Summer Is for Lobster Rolls and Waterfront Dining
Marissa, Ruth and I discovered that you don’t have to pay $27 for an entree to sit by the river and have a couple drinks. Striped Bass in Tarrytown has renovated. They added a walk-up counter for burgers, sandwiches, and yes — lobster rolls.
23:42:00 on 06/29/06
by liz -
Restaurants -
Farmers Market Loot, July 13
Farmers Market Loot, June 29
When we arrived at the farm market at 9:30 a.m., the sour cherries were already sold out. Can you believe it?
Back for More Sushi
Seems when Kelli and I go out in Nyack, we head for Wasabi. We made another trip on Wednesday. One of my favorite dishes is the yellowtail jalapeno. I like to pick up the fish with my chopsticks and fold it over the pepper, then put it in my mouth like a little jalapeno sandwich. The crunch and spice of the pepper versus the smooth texture of the fish is a fight where everybody wins.
10:22:00 on 06/28/06
by liz -
Restaurants -
Sour Cherry Preserves
What does it take to turn a big bowl of cherries into a lot of little jars of jam?
4 hours
2 pitters
4 bowls
5 cups of sugar
6 tablespoons lemon juice
24 jars
and 10 pounds of sour cherries.
The report on making sour cherry preserves will be up by tomorrow morning. Come back soon!
4 hours
2 pitters
4 bowls
5 cups of sugar
6 tablespoons lemon juice
24 jars
and 10 pounds of sour cherries.
The report on making sour cherry preserves will be up by tomorrow morning. Come back soon!
Sour Cherry Pie on Sour Cherry Farm
The first pie of the season was a collaborative effort. Liz and Greg made the crust, then Liz skipped out to the nail salon while Greg pitted the cherries.
‘The Best Chicken I’ve Had In 20 Years.’
Those words were uttered by a guest at the Sour Cherry Farm table this weekend. It was quite a compliment, to be sure. To make the chicken doesn’t take a lot of skill. Just a little bit of knowledge and the guts to do a little butchering.
Yes, I said butchering. You have to butterfly the bird. If you’re squeamish about cutting up a chicken, I’d advise you to skip this report. But do that knowing that you’ll miss out on the most delicious chicken in two decades. And all it takes is a pair of poultry shears and a Weber (no relation) kettle.
Yes, I said butchering. You have to butterfly the bird. If you’re squeamish about cutting up a chicken, I’d advise you to skip this report. But do that knowing that you’ll miss out on the most delicious chicken in two decades. And all it takes is a pair of poultry shears and a Weber (no relation) kettle.
The 611
We’ve heard of 411, and 911, and many municipalities now have 311. But what's a 611?
It's the name of a brand-new cocktail that made its world premiere at Sour Cherry Farm.
It's the name of a brand-new cocktail that made its world premiere at Sour Cherry Farm.
Farmers Market Loot, June 24
I had to hit a different farmers market this week, because a Thursday appointment kept me from the Nyack one.
The Pea: A Vegetable in Nature’s Perfect Package
We had the most amazing peas on Tuesday for dinner. And even though they came to the house in June 8 Farmers Market Loot, they were still divine 12 days later. After all, they’re kept in nature’s perfect package.
The Etymology of Sour Cherry Farm
As we are approaching the two short weeks of sour cherry season, I thought it a good time to talk about the origin of the name of the farm.
What’s a Party Without Hats?
Before last Friday, I’d never realized how important hats are to the making of a good party. But think about it. Why do three-year-olds wear those pointy “Happy Birthday” hats? And how many weddings have you been to where the bride wore a tiara. Plus, I have two words for you: Kentucky Derby. (Actually that should be four words, because I’d like to include, for the same event: Mint Juleps.) What would any of those be without hats?
Farmers Market Loot, June 15
Sour Cherry Farm Goes to The Golf
I'm rushing off to do chores this morning, but I"ll leave you with a highlight of yesterday's visit to the practice rounds at the U.S. Open at Winged Foot in Mamaroneck: Seeing Tiger Woods.
