Winter Strolls on Merwin Road and Cod Fish Cakes!

One of my favorite places to walk is on Merwin Road at Spencer’s Corner in Millerton, New York. I come here often when I have a short break from teaching. My stroll starts at the old Spencer’s Corners Burying Ground.

I continue down the street that is symmetrically lined with maple trees. In the summer, the trees offer a welcome canopy of cooling shade and at this time of year, they act as a buffer from the stiff frigid wind that blows from the surrounding mountains over the fields.

My beloved brother in-law Perry recently passed away after a long struggle with early onset dementia; this week there will be a Celebration of Life service held in his honor. This blog entry is dedicated to his memory; he was a kind, sincere, warm and intelligent man with a lovely sense of humor. He keenly observed nature and weather conditions and I know he would appreciate the quick changes on Merwin Road; one week a blustery snowy landscape and a few days later, rusty brown fields.

The other day at the fish counter, the wild caught cod looked especially fresh and my thoughts turned to crunchy cod fish cakes for dinner. I remembered a recipe from the New York Times Cooking column for cod cakes which I based my recipe on. The fish is first poached gently with lemon slices, bay leaf and black peppercorns and this gives the fish a wonderful subtle flavor. This step is well worth the extra time required. We served these crispy little beauties with lemon slices and a sauce made from veganaise, lemon, mustard and capers along with chunks Japanese sweet potato roasted with olive oil and rosemary and steamed broccolini. I hope you enjoy making these!

Cod Cakes (based on NY Times Cooking recipe by Sam Sifton

INGREDIENTS

Yield:4 to 6 servings as a main course, 6 to 8 servings as an appetizer

4 peppercorns
1 bay leaf
1 lemon, cut into eighths
3/4pound cod fillets, or other white flaky fish
1 tablespoon extra virgin olive oil
1 rib celery diced
1 medium-size yellow onion, peeled and diced
1 heaping tablespoon mayonnaise,( I use vegenaise)
2 teaspoons Dijon mustard
1 egg
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
2 teaspoons Old Bay seasoning
3/4 cup panko bread crumbs (add more if mixture is too soft)
1/4 bunch parsley, roughly chopped
¼ cup neutral oil, like canola

PREPARATION

Fill a shallow, wide pan with high sides with about an inch of water, and set it over high heat. Add the peppercorns, bay leaf and 1 section of the lemon to the water, and allow it to come to a bare simmer. Place the fish into this poaching liquid, and cook, barely simmering, until the flesh has just begun to whiten all the way through, approximately 6 to 8 minutes. Using a wide spatula, carefully remove the fish from the water, and set aside to cool.
Empty the pan, and return it to the stove, over medium-high heat. Add the olive oil, add the celery & onions, and sauté, stirring often, until the vegetables soften and the onions turn translucent, then transfer them to a large bowl.
In a small bowl, mix together the mayonnaise, mustard, egg, salt, pepper and Old Bay seasoning, then add this mixture to the bowl with the sautéed vegetables, pour the bread crumbs over them and stir to combine. Add the parsley, and stir again.
Flake the cooked fish into the binding sauce carefully, keeping the flakes as whole as you can manage, then gather them into small balls, and form them into patties, 4-6 for a main course, 6-8 for an appetizer. Place them on a sheet pan or platter, cover loosely with plastic wrap and transfer them to the refrigerator for at least 30 minutes to set.
Set a large sauté pan over high heat, and add to it the neutral oil. When the oil is shimmering, remove the fish cakes from the refrigerator, and carefully sauté the patties until they are golden brown, approximately 4 to 5 minutes a side. Work in batches if necessary. Serve them alone, or with greens dressed in a lemony vinaigrette, with the remaining wedges of lemon.

Sauce:

Ingredients:

1/2 cup Vegenaise

2 teaspoons dijon mustard

1 tablespoon fresh lemon juice

2 teaspoons capers

salt and freshly ground pepper to taste

Mix all ingredients together in a small bowl.

We also accompanied our meal with a quick antipasto that included sliced avocado, cherry tomatoes, green olives, marinated artichoke hearts and crumbled feta cheese. Drizzled with olive oil and lightly sprinkled with salt and freshly ground pepper- no recipe here- but so pretty we had to take it’s picture!

AND: Here is the first 2024 “Tree of the Week”:

STAY WARM AND SAFE!

First Snow and Crespelle in Brodo

Early January and the first real snowstorm of the season has finally arrived! From my study window I watch as the world softly becomes enveloped under a peaceful white blanket of powdery snow. A lovely day to hunker down with a good book and a pot of chicken soup simmering slowly on the stove.

One of our favorite series is PBS Kitchen Vignettes; that features short whimsical cooking videos by Aube Giroux, food writer, organic gardener, home cook and film maker. We have enjoyed making several featured recipes including a delicious Blueberry Lime Layer Cake. She has won multiple James Beard Awards for Best Video Webcast (On Location). In 2012, she was the recipient of Saveur Magazine’s Best Food Blog award in the video category.

