Behold, the Bull & Garland Scotch Egg. As a native Brit, I have to say, the egg couldn’t be any more authentic than if we were in England, at a pub, enjoying the rain and warm beer. I don’t know how they get the egg to be runny, but it’s a joy to see the hearty, local, orange yolks running over the warm sausage meat. The grainy mustard isn’t even necessary because the dish is delicious all by itself.
Goldenrod, a seasonal pop-up restaurant focusing on locally sourced food, is opening on June 9th in in Delhi, New York
Goldenrod is the brainchild of Carver Farrell, a native of Bovina, NY, and the former owner of The Pines, a Gowanus, Brooklyn-based restaurant in which he sourced most of his ingredients in the Catskills. Goldenrod will continue in the tradition of The Pines, sourcing the main components of each dish exclusively in Delaware County, and offering local beers, a small wine list, and cocktails built around wild and foraged ingredients.
Upstate Dispatch went downstate and reviewed The Pines almost three years ago. Find that review here. Some of the dishes on that menu at the time were pork shoulder, beef burger sliders, crostini with cranberry ricotta, polenta with roasted Brussels sprouts, kale salad, pheasant soup and a plate of roasted, assorted spuds. They were on their way into winter at that time and Goldenrod’s menu will likely be more summer-themed. Nevertheless, everything at The Pines was delicious, so tasty that nobody bothered to photograph any of it and there were five of us. Sometimes, you just have to put the phone down and enjoy.
Farrell will be joined by a team of three seasoned chefs that have worked at some of the finest eateries in the world, including Gramercy Tavern, Daniel, Del Posto, Prune, Le Bernadine, and Union Square Café. The menu will change nightly based on the freshest ingredients available on any given day.
Goldenrod will open on June 9th. Dinner is available Thursdays through Sundays through Fall 2018 with a bar menu available as well.
53 Main Street, Delhi, NY
Thursdays through Sunday 4:00pm to 10:30pm
Kitchen opens at 5:30
For reservations, contact 607.746.8875 or email@example.com
Spring so far has been like a Bronte novel. First, we had snow right up until April 20th, and now we have continual rain on our face and gloom like we’re in England getting our hair salted and ruffled by sea winds. Any minute now, we might expect Heathcliff to run over the fields yelling for Cathy, but wet is good. We like to keep our many “kills” flowing, but it’s still chilly out there and expected to worsen: on Monday we will welcome more snow. To put it mildly, we’re not breaking out the salads. Locally, menus are changing with the season, but there are still good, hearty options in some places. The best Catskills comfort food has to be the Zephyr for its rib-sticking chicken pot pie, pictured above (and its decent prices, especially its good value prix fixe). So much of restaurant food is salty and loaded with butter, but the Zephyr’s isn’t. It uses tarragon in its pot pie and corn to add sweetness. It’s unfailingly delicious every time: a steadfast fixture on the Catskills food scene.
The Zephyr also does a good cream of broccoli soup loaded with smoked cheese and the most perfect chunky zucchini fritters (pictured below) with three kinds of sauce. One could live on these alone. Continue reading
Local eggs from Two Stones Farm in Halcott Center including one from a copper marans. The yolks were large, fat and bright. Local eggs are really meaty, rich and filling, the perfect substitute for meat if you’re trying to reduce or eliminate your intake.
Turns out this local gem is situated just a walk up the road from the crossroads of Wittenberg and Route 212 in Mount Tremper. If you have loved ones coming in on the Pine Hill Trailways bus from New York City, the bus driver will allow them to alight at this crossroads and walk a few minutes up Route 212 to The Pines. Once there, they can drink a lot and have their host drive them back to their digs for the weekend. How convenient is that? Continue reading
It’s syrup time. Taps went into trees a little earlier this year. Tree Juice is now offering a CSA.
There are many maple syrup producers in the Catskills and some of them welcome visitors. It’s worth paying more for local sugar and seeing how it’s made. Some of the modern equipment is more complicated that customers realize. Farmers and producers use miles of tubing to collect the sap. Syrup is produced by condensing the sap and 50-60 gallons of maple sap yield one gallon of syrup. It’s completely organic. Continue reading
Upstaters are busier than ever, especially around the holiday season. Many of us – writers, farmers, makers and artists – work from home and if you do, you might spend hours a day cooking your own meals that detract from your billable hours or projects. Amy’s Take-Away & Catering in Lanesville, ten minutes north of Phoenicia, NY, makes delicious, hearty soups with local ingredients offering vegetarian, vegan and meat options in equal numbers. If you’re having a particularly busy week, you could buy five of Amy’s soups at the weekend and save hours cooking lunch and cleaning up.
Amy’s is open on weekends from 12-6pm or “by chance or appointment”, meaning you can make an appointment, or if you’re in the area and Amy is on the premises, you can call 845-688-9759. The premises is only ten minutes from Hunter Mountain and quite a few Catskills 3500 peaks. If you’re ski-ing and hiking at the weekend, it’s a no-brainer to take Route 214 and pick up soups on the way.
