Thank God It's All Over!

The last two months have been crazy with Sookie's illness and work and this insane city during the Holiday's.  We got through Xmas last weekend with Tim's family and dragged two cat crates and two suitcases upstate on the train.  I have never looked forward to a week with being snowed in and nothing to do but eat, read, watch movies and ignore the rest of the world.

We spent Xmas eve with our neighbor's M & M and a combination of city folk and locals and it was wonderful.  Delicious dinner and the nicest group of people.

Xmas day, Tim, myself, Sookie and Burns - our little family - made a white trash breakfast - frozen tator tots, brown and serve sausages and an omelet of eggs and Pecorino cheese.  We opened presents and spent the day watching movies, napping on the sofa and smothering affection on our two cats.  We made an amazing dinner of roast pork with an assortment of incredible side dishes. We haven't been able to cook for weeks so we felt spoiled.  Dinner and dvd's and cats napping - a perfect Xmas day.  

Pork Roast with Carmelized Apples

PORK ROAST WITH APPLES

1 Pork roast ( 4 pounds)

Coarse salt and ground pepper

4 Gala or Fuji apples, halved

3/4 cup dry white wine, such as Chardonnay

1. Let pork sit at room temperature 30 minutes.  Preheat oven to 375 degrees.  Season pork with salt and pepper.  In a large roasting pan, arrange apples, cut side down, in two rows in center of pan.  Place pork, fat side up, on top of apples.  Add wine and 1 cup water to pan.  Roast until pork is golden and an instant-read thermometer into center reads 145 degrees, 1 to 1 3/4 hours.  Transfer pork and apples to a platter.  Loosely tent pork with foil and let rest 30 minutes.  Cut roast into slices and serve with apples. 

Twice Baked Sweet Potatoes

TWICE -BAKED SWEET POTATOES

1. Preheat oven to 375 degrees. Prick 5 medium sweet potatoes ( about 3 pounds) all over with a fork.  Place on a large piece of foil on a baking sheet; fold foil around sweet potatoes to form a packet.  Bake until tender when pierced with a knife, about 1 hour.

2. When cool enough to handle, halve sweet potatoes lengthwise.  Scoop out all but 1/4 inch flesh from inside skins.  Arrange 8 skins in a single layer in a 9 x 13 inch baking dish ( discard remaining 2 skins).  Place flesh in a food processor , along with 2 tablespoons unsalted butter, room temperature, and 4 ounces fresh goat cheese; season with coarse salt and ground pepper.  Process until smooth, 2 minutes.  Add 3 tablespoons finely chopped fresh chives and pulse to combine; spoon into skins.

3. In a small bowl, stir together 1/4 cup chopped pecans, 1/4 cup Panko ( Japanese breadcrumbs), and 2 tablespoons butter, room temperature, until combined; season with salt and pepper.  Sprinkle Panko mixture over sweet potatoes.  Bake until toppings are golden.  10 to 12 minutes.  

Buttermilk-Cornmeal Biscuits with Honey-Butter

BUTTERMILK-CORNMEAL DROP BISCUITS WITH HONEY BUTTER

1 1/2 cups all-purpose flour ( spooned and leveled )

3/4 cup yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon fine salt

1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus 1/4 cup (1/2 stick), room temperature

1 cup buttermilk

5 tablespoons honey

1. Preheat oven to 375 degrees with racks in upper and lower thirds.  In a large bowl, whisk together flour, cornmeal , baking powder, baking soda, and salt.  With a pastry cutter or your fingers, cut in 1/2 cup cold butter until mixture resembles coarse crumbs with a few pea-size pieces remaining.  In a small bowl, whisk together buttermilk and 3 tablespoons honey.  Add to flour mixture and stir with a fork until dough just comes together.  (Dough will be slightly sticky ; do not over-mix.)  With two large spoons, drop 10 mounds of dough, 2 inches apart, on two parchment -lined baking sheets.

2. Bake until biscuits are golden, 15 to 20 minutes, rotating sheets halfway through.  Transfer biscuits on parchment to wire racks and let cool.  Meanwhile, in a small bowl, mix 1/4 cup butter and 2 tablespoons honey until combined. Serve honey butter with biscuits.  