We have watched the Kitchen Vignette video, Crespelle in Brodo (Crepes in Broth) many times. Crepes are filled with freshly grated parmesan cheese and placed in rich chicken broth; sprinkled with parsley and more parmesan, they looked enticing! I decided to try my hand at making Crespelle in Brodo. I had bought a small crepe pan a few years ago and it was still hanging on my pot rack with the original packaging.

First, set a pot of home made chicken stock on the stove. This is well worth the effort; the resulting broth is delicious and there will plenty leftover to freeze for another time! I added extra carrots to the stock pot and one large potato. When I strained the soup, I reserved the carrot and potato and pureed it with about 6 cups of the soup. This thickened the soup slightly and added a lovely rich flavor and golden/orange color.

Making the crepes was surprisingly easy. I tinkered with the recipe from Kitchen Vignettes, but also checked out Deb Perlman’s method on her excellent blog, Smitten Kitchen. For my version of crepes, I substituted whole wheat pastry flour for half of the required flour. This gave the crepes a nutty flavor and also made them more wholesome and I used whole milk in my version. I also recommend using a crepe pan. I lightly oiled the pan and the crepes cooked quickly and beautifully. As they are finished , you can stack them together on a plate and they will not stick together! They also reheat nicely.

I am happy to report that Crespelle in Brodo was absolutely delicious, the soup rich, so full of flavor and the crepes! While easy to prepare, eating this made us feel that we were in an upscale Italian restaurant. We were curious that crepes or crespelle were Italian; a quick bit of research and we discovered that the dish comes from the Abruzzi section of Italy. This is where my husband’s family is originally from!

“Crespelle in Brodo”- based on a recipe from PBS Kitchen Vignettes

For the Crepes:

3 eggs
1 cup flour
1 cup cold water
About ¼ cup grapeseed or sunflower oil
1/4 tsp salt
About 3 to 4 cups freshly grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh chopped parsley for garnish

Instructions

For the Soup:
1 whole small chicken
Enough water to cover the chicken
1 medium onion, chopped
2-3 celery stalks, chopped
1 large potato, peeled
2 large carrots, cut into large pieces
2 teaspoons dried thyme
1 teaspoon dried dill
2 bay leaves
Salt and pepper to taste
3 eggs
1/2 unbleached white flour
1/2 cup whole wheat pastry flour
1 cup cold whole milk
About 2 tablespoons extra virgin olive oil
1/2 tsp salt
About 3 to 4 cups freshly grated Parmigiano Reggiano or Pecorino Romano cheese
Fresh chopped parsley for garnish

In a large heavy-bottomed stock pot, sauté the chopped onion, celery over medium heat until translucent and fragrant. Add the whole chicken and add water to cover. Bring to a boil and then simmer, covered, for at least 3 hours. About an hour in, as the chicken cooks, take out some of the breast meat to save for serving the soup.
After about 3 hours of simmering, strain everything out of the broth. Reserve the chicken meat for other recipes and use the bones to make a bone broth. Remove bay leaves, onions and celery, but save carrots and potatoes. Using a fat separater, remove fat and pour about 5-6 cups of broth strained broth back into the pot. Use or freeze remaining broth for other recipes. Use an immersion or stand blender to purée carrots and potatoes into the broth, which will thicken it slightly. Add salt and pepper to taste. Keep broth warm on low heat until the crepes are ready.
In a large mixing bowl, whisk the salt and flour. Make a well into the center of the flour and crack all 3 eggs. Whisk together well and gradually add the milk, a little at a time, whisking well to avoid lumps. After all the milk has been added, if the batter is lumpy, you can run it through a fine-meshed sieve to get rid of any lumps.
Grease up a heavy skillet or a small crepe pan, using about 1 tsp oil per crepe. Make the crepes using about 1/4 cup of batter per crepe. Swirl the batter around, cook for about 30 to 60 seconds on each side or until golden and bubbly. If the batter is too thick, add a little more water, a couple tablespoonfuls at a time. Stack the crepes on a large plate. They will miraculousy not stick together.
Sprinkle a generous handful of grated cheese on each crepe and roll it up into a cigar shape. (Divide the cheese evenly among the crepes but save some for garnish). Place the rolled crepes seam down into a large serving bowl. Serve two to three crepes per person and ladle a generous scoop or two of broth on top of the crepes. I also added some of the reserved chicken breast chopped, to the soup. Garnish with a little cheese and chopped parsley. ENJOY!

STAY SAFE AND WARM!!

An Update: Leftover crepes also made an excellent breakfast. We first discovered these fruit, yogurt, granola and maple syrup crepes at the Starving Artist Cafe & Creperie in Lee, Massachusetts!

