Riverhead Farmers Market Inspires My Lemon Curd Chocolate Tart

Trending topics that have kicked off the month of February on the East End of Long Island are the arctic blasts and the Riverhead Farmers Market—polar opposites: an oppressive freeze and a nourishing thaw. On Groundhog Day opposing predictions from Punxsutawney Phil was for six more weeks of winter and Long Island’s very own Malverne Mel and Holtsville Hal for an early spring. Unfortunately, I think Punxsutawney Phil is right. But one thing is certain (I predicted this one); the Riverhead Farmers Market is a huge success. Hundreds of eager attendees piled in from the front and back entrances of the 8,000-square-foot old Swezey’s Department store downtown. It took me 15 minutes to find a parking spot, and a few moments shy of purchasing some of my favorite edibles. 

The theme of the day? Sold out.

Miss Lady Root Beer was dry of their small batch root beer by noon. I was bummed. I had plans to make poached pears and a marinade for tasty short ribs; next week I need to get there super early. I snatched a growler of Moustache Brewing Company’s Everyman's Porter, as they eventually became tapped. Browder’s Birds ran out of their eggs twice after going back to the farm to replenish; thankfully I grabbed a dozen.

And the theme continued: Tend Coffee, Kalypso Greek Yogurt, Blue Duck Bakery, Merkin Fisheries, Goodale Farms, Race Rock Oysters and Moustache Brewing Company – all sold out.

I made my way to Chef Lia Fallon of The Riverhead Project where I sampled Moroccan egg salad with green mango and a snow pudding, both made with Browder’s Birds eggs. The snow pudding was a meringue with lemon curd and a currant that resembled a cracked egg.

After indulging, I scurried over to the North Fork Chocolate Company which makes artisanal chocolates and desserts from products of the local farmers. I bought the espresso chip bark crafted using LiV Vodka. 

Fallon’s snow pudding and the handcrafted bark of the North Fork Chocolate Company inspired my lemon curd chocolate tart. How can the chefs, artisans and farmers of the East End not inspire anyone to create a meal or treat? And what better way to your sweethearts stomach this Valentines Day than with a lemon curd chocolate tart.

During these winter months a farmers market will surely keep you busy in the kitchen or happily stuffed. It is my way to ward away the winter blues and to be supportive of the East End Community. 

Bring on the next six weeks of winter as I will surely be creating a feast. 

The Riverhead Farmers Market is at 117 East Main Street, Saturdays, February 1 through May 17 from 11 a.m. - 3 p.m.

Lemon Curd Chocolate Tart

ingredients

Lemon Curd

• 4 large egg yolks from Browder's Birds eggs
• 1/2 cup granulated sugar
• Zest and juice of 2 large lemons
• 6 tablespoons of unsalted butter cut into 6 pieces; room temperature
• 1/8 teaspoon salt

Melted Chocolate

• 1/4 pound of espresso chip bark from the North Fork Chocolate Company, chopped (you can use any good dark chocolate)
• 2 tablespoons of heavy cream

Dough

• 1 egg yolk
• 2 tablespoons of very cold water
• 1 teaspoon of vanilla extract
• 1 1⁄2 cups unbleached all-purpose flour
• 1⁄3 cup sugar
• 1⁄4 teaspoon of salt
• 1 stick of cold unsalted butter, cut into 1⁄4-inch cubes

directions

Lemon Curd

1. Fill a medium saucepan with 2 inches of water and bring it to a simmer.

2. Place all of the ingredients except the butter in a large heatproof bowl or sauce pan and set the bowl over the simmering water, but not touching, and whisk constantly until the yolks thicken; about 10 minutes. You do not want the eggs to curdle.

3. Remove the bowl from the simmering water and whisk in the butter one piece at a time; wait until each piece is completely melted before adding another.

4. Set a fine-mesh strainer over a medium bowl and strain the curd; discard the solids left in the strainer.

5. Cover the lemon curd with plastic wrap and cool in the refrigerator completely, about 2 hours. The curd can be stored in the refrigerator for one week.
    

