i

harvestrhode i s l and

ii

iii

harvestrhode i s l and

m i n a pa r k

For Rhode Island, my home away from home

fall

September

Brussel Sprouts 3

Beets 3

Pumpkin 4

Cod 6

Quahogs 7

Haddock 8

October

Broccoli 10

Arugula 10

Carrots 11

Corn 12

Butternut Squash 12

Cranberries 13

November

Plums 13

Pears 15

Peaches 16

Quince 17

Sweet Potatoes 17

Apples 17

winter

December

Kale 29

Potatoes 29

Turnips 30

Mushrooms 31

Parsnips 32

Asparagus 33

January

Radish 35

Cabbage 36

Leeks 37

Oysters 38

Cauliflower 40

Mussels 42

February

Clams 43

Apples 44

Pear 44

Ginger 45

Honey 47

Lavender 48

table of contents

spring

March

Carrots 61

Radicchio 61

Fava Beans 62

String Beans 63

Arugula 63

Sorrels 64

April

Peas 66

Spinach 68

Asparagus 69

Lobster 70

Flounder 71

Scallops 73

May

Dill 74

Fennel 74

Thyme 75

Ginger 76

Mint 77

summer

June

Corn 97

Cucumber 97

Tomato 88

Fennel 89

Summer Squash 90

Swiss Chard 90

July

Eggplant 91

Strawberries 92

Apricots 94

Watermelon 95

Bok Choi 95

Crab 96

August

Squid 96

Black Sea Bass 97

Raspberry 99

Gooseberries 100

Blackberries 101

Melon 102

ix

I first became interested in local, seasonal foods when I picked up chef Alice Waters' cookbook—The Art of Simple Food. Alice Waters is the chef and owner of Chez Panisse, and a pioneer of local, seasonal cuisine. The text was dabbled with bits of her philosophy on food, passionately advocating for the importance of eating locally and seasonally in order to stay in touch with the land that sur-rounds us. Too often we aren't aware of the food that we eat and where it comes from—how are we supposed to know how good corn can be when corn is so readily available all year long? Eating locally and seasonally not only is sustainable for

the community, but is the best way to enjoy the highest-quality, most delicious food at its peak. Because Rhode Island has become my main place of residence these past two years, I have grown affection for the state and would easily call it my home. When I learned that I would be de-signing a cookbook, I took the opportunity to find out more about local Rhode Island food on an in-timate level. In this book you will find out about local producers for each season, four total. All of the recipes in this book are categorized per sea-son—my hope is that the recipes will be followed at the appropriate seasons.

foreword

mina park

x

1

fall

Buttered Brussel Sprouts 3

and Chestnuts

Roasted Beet Salad with 3

Oranges and Beet Greens

Warm Pumpkin Salad with 4

Polenta and Candied

Pumpkin Seeds

Cod with Chanterelle Ragout 6

Ma Tucker's Quahog Chowder 7

Baked Haddock 8

with Thyme & Parmesan

Wine Sautéed Broccoli 10

Arugula and Roasted 10

Pear Salad

Ivory Carrot Soup 11

Sweet Corn Pudding 12

Roasted Butternut Squash 12

with Brown Butter

Cranberry Jam 13

Plum Carpaccio 13

Poached Pears with 15

Spiced Caramel Sauce

Grilled Peaches and Ricotta 16

Quince Compote 17

Sweet Potato and Yam Galette 18

French Apple Tart 19

Pan Roasted Potatoes 22

2

3

Gourmet Magazine

Gourmet Magazine

In a steamer set over boiling water steam the Brussels sprouts, covered, for 7 to 8 minutes, or until they are just tender. In a skillet heat the butter over moderately high heat until it begins to color and in it sauté the chestnuts for 1 minute. Add the sprouts, season the mixture with salt and pepper, and sauté it for 1 minute.

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

buttered brussel sproutsand chestnuts

roasted beet salad withoranges and beet greens

1 ½ pounds brussel sprouts (about 2

pints), trimmed, and an X cut into the

base of each sprout

1 ½ tablespoons unsalted butter

5 vacuum-packed or rinsed canned whole

chestnuts, chopped

6 medium beets with

beet greens attached

2 large oranges

1 small sweet onion, cut

through root end into thin wedges

⅓ cup red wine vinegar

¼ cup extra-virgin olive oil

2 garlic cloves, minced

1 teaspoon grated orange peel

1

1

2

If you can’t find chestnuts for the brussel sprouts,

walnuts make a wonderful substitute

4

Gourmet Magazine

Prepare polentaBring cornmeal, water, and 2 ¼ teaspoons salt to a boil in a 4-quart heavy saucepan, stirring constantly. Reduce heat and simmer, stirring frequently, until polenta is creamy and tender, about 50 minutes. Remove from heat, then stir in 1 ½ tablespoons butter and cool slightly.Spoon polenta onto center of a lightly buttered large baking sheet, then spread evenly into a 10- by 7-inch rectangle (about 1/2 inch thick). Cover with plastic wrap, then poke several holes in wrap with a small sharp knife and chill 2 hours.

Candy pumpkin seedsMelt remaining tablespoon butter in a heavy saucepan over moderate heat. Stir in sugar, cumin, cinnamon, paprika, cayenne, and ¼ teaspoon salt, then cook, without stirring, until caramelized. Add pumpkin seeds and cook, stirring occasionally, until seeds are puffed and golden. Transfer to a plate to cool. When seeds have hardened, break up any clumps with your fingers.

Make vinaigretteWhisk together pomegranate juice, vinegar, and shallot and let stand 5 minutes. Whisk in 3 tablespoons oil, remaining ¼teaspoon salt, and pepper to taste.

Roast pumpkinPreheat oven to 450°F.Cut pumpkin quarters crosswise into ½-inch-thick slices. Toss with 1 tablespoon oil and salt and pepper to taste in a shallow baking pan and arrange slices in 1 layer. Roast in middle of oven until just tender, about 20 minutes. Remove from oven, then cover with foil to keep warm.

warm pumpkin salad with polenta and candied pumpkin seeds

1 ½ cups yellow cornmeal (not coarse)

7 ½ cups water

2 ¾ teaspoons salt

2 ½ tablespoons unsalted butter

1 tablespoon sugar

½ teaspoon ground cumin

¼ teaspoon cinnamon

¼ teaspoon paprika

¼ teaspoon cayenne

½ cup raw green (hulled) pumpkin seeds

1 tablespoon fresh pomegranate juice

(see cooks’ note, below) or

cranberry juice cocktail

2 teaspoons Sherry vinegar

1 tablespoon minced shallot

6 tablespoons extra-virgin olive oil

1 small cheese pumpkin or

butternut squash, peeled, quartered

lengthwise, and seeded

1 (6-oz) piece Parmigiano-Reggiano

8 oz arugula, trimmed

1

2

3

4

5

Fry polenta while pumpkin roastsTrim polenta into a 9- by 6-inch rectangle. Cut polenta into 6 (3-inch) squares, then halve each square diagonally. Heat 1 tablespoon oil in a large nonstick skillet until hot but not smoking, then cook polenta in 2 batches, turning once, until golden brown, about 8 minutes (if necessary, use remaining tablespoon oil for second batch). Transfer as cooked to a plate and keep warm, covered.

Assemble saladShave 12 strips from cheese with a vegetable peeler.Whisk vinaigrette, then toss arugula in a large bowl with enough vinaigrette to lightly coat. Place several pieces of pumpkin and 1 piece of polenta on each of 6 plates. Top with arugula, more pumpkin, and remaining polenta. Sprinkle with candied pumpkin seeds and top with parmesan shavings, then drizzle with remaining vinaigrette.

5

6

You can skip on making this salad

altogether and just make the candied

pumpkin seeds—they make an excellent

snack or garnish

6

Bon Appetit Magazine

Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.

Brush 13 x 9 x 2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes. Serve.

cod with chanterelle ragout

3 tablespoons unsalted butter

4 tablespoons extra-virgin olive oil,

divided

1 pound fresh chanterelles, cleaned,

cut into ⅓-inch-thick slices

4 large garlic cloves, finely chopped

¼ cup chopped fresh Italian parsley

⅓ cup dry white wine

1 teaspoon grated lemon peel

1 teaspoon fresh lemon juice

2 large cod fillets with skin (about 2

pounds)

2 tablespoons dry unseasoned

breadcrumbs

2 tablespoons freshly grated

Parmesan cheese

1

2

Here, chanterelles provide a

delicate but satisfying topping for

baked fish.

Feel free to try out different varieties of

mushrooms in this recipe

7

Duffy’s Tavern

Bring quahog juice to a simmer and let cool. Fry salt pork in kettle. When the fat is cooked out, remove the pork and save. Sauté onions in the pork fat, without browning. Add onions and potatoes to juice and simmer until tender. Add the salt pork, chopped quahog meat, seasonings and heat through.

Serve warm.

ma tucker’s quahog chowder

16 cups of quahog juice

¼ pound salt pork, chopped

½ cup diced onions

8 pounds potatoes, peeled, diced into

½ inch pieces

2 cups chopped quahog meat

1 Tbsp white pepper

1 Tbsp Worcestershire sauce

1

2

This is a recipe of Captain Stu

Tucker’s—adapted from his own

mother’s broth chowder

Do quahogs sound familiar? This hard–shelled clam is

also the name of the fictional town in Family Guy—a

cartoon set in Rhode Island

8

The Local Catch

Preheat oven to 500°F. In a small bowl, combine the milk and salt. In a separate bowl, mix together the breadcrumbs, parmesan cheese, and thyme.

Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.

Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes. Serve with toasted bread.

baked haddock withthyme & parmesan

4 haddock fillets

2 teaspoons salt

¼ cup grated parmesan cheese

¼ cup butter

¾ cup milk

¾ cup breadcrumbs

1 teaspoon ground dried thyme

1

3

2

Haddock is very similar to cod

and is excellent poached, baked,

fried, grilled, and in soup

Seven Stars Bakery or Olga’s are some great local

bakeries you could get bread from

9

fresh bread from Seven Stars Bakery

10

Mario Batali

Ellen Ecker Ogden

In a 10- to 12-inch sauté pan, heat the olive oil with the garlic over medium-high heat until just sizzling. Add the broccoli and cook, tossing frequently and gradually adding the wine to keep the garlic from browning until the stalks are tender 8 to 10 minutes. Add the red pepper flakes and zests, and tossing well, serve immediately.

Preheat the oven to 400°F. In a medium bowl, toss the pears, sugar, and butter. Arrange the pears in a single layer in a baking sheet. Bake, turning once, until the pears are barely tender, 10−15 minutes.

Dry roast the pine nuts in a skillet for 5 minutes, until toasty brown. Remove from the heat and set aside.

In a large salad bowl, prepare the dressing by whisking together the oil, vinegar, garlic, salt, pepper, mustard, and maple syrup. Add the arugula or salad greens and toss to coat.

Divide the salad onto four chilled plates. Arrange the roasted pears in a fan around the center, and sprinkle with the cranberries, Parmesan cheese, and pine nuts.

wine sauteed broccoli

arugala and roasted pear salad

6 tablespoons extra-virgin olive oil

4 cloves garlic, thinly sliced

3 pounds broccoli, cut into spears

1 cup Frascati or other dry white wine

1 tablespoon hot red pepper flakes

1 grated zest of lemon

1 grated zest of orange

4 firm, almost-ripe pears peeled,

cored, and cut lengthwise

2 tablespoons sugar

1 tablespoon butter, melted

2 tablespoons pine nuts

3 tablespoons olive oil

1 tablespoon balsamic vinegar

1 clove garlic, minced

Salt and pepper, to taste

½ teaspoon Dijon mustard

½ teaspoon maple syrup

6 cups arugula or mixed salad greens

2 tablespoons dried cranberries

¼ cup fresh Parmesean cheese

1

1

2

3

4

Cooking cruciferous vegetables without

boiling them, as in this recipe, seems to

make them more fragrant and heady

11

Deborah Madison

Warm the butter and oil in a soup pot and add the onion, white carrots, rice, 1 teaspoon salt, and the sugar and thyme. Cook over medium heat for several minutes, turning everything occasionally. Add 1 cup of the water, cover, turn down the heat, and cook while you heat the remaining 3 cups water. When the water is hot, add it to the pot, cover, and simmer until the vegetables are tender, about 20 minutes.

While the soup is cooking, cook the diced carrots in salted boiling water for about 3 minutes and then drain.When ready, let cool slightly, then remove and discard the thyme sprig.

Purée the soup until smooth in a blender. Taste for salt and season with the pepper. Reheat if it has cooled.