The Best Crispy Potatoes and a Foodie Road Trip to the Transilvania Restaurant and Bar!

The day was cloudy and misty with a persistent cold drizzle of rain. However, our spirits were not to be dampened and we decided to set out for a foodie road trip to East Haven, Connecticut. A bit of a schlep, but as it turned out, well worth it! Our destination was a Romanian restaurant, The Transilvania Restaurant and Bar. My husband Paul had read about it in The Daily Nutmeg , an online newsletter.

This cozy restaurant, which opened in 2022, was decorated tastefully with colorful table settings. We were warmly greeted by the friendly owner, Alina Coldarariu.

The unpretentious place does not take itself too seriously; there was a bit of kitsch, with a picture of Vlad the Impaler on the wall and complete with “Bat Rooms”!

We had an excellent lunch. Paul and I shared two lunch specials that included Romanian style chicken paprikash with delicate spaeztle with marinated cabbage salad and a hearty meatball soup.

My lunch included delicious stuffed cabbage with polenta and sour cream and bruchettta with Romanian eggplant salad.

Many years ago, when I was a music student in New York, I had the opportunity to travel to Romania with a group called the Riverside Chamber Orchestra. I remembered eating an eggplant salad that had a smoky delicate flavor and here it was again!

I asked the owner Alina about the dish and she kindly described to me the technique she uses to prepare the eggplant which includes grilling whole eggplants over coals; definitely something I plan to try to make! Even though she was busy getting out other lunch orders, we had a lovely chat about Romania, which at the time of my visit was still a communist country.

The stuffed cabbage had a unique flavor. When I returned home, I read about Romanian style stuffed cabbage; it is called Sarmle and is made with sour cabbage. This is much like the flavor of sauerkraut but whole cabbages are used. One article mentioned that the cabbages can be found in Eastern European specialty food shops (another road trip!)Smoked bacon is also used-I will use turkey bacon for my version.

My husband asked Alina if there are any special Romanian dumplings and she mentioned plum dumplings-galuste cu prune.

My winter cooking projects are all set: Eggplant Salad, Semolina & Plum Dumplings, Romanian Stuffed Cabbage! In the meantime, here is a recipe for irresistible, easy to make crispy oven baked potatoes that I made during the holidays. I scored the potatoes with a fork and this made the surfaces extra crispy. The potatoes taste like a combination of French fries, home fries and baked potatoes and are so good that they could almost make a meal on their own accompanied by plain yogurt or sour cream!

Crispy Oven Baked Potatoes

Ingredients:

4-5 medium Yukon gold potatoes (leave skin on)

1 teaspoon sea salt

1 teaspoon dried rosemary

2 tablespoons extra virgin olive oil

To Make Potatoes:

Pre heat oven to 380 Degrees

Cut potatoes in half (larger potatoes can be cut into 3 pieces).

Score the cut side of the potatoes with a fork.

Place on a baking sheet and drizzle with olive oil- with your hands, rub potatoes together to cover all surfaces.

Sprinkle with salt and dried rosemary.

Bake about 20 minutes, cut side down and then carefully turn over with metal spatula.

Bake cut side up until potatoes are brown and crispy. The insides of the potatoes will be very soft.

Eat while piping hot.

ENJOY!

BEST WISHES FOR A HAPPY AND HEALTHY NEW YEAR!!

November Light at Lime Kiln Preserve and Hearty Moroccan Red Lentil Soup

I headed out for a solo walk at the Lime Kiln Farm Wildlife Sanctuary in Sheffield, Massachusetts- truth be told, not in the best of moods; weighed down by recent world events. As often happens, a few minutes after I set out, all was put in perspective and I started to enjoy the peaceful surroundings; small details in the beautiful surroundings caught my eye and delighted me.

*Lime Kiln Farm Wildlife Sanctuary- Sheffield, MA*

The trail climbs gently through meadows and fields with views of the distant mountains.

A 30 foot high concrete stack peeks through the woods; remnants of a lime kiln factory that was built by the Massachusetts Lime Company which operated a lime quarry and kiln from 1909 to 1912.

I continued on my solitary jaunt, rejuvenated and for the moment at peace with the world. Returning to my safe, warm and cozy home, I felt thankful for all that we have; my thoughts turn towards creating a hearty soup for dinner and about making a rich over the top pumpkin pie for Thanksgiving!

We often visit Amanouz Cafe in Northampton, MA that offers unfussy well prepared Moroccan food. A favorite is their red lentil soup. Here is my version-hearty and full of flavor. I hope you enjoy making this!

