Christmas plans aplenty

Tomorrow afternoon, I fly out of Hartford – and six hour later, I will be home in Texas. Now, I’m sure I have made many snarky comments about Texas and how much I despised living there – all of which remain true. However, a visit now and then to spend time with my family (and a trip to Central Market or two) is something to look forward too.

Naturally, a big part of our family gatherings involve food – well, yeah, I’m involved, so what else would you expect? My dad and I spent some time on the phone planning the big holiday menus. I always make Christmas Eve dinner, while Christmas day is a joint effort – my mom always does some kind of delicious breakfast casserole, and then dad and I do dinner. Often, actually, we end up with waaaay too much food, having two big meals in a row like that. So this year, I though, how can we cut back on the amount of leftovers? At the same time, coincidentally, I caught a special on the Cooking Channel about the traditional Italian Feast of the Seven Fishes, always served Christmas Eve. Inspiration struck!

So, I decided to do a seafood dinner for Christmas Eve. We traditionally had shrimp cocktail that night in my house, so it fits. I’m planning on that, plus a main course – probably pasta with scallops – and steamers or mussels, depending on what’s fresh at Central Market (I also had to give a brief shout-out to what a fab day Friday is going to be – shopping with my dad and bro in Dallas, home of Northpark Mall [amazing], followed by a trip to Central market).

The Christmas day, we’ll have a scrumptious breakfast, as I mentioned. Right not, dinner is shaping up to consist of a crown pork roast (my idea), stuffed with an herbs de Provence stuffing and then rubbed with an herbs de Provence rub, along with scalloped potatoes, green bean casserole, some kind of sweet potato dish, and probably another veggie, plus pumpkin pie for dessert. Yup, still gonna have a lot of leftovers.

I haven’t even gotten into the myriad of sweets that will be in the house over the next week. I made sugar cookies, gingerbread cookies, and cherry-almond snowballs, as well as white chocolate bark and chex mix (plus some homemade dog biscuits, but those are less yummy). My brother made our traditional thin mint cookies – with help, I suspect – and I believe mom is making my favorite coconut macaroons. Then my dad always makes a puffed rice candy that’s yummy, and I’ve promised to make cream puffs for the clan. My teeth hurt just thinking about it all…in a good way.

Oh, and I haven’t even mentioned New Year’s Eve dinner. We’re not usually together for this holiday, so this year will be special. I think there’s beef on the menu, per my brother’s request, along with béarnaise sauce. Yup. Yum.

Anyway, I digress. Happy holidays to all, whatever it is you celebrate in your family. I’ll check back in once I’ve made my return to Massachusetts. Merry Christmas!

Week One(ish) update

So, my tryst into locavorism is going rather well, actually. It is so easy to get overwhelmed and try to be perfect, and it can turn something should be rewarding into something that is stressful instead. To try and avoid a meltdown, and I just taking things slowly and kind of following the layout I outlined in my last post – focusing on the items that are easiest to find locally first, and then slowly adding on.

I mentioned before that milk, eggs, and other dairy products would be the easiest to source locally, and it turns out, I was right! Last week I stopped by Taft Farms to pick up some Ronnybrook Creamline milk and some local eggs (Ronnybrook Farm is in N.Y. about thirty miles from where I live). And yes, their eggnog is the nog that was featured on Best Thing I Ever Ate last week (and yes, I picked some of that up, too – delicious!). Then I decided to take it one step further, so I joined a winter CSA with Cricket Creek Farm, a dairy farm just a little north from me. Every week, I will get a share of fresh milk, eggs, and cheese. They also have a farm store with a bounty of other local products, including some meat, other dairy products, baked goods, preserves, and more. So, that’s taken care of.

Meat has been super easy, too – a trip to Guido’s, which is right up the street from me, makes it convenient – and their meat and seafood prices are really reasonable, too – an unexpected but welcome surprise! Guido’s is also a good source for fruits and veggies, but the exact origin is not always apparent – for example, a bag of spinach may read “Grown in the USA” but not b any more specific than that. For specifics, the Berkshire Co-op has proven to be a goldmine. They even name the exact farm – I got some salad greens from Equinox Farm in Sheffield last week, as well as a tub of Monterey Chevre. I made sme yummy quiche from my spinach, chevre, milk, and eggs a few days ago.