Ladle the soup into bowls, scatter the diced carrots and carrot tops over each serving, and serve.

ivory carrot soup

1 tablespoon butter

1 tablespoon olive oil

1 onion, thinly sliced

1 pound white carrots, scrubbed

and thinly sliced

1 tablespoon raw white rice

Sea salt

½ teaspoon sugar

1 thyme sprig

4 cups water or light chicken stock

3 tablespoons finely diced orange

carrots and/or other colored carrots

Freshly ground pepper

1 tablespoon minced fine

green carrot tops

1

2

3

4

This is an extremely simple soup,

intentionally so to underscore the purity

of color and flavor

Try making this soup with pale yellow carrots, too

12

Dora Moel

Bon Appetit Magazine

Preheat oven to 350°F. Butter 8 x 8 2-inch glass baking dish. Blend all ingredients in processor until almost smooth. Pour batter into prepared dish. Bake pudding until brown and center is just set, about 45 minutes. Cool 10 minutes; serve.

Preheat oven to 375°F. Spray large rimmed baking sheet with nonstick spray. Place squash on sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat; arrange squash in single layer. Bake squash until brown and very tender when pierced with fork, stirring occasionally, about 45 minutes. Transfer to bowl.

Melt butter in small saucepan over medium-low heat until foam subsides and butter turns nut-brown, about 4 minutes. Pour over squash; stir lightly to coat. Toss with more salt and ¼ teaspoon nutmeg. Sprinkle with more nutmeg and serve.

sweet corn pudding

roasted butternut squash withbrown butter and nutmeg

4 cups fresh corn kernels (about 19 ounces)

4 large eggs

1 cup whipping cream

½ cup whole milk

6 tablespoons sugar

¼ cup (½ stick) butter, room temperature

2 tablespoons all purpose flour

2 teaspoons baking powder

1 teaspoon salt

Nonstick vegetable oil spray

2 pounds butternut squash (about 1 large),

halved, seeded, peeled, cut into 1-inch cubes

2 tablespoons olive oil

3 tablespoons unsalted butter

¼ teaspoon freshly grated whole nutmeg or

ground nutmeg

Additional nutmeg (for garnish)

1

1

2

13

Gourmet Magazine

Put slicer in a 13- by 9-inch shallow baking dish. Starting with cut side down, slice each plum into near-paper-thin rounds.Bring sugar, water, and rosemary to a boil in a small saucepan over moderately high heat, stirring until sugar is dissolved. Remove from heat and stir in slivovitz, then pour hot syrup over plums. Let macerate at room temperature, gently stirring occasionally, until plums are translucent and softened, about 2 hours.

Divide plums among 6 plates, overlapping slices slightly, then drizzle with some syrup.

plum carpaccio

1 ¼ lb firm-ripe black or red plums (about 4),

halved lengthwise and pitted

⅔ cup sugar

⅔ cup water

1 (3-inch-long) fresh rosemary sprig

2 tablespoons slivovitz (plum brandy) or grappa

1

2

Gourmet Magazine

Bring all ingredients to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally. Reduce heat and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes ( jam will continue to thicken as it cools)

Force jam through a fine-mesh sieve into a bowl, discarding skins and seeds. Cool, stirring occasionally

cranberry jam

1 (12-oz) bag fresh cranberries (3 ½ cups)

1 cup sugar

½ cup fresh orange juice

1 cup water

1

2

This jam goes well with the Thanksgiving

turkey as well as the morning toast.

Carpaccio is traditionally prepared with raw fish

or meat, but plums make an elegant substitute

14

15

Gourmet Magazine

Poach pearsRemove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.

Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid (Poached pears will continue to cook a bit as they cool).

Make caramelPut granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm.

Assemble dessertDrain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts.

poached pears withspiced caramel sauce

for poached pears

4 juice oranges

1 lemon, halved

8 cups water

2 cups granulated sugar

6 firm-ripe Anjou pears

for caramel

½ cup granulated sugar

¼ cup packed light brown sugar

1 ½ cups heavy cream

1 whole clove

5 cardamom pods

¼ teaspoon fennel seeds

¼ teaspoon black peppercorns

2 (3-inch) cinnamon sticks

3 tablespoons toasted hazelnuts

1

2

3

4

You can poach pears 2 days ahead and chill, covered,

in poaching liquid. Bring pears to room temperature

before serving

16

Mina Park

Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.

Spread the butter over each of the peach halves.Grill the peaches, flat sides down, until warmed through, about 4 minutes.

Meanwhile, bring ½ cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.

Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.

grilled peachesand ricotta

2 tablespoons unsalted butter

4 peaches, halved and pits removed

½ cup sugar

¼ cup honey

1 cup cow’s-milk ricotta (Narragansett

Creamery)

1

3

4

2

Say goodbye to the summer by

enjoying Rhode Island’s peach

harvest with this simple dish

For an even simpler version, top the peaches and

ricotta with some drizzles of honey and a bit of

cracked black pepper instead of the sugar syrup

17

Bon Appetit Magazine

Bring first 4 ingredients to boil in heavy large saucepan, stirring often. Scrape in seeds from vanilla bean; add bean. Reduce heat, cover, and simmer until fruit is soft, stirring occasionally, about 40 minutes. Using slotted spoon, transfer fruit to bowl. Boil juices uncovered until reduced to 3 cups, about 30 minutes. Pour syrup over fruit. Cover and chill overnight.

quince compote

4 pounds quinces, peeled, quartered,

cored, cut into ½-inch cubes

2 cups water

2 cups sugar

2 cups dry white wine

1 vanilla bean,

split lengthwise

1

Quince is an acidic, pear-like

fruit. Try this compote with a

sharp, hard cheese

The hard core of the quince must be removed with a

pairing knife after each fruit is quartered

18

Bon Appetit Magazine

Melt butter in heavy medium saucepan over medium heat. Add brown sugar, ginger, lemon peel and salt; stir until sugar dissolves, about 4 minutes. Keep warm.

Position rack in top third of oven and preheat to 400°F. Line 9- to 10-inch-diameter, 1 ¾-inch-deep oven-proof skillet with foil. Spray foil with nonstick spray.

Toss sweet potatoes and yams with flour in large bowl. Add brown sugar mixture; stir to coat potatoes and yams. Arrange sweet potatoes and yams alternately in overlapping circles in prepared skillet. Spoon any remaining brown sugar mixture over potatoes. Press on potatoes to compact. Cover with foil.

Bake potatoes until just tender, about 1 hour. Uncover and press potatoes with metal spatula to compact. Continue baking until potatoes are very tender, pressing on potatoes occasionally, about 30 minutes longer. (Can be made 4 hours ahead. Let stand at room temperature. Rewarm in 400°F oven about 30 minutes.) Let stand 10 minutes. Using oven mitts, invert skillet onto platter. Remove skillet. Peel off foil. Replace any pieces of sweet potatoes and yams that may have become dislodged. Cut galette into wedges; serve with lemon wedges.

sweet potato and yam galette

6 tablespoons (¾ stick) butter

½ cup (packed) dark brown sugar

1 tablespoon minced fresh ginger

1 tablespoon grated lemon peel

½ teaspoon salt

Nonstick vegetable oil spray

1 ½ pounds small slender tan-skinned

sweet potatoes, peeled, sliced into

1/4-inch-thick rounds

1 ½ pounds small slender yams (red-

skinned sweet potatoes), peeled, sliced

into 1/4-inch-thick rounds

¼ cup all purpose flour

Lemon wedges

1

2

3

4

Impress guests by serving this galette in place of a

traditional sweet potato pie at Thanksgiving

The potatoes and yams are perked up

with fresh ginger and lemon

19

Ina Garten

Prepare pastry For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.

Assemble piePreheat the oven to 400 degrees. Line a sheet pan with parchment paper.

Roll the dough slightly larger than 10x14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in ¼-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full ½ cup sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart’s done, heat the apricot jelly together with the rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.

french apple tart

for the pastry

2 cups all-purpose flour

½ teaspoon kosher salt

1 tablespoon sugar

12 tablespoons (1 1/2 sticks) cold

unsalted butter, diced

½ cup ice water

for the apples

4 Granny Smith apples

½ cup sugar

4 tablespoons (1/2 stick) cold unsalted

butter, small-diced

½ cup apricot jelly jam

2 tablespoons rum

1

2

3

4

20

21

Scratch Farm is run by Katie and Ben. Katie began co-managing Scratch Farm in 2006 alonside Mary Saunders, who started the farm in 2005. Before Scratch Farm, Katie worked at Manic Organic in Portsmouth and at the UEL garden at Brown Uni-versity. Ben, who is currently working his second season at Scratch Farm, had his fair share of expe-rience farming as well—he worked at Germantown Community Farm in New York's Hudson Valley and at various small farms in Maine, Rhode Is-land, and Massachusetts. Located within the 50-acre Urban Edge Farm in Cranston, Scratch Farm comprises 2 acres of the farm. Urban Edge is managed by the Southside Community Land Trust as part of the effort to pre-serve farmland in Rhode Island. Urban Edge Farm is part of the Community Supported Agriculture (CSA)

program that provides food for shareholders, Farmers' Market customers, and diners at local restaurants, soup kitchens, and food pantries. Scratch Farm also sells to restaurants through the Little City Growers Cooperative. Scratch Farm grows almost everything, including vegetables, berries, flowers, and culinary herbs. In the Fall you can find produce such as arugula, beets, broccoli, brussel sprouts, collards, onions, potatoes, pumpkins, sweet potatoes, sage, and many more at Scratch Farm. The next venture Katie and Ben are starting at Scratch Farm is the company Small State Seeds, selling seeds grown directly from Scratch Farm to other small farms in Rhode Island to promote seeds grown without the use of chemical pesticides, herbicides, fungicides, or fertilizer. More information on Scratch Farm can be found at scratchfarm.com.

scratch farm

22

Katie from Scratch Farm likes a simple pan

roasted potato—instead of oil, she likes

to use lard. This is my adaptation of her

favorite dish

Rinse potatoes, scrubbing off any excess dirt. Place potatoes in a pot of about 3−4 quarts of water and moderately salt the water. The potatoes are done when poked with a fork and they easily slide off. Strain potatoes.

In a heavy bottomed pan (preferably a skillet), heat 5 tablespoons of lard on medium-high heat. Add potatoes and sautée until the skin is crispy (about 3–5 minutes). Add salt and pepper to taste and serve.

pan roasted potatoes

1 pound yellow or red potatoes

3−4 quarts water

5 tablespoons lard

salt and pepper

1

2

Mina Park

23

24

Ben and Katie and the young onions they

are about to plant at Scratch Farm

25

27

winter

Rhode Island Kale Chips 29

Tricolor Potatoes with 29

Pesto and Parmesan

Turnip Soup with 30

Turnip Greens

Wild Mushroom Risotto 31

Cream of Parsnip Soup 32

Schartner Farms Asparagus 33

with Sauce Gribiche

Warm Radish Toasts 35

Sweet and Sour Cabbage 36

Leeks Vinaigrette 37

Oyster Roast 38

Cauliflower Steaks with 40

Cauliflower Purée

Mussels with Garlic Butter 42

Linguine with Clams 43

and Fresh Herbs

Sweet and Chunky 44

Apple Butter

Pear Jam 44

Chewy Ginger Cookies 45

Honey Ice Cream 47

Lavender Crème 48

Caramel Tart

Spiced Cranberry Bread 50

Puddings

Sautéed Striped Bass 54

28

29

Mina Park

Bon Appetit Magazine

Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.

Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper (Can be made 8 hours ahead, cover and refrigerate).

Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.

Transfer potatoes to serving bowl. Add cheese and toss to coat.

rhode island kale chips

tricolor potatoes with pesto and parmesan

12 large local kale leaves, rinsed, dried,

cut lengthwise in half, center ribs and

stems removed

1 tablespoon olive oil

8 tablespoons olive oil

1 cup (packed) fresh basil leaves

2 large shallots

4 garlic cloves

Nonstick vegetable oil spray

1 ½ pounds red-skinned new potatoes

1 ½ pounds Yukon Gold potatoes (each

about 1 ½ inches in diameter)

1 pound purple potatoes (each about 1 ½

inches in diameter)

¾ cup freshly grated Parmesan cheese

1

1

2

3

Go to the Hope Artiste Village in Pawtucket for the

Wintertime Farmers Market to find these vegetables

The advantage of buying local is the variety

of potatoes that are available

30

Deborah Madison, Edward Brown

Peel the turnips (thickly, if they are large and mature) and slice them into rounds about ¼ inch thick. Bring 3 quarts of water to a boil; then add 2 teaspoons salt and the turnips. Cover the pot and cook for 1 minute; then drain.

Melt 3 tablespoons of the butter in a soup pot with ½ cup water. Add the leeks, the blanched turnips, the thyme, and 1 teaspoon salt. Stew them, covered, over medium-low heat for 5 minutes, and then add the milk. Slowly heat it without bringing it to a boil, and cook, stirring occasionally, until the turnips are completely tender.

