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Posts tagged ‘Buying Local’

Not So Plump Dumpling

Dumplings with Winter Farmer's Market Veggies (and Siracha of Course)

Everyone loves a good dumpling, but if you’re just ordering from the Chinese place around the corner, chances are their veggie dumplings will be made with thick dough, and filled with little more than cabbage. This appitizer is suprisingly easy to make at home with store-bought wonton wrappers, and it’s possible you can even have a healthy, flavor-filled batch ready before take out could arrive at your door.

You can get pretty creative with how you stuff your dumplings, just decide if the ingredients need to be cooked prior to filling (steaming only takes about 5 minutes, and you want the filling to be soft… so if it won’t be soft (or for a protein, cooked) in 5 minutes give it a quick saute), and then give them a quick chop in the food processor. Even in the winter you can find amazing greens and root vegetables that are in season, and incredibly nutritious (and of course, delicious).

For my dumplings I used some of the amazing produce I got yesterday at the Union Square Farmer’s Market. I got Shiitake and Pioppini Mushrooms from John D. Madura Farm. The Pioppini have a great peppery flavor, and are an excellent addition to stir-frys as well.

Shiitake and Pioppini Mushrooms from John D. Madura Farms at the Union Square Greenmarket

I also diced, and sautéed some Sweet Potato. I also quickly sautéed the Baby Bok Choy, even though it was super tender, I just wanted to make sure the bottoms of the leaves had no crunch in the dumpling.

Baby Bok Choy

While the ingredients cooked, I made a sauce based on a Mark Bittman recipe for Steamed Shrimp and Cilantro Shu Mai . A simple mixture of Soy Sauce, Sesame Oil, Rice Wine, Scallions, and Fresh Ginger this sauce will hold the ingredients together in the dumpling, as well as serve as a dipping sauce later.

I gave the cooked ingredients a quick pulse in the food processor along with a few tablespoons of the sauce.

Fill the won-ton wrappers with about a teaspoon of the mixture. Moisten the edges with water, fold in half to make a triangle, and crimp the edges just like a pie crust. To make a Shu-Mai shape, just gather the edges around the center instead of folding, pleating the edges, but leaving some filling exposed.

Steam for about 5 minutes (until wrapper is completely tender), or give a quick pan sear like I did.

For Sauce:

1/2 cup Soy Sauce
1 T Rice Wine
1 T Sesame oil
1 T Minced Ginger (or more… to taste)*
1/4 Cup Chopped Scallions (White only)

*To peel ginger try using a spoon, much easier!

Upcoming Events in NYC

There are a few really interesting foodie events coming up in New York City starting tomorrow, all featuring some really amazing local talents, and plenty of cocktails, beer, and meat.

Sunday, January 22nd:

Cochon 555
Only a select number of tickets ($125) remain for this event, but it sounds like a really great way to spend your Sunday. Five chefs (Bill Telepan, Peter Hoffman (Savoy), Brad Farmerie (Public), George Mendez (Aldea), and Sean Rembold (Marlow & Sons), will each prepare a different breed of heritage pig, and the winner will go on to the national tournament. Meanwhile, Brooklyn Brewery will be serving beer, Murray’s Cheese will also be there, and according to NYMag there will be wine, oysters, and caviar as well.

Tuesday, January 25th:

Good Spirits at Le Poisson Rouge
From 5-8pm Edible Magazine will host this seasonal cocktail pairing event where they have matched “mixology-minded chefs and food artisans” with “spectacular, storied spirits.” Tickets are $40 and available here.

Hidden Treasures from the Cellar, Vintage Beers from Brooklyn Brewery at Back Forty:
Back Forty(190 Ave B at 12th st) will be hosting Brooklyn Brewery for a special pairing event featuring some of their vintage unreleased brews. The menu is available on the restaurant’s website, and tickets are available here for $103 (including tax and tip).

