Back 40 Kitchen: Taste their Values

 

Back 40 Farm, Washington, CT. Image courtesy of Back 40 Group

Back 40 Farm, Washington, CT. Image courtesy of Back 40 Group

If you care about authenticity and a clear vision that begins on a family farm, bringing the freshest ingredients possible to your plate, you’ll love Back 40 Kitchen as much as we did.

Every detail of the recently opened farm to table restaurant is an expression of Bill and Lesley King’s mission to bring organic ingredients to the table while respecting the land  and the people who tend it.

No cliches here, folks. This is the real deal.

Continue reading

Seasonal Snippet: Eggplant & Moroccan Eggplant Salad

 

Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

Are you still swooning over summer’s abundance of fresh bounty at your farmers’ market?

One of our favorites just made its seasonal debut, and luckily, this versatile fruit will keep us busy in the kitchen right into autumn. When it comes to August aubergines, we’re all in. Continue reading

Swooning over Babke Swirls at Padoca Bakery

Photo: Liz Rueven

Photo: Liz Rueven

When Florence Fabricant, longtime food critic for the New York Times, mentioned a newly opened Brazilian bakery in NYC that creates guava and cheese babke swirls I was all lit up I guessed that the roots of  Padoca’s treats, including challah french toast and black and white brownies, extended beyond Sao Paolo.

Indeed, owner Marina Halpern, grew up in a tight knit and vibrant Jewish community in Sao Paolo. When she was 11, she converted to Judaism in order to study for her Bat Mitzvah with her classmates at Hebrew day school. After arriving in NYC, she trained at the French Culinary Institute (now ICC) and cooked at the Dutch and the Mark before heading to London for a stint at a cafe known equally for creative dishes and customer service.

Marina Halpern and  chef/baker Rachel Binder (who baked at Maialino, Tabla and Savoy)  are a dynamic duo, pooling their talents and cultures in this bright spot on the corner of 68th St. and First Ave. Continue reading

Tell Me More: How to Pickle My Veggies

Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

With farmers’ markets overflowing with a rainbow fiesta of fruits and veggies, it’s a perfect time to consider pickling, an age old method of preserving  summer’s bounty.

Pickling is uncomplicated, time efficient and will nourish you deep into the winter months. And besides, who doesn’t love a crisp, sour pickle?

Continue reading

Shakshuka; Perfect at any Time

Photo: Liz Rueven

Photo: Liz Rueven

Shakshuka, a North African one-skillet, vegetarian dish, is basically eggs dropped into tomato sauce and baked until yolks firm up to your liking.

But there are as many riffs on this dish as there are cooks in the kitchen. So we’re sharing our most basic and favorite version here and you can add or subtract ingredients as you like.

Use the freshest eggs you can find and their richness will shine here. You’ll love the  bold flavors as they come together, first on the stovetop and then in the oven.  Continue reading

Farm Fresh Eggs & Why You Should Bother

Photo: Liz Rueven

Photo: Liz Rueven

Katy Morris

Eggs. They are a protein staple in most vegetarian-centered diets and offer endless ways to be enjoyed (wait ‘til you try Liz’s Shakshuka recipe).

Now, we know you’re all about eating locally and healthily – we get it and obviously that’s how we roll as well. But when it comes to eggs, is there really a difference between store bought and farm fresh? Continue reading

Seasonal Snippet: About that Bowl of Cherries

 

photo: Liz Rueven

photo: Liz Rueven

Katy Morris

When life gives us a bowl of them, we couldn’t be cheerier.

They’re called CHERRIES because they originally hail from the ancient Turkish town of Cerasus. They’ll jazz up savory kugel, add perfect pink juiciness to granola parfaits, and on hot summer days, are best eaten straight out of hand.

Here’s everything you need to know – from tip of the stem to center of the pit – about one of our favorite stone fruits: cherries. Continue reading