Lighthearted Locavore

How to Make Peking Duck for Chinese New Year's

noreply@blogger.com (Lexi Van de Walle) — Wed, 18 Jan 2012 02:34:00 +0000

Sliced Peking Duck Served with Pancakes (photos: Lexi Van de Walle)

The Chinese culture is known for its festive banquets, particularly for weddings and Chinese New Year's celebrations, and crispy Peking duck. Cooking Peking duck at home is fun but also quite time consuming. I found this recipe to be relatively easy to follow and strongly suggest it's worth the try. January 23, 2012 marks the new year so out with the "year of the rabbit" and in with the dragon.

Long Island Pekin Ducks (Photo: Lexi Van de Walle)

Fresh Long Island Pekin Duck Being "Fan Dried" (Photo: Lexi Van de Walle)

A Hot Bath for the Duck (Photo: Lexi Van de Walle)

Crispy, Roasted and Ready for Slicing (Photo: Lexi Van de Walle)

The key to good Peking duck is the many-stage and all-day process of drying the skin, removing excess fat and glazing the bird with aromatic ingredients so that the roasted bird is crispy on the outside, lean, not greasy, and very moist on the inside.

Choose fresh -- never frozen -- Long Island duckling, whenever possible. And start cooking the night before or early in the morning to allow the skin to dry out before cooking. Drying the skin is step one. Hang it using a string wrapped under its wings and over a kitchen cabinet knob and use a fan to speed up the process.

While the duck is drying, you can go shopping for fresh vegetables to serve. I like to mix green and purple scallions, and serve a side dish such as bok choy.

A 5-minute bath in a honey glaze is step two. Lower the duck into the wok so as not to splash the hot liquid.

Step three is drying the freshly glazed skin again using the same method as step one. The Time-Life recipe calls for one hour in front of a fan at this stage; however, I followed other recipes that called for longer drying times (the drier the skin the crispier the duck).

Rolling the Peking Duck Pancakes (Photo: Lexi Van de Walle)

Diving the Pancakes (Photo: Lexi Van de Walle)

Steaming the Pancakes (Photo: Lexi Van de Walle)

Two flour-water pancakes made with a cookie cutter are brushed with sesame oil, stacked and rolled again, cooked in a hot pan for two minutes and then separated. It is fun to peel the pancakes apart.

When I have it, I use beach plum jam instead of hoisin sauce although store-bought hoisin works equally well.

About 2-1/2 hours before you plan to serve dinner, and when the skin is dry like “parchment paper”, roast the duck.

As detailed in the recipe below and shown in the top photograph, the duck is plated on a serving dish, separating the various parts and serving on different plates (crispy skin, legs, breast meat). To serve, diners take a pancake, brush on hoisin or beach plum jam sauce using a scallion that's been cut to make a "paint brush", put duck meat and skin on top on top of the pancake, and then roll it up with the ingredients inside. Then, take a heavenly bite.

The dragon is a symbol of power and wealth. What could be better than a meal fit for an emperor -- Peking Duck?

RECIPE
Peking Duck-- A Dish Fit for an Emperor
Adapted from Time-Life's

Foods of the World Chinese Cooking

1 duck

Bath:
8 cups water
¼ cup honey
4 slices ginger root, sliced 1/8” thick
2 scallions

Wash duck. Wipe dry and tie string under wings. Hang in a cool place in front of an osillating fan for 2 hours. Fill a large wok with bath ingredients. Stir and boil. Lower duck into the boiling liquid and ladle liquid over duck to moisten all sides (continue for 5 minutes). Hang duck again and fan for 3-6 more hours.

Preheat oven to 375 degrees. Place duck breast side up on rack in a roasting pan filled with 1 inch of water. Roast for one hour. Lower to 300 degrees (F), turn duck breast side down and roast 30 minutes. Turn breast side up again, roast 30 minutes until internal temperature reaches 180 degrees. Let sit on top of the stove for 15 minutes before carving. Using a sharp knife cut off crispy skin, carve legs and wings from the bird and slice the meat. Cut the skin into neat bite size pieces and the meat. Serve skin, legs and wings, and duck meat on separate serving platters.

Brush sauce onto pancake using scallion brush, add duck, some crispy skin, and scallion garnish. Roll pancake like a taco and eat. Serves 4.

Beverage Pairing: Serve with red or white wine: white Riesling or red Pinot Noir. Long Island has some great wines to pair with the Long Island duck.

RECIPE
Beach Plum Sauce
Heat until bubbling and let cool: ½ cup of beach plum jam, 1 tablespoon of local honey, 1 tablespoon of brown rice vinegar, ½ tablespoon of grated ginger root and ¼ teaspoon of Thai pepper.

RECIPE
Pancakes
For a video and tasty recipe, check out Videojug’s How to Make Chinese Pancakes.
You’ll need flour, water, sesame oil, sugar and a few special tools, including a rolling pin, cookie cutter and stop watch. Pancakes can be made ahead and steamed right before serving.

ABOUT THE LOCAL FOODS
Crescent Farms: Of literally hundreds of Long Island duck farms from the 1930’s and 1940’s on Long Island, only two remain.

Sang Lee Farm: largest grower of Asian vegetables for Community Supported Agriculture and Farmers Market customers

Duckwalk Vineyards and Winery

Paumanok Preserves and a few other local jam and jelly entrepreneurs make jam with local beach plums. Beach plums are native to Long Island and Cape Cod.

Honey by Don Sausser Apiaries of Southampton

Creamy Roasted Butternut Squash Soup with Maple Syrup Froth

noreply@blogger.com (Lexi Van de Walle) — Sun, 08 Jan 2012 00:43:00 +0000

There's nothing more wintery than butternut squash soup -- creamy roasted butternut squash soup topped with maple syrup froth and a dash cinnamon.

Photos: Lexi Van de Walle

First, cook the diced squash in stock with some onions and garlic.

Photos: Lexi Van de Walle

And, then prepare the milk and maple syrup for the froth.

Photos: Lexi Van de Walle

After the vegetables are soft, run them through the blender or food processor and top with froth and cinnamon.

Not only is this soup delicious but you can also feel virtuous knowing that you're off to good start for the new year at only 115 calories.

RECIPE
Creamy Roasted Butternut Squash Soup with Maple Syrup Froth

6 one cup servings

5 cups of vegetable stock or non-fat chicken broth
1 onion, diced
3 cloves of garlic, minced
1 butternut squash, trimmed and deseeded
1 potato, peeled
1 apple, peeled

1/2 cup organic 2% milk
2 Tablespoons pure grade A medium amber maple syrup

Prepare vegetables as indicated. Cut squash, potato and apple into one inch cubes. Add stock, onion, garlic, squash and potato to a medium sized soup pot and bring to a boil. Reduce heat and simmer for 10 minutes. Add cubed apples. Simmer for another 10 minutes. Pierce the vegetables with a fork to test for doneness. When cooked through, turn off heat and let cool. Pureeing in a blender or food processor until velvety smooth. Reheat when ready to serve and garnish with a dash of cinnamon and spoonful of maple syrup froth.

To make the maple syrup froth, stir the maple syrup into the milk, then use your favorite kitchen tool for frothing as you would if you were making a cappuccino or latte.

Photos: Lexi Van de Walle

If you don't have a special frothing wand or cappuccino maker with a steamer attachment, add the milk and maple syrup to an oven proof glass jar, such as a Ball jar, and vigorously shake the milk for about 30 seconds to create bubbles.

Photos: Lexi Van de Walle

Microwave the milk in the glass jar for about a minute and it will froth up even more. Now it's ready to spoon on top.

Photos: Lexi Van de Walle

Or mix in to the velvety rich and colorful soup.....