Wednesday, January 26th

SLOW U: Good Meat with Author Deborah Krasner at Brooklyn Kitchen

Deborah Krasner author of “Good Meat” the “The Complete Guide to Sourcing and Cooking Sustainable Meat” will talk about the good meat movement and how it impacts the environment, our diet, and the way we cook. Tom Mylan of the Meat Hook will do a beef sashimi tasting to demonstrate the qualities of different meat cuts. Proceeds of the event will benefit Slow Food NYC, and Krasner will be signing copies of her new book which features over 200 nose-to-tail recipes.

6:30 pm at Brooklyn Kitchen, 100 Frost St, Brooklyn, NY. Tickets $25, available online.

Sunday Morning Breakfast Sandwich (After The Saturday Afternoon Farmer’s Market)

Just because I haven’t been blogging for the past few weeks, certainly doesn’t mean that I have not been cooking, or eating (believe me!) I’ve moved on to level III of the Classic Culinary Arts program at the French Culinary Institute, and moved on from Chef Scott, to the infamous “Chef X.” Chef X has a more Gordon Ramsey-esque teaching still, and while we must remain almost completely silent throughout class, his thick accented voice has not problem carrying over our pots and pans, and knives chopping.

There is no debate it has been a tough couple of weeks so far, but Chef X keeps reinforcing something that at this point in the program people really need to figure out. As he sees it “if you cannot cook from your heart, than you shouldn’t be here.” While his criticism, rules, and yelling isn’t easy to deal with after working for 8 hours, I can say that I very quickly have had to lose my bad habits, and get organized, focused, and just COOK!

This means, that when I do have free times on the weekends, I have been doing a lot of cooking also. It’s been a great few weeks while friends had time off for the holidays to get together for some informal dinner parties. A few of my friends became vegetarians, and vegans, for their new year’s resolution, so this has been a fun opportunity to try some new dishes. There have been lots of seasonal salads, fresh pasta dishes, and winter produce such as butternut, acorn, and spaghetti squashes, kale, beets, and when available wild mushrooms.

This is my first full weekend back in the city for a few weeks, and after a couple of fun-filled nights with my friends, I dedicate this post to the very important weekend breakfast sandwich. The sandwich I made today made use of ingredients I purchased at the Union Square Farmer’s Market yesterday afternoon, and while it involves cheese, and just enough grease, it felt a little less guilty than your average Bacon, Egg, and Cheese, because of it’s fresh ingredients.

I got these wonderful Araucana blue chicken eggs from Lynnhaven farm at the market that I couldn’t wait to use. Here is the photo of the finished sandwich on Bread Alone sourdough bread, with a sweet potato shallot hashbrown, scrambled eggs with wild mushrooms, and arugula, with the recipe to follow!

Ingredients
(Makes 2 Sandwiches)

For Hash Brown:
1 Large Sweet Potato
2 shallots
Fresh (or good quality dried) thyme

For Eggs:
Assorted Wild Mushrooms (Oyster, Maitake…)
3 Whole Eggs
Sharp Cheddar Cheese (I used Cabot Clothbound)

arugula
2 thick slices bread (toasted)
Vegetable oil
Salt and Pepper
Unsalted Butter

Sweet Potato Hash Brown
-Preheat oven to 350 degrees.
-Shred potato over a towel
-Season with salt and pepper and thyme
-Sweat shallots in a small saute pan with butter until some color develops
-In the towel, squeeze excess water out of potato.
-Remove shallots from pan, add to potatoes. Wipe pan clean and add a good amount of vegetable oil. Wait until ripples form in the oil, it is important that it’s very hot, or the potato will stick!
-Add potatoes and press down with spatula. Add more oil if necessary, pull hash brown up at edges to check color. When golden brown, flip. Brown other side, then top with few small pieces of butter, finish in oven.

For Rest of Sandwich:

-First cook mushrooms in a pan with a little bit of oil until golden brown. Season once color is achieved.
-I put my eggs with a little salt and pepper right in the same pan and scrambled. I scrambled them loosely and let them form and cook to the shape of the pan so it wouldn’t be as messy on the sandwich.
-Shred cheddar on top, place in oven until it melts.