Finally, a made a loaf of bread that used King Arthur Flour – for lunch today I think I’ll have a grilled cheese made from Cricket Creek Farm cheese and my homemade bread. Yum-o!

P.S. What do you all think of the new design?

The short list: Foods it will be easiest to eat locally in the Berkshires during the dormant season.

1. Milk and eggs (and other dairy products, like butter, yogurt, and cheese). Dairy farms are fairly abundant here, and I can find these products easily at Taft Farms, Guido’s, the Co-op and others. I am especially interested in finding raw milk (shh!), which is slightly more challenging, but in the meantime, local pasteurized milk will do.

2. Meat. I already don’t eat a lot of meat. Chicken is the most common form found in my fridge, and I know of several places where I can find local chicken, including those listed above. The Meat Market in Great Barrington is another sure thing, for all kinds of local meat products – even containers of local lard!

3. Root veggies and greenhouse produce. Again, places like Guido’s and the Co-op label what’s local – often naming the specific farm it came from – so while these items are in season, that’s a no brainer.

4. Flour and most other baking supplies. For the sake of this (and because I strongly believe in its superior quality), I’m going to call King Arthur Flour, based out of Vermont, local. Honey and maple syrup (and all manner of other maple products) should also be fairly simple. I also know a local woman you puts together her own spices and spice mixes. Local chocolate and coffee beans are also available.

Ok, so what does that leave me without?

Seafood: Obviously, because I don’t live in a coastal town, seafood is not particularly abundant. It would probably be possible to find some from the other side of the state; I’ll have to look into that (Mazzeo’s does have a meat and seafood counter at Guido’s, I’ll have to check it out more carefully). Meanwhile, I don’t buy a ton of seafood – mostly shrimp, occasionally a salmon fillet or some sort of white fish. When I do, I’ll be on the lookout for wild caught instead of farm raised – and continue to base decisions of the Monterey bay Aquarium’s safe seafood list.

Cereal – and other whole grains, including pasta, and dry beans: Again, I’ll just have to try to get the best versions of these foods that I can find.

Condiments, olive oils, and other convenience items: It may be possible to find some of these items locally – pickles, for example, should be fairly straight forward. I just haven’t looked that closely yet. Otherwise, see above for my planned strategy.

And most obviously, fruits and veggies not currently in season: This will be the hardest. In the dead of winter, what is more appealing that the bright red strawberries imported from Mexico or wherever it is they come from? What I’ll have to remember is that while these items look good, their taste rarely lives up to the hype. I’m sure I’ll break down and by bananas, apples, grapes, etc. throughout the winter. I’ll try to limit it, and focus on what produce I can get locally. I’ll also consider Berkshire Organics as a good source for these items – while it may not be local, at least I’ll know its fair trade, organic, and/or sustainable.

So, what am I forgetting?

Thanksgiving round-up

So, the reason that I haven’t posted in a few weeks is because I’ve been in Thanksgiving mode around the clock. With the holiday behind us, I can take a (quick) minute to breathe before I begin Christmas chaos mode.

As I am sure I mentioned at one point or another, I hosted Thanksgiving this year. It was small – my mom, my grandparents, and myself, plus the dog – but perfect. Not that I’m bragging, but…

My menu: for pre-meal nibbly bits, I offered rosemary roasted cashews (a Barefoot Contessa recipe that I love), homemade pickled beets, store-bought plump green olives, and a block of Cabot sage cheese – which I had to specially order online, because apparently they are no longer offering it in stores (worth it though). Drink options included fresh, unpasteurized apple cider, sparkling water, and plain water – my family are non-drinkers, so wine was not an option…this time.