Moreover, owner Amy Jackson is a farmer’s advocate having been a long-time member of NOFA, Chefs’ Collaborative, and Just Food. She is a certified food processor, a Master Gardener and has helped start farmers’ market and RSAs. Plus, she gets her produce directly from local, upstate farmers, driving to the farms herself to pick up what she needs.
On the current menu: corn chowder, cauliflower cashew, broccoli apple, minted pea and spinach, Ukranian borscht, turkish orzo, moroccan turnip and chickpea, “buddhist delight” and many more. Ingredients are sourced from Adams Farm, Bulich Farm, Migliorelli, RSK and Story Farms.
Despite wearing a watch, and having several electronic gadgets that will automatically tell me the time, I have been doing things an hour earlier since the clocks went back at the weekend. How long has it been? Only 48 hours you say? Feels like forever. Having been a city dweller for most of my life, it feels like city living forces the time on you where as country life coerces you into succumbing to nature’s rhythms (and the weather). I’ve hardly left the house in the past few weeks, but that’s about to change. Meanwhile, here are some links to past Upstate Dispatch posts to some recipes and food reviews to keep you occupied until I get back out into the Catskills.
Beberts Chicken Tagine
Jeanette Bronée’s Roasted Carrots & Prunes
The Bull & Garland Pub in Hobart.
Supper Club at Heather Ridge Farm in Schoharie County.
Fish & Chips in the Catskills.
The best burger in the Catskills (at the time of writing).
Oh, and by the way:
We already knew that temperatures were ten degrees warmer than last year, making fall a little disappointing, but here’s Bloomberg’s official report.
If you need something to do with all the heritage apples that are falling all over the Catskills now, here’s a recipe passed on to me by Tamara Ehlin of the Forsyth BnB in Kingston. This recipe is gorgeous because a sugary, chewy crust forms on the top of the cake and gradually softens all the way down to its fruity bottom.This cake is as wild as our apples.
However you add the fruit, it still ends up at the base of the cake. I didn’t put enough apples in the little loaf pictured above because whenever you do this recipe it will feel like you’re putting too much fruit in. The batter barely covers the apples and you have to press the mixture down before you put it in the oven. I made a larger cake by doubling the ingredients and it came out perfectly with all the fruit sunk to the bottom.
This recipe is good for soft and stone fruit too.
1 cup AP flour
1 tsp baking powder
1/2 tsp salt
4 oz butter (1 stick)
1 cup sugar
1 tsp vanilla
3/4 tsp almond extract
2 cups sliced fruit (a mix of tart and sweet works best, like sour cherries, plums, peaches, blueberries, or peeled apple)
Soften the butter and whip it together with the sugar, vanilla, almond extract. Add the two eggs and beat them in. Mix the whole mixture well. Sift the flour and baking powder and add it into the butter/sugar mix gradually. Mix until you have a batter. The batter will be very stiff. Once you have a smooth batter, stir in the apples and mix well. Add to a greased loaf tin and bake on 350 for about 50 minutes.
To all our summer guests, who must face hours of battle with city traffic and the prospect of trundling wearily into the Catskills late evening without supper, try a mid-journey pit stop in Kingston. There’s a relatively wide variety of restaurants in Kingston, including a handful of Greek restaurants, one of which is the excellent Kovo Rotisserie on Front Street, in a light, airy and modern setting.
Kovo Rotisserie’s pita bread is thick, spongy and liberally doused in olive oil, going well with their home made hummus. There are traditional Greek beverages like Greek coffee, soda, wine, retsina and Mythos lager available with the wide selection of other beverages. There are also Greek “Bento Boxes” for kids that offer items like hummus, vegetable spears, cheeses, nuts, avocado, lamb meatballs, beans, fritters and sausage for $10. The Kovo specialties are free-range, roasted chicken ($14 per chicken) and pita sandwiches ($10) with choices of fillings. The food is fresh, wholesome and tasty. In particular, the lamb meatball salad was delicious: filling but not overly fatty. The pitta sandwiches, served with fries, are filling enough eaten on their own because the pita is thick. For sides, the manouri cheese, a mild, creamy sheep’s cheese in the style of ricotta is especially mouthwatering. Continue reading
It’s blackberry season and they are sweeter and juicier this year. Berries in general grow well in the Catskills’ rocky soil and high elevation. A few years ago, a local farmer gave sage advice: grow whatever grows the best on your property and grow a lot of it. Blackberries are in abundance this year in the forests too and in fields we are seeing more huckleberries, a blueberry type fruit. We are also having a good apple season, although the apples on the heritage apple trees are not yet ripe.
Come to a party at Ella’s Mercantile in Halcottsville on Saturday August 12th beginning at 4pm.
Booze your way to good health with Laura Silverman’s recipe for a thyme cocktail for Well and Good Magazine: “if you feel the inkling of a late-summer cold coming on, it’s the perfect reason to get out your cocktail shaker”. If you need a reason, that is.
