COOKING DEMONSTRATIONS

I am remiss in that I have not been posting half the things I do. Did you know that I have been performing regular monthly cooking demonstrations at the Nanuet Public Library - yes, in Nanuet. Last month I made some ravioli from scratch filled with butternut squash and bathed in a brown butter sage sauce. Everyone had a chance to make some and eat some.

In September I made Steamed Dumplings with a soy and sesame dipping sauce, and steamed fish with a ginger sauce. I used the three-tiered steamer to cook everything. There is a recipe elsewhere on this blog for the Dumplings, called Momos.

This month, November 16th 2009, I will be demonstrating some Appetizers. Don't know which ones yet. It is quite a challenge to do this there as there is no kitchen facility. I bring butane burners and set up some tables with cutting boards and after a few minutes everyone thinks they are in a kitchen, or so they have said.

Everyone gets a copy of the recipes. I you would like any recipes just send me a message.

I will try to remember to start posting these things again. Duh.

DINNER PARTY
I am getting ready for a dinner party for 9 on Saturday. It's a 60th birthday dinner for a woman whose daughter has lots of allergies and the decision was to accommodate the daughter. A lot more allergies and dislikes of this and that showed up while assembling the menu. It's all workable. I will try and take some photographs but frequently I get too busy to do that...

Here is the menu:

Hors d'oeuvres: Butternut Squash Bites with Arugula Pesto/ Grilled and Marinated Baby Eggplants/ Bell Pepper, Goat cheese and Prosciutto Pinwheels
Salad: Composed Salad of Mesclun, Frisee, Radicchio, Avocado, Slow-cooked Tomatoes, Fennel/Citrus Vinaigrette
Starter: Lemony Quinoa stuffed Artichokes
Entree: Chicken Marbella (clients choice), Diced Roasted Vegetables (Cauliflower, Parsnips, Potatoes, Celery Root, Brussels Sprouts, Zucchini, Sweet Potato with Leek Crisps)
Palate Cleanser: Pear and Ginger Granita
Cheeses: will select some Sheep and Goat cheeses/ Tomato and Apple Chutney/ Chestnut Honey
Client will supply the dessert and beverages.

Wow! Sometimes when you let something lag it is difficult to get back to it. I am talking about this blog. It is not quite a year since I last posted but enough time for everyone to have lost interest. I haven't figured out how to add links to this blog yet. I have started Made with Love Baked Goods and am baking cookies and other delectables from my home kitchen. Later today I will post some photographs and/or direct you to a blog dedicated to Made with Love.

Cheese and Accompaniments of the Mediterranean


On February 27th I went to a program of the New York Women’s Culinary Alliance presented by the Manager of Murray’s by Mail, Amy Sisti, and Michele Buster of Forever Cheese. Wines were donated by C & P Wines, NY.

The program was presented in the glass-walled second floor auditorium overlooking the cheese shop on Bleecker Street, seating 24. Tables were precisely and generously set with full platters of cheeses and six wine glasses. Michele, with a slide presentation, told about the producers of the cheeses and condiments she joyfully finds and imports from Spain, Portugal and Italy.

We tasted Aragones, a cow milk cheese from Spain, paired with sparkling Campassos Brut Cava and Fig Jam. Followed by an Italian cow milk cheese from Piemonte, the ancient semi-firm Castelrosso, paired with a Rose, Castellroig Rosat Vi de Terrer, and Marcona Almonds in Rosemary Honey from a Co-op.

All the while Michele stressed the importance of having fun with pairing and tasting as different combinations could be put together with the flick of the tongue.

Next tasted was a rosemary coated goat cheese, Cabra Romero, very white and mild, also paired with the Cava and a luscious, raw, Spanish lavender honey.

The fourth cheese, Malvarosa, from milk of a rare, Valencia native breed of sheep, the Guirra, formed by knotting in cheesecloth. This was paired with a red Sonsierra Crianza, and a thick, earthy and delectable Arrope Jam made of concentrated grape and candied pumpkin.

Number five was a goat milk cheese, PataCabra that paired nicely with a tangy Pear Mostarda and the red and oak-y Rejadorado Temple from Toro.

This was followed with a salty, spicy, and smoky (from paprika), Toledo cheese from Portugal, made from a blend of milks. Michele suggested pairing this with the special Largueto Almonds and a bright and fruity white wine, Ermita de Nieve Verdejo.

The final cheese tasted, Michele’s best seller, was the Fulvi Pecorino Romano, a tangy hard cheese made in the Roman countryside from all sheep milk, that paired well with a Lambrusco Wine Jelly and the full-bodied red Rejodorado Temple.

We left to purchase some of the items offered, and to battle a cold night with strong winds, having been fortified by these products from the sunny Mediterranean warming our innards.

FARMS, TRIPS AND INVENTIONS

February was a great month for looking forward. I attended a meeting for the organization of a new Farm Alliance in Rockland County. There were 400 farms here in 1950 and only 5 now. The Farm Alliance is going to work toward bringing more farms to the County and that will mean, hopefully, more local foods. If you see any land that could be a nice farm, get in touch. Stay tuned.

Executive Chef Lucas

I took a trip to the Electrolux headquarters in Fort Lauderdale, Florida. They don't just make vacuum cleaners! I'm going to go to the Chicago Home Show in April to do a chef demonstration on the ultra amazing and futuristic looking Meltoni Podium. I'll be posting photos later.The stove pictured here is one of the older Meltoni ovens that are custom built to chefs' specifications.

