Heirloom Meals: Savoring Yesterday's Traditions Today

Friday June 18, 2010

Carole’s Concoctions:
Strawberry Ice Cream

Ahhhhh...it's friday and thoughts of the weekend are beginning to seep into my psyche.  Will there be enough hours to finally weed and plant my vegetable garden, get in some much needed exercise and plan a father's day celebration for Jim with his three kids.  My Dad, however, will get all my love and well wishes delivered to him through the airwaves and, of course, the phone!! His gift from me was the trip to Shelburne Farms, VT for the cheesemaking extravaganza we attended last weekend.

So what will I be concocting?  Well, it's garlic scape and strawberry season so it would be fitting have both items on the menu. As for the main course, I am thinking barbecue ribs....I'll be attempting something out of Jason Day and Aaron Chronister's book, BBQ Makes Everything Taste Better .

Here's a great recipe that I tore out of the New York Times a couple of years ago for
White Bean and Garlic Scape Dip:




3-4 garlic scapes (but I use twice as many!!)
1 Tbsp fresh lemon juice
1/2 tsp sea salt
1 can cannelini beans, rinsed and drained
1/4 cup olive oil
ground pepper to taste
I like adding a few drops of tabasco!!
 
 
 
Add sliced scapes, salt, pepper and lemon juice in a food processor and process until finely chopped, then add cannelini beans and process to a rough puree.  With motor running drizzle in the olive oil.  (The recipe calls for some water but I leave it out. It suggests 2-3 Tbsp to make the mixture the consistency of a dip. I like more of a spread!) 











 
And, for the strawberries - how about some ice cream.  You'll need and ice cream maker. (I have a cuisinart and don't forget to put the ice cream bowl in the freezer for 12 hours or so.)
Strawberry Ice Cream:
1-2 pints of strawberries, stemmed and sliced
3 Tbsp fresh lemon juice
1 cup sugar - I use organic
1 cup whole milk
2 cups heavy cream
1 tsp vanilla extract
 
Combine strawberries, 1/3 cup sugar and lemon juice and let "macerate" for 2 hours. Mix milk and 2/3 cup sugar with a hand blender until dissolved and add with the vanilla and heavy cream and liquid from macerated strawberries into the ice cream freezer bowl and turn on ice cream maker and churn for 25 minutes.  Then add strawberries for 5 more minutes, place in freezer-safe container and let set up in freezer for an hour or so or eat immediately for a soft-serve consistency.

Friday June 11, 2010

Carole’s Concoctions:
Vermont Cheese Workshop

How are you today?
I'm Gouda!

Well, not quite.  More like chevre and cheddar!
This weekend I am attending a cheese making workshop at Shelburne Farm in Vermont. http://www.shelburnefarms.org/index.htm
This morning we were carted to the sheep, cow and market barns by 2 draft horses named Hercules and Jaguar. Our tour guide is Marshall Webb - who grew up on this amazing 1400 acre farm. Our cheesemaker is Nat Bacon (too bad it's not Nat Cheese..haha).  Later, I"ll share some video and more photos so you can get a taste of the cheese making process.  Happy Friday, everyone!


Friday June 04, 2010

Carole’s Concoctions:
Close Encounters with Music Gala Reception

Heirloom Meals is catering the Close Encounters with Music patron's reception at the Taggart House in Stockbridge this Saturday and all hands are on deck to help out in the Boulderwood kitchen!   In the interest of keeping everyone's imaginations and taste buds happy, we want to share with you our menu for the evening along with some photographs of the Murko gals in action.  Carole's mother, Jo, has come up for the weekend to act as our saporous ship's ballast among this sea of cookbooks, recipes, appliances and spatters.  Thank you, Jo!



It is our second year hosting the event so some of the recipes are requested repeats and others are delicious newcomers that we hope the guests will enjoy but also inspire our readers to consider as summer hors d'oeuvres for their own gettogethers.




THE Menu (You'll notice that we LOVE our sauces but even though we LOVE Seinfeld too, please no double-dippin'!)

Passsed Hors d'Oeuvres:

Chicken Satay with peanut dipping sauce
Grilled Salmon Skewers with garlic soy dipping sauce
Phyllo Triangles with roasted red peppers and goat cheese
Mushroom Strudel
Dilled Gravlax with Mustard Sauce on Pumpernickel
Miniature Asparagus Risotto Cakes



Camembert Walnut Pastries
Miniature Oriental Chicken Salad Tartlets
Miniature Quesadillas
Skewered Ravioli filled with Mushrooms with lemon dipping sauce

Stationary Hors d'Oeuvres:

Crudite with Tarragon-chive dipping sauce
Asparagus with Wasabi dipping sauce
Endives with Smoked Salmon Mousse
Wedges of assorted Vegetable Frittatas
Mini Orange Muffins with Smoked Turkey
Lahvash Pizza with caramelized onions and goat cheese
Assorted nuts (sweet and savory)
The No-Party-Is-Complete-Without-It Cheese Board with slices of apples and grapes
Crackers and Breads
Lemon cake and assorted cookies and brownies
Dulce De Leche Cheesecakes





If you are curious about any of the recipes let us know and we can send them your way!
Happy Friday!





 We would like to think that Uni the guinea hen pecks at the door for a chance to taste some goodies but it's more like our ankles!

Saturday May 15, 2010

Carole’s Concoctions:
Avgolemono Soup for Tony Simotes

A few weeks ago I had Tony Simotes share his culinary history with me on my radio show.  Shortly therafter we found out that Tony has throat cancer (with a very good prognosis).  He is undergoing treatment and I asked if I could make them (he and his wife, Lucy) some food and he asked me if I could try and make his Mom's avgolemono soup.

So this soup's for Tony!!!


1 whole organic chicken
Enough water to completely cover the chicken
3-4 stalks celery, cut into quarters
1-2 onions
Juice of 3 lemons
3 eggs
2 cups of cooked rice
salt and pepper to taste

Clean and place chicken in soup pot and cover with water.  Add celery and onion. Heat over medium heat to a boil and then simmer for about an hour until chicken is cooked.  While chicken is cooking, occasionally skim off the scum.
Once the chicken is cooked, remove from water and let cool.  Meanwhile, separate your egg whites from yolks.  Whip the egg whites until soft peaks form and then blend in the egg yolks and juice of 3 lemons.  Then add about a cup of the warm chicken broth to the egg and lemon mixture to acclimate and then add to chicken broth along with the rice and the chicken which you have taken off the bones and chopped into bite-sized pieces.  Add salt and pepper to taste and Enjoy!!

GET WELL SOON TONY!!  xxoo

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