BLUE PLATE SPECIAL

Croteaux Vineyard

2009-10-05T07:31:00.000-07:00

A Perfect Ending To The Day

2009-10-05T07:29:00.000-07:00

When Life Gives you Lemons Make A Lemon Meringue Pie

2009-09-14T06:13:00.000-07:00

1 9" pastry shell,baked and cool
1/4 cup cornstarch
2 Tbs. flour
1 cup sugar
1/4 t. salt
2 cups boiling water
2 eggs, separated, at room temp
2 Tbs. butter
1Tbs. grated lemon peel
6 Tbs. lemon juice
6 Tbs of sugar

Prepare your favorite pastry shell. Mix cornstarch,flour,the 1 cup of sugar, and salt in top of a double boiler; gradually stir in boiling water. Beat the egg yolk slightly and gradually stir into the cornstarch mixture. Place top of boiler over boiling water and cook about 5 minutes untill filling is thickened, stirring occasionally. Remove from boiling water. Mix in butter, lemon peel, and juice. Cover and cool slightly. Pour into pastry sheel. Heat oven to 350 F. Beat egg whites untill soft peaks form. Gradually add 6 Tbs. of sugar and beat until peaks form. Spread over lemon filling to edge of crust. Bake 12 to 15 minutes, or until lightly browned. Cool. Serves 8.
ENJOY !

An Afternoon At Croteaux Vineyard

2009-09-07T10:17:00.000-07:00

We took a wrong turn off of route 27A on South Harbor Road in Southold,LI,NY and discovered Croteaux Vineyard.

We walked through a small entrance building into a "tasting garden" that gave us a feel as if you were in the countryside of France.

You could hear the beautiful French music playing in the background of laughter and joy of all that were in the in the "tasting garden".

We were greeted by friendly staff and served excellent food and wine. I did not want to leave after a few hours and for what I could see no one else wanted to leave either.

A perfect end to a beautiful Sunday in September.

If you are ever in the Southold area do yourself a favor and stop by and visit Croteaux Vineyard. I will be going back for a visit very soon !!!!!

www.croteaux.com

Apple Crumb Delight

2009-09-06T05:05:00.000-07:00

Autumn is in the air and apple picking around the corner first of a series of apple recipes.

CAKE:
11/2 sticks of butter, softened
11/4 c. packed light brown sugar
2tsp. salt
3 large eggs
21/4 c. all-purpose flour
11/2 c. reduced-fat sour cream, at room temperature 3 large Golden Delicious Apples. Peeled, cored and sliced very thin

CRUMB TOPPING:
3/4 cup all-purpose flour
1/3 cup graham cracker crumbs
1/4/cup packed light brown sugar
5 Tbsp. plus 1 tsp. of soften butter

1. Heat oven to 350. Line a 13X9X2 inch baking pan with nonstick foil. extend foil 2" over the four sides
2. TOPPING: Mix flour,cracker crumbs, and sugar in a medium bowl. Add butter and rub with fingertips until large crumbs form. Set aside
3.CAKE: In a large bowl with mixer on low, beat butter, sugar, vanilla, cinnamon, baking soda and powder, and salt until mixture is creamy. Beat in 1 egg at a time. With mixer on low, add flour alternately with sour cream. Beginning with flour and ending with flour, beat until nice and smooth.
4. Spoon 1/2 of batter into the prepared pan, smooth out the batter, cover with 1/2 the apples. Add remaining batter , then the remaining apples and cover with crumb topping.
5. Bake 45 minutes. Cool in pan on a wire rack, remove cake from pan by holding on to the ends of the foil. Dust with confectioners' Enjoy !!!!Serves 12

Q & E Clams And Linguine

2009-09-05T05:03:00.000-07:00

Quick and Easy

50 little neck clams
1/4 white wine
2 cups of chicken broth
juice from 2 lemons
fresh: teaspoon of chopped, basil,thyme,parsley, oregano
salt and pepper to taste
LB of linguine

While the linguine is cooking.... In a big pan add all the ingredients together and steam the clams until they are all open. Put the pasta in a big bowl and add clams. Mix all the clams mixture in to the linguine. Serve with a whole wheat baguette. Enjoy this quick and easy meal with a chilled glass of WOLFFER ESTATE Rose Table Wine 2008 (From the Long Island Wine Country).
Thanks for the great meal Jen and Jim !!!!.......................ENJOY !!!!!!!!!

