Tag Archives | Summer 2013 Recipes

Lamb Curry


From: The Fannie Farmer Cookbook, 12th edition,
Revised by Marion Cunningham with Jeri Laber, 1984

A mild curry: Add more curry powder if a spicy dish is desired. If you use leftover lamb, substitute beef broth for the lamb broth. Serve with rice and chutney.

2 pounds boned lean lamb, in 1½-inch cubes
3 onions, sliced
1 teaspoon thyme, crumbled
2 parsley sprigs
3 tablespoons butter
3 tablespoons flour
2 teaspoons curry powder
Freshly ground pepper

Put the meat in a heavy pot with a lid or a Dutch oven and cover with 1quart of boiling water. Add the onions, thyme and parsley. Simmer for 1 hour, skimming the scum that rises to the top during the first 15 minutes. Remove the meat, strain the liquid and set aside. In a skillet, melt the butter and gradually stir in the flour and curry powder. Cook over low heat, stirring constantly for 3 minutes. Slowly add the lamb broth and stir. Add salt and pepper to taste and cook, stirring, for several minutes, until the sauce thickens

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Duck With Salted Caramel Sauce


By Chef Benjamin Daire of Alta Restaurant & Wine Bar

Serves 6

The Duck:

6 (8-ounce) duck breasts

Trim the excess duck fat. Season with salt and pepper. Pan-sear duck on fat side for 6 minutes on medium heat; finish in the oven at 350°, 12–15 minutes for medium- rare.

The Mashed Potatoes:

2 pounds Russet potatoes
1 tablespoon salt
1 cup heavy cream
4 tablespoons butter

Cut the potatoes in quarters. Cover with cold salted water. When water boils reduce to simmer. Cover pot, cook til fork tender 10-12 minutes.Strain, return to pot, add cream, butter and mash the potatoes. Season to taste with salt and pepper.

The Green Beans:

1 pound green beans
1 small red onion, chopped
2 cloves garlic, minced
1 pint cherry tomatoes, each cut in half

Boil salted water to blanch the green beans. Cook 3 to 4 minutes or until crisptender, chill them in ice water. Sauté onions with garlic until tender. Add cherry tomatoes and green beans. Season to taste with salt and pepper.

The Caramel Sauce

1 cup granulated sugar
¼ cup cold water
6 tablespoon butter, at room temperature
1 teaspoon salt
½ cup whole milk
½ cup heavy cream

Combine sugar and water in an heavybottomed saucepan over medium-low heat. Cook until deep amber color (7–8 minutes). Remove from heat. Whisk in salt. Carefully whisk heavy cream and milk into the caramel

To Serve

Arrange plate with mashed potatoes on the bottom, duck breast placed to 1 side, beans and tomatoes to the other side, all drizzled artfully with the sauce.

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Ice Glen Berkshire Berry Lemonade


1½ ounces Berkshire Mountain Distillers Ice Glen Vodka
3 ounces RIPE brand Sour Mix or Homemade Sour Mix*
1 handful fresh seasonal berries
Lemon, lime or fresh mint for garnish

For a colorful creation, combine first 3 ingredients with ice in a cocktail shaker and shake vigorously for 30 seconds. For a clear libation, combine first 2 ingredients with ice in shaker, then add berries to glass. Empty shaker into your favorite drinking vessel. Garnish with lemon, lime or fresh mint.

Sit back and enjoy!

* For Homemade Sour Mix: Dissolve 2 cups sugar into 1 cup boiling water. Cool. Add ¾ cup lemon juice and ¾ cup lime juice to your simple syrup. Mix well, store in refrigerator.

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No-Knead, No-Fuss, Incredible Artisanal Bread

Photo courtesy Jennifer Munoz

Adapted from Jim Lahey, Sullivan - Street Bakery, NYC

If you don’t happen to have a woodfired oven available, here is Edible Berkshires’ solution to producing that rustic taste at home—in fact, in your yard, if you have an outdoor grill. Start this bread the night before to bake for dinner the next day.

Prep time: 1½ hours plus 14–20 hours for rising.


3 cups bread flour or 2½ cups plus ½ cup whole-wheat flour
¼ teaspoon instant yeast
1¼ teaspoon salt
15⁄8 cup water at room temperature
Additional flour, cornmeal or bran for dusting

Additional equipment:

Large mixing bowl
2 flat-woven dish towels, not terry cloth
Sheet pan or cookie sheet
Heavy 6–8-quart container with lid—cast iron, enamel, ceramic or Pyrex, rated for oven cooking

In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap and allow to rest 12–18 hours at room temperature, around 70°. Dough is ready when its surface is dotted with bubbles.

Remove dough to a lightly floured work surface and fold it over itself a couple times. Cover loosely with plastic wrap; allow to rest for 15 minutes.