For the main course, I prepared an herb and citrus 14.5 lb turkey (herbs de Provence are mixed with butter and olive oil and slathered on the skin, and then the bird is stuffed with fresh herbs, a onion, and citrus wedges – based on a Giada recipe). It was cooked perfectly and plated up beautifully, if I may say so.

For sides, I had glazed pearl onions, an apple, onion, and celery dressing (Rachael Ray’s recipe this time), traditional green bean casserole, sour cream mashed potatoes, homemade from scratch gravy, orange-cranberry sauce, and homemade parker house rolls. Yup. Read ‘em and weep.

My grandmother brought a pumpkin pie and a minced meat pie, and I made fresh whipped cream.

Comments from the diners included, but were not limited to: “perfect” “delicious” “best Thanksgiving ever” and so on.

I know I’m gloating a little here (a little, she says), but I really am quite pleased with myself. It was a big undertaking, and it came together beautifully, from the tablescape to the rolls to the leftovers (turkey tetrazzini, yum). Sign me up for next year.

In the meantime, I am going to Boston with Danielle this weekend to celebrate my birthday and eat lots of lobstah (I can’t wait!). Then before we know, Christmas will be here. Happy holidays!

Photos to come!
Update: Finally added the pic! See above.

Totally random thoughts and some soup

So…it snowed last night. Seriously. And there’s a possibility of several more inches this weekend. And I though the Berkshires would be a slight reprieve from winter in Vermont. Silly me.


Halloween in Monday. Honestly, while I love the excuse to decorate my apartment and eat tons of miniature candies (because if its mini, it barely counts, right?), Halloween just isn’t a big deal to me. Mostly, it just marks the end of autumn and the beginning of the most wonderful time of year, that stretch from Nov. 1 through Christmas that is just one massive holiday extravaganza. Baking, listening to Christmas music (Michael Buble’s new Christmas album came out earlier this week. I about had a heart attack from all the excitement), 24/7 Thanksgiving specials on the Food Network. I can’t wait!

One reason I can’t wait (besides all the ones I just listed)? Guess who is hosting Thanksgiving this year???!!! Like you need to guess…That’s right, my grandparents and my mom – all the way from Texas – will be joining the dog and I this Thanksgiving. I have the most fabulous menu planned. I’ve been at it for weeks already. I can’t share it yet – top secret – but suffice it to say, it is awesome.

Changing gears slightly…to dinner last night! Do you remember a few weeks ago, I went to the Greenpeas TV dinner and had the most amazing butternut squash soup ever? Well, what with last night being all cold and snowy, I decided to attempt to recreate it. Although it didn’t come out exactly the same, it was delicious.

I had some frozen squash in the freezer, so I defrosted it . While that was frosting, I heated some chicken stock and some onions in a big pot. I added the squash and let that all simmer together for a few minutes. I added half a can of drained kidney bean and attacked it with the immersion blender until smooth (the beans add thickness). Then I added the rest of the beans and milk until I reached the desired consistency. A dash of herbs de Provence, some grated parmesan cheese, and some crumbled bacon (and a splash of bacon fat) finished the dish. I served the soup in a bowl drizzled with a swill of EVOO and some freshly cracked black pepper.

Chicky, chicky recipe and musing

I have to admit, money has been tight lately. More that tight, actually, but that’s beside the point (taking a new job – at a pay cut – moving, trying to still see family and friends, and putting food on the table have proved to be a challenge, and I wouldn’t be making it right now if it wasn’t for my mom and her continuous support). One of my biggest expenses is, and has always been, food. I am very poor at planning meals ahead or creating a working budget – although I am a big proponent of coupons, another kudos to my mom. Furthermore, I like to cook, and the recipes I choose often involve ingredients that I buy, use the one time, and then let go to waste. I am bad at cutting recipes down to one or two servings. I am bad at coming up with creative uses for leftovers or random ingredients. Basically, to summarize, I spend too much money on food, and some of it inevitably goes to waste.


