Lake Lure Cottage Kitchen

At a recent get together with the Anderson family (The funeral of General Earl E. Anderson), extended family members from Binghamton, New York brought one of their local specialties; Spiedies. My first understanding was “Speedies”.  What?  Fast chicken and pork?  But I quickly got into the program.  I remembered that the Italian word for skewered meat was spiedini.  How this specialty of Italy made its way to Binghamton is still a mystery to me. I did find out that every August Binghamton holds a Spiedie Rally and Balloon Fest.  There are cooking contests held to see who can make the best spiedie sandwich.  Spiedies are actually skewered marinated meat (beef, chicken, lamb or pork), grilled and served with soft Italian bread which is used to pull the meat off of the skewer.  So forgive the above picture with grilled bread.  To make it authentic that bread should be soft and strong enough to pull the meat off of the skewers.  Add hot sauce or the cooked marinade to make it complete.  Everyone in Binghamton understands the concept.

The recipe I used came from The New York Times.  You can find it here.  With grilling season upon us, you will be happy to have such a flavorful meat entree.  I used pork and chicken.  Do not marinate the chicken for more than 12 hours as it breaks down after that time.  The pork can be marinated for up to 36 hours.

Last week I visited an old friend from college.  She has just built the most charming house on several acres near Black Mountain, just a stones’s throw away from Lake Lure.  I feel so fortunate to have her close by.  We were both newly married attending the University of Florida when we met.  We had an instant rapport.  I am happy to say that Barb and I still have that special connection.  We have been having fun together shopping, lunching and laughing.  I love what she has accomplished with this house.  The farm sink, the color of the cabinets, the sliding barn door and the antique elements all combine to make such a welcoming space.

I could be very happy cooking in this kitchen.

Happy May Day a few days late.  My lilac bush in front of the guest cottage has bloomed on schedule.  Growing up in Michigan it was a tradition to make paper May baskets, fill them with lilacs and deliver them to friends and neighbors on May 1st.  The smell of lilacs brings back all of those memories.

We have had a whirlwind week of travel, going from sunny Florida to North Carolina, South Carolina, and Washington DC. where snow, ice and blowing winds reminded me that winter is not my favorite season.  But regardless of the season, warmth and good food can be found anywhere if you take the time to make good selections.  Fortunately we were lucky to be guided by family (Dave and Darla) to one of their favorite restaurants in Vienna, Virginia just outside of D.C.

Clarity is a neighborhood bistro with two talented chefs in the open kitchen.  The food is creative American fare.  I enjoyed the above Roasted Pennsylvania Chicken with leek and gruyere bread pudding, garlic roasted French beans and chicken jus.  I will be trying to duplicate the bread pudding very soon.

Darla had the Seared New-England Sea Scallops with potato gnocchi, pork belly and cream.  This is another dish that would be fun to duplicate.

Dave ordered the Hand-rolled Tomato Fettucini Puttanesca.  All of the pastas at Clarity are handmade.

My David had the Carolina Mountain Trout with duck confit, edamame, fennel and trout roe.  Trout roe is so pretty.  I recently saw it used with parsnip hoe cakes and creme fraiche.  If anyone knows where I can find trout roe, I would appreciate your input.

We had many more fine meals while traveling and I will let you know about them in future posts.  In the meantime, I am headed to the market to buy leeks and Gruyere to make a tasty bread pudding.

We have made the transition from N.C. to Florida.  It is always hard to leave my Lake Lure Kitchen, but I have to say that it is nice to be able to walk the dog without wearing a jacket.  I am getting into the Christmas spirit with the tree up and the wreaths on the door, but I haven’t started shopping or baking yet.  I did make these green beans the other day.  I included chopped pickled beets in the mix and the whole dish made me think of Christmas.

This dish would be perfect on any holiday table.

Thanks to all of you for your support in the Food52 recipe contest.  Unfortunately I did not win, but they have contests every month, so there is always hope.  Right now the contest is “The Best Thing You Ate This Year”.  I would be curious as to what you would choose.

CHRISTMAS GREEN BEANS

1 pound French green beans (haricot vert), trimmed
2 teaspoons minced garlic ( 2 cloves )
1 tablespoon grated lemon zest ( 2 lemons )
3 tablespoons minced fresh flat-leaf parsley
3 tablespoons freshly grated Parmesan cheese
2 tablespoons tasted pine nuts
2 1/2 tablespoons good olive oil
Kosher salt and freshly ground black pepper
4 to 5 jarred pickled beets, sliced into strips

Bring a large pot of water to a boil.  Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp.  Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts in a small bowl and set aside.

