Archive for FOODIE STUFF

freshly foraged morels!

photos: m&j

We’ve been so excited to order our freshly foraged morels ever since we first read about Earthy Delights  – the wonderful wild harvested/foraged food company out of Michigan – back in March. And have been anxiously awaiting both morel season and a coinciding break in our work schedule to plan a shipment of wild fungi/cooking day. And the experience was a blast from the moment we started talking mushrooms with Chef David and Stefanie at Earthy.com. They told us that, because of all the crazy weather we’ve had this year, the blondes had peaked a few weeks early (sad!), but that we were just hitting peak black morel season now and that they were hoping to get a really tip top shipment of freshly foraged mushrooms within the next 24 hours and that we should call him the following afternoon to discuss. This is our type of detail – happiness from the get-go. And just look at these stunners – with wrinkly little honeycomb structures that conjure up ancient civilizations, the French countryside and even elves, if we’re completely honest. We’re planning to make a simple vegetarian dish with fresh asparagus and butter and just enjoy the pure love of this oh-so-special taste. We recommend you do the same – hopefully, Earthy Delights will still have a few left for you!

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El Bulli: Cooking in Progress

© Alive Mind Cinema, 2011

This documentary about famed Spanish Chef and food provocateur, Ferran Adrià and his legendary El Bulli (now, sadly shuttered) just blew our minds. Creative to the point of “avant garde” as Adrià puts it, this food is not for everyone. And much of it seems less like food than science. But it is definitely art. And watching this documentary about the creation and coming to life of one of the last season’s menus of what many called “the greatest restaurant in the world” is completely engaging. The personalities alone in that kitchen are worth the trip. Our favorite quote from the film: Ferran Adrià to his sommelier – “Our problem is, there are a thousand combinations. At the moment, the taste doesn’t matter to us. That comes later. At the moment, what matters is whether something is magical, and whether it opens up a new path. And later, in the restaurant, the dishes are created. Constructed. Now it’s more research and there is more research with creativity.” Simply riveting.

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Cooking in the kitchen with Wallis

photos: m&j

When we came across this vintage cookbook at an antiques shop, we just had to have it – Some Favorite Southern Recipes of The Duchess of Windsor is a collection of down home Southern American fare, culled by this now infamous non-Brit for her friends and others in the United Kingdom. As we scan the pages, we wonder how home cooks and entertainers in England were really enjoying her Smothered Chicken, Waffles & Syrup, Picked Watermelon Rind or Crab & Okra Gumbo. But it does, however, seem quite possible that her Frozen Tomato Salad and Tipsy Charlotte were quite popular in 1958 when it was first published. This one’s a real gem, not to mention what a fabulous hostess gift it will make if one is ever invited to the home of Madonna!

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eggs delivered fresh from the farm

photos: m&j

How lucky are we to have a couple dozen of these gorgeous chicken and guinea eggs delivered to our studio, fresh from Jaime and Jenna Lamond’s farm Upstate in Philmont, New York? Very lucky, indeed! The conventional eggs are from a mixed flock of New Hampshire Reds, Golden and Silver Laced Wyandottes, Barred Rocks and Ameraucanas. The smaller, pointier eggs are from White and French Pearl guinea fowl – a wonderful breed of layer that is a little less tame than your average chicken, but prized for their rich, little (high yolk to white ratio) eggs and their tick controlling abilities, as well as their slightly wilder brooding habits. Jaime says his guinea hens occasionally use the laying boxes in the coop with the chickens, but mostly tend to lay in clutches in high weeds or in the multiflora rose bushes that grow all around their farm. Jaime says, “I’ll hear them doing their laying call out far away from the coop, and then we’ll have to stamp around in the thorns looking for the nest.” The ones we were fortunate enough to have delivered came from a clutch he found last Sunday behind the woodshed. So incredibly charming – a hen that enjoys smelling the roses is a hen we can relate to! Thank you so much, Jaime for this amazing late spring, farm-fresh treat.

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May Supper Club!

photos: m&j

On the evening of May 17th, we joined our new friends at the wonderful Haven’s Kitchen, as well as our beloved, old friends (and some friends we, delightfully, had yet to meet) to celebrate the sustainable, seasonal, local and truly world famously amazing food of extremely recent (this very month!) James Beard award winning “Best Chef” – Chef Michael Anthony of the famed Gramercy Tavern, as well as the very special birthday of our dearest pal, Mr. John McGinn. And what a fabulously delicious, festive, heart-warming, unique and inspiring evening it was!  Can each Haven’s Kitchen Supper Club possibly continue to be this special and magical? If we’ve learned anything at all from our experience here, we are thinking “absolutely!” If there is such a thing as a dinner party fairy, she has sprinkled her magic dust on this place – the exceptional food and wine pairings are guaranteed to delight the most buzz-killing food & wine snobs, and yet, the vibe is just about the most relaxed and congenial we have ever experienced – let the good times roll!

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pickled asparagus and more!

photos:  m&j

One of the highlights of our recent trip to Maryland was our visit to the farmer’s market in St. Michael’s on Saturday where we ran into our friend, the lovely Carol Bean and her wares from local Pot Pie Farm. Carol always makes everything look lovely, but she really took our breath away with the pickling liquid for her asparagus demonstration at this week’s market, which was made with simple apple cider vinegar and fluffy, fresh chive flowers, which, to everyone’s absolute delight, turned both the vinegar and asparagus mixture a blushing shade of pink!  We are so charmed by everything Carol touches and can’t wait to see her storied Pot Pie Farm in person later in the summer – we’ve been excitedly planning a food shoot there in July with Carol and her husband who’s a local fisherman. Stay tuned …

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a private tour of Satur Farms

photos: m&j

We’ve been buying beautiful, local greens from Satur Farms on the North Fork of Long Island for years. And we were recently honored with the special treat of an impromptu early Saturday morning farm tour with owner, Eberhard Müller – the retired Chef and co-founder of the famed New York Times Four-Star-rated restaurant, Le Bernardin (he’s also been part of an impressive group of other extremely notable establishments, including Lutece and three-Michelin star awarded, L’Archestrate in Paris). Needless to say, Müller has exceedingly high standards in whatever he does, and every seedling, every leaf he and his wife, Paulette Satur grow at the pristine Farm is pure perfection. To our delight, our private tour took place during the height of chive flower season. The farm also grows a myriad of specialty salads, leafy vegetables, heirloom tomatoes, root vegetables and herbs which naturally find their way into New York restaurant kitchens the likes of Per Se. Müller and Satur are committed to sustainable farming every step of the way. We were already big fans, but let’s just say now we are hooked!

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