Curried Red Lentil Soup with Jalepeno, Lemon and Ham

noreply@blogger.com (Lexi Van de Walle) — Sat, 07 Jan 2012 00:14:00 +0000

This recipe for Curried Red Lentil Soup with Jalepeno, Lemon and Ham was a big hit some time ago on Lighthearted Locavore -- and also got some attention from my editor at The Daily Meal. It's so easy and delicious.

REPRINT:
Perhaps it's because I'm married to a Southerner from Louisiana, but the idea of putting a ham bone and jalapeno pepper in an otherwise traditional Asian Indian curried red lentil (dal) soup recipe seemed like a worthwhile experiment.

Thick, tasty, red lentil soup (Photos: Lexi Van de Walle)

It's freezing in New York (30 degrees (F) going down to the twenties tonight) and all across the globe for that matter so a nice warm soup -- that cooks in less than a half hour -- is a great idea no matter whether your in Louisiana, New York, Tripoli or Bangladore. Better yet, I made the soup, not with locavore ingredients, but with foods I had in the fridge and pantry (it's too cold outside to shop)!

Red lentil beans, garlic, ginger, carrot and jalapenos (Photos: Lexi Van de Walle)

This recipe can be made vegan using vegetable stock and no ham, which is more like a traditional red lentil dal as Indians typically don't eat pork for cultural reasons.

Or include chicken broth and/or leftover ham, which adds some great flavor to an already tasty dish. Play around with the amount of curry and the vegetables -- perhaps add some celery or cilantro or a can of garbanzo beans (I did which made the soup into a rich almost stew like meal).

RECIPE SECRET: The addition of the lemon juice at the end is a must!

RECIPE

Curried Red Lentil Soup with Jalepeno, Lemon and Ham

3 tablespoons olive oil

1 onion, chopped

1 jalapeno pepper, seeded and minced

1 tablespoon garlic, minced

1 tablespoon fresh ginger, minced

1 carrot, peeled and grated

1 tablespoon mild or medium curry powder (if hot curry powder, use less)

1 1/2 cups dried red lentils, rinsed

4 cups of chicken or vegetable broth

2 cups of canned tomatoes, chopped

2 tablespoons of lemon juice (or more to taste)

salt and pepper

Optional: leftover ham bone or cooked ham hock, 1 can of garbanzo beans, 1 celery rib chopped

Garnish: thinly sliced jalapeno pepper or chopped cilantro

In a saucepan, heat oil and add onion, pepper, garlic, carrot and curry powder. Saute for 5 minutes, stirring occassionally. Add lentils, chopped tomato and broth (and optional ham bone or ham hock) and bring to a boil. Immediately reduced heat to low and simmer for 25 minutes until lentils are soft. If using a ham hock, remove from the soup, cut meat into 1/2 cubes and discard the fat and bone. Add salt and pepper to the soup and stir in lemon juice. Taste. Add more lemon juice, if desired.

Serve in cups or soup bowls and garnish with a thin slices of jalapeno pepper (or a dollop of yogurt). For a thinner soup, add more broth.

Vietnamese Spring Rolls with Peconic Bay Scallops

noreply@blogger.com (Lexi Van de Walle) — Thu, 05 Jan 2012 23:46:00 +0000

By all accounts, the 2011-2012 scallop season on the East End is better than last year. One of my fave recipes is Vietnamese Spring Rolls with Peconic Bay Scallops. It is not only the fresh flavors from the "just plucked out of the bay" scallops, fresh mint and cilantro, diced cucumber and scallions or excitement on your tongue from the dipping sauce -- a melange of limey citrusy, salty fishy and hot -- but how easy it is to make a tasty and healthy meal in about 20 minutes.

These Spring Rolls (also known as Salad Rolls) are like a warm Vietnamese scallop salad wrapped in a rice paper package. A gift on a plate and gluten-free.

Sauteed Scallops Wrapped inTranslucent Rice Paper (Photos: Lexi Van de Walle)

Dice your herbs and vegetables and set up the ingredients before sauteing the scallops. I had scallions, cucumber, mint and cilantro on hand...shredded carrots, Savoy cabbage, bean sprouts, Thai basil, red pepper, avocado, shredded lettuce are some other ideas. Go wild.

Chopped Mint, Cucumber and Lime Juice

I prefer to mix together a dipping sauce versus using calorie-rich bottled sauces such as peanut dipping sauce or hoisin. This one contains no oil. Juice of a lime, equal amounts of Vietnamese fish sauce and a pinky finger nail size dollop of A Taste of Thai Brand Red Curry Paste (or more to taste). Whisk together the ingredients.

Dipping Rice Paper Wrappers to Soften

Moisten your Spring Roll Wrapper - this is the hardest part - by dipping into a bowl of room temperature water being careful not to over saturate the disk. Place the softened wrapper on your work area until you are ready to add the fillings. The wrappers are made of rice paper (gluten free) and imported from Vietnam (all these Asian Ingredients can be found in Chinese grocery stores typically at very low prices or ordered online at Amazon or Pacific Rim Gourmet.)

Sauteed Scallops (Photos: Lexi Van de Walle)

Quickly saute scallops in either olive oil or butter until they are just cooked through (of course, scallops can be substituted with shrimp, grilled pork, or for a vegan and gluten-free option, cooked rice vermicilli or other Asian cellophane noodles). Place your seafood, meat or noodle filling in the center of the softened rice paper wrapper.

Scallop Roll Making in Process

Add a few diced vegetables, and then your herbs (I use whole leaves and removed the stems, of course) being careful not to over stuff your wrapper.

Scallop Roll Making in Process

Fold one side of the wrapper over the filling, then the other side so that the edges of the rice paper overlap to form a roll.

Scallop Roll Making in Process

Close the ends of the roll by folding them towards the center the way you would gift wrapping a present. Pat down to make sure the sides of the rice paper are sticking to each other so the ingredients don't fall out. Use scallions and herbs as a garnish and serve with the dipping sauce in a small bowl on the side of the plate.

Goat Stew (ala Bourguignon )

noreply@blogger.com (Lexi Van de Walle) — Tue, 03 Jan 2012 23:21:00 +0000

Photo (Lexi Van de Walle): Bubbling goat stew

I first made this goat stew a couple of years ago (and with local goat meat) and it is always delicious.

The preparation is reminiscent of a beef bourguignon (think Julia Child but not nearly as complicated) with a nod to traditional Caribbean goat recipes thanks to the Caribbean pepper sauce I use (although Tabasco works just fine). I serve the stew with sauteed mushrooms, from the farmers market when I can get my hands on them, and white rice.

You can make this stew in the slow cooker or a pressure cooker -- both are great ways to make the ultimate comfort food in the dead of winter -- a meaty stew.

RECIPE

Goat Stew with Farmers Market Veggies, Red Wine and Cognac

1 lb. local goat meat for stewing, deboned and cut into 1 inch cubes

1 onion, chopped

2 carrots, chopped

2 celery stalks, chopped

2 cloves of garlic, minced

a few dashes of hot sauce or red pepper flakes

salt and pepper

1/4 c. olive oil

4 ounces tomato sauce (homemade or from the farmers market)

2 cups of red wine -- I use a relatively inexpensive Pinot Noir -- or vegetable stock

1/4 cup cognac

3 bay leaves

1. In a non-reactive bowl, add goat, onion, carrots, celery, garlic, hot sauce and salt and pepper. Stir, cover and marinate at least two hours or overnight.

2. In a Dutch oven or stew pot, heat pan for 3-4 minutes over medium high heat, add olive oil and then immediately add goat mixture and cook until browned about 6 minutes.

3. Add tomato sauce, red wine, cognac, and bay leaves and stir. The liquid should just cover the meat. If necessary add some more wine.

4. Cook until tender or about an hour over medium-low heat. If the meat is not tender, cook longer.

ABOUT THE FARMS
Snowdance Farms

Uphill Farm

Israel: Fine (Locavore) Dining in Jerusalem

noreply@blogger.com (Lexi Van de Walle) — Wed, 30 Nov 2011 15:45:00 +0000

Every time I tell someone about the wonderful meals I had in Jerusalem and Tel Aviv, I hear about the horrible meals in Israel on trips made in decades past. Not so this trip!