Place a flat-weave cotton towel on a sheet pan or cookie sheet; generously coat towel with flour, corn meal or brain. Using enough flour to prevent dough from sticking to the work surface or your hands, gently and quickly form into a ball.

Put dough seam side down on prepared towel. Dust lightly with flour, cornmeal or bran and cover with other cotton towel; allow to rise 2 hours. When ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, place covered container in oven or in a gas grill or any type of covered grill that has a lid. Heat to 450°–500°, depending on your oven or grill. When dough is ready, carefully remove hot container from oven, remove lid. Lift dough from sheet pan by sliding hand under towel; remove towel and turn dough into pot, seam side up. It may look uneven and messy, but don’t worry, it will straighten out as it bakes. Cover pot with lid and bake for 30 minutes, then remove lid and bake until loaf is beautifully brown, 15 to 20 minutes more. Cool on rack.

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Watermelon Summer Breeze


Hot and muggy days of summer dictate eating light. As watermelon is at peak season during summer, why not make it the centerpiece of your meal? In the Mediterranean we know that there is nothing more refreshing than a cold bite of sweet, juicy watermelon. One can just eat cubes of watermelon with crumbles of feta or goat cheese or make a complete “salad as a meal” like the following recipe offers:

Serves 4

For the dressing:

2 tablespoons olive oil
½ tablespoon toasted sesame oil
½ tablespoon balsamic vinegar
½ lemon, squeezed juice
1 tablespoon mint leaves, chopped
1 tablespoon basil leaves, chopped
1 teaspoon black pepper, ground

For the salad:

1 cup quinoa
2 cups water
2 cups watermelon, cut into small cubes
1 cup mixed salad greens
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 tablespoon chives, chopped
8 ounces feta sheep cheese, cut into small cubes
2 tablespoons pepitas (roasted pumpkin seeds)

Blend all the dressing ingredients in a food processor, until homogenous.

Cook quinoa with water in a saucepan according to directions. Place the quinoa in a large salad bowl and pour half of the dressing over it to absorb taste. Add the rest of salad ingredients to the bowl and mix gently, taking care not to break cheese or watermelon. Add the rest of the dressing, gently mix again and serve.

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Eggplant Boats

In the Mediterranean we stuff almost everything. Stuffed vegetables have much variation; some preparations demand more work or time than others. Here is an idea for a light dish that is fast to prepare, using fresh tiny eggplants that are very tasty in summer. This can be served as the main dish (in that case serving size is two eggplants) or as a snack with a glass of wine. It can be serve warm or cold.

Serves 4 or 8

4 cups water
8 mini eggplants, washed, stems removed
12 ounces goat cheese*, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup dill, finely chopped
1 teaspoon black pepper, ground
4 ounces pine nuts, chopped**

For serving

Mixed salad greens
Olive oil

Pour water into a shallow cooking pot and bring to a boil. Add eggplant and cook for 7 minutes***.

Heat oven to 375°F.

Take the eggplants off the heat, rinse in cold water and dry. With a small knife open the eggplants lengthwise and scrape out the flesh into a plate, leaving thick enough walls so you don’t tear the skin.

Coarsely chop the flesh and place in a bowl along with goat cheese, olive oil, garlic, dill, black pepper and pine nuts. Mix well. and then stuff eggplants with this filling.

Arrange eggplants in a lightly greased baking dish and bake 20 minutes.

Arrange greens on serving plates and drizzle with olive oil. Take eggplants out of the oven and arrange on the greens to serve.

* One can use different cheese depend on taste and what other foods are served. Use sharper cheese as blue cheese, milder sheep cheese, or combination to create different tastes.

** If you can’t get pine nuts use chopped pecans. Also, feel free to change and add ingredients in Mediterranean style, like, adding sundried tomatoes, pickled lemons or olives, or substitute dill with parsley.

*** Alternative way is to grill the eggplants on a grill or under your oven broiler for 10 minutes. This method gives the eggplant’s flesh a better taste; however, the skin may become fragile, so you have to be more careful in stage 3, and just let them cool (no water).

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Gazpacho: Liquid Salad without the Dressing


By Lindsey DiMario, Riverbend Café

Yields 10–12 servings.


1 pound medium
tomatoes, blanched and peeled, or 1 (16-ounce) can organic tomatoes
2/3 cucumber
½ green bell pepper
½ red bell pepper
1 bunch scallions
1/3 cup parsley
1 teaspoon fresh dill


3 cups organic tomato juice
1/3 cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium tomatoes, diced
1 carrot, peeled and diced
1 stalk celery, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon chili powder, or to taste
1 teaspoon Franks RedHot sauce, to taste
Light salt and pepper

Purée all ingredients in the Base list. Chop or dice ingredients in the Finish list, to your preference. Pulse Finish mixture into Base mixture to incorporate to desired consistency.

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