Pasta & Shrimp

May 15, 2012

Pasta dishes are always great solutions for dinner parties, they’re quick and easy to throw together for a crowd-satisfying meal.  Last time I was in Syracuse we served up this fettucini dish with shrimp scampi, eggplant, portobello mushrooms and a garlic butter sauce. Another fun dish I photographed was this side of rice and broccoli.

Fettucini and shrimp scampi 

Pasta and portobello mushrooms

Rice and broccoli  

Pasta and cheese bread

Ingredients 

Not too long ago my parents and I spent an afternoon in Skaneateles, a favorite small town of mine, situated in the Finger Lakes region. There are plenty of great spots for dining on the lake, or stopping through the nearby vineyards, but a few miles into farmland and you land yourself at the quiet Elderberry Pond for a relaxing afternoon lunch in the country. A certified organic farm, the fresh seasonable fruits, vegetables and pasture raised meats are right aside the restaurant with a delicious menu showcasing their homegrown fare.

Happy Friday! x

Grilled organic chicken sandwich served on a fresh bun with swiss cheese, sauteed mushrooms and rosemary mayonnaise

Freshly cut certified organic spinach, free range eggs and fresh garden herbs prepared in a savory quiche style and served in a freshly baked tart shell

Vegetable Soup

Crab cakes served on a bed of greens prepared with tropical blue crab and served with chipotle mayonnaise

Salad

Skaneateles Lake

While I ventured Upstate for the weekend, Donna D stayed local, and spent her Saturday taste-testing Williamsburg. Check out her great shots!

Every Saturday on the Williamsburg waterfront between North 6th and North 7th St., from 11am to 6pm, Smorgasburg brings together food entrepreneurs and established purveyors from New York City and across the region selling both packaged and prepared foods, fresh produce, and other food-related stands. The market is open rain or shine, and man-oh-man, did I get my eat on this past weekend. As you can see from all the photos, I sampled a lot of food. I think I managed to hit up 50 vendors. Some of my favorites were the Lime-in-the-Coconut candy bars from Liddabit Sweets, the S’morgasm from S’more Bakery, braised Pork Belly with sliced cucumber, pickled jalapeno, scallions and hoisin from Bite Size Kitchen, and a shot of Vichyssoise soup from Sea Bean Goods [they are a micro-soupery which I’m dying to try their soup subscription]. If you don’t already know, I have an obsession with carbonated water – so obviously Brooklyn Soda Works‘ Apple Ginger Soda was a major hit to my taste buds. I also picked up some of Grady’s Cold Brew which is a New Orleans–style coffee concentrate and the best staple for a girl that doesn’t have a coffee maker.

White Barn Inn

April 25, 2012

Nestled in the quaint New England coastal town of Kennebunkport, White Barn Inn was one of my first stops through southern Maine last week, and one I thoroughly enjoyed. An intimate, classic inn setting, I was welcomed with open arms into the kitchen of Grand Chef, Jonathan Cartwright, to taste his Forbes Five Star menu. Feasting on more than my stomach could take, it was too delicious to leave the plate anything but clean. The various courses included an appetizer of Pan Roast New England Quail Breast and Foie Gras with a Basket of Smoked Leg Confit and Forest Mushroom Risotto. Parmesan Cheese Ice Cream with Crisp Fig Fitter as an intermezzo and Local Salmon Filet in a Parma Ham “Jacket” with Bacon Wrapped Scallop, Spaghetti Squash and Maple Dijon Mustard Sauce for the main course. Although it didn’t stop there, as I had to try Cartwright’s specialty smoked lobster dish and finished off with a multitude of desserts. The entire inn was more than welcoming, and certainly a must-stay for anyone traveling to the Pine Tree State. I hope to return very soon, next time booking an extra day to take advantage of their luxurious spa treatments!

A walk along Kennebunkport's rocky coastline and White Barn Inn

Smoked lobster

An extra dish from the chef

Lounge area

Parmesan Cheese Ice Cream with Crisp Fig Fitter

Inn interior

Pan Roast New England Quail Breast and Foie Gras with a Basket of Smoked Leg Confit and Forest Mushroom Risotto

Local Salmon Filet in a Parma Ham "Jacket"

Bacon wrapped scallop

Salmon

Front Porch at May's Annex

Grand Chef, Jonathan Cartwright's signature smoked lobster dish

Grand Marnier souffle with chocolate sauce

Grand Marnier souffle with chocolate sauce and sorbet

Espresso

Front porch

Maine blueberry sorbet

Breakfast Quiche

Fresh bread

Muffins

Fresh berries

Breakfast meat selection

A little sneak peak at this weekend. More to come soon!