To Assemble:
-Butter toast.
-Remove hashbrown from oven, cut in half, place on toast for,one each sandwich.
-Remove eggs from oven, cut in half, place one top of each hashbrown.
-Top with arugula, and a few dashes of hot sauce to taste.
-Enjoy!

Dinner at John’s (the Winter Edition)

The days were just starting to get shorter,and the weather colder. I broke out my scarf, my gloves, and that is when it hit me. Maybe it was school, or work, whatever it was, I needed a break from the City. Going out to Shelter Island for the weekend is always proves to be a great escape, especially when you have a dinner party with a great group of friends planned.

I visit the Union Square farmer’s market weekly, and other outdoor markets like the New Amsterdam Market have a great selection of produce and other food items even during the colder months, which is also true for the farm stands on the East End. I didn’t get a chance to go while I was visiting, but the Sag Harbor Farmer’s Market has moved indoors for the winter and runs on Saturdays at 34 Bay St. from 9am – 1pm as well. I took a Jitney in the afternoon and missed the market, but had access to another great local food that is in season… bay scallops! While my family usually purchases scallops from our neighbor who is a commercial fisherman, we went to Commander Cody’s on Shelter Island to pick up a couple of pounds for dinner.

Bay Scallops, Parsley Coulis, Fennel and Orange Slaw

Since I had already promised John I’d make Sweet Potato Gnocci for the meal, I thought the scallops would stand out better on their own as a first course. Scallops, especially fresh bay scallops, have a sweet and delicate flavor that can easily get lost among a starch, or a strong sauce. I like to serve them seared, without any batter or coating. I bring oil up to a med-high temperature in saute pan, and allow the scallops to develop a golden “crust” on both sides, and finish them with some butter, salt and pepper, off the heat. They cook extremely quickly, and it is important not to leave them over the flame for more than a few minutes at most, as they can become very chewy. I served them over a parsley coulis which added just a little zest without concealing the flavor of the scallops. See a quick recipe for the coulis at bottom of post.

Vanessa brought a really beautiful salad featuring some really spicy young arugala her mother grew. Borrowing a recipe from my favorite, Ina Garten, she added roasted butternut squash, roasted pecans, and a warm shallot-apple cider vinagrette. Instead of dried cranberries she tossed in some pomegrante seeds, which were tart, sweet, and a nice seasonal touch.

Sweet Potato Gnocci

The Sweet Potato Gnocci were a little intimidating, but I chose to use a recipe from Giada De Laurentiis that featured ricotta cheese as an ingredient, as I recalled a Mark Bittman article earlier in the month stating the light fluffy texture of gnocci made just with the cheese. The dough was a bit difficult to work with, which made for some interesting looking gnocci– but they tasted really great, and that’s all that really matters, right?

Instead of Giada’s sweet sauce, I did a brown butter sauce with a little fried sage, pancetta, and because it was a dinner party at John’s, we had to incorporate some gently sautéed oyster mushrooms. Connor did a wonderful job of finishing the plate with just a little freshly grated parmesan cheese, a component which really tied all the flavors together. While extremely rich, this dish was excellent. The gnocci had a nice soft texture, and the sauce had really wonderful warming flavors that were so enjoyed on a cold winter night (the red wines John picked for the evening didn’t hurt either).

While we couldn’t sit out back on the porch and drink lovely pink gin cocktails, and look out at the water front– we stayed cozy inside and were full, happy, and warm. Winter is a great time for food, and so many ingredients are still in season to create hearty, and memorable meals.

Parsley Coulis:

Ingredients:
2 T oil
2 shallots (minced)
1 oz mushrooms (chopped finely)
1/2 cup vegetable or chicken stock
1 bunch parsley, stemmed
S & P
Lemon Juice

-Bring water to a boil in small sauce pot, add parsley for a few seconds, drain, and quickly place in ice bath. Drain on paper towels, squeeze out all excess moisture. (This step helps parsley retain vibrant color for finished sauce).

-Sweat the shallots and mushrooms in a pan with 2 T oil, without achieving color. Add 1/2 cup stock, cook until mushrooms are tender. Remove from heat.

