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  • September 14, 2017

New York Times Bestselling Author

New York Times Bestselling Author

 

This Saturday Sept 16 starting at 8:30 don’t miss this one time collaboration with Curiosity Doughnuts and New York Times best selling author Stella Parks

Stella Parks is a graduate of the Culinary Institute of America and a James Beard Award–nominated writer for Serious Eats. She was named one of America’s Best New Pastry Chefs by Food & Wine. When not at home in Lexington, Kentucky, Stella can be found at the Serious Eats test kitchen in Brooklyn, New York.

  • August 23, 2017

Feeling Provincial

Feeling Provincial

 

 

Pretty summer afternoon day to enjoy a light bite… a slice of Apple Ridge Farm multi grain bread with sweet cream butter and chives, along with beautiful tomatoes from Blue Moon Acres… A crisp white wine makes it perfect!

  • August 2, 2017

National Oyster Day!

National Oyster Day!

 

 

It’s National Oyster Day this Saturday August 5th, and Metropolitan Seafood is celebrating with a purchase of buy six and get one free! Featuring;  Glidden Pt. Oysters – Main, Blue Points – Connecticut & Puffer Petites-Mass. For all of you Oyster lovers, swing by this Saturday with a light white wine to sip & enjoy 1/2 dozen + 1 Oysters!  Care to take them home, Metro will be glad to shuck them for you, eat them off the shell or…. here’s some great recipes to try from saveur. www.saveur.com/article/-/Oyster-Recipes

 

 

 

  • July 20, 2017

True Blue

True Blue

 

 

Jersey Blueberries are at their peak right now, stock up while they last! Freeze bags of them for when your ready to make those yummy muffins, pies, tarts, jam….. shown here, simple tart with cardamom, lemon and arrowroot as a natural thickener. A simple all butter pie crust… from Melissa Clark NYT Cooking.. 1 1/4 cups all purpose flour, 1/4 tsp fine sea salt,  10 tablespoons unsalted butter, cold and cut into cubes. 2-4 tablespoons ice water, as needed.

In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms lima bean-size pieces. Slowly add ice water, 1 tablespoon at a time, and pulse until the dough just comes together. It should be moist, not wet.

Turn dough out onto a lightly floured surface, form a disk and wrap in plastic wrap and refrigerate until firm or preferable over night.

Use egg-wash around the rim, and sprinkle with sugar crystals.. Bake at 375 until lightly golden- use pie weight while backing or dried beans…