(As read and prepared by Alex Tuller and Dean Temple for the May 11, 2006 podcast)
Fire up your arms and shoot some deer! Then go out and pick your asparagus and fire up the grill.
For the asparagus, get a couple of pounds and trim off the bottom. I just snap the ends off. Smash a [...]
(As read and prepared by Alex Tuller for the May 4, 2006 podcast)
There are mushrooms out there, go get the fresh ones that are local. If you know what you are doing, then go find them and pick them.
This is a bright delicious bowl of food that I accompany with a salad, crunchy bread and [...]
(As read and prepared by Alex Tuller for the April 27, 2006 Podcast)
Sorrel is wonderful, just so long as you don’t think that it is a substitute for any other green that looks like it. The only people I know who use sorrel, grow it, but I have been told that it is findable in [...]
(As prepared and read by Alex Tuller for the April 20, 2006 Podcast)
Ingredient of the week: Ricotta. I had never worked with ricotta before and when I was at Adams shopping, I saw a tub of the our wonderful local cow cheese maker Sprout Creek Farm’s fresh ricotta and decided it was a must. We [...]
(As read and prepared by Alex Tuller for the April 13, 2006 Podcast)
Chervil
Omelette with fine herbs
2 to 3 eggs (per person)
butter
salt/pepper
several good sized sprigs of chervil
Strip chervil from stems and chop up a bit.
Crack your eggs in a small bowl, add salt, pepper and chervil, and
beat with a fork 30 [...]
(As discussed and prepared by Alex Tuller for the April 6, 2006 Podcast)
So we’ve broiled and sauteed the little critters and now we grill them. Now, because of the nature of my day, I know that I am not going to be eating these quail until well after I’ve grilled them. So I am going [...]
(As read and prepared by Alex Tuller for the March 30, 2006 podcast)
Just as simple, easy, delicious as the last week’s.
Per person you need two quail
Salt
Pepper
Butter
Wash and dry the quail, then salt and pepper them lightly all over inside and out. Massage the lightly and loosely cover and refrigerate for 12 to 24 hours.
Wipe the [...]
Simple, easy, delicious.
Prior to cooking these quail, I had never cooked one before. So I thought I ought to do this as simply as possible to get a good idea for how the birds cooks, what the texture is like once cooked and what the base flavor of the bird is when cooked.
Per person you [...]
This is really a great soup on a cold day. Lentils are perfect cold weather food and I’ve made this with a pork stock, so it is very Hudson Valley, because local pork is really good here.
Pork stock
Pork bone with meat and fat on it
Bay leaf
1 clove
1 carrot roughly chopped
peppercorns 5 or so
onion 1 yellow [...]
(As read and prepared by Alex Tuller for the March 2, 2006 Podcast)
What to do with those rolled oats you bought and don’t like to eat as oatmeal
Oatmeal Cookies is the answer. I’m supplying you with a nice base for an oatmeal cookie and you can add what ever you like into it whether it [...]