Hearty Moroccan Red Lentil Soup

Ingredients:

3 cups dried red lentils- rinsed

2 tablespoons extra virgin olive oil

1 medium onion diced

1 small carrot diced

1 stalk celery diced

2 small red potatoes cut into medium chunks

2 tablespoons tomato paste

1 teaspoon dried thyme

1 bay leaf

2 teaspoons Turkish seasoning mix (includes garlic, cumin, oregano, paprika, sumac, cayenne pepper & cilantro)

1 teaspoon onion powder

1 teaspoon cumin seeds

1 teaspoon paprika

pinch cayenne pepper to taste

1/2 teaspoon dried turmeric

salt and freshly ground pepper to taste

water to cover

To Make Soup:

In a large heavy pot, heat olive oil and add chopped onions. Cook onions a few minutes until they start to soften. Add tomato paste and cook until it starts to brown. Add cumin seeds and paprika- cook a minute or two, stirring.

Add all other ingredients and cover with water.

Bring to a boil, reduce heat to a simmer and cover.

Cook until lentils are very soft and start to break down, aprox. 1 hour.

If soup is too thick, add a bit more water.

ENJOY!

It’s too cold outside now to make any more musical videos, more to come in the spring! Poems from Billy Collin’s Musical Tables will continue!

Thelonious Morning

The breeze was slight

and moved only three

of the six wind chimes,

which formed a minor chord.

Billy Collins- Musical Tables

AND: Here is the “Tree of the Week”!

HAPPY THANKSGIVING!

A Peaceful Serenade from Bear Swamp and Johnny Cakes

A glorious fall weekend and it also happened to be my birthday! On top of that, our daughter was visiting. We spent a few lovely days that included leisurely walks where we caught up on everything while enjoying the fall scenery.

And, we had a wonderful dinner at Champrete, a small cozy French restaurant in Pine Plains, New York.

For my birthday, my husband and daughter gave me a beautiful book of poems by Billy Collins called Musical Tables. The collection features small poems with themes from nature, mortality, music, absurdity and love- all written in a few lines.

My daughter asked if I had made any videos lately playing my recorder in bucolic natural settings. At her suggestion, I decided to include poems from the Billy Collins collection along with musical videos. So, as long as the weather cooperates, the next few blog posts will include a poem and short musical selection! Here is an improvisation made at the idyllic Bear Swamp Pond in Ashfield, MA.

Bear Swamp- Ashfield, MA

Departure

I wonder-

did you happen

to play something new

on the piano

just before you left

or was it the breeze

from the door

you left open

that turned the page?

from Musical Tables by Billy Collins

On Sunday morning, I was treated to a breakfast with gluten free Johnny Cakes. Made with almond flour and cornmeal, these cakes are light and nutty tasting. Along with scrambled eggs and organic apple/maple chicken sausages and plenty of maple syrup, this was a perfect Birthday brunch! I hope you enjoy making these!

ALMOND CORNMEAL PANCAKES AKA JOHNNYCAKES recipe by Renee Byrd ( from willfrolicforfood.com blog)

Serves 2-3 people

Ingredients

1 cup almond meal
1 cup yellow cornmeal
1 tsp baking soda
1/2 tsp sea salt
1 egg
1 1/4 cup almond milk
3 tbsp agave (or maple syrup)- I do not add any sweetener
2 tbsp melted coconut oil, + more for frying- I used canola oil
Maple syrup, agave, and almond butter — to serve

Method

Heat skillet or griddle to 300’F. Coat with coconut oil.
In a large bowl, combine almond meal, cornmeal, baking soda, & salt. Add almond milk, egg, agave, and coconut oil and stir until a thick batter forms. Spoon batter onto your griddle — mine were about 3 to 4 inches each. When bubbles begin to form and pop in the center of the cakes, flip. Cook 2 minutes more or until golden brown on each side and the center is fully cooked.
Serve with almond butter or ghee and your favorite syrup.

Enjoy!

AND: Here is the “Tree of the Week”

STAY WARM AND SAFE!!

Lemony White Bean Soup and Portland Maine Treasures!

During a time filled with strife and uncertainty, we can all use a bit of diversion. I hope you enjoy this entry and it helps to lighten your days!

It all started out with a short weekend jaunt to Portland, Maine for a well deserved rest after a few hectic weeks of teaching and rehearsals. For the first time since Covid, we planned to have dinner at one of all time favorites; Fore Street. I had quickly made a reservation for a hotel in Portland, not paying close attention to the details.

It was my turn to drive as we entered the Maine turnpike; happy memories of past trips to Maine occupying my thoughts as we sped past marsh land and waterways. My husband put the location of the hotel into the GPS and said: “It looks like we may have a bit further to go, maybe 3,178 miles”. I had inadvertently made the reservation for a hotel in Portland, Oregon! I pulled off at a rest stop and sheepishly made a call to the hotel. The kind receptionist said that this happened more often than one might expect! Luckily we found a hotel in the desired location for a very reasonable price that was not in downtown Portland, but next to the airport. It turned out to be quite decent and also included a great breakfast complete with an omelette station. And, it was only a ten minute drive to downtown Portland- crisis averted. In our topsy turvy crazy world, small victories feel all the more satisfying! After we checked into our hotel, we headed out to Fore Street and joined the daily line that forms at 4:30 PM to get a reservation for that evening. We got a coveted seat and were ushered into a large room that once was a factory with the original old brick walls and high wooden beams.

