Toasted Marshmallows & Wine

This is not an article on which wine pairs best with your campfire marshmallows. It is a tale of the two (not-so-well-matched) items being savored around a roaring fire after a relaxing meal.

Earlier this weekend, I posted my menus and plans for entertaining in our backyard. Well, everything was amazing! It was a huge success in recipes, planning, executing the actual cooking/grilling and the comfort of our accommodations. I believe that we have set up a place where our family and friends can go to relax and enjoy all that surrounds the "islands of food and wine."

This morning on the Adirondack bench on my porch, as I was devouring a toasted onion bagel with cream cheese and an Italian Roast coffee, I read the June issue of Town & Country Magazine. In their ON THE TOWN article, I read about restaurateur Danny Meyer and his new restaurant. In a section of Q&A with Mr. Meyer, one of his statements really stood out to me. He said, "Restaurants have become the one place in our culture where people actually stop doing and take time to be. Humans connect at the table more effectively, it seems, than at almost any other place in their lives."

I can relate to this statement and wholeheartedly agree. Only, for me, this feeling doesn't only occur at a restaurant. It can happen at home too. I have tried and succeeded in achieving this at our table, inside or out, within myself and for my guests as well.

My reference to our toasted marshmallows and wine is not about what we actually ate and drank around the campfire. It was just the fact that we were all there talking and laughing while in camp chairs and on rocks; wine, beer and even coffee in hand; and hanging sticks over the fire with melting jumbo marshmallows on the tips of them. That's what it is all about for me. Creating that opportunity and atmosphere to converse and "just chill."

Here's to the start of a wonderful season of all things outdoors!

Nuthin' Fancy

Blogging is amazing. It's interesting to see how my blog has taken on its own personality and has done much more than just talk about food and wine. Over the past two months, I have been able to share ideas with people across the United States, Europe and even in Dubai. I have received some great feedback via email, Facebook and through posted comments. What makes me happiest is enhancing even just one person's mealtime in some way. It's wonderful to hear things like, "Thank you for that recipe. I tried it last night and it was delicious!" or even other comments such as, "After reading your review on that restaurant, my friends and I had to go."

Now, I would like to share with you a very exciting new post feature. What's Cookin' will have a guest post by Nuthin' Fancy from the kitchen of my brother-in-law, Jeremy. I hope you enjoy this as much as I did.

Nuthin’ Fancy

Grilled Pizza

OK, the first installment of Nuthin’ Fancy was supposed to be a piece on Barbequed Pulled Pork Sammiches. However I got inspired by a bag of charcoal today and opted to test my waters on grilling a pizza, and post dinner, thought I should write it down. This was a simple put-together with mostly premade ingredients, here’s how it went down.

First of all making homemade pizza dough from scratch is a pain in the butt, I only do it on special occasions and even then try to talk my way out of it, although it can’t be beat even by your favorite local pizzeria. Typically it’s hard to stretch out into a square pan.

So, don’t be afraid to use a Bobali crust, or your favorite premaid crust.

I made 3 pizzas, one Tomato-Pesto, with onion and light mozzarella, one with sausage and onion, and one with pepperoni. Now since I am in the experiment stage I only cook what I’ll eat, because I know I can muscle through my mistakes and have seen the faces of those who couldn’t.

Prior to making anything I went out and lit up the grill, even for this instance I left the coals in a larger size pile in the center of the grill.

So I spread out some Pesto and laid down the tomato, covered it in light onions and a light layer of mozzarella, and set it aside. I also made the sausage and onion and set it aside, this had some leftover sweet and spicy sausages I had from a day or two before. Both of these were seasoned with salt and pepper, garlic powder and Oregano.

At this time I needed to check my coals and they were coming up just fine so I was thinking, “How can I crisp up the bottom of the crust without burning it into failure?" The answer was simple, I like to melt some mozzarella before putting sauce on as this makes the crust a little chewy and tastier. So the trick was to go out with cheesed up crust and while the coals were still in the middle, lay it down. At this time it is important to do two things, one, keep the lid on so you can melt the cheese, and two, keep the crust moving so it doesn’t burn. Not to worry, folks, just keep the crust from burning. Once things look good go ahead and put your toppings on it. After the cheese is melted I put down some sauce, then covered thoroughly with pepperoni. I am not a big pepperoni fan but I found if you put enough sauce on and the pepperoni’s right into the sauce it cuts down on the heartburn. Now the coals should be either full bore or starting on the down slope. I use a round Weber grill basic, domed top. What I did next was pushed the coals evenly to the edges. Once done I through the pie in the center and put the lid on with the airflow holes ¾ of the way shut, to keep the temp down. Things happen for a reason in there and they happen quick so stay close but let the heat build to melt your toppings, I would say 7- 10 minutes is all you need.

