Indian Inspired Meatless Monday

Indian Spiced Naan Bread "Pizzas"

This is a really quick, flavorful dish. Serve as a side with your favorite Indian meal, or even as a main course with minty raita dipping sauce.

1 package garlic naan bread (I like to use Trader Joe's frozen but you can use any brand you like)

1/2 cup your favorite brand of mango chutney (I used Kitchens of India that I found at Wegman's)

1/2 block (about 4 oz) paneer cheese (you can substitute Queso Panela which is a nearly-identical Mexican version)

2 links Lite Life soy sausage, smoked style cut into rounds (optional)

1/4 fresh chopped cilantro

Leftover roasted curried cauliflower (optional if you happen to have some, recipe can be found here)

Preheat oven to 400 degrees. If your naan is frozen, let it defrost first. Spread mango chutney evenly on each slice. Top with paneer, soy sausage, and cauliflower if you are using it. Bake in the oven until the paneer softens and the bread is warm - 2-4 minutes. You can also cook these outside on a grill. Sprinkle warm "pizzas" with fresh cilantro just before serving. 

Melyssa's Cucumber Mint Raita

1 1/2 - 2 cups non-fat plain Greek yogurt + a little bit of plain, unsweetened Kefir (this isn't necessary but I was running low on yogurt, plus this helped acheive the thinner consistency I was looking for) 

Juice of one lemon

One large cucumber, grated

Small pinch of salt

A few shakes of paprika to taste

A few shakes of cumin to taste

7-10 fresh mint leaves, finely chopped (more or less depending what you like)

Mix everything together and let it sit in the fridge so the flavors really develop. 

Indian Chai Latte "Ice Cream"

2 cans evaporated milk

2 cans sweetened condensed milk

1 tsp. good quality vanilla

1 cinnamon stick or 1 1/4 tsp powdered cinnamon

1 tsp. cardamom powder

Small pinch (about 2 grates) freshly grated nutmeg

2 bags chai tea

In a medium-sized pot, heat evaporated milk over a medium flame. Stir in spices and vanilla. Add the chai tea bags, leaving the strings over the side of the pot for easy retrieval (still making sure the bags are submerged completely). Let the mixture simmer for 2-3 minutes, then turn off heat and let stand for 15-20 minutes while the bags steep. Remove tea bags, squeezing out excess liquid, and discard cinnamon stick. Add sweetened condensed milk and whisk to combine. Let the mixture cool, then pour into a quart-sized tupperware. Freeze at least 4 hours or over night until "ice cream" had hardened. Soften slightly before serving.

This is simple recipe is addictive especially for chai tea lovers! I've made it twice already! If you want a slightly less sweet version, only use 1 and 1/2 cans of sweetened condensed milk. 

Beverage Suggestions:

Pair this meal with your favorite Viognier or Reisling. Try d"Arenberg Hermit Crab Viognier 2008. An India Pale Ale would pair nicely as well.

North Fork Hamptons Vacation part 3

The Tasting Room

This is another one of our favorite North Fork stops! Located at 2885 Peconic Lane in Peconic, NY The Tasting Room is the region's  "only multi-winery showcase for fine, limited production, hand-crafted, boutique wines from the North Fork." The Tasting room was first established in 2003 and is owned and operated by Theresa Dilworth, who is the owner and chief wine maker at Comtesse Therese Vineyards. We had a wonderful tasting, led by the knowledgeable and informative Charles Lazarou, who manages The Tasting Room. For only $6, The Tasting Room offers a flight of 6 different wines from the lesser-known local winemakers. The flight changes weekly, but on this visit we sampled:

Christiano Family 2007 Chardonnay - A medium-bodied chardonnay with notes of pineapple and pear.

Brooklyn Oenology 2009 Riesling Finger Lakes - Crisp with lemon, pear, nectarine, and a touch of honey.

Cometesse Therese Chateau Merlot 2004 - Very fruit-forward. Cherry, raspberry, and blueberry notes. One of my favorite merlots!