Brussels Sprouts with Bacon and Figs

BRUSSEL SPROUTS WITH BACON AND FIGS

1. Cut bacon in small pieces and brown in saute pan.

2. Chop figs and add to bacon and saute.

3. Shred Brussels sprouts in food processor and add to bacon and figs.

4. Saute together and then add balsamic vinegar for taste.  

Mushroom and Leek Gratin

MUSHROOM AND LEEK GRATIN

1. Preheat oven to 375 degrees.  In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium - high. Working in batches if necessary, add 2 pounds large portobello mushrooms (6 to 8), stemmed and sliced 1/2 inch thick, and cook, tossing occasionally, until softened, 10 to 15 minutes.  Transfer to a paper-towel-lined plate.

2. Wipe out skillet, return to heat, and add 2 tablespoons  oil.  Add 2 leeks (white and light-green parts only), cut into 1/4-inch -thick half-moons and rinsed, and season with coarse salt and ground pepper.  Cook, stirring frequently, until softened, 8 minutes.  Add 1/4 cup dry white wine, such as Chardonnay and cook until almost evaporated, 2 to 3 minutes.  Stir in 3/4 cup heavy cream , 2 tablespoons fresh lemon juice, and 1 tablespoon fresh thyme leaves.

3. Transfer leek mixture to a 2 quart baking dish.  Layer with 2 ounces finely grated Parmesan.  Top with mushroom slices, overlapping slightly.  Sprinkle additional 2 ounces finely grated Parmesan cheese and bake until edges are bubbling, 20 to 25 minutes.  Serve warm. 

Farming Bovina and The Bovina Public Library Holiday Event

The dinner event held at the Bovina Historic Town Hall which promoted the Farming Bovina Group and proceeds which benefitted the Bovina Public Library was a complete success.  Hundreds of people showed up which really helped us achieve our financial goals for the evening.  Thanks to everyone who supported the event and to all those who made it a success - the committee,  the cooks, the bakers, the entertainment, and all those who attended.  It was a great evening!

MAPLE WALNUT CAKE WITH BROWN SUGAR FROSTING

• MAPLE WALNUT CAKE WITH 

  BROWN SUGAR FROSTING
  
  
  We tried a new dessert this year to share for Thanksgiving at his parent's home.  It was really good.  The frosting is particularly tasty. 
  
  
  For The Cake
  
  
  • Nonstick cooking spray
  • 3 1/2 cups all-purpose flour (spooned and leveled), plus more for pans
  • 4 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 2 large eggs
  • 1 1/2 cups pure maple syrup
  • 3/4 cup whole milk
  • 1 cup chopped walnut halves, toasted

• For The Frosting

  • 8 ounces cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 3/4 cup packed dark-brown sugar
  • 2 cups confectioners' sugar

1. Make the cake: Preheat oven to 350 degrees. Lightly coat two 9-inch round cake pans (2 inches deep) with cooking spray. Line bottoms with parchment paper; lightly coat parchment with cooking spray. Flour parchment and sides (tapping out excess); set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat butter and brown sugar on high until light and fluffy, 5 minutes. Beat in eggs, one at a time, scraping down bowl as needed. With mixer on medium-high, add maple syrup in a slow, steady stream. Add flour mixture in two additions, alternating with milk, beating well after each addition and scraping down bowl as needed. Fold in walnuts.
3. Divide batter between pans; firmly tap pans on a flat surface several times to remove air bubbles. Bake until a toothpick inserted in center of a cake comes out clean, 30 to 35 minutes. Let cakes cool in pans on wire racks, 15 minutes, then invert onto racks; peel off parchment. Invert cakes again and let cool completely on racks. With a serrated knife, trim domed top from each cake to make a flat surface.
4. Make frosting: In a large bowl, using an electric mixer, beat cream cheese, butter, and brown sugar on high until light and fluffy, 5 minutes. Gradually add confectioners' sugar, 1/2 cup at a time, beating well after each addition.
5. Assemble cake: Place one layer, top side up, on a cake stand or serving plate. Spread top evenly with 1 1/2 cups frosting. Top with second layer, top side down. Spread remaining frosting over top and around sides of cake.
   
   

Sweet Potato Fries with Brown-Butter Marshmallow Sauce

Here are a couple of the new side dishes we tried this year for Thanksgiving.  This was a great new way to serve sweet potatoes - the dipping sauce was a big hit!

