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Looking for stop off point 3 hours from NYC on way to Kennebunkport Maine

Hi
I'm going to be travelling from Nyack NY (20 miles north of NYC) to Maine for vacation and I'm looking to see if anyone has a recommendation for a lunch stop (farm to table, organic and toddler friendly always preferred) no more than 3 hours from NY. We're going to be taking the I-90 to 495 to 95 to get there. I'm not familiar with the MA towns in that area and hoping to get some insight from other members on this board. Thank you so much in advance!

Jul 09, 2013
pamelay2000 in Southern New England

Goumi berry recipe

The birds have left the berries on my goumi bush alone! I am left with a lot of berries this year. Does anyone have any recipes using goumi berries?

Jun 12, 2013
pamelay2000 in Home Cooking

Braised Lacinato Kale with Tomato and Anchovy Soffritto

1/2 a cup of tomato paste sounds like a lot. Can I use fresh tomato or even plum tomatoes that I roasted when I had an abundance and are now in the freezer?

Sep 08, 2009
pamelay2000 in Recipes

ISO Tomato Sauce Recipe

Here's my best recipe after testing various ones. It's adapted from Deborah Madison

Recipe: Grilled Tomato and Basil Sauce

Makes 2 quarts

* 4-5 lbs of market fresh tomatoes
* 11 Tbs olive oil
* 1 small onion, finely chopped
* 2 cups of loosely packed basil
* 4 cloves garlic, coarsely chopped
* Salt, Pepper (and sugar if necessary)
* Balsamic vinegar to taste

1. Grill tomatoes gradually turning them so the entire skin blisters and chars slightly. Pull of any pieces that have blackened but leave everything else.
2. Roughly puree in a blender or food processor leaving some texture.
3. Heat 3 Tbs olive oil in pot and gently cook onion until it's soft and translucent.
4. Add tomatoes and cook over medium heat until thickened. About 20-30 minutes.
5. Taste and season with salt. If tomatoes are tart, add a pinch or two of sugar to correct the acidity.
6. Meanwhile in a food processor or blender, add 8 Tbs of olive oil (less is OK if you want to reduce the fat content) add half the basil until it is well blended and gradually add the rest along with the garlic until it is fairly smooth but still with some texture. Add this to the tomatoes. Cook for 5 minutes.
7. Stir in 1 tsp of sea salt and season to taste with freshly ground pepper and vinegar.

If you're interested, I talk about it in my journal: www.hookmountaingrowers.com/journal

Aug 13, 2009
pamelay2000 in Home Cooking

Recipe for spicy tomato jam?

what should the consistency be? Should I still recognize the cherry tomatoes and the lemon slices???

Aug 29, 2008
pamelay2000 in Home Cooking

NYT Lamb Ragu recipe mistake?

I thought it was way too much! When I did a general search of lamb ragu recipes on epicurious or foodnetworktv it seemed as if it should be half the amount.

Feb 17, 2008
pamelay2000 in Home Cooking

NYT Lamb Ragu recipe mistake?

Hi
Has anyone looked at the latest recipe offered in the NYT magazine? It's an adaptation of a lamb ragu recipe from Incanto, a restaurant in San Fran. What's puzzling about it is that it states that 3 lbs of ground lamb is needed for a recipe that yields 6-7 servings. Does anyone think that's a mistake? I am making it now as we speak but I've doubled everything else except the lamb.

THanks!

Feb 17, 2008
pamelay2000 in Home Cooking