Heritage Radio Network: Meet Your Maker

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On Thursday, March 7th at 3pm EST, I will be on the Heritage Radio Network for the program Meet Your Maker, hosted by Rachel Wharton. You will hear my story and inspiration for creating the Out East Foodie. 

​The Heritage Radio Network advances the country's rich food culture through programs that give a voice to America's leading food professionals, farmers, policy experts, artists, and tastemakers. They have over one million listens a month and reach over 200 countries around the world. All programs are aired live and archived on their website which is easy-to-use and accessible to all.

HeritageRadioNetwork.org is a 501c3 non-profit organization that relies on the support of listeners! 

Making Sense of Meatloaf

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For two weeks now I have been fighting the worst cold that has led to a sinus infection causing my most coveted senses, taste and smell, to go dormant. During this time my father came back from the sunny Florida Keys to begin the electrical work on our upcoming home Sheridan Green. How nice of him considering we have been hit with some nasty weather on the East End of Long Island, not to mention a daughter who has been producing enough mucous to be used as mortar for our fireplace construction. When cooking, I have been trudging along relying on my husband Chris and my sixth sense to guide the way. Thankfully, I made a few meals previous to my fathers visit before becoming sick; freezing pasta e fagioli, tomato soup, ricotta gnocchi and French onion soup.

I took on the challenge of making one of my father's favorite meals, meatloaf. It was the least I could do since he flew back from paradise to the cold and his mucous producing daughter. How was I going to make sense of this Cook’s Country inspired recipe? My senses were shot. I began cooking dinner before Chris and my father returned home from working on our house. Upon their arrival my father said, “Whatever you are making smells absolutely delicious.” Imagine a foodie like me making a meatloaf of beef and pork, wrapping it in bacon and not being able to taste or smell it. As my father took a bite of the meatloaf, he closed his eyes [my father always closes his eyes when critiquing food] he said, “Not bad. I'm not fond of the bbq glaze, and maybe would have added some carrots to it, but pretty good for someone who cannot taste or smell.” He seemed happy and I was simply miserable. I knew the texture was right on, and had no idea what it tasted like. 

I have been fantasizing about walking into a bakery, smelling fresh pastry and warm loaves of bread coming out of the oven. As soon as I get better I will be running to The Blue Duck Bakery Cafe in Riverhead to take a deep breath and a long taste. In the meantime, I hope you can make sense of this meatloaf recipe.

Meatloaf wrapped in bacon

Directions

  1. ​Mix the glaze ingredients; set aside. 
  2. Heat oven to 350°. In a medium skillet heat the olive oil then  add the onion and garlic. and sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.
  3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce,  and hot pepper sauce.
  4. Crush the Saltines and puree with the milk.
  5. Add the egg and saltine mixture to the meat in large bowl with the parsley, and cooked onion and garlic. Mix with a fork until evenly blended. Do not over mix the meat fold it gently.
  6. Turn meat mixture onto a baking sheet and shape into a loaf approximately 8-by-4.
  7. Brush with the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking bacon tip ends under loaf.
  8. Bake loaf until bacon is crisp and loaf registers 160°, about 1 hour. Cool at least 20 minutes before cutting.

Ingredients

  • 1 pound 85% ground beef chuck 
  • 1 pound ground pork 
  • 1 medium onion, chopped
  • 3 medium cloves garlic, minced 
  • 2 large eggs 
  • 1 teaspoon dried thyme 
  • 1 teaspoon of sea salt 
  • 1 teaspoon ground black pepper 
  • 2 teaspoons Dijon mustard 
  • 2 teaspoons Worcestershire sauce 
  • 1 teaspoon hot pepper sauce 
  • 1/2 cup whole milk
  • 2/3 cup Saltine crackers, crushed
  • 1/2 cup minced fresh parsley leaves 
  • 8 slices of bacon
  • 1 tablespoon of olive oil 

    for glaze
  • 1/4 cup ketchup
  • 2 tablespoons of brown sugar
  • 2 tablespoons of cider vinegar
    • Note: You can replace the Saltine crackers with stale bread and eliminate the glaze if you desire.