So anyway, I am looking for ways to trim my grocery bill. I tend to do one larger shop each week, and then a couple “mini” stops at the store to pick up an ingredient or two for this recipe or that. As the sole person in a one-person household – unless you count the dog, which, I must say, I often do – feeding myself should be relatively simple. I also eat breakfast at home and pack lunch to take to work every day, increasing the need for groceries but decreasing overall expenses.

Trust me, this is all going somewhere.

Last weekend, the local botanical garden held a harvest festival. My dad and I went (who, yes, was visiting and yes, we had a fantastic weekend) and stopped at the booth of Tortured Orchard, a condiment/sauce company based locally – they do have a website for long distance orders, too. The company is run by two very friendly women, and dad and I wandered over to try a sample – and walked away with three jars. I picked up the sweet apple blush, which is a cross between apple sauce, cranberry sauce, a fruit compote, and a relish. It is sweet and fruity, and would work well in sweet and savory applications.

Fast forward a few days. I was eager to try my blush on something, although I didn’t know what. I was reading a book based around food and was eager to cook something. I had some leftover fresh rosemary, a bag on lemons and a bag of red potatoes, both bought on a manager’s special, and a mostly gone by pear in the fridge. Furthermore, I had a giant log of butter, graciously sent to me by my mom, along with an equally large block of cheese. So I got creative, and the following recipe is the result. I want to note – I stopped by the grocery store to pick up the one item I needed (chicken). I wanted to get excess so that I could freeze some and avoid the need for such trips in the future. A pack of three boneless, skinless chicken breasts, albeit on the large side, was almost $7. Meanwhile, a pack of twice as many boneless, skinless thighs was only a dollar more. The lesson here – break out of your comfort zone and try some different cuts, and it might save you quite a bit of money. Also, Rocco DiSpirto said on Rachael ray’s talk show the other day that you actually save calories by going with the thighs. I’m sold.

Harvest fruit chicken thighs

Ingredients:

A large pat of butter (whatever “large” is to you will work – mine was somewhere between 2-3 Tbsp)

A drizzle of EVOO

2 large boneless, skinless chicken thighs

2 large springs rosemary, one chopped and one left whole

Salt and pepper

Pinch of cinnamon

A whole lemon, halved

2 ripe pears

A couple spoonfuls of Sweet Apple Blush by Tortured Orchard, at room temp or slightly warmed

Directions:

Get the butter melting in a skillet over medium-high heat, and add the olive oil. Meanwhile, treat the chicken with salt, pepper, and chopped rosemary on each side, and sprinkle the top with the cinnamon. I cut each thigh in half to speed up the cooking process, and also to stretch each serving. Once the butter-oil mixture is nice and hot, add the chicken to the skillet (it doesn’t really matter which side of the chicken you start with, you’ll be flipping it a couple times). Squeeze the lemon halves over the top of the chicken, and add the halves to the skillet, along with the rosemary sprig – this is simply to flavor the cooking oil. Once both sides are starting to brown (a couple minutes each side), reduce the heat a little and top the skillet with tin foil. Total cooking time for the chicken in about 12-15 minutes, depending on the thickness.

While the chicken is cooking, slice a pear. I didn’t bother to peel it, but you certainly can if that suits you. Once the chicken is cooked, pull it from the skillet and set aside. Add the sliced pear to the remaining lemon-rosemary butter, and quickly sauté until warmed through and soft.

Plate each thigh half and top with sweet apple blush, as much as you’d like. Serve with pears.

I quartered some red potatoes and boiled on a back burner while preparing the chicken. Both got done at about the same time. I drained the potatoes and served topped with more butter, salt, and pepper.

Moveable Feast: delicious, delicious, delicious

Yesterday afternoon and into the evening was the Green Peas TV “Dinner at Eleanor’s” event – and it was fantastic. The dinner was a fundraiser to benefit The Eleanor Roosevelt Center at Val-Kill and ARCS, AIDS-Related Community Services, as well as an opportunity for local filmmaker Jane Watson to film another episode for her website, Green Peas TV.
Watson is known for taking celebrated chefs from around the Hudson Valley and the Berkshires and putting them in intriguing locations. They then prepare a themed feast using local ingredients. There are usually about 100 tickets available, the proceeds of which benefit a chosen charity. The whole ordeal, dubbed a “Moveable Feast” by Watson, is then filmed and turned into a webisode.