Dough

1. Place the flour, salt and sugar in the bowl of a food processor, and process for a few seconds to combine.
2. Cut up the cold butter into 1/2 inch cubes and process until the mixture resembles coarse meal, about the size of garbanzo beans. Pulse about 10 seconds.
3. Mix in a small bowl the egg yolk, water and vanilla extract.  Slowly add this liquid through the feed tube, just until the dough holds together. The dough should be visibly crumbly where you can pinch the dough between your fingers and should hold. You are not looking for a ball state here.
4. Remove the crumbly mixture from the processor and place on a smooth surface. Work the dough only enough to just bring the dough together.  Do not over-knead or your crust will end up tough.
5. Flatten each portion into a disk, cover with plastic wrap, and refrigerate for one hour before using. This will chill the butter and allow the gluten in the flour to relax. At this point you can also freeze the dough for later use.  
6. On a lightly floured surface, roll out the pastry to fit into (6) 4-inch tart pans or (1) 9-inch tart. To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll. To make sure it is the right size, take your tart pan and place it on the rolled out pastry. The pastry should be about an inch larger than your pan.
7. Lightly roll pastry around your rolling pin and unroll onto the top of your tart pan. Gently lay in pan and lightly press pastry into bottom and up sides of pan. Roll your rolling pin over top of pan to get rid of excess pastry dough.
8. With the tines of a fork, prick the bottom of the dough (this will prevent the dough from puffing up as it bakes). Cover and freeze 30 minutes to chill the butter and rest the gluten.
9. Preheat oven to 375° and place rack in center of oven. 
10. Bake for approximately 20 – 25 minutes; until golden brown. If the dough puffs up use a spoon to press down lightly and continue cooking. 
11. Once done let the tarts cool completely.

Melted Chocolate

1. Fill a medium saucepan with 2 inches of water and bring it to a simmer.

2. Place the chocolate bark and heavy cream in a sauce pan over a simmering pot of water and stir until melted. (you can also microwave the chocolate and heavy cream in a bowl for 30 seconds, stir and repeat again for 30 seconds, until fully melted)

Assembly

Place a generous dollop of the melted chocolate into the pie tarts. Cover the bottom completely about ¼-inch high. Once all tarts are filled with the chocolate place in the refrigerator to cool completely for 1 hour.

Once tarts with chocolate are cooled completely place 2 generous tablespoons of lemon curd on top of the chocolate. Sprinkle with a zest of lemon and shaved chocolate.

Makes: (6) 4-inch tart pans or (1) 9-inch tart. 

A Winter Farmers Market to Warm the Stomach and Soul

One way or another we all have been affected by the polar vortex, a new weather phenomenon that has been coined by AccuWeather or as they prefer to say, "extreme arctic air coming south". Winter is a time where the earth breathes in, a moment for pause and most of all for me — reflection. I have been doing my fair share of reflecting and 2013 by far has been one of the most challenging, creative and enriching years of my life. The construction of Sheridan Green has been an amazing feat — as some of you know — and confidently I can say that this week a final inspection is scheduled; prayers are welcome for a certificate of occupancy. And in between managing and nurturing the building process I have met some of the most amazing edible artisans and craftsman of the East End and made new friends along the way. 

We may not be in the height of a bustling harvest or running into one another at a local farm stand, but in the middle of winter there are plenty of artisanal edibles and chitchat to warm the stomach and soul, you just need to seek it out. A dash of craft and a dose of local nibbles were what I needed and what better way to combat the polar vortex than at a winter farmers market in Bridgehampton on the grounds of the Topping Rose House in the restored barn. This gathering was a celebration and thaw from the frigid grasp we have all been under for the past month. As attendees mingled with artists, artisans and local farmers inside, it seemed Heat Miser made a deal with Snow Miser for a bit of warmth and sunshine outside; It was a balmy 47 degrees and sunny.

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The turnout was so sensational that some vendors ran out of items. Holly Browder of Browder's Birds was selling pickled eggs, dry rubs, barbecue sauce, brine and of course fresh farm eggs; I snatched the last dozen — lucky me. Kate Pratt of East Hampton Gourmet had to call her partner Michel Mazuret to bring her more of their signature Lentil Rice Crispbreads as they were selling out. Mecox Bay Dairy was inundated with cheese lovers hovering over their table to nibble on their most celebrated varieties: Atlantic Mist, Sigit and Mecox Sunrise. I walked away with a pound of their grass-fed ground beef and a farmhouse cheddar. Deborah Lukasik of Southampton Soap Company was selling her sudsy craft left and right; thankfully I got to her table in time to hoard the evergreen soap that she featured in a 2013 holiday pack, truly invigorating. Long Island Mushroom was showing off their finest fungus and I took away a 1/2 pound of shiitakes. Chef de Cuisine Ty Kotz of Topping Rose thanked all 31 vendors personally for participating in their first ever farmers market — I thought this was a warm touch. I first met chef Kotz at the Great Chefs Dinner and I was blown away by his beet risotto that tasted equally as beautiful as it looked; fingers crossed that he puts it on the menu.

