Smoked Salmon Ceviche

Ingredients:
2 packages of wild caught smoked salmon.

2 limes

2 ripe avocados
1 jalapeño pepper
1 clove garlic, minced

Cilantro

Onion, chopped
5 dashes of Tabasco
Pinch of sea salt

Mix salmon, 1/2 the cilantro and the juice of 1 lime
marinate the fish for 30 minutes

In a separate bowl,
dice the avocados, add the juice of 1 lime, sea salt, garlic, Tabasco, jalapeño

Mix all ingredients together and serve with tortilla chips.

The secret... Keep it simple

Striped Bass poached in butter and lemon juice with capers and red onion. On the side a trio of sprouted rice.  So good!

Growing up

There is something really special about growing your own food. Farmer Mike most certainly understands the art and science of Mother Earth. It is such a great feeling to head out back for fresh herbs, or to make a quick salad with lettuce from the garden. It's like nothing you've ever tasted. To say that it's a labor of love is an understatement. Growing food is like raising a child... It needs your constant love and care. So thank to all the farmers who provide us with our food.

In this small garden, we are growing garlic and shallot. In the big garden; spring mix lettuce, Brussels sprouts, string beans, peppers, carrots and cucumbers. Come join us anytime in our own version of Farm to Table living.

Cioppino

Clams and mussels from farm to table. Start with 1/2 yellow onion, 5 cloves of garlic, 4 garlic scapes. Sweat down in a small frying pan until translucent. In a large pot use I large can of San Marzano crushed tomatoes, 2 bay leaves, 1 bulb fennel split and sliced thin, 4 leaves of shredded fresh basil, 1 cup of white wine, 1 teaspoon of Celtic sea salt, 1 teaspoon crushed red pepper. Simmer in a large pot until the alcohol cooks off. About 20 minutes. Add the onion and garlic. Add 1 can drained cannelloni beans.  Add the mussels and clams and simmer until open. Garnish with pancetta and fresh chopped parsley. Serve hot with Italian bread.

Don't forget to thank the diver!!!! 

Thank you Dave! 

Rhode Island mussels from farm to table

Right from South County Oyster Farm, home of the Hope Oyster

These mussels were farmed this morning and on the table for dinner tonight. Steamed in 1 cup of beer with 2 cloves of garlic, fresh onion, garlic scrapes, 1/2 t red pepper flakes, then topped with pancetta.

Many thanks to our wonderful friend Dave Sipperly for diving for these. We loved them.

Hoagie Dip - A Party Favorite

You can't go wrong with hoagie dip at a party. It's simple to make and everyone loves a hoagie in a bowl. I like to use Applegate Farms lunchmeat. It's nitrate free and organic.
Ingredients:
1/4 lb Genoa salami
1/4 lb Sliced pepperoni
1/4 lb Imported ham
1/2 lb American cheese
1/2 lb Hamocolla (cappacolla)
1 tomato, Diced
1/2 Head of iceberg lettuce
1 Red onion diced
Salt and pepper to taste
2 tablespoons of a dried oregano
2 tablespoons Extralight olive oil

Chop all ingredients into small pieces. Toss in a large bowl. Add salt and pepper, oregano, oil. Toss ingredients together. Serve with fresh organic Italian bread.

White Bean and Rosemary Soup

Inspired by the Barefoot Contessa I have tweaked the recipe by adding pan sautéed Maitake mushrooms and roasted fingerling potatoes. This is my favorite winter meal paired with left over chicken cutlets.
To make the soup I used 2 cups of chicken broth, one can of white beans, teaspoon of rosemary, teaspoon of salt, one bay leaf, one half red onion, and two cloves of garlic. Then added one package of maitake mushrooms pan sautéed and 6 fingerling potatoes roasted in halves.