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Good morning and happy Monday. I, for one, was pretty happy to have fall arrive this weekend. Much as I love tomatoes and corn, I’m a little tired of 90 degree weather. And I also love a transitional time of year, where you can have the best of both worlds. (See Cooking for Fall; Straddling the Seasons, Then Roasting, then Braising.)

My Saturday Night Supper — grilled leg of lamb, roasted squash and sauteed kale with garlic and ginger — certainly straddled the seasons.

I marinated the lamb with a yogurt-curry sauce I found in the Chicago Tribune a while back. It was just a little Indian-tasting, but not overwhelmingly so. In fact, it went terrific with the squash (which I flavored with brown sugar and vanilla) and the kale (which had garlic and ginger).

Also, fall signals (for me) the start of red wine season. We had a lovely, inexpensive Spanish red, and it was a great match:

A 2007 El Castro de Valtuille, made from a grape I wasn’t familiar with until now: Mencia from the DO of Bierzo, in the province of Castilla y Leon in Northwest Spain.

I still have another bottle, and I’m glad I do! It was round and rich — not too tannic.

also made an apple-pear crisp with walnuts, oats, brown sugar and ginger. (I’ll share that recipe later today. So good.)

If ever I were to open a restaurant (and believe me — I won’t!), I would put the breakfast I had on Sunday morning on my brunch menu. I warmed up a little of the apple-pear crisp and put it on top of some not-so-sweet pancakes. A little maple syrup made at Peter Pratt’s Inn in Yorktown, and you’re all set:

In the afternoon, a little bulb planting. These were a gift from a friend in Oregon:

Nice present, don’t you think? Here’s a little diversion, too. Japanese anemone:

And for Sunday night supper, we made scallops (purchased at the Pleasantville Farmers Market from Capt. Rick!) with an orange-caramel sauce. I found the recipe in the new “Around My French Table” by Dorie Greenspan. Look for a story on the book in Wednesday’s food section!

On the side, we made Wild Hive Polenta with fresh kernels of sweet corn. OK, so I’m not yet sick of sweet corn. And one more thing. I admit: I bought some heirloom tomatoes at the market. Maybe I”m not quite ready for fall, after all.

And with that, here’s what people have been talking about this weekend:

Ocean House in Croton. (CH)
A new restaurant in New Ro: Cienega. (CH)
More on Fig & Olive in Scarsdale. (CH)
Doug goes back to Peniche. (HT) (I’ve been missing it lately myself!)
Todd reminds us of Thompson’s Cider Mill in Yorktown. (WE)
Hudson Valley chefs have studied at the CIA! (Patch)
Early reviews of Old Stone Trattoria in Chappaqua. (CH)
An ongoing collaboration of the best Latin food in lower Westchester. (CH)
Open Table Grill Bar in Eastchester has falafel. (CH)
Meet the chef: Luciano Savone of Enzo’s in Mamaroneck. (Patch)
Another ‘OK’ from the NYT, this time for Village Social in Mount Kisco. (NYT)
More falafel: Emily goes to Taiim Falefel Shack in Hastings. (NYT)
Meals on Reels: Cooking from the Movies. (RP)
Barbecue at “A Taste of Yorktown.” (YP)
Meet the Chef: Franz Cervinka of Jennifer’s in Yorktown. (YP)
Somers 202 review. (YP)

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

3 Comments

  1. Someone asked for the recipes for the squash and kale. I don’t have recipes exactly, but here’s what I did:

    For the squash, cut the squash in half and put it on a cookie sheet covered in foil. Add a little butter, salt and brown sugar on top and roast for an hour or so at 425, until it’s soft to the touch of a fork. Remove from heat, let cool, then scoop the flesh out of its skin and put it in a saucepan over medium heat. Stir, adding a little more butter and a teaspoon of vanilla.

    For the kale, cut the center stalks out and then chop up the leaves. Dice the stalks into tiny pieces and saute them in oil in a bit pot over medium heat for about 10 to 20 minutes, until they re soft. Add about two cloves of garlic (chopped) and a 2 teaspoons peeled, minced ginger root and sautee for about a minute. Turn the heat to high, add the kale leaves and some salt and stir, getting the leaves from the bottom to come to the top. Once they’re pretty well wilted, you’re done.

  2. Peter Pratt’s Inn (Yorktown) was the perfect place to hold a surprise birthday party for my husband. The guests arrived a little earlier than we did. Their presence and the farmhouse ambiance really wowed him. Jon Pratt and offered me the option ad selecting a prefix menu and the house wine choices were affordable and excellent. To cap off the evening, Jon had just prepared his “wacky” cake, a cake his mother had made for him as a child [a story goes with this], a chocolate cake with mocha buttercream fristing. I say “just prepared” as a bit of the frosting reained on his shirt. He was most welcoming and we all had a great time.
    Phyllis Kirigin, aka sweetpaprika.wordpress.com

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