SWEET POTATO FRIES WITH BROWN-BUTTER MARSHMALLOW SAUCE

• Nonstick cooking spray
• 3 large sweet potatoes, cut into 1/2-inch wedges
• 1 tablespoon extra-virgin olive oil
• Coarse salt and ground pepper
• 6 tablespoons (3/4 stick) unsalted butter
• 3/4 cup marshmallow topping
• 1/4 cup sour cream
• 1/4 cup toasted pecans, chopped (optional)

1. Preheat oven to 400 degrees. Lightly coat a rimmed baking sheet with cooking spray. On sheet, toss sweet potatoes with oil and season with salt and pepper. Arrange in a single layer and bake until tender and golden brown, about 40 minutes, flipping once.
2. Meanwhile, in a small saucepan, heat butter over medium, swirling pan occasionally, until golden brown and most of the foam has subsided, about 8 minutes. Immediately pour into a small bowl and let cool slightly. In a medium bowl, whisk together marshmallow topping and sour cream, then stir in brown butter and salt to taste. Serve sweet potato fries warm with sauce and sprinkle with pecans, if desired.
   
   

Thankful for Small Things

So, for the past two weeks, we have been dealing with our own little crisis.  Our 1 year old cat, Sookie, stopped eating.  We didn't notice it initially but after 3 days, she was showing signs of weight loss and lethargic behavior and we couldn't get her to eat.  We tried everything - babyfood, tunafish in water, tunafish with oil, nothing interested her.  Grace, our cat that died last year, developed the same problem and died.  We were nervous that Sookie might also have pancreatitis.  We took her to her vet and after a couple days at the vets office - the most we could find was that she had fatty liver disease as a result of not eating.  She was put on medication and we attempted to feed her by mouth with a dropper.  She kept throwing up the food - so two days later, we had to admit her into the hospital.  We thought she was going to die.  Again, no other diagnosis other then the fatty liver disease.  She just wouldn't eat.  5 days and $8000.00 (vet hospitals - don't get me started!) later, we got her home the day before Thanksgiving.  The hospital had to insert a feeding tube in her neck and she finally stopped rejecting the food and water.  However, we now have to feed her 3 times a day with a syringe through her feeding tube.  Poor thing.  They shaved her in 10 different places and she has to wear this embarrassing cat paw print surgical bandage around her neck but at least she is better and we are really happy to have her back.  Nothing is more sad then to have to visit your animal in a vet hospital with all these other very sick animals in cages around her.  I give vets a lot of credit because I would be crying all the time over these poor animals.  This is what we are thankful for this Thanksgiving.

Oven Roasted Brisket and Carrots Agrodolce

We were going to make ribs this weekend but the butcher was out of ribs and we decided to  roast brisket instead.    Yum!


OVEN ROASTED BRISKET AND CARROTS AGRODOLCE

4 Pounds Brisket

1/4 cup packed dark - brown sugar

1/4 cup paprika

41/2 teaspoons coarse salt

1 tablespoon unsweetened cocoa powder

2 teaspoons cayenne pepper

1 teaspoon ground cumin

1.  Line rimmed baking sheets with foil, and place a wire rack on top.  Transfer brisket to the wire rack.

2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.)  Stir to combine.

3. Sprinkle spice mixture evenly over both sides of brisket.  Lightly rub mixture in to the meat to coat completely.  Cover with plastic wrap.  Refrigerate on rack at least 20 minutes ( or up to 2 hours for maximum flavor).

4.  Preheat oven to 350 degrees, with racks in upper and lower thirds.  Cook brisket  on racks on sheets, switching positions of baking sheets about halfway through.  11/2 to 2 hours.  

5. Increase heat  to 425 degrees.  Allow brisket to caramelize  and let stand at room temperature 20 minutes.  

(**Note we experimented with an added sauce but completely unnecessary - the rub was great!)

CARROTS AGRODOLCE

1 pound carrots, peeled and sliced into matchsticks ( cut carrot in half crosswise, then slice into lengthwise slabs, stake slabs on top of each other and finely slice into matchsticks)

1 1/2 teaspoons extra-virgin olive oil

3/4 teaspoon coarse salt

2 tablespoons minced onion

3/4 teaspoon sugar

1 tablespoon red wine vinegar

1/4 teaspoon freshly ground black pepper

2 tablespoons fresh mint ( optional)

1. Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat.  Bring to a boil and cook until the water has evaporated, about 7 minutes.