Machneyuda Bar Scene, Jerusalem (photos: Lexi Van de Walle)

Today, agriculture in Israel is a highly developed industry with an abundant variety of fruits and vegetables, livestock and dairy, fish farms and wineries. Israel is also where chefs are taking cooking seriously, traveling abroad to France, Italy, America to learn, returning home and rising in status both locally and internationally for inventive, historic, fresh and delicious cuisine. And, since most of what Israelis eat is "grown in Israel" good locally grown and in-season food is not hard to find.

Open Kitchen and Well-Stocked Kitchen at Machneyuda

My trips abroad to Rome and Paris in recent years show that research really pays, especially when it comes to dining out. Mom and I scoured travel guides, magazines and tripadvisor.com. And, I reached out to friends, read Israel food books and my trade magazines for suggestions. Before departing on El Al, I had already made three reservations in Jerusalem: Sunday, the elegant Mona Restaurant; Monday, at the "hottest" restaurant in J-town, Machneyuda; and Tuesday, I secured a table at the world-renown Eucalyptus.

Of course, I forgot my camera for the dinner at Mona, and wasn't able to keep the table at Eucalyptus due to "traveler's flu" (although I did get a glowing review from Gary, one of the men in our New York Loves Israel group, who savored every bite of the tasting menu). So, all the photos are from Machneyuda which is an amalgam of the name of the "souk" market, Machne Yehuda, just two blocks away that I also visited on the trip (read the post).

"Very Local Lamb Chops"

Mom and I shared the "very local" lamb, crisp endive salad, and unbelievably inspired "Arab Classic" steak tartar, which is like American steak tartar rolled in bulgur wheat aromatically seasoned with cinnamon, allspice, mint and onions.

Endive, Pear, Kiwi, Blue Cheese and Nut Salad

The sashimi, apparently an Israeli specialty, was on the house (after Herb, our dining companion and "group leader" told our waitress I'm a food "critic"!!!) and quite fresh.

Sashimi "Uri" Style

Mary, who Mom and I shared the side trip to Bethlehem and Hebron with, said the salmon and soba noodles was well-seasoned and perfectly cooked. She ordered the Polenta and Mushrooms to start which I had a taste of -- a great combination of creamy, buttery and earthy.

Salmon Tokyo Style

Herb ordered the entrecote which arrived with some unbelievably tasty mashed potatoes on the side.

Steak and Unbelievable Mashed Potatoes

We had a delicious Clos de Gat Cabernet Sauvignon to go with all the red meat that went down so smoothly, we ordered a second bottle!

About the Jerusalem Restaurants

Machneyuda Restaurant

10 Beit Ya'akov St.

972-02-253-3442

Reservations essential several weeks ahead.

Mona

12 Shmuel Hanagid, Jerusalem, Israel

972-02-622-2283

Mona is an upscale fish and seafood restaurant in a lovely old stone building in the Artist Colony. Our waitress was incredibly warm and friendly. Mom and I shared warm homemade baguette and aioli, roasted eggplant "carpaccio" with sheep's milk yogurt, tahini dressing and tabbouleh, a fennel and roots salad (carrot, parsley, onion) with blue cheese, pear and a pickled lemon vinaigrette, and a veal fillet in au jus served over Pappardelle noodles. And, of course, a bottle of red wine: Karmei Yosef Merlot, Bravdo 2008. Mona is a culinary delight. Reservations needed.

Eucalyptus

Artist Colony of Hutzot Hayotzer

972-02-624-4331

Chef Moshe Basson has made a reputation for himself internationally for his re-creation of early Israeli cuisine. His inventive Kosher dishes use local and biblical ingredients and borrow from cuisines of the biblical holy land, Palestine, and Iraq. In addition to being a skilled chef, Basson is part food historian, part food advocate, part diplomat. He is founding member of the CHEFS FOR PEACE movement, a nonprofit dedicated to improving Israeli-Palestinian relations. Eucalyptus is known for its tasting menu, which is what our friend Gary raved about. At Eucalyptus, figs, pomegranates, zatar (herbs), sage, artichokes, lentils, couscous chicken and lamb rule! Reservations needed.

Israel: Olive Harvest and Bethlehem

noreply@blogger.com (Lexi Van de Walle) — Wed, 23 Nov 2011 20:09:00 +0000

Thanks to Israel's Green Olive Tours in Tel Aviv, we spent the day with Yamen, an informative tour guide from Bethlehem, touring the West Bank.

We went to the cities of Bethlehem and Hebron, where we visited an olive oil press, glass factory, 1948 refugee camp, important religious sites, including the Church of Nativity and the Mosque of Abraham, shopped for embroidered goods and savored a traditional Palestinian lunch of chicken, rice pilaf, and yogurt.

Olive Groves in Bethlehem Along the Separation Wall Between Palestine and Israel (Photo: Lexi Van de Walle)

The trip to the West Bank was our first day out of bustling Jerusalem and one of many days on our trip across Israel that we'd see olive grove after olive grove after olive grove with ready to pick olives hanging from gnarly branches and silvery leaves.

Olive oil is a crucial source of income for Palestinians, where one in five people is an olive farmer, and the landscape is covered with hundreds of thousands of olive trees, many of which are hundreds of years old on land that has passed through generations of olive farmers. The olive harvest in Israel and the West Bank runs from mid-October to mid-November.

Lucky for me, our tour two Saturdays ago was just days before the end of the season and I got to see an olive oil factory in action. We visited "New Olive Press" factory on YMCA Street in historic Beit Sahour which is part of a fair trade Palestinian Olive Tree Campaign "Keep Hope Alive" that supports local farmers during harvest, pressing and planting of new trees.

Fresh Picked Olives Being Loaded Into the Press (photo: Lexi Van de Walle)

Olives on the Conveyor Belt (and Yaman, our Guide)

Freshly Pressed "Virgin" Olive Oil

Farmers Waiting For The Press

Until 2000, farmers were self-sufficient. Now, many farmers cannot access their land or international markets due to the occupation of the West Bank by Israel and tightened security. There are barriers such as walls, fences, and barbed wire.

Olive Grove Surrounded on All Sides by A 30 foot Wall and Fences

Others are hamstrung by bureaucracy that requires farmers to have special permits to harvest on their own property -- sometimes the permit is good for one or two days and a limited number of workers. To produce the best olive oil requires a lot of workers over a longer period of time as olives should only be picked at peak ripeness. Traditionally, annual harvests involve all family members and is a communal affair that nearly half of all Palestinians engage in over nearly a two month period.

Other farmers are afraid to access their own property for fear of being attacked. Hundreds of olive trees across the region have been intentionally burned or uprooted by Israeli settlers in an effort to drive farmers from their land so settlers can expand their developments. Tons of olives have been stolen.

Organizations such as the YMCA and Rabbis for Human Rights have stepped in to protect the farmers, show support, and more importantly help to ensure at least some income for olive growing families. To date, nearly 100,000 trees have been planted to replace those that have been destroyed. The United Nations also recognizes the importance of the olive oil industry in a comprehensive 2008 report.

It was a great excursion...

Church of Nativity, Bethlehem

Cave Underneath Church of Nativity, Bethlehem, Where Jesus Was Born

Two Hebron Boys Selling Beaded Bracelets

Graffiti by BANKSY - Dorothy

Graffiti Banksy - Escalator to the Top of the Wall

Church of Nativity, Bethlehem

Glass Blowing, Hebron, West Bank

Israel: Mahane Yehuda Market in Downtown Jerusalem

noreply@blogger.com (Lexi Van de Walle) — Tue, 22 Nov 2011 20:26:00 +0000

Mahane Yehuda, "the souk", in Jerusalem

I just got back from Israel where I tried to eat as much seasonal and locally grown foods and delicious Middle Eastern dishes as possible (no Italian, French or Chinese for this traveler).