Topping Rose plans to host another winter farmers market on Saturday, February 15, from 11 a.m. - 2 p.m. If you cannot wait that long and tired of hibernating under Snow Misers ice plunge the Riverhead farmers market opening day is February 1, at 117 East Main Street, in the old Swezey's building and will be open on Saturdays from 11 a.m. - 3 p.m., from February 1 — May 17.

I had big plans for my edible purchase. A dish that would leave you feeling warm and comforted, just like I felt at the Topping Rose winter farmers market.

How does homemade egg noodles with grass-fed beef meatballs in a Parmesan shiitake broth sound? This dish is all about comfort and will take you out of your icy doldrums.

Egg noodles with grass-fed beef meatballs in a Parmesan shiitake broth

ingredients

Egg Noodles

• 2 cups of flour
• 3 egg yolks
• 1 egg
• 1 teaspoon of salt
• 1/3 - 1/2 cup water

Meatballs in Parmesan Shiitake Broth

• 4 cups of chicken stock
• 1/2 pound of shiitake mushrooms, thinly sliced
• 1 medium - large Parmesan rind 
• 1 lb ground grass fed beef
• 1 cup of whole ricotta cheese
• 1/2 cup of fresh italian bread chopped (trim the crust)
• 1/3 cup milk
• 1 teaspoon of sea salt
• 1 teaspoon of freshly ground pepper
• 3 tablespoons of italian parsley, chopped
• 3 cloves garlic, minced
• flour for dredging meatballs
• 1/3 cup of grated parmesan cheese
• 6 tablespoons of olive oil

directions

Egg Noodles

1. Combine flour and salt in a large bowl. Make a well in center and crack eggs into it.
2. Take a spoon and mix together gently. Add water if dough is not forming a ball. Begin to use your hands when dough begins to come together. It should be slightly tacky.  
3. Wrap dough in plastic wrap and set aside for 30 minutes. You can refrigerate the dough up to a day. Be sure to have it rest on the counter for 30 minutes to bring to room temperature before rolling out.
4. Lightly flour your working surface. This will keep the dough from sticking. Roll out the dough with a rolling pin, working from the middle out.
5. When the dough is about a 1/4 inch thick, cut the dough into strips with a pizza cutter. I found the pizza cutter to be the best but you can use a large knife. If you have a hand crank pasta machine or kitchen-aid attachment you can use that too. But this pasta is super easy to do by hand and is fun. Do not worry if your noodles are crooked, this is all about comfort. I cut them in long strips at a 1/2 inch wide.
   
   Note: When the meatballs in Parmesan shiitake broth is almost done, cook the noodles in boiling salted water until they float, about 3 minutes.
   
   Meatballs in Parmesan Shiitake Broth
    

6. In a large pot add the chicken stock and Parmesan rinds.; cover and let simmer.

7. In a large skillet over medium heat add 3 tablespoons of olive oil. Once hot add the Shiitake mushrooms and sauté until the mushrooms are tender, about 3 minutes. Then add the shiitakes to the broth and continue simmering.

8. In a large bowl, combine the beef, bread, garlic, ricotta, parmesan, salt, pepper, milk and parsley. Lightly mix everything together without overworking the meat, should be light and not compact.

9. Once everything is combined, place a large piece of parchment or tinfoil on a baking sheet. Roll the meatballs into 1-inch round with your hands and then dredge in flour and place the meatballs on the baking sheet.  Repeat until all the meatballs are ready to be seared.

10. In the same skillet you used for the shiitakes, heat 3 tablespoons of olive oil over medium heat. Add the meatballs, working in batches to not overcrowd the pan. Use tongs to turn the meatballs and cook until all sides are browned, approximately 5 minutes. You are simply doing a quick sear not cooking the meatball entirely. Place the meatballs in the broth as you go.

11. Let the broth and meatballs simmer for 30 - 45 minutes.
    
    Assembly
     

12. When done place a laddle of the broth on the bottom of the bowl, add he egg noodles and then a few meatballs with the broth and shiitakes. If you desire sprinkle with Parmesan cheese and serve with some crusty bread.

Out East Foodie's Top 10 Holiday Gifts from Montauk to New York City

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The holiday season is in full swing from the Montauk Lighthouse to New York City's Rockefeller Center Christmas Tree. If Black Friday and Cyber Monday didn't do it for you, this list may gleefully send you on your way to complete your holiday shopping. There is an array of gifts that is sure to feed the stomach and soul with a lot of local love and care. Wishing you all a wonderful holiday season and happy shopping!