2. Stir in the onion and cook for 1 minute.  Add the sugar and mix.  Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds.  Remove from the heat and stir in the mint, if desired.  

Farming Bovina and The Bovina Public Library Holiday Event

All, We are involved in a great charity event for the Holidays.  We are looking for some assistance.



On Dec. 3rd, in a joint effort, The Bovina Public Library in partnership with Farming Bovina will host an event to benefit the library and promote this regional farm cooperative in its infancy. 

The Bovina Public Library (www.bovinalibrary.org) is a rural association library now in its 94^th year as a NYS Regents affiliated branch of learning and lending. Located in Bovina, N.Y. (www.bovinany.org) the Bovina Public Library provides essential services to the community as both a social and cultural center in town, along with providing reference, reading and audio materials as well as public access computers and wireless among other services.

Farming Bovina (www.farmingbovinany.org) is a brand-new farm cooperative located in rural Delaware County in the Catskills of upstate New York. Bovina, New York, whose butter was once prized and served at the White House during the 19^th century, has a long and rich history of farming. Farming Bovina has organized in order help family owned and operated farms survive in the global economy as well as to promote the regional slow food movement and rural small businesses that farms are.
Thank you for your support!


The dinner event will start at 5:00.  It is BYOB ( Yay!!!) Come Hungry! Let me know if you would like to purchase tickets or just donate. Tickets are only $12.00 a person and it goes to a really great cause. 

Walnut Apple Crisp with Nutmeg Cream

Experimenting with dessert recipes for Thanksgiving.  This was simple and very good.  We plan to test a whole batch of desserts between now and the Holidays - we will gain a hundred pounds - can't wait!

WALNUT-APPLE CRISP WITH NUTMEG CREAM

2 tbsp. fresh lemon juice
2 pinches salt
6 large granny smith apples
3/4 cup flour
3/4 cup granulated sugar
1 stick unsalted butter
1 cup chopped walnuts , toasted
1 cup heavy cream
2 tbsp. confectioner's sugar
1 tsp. freshly grated nutmeg

1. Position a rack in the center of the oven and preheat to 350 degrees.  In a large bowl, mix the lemon juice and a pinch salt.   Peel, core and cut the apples into 3/4 inch thick slices and stir into the lemon juice mixture as they are cut.

2. In a medium bowl, mix the flour and granulated sugar.  Using a pastry blender or your fingers, cut in the butter until the mixture resembles coarse crumbs. Stir 1/2 cup of the crumb mixture into the apples and transfer to an 8 cup round or square baking dish.  Stir the walnuts and another pinch salt into the remaining crumb mixture, then spoon over the apples.  Bake the crisp until the top is golden-brown and the apples are tende, about 1 1/2 hours.

3. Just before serving, using an electric mixer, beat the cream, confectioner's sugar and nutmeg on medium-high speed just until the cream holds soft peaks.  Serve the crisp warm or at room temperature, dolloped with the whipped cream.

Chicken Pie with Polenta

One of the last warm Fall weekends, so we had lots to do outside and needed a simple meal on Saturday night.  This was a great recipe using leftover roasted chicken and stock items in the pantry - yum!

CHICKEN PIE WITH POLENTA

5 tbsp. butter
1 tbsp. olive oil
3-4 ribs celery, chopped
2 carrots, chopped
1 onion, chopped
1 large bay leaf
2 tbsp. chopped fresh thyme
Salt and pepper
2 tbsp. flour
1 32 oz. container chicken stock
1-1&1/2 lbs. chopped cooked chicken
11/2 cups milk
1 cup quick cooking polenta
1/2 cup dried sweetened cranberries
1 tbsp orange zest
11/2 cups shredded sharp cheddar cheese

1. Preheat the broiler. In a large skillet with a tight fitting lid, heat the olive oil and 3 tbsp. butter over medium-high heat.  Add the celery, carrots, onion, bay leaf and thyme, season with salt and pepper.  Partially cover the pan to sweat the vegetables, 7 to 8 minutes.  Sprinkle the veggies with the flour and stir for 1 minute.  Whisk in 2 1/2 cups chicken stock and cook until thickened.  Add the chicken and heat through.  Lower the heat to a simmer.

2. Meanwhile, simmer the remaining 11/2 cups stock and the milk.  Whisk in the polenta to thicken, 2 to 3 minutes.  Stir in the cranberries and orange zest, then the remaining 2 tbsp. butter and half of the cheddar.