When ready to serve, heat the olive oil in a large saute pan over medium-high heat.  Drain the beans and pat them dry.  Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through. Off the heat, add the gremolata and toss well. Add the pickled beet strips and sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper and serve.

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“According to legend, there once was a haunted castle hidden between the jagged peaks of Italy’s Dolomite Mountains. A farmer found the castle and discovered a cellar packed with barrels of the most delicious wine he had ever known. The farmer started to collect some of the wine in a leather pouch but suddenly three ghosts appeared. They told the terrified farmer that if he swore to keep the location of the cellar a secret, he could take as much wine as he’d like. A few nights later, the farmer drank too much at a local tavern and revealed the location of the mysterious cellar. His drinking companions went to the spot, and as they approached, the castle dissolved into thin air.

The legend persists to this day; ask about the castle and you’ll be told that it still exists somewhere in these mountains, but you will not find anyone willing to reveal its location.” ( Quoted from The Wine Enthusiast).

I think we found that castle right across the valley from where we were staying.  On a foggy morning we captured several picture like the one above that gave this particular castle an ethereal, mystical aura.  The Dolomites are the roof top of Italy, sitting on the Swiss and Austrian borders.  Dolomite, a pink granite, forms craggy peaks and changes color from orange to purple to pink as the day progresses.  In the native Ladin language of the isolated people of this region they have a word for the dolomite color; enrosdadira, meaning becoming pink.

 

 

Alpine meadows dot the landscape with charming villages clustered together in verdant fields.

But getting there was a hair pin drive in snowy conditions.  You can tell by the look on my face that I am not in my natural element.  Trying to smile but . . . .

This was our final destination.

It was a most welcoming Tyrolean chalet on a hillside overlooking the meadows.  The name of our chalet was Schonblick.  Most chalets have names. This region retains its Austrian Alpine roots and many of the Swiss style houses are adorned with flower pots on the terrace and the feeling that at any minute someone is going to break out in song to “The hills are alive with the sound of music”.

The reason we were in the Dolomites was because the guys wanted to ride the Stelvio Pass.  It is a famous curvy road loved by motorcyclists the world over.  Unfortunately the weather conditions were too dangerous for them to attempt it.

But they enjoyed lots of other interesting roads.  Tulin and I took a safer route in the car, but were still challenged by the drive. We all ended up at Schonblick in the late afternoon, settled into our comfortable house and had dinner in the village.  Gudon is a very small village.  It has one restaurant and one Pizzeria.  The food in this area is heavily influenced by Austria and Germany. The local Ladin people have embraced food from Austria, Germany and Italy, creating an interesting cuisine.  It is heavy on pork products like speck and sausages.  Our dinner was an extravaganza of meats. I thought we had pictures of the meal, but could not find them amongst the myriad pictures that we took.

But David made an excellent sausage and savoy cabbage dinner for us when we got home.  I am not doing much of the cooking right now.  After a fabulous vacation in Italy, I went to the hospital and had surgery to remove plates and pins from my leg; something I have been putting off for a long time.  My dear artist friend Carole sent me this card and it just about sums it up, although my leg is only taped.  I will be back in the kitchen soon!

As a nod to the food of The Dolomites, David made this Seared Savoy Cabbage with Mixed Sausages.  Enjoy before a roaring fire.

SEARED SAVOY CABBAGE WITH MIXED SAUSAGES (Epicurious)

Kosher salt
1 1 1/2-pound head savoy cabbage, cut into 8 wedges with some core attached
1 cup 1″ crustless bread cubes
1 teaspoon mustard powder
8 tablespoons olive oil, divided
1 tablespoon Dijon mustard
1 tablespoon white wine vinegar
Freshly ground black pepper
2 pounds mixed sausages 9such as sweet Italian, kielbasa, and smoked garlic)
1 tablespoon chopped fresh tarragon

Bring a large pot of water to a boil over high heat.  Season heavily with salt.  Cook cabbage wedges until crisp-tender but not falling apart, about 5 minutes.  Transfer to a paper towel-lined baking sheet.  Pulse bread cubes in a food processor until coarse crumbs form; transfer to a medium bowl.  Add mustard powder and stir to coat.