Cool the soup briefly; then purée it in a blender. If necessary, thin it with additional milk or water. Season to taste with salt, if needed, and freshly ground pepper.

Sort through the turnip greens and remove any that are bruised or especially tough looking, and wash them. Melt the remaining 2 tablespoons of butter in a pan, add the turnip greens, and cook them over medium heat until they are tender, about 5 to 10 minutes. Season with salt and pepper. Remove the cooked greens to a cutting board and chop them, roughly or fine, as you prefer; then add them to the soup and serve. Or garnish with fresh chopped thyme.

turnip soup with turnip greens

1 ½ pound small turnips (about 1 to

2 inches across), weighed without

their greens

5 tablespoons butter, in all

2 to 3 leeks, white parts only (about

8 ounces), sliced

6 branches thyme or ¼ teaspoon

dried thyme

4 cups milk

White or black pepper

2 to 3 cups turnip greens

Fresh chopped thyme for garnish

(optional)

Salt

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The sharpness of the greens makes a

delicious counterpoint to the sweetness of

the turnips

31

Lori De Mori

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add ¼ of mushrooms and sprinkle with salt. Sauté mushrooms until tender and beginning to brown, 3 to 4 minutes. Transfer mushrooms to medium bowl. Working in 3 more batches, repeat with 6 tablespoons butter, remaining mushrooms, and salt and pepper.

Bring 7 cups chicken broth to simmer in medium saucepan; keep warm. Melt remaining 1 ½ tablespoons butter with olive oil in heavy large saucepan over medium-low heat. Add leek, sprinkle with salt, and sauté until tender, 4 to 5 minutes. Add rice and increase heat to medium. Stir until edges of rice begin to look translucent, 3 to 4 minutes. Add white wine and vermouth and stir until liquid is absorbed, about 1 minute. Add ¾ cup warm chicken broth; stir until almost all broth is absorbed, about 1 minute. Continue adding broth by ¾ cupfuls, stirring until almost all broth is absorbed before adding more, until rice is halfway cooked, about 10 minutes. Stir in sautéed mushrooms. Continue adding broth by ¾ cupfuls, stirring until almost all broth is absorbed before adding more, until rice is tender but still firm to bite and risotto is creamy, about 10 minutes. Stir in ¼ cup grated Parmesan cheese, if using.

Transfer risotto to serving bowl. Pass additional Parmesan cheese alongside, if desired.

wild mushroom risotto

9 ½ tablespoons butter, divided

1 ½ pounds fresh wild mushrooms

7 cups (about) low-salt chicken broth

1 tablespoon extra-virgin olive oil

¾ cup finely chopped leek (white and

pale green parts only)

1 ¼ cups arborio rice (8 to 9 ounces)

¼ cup dry white wine

¼ cup dry white vermouth

¼ cup grated Parmesan cheese plus

additional for serving (optional)

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2

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This creamy risotto is perfect for a wintery

Rhode Island night. The meatiness of the

mushrooms create a hearty dish.

32

Canyon Ranch

In wide saucepan over medium-low heat, melt butter. Add shallots and onion and sauté, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.

Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to purée the soup (or cool slightly and purée in batches in standing blender, transferring purée to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve ¾ cup portions in soup bowls.

cream of parsnip soup

2 teaspoons unsalted butter

1 cup diced shallots (about 3)

¼ cup diced onion

¾ cup white wine

3 ½ cups peeled, chopped parsnips

(about 9 small)

5 cups chicken stock

¾ teaspoon white balsamic vinegar

¾ teaspoon salt

Pinch pepper

¾ cup half-and-half

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2

It is recommended that you make your own

chicken stock for the parsnip soup

33

Nemo Bolin

Blanch asparagus in salted boiling water for 2−3 minutes and cool immediately in ice water. Place the yolks in a medium-sized mixing bowl. With the back of a fork, mash the yolks into a paste. Add Dijon mustard and vinegar. Stir to incorporate. Slowly drizzle olive oil into mixture, stirring as you go (don’t worry if it separates). Chop the egg whites and add to mixture. Add remaining ingredients and mix gently. Season to taste with salt and pepper.

To serve, pat the asparagus spears dry and season lightly with salt, pepper and olive oil. Divide among 4−6 plates and top with a generous spoonful of the sauce. Serves 4 to 6 as an appetizer or light lunch.

schartner farms asparagus with sauce gribiche

1 pound asparagus (1 bunch from the

farmers’ market), tough ends snapped off

6 hard-boiled eggs, shells removed,

whites and yolks separated

1 tablespoon Dijon mustard

1 tablespoon red wine vinegar

½ cup extra-virgin olive oil, plus

additional for finish

¼ cup brined capers, chopped

¼ cup cornichons, chopped

3 shallots, finely minced

½ bunch flat-leaf parsley, washed, dried,

stemmed and finely chopped

½ cup finely chopped fresh chives

Kosher or sea salt and freshly ground

black pepper

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2

Nemo Bolin is the chef at Cook & Brown

Public House in Providence. Here, he

highlights the fresh, local asparagus

You can find Schartner Farms in Exeter, Rhode Island

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35

Genie McPherson Trevor

Clean, wash and dry the radish roots and tops. Trim the roots and slice in halves or quarters. Using a food processor, finely chop the olives with 2 teaspoons olive oil and set aside (keeps up to 2 weeks in the refrigerator).

In a medium skillet, melt butter over medium-high heat. Add radishes, sprinkle with salt to taste and sauté until the edges just begin to turn brown, about 5 minutes. Remove from pan. Add radish greens and garlic to pan and sauté until wilted (Optionally, you may want to add a teaspoon of olive oil if the pan is too dry). Season with pepper if desired and remove from heat.

Meanwhile, grill or toast 4 slices of bread and, while still warm, smear each with olive paste, followed by radish greens and radish roots. Top with a sprinkle of feta cheese and a little black pepper. Makes 4 pieces.

warm radish toasts

12 whole (1 bunch) radish roots

1 bunch (fresh and lively looking)

radish tops

1 cup pitted Picholine or other small

green olives

3 teaspoons extra-virgin olive oil, divided

½ tablespoon unsalted butter

Kosher or sea salt

Freshly ground black pepper

1 clove garlic, peeled and minced

4 slices crusty bread (Seven Stars

durum round or Olga’s sourdough round)

½ cup crumbled Feta cheese

(Narragansett Creamery)

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2

3

This warm treat is a simple but satisfying riff

on the classic French snack of raw radishes

with butter and salt on a baguette

Genie Mcpherson Trevor is the editor of Edible

Rhody, a magazine that focuses on the local foods

of Rhode Island

36

Andrea Albin

Place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded ¼ teaspoon salt. Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until very tender, about 45 minutes (Add more broth or water if necessary).

Meanwhile, cook onion and remaining garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes. Increase heat to medium-high and stir in ground meats along with ½ teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, until no longer pink, about 3 minutes.

Stir in tomatoes with their juice, cranberries, vinegar, and brown sugar and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. Serve sprinkled with parsley.

unstuffed sweet and sour cabbage

1 (2-pound) head green cabbage,

quartered lengthwise and cored

½ cup reduced-sodium chicken broth

3 garlic cloves, thinly sliced, divided

1 large onion, thinly sliced

1 tablespoon olive oil

½ pound ground beef chuck

½ pound ground pork

1 (28-ounce) can whole tomatoes

in juice

⅓ cup dried cranberries

3 tablespoon red-wine vinegar

1 tablespoon packed dark brown sugar

2 tablespoon chopped flat-leaf parsley

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This is an easy twist on the traditional

stuffed cabbage

Serve the sweet and sour cabbage with steamed

rice for a complete dish

37

Bon Appetit Magazine

Heat oven to 425°F. Trim dark-green tops from leeks, leaving root end intact. Remove tough outer layer. Starting 1” above root end, halve leeks lengthwise. Wash leeks, making sure to clean all sand from between layers. Dry slightly on paper towels.

Heat 1 tablespoon oil and butter in a large, deep oven-proof skillet over medium heat. Add leeks, season with salt and pepper, and cook, turning occasionally, until light golden in spots, about 5 minutes. Add wine and cook until almost all liquid is absorbed, 3−4 minutes. Add 1 cup water, chicken stock, thyme, and ½ teaspoon salt. Bring to a boil. Transfer skillet to oven. Bake until leeks are tender, about 20 minutes.

Meanwhile, whisk 1 tablespoon parsley, Dijon mustard, vinegar, and remaining 2 tablespoons oil in a small bowl. Season vinaigrette to taste with salt and pepper.

Transfer leeks to a platter, drizzle with vinaigrette, top with eggs, and garnish with remaining 1 tablespoon parsley.

leeks vinaigrette

6 medium leeks (about 2 ½ pounds)

3 tablespoons extra-virgin olive oil, divided

1 tablespoon unsalted butter

½ teaspoon kosher salt and freshly

ground black pepper

¼ cup dry white wine

1 cup low-salt chicken stock

5 sprigs thyme

2 tablespoons chopped flat-leaf

parsley, divided

1 tablespoon coarse-grained Dijon

mustard

1 tablespoon white wine vinegar

2 hard-boiled eggs, whites and yolks

separated and chopped

1

2

3

4

Braising leeks brings out their buttery

texture. Serve alongside broiled fish

38

Gourmet Magazine

Charcoal Grill Method for Sausages and OystersPrepare grill for cooking with about 7 pounds of briquets (You’ll need about 15 pounds of briquets total). Prick bratwursts and chorizo in several places with a fork, then grill, covered, turning occasionally, until browned and cooked through, about 10 minutes.

Scatter about 12 additional briquets over glowing coals and replace rack.

Fold burlap into a triple layer slightly smaller than grill surface and soak completely with water. Put 3 to 4 dozen oysters directly on grill rack, cover with wet burlap, and roast, without grill cover, until shells just begin to open or give slightly when squeezed with tongs, about 10 minutes (If necessary, sprinkle more water over burlap to keep moist).Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, replacing burlap. Roast remaining oysters in 2 or 3 batches in same manner, adding about 12 more briquets between batches to keep fire hot and resoaking burlap thoroughly.

Gas Grill MethodFollow the charcoal grill method for sausages and oysters, or use a roasting pan and foil for oysters and follow stovetop-oven method.

oyster roast

½ pound fresh bratwurst sausages

½ pound smoked bratwurst sausages

¾ pound Mexican chorizo (spicy fresh

pork sausages)

12 dozen oysters, well scrubbed

4 dozen small hard-shelled (littleneck)

clams, well scrubbed

1 (12-oz) bottle of beer (not dark)

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1

2

3

You can find sausage for this dish at Daniele, a

charcuterie in Pascoag

Stovetop-Oven Method for Sausages and OystersPreheat oven to 500°F. Heat 2 heavy ridged grill pans or skillets over moderately high heat until hot but not smoking, then cook sausages, turning occasionally, until browned and cooked through, 15 to 20 minutes.

Heat a 17- by 12-inch roasting pan (2 to 3 inches deep) on bottom shelf of oven until very hot. Remove from oven and quickly fill with 3 to 4 dozen oysters and 1 cup water, then cover pan tightly with heavy-duty foil. Roast oysters until shells just begin to open (about 1/16 inch) or give slightly when squeezed with tongs, about 10 minutes. Serve oysters as they open, removing them with tongs, and roast any unopened oysters a few minutes longer, covered with foil. Roast remaining oysters in 2 or 3 batches in same manner.

Steam clams while oysters roast on grill or in oven:Steam clams in beer in a 6- to 8-quart pot over moderately high heat, covered, until clams open, about 10 minutes (discard any unopened clams after 15 minutes). Transfer clams as opened to a platter. Carefully pour clam broth into cups, avoiding any sediment, for dunking clams if still sandy.

40

These ‘steaks’ are cut from a head of

cauliflower— an impressive first course, this

can also be a lovely side

Preheat oven to 250°F. Using sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 ½ cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350°F.

Heat 2 tablespoons vegetable oil in heavy large oven-proof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

Rewarm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.

cauliflower steaks withcauliflower purée

1 ½ pound head of cauliflower

1 ½ cups water

1 cup whole milk

2 tablespoons vegetable oil plus

additional for brushing

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4

Dan Barber

Dan Barber, a chef based in New York, has been a

leader in farm-to-table education

41

42

Bon Appetit Magazine

Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.

Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil.

Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

mussels with garlic butter

3 pounds fresh mussels, scrubbed

and debearded

10 tablespoons (1 ¼ sticks) butter

¾ cup finely chopped shallots

6 large garlic cloves, minced

4 tablespoons chopped fresh parsley

2 tablespoons fresh lemon juice

1 teaspoon grated lemon peel

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2

3

Garlic is a perfect partner for the shellfish

in this easy starter. Pass a basket of soda

bread to mop all the juices

Mussels with garlic butter is a favorite of my

family’s—make this dish last as long as possible

by eating it with good bread

43

Anitra Earle

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes.

Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper.

