You may recall me mentioning last week that I'd be doing a food demo and some promotion with friend and cookbook author, Tracey Medeiros. The event took place yesterday at the Union Square Greenmarket, and it was a big success.
The focus in our tented area, which was centrally located, right across from the popular Migiorelli Farmstand, was Tracey's latest cookbook called the Vermont Farm Table Cookbook. I myself own this awesome cooking resource, which shines a light on the local farmers and purveyors that make Vermont the food-centric state it is. The recipes inside are pretty easy and approachable, and accompanied by beautiful photography that showcases the food in all its glory. I've tried a few recipes prior to yesterday's event, including stuffed tomatoes and banana almond smoothies.
Amee Farm Lemon Lavender Dressing:
Yesterday's event, which included a book signing, also took a simple yet delicious recipe for Amee Farm Lemon Lavender dressing, and brought it to market goers.
Tracey and I shopped for fresh salad greens and arugula before our food preparation, keeping things as local and fresh as they get. As soon as we tossed the salad and plated it, people came up to the tent, curious and wide eyed, taking the plates and enjoying the healthy snack.
I tried it too of course and can vouch for its delicious taste. The dressing was not only smooth and creamy but had that subtle earthy aftertaste from the lavender. Sophisticated and elegant, it was a nice step up from an ordinary salad dressing or vinaigrette. Showcasing this recipe was quite perfect at the farmers market because you can essentially get all the ingredients for it on the spot.
Interview with Tracey:
In addition to the actual food preparation and chatting with market goers, Tracey and I also recorded a short video where she talks about her book project, the lemon lavender dressing and local food culture. Enjoy!
Aside from working with Tracey, I also just enjoyed being at the farmers market and soaking in all the beautiful, natural things the summer season has to offer. I've compiled some of them for you here, and hope it encourages you to get out and check it out.
I'd like to thank all my family and friends for coming out and supporting me yesterday. You guys are the best!
You may recall my recent behind the scenes interview with Chef Natasha Pogrebinsky at Bear Restaurant. I had quite a good time getting to know the folks behind this awesome operation and especially loved being in the kitchen and observing where the magic happens so to speak.
While in their very orderly cooking quarters, Chef Natasha illustrated the process used to make one of her signature dishes, a seared diver scallop with corn risotto. You can watch the video here to see how it's done, and possibly even recreate it at home, but I'd like to tell you more about its taste.
Seared Diver Scallops with Corn Risotto - If you'd like to get just a little taste of this instead of ordering a whole entree, you can do so, as it comes in an appetizer version too. The beauty of this dish lies in its simplicity, as there's only about 3-4 ingredients in it, and they all shine. The scallop is large and milky white on the inside but beautifully seared on the outside, boasting a caramelized crust. Chef sure made it look simple, but getting a perfect sear on the outside of a scallop without overcooking it isn't easy.
Overall, I like that the dish was seasoned simply with salt and pepper, as well as a "secret" little spritz of something at the end (I'll give you a hint...it's very fragrant). The corn risotto isn't actually risotto at all, but a refreshing corn salad that has only been put on the stovetop for a few seconds. The whole thing tastes like summer and is further decorated with fresh herbs from the greenmarket. It's really spectacular and I'd recommend starting your meal with it, or better yet, making it the main event.
Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com
Last week was my Birthday Week, as I call it and I celebrated in many ways. One of those ways involved getting together with my closest friends and family at Bear Restaurant and having a smashing meal. I love to come by and sample their delectable local and seasonal dishes, and now with the official launch of the chef-driven menu that changes daily, I couldn't wait to see what was in store.
And as Chef Natasha hinted to me during our interview, she handed us a handwritten menu, full of daily specials, which we first devoured with our eyes. Here are some of the awesome new things we tried that night, which you can probably find again this week or later in the summer:
Roasted Beet Salad - This was my appetizer, and it was really delightful - the beets looking beautifully crimson and tasting super fresh. Dressed with the perfect accompaniments such as crunchy pickles, greens, cucumber and a little bit of fresh dill, the whole plate was earthy and left a clean taste on your palate. Overall, it was a perfect way to tee up dinner.
Cheese Plate - One side of the table got the colossal cheese plate, which featured local cheeses from Hudson Valley, including Camembert, Brebis rousse d'Argental, Selles Sur Cher and Fourme D'Ambert along with creative fixins such as strawberry and blackberry purees and buckwheat honey. The whole thing looked like a work of art, and was a delight to try, juxtaposing the savory cheeses with the sweet purees, bringing your tastebuds to attention through all that complexity. I'd recommend this for hard-core, adventurous cheese lovers, and it can be something to get in the beginning or at the very end of your meal.
Pulled Pork Ribs - I love me some ribs and was expecting this to be tender and luxurious. I think I'd call it more rustic instead, but as far as taste is concerned, it was spot on. Loving the spices that were incorporated into it, such as mustard seed and cumin, the dish was comforting and really primal. While it had some nice, fresh sauteed veggies on the side, it didn't need much, as the protein itself was pleasantly filling.
Dessert - We chose to try both desserts of the day, including the homemade chocolate mousse and the yogurt parfait, both dressed with fresh berries. Both were lovely, but I preferred the chocolate mousse, which was soft and velvety and as light as a cloud. The fresh berries were simple, but really did the trick of making the overall flavors in each dessert pop.
Service and Cost:
I'm happy to report that the service continues to be a home run, full of personalization and special touches from Chef Natasha, her brother Alex and the rest of the Bear staff. They really do make you feel like at home, and my guests were pleasantly impressed.
Costs are moderate and include:
Appetizers: $6-$11
Entrees: $18-$42
3 Mmmms
Bear - 12-14 31st Avenue, Long Island City NY 11106
917.396.4939
N/Q Train to Broadway
www.bearnyc.com