    Homemade Gnocchi Reveals Signs of an Early Spring

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    Saturday, February 2nd was Ground Hog Day and according to Punxsutawney Phil, America’s most famous groundhog, it is going to be an early spring. Coincidentally, I drove to the North Fork of Long Island on the same day to gather my ingredients for my homemade gnocchi and experienced my own signs of early spring.

    Ground Hog Day at Briermere Farms

    A very happy customer who asked for a fork so he could eat his pie in the car. A man after my own heart.

    The temperature was a frigid 26 degrees but that did not stop the hoards of people lining up outside of Briermere Farms to get their pies and vegetables. After being closed for 1 month, Briemere Farms opened February 1st—a sure sign spring had arrived. I grabbed a butternut squash and a few baked treats and headed on my way to Ty Llwyd Farms to get a dozen eggs, raw milk and kale for my gnocchi recipe. 

    David and Liz Wines, owners of Ty Llwyd Farm with their basket of farm fresh eggs.

    On arrival, David and Liz Wines, owners of the farm, just emerged from the chicken coop with a fresh basket of eggs. I overheard Liz state to a customer, “Sorry, we do not have any eggs, these are reserved for people who ordered a day in advance.” The customer and I at the same time said, “What!” I was desperate, “All I need is 1 egg, I can forgo the dozen, please!” The customer pleaded, “I drove 40 miles to get eggs for my daughter and if I return empty handed it will not be a good day.” 

    Liz broke down and says, “I will give you both 6 eggs each, that is all I can spare.” I could not believe we were negotiating egg rations in the winter. How could this be?

    Naively I said, “You must have raw milk.” To my dismay, they were out of this as well. “We have had a busy winter, you may want to reserve your milk and eggs in the future,” Liz says.

    Thankfully, they had a hearty bunch of kale for my pesto and I remembered I made ricotta cheese from their raw milk that I had frozen.

    As I drove home, I felt partially defeated, yet inspired that people are rallying around the farms in the wintertime.

    Robin is a sure sign of an early spring

    These swans are early this year in East Quogue, NY on the Shinnecock Bay. Possibly preparing their nests for an early spring.

    There was no need for a Ground Hog to determine if spring was coming early this year on the East End. If you plan on visiting Ty Llwyd Farm of Briermere Farms you may want to reserve your items ahead of time or get there at the crack of dawn. 

    Butternut Squash Ricotta Gnocchi with Kale Walnut Pesto

    I have fond memories of my grandmother making homemade pasta. She would make different types; from her tuttaes (tortelli Piacentini), which were ravioli's from her hometown of Piacenza, Italy, to potato and ricotta gnocchi, which are Italian dumplings.

    My grandmother's homemade pasta: tuttaes (tortelli Piacentini), which were ravioli's from her hometown of Piacenza, Italy.

    Over the years, I have mastered a few of her pasta specialties especially her potato gnocchi. For some reason, I never learned how to make her ricotta gnocchi. The potato version are so delicious, why would I even bother? I now regret not learning her recipe; however, I recently took the leap into creating these pillows of love. I will be honest, my first hand at making these dumplings was a fail, and the worst part; I served them to friends who seemed to like them. The gnocchi were tough and floury. What would my grandmother think? The next day I persevered; adjusting my recipe that resulted in a perfect ricotta gnocchi. Let's just say I owe my friends a taste of this version, as they were not belly bombers but ethereally light.