Crowds Shopping for Shabbot

On my first day, a Friday, our morning stop was Mahane Yehuda a very large market in the heart of Jerusalem that showcases the foods and diverse peoples of Israel.

Middle Eastern Spice Market at Mahane Yehuda

Fruit and Nuts at "The Souk"

We went before the Sabbeth and got an incredible feeling for the energy and vibrancy of "the souk", another name for the market because of its Arab origins, which was packed with shoppers getting ready for the Shabbot meal.

Cinnamon and other Spices at the Market

A combination covered and outdoor market, we wandered its many long hallways and enjoyed some sweet pastries from a bakery (I picked a honey bun that some bees were enjoying too) and then sipped a steaming hot cup of cappuccino at Danessi Caffe, a chain of espresso coffee bars.

Italian Coffee Bar at Mahane Yehuda

Honey Sweetened Pastry

Cappuccino

Pomegranates, pita, sabras, a yellow prickly pear cactus fruit, and some figs -- that's what we bought to take back to the hotel.

Olives

Prepared Hummus and Pestos

Prickly Pear Cactus aka Sabras

Pita Vendor

Mahane Yehuda is where chefs buy local ingredients, and locals shop for fresh meats, fish, produce, cheese, spices, baked goods, olives, nuts, dried fruit, fresh squeezed juices, housewares and clothing.

Pomegranates

Locavore inspired restaurants are in the neighborhood. Eucalyptus, a slow food favorite, and Machneyuda are two of the best know locavore eateries in Jerusalem and are both within a few blocks of the souk.

I scored a reservation at Machneyuda and savored every bite. Unfortunately, I had to forfeit my table for two at the highly coveted Eucalyptus to tend to my traveler's tummy. From what others tell me, Eucalyptus is worth a trip back to Israel.

Mahane Yehuda Market
Jaffa Road to the north, Agrippas Street to the south
Jerusalem, Israel

Machneyuda

10 Beit Ya'akov St.

Jerusalem, Israel

972(0)25333442

The Eucalyptus

14 Hativat Yerushalayim

Jerusalem, Israel

www.the-eucalyptus.com

Israel: 1868, Locavore Menu in Jerusalem

noreply@blogger.com (Lexi Van de Walle) — Mon, 21 Nov 2011 21:15:00 +0000

Jerusalem is experiencing a revolution in the fine dining arena and particularly with locavore cuisine. According to the magazines and newspapers I read preparing for my trip, visionary chefs are offering incredible farm-to-table dishes.

Our first night, after what seemed like an eternity to get here, my mother and traveling companion and I arrived in Jerusalem from New York and ventured out to glamorous King David Street in the Mamilla area of West Jerusalem in search of a meal.

Lamb Kebab and Pickled Vegetables, 1868 (Photo: Lexi Van de Walle)

We wandered into 1868 Restaurant and were greeted with a warm welcome. And, some very good food prepared by Chef Yankaleh Turgeman.

1868 Restaurant Interior (Photo Courtesy of 1868 website)

1868's menu is "haute kosher" which is difficult to describe but my interpretation is a kind of Mediterranean and French fusion. The restaurant features many foods from Israel which, of course, is an incredible agricultural area. And, is housed in a circa 1868 stone house, the first outside of the walls of the Old City -- the dining room is attractively decorated and painted white.

1868 was on my short list of locavore eateries that I want to try so it was fun to head out to King David Street without a plan and just wander in. 1868 is an upscale jewel and must visit locavore restaurant if you're in the Holy City.

We enjoyed a few autumn treats and Israelil wine before heading back to our hotel to sleep off the jet lag.

We started with an amuse bouche of salmon croquettes flavored with coriander and sumac, a basket of bread with smoked black pepper aioli, and a glass of Gamla Syrah, Golan Heights 2009.

Pumpkin Soup (Photo: Lexi Van de Walle)

Then came a velvety pumpkin soup,

and, lamb kebabs with pickled endive, beet and carrot.

To cleanse our palettes, we had a melon, cucumber and rum sorbet followed by a hefty portion of a meaty lamb stew with a trace of barley and carrots.

The bill by New York standards was quite reasonable. And, we enjoyed the local wine from one of the most popular wineries, which of course is made from grapes, one of the seven foods of Israel (grapes, olives, barley, wheat, dates, figs, pomegranates).

A Locavore Menu in the Holy City
1868 Restaurant
10 King David Street
Mamilla/City Center
02-622-2313

Snowdance Goat Leg on the Grill - Spicy Yogurt Marinade

noreply@blogger.com (Lexi Van de Walle) — Thu, 27 Oct 2011 18:17:00 +0000

I've been reading about traditional Middle Eastern foods lately in preparation for a trip to Israel and was inspired to create this spicy yogurt recipe to marinate a whole goat leg that I had butchered to order from Marc Jaffe's Snowdance Farms (one of the perks of my CSA Chubby Bunny NYC).

I have been wanting to slow roast a goat leg on the outdoor grill for some time. This recipe did not disappoint, and neither did the fresh, sustainably raised goat!

Snowdance Farm Grilled Goat Leg (Photo by Lexi Van de Walle)

Yogurt is mildly acidic and, like vinegar- or lemon-based marinades, helps tenderize the meat. The spices add a lot of flavor to the rather mild goat meat which by the way is considerably less gamey-tasting than lamb.

Yogurt Marinade with Middle Eastern Spices (Photo by Lexi Van de Walle)

I mixed together a cup of Greek yogurt, 3 tablespoons of melted butter, the juice of a lemon and a teaspoon each of these spices: mustard seed, cayenne, paprika, cumin, and coriander.

Goat Leg -- Removing the "Papery" Skin (Photo by Lexi Van de Walle)

And, with a paring knife, removed the "papery" skin from the goat leg.This is a very important step for a tender roast.

Goat Leg on the Grill Over Indirect Heat (Photo by Lexi Van de Walle)

I marinated the goat leg for six hours covered in the refrigerator before cooking it on the Weber Grill over indirect heat (aim for about 300 degrees plus or minus) and cover. Slow cooking at this moderate heat takes about an hour and a half for the goat to cook through.

My family devoured the whole thing. Be sure to save the leftover scraps and bone to make a stock. Next time I'll make braised goat in my homemade stock that's stored in the freezer.

Thanks, Marc and Snowdance Farms....

Food Day: What's Cooking in New York City Today

noreply@blogger.com (Lexi Van de Walle) — Mon, 24 Oct 2011 23:11:00 +0000

I had a ton of fun touring the city at lunchtime today, Food Day, the inaugural celebration of "real" food which will be held every year on October 24th. Food Day is kind of like Earth Day, which celebrated its 42rd year this past April 22, only a lot more delicious.

NASDAQ is the Second Largest LED Billboard in Times Square

In the middle of Broadway's Times Square, Executive Director of Center for Science in the Public Interest and Food Day founder, Michael Jacobson, hosted a healthy lunch al fresco style for 50 chefs, food advocates, educators and public health/social marketing leaders who work hard every day to improve health, reduce obesity, teach children about food, protect the environment and cook delicious and real food.

Food Day's Massive Billboards Surrounded the "Real Food Eat In" on the Street Below

Mario Batali (left) Tweeting to the Music

Over lunch, local grass roots food advocates and health officials mingled with food celebrities Mario Batali (who was tweeting like crazy), Morgan Spurlock, and Ellie Krieger.

Tom Chapin, Native New Yorker, WHY Hunger Board Member and Musician

Tom Chapin, grammy winning singer/song writer/anti-hunger activist and, no doubt, a self-declared locavore with his new family-oriented album "Give Peas a Chance", sang for the growing crowd.

