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Please bear with us and comment- we are happy to get feedback. Thanks!
Author Archives: putneyfarm
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Bonus Cocktail: The Tuxedo
Dress up, drink, repeat.
We are working on some new recipes for this week, including a kick-ass version of Cioppino and some homemade Philadelphia-style ice cream. Asparagus is also in season, and we may have a good dish coming there as well. But the recipes are not quite ready for prime time (or photography) just yet.
We did mange to stumble upon another good cocktail however, and I could not resist posting it now (for all of you Monday cocktail drinkers…;-). The drink is called the Tuxedo. We found it while researching drinks that use Maraschino liqueur. As you may recall, last week’s cocktail was the Rum Crusta, a lemon-based, “tropical”, rum cocktail that uses Maraschino with great impact. The Tuxedo may use a similar ingredient with the Maraschino, but it a very different animal. If the Rum Crusta is an escape to a beach in the Caribbean, the Tuxedo is a night on the town in New York. Continue reading
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“Money” Greens: Kale you will love…without cream
This Kale is MONEY!
In winter I tend to complain
whineabout the lack of fresh produce beyond citrus and winter greens like kale. We have certainly covered citrus in desserts and cocktails (and we will continue to do so). But what about the kale? (and other winter greens?) Well, we have been working on it.It turns out, we all enjoy kale at Putney Farm. Even the kids. Add some butter, cream, bacon and salt- and our kale kicks ass! But that’s just a bit of a cop-out. I can add butter, cream, bacon and salt to tree bark and it would probably taste good. The kids would probably like it, too. Also, the cream-based kale seems less,well….green. When each serving is a thousand calories, I barely classify the kale as a vegetable. While the cream-based kale tastes great, Carolyn and I started working on a recipe for kale or greens that has good flavor, is healthier, but still easy to make. Continue reading
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Adventures in Home Charcuterie: Corned Beef, Part 3- The Reuben Sandwich
If you want to cook and write about food, it is good to have kids. They lack the same “filter” as most adults and if they don’t like a dish they let you know, often in crushing detail. Such was the case with our Reuben Sandwiches. We had a lot of left over corned beef and I was excited to make the Reubens, but as it turns out details really matter, particularly in a classic sandwich like the Reuben.Our first batch, while good, had some “issues”. And Sam, our eldest, let me know about it. “The meat is too stringy” and “needs more sauce and kraut”. He thought the flavor was good but I lacked in execution. He was right. I did not cut the meat completely across the grain, and I discounted that Reubens are messy and a lot ends up on the plate. What makes the Reuben so good is the perfect bite; tangy rye bread, nutty swiss cheese, creamy sauce, tart and crunchy kraut and tender, salty beef. This version did not deliver the “complete” bite. Fail (small, but still a fail). But the good thing about making 5 pounds of corned beef, is that you have enough to try again. Continue reading
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Adventures in Home Charcuterie: Corned Beef, Part 2- Corned Beef and Cabbage
Corned Beef and Cabbage
Well, let’s get right to it. Corned beef is worth doing at home. It is tender and tasty, and the pink color is fun as well. The salt and spices are very smooth and integrated with the brisket. Much better than any store-bought corned beef I’ve had. Making something like this at home sort of feels like alchemy, the creation of something special from average ingredients. Charcuterie, I am finding, is tasty alchemy at home. Continue reading
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A Visit to The Disneyland of Food
Treats from San Francisco: Cake from Miette, Acme bread, Boccalone salami and Cowgirl Creamery cheese
Carolyn, the kids and I went to San Francisco today and visited the Ferry Building farmers market and shops. At this time of year the produce is still limited to mostly greens and citrus, and from the same growers we have out here in the “country”. But the city does have better bakeries, meats, cheese and salumi than we have (or at least more variety), so we had some fun and got some treats.
And the restaurants in San Francisco are still great. We ate a very good italian meal at Barbacco, the bruschetta and brussels sprouts in duck fat were particularly good. We had a fun time and the boys tried some new foods. It’s funny, but a number of people said to us “enjoy your day in the city”. We lived here for almost 10 years, but with the kids (and a lack of black clothing) I guess it is pretty clear we do not live in the city anymore. But everywhere we went, we were welcome. It still fells like home.
We tend to take it for granted, living here full-time, but Northern California is still like living in the “Disneyland of Food”. (New York City and the Hamptons in summer may be the “Disneyworld of Food”; bigger, and different, but not necessarily better.) We are so lucky for what we have here. Restaurants, produce, wine & beer, meat, cheese, pastry and coffee- all served with some character. It is nice to step back, smell the coffee (literally, Blue Bottle Coffee, great stuff) and enjoy it with those you love.
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