-Pour contents in food processor or blender, puree about a minute. Add parsley. Pour contents back into pan, season to taste. Keep warm for service.

Thanksgiving Recap

Now that we are no longer the stuffed, satiated lushes we were since Wednesday, (and no longer able to sleep in), I figured I have no excuse not to be productive and post about my holiday meal. Thanksgiving went by without a hitch this year… well almost (we won’t talk about my bacon related meltdown at the local Stop & Shop– the result of which my mother officially labeled me as “one of those obnoxious food people”). After trying to go completely local and seasonal, there were a few things that I forgot to add to my list, one of which was slab bacon. But otherwise, besides quite a mess, I feel everything came out really well. By taking on all the cooking, I hope my family got a little more time to enjoy each other’s company, or at least find some amusement or time to relax. The wine certainly helped if my cooking did not.

The Thanksgiving Spread

Vermont Cheeses

For the cheese plate I picked all Vermont cheeses that I purchased at Murray’s Cheese Shop:

Jasper Hill, Cabot Clothbound Cheddar: Nutty and sharp, aged one year.
Champlain Valley, Triple Cream: A buttery and rich creamy cow’s milk cheese from Vergennes, VT.
Consider Bardwell, Manchester: Raw Goat’s Milk, Intense and biting in character, paired best with the Wolffer Big Apple Wine.
Dancing Cow, Lindy Hop: Raw Cow’s Milk Blue, very earthy and barnyardy, also tasted great with the Big Apple wine, could also be paired with something even more sweet.

I served the cheeses with sliced granny smith’s and some La Quercia Proscuitto. I also made some simple maple roasted pecans.

1 bag pecans
2 T Vermont Maple Syrup
2 T Oil
Fine Salt (Sea Salt or I used Fleur De Sel)

Toss all ingredients and bake approximetly 15 minutes in a 400 degree oven. Sprinkle with salt while warm. Experiment with different herbs and spices, such as cinnamon, or even cayenne.

Uncle Gary Carving the Bird

The turkey came out really well and was extremely moist with I attribute to the brining process, something I have been doing for the past few years. I use Martha Stewart’s Brine Recipe, a mix of salt, sugar, and seasonings. Brining for 24 hours ensures that the turkey will retain much more of its moisture, and absorb much of the flavors added to liquid. I stuffed the turkey with carrots, celery, fennel, sage, lemon and thyme before cooking. We all really noticed the difference in flavor and moisture with the farm-bought bird and plan on making it a tradition.

Brussels and Potatoes

I made mashed potatoes for my two little cousins, and the secret here is as you probably guessed: butter. When you think there is enough butter, add some more.

Maple Roasted Brussels Sprouts with Bacon:

1 stalk (roughly 16oz) Brussels Sprouts
3 slices thick bacon
3 T Vermont Maple Syrup
3 T Olive Oil
Salt and Pepper

Preheat oven to 400 Degrees. Cut bacon into 1/2 inch pieces. Combine all ingredients. Roast 20-30 minutes until sprouts have carmelized.

Acorn Squash with Sage & Cream, Cornbread Stuffing with Dried Cherries, Pecans, and Sausage (and Leeks)

The recipe for the squash can be found in the post below. The stuffing I adapted from a Cook’s Illustrated recipe. I also used a box of Trader Joe’s Cornbread Stuffing Mix because after making pie crust, cranberry sauce, and brining the turkey after arriving in Connecticut Wednesday night, I just didn’t feel like making cornbread too. But here is the recipe for the Cornbread Stuffing with Sausage, Dried Cherries, Pecans, and Leeks.

1 lb bulk sausage
1 large onion
3 stalks celery, thinly sliced
1 leek, white and greens
1 1/2 cups chicken stock
1 box, bag, or batch of cornbread stuffing, or cornbread
1 cup dried cherries
1 cup pecans, toasted and chopped
3 eggs

Brown sausage in saute pan and place on paper towel. Leave drippings in pan, and saute onions, celery, and leeks until translucent. Add stock to deglaze any sucs in pan. Pour over stuffing. Combine all ingredients and pour into 9 x 13 in baking pan. Cook about 15 minutes in a 300 degree oven.

