Accidental Locavore LambThis year Slow Food Hudson Valley’s 5th Annual Snout to Tail event takes on a whole new look.
Instead of being a two-day event, it’s a much more accessible one day experience.

Look forward to spending Saturday April 6th at Montgomery Place Orchards in Red Hook NY, with “some of the best lamb I have ever consumed” according to Slow Food Hudson Valley’s Co-Chair Rich Vergili.
The day will start out with a butchering demonstration of a lamb with butcher and “chef extraordinaire” Tom Schneller.
If you’re partial to, or curious about a certain cut, it’s possible that Chef Schneller will be able to demo that for the group.

Chef Daniel Turegon will be cooking up the lamb 3-4 ways for everyone to enjoy along with accompaniments. You’ll be enjoying plates of lamb sausage, chops and boneless leg.
Along with that, each attendee will get up to a pound of sausage or another cut to take home. If that’s not enough for lamb die-hards, there will be additional cuts to purchase.

During the event, you’ll have the chance to meet and talk everyone involved in the process.
Farmer Erin Bradt from the Helder-Herdwyck Farm in East Berne, N. Y who raises the lambs, will discuss running a holistically managed, pasture-based small family farm, sustainably producing heritage meats and pastured eggs. The Herdwick lamb is raised by only 2 farmers in the United States at this time. This rare breed is traditionally bred and raised in the Lake District in Cumbria, England.

While Chef Schneller wields his knives, and Chef Turegon cooks, Chef John Kowalski will be offering a hands-on demonstration of the art of sausage making.

Accidental Locavore Lamb ShankBecause this is such an extraordinary opportunity to learn about and taste Herdwick lamb, this event is strictly limited to 15 guests.
Tickets are $110 and available at Brown Paper Tickets.

Don’t miss out on this unique experience!

Slow Food Hudson Valley’s 5th Annual Snout to Tail
Saturday April 6, 2019
10:00 AM-3:00 PM
Montgomery Place Orchards 8 Davis Drive, Red Hook NY

For more information contact Rich Vergili

Thanks to Rich and Helder-Herdwyck Farm for the photos.

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Pawling Bread Company

by Anne Maxfield on March 18, 2019

Accidental Locavore Pawling Bread FounderLike many people in the Pawling community, I’ve been awaiting the opening of Pawling Bread Company’s new bakery café.

For all of us, it’s been a tough winter, made worse by the lack of Cynthia Kinahan’s great sourdough breads.

Happily, that and the worst of the winter (we hope) is behind us.

At a run-through recently, we got to see what the café looks like and try some of the offerings.

It’s a clean open space with the café taking up two levels. Upstairs is a bright seating area with a balcony that will be open in the warmer weather. A large wooden communal table is centered in the room, with smaller tables around the periphery. In anticipation of holding local events, it’s set up with a projector and screen.

Before you head upstairs, place your order at the counter from the menu posted on the wall. Another wall is filled with the various breads, all looking Insta-worthy and available to go home with you, sliced or whole. There are a couple of tables downstairs and a bar to sit and watch the action from.

Accidental Locavore Pawling Bread Because bread is the star here, almost everything on the menu is bread-based.

There are toasts, which you can get either savory or sweet. My husband went for the tuna toast with nice chunks of Italian tuna in olive oil with capers, carrots and celery on toasted sourdough. Delicious and far from your standard deli tuna salad!

Accidental Locavore Pawling Bread Toast with TunaI went classic and treated myself to a grilled cheese panini. Grilled to a perfect golden brown, the surprise was the bread it was on—one of my favorites, raisin carraway. The occasional sweetness of the raisins worked well with the 3 cheese combo.

Accidental Locavore Pawling Bread Grilled CheeseFrank thought we should work our way through more of the menu, so he went back down to see what else we should taste. Shortly, his picks, both croissant-based were delivered to our table.

There was a plain croissant made into a breakfast sandwich with the addition of a fried egg. Simple goodness, highlighting the quality of ingredients.

A pain au chocolate was his other choice. While I’m generally not a big fan, always preferring a plain croissant and a mug of hot chocolate, this was a prime example. Perfect pastry and a nice big chunk of dark chocolate.

Accidental Locavore Pawling Bread Pain au ChocolateThere will be a daily soup and there’s a salad option of baby spinach, goat cheese, roasted beets,

blood orange, spiced nuts and seeds with currant vinaigrette which looked delicious.

For your caffeine fix, they offer Forty Weight Coffee in most of the usual ways and as a tribute to Cynthia’s background, kopi, a Malaysian-style coffee as well as a nice assortment of teas from Octavia Teas.

Besides the great breads, there is an assortment of cheeses to take home with you as well as some other well-chosen local items.

Pawling Bread Company will be open Saturdays 8-3 and Sundays 8-2.

Follow them on Facebook for updates and specials.

Pawling Bread Company

10 East Main Street

Pawling NY

 

 

 

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Palestinian Chicken with Red Onions

by Anne Maxfield on March 11, 2019

Accidental Locavore Chicken Thighs PlatedSoon I’m going to have to watch how many dishes I make with chicken thighs, but this one looked really good and it seemed like an easy weeknight dinner.

