A timeless tradition in a modern world – Peconic Dunes Summer Camp

Written by Melissa Martin, Creative Island

Take a walk with me through the tree-covered path, across the ball field and over to the dock atop the fresh water pond. The reflection off of the water shows a colorful history of children laughing, familiar sounds of splashing and the ritual of summer camp. What if we hiked further down the sandy trail, just over the dunes to the Sound beach? Yet, further still into the timeline of a unique spot on the Northern edge of Peconic where a hidden jewel of a park lives.

In a time of progress and technology, where interactive video games, virtual reality and mobile computer phones intermix with everyday life, it is refreshing to know that there is a place where children can go back to basics. At Peconic Dunes Summer Camp, cell phones and PlayStation games are left behind and classic summertime fun comes to the forefront. It’s interesting to see what happens when a day is spent outside – jumping off of a dock, learning how to sail, creating art from what you find on a nature walk.

Cornell Cooperative Extension’s Peconic Dunes Camp offers an array of activities that include outdoor skills, archery, fishing, canoeing/kayaking, swimming and snorkeling. But what makes Peconic Dunes different? What can campers experience beyond the expected? To answer these questions, I met with Christopher Colahan, managing director, who has been working with the camp for the past five years.

Mr. Colahan has implemented elements to programming that have had quite an impact. One program is Expressive Arts, which offers sessions in videography, photography and performance art as well as environmental arts & crafts. “This program is giving kids an opportunity to be creative.” Chris explains, “It teaches them media literacy.” Another branch of instruction that has been added is the Leadership Development Program, which is a training model that customizes the education of counselors and future counselors, offering them invaluable lessons that they can take with them after camp and into their professional lives.

The park location at 6375 Soundview Avenue in Peconic has a 79-year-old history. Summer camp has obviously evolved over the years and I was interested in learning more about how, exactly. One of the fascinating ways it has incorporated the new priority of environmental awareness is the eight-week ECO program, partnered with the New York State Department of Environmental Conservation (DEC). During ECO, Peconic Dunes collaborates with DEC to develop a “place based” program that teaches children to connect with their surroundings by learning the species that co-exist in our own backyard. This methodology increases knowledge as well as an active interest in caring for the environment.

“Camps are uniquely structured to provide mentors to kids that they can’t find anywhere else.” States Chris Colahan, “Collaborating with school programs, we can creative the most impact in building supportive relationships. By encouraging youth to extend into their challenge zone as well as identify their interests and creative abilities, we bring out self-confidence and independence within each individual.”

This June 18th, Peconic Dunes will host its annual alumni reunion in order to reconnect with the people that have been a part of its long history. While this is open to any and all alumni, the camp along with Cornell Cooperative Extension is making an increased effort to raise awareness and support throughout the community. Hopefully, this will allow for the immediate growth and improvement of the facilities, thereby reaching new goals and helping to always move forward.

“Camps have the power to change lives forever.”~American Camping Association quote and a favorite among Peconic Dunes Staff. If you would like to learn more about the camp for your child, or find out how you may be a part of its supporting community, please visit www.peconicdunes.com.

Follow Your Senses

The strongest of our senses linked to memory is smell. This automatic feature we are built with helps us to decide more things then we may know. What would happen if you followed what your nose told you to do when choosing a menu? You would find out that you were creating something with a little more flavor, out of the ordinary and exactly what you crave.

I did it. I let my senses dictate what I could and could not eat over the past week and it turned out to be a huge success. Tastes and aromas have been affecting me in very different ways lately so I said to myself, "Just go with it." I thumbed through some of my favorite recipe books, took a pencil and a tablet notepad and started writing a grocery list based on the meals that appealed to me. Most of these included lots of spice, bold flavor and, most importantly, were cooked without a frying pan and oil!

Why do I emphasize this detail? My nose. The one and only thing I have not been able to stomach during my pregnancy to date, is the overpowering and heavy aroma of meat (and/or poultry) sizzling in a skillet of oil. It fills every nook of the house and has recently repulsed me. So, I avoided that method completely and found a healthy, delicious way to serve dinner.

Some of these items that I have already cooked and absolutely loved are:

• Chicken breasts sprinkled with a lemon pepper seasoning then broiled and topped with a pesto sauce and served over sauteed orange and yellow peppers (and brown rice).