3. Spread the polenta over the turkey mixture; top with the remaining cheddar. Broil for 1 to 2 minutes.

Green Chile and Tomatilla Pork Stew

With such a quiet day, Tim decided to use up the bag of tomatillos that we picked from the garden the prior weekend with Pork shoulder.  The smell was unbelievable for four hours while it cooked.  Delicious.

Green Chile and Tomatillo Pork Stew

6 tomatillos, husked and quartered
3 jalapenos, split lengthwise seeds and ribs removed if you don't want a lot of heat
2 cups chicken stock plus more if needed
2 tablespoons grape seed oil
1 pork shoulder , picnic or fresh ham 3-5 pounds (depending how much you want to have left over)
3 medium white onions peeled and quartered
4 garlic cloves, peeled
3 tablespoons cumin
1 tablespoon salt
Freshly ground black pepper
1 bunch fresh cilantro, divided into small sprigs
1 cup toasted and salted pepitas
1 block queso fresco, crumbled
1 bottle hot sauce
Corn tortillas warmed

( We substituted a few things because we didn't have the supplies with the storm - we didn't have jalapenos and left them out, substituted pumpkin seeds for the pepitas, olive oil for the grape oil and feta cheese for the queso fresco).

1. Preheat oven to 325 degrees Fahrenheit.
2. Combine tomatillos, jalapenos and1/4 cup of chicken stock in a saucepan.  Bring to a simmer over medium heat and cook until the tomatillo begins to break down and get soft.  Remove from heat.
3. Heat a large, oven-safe Dutch oven over medium-high heat and add grape seed oil.  Add pork to hot pan and brown well on all sides.  Remove pork from pan and pour off most of the oil and fat.  Reserve some fat in pan.
4. Add tomatillo, jalapeno, onion and garlic to food processor and puree until smooth. Return pork pan to medium heat and add puree to the reserved fat in pan.  Add cumin and salt and heat through.
5. Add the rest of chicken stock into pot with puree and stir to combine.
6. Nestle pork back in to the pot of puree and stock.  The pork should be covered about 3/4 of the way.  Add more stock if needed.  Cover and put in preheated oven for about 3-4 hours until pork is tender and falling apart.  Turn the pork at least once halfway through the cook time. Using two forks, shred the pork a bit and mix it through the sauce to get the flavor incorporated into all the pork.  Taste and add salt and pepper if needed.
7. Serve pork stew right out of the pot and top with garnishes (cilantro, queso fresco, pepitas and hot sauce).  Serve heated corn tortillas on the side for dipping and scooping.

It was a great stew!  Very flavorful.

Let it Snow, let it snow, let it snow

We love the first snowstorm of the season, however it's just a little bit early in October.  Snowballs, Highballs...we just sat in our living room with our new Eden Pure electric heater and watched the season end of True Blood with cocktails and magazines and a little blood and gore.

Sunday morning, we put on our snowboots and went for a walk - it was so beautiful out.  We had just finished wrapping the balance of trees and shrubs with burlap and brought in our Dahlia and Gladiola bulbs and the snow started coming down.  We caught up on television shows and played with our Wii in the basement - Dance Party 3 - nothing funnier then the two of us trying to "pump it" to Black Eyed Peas.

Bill King's Vinegar Pie

One of my dearest friends recipes.  Bill, who was from Lynchburg Virginia, used to make this pie all the time.  He was an incredible host and his dinner parties were incredible because he kept everyone on- the-floor laughing and well fed.  This is one of my default deserts.  In the south in the winter when you ran out of fruit you would substitute vinegar to make custard pies. I have experimented with this recipe over the years substituting all sorts of flavored vinegars and it is delicious.




BILL KING'S VINEGAR PIE

2 pie pans - pre made
6 eggs
2 cups sugar
1/2 teaspoon salt
1&1/2 teaspoon vanilla
5 tablespoons vinegar ( experiment with flavors - this weekend we used a Cassis flavored vinegar, however you can default to apple-cider vinegar)
1 teaspoon cornstarch
1/3 cup milk
1 stick butter melted

1. Combine everything and mix, pour into shell.
2. Bake at 350 degrees ( this is the challenging part - start at 30-40 minutes but monitor to be sure custard in center is baked and some ovens vary but can take longer - will make 2 shallow pies or combine and make one pie but will require longer baking time).