Medolla Vineyards 2003 Merlot - Medolla only makes merlot; this one was delicate and full of ripe, jammy fruits. Mr. Lazarou said that 2010 was not the best vintage year for merlot because the vineyards had seen too much rain.

Schneider Vineyards Cabernet Franc - Petit Verdot 2005 - This Cabernet is a blend of Cabernet Franc and Petit Verdot. Wonderful flavors of plums, blackberries, and dark chocolate with a long finish. Try it with a grilled meat or even a piece of dark chocolate.

Comtesse Therese Cabernet Sauvignon Serve 2003 - Delicious, full bodied with the flavors of ripe raspberries, spices, plum, and mint. 

A Taste of the North Fork.

Located right next door to The Tasting Room, this unique specialty foods shop features its own "taste of the North Fork." Here you can find conventional as well as unusual flavors of home made condiments - jams, jellies, chutneys, sauces, mustards, and spreads just to name a few. I picked up a couple of my favorites: Rugosa Rose Jelly and Lemon Verbena Jelly. Try them on toast, scones, or crackers with a mild, creamy brie or a soft goat cheese. If you can't make it up to the North Fork yourself, you can order their products online. 

Also on Peconic Lane is Ackerly Pond Vineyards, where I've done several tastings in the past. I particularly enjoy their rosés! 

If you cross Highway 48 at Mill Road (near Peconic Lane) there is a beautiful spot to relax on the beach. Here, the ocean meets an inlet and an interesting current condition occurs that lends itself to body-surfing and boogie-boarding. A beautiful spot, especially to watch the sunset. 

Meatless Monday with Mushrooms

This dish is incredibly simple, but packs a lot of flavor! Truffle oil can be a little pricey, but you generally won't use more than a few tablespoons at a time, so it should last a while. Plus it's so delicious, I think it's worth the splurge.

Whole Grain Penne with Mushrooms, Pecorino, and Truffle Oil

6-8 oz. assorted mushrooms (button, baby bellas, shitake, crimini, etc)

1/2 box (about 8oz) whole grain penne pasta (Whole grain is much healthier than regular white pasta, but it's not the same as whole wheat, so it won't have that grainy texture that some diners don't like)

2 tbs. extra virgin olive oil

1 tbs. Earth Balance spread

1 tsp. salt or to taste

1/4 cup Sherry or Marsala wine

3/4 cup fresh grated Pecorino cheese

1/2 tsp. fresh ground pepper or to taste

2 cloves fresh garlic, chopped

1-2 tbs. fresh parsley, chopped

2-3 tbs. black or white truffle oil or more to taste (You can find this in any higher end grocery store or specialty foods store. I've even seen it for almost half the price in TJ Maxx and Marshals in the gourmet food section )

Prepare pasta according to box directions - it's best a little al dente. In a skillet on medium-high heat, melt 1 tbs. Earth Balance with 1 tbs. of the extra virgin olive oil. Add chopped garlic and saute lightly, then add mushrooms. Season with salt and pepper and saute 4-5 minutes. Add wine and reduce liquid completely (meaning it is all absorbed). When the liquid is reduced, add mushrooms to cooked pasta. Drizzle remaining olive oil as well as truffle oil over pasta. Sprinkle in Pecorino and parsley and toss to coat. Re-season with salt and pepper if needed.

This dish pairs nicely with steamed broccoli or sauteed spinach with garlic and lemon.

Wine Suggestion

Channing Daughters Vineyards 2008 Cuvee Tropical Chardonnay 
Le Clos Therese 2008 Comtesse Therese Rose
I picked these up at some of our stops on the North Fork. Stay tuned for pictures and more information about the vineyards!