I will add the photos and recipes of the desserts tomorrow, so keep posted!

Easy as Pie… (Well… Kind of…)

Cold Rainy Day... Perfect for Warm Apple Pie!

With Thanksgiving just around the corner, I figured it was time to start experimenting a bit with pie. Pie, especially apple, is such a classic New England dessert, and the favorite of so many people– that’s why it is really such a shame when a delicious holiday feast is finished up with store-bought or frozen crust pies. Because that is what really separates a good pie from a bad one, after all– the crust.

While I really enjoy baking, I’ve always been a bit intimidated by making my own pie dough. My mom told me she attempted it in the past, but I had never seen her do it, and my grandmother had always bought decent apple pies from the orchard down the street from her home in Connecticut. Whenever I baked pies while in school, I would use Vermont Mystic Pie’s frozen pie crusts. When baked, it’s really difficult to tell these crusts are store-bought. They are so good, I’d always bring them back with me for the holidays. But I have not been able to find these crusts outside of Vermont, and expectations for Thanksgiving this year are high because of my culinary schooling, so thus, I broke out some flour, butter, and a rolling-pin, and had at it.

We have a pie and tart dough lesson at the FCI in two weeks, but I asked Chef for advice any way. I thought it would be difficult without a food processor, but Chef assured me it wasn’t. On a clean countertop, I cut the cubed cold butter into the dry ingredients with a pastry cutter until it was the size of small peas. I then made a small well in the center to which I added my cold wet ingredients a little at a time. I had read in last months Cook’s Illustrated that by replacing some of the water with vodka, because gluten won’t readily form in alcohol, you are able to add more liquid to the dough which makes it a little easier to work with. (The flavor burns off during baking). I had plenty of vodka in stock, and was looking to make things as easy for myself as I could, so I decided to try this method.

I then fraisaged the dough, a technique Chef emphasized in ensuring a really successful flakey crust. To do this, you form walnut-sized pieces of dough and smear them against your work surface with the heel of your hand. This makes even thin layers of butter within the dough.

It is important to refrigerate your dough for at least 30 minutes before rolling it out. I didn’t have a lot of free time this week, so I ended up keeping mine in the fridge for two days. I let it sit for a few minutes before starting to roll it out on my floured work surface.

The rolling wasn’t easy. Every recipe I’ve read stresses applying even pressure and rolling from the inside out, but I found my dough did crack a bit, which forced me to handle it a little more… warming it up further, and making it even more difficult to work with. I guess it just takes a bit of practice.

I keep my filling fairly simple and not overly sweet. My favorite apples to work with are cortland. They are tart, crisp, and hold their shape well. I couldn’t find any locally grown cortlands at the Union Square farmer’s market, so I bought macintosh apples which tend to lose their shape and are better for apple sauces. I took the advice of Lucinda Scala Quinn from her cookbook Mad Hungry and balanced the sweet flavor of the macs with some tart granny smiths. I cut the apples into fairly thin, even wedges, (about 1/4 cm), I usually use about 8 apples. I go easy on the sugar, keeping it to under 1/2 cup (I use organic cane sugar), because I also add some Vermont maple syrup for sweetness. I add lemon juice, lemon zest, and for spices I use a good amount of cinnamon, and just a pinch of allspice, ginger, and some freshly grated nutmeg. I covered the pie and refrigerated it for about a half hour before baking for 1 hour at 350 degrees.

Here is the recipe for “Foolproof Pie Dough” I used from Cook’s Illustrated. In the original recipe it called for 1/2 cup vegetable shortening in addition to the butter, because it is a pure fat with no water (water encourages gluten development), but I just had butter, so that’s what I used.