Divide pasta between bowls. Top with fresh clams and serve.

linguine with clams and fresh herbs

8 ounces linguine

2 tablespoons olive oil

2 garlic cloves, chopped

2 6 ½-ounce cans chopped clams in juice

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh tarragon

1 tablespoon chopped fresh parsley

18 small clams (such as Manila or tiny

littleneck), scrubbed

¼ cup whipping cream

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2

3

This recipe is quick and foolproof—it will be

a hit with everyone

Federal Hill’s Venda Ravioli is a great spot to find

nice artisan pasta as well to grab a delicious

handmade gelato

44

Eleanor Topp

Mina Park

Cut McIntosh apples into 1-inch pieces. Cut Granny Smith apples into smaller dice.

Combine apples and cider in a very large stainless steel or enamel saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently for 20 minutes or until mixture is reduced by half.

Stir in sugar and lemon juice. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. There should still be some tender apple chunks remaining. Remove from heat.

Ladle into sterilized jars (boil the jars to kill off any contaminants that might have gotten in during filling).

In large bowl, toss together pears and sugar. Cover and refrigerate at least 8 hours or overnight.

In heavy medium saucepan over moderate heat, combine ½ cup water and pear mixture. Bring to simmer, uncovered, and cook until pears are tender, about 20 minutes. Transfer mixture to food processor and purée until smooth. Transfer jam to medium bowl, cover tightly, and refrigerate until cool, about 1 hour.

sweet and chunkyapple butter

pear jam

2 pounds McIntosh apples, peeled

and cored (6 large apples)

2 pounds Granny Smith apples,

peeled and cored (4 large apples)

1 cup apple cider

2 cups granulated sugar

2 tablespoons lemon juice

2 pounds ripe Bartlett pears, peeled,

cored, and cut into ¼-inch-thick slices

1 cup sugar

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The pear jam will keep, covered, in the refrigerator

up to 1 week

45

Gina Marie Eriquez

Arrange racks in lower and upper thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, ground ginger, baking soda, cinnamon, nutmeg, salt, and pepper in a medium bowl.

Using an electric mixer on medium-high speed, beat brown sugar, shortening, and butter in a large bowl, scraping down sides halfway through beating, until light and fluffy, about 3 minutes. Reduce mixer speed to low. Add egg, molasses, grated ginger, and vanilla; beat just to blend. Add flour mixture; beat on low speed just to blend. Mix in crystallized ginger (dough will be very soft and sticky).

Place raw sugar in a shallow bowl. Using a tablespoon measure, scoop out dough. Using a second spoon, scoop dough from tablespoon measure into bowl with raw sugar; turn to coat well. Roll into a ball. Transfer to prepared baking sheet. Repeat with half of remaining dough and sugar, spacing balls 1 ½” apart.

Bake cookies, rotating sheets halfway through, until edges are firm and centers appear cracked, 10−12 minutes. Transfer cookies to wire racks and let cool. Repeat with remaining dough and sugar, using cooled baking sheets and new parchment.

chewy ginger cookies

2 ¼ cups all-purpose flour

2 ½ teaspoons ground ginger

1 ½ teaspoons baking soda

½ teaspoon ground cinnamon

½ teaspoon freshly ground nutmeg

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¾ cup (packed) dark brown sugar

½ cup vegetable shortening (preferably

trans-fat free)

½ cup (1 stick) unsalted butter, room

temperature

1 large egg

½ cup blackstrap (robust) molasses

2 teaspoons finely grated peeled ginger

1 teaspoon vanilla extract

½ cup finely chopped crystallized ginger

1 cup raw or sanding sugar

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These cookies can be made 3 days ahead. Store

airtight at room temperature between sheets of

parchment or waxed paper

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47

Mina Park

Bring cream, half-and-half, and honey just to a boil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, then remove pan from heat. Let steep, covered, 30 minutes.

Pour cream mixture through a fine-mesh sieve into a bowl. Return mixture to cleaned saucepan and heat over moderate heat until hot.

Whisk together eggs and salt in a large bowl, then add 1 cup hot cream mixture in a slow stream, whisking. Pour into remaining hot cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170 to 175°F on thermometer, about 5 minutes (do not let boil).

Pour custard through sieve into cleaned bowl and cool completely, stirring occasionally. Chill, covered, until cold, at least 3 hours.

Freeze custard in ice cream maker. Transfer ice cream to an airtight container and put in freezer to harden.

honey ice cream

2 cups heavy cream

1 cup half-and-half

⅔ cup local honey

2 large eggs

⅛ teaspoon salt

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5

Try Aquidneck Honey for this ice cream recipe

This simple ice cream recipe highlights

the subtle flavors of the local honey

48

Gourmet Magazine

Make crème caramelPreheat oven to 350°F. Cook 1 cup sugar in a dry large nonstick skillet over moderate heat, swirling and shaking pan (to help sugar melt evenly), until sugar is melted and caramel is deep golden. Immediately pour caramel into pie plate, tilting to coat bottom and sides evenly.

Bring cream, milk, lavender, salt, and remaining 1/2 cup sugar to a simmer and remove from heat. Let stand 15 minutes, then reheat. Pour through a fine sieve into a bowl, discarding lavender. Whisk whole eggs and yolks together in a bowl and slowly whisk in hot cream mixture. Pour custard over caramel.

Bake custard in a water bath in middle of oven until set but still trembling slightly (custard will continue to set as it cools), 40 to 45 minutes. Remove pie plate from water and cool crème-caramel on a rack. Chill, loosely covered with plastic wrap, at least 2 hours.

Make pastry crustBlend together flour, sugar, salt, and butter with your fingertips or a pastry blender until mixture resembles coarse meal. Drizzle 1 1/2 tablespoons ice water over mixture and toss with a fork until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture, it should hold together without crumbling apart. If necessary, add remaining ‚ tablespoon water (If you overwork mixture or

lavender crèmecaramel tart

for crème caramel

1 ½ cups sugar

1 ½ cups heavy cream

1 ½ cups whole milk

3 tablespoons dried nontoxic and

organic lavender flowers

⅛ teaspoon salt

3 large eggs

3 large egg yolks

for pastry crust

1 cup all-purpose flour

2 ½ tablespoons sugar

⅛ teaspoon salt

5 tablespoons unsalted butter,

slightly softened

1 ½ to 2 tablespoons ice water

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6

5

Garnish this dish with sweet basil flowers from Souza

Family Farm for a pretty and tasty finish

add too much water, pastry will be tough). Turn mixture out onto a work surface and divide into 4 portions. Smear each portion once in a forward motion to help distribute fat. Gather dough together and form it into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour. Preheat oven to 350°F.

Roll out dough on a lightly floured surface into a 10 1/2-inch round and slide onto a baking sheet. Trim dough to a 9‚-inch round (use 9 1/2-inch plate turned upside down as a guide). Prick round all over with a fork and chill 30 minutes. Bake round in middle of oven until golden, 20 to 25 minutes, and cool completely on baking sheet on a rack.

Assemble tart just before servingRun a thin knife around edge of crème caramel and rotate pie plate back and forth to make sure crème caramel is loosened. Slide crust on top of crème caramel, centering it carefully, and invert serving plate on top of crust. Invert tart onto serving plate (caramel will run to edge of plate).

50

Mina Park

Make cranberry syrupBring 1/2 cup sugar, cranberry juice, orange juice, and grated orange peel to boil in heavy large saucepan, stirring until sugar dissolves. Mix in cranberries; return to simmer. Reduce heat to medium-low; gently simmer 3 minutes (cranberries should not break). Pour cranberry mixture into strainer set over bowl and drain. Return syrup to same pan. Boil until very thick and reduced to generous 1/2 cup, about 7 minutes. Fold berries into syrup. Cool to room temperature. DO AHEAD: Can be made 4 days ahead. Cover and chill. Bring to room temperature before using.

Assemble bread puddingSpray six 1- to 1 1/4-cup ramekins with nonstick spray. Line bottom of each with round of parchment paper. Cut round from each bread slice to fit bottom of ramekin. Spread each bread round with 1 teaspoon preserves, then sprinkle with cinnamon and grating of nutmeg.

Spoon 1 tablespoon cranberries (with as little syrup as possible) into each ramekin. Top with 1 bread round, preserves side down. Repeat 1 time with berries and bread rounds. Reserve berry syrup.

Make custardWhisk eggs, liqueur, vanilla, salt, and remaining 1/2 cup sugar in medium bowl until well blended. Add cream and stir until sugar dissolves. Pour custard, 1/4 cup at a time, over bread in each ramekin (generous 1/2 cup in each). Let stand at least 15 minutes and up to 1 hour, occasionally pressing bread to submerge.

spiced cranberry bread puddings

1 cup sugar, divided

½ cup fresh cranberry juice

½ cup orange juice

2 teaspoons finely grated orange peel

3 cups cranberries (about 12 ounces)

Nonstick vegetable oil spray

12 slices white sandwich bread

¼ cup apricot preserves

Ground cinnamon

Freshly grated nutmeg

4 large eggs

1 tablespoon Grand Marnier or other

orange liqueur

1 teaspoon vanilla extract

¼ teaspoon coarse kosher salt

2 cups heavy whipping cream

1

2

3

4

This warming dessert is perfect for the

cold Northern weather

51

5 It is important to turn the pudding out of its ramekin

to show off the ruby-red cranberries on the bottom

Bake bread puddingPreheat oven to 350°F. Place puddings in 13  x  9 x  2-inch metal baking pan. Add enough lukewarm water to pan to come halfway up sides of ramekins. Bake until puffed and firm to touch, about 45 minutes. Remove from water. Let cool 10 minutes. Using small sharp knife, cut around each. Turn out onto plate; peel off paper. Spoon some reserved syrup over. Serve warm.

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53

Captain Rich Cook and his wife Ann Cook are the founders of The Local Catch, a local and sustainable seafood processor and wholesaler based in Narra-gansett. Captain Cook has been a full-time commer-cial fisherman for a little over thirty years, starting in 1980. Captain Cook's passion for fishing was jeopar-dized when low seafood prices and rising fuel costs made it harder to make a living as a fisherman. Cook refused to give up his life as a fisherman and started The Local Catch in 2010 to make fishing pay more. The Local Catch supports Rhode Island Fisherman while promoting sustainable fishing practices that are better for the environment overall. The Local Catch is located right by the water, guaranteeing the freshest possible seafood prod-uct. Everything at the Local Catch is treated with great care—for example, after the fish is caught Cook has the fish placed on ice so that it enters rig-

or in the most humane way possible. While Cook catches a lot of his own fish, the Local Catch buys from local fisherman within a 5o-mile radius of Nar-ragansett as well. The Local Catch is a part of the Community Sup-ported fishery (CFA) program, which includes other local fishing companies such as Ocean State Fresh and Walrus & Carpenter Oysters. Pick-up locations for the CFA are at local farmers markets such as the Aquidneck Growers Farmers Market and the Hope Artiste Village Wintertime Market. The Local Catch also sells to local restaurants including Narragan-sett Grill, Julian's, and Camille's Restaurant. In the wintertime, you can find a variety of seafood such as butterfish, cod, flounder, haddock, mussels, oysters, striped bass, and tuna at the Local Catch. Captain Cook's future plans for the Local Catch are to simply sell more fish to the Rhode Island Community.

the local catch

54

Captain Cook's favorite fish is Striped Bass,

preparing it with a simple breading. This is

my adaptation of his favorite fish dish.

Pat bass fillets dry and season with salt and pepper. Set aside.

Prepare bread crumb mixture; use leftover stale bread and pulse into a fine grind in a food processor. Add 1 teaspoon of salt and 1 teaspoon of pepper.

Dip fillets in flour, dusting off the excess. Then dip in beaten egg. Lastly, dip the fillets in bread crumb mixture.

Heat oil in a pan on medium-high heat. Using tongs, place fillets in oil. Cook for 3 minutes on each side, or until fillet is golden. Garnish dish with parsley and lemon. Serve.

sautÉed striped bass

2 striped bass fillets

flour

1 egg, beaten

½ cup dried bread crumbs

1 teaspoon salt, plus more for fish

1 teaspoon pepper

3 tablespoons olive oil

fresh parsley

lemon

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2

Mina Park

Striped Bass is always in season, so you can make

this recipe anytime of the year

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56

Captain Cook outside of the Local Catch in Narragansett, Rhode

Island

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59

spr ing

Gingered Pickled Carrots 61

Roasted Balsamic 61

Radicchio

Pea, Asparagus, and 62

Fava Bean Salad

String Bean and 63

Arugula Salad

Arugula Oil 63

Sorrel-Onion Tart 64

Lemon Scented 66

Pea Risotto

Spinach and Green 68

Garlic Soufflé

Beer-Battered Asparagus 69

Warm Lobster Salad 70

Cornmeal-Crusted 71

Flounder with Tartar Sauce

Seared Sea Scallops with 73

Lemongrass Sauce and

Herb Salad

Dill Pesto 74

Creamy Fennel Soup 74

Thyme Gougères 75

Ginger Doughnuts 76

Mint Julep Sorbet 77

Lacto-Fermented Ginger 80

Carrot Slaw

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61

Hugh Acheson

Bon Appetit Magazine

Peel the carrots and cut them into batons about 4 inches long by 1/2-inch thick. Toss with the ginger and pack into clean, sterilized jars.

