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August 9, 2025

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3 Top Story Arts

Spy Profile: Erik Neil at the Academy

August 1, 2011 by Nancy Robson

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From the first five minutes of our tour of the Academy Art Museum with Erik Neil, we can see he just loves his work. He’s been the Museum’s Executive Director for slightly over a year, and there’s a light in his eyes as he shows us around the facilities.

As the main exhibition galleries had been closed for the installation of the upcoming exhibit “Modernist Inclinations: The Art of Jan Matulka,” on view through October 16, we move directly to the permanent collection gallery. Neil is genial and soft-spoken as he shows us the current exhibit arranged on the walls of two quiet rooms.

Chatting with him about the collection, we feel almost as though we’ve been welcomed into someone’s home. Indeed, this part of the museum was a house before it was purchased by the Museum and connected to the main building (itself a former school built in 1820). These two rooms are now home to a rotating exhibit of art drawn from the more than 1,000 works in the Museum’s permanent collection.

Neil leads us to the library where, amidst the book-lined walls, we get a hint of his scholarly background that includes a BA in History from Princeton University and an MA and PhD from Harvard in the History of Art and Architecture. (We learn later that he’s finishing work on a book about Tomaso Maria Napoli, an 18th-century architect of Sicilian villas.)

As we scan the impressive array of art books, I spot a volume on Mark Rothko, one of my favorites. I’m delighted when Neil tells us the Museum is organizing an exhibit of Rothko’s work from the National Gallery of Art’s collection for this coming winter.

After stepping into the Museum’s largest room where concerts, lectures, and ballroom dance classes are held, we continue upstairs to peek in on a class of preschoolers. As the father of four daughters, ages nine to twenty, Neil is especially interested in education, and we see him smile as we watch the kids work, heads bent over their colorful projects, taking no notice of us. Next door, beyond a color wheel pinned to an easel, teenagers likewise are concentrating on their paintings.

We have a look at the main painting studio cluttered with canvases and easels, which Neil plans to upgrade with more efficient storage, then the ceramics studio, its tables crowded with the products of a class called “Critters from Clay,” and on to the very popular dance studio, where classes are held in partnership with the Ballet Theatre of Maryland.

Neil came to the Academy Art Museum from his position as Executive Director of the Heckscher Museum in Huntington, New York. Previously, he served as Director of the Newcomb Art Gallery of Tulane University where he also taught Art History.

Settling into comfortable chairs in Neil’s office along a quiet hallway, we ask him if a museum professional accustomed to the big cities of New York and New Orleans can be happy at a small museum in quiet little Easton.

He smiles and shakes off the question saying, “It’s a vibrant institution. It’s well regarded and well loved. For a town and county of this size, the interest is phenomenal. That’s very gratifying.”

Noting Easton’s close proximity to Washington, Baltimore and New York, he continued, “You don’t feel cut off from everything. We were going to make a move out of New York and wanted to come closer to our family, and this matched a lot of my interests.”

It turns out Neil is not so far from his roots. He grew up in Arlington and often visited the Eastern Shore on the way to his family’s beach house in Rehoboth. His wife, sculptor Luisa Adelfio, also has family in the Baltimore-Washington area.
One of the things Neil likes best about the Academy Art Museum is its high level of community involvement, including outreach programs with a variety of organizations from schools to senior centers. He tells us about how he enjoys coming into the Museum every morning.

“When you have the Young Explorers preschoolers at work on their projects, volunteers preparing for a concert, families enjoying the current exhibits, it’s a great feeling,” he said. “Part of what we do is show artists from the region, part is to bring in things you wouldn’t see locally. We offer something to the community that nobody else offers.

“I think Maryland is a good place to be for the arts,” he mused. “They’ve kept funding levels for the arts stable. I think arts funding is some of the most effective spending. It supports learning, economic development, any number of areas. You notice how successful people also have art in their homes or they’re very interested in music. These things we think of as extras are very important to them.”

Neil plans to build on this potential. He told us, “One thing on the horizon is expanding education, especially K through 12. We want to supplement what’s available through the schools.”

Recalling his early years living across the Potomac from Washington, he said, “I took a lot of advantage of the museums as a boy, especially Natural History, that used to be called the National Museum, and the Smithsonian Castle. I went to the inauguration of the Air and Space Museum. I’ve been interested in museums for a long time.

“I remember a field trip in sixth grade to the National Gallery of Art. I wrote a paper from that trip on ‘St. George and the Dragon’ by Raphael. You just don’t know how important those early memories of a museum can be.”

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Arts

Sunday Cooking — Corn, On or Off the Cob

July 28, 2011 by Nancy Robson

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Corn on the cob is such an integral part of the summer cornucopia – Norman Rockwell pictures of grinning kids chopping down on ears of corn dance in our heads – that we even have special little corncob holders whose sole job is to keep your fingers from getting all buttery while you eat it. How many vegetables have their very own plastic tableware?

We eagerly anticipate the corn-on-the-cob experience, and often push the envelope on timing, buying the first ears that come into our supermarkets early in the season. But those first ears aren’t local. And it ain’t the same. This isn’t just local loyalty or hype. Corn’s luscious, sugary kernels begin their conversion to starch within hours of being picked, so getting a good sweet ear right off the farm and cooking it right away is the like difference between fresh-brewed coffee and the leftover stuff in the office at the end of the day. (If you can’t cook corn right away, immediately stick it in the frig or a cooler to retard the sugar-to-starch conversion.).

Corn (Zea Mays) is one of the few fairly caloric vegetables – about 155 calories per ear of sweet corn on the cob, depending on what authority you’re looking at, in large part because it’s loaded with carbohydrates. (Actually corn’s a grain, not a vegetable, which makes the calories and the carbs more understandable). Interestingly, some places say it has no vitamin C, others that it has anywhere from 11%-17%, though all say that iron and vitamin A are components. No one disputes corn’s lutein, which is a help against macular degeneration.

Corn is one of the Three Sisters of Native American cooking: corn for carb; beans for protein; and squash for vitamin A and minerals. As most of us know, the three were grown together – the beans climbed up the corn stalks, while the squash meandered beneath, fairly effectively preventing weeds by their coverage.

While former Colchester egg man, John Arbuckle, planted a Three Sisters garden several years ago on a plot at the farm, few of us garden that way. Instead we buy from the farmers’ market or screech to a halt at roadside farm stands to gather the gold, which is usually picked that morning. Cooked barely tender (4-5 minutes in boiling water) is the corn purist’s summer treat. Butter if you must, but plain offers unmasked sweetness. One friend soaks the unshucked ears in water for about a fifteen minutes, then peels back the husks to expose the cob and lays them on the grill, using the dampened shucks to turn the ears until they are beautifully marked on each side.  Eaten with a bit of lime butter, they are a little bit of heaven. These same smoked kernels, cut off the cob and added to black bean and tomato salad with cilantro, olive oil and lime –a dish I first tasted years ago when Chef Kevin McKinney made it at Kennedyville Inn – is unbeatable.

