Recipes and wines

Warm goat cheese on toasted baguette / Toast de chevre chaud

Hudson valley ash ripened goat cheese HFM

French Baguette HFM

Olive oil, herbes de provence TJ

Cut the baguette into 1/2 inch slices.Lay them over a cooking sheet.Spread the cheese .Pour a drop of olive oil and a pinch of herbs.Bake at 425F for 5 mn.



Vouvray Brut Vincent Careme cuvee "T" 2008
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Shinnecock Bay scallops carpaccio/Carpacio de St Jacques

Scallops Shinnecock Bay LI from Pura Vida Fishery, Hamptons Bay, LI, NY - HFM
Olive oil – President’s reserve – TJ
Chives – MG
Cilantro (Coriander) – Morgiewicz Produce – Goshen, NY – Orange County - HFM
Pink Peppercorns – PS
Fleur de Sel – Guerande, Brittany, FR
Black Peppercorn –PS
Limes – TJ
Mizuna and Greens - Cowberry Crossing – Claverack, NY - HFM

Rinse the scallops briefly. Pat them dry and place 15 minutes in the freezer. Slice them really thin with a good knife. Chop finely Coriander and Chives. Grind the Pink peppercorn. Plate the scallops slices on a bed of greens. Pour a small amount of Lime Juice (not too much or the scallops will cook). Sprinkle the Fleur de Sel, Pepper from the mill, Pink Peppercorn, pour olive oil . Garnish with Coriander and Chives

 Cotes de Duras Haut Lavigne blanc 2008
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Hudson Valley Venison stew/Civet de chevreuil

Deer Meat, cubed  – Upstate, NY
A good bottle of red wine for 2lbs of meat –MC
150grs Smoked Bacon – SW
Cognac- MC 
Flour – TJ (looking for good Local Flour)
Pearl onions - Morgiewicz Produce – Goshen, NY – Orange County - HFM
Carrots - Morgiewicz Produce – Goshen, NY – Orange County – HFM
Crimini Muhsrooms – Bulich Farm, Catskill, NY – HFM
Olive oil – President’s reserve – TJ
Butter (unsalted) – Pulgra – (looking for decent local butter)
Gros Sel – Guerande, Brittany, FR
Black Peppercorn –PSBlue, Red and White Potatoes – Cowberry Crossing – Claverack, NY - HFM

In a Cast Iron enamel Casserole, brown the  meat in a olive oil / butter mix. Pour some cognac and ‘Flambe’ (don’t forget to turn off the range hood). Salt and Pepper to the meat. Add the flour, just enough to coat the meat. Add the wine, cover and cook for 3hrs – until the meat is tender. Slice and cook the mushrooms in a little bit of butter until all the water is gone  - season - put aside. Dice the bacon, brown it in a little bit o butter – discard the fat and pat dry – put aside. Peel and cook the pearl onions very slowly in butter until brown and tender (20 min.) – put aside. In the meantime, boil the potatoes not too long. When the meat is cooked, add the onions, bacon and mushrooms – cook another 15 min. If the sauce is not thick enough, continue cooking with the lid off. You can also add a few squares of dark bitter chocolate. Check the seasoning and serve with the boiled potatoes

Domaine des 2 anes Corbieres les Fontanilles 2006
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New York pears poached in red wine/Poires au vin rouge

Bosc Pears - not too ripe - The Orchards of Conklin, Ponoma, NY Rockland - HFM

A Lemon – An Orange

Nutmeg - PS

Ginger - PS 

Organic Cane Sugar – TD

Black Peppercorns - PS

Cloves - PS

Cinnamon Sticks – PS

Red wine gamay - MC - a bottle for 6 pears

Get zest From Lemon and Orange. Peel the Pears. Boil the wine in a pot under medium heat. Add Sugar, Cinnamon Stick, cloves (3), Black Peppercorns (10), and zests. Dip the pears in the wine and boil very slowly until tender (15 min.) Remove from heat- let cool and keep the pot  in fridge for 12 hour. Before serving, reheat the pot slowly to warm the pears. Drain the warm pears and set aside. Boil the wine and spices until it thickens. Filter the syrup to remove zests and spices. Serve the pears in a plate or bowl and pour syrup on top. Absolutely delicious with a scoop of vanilla Ice Cream

ABBREVIATIONS

HFM - Hastings Farmers market   Click HERE for more information

SW – Schaller & Weber

MC- My Cellar

PS- Penzeys Spices

MG- My Garden

TJ - Traders Joe