Food Systems Leaders: Hilary Baum (left) of Baum Form and Lynn Fredericks (right) of Family Cook Productions

It was fun to see Food Systems NYC colleagues Hilary Baum and Lynn Fredericks who were among the "eat in attendees" and got to enjoy the local, seasonal and healthy lunch at the communal table....

Mary Cleaver of The Cleaver Co and Green Table

and Mary Cleaver too....


Michael Jacobson, Center for Science in the Public Interest (right) introducing Food Network's Ellie Krieger (left)

Michael Jacobson, introduced Ellie Krieger who provided the recipes for the eat-in from her latest cookbook Comfort Food Fix.


Food Play Productions -- Juggler

A produce juggler from Food Play Productions in Massachusetts, a theatrical food education program for kids, came to New York to entertain us with his cabbage, tomato and apple "juggle" (I'm was amazed by how easy he made it look).

Lexi Van de Walle (human) with the T.G.I.M. Meatless Monday Crew

And, Meatless Monday created some fun with it's T.G.I.M. photo booth -- don't you love this shot of me in the middle of Times Square?

Mario Batali (pony tail) Wearing Orange Crocs

After talking to a bunch of folks and taking pictures at the Times Square event, my Food Day visit to Times Square was complete when I caught a glimpse of Batali in his signature orange Crocs.

Original Food Day Sign at Union Square Farmers Marke

I headed down to Union Square Farmers Market where the energy was more focused on shopping than speeches.

Then zipped up to EATALY to sample one of the most delicous (and salty) oysters I've ever tasted --a farm raised Wellfleet oyster harvested this morning -- before returning to the office for a hot cup of vegetarian split pea soup and an afternoon of work!

Logo courtesy of Center for Science in the Public Interest

All in all it was a great good food day!

Photographs: Lexi Van de Walle 2011 © - Use only with permission

Food Day: New York Supports Sustainable Seafood

noreply@blogger.com (Lexi Van de Walle) — Sat, 22 Oct 2011 22:42:00 +0000

Food Day, which I wrote about yesterday, has its inaugural event on Monday, October 24th, and is all about bringing attention to the "good food" movement that so many of us have been working on in New York and around the country.

Over the years I've noticed that school food, farmers markets and pasture raised, grass-fed meat, and other "know your farmer know your food" efforts receive a lot more attention than "know your fisherman know your seafood", "sea to table" and other sustainable seafood enterprises get.

I got an email yesterday from food writer and marketer Michelle Kiefer. Michelle works for Brooklyn-based Sea to Table. She wrote to let me know about their participation in Monday's FOOD DAY celebration at Mario Batali's Eataly, a 50,000 square foot European-style market.

After clicking through their website, I realized the reason that I had never heard of Sea to Table, a NYC direct-to-chef seafood company that connects small-scale fisherman and their fresh wild catch with restaurants, IS because I'M NOT A CHEF!!! That's when the dreaming started.

In my dream life, I'd cook in a restaurant. I'd wear bright turquoise colored plastic clogs (think Mario Batali's trademark orange Crocs). I'd serve local, seasonal foods, and sustainably raised meats. I'd have a close relationship with my seafood purveyor -- Sea to Table perhaps -- and buy fish from the docks in Montauk as well as feature sustainably caught and fresh fish from Maine, Alaska and the Gulf of Mexico on my menu.

Montauk Fisherman Kevin O'Malley with Fluke Montauk Fisherman (photo courtesy of Sea2Table.com)

Today's Catch - Rod and Reel Caught Bluefish from Montauk

What struck me about Sea to Table is their "wild, sustainable and direct" business model which connects small scale fishermen using traditional methods for catching fish such as rods, lines and hooks, and hand held rakes (vs. industrial fishing which uses miles-long nets and bottom draggers that destroy our oceans) with chefs across the country. Many of these chefs run top notch restaurants (see the list below) and their customers appreciate the superior quality of a fish caught with a hook and line and are willing to pay for it.

Via it's online "from the dock" web page, similar to the farmers market and community supported agriculture direct sales model, Sea to Table allows more of the profit to go into the fisherman's pocket because the direct to chef supply chain significantly reduces the number of people who handle the catch.

Join Sea to Table at Eataly
Monday, October 24th
11 am and 4 pm
Learn about and taste Maine lobsters
200 Fifth Avenue (at 23rd Street)

I hope you'll get over to Eataly and visit with the folks from Sea to Table.

Thank you Michelle for bringing my attention to this cutting-edge distributor to my attention. See you at Eataly! I'll be the one looking for Mario Batali and his bright orange Crocs.

RESOURCES
Sea to Table distributes to these fine restaurants in New York City (thanks for getting me the list, Michelle): ABC Kitchen, Back Forty, Bobo, Brooklyn Larder, The Cleaver Co. and Green Table, David Burke Townhouse, Del Posto, Eataly, Egg, Esca, Fat Radish, Felidia, Hung Ry, Inside Park at Saint Bart's, Isa, Lot 2, Lupa, Marea, Momo Sushi Shack, Minetta Tavern, Palo Santo, Quality Meats, Resto, Terrapin.

Download Long Island's Blue Ocean Institute's FishPhone app and learn more about which species are endangered and you should avoid and those that are abundant and sustainable when caught responsibly.

Jiro Dreams of Sushi - the movie (click here for the trailer) - a great movie about Tokyo's top sushi chef, sustainable purchasing and the need to manage our oceans.

From Tribeca Film Festival, "Jiro Dreams of Sushi follows 85-year-old master sushi chef Jiro Ono, paying lushly photographed homage to the process of preparing the artisan sushi that earned Ono's esteemed Sukiyabashi Jiro restaurant three Michelin stars. From the complicated relationship between Jiro and his sons to the ins and outs of the tuna auction, this spirited film profiles all aspects of Jiro's craft in tantalizing style and detail."

Food Day: New Yorkers Are Preparing To Celebrate

noreply@blogger.com (Lexi Van de Walle) — Sat, 22 Oct 2011 03:14:00 +0000

On Monday, October 24th, America's inaugural Food Day, organized by Center for Science in the Public Interest, will kick off with thousands of events across the country. Several notable celebrations in NYC and on Long Island are in the works.

The reasons to support Food Day are many -- increase awareness of the connection between food and disease, provide support for local farmers/sustainable fishermen, promote healthy food access in low income neighborhoods, protect the environment, improve conditions for food and farm workers, and provide our children with the knowledge they need for long-term human and environmental health.

FIND AN EVENT:
Check out the Food Day website and type in your zip code -- there are thousands of events across the US -- for a huge buffet of events in New York and beyond. Here's what I found in our area (click on the links):

Local area celebrations from know your farmer and other educational events in schools, fundraisers for hungry New Yorkers, good food movie screenings, concerts, rallies, at private home dinners and special restaurant events.

Right now, I'm planning on heading down to EATALY, a partner of Food Day, on Fifth Avenue and 23rd Street to meet with some farmers, food purveyors and fishermen (and sample some locally grown and locally harvested and delicious food).

Then, I'll head over to the "eat real eat-in" at Times Square with an impressive speaker line up including Food Network host/cookbook author Ellie Krieger, chef Mario Batali, Super Size Me movie star Morgan Spurlock, chef/caterer Mary Cleaver, Dr. Isobel Contento, food politics maven Dr. Marion Nestle, and the Meatless Monday campaign founder, Sid Lerner. The "eat real eat in" starts at noon.

FREE RECIPE BOOK:
Even if you can't attend an event, consider cooking a seasonal, sustainable and healthy meal from this mouth-watering and downloadable recipe book. And, in honor of the Meatless Monday campaign, also consider the easy meat-free, dairy-free and fish-free alternatives. Learn more about Food Day Meatless Monday!

What are you doing to celebrate Food Day on Monday?