Combine 1 cup water with the vinegar, turbinado sugar, and salt in a saucepan and bring to a boil. Pour the mixture over the carrots, leaving about 1/2 inch of space at the top of each jar.

At this point the pickles are pretty much done but they will be at their best a day or two later. The shelf life, without hot canning processing, is about 10 days. With proper canning, it is 6 to 8 months.

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

gingered pickled carrots

roasted balsamic radicchio

1 pound smaller local carrots

3 tablespoons matchsticks of peeled

fresh ginger

1 cup vinegar

¼ cup turbinado sugar

1 tablespoon kosher salt

2 large heads of radicchio (about 1

pound total), halved through core end,

each half cut into 3 wedges with some

core still attached

3 tablespoons olive oil

1 tablespoon chopped fresh thyme

Balsamic vinegar (for drizzling)

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Make sure you find good, artisan balsamic vinegar for the

radicchio since you will be drizzling it at the very end

The bright flavor of these pickled carrots

reflects the freshness of springtime

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Bon Appetit Magazine

Whisk olive oil, Pecorino, and 1 tablespoon lemon juice in a medium bowl to blend. Season with salt, pepper, and more lemon juice, if desired. Set dressing aside.

If using fresh fava beans, cook in a large saucepan of boiling salted water until tender, about 4 minutes. Using a slotted spoon, transfer to a colander set in a bowl of ice water (do not cook frozen beans). Drain and peel; place in a large bowl.

Return water in saucepan to a boil; add asparagus and cook until just tender, about 4 minutes. Using tongs, transfer to colander in ice water.

If using fresh peas, return water in saucepan to a boil; add peas and cook until tender, about 3 minutes (do not cook frozen peas). Drain; transfer to colander in ice water. Drain vegetables. Add to bowl with fava beans.

Combine vegetable oil and shallot in a small saucepan over medium heat and cook, stirring occasionally, until shallot is golden brown and crisp, 10-12 minutes. Transfer shallot to a paper towel-lined plate.

Add dressing to bowl with vegetables, season with salt and pepper, and toss to coat. Transfer salad to a serving platter and top with shallot and bacon.

pea, asparagus, and fava bean salad

3 tablespoons extra-virgin olive oil

1 tablespoon finely grated Pecorino or

Parmesan

1 tablespoon (or more) fresh lemon juice

Kosher salt, freshly ground pepper

2 cups fresh fava beans (from about 2

pounds pods) or frozen fava beans, thawed

2 bunches asparagus, trimmed, stalks

peeled if thick

1 cup shelled fresh peas (from about 1

pound pods) or frozen peas, thawed

½ cup vegetable oil

1 shallot, thinly sliced

4 slices bacon, cooked and crumbled

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Take advantage of the fresh fava beans

harvested during this time in Rhode

Island with this flavorful salad

Dressing and vegetables can be prepared 1 day ahead.

Cover separately and chill

63

John Schlimm

Gourmet Magazine

Heat the grill to medium-high.

In a large bowl, toss the string beans with the olive oil and garlic. Let the beans rest for 10 minutes or so, then place the beans on a large square of heavy-duty aluminum foil. Fold the foil over the beans and fold down the ends of the foil twice. Place the foil packet on the grill, seam side up, and grill for 25 to 30 minutes. Let the beans cool for a few minutes, then combine them in a roomy bowl with the arugula, lemon zest, and salt and pepper to taste, tossing until the arugula is wilted, 2 to 3 minutes.

In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds. Chill mixture, covered, 1 1/2 hours. Bring mixture to room temperature and pour through a fine sieve into a bowl. Arugula oil may be made 1 day ahead and chilled, covered.

string bean and arugula salad

arugula oil

¾ pound green and/or yellow string

beans, trimmed

3 tablespoons extra-virgin olive oil

2 cloves garlic, peeled and pressed

2 cups baby or regular arugula,

trimmed and chopped

1 teaspoon finely grated lemon zest

Salt and freshly ground black pepper

1 cup packed arugula leaves,

washed and dried

⅔ cup extra-virgin olive oil

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This unconventional pairing of ingredients

work wonders for each other

Try this oil on steak, fish, or chicken

64

Deborah Madison, Edward Brown

Prepare the tart doughStir together the flour, sugar and salt in the stand mixer bowl. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the egg mixture and beat just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. Roll out the dough after lightly dusting it with flour until it is about 1/8 inch thick. Place in tart pan and partially prebake it. Set aside.

Prepare sorrelsMelt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cover the pan, and stew slowly until the onion is completely soft, about 10 minutes. Check it occasionally and give it a stir.

While the onion is cooking, cut off the stems of the sorrel leaves and roughly slice the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls. Although the amount of leaves will seem voluminous, they will quickly cook down to almost nothing. Cook over a low heat until they have wilted and turned a grayish-green color, 3 to 4 minutes.

Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.

sorrel-onion tart

for the tart dough

1 egg yolk

2 tablespoons very cold water

1 teaspoons vanilla extract

1 ¼ cups unbleached all-

purpose flour

⅓ cup sugar

¼ teaspoons salt

8 tablespoons (1 stick) cold

unsalted butter, cut into

¼-inch cubes

for the sorrels

4 tablespoons butter, in all

1 large red onion, thinly sliced

½ teaspoon salt

4 to 8 ounces sorrel leaves

2 large eggs

1 cup heavy cream

2 ounces Gruyère cheese, grated

Pepper

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5Bake the tartPreheat the oven to 375°F. Distribute the remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and well colored, about 35 to 40 minutes. Serve the tart while it is hot. For wine, consider serving a chardonnay or French white Burgundy.

This tart is based on a recipe from Richard Olney's

cookbook Simple French Food

66

Take advantage of Rhode Island’s peas in the

springtime with this bright, fresh risotto

In a 2-quart heavy saucepan over medium heat, cook the shallots in the oil for 3 minutes; stir constantly with a wooden spoon.

Add the rice and cook for 3 minutes; stir constantly. Add 1/2 cup of broth and stir until it has been absorbed into the rice.Continue adding the remaining broth 1/2-cup at a time; this will take approximately 15 minutes.

When all the broth has been added, stir in the lemon zest, cheese, and several grinds of pepper, peas and lemon juice.Transfer into shallow bowls and garnish with pea tendrils. Serve with grated cheese. Makes 5 1/2 cups.

lemon scented pea risotto

1 large shallot, minced

1 tablespoon lemon flavored olive oil

1 ½ cups Arborio rice

4 ½ cups chicken or vegetable broth,

simmering over low heat

1 tablespoon grated lemon zest

¼ cup grated Parmesan cheese

Freshly ground black pepper

1 cup freshly shucked peas

¼ cup fresh lemon juice

1 cup fresh pea tendrils (optional)

Grated Parmigiano-Reggiano

(optional)

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Cindy Salvato

This risotto is perfect as a main course or

alongside a salad made with fresh greens

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Deborah Madison

Preheat the oven to 375°F. Butter a 6-cup soufflé dish or gratin dish and dust it with a few tablespoons of the Parmesan cheese.

Put the garlic, cream, and thyme in a small saucepan over low heat. Bring slowly to a boil, then turn off the heat, cover, and let steep for 15 minutes.

Wash the spinach well, then wilt it in a skillet with the water clinging to the leaves. Tip it into a colander, press out the moisture, then finely chop.

Melt the 4 tablespoons butter in a saucepan, stir in the flour, and cook for 1 minute while stirring. Whisk in the milk and stir until it thickens. Add 1 teaspoon salt, then stir in the goat cheese and remaining Parmesan. Turn off the heat and stir in the egg yolks, spinach, and the garlic-cream mixture. Season with pepper.

Whisk the egg whites with a pinch of salt until they form firm peaks that are just a bit on the soft side. Fold the whites and base together. Scrape the batter into the prepared dish and bake until golden brown and set, about 25 minutes for a gratin dish, 30 minutes if using a soufflé dish.

spinach and green garlic soufflÉ

for the garlic infusion

¾ to 1 cup minced green garlic,

about 5 small heads

1 cup cream or half-and-half

1 thyme sprig

for the soufflé

4 tablespoons unsalted butter,

plus extra for the dish

½ cup freshly grated Parmesan

cheese

1 bunch spinach, stems removed,

or 12 to 16 ounces loose, young

spinach leaves

4 tablespoons all-purpose flour

1 ⅓ cups milk

sea salt and freshly ground pepper

1 scant cup (about 4 ounces) mild

goat cheese

4 egg yolks

6 egg white

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Dressing and vegetables can be prepared 1 day ahead.

Cover separately and chill

69

Mina Park

Make dipping sauceStir together mayonnaise, lemon juice, zest, and pepper in a small bowl. Chill, covered, until ready to use.

Make batter and fry asparagusPut oven rack in middle position and preheat oven to 200°F. Whisk together flour, salt, zest, and pepper in a bowl until combined, then add beer, whisking until smooth.

Heat 3 inches oil in a 3- to 4-quart heavy saucepan over moderately high heat until it registers 375°F on thermometer.

Submerge asparagus spears in batter to coat. Working in batches of 10, drag 1 at a time gently against rim to remove excess batter, then transfer to oil and fry, stirring gently to keep asparagus from sticking together, until golden, 2 to 3 minutes.

Transfer as fried with a slotted spoon to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 375°F between batches. Serve with lemon dipping sauce.

beer-battered asparagus

for lemon dipping sauce

½ cup mayonnaise

1 teaspoon fresh lemon juice

½ teaspoon finely grated fresh

lemon zest

¼ teaspoon black pepper

for asparagus

1 cup all-purpose flour

1 teaspoon salt

1 tablespoon finely grated fresh

lemon zest

¼ teaspoon black pepper

1 cup Narragansett Lager (pour beer

slowly into measuring cup; do not

measure foam)

About 4 cups vegetable oil

1 lb medium asparagus, trimmed and

cut into 3-inch pieces

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This recipe is a good opportunity to use

Naragansett Lager for the beer

70

Eric Ripert

Poach Lobsters. Shell the claw meat and cut it lengthwise into 1/4-inch-wide strips. Using heavy kitchen shears, cut away the legs and the thin shell that covers the underside of the tail meat. Cut the tails, with the meat still adhering to the shell, on the diagonal into 1/2-inch-wide slices. Refrigerate the lobster meat.

Put the lobster stock in a saucepan and bring it to a boil over high heat. Lower the heat slightly and simmer, skimming occasionally, until the stock has reduced to 1/3 cup, about 10 minutes. Put the sauce in a bowl and let it cool slightly. Whisking constantly, slowly drizzle in the vinaigrette. (The recipe can be made to this point up to several hours ahead; refrigerate the sauce).

To serve, preheat the oven to 550 degrees. Spread the lobster on a baking sheet in a single layer and season it with salt and pepper. Spoon 1/4 cup of the sauce over the lobster. Put the rest in a small saucepan and warm it gently over low heat. Put the lobster in the oven just until warmed through, about 1 minute.

Put the mesclun in a bowl and toss with the shallot, tarragon, and lemon juice. Toss with 6 tablespoons of the sauce. Mound the salad in the center of 4 dinner plates. Arrange the lobster tail slices in a circle around the salad, with the crescent backs of the shells facing the rim of the plate. Scatter the claw meat over the salad.

Spoon the remaining sauce over the tail slices and top each one with a small sprig of chervil. Put a large sprig of chervil on top of each salad and serve immediately.

warm lobster salad

4 (1-pound) lobsters

1 recipe lobster stock

½ cup vinaigrette

Fine sea salt, to taste

Freshly ground white pepper, to taste

6 cups mesclun (baby greens)

1 shallot, peeled and finely diced

1 teaspoon fresh lemon juice

1 bunch fresh chervil, for garnish

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This simple lobster salad is

perfect for the springtime

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Gourmet Magazine

Make tartar saucePulse all sauce ingredients in a blender until parsley is finely chopped.

Cook fishStir together cornmeal, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1/4 teaspoon cayenne in a shallow bowl. Stir together flour, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper and 1/4 teaspoon cayenne in another shallow bowl. Lightly beat together eggs, milk, and remaining 1/4 teaspoon salt in a third shallow bowl.