“I take the chefs out of their restaurants and put them in these unique places for an adventure and the create attention,” Watson, who created Green Peas TV about three years ago, said. “And whatever they’re making has to be local, right down to the butter.” The locations, which have ranged from a bridge to a crumbling castle, create dramatic flair in the films and draw attention to Watson’s cause. The dinners and resulting show are truly local, from the crew to the chefs right down to the ingredients.

“From the Catskills to the Berkshires and everything in between – that whole region is my scope,” Watson said. “My goal is to take this area and brand it as an agri-tourism epicenter on the East Coast.”

Yesterday’s event was no exception to this formula. The dinner was held at Oak Terrace, Eleanor Roosevelt’s childhood home. The house, which has not been regularly inhabited since the Roosevelt’s lived there, stands proudly on grounds overlooking the Hudson River. The facades are in surprisingly good shape, while the interior has a crumbling, neglected feel to it. The empty rooms still hold intricately decorated marble fireplaces and floor-to-ceiling windows but are void of furniture. The basement is especially spooky, and I could not even bring myself to venture into the attic – way too creepy.

The event began inside the house, where a bar was set up, serving a choice of two historic “pre-prohibition” cocktails – FDR’s own recipe for martinis, and a fizzy drink that contained cassis, gin, lemon juice, and a little egg white (also known as a gin-cassis fizz). The result was a light pink color, with a bit of foam on top. I felt very sophisticated drinking it from my champagne flute. From here, one could sip their drink, enjoy a few passed hors d'oeuvres (including a yummy retro curried deviled egg, complete with bacon chip), mingle, and take a self-guided tour of the house.

The dinner itself was served in a tent on the grounds, with a lovely view of the river. Even the mosquitoes couldn’t detract from the charm of it all. The first course, or amuse bouche, was a small bite – a crostini with green peppercorn cheese, garlic confit, and a bacon crisp. The cheese was strong, and the garlic had a mellow flavor from the cooking process. Overall, an excellent way to whet the appetite.

Next came the soup course, an absolutely delicious and thick butternut squash soup with leeks, white beans, and smoky cheddar, drizzled with EVOO. The soup was full of complex flavors and very satisfying. This was my favorite dish; in fact, I spent quite awhile thinking about how I might recreate it.

The main dish was next, consisting of shredded chicken, along with sautéed mushrooms, served on a thick slice of country bread and swimming in a savory sauce. This was a hearty portion, and slightly reminiscent of childhood meals of hot open-faced chicken sammies.

Next, in a truly European style, was the salad course – mixed green topped with sliced apples and pears, candied walnuts, soft goat cheese, and alpine cheese. The pear was perfectly ripe – a rare find for a salad – and the candied walnuts were nice and sweet, a great way to prepare the palate for dessert.

First dinners were presented with a white nectarine sorbet, served in a martini glass and covered with champagne. After this palate cleanser came Harney and Sons “Paris” tea bon bons, beautifully decorated, as is the style of Joshua Needleman, owner and chocolatier at Chocolate Springs Café in Lenox, who prepared the dessert. Finally, each dinner was served a glass on dessert wine (a thick, sweet cassis in this case) and a dark chocolate mousse cake, again, beautifully decorated – so much so that I almost didn’t want to eat it. Almost.

All the courses were served on recyclable, biodegradable plates. Many of the ingredients used in the meal were locally sourced. Also, wine from Clinton Vineyards, based in Clinton Corners, NY, flowed freely throughout the evening – a nice cold white, with smoky, woody undertones – the perfect way to accent the hearty harvest meal.

The webisode will be edited and posted to the Green peas TV website, although it may take awhile – Watson has a lot of projects going on at once! Check out http://greenpeastv.com/.