Heirloom Meals: Savoring Yesterday's Traditions Today

Friday September 03, 2010

Carole’s Concoctions:
Corn Pudding and Springerle Cookies

I love it when my food and recipe comfort zone is challenged and blown wide open.  This past week had two occurances.  The first was over the weekend when our friend David Moore, a race horse owner asked me to cook up a casual dinner for 8 to be shared after the Traver's Cup Race in Saratoga Springs, NY.  He said, "In the interest of this being an heirloom meal, my guests who are also my 2 brothers and their spouses, thought you should make corn pudding."  I said, no problem.  And as I always do when asked to make something I've never made before, I googled corn pudding, printed a couple of recipes and then adapted them into my own.
I thought I was making DESSERT!!
You can only imagine how surprised I was when David put the corn pudding on the table. I proclaimed, "Shouldn't we wait until after the main course?" To which David responded, "It is part of the main course."  And I burst out laughing, admitting I thought it was dessert and I even made whipped cream to go on top!!
And boy was it delicious; a perfect side with grilled hangar steak, chicken, fresh green salad and roasted potatoes. Here's my recipe:  This is a keeper and I was told it was better than their Dad's!! Oh and did I say SIMPLE!!

4 ears fresh corn, shucked and corn cut off cob
4 farm fresh eggs
1 cup heavy cream
1/2 cup whole milk
1 Tbsp vanilla extract
6 Tbsp organic sugar
1/2 stick of butter, softened
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Butter a square 8 x 8 baking dish. Blend all the ingredients in a food processor for about 3-5 minutes until corn is nicely blended while still retaining some texture.  Pour into baking pan and bake until golden brown, about 35-45 minutes.  Cool and serve warm as a side or as dessert


David Moore and Jim Finnerty ready to place their bets in Saratoga
and I am guessing we need a horse called Corn Pudding - a WINNER!

And Springerle Cookies were introduced to me by one for my radio show guests (see my Wednesday blog post for the interview).  I am in love with the exquisite molds, the rich history and the taste and texture of the Springerle Cookie.  They may well become a part of my Christmas cookie baking tradition!!

I am so very lucky to have these experiences!!

Friday August 27, 2010

Carole’s Concoctions:
Berkshire Grown/Country Living Dinner

Boy have I been concocting!!  The summer bounty brings out all my culinary creativity!!  But, rather than go there right now,  I wanted to spend some more time sharing the preparation, recipes and photos of the Berkshire Grown/Country Living event that was hosted at my home last Sunday, August 22nd.


The mini cooper stuffed to capacity with flowers, tomatoes
and goodies I collected around the county for the event.

What a delightful ride I had down to Salisbury CT where I picked up the short ribs from Whippoorwill Farm, my next stop was Great Barrington to pick up the generously donated Berkshire Blue Cheese for the dip and the cheese course - what a treat to see the facility where the award-winning cheese is made!!


 
Next, I had to get into high gear to make the caramelized onions, boil our beautiful blue bantam eggs for the deviled eggs (No salmonella fear here!!).
On Saturday morning, I had a beautiful drive down to Wild and Cultivated Farm and met the lovely Anna Mack in Egremont to pick up fresh cut flowers that Donna, Dale and I made up into great arrangements - an old mason jar with yellow and chocolate sunflowers finished with flowering basil - perfection in its simplicity!! Then onto Farm Girl Farm, Guido's, Taft Farm and even, yes the Price Chopper!!
 
The event was magical.  It was conceived as an outdoor farm to table feast but as fate would have it we had a wild, windy and wet storm that forced us to move the event inside.  We created a dreamy, safe place to drink, dine and exchange great conversation with sensational gusts of wind swirling through the room to remind all of the storm from which we were all safely protected!
And if the food, people and environment were not enough, the icing on the evening's cake was the emotionally moving performance of  Emily Mure, a beautiful and talented singer-song writer who filled the room with her melodic voice and melancholy tunes that had half the room dabbing tears from their eyes.
Emil Mure

Oh and did I promise you recipes??....OK...here's the chicken recipe that is show-stopping delicious from, believe it or not, my Dad's side of the family:



 
 
Cousin Ruthie’s Divine Chicken Breasts served with heirloom tomato napoleans
 
Most of the time my Dad’s side of the family gets the culinary shaft but as I was trying to find an alternative chicken recipe that I could pull off for 30+ people, I remembered this recipe.  We had it at a big family dinner and my Mom and I got the recipe and have served it with great success for many large parties.
 
