New Restaurant | Bedford & Co. in New York City

Bedford and Co in NYC

Our visit to Bedford & Co. on 40th Street, East of Lexington, Downtown side

If you spend your life riding in the bar-car, commuting from Manhattan to Darien you’ll probably make friends who share insights into the markets, opportunities others might miss. For me the opportunities that my professional travels afford are the occasional invitation to what we call in the business a “friends and family soft opening”. That’s a first night of service, intended to tighten the team, a shake down cruise if you will. My dinner this evening with our oldest child Lyman at Bedford & Co. on 40th Street between Lexington and Park was just one of those special occasions. I not only shared a perfect evening with my daughter, like those Wall Streeter’s in the bar-car, I also got a few good ideas from an old friend.

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New Years Black Eyed Pea Soup (Good Luck Soup)

New Year's Black Eyed Pea Soup or Good Luck Soup

Happy New Year 2016 to all my blog readers and to my wonderful customers at Estia’s!

The following Good Luck soup servers 10.

Start with:

2 bags dried black eyed peas (16oz each)
2 quarts water
1.5 lb smoked pork (necks are meaty, hocks work too)

Start by simmering the beans in water for an hour then add the smoked pork, best done a day in advance.
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Estia’s Mojo Hot Sauce

Ingredients for the Mojo Hot Sauce:

2 quarts loose mint leaves
1 quart loose flat leaf parsley
4 large jalapeño chili peppers, stems removed
5 cups vegetable oil
1 cup fresh lime juice
1/4 Spanish onion
2 tablespoons kosher salt

Blend until smooth in a high speed blender.
Add product as you go, it won’t all fit at first.

 

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Celery Root Soup with miso, farro & vegetables

Celery Root Soup with Miso and Farro

Makes 8 Servings

For Celery root/Miso purée:

3 medium sized celery roots, trimmed and peeled
1/4 cup vegetable oil
1 cup water
6 oz white miso

Split celery root and cut into 4 pieces. Place all of the celery root in a small roasting pan and add oil & water. Wrap with foil or cover and roast at 350° degrees for at least an hour until soft. Set aside to cool. Then purée with liquid and 6 oz of white miso in a food processor until smooth. Refrigerate until ready to complete the recipe. Read More »

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Corn meal crusted halibut, red kuri squash & pole bean puree

Hopi Indian Corn crusted halibut, red kuri squash & pole bean puree

This recipe is a reflection of our 3 sisters garden of beans, squash and corn. Harvested and stored for the fall and winter. Follow the process of how our 3 sisters garden was planted,  how it grew and how it was harvested in our Seed to Plate video.

We will prepare a Halibut dish. Each piece of fish should be 4-5 ounces.
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Portuguese Kale & Sausage Soup

Portuguese style kale & sausage soup recipe

Makes 8 servings

Kale purée, step #1:

2 cups mirepoix
2 tablespoons butter
3 tablespoons sliced garlic
2 quarts chicken stock
4 cups kale, shredded
1 cup white wine  

Start with the butter, garlic and mirepoix in a soup pot over medium heat. Stir for 3 minutes. Add chicken stock and kale. Stir on occasion for 10 minutes. Season with salt & pepper to taste. Take off the heat and allow to cool for an hour.

Transfer to a blender and pulse 10 times.

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Valencia Salad

Valencia Salad

Makes entree size salads for 4
Top with shrimp or other protein if inspired

Lime & agave dressing:

1.5 cups olive oil
1/4 cup lime juice
1/2 cup white wine vinegar
1/4 cup agave syrup
3 tablespoons chopped cilantro
2 tablespoons freshly grated ginger
1 tablespoons freshly grated garlic
pinch of sea salt

Whisk ingredients together and store in a squeeze bottle, refrigerate. Read More »

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BBQ Baby Back Ribs

BBQ Baby Back Ribs

This recipe makes 4 racks with about 10 bones each piece.

Ingredients to cook the ribs:

4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt

Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »

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Venison Moussaka

Venison Moussaka

Recipe serves 4

Ingredients and directions for Step 1:

Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″

3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt

Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes. Read More »

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Victoria’s Garden Omelet

Victoria's Garden Omelet

Recipe serves 4

Ingredients:

1 zucchini, medium size, slice thin strips
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 ripe tomato, diced
salt & pepper

12 eggs
1 cup of milk
1 cup ricotta cheese
2 tablespoons fresh pesto

Start by preparing a quick ratatouille: Toss all vegetables with olive oil, salt & pepper and set on a sheet pan in a 350 degree oven for 40 minutes. Remove and allow to cool. Read More »

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Gazpacho Recipe

Gazpacho

Recipe serves 4

Ingredients  for Puree:

4 medium size Valencia (yellow) tomatoes
2 leeks (whites only)
1 lemon cucumber (seeded)
1 small red sweet pepper (seeded)
1/4 cup extra virgin olive oil
1 lemon, juiced (seeds removed)
1 clove garlic
1 celery stalk
2 teaspoons salt mix, (equal parts cumin & pepper mix)

Wash and chop all ingredients then place in a processor and run until smooth.

Gazpacho

Gazpacho

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German Style Apple Pancakes

German Style Apple Pancakes

Ingredients (serves 4):

6 Granny Smith apples
3 tablespoons butter
3 tablespoons agave syrup

Pre-heat oven to 450 degrees

Peel and slice the apples, add to a pan with butter and  agave syrup, stir over medium heat until golden brown, add lemon juice. Set aside and prepare the batter. Read More »

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Greek Style Salad

Greek Style Salad

Family style recipe – serves 10

Ingredients:

4 large, ripe tomatoes, diced into 2 inch cubes
3 cucumbers, peel 3/4 then dice same size as tomatoes ( a little green skin is nice)
1 red onion, cut in half then slice thin
3 cups cleaned arugula, sliced thin
1 cup basil leaves, sliced and tossed with the arugula
1 cup black Kalamata olives, seeds removed and cut in half
1 cup feta cheese, cut into pieces the same size as the tomatoes Read More »

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Pimento Cheese Spread with Red Chili and Green Tomato Relish

Pimento Cheese Spread with red chili and green tomato relish

Ingredients:

2 cups of mild cheddar cheese (cubed)
1 cup of sharp cheddar cheese (cubed)
2 sweet red roasted peppers, cleaned of stems and seeds (reserve liquid)
1/4 cup red pepper roasting liquid
1 cup Mayonnaise
1 tablespoon hot sauce (Tabasco or similar)
1 tablespoon smoked paprika
2 tablespoons minced fresh hot red chili pepper
4 tablespoons minced red onion
6 tablespoons minced green tomato Read More »

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