Roasted Winter Squash Seeds (Delicata Squash) Recipe

noreply@blogger.com (Lexi Van de Walle) — Fri, 21 Oct 2011 18:41:00 +0000

As many of you know, I've been on a hiatus. I'll be back soon. In the meantime, I got a huge bump in traffic this week after someone over at FARM FRESH TO YOU (with over 13,000 Facebook likes) posted my easy and delicious fall recipe.

Roasting the seeds from winter squash is the vegivore-locavore's equivalent of "nose to tail" cooking and delicata squash is the perfect "nose to tail" vegetable as every part of the squash is delicious, skin and seeds included (the skin on the delicata squash is so thin there's no need to peel it). Serve hot or cold alongside a glass of red wine, hot apple cider or glass of sherry.

Any winter squash, such as a pumpkin, delicata, acorn or butternut squash, can be used. Save the seeds and rinse with water to remove the orange pulp. Pat dry with a paper towel to remove excess moisture before spreading out on the pan.

Drizzle with a small amount of oil (I used a local sunflower oil) and stir to coat evenly, then bake until golden brown.

RECIPE

Roasted Winter Squash Seeds

Winter squash seeds

Sunflower or olive oil

Kosher or artisanal salt

Preheat the oven to 275 degrees (F). Oil a cookie sheet or baking dish with a thin layer of oil or line with parchment paper. Save the seeds from a winter squash, such as delicata, acorn or butternut squash, and rinse with water to remove the orange pulp. Pat dry with a paper towel before spreading out on the pan. Drizzle with a small amount of oil and stir to coat evenly. Bake for 15 minutes or so until golden brown. Remove from oven and cool. Generously sprinkle with salt.

Cold Borscht Soup

noreply@blogger.com (Lexi Van de Walle) — Sun, 18 Sep 2011 17:19:00 +0000

With the last days of summer upon us, and a two weeks supply of beets from Chubby Bunny CSA, I decided to make a Cold Borscht Soup. Super Easy. Delicious. And, low calorie (just 1 Weight Watchers Points Plus).

Beets -- roasted, peeled and chopped

We love cold soups, especially during the summer when tomatoes, summer fruits and cucumbers are abundant for Gazpacho or Cold Cucumber Soup --we loved this borscht recipe too.

Bright magenta borscht with a dollop of fat-free Greek yogurt

I don't think I've ever tasted cold (and vegetarian) borscht soup as the borscht recipes that I've eaten have been not only hot, but made with beef or chicken stock with generous portions of beef and the addition of other vegetables. Think thick, rich, and one-pot meals.

What makes borscht "borscht" is the sour taste that you get from either lemon or vinegar according to my research. This recipe is light and refreshing and contains just a few ingredients -- beets, onions, fat free yogurt, and lemon for the "sour".

Today's recipe is from Joan Nathan's The Foods of Israel Today which I picked up earlier in the week because I'm planning a trip to Israel in November and is simply a puree of roasted beets, onion, salt, sugar (I used local honey), water, lemon and sour cream or yogurt (I used local, fat-free Fage Greek yogurt), with fresh dill and chives (I had only dried herbs which are not as tasty as fresh).

RECIPE
Cold Beet Borscht with Dill and Chives
Joan Nathan wrote a piece a year ago, "Borscht: Hot and Cold and Red All Over" and included a copy of the cold borscht recipe that I made this morning (the only change is the addition of celery). Click here for hot, cold and delicious BORSCHT RECIPES.

Hurricane Prep, and Cold Cucumber Soup

noreply@blogger.com (Lexi Van de Walle) — Sat, 27 Aug 2011 20:58:00 +0000

One thing about massive storms like Hurricane Irene is that they literally turn your life upside down and force you to take care of basic necessities such as safety, shelter, toilet flushing and, of course, what your going to eat if the electricity goes out.

After the heavy duty outdoor chores and a warm lunch of Atlantic Gray Sole with Wine and Dill and Grilled Corn, we headed down to Meadow Lane in Southampton to look at the surf and get a look at the Shinnecock Inlet which if you don't know cut into the Dune Road/Meadow Lane barrier beach that runs from Southampton to Westhampton in the Great New England Hurricane of 1938 aka "the Long Island Express". Unfortunately, County Parks personnel barricaded the the park and we could not get anywhere near the inlet.(Check out the live webcam below if you want to watch the surf - it updates every 15 minutes).

Pre-Irene Surf in Southampton, Long Island

When I got home I made a fresh batch of Fresh Tart's dairy-free cold cucumber soup which I thought would keep well and be a welcomed accompaniment to tonight's Hawaiian Poke Tuna and Avocado dinner or lunch tomorrow just as the hurricane hits the East End.

And then finished some more chores....

- filled the bathtubs with water to bath with and flush toilets since if the electric goes out our well pump won't work
- made some fresh blocks of ice using zip lock bags (don't fill all the way) to put in our Igloo cooler if we need to
- check the batteries and bulbs in our flashlights, and tested the emergency crank radio
- moved the cars to high ground
- re-checked outside for potential projectiles

Soup's in the fridge.

Now back to the webcam...click here to view an updated live shot

Hurricane Prep, and Sauteed Atlantic Gray Sole with Wine and Dill

noreply@blogger.com (Lexi Van de Walle) — Sat, 27 Aug 2011 20:03:00 +0000

Despite the roller coaster upgrades and downgrades of Hurricane Irene by the National Oceanic and Atmospheric Administration the past few days, Henry and I decided to play it safe and ready our bayfront home, kitchen and fridge this morning in Southampton, NY. Which for me, of course, means cooking up a storm!!!

Chlorine bath for the outdoor chaises, and dining table and chairs (photo: Lexi Van de Walle)

It took several hours, but we moved all the plants, garden ornaments, hoses, grill and extra tanks, bird feeders, hoses, doormats, secured the firewood, and threw the lawn furniture into the pool.

A light brush of olive oil adds a lot of flavor

Then I put some corn on the grill....

And, sauteed some unbelievably tender fillets of Atlantic Gray Sole in butter for just 3-4 minutes total....

...and finished the pan with some sauvignon blanc left over from last night's dinner party, fresh minced dill and a tad more butter.

About the Seafood

These Gray Sole fillets are from our favorite fishmonger, CorJ's just a mile from the commercial fishing dock at Shinnecock Inlet. Gray sole is also called "witch flounder" -- it's a flat fish, like flounder, and pale gray in color. "Witch flounder" are caught in the Atlantic off the East Coast. The fillets are pure white, relatively small and elegant. Gray sole can grow to as long as 24 inches and weigh 5 pounds (Source: James Peterson's Fish and Shellfish: The Cook's Indispensable Companion)

Shepherd's Pie Recipe

noreply@blogger.com (Lexi Van de Walle) — Sun, 07 Aug 2011 20:55:00 +0000

A great summer dish for company in the summer is grilled butterflied leg of lamb particularly for all the recipes that you can make with the leftovers --- this Shepherd's Pie recipe is easy to make, and a crowd pleaser. Although the lamb is not from the Northeast (it's from Colorado) the rest of the ingredients are locally grown and delicious this time of year.

Shepherd's Pie (Photo: Lexi Van de Walle)

RECIPE

Easy Lamb Shepherd's Pie

If you don't have a piece of leftover lamb leg, ground lamb is a delicious substitute.

1 pound fingerling potatoes

2 tablespoons butter

1/2 cup of skim milk

3 large carrots, cut in circles

1 pound of peas

Olive Oil

1 onion, diced

1 lb. leftover grilled lamb, trimmed and cut into1/2 inch cubes

2 tablespoons of fresh rosemary, minced

2 tablespoons of butter (for browning the potatoes)

Fill a large pot with cold water and potatoes and bring to a boil. Cook until tender and drain. Transer the potatoes to a large bowl and while hot use a potato masher to "smash" the potatoes. Add butter and milk and continue smashing until creamy smooth. Set aside. In separate pots, boil peas until tender, drain and set aside and boil carrots until tender, drain and set aside. In an oven proof saute pan, add olive oil and heat over medium flame. Add onions and cook until translucent, about 5 minutes. Then, add rosemary and lamb and cook until rare pieces are browned. Set aside.