Soy/Ginger Marinated Pork Chops and Herb/Scallion Rice

Despite the rainy day, Tim and I  did manage a grocery run - God forbid we should miss a meal!   Tim made dinner and I made dessert.  The marinade for the pork chops was out of this world.

SOY AND GINGER MARINATED PORK CHOPS

1/4 cup plus 2 tablespoons low-sodium soy sauce
1/4 cup vegetable oil
2 tablespoons finely grated fresh ginger
3 tablespoons light brown sugar
1 scallion, finely chopped
Freshly ground pepper
4 bone-in pork chops (8 ounces each; 3/4 inch thick)
garnish: 1 scallion, thinly sliced.

1. Whisk together soy sauce, 3 tablespoons oil, the ginger, sugar, chopped scallion, and 1/2 teaspoon pepper.
2. Arrange pork chops in a 9-by-13 inch nonreactive baking dish.  Reserve 3 tablespoons marinade, and pour remainder over pork chops.  Marinate, cover with plastic wrap, flipping chops halfway through, for 45 minutes.
3. Heat remaining tablespoon oil in large skillet over medium high heat. Remove pork chops from marinade, and sear for 3&1/2 to 4 minutes.  Reduce heat to medium.  Flip chops, and sear until just cooked through.  3&1/2 to 4 minutes more.  Transfer chops to a board or platter. Let rest for 5 minutes.
4. Add reserved 3 tablespoons marinade to skillet.  Simmer over medium heat until thickened, about 30 seconds.  Spoon sauce over chops. Garnish with thinly sliced scallion.


HERB AND SCALLION RICE

1&2/3 cups water
1/2 cup packed fresh cilantro
1/4 cup packed fresh mint
2 scallions, chopped
1 garlic clove
1 tablespoon vegetable oil
1 cup jasmine rice
Coarse salt

1. Puree water, cilantro, mint, scallions, and garlic in a blender until smooth.
2. Heat oil in a small saucepan over high heat.  Add rice, and stir to coat.  Cook until slightly toasted, 1 to 2 minutes. Add herb puree and 1 teaspoon salt.  Bring to a simmer. Reduce heat to low, and cook, covered, for 20 minutes.
3. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork before serving.

Zone 4 Landscapes

The weekend was almost a total wash out.  It drizzled rain the entire weekend.  Weekends like this present the lovely opportunity of no outdoor chores and lots of reading and movie watching.  We made the most of it.  We watched two documentaries - one on a Florida serial killer and the second on WW2 and a secret intelligence group fighting the war - obviously from my Netflix list. Tim always knows which movies are mine because they are usually morbid.

I made an attempt to grout backsplash tile that I have been postponing forever - I hate grouting and that chore didn't last long.  We puttered around the house all weekend and finally on Sunday the sun came out and it was a gorgeous Fall afternoon.  We have lost a lot of leaves already and we spent the mid-afternoon winterizing what was left of the garden.

Our neighbors, M&M, stopped by and invited us to an open house at their landscaper's home who just completed their patio this summer.  We were thrilled to get out of the house for a couple hours and we drove with them over to Andes.  Zone 4 Landscapes is the company M&M hired for their patio project and they did a great job. We are considering using them for a project around our pond.  I had checked out their website and was excited to see the house and garden featured on the website.  The house has a phenomenal view and this gorgeous garden that is overflowing with amazing plants, shrubs and trees.  Mel, the owner, gave us a quick tour and we wandered around the property oohing and aahing and taking pics.  It was a nice break on a rainy weekend and we drove back to the house, had a late lunch and then drove back to the city.

Fall Is Here

September in our area is such a beautiful time of year.  Our summer season is short and we have already had our first freeze.  We typically have two peak seasons - early in September and late October.  Because we have so many Sugar Maples on our property - we get a lot of color early.

We know it's the end of the summer when our Dahlias bloom.  Like our prior struggle with tomatoes, we struggle with Dahlias to bloom earlier and longer.  We haven't got it quite right but the Dahlias are still amazing. We winterized the property - bringing in outdoor furniture, emptying water storage barrels, putting the grill in the basement.  As the afternoon warmed,  we sat on the porch and admired the color of the leaves and watched them fall as quickly as they changed color.