Meltoni Stove

My old friend and teacher, Noedrup Rongae was in New York to exhibit his thangka paintings. I provided a small reception for the event and created some interesting new appetizers. Here is the menu:

Lox w/Yogurt Mint Sauce

Barley BiscottiSteak w/Mustard Caper Butter

Fig & Cashew Balls (recipe follows)

Dates Stuffed w/Goat Cheese and Crushed Almonds

Biscotti w/ Barley Flour, Rose, Anise Seeds & Pistachios - chocolate dipped

Smoked Salmon on Pumpernickel w/Yogurt Mint Sauce

Roasted Red Pepper Tapenade on Zatar Roasted Naan Strips w/ Pimento Olives

Mushroom Pate (fooled everyone who thought it was liver)

Roast Beef Slices w/Pickle & Cocktail Onion on Crostini w/Mustard-Caper Butter

Spicy Dried Chickpeas & Pakora Crisps

Pineapple chunks, Carrot Sticks, Purple Grapes

Fig and Cashew Balls

Fig and Cashew Balls Recipe:
a package circle of dried figs, cut off the stems and cut into small pieces
3/4 cups roasted cashew nuts
2-3 ounces marzipan
1/4 cup or more Marsala
cocoa powder

Put everything except the cocoa powder into a food processor and pulse until completely pureed. You may need to scrape it down from time to time. The mixture should be fairly thick but pliable. Add more Marsala if you like. Take out of the processor with a spatula and put into a bowl. Refrigerate about half an hour. Sift the cocoa powder into a bowl. Then take out the fig mixture and roll into balls about one inch in diameter. Roll the balls in the cocoa powder. Serve immediately or place in a container and refrigerate. I haven't tested how long they will last in the fridge but probably no longer than three days. You could also make these three days in advance.

MAKE SURE YOU'RE NOT IN HOT WATER

This article from the New York Times cautions not to drink hot water directly from the tap.

http://www.nytimes.com/2008/01/29/health/29real.html?em&ex=1201842000&en=ab43b4a602dc318b&ei=5087%0A

VISIT TO THE ROGOWSKI FARM IN PINE ISLAND, NY







I’d wanted to visit the Rogowski Farm for a long time now and yesterday, Saturday the 19th, was the day. A cold and breezy day in mid-winter might not sound like the best day to visit a farm but then again, why not.





Another chef I’d met at the Rockland Better School Food Coalition conference in September, Cathy Vogt (www.anaturalchef.com), was teaching one of her monthly classes in their kitchen facility; I thought I’d catch up with her. She was teaching some simple natural foods, for people who wanted to change their diets, using Miso, Tamari, Ginger, Beans and Squashes and whatever was growing in the Farm’s winter tunnels. I tasted some of the mixed bean stew and red quinoa, a shiitake-kombu broth, and an orange and ginger squash stew, all of which revived me from the hour long drive. It was a nice ride through the mountains and through the open fields. My eyes caught the occasional cows lolling in mud and some sculptural rusted out farm equipment. All surrounded by the big sky. I got to buy some wintered root vegetables and greet the Rogowski’s. (www.rogowskifarm.net)

This is how you get there: Take 287, the New York State Thruway north, to 17N (Sloatsburg). Go through Tuxedo until you see the sign for 17A to Greenwood Lake, 8 miles - then a bear left at the end of town, another 6 miles through the ups and downs of the mountain pass road and you are in Warwick. When you reach the end you will be at Route 94 having to decide to go right, into Warwick village, or left. Go left and keep going until you get to a light at CR-1; there is an arrow pointing to Pine Island. Take a right and keep going over hill and dale -- until you come to Pine Island. There you will see a place on the left called the Jolly Onion Inn. Take a left on to Glenwood Road and drive about another 3 or 4 miles - on the right is Rogowski Farm. In front are some rustic signs. If you pass it, just turn around and come back. I forgot to take a picture of the front -next time. If you look on Mapquest you will find an entirely different way to get there; it's up to you.

If you stayed on Rt. 94 you would come to Jonathan White’s Bobolink Dairy after a few turns here and there, but that is for another day.

Pictures posted here are of Carol Vogt at the end of her class, also some arrangements of food for sale in the Rogowski’s barn.

Here is one of my healthy miso recipes:

MISO-PEANUT SAUCE TO POUR OVER HOT STEAMED VEGETABLES
(serves 2 or more)

Sauce:
1 Tablespoon Light Miso Paste 1 Tablespoon Peanut Butter (just peanuts, please) or Sesame Tahini
1 clove Garlic, smashed and pureed
Water
1 Tablespoon Tamari, or to taste
1 Tablespoon Yuzu or Lemon Juice, or to taste
1 teaspoon Roasted Sesame Oil a dash of Hot Chili Oil
optional Garnish: Szechuan Peppercorns, ground Cilantro or Parsley

Mix together the Miso and Peanut Butter. Add enough water to liquefy to the consistence of heavy cream. Beat well with a whisk to break up any clumps of the paste. Beat in the garlic clove, then the rest of the ingredients. Stir well.

VEGETABLES:
3 small or 2 large Sweet Potatoes (about 1-inch in diameter, or if larger make vertical slices first)
Peel the entire potato, if you like, or peel in irregular stripes. Use a turn and slant diagonal cut to make chunks.

1 Delicata squash, seeded, cut in rings about 3/8-/12-inch thick OR - any vegetables of your choice.
Steam until fork tender. 1 red or orange bell pepper, seeded, cut in small to medium dice

ASSEMBLE: Put the bell peppers in a serving bowl. Add the steamed vegetables when they are done. Pour the sauce over and toss lightly to coat all the vegetables.

Garnish if you like with Roasted and Ground Szechuan Peppercorns, and Cilantro or Parsley.
Serve while warm but also tastes fine room temperature or chilled.

PHOTOS OF MOMO MAKING
If you started at the top with the basic ingredients you can follow the steps. Excuse photo of actual Momo. I have to do something about that. Will make some more soon and re-shoot. Must have gotten too hungry to take a proper picture!