I’ve said it before, Pakatakan Farmer’s Market is full of scrumptious food and beverages like sausage pie, vodka, kimchee, restorative herbs and fresh royal jelly in addition to your farmer’s market staples like meat, vegetables, dairy, baked goods, mushrooms, and more booze. Nearby, just up the road, you will find Outsider’s Cafe for breakfast too.
Peace, love and food trucks in Bethel.
A blueberry pie eating contest in Woodstock next Wednesday.
I grew up by a London railway line and spent my formative years being shaped by watching people go places. I would wave at the trains chugging past and wish that I could jump aboard. In retrospect, I now see that those poor people were going to and from work and would have loved to have traded places with me, sitting in a backyard reading books. It’s no surprise that I now love trains, traveling and, gasp, I’ll admit here that I even love airports.
We have an aging rail network here in the Catskills that groups have tried to save and its future is uncertain. Lengths of the track were damaged by Hurricane Irene and there are proposals in the works to turn the rails into walking trails. Personally, I think we should maintain the network and get funding to turn it into a set of museums, but I’m obviously biased even though I clearly love hiking. The Rip Van Winkle Flyer, run by the DURR, whose home is in Arkville, has opened for the season judging by its website. On the weekends, the Rip Van Winkle Flyer takes tourists through the mountain from Arkville to Roxbury and back.
Now, the DURR is teaming up with local food producers and The MARK Project in Arkville to run the Tasting Train next Thursday, August 10th from 5pm to 7.30pm. Tickets are priced from $25 to $40. They call it the “Local-Motive”, on which you can try all manner of delicious local fare from producers, cheese makers, artisan bakers, craft beverage distillers, breweries and more. It couldn’t really get any better than sitting on a train and stuffing your face for a good cause. The train departs at 5pm and returns to Arkville by 7.30pm.
It’s garlic scape season! A scape is the bud of the spring garlic bloom that has yet to flower. We cut off these very long buds in order to encourage the plant to focus on growing the actual garlic bulb that grows in the ground. In the picture at the bottom of the page, you’ll see the garlic growing in the ground and there’s a long leaf with a light colored bud on it that has curled over and is pointing left. This is the scape before it’s cut off. Continue reading
Years ago, when we were losing our crops to blight and other things, our neighbor Alan White, told us to find out what grows well on our ridge and plant a lot of it, then swap for other produce you might need with neighbors. Rhubarb loves it here, as do potatoes, asparagus, garlic, asparagus and berries. This year, my husband is trying arugula, because I spend money on that stuff and it’s imported from god knows where. That’s not to say that I don’t eat our weeds like sheep sorrel and dandelion, because I do. Our mint has also gone quite rogue and I’m picking new growth in our lawn along with the other weeds.
The Outsider’s Kitchen & Cafe opened last week on Route 30 between Margaretville and Halcottsville at the old station by the railroad tracks opposite the golf course. Chocoholics can go right to the funny cake based on a Pennsylvania Dutch recipe: a delicious blend of crunchy cake topping, with a rich, sticky, gooey filling, all in a pie crust. The more health conscious can get house made orange, coconut, almond granola, with yoghurt parfait, or you can buy it packed dry to go. It’s granola with a citrus zing that’s complemented by the earthy coconut. There are also scones and muffins available too. For lunch: large, thick, square portions of breakfast pizza look like they can cure all sizes of hangover; thick sandwiches on ciabatta, salads and soups are offered along with the usual beverages like coffee and tea. There’s ample parking and a nice view of the golf course. A very welcome addition to the Saturday errands route: take the garbage to the transfer station and stock up on produce at the Pakatakan Farmer’s Market.
It’s spruce tip season: fresh, new tree growth at the tips of the branches of evergreen conifer trees present as vibrant, brilliant green nuggets about the size of a nut, varying between the sizes of a peanut and a pecan. They are instantly recognizable as a completely different color than the rest of the needles on the branch, from a distance looking like a Christmas tree has come down with forest chicken pox. For the past few weeks, they have been encased in a papery brown or fleshy red covering (that ejects clouds of a dense, yellow pollen when shaken), which they are now shedding to reveal the green tips. Continue reading
The Zephyr’s Chili on the dinner menu stands out for its lightness, uncharacteristic for a chili bowl, achieved by the addition of sweet, juicy chunks of tomato amongst the beans. You won’t go home with a brick in your stomach, but you’ll have enough fuel for a long walk in the country air, the wet, wet, gloomy country air. I took a couple of bites of the cheesy biscuits, wrapped the rest up in a napkin and ate them later. Where’s spring? Yesterday was warmer at 62F and cloudy with some late afternoon sun. Today: more rain. My seasonal affective disorder is only just held at bay by remembering how low the Catskills reservoirs were last year and how much they need replenishing. Spring has been more of a gastronomical tour around the mountains, ducking into restaurants, sitting at the bar and trying some of the Catskills’ best fare. Try also, Traveler’s White Tea with Hibiscus, (which also goes well as a vodka mixer).