North Fork Hamptons Vacation part 2

One of our favorite places to stop for lunch or dinner in the North Fork is Love Lane Kitchen in Mattituck, NY. As their website proclaims, you can "find your inner gourmet" at this essential stop for foodies. Love Lane Kitchen features some of the best homemade comfort food around - an eclectic mix of French bistro, Italian tratoria, and your favorite hometown diner. Love Lane Kitchen's philosophy is "source locally, prepare from scratch, and price fairly." For breakfast, try their farm fresh egg omelets or special fritata of the day. I love their rancheros - Mexican style eggs with refried beans, tortillas, homemade guacamole, and salsa. The organic eggs were served sunny side up over smokey and perfectly seasoned refried beans, and the guacamole was fresh and nicely spiced. I ordered the French Toast which was thickly sliced, batter dipped, and lightly fried to crunchy perfection. It comes with pure maple syrup, which adds big points in my book, as most breakfast places only offer sugary, artificial syrups.

Lunches are hearty and tasty at Love Lane Kitchen. Although I don't eat beef burgers very often, when I do, this is the place to get them. A delicious half pound of antibiotic-free beef served on a delicious brioche roll next to a pile of fries infused with herb-garlic oil. The sweet potato fries are also a treat, nice and crispy with a chipotle mayonnaise for dipping. Vegetarians needn't worry - there are a various offerings to please your palates as well, including a goat cheese panini with caramelized onions and sauteed veggies or a portabello and mozzarella sandwich. For a larger meal, try the roasted vegetable lasagna.

On this particular lunch visit, my husband ordered the Cuban sandwich and I had the special of the day, fish tacos. The Cuban featured fresh, high quality meats and cheese on a crusty foccacia bread. The tacos were filled with fresh-caught fish of the day and crunchy herbed slaw served in warm flour tortillas. On the side was a home made (and expertly seasoned) pickled cucumber salad made with local veggies. We finished our meal with one of their new offerings - creamy mango gelato.

Love Lane Kitchen's outdoor dining area

 Because we're such big fans of Love Lane Kitchen, we returned for dinner the very same night! The atmosphere was transformed with dim lights and votive candles. An old Humphry Bogart and Lauren Bacall movie played in the background (we learned from some local customers that Love Lane Kitchen shows classic films weekly). Service was prompt and our waiter was efficient and super-friendly. We started our meal with a fresh Mediterranean salad filled with perfectly ripe heirloom tomatoes, tender green beans, buttery potatoes, hardboiled egg, and capers topped with a light vinaigrette. I ordered Orecchiette with Swiss Chard, Cranberry Beans, and Sweet Italian Sausage (this is the dish that inspired my last Meatless Monday recipe! U also made a non-vegetarian version using Whole Foods Italian style chicken sausage made with wine, parsley, and cheese). The pasta was cooked perfectly - a little al dente - and the light wine and stock based sauce was infused with smokey sausage flavor. My husband had the Pappardelle Pasta with Ground Veal and Local Peas (we never really eat veal, but we saw this dish on the diners table next to us and it looked too good to pass up). The pappardelle's eggy flavor was a perfect match for the light bolognese style sauce, The ground veal was sweet and the English peas were tender. A lovely glass of Macari Vineyard Rose was the perfect compliment to our meal. For dessert we shared a peach custard tart - perfectly ripe peaches in a buttery, crumbly crust and topped with home made vanilla gelato.

Love Lane Kitchen's menu changes weekly and seasonally which, along with the laid back vibe and friendly service, keeps us coming back every time! They are open 7 days a week for breakfast and  lunch, with dinner service Tuesday through Sunday. Love Lane Kitchen is located at 240 Love Lane in Mattituck, NY.

After dining at Love Lane Kitchen, we took a stroll down charming Love Lane to check out a couple of my favorite shops. The Village Cheese Shop has an extensive array of cheese and gourmet products - and they'll let you sample anything! A great place to stock up on goodies to take on your winery visits. Love Lane Sweet Shoppe features a variety of sumptuous chocolates and other candy treats. I also like to stop in and browse at Bauer's, a quaint Love Lane shop featuring antiques, collectibles, and gifts.