2 cups sour cream
1/4 cup lemon juice
4 tsp worcestershire sauce
4 tsp celery salt
2 tsp paprika
4 cloves garlic, finely chopped
4 tsp salt
1/2 tsp pepper
6 hole boneless, skinless chicken breast (halved)
1 3/4 cups bread crumbs
1 cup butter, melted
 
Combine in a large bowl, add breast to sour cream mixture, cover bowl and marinate in refrigerator overnight.  
 
Preheat oven to 350 degrees
Roll breast in bread crumbs, arrange in single layer in a shallow baking dish.  Spoon half of butter over breast.  Bake for 45 minute, then add rest of butter and bake for another 15 minutes until golden.
 
 

Friday August 20, 2010

Carole’s Concoctions:
Berkshire Grown/Country Living Fundraising Dinner Menu

 
 

 

Starters


Boulderwood Farm Bantam Deviled Eggs
Berkshire Blue Cheese Dip with Indian Line Carrots
Cold Taft Farm Corn Soup with Adobo
Grilled Leahey Farm Lamb Sausage
 
Bar
Peachy Keen Martinis with local Peach nectar + Berkshire Mountain Distillers Ice Glen Vodka
Barrington Brewery Beer
Homemade "Limonata"
Saratoga Springs Sparkling Water
Wine
 
Primo
Berkshire Mountain Bakery Pizza Crust  topped with 
Farm Girl Farm Caramelized Onions, Monterey Chevre, 
Equinox Farm Arugula, and Balsamic Vinegar
 
Main
Cousin Ruthie’s Divine Chicken Breasts
Farm Girl Farm Heirloom Tomato Napoleon and Pesto
 
Whipporwill Farm Maple Syrup Braised Short Ribs
Indian Line Farm Leeks Vinaigrette
 
Greens
Shaved Indian Line Farm Fennel Salad with Truffle Oil
 
Cheese
Trio of Local Cheese
 
Dessert 
Warm Taft Farm Corn Custard made with Boulderwood Farm Eggs and topped with Highlawn Farm Whipped Cream and Taft Farm Berries
Coffee and Tea
 
We'll post recipes and photos on Monday.  Until then we'll be busy as beavers. Ciao!!

Friday August 13, 2010

Carole’s Concoctions:
Stuffed Zucchini

You guessed it....I am sharing my Stuffed Zucchini Concoction from last night.



4-5 medium-large zucchini
2-3 Tbsp Olive oil
3 leeks
4 ears corn
1 clove garlic, chopped
1 cup of cherry tomatoes, cut into halves
1 cup quinoa (I used Ancient Harvest Red Quinoa)
1/4 cup or so grated parmesan
A few sprigs of basil, minced
Salt and pepper to taste

Preheat oven to 400 degrees
For the "stuffing"
Cook corn and remove from cob. Prepare Quinoa according to the package instructions.  Saute over medium heat chopped leaks in a couple of tablespoons of olive oil until soft, add corn and tomatoes, chopped garlic until golden, add quinoa, basil, salt and pepper.




Scored Zucchini Flesh

Clean zucchini, cut in half crosswise then lengthwise.  With the point of your knife, score the flesh into cubes and then scoop out and add to your stuffing mixture, continue to saute for a couple of minutes, then remove from heat and set aside.

Place zucchini shells in a baking dish with a little water, cover with tin foil and put in center of the oven for 10 minutes to "cook" the shells a little.  Remove from oven, and carefully add stuffing to each zucchini shell, pressing stuffing in with the back of a spoon.  Once stuffed, liberally sprinkle the top with cheese and return to oven for 15 minutes until cheese is melted and golden.


Serve with a side salad and Enjoy!!