Just before serving dinner, assemble the Shepherd's pie in an oven proof pan. The bottom layer is the meat and onion, the second layer is the cooked vegetables and the smashed potatoes are the top layer. Add small pieces of butter to the top of the potatoes and broil until browned and heated through.

Raspberry Jelly Omelet Recipe

noreply@blogger.com (Lexi Van de Walle) — Sun, 07 Aug 2011 20:05:00 +0000

Like so many people, I often make the foods of my childhood -- for me, this morning it was the jelly omelet that Minnie, our nanny/housekeeper growing up, had made for me time and time again. I hadn't set out to make a jelly omelet but when I saw the last spoonfuls of homemade raspberry jam that my friend Laurie made, I immediately decided I had to pair some with my fresh farm eggs.

Raspberry Jelly Omelet (Photo: Lexi Van de Walle)

Curious about the origin of jelly omelets, since I don't really know anyone who ate them growing up, and only see them on menus, mostly diners, once in a blue moon, I did a little research.

Jelly omelets have been on American menus and in recipe books since the early 1800's. According to an article in The Montreal Gazette in 1909, the original jelly omelet hails from Germany. Parisian menus featured jelly omelets in the 1930s, and railroad menus of bygone years served jelly omelets in their dining cars. Quince, guava, current, strawberry were among the many flavors, with grape being the most common. Fannie Farmer featured a simple jelly omelet in 1896...

Original 1896 Boston Cooking School Cook-Book by Frannie Merritt Farmer

My recipe, apparently, like Fannie Farmer's version, is the easy jelly omelet recipe and less fluffy than more traditional offerings. Mine is more of pancake egg and I prefer it without any added sugar. Unlike an omelet, a pancake egg is browned on both sides.

RECIPE #1

Easy "Pancake Egg" Version

2 local eggs

1 tablespoon water

1 tablespoon local butter

2 tablespoons no-sugar raspberry jam

Whisk eggs and water until bright yellow. Heat butter to sizzling in a crepe pan or small no stick pan over medium-high heat. Pour egg mixture into the pan and let set. When the egg is browned, carefully flip using a pancake turner to brown the other side. Add jam.

RECIPE #2

Jelly Omelet (Fluffy version) featured in The New York Times

"What Every Woman Wants to Know", 11/8/1914

Clipping from The New York Times, What Every Woman Wants To Know

If you've never had a jelly omelet then you don't know what you're missing.

PHOTOS: Grown On Long Island Day

noreply@blogger.com (Lexi Van de Walle) — Fri, 05 Aug 2011 21:37:00 +0000

I just got back from Yaphank, about 30 minutes west of Southampton, where Cornell Cooperative Extension/Suffolk, Peconic Land Trust, Long Island Farm Bureau and others hosted the first annual "Grown on Long Island Day" -- a locavore showcase of the island's finest fruits, vegetables and flowers.

A festive environment, folks chomped on roasted corn and a group of kids sang along to "Old McDonald Had A Farm"...

People ate. There were fresh grilled burgers and hot dogs and lots of delicious looking salads made with veggies donated by local farms.

People shopped. Windy Acres Farms bi-color corn was so sweet and juicy -- no cooking or butter required-- I bought six ears. I also picked up some heirloom tomatoes and arugula micro greens, and two jars of homemade jam -- raspberry and mixed berry -- from Sunnyblue Preserves.

Children played. There were farm animals and antique tractors.

And, entrepreneur's showcased...

One Woman wine by North Fork's Claudia Purita

Sunnyblue jams by Carol Hammerle of Sayville

Rustic Roots Delivery (local and organic food delivered right to your door) by Jeff and Emer Moore of Jamesport

...and Davis Farms very peachy Sangria Mix.

Many of the vendors, donated some or all of their proceeds to Island Harvest, Long Island's largest hunger relief organization.

Grown on Long Island's Huge One-day Farmers Market

noreply@blogger.com (Lexi Van de Walle) — Fri, 05 Aug 2011 14:51:00 +0000

At noon today, Long Island Farm Bureau, farmers and wineries will CELEBRATE GROWN ON LONG ISLAND DAY with a Farmers Market at the Suffolk County Farm in Yaphank from 12pm to 5pm.

"While a one day event is fun and enjoyable for everyone, Farm Bureau encourages everyone to buy local throughout the season. "We can't stress enough the importance of buying local every season," says Joseph Gergela, LIFB Executive Director, "The local greenhouses, farm fields, seafood and vineyards are what make this region so special. The investment into our own community is vital for our region to flourish." Visit Farmstands, farmers markets, fish markets, greenhouses, wineries and purchase from your local farmers. To find Farmstand and Farmers Markets near you, visit www.LongIslandFarmStands.com"

Hope to see you there!

I'm A Winner of Edible Publication's Eat Drink Local Week Challenge!!!

noreply@blogger.com (Lexi Van de Walle) — Tue, 02 Aug 2011 13:39:00 +0000

For those of you who supported me through Edible Publication's Eat Drink Local Week Challenge, I'm thrilled to report I won a case of Long Island Wines and a 12-month subscription to three publications, Edible East End, Edible Manhattan and Edible Brooklyn, for my Rhubarb Compote and Rhubarb Chutney Recipes. I'm delighted to have my quite patriotic photo of rhubarb compote so prominently featured on their blog and facebook pages. Thank you loyal readers and locavores! Thank you Edible!

continue reading the Edible Blog post

What is Eat Drink Local Week? New York's Edible Publications including Edible East End celebrated our great state's bounty with its week-long Eat Drink Local "Festival of Seven Ingredients" The contest was held the last week of June and there were three prize winners (Ricks Picks -- "the pickle man", Lighthearted Locavore, and Brooklynite Lysa Chen).

The 2011 ingredients with links to my recipes/posts:
1. Strawberries

2. Peas

3. Chives and Green Garlic
4. Rhubarb 

5. Lamb
6. Oysters
7. Yogurt

Check out Edible Manhattan's Facebook page

This was the second food magazine recipe contest that I've won. Last Fall, the Daily Meal honored me with the Winner Winner Gluten-free Dinner prize for my Zucchini and Potato Pancake recipe also made with local ingredients.

Grilled Blowfish with Red Miso Marinade

noreply@blogger.com (Lexi Van de Walle) — Sat, 30 Jul 2011 20:26:00 +0000

In the 1960's, when my parents had a house at Gilgo Beach on the Great South Bay, I used to catch blowfish, and mom cooked several blowfish tail recipes, mostly fried or sauteed. Pufferfish, sea squab, and chicken of the sea are several names that the Northern Puffer (Sphoeroides maculatus) are called. They are found off the shores of Maryland, Delaware, New Jersey and New York.

Over the past few years, I started seeing blowfish at farmers markets and fish stores. After doing a bit of research I learned that indeed blowfish had all but disappeared from the Northeast region and made a comeback as quickly as they left.

Restaurants have started to serve them again, including my favorite spot, Lobster Roll/LUNCH in Amagansett.

RECIPE

Grilled Blowfish

About the size of a jumbo shrimp or small chicken leg, I bought a few at Cor-J's in Hampton Bays to experiment with, and marinated them in a homemade Asian sauce, using soy sauce, red miso and mirin, for 30 minutes and grilled them over medium heat until tender. I basted them with the sauce while they cooked.

Red Miso Marinade

1/4 cup red miso

3/4 c mirin

1/2 c soy sauce

1 cup water

Lemon zest

Combine above ingredients and use as a marinade for fish.