It may not be on the menu for much longer because it’s a winter warmer, but even though the apple blossom is being attended by huge bumble bees and brilliant greens are creeping up the mountains , it’s still colder than a well digger’s belt buckle up on the peaks. Let Phoenicia Diner’s luscious, juicy meatloaf, drenched in tasty mushroom gravy, stick to your ribs one more time. The sun may be out, but there’s still some thawing to do. Let’s hope we’ve seen the last of the spring frosts.
Foraging is not only an excellent way to supplement your diet, but it reduces your carbon footprint. I hear a lot of people complaining about climate change and foraging is a way to be some part of the solution. Eating whatever’s in your garden is the best way to put your money where your mouth is. Why have that salad sent from California when you have wood sorrel, dandelion greens, ramps, thistle roots, winter cress, burdock, plantain and wild lettuce on your property? Don’t spray your weeds; eat them. Some hardcore carnivores would be surprised to find that these foraged greens have any nutrition at all, but if you spend dark winters watching the deer battle on through a driving blizzard at zero degrees, knowing that they only eat vegetation, you have all the proof you need. Foraging is fun and hiking is the best exercise, gentle enough for everyone. Sorrel is has the taste of spinach with a lemony zing. Spruce tips, which are out now, are a little unusual with a taste reminiscent of citrus.
A few posts ago, I mentioned that the charcuterie board at Peekamoose was my go-to dish at the restaurant and somebody asked why that was. Well, it could be the tangy mustard, or the juicy, sweet onion topping, or the chicken liver pate on warm, soft chunks of toast that are gently soaked in house-made, herb butter. It’s the pastrami, though, that seals the deal. It’s like New York City pastrami is all grown up now and moved to the country. Thickly sliced into slabs, it’s mouthwatering grass-fed beef that’s tender, pulls easily, yet retains its juiciness and special because it’s not too fatty or greasy.
This weekend, try the charcuterie board, before you see Prelude to a Kiss playing at the STS Playhouse and take out some dessert on the way home.
Another gigantic pile of deliciousness from The Zephyr in Pine Hill: their zucchini fritters. Two medium-plate-sized fritter rounds cut into halves is the entrée version (and half as much food for the starter dish). The image above, taken on the fly, does not do the fritters justice. They were not too doughy; just the right combination of firm and moist; sprinkled with cheese; drizzled with three sauces: a creamy garlic sauce, thick balsamic vinegar and some sort of herb oil. The whole thing was to die for, washed down with Traveler’s white tea with hibiscus. A memorable dish on the luscious list.
It’s been a long time since I’ve had an egg as delicious as this: bright orange yolks, rich, sweet and creamy, almost like a dessert when soft-boiled on toast and in yesterday’s salad! Leigh Melander, a colleague at WIOX and founder of Spillian bought a bucket of eggs into the radio station to share. Leigh says her hens, who are completely free range, are very happy and I believe her. They were presented with some art a few days ago and all flocked around to inspect it.
Part of the lure to the country or Upstate New York, apart from the fresh air, is the local food. It’s worth battling five months of winter for glorious food like this. When wholesome food of this calibre becomes an expensive luxury in the city, it’s time to move upstate where your neighbors bring you eggs, cheese, bread, jam or any number of spring items that they have produced on their homestead. Just the fragrant aroma of a homegrown tomato feels like a miracle.Local, country board meetings are never without something homemade to pass around like goat’s cheese or bread. This second rainy and gloomy day of the week has been lit up like a summer’s day by simple eggs on toast using local bread.
Winter is tough up here, but the spring rewards are like Sunday Best, not taken for granted and savored all the more.
Forsythia, which is in bloom at the moment, is a shrub that produces gorgeous bright yellow flowers in the spring before its leaves start to shoot. After attending Rob Handel’s Wild Edibles class last week, I discovered that I had a huge forsythia bush on my property and that now is the time to make forsythia syrup with the flowers on this shrub.
Back in the day, Peekamoose Restaurant made this incredibly delicious cucumber gazpacho, which is no longer on the menu, that reminded me of England, where we love our cucumber in all its forms because it’s so refreshing. English cucumbers are different to the cucumbers that you find here in the US. They are lighter, softer, less dense and go well in smoothies. Years ago, Marybeth, the owner, once reeled off a list of ingredients for their gazpacho and the next day I tried to remember what they were. (I’d had a couple of drinks). After some experimentation, I believe I have mastered it. To continue the theme of giving the gut a spring clean, here’s another raw, vegan recipe that’s cooling, simple, easy and nutritious.