Friendly servers wear blue jeans with white aprons and you are greeted with a basket of delicious sour dough bread with a dish of excellent soft butter. The bread is from a bakery just downstairs, The Standard Bakery. With a glass of red wine, this could be a complete meal!

Fore Street offers locally sourced food with the freshest fish I have ever tasted; often the daily catch just brought in from down the street!

This evening we shared a salad with wild Maine blueberries, corn, Manchego cheese and chicory. The dressing was a lightly fennel infused olive oil. Eaten with another piece of the crusty flavorful bread and butter, this again could have been a complete meal!

There was much more to savor: in addition to excellent fish, the restaurant is also known for chicken and meat that is prepared on an open wood fired grill. We ordered rotisserie chicken that had been brined in salt, bourbon, molasses and juniper berries. Served with rich and flavorful coarse ground polenta and sauteed collard greens; the chicken was tender and succulent!

I ordered roasted pollack served in a cast iron pan that was topped with tender chunks of lobster, toasted garlic breadcrumbs, fresh corn kernels, mild shishito peppers; surrounded by a peppery fish broth and red pepper ratatouille- a lovely explosion of flavor!

After this meal, we were too full to order dessert, but managed to walk slowly to the nearby Portland Art Museum that offers free admission on Friday evenings!

This little jewel of a museum has been a long time favorite of ours with innovative and creative exhibitions that often feature works of artists with a connection to Maine. This evening, I was drawn to a few pieces of artwork that included a vibrant mosaic like painting by the American Abstract Expressionist artist Lynne Drexler. Born in 1928, she and her husband moved to Maine’s Monhegan Island in the 1970’s where she spent the rest of her life in this beautiful and idyllic location.

We also enjoyed a few works by Louise Nevelson. She was born to Jewish Ukrainian parents who moved to Rockland, Maine when she was a young child. Best known for her striking and bold sculptures, I was particularly drawn to a small painting entitled “Still Life.”

This day was truly a feast of the senses- we returned to our cozy room looking out over the Portland Jetport sated and content! The next day was spent walking around Portland and we had thought we could fit in a visit to Bao Bao Dumpling House, another favorite. We were sad to learn that they only served dinner and we needed to head back home. But, we learned that they had opened a small cafe that served lunch and is connected to an Asian grocery store in nearby Brunswick, Maine: to be continued in the next installment!

As always, when there is insurmountable trouble in the world, cooking is the tried and true remedy for me. My husband Paul found a recipe for an interesting sounding white bean soup in the NY Times Cooking column and I decided to try it. Easy to prepare and full of flavor, it was a perfect for a chilly weeknight. The first time I made the soup, I used turkey sausage and included the the grated ginger called for in the recipe. I also tried it without the ginger and added left over cubed chicken breast. I preferred this version; the flavors blended together nicely. I hope you enjoy this!

Lemony White Bean Soup (from NY Times Cooking- recipe by Melissa Clark)

INGREDIENTS:

Yield:4 servings

3tablespoons olive oil
1large onion, diced
1large carrot, diced
1bunch sturdy greens, such as kale, broccoli rabe, mustard greens or collard greens
1tablespoon tomato paste
¾teaspoon ground cumin, plus more to taste
⅛teaspoon red-pepper flakes, plus more to taste
½pound ground turkey
3garlic cloves, minced
1tablespoon finely grated fresh ginger
1teaspoon kosher salt, plus more to taste
1quart chicken stock
2(15-ounce) cans white beans, drained and rinsed
1cup chopped fresh, soft herbs, such as parsley, mint, dill, basil, tarragon, chives or a combination
Fresh lemon juice, to taste

PREPARATION

Step 1 Heat a large pot over medium-high for a minute or so to warm it up. Add the oil and heat until it thins out, about 30 seconds. Add onion and carrot, and sauté until very soft and brown at the edges, 7 to 10 minutes.
Step 2 Meanwhile, rinse the greens and pull the leaves off the stems. Tear or chop into bite-size pieces and set aside.
Step 3 When the onion is golden, add tomato paste, ¾ teaspoon cumin and ⅛ teaspoon red-pepper flakes to the pot, and sauté until paste darkens, about 1 minute. Add turkey, garlic, ginger and 1 teaspoon salt, and sauté, breaking up the meat with your spoon, until turkey is browned in spots, 4 to 7 minutes.
Step 4 Add stock and beans, and bring to a simmer. Let simmer until the soup is thick and flavorful, adding more salt if needed, 15 to 25 minutes. If you like a thicker broth, you can smash some of the beans with the back of the spoon to release their starch. Or leave the beans whole for a brothier soup.
Step 5 Add the greens to the pot and simmer until they are very soft. This will take 5 to 10 minutes for most greens, but tough collard greens might take 15 minutes. (Add a little water if the broth gets too reduced.)
Step 6 Stir herbs and lemon juice into the pot, taste and add more salt, cumin and lemon until the broth is lively and bright-tasting. Serve topped with a drizzle of olive oil and more red-pepper flakes, if desired.