Once you’ve had your fill of that, you can go on to Three Sisters burritos, corn and leftover rice casserole, corn and tomato salsa, corn fritters, corn pudding, Guy Fieri’s roasted corn quesadillas (link below), corn and crab soup, corn, ham and jalapeno muffins, and fanesca, a fabulous South American vegetable soup using virtually everything coming out of the garden and fields right now. Of course most of these dishes can be made with frozen corn, or even canned, though the fresh stuff makes a big difference in flavor. But one of the things that demands the in-season original is Chef Bobby Flay’s fire-roasted snapper wrapped in green corn husks with charred corn/charred jalapeno salsa. What a terrific meal to share with friends on a weekend – margaritas, cold beer, good conversation! Link’s below. I’m gonna try it (with whatever fish I can find, maybe a rockfish) as soon as my grilling Visigoth gets home.

 

Ecuadorean Fanesca

There are lots of recipes for this soup on the net, using a wide range of ingredients, and it’s described on at least one site as the soup that’s made only for Easter. It’s also described as a spring soup, which makes little sense to me since the ingredients in many of the recipes I found would not be coming out of gardens in South America at that time. Howsomever. The recipe below I make at least once at this time of year. It’s from Garden-Fresh Cooking, and is a delicious combination of flavors that creates a real taste departure from the European-inspired things I often make.

2 cups chicken stock

1 cup chopped onions

1 tblsp fresh oregano

1 tsp cumin

2 cloves garlic, minced

½ tsp black pepper

1 bay leaf (Bay is a nice houseplant and the fresh leaves have so much more flavor than dried)

1 cup corn kernels

1 cup peas

1 cup shredded cabbage

1 cup sliced celery

1 cup diced sweet red peppers

1 cup julienned carrots

1 cup green beans

2 cups pureed zucchini

2 cups skim milk

1/3 cup peanut butter

½ cup shredded Meunster or Monterey Jack cheese

 

In a large pot, combine stock, onions, oregano, cumin, garlic, pepper and bay leaf. Bring to a boil and simmer for 5 minutes. Add corn, peas, cabbage, celery, peppers, carrots and beans and cook for another 5 minutes. Meanwhile in large bowl, combine zucchini puree, milk and peanut butter. When thoroughly blended, stir into soup and simmer for another 5 minutes. Turn heat off, remove bay leaf and sprinkle cheese on top, stirring before serving. This is terrific with toasted garlic bread.

 

Three Sisters Burritos

 

This is a quick, easy and satisfying thing to make for supper on a weeknight or when you’re rushed and people are hungry.

 

3 ears of corn, shucked, blanched in boiling water for 4 minutes and cut off the husk

1 can pinto, cranberry, or black turtle beans

1 zucchini or other summer squash (Gadzukes is a nice sweet-fleshed dry type), chopped

1 med onion, diced

¼ cup diced sweet pepper

1 small hot pepper, diced, if you’re inclined

1 cup cheddar or Monterey Jack cheese, grated

1 tsp smoked paprika

1 tsp dark chili powder

½ tsp cumin

3 tblsp fresh herbs – cilantro/lemon or lime basil, parsley chopped

4 flour or corn tortillas

Sauté zucchini and onion in a little bit of oil along with the spices, about 5 minutes. When they are barely translucent, add the beans, corn, herbs and sauté for about 3 minutes more. Divide cheese into four portions. Lay a tortilla open on a plate. Make a burm of ¼ of the cheese down the middle. Add ¼ of the sautéed vegetables along its top. Fold the tortilla flaps in, to make a roll, and turn so that the folded sides are face-down on the plate (which brings the encased cheese to the top). Microwave or put into the toaster oven or oven for a minute or so, just long enough to melt the cheese. Serve with tomato salsa and, if you like, a dab of sour cream.

https://www.foodnetwork.com/recipes/bobby-flay/fire-roasted-snapper-wrapped-in-green-corn-husks-with-charred-corn-charred-jalapeno-salsa-and-jalapeno-pesto-recipe/index.html

https://www.foodnetwork.com/recipes/rachael-ray/fish-and-corn-chowder-recipe/index.html

https://www.foodnetwork.com/recipes/guy-fieri/roasted-corn-quesadillas-recipe/index.html

https://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Cold-Avocado-Corn-Soup-with-Cilantro-Oil-231993

https://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Summer-Corn-Chowder-with-Bacon-109569

https://www.epicurious.com/articlesguides/seasonalcooking/summer/cooknow_corn/recipes/food/views/Corn-Fritters-with-Salsa-103817

https://basic-recipes.com/veget/cn/corn027.htm

https://www.foodnetwork.com/recipes/lemon-curry-corn-fritters-recipe/index.html

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Food and Garden

Sunday Cooking – Cool as a Cucumber

July 21, 2011 by Nancy Robson

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The summer fruits and vegetables are coming in fast and furious now despite the drought (thanks to assiduous irrigation), and the farmers’ market looks like a vast, spewed-out cornucopia. Squash, melons, scallions, onions, beans, beets, eggplant, hot and sweet peppers, berries and tomatoes. Many of these things make terrific cold meals, the only way to survive the oppressive heat we’re promised for the next few days. But of all of summer’s bounty, cucumbers with their crisp, watery coolness and their mild refreshing flavor are one of the best things to eat in the heat. Sliced thin, sprinkled with a little rice wine vinegar, salt, pepper and layered with thin-sliced scallions on whole grain bread that’s been slathered with good mayo, cucumber sandwiches are the ultimate in light, hot-weather lunches, like a little visit to the Queen’s Tea on the Misty Isle.  And since there’s only 50 calories in a cupful, cucumbers are not only cool going down, they don’t produce lots of heat in you.

Cucumbers are good sources of vitamin K and potassium (something you tend to deplete in hot weather when you’re drinking lots of water). They also provide decent doses of vitamin C, riboflavin, manganese and pantothenic acid, (vitamin B5, an essential micronutrient for life). All good things to keep in mind, but the great thing is how much you can do with them.

Cucumber soup, gazpacho, tzatziki, and cousous with chopped cucumber, tomato, lemon juice and olive oil, plain old cucumber and tomato salad with basil and a little vinaigrette or wilted cucumber salad with sour cream. I’ve been whacking up the dapper little cukes coming off my ‘Greenhouse’ vine, a garden variety that produces fruits with tiny seeds and thin skin, and throwing them into a big bowl of Greek salad that keeps in the frig for several days. It’s easy to nip out of the air-conditioned office and grab some then run back in before the sweat breaks out. Add black beans to it as in the recipe link below, and you’ve got a satisfying vegetarian meal.

Spring rolls with cucumbers make a good hot-weather supper. Wrap rice paper or a large lettuce leaf around a little bundle of smoked or canned salmon or shrimp, a couple of spears of cuke, a scallion, maybe an avocado slice and some grated carrot, add a dash of soy sauce or tamari and dip it into sweet chili sauce or peanut sauce. These can stretch a small slab of smoked salmon both deliciously and elegantly (well, not so elegantly once you’ve dripped the chili sauce off your chin, but it starts out looking really nice on a plate).

If you have the energy to plan ahead a little, Silver Palate has a great recipe for salmon mousse that is heavily reliant on grated cukes. It won’t satisfy the Visigoths or growing boys in your house, but you can fling a hamburger or three at that crowd along with a big salad.

There are a number of cooling drinks using cucumbers — slices add welcome freshness to sangria.  Agua Fresca de Pepino (cucumber, water, lime and sugar) is a heat-beating south-of-the-border staple, while the recipe below for Cucumber Cocktail will be perfect for those who refuse to give up happy hour regardless of the temperature.

