Coq au Riesling, Finger Lakes Style
Coq Au Riesling By Jennifer Baskerville Burrows (adapted from Jamie Oliver Magazine) Serves 4 1 chicken, cut into 8 pieces 1 750ml bottle of dry Riesling 1 bouquet garni (celery stem, bay leaf, and a sprig each of flat-leaf parsley and thyme, tied with kitchen string) Olive oil 3-4 slices of thick bacon, cubed Read More…
Rio Tomatlan’s Green Pozole
We’re huge fans of this savory, rich stew from our friends at Rio Tomatlan in Canandaigua. On a rainy cool day, this soup goes out faster than a jumping bean and bowls come back licked clean. If you have a slow-cooker or a dutch oven, this is a great soup to make at home. Read More…
Red Dove Tavern’s Pork and Clams
This dish blends some of our favorite flavors–grilled pork, salty, briny clams and savory smoked paprika–and it comes together in a snap. A loaf of crusty, fresh bread that you tear apart with your hands is a requisite for sopping up all that delicious, garlicky broth. Red Dove Tavern‘s Pork and Clams By Rune Hilt Read More…
Roast Rack of Lamb with Mint Crust, Rhubarb-Red Wine Reduction & Spring Pea Flan
Roast Rack of Lamb with Mint Crust, Rhubarb-Red Wine Reduction & Spring Pea Flan By Hazelnut Kitchen in Trumansburg Makes 4 servings Roast Rack of Lamb with Mint Crust 1 large bunch fresh mint leaves (about 1 cup) 1 cup spinach leaves ¼ cup toasted hazelnuts or pine nuts 4 cloves fresh garlic – chopped Read More…
Savory Beet Borscht
Savory Beet Borscht This is a real crowd pleaser of a soup, especially for people who think they don’t like beets. The trick is to roast them instead of boiling them. To roast, wrap the beets in foil and put in a 400 degree oven for an hour. Remove from the heat and let them Read More…
German Onion Cake: Zwiebelkuchen
Having too many onions is not usually a problem in my kitchen. Almost every dish I make starts with chopped onions and garlic. But things must be going well at Remembrance Farms, where the onions in my winter CSA come from, because each week’s share has at least a couple of handfuls. I’m finding I Read More…
Hoppin’ John (a Good Luck Dish) With a Finger Lakes Twist
Hoppin’ John is a traditional Southern dish of rice and beans, served on New Year’s Day to help ensure twelve months of prosperity. Black-eyed peas are the usual legume of choice as the peas are considered to symbolize pennies, and eating them promises new fortune. But since we have local bean growers in the Finger Read More…
Seasonal Treats: Mustard Greens and Cardoons
BY GIANA PORPIGLIA Spaghetti, meatballs, salad, bread and cheese make up the standard Sunday dinner at my grandparents’ house, but come late fall, Nana adds seasonal treats to the regular meal and a race to the kitchen intensifies.
In Defense of Garlic Breath
BY TARYN HUBBARD Garlic is in my roots. My Italian Nana made sure of it and put it in everything. My sister and I even joked once that her shampoo and soap were made with it, since the scent seems to permeate the walls of her house. Almost 70 now, she doesn’t look a day Read More…
Delicata Squash: Much More Than Ornamental
BY GIANA PORPIGLIA My mother, having had a traumatic experience with sweet potatoes as a kid, limited the function of squash in our house to ornamental centerpieces. (Call it an age-old order to “eat everything on your plate” gone terribly wrong.) She’d much rather display glass bowls full of the green, yellow and orange oblong Read More…