Farm Stand Purchase: Plum Tomatoes

2009-08-30T06:06:00.001-07:00

Drying Tomatoes

Plum tomatoes are meaty and have less seed, this is why they dry quicker than other tomatoes.

Sun Drying

This method needs to be done in a dry climate. As moisture encourages mold to form.
All you need is a simple wooden frame with nylon screen, stack frames on top of each other. The suns power drys the tomatoes.

Oven Drying

Brush the seeded halved tomatoes lightly with olive oil. Place on a baking sheet at a low heat...150 degrees. This process takes all day.( at least 8 hours) .Turning the tomatoes occasionally. When dried infuse them by layering them in a mason jar with olive oil, basil and garlic. Store in refrigerator. Try them on your next sandwich, in a salad or on your pizza

Dehydrator

All models are different. Carefully read manufacture's direction. This method will not be a tasty as the others. However you can freeze the tomatoes up to a year.

Try and Enjoy!!!!!!!!!!!!!!!!!!!

Farm Stand Purchase: ENDIVE

2009-08-29T06:26:00.001-07:00

Endive Spears Stuffed With Herbed Goat Cheese

Ingredients
*****************************

4 ounces goat cheese
1 to 2 tablespoons heavy cream
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley or chives
1 tablespoon chopped fresh basil
Salt and Pepper
1 large head endive
1 ripe tomato, finely chopped
1/4 cup pine nuts

* In a medium bol, cream the goat cheese with the back of a spoon. Add the cream, thyme, basil, parsley, salt and pepper. Add more cream if the cheese is thick. Cover refrigerate until ready to use. Bring to room temperature before assembling.
* Core the endive and separate into individual spears. Spoon the filling into the endive spears, filling each spear about halfway. Assemble on a plate. Sprinkle with the chopped tomatoes and pine nuts.
* Serves 8 to 10
* Enjoy !

Farm Stand Purchase...ASPARAGUS

2009-08-28T07:55:00.000-07:00

LOOK FOR: Tight heads and sturdy stems: Check the cut end look for a fresh looking cut.

Trim the stem end....use a veggie peeler and trim any woody bits.

I love to grill my asparagus.... I place the asparagus in a ziploc bag season with sea salt and fresh pepper a little garlic and onion powder. Pour olive oil and mix well. Place over direct heat of a pre heated grilll and turn occasionally. Cooking time 5 to 6 minutes..... ENJOY !!!!!

Thursday's Kitchen Tip

2009-08-27T06:10:00.000-07:00

Deodorize food containers with newspaper [ then wash container before using ].

The Four Berry Chocolate Mint Salad

2009-08-24T05:11:00.000-07:00

Yesterday was my daughter and son in laws annual bar-be-que. It was hot and humid but we all managed to have a wonderful time. We were assigned to made a couple of different dishes. One being a fresh berry salad. We went to our local produce and fresh fruit establishment. The berries were beautiful and the salad yummy.

Tip: We discovered the Chocolate Mint Herb a few years ago and we add some leaves to the salad. It gives that extra flavor. Give it a try the next time you make a fruit salad.

GROWN ON LONG ISLAND

2009-08-20T05:13:00.000-07:00

Time just seems to go by so fast. Here it is almost a year since I have put a post on this blog. I have been very busy building my photography business and enjoying life as I have just ended my first year of retirement. You would think that you would have more time when you retire.....not so my days go by so fast I don't even know what I have done.
"Grown On Long Island"......this is going to be a series about the Farm Stands of Long Island. I have been photographing our Farm Stands for a year now and I would like to take you on a journey through the back and main roads of the east end of Long Island. Each stand unique in its own way. So sit back and enjoy the photos of beautiful Long Island and the delicious recipes we will be doing. This all will starting very soon !!!!!!!!