Sautéed sweet and sour cucumbers make a quick and easy accompaniment for broiled or grilled fish. Peel and slice them into short spears then sauté them until translucent in a little oil with salt, pepper, sugar, a little white wine vinegar, and some fresh dill if you’ve got it. Takes about 6 minutes all told. Refrigerator-pickled cucumbers (sliced and marinated for a few hours or overnight) are really good with Korean grilled beef, which takes next to no time to grill so you’re outside in the heat a minimum amount of time.

Then there are homemade bread and butter pickles, the summertime gift that keeps on giving.  I use a recipe from Maryland’s Way Cookbook. (The link to the one below is virtually the same thing.). We use these pickles to top hamburgers, as hot dog relish, minced for tartar sauce, layered beneath the cheese on a tuna melt, and eaten right out of the jar (actually forked into a bowl for hygiene’s sake) when you crave something sweet without attacking the bittersweet baking bar.  Bread and butter pickles – so-called because once upon a time they were a good lunch with bread and butter and those partaking were glad to get it – are not hard to make, though it does take some effort (a food processor for the slicing helps a lot).  And once made, you can pull them off the shelves all winter long – and feel incredibly proud of yourself — which makes the effort well worth it.

Gazpacho

4 tomatoes, peeled, kinda seeded and quartered

2 cucumbers, seeded (a teaspoon run down the middle does this easily) and whacked into chunks

½ small sweet onion, rough-chopped

1 mildly hot pepper  (depending on your taste)

½ med sweet pepper, chunked

juice of 1 lime

dash white wine vinegar

1 clove fresh garlic, sliced

salt, pepper, splash of olive oil

Fling it all into a food processor and pulse for a chunky texture, or put it into a blender if you want it totally smooth. Chill for a couple of hours. Very nice with a bit of garlic bread and some Manchego cheese.

 

Greek Salad

Chunks of cuke, halved cherry tomatoes, black olives, fish peppers (mildly hot) or pickled hot peppers, sliced Spanish onion, feta. Combine all in the lemon dressing recipe below and marinate for about an hour in the frig before eating.

Lemon Dressing

juice and zest of one lemon

½ tsp Kosher salt

freshly ground pepper

½ tsp sugar

¼ up olive oil

Whisk dressing in the bottom of the bowl into which you chop the vegetables and then toss to coat when everything’s chopped up.

https://www.eatingwell.com/recipes/creamy_cucumber_soup.html

https://www.cooks.com/rec/view/0,1748,155189-254200,00.html

https://www.foodnetwork.com/recipes/emeril-lagasse/cold-cucumber-soup-recipe/index.html

https://allrecipes.com/Recipe/cucumber-soup-i/detail.aspx

https://allrecipes.com/Recipe/Tzatziki-I/Detail.aspx

https://allrecipes.com/Recipe/Vietnamese-Sandwich/Detail.aspx

https://allrecipes.com/Recipe/Thai-Noodles/Detail.aspx

https://allrecipes.com/recipe/absolutely-amazing-ahi/detail.aspx

https://www.eatingwell.com/recipes/chile_crusted_scallops_with_cucumber_salad.html

https://www.eatingwell.com/recipes/cucumber_black_eyed_pea_salad.html

https://www.eatingwell.com/recipes/salmon_cucumber_mini_sm_rrebr_d_sm_rrebr_d_med_r_get_laks_og_agurker.html

https://www.eatingwell.com/recipes/seared_scallops_with_saut_ed_cucumbers.html

https://www.eatingwell.com/recipes/tropical_cucumber_salad.html

https://www.eatingwell.com/recipes/chicken_cucumber_noodle_salad.html

https://cooklikeyourgrandmother.com/2008/07/how-to-make-bread-and-butter-pickles/

https://www.foodnetwork.com/recipes/aaron-sanchez/agua-fresca-de-pepino-cold-cucumber-drink-recipe/index.html

https://www.yumsugar.com/Happy-Hour-Cucumber-Cocktail-754163

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Food and Garden

Sunday Cooking — Eggplant Every Which Way But Loose

July 14, 2011 by Nancy Robson

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Even if I didn’t love to eat eggplant, I‘d probably buy it anyway. (I’ve had almost zero success growing it, sadly). Those gorgeous purple-black Italian varieties, the long, slim Ichiban, which are perfect for the grill, chubby striated Listada de Gandia and those bright lavender-purple Neons make beautiful – if perishable — decorations in addition to meals.

Eggplant is one of those vegetables that the Anglo-Saxons among us – at least those of a certain age – have come to fairly late, so it’s taken a while for us to hunt up recipes. But they abound. Tons on the internet – some linked below –while in Gourmet Today I counted 17, and Bon Appetit Cookbook has 8 more that are completely different from those. (The competition between them was a good thing.).

Eggplant is used in lots of different cuisines, evidenced by its several names: aubergine; melongene; brinjal; guinea squash. It makes great vegetarian meals — spicy Lebanese eggplant and garbanzo stew, eggplant calzones with four cheeses and basil, eggplant parmesan, roasted eggplant stuffed with rice or couscous, sautéed vegetables, herbs and cheese, and eggplant soufflé. There’s baba ganoush, caponata, which is great for hors ‘d oeuvres on crackers (or if, as I often do, you eat hors d’oeuvres for supper, caponata is the salad/veg and crackers the carb portion of the meal), tempura’d eggplant slices dipped in adobo and mayo sauce with lime, roasted eggplant soup with grilled poblano and crème fresh (or sour cream or yogurt) and spicy African, chicken and peanut soup. Then there’s Greek moussaka, a casserole that solves the problem of how to feed 6 people on one pound of meat. Three words: to. die. for.

One cup of eggplant boiled and drained (gack, who’d eat it like that?) is only 33 calories. It’s a member of the nightshade family, which includes tomatoes, potatoes, tomatillos, hot peppers and tobacco (which is why tobacco mosaic virus can affect your tomato and eggplant plants). It’s high in Vitamin K, Thiamin, B6, Folate, Potassium and Manganese, and is a very good source of dietary fiber. But go easy with the saltshaker.  Many recipes call for salting it before you use it to draw out the moisture, but if you don’t rinse the salt off and pat slices dry (what a pain!) you’ve added more salt than you most likely need in either the recipe or your diet.

One super-easy recipe for eggplant was given me by potter Joan Reed years ago. Italian Eggplant, a layered vegetarian dish, takes about 10 minutes to put together, is hearty, healthy and delicious, and uses a lot of the things we’re seeing in the farmers’ market at the moment. Even Visigoths, who want meat meat meat, like this one.

Italian Eggplant Casserole

1 eggplant, thinly sliced

2 summer or zucchini squash, thinly sliced

1 cup uncooked spaghetti in 1-inch pieces

1 cup chopped celery

1 green pepper, thinly sliced

8 oz mozzarella (or any combo of cheeses – cheddar, gruyere, mozzarella, whatever, Joan uses all cheddar)

16 oz. tomato sauce or spaghetti sauce (home-canned works fine)

2 tsp Worcestershire

½ tsp salt

1 garlic clove, minced

pinch oregano

Combine tomato or spaghetti sauce, Worcestershire, salt, garlic and oregano. Layer half vegetables, then spaghetti then cheese then tomato sauce in a greased 3-quart casserole. Repeat with remaining. Bake covered at 350F for 1-1 ½ hours. You can easily add two layers of ground meat to this recipe for your hard-core Visigoths.