Three medium sized English cucumbers
Half cup of raw almonds
Half cup of water
10 grapes or half an apple
Three teaspoons of olive oil
Half teaspoon of salt
Half teaspoon of pepper
Last night, Rob Handel, chef at Heather Ridge Farm, impressed a large crowd packed into the Catskill Center with his knowledge on wild edibles and foraging. After conducting a talk on how to incorporate wild vegetables into our diet by producing tinctures, ferments and syrups, he brought out some delicious, earthy, wholesome food to taste that made the taste buds come alive.
Endive stuffed with porcini mushroom pate topped with ramp pesto accompanied by carrot, burdock root and garlic grass salad (pictured above).
A pickled milk weed pod
Forsythia Syrup with Soda
Some of the ingredients in last night’s tasting were foraged recently: forsythia is available now and ramps are coming up. The nettle soup was fresh and exquisite. Some ingredients were preserved; the pickled milk weed pod tasted like a larger, yet much more subtle, caperberry. The crowd was so large for this event, not only because Rob is so knowledgable, answering everyone’s follow-up – and non-follow up/general experience – questions with ease, but because wild edibles are becoming very popular. Gradually, people are turning away from traditional foods and taking a keen interest in the wildly diverse tastes of foraged herbs, funghi and vegetables that they can find on their property like garlic mustard, burdock, nettle leaf, sumac, dandelion, sheep sorrel, milk weed, porcini and more. This kind of rare, unusual – and FREE! – food excites the taste buds. Plus, it’s fun to forage. Rob recommended a few books, one of which was The Joy of Foraging by Gary Lincoff.
The new bowl on the block: the sensational ramen with braised pork at Peekamoose. Ramen can be too salty but not this one. House made noodles with a soft boiled egg, kale and some very tender braised pork, all in a mouthwateringly delicate chicken broth. Move over, charcuterie board, you are no longer the go-to. Wait, I didn’t mean that.
It’s Catskills Restaurant Week this week and today, April 14th, is the final day. Last night’s dinner by Ate-O-Ate Food Truck catered at Union Grove Distillery was a choice of two delicious full course meals for $35 plus tax and tip. Drinks were separate.
Here’s a highly nutritious breakfast that looks like a chocolate pudding made with raw oats, avocado and nuts that makes a good replacement for oatmeal or porridge, if you need that sort of thing for kids or other family members who dislike it.
Vegan Raw Chocolate Oat Pudding
1 cup of oats soaked overnight in water or almond milk
Half a cup of water (additional to what the oats are soaking in)
1 medium avocado (peeled)
2 heaped tablespoons of cacao powder or 1 heaped tablespoon of cocoa
2 tablespoons maple syrup
1 heaped tablespoon of cashew cream (for recipe see previous post)
1 heaped tablespoon of almond cream (see below)
Chopped dried apricots or sugared fruit to garnish
Sometimes it’s your gut that needs a spring cleaning. I recently learned that juicing is not that good for you, that doctors feel it’s preferable that you eat all the fibre too, otherwise you’re just drinking a load of sugar-water. Allegedly, when you eat the whole fruit, the gut is lined with insoluble fibre that allows the rest of the fruit to pass through and reach your lower intestine where it’s munched on by beneficial bacteria. There have been many dodgy dietary practices in the past, but I don’t think eating more whole fruit, whole vegetables and nuts is one of those bad ideas that we’ll examine in the future and say, “what were we thinking”? Furthermore, cooking food destroys many of that food’s nutrients, so nutritionists recommend overnight soaking of nuts and grains instead. In this spirit, a small fortune has been spent at a local vegetarian supermarket to fill the fridge with homemade vegan and raw sauces, milks, puddings and butters to go in pancakes, cereals, egg dishes, soups, stews, casseroles and more. But first, the most important: pudding. I’ve been working a raw, vegan chocolate oat pudding for kids, but it’s not ready yet. Watch this space.
Take a cup of cashews, put them in a mason jar and cover with water until the water is about a quarter-inch above the cashews. Soak overnight and in the morning pour the whole jar into the blender and purée the mixture for two minutes. The mixture should thicken after you’ve finished blending.
Vegan Chocolate Mousse (serves two)
Two medium avocados
1 cup of water
2 tablespoons cashew cream
Half a cup of soaked cashews
2 tablespoons of cacao or cocoa powder
1 tablespoon maple syrup
Sugar ginger (for garnish)
A lot of experimentation went into this one to get it right. You don’t want the pudding to end up too thick or you won’t be able to blend it, but you don’t want to add too much water, otherwise it’ll get runny. To soak the cashews, cover half a cup of cashews in a mason jar with water overnight to soften. Don’t drain or discard the water. Finely chop the avocado and put with the other the ingredients (except the ginger and the cup of water) in a food processor – I used a Nutri-bullet – and blend for a few minutes until smooth. If the mixture is too thick you can add some of the water, but it’s better to add the water incrementally to avoid it coming out too runny. If you do end up add to much water, add a tablespoon or two of cashew cream or some more avocado. Refrigerate until cool and serve with sugared ginger garnish.
