My favorite way to power up in the morning.
Most mornings I find myself in a continuous circle of getting pulled in 10 different directions. Then I check the clock and it's already 9 or 10 I've been working since 7 and drinking copious amounts of caffeine probably hear my stomach growling over taking someone's order.
Ive learned to take the freaking time and sit for FIVE minutes and fuel myself if I think I'm going to run this world in any way. These acai bowls are the best way, they leave you full and not feeling like a beached whale. Full of antioxidants, fruit, and energy.
Grace and Grit we did a wine dinner with Southold Farm and Cellar. Trying out new food and new ways. So stoked to get on with our bad ways! Mozzarella balloon anyone?
I was super excited to pick up some funky fresh ingredients at Eataly after hearing some awesome news, I purchased Rambutan and Fiddlehead Ferns. What the fiddle. Amirite?
These are usually things I would order in or just steer clear of because I wouldn't have room on the menu at the Roastery. Instead I was intrigued and excited to see what we could do with them. Above is a Rambutan Sorbet and a Sea Terrarium made with mussels, charred octopus, pepadews, fiddleheads, baguette. Deeeee- Lish!
By the way did I mention this menu was based off of Chef Jennilee Morris' ideas. That big brain is something special. She's also my fiancee so... I guess I'm pretty biased but what - the - f- ever.
I think I've ranted enough about how much of a love I have for our local farmers here on the North Fork, but The Farm Beyond...is BEYOND. Melissa & Henry are growing some beautifully glowing veggies and plants, flowers, herbs. She runs a pop up farm stand during the summer that I can't tell enough customers about.
This summer we decided to have four farmers take a plot in front of the coffee shop and plant whatever they'd like to contribute to the Roastery, as well as promote which farmers we work with most and show what beautiful bounty they have.
Throughout these past few years of my culinary adventure I have learned a lot but most of what I'm learning is my love for what a vegetable or piece of fruit looks like raw and in that state how absolutely gorgeous it is.
In creating a dish I like to keep it as simple and close to home as possible while enhancing the flavor and adding. We are very fortunate to have these talented farmers around us and the season is just starting so I'm like a school girl in spring. Hayyyyy!
Recently I had to come to the heart wrenching decision to let Knox go, I spent months finding a place for him. Somewhere he'd be safe and be able to run, not be in the same position as when I got him.
I started a GoFundMe page to help cover the costs of the new sanctuary he would be going to. In just 5 short days we raised 5,000 dollars. I was so honored that people gave a shit to help me and Knox but it also hit me that it was time.
The drive up was about 6 hours, I think I chain smoked a pack of American spirits before I got there. We both agreed if it wasn't the right feeling he wasn't staying.
Once we got got there we quickly saw the life Knox could have.
Al, the owner of the sanctuary said something that really stuck with us- " Here, dogs don't have to wait for humans to be happy"
Three days later once we got home I walked into my apartment and completely lost it, I was waiting for him to come jump on me and kiss me. I called to check on him and Al said he had introduced him to two of his larger calm dogs and he did great, no aggression.
I knew then that knox was in the right place and I was just a spoke on his wheel of life.
Ive been all about these easy easy loafs these days. So delicious & impressive.
This is one is a blood orange black poppy seed.
3 tbsp. black sesame seeds
2 1/3 cups all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
175 grams softened butter
1 1/2 cups sugar
3 large nofo eggs
finely grated zest of 2 blood oranges
1/3 cup & 1 1/2 tbsp fresh blood orange juice
1/3 cup milk
3/4 cup + 2 tbsp. powdered sugar
1 1/2 – 2 tbsp. fresh blood orange juice
INSTRUCTIONS LOAF CAKE
DECORATE TO YOUR LIKING, MINE IS RUSTIC AF.
WHAT YOU'LL NEED:
PIE SHELL, HOMEMADE. ALWAYS.
THREE FOURTHS CUPS OF SUGAR
HALF TSP SALT
THREE CUPS MILK
THREE BEATEN EGG YOLKS
THREE TABLESPOONS MELTED BUTTER
ONE AND A HALF TSP VANILLA
ONE CUP SHREDDED COCONUT
THREE EGG WHITES
ONE EIGHT TSP. CREAM OF TARTAR
SEVEN OUNCE CONTAINER OF FLUFF
ONE AND ONE FOURTH CUP WHOLE WHEAT FLOUR
HALF TSP SALT
ONE FOURTH CUP ICE WATER
HALF CUP BUTTER, CHILLED & DICED
You're going to start with making your dough. In a large bowl, combine flour and salt.
Cut in butter until mixture resembles coarse crumbs.
Stir in water, a tablespoon at a time, until mixture forms a ball.
Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate.
Place crust in pie plate.
Press the dough evenly into the bottom and sides of the pie plate.
Now we're going to make the custard. It seems a lot scarier than it is. Just watch it, don't go walking away and have all your ingredients ready.
In a medium saucepan, whisk together the corn starch, sugar and salt.
Gradually whisk in the milk.
Cook over medium heat, constantly whisking to make sure that the milk doesn't scorch.
Milk mixture will begin to thicken quicker than you think.
When it starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture.
Continue to whisk the hot mixture for one minute more then promptly remove from the heat.
Whisk in the melted butter, vanilla and coconut.
Pour custard into the cooled pie shell. Cover with plastic wrap and chill.
Now for the easy part, the meringue, pour the room temperature egg whites into a mixing bowl of a stand mixer fitted with a whisk attachment.
Begin whisking at medium speed and add the cream of tartar.
Whisk for 3-5 minute or until stiff peaks form.
Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks.
Meringue will be firm. Add the meringue to the chilled custard pie.
Now this is my favorite part, the little pyro that I am...
Get a torch. Dollop the meringue on top of the custard, you can pipe it or just throw it on there with no rhyme or reason. Start that torch up and burn baby.
I sprinkled more coconut on top and an edible flower, just because. Slight floral obsession.
Pomegranate seeds & Almond milk.
When you want that chocolate croissant but your jeans say no.
Easy Lamb Chops
I marinated these with soy, orange juice, garlic, shallot
while they are on marinade make your gremolata
i usually love putting orange in this as well but I was out.
Zest lime, lemon, chop parsley fine, chop garlic, olive oil, salt pepper and I threw in some orange juice to bring it back to the chops.
Grill these babies up and pour the gremolata on top.
VERY easy, and damn delicious!