 

Moussaka

There are plenty of moussaka recipes on the web, each different, but the one I use is adapted from a cookbook a friend gave me more decades ago than I like to count. You can substitute ground beef for the ground lamb, but I’m tellin’ ya, it ain’t the same.

1 pound ground lamb

1 medium eggplant, thin-sliced

2 cups tomatoes, skinned, seeded and chopped or one 15 oz. can, drained (you can make Bloody Marys with the drained juice)

2 cups fresh spinach leaves

1 small onion, diced

2 tsp cinnamon

1 tsp nutmeg

2 cloves garlic, minced

2 tsp fresh oregano or 1 tsp dried

3 tblsp fresh basil

¾ cup finely grated Parmesan

1 ½ cups béchamel (white sauce)

freshly ground pepper, maybe a dash of salt

Sauté ground lamb in a small dollop of olive oil with onion, garlic, cinnamon and pepper. Pour off rendered fat then put the meat into the bottom of a 4-quart casserole. Layer the thin slices of eggplant on top, covering the meat. Sprinkle oregano over eggplant. Layer tomatoes over that, then basil leaves. Cover that layer with plenty of fresh spinach leaves, mashing them down to lay as flat as you can get them and dust with nutmeg.  Then cover the whole thing, to seal it, beneath a layer of béchamel. Top that with grated Parmesan and bake in 375F for 50-60 minutes. When it’s done, the casserole is sunk down some, bubbly and the Parmesan is browned. (If you cut into it and the eggplant isn’t quite done, stick it back in for another 10 minutes or so.). Let the casserole sit for 10 minutes before you scoop into it with a big spoon so you get all the layers together. This is really nice with toasted garlic bread. And of course, robust red wine.

There are two caponata recipes here to give you ideas. You can make it with a variety of things. I usually do eggplant, garlic, onion, peppers, tomato, black olive and red wine and sometimes add a bit of chopped prosciutto and lemon basil.

https://www.roamingtales.com/2009/03/08/recipe-lebanese-aubergine-stew/

https://christinecooks.blogspot.com/2008/10/spicy-chickpea-stew-with-eggplant.html

https://www.foodnetwork.com/recipes/mario-batali/eggplant-caponata-recipe/index.html

https://www.epicurious.com/recipes/food/views/Caponata-235724

https://allrecipes.com/recipe/roasted-veggie-pasta-bake/detail.aspx

https://www.eggplantrecipes.net/

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Food and Garden

Sunday Cooking – Where’s the Beef?

July 7, 2011 by Nancy Robson

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Beef. It’s what for dinner. (Hoedown from Aaron Copeland’s Rodeo should be playing in your head right now.).  Beef has gotten a very bad rap in the past few years – cholesterol-laden, heavy, calorie-dense, something to avoid. Which is too bad. Since beef, provided it’s not laden with hormones and peculiar chemistry, is a delicious, good-for-you food. It’s naturally low in sodium, is a good source of riboflavin, niacin and zinc, and a very good source of protein, vitamin C, vitamin B12, iron, phosphorus, copper and selenium. And three ounces — a small serving of, say Korean-grilled beef strips wrapped in a lettuce leaf with plenty of grated carrot and other raw veggies, or maybe the beef that would be part of an individual taco salad, or the amount in a bowl of pho (pronounced ‘fuh’) — is approximately123 calories.

Beef is one of those meats that make you realize firsthand that the organism it is what it eats, since beef tastes different in different countries. British beef has a completely different flavor from American beef, which are both different from French or Canadian (or, I’m presuming, Korean or Japanese, though I’ve never eaten there).

Additionally, different breeds exhibit different culinary characteristics — Angus tastes slightly different from Irish Dexter, for example, which is different from Jersey.

Owen McCoy in Rock Hall, who seems to raise some of everything that lives and moves and has its being under the sun, raises grass fed Irish Dexters and Jerseys. Dexters are extremely lean. I’ve bought both from him (butchered to my specs) over the years and prefer Jerseys, which are slightly fattier and more tender. Owen is now working on Dexter/Jersey crosses to produce what he hopes is the best of both breeds.

In addition to breed, what the animals eat also has an impact on flavor, fattiness and tenderness. Corn produces fattier animals in a shorter period of time while grass feeding takes longer, but is more compatible with the ruminant’s natural digestive system. (Think less methane, which is a big greenhouse gas. Cattle emit about 5.5 tons of it each year according to the EPA). There is considerable research these days that indicates grass fed beef is healthier for the consumer too, but American taste buds have grown accustomed to corn fed beef.  Some herdsmen are returning to grass for cattle, and some finish them on corn to help add the marbling to their meat. Fattier beef is purported to have more flavor than lean, though it may just be a different flavor.

“You can taste [the difference in] a grain-finished animal,” says Marian Fry of Fair Hill Farm just outside Chestertown.  Ed and Marion Fry raise organic grass fed Angus. “It’s what we’ve gotten used to in the last two generations. [But] with Angus the meat is still tasty and tender even if it’s all grass fed. We just had some and I was very pleased with our grass fed Angus, both in terms of tenderness and flavor.”

Which is why Crow Farm in Kennedyville raises Angus beef on grass that the farm produces.

“It’s a closed system,” says Judy Crow. “The cattle are raised on the farm and what they eat is grown on the farm. We offer them corn silage [corn shocks and greenery], too. Right now everyone’s chomping down on Sudan grass, which is a real tall drought tolerant grass.”

The drought tolerance of grass is significant considering the current drought that has our farmers chewing their nails around here.

One really good thing about having grass fed, organic or naturally-raised beef in the freezer (aside from the virtuous sense of doing the best you can for your loved ones and friends) is the culinary experimentation and variety it gives rise to.  Ribs on the grill with a variety of rubs, ribs in the oven with bourbon glaze, paper-thin slices of beef (cut them half-frozen) marinated and grilled, bobotie (South African curried beef), beef lo mein, bulgogi (Korean marinated beef), beef with broccoli, spaghetti and meat sauce, meatloaf, stuffed cabbage, Argentine grilled beef with chimichuri, albondigas, a Mexican beef and vegetable soup that uses much of what’s coming out of the garden right now, hamburgers stuffed with whatever comes to hand – leftover cheese, stale bread crumbs, leftover roasted vegetables chopped up with raw onion – an all-beef patty, homemade special sauce, lettuce, cheese, pickle, onion on a sesame seed bun.

We have several great sources of local grass-fed beef in our area. See below.

