Monday, April 6, 2015
Jane's Harlem Kitchen and Garden: Hazelnut Meringue Cake: n this winter of deep cold, snow, ice. It has been hard to be inspired about cooking. We have been eating stews, casseroles for weeks. I ...
Tuesday, March 31, 2015
Tuesday, March 10, 2015
This is one of my most popular salads. Simple, easy, healthy.. Orzo Salad 1 lb Orzo - cooked al dente, and cooled with a tablespoon or two of Extra Virgin Olive Oil 1 lb Haricot vert or Sugar snap peas - Blanched, cut into 1/2 inch pieces 1 cup slithered almonds - roasted 1/2 cup white balsamic Salt to taste Extra virgin Olive Oil Combine the first three ingredients in a bowl. Add last three. Taste, adjust for your flavor.
Sunday, March 8, 2015
One of our weekend breakfasts growing up, usually a Saturday, was often, Poached Smoked Haddock. Sometimes, I thought it was my mothers way of paying us back for our late night excursions, that if we were not up for breakfast, she would put the smoked haddock on a tray and beside out beds. It inevitably got us up, because of the smell. In the good old 80’s, when one could still do such things, I would bring some smoked haddock packed in bags, back so I could use it. Other than poaching it for breakfast, one of my very favorite breakfast items. I would make Kedgeree with it. Two years ago I discovered Richard Penfold at Stonington Seafood. http://www.stoningtonseafood.com/?menutype=finnanhaddie. Maker of some of the best Smoked Haddock I have had. I now keep a couple of packs in my freezer. Smoked Haddock Chowder 8 - 10 oz piece of smoked Haddock 2 cups milk, 2 cups cream Add the smoked haddock and the milk, cream mixture to a heavy bottomed pan, gently bring to the boil. Leave the Haddock in the liquids, while it cools, to steep with flavor. 1 large onion chopped 3 scallions/spring onions, chopped, use most of green for color and flavor 1/2 cup/1 stick celery chopped 1/2 cup carrot chopped 1/2 cup and a little more yukon gold chopped in to 1/3 inch pieces 3 rashers streaky bacon, cut into 1/4 inch pieces 1 cup fish stock 1/2 cup frozen/fresh corn kernels salt and pepper to flavor pinch pepper flakes Olive oil In heavy bottomed pan, sauté the chopped bacon until golden. Drain off fat. Add onions, scallions sauté until opaque. Add the remaining ingredients - apart from the corn, gently bring to boil. Cook for 10 minutes, then add the cooled cream/milk mixture. Bring back to boil, add the corn and the flaked smoked haddock, skin removed and gently simmer for another 10 - 15 minutes. Serve with chopped parsley and delicious crusty bread.
Monday, February 23, 2015
After three weeks feeling like a lock in because of the cold in NYC. My friend Cathy and I decided that even with the promise of yet more snow, we would drive out to her house in Mattituck on the North Fork of Long Island, to have a change of scenery. Red tailed hawk, caught a squirrel. I think of this time as The Rise of the Raptors Basically, the inlet was frozen over. I walked down to the beach and was stunned by the sight. I had been at Boarding School In Wilhelmshaven, Germany and we would have Deich Walk each weekend, not matter the weather. It was amazing to see the Ice Flow come down. I had seen nothing like it until this weekend.
Friday, January 9, 2015
The young Red Tailed Hawk, earlier in the week. I got up this morning, came down stairs to see 18 Grackle in the garden feeding in the snow. This is unusual we do not normally get Grackles.. Maybe 1 or 2, but this winter for the first time.. I got my camera, braving the cold, opened the window to get some shots of the Grackles. AsI was shooting there was a blur, Grackles scattered but the hawk got one... The remains... When I went out to see the remains, there was a scared Dove huddled. The small birds were high in the tree..
Tuesday, January 6, 2015
It was fully my intention to write a piece for this podcast, and I will by the weekend. http://www.quickanddirtytips.com/house-home/food/a-year-in-the-life-and-kitchen-of-downton-abbey. In the meantime a couple of photos of my grandmother in service at Chatsworth... Lucy Fox, my Great Grandmother who cooked at Osborne House, for Queen Victoria and her Husband, Pa Fox (John) who was carpenter at Osborne My Grandmother Mahala, sister to Uffa Fox, when she was in service at Chatsworth.... I Love the ladies cricket team photos...