I stewed tomatoes for sauce, chopped tomatillos and onions for salsa to pickle, sauteed zucchini for freezing.  Tim made a pork roast for dinner and we watched a great documentary called The Cruise.  Filmed in 1998, it tells the story of a poet/Gray Lines Bus cruise guide who attempts to broaden the horizons of the average New York tourist who catches a ride.  Pre-9/11, it is a total love letter to NYC.  Unfortunately, his "cruise" mentality would never survive the post-9/11 "anti-cruise" NYC.  I miss the pre-9/11 NY.  

Sunday, I got up early and raked the front yard and planted Fall grass seed. We watched old movies and breezed through magazines.  We got excited about the new Tim Burton Dark Shadows movie re-make that will release next year - one of our favorite Sunday afternoon TV re-runs to watch!  We stopped by our neighbors, M&M, to have a tech chat and visit with their new kitten, Daphne, who is adorable.  Back in the city, as we stood on the curb outside Grand Central waiting for a cab, I looked up at the Chrysler building and remembered the quote from the movie we had watched the night before - "uninspired voluptuousness"... I love this town.

Best Pork Roast Ever - Pork Roast with Caramelized Parsnips

This is a new recipe that Tim tried this weekend - it was delicious.  The rub for the pork seasoning was especially good.  Loved it!

Pork Roast with Caramelized Parsnips

Coarse Salt and Freshly Ground Pepper
1 teaspoon whole fennel seeds
1 teaspoon finely grated orange zest
1 teaspoon coarsely chopped fresh rosemary plus one sprig for decoration.
1 boneless pork loin roast (2&1/2 pounds), tied with kitchen twine.
1&1/2 pounds parsnips, peeled and cut into 3-by-1 inch pieces (1/2 inch thick)
2 tablespoons extra-virgin olive oil.

1. Preheat oven to 425 degrees.  Coarsely grind 2 teaspoons salt, 1/2 teaspoon pepper, the fennel seeds, orange zest, and chopped rosemary in a mini chopper or a spice grinder.  Rub spice mixture all over pork, and insert rosemary sprig under twine. Transfer to a large, heavy oven-proof skillet ( preferably cast iron) or a roasting pan.

2. Roast pork for 20 minutes. Toss parsnips with oil and 1/2 teaspoon salt; arrange around pork.  Roast for 20 minutes.  Stir parsnips. Roast until an instant -read thermometer inserted into the center of pork reaches 140 degrees, about 15 minutes more. Transfer pork and parsnips to platter, and let pork rest for 10 minutes before untying and slicing.  ( If parsnips are not uniformly golden, return to oven for 5 minutes while pork rests.)

Braised Collard Greens

• I lived in North Carolina for 11 years.  I love Southern cooking and have actually taught Tim a few things about the genre.  I love collards because I love bitter flavors.  Collards can be an acquired taste like grits and Tim did his best with the collards we picked this weekend and he did a  phenomenal job.  They were delicious.  At least I thought they were. I had seconds and thirds - and they only taste better as leftovers as far as I am concerned. Tim wasn't quite as enthralled with them as I was. Oh well, he doesn't have to eat them as long as he cooks them for me I am happy.
• 
  
• 
  
• Collards
• 
  
• 1 pound collard greens, trimmed and washed, water still clinging to the leaves
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 3 slices bacon, cut in half lengthwise and sliced crosswise in 1/2-inch pieces
• Pinch of crushed red pepper flakes
• 1 tablespoon red-wine vinegar
• Coarse salt

1. Remove the tough stems from the collard
   leaves. Finely slice the stems crosswise.
   Stack a few leaves on top of each other and
   cut into 1 1/2- to 2-inch pieces. Repeat with all
   leaves. You'll have 8 packed cups.
2. Heat a 10-inch saute pan over high heat.
   Swirl in the oil and add the onion, bacon,
   and red pepper flakes. Fry until the onion is
   soft and the bacon is beginning to render
   its fat and crisp up, about 13 minutes.
3. Add the greens, 2 cups at a time. Stir into the
   onion mixture as you add. They will collapse
   and shrink in the heat.
4. When all the greens are in the pan and the
   heat has returned to sizzling high, pour in
   the vinegar. Stir to evaporate. Cover and
   let the greens cook over low heat until just
   tender, 10 to 15 minutes. Add a bit of water
   as needed to keep the greens from burning.
   Add salt to taste and serve.