Weekend in Maine

Sunday Sauce

March 23, 2012

One of my favorite days of the week are Sundays. Nothing beats a morning browsing the farmers market and and an afternoon cooking with friends or family before yet another work-filled week begins. After hearing such great things about D.C.’s Eastern Market, it was on my list of places to check out. Comparable to New York’s Brooklyn Flea, but with a great indoor food market as well, we explored the cute streets of Capitol Hill, shopped and stocked up on fresh food to make homemade sauce for dinner. I couldn’t have asked for better hosts, as they prepared a delicious salad, sauce and pasta all the while I had fun shooting and using their fantastic Anthropologie-inspired kitchenware. Happy Friday and don’t forget to explore your own local farmers market this weekend! x

Foccacia and fresh basil

Salad with dried cranberries, blue cheese and nuts and garlic

Eastern Market

Fresh basil and a Capitol Hill garden

Eastern Market mushrooms

Cooking up the sauce

Taste test on toasted foccacia and garlic chive cheese

Eastern Market asparagus

Short ribs and pasta

Grapes for dessert

FIELD Beef Jerky

March 5, 2012

A few months back I introduced you to my friends’ new all-natural beef jerky, FIELD. In the months following, they’ve grown tremendously, distributing nationwide and becoming ever more popular. Saturday afternoon we all met in Williamsburg at Moon River Chattel, an enchanting antique shop near the waterfront that is filled with inspiring treasures and the perfect backdrop for our shoot. Capturing not only the uncut beef jerky, it was fun to shoot the other ingredients and spices used in their three flavors, Original No. 3, Honey Spice No. 11 and Teriyaki No. 23.  To keep up with their latest news visit their facebook pagewebsite or get yourself to the grocery store for a taste!

Original No. 3

Ginger root and other ingredients

Jerky and spices

No preservatives, added MSG or nitrates

Ginger root

Original No. 3

Garlic and Dube Putz homemade red pepper flakes

Honey Spice No. 11

Beef jerky

Jerky and spices

Photo Montage of the day

Sunday Family Dinner

February 29, 2012

This weekend I was back in Syracuse spending time with the family. Sunday was the perfect winter day with crisp blue skies, a few inches of freshly fallen snow, a fire in the fireplace and the aroma of my father’s Northern Italian dish for dinner filling the house. We started with a couple fresh loaves of Columbus Bakery bread, followed by an antipasto platter with lettuce, tomato, greek olives, cucumbers, salami, ham, provolone, blue cheese and topped with a white balsamic vinaigrette. The main dish was homemade marinara sauce with tomatoes, chicken stock, fresh garlic, onions, zucchini and a touch of sugar. After simmering for a few hours with the chicken breast and thigh meat, it was poured over fettucini and garnished with parsley and parmesan cheese.

Marinara sauce with chicken and fettucini

 

Antipasto platter

 

Columbus Bakery bread dipped in olive oil

 

Grating parmesan cheese and Columbus Bakery bread

 

Antipasto platter

 

Bread and Pasta

 

White balsamic vinaigrette salad dressing

 

Pasta and bread

 

Antipasto

Flashback to ACK

February 8, 2012

Although we haven’t had too much of a winter here in New York, I couldn’t help but feel inspired to plan a summer holiday when Donna shared these photos with me. Check them out for a flashback to Nantucket that will leave you with a craving for a warm ocean sunset.

Last summer the bf’s family graciously hosted us at their beautiful home on Nantucket. Every day we ate ice cream and went swimming at one of Nantucket’s many beaches. If it weren’t for the cold water, Nantucket would have my all time favorite beaches; but regardless, this place is amazing. We were there in the middle of July and pretty much had the entire beach to ourselves. There aren’t restrictions on ball playing, dogs, alcohol, or even driving onto the sand. And you don’t have to pay to get onto the beach **cough cough** Long Island.

One of the highlights of our trip was spending an evening at TOPPER’S Restaurant. They are located in the luxurious Wauwinet hotel. A quintessential New England seaside setting that offers views of both the Nantucket Bay and the Atlantic Ocean.  The food was good but the sunset, ambiance, and complimentary boat rides aboard the Wauwinet Lady made the evening.

Lobster Bisque with poached lobster and truffle cream

Romaine lettuce with white anchovies, parmesan, pesto croutons, and creamy roasted garlic dressing

Sitting room in the The Wauwinet & Wagyu beef burger with aged Vermont cheddar, caramelized onions, and Bartlett Farm tomatoes

BVI Pusser’s British Navy Rum, Orange Juice, Coco Lopez, Pineapple Juice and Nutmeg

Poached lobster & summer corn

Wine & Tart flambée with onions, bacon, and crème fraîche

Hand-cut fries with parmesan, herbs, and truffle aioli

"Pain Killer" & Caesar salad

Bread and butter & Nantucket lighthouse

Lobster bisque with truffle cream & Ice water with lemon

Romaine lettuce and red wine

Sunfish sailing on Nantucket Bay

Superbowl Sunday

February 5, 2012

It’s that time of year for all the wings, chips and salsas to come out for the Superbowl parties. While contemplating what to cook up for this evening’s festivities, I was inspired by Eat Yourself Skinny’s BBQ chicken bites. Changing up the recipe a bit for a lighter flavor, I made a couple different versions: Whole Foods pulled chicken with tangerine dressing, Mammuth goat cheese from the farmers market and fresh cilantro into mini phyllo dough shells, and a vegetarian-friendly option that included teriyaki baked tofu. As an additional quick and easy dish, Whole Foods Alaskan Salmon bites are perfect. Go Giants!

Tangerine Chicken Bites

Salmon Bites

Cilantro, Goat Cheese and phyllo dough

Super Bowl snacks

Baked Teriyaki Tofu

Pulled chicken with tangerine dressing