NARROWSBURG, NY — Slow Money Delaware River, an organization dedicated to catalyzing the flow of local capital to local food systems, is holding an Entrepreneur’s Showcase on Thursday, May 25 at 7 p.m. at The Narrowsburg Union, and seeks five local farmers or food entrepreneurs from Wayne and Pike counties, PA, and Sullivan County, NY.
Last month, husband Stephen came to me and suggested that we try to make pastrami.
Pastrami is a beef brisket that is brined (for 10 days!), then crusted with spices, smoked to 150°, and then steamed to 203°. When he described it to me, it seemed like an enormous amount of work, and it also seemed like an enormous amount of fun.
When you’re dreaming of cake but short on time, the answer is quick bread. Leavened with baking powder or baking soda, these easily assembled and quick-to-rise batters range from sweet to savory, dense to crumbly.
One of the challenges of our hectic lives is preparation of family meals that are quick and relatively inexpensive. With that in mind, pasta with white clam sauce is one of my go-to recipes.
I use canned clams, because they are easy and they are a consistent product.
When you work in a shop that specializes in the foods of a foreign country, as I did for 10 years, you often run into customers who aren’t quite sure how to pronounce an ingredient or product they want to purchase.
When I was a girl, I loved making spaghetti sauce. The recipe was simple: brown one pound of ground beef, add onion flakes, one can of tomato paste, two small cans of tomato sauce, some water (rinsing out all three cans), one teaspoon each of oregano, basil and garlic powder, some salt and pepper and a bay leaf.
I’ve never been one to make New Year’s resolutions, partly because I could never think of something substantial-sounding, and I didn’t think I’d remember I’d made a resolution in the first place.
I’ve been cooking since I was a little girl, when I first coveted the Easy Bake Oven featured in commercials on television. Ignoring my pleas, but wanting to motivate me, my mother rolled up my pajama sleeves, propped me on a stool, and introduced me to the kitchen stove.
At the farmers’ market in Callicoon, I had a short discourse with a vendor on the benefits of cooler weather on such crops as Brussels sprouts, cabbage and cauliflower. The lower temperatures bring out the sweetness, she told me.
Earlier today, I went outside and leaned on the wooden rail of the front porch and looked down at what had become of my garden. Some people find pulling and tugging at weeds cathartic. I am not one of those. The ground was so overgrown with grass and weeds that I could no longer make out the globe basil, sage, or tarragon plants.