Friday August 06, 2010

Carole’s Concoctions:
Eggplant Parmesan

Eggplant Parm....is my FAVORITE food!! I'll share 2 ways of preparing it - the way my Mom (and Nana) do (did) it and a gluten-free version so Jim can enjoy it!!


Peel the eggplant and slice thinly crosswise.  Prepare a place where you can bread all the slices as follows:
Lightly coat an eggplant slice with breadcrumbs. (You can use store-bought or simply make your own by toasting some Italian bread and then placing in a blender, add salt, pepper, parsley, parmesan cheese etc.) Then dip the eggplant slice in an egg and milk mixture (I use 2 eggs and enough milk to thin it, but without being too watery).  I then bread both sides of the slice and place on a cookie sheet.  Continue until you have all your slices coated.
Tip: You may need to refresh your egg and milk mixture as some of the bread crumbs will fall off into the mixture which makes it too thick - you can add more milk or start fresh - it's up to you!!  I also have to clean my fingers after 4-5 as they get coated with egg and breadcrumbs.)

Here's another choice - you can oven bake them or pan fry them. I do both depending on my mood, the heat and how much time I have!!  To pan fry, add enough oil (you can use canola or olive oil depending on your preference.  Canola cooks at a higher heat so the eggplant will get crispier, faster - but again - it's a choice in technique, time and taste!!) Place slices in heated oil and cook until golden brown on both sides, remove and place on another pan lined with paper towels.  Continue until complete.  If baking, heat oven to 425 degrees.  Coat baking sheet with oil.  Place baking sheet in oven for a few minutes to heat oil, then take sheet out and add eggplant in single layer.  Bake for 5 minutes until golden and flip the eggplant and bake for another 5 minutes.

Once complete, you'll need sauce.  Tomato sauce is available pre-seasoned in jars or make your own.  In the middle of summer nothing beats using your own tomatoes - chopped with some fresh basil, salt and pepper and a pinch of sugar to cut the acidity and even a splash of red wine.

Spread some sauce on the bottom of a baking dish. Place one layer of eggplant, add some sauce sprinkle with grated parmesan or pecorino romano (again a taste preference), sprinkle with mozzarella and repeat until done.  Bake in 375 degree oven until bubbling and cheese has melted.  Take out of oven and let set for a few minutes before serving.  Enjoy with a side salad!!

GLUTEN-FREE VERSION



Take the slices of eggplant and brush both side with olive oil and place in a single layer on a baking pan.
Bake in 425 degree oven about 10 minutes each side until lightly browned.
Spread some sauce on the bottom of a baking dish. Place one layer of eggplant, add some sauce sprinkle with grated parmesan or pecorino romano (again a taste preference), sprinkle with mozzarella and repeat until done - sprinkle the top with some gluten-free breadcrumbs or cornmeal.  Bake in 375 degree oven until bubbling and cheese has melted.  Take out of oven and let set for a few minutes before serving.


Enjoy with a side salad!!

Friday July 30, 2010

Carole’s Concoctions:
Anything-Goes Frittata

One of our favorite Boulderwood luncheon concoctions is the frittata especially since we have farm fresh eggs and our bountiful CSA harvest.  For this anything-goes-omelet concoction I sauteed our garden grown onions with zucchini and summer squash in olive oil until they are golden and slightly caramelized. When putting oil into the pan to heat up be sure to swirl it all around so all sides are covered.  The frittata will come out so much easier for you.




While those cooked I whipped 6-8 eggs (depends on your frying pan size).
Once the veggies were caramelized I added fresh herbs (tarragon, basil, parsely combo) and chopped garlic.
Here's a great garlic tip! Mash a 1/4 teaspoon of salt  into your chopped garlic then add to the saute mix until it gets aromatic and then add eggs. This will prevent burnt garlic syndrome.

Keep the stove top on low for 3-5 minutes until it cooks all the way through (don't let it get too brown!)  If you are a cheese lover like us now would be the time to sprinkle some cheese on top and broil it in the oven for 2 minutes.

Once you take it out of the oven it should slip right out of the pan for you.



Set the table, bring out some fruit, get everyone seated and enjoy!

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