    Ingredients

  • 1 large butternut squash
  • 1 cup of whole-milk ricotta, drained
  • 1 large egg, lightly beaten
  • 1 2/3 cup of all-purpose flour, plus more for dusting
  • 3/4 cup of finely grated Parmigiano-Reggiano cheese
  • 1 teaspoon of freshly grated nutmeg
  • 2 teaspoons of kosher salt 
  • 1 teaspoon of white pepper

    • Directions

    1. Preheat oven to 375°.
    2. Cut the butternut squash in half lengthwise and remove the seeds. and place cut side down on a baking sheet. Roast the squash until tender, about 1 hour.
    3. Once cooled scoop out the squash, discarding the skin and puree until smooth in a food processor.
    4. Transfer the squash to a saucepan and cook over medium heat, stirring constantly, until liquid evaporates and puree thickens.
    5. Once squash cools place into a cheese cloth and squeeze out the remaining liquid. Then chill in refrigerator. This should equal out to 2 cups of puree.
    6. Place ricotta in a cheese cloth and squeeze out the liquid, then chill in refrigerator.
      It is very important that the butternut squash and ricotta are removed of their liquid the best you can. This keeps you having to add more flour to your dough which will cause the gnocchi to be floury and tough. Here is the recipe for homemade ricotta. Of course you can use store bought.
    7. In a large bowl, lightly fold the butternut squash, ricotta, parmesan, egg, nutmeg, white pepper and 2 teaspoons of salt with a spatula. Gradually and gently fold in 1 2/3 cups of flour, a 1/3 at a time, taking care not to overwork the dough. In the bowl lightly flour the dough and cover the bowl with a dishtowel, and refrigerate for 1 hour.
      The dough needs a gentle touch, so be patient. If you over mix you will wind up with a tough dough.
    8. To form the gnocchi: Flour your hands and the work surface lightly. Tear off a piece of dough about the size of your fist, returning the remaining dough to the refrigerator while you work. 
      There are many ways to shape your gnocchi. 
    9. Using a gentle back-and-forth motion, roll out the piece of dough into a rope about the thickness of your fore finger and cut the rope into 1-inch pieces. Then proceed on: a) using the 1-inch pieces as is, b) using a floured gnocchi board or a fork, lightly press with your thumb and roll the gnocchi to form ridges, c) roll the dough lightly between your palms to make a chestnut size ball or d) use wooden cookie molds to create beautifully designed gnocchi. Be sure to flour the cookie molds and press lightly into the board.
    10. Transfer gnocchi to a lightly floured baking sheet and chill the gnocchi in the refrigerator while you boil a large pot of well salted water.
      You can freeze the gnocchi for later use by placing the baking sheet with the gnocchi in the freezer. Once frozen, transfer to a ziploc freezer bag for easy storage.
    11. Add the gnocchi in batches, and cook until they float to the surface and then remove them from the pot with a slotted spoon. Drain off any excess water and reserve the pasta water to thin out your pesto if needed.

    House on the Hill: Walnut Cookie Mold

    Kale Walnut Pesto

    You can make pesto with any type of  leafy green. The classic pesto we are all familiar with and adore is made with basil and pine nuts. Basil is a summertime herb here in the Northeast so in honor of the winter months I decided to make a nutrient rich, super green pesto made from kale and walnuts.

    Ingredients

  • 3 cups of kale, chopped
  • 3/4 cup raw walnuts, chopped
  • 1 garlic clove, smashed
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • 1 cup extra virgin olive oil
  • 1 teaspoon of lemon juice
  • salt and freshly ground pepper to taste

    • Directions

    1. Heat a frying pan over medium-heat. Add the walnuts and gently shake the pan until they are toasted. About 3 minutes. Remove walnuts from heat and let cool.
    2. Place the garlic clove in a food processor and pulse until it is finely chopped. Add kale, 1/2 cup of the toasted walnuts and Parmigiano-Reggiano and pulse until chopped.
    3. With the food processor running add the olive oil in a steady stream. 
    4. Add 1 teaspoon of lemon juice.
    5. Taste the pesto before you add any salt. The cheese naturally is salty. Then add some black pepper to your liking.
    6. Use the remainder 1/4 cup toasted walnuts for garnish.

    Note: The pesto should be completed before you make the gnocchi. If you want to thin out the pesto, place a dollop of the pesto in a large bowl, with the gnocchi and 2 tablespoons of the pasta water and fold gently.

    Here is hoping for an early spring.