 

Hamburgers with Homemade Special Sauce

1 pound ground beef

dash Worcestershire, pepper

1 Spanish or red onion, sliced

4 large lettuce leaves – whatever kind you like, iceberg is nice and crunchy

¼ pound sliced cheddar

dill pickle slices

sesame seed buns or kaiser rolls

Special Sauce

1/3 cup good mayo

3 tblsp ketchup

3 tblsp chopped sweet pickle

squeeze of lemon juice

Make four beef patties and put a slight depression in their middles so when they cook, they come out flat rather than mounded. Fry in a pan (grilling dried out burgers) to desired doneness. Mix sauce ingredients. Stack the burgers with the sliced onion, etc. onto a bun or roll, and top with a big dollop of special sauce. Add the bun top and hang over the plate as you eat these. They’re messy but good. I used to make them at least once every tour while cooking on the tug. It helped when we were coming to the end of the tour and I was coming to the end of the food budget.

https://www.foodnetwork.com/recipes/emeril-lagasse/stir-fried-beef-lo-mein-recipe/index.html

https://simplyrecipes.com/recipes/broccoli_beef/

https://www.foodnetwork.com/recipes/emeril-lagasse/beef-satay-with-a-peanut-dipping-sauce-recipe/index.html

https://www.epicurious.com/recipes/food/views/Beef-Satay-237069

https://www.foodnetwork.com/recipes/mike-mills-beef-ribs-recipe/index.html

https://www.youtube.com/watch?v=PsSiA-JHm0U

https://simplyrecipes.com/recipes/beef_stroganoff/

https://www.foodnetwork.com/recipes/rachael-ray/beef-and-pork-tamale-pie-recipe/index.html

https://www.foodnetwork.com/recipes/alton-brown/beef-and-goat-cheese-empanada-with-piquillo-pepper-sauce-and-pickled-red-onion-recipe/index.html

https://www.foodnetwork.com/recipes/beef-short-ribs-recipe/index.html

https://www.food.com/recipe/best-albondigas-soup-107281

https://nutritiondata.self.com/facts/beef-products/3477/2

 

Crow Farm

12441 Vansants Corner Rd.

Kennedyville, MD 21645

410-648-5687

https://www.crowfarmmd.com/about.html

Sells direct from the farm — individual price list, and special packaging: grilling packs, family packs, freezer quarters, halves of whole. Partnered with Homestead Farms CSA in Millington. Imperial and Village Bakery also offers dishes with Crow Farm beef.

Also sells pork.

 

Fair Hill Farm,

10118 Augustine Herman Hwy

Chestertown, MD 21620

(410) 778-2372

No beef available right now but there will be some in the fall. Contact Marian Fry at

[email protected]

Sells organically certified Angus by the whatever. Individual cuts, roasts, stew. “If someone is interested in halving a large amount of their freezer, we can make arrangements for that prior.”

 

Owen McCoy

Greenhedge Farm in Rock Hall

Email: omccoy@ baybroadnband.net

443-480-1893

Freezer quarters, halves, and whole. No beef right now, but some in the fall. Call.

Also sells goats.

 

Sunny Fields Farm

12982 Augustine Herman Hwy

Locust Grove/Kennedyville

410-648-5643

Leave a message after the long banjo music.

Dorsey Westcott

4 certified organic Angus fed on grass and things grown on the farm.

These are his first finished animals. He hopes to find families who will get together to divide up the four steers amongst themselves. “If people want to come meet the animals while they’re still walking around in the field, they can do that,” says Westcott.

 

Cedar Run Cattle Co

320 john Powell Rd.

Sudlersville, MD 21668

410-556-6728

https://www.cedarruncattle.com/

[email protected]

also sells pork and chicken

Richardson’s Farm

10946 Kennedyville Rd.

Kennedyville, MD 21645

410-348-9920

no website

hormone-free Angus beef by the 1/4, 1/2 and whole. Call for info and pricing.

 

Sassafras River Beef

P.O. Box 616

Cecilton, MD 21913

410-275-1238

https://www.sassafrasriverbeef.com/

 

 

 

 

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Filed Under: 3 Top Story, Food and Garden

Sunday Cooking — Blueberries for the Fourth of July

June 30, 2011 by Nancy Robson

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When I was a kid, there were four ways to deal with blueberries – in pie, in cake, in muffins and in a bowl with plenty of cream and sugar. And of course, all by the themselves out of hand – sorry, five ways. But some of the great, creative cooks and chefs who have arisen in the intervening never-mind-how-many years began inventing.  And collectively, they came up with fabulous ways to enjoy blueberries, ways that range from soup, salads and sauces through elegant main dishes to desserts that make plain old blueberry pie (two crusts, tinned filling, which was heavy on the sugar, additives and preservatives) look like second-tier fast food.

But when you have lots of fresh blueberries – possible here in The Land of Pleasant Living since we live close to at least two places where you can pick buckets of ‘em at Lockbriar’s and Godfrey’s – there are tons of terrific possibilities. The Silver Palate girls, who had a shop and catering business in New York, were the first ones I ever stumbled across who were talking about truly innovative ingredients like blueberry vinegar, Blueberry Lemon Zest Vinaigrette and blueberry chutney, which they slathered on spare ribs. You can also use the chutney to top goat cheese or cream cheese on slim, toasted slices of baguette for hors d’oeuvres, or on top of sweetened mascarpone in a cookie crust for a sweet-tart dessert.

Blueberries (Vaccinium), which also grow wild here in Maryland, are cultivated on either high bush or low bush deciduous shrubs. In addition to producing their fabulous berries, which the birds love, they are lovely, three-season bushes that are great additions to the garden provided you have slightly acid soil. In late spring, they sport clusters of creamy little bell-like blooms that turn into berries around the end of June into July. In fall, their foliage turns beautiful shades of crimson, russet and copper. Blueberries are easy to pick due to the way they grow in firm little clusters at the ends of the branches. They are firm enough to travel well, and keep longer than softer fruits like strawberries and raspberries, so you can stick a big container in the frig for quick snacks. They also freeze easily – pop them fresh into a freezer bag and then into the freezer. That’s it.

Blueberries are one of the super-fruits. Packed with vitamin C – in a single 1-cup serving you get almost 25% of your recommended daily allotment — they are also a great antioxidant.

But let’s face it: their big draw is the table. Buckles and cobblers and compotes, Oh my! And blueberries considerately ripen in time to make flag-themed desserts for the Fourth. Below are links to two of them: Red, White and Blue Sour Cream Tart; and Old Glory Dessert, which in the recipe linked below is made with store-bough cookie dough, but can easily be made with a bottom of homemade shortbread –1 ¾ cup flour, 2 sticks unsalted butter, ½ cup confectioner’s sugar, pinch salt. Throw it all in the food processor for about 15-20 seconds (it will be crumbly) and pat it into the pan (this is a fun thing for clean little helper hands to help with) then follow the Old Glory recipe. Or, if you’re looking for something cool to serve your guests on what looks to be a hot weekend coming up, try the blueberry soup – simple, refreshing and delicious.

This recipe comes from the original Silver Palate Cookbook * by Julie Russo and the late Sheila Lukins, who had a wonderful imagination for new flavors and food combinations.  I modify their recipe, barely, to suit my own pantry and tastes.

 

Blueberry Soup

5 cups blueberries, either fresh or frozen

4 cups water

cinnamon stick or ½ tsp cinnamon

3 whole coves (they suggest 4)

2/3 cup honey

1 lemon, juiced

1 tblsp blueberry vinegar **(or apple cider vinegar)

3 tblsp Crème de Cassis (black currant liquor)

Rinse the berries, pick through and remove any shriveled or green ones then put them into a large pot with the water, cinnamon stick, and cloves. Bring to a boil over moderate heat, stir in honey and reduce to a simmer for about 15 minutes or until the berries are quite soft. Remove from heat and cool to room temperature. Force through a sieve, a strainer or a food mill. Stir in lemon juice, vinegar and Crème de Cassis. Cover and refrigerate at least 6 hours. Their recipe calls for garnishing with yogurt, fresh berries and grated orange rind, which is elegant, but I never bother with. Blueberry soup is wonderful for breakfast on a steamy morning, or as a pick-me-up at around teatime when you’re flagging and iced tea just isn’t going to do it.

*There’s a 25th anniversary edition of Silver Palate Cookbook out now which, according to the look I had in Amazon, has photos in addition to the whimsical line drawings that are in my battered original.

