A Hiker’s Lunch

November 5, 2012

New York is still recovering in the days following Hurricane Sandy, and my heart goes out to all those less fortunate than myself as they continue to look forward. I’ve finally returned to the office, and slowly we’re getting back into the daily routine. Meanwhile, I’ve sorted through a hiking excursion from Montana in a desert area known as Weatherman Draw, containing the largest collection of Native American rock art on the continent.  I recently put together a menu inspired by a hiker’s lunch. It included everything that can be prepped ahead of time, and easily transported to location. We made open grilled chicken and steak sandwiches, a side of beans and trail mix, and Ocean Spray’s sparkling cranberry juice cans for a refreshing taste to quench your thirst.

String beans and grilled chicken sandwich

Trail Mix

Sparkling Cranberry juice

One of many Pictographs

Grilled chicken

Desert landscape

Desert Landscape

Steak sandwich

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Last weekend, my friend and I took the train an hour up the river to the little town of Cold Spring. It was a bit chilly, but nothing beats the fresh air. After checking out a few different cafes and dining establishments, we opted for the Hudson House River Inn, a historical home built back in 1832, serving as a small hotel since. Having a two course meal full of soups, fruits, eggs and steak, we worked off the calories with a bit of antique shopping around town before catching the train home.

Onion Soup Au Gratin

 

Strawberry Butter

 

Accommodations at the Hudson House

 

Grilled Marinated Flank Steak topped with caramelized onions and maytag bleu cheese, horseradish mashed potatoes and fresh vegetables

 

Poached eggs and thinly sliced filet mignon on english muffin

 

Popovers

 

Onion Soup Au Gratin

 

Fruit with vanilla yogurt, raspberry sauce and granola

Bringing in the New Year

January 4, 2012

I can’t think of a better way to celebrate the start of 2012 than with great food, friends and skiing. I’ve been pretty bummed because a photographer’s worst nightmare came true when my card with all of the Christmas holiday food shoots was damaged, and even after attempting recovery at New York’s top repair services, there was no such luck. But that just gives me an excuse to revisit some of the locations, like Elderberry Pond Restaurant, to enjoy yet another great meal. Well, enough of the disappointments, it’s time I look forward in the New Year and share with you some amazing meals from this past weekend spent at Killington. We were lucky enough to have a friend/personal chef join us for the 3 days and prepare all the meals– I should add for 16 people– with more enthusiasm than anyone I’ve seen. Here’s the menu we had, and check out the highlights below:

Taco Night–Pulled Chipotle Chix, Ground beef , Soft and hard shells, Assorted toppings, Black beans, Rice and Corn

Steak and Scrimps’ Night–Filet wrapped in applewood smoked bacon, Grilled Ribeye with fried onion strings, Marinated grilled scrimps’, Roasted Garlic Parm potatoes, Broccoli, Dilaurios butter rolls

Sunday Pasta–Pastabilities spicy tomato oil for dipping, Antipasto platter w/ assorted cheeses including  5 year Pecorino, Caesar Salad, Zia Natalina’s San Marzano Tomato sauce w/ assorted pig parts over pasta, Meatballs, Greens with ham hocks and Pizza frite

That NYE staple known as Champagne

Filet wrapped in applewood smoked bacon

Sunday's pre-pasta meat and cheese plate

Lobster Bisque

Lobster Bisque

Baklavah

Killington

A skier's breakfast

Bacon, Egg & Cheese sandwiches

Berries & Yogurt

Homemade croutons

Pasta & Cheese

Loster Bisque

Shrimp & Broccoli


Family Homestyle Cooking

July 14, 2011

Sometimes the best meals are the ones shared within the home. In between our daily Montana excursions we relaxed at my aunt and uncles, cooking in the heart of the country. We had steak nights, pierogi nights and sometimes just leftover nights. My favorite though, was when my father prepped his classic Greek-American grilled vegetables and chicken spiedies. For the veggies, he threw together a marinade with extra virgin olive oil, balsamic vinegar, fresh garlic, thyme and oregano, and let tomatoes, yellow squash, green zucchini, fresh mushrooms, red sweet peppers and large vadalia onions set over night before tossing on the grill. When finished, topping with feta cheese adds just the right extra flavor. As for the chicken, he let it set in a similar marinade of olive oil, crushed garlic and plenty of dried oregano, put on skewers and grilled to perfection.

Prepping the marinade

 

Fresh thyme

 

Prepping the marinade and table

 

Grilled vegetables ready to go

 

Grilled chicken spiedies

 

More of the veggies

 

Some of my aunt's rustic decor

Fresh lemonade on the porch

 

A grilled steak kind of night

 

Kitchen condiments

 

Cooking up Grandmother's pierogies recipe