Seasons Archives - Page 37 of 37

Concord Grape Gimlet

June 12, 2024October 18, 2013 by Emily

We were at the Cold Spring Market last weekend and one stall was totally buzzing. Literally. Like, full of bees. Of course I sent Matt over to check it out (I’ve mentioned before that if there is a stinging insect in a 5 mile radius, it will get me). It was concord grapes! We bought a big, sweet-smelling bag and I couldn’t wait to make… something out of them. I wasn’t sure what exactly but it was unseasonably warm and creeping ever closer to cocktail time so I had a feeling booze was in our future. It’s pretty much always in our future but this time I could see it coming in all it’s grapey-glory.

Concord Grape Gimlet I mean, come on. Look at this drink! Is that not just the prettiest cocktail you could imagine drinking on a crisp, early fall day? Luckily, Concord grapes are in season right now. Our farmer’s market was full of them but they’ll only last another week or so, so make it now while there’s still time. No pressure or anything.

This recipe is inspired by a really lovely blog called Brooklyn Supper. They use vodka which would be really fantastic too but I’m on a gin kick so that’s what I went with. I made a few little changes (like straining the grapes after cooking) but the concept definitely came from them.

Mashed Butternut Squash with Thyme and Mascarpone

June 12, 2024October 14, 2013 by Emily

This dish is basically autumn in a pot. It’s orange, it’s delicious, it’s healthy, and you can serve it for Thanksgiving or as a side for any meal.

Now that I live in the boonies and have to drive to the grocery store like a normal, I have a bad habit of buying way too many vegetables at once. I have such optimism in the produce aisle, thinking of all the tasty things I’ll make, but time gets away from me and eventually, with great shame in my heart, I end up with a bin full of bendable carrots and fuzzy broccoli rabe.

But I never, ever regret buying too much winter squash (like acorn, delicata, kabocha and butternut). Those things last for-fricking-ever. I mean, I don’t just adore them because of shelf-life. That would be silly. “Hey, you lazy bastards. Wanna make something that won’t rot?” Damn, I should have gone into advertising. I think I have a knack.

Anyway, I’ve had this butternut squash sitting on my counter for at least 3 weeks (lie, 5 weeks) and look; still perfect! Butternut squash is packed with fiber, vitamins A and C so it’s a great, healthy alternative to mashed potatoes and look at that color. It’s like being punched in the face by fall!

We had it with Baked Chicken Thighs with Lemon and Garlic. It’s a great combination.

Herbed Lamb Burgers with Feta-Yogurt Sauce

June 13, 2024September 26, 2013 by Emily

Herbed Lamb Burgers with Feta Yogurt Sauce — Herbed Lamb Burgers with Feta-Yogurt Sauce

For me, lamb is definitely hit or miss. I either really enjoy it or really, really, really don’t. There is very little middle ground. If it’s too gamey, I don’t like it. Overcooked, blech. Undercooked, even worse! Needless to say, I’ve made some expensive lamb mistakes.

What I’ve realized though, is that ground lamb is not only much less expensive than other options, but it’s also a lot easier to handle. Matt loves lamb chops, so I’ll make them once in a while on a special occasion, but lamb burgers are a much more affordable indulgence.

I used to make lamb burgers with more of a North African flavor thing going on (lots of spices like cumin, cinnamon and paprika) but the way I like them best is more Mediterranean. Lots or herbs, like rosemary and mint. Very lemony.

To be honest though, the star is this Feta-Yogurt Sauce that is so simple to make, but so good. I always make extra so we can have it on grilled vegetables (it’s killer with roasted eggplant). We’ve used it as a dip with pita chips or sliced cucumbers. This recipe makes about 2 cups, which is enough to top 4 burgers with maybe a little extra. If you happen to have a tater-tot on hand that accidentally falls into a bit of this sauce, you’re in for a treat.

***WARNING*** This will be your dog’s face as you eat this burger. Do not give her any (because burger is too good and onions and garlic are poisonous to pups!) She MAY have captured a tater-tot though.

Sausage with Creamy Polenta and Kale Walnut Pesto

June 13, 2024September 20, 2013 by Emily

Inspired by The Hop’s amazing dish (theirs has lamb sausage, kale almond pesto and poached eggs), here is our simplified recipe. Use whatever sausage you like (turkey, pork, lamb or chicken would all work well) or add some drilled tofu for a veggie version. The only sausage I wouldn’t try is seafood since it’s delicate flavor would probably be overwhelmed by the cheesy polenta and the kale.

I’ve posted separate recipes for the polenta and the pesto, so for this, all you need to do is brown the sausages and serve.