At this time I threw the other two pies in the oven at 375 degrees w/convection, for the same amount of time.

Cut those babies up and enjoy.

This has been a product of Nuthin’ Fancy Foods by Jeremy.

Kick-off the Summer

It's time to party. Everybody really is working for this weekend! It is the unofficial start of summer. The holiday that kicks-off the barbecue, beach and suntan season is here; and what would it be without a dinner party at our house?

As promised in my previous post I will list my menus for both Friday and Saturday's Memorial Day parties at The Martin Campsite. You'll notice that some of the items cross-over but it just makes sense. We have both families coming on two different days so nothing will be boring for them.

Friday's Martin Dinner and Campfire:

• Hummus, yellow corn tortillas, peach salsa and extra sharp cheddar
• Prime rib with horseradish Dijon sauce
• Middle Eastern potato salad
• Best Black Beans
• Roger's famous broccoli salad
• Cocktails by Kate
• Raphael's selections of 2007 Cabernet Franc and 2009 Grand Cru Sauvignon Blanc
• Strawberry shortcake
• Campfire roasted marshmallows
• Keurig coffees

Saturday's BBQ with Missy's Crew:

• Denise's famous layered taco dip with tortilla chips
• Cheese and vegetable dip
• Turkey burger sliders
• Angus burgers
• Island Chicken skewers
• Middle Eastern potato salad
• Fiesta pasta salad
• Bourbon baked beans
• Roger's famous broccoli salad
• Summer cocktails by Gregg, mixologist
• Raphael's selections of 2007 Cabernet Franc and 2009 Grand Cru Sauvignon Blanc
• Brooklyn Summer Ale
• Homemade coconut lime sorbet
• Campfire roasted marshmallows
• Keurig coffees

I hope these menu ideas are helpful to you in your Memorial Day and summer party planning. I'll be sure to upload a photo and some feedback this weekend. If you would like any recipes for the above, please email me at islandsoffoodandwine@gmail.com. I look forward to hearing from you!

Happy Memorial Day weekend and have a fabulous kick-off to the summer!

Islands of Food and Wine on Island Chicken

As I sit outside at my picnic table, on this gorgeous May evening, I can't help but revel in the slower pace of the afternoon. The week has been so incredibly busy, and although it was lacking in free time, it has not been lacking in inspiration or creativity. Chef Peggy shared some really delicious dishes with me such as her sweet potato flan, which was a new experience in the marriage of flavor and texture. I loved it!

Also this week, my brother-in-law, Jeremy prepared a Downeast steam pot dinner over linguine. You couldn't help but get caught up in the feeling of sitting on a dock in Maine when you tasted the clams, mussels and shrimp in the classic broth. It is always a huge treat to have dinner at the Martin home.

Tonight I will be going with that summer feeling, while paying tribute to the namesake of my blog site. I will be making Sandra Lee's Island Chicken from her book Cooking Made Light.

Island Chicken

Ingredients

• 4 (6-ounce) boneless, skinless chicken breasts
• 2 teaspoons extra-virgin olive oil
• 2 1/4 teaspoons salt-free Jamaican jerk seasoning, divided (recommended: The Spice Hunter)
• Salt
• 1 (20-ounce) can no-sugar added pineapple slices, in juice with juice reserved (recommended: Dole)
• 1 tablespoon brown sugar

Directions

Preheat grill or cast iron grill pan to medium-high heat.

Remove any excess fat from chicken and rinse under cold water. Pat dry with paper towels. Use a pastry brush to brush with olive oil and season with 1 1/2 teaspoons jerk seasoning and salt, if desired. Set aside.

Drain pineapple slices and reserve juice. Season both sides of pineapple slices with 1/2 teaspoon of jerk seasoning; set aside.

In small saucepan, bring reserved pineapple juice, remaining 1/4 teaspoon jerk seasoning, and brown sugar to a boil over high heat. Reduce liquid by 1/2, about 5 minutes. Remove from heat and set aside.