** You can make your own blueberry vinegar simply by adding 1 cup of crushed blueberries to 2 cups of white vinegar and letting it sit, covered, on a counter somewhere for several days. Pour off the vinegar through a strainer (but don’t mash the berries through or it gets cloudy) and use it in this recipe and others. Lasts ages and makes a nice gift to a cooking friend.

Blueberry chutney is an easy thing to make, too. It’s a delicious addition to a slice of ham and cheese with a green salad, is great with chicken salad, and goes well with baked bluefish. Below is a link to a recipe.

https://busycooks.about.com/od/appetizerrecipe1/r/blueberrychutney.htm

https://www.nutmegnanny.com/2010/06/24/red-white-and-blueberry-sour-cream-tart/

https://www.cooking.com/Recipes-and-More/recipes/Old-Glory-Dessert-recipe-6820.aspx

https://www.epicurious.com/recipes/food/views/Wild-Blueberry-Pie-with-Almond-Crumble-Topping-238822

https://southernfood.about.com/od/blueberryrecipes/r/bl60430d.htm

https://southernfood.about.com/od/dessertrecipe1/r/bl80613n.htm

https://www.blueberrycouncil.org/recipe/blueberry-breakfast-salad/

https://www.blueberrycouncil.org/recipe/blueberry-soup/

https://www.blueberrycouncil.org/recipe/roast-duck-with-blueberry-sauce/

https://www.blueberrycouncil.org/recipe/salmon-and-blueberry-salad-with-red-onion-vinaigrette/

https://www.blueberrycouncil.org/recipe/blueberry-salad-with-smoked-trout/

https://www.blueberrycouncil.org/recipe/blueberry-and-gorgonzola-salad-with-mixed-greens/

https://www.blueberrycouncil.org/recipe/blueberry-onion-sauced-pork-tenderloin/

https://www.blueberrycouncil.org/recipe/roast-cornish-game-hens-with-sauteed-blueberries/

 

 

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Filed Under: 3 Top Story, Food and Garden

Sunday Cooking — Green Beans; (And Those By Any Other Color)

June 23, 2011 by Nancy Robson

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Anyone who hasn’t realized that men (and women) run primarily on food and affection hasn’t been paying attention. Which is why cooking matters. That health thing, too, of course. We are what we eat and all that. But the flavors. The textures. The amazing variety we can create with the fresh ingredients we are so blessed to have here. That’s what really gets us to the table.  Unfortunately for a lot of us, raised on microwave meals and fast food, our taste buds have been taught to love the heaps of fat, salt and sugar that those ready-made calorie-delivery-systems pack.

It’s no wonder so many people A) think they don’t like vegetables, therefore B) don’t have a repertoire of good recipes for them, and C) view them as penance rather than pleasure.

Take beans (34 calories/cup, plenty of potassium). Leaving aside the whole organic/non-organic issue (and it’s a legitimate one), the ‘fresh’ green beans you get in most supermarkets are usually pretty well traveled, often more so than those who are eating them. It’s not surprising then, that there’s a night-and-day difference between the quality of those road-weary haricots verts (slim little French green beans) in the supermarket and those that were picked either the morning of or the evening before the farmer’s market or the farm stand and traveled maybe 15 miles tops.

Time to retrain the taste buds. It’s a quality of life issue. Yes, cooking takes time – often when we don’t feel like thinking about it let alone doing it. And yet reintroducing ourselves to the pleasures of good food, the shared table, the unbearably self-righteous sense of doing well by ourselves and by those we love totally trumps so-called convenience. (Most of the time.).

Fresh-picked green beans, which are just coming into the markets now, are terrific in a lot of different dishes. For a quick, easy side dish for a chop or hamburger, sauté fresh green beans with cherry tomatoes, onions, garlic, oregano and lemon basil and a little sugar and red wine or red wine vinegar. On Food 52, Amanda Hesser raves about a green bean dish she had at Jaleo with Serrano ham and apricots plumped in sherry. Sounds fab; I plan to try it this week. Link’s below.

Green beans are great in casseroles, like the ground pork and fried rice casserole link below, or gratinéed with herbs and fish or chicken — cheese makes everything yummy — or done in papillote (a sealed parchment packet that looks like a big Cornish pasty) with a piece of fish, corn, tomatoes, herbs, onions, a dash of white wine. This only takes about 5 minutes to put together and about 15-20 minutes to bake in a 400 degree oven. Serve it with a big dab of sour cream or crème fresh (and a glass of white wine of course).

Green beans make a great lunch or light supper when combined with ham and seasonings, and are terrific on hot days in cool main dish salads like chicken with green beans or green beans, tuna and potato salad with mustard- or herb-y vinaigrette. They’re delicious ingredients in a salad when steamed barely tender-crisp (or cooked in a little browned butter and water for extra flavor), added to roasted beets and dressed with raspberry vinaigrette.  Steam them tender-crisp and when cold, wrap them in horseradish, mustard and sour cream dressing with a little chopped scallion, or sauté them with some chopped dried tomato in olive oil for about 3 minutes, cool to room temp, mix with a little lime basil and a bit of sliced sweet onion and top with toasted pine nuts. Add feta or blue cheese for a filling lunch.

Green beans are really easy to pickle too, and they make a snappy addition to a dry martini or add a tart green contrast to a bit of weekend lunch with a crust of bread, a beer, some cheese and thou. Food plus affection.

 

Green Beans and Fish en Papillote

You can actually put almost anything you want into a papillote. Just keep in mind that the fish will most likely take about 15 minutes, so what you add needs to take no more than that while it’s steaming in all those lovely flavors inside the pouch. I’ve added little new potatoes here, but as mentioned above, you could substitute fresh corn cut from the ear as a yummy carb alternative and use cherry tomatoes instead of mushrooms. Cilantro is a good herb to add with the corn-tomato combo.

4 fish fillets

1 pound green beans

½ onion, sliced

½ sweet pepper sliced thin

4 small new potatoes, halved

6 small mushrooms, halved

fresh herbs – dill and parsley or lime basil and parsley are particularly nice

salt and freshly ground pepper

¼ cup white wine

Crème fresh/sour cream sauce:

½ cup crème fresh or sour cream

1 Tblsp Dijon or other richly flavored mustard

tsp of the fresh herbs you used in the papillote

Most of us don’t have parchment lying around (you can get it pretty easily these days, though), but most of us do have tin foil. In a generous piece of whichever, put down first the onions and peppers and mushrooms (or corn and tomatoes), lay on the fish fillets, then the potatoes and lastly the beans. Add herbs, salt and pepper and splash in the wine. Close it up well so there are no leaks or you’re likely to come back to a dried-out dinner.

Bake on a sided baking sheet (just in case there’s a hole anywhere and juices do escape) in a 400F degree oven for about 15-20 minutes. Be careful opening it. You’ll get a big blast of steam. It’s a good idea to have oven mitts or rubber gloves on when you do open it an lean back a bit so you don’t get it in the face.

For sauce, mix crème fresh or sour cream with the herbs and mustard. Serve it on the side.