They were delicious tasting, not the least bit fishy, a mild chicken flavor and texture similar to frogs legs. No wonder they have the nickname "chicken of the sea".

Next time, I think I'll try a traditional French preparation, either broiled or sauteed, with butter, garlic, and parsley or breaded. Or Craig Claiborne's 1980 recipe in The New York Times for "Sea Squab Provencale" which sounds deliciously lemony and quite similar to the traditional preparation for frogs legs.

As it young child, it was hysterically funny to bring in blowfish on a fishing line, and watch them inflate themselves into a spherical balloon. Apparently, Blowfish only puff up when they are threatened -- clearly being at the end of a hook and thrown into a bucket of salt water on your way to be cooked is good reason to puff. When you throw them back, they bob and float upside down until it's safe to deflate.

WHERE TO BUY BLOWFISH

Lobster Roll/LUNCH in Amagansett has a special on their menu "Puffers ‘n’ Chips. If you want to try a fantastic, boneless, mild fish that will boggle your tastebuds, order a plate of Puffers™. They’re fried in our special tempura batter and served with homemade creamy coleslaw, crispy crinkle-cut fries and our homemade remoulade sauce".

Cor-J's

Lighthouse Road

Hampton Bays, NY

Braun Seafood Distributor

Cutchogue, NY

COOKBOOKS

Long Island Cookbooks with Blow Fish recipes include:

The Captain's Cookbook by Captain Walter Kaprielian (1976)

Long Island Seafood Cook Book by J. George Frederick (1971)

Read more about the Northern Puffer here.

RECIPE: Dairy-free Cold Cucumber Soup (Redux)

noreply@blogger.com (Lexi Van de Walle) — Tue, 26 Jul 2011 18:52:00 +0000

I savored this vegan and dairy free cucumber soup recipe that I discovered last summer so much that I decided to make it last night. I didn't have the exact ingredient list so, once again, adapted the original recipe for a delightful result using Riverhead's Wells Homestead Farms locally grown kirby cucumbers, local dill, onions and garlic and New York City tap water!

Check out my adaptions below and on last year's post and the original recipe from family friend, Stephanie Meyer of Minneapolis, who has taken the local food bloggers scene by storm with her Fresh Tart blog posts, recipes (many using locally grown and farmers market foods) and lovely photos.

Cold Cucumber Soup (vegan and dairy free) - Photo by Lexi Van de Walle

RECIPES

Adaption of the Recipe

Dairy-free Cold Cucumber Soup

2 pounds of local kirby or other small cucumbers, peeled, seeded, and chopped
1/4 cup cold water
2 T freshly squeezed lemon juice
1/8 of a red onion, chopped

1/8 of a yellow onion, chopped

1 small garlic clove, chopped
3 T dill, chopped

1/4 cup of your finest olive oil

Salt and pepper, to taste

Place half of the cucumbers in the blender. Add cold water and blend on high speed until cucumber is pureed. Add remaining cucumber, onions, garlic, and dill and blend until creamy smooth. With the blender running on high speed, slowly add olive oil until the soup becomes creamy. Blend in the salt and pepper. Taste. Add more lemon, dill, or water to achieve a creamy consistency --not too thin and not too thick. Serve immediately or chill for a few hours. Garnish with a sprig of dill

Original from Stephanie Meyer's Fresh Tart Blog

Cold Cucumber Soup with Dill
Serves 4

2 lbs. cucumbers, peeled, seeded, and chopped
1/4 c. cold water (perhaps more)
2 Tbsp. red wine vinegar (perhaps more)
1 large shallot, chopped
1 small garlic clove, chopped
3 Tbsp. chopped dill (or more, to taste)
1/4 c. extra-virgin olive oil
1 tsp. honey (or 1/2 tsp. sugar for vegan)
salt & freshly ground pepper to taste

Place half of the cucumbers in the bowl of a blender. Add cold water and blend on high speed until cucumber is pureed. Add remaining cucumber, shallot, garlic, and dill and blend until pureed. With the blender running, slowly add olive oil, blending on high until the soup becomes quite creamy. Blend in the honey and salt and pepper to taste. Add more vinegar, dill, honey, or water to tweak consistency and flavor to your liking. Chill for a few hours for best flavor, although it's delicious right away as well.

Chefs and Champagne at Wolffer Winery

noreply@blogger.com (Lexi Van de Walle) — Tue, 26 Jul 2011 18:15:00 +0000

Saturday’s unbelievably hot weather didn’t spoil our first time visit to the James Beard Foundation’s annual Chefs and Champagne fundraiser at Wolffer Winery and Estates in Sagaponack. Full from all the wonderful food, and amazingly overheated, Henry and I lasted about an hour and a half before we sought out cooler places.

The media buzzed, as Celebrity Chef Emeril Lagasse was honored and shared the stage with past honoree, the grand dame herself, Martha Stewart.

Martha Stewart and Emeril Lagasse Toasting James Beard Foundation (photo: Lexi Van de Walle)

Coincidently, Henry and I shared the same strategy for navigating the food and drink and focused mostly on lighter fare, seafood and vegetables, and mostly skipped the awesome looking lamb, beef, pork and array of sweets. I alternated between refreshing sips of Wolffer Rose and large gulps of cold bottled water. There was no way you could sample bites from every one of the 40-plus chef stations (or all the wines and champagnes).

My first and last tasting station visit was Emeril Lagasse's Delmonico Restaurant in New Orleans for their delicious gulf shrimp in traditional remoulade sauce. A truly rare event -- Henry, my normally calm, cool and collected husband was absolutely star-struck by Emeril and made sure to let him know how much he admires all he does for New Orleans restaurants and preserving NOLA's food culture (Henry's from NOLA). We savored every bite.

Hands down, my favorite taste was from a Jacksonville, Florida chef who drove 38 hours round trip for the star-studded Hamptons event. Chef Richard Grenamyer (Blue Fish Restaurant and Oyster Bar) served Soy and Ginger–Glazed and Black and White Sesame–Crusted Tuna and Soba Noodles with Wakame and Wasabi Cream. Henry brought me a taste to share, and then I went back for seconds, then thirds. "The key to making this dish", Grenamyer explained, "is half and half for a smooth wasabi cream".

The Wall Street Journal loved Grenamyer's tuna too! Stephanie Krikorian wrote "His (Grenamyer) Soy and Ginger-Glazed and Black and White Sesame-Crusted Tuna was one of the greatest joys of the event, prompting this reporter to grab a second (okay third) serving of this refreshing plate." I must crack the code on this awesome recipe or, better yet, give chef a call.

Other faves included NYC's Marc Forgione's chile lobster with local corn and lemon verbena over Israeli couscous, Kerry Heffernan's corn panna cotta with marjoram and chanterelles, Sara Jenkins' spicy chilled tomato soup with olive oil, whipped goat’s milk, and yogurt, Roberto Deiaco's grilled sea scallops with herbed new potato salad, truffle foam, and truffle shavings and the hyper local balsamic cherry tomatoes with Catapano Dairy (North Fork) farm Feta, Round Swamp (South Fork) aubergine, Satur Farms (North Fork) herbs, and Dakos Elyros olive oil crisps by "the Greek Martha Stewart" Chef Maria Loi.

Henry veered from seafood with John Doherty’s angus beef smoked chili served inside a very Flintstones looking bone marrow "dish" and served with a wooden fork.

Luce and Hawkins' North Fork Duck Wings with Sweet Chilies (photo: Lexi Van de Walle)

Too full, I am still kicking myself for not trying Long Island's Chef Keith Luce’s North Fork Duck Wings with Sweet Chilies which Marcus Samuelsson raves on his blog was among the top three best dishes (will need to take the drive up to the North Fork for a visit to Luce and Hawkins) and Pastry Chef Zac Young's really fun looking Lemon Meringue Pie with Disco Blueberries

Click here to see more dishes served on the Chefs and Champagne menu.