ENJOY!

AND: The “Tree of the Week” has made a comeback; I could not resist this tree!

STAY SAFE AND WARM!

September Wildflowers at Kite Hill and Crispy Kale with Caramelized Onions and Corn

It is always a thrill to discover and explore new places; it is equally rewarding to return to places that I have visited often. Kite Hill in nearby Ancram, New York is a nature preserve where I have grown to love observing the seasonal changes in the surrounding meadows and hills. In the distance is the outline of the Catskill mountains; a dependable anchor of stability in our turbulent world.

On a bright clear late September day, the brilliant yellow color of golden rod blended with other wildflowers and plants that had started to dry, showing off their rich brown and russet tones.

With cooler days and the turn of the seasons, I have returned to cranking up the heat on the oven and making hearty dishes with bold flavors. I thought about Cafe Miranda for inspiration; a favorite restaurant in Rockland, Maine that closed after 29 years during Covid. I am happy to say that they have recently reopened with a reconfigured structure and a gourmet hot dog stand in front of the restaurant called “The Excellent Dog”! I can’t wait to return!

This eccentric little place, serves creatively made food with bold flavors and fresh local ingredients. The atmosphere is unpretentious and the food is delicious. There is a wood burning oven and many of the dishes are cooked and served in cast iron pans with the vegetables roasted and charred crisply around the edges.

I had an abundance of late summer corn and some lacinato kale. Channeling Cafe Miranda, this is what I came up with:

*Crispy Kale with caramelized onions and corn*

I caramelized a thinly sliced onion until it softened and turned light golden and massaged pieces of lacinato kale with olive oil and salt; this tenderized the kale. I mixed the kale and corn kernels with the onions, along with dried thyme, ground cumin, smoked paprika and red pepper flakes and cooked the mixture for a few minutes on the stove. I stuck the pan under a hot broiler until the kale crisped up and started to char; quick and delicious! We served this with a small dish of leftover bolognese sauce with green beans and pasta. Along with a glass of red wine, a lovely early fall dinner!

Crispy Kale with Caramelized Onions and Corn

Ingredients:

1/2 bunch of lacinato kale- torn into medium sized pieces and tough middle stems removed.

1 small onion thinly sliced

1 cup corn fresh corn kernels

1 teaspoon dried thyme

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon dried red pepper flakes

salt and freshly ground pepper to taste

extra virgin oil

To make Crispy Kale:

In a small bowl, place kale and massage with a bit of olive oil and a few pinches of salt. Massage together for a few minutes- set aside.

In a cast iron or broiler proof pan, heat 2 tablespoons olive oil and add onion. Cook over medium heat stirring often until onions soften and turn a dark golden color.

Add kale, corn and other seasonings. Cook a few minutes over medium heat.

Turn broiler on high.

Place dish under broiler and cook a few minutes until kale starts to crisp up and turns dark in a few places. Turn kale over with a tongs and cook a few minutes more.

Remove from broiler and serve immediately.

ENJOY!

HAPPY FALL!

The Collapsible Kayak and Plum Cardamom Walnut Torte!

End of summer, with a last few carefree days before teaching and rehearsals begin.

Riding in the car with sister in-law Tracey the other day, she asked how kayaking was going. I mentioned that it was becoming harder to lift our fifty pound kayak onto the roof of the car and that our kayaks had spent a good deal of the summer propped up against a tree in the woods, collecting a wide variety of spiders and other insects.

The following happened in a manner that was both spontaneous and serendipitous: That very morning, my osteopath and I had been discussing collapsible kayaks and how great it would be to use something so light and easily transported. In the car, my husband Paul, who was in the back seat, looked up collapsible kayaks on his phone and saw that an REI Sporting Goods store was just 5 minutes from us with an end of summer sale on Oru collapsible kayaks. We quickly made an executive decision to seek out the kayaks. I turned around and headed the car in other direction on the highway.

The store was out of stock but a young eager salesperson said that she had one in her car and would we like to see how it worked? A moment later she returned proudly carrying a neat small package that unfolded like a big origami paper sculpture into a boat! We were impressed with the ease of use and decided on the spot to order one. And, two days later, it arrived!