Just before grilling, oil grate. Place chicken breasts on grate and grill for 4 to 5 minutes per side or until cooked through. Remove to platter and tent with foil.

Place pineapple slices on grate and grill for 1 to 2 minutes per side until grill marks appear and pineapple is heated through.

Serve chicken breasts with pineapple slices and warm sauce.

NOTE: Chicken may also be broiled 4 to 6 inches from heat source for 6 to 8 minutes per side. Broil pineapple 1 to 2 minutes per side.

I am pairing this dish with Raphael's new wine club release of the 2009 First Label Sauvignon Blanc. The crisp minerality of the refreshing wine will complement the chicken's caribbean seasoning as well as the grilled pineapple.

As we approach Memorial Day Weekend, the traditional start of summertime, let's get are grills lit and spark our cooking creativity as well. Our homestead is ready for a couple of barbecue parties set for the weekend. I plan to share my menus and recipes with you. Please share some of your own party ideas as well.

Signing off for now from my island of food and wine!

Fresh Spring Pasta Fix

Today was a beautiful day in North Fork, New York. It was a clear, sunny day that was mild with that familiar spring chill that still remains. We accomplished so much in the yard, while still relaxing all day. We replanted all of our vegetables and herbs to raised beds and planters; sampled some of the herbs such as oregano and mint (they were delicious!); and set up our picnic table area with miniature lantern lights and a tablecloth.

All day I seemed to think about a fresh style pasta with vegetables for dinner. So, my husband and I swung through the grocery store. We picked up asparagus, a block of Italian Sharp cheese, prosciutto and fresh baked Italian bread. Thus, through Roger's idea and my cooking, we created Spring Penne Pasta.

Spring Penne Pasta

1 pound of asparagus, chopped into fourths

1/4 pound prosciutto, sliced into thin pieces

1/2 block of Italian Sharp cheese, finely grated

2 garlic cloves, crushed

2 tbsp butter

1 pound whole wheat penne

Extra virgin olive oil, drizzle

Pinch sea salt

Pinch ground pepper

1. Sautee the butter and garlic in a large pan with asparagus. Cook until pieces turn bright green, then turn heat down and add slices of prosciutto. Add sea salt and pepper. Cover and turn heat to low.
2. Boil pasta al dente style. Strain penne and pour into large pasta bowl. Then add the asparagus and meat mixture. Stir together. Drizzle olive oil then sprinkle in half of the grated cheese. Begin to blend so cheese melts throughout.
3. Finish by sprinkling rest of greeted sharp cheese on top of the pasta and serve with Italian bread...and of course a red wine!
4. My wine pairing recommendation would be for a bold red blend that includes Cabernet Franc and/or a Malbec since the meat adds a salty zing and the cheese is sharp. You should complement those flavors and give the dish a wine that can stand up to the asparagus as well.

This recipe is perfect for the time of year. We are all looking for something that is a bit lighter than the pasta sauces we enjoy in the cold weather. This packs flavor with the satisfying pasta without weighing it down with a sauce. For those of you who crave the spicy and salty, add more meat.

Remember: Follow your instincts, listen to your cravings and have fun creating!

Gather 'round the Campfire

The adventure of food and wine encompasses so many elements: spicy seasonings, succulent meats, decadent sauces and bold wines. But how about the most basic of ingredients?

Tonight will not be about searing or glazing, pairing or prepping. This evening, as the wind has finally calmed on the North Fork, we will gather around a blazing campfire, roast hot dogs on a stick, enjoy a batch of cheesy macaroni, and rest our glasses on rocks and tree stumps. Getting back to basics in the most simple of ways, is just what is needed for all of us sometimes.

Nature plays a significant role in helping us achieve some R&R, appreciate the work of the day and the delicious bounty that we enjoy. I truly love the experiences from the spectrum of dining atmospheres from the five star Zagat-rated locations to the open air, starry setting of our own backyard around a campfire.

Inspired Tacos

When we were little, we watched our moms, dads and grandmothers throwing together different foods and colorful things from little jars into a sizzling pan or even a giant metal pot. It always looked so easy. I used to love copying them and playing with food. I would sneak into the kitchen early in the morning and put together my own strange combinations in hopes that I would come up with some brilliant new "thing" that everyone would love to eat. It was always terrible.