Half a pound of Angus beef served with either fries or salad; it’s the jalapeno mayonnaise sauce that gives this juicy burger a hearty kick to the palate with melted smoked gouda cheese, sliced dill pickles and lettuce. The bun is also up to the challenge, remaining steadfast despite the onslaught of sauce, which will run over and douse the perfectly cooked fries: crispy outer shell and fluffy potato within and possibly the best fries in the Catskills (along with the steak fries at Boiceville Inn). The Mean Green from Catskill Mountain Country Store and Restaurant is wholly delicious.
Bread Alone’s Banh Mi sandwich on their signature health bread, although it usually comes on a baguette: pulled pork with kimchee that’s the perfect balance between salty and spicy: juicy and delicious. The health bread is coated with seeds, thick and chewy without being dry like other thick whole wheat breads.
The Zephyr in Pine Hill is a meat-and-potatoes restaurant in the metaphorical sense that it offers all the fundamental, everyday dishes without the stodge: very generous portions of hearty staples that aren’t overwhelmed by heavy sauces or congealing in butter. (They do offer some vegetarian and vegan options). Zephyr’s dinners are your regular squares with extra care: refreshing versions of your favorite meals. The “deconstructed” chicken pot pie consists of a lot of braised chicken in a gorgeous pan sauce tumbling over a hill of creamy mashed spuds, all topped with a wedge of puff pastry. The advantage here is that you can pick up the crust and dip it in the gravy. If you’re not used to eating such huge portions, this dish passes the overnight test and came out of the fridge the next morning ready to put in a sandwich, the chicken and mash having retained their softness without being fatty.
For a leftover chicken sandwich, cut the chicken chunks lengthways into small slices; butter two pieces of toast and lay the chicken on both slices of toast. Put the mashed potatoes into a small milk pan with a small knob of butter and mash with a fork until warm. Pile the mashed potato on top of the chicken and close the sandwich. Use the leftover gravy to dip the sandwich in. Delicious.
The Zephyr, 302 Main Street, Pine Hill, NY 12465.
Spillian hosted a cheese tasting last Saturday for friends and neighbors who took a first look at Two Stones Farm’s new batch of cheese. I wrote an extensive account of Alan and Robin White’s Two Stones Farm in Halcottsville over a year ago in a piece entitled The Fine Art of Cultivation, which you can read here. The White’s farm is its own ecosystem and they are breeding goats that will eventually be perfect for the Catskills climate and terrain. The goats live in barn that’s heated by manure and are protected by two self-sufficient guardian dogs who have been known to fish out of the river: a fascinating place and worth a visit. From the goats’ milk, they are now making cheese.This delicious local cheese is produced naturally without synthetic hormones or antibiotics. Alan wanted to supplement the goat’s milk with cow’s milk, but was obliged to obtain the milk in multiple plastic bottles and because he didn’t want to put all that plastic back in the environment, he bought a cow. Presently, they produce soft cheese like a feta and a chevre, plus two types of tomme and a gouda-style cheese without the wax coating.
The warm honey-glazed beets at Peekamoose remind me of standing on the farm eating a beetroot, warm from the scorching August sun, straight out of the ground. In winter, when there’s a foot or two of snow on the doorstep, and you’ve braved piercing winds and roads covered in dry chalky snow on date night, beetroot warm from the oven, covered in honey and goat’s cheese creme is a mouthwatering treat. Rich, earthy and wholesome, these beets are almost like a dessert as the creme melts into the warm honey sauce, making a juice so luscious you’ll want to slurp it directly off the plate. Scrumptious.
Yesterday was Imbolc, a Gaelic holiday, celebrated by Christians as St Brigid’s Day, marking the first day of Spring. If the snow is low enough, snowdrops traditionally have always appeared at this time. Also yesterday was the third annual World Fire Cider Day and Spillian held a class run by Liza Belle in the ancient tradition of making fire cider. Fire cider is an ancient folk remedy and winter tonic in which curative roots, herbs and spices are steeped in apple cider vinegar. The basic ingredients of fire cider are garlic, horseradish root, jalapeños, habaneros, ginger and onion all finely chopped and covered in apple cider vinegar. To this mix you can add extras like cinnamon, juniper berries, rosemary, thyme, cayenne pepper, blood orange and rose hips, burdock root and turmeric. Last night, we chopped and chatted and went home with a can of fire cider to steep for six weeks.
We asked Bebert for one of his favorite recipes and he submitted a chicken tagine, which we tried for the first time by turning it vegan a few weeks ago and you can find our recipe here. Here’s the recipe for the original chicken dish, using Bebert’s own preserved lemons and spices.
