FARMS, TRIPS AND INVENTIONS
February was a great month for looking forward. I attended a meeting for the organization of a new Farm Alliance in Rockland County. There were 400 farms here in 1950 and only 5 now. The Farm Alliance is going to work toward bringing more farms to the County and that will mean, hopefully, more local foods. If you see any land that could be a nice farm, get in touch. Stay tuned.
Executive Chef Lucas
I took a trip to the Electrolux headquarters in Fort Lauderdale, Florida. They don't just make vacuum cleaners! I'm going to go to the Chicago Home Show in April to do a chef demonstration on the ultra amazing and futuristic looking Meltoni Podium. I'll be posting photos later.The stove pictured here is one of the older Meltoni ovens that are custom built to chefs' specifications.
Meltoni Stove
My old friend and teacher, Noedrup Rongae was in New York to exhibit his thangka paintings. I provided a small reception for the event and created some interesting new appetizers. Here is the menu:
Lox w/Yogurt Mint Sauce
Barley Biscotti
Steak w/Mustard Caper Butter
Fig & Cashew Balls (recipe follows)
Dates Stuffed w/Goat Cheese and Crushed Almonds
Biscotti w/ Barley Flour, Rose, Anise Seeds & Pistachios - chocolate dipped
Smoked Salmon on Pumpernickel w/Yogurt Mint Sauce
Roasted Red Pepper Tapenade on Zatar Roasted Naan Strips w/ Pimento Olives
Mushroom Pate (fooled everyone who thought it was liver)
Roast Beef Slices w/Pickle & Cocktail Onion on Crostini w/Mustard-Caper Butter
Spicy Dried Chickpeas & Pakora Crisps
Pineapple chunks, Carrot Sticks, Purple Grapes
Dates Stuffed w/Goat Cheese and Crushed Almonds
Biscotti w/ Barley Flour, Rose, Anise Seeds & Pistachios - chocolate dipped
Smoked Salmon on Pumpernickel w/Yogurt Mint Sauce
Roasted Red Pepper Tapenade on Zatar Roasted Naan Strips w/ Pimento Olives
Mushroom Pate (fooled everyone who thought it was liver)
Roast Beef Slices w/Pickle & Cocktail Onion on Crostini w/Mustard-Caper Butter
Spicy Dried Chickpeas & Pakora Crisps
Pineapple chunks, Carrot Sticks, Purple Grapes
Fig and Cashew Balls
Fig and Cashew Balls Recipe:a package circle of dried figs, cut off the stems and cut into small pieces
3/4 cups roasted cashew nuts
2-3 ounces marzipan
1/4 cup or more Marsala
cocoa powder
Put everything except the cocoa powder into a food processor and pulse until completely pureed. You may need to scrape it down from time to time. The mixture should be fairly thick but pliable. Add more Marsala if you like. Take out of the processor with a spatula and put into a bowl. Refrigerate about half an hour. Sift the cocoa powder into a bowl. Then take out the fig mixture and roll into balls about one inch in diameter. Roll the balls in the cocoa powder. Serve immediately or place in a container and refrigerate. I haven't tested how long they will last in the fridge but probably no longer than three days. You could also make these three days in advance.
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