Now, I have flashbacks sometimes when I'm in the kitchen and imagine that I look much like my dad and grandmother did. The only difference is, I really am just throwing things together without a clue...most of the time anyway. One of my accidental experiments combining some spices, vegetables and even canned goods turned out to be totally delicious tacos.

I have to admit that Food & Wine Magazine inspired me once again with their May 2010 issue featuring a special taco section. I could taste the tacos when I was reading it however, I chose not to make any of the recipes in the magazine. This evening I made my own recipe for Turkey and Black Bean Soft Tacos. This wasn't the first time that I tried to make my own sauce but I think I have a house-favorite now when we crave Mexican.

Turkey and Black Bean Soft Tacos

• 1 pound lean ground turkey
• 1/2 yellow onion, diced (half for the pan and half for topping)
• 1 can of black beans
• 1 sm. can of fire roasted diced tomatoes
• 1/2 fresh tomato, diced (for topping)
• Iceburg lettuce, 1/4 - 1/2 shredded (for topping)
• Shredded 3-cheese blend
• Newman's Own peach salsa
• Sour cream
• Cumin
• Red Hot
• Salt
• Garlic powder
• Cayenne pepper seasoning
• Fajita sized white flour tortillas

1. Brown the ground turkey in a deep skillet with a drizzle of olive oil and the diced onions.
2. Begin to flavor the meat with cumin, Red Hot, salt, cayenne pepper and garlic powder. I am very generous with the cumin and the Red Hot and light on the salt, cayenne and garlic.
3. When turkey is cooked, pour in the can of fire roasted diced tomatoes and the can of black beans and stir in well. Add a few shakes more of cumin and a pinch of salt.
4. Let simmer for about 5 minutes on a lower heat, then add 3 tablespoons of the peach salsa and blend. Cover and let bubble, reducing for another 2 minutes.
5. Turn heat off and add the finishing touch by sprinkling a handful of shredded cheese on the top.
6. Serve out of the skillet onto warmed tortillas and build your own personal taco with the other toppings of onion, lettuce, tomato, shredded cheese, sour cream and additional salsa if desired. Serve with blue corn chips and you have a fun taco meal!

Too bad I didn't make this one for Cinco de Mayo. Oh well, we'll have to just make Tuesday a celebration anyway.

Tabletop Tip: Beach Glass

All of those who have been reading my blog will know that I am obsessed with candles. Flames set the mood at any table. Here's an idea for your dinner (or luncheon) atmosphere as we move into the season of the beach.

Brighten up the overall ambiance of your meal with a hurricane glass or bowl full of pastel colored beach glass intermixed with pebbles and sand. Are you a hands-on crafter? Well, you could head on down to the nearest beach with a bucket or you can do what I did and visit Michael's.

I picked up a bag of pink and white crystal-like beach glass, that is created in all different shapes and sizes to maintain its authentic look. I also purchased a bag of white sand and cream colored pebbles. I poured them in layers into a hurricane glass as well as the (above) decorative wine glass candleholder then placed a candle in the center. The wine glass had a round ivory candle and the hurricane had an ivory taper.

Centerpieces are one of the most important features on my table and among dinner parties. The cuisine is always the main focus, but the table is a close second to ensuring that we capture the feeling we are after.

Mother's Day Luncheon

Happy Mother's Day to all moms out there. What a perfect day for a relaxing lunch, a fresh menu and great company! I'm just winding down now from a luncheon party that I hosted at our home. I invited my mother, grandmother, sister and her family. The day started early with prepping and worked out to be quite relaxing having only six at the table. I'm pleased with the way my courses turned out and they received rave reviews. Apparently I chose wisely since I knew my mom would appreciate a healthy dish, and everyone would love something new. The wine pairing couldn't have been more perfect as well. Here is my menu:

• Creamy smoked salmon-stuffed cucumbers (recipe below)
• Cranberry cheddar with dried cranberries and crackers
• Mimosas
• Cod and spinach packets topped with buttery bread crumbs
• Toasted pine nut couscous
• Raphael's new 2009 Riesling
• Chocolate/Vanilla ice cream roll
• Keurig coffee varieties

The smoked salmon cucumbers were really fun to make and was a unique twist on the flavors we love in Philadelphia Sushi rolls only using smoked salmon or lox inside English cucumber cups. I have to share this recipe as I think it would be a great summer party menu item for everyone.

