From Seed to Plate
Woodfire Beets with fennel, currants, raisins and yogurt
Recipe by chef Megan Huylo of Amber Waves Farm Kitchen in Amagansett
Woodfire Roasted Beets w/ baby fennel, fresh currants, golden raisins & yogurt
Serves 2
- 6 medium red beets, ends trimmed
- 4 lemons, zested & juiced
- 1 tablespoon honey
- ½ teaspoon sea salt
- ¼ cup extra virgin olive oil
- ½ cup Greek yogurt, whipped with a fork
- 2 baby fennel, thinly sliced & fronds reserved
- ¼ cup fresh red currants
- 2 tablespoons golden raisins
- 2 tablespoons chopped, toasted walnuts
Beet Moussaka
Recipe by chef Arie Pavlou of Bridgehampton Inn & Restaurant in Bridgehampton, NY
Beet Moussaka
makes 4 servings
- 1 lb beets, boiled until tender and peeled
- 3 oz. sweet butter
- 1 medium onion caramelized in 2 Tablespoons butter
- 8-10 cloves garlic confit, mashed
- ½ cup sweet sherry
- 1 cup stock of your choice, we use duck stock
- 1 tsp dried or 1 Tablespoon fresh marjoram
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes, sliced into ½” discs
- 2 medium eggplant sliced into ½” discs
- 1 qt. béchamel
- ¼ cup grated gruyere cheese
Smoked Baby Beet and Arugula Salad
Recipe by chef Sam McCleland of The Bell & Anchor in Sag Harbor, NY
Smoked Baby Beet and Arugula Salad
serves 4
- 16 baby beets, roasted and quartered lengthwise
- 1/4 cup olive oil
- 6 sprigs of thyme
- 1/2teaspoon salt
- 1/4 teaspoon pepper
- 1/2 bulb of fennel, cored and shaved thinly
- 4 cups baby arugula
- 4 oz. goat cheese, crumbled
- 2 oz cranberry vinaigrette (recipe to follow below)
For Beets:
Preheat oven to 400°F. In a medium bowl, toss whole beets, olive oil, salt, pepper and whole thyme sprigs. Transfer to a sheet pan, cover tightly with aluminum foil and roast in oven for 30 minutes or until tender. Cool and then gently remove skin with a dry towel (skin will slip off when gently rubbed). Read More »
Roasted Baby Beet Salad
Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton
Roasted baby beets, yogurt, honey, orange, pistachio and mint
makes three salads
- 2 lb. local beets (tops removed)
- 2 tbl olive oil
- 1 tsp sea salt
- 1tsp cracked black pepper
To roast the beets mix all the ingredients together and place in a roasting pan. Cover the pan with foil and place in a 350°F oven for 25-30 minutes. Test the beets with a toothpick to make sure they are done. Let the beets cool for 15 minutes and then remove the skins. Read More »
Colin Ambrose’s From Seed To Plate Series 2: BEETS
Gathering in the fields of Quail Hill Farm, Colin Ambrose again invites local farmers, seed experts and chefs to participate in this, the second video in his From Seed to Plate video series. This time, participants share their knowledge about growing and preparing the versatile and romantic root vegetable–the beet.
Participants:
Petra Page-Maan & Matthew Goldfarb, seed experts at Fruition Seeds, Canandaigua, NY
Scott Chaskey, farmer at Quail Hill Farm, Amagansett
Harry Ludlow, farmer at Fairview Farm, Bridgehampton
Justin Finney, chef at Highway Restaurant & Bar, East Hampton
Sam McCleland, chef at The Bell & Anchor, Sag Harbor
Arie Pavlou, chef at Bridgehampton Inn Restaurant
Megan Huylo, chef at Amber Waves Farm Kitchen, Amagansett
Rick Kallaher, videographer
Colin Ambrose, organizer & chef at Estia’s Little Kitchen, Sag Harbor
Corn meal 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.
Read More »
The “3 Sisters” Garden: Corn, Beans & Squash
I’ve heard of the Iroquois Indian approach to maximizing garden space by planting corn with pole beans and squash.
Last winter while reading the Dan Barber story which starts with his 3 sisters experience in the book “The Third Plate”, I realized that my raised bed would be an appropriate location to study the 3 sisters myself.
Colin Ambrose’s From Seed To Plate Series 1: The Carrot
Colin Ambrose hosted his first in a series of root tastings at Estia’s Little Kitchen. Invited to participate were local farmers and chefs. In this video, participants share their knowledge about growing and preparing carrots.
Bay Burger’s Carrot Panna Cotta with poached apples and carrot-reduction
Recipe by chef Andrew Mahoney
1 tbsp Gelatin
2 tbsp. cold water
2 cups heavy cream
1 cup half and half
1/3 cup granulated sugar
1/4 cup carrot reduction (recipe follows)
2 tbsp carrot pulp (from juiced carrots) Read More »
Bolero Carrot Gyoza
Recipe by chef Chris Polidoro, farmed by Scott Chaskey
1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers Read More »
FRESH Hampton’s Carrot Fritters with a Yogurt/Herb Dipping Sauce
Recipe by chef Todd Jacobs
Carrots, grated
Maseca, corn starch
Pinch of baking powder
Salt and pepper and cayenne pepper
Fried in coconut oil and canola oil Read More »
Nick & Toni’s Heirloom Carrots with Harissa
Recipe by chef Joseph Realmuto, Jeff Negron and Bryan Futerman
2 lbs. heirloom carrots, trimmed and washed thoroughly, cut into large chunks on the bias
1 28-oz. can of whole peeled tomatoes, drained of their juice and rough chopped
2 to 3 Tbsp. Harissa, depending on your heat preferences (It’s hot stuff. You can always add more to your taste.)
1 large shallot, thinly sliced
5 cloves garlic, thinly sliced
1/4 cup extra virgin olive oil
Salt and pepper to taste Read More »
McGregor’s savory fall garden pie
Recipe by chef Colin Ambrose
1 3lb rabbit braised with leeks, carrots, and 3 jalapeño chilis in 1 quart chicken stock, 2 cups white wine, salt & pepper. Braise at 350 for 2 hours. Braise a day in advance and store overnight in the braising stock. The following day, drain the stock in a strainer and reduce over medium flame. Clean the meat completely off the rabbit and mince the meat to a rough chop.
4 leeks, cleaned and chopped fine
1 celery root, chopped fine
2 cups kale, chopped fine Read More »
Crazy About Carrots: 5 Chefs, 5 Farmers, Many Carrots
Colin Ambrose of Estia’s Little Kitchen paired farmers and chefs for a carrotpalooza. • Photographs by Lindsay Morris
Carrot Tasting Goes to the Root of the Vegetable
Standing in his restaurant kitchen garden on the Sag Harbor-Bridgehampton Turnpike in September of 2013, restaurateur and chef Colin Ambrose crunched down a newly harvested carrot fresh from the soil. It looked great—bright orange, long and tapered—but the flavor wasn’t there. Mr. Ambrose, who has been at the forefront of the local, fresh food movement on the East End since his days at the helm of the original Estia in Amagansett in the 1990s, hatched a plan then and there to gather together local farmers, gardeners and chefs in a growing experiment aimed at identifying keys to successfully cultivating different carrot varieties.
And the results were delicious.
By Kathryn G. Menu for Sag Harbor Express | Read Original Article Read More »