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Photography by James Slezak. To purchase this print and other works by James please visit: www.jamesslezakphotography.com

1. A Love Shared: How does 12 signature sauces by the Long Island Culinary Collaborative chefs sound? And all proceeds of this limited collection of 100 gift boxes go to the ALS research and quality of life care for people with ALS. This was motivated by Chef Gerry Hayden of the North Fork Table & Inn who was diagnosed with ALS in 2011. A Love Shared is a collaborative effort to raise awareness about ALS, to promote research for ALS and to raise money for quality of life care for needy ALS patients. 
   
   Here is what's in the box: 
   
   Lia Fallon — Mediterranean Fig Chutney / Claudia Fleming — Passionfruit Caramel / Terry Harwood — Ginger & White Soy Mignonette / Gerry Hayden — Red Pepper Jimmy Jam / Keith Luce — Duck Wing Sauce / Sam McClendon — Salsa Verde / Michael Meehan — Pickled Corn Relish / Christian Mir — Ginger Vinaigrette / Joe Realmuto — Townline Hot BBQ Sauce / Guy Reuge — Piccalilli / John Ross — Wild Beach Plum Sauce / Tom Schaudel — Thai Red Curry Broth
   
   I lost an uncle to this disease and thought this was an amazing effort and gift by the The Long Island Culinary Collaborative chefs as well as Jeri Woodhouse, of a Taste of the North Fork who made the chefs signature sauces. For multiple orders or to personalize your gift contact Jeri Woodhouse at 631.834.1816. Orders can also be picked up at Taste of the North Fork, 53975 Main Road, Southold, NY.
    

2. A Taste of the North Fork: This is a perfect segue to Jeri Woodhouse of A Taste of the North Fork who for more than 10 years has been making local ingredient-sourced chutneys, jams, mustards, pickles, preserves, sauces, spices and vinegars from her own recipes. Her gift baskets are perfect for the holidays for that special someone who really wants a taste of the North Fork. Visit: 53975 Main Road, Southold, NY. Phone: 631.734.6100.

3. Sweet’tauk handmade for the holidays fair: Do not let the size of this shop fool you as there are a plethora of magnificent handmade East End products from local artists, artisans and makers. I left there with a bag full of goodies, a one-stop-shop sure to please anyone on your list. Participants include: 41 Degrees North, Amagansett Sea Salt, Billy Wolf K-9 Coatery, Bob Golden Ceramics, Bonac Bees,  Dana Forbes Jewelry, Deborah Frasca, Ditch Ink, East End Fish Prints, Evonne, Glenn Glasser, Grant Monahan Photography, Gula Gula Empanadas, Jane’s Garden Pickles, Joe & Liza's Ice Cream, The Knot House, Laura Michaels Jewelry, Lazy Point Pottery, Let There Be Light, Lorna's Nuts, Made in Montauk, Michelle Minkoff, Miss Amy's Preserves, Miss Lady Root Beer (I used their root beer to poach pears and paired it with Joe & Liza’s Cinnamon Stick and Vanilla Ice cream, delicious!), Montauk Brewing Company, Montauk Community Garden, My Art Is My Temple, Quail Hill Farm Cookbooks and Hot Sauces (all proceeds of sales go to Quail Hill Farm), Red Hook Lobster Pound, Southampton Soap Company, Tauk Boards, Whalebone Creative and Sweet‘tauk’s all-natural lemonade infusions made with locally sourced fruit & herbs. You can grab a taste of their products during the holiday fair on Saturday and Sunday from 11am – 5pm until December 23rd. Location: 34 South Etna Ave, Montauk, NY, Phone: 631.668.5683
    
4. North Fork Long Island Wine Club: There is nothing better than Long Island Wine Country delivered to your doorstep! I have sampled my share of these wines at Dan’s Taste of Two Forks and the Harvest East End and if you are not local or rather imbibe from the comfort of your own home this is a great way to sample Long Island Wines. The North Fork Wine Club is the only wine club that exclusively ships Long Island Wine from most North Fork and Hamptons Wineries each month. Visit their website to subscribe. Cheers!
    