  • 14 skin-on chicken thighs
  • 1cup olive oil, divided, plus more for drizzling
  • 1 tablespoon plus 1½ teaspoons ground sumac, plus more for sprinkling
  • 1teaspoon ground allspice
  • 1teaspoon ground cumin
  • 1teaspoon ground cinnamon
  • 3 tablespoons fresh lemon juice
  • 4 medium garlic cloves, coarsely crushed (1 tablespoon)
  • 1teaspoons salt
  • 1teaspoon black pepper
  • 2 large red onions, halved then thinly sliced
  • 2 tablespoons pine nuts, toasted
  • 1cup coarsely chopped flat-leaf parsley

Accidental Locavore Chicken Thighs Skin side up, use a sharp knife to slash the flesh of each piece of chicken against the grain a few times, then transfer the meat to a large bowl or Ziploc bag. Add 3 tablespoons of olive oil, sumac, allspice, cumin, cinnamon, lemon juice, garlic, salt, and pepper. Mix well, using your hands to rub the marinade into the meat. Add the onion and toss with the chicken, then cover and refrigerate for 1–3 hours.

When you are ready to cook the chicken, set a rack in the top third of the oven and preheat to 350°.

Line a large rimmed baking sheet with aluminum foil or parchment paper, then add the chicken, skin-side up. Scatter the onion around the pan. Roast until the chicken skin is deep golden and its juices run clear when the chicken is pierced with a paring knife at its thickest parts, 50–60 minutes.

Plate the chicken pieces and onion, sprinkle with the pine nuts, a little sumac, and the chopped parsley, then drizzle with any remaining roasting juices. Serve and enjoy!

Accidental Locavore Chicken Thighs AsparagusMy verdict: This was just about as much work as I felt like doing on a busy (and snowy) Monday. Super easy and delicious! I’m out of pine nuts and forgot the parsley (as you can see from the photos) and it was still good. Pine nuts would give it a nice crunch, so they’ll definitely be added the next time.

Frank liked it, especially with the red onions.

There were some beautiful asparagus at the market so I tossed them in the last of the marinade and roasted them with the chicken for the last 30 minutes.

The recipe called for serving it on naan bread, but it was Monday, so I served it with some leftover basmati rice and that was fine. If you use bread, warm it on a clean baking sheet before serving.

 

 

 

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Salmon and Spinach Curry

by Anne Maxfield on March 4, 2019

Accidental Locavore Salmon and Spinach Curry CookingBecause Frank is not generally a salmon fan, I’ve been looking at this recipe from Meera Sodha’s Made in India cookbook for a while. Since cooking more fish is one of my 2019 goals, I took the plunge and started with salmon. Don’t be put off by the long list of spices–you probably have most of them. Serves 4.

  • 2 tablespoons vegetable oil
  • 1 cinnamon stick
  • 6 whole peppercorns
  • 2 cloves
  • 1 large onion, chopped
  • ½ teaspoon brown sugar (I used dark)
  • 8-9 ounces ripe tomatoes, roughly chopped
  • 4 cloves garlic, crushed
  • 1 jalapeño or serrano chili, finely chopped (optional)
  • ¼ teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 ½ teaspoons ground coriander
  • ¼ teaspoon ground turmeric
  • ½ teaspoon chili powder
  • 1 ¼ teaspoons salt
  • 1 pound spinach leaves
  • 14 ounces skinless salmon fillets, cut into big (2 ½”) chunks

Accidental Locavore Salmon and Spinach Curry PanPut the oil into a large lidded frying pan on medium heat. When it’s hot, add the cinnamon, peppercorns and cloves. Cook for 1-2 minutes until they start to release their aromas.

Add the onions and brown sugar and cook for 12-15 minutes until golden and caramelized. Stir in the tomatoes, put the lid on the pan and cook for 5 minutes until the tomatoes begin to soften.

Add the ginger, garlic, jalapeño, garam masala, cumin, coriander, turmeric, chili powder and salt. Stir to make sure the spices don’t stick to the bottom of the pan. After about 8 minutes the mixture should thicken and look paste-like. When it does, add the spinach, turn the heat down to low, put the lid back on and leave the spinach to wilt.

Add the salmon to the pan, coating it with the tomato and spinach sauce. Put the lid back on and cook for 5-7 minutes until the salmon cooks through. Serve and enjoy!

Accidental Locavore Salmon and Spinach Curry My verdict: Frank gave it his highest praise (especially for salmon) “you can make this any time” and the fact that it was so good with only okay (January) tomatoes made me think it would be even better with truly ripe tomatoes (hello August).

Made in India has become one of my favorite cookbooks and everything I’ve made from it has been great. I’ll certainly make the salmon again and go on to some of the other fish recipes that have caught my eye.

I cooked the salmon for 6 minutes and it was perfect (medium rare). If you like it more well-done, go for 7 or more minutes.  I served it over basmati rice. Because it was what was handy, I used a mix of regular and baby spinach and cooked it until it just started to wilt.

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