Creamy smoked salmon-stuffed cucumbers

• 2 unpeeled English hothouse cucumbers
• 1 (8oz) container of soft cream cheese
• 1 (8oz) container of sour cream
• 1 package (3 oz) of lox or smoked salmon, chopped into small pieces
• 1 shallot, finely chopped
• 2 tablespoons lemon juice
• Dill for garnish

1. Cut off ends of cucumbers, create strips on the sides with a zester or vegetable peeler. Cut each cucumber into 2 inch pieces. Scoop out seeds and two-thirds flesh from each round.


2. For filling: combine cream cheese and sour cream. Stir in salmon, shallot, lemon juice and a pinch of salt and pepper. Transfer filling to pastry bag fitted with a large star tip. Pipe filling into cucumber cups. Garnish with dill.

Raphael's 2009 Riesling (their first release of the Riesling varietal) is a wine you must try this summer! Especially paired with the refreshing combination of the cucumbers and with the main seafood course. The wine is crisp with citrus notes and a tart finish. This food friendly white is an exciting match.

May the breeze of the fast-approaching summer inspire you! Adventure Girl - out.

Chillin' & Grillin'

'Tis the season for the warmth of the summer sun, the constant scent of suntan lotion, ice cold beverages and a hot grill. The month of May has begun with mild weather that instills nostalgic emotions and excitement in all of us.

My husband and I have our first season with a gas grill as well as a charcoal Weber. We plan on using both of them often. As a special tribute to the barbecue, and the delicious fare we create over the hot coals and flaming grates, I debut my grilling feature of What's Cookin' called Chillin' & Grillin'. Look for ideas on marinades and seasonings as well as unique main courses for the grill-top. I'll be gathering input from everyone that has ever played the role of grill-master.

The first Chillin' & Grillin' is all about our very flavorful chicken dinner. Thanks to my good friend and colleague, Chef Joe Vergari, our dinner was the most tender and bold grilled chicken meals that I've ever tasted. Chef Joe shared some special ingredients with me and here's what we created:

• Grilled chicken breast with fresh lemongrass and thyme, also marinaded in a garlic olive oil
• Onions and green peppers sliced into thick rings and grilled on a vegetable grate over the gas grill
• Served with Mediterranean couscous on the side
• Paired with a bold, rich Cabernet Franc

The few but powerful herbs and seasonings are the key to this dish. The other important tip from Chef Joe is the cook time. Chicken is often overcooked on the barbecue. It only took about 3 minutes on each side over the hottest part of the grill.

Let's all kick-off this grilling season and enjoy the juicy results. For now, signing off after Chillin' & Grillin'!

Fresher Style: Goat Cheese and Spinach Pizza

It is early Monday morning on the North Fork. The atmosphere is dark and rainy. My weekend has been very busy and the last thing I can think of doing when I get home is making a homemade meal. At 7:00 a.m. one doesn't know what they will feel like eating at 6:30 p.m., however I happen to know a favorite that I can re-make fresh from home instead of reaching into the Stop & Shop freezer - Goat Cheese and Spinach pizza.

Our house loves the frozen pizza from Stop & Shop but it is loaded with salt. We end up drinking huge glasses of water unable to quench our thirst afterwards. So, I've decided to build the yummy dish in a few inexpensive, simple steps.

Here's what I'm going to do:

1. Start with flatbread. It bakes perfectly in the oven and will be the best consistency with the goat cheese.
2. Build your pizza by spreading a layer of canned tomato sauce, seasoned with only garlic powder and onion powder. (Add salt if desired but the cheese and spinach will have salt.)
3. Then spread a very thin layer of shredded mozzarella cheese.
4. Sautee spinach with a small amount of olive oil and sea salt. Then, drain and place small finger-fuls strategically around the pizza.
5. Cut plum tomatoes into small slices and place.
6. Lastly, slice medium-thick chunks of a plain goat cheese log and space out around the flatbread pizza.
7. Bake in the oven at 425 for about 7-8 minutes.

These pizzas will be personal sized so repeat accordingly. You may need more than one per person.

These should be delicious and a quick fix for a Monday evening dinnertime. The heated goat cheese chunks are so delicious on the warm flatbread with the sauteed spinach.

For the wine pairing portion, I would recommend a cabernet franc or a medium-bodied red blend.

As always, I would love to hear your feedback if you end up trying this recipe or any other. Good luck making it through your Monday!