Pat fish dry and dip fillets, 1 at a time, in flour, shaking off excess, then dip in egg mixture, letting excess drip off, and dredge in cornmeal until evenly coated. Arrange fish in 1 layer on a sheet of wax paper.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then fry fillets, 2 at a time, turning over once, until golden and just cooked through, 3 to 4 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve fish with sauce.

cornmeal-crusted flounder with tartar sauce

for tartar sauce

1 cup mayonnaise

2 tablespoons chopped fresh parsley

1 tablespoon finely chopped shallot

1 tablespoon sweet relish

2 teaspoons fresh lemon juice

1 teaspoon whole-grain or coarse-

grain mustard

¼ teaspoon salt

¼ teaspoon black pepper

for fish

1 cup yellow cornmeal (not coarse)

¾ teaspoon salt

½ teaspoon black pepper

½ teaspoon cayenne

¾ cup all-purpose flour

2 large eggs

¼ cup milk

4 (5-oz) flounder fillets

¾ cup vegetable oil

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73

Springtime herbs add a refreshing surprise to

the traditional seared scallop

Heat oil in a large, nonstick pan over low heat. Cook onion with a pinch of salt until translucent, about 12 minutes. Stir in lemon grass and garlic. Add wine. Raise heat to high, then simmer 5 minutes. Add tomatoes; break apart tomatoes. Simmer until sauce thickens, about 20 minutes. Force sauce through a colander and discard solids. Season with salt and pepper.

Assemble saladToss all ingredients in a bowl; season with salt and pepper.

Prepare scallopsSeason with salt and pepper. Heat a large nonstick pan over high heat 1 minute; add oil. Cook 8 scallops 1 minute; reduce heat to medium-high; cook undisturbed until golden, about 4 minutes. Turn scallops over; cook 3 minutes more. Remove from heat. Repeat.

Divide scallops and sauce among 8 bowls and top with salad.

seared sea scallops with lemongrass sauce and herb salad

2 teaspoons canola oil

1 onion, chopped

6 stalks lemongrass, dry leaves

removed, stems pounded; cut into

3-inch lengths

4 cloves garlic, finely chopped

2 cups dry white wine

2 pounds tomato

for the salad

½ cup fresh basil

½ cup fresh mint

½ cup cilantro sprigs

Juice from ½ lime

2 teaspoon canola oil

for the scallops

24 sea scallops

1 tablespoon canola oil

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Mina Park

Find fresh sea scallops at the Local Catch

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Bon Appetit Magazine

Gourmet Magazine

Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper (Pesto can be prepared 1 day ahead. Cover and refrigerate).

Heat oil and butter in a 6-quart heavy pot over medium heat until foam subsides. Add fennel, onion, 3/4 teaspoon salt, and 1/8 teaspoon pepper and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.

Add leafy greens (but not spinach) and water to pot and simmer, covered, until greens are tender, about 30 minutes. Stir in spinach and cook, uncovered, just until wilted, about 1 minute.

Purée soup in batches in a blender (use caution when blending hot liquids) until smooth, then return to pot. Stir in cream and lemon juice and reheat over low heat. Season with salt.

dill pesto

creamy fennel and greens soup

1 cup packed coarsely chopped fresh dill

2 tablespoons pine nuts

2 tablespoons olive oil

1 tablespoon olive oil

1 tablespoon unsalted butter

1 fennel bulb, trimmed and chopped

1 small onion, chopped

1 pound mixed dark leafy greens such as

collard and beet, coarse stems and center ribs

discarded and leaves chopped

6 cups water

3 cups baby spinach (2 ounces)

½ cup heavy cream

1 tablespoon fresh lemon juice

fennel fronds or chopped dill

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An ingenious new treatment for dill. Try it

on a sandwich or in a soup

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Bon Appetit Magazine

Preheat oven to 400°F. Line 2 large baking sheets with parchment paper. Bring butter and 1 cup water to a boil in a large heavy saucepan. Remove from heat. Add flour, cayenne, and salt; stir vigorously to blend. Return to heat; stir vigorously over medium heat until mixture forms a ball and a thin, dry film forms on bottom and sides of pan, about 1 minute.

Transfer mixture to a stand mixer fitted with a paddle attachment. Add 1 cup Gruyère, Asiago, and 2 teaspoons thyme; beat on low speed to blend. Add 4 eggs, one at a time, fully incorporating each egg between additions, and scraping down sides of bowl as needed.

Spoon dough into a pastry bag fitted with a 1/2" tip or a plastic bag with 1/2" cut diagonally from 1 corner. Pipe dough onto prepared baking sheets in 1"–1 1/4" rounds, spacing 1" apart.

Whisk remaining egg with 1 tablespoon water in a small bowl. Brush egg wash lightly over rounds, patting down to form rounded tops. Sprinkle with remaining 3 tablespoons Gruyère. Garnish each with a few thyme leaves.

thyme gougères

¼ cup (½ stick) unsalted butter

1 cup all-purpose flour

Large pinch of cayenne pepper

Large pinch of kosher salt

1 cup plus 3 tablespoons grated Gruyère

½ cup grated Asiago

2 teaspoons fresh thyme leaves plus

more for garnish

5 large eggs

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These are savory puffs that you could make

with the combination of a hard cheese with a

semi-soft cheese

The cheese combinations are endless: check out

Venda Ravioli to find the match made in heaven

76

Gourmet Magazine

Whisk together flour, baking powder, baking soda, salt, and 3/4 teaspoon ground ginger in a large bowl.

Whisk together 1 cup sugar and remaining 3/4 teaspoon ground ginger in a shallow bowl.

Pulse remaining 3/4 cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter, and eggs until smooth.Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).

Turn out dough onto a well-floured surface and knead gently just until it comes together, 10 to 12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3 inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds. (Reroll only once.)Heat oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1 1/2 to 2 minutes total per batch. (Return oil to 375°F between batches.)

Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.

ginger doughnuts

4 cups all-purpose flour plus

additional for dusting

4 teaspoons baking powder

2 teaspoons baking soda

1 ½ teaspoons salt

1 ½ teaspoons ground ginger

1 ¾ cups sugar

2 oz crystalized ginger, coarsely

chopped (⅓ cup)

¾ cup well-shaken buttermilk

½ stick (¼ cup) unsalted butter,

melted and cooled slightly

2 large eggs

12 cups vegetable oil

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These doughnuts are perfect for

ginger-lovers; these cakes are sweet,

dense, and spicy

Doughnuts can be fried (but not dredged in ginger sugar) 4

hours ahead and cooled completely, then kept in an airtight

container at room temperature.

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Bon Appetit Magazine

Combine first 3 ingredients in heavy large sauce pan. Stir over medium heat until sugar dissolves. Increase heat and bring to boil. Pour into medium bowl. Refrigerate until cold, about 2 hours.

Strain mint syrup through sieve set over bowl, pressing on mint leaves. Discard mint leaves. Mix bourbon, crème de menthe and minced mint leaves into mint syrup.

Process sorbet mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 2 hours (can be prepared 2 days ahead; keep frozen).

Freeze 4 parfait glasses for 1 hour. Scoop sorbet into frozen glasses. Garnish with mint sprigs; serve immediately.

mint julep sorbet

1 ½ cups water

¾ cup (lightly packed) fresh mint

leaves (from about 2 small bunches)

½ cup sugar

3 tablespoons bourbon

1 tablespoon crème de menthe

1 teaspoon minced

fresh mint leaves

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The sharpness of the greens makes a

delicious counterpoint to the sweetness of

the turnips

If you do not have an ice cream maker, you can turn this

mixture into a granita—an Italian frozen dessert

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79

Adam Graffunder runs Florence & Manton Farm in the heart of Olneyville. The farm is actually named after the two connecting streets of its location, Florence street and Manton street. Originally from Seattle, Washington, Adam grew tired of his desk job at the University of Washington and quickly took the opportunity to start a farm once he moved to Providence, Rhode Island. The sketches he made for his plans for a garden soon became a re-ality when he built Florence & Manton from the ground up in 2011 (with help from a few of his friends). Adam produces some of his own compost, using coffee grounds from the neighboring Seven Stars Bakery and other various natural waste. Amazing-ly enough, he transports these materials on his bi-cycle—this method of transportation reduces the overall impact Florence & Manton has on the envi-

ronment. A variety of fruits and greens such as arugula, beets, cabbage, cucumbers, eggplant, garlic, kale, on-ions, peas, salad greens, Swiss chard, tomatoes, rasp-berries, basil, cilantro, fennel, and parsley flourish from this all-natural compost. Come harvest time, you can find produces from Flor-ence & Manton Farm at Fertile Underground Grocery, where Adam also works at as a produce manager. The farm is also a part of the Little City Growers Coopera-tive, which consists of farms in Providence and Cran-ston including City Farm, Front Step Farm, Red Planet Vegetables, Scratch Farm, and Sidewalk Ends Farm. The next step for Adam is to collaborate with Front Step Farm to start up Skyhill Farm, which is actually owned by Red Planet Vegetables. Skyhill Farm is locat-ed at the corner of Amherst and Bowdoin street, also located in Olneyville.

florence & manton farm

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Mina Park

Place the shredded carrot into a sterile quart mason jar and add the rest of the ingredients, shaking gently to settle the carrots if needed.

Fill to within one inch of the top with filtered water.

Cover tightly and allow to sit at room temperature for 4–7 days; you can try them at 4 days and see if you want them to be more sour or not. To get them more sour/soft leave them out at room temperature longer.

After fermenting at room temperature, keep in refrigeration. Keeps for months if properly preserved.

lacto-fermented ginger carrot slaw

6 medium carrots, peeled and

shredded

1 tablespoon whey

1 tablespoon sea salt

1 tablespoon peeled and

shredded ginger

2 teaspoons chopped sage

3 cloves of garlic, quartered

(optional)

Filtered water

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Adam lacto-ferments local vegetables and

sells them at Fertile Underground Grocery

under the Florence & Manton brand.

This recipe is inspired by his fermented

vegetables.

You can make your own whey out of yogurt

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Adam and the hand-painted fence at

Florence & Manton Farm

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summer

Avocado and Corn Salsa 87

Cold Cucumber Mint Soup 87

Grilled Tomato Mozzarella 88

Sandwiches with Green Heirloom

Tomato Gazpacho

Beet and Fennel Soup 89

with Kefir

Shaved Summer Squash Salad 90

Sautéed Swiss Chard 90

with Onions

Eggplant Rolls 91

Strawberry Gazpacho 92

with Basil

Summer Salad with Apricots, 94

Pistachios, and Almond

Soft-Fried Eggs

Watermelon, Feta, and Arugula 95

Salad with Balsamic Glaze

Creamed Bok Choi 95

Jonah Claws with Sherry 96

Black Rice with Squid 96

Roasted Black Sea Bass 97

Chocolate Raspberry 99

Layer Cake

Gooseberry Pie 100

Blackberry Slump 101

Melon Carpaccio with Lime 102

Blueberry Lemonade 103

Ice Pops

Honey Drizzled Ricotta 106

with Shortbread

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87

Steven Raichlen

Gourmet Magazine

Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.

Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.

Just before serving, add the jalapeño and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.

In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.

Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.

avocado and corn salsa

cold cucumber mint soup

1 ripe avocado, cut into ¼-inch dice

2 to 3 tablespoons fresh lime juice

1 ripe red tomato, seeded and cut into

¼-inch dice

1 ear sweet corn, shucked

1 scallion, both white and green parts,

trimmed and finely chopped

1 to 2 jalapeño peppers or serrano

peppers, seeded and minced (for a

hotter salsa, leave the seeds in)

¼ cup chopped fresh cilantro

Coarse salt (kosher or sea) and freshly

ground black pepper

3 cucumbers, peeled, seeded,

and chopped, plus 1 cup peeled,

seeded, and finely diced cucumber

1 cup plain yogurt

⅔ cup sour cream

½ teaspoon English-style dry

mustard, or to taste

¼ cup chopped fresh mint leaves

cucumber slices and mint sprigs

for garnish

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Try the corn salsa with the cucumber soup

This salsa features the crunch of raw corn to

reinforce the sweetness of the avocado

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Bon Appetit Magazine

For gazpachoCombine first 8 ingredients and 1 teaspoon coarse salt in processor. Blend to almost smooth puree (some texture should remain). Season with pepper and more salt, if desired. Transfer to medium bowl. Cover; chill at least 3 hours and up to 1 day.

For sandwichesCut each bread slice into rectangle (about 4 1/2 x 2 1/2 inches). Arrange 4 bread rectangles on work surface. Top bread with half of cheese slices (trimming to fit) and 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top with remaining cheese, then remaining bread; press to compact.

Melt butter in large skillet over medium heat. Add sandwiches. Cover and cook until bread is golden, turning once, about 3 minutes per side. Transfer sandwiches to paper towels. Cut each sandwich in half.