2 1/2 cups all-purpose flour
1 teaspoon table salt
2 tablespoons sugar
2 sticks COLD unsalted butter, cut into 1/2 in cubes
1/4 cup vodka
1/4 cup cold water

I topped my warm apple pie with a few thin slices of Shelburne Farms 2 year cheddar… and I have to say… it was pretty amazing. I think for my next pie I will try a different dough recipe, and hopefully learn a few more tips in class to pass on before thanksgiving. Please comment with any advice you might have! And of course to keep in theme with last post… Both Quinn and my friend Annie’s grandmother agree… Men love desserts, but pie is their favorite. Didn’t get to have this one tested as planned, but hope to get some input on next weeks experiment.

Grub Street Food Festival… Some good food, but mostly lines.

After eagerly awaiting the Grub Street Food Festival on Hester Street all week, after finally arriving (despite the MTA’s limited weekend service on almost every line), I almost didn’t enter the fair when I saw the crowd of people overflowing out of the enclosed park-area.

There were some great vendors present, like Luke’s Lobsters, Ditch Plains, Sigmund’s Pretzels, and many more, but the space was really really small for a fair with so many popular stands.

My friends and I fought our way through the masses to reach Luke’s Lobster. Inside the fair was PACKED, it was difficult to move at all, and hungry people were pushing their way through the crowds in every direction. It was really hard to determine where the lines started, ended, and many vendors seemed to have multiple lines. We were accused of cutting a few times, though I’m pretty sure we didn’t. After a good thirty-five minutes we had our lobster rolls, $14, which were pretty good, but didn’t have the amount of lobster most sea-side spots offer up. The lobster meat (claws and knuckles) did taste really fresh and tender, and was mixed just a hint of mayo, and sprinkled with celery salt on a toasted and buttered hot dog bun. Overall, really delicious, but would have been just as good at the store’s 7th street location.

Next we got in line for Patacon Pisao‘s, Patacon, we saw many people eating these messy but tasty looking sandwiches and had to try one. We didn’t know exactly what these Venezuelan snacks were made of until we got up close, and were not disappointed. The outside of the sandwich was made of crispy plantains stuffed with chicken or beef layered with piece of white cheese, lettuce, tomatoes, and special sauce. This was definitely worth trying, especially since Patacon Pisao can usually only be found in Elmhurst.

We sampled some beautiful breads from Pain D’Avignon while we waited in line. Their cranberry nut loaf was really great, nice for Fall, and came in many different sizes.

We didn’t even get a clear sight of most of the 44 vendors, and what they had to offer on Saturday, but really couldn’t handle the crowds any longer than we did.

Instead took a short walk around the corner to Broome and Orchard where we discovered Ten Bells, a signless establishment that turned out to be a warm, quiet, organic wine bar that had $1 oysters and Smuttynose Robust Porter. It turned out to be not such a bad Saturday after all.

Burlington, VT: Slow-Food Burgers at the Farmhouse Tap & Grill

Misty Knoll Free Range Turkey Burger at the Farmhouse

If you turn onto Bank Street, off of the pedestrian-only cobblestone Church Street– where you once could find a McDonald’s tucked behind the shops and restaurants– you will stand before The Farmhouse Tap & Grill: a gastropub “dedicated to showcasing and supporting local farms and food producers.” A clear victory for the local food movement, and a perfect example of just how progressive Vermont is, I was excited to see what the menu had to offer.

We travelled down from Mike’s house to meet his parents, and Dan, who were in the outdoor beer garden. While it was quite a bit colder than NYC, there were still quite a few people outside enjoying beers from the extensive selection. We sat inside quickly, and our drink order was taken immediately. I took Dan’s advice and tried the Victory/Stone/Dogfish Head DeBuff, a collaboration between Victory Brewing Co, Stone Brewing Co, and Dogfish Head Craft Brewed Ales. With a hoppy front, and an herbal finish, the crisp beer is infused with (cue the Simon & Garfunkel) parsley, sage, rosemary, and thyme.