North Fork Hamptons Vacation part 1

This was our third trip to the Long Island North Fork, also known as Long Island Wine Country. There are over 60 wineries in this beautiful, bucolic region, and as of now my husband and I have been to more than half of them. The North Fork looks very much like our area of Bucks County, PA except it's surrounded by water and a multitude of little coves and inlets and incredible stone and sand beaches (it's hard not to pick up too many beautiful multicolored stones). It is also the perfect Maritime climate for all those delicious wines!

We stayed at our favorite (and we think the best!) bed and breakfast, By The Bluff (I've mentioned it before), located on a quiet, tree-lined street in East Marion, New York - only a few hundred yards from the beach and just minutes from the town center of Greenport where you can find shops, restaurants, and ferries to the Hamptons. This was our third time at By The Bluff, and it's beginning to feel like visiting old friends. The inn-keepers Patricia and Morris, are wonderful hosts and make you feel like part of their family. Patricia is a retired NYC police officer and Morris was previously in the construction business - in fact he built this beautiful Victorian-style house himself. Upon arrival, we  were greeted warmly by  Pat and Morris and their two dogs, Daisy and McDuff ( a new addition to the family). The inn  common rooms, breakfast room,and the bedrooms are and elegantly furnished yet cozy and comfortable . Morris is the chief cook and always prepares a delicious and hearty gourmet breakfast, like spinach frittata, french toast, and various egg creations. You won't go hungry here!

 

This beautiful beach is just a short walk from the inn.

The first stop on our trip was to the LiV (pronounced live) vodka distillery for a vodka tasting. Surrounded by thousands of acres of potato farms, the LiV distillery is located "in the heart of the acclaimed Long Island wine region." I rarely drink vodka straight, but this liquor is surprisingly smooth and goes down easy. Distinct vanilla flavors and a creamy finish set this Ultra Premium vodka apart from any other I've tried. They paired our shots with local North Fork brand potato chips - an unlikely but pleasing combination, with the saltiness of the chip complimenting the mellowness of the vodka. LiV's goal is perfection. It is made in small batches, using only domestically produced potatoes instead of corn, wheat, or rye - which are used to make about 98% of all other vodkas. There are over 25 lbs. of potatoes in just one liter of LiV vodka! I can't wait to make my first martini with this stuff. LiV also makes  unique, potato-based liqueurs they call Sorbetta. We tried each flavor: strawberry, orange, and lemon (which tasted a lot like Limoncello). Each flavor was distinct, They are made by using hand peeled macerated fresh fruits combined with pure cane sugar and boy were they strong! They are located at 182 Sound Ave, Bating Hollow, NY

Next up was Roanoke Vineyards in Riverhead, NY, on the same road as LiV distillery. We did a white wine tasting flight, then a red wine tasting flight, featuring their own wines and a few from their friends at Wolffer Estate in Southampton. The white included:
2009 Roanoke De Rosa Rose - "luscious grapefruit, strawberry, and raspberries"  (really delicious. we bought several bottles)
2008 Roanoke Chardonnay - "crisp and vibrant, with a suggestion of fresh lemon"
2007 Wolffer Estate Perle Chardonnay- "bold fruit, with notes of pear, apricot, and melon"
2008 Wolffer Estate Diosa Late Harvest - "delicious fig and lime flavors with vanilla" (this was my favorite, and reminded me of butterscotch)

The red flight: * Long Island red wines are actually very good ,fairly full bodied and with lush fruity flavors The terroir of Long Island has a micro climate that is almost an exact replica of Bordeaux France!
2007 Roanoke Cabernet Franc - "big black cherry flavors"
2008 Roanoke Marco Tulio - "rich fruit [with] a long vanilla finish"
2006 - Roanoke Blend 2 - "39% cabernet sauvignon, 31% cab franc, and 30% merlot"
2006  Roanoke Blend One - "exotic plum and chocolate flavors"

Meatless Monday Italian Style - Orecchiette with Soy Sausage, Cannellini Beans, and Tomato

My apologies for the lack of updates recently - my husband and I just got back from a lovely trip to the North Fork. Stay tuned for photos! Until then, enjoy this simple yet delicious Meatless Monday recipe:

Orecchiette with Soy Sausage, Cannellini Beans, and Tomato

8 oz. good quality orecchiette pasta (I used Giuseppe Cocco, a high quality, upscale brand)

3 canned whole San Marzano tomatoes, plus about 1/4 cup of the juice (I used Polpa Di Pomodoro)

1/2 cup dry white wine

1-2 handfuls (about a cup) fresh spinach leaves (you can also use chard or any similar green)

1/2 can cannellini beans, drained and rinsed

1 cup Imagine No-Chicken broth, plus a little extra if you need it

3 cloves garlic, minced

1-2 tbs. extra virgin olive oil

1/4-1/2 cup fresh basil leaves, roughly chopped

Salt and ground pepper to taste

1 link (more or less if you prefer) Italian Style Smart "Sausage" or about 1/4 link Trader Joe's Soy Chorizo (casing removed) 

1 tsp. fresh rosemary leaves, chopped (optional)

Fresh Parmesan or Dairy-Free Parmesan for topping 

Prepare pasta according to bag directions. Reserve some pasta water after draining just in case the disk ends up needing more liquid.

In a pot or deep pan, heat olive oil over medium-high. Add garlic and a sprinkle of salt. Saute until just softened. Crumble the soy sausage into the pan and cook for a minute or so until it begins to brown. Add beans, half the basil, and rosemary and saute to combine the flavors. Add tomatoes, tomato liquid, broth, wine, and reduce heat to simmer for about 15 minutes. Add pasta and stir to coat. Add remaining fresh basil and spinach leaves. If you want a brother dish, add some of the reserved pasta water. Season with salt and fresh ground pepper to taste. Drizzle with a touch of extra virgin olive oil and top with Parmesan or a vegan alternative.

Wine Pairing Suggestion: Andeluna 2006 Torrontes.

Foodie Facts:
According to Whole Foods Markets Annual Food Shopping Trend Tracker survey, about 27% of adults say that this year, "natural and/or organic foods comprise more than a quarter of their food purchases" - an increase from 20% last year. Additionally, 83% of people say they have a better understanding of how their food is produced than they did 20 years ago and 84% of people are reading nutrition labels more closely!

A little taste of this; A little sip of that

A little taste of this

Stonewall Kitchen, one of my favorite brands, launched many new products this summer, including jams, sauces, baking mixes, and cheese ball mixes. Two of my favorite recent releases are the Dark Chocolate Sea Salt Caramel Sauce and the Dark Chocolate Toffee Sauce. Yum - so good you'll want to eat it right out of the jar! Heat 20 seconds in the microwave before serving over vanilla ice cream, fruit, or cake.Or coat a corner of a Walker Shortbread cookie in one of the sauces and let it harden. For easy treats you can make at home, try Stonewall's new Chocolate Gingerbread and Chocolate Peppermint Krinkle cookie mixes!

I have to take the time to rave about a specialty bakery that opened last year in Spring Lake, NJ. The Scone Pony (whose name is a take off of The Stone Pony, a bar in Asbury Park NJ where Bruce Springsteen got his start) offers the best scones, cakes, cupcakes, cookies, and other assorted baked goods that I've had in a long time. The Scone Pony is owned by sisters Debra Bruchian and Tara Conaton - with a lot of help from their mother, Marry Ann, who honed her recipes for 25 years at a bakery she ran in Cliffside Park, NJ. I personally tasted a delicious red velvet whoopie pie, a warm, flaky croissant, and a piece of incredible coconut cake, a German chocolate cupcake, and the best peanut butter cookie I've ever eaten - dense, yet crumbly and reminiscent of the old GirlScout cookie "The Gaucho" from years ago (only this one was 100x better, and I don't usually care much for peanut butter cookies!). I also had a bite of a wonderful Italian Sfogliatelle. Needless to say, after this I experienced a little bit of sugar shock, but it was worth it! If you're in the Spring Lake/Jersey Shore area, don't pass this place up: 305 Washington Ave, Spring Lake, NJ 732-280-8887. It's right around the corner from Tom Bailey's, whose outdoor grille is now open.