Chicken, Preserved Lemons with Olives & Almonds
1 Chicken 3-4 lbs, cut into 8 pieces
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
6-8 cardamom seeds
½ teaspoon pepper
(Or substitute 2 tablespoons of Bebert’s organic spice blend for the above spices)
2 tablespoons olive oil
1 onion, sliced in half rounds
1-2 slices of preserved lemon including pulp and juice
(lemons are preserved in salt… not necessary to add more salt)
1 cup kalamata olives, pitted
½ cup dried raisins
½ cup sliced almonds
¼ cup white wine
¼ cup chopped, fresh cilantro
¼ cup chopped fresh, flat-leaf parsley
Put all ingredients together in a tagine, Dutch oven or casserole. Let marinate in refrigerator for at least 20 minutes. Cook on 350F oven for 2 hours.
My last radio show of the year on WIOX focused on favorite winter recipes from colleagues, neighbors and friends working in the food industry. Jeanette Bronée is a nutritionist and health coach, based part-time in the Central Catskills, who has appeared on my show a number of times in the past few years inspiring listeners to take charge of their health. She’s author of Eat To Feel Full. A small book with a big message, it’s “a beginner’s guide to self-nourishment, offering a combination of food knowledge, insights into the habits that block our efforts to transform, and practical techniques for developing a mindful, healthy relationship with food”. She picked a recipe that’s sweet and spicy, more like a dessert than a side dish with roasted whole carrots and sweet prunes. We used unsulphured apricots instead of prunes because you can really substitute any fruit that you wish and added a half cup of wine to the recipe. We served it with a small side of braised, local venison. As Jeanette said on a previous radio show, she eats meat “like a condiment” and, excepting the occasional post-hike burger, we’ve been taking her advice ever since. This roasted vegetable dish is luscious: sweet and filling, perfect with seasonal game.
Roasted Carrots & Prunes
Marcey Brownstein is the proprietor of Marcey Brownstein Catering serving the Hudson Valley, Catskills, NYC, the Tri-State area and beyond since 2001. She moved to the Catskills full-time in 2012, settling in Woodland Valley, one of the the most picturesque and historical valleys in the Catskills. Her favorite winter recipe is Shepherd’s Pie, a rib-sticking favorite.
Bread Alone’s warm cauliflower egg sandwich was on the specials’ menu on Monday in two thick slices of their delicious health bread. This time it has some sort of orange sauce plus cheese. The cheesy cauliflower goes well with the soft, slightly chewy wholewheat bread and the warm scrambled egg just melts in the mouth. Scrumptious.
Chris Bradley has been Phoenicia Diner‘s executive chef since May of this year. He picked his favorite winter dish, which is currently being considered for the new menu that comes out next week and it’s delicious. The duck was tender and juicy, the vegetables perfectly roasted and not salty. A gorgeous winter recipe that’s rib sticking, but won’t sit heavily in your stomach. Plus, it’s no longer a mystery as to how their grits are so utterly mouthwatering. Here’s the recipe for it.
Cider Braised Duck, Butternut Squash & Brussels Spouts
To an immigrant, the value of a taste of home can’t be overstated. When that taste of home is of such a high standard there’s all manner of excitement. Bull & Garland, a British-style pub with grub in Hobart, began operation as an inn this past summer and now they offer food available to eat at their cozy bar or in their dining room. Theirs is a fledgling operation with a limited but superb and authentic menu and a fine selection of beer, wine and spirits.
Now that the sun sets at 4.30pm and night falls before dinner, the journey to Saturday night eats becomes more romantic. Almost an hour spent on winding, country roads, through picturesque towns like Roxbury and Gilboa – site of one of the Catskills’ famous dams – to Preston Hollow is like winter film noir. Bright squares of light from homesteads and farmhouses flash by in the waning dusk and you catch fleeting glimpses of the toughest work days being put away. Farmers enjoying their own dinner at tables are spotted briefly through front windows. A farmer’s work is never done though and those farmers who have full-time jobs have to tend to animals through the night or help family members milk cows.
This recipe is a seasonal twist of the classic Moroccan tagine. Bebert’s Moroccan Cafe in Fleischmanns sells organic custom blends of traditional herbs, spices and condiments used in Moroccan cuisine and they perfectly complement this season’s local vegetables. The recipe below is amended from Bebert’s favorite that we’ll publish later in the season This one uses his organic spice blend Spices De Fes and Preserved Lemons which make for a deliciously tangy, sweetly spicy sauce. Don’t use zucchini or a watery squash for this recipe because it will release too much water. Also, if you like your spicy food on the weaker side, only use one tablespoon of the Spices De Fes. This is an earthy, hearty stew for winter that freezes well. Absolutely delicious.
Bebert’s Tagine with Local Vegetables
1 medium butternut squash (about 3-4lb), cubed
1 small sweet potato (about ½lb), diced or grated
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
6-8 cardamom seeds
½ teaspoon pepper
(Or substitute 1-2 tablespoons of Bebert’s organic spice blend Spices De Fes for the above spices)
2 tablespoons olive oil
1 onion, sliced in half rounds
1 slice of Bebert’s Preserved Lemons including pulp and juice (lemons are preserved in salt… not necessary to add more salt)
½ cup dried apricots (or raisins)
½ cup sliced almonds
1 cup white wine
¼ cup chopped, fresh cilantro
¼ cup chopped fresh, flat-leaf parsley
Put all ingredients together in a tagine, Dutch oven or casserole. Let marinate in refrigerator for at least 20 minutes. Cook on 350F oven for 1.5 to 2 hours. The sweet potato cooks much more slowly than the butternut squash, so it should be diced into very small pieces, chopped or grated. If you like your tagine sweet, add a cup of diced carrot.