• Peppercorn and Tuscan seasoned roast beef with a horseradish and sour cream sauce on the side, served with mashed potatoes and creamed spinach.


• Eggplant Parmesean made with a homeade tomato sauce and using breaded and baked eggplant slices and generous amounts of Ricotta cheese.


• Smoked salmon, cream cheese and chives on a whole wheat pizza crust garnished with olive tapanade.
  
  

You get the idea, right? The moral of this true story is to hopefully give you the confidence to try and let your cravings create your menu. You may just find something completely new and exciting that will become a staple on your family's table.

Grow

Welcome the light at the beginning of each day.
It brings the hope of something new.
Let its energy inspire you.
For there is so much to do.

Spring. Yes- I said it. It's here. Finally. Although it certainly doesn't feel like it quite yet and Mother Nature teases us with only small glimpses of the mild weather that is to come, we simply have to get ready.

I joined the blogging world approximately one year ago and it was just about this time that we were planting our seeds and tending them in our sunny, warm garden room. Well this year, once again we will watch them grow (among other things, like my belly). Pictured above is our tomato plants, which I happen to be extra excited about. I began telling you about my newfound pickiness in my last post. I also have great big love for certain things as well, such as tomatoes! I sit and dream of the different things I will do with them this summer...tomato, basil and mozzerella sandwiches; roasted tomatoes with garlic; omelettes; salads; stuffed tomatoes... you get the picture.

Other seedlings I am looking forward to are our herbs. I can't wait to use all fresh herbs from outside my front door to formulate the kind of meal we will create.

Aside from the garden update, I am thrilled to report that last night for the very first time in my pregnancy, I completely enjoyed every single thing we were served for dinner. This sounds strange right? Not really- if you know me or if you have ever had a baby. Roger and I attended a dinner party. The food was exquisite from start to finish. Not once did I feel those familiar pangs of discomfort either. It was a joyful moment!

What did we eat, you ask? Let's see...an olive assortment, fresh mozzerella, cucumbers, tomatoes with basil, fresh baguette bread, onion tartlet, halibut coated with cornmeal and parmesean then pan-fried and topped with roasted cherry tomatoes, potato wedges with rosemary and roasted asparagus. Yum. I even enjoyed my first glass of red wine. It was Cabernet Sauvignon from North Carolina, no less. It had soft, fruity notes with a smooth finish. I realized as I enjoyed it with my meal: "Food loves wine and wine loves food. They were made for each other."

As the trees, flowers and veggie gardens begin to sprout and grow along with my re-kindled passion for food, I wish you a very happy beginning of Springtime. I encourage you to spark something new this season from a small project to a much-needed change.

The Food Sabbatical

Hello, to all my friends and family- those who were supportive in following my blog for the majority of 2010. Long time, no write. Well, I have good reason. I swear.

The new year of 2011 brought many wonderful things. I found out in January that I was pregnant! My husband and I are so very excited. As I enter the last week of my first trimester, I can't believe how quickly it has gone. However, my ever-changing physical state coupled with exhaustion leads me to my entire point of this blog post.

For someone who prides herself on her love of foods of all kinds and a passion for wine, my tastes have proven quite opposite for the last three months. Although I continue to eat the best foods that I can, my menus have been scaled down quite a bit. I feel like a six year old in the way that I need to "hide" my veggies with other flavors in creative ways in order to eat them. Also, for some reason, chicken has left my weekly menu planning as I simply cannot bear it. And wine, well for obvious reasons I am not drinking it. Even though my doctor has given me the green light on tasting and a glass once in a while, I cannot even smell wine without feeling sick.

While the past month has found me returning to my station in the kitchen, the first two were a challenge. My appetite was a bit less than normal but I absolutely could not cook. The woes of morning sickness would only hit me hard when I tried to prepare meals. Who'd have thought it?

The repertoire of the Country Hollow Kitchen has certainly changed but it will slowly return. I can feel it. For now, I will continue to cook whatever my hormones (and the baby) tell me to create. I look forward to our garden once again and the joys of warm weather grilling.

Unfortunately, my writing energy and focus are needed in many other places throughout my life at the moment. So, the Blog Sabbatical must continue but I will share anything interesting along the way.

Thank you for your support! For now, please have my share of food and wine.
All of the best to you,
Melissa

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.

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