Heat 3 tablespoons oil in a small skillet over medium heat.  Add breadcrumbs; stir frequently until golden, 4-5 minutes.  Season with salt and transfer to a paper towel-lined plate to cool.

Whisk 3 tablespoons oil, Dijon mustard, vinegar, and 1 tablespoon water in a small bowl.  Season mustard vinaigrette with salt and pepper.

Heat 1 tablespoon oil in a large cast-iron or nonstick skillet over high heat until smoking.  Working in 2 batches and adding remaining 1 tablespoon oil between batches, sear cabbage wedges until dark and crispy edges form on both cut sides, 3-4 minutes per side.

Cook sausages in a large skillet over medium heat until browned and cooked through 9time will vary depending on variety and whether fresh or fully cooked).

Transfer cabbage to a platter; arrange sausages around.  Scatter breadcrumbs and tarragon over.  Serve mustard vinaigrette on the side.

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The Cinque Terre region of Italy is not usually on people’s top 10 list of places to visit.  It is a string of five centuries old villages on the rugged coast of the Mediterranean Sea.  The colorful houses and ancient terraced vineyards provide awe inspiring vistas. Fishing boats bob in the harbor.  Historically, fishing was the livelihood of the residents of this region.  The colorful houses originated because fishermen out in the water liked to look back and spot their own dwellings by their distinctive colors.

The roads into the villages are winding and scenic.  This is a perfect drive on a motorcycle or in a convertible, although the roads do not always go directly into the villages.  There are parking areas outside of each village.  Walking trails bring you into the hub of towns.  The whole area is connected to the country by way of railroads and a ferry system.

The local people have cultivated the terraced mountainous terrain for centuries.  The main crops are grapes and olives.  But the region is also the birthplace of pesto.  Basil, which thrives in the temperate Ligurian climate is mixed with Parmigiano and/or Pecorino, garlic, olive oil and pine nuts to make the pungent and delicious emulsion.  Served on spaghetti or bruschetta, it is popular the world over.

Tulin and I sat at a bistro overlooking the sea, perusing the limited menu.  One of the best things on the menu was a tomato and basil topped large toasted bruschetta.  Unfortunately I did not get a picture of it.  It was delicious and I am attempting to duplicate it here.

The views from the village of Manarola were breathtaking.

We were in Manarola on Monday.  It was wash day.  What was so charming about these small villages is the lack of pretension.  Real people live here, going about their daily lives.  It is so different from the posh French Riviera.

It is the time of year to harvest what is left of the basil plants here at home.  My basil has become leggy and much too tall.

With thoughts of the lunch that I had in Manarola in the Cinque Terre, I made pesto and a bruschetta similar to what I had experienced there.  It made a delicious lunch here at home.

Here are some general recipes and instructions.

BASIL PESTO FROM LIGURIA (The Four Seasons of Pasta)

Makes 1 1/2 to 2 cups
2 packed cups whole, tender young basil leaves
1/4 cup pine nuts
1 teaspoon sea salt, plus more to taste
1/2 cup extra-virgin olive oil, or more to taste
1/2 cup freshly grated Parmigiano-Reggiano, plus more to taste
1/2 cup freshly grated Pecorino sardo or Pecorino toscano
2 plump garlic cloves, crushed and minced

Working delicately, rinse and thoroughly dry the basil leaves and set aside.  In the bowl of the food processor, combine the rinsed and dried basil, the pine nuts, and salt.  Pulse until the mixture is coarse and grainy.  With the motor running, add the oil in a slow, steady stream.  Add the parmigiano and pecorino, processing just enough to mix well.  If the sauce is too dry, add a little more oil; if it’s too liquid, stir in a little more cheese and/or pine nuts.  Finally, add the garlic and process briefly, just to mix.  Taste and add more cheese or salt, if desired.

BRUSCHETTA WITH TOMATOES AND BASIL

Brush sliced Italian bread with olive oil.  Bake until lightly browned.  Smear the tops with basil pesto.  Pile on diced tomatoes, more dollops of pesto, grated parmigiano-reggiano cheese and sliced fresh basil leaves.

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Thanks to Laurent of Ride in Tours for several of the photos