Divide gazpacho among 4 bowls; place on plates. Arrange sandwiches alongside.

grilled tomato mozzarella sandwiches with green heirloom tomato gazpacho

gazpacho

1 pound ripe green heirloom tomatoes,

cored, cut into large chunks

1 6-inch piece unpeeled English hothouse

cucumber, diced

½ cup chopped onion

½ cup chopped celery

½ cup salted roasted Marcona almonds

2 tablespoons extra-virgin olive oil

2 large garlic cloves, peeled

1 tablespoon Champagne vinegar or other

white wine vinegar

1 teaspoon (or more) coarse kosher salt

sandwiches

8  ⅓-inch-thick slices brioche or challah,

trimmed to 5 x 3 inches

1  8-ounce package smoked mozzarella

cheese, cut into 1-inch-wide by ⅛-inch-

thick slices

2 large heirloom tomatoes (preferably

Brandywine), cut into ¼-inch slices

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This recipe is essentially an updated grilled

cheese with tomato soup that is more fitting

for the hot summer weather

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Bon Appetit Magazine

Heat olive oil in large saucepan over medium heat. Add chopped onion, chopped fennel, and fennel seeds. Sauté until vegetables soften, about 5 minutes. Add cubed beets and stir to coat. Add chicken broth and bring to boil. Cover; reduce heat to medium-low. Cook until beets are tender, 18 to 20 minutes.

Puree soup in batches in blender. Return to same saucepan. Whisk in 1 cup unflavored kefir and season soup with salt and freshly ground black pepper. Rewarm soup.

Ladle soup into bowls. Drizzle with additional unflavored kefir; garnish with fennel fronds.

beet and fennel soup with kefir

2 tablespoons olive oil

1 cup chopped onion

1 cup chopped fennel bulb

1 ½ teaspoons fennel seeds

2 large (2 ½-to 3-inch-diameter) beets,

peeled, cut into ½-inch cubes

2 cups low-salt chicken broth

1 cup unflavored kefir

Additional unflavored kefir

Fennel fronds (for garnish)

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This hearty, tangy soup is the perfect soup

for the hot summer months of Rhode Island.

Try it chilled for even more refreshment

Kefir is a yogurt-like drink you can find in the

dairy section

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Jenna Clemens

Gourmet Magazine

Roast almonds and coarsely crush. Meanwhile, trim the ends off summer squash. Using a vegetable peeler, thinly slice the squash lengthwise into strips and transfer to a large bowl.

In a small bowl, whisk together extra-virgin olive oil, fresh lemon juice, minced garlic clove, and kosher salt to taste. Pour dressing over squash. Let stand for a few minutes, then add a few handfuls of baby arugula. Shave a little Pecorino over the squash and toss. Season with kosher salt and freshly ground black pepper. Garnish with the crushed almonds.

Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.

Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.

shaved summer squash salad

sautÉed swiss chard with onions

3 tablespoons whole almonds

1 pound summer squash (a mix of green

and yellow)

2  ½ tablespoons extra-virgin olive oil

2 tablespoons fresh lemon juice

1 minced garlic clove

Kosher salt and freshly ground black

pepper

Baby arugula

3 pound green Swiss chard (about 2

large bunches)

2 tablespoons olive oil

2 tablespoons unsalted butter

2 medium onions, halved lengthwise

and thinly sliced

2 garlic cloves, finely chopped

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Clemens makes this salad when it's hot

on the farm and she's in the mood for

something refreshing

91

Gourmet Magazine

Make sauceCook garlic and red pepper flakes in 1 tablespoon oil in a 2-quart heavy saucepan over moderate heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, sugar, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until slightly thickened, 15 to 20 minutes. Grill eggplant while sauce cooks:

Heat grill pan over high heat until hot. Peel 2-inch-wide strips of skin from opposite sides of eggplant and discard. Holding a knife parallel to a peeled side, cut eggplant lengthwise into 8 (1/3-inch-thick) slices. 3Brush both sides of slices with 3 tablespoons oil (total), then season with salt and pepper.

Grill slices in batches, turning over once and brushing grilled sides with some of remaining oil, until golden brown and tender, about 4 minutes, then transfer to a tray.

Assemble eggplant rollsStir together cheeses, 2 tablespoons basil, pepper, and remaining salt. Divide cheese mixture among slices (3 to 4 tablespoons per slice), leaving an 1/8-inch border along edge. Roll up each slice, beginning with a short end, and serve rolls topped with sauce and sprinkled with remaining basil.

eggplant rolls withspicy tomato sauce

1 garlic clove, minced

¼ teaspoon dried hot red pepper flakes

7 tablespoons olive oil

1 ½ pound plum tomatoes, chopped

½ teaspoon sugar

1 teaspoon salt

1 (1  ¼-lb) eggplant

12 ½ oz ricotta (preferably fresh; 1

½ cups)

1 ½ oz finely grated Parmigiano-

Reggiano ( ½ cup)

3 tablespoons finely chopped fresh basil

¼ teaspoon black pepper

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The eggplant can easily be grilled using a gas grill if you don't

have an outdoor grill

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Sugar and a little bit of heat draws out the

berries’ juices without cooking them

Combine first 6 ingredients and basil sprig in a medium heatproof bowl; toss to coat. Cover with plastic wrap. Place over a large saucepan of simmering water; cook for 10 minutes.

Let cool for 15 minutes. Chill until cold, about 4 hours. Do ahead: Berry gazpacho can be made 1 day ahead. Keep chilled.

Divide fruit and juices among bowls; drizzle with oil, garnish with basil leaves and pepper, and top with a scoop of ice cream.

strawberry gazpacho with basil

3 cups strawberries (about 1 pound);

cut into ½" pieces

2 tablespoons sugar

1 tablespoon fresh orange juice

1 teaspoon finely grated lemon zest

1 teaspoon fresh lemon juice

1 teaspoon fresh lime juice

1 sprig basil, torn into pieces, plus

small leaves for garnish

Extra-virgin olive oil (for drizzling)

Freshly ground black pepper

Vanilla ice cream

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Mina Park

Try pouring this gazpacho over Narragansett

Creamery ricotta mixed with a bit of lemon curd

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Dan Barber

Have ready large bowl ice water. Bring medium pot salted water to boil. Gently add 8 eggs, cover, and return to boil. Lower heat to simmer and cook 6 minutes. Using slotted spoon, immediately transfer eggs to ice water to stop cooking. Let stand until cold, about 5 minutes, then carefully peel and set aside.

In medium bowl, whisk together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In second medium bowl, lightly beat together 2 tablespoons water and remaining 2 eggs. In third medium bowl, whisk together panko, ground almonds, Parmesan, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Roll 1 egg in flour mixture, shaking gently to remove any excess. Next, dip in beaten eggs, then roll in crumb mixture until completely coated. Again dip in egg and crumb mixtures, pressing coating to adhere. Repeat with remaining eggs, then transfer to large baking sheet and refrigerate at least 30 minutes or up to 4 hours.

In large bowl, toss together the greens, herbs, 1/2 cup apricots, and 1/2 cup pistachios.

In heavy, 2-quart saucepan over high heat, heat 3 inches oil until thermometer registers 350°F. Working in batches of 2 to 3, carefully add eggs and fry, turning over once, until golden brown, about 2 minutes per batch. Using slotted spoon, transfer to paper towels to drain.

Drizzle vinaigrette over salad and toss to combine. Divide salad among 8 bowls. Scatter remaining apricots and pistachios over salads and top each bowl with 1 egg.

summer salad with apricots, pistachios, and almond soft-fried eggs

10 large eggs

⅓ cup all-purpose flour

1 teaspoon fine sea salt

½ teaspoon freshly ground black pepper

1 cup panko (Japanese bread crumbs)

⅔ cup blanched whole almonds,

finely ground*

⅔ cup finely grated Parmesan

(about 1 ounce)

4 cups mixed baby greens such as

arugula, beet shoots, kale, and spinach

1 ¼ cups mixed fresh herbs such as

chervil, chives, parsley, tarragon, and

thyme, coarsely chopped

8 small apricots, pitted and cut into

½-inch dice

¾ cup shelled raw unsalted pistachios

(not dyed red), toasted

1 quart vegetable oil for frying

1 cup lemon vinaigrette

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Try creamed bok choi with stone-ground tortilla

chips or sweet potato chips

Fred Thompson

Mina Park

Boil 3/4 cup balsamic vinegar in a small saucepan until reduced to 3 tablespoons, 6 to 7 minutes.

Arrange arugula over large platter. Scatter watermelon, then feta over. Drizzle with balsamic glaze and sprinkle with pepper.

Cook bok choi in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.

Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, chili, bok choi, and salt and pepper to taste and cook, stirring, until heated through.

watermelon, feta, and arugula salad with balsamic glaze

creamed bok choi

1 5-ounce package baby arugula

8 cups  ¾-inch cubes seedless watermelon

1 7-ounce package feta cheese, crumbled

¾ cup balsamic vinegar

3 pounds bok choi

1 ¼ cups whole milk

1 cup heavy cream

1 small onion, finely chopped

½ stick (¼ cup) unsalted butter

¼ cup all-purpose flour

⅛ teaspoon freshly grated nutmeg

⅛ teaspoon red chili flake

⅛ teasooon grated fresh ginger

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This is a classic combination that always

tastes great

This recipe is a play on creamed spinach—

there Is a little added chili and ginger for a

subtle Asian flavor

96

The Local Catch

Ferran Adrià

Bring a medium pot of water, with a steamer insert, to a boil. Steam claws or whole crabs for 10 minutes or until crab is cooked through.

Meanwhile, in a large glass bowl, combine sherry, olive oil, garlic, and lemon zest and slices. When crab is cooked, add claws to the marinade and toss to coat. Serve warm or chilled, with mignonette for dipping and lemon wedges on the side.

If the squid has tentacles, pull them away from the body. Cut the squid into 1-inch strips. Then cut into 1-inch cubes. Pour the fish stock into a saucepan, cover, and bring to a simmer. Put a large pan over high heat and add the oil. Add the squid. Fry for 2 minutes, until golden in places. Add the sofrito and continue to cook over medium heat for 10 minutes. Add a teaspoon of water if the sofrito starts to stick to the bottom of the pan. Add the rice, stirring it into the squid. Fry for 10 minutes, stirring often. Turn the heat to high and add a ladle of stock, stirring continuously. Once the stock has been absorbed, add another ladle and repeat until 5 minutes have passed.

Dissolve the squid ink in a little of the remaining stock. Add this to the rice, and then continue adding the rest of the stock.

Cook the rice for another 12 minutes, stirring frequently. Add the picada and continue to cook for another 2 minutes, or until the rice has absorbed most of the liquid and is just tender to the bite. Season with salt, then serve.

jonah claws with sherry

black rice with squid

2 pounds Jonah crab claws

2 cups dry sherry

4 cloves garlic, minced

1 cup olive oil

1 lemon, zested and then sliced

lemon wedges, for serving

1 pound 5 oz fresh squid, cleaned

8 cups fish stock

⅓ cup olive oil

½ cup sofrito

3 cups paella rice

¾ oz squid ink (optional)

2 tbsp picada

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Ask your fish supplier to clean the squid for you,

reserving the ink sacs and ink gland

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Ruth Cousineau

Make saladMince and mash garlic to a paste with 1/2 teaspoon salt. Transfer to a bowl and whisk in anchovy paste, vinegar, and 1/4 teaspoon pepper. Whisk in oil. Toss with remaining salad ingredients. Let stand, stirring occasionally, while fish roasts.

Roast fishPreheat oven to 425°F with rack in middle. Oil a 1 1/2-to 2-quart gratin or other shallow baking dish.

Rub flesh sides of fish with 2 teaspoons oil (total) and season with 3/4 teaspoon salt and 1/4 teaspoon pepper (total). Divide onion slices and oregano sprigs into 2 portions and sandwich each portion between 2 fillets, skin sides out. Tie with kitchen string crosswise at 2-inch intervals and transfer to baking dish. Score skin on top in several places with a sharp knife and drizzle with remaining 4 teaspoons oil.

Roast fish until just cooked through, about 15 minutes. Cut off string and cut sandwiched fillets in half crosswise. Serve topped with salad.

roasted black sea bass with tomato and olive salad

for salad

1 garlic clove

½ teaspoon anchovy paste

2 tablespoons red-wine vinegar

¼ cup extra-virgin olive oil

½ pound grape tomatoes (preferably

mixed colors), halved if large

½ pound cherry tomatoes (preferably

mixed colors), quartered if large

12 Kalamata olives, pitted and

coarsely chopped

4 sun-dried tomatoes packed

in oil, chopped

1 ½ tablespoons chopped oregano

for fish

4 (6-to 8-ounce) black sea bass fillets

with skin, any pin bones removed

2 tablespoons extra-virgin

olive oil, divided

½ medium red onion, thinly sliced

6 (3-to 4-inch) oregano sprigs

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Black sea bass is mediterranean in

origin, so these flavors go naturally

with the fish

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For cakePosition racks in top and bottom third of oven; preheat to 350°F. Coat two 9  x  9 cake pans with 2-inch-high sides with nonstick spray. Line bottoms with parchment paper. Sift dry ingredients into large bowl; whisk to blend and form well in center. Whisk wet ingredients in medium bowl to blend. Pour wet ingredients into well in dry ingredients; whisk just to blend. Divide cake batter between prepared pans.

Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool completely in pans on cooling racks.

For chocolate ganache and raspberry toppingPlace chopped chocolate in medium bowl. Bring cream just to boil in heavy medium saucepan. Pour over chocolate. Let stand 1 minute, then stir until ganache is melted and smooth. Transfer 1  1/4 cups ganache to small bowl. Cover and refrigerate until ganache is thick enough to spread, stirring occasionally, about 1 hour. Let remaining ganache stand at room temperature to cool until barely lukewarm.

Carefully run knife around pan edges to release cakes. Peel off parchment paper. Place cake layer on prepared rack. Spread 3 tablespoons jam over top. Spread evenly with chilled ganache. Repeat with second cake layer. Carefully slide cake onto frosted cake layer on rack. Pour half of barely lukewarm ganache over cake, spreading over sides to cover. Freeze until ganache sets, about 30 minutes. Pour remaining ganache over cake, allowing to drip down sides and spreading over sides if needed for even coverage and to smooth edges. Freeze to set ganache, about 30 minutes.

Arrange raspberries atop cake. Sift powdered sugar lightly over raspberries and serve.

chocolate raspberrylayer cake

cake

nonstick vegetable oil spray

2 cups unbleached all purpose flour

1 ¾ cups sugar

¾ cup unsweetened cocoa powder

2 teaspoons baking soda

¼ teaspoon salt

1 cup water

¾ cup buttermilk

¾ cup vegetable oil

3 large eggs

chocolate ganache and raspberry topping

18 ounces bittersweet chocolate (do not

exceed 61% cacao), chopped

2 ¼ cups heavy whipping cream

6 tablespoons seedless raspberry jam,

stirred to loosen, divided

2 6-ounce containers fresh raspberries

powdered sugar

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Cindy Mushet

This is a foolproof chocolate cake I have made

over and over again. Be sure to choose good,

artisan chocolate for this recipe

100

Gourmet Magazine

Prepare pastry.

Pull off tops and tails of gooseberries and halve berries lengthwise. In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes. Stir in tapioca and simmer, stirring occasionally, 5 minutes. Stir in 1 tablespoon butter and cool completely.

Preheat oven to 400°F. On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick). Fit round into a 9-inch (1-quart) glass pie plate. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a fluted pastry wheel or sharp knife cut into 1-inch-wide strips. Fill shell with cooled filling and brush edge of shell lightly with water.

Arrange about 6 pastry strips, parallel to each other and about 1/2 inch apart, over filling, pressing ends of strips to edge of shell to seal. (Reserve remaining pastry for another use.) Trim edge of pastry and crimp decoratively. Melt remaining tablespoon butter and brush over pastry. Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie (sugar may burn).

Bake pie in middle of oven 20 minutes, or until edge is just golden. While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round. Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden. Serve pie warm or at room temperature.

gooseberry pie

Hot-Water Pastry Dough

3 cups all-purpose flour

¼ teaspoon salt

1 stick (½ cup) cold unsalted butter

⅔ cup cold vegetable shortening

⅓ cup boiling water

Filling

1 quart green gooseberries (about 1

⅓ pounds)

1 cup plus 1 teaspoon sugar

3 tablespoons quick-cooking tapioca

2 tablespoons unsalted butter

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Geraldine Ferraro

Make crumb toppingIn food processor, pulse flour and sugar until combined. Add 4 pieces butter and pulse until incorporated. Continue adding several pieces butter and pulsing until all butter is incorporated and mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Transfer to medium bowl and chill 30 minutes.

Make cakePreheat oven to 375°F. Butter and flour 9- by 13-inch glass baking dish.

In medium bowl, whisk together flour, baking powder, and salt. In medium bowl, whisk together melted butter and wine.

In bowl of electric mixer fitted with paddle attachment, beat together eggs, sugar, and vanilla on medium speed until light and fluffy, about 2 minutes. Reduce speed to low and beat in flour and butter mixtures alternately in batches, beginning and ending with flour mixture, for 5 batches total.

Pour batter into prepared pan and top with blackberries, then cover with crumb topping, pressing down lightly to seal in blackberries. Bake slump until top is golden brown, about 1 1/2 hours. Transfer to rack and cool 20 minutes. While still slightly warm, spoon into individual bowls and top with vanilla ice cream.

blackberry slump

for crumb topping

2  ½ cups sugar

2  ½ cups all-purpose flour

1 cup (2 sticks) unsalted butter,

cut into ½-inch pieces

for cake

2  ½ cups all-purpose flour

2  ½ teaspoons baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted

melted butter

1 cup dry white wine,

room temperature

4 large eggs

2 cups sugar

1 teaspoon vanilla extract

4 cups fresh blackberries,

frozen on sheet pan for 1 hour

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Slumps are beautiful, rustic

versions of pies

This slump recipe could be used interchagebly with

other types of summer berries

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Bon Appetit Magazine

Bring sugar and 1/4 cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. Add mint sprigs and chile. Scrape in seeds from vanilla bean; add bean. Remove syrup from heat; cover and let steep for 15 minutes for flavors to infuse.

Strain syrup through a fine-mesh sieve into a small bowl; stir in lime juice. DO AHEAD: Syrup can be made 1 week ahead. Keep chilled.

Arrange melon slices in a 13 x 9 x 2" glass baking dish. Pour syrup over melon in baking dish. Cover with plastic wrap and chill for 2 hours to allow flavors to meld.

Divide melon slices among plates, overlapping them decoratively. Pour remaining syrup in dish into a small pitcher. DO AHEAD: Melon carpaccio can be made up to 5 hours ahead. Cover and chill melon and remaining syrup separately.

Drizzle some of syrup over melon. Place a scoop of sorbet in center of each plate, if using; garnish with mint leaves and lime zest.

melon carpaccio with lime

½ cup sugar

4 sprigs mint plus small leaves for

garnish

½ teaspoon thinly sliced fresh red

chile (such as jalapeño or Fresno)

½ vanilla bean, split lengthwise

½ cup fresh lime juice

½ 5-pounds melon (such as

honeydew), peeled, halved,

seeded, cut crosswise into ¼" slices

Coconut, mango, or lemon sorbet

(optional)

½ teaspoon lime zest

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Try this refreshing dessert with other firm, ripe

fruit, including pineapple, peaches, or plums.

Chill any leftover syrup for sweetening iced tea

or cocktails

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Mina Park

For lemon iceBring 1 cup water and sugar to boil in heavy small saucepan over medium-high heat, stirring until sugar dissolves. Remove from heat. Mix in lemon juice, orange juice, and vanilla. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon lemonade into cups, dividing equally (scant 3 tablespoons each). Reseal foil. Freeze until lemonade layer is solid, about 2 hours.

For blueberry iceStir blueberries, 1 cup water, and sugar in heavy medium saucepan over medium-high heat until sugar dissolves. Boil until berries are very soft, stirring occasionally, about 5 minutes. Strain mixture into small bowl, pressing on solids to extract as much fruit as possible. Mix in lemon juice. Cool to room temperature.

Place pan with frozen pops on work surface; carefully fold back foil over each cup without dislodging stick. Spoon blueberry mixture into cups, dividing equally (generous 3 tablespoons each). Reseal foil. Freeze until pops are frozen solid, about 8 hours (can be made 2 days ahead. Keep frozen).

Remove foil, then tear or use scissors to cut cup off each pop; return ice pops to pan and freeze until ready to serve.

blueberry lemonade ice pops

lemon ice

1 cup water

½ cup sugar

1 cup fresh lemon juice

½ cup orange juice

½ teaspoon vanilla extract

blueberry ice

2 cups fresh blueberries

(from three ½-pint containers)

1 cup water

5 tablespoons sugar

1 teaspoon fresh lemon juice

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These pops are perfect summer treats for a

day at the beach

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Mark Federico is the man behind Narragansett Creamery. For him, food has been part of his life since 1967, when he worked worked as a young boy at his father's local foods store, Paramount Market in Newhaven, Conneticut. Before there was Para-mount Market, there was People's Market, owned by his grandfather. Therefore, it was only natural that Federico would follow in his family's footsteps and begin his own business, Providence Specialty Prod-ucts, in 1989. From Providence Specialty Products, Narragansett Creamery bloomed, focusing on arti-sanal products. Since then, Narragansett Creamery has won a se-ries of prestigious cheesemaking awards. The com-pany's hand-dipped ricotta, for instance, placed a gold medal in the Wisconsin Cheesemakers Associ-

ation's U.S. Championship Cheese Contest. Despite the success Narragansett Creamery has achieved, the company remains a family business. Mark Fed-erico's wife, Pattie Federico, and his son Mark Fed-erico Jr. all work at Narragansett Creamery. Narragansett Creamery has recently collabo-rated with Rhody Fresh Milk, a local milk compa-ny produced by the Rhode Island Dairy Farms Co-operative. Together, the two companies released a new cheese called butterkase, a German-style soft cheese. The next step for Federico and Narra-gansett Creamery is to continue diversifying their products. You can find their cheeses and yogurts all around Rhode Island and Massachusetts at a num-ber of local markets, including Whole Foods and Eastside Marketplace.

narragansett creamery

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Try out Narragansett Creamery's

award-winning ricotta for yourself in

their own recipe

Make Scottish ShortbreadIn a large bowl, cream butter and brown sugar until light and fluffy. Add 3  3/4 cups flour and mix well. Turn onto a floured surface. Knead for 5 minutes, adding enough remaining flour to form a soft dough.

Roll to 1/2-in. thickness. Cut into 3-in. x 1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake at 325° for 20–25 minutes or until cookies are lightly browned.

Assemble dessertPlace ricotta, honey, lemon zest and almond extract in a blend-er and blend on medium speed until smooth. Refrigerate for 1 hour, then spoon into small dessert cups. Top with berries and a stick of shortbread. Drizzle with honey and serve.

honey drizzled ricotta with shortbread

scottish shortbread

2 cups butter, softened

1 cup packed brown sugar

4–4-½ cups all-purpose flour

ricotta

1 cup Renaissance ricotta

2 tablespoons local honey plus

more for drizzling

Finely grated zest of 1 lemon

2–3 drops pure almond extract

Fresh berries of your choice

scottish shortbread

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Narragansett Creamery

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Mark and Pattie Federico at

Narragansett Creamery's facilities

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113

Alforno

577 South Main Street

Providence

AS220 Foo(d)

115 Empire Steet

Providence

Aquidneck Farmer's Market

St. Mary’s Old Parish Hall

Middletown

Aquidneck Honey

1079 Aquidneck Avenue

Middletown

City Farm

109 Somerset Street

Providence

Creperie

82 Fones Alley

Providence

directory

Daniele

105 Davis Drive

Pascoag

The Duck & Bunny

312 Wickenden Street

Providence

Eastside Marketplace

165 Pitman Street

Providence

Ellie's Bakery

194 Washington Street

Providence

Fertile Underground

1577 Westminster Street

Providence

Florence & Manton Farm

183 Manton Avenue

Providence

Front Step Farm

Meader & Almy Streets

Providence

Gracie's

194 Washington Street

Providence

Hope Artiste Village

1005 Main Street #1201

Pawtucket

Julian's

318 Broadway

Providence

Local 121

121 Washington Street

Providence

The Local Catch

55 State Street

Narragansett

114

directory continued

Narragansett Creamery

33 Dearborn Street

Providence

Narragansett Grill

1200 Ocean Road

Narragansett

Narragansett Brewing Co.

60 Ship Street

Providence

New Rivers

7 Steeple Street

Providence

Nick's On Broadway

500 Broadway

Providence

Ocean State Fresh

25 Channing Street

Newport

Olga's Cup & Saucer

103 Point Street

Providence

Pastiche

92 Spruce Street

Providence

Red Planet Vegetables

544 Greenville Avenue

Providence

Schartner Farm

1 Arnold Place

Exeter

Scratch Farm

33 Pippin Orchard Road

Cranston

Seven Stars Bakery

342 Broadway

Providence

Sidewalk Ends Farm

47 Harrison Street

Providence

Souza Family Farm

33 Agricultural Avenue

Rehoboth

Venda Ravioli

265 Atwells Avenue

Providence

Walrus & Carpenter Oysters

Ninigret Pond

Charlestown

White Electric Coffee

711 Westminster Street

Providence

©Mina Park

RISD 2013

Typography II

Instructor Franz Werner

Software

Adobe InDesign

Photoshop

Illustrator

Printed and

binded at Lulu

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