A little sip of that

Beaulieu Vineyards Sauvignon Blanc California Coastal Estates 2009. Delicious apple, pear, and peach flavors. Pairs well with light proteins like chicken, fish, or lobster. Vegetarians should try it with a corn chowder or squash dish. Under $10, too!

This next one is a little splurge, but worth it: 2008 Domaine Alary Cairanne Font D' Estevanas Blanc. The Alary Family have been growing wine grapes in the Rhone valley for over 11 generations! This pick is crisp, flowery, and minerally with nectarine and grapefruit notes. It's in the $18-24 range, so treat yourself.

Interesting Food Fact

According to the recent NASFT newsletter, a study of retail consumers by MarketForce showed that 53% of consumers eat chicken more than 4 times a week. Let's hope these people are buying all natural and organic!

Melyssa's rant: let's try to get that number down! Replace some of those chicken with Quorn or seitan, you'll be surprised how little you miss the real thing.

Kudos to healthier eating - sales of packaged whole wheat bread surpasses those of packaged white bread over the last year. Hopefully the trend towards whole grain will continue!

Meatless Monday - Asian-Style Lettuce Wraps and Chilled Corn and Basil Soup

These delicious lettuce wraps were inspired by the appetizer at P.F. Chang's. The flavors come very close, but these are much healthier and lower in sodium. Careful - they're kind of addictive!

Vegetarian Asian-Style Lettuce Wraps with Spicy Dipping Sauce

About 6 oz. soy crumbles (I used Quorn brand but Lite Life is another favorite)
1 medium onion, diced
1 small can water chestnuts, diced
1/2 cup shredded cabbage
1 carrot, grated
1/3 cup (plus a little more to taste) of your favorite soy marinade (Soy Vay Veri Veri Teriyaki or Chinois Grilling & Roasting Glaze from Williams Sonoma)
1 tsp. fresh lemongrass, minced
3 cloves garlic, chopped
2 tbs. sweet chili sauce
Sprinkle of salt to taste
2 tbs. canola oil
1 tsp. sesame oil
1 medium head of Boston/Butter, Iceberg or Romaine lettuce, washed and leaves separated

In a skillet, heat canola oil over medium heat and saute onion and garlic until it begins to soften. Season with a touch of salt. Add water chestnuts, followed by cabbage and carrot. Saute for 2-3 minutes. Add soy crumbles and lemongrass. Cook for another 3 minutes, then add marinade, sesame oil, and chili sauce. Cook another 2-3 minutes, stirring often. Serve warm inside cool lettuce leaves and top with dipping sauce - recipe follows.

Sweet Chili and Soy Dipping Sauce

3 tbs. sweet chili sauce
2 tbs. tamari or soy sauce
1/2 tsp. sesame oil
1/8th tsp. chili-garlic sauce

Mix all ingredients together - you can adjust the sweetness or spiciness to taste. Serve with lettuce wraps.

Beverage Suggestion

Dr. Loosen 2008 Riesling (under $10!) or a Japanese beer such as Sapporo

Farm Fresh Corn and Basil Soup

4-6 ears fresh corn nibblets sliced off the cob (or about 3 cups defrosted frozen sweet corn - but since corn is in season I encourage you to buy from a local farm)
2 cloves garlic
5-6 large fresh basil leaves (more to taste)
1 tsp. salt or to taste
1 tsp. ground pepper or to taste
2 1/2 cups soy creamer (I used Trader Joe's brand)
2 1/2 cups Imagine brand No-Chicken broth

In a food processor or blender, combine all ingredients until smooth. Taste and adjust seasons to your likening. If it's too thick for you, add equal amounts of soy creamer and broth until it's thinned out. Serve cool, and if you want, top with a dollop of creme fresh, sour cream, or tofutti sour cream (to keep it vegan).