Photo: Dan Kirk

We started with a selection of Vermont Cheeses, served with local Red Hen bakery bread, Vermont apple butter, and maple candied walnuts. Favorites included the Jasper Hill/Cabot Clothbound Cheddar, Peaked Mountain Farm VT Dandy, and the Consider Bardwell Farm Equinox, a hard, sharp, raw goat’s milk cheese. Mrs. Kirk shared the interesting story of Consider Bardwell’s farmer Angela Miller, and how she ended up in West Pawlet Vermont (after spending many years on Shelter Island).

The restaurant is known for its burgers, which are all composed of local meats. Their beef burgers are made with Maple Wind Farm Grass Fed Beed, from Huntington, VT– and are topped with Landaff Creamery cheese, VS&C bacon, and house pickled red onion (other toppings are available for all burgers such as Laughing Lotus Farm Kimchi, House Pickled Jalapenos, and Wilted Lacinato Kale. They serve a Pork burger with a sunny side up local egg, Vermont Cheddar, and tomato (the pork is farm pasture raised at Winding Brook Farm in Morrisville), and I had the Misty Knoll Free Range Turkey Burger with Taylor Farm smoked gouda, grilled local apple, charred onions, and arugula. They also had several specials (Dan had the special Venison burger), as well as vegetarian options (Farmhouse Veggie Burger, and Portobello White Bean Burger).

Photo: Dan Kirk

My burger was moist and flavorful, which is not always a given with turkey burgers. The toppings offered the perfect blend of sweet and savory, without over-powering the mild taste of the turkey. The fries were hot, crispy, and served with a variety of condiments brought out to the table (the garlic aioli was a favorite).

Photo: Dan Kirk

The Farmhouse was very crowded, almost all of the tables seemed to be full, and the bar was pretty packed by the time we left. Like it’s sister restaurant American Flatbread (which we ordered take out from the night before, see menu here,) it seems to be quickly becoming a Burlington favorite. The atmosphere wasn’t amazing, the room was large and fairly impersonal (it was after-all, a McDonald’s) but we had a great table of people, interesting conversations, and plenty of beer, all of which allowed one to easily ignore their surroundings. With it’s impressive locavore (or as Dan might prefer it, localvore) menu, and not to mention it’s beer list– it’s not difficult to see why this is such a popular spot.

What’s in Season: Root Vegetables

Fall is a great time for food– not saying, of course, that the other seasons are not. These past few days of grey skies, cooler air, and lots of rain, have begged for warming home cooked meals, and some of my favorite autumn ingredients are likely to do just the trick. In Vermont I always looked forward to the vegetables that started coming into season right when we went back to school (and fruits, I can’t forget the apples!) But carrots, beets, turnips, and parsnips, along with onions, fennel and winter squashes are some of the most hearty and tasty ingredients to work with for fall dishes.

There are many ways to prepare root veggies, but my favorite way to prepare them is by roasting them. One of the easiest ways to prepare these vegetables for a quick weeknight dinner, is to roast them in the oven with a small (4-6 lb) chicken. The best (and most simple recipe) I have found for a foolproof chicken dinner is Ina Garten’s Recipe for “Perfect Roast Chicken.” I added turnips, red bliss potatoes, and butternut squash to my vegetables. Parsnips could also be really nice. As long as you cut them uniformly, these veggies have pretty similar cooking times, and should cook evenly– so I recommend experimenting with whatever looks good at the farmer’s market. I used a Whole Foods Organic Free Range Chicken. Also, look for great fresh local poultry at the Union Square Farmer’s Market (sells out fairly quickly, especially on Saturday mornings).

I cooked this chicken tonight… but once again forgot to take a picture. Hopefully I’ll remember to photograph some of the leftovers ideas!

Ina Garten’s Perfect Roast Chicken

Jeffery's Favorite!

Ingredients:

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Upcoming Events: Eat Drink Local Week

Click Here to find out more about the second annual Eat Drink Local week, a collaboration of Edible Communities, Grow NYC, and local restaurants, wineries, breweries, farmers, food artisans, and more. Described not just as a restaurant week, but as a get-to-know your local food market, farmer, and artisan food-maker week. Events feature locavore meals and deals, the Sotheby’s Vegetable Auction, the Stone Barns Harvest Fest, and more.