Sunset at the Tappan Zee Bridge
Summer arrived last week. We greeted it with drinks at Sunset Cove, the restaurant at the Washington Irving Boat Club in Tarrytown.
Spicy Passionfruit Martini
I first had a simliar drink at Cafe Atlantico in D.C. It took me several weeks to figure out how to make it just right. I like to break out the recipe each summer.
Sunday Supper: The Results of Brining (and Farmers Market Loot)
While the chicken was brining and to celebrate the clean-up of the falling of our fence, we sipped our last bottle of rose from the previous summer: a wine from Channing Daughters on Long Island.
Brining: Do It and You’ll Always Have Delicious Chicken
We grilled two chickens on Sunday night. We never fail at making them delicious because of one reason: brining. You can do the same.
Securing the Borders of Sour Cherry Farm
Berries for Breakfast
Feeling Lucky About The Freelance
There are lots of posts when I lament about a restaurant being too far away from Sour Cherry Farm. Not this time. We are so lucky to have The Freelance Cafe & Wine Bar in Piermont just a couple miles down the road. It’s simply one of my favorite restaurants around.
22:10:00 on 06/10/06
by liz -
Restaurants -
Babies and Burgers
GaGa and The Meaning of Art
Industrial space designated for artists is getting rare these days, but in Garnerville, up the slope of the right bank of the Hudson, there’s a pre-Civil War textiles factory that — thanks to some forward-thinking entreprenuers — has been converted into the Garnerville Arts & Industrial Center. Each year, the artists hold an open house called the GaGa Festival (GArnerville GAllery) and the public can wander through their studios — and the complex.
Many Plates at Plates
I stumbled onto a wonderful dinner last night. I meant to meet a friend for drinks and apps at Plates, a restaurant in Larchmont. But my friend knew the chef, and she told him we'd be coming. Suddenly, this was no longer a simple meal. That's OK: I'd always heard good things about the restaurant, and even featured the chef in the paper, but I'd never been. So it was a pleasure to find considerable talent and elegant flavors.
That was our third course: foie gras terrine with strawberry jam. So unctuous. As soon as the terrine melts on your tongue you get a tinglely wave of happiness, kind of like feeling a very gradual loss of gravity.
That was our third course: foie gras terrine with strawberry jam. So unctuous. As soon as the terrine melts on your tongue you get a tinglely wave of happiness, kind of like feeling a very gradual loss of gravity.
10:24:00 on 06/08/06
by liz -
Restaurants -
Farmers Market Loot, June 8
The take-home on June 8.
Last week’s loot generated such a lively discussion, I thought I’d make the farmers market photo a regular feature. I’ll show you what we bought each week, and I’ll include the cost. We can talk about what’s in season when throughout the summer, and readers can give us suggestions on recipes to use over the weekend.
June 8 total: $63.25.
Last week’s loot generated such a lively discussion, I thought I’d make the farmers market photo a regular feature. I’ll show you what we bought each week, and I’ll include the cost. We can talk about what’s in season when throughout the summer, and readers can give us suggestions on recipes to use over the weekend.
June 8 total: $63.25.
Alice's Corn Salad
Tessa’s friend Alice served this salad at one of those infamous “there’ll only be a few people for dinner” parties at the lake. Of course there were 15 people for dinner. But the party was fun, and the corn salad was delicious.
Homemade Pie Crust: It’s Not That Hard
I can’t bake. Really. I screw it up all the time. But this pie dough recipe, which comes from Saveur magazine in the June 2004 issue, finally helped me turn the corner. It’s easy enough and forgiving enough that any idiot can do it. Even me.
A Good Ol' Fashioned Red Sauce Joint
Despite the name, you can't go to Joe's Steak & Seafood for steak or seafood. Well, you could, but you'd be disappointed. If you stick with the pasta and shellfish, you'll be very happy indeed.
10:02:00 on 06/03/06
by liz -
Restaurants -
A Poem: Stop Your Worrying
Stop Your Worrying
You are not
bleeding to death
from the inside
out. It was
the beet salad.
You are not
bleeding to death
from the inside
out. It was
the beet salad.