It took only a few minutes to get it ready and then I glided smoothly off- heaven! Best of all, it weighs less than 17 pounds; I can carry it under my arm and it makes me look like I am very strong!

It also fits quite nicely in the back of my small car with one seat down!

Along with a noticeable shortening of the days and the arrival of fall, I look forward to the appearance of Italian plums at the local farmers markets. One of the New York Times most requested recipes is for plum torte, first printed over 40 years ago! The recipe is rich with butter, sugar and eggs and is delicious! I have tinkered with the recipe over the years and have come up with a guilt free version made with whole grain spelt flour, whole wheat pastry flour, coconut sugar, monk fruit sweetener, soy milk and canola oil. For my latest edition, I added ripe banana, toasted walnuts and ground cardamom. The result tasted rich and not too sweet; this would also be perfect with a scoop of vanilla ice cream! I hope you enjoy this.

Plum Walnut Cardamom Torte

Ingredients:

1 1/2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 cup monk fruit sweetener

1/4 cup coconut sugar

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon ground cardamom

1 teaspoon vanilla

1 egg

1/2 very ripe banana

1/2 cup toasted chopped walnuts

1/3 cup canola oil

1/2 cup soy or almond milk

Topping:

8-10 very ripe plums- cut in half and pitted

To make cake batter:

Pre heat oven to 350 degrees farenheit

In a large bowl mix together the flour, baking powder, salt, monk fruit sweetener, coconut sugar, ground cardamom and cinnamon.

Add egg, vanilla, canola oil, soy or almond milk and mix together just until the batter is smooth.

Lightly butter a tart pan or round pie dish.

Pour batter into pan and place plums cut side down over batter

Sprinkle top lightly with additional cinnamon.

Bake in middle of oven aprox. 30 minutes until plums are bubbling and a cake tester comes out clean.

ENJOY!

Rosh Hashana (The Jewish New Year) starts this weekend.

Best Wishes for a Happy and Healthy New Year!!

*Bridge of Flowers- Shelburne Falls, MA*

Magical Forest Fungi and Mushroom Farro Risotto

*Schiffman Woods Reserve- Alford, Massachusetts*

Late August; the extra rainfall this summer has created an ideal environment for the prolific growth of fungi and mushrooms. Clusters of colorful specimens appear overnight from the rich loamy soil on the forest floor.

On a sunny day, with low humidity and light refreshing breezes, I took off on a solo mushroom expedition. Note, that I do not forage mushrooms to eat, I respectfully am just an observer!

A few years ago we walked on the Saddle Trail in Alford, Massachusetts; I remembered that there were many mushrooms and fungi. I found the trailhead and started off. It was a cool day; the long trek upwards through a meadow and fields was not too hot and at the top, there was a rewarding view with a bench!

The trail continued upwards through beautiful sun dappled woods, but there were few mushrooms and fungi.

Just down the road from the Saddle Trail, I saw a sign for the Shiffman Woods Reserve; a tiny one mile loop around marsh land. I walked slowly, looking downwards, closely observing the ground and I hit pay dirt!

I saw colorful, intricate specimens; one looked like tiny fingers stretching upwards.

According to Wikipedia, the species was first described as Clavaria fusiformis by English botanist James Sowerby in 1799, from collections made in Hampstead Heath in London. The fungus is considered to be edible and is often consumed in Nepal.

Ramariopsis kunzei is reported to being edible with no particular flavor and belongs to a group of fungi called coral fungi. It is found in Britain and Ireland and also parts of North America.

I’m not sure what the next little beauties are; I think I will need to take an expert forager with me on another expedition!

A tiny maple leaf on the ground was a sign that fall is not far away.

**************

I was thinking about the excellent risotto that we had in Iceland after a concert and wanted to recreate the dish. I decided to use farro instead of arborio rice, the usual ingredient for risotto. Farro is less starchy and the result was not as creamy, but delicious. I had been hoarding a bottle of sauvignon blanc from the Charles Krug winery that I got on my trip to California last March. Alone, the wine was crisp, fruity and clean; added to the dish, the flavor sang through!

I sauteed some chicken breasts and deglazed the pan with more of the white wine. Served along with glazed tarragon carrots, broccolini and of course glasses of wine, we had an excellent feast!

Mushroom Farro Risotto

Ingredients:

1 cup farro

1 cup chicken broth (use more if necessary)

1/4 cup white wine

1/4 cup grated parmesan cheese

freshly ground black pepper to taste

handful finely chopped parsley (I use Italian parsley)

1/4 teaspoon dried ground sage

2 small shallots finely diced

6-8 button mushrooms (any variety is good)- sliced into small pieces

3-4 shitake mushrooms- sliced into small pieces

1 tablespoon extra virgin olive oil

To Make Risotto:

In a medium sized pot, heat olive oil.

Saute shallots until they soften, do not brown.

Add mushrooms and saute over medium heat until they release their liquid.