Use Trader Joe’s shredded coconut for these treats. Mix together with egg whites and condensed milk and you have yourself a coconut macaroon. Warm, straight out of the oven, they are crunchy on the outside and soft and gooey on the inside. Perfect afternoon treat at Bebert’s on Main Street in Fleischmanns. Also sampled today was Bebert’s delicious rice pudding with orange peel and spices. A beautiful sunny day for hanging out in our Moroccan cafe in the Catskills.
Chicken and Tarragon Pot Pie on the menu at Bull & Garland in Hobart, New York. Deliciously light for a pot pie and buttery with an ethereal crust. You won’t ordinarily get two crusts. We took our pot pie to go, after a filling tour of the exceptional starters, and scored a free crust and some extra mashed potato. This is a pie to love.
Found at the Pakatan Farmers’ Market which runs through November: Holiday Farm Biscuit Co’s sausage pie. This delicious pie comes in two varieties, egg/sausage and chorizo/manchega. Light and crumbly crust with subtly flavorful filling, it’s not so heavy that you’ll feel stuffed afterwards. Served warm, it’s makes the perfect winter breakfast. Get some.
If you never truly appreciate something until it has gone, then I was really very much appreciating the Saturday Summer farmer’s market until I found out it was extending until the end of November. Owing to an Autumn that was warmer than usual, local farmers have more produce to sell. I haven’t been to the market as often as I have liked this summer and am grateful to have another three or four opportunities. On Saturday, in addition to kimchee and fresh ginger, I picked up a box of assorted root vegetables. Plus, I planted the rest of the fresh ginger as it had a couple of green shoots. There’s nothing like firing up the wood stove for the first time and watching a fresh, organic root soup simmering for the evening. Fall is almost finished and the landscape is swaddled in a thick blanket of caramel oak leaves, the last trees to turn.
What happens when a loyal proponent of beans on toast, the iconic British snack, gets a case of the Mondays. You may also find beans on toast occasionally at Jack’s Place in Arkville. Beans on toast is a great way to accompany a whole day’s worth of reading and transcription. You can find a full examination of beans on toast on this website here. If you happen to wander upstate a bit further, you will find an enormous English section at Wegmans that includes Heinz Baked Beans. You can also find all manner of English food at Jolly’s English Grub on Route 212 near Saugerties.
Farming is a risky business. Every year, at least one crop gets a blight. This year it was the squash that gave up just after it blossomed, making me kick myself that I didn’t take those blossoms, stuff them with goat’s cheese and fry them. This year the tomatoes (that suffered their blight three years ago) are doing well like the onions, potatoes and garlic. The rhubarb, now ready to harvest once three years old, was so exceptional that we planted four or five more plants – from previous years’ saved seeds – in our meadow and in the orchard with some asparagus. They sprang forth quickly. Rhubarb likes it around here and we like it. Last year’s tomatoes were equally good. Once you grow your own tomatoes, you’ll never buy store bought variety again. Plus, it’s so easy to have an indoor tomato plant on the windowsill and fill your kitchen with that heady tomato smell.
Bread Alone’s open-faced smoked salmon sandwich is a luscious, perfect combination of dill sauce, raw red onions and smoked salmon. Delicious.
Bolete Mushroom Gravy
2 cups of chopped mushrooms
1 medium onion
2 large cloves of garlic, peeled and crushed
1 tablespoon of ground celery
2 tablespoons of local butter
2 tablespoons of whole milk
2 cups of boiling water
1 teaspoon of dried thyme
1 teaspoon of sage
1 sprig of rosemary
1 tablespoon of all purpose flour
This recipe calls for chopped mushrooms, but if you like your mushroom gravy lump-free, then you will either need to use minced mushrooms instead of chopped, whizz them in the blender or you will have to purée the gravy with a hand blender once it’s cooked.
It’s mushroom season and while foraging I found a huge stand of bolete mushrooms growing under maple and oak trees on the edge of my forest. I’m a novice forager, so I had FOUR separate people confirm that what I had was edible. Before proceeding to eat any mushroom, you must first be certain of its identity. Seek the counsel of experts as it’s simply not worth making a mistake in this case. Even as my mushrooms are cooking, I’m still worried about eating them. A couple of neighbors have applauded my courage, so it’s safe to assume I will have what I cook all to myself. I will keep readers posted as to the state of my stomach. Over the next month or so, I will be taking some foraging classes, but in the meantime, I wanted to get started and make the most of what my garden had to offer.