5. Jimmy’s No. 43: Anyone who is a foodie at heart loves Jimmy’s No. 43 for it’s craft beer and Slow Food approved locavore haven. But the man behind this establishment—Jimmy Carbone—I love more because his spirit to educate and support locally-sourced food and well-crafted beer is unwavering. He wears many hats and is co-chair for Taste of Tribeca, special adviser for The New Amsterdam Market and for Greenmarkets GrowNYC, co-founder of Hungry Filmmakers, co-creator of The Good Beer Seal and the host of Beer Sessions on Heritage Radio. I always say all roads lead to Jimmy Carbone and if there is a time to go to Jimmy’s No. 43 and visit with the man himself, it is now! Hurricane Sandy hit New York City and in particular Jimmy’s No. 43 pretty bad. Jimmy is looking for a few guardian angels to help Jimmy (Stewart) with “It’s a Wonderful Life” rally and fundraiser. This will run until December 15th and all you have to do is purchase a gift certificate to enjoy great beer. For every gift certificate of $25 or more that you purchase between now and December 15th, your name will be entered into their Rare Bottle Raffle. And they’ll keep adding your name for every $25 you spend (so if you purchase two $25 or one $50 gift certificate, you’ll get two entries; spend $100 and get four entries, and so on). Winners will be notified the week of December 16th (just in time to share with friends and family). Their gift certificates never expire, are transferable—they make great gifts—and can be spent on food and drink all year long. And if you want to support them at a Patron level ($500+) you’ll be invited to special events and receive extra benefits in 2014!  Visit for Some holiday cheer: 43 East 7th St. btw 2nd and 3rd Avenue. Phone: 212.982.3006. Website: jimmysno43.com
   
    
6. Farm 2 Kitchen Long Island: Is focused on being the easiest and most convenient way for fresh, local products from Long Island's farmers & artisans to end up in your home. Simply sign-up for free and order at your leisure when you want to receive your farm fresh, artisanal groceries. They serve all 5 boroughs of New York City and Long Island and offer a full range of produce from conventional to 100% hormone, antibiotic pesticide & GMO free products. Besides giving yourself the gift of a free subscription for groceries you can order corporate & personal gift baskets for the holidays. They deliver to offices and homes across Long Island & NYC. Phone 631.223.8854 
    
7.  Farmigo: Is a People Powered Farmers Market. So what is that exactly? They connect communities of people (workplaces, community centers, schools and other locations), directly to multiple local farms, providing a personalized online marketplace for local, fresh-from-harvest food as well as dairy, pastured eggs, cheese, fish and meat. Members in each food community shop at their dedicated Farmigo farmers market online, pick and choose their preferred items, and then have their orders delivered weekly to their food community site—Farmigo Champions—within 48 hours of harvest. They currently work with over 300 farms in 25 states across the United States. In the tri-state area they are in Long Island, Brooklyn, Harlem and North Jersey. The difference between this and a door-to-door delivery is the community aspect. They recreate farmers market communities where people come together with food as the connection— at the weekly community pick ups— run by Farmigo Champions. Members come together to chat about all things food and to simply connect about life. They are actively building Farmigo Communities across California and New York and are seeking individuals who are interested. This holiday season and for the days to come give the gift of Farmigo to your family and community.  
    
8. Edible Communities Publication: Edible Publications is in 80 distinct culinary regions throughout the United States and Canada. They connect consumers with family farmers, growers, chefs, and food artisans of all kinds. Locally, in the tri-state area we have Edible East End, Edible Brooklyn, Edible Manhattan and the newest publication on the block, Edible Long Island where they are running a special Edible subscription of 2-for-1. Check out their 80 Edible Publications to subscribe to a local or favorite edible region near you.
      
9. Ms. Michelle’s Urban Gourmet: When I met Michelle and Christopher it was at the Great Chef’s Dinner and they were one week away from being married. They are a dedicated Gluten Free Organic Bakery Café serving natural, healthy, organic, locally sourced, 100% gluten and soy free, all the time! For the past 3 years they have been growing leaps and bounds and are looking to relocate to a new space and a new grown up name, Ms. Michelle’s Gourmand. It is no surprise as their pastries, pies, cakes, smoothies, breads, tarts, wedding cakes and savory menu are absolutely delicious and would satisfy any gluten fanatic. This holiday season have Ms. Michelle’s cater your next gluten free party from sweet to savory or consider donating to their kick-starter campaign for their newly expanded space (you might get a treat in the offering).  Visit: 572 Middle Road Bayport, NY 11705,  Times: Tuesday - Saturday: 8am - 6pm Sunday 8am - 3pm Phone: 631.472.2524, Visit them on Facebook.
    
10. North Shore Animal League: Adopting an animal is one of the greatest gifts of all. When Chris and I adopted our girl Trixie it was one of the best moments of our lives. December 5 through Saturday, December 7, over 70 participating Americana Manhasset and Wheatley Plaza stores will donate 25% of designated pre-tax purchases to the participating organization(s) of the customer’s choice. Purchases are not automatically eligible; you must register for a complimentary CHAMPION CARD. Simply designate North Shore Animal League America as your charity of choice and present your CHAMPION CARD when making purchases during the event. 25% will be automatically calculated and submitted to North Shore Animal League America. For more information visit championsforcharity.org or call 800.818.6767. To adopt or make a donation. If you are not in the tri-state area consider contacting your local animal shelter as there are so many animals who need a loving home.