 

https://www.food52.com/blog/2138_green_beans_with_apricots_and_serrano_ham

https://www.food.com/recipe/chicken-green-bean-and-walnut-salad-63556

https://allrecipes.com/recipe/fiances-favorite-savory-green-beans/detail.aspx

https://www.livestrong.com/article/435046-how-to-make-ground-pork-green-beans-and-fried-rice/

https://www.food.com/recipe/green-bean-and-wax-bean-salad-with-tabasco-vinaigrette-247460

https://allrecipes.com/recipe/cascadia-fideua/detail.aspx

https://allrecipes.com/Recipe/Yummiest-Green-Beans-Ever/Detail.aspx

https://allrecipes.com/recipe/southern-green-beans/detail.aspx

https://allrecipes.com/recipe/green-beans-with-almonds-and-caramelized-shallots/detail.aspx

https://allrecipes.com/recipe/japanese-style-sesame-green-beans/detail.aspx

https://allrecipes.com/recipe/grandmas-green-bean-casserole/detail.aspx

https://allrecipes.com/recipe/dads-pan-fried-green-beans/detail.aspx

And for those to whom I raved about this Squash Gratin recipe – and it’s OMG! We ate one whole half for lunch yesterday between two of us it’s that good – here’s the link:

https://www.food52.com/recipes/12430_summer_squash_gratin_with_salsa_verde_and_gruyere

 

 

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Filed Under: 3 Top Story, Food and Garden

Sunday Cooking – Raspberry Crush and Jam Session

June 16, 2011 by Nancy Robson

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The raspberries are coming. And coming. As weird and wild as this spring’s been, it’s been great growing weather for the brambles i.e. cane fruits.  And raspberries are one of the most luxurious cane fruits there are. Full-flavored and simultaneously tart and sweet, they offer themselves up to concoctions that range from streusel muffins for breakfast to vinaigrette for a lunch salad, to chicken or fish for supper to desserts like homemade raspberry ice cream and frozen raspberry pie.

Raspberries are delicate and easily crushed so they don’t ship long distances well. We’re lucky here because we not only have local raspberries available in the market, we have u-pick options at Lockbriar’s right around the corner and Godfrey’s outside Sudlersville. If you do go pick, get lots. Pound for pound u-pick raspberries are a bargain for what you end up with. Don’t wash them until the moment before you use them – if you even wash them at all.  Most people don’t wash raspberries, which is why it’s important to know where/who you get them from. Never soak them. Use them the day you pick them or the next day. If you’ve gotten really ripe berries, they don’t keep well.

Raspberries are only 64 calories/cup and are filled with vitamin C, B complex, folic acid (critical for healthy in-utero development), and more. While the red varieties — both summer-born and fall-ripening — are the ones we most often see in markets, there are also golden raspberries and purple varieties, which some people swear make the best jam. Black raspberries, aka black caps are sturdier fruits (they will actually stand up to washing if you want), are filled with great stuff nutritionally and make superb jam, syrup, fool, mousse, vinegar and more, but they are also more densely seeded. You find yourself picking black raspberry seeds out of your teeth more often than with the larger, softer red berries. Redman Farms out on Bakers Lane, Rte 20 has plenty of black raspberries for sale right now and they’re gorgeous.

Making raspberry jam is easy and rewarding and you can use it for many more things besides toast or croissants. Additionally, raspberries freeze really well. Pick through the berries to be sure you haven’t inadvertently added a bug or a leaf or two. Pop them in a freezer bag, gently ease out what air you can, seal the bag and stick them in the freezer. You can use frozen raspberries almost s easily as fresh, and can make jam out of them when the weather’s cooler, timing the jam session for a cool day, so there is pleasure in the doing is as much as the having done. Jamming with frozen berries is exactly the same procedure as with fresh; just put them into the pot while still frozen and go from there.

You can also make muffins with frozen raspberries; put the still-frozen berries into the batter at the last minute and fold gently. The baking time will be increased by only a minute or two.

One of the simplest desserts you can make with fresh raspberries is to put a little sugar, honey or agave syrup on them and let them sit in the frig for about an hour, then pour this on a slice of good pound cake and drizzle it all with whipping cream.

Sweet-sour Raspberry Shrub aka raspberry vinegar is terrific, colonial condiment you can make with fresh berries. It’s lovely on cheesecake, added to Prosecco or splashed into soda water for a refreshing non-alcoholic spritzer.

Below is a link to an old New York Times recipe.

Fresh Raspberry Tart is one of the best ways to showcase raspberries when they’re fresh and is something my daughter always called “nature’s almost perfect food.” Since it has milk, wheat, berries and eggs for protein, all you need to make it a meal is a green salad.

The tart consists of a baked pie shell – either store-bought or a shortbread cookie crust pressed into a tart pan or pie tin – a layer of rich pastry cream and fresh berries mounded on top. You can finish the tart as some patisseries do with a glaze of thinned apple or apricot jelly, but it’s always struck our household as gilding the lily.

 

Raspberry Mustard

This is really nice on grilled chicken or spread on a turkey or ham sandwich. It also makes good salad dressing.

1 cup dry mustard

1 cup fresh or frozen raspberries

2 tsp salt

¾ cup cider or white vinegar

3 tblsp Framboise or raspberry cordial if you have it (this is easy to make by steeping an equal amount of fresh berries and sugar with a pint of good clear vodka in a closed container for a couple of weeks)

¼ cup water

¾ cup brown or white sugar or honey

2 eggs, slightly beaten

Put mustard, salt, vinegar, water, sugar or honey, and raspberry cordial into the top of a double boiler. Combine well and let sit for an hour or more. Then, turn on the heat and bring the water in the double boiler to a boil. Sieve raspberries and discard seeds. Stir the remaining pulp into the mustard. Beat eggs and add them. Stir this for about 10 minutes or until thickened and beginning to steam off the concoction itself instead of off the water below. Pour into jars, cover and refrigerate. This lasts in the frig for weeks.

 

Black Raspberry Sauce

 

2 cups black caps/black raspberries

1 cup sugar

1 tsp vanilla extract

1 tsp lemon juice

Put berries and sugar into a pot over low heat and stir until berries are broken down and sugar is completely dissolved. Cool slightly before you mash this through a sieve. Add vanilla and lemon juice and refrigerate. Lasts for weeks. It’s terrific drizzled over a fresh peach and plain yogurt for breakfast or dessert, mixed into morning oatmeal, drizzled overtop the raspberry tart above, or with a ½ teaspoon dropped into champagne for cocktails.

https://www.nytimes.com/2010/08/01/magazine/01food-t-000.html

https://www.epicurious.com/recipes/food/views/Old-Fashioned-Raspberry-Jam-230700

The site below offers another very easy jam recipe plus a downloadable e-cookbook

https://www.wikihow.com/Make-Red-Raspberry-Jam

https://www.foodnetwork.com/topics/raspberry/index.html

https://www.cheekykitchen.com/2010/08/raspberry-roasted-garlic-grilled-chicken.html

https://www.food.com/recipe/raspberry-chicken-272424

https://allrecipes.com/Recipe/raspberry-tilapia/Detail.aspx

https://www.oukosher.org/index.php/recipes/single/tequlia_grilled_salmon_with_raspberry_sauce_fish/

https://www.food.com/recipe/pan-seared-fish-with-raspberry-vinaigrette-176078

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Food and Garden

Spy Review: Karly Kolaja at Kohl Gallery 

June 10, 2011 by Nancy Robson

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The Sacred Valley of Peru, once the capital of the Inca Empire, is a natural for photography. Dramatic landscapes and native people in colorful traditional dress make for great subject matter, but for her final project, on view at Washington College’s Kohl Gallery through June 18, graduating senior Karly Kolaja did much more than take travel shots.