PUMPKIN MUFFINS

2008-09-18T03:38:00.000-07:00

2 1/4 c. all-purpose flour 2 1/2 tsp. baking powder

2 tsp. pumpkin pie spice 3/4 tsp. salt 1 c. milk

3/4 c. canned pure pumkin (not pumkin pie mix)

1/2 c. packed dark brown sugar 4 Tbsp. butter or margarine melted

2 tsp. vanilla extract 2 lg. eggs 1/2 c. pecans toasted and chopped

Preheat oven to 400 degree F. Grease 12 standard muffin-pan cups. In large bowl, combine flour, baking powder, spice, and salt.

In medium bowl, whisk milk, pumpkin, sugar, butter, vanilla, and eggs until blended; sir into flour mixture just until moistened. Spoon batter into muffin cups; sprinkle with pecans.

Bake 25 minutes. Serve warm.

ENJOY !!!!!

DROP BISCUIT AND BUTTER

2008-09-17T05:38:00.000-07:00

I enjoy having a biscuit with beef stew, pot roast dinner and all those" comfort type foods." I have made them from all the well known cook books. But, my all time favorite is from BISQUICK.

www.bisquick.com

JIM'S ORGANIC COFFEE

2008-09-17T03:22:00.000-07:00

Visit : www.greyhousetavern.com
and have a cup of www.jimsorganiccoffee.com

SEASONING STATION

2008-08-28T11:16:00.000-07:00

When preparing a meal have all your herbs, oils and other seasonings on a tray or basket next to the stove. This makes it so easy to just reach for what you need to prepare the meal . I have wooden boxes right next to the stove filled with my salts and pepper and bottled seasonings. I never need to look though my pantry , I have it right at my finger tips.

TODAYS TIPS

2008-08-26T06:18:00.001-07:00

Summer is coming to an end :((.... For those last few days of outside gathering with friends and family put a few pieces of basil in small vases place them on your tables outside to help repel thoses nasty mosiquitoes.
On my window sill in my kitchen you can always find a few different size bottles filled with the herbs I like to cook with. When the window blows through the window you smell the lovely fragrance of the herbs. It fun and useful.

PEACH JAM

2008-08-25T12:03:00.000-07:00

Making jam is very easy and lots of fun!

Buy the jars from your local hardware store. Purchase a box of Sure-Jell. Inside the box you will find the directions to making the jam. Buy your favorvite fruit and get to canning!
Today we are making peach jam. Wash the fruit very well. Your first step will be to peel your ripe fruit and remove the pit.

The second step is to chop your fruit very fine by hand.

Squeeze 2 tablespoons of fresh lemon juice into the fruit

Put your fruit on the stove and add the Sure Jell and 1/2 teaspoon of butter. Bring this to a full boil.

Stir in the sugar. Keep stirring and when you have a full boil again. Boil for 1 minute

Pure the very hot fruit into jars and lids you have already cleaned and boiled in hot water.

Take a damp cloth and clean off the lip of the jar. You do not want to have and jam on the lip of the jar.

Put the lids on and seal tight. Let the jars stand at room temperature for 24 hours. Store in a cool, dry, dark place. Refrigerate open jam.

ENJOY!!!!!!

Great gift idea !

SPICY PICKLES

2008-08-23T13:15:00.000-07:00

4 cups of white wine vingar

2 tablespoons of sugar

1/2 teaspoon pepper flakes

1 teaspoon white peppercorns

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1/2 teaspoon fennel seeds

1/2 teaspoon cumin seeds

2 tablespoon kosher salt

3 tablespoons fresh dill, coarsely chopped

3 teaspoons fresh cilantro leaves, coarsely chopped

6 kirby cucumbers, washed and sliced crosswise into 1/2 inches thick slices

Combine the first 9 ingredients in a saucepan and bring to a boil.

Let boil for 2 minutes, remove from the heat and cool to room temperature.

Add the dill and cilantro.Place the cucumbers, into a large Mason Jar, pour the cooled vinegar mixture over them, cover ans refrigerate for at least 24 hours or up to 4 days. Enjoy !!!!!!!