Add farro and stir with other ingredients.

Pour in wine and cook until all of the liquid evaporates and then add about a 1/4 cup of the chicken broth at a time. Add the sage. Cook over low heat, stirring occasionally until almost all of the liquid is absorbed. Keep adding liquid until the farro is softened, but not gummy. You may need to add additional chicken broth. Stir in the parmesan, black pepper to taste and before serving, add chopped parsley. Adjust the seasoning- I did not add salt because the chicken broth was salted. This dish requires a bit of patience, but is well worth the effort, and you can always enjoy a glass of wine while cooking!

ENJOY!

HAPPY LATE SUMMER!

*******************

Apple Cherry Cornmeal Torte and “Happy Trails” from Bray Road!

During the pandemic, one of our main activities was to go on road trips and explore properties for sale in the hill towns above Northampton, Massachusetts. We had great fun bushwhacking through land, all the while dreaming and imaging that we might someday move and build a new home. After looking at over thirty properties, we came upon land that immediately spoke to both of us, quickly made an offer and became the owners of over 70 acres!

The land is scruffy and at one time was logged, but at second glance, it is quite beautiful and full of potential! There are many old logging roads; one is lined with an old stone wall.

Years ago, most of the trees were cleared and the land was used for a sheep farm. When the land was abandoned, thick forests grew back.

The land was logged and a good deal of brush was left strewn haphazardly, creating an ideal environment for the growth of interesting fungi.

My husband Paul, along with his intrepid friends Peter and Caroline have been slowly clearing some of the brush on the old logging roads and creating an intricate system of hiking trails. I follow behind with a can of spray paint marking blazes on the trees.

We have started excavation for our new home, the driveway has been roughed in and the homesite is cleared. We saved wood from the trees that were cut and the lumber will be used for pine siding and for oak floors!

At the moment, we are the proud owners of two gigantic mounds of woodchips, that we like to call “The Monet Haystacks”!

Stay tuned for future progress as we embark on this exciting new chapter of our lives!

All of this planning, clearing and hiking on trails creates a powerful appetite. I wanted to think of a dessert that tasted rich and delicious but was also healthy.

I remembered a dessert that I had at the venerable restaurant Chez Panisse last March on my trip to California. The meal was incredible; details in another post!

The dessert that I had been looking forward to, sour cherry apple galette, looked picture perfect, but I was very disappointed with the flavor and texture. The flavor was bland, my slice had all of 3 cherries and the puff pastry was so tough that I could hardly cut it with a steak knife!

It got me thinking about interesting combinations of cherries and apple; here is my version- humble home cook that I am! This is more of a torte or cake with the same batter that I use for my peach cornmeal cake. I use no regular sugar , but a combination of low glycemic coconut sugar and monk fruit and the fruit has no sugar added to it. For a touch of extra flavor and sweetness, I made a glaze to drizzle over the top from honey and cinnamon. The batter also has cornmeal- I ran out of regular cornmeal and used a bit of coarse polenta. This gave the torte added flavor and texture.

Apple Cherry Cornmeal Torte

Ingredients:

1 1/2 cups whole wheat pastry flour

1/2 cup fine cornmeal (you can also use 1/4 cup of coarse polenta for addded flavor and texture)

2 teaspoons baking powder

1/4 cup monk fruit sweetener

1/4 cup coconut sugar

1 teaspoon salt

1 heaping teaspoon cinnamon

1 teaspoon vanilla

1 egg

1/3 cup canola oil

1/2 cup soy or almond milk

Topping:

1 1/2 cups sweet cherries pitted

2- 3 apples peeled and thinly sliced

2 tablespoons cornstarch mixed with small of amount of water to make a slurry.

1 teaspoon almond extract

Glaze:

1 heaping tablespoon honey

1 teaspoon cinnamon

Preheat oven to 350 Degrees F.

To make filling:

Place apples and cherries in a medium size pot and cook until the fruit softens and starts to release it’s juices. Add cinnamon. Whisk in cornstarch mixture and remove from heat. Stir in almond extract.

To make cake batter:

In a large bowl mix together the flour, baking powder, salt, monk fruit sweetener, coconut sugar and cinnamon.

Add egg, vanilla, canola oil, soy or almond milk and mix together just until the batter is smooth.

Make glaze:

Mix together honey and cinnamon. Microwave until mixture melts.

Assemble Torte:

Lightly butter a round pie dish. Pour in batter and spread evenly over pan.

Arrange apples and cherry mixture over top of batter.

Drizzle honey glaze over top of fruit.

Bake in middle of oven until fruit is bubbling and a toothpick inserted into the center of the cake comes out clean*, about 35 minutes.

* The fruit may be juicy, so a toothpick will come out clean only when inserted in the part of the torte where there is no fruit.

ENJOY!

HAPPY SUMMER! STAY COOL!