Kolaja’s intention was to tell the story of this present-day center of Peru’s tourist industry, where tradition and tourism meet with mixed results, and she does it with well-crafted photos and not a little wit.

There are positive elements to this story that Kolaja captures in close-ups of hands weaving intricately patterned cloth and a striking shot of a jeweler working on an Incan motif under the brilliant glare of an electric light. Her passion for her subject shows, as does her compositional and story-telling skills, as she catches the pure bounty of a sweep of multicolored vegetables in a busy marketplace and the hushed intimacy of a mass spoken in Peruvian Spanish and Quechua, the language of the Inca.

Kolaja also zeroes in on the inevitable touristy downers. She mischievously documents the sightseers’ compulsion for taking pictures in a shot of a tourist posing between two traditionally clad Peruvian women. With feigned familiarity, she holds their lamb on her lap as her companion takes a snapshot.

In keeping with her double major in English and Photojournalism (the latter a self-designed major), Kolaja provides captions with her photos. There’s a touch of moralizing in some, not surprising given the yawning divergence between native and tourist lifestyles, but the captions and her accompanying essay on the three-year project give good background on the history and culture of this valley.

Two photos in this show sum up the valley’s transitional status with riveting clarity. The first shows a street vendor sitting with her wares, as a tour guide walks by. Both are ethnic Peruvians doing their best to make a living in contemporary Cusco. The comparison of the two women’s choices is immediate, but what is haunting is the handsome profile of the tour guide. In her face lies the very image and majesty of a nearly lost culture. The other photo is of Kolaja’s own guide posing with a native child during a visit to a remote village. All of Kolaja’s other subjects seem guileless in front of the camera, but this woman stares directly at it, self-aware and individualized. Originally from a mountain village, she donned native dress but there is no hiding her changed identity.

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Arts

Sunday Cooking — Kale, Queen of Greens

June 9, 2011 by Nancy Robson

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If you’re trying to eat local as much as possible – and between the super E-coli scare in Europe, periodic food contaminants from China and food home security, who isn’t? – what you’re looking at in our local farm markets right now are the last of the early greens and the first veggies – kale, radishes, kohlrabi, maybe some early scallions and green-topped onions. Most of us didn’t grow up loving this little group. “What’s for dinner, Ma?”

“Kale!”

“Oooh goody!”

Unh uh. My father loved kale, lightly boiled and drizzled with vinegar, which is how we ate spinach too, but you never saw fresh kale in the market. In frozen blocks yes, a bitter to boot, but not fresh. You couldn’t even have tried to make ‘Massaged Kale Salad,’ a recipe that a friend loves whose link is below. I hated kale until I had it fresh and sautéed with onions alongside a lamb chop. That supper earned that leafy early brassica a place in my garden. And, I discovered, it’s the gift that keeps on giving. Like chard and lettuces, you can harvest kale several times before it gets bitter and woody.

Kale (aka borecole) has lately been called the Queen of Greens since it is such a nutritional powerhouse.  According to WebMD: One cup of kale contains 36 calories, 5 grams of fiber, and 15% of the daily requirement of calcium and vitamin B6 (pyridoxine), 40% of magnesium, 180% of vitamin A, 200% of vitamin C, and 1,020% of vitamin K. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus. (However, for those on blood thinners, the Vitamin K in kale and virtually all other cruciferous vegetables — broccoli, cauliflower, etc. — is off-limits.).

Kale is delicious sautéed with shallots in olive oil with salt and pepper (a virtuous lunch my meat-loving Visigoth actually enjoys), stir-fried with sweet peppers, garlic, hot pepper oil and tamari with chives and cilantro, or chopped fresh into chicken stock with shallots for a quick lunch or side. There are some wonderful soups with kale as one of the mail ingredients – Italian Ribollita, Zuppa Tosacana (creamy sausage and potato soup), Bean and kale soup – as well as main dishes like Sweet and Savory Kale, Kale and Butternut Lasagna, Kale timbale.  All can be made ahead and reheated during the week.

 

For a super-charged really quick lunch, chop fresh, de-stemmed kale into boiling chicken stock along with a chopped shallot or onion. It’s about ten minutes from no food to delicious, nourishing and cheap lunch. And, it doesn’t take that much more time and effort to turn virtually any vegetable into a timbale – basically a vegetable and cheese casserole.

 

Kale Timbale

 

4 cups kale, de-stemmed and rough-chopped

½ cup onion, chopped or 2-3 shallots, chopped

2 tblsp sweet pepper, minced

1 tsp, (approx.) fresh thyme, lemon thyme

2 tblsp olive oil or canola oil

1 cup ricotta or 1 cup cottage cheese made smooth in the processor

1 cup grated cheddar or gruyere or feta

3 tblsp mixed fresh herbs – parsley, basil, lemon basil, one leaf sage, chives, oregano, cilantro

2 eggs, beaten

½ cup plain yogurt

1 tsp parika

1 tsp hot sauce (optional)

1 tsp Worcestershire

¼ cup Parmesan, grated

 

Sauté kale, onions/shallots, peppers , thyme in oil with a dash of salt and pepper for five minutes or until completely wilted and nearly ready to eat.  In a large bowl, combine cheddar and ricotta or cottage cheese, kale mixture, fresh herbs. In smaller bowl, beat eggs with yogurt, hot sauce, Worcestershire, and a little salt and pepper. Combine with kale mixture. Pour into a buttered or greased casserole, top with grated Parmesan and bake for 45- 50 minutes in a 350F oven or until set and knife inserted in center comes out pretty clean (just as you would do for a custard).  Let stand 10 minutes before serving. This is good either hot or cold with a glass or either red of white. (I love versatility!)

 

https://www.foodnetwork.com/recipes/rachael-ray/kale-gratin-with-pancetta-recipe/index.html

https://www.foodnetwork.com/recipes/bobby-flay/sauteed-kale-recipe/index.html

https://allrecipes.com/Recipe/Ribollita-Reboiled-Italian-Cabbage-Soup/Detail.aspx

https://allrecipes.com/Recipe/Restaurant-Style-Zuppa-Toscana/Detail.aspx

https://allrecipes.com/Recipe/Bean-Soup-With-Kale/Detail.aspx

https://allrecipes.com/Recipe/Sweet-and-Savory-Kale/Detail.aspx

https://www.bbc.co.uk/food/recipes/timbaleofbeefandkale_85383

https://www.food.com/recipe/corn-timbale-with-kale-268767

https://www.webmd.com/food-recipes/features/the-truth-about-kale

https://www.google.com/search?q=vegetable+timbale&hl=en&client=safari&rls=en&prmd=ivnse&tbm=isch&tbo=u&source=univ&sa=X&ei=BWPvTZmgLYPZgAfI4-iUDw&ved=0CCMQsAQ&biw=1120&bih=630

https://www.myrecipes.com/recipe/whole-wheat-lasagna-with-butternut-squash-kale-10000001704059/

https://www.marthastewart.com/313468/lasagna-with-sausage-and-kale

https://annies-eats.net/2011/03/01/spicy-kale-lasagna/

 

 

 

 

The Spy Newspapers may periodically employ the assistance of artificial intelligence (AI) to enhance the clarity and accuracy of our content.

Filed Under: 3 Top Story, Food and Garden

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