corn chips; Triscuit crackers (Hint of Salt or Reduced Fat), easy to carry fruits such as grapes, strawberries or melon; and last but not least - cheese! Your cheese selection is very important. Do not attempt to bring cheddars to a hot summer event. They turn color and become watery and too soft. I chose to bring along a peppercorn feta block, a chunk of Boar's Head creamy gorgonzola and a nice size triangle of Bel Gioso Asiago. My hummus selection was jalepeno and in craving some spice, I also brought a jar of mango habenero jelly for the crackers.

Our main course consisted of a variety of wraps- thanks to my dad! He made selections of a honey mustard chicken and cheddar wrap, a chicken salad wrap with fresh greens, a grilled veggie wrap and a Philly cheesesteak wrap. These were wildly popular with our group. Then for dessert, we enjoyed Italian cookies, which were easy to carry along and not mushy or melty as other desserts may be.

Step #3: Your creature comforts. Folding camp chairs with high enough backs and cup holders are ideal for any setting! A small, square folding table is a must as well. If you're headed to the beach, park or a winery- the chairs and table are better for ease of the group rather than milling around a blanket. Although the romance of a blanket for two is an adventure in itself. Use your judgement accordingly.

Last but not least, now that you have your picnic bags packed with goods and your chairs at the ready, how about beverages? And you know I mean wine. Well, that's completely a personal choice but I cannot finish this post without talking about Sparkling Pointe. Their sparkling wines are amazing. We tasted their selections and purchased three different labels: 2006 Brut, which is refreshing with toasty notes; the 2005 Topaz Imperial, which has a fresh acidity with hints of strawberry; and their new 2004 Blanc de Blancs, which far exceeded my excited expectations. Visit the link to this delicious wine to read tasting notes by Gilles Martin, winemaker.

I hope you are able to enjoy at least one picnic this summer season and my above tips will be helpful to your adventure!

Sunday, July 18, 2010

Farmstand Fresh Chicken Milanese

The dog days of summer are upon us. This weekend was hot and humid on the North Fork but it was also ideal to be so close to the beach, where I spent most of my Saturday. The breeze coming from the Long Island Sound was much needed. After leaving the Sound beach, I picked up some farmstand vegetables and greens to combine with some of our own garden goodness. I created a classic dinner with a fresh twist for my husband, grandmother and cousin.

The stovetop and oven are not the appliances of choice on a steamy summer evening but for the sake of the dish that I wanted to make, I used both of them. My dinner consisted of chicken milanese accompanied by steamed squash and zucchini with lemon and butter splash, as well as homestyle macaroni and cheese with Italian sharp cheeses. I paired a Sterling Vineyard Chardonnay 2008 with the meal. It was refreshing yet had enough body for the chicken. My recipe for the chicken varied from the classic. I pretty much added what I felt was right and it turned out great.

I took thinly sliced chicken breasts, breaded with Italian bread crumbs and pan fried. I kept them warm in the oven at 200 degrees until I was ready to serve. Then I drizzled balsamic vinegar on each breast, added fresh arugula to each along my special toppings mixture, which consisted of: diced Ugly tomatoes, red onion, mozzerella, basil, sea salt, capers and extra virgin olive oil. It was a very crisp and flavorful chicken dish - bold with the balsamic, basil and onions in the ingredients.

A tasty way to use the kitchen if you can stand the heat!

Saturday, July 17, 2010

Cooking on the Table

Hibachi is an awesome concept. It combines fresh ingredients, a super hot grill with the most basic of methods to bring out the best in the food, plus it adds an atmosphere of entertainment while you watch your chef prepare the meal on your tabletop grill and add his own flare to your dining adventure.

Tony's Asian Fusion in East Quogue (South Fork of Long Island, NY) offers amazing hibachi dinners with some of the best sushi around fused into the menu. The ambiance is better than any other hibachi restaurant that I've tried.

We enjoyed a fabulous dining experience for my dad's birthday. Each of us started with either a sushi roll, salad with fresh ginger dressing or an onion broth soup. Then for our main dish, all eight of us had one of their delicious combinations such as: filet mignon and scallops, chicken and shrimp, steak and salmon, etc. All of these served with a shrimp appetizer, the freshest of vegetables and one of my favorites- hibachi style rice. Eating all of these dishes with chopsticks (except for the soup, of course) really adds to the experience and it slows you down enough to really savor what you're eating. I love that!

The beverage specialties that we ordered around our table included hot saki, Cruzan island punch and a coconut martini. Tony's also has a nice wine/beer menu. I chose to start with the coconut martini and then moved on to the Geyser Peak Sauvignon Blanc from California. These paired well with my selections of the spicy salmon roll, shrimp and the chicken and sea scallops.

I recommend Tony's Asian Fusion Hibachi for a great group night out. The tables are set for 8-10 guests so it's absolutely perfect for a family gathering or a friends night out for a fun dinner show. The food is satisfying and high in quality but not price. A full dinner for two with appetizer and cocktails/wine is approximately $45.00 per person.

What could be more fun than cooking on a table with some sharp chef knives and flames everywhere!

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