Archives for posts with tag: Duclos

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I was up in Vermont this past weekend extending my birthday celebrations with old and new friends and, of course, delicious food. I hesitated before posting because I didn’t get the best food shots (cooking in the evening) but one dish in particular was so tasty I wanted to share. AND it makes use of those preserved lemons you made after reading my recent post. It’s so addictive, and easy to make, this will go into my regular rotation.

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March in Vermont. You can hardly call it spring. It’s either mud season or maple sugaring season, depending on how charitable you feel. These are some shots taken in the surroundings of my parents’ house, including the not-quite-frozen pond and hardy grasses that survived the winter. Check out the cerulean sky!

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One reason I haven’t posted too much lately — aside from concussion recovery — has been wanting to focus more on vegan and vegetarian food and less on meat-centered dishes, not that that was ever my focus. A goal of mine this year is to move more gradually in the direction of an animal-free diet. I’m about 80% there already but it’s that last 20% I find challenging. This spicy carrot salad is vegan (if you omit the optional Greek yogurt) and goes great with a number of main dishes.

This weekend I served it with a very non-vegan leg of lamb, the recipe of which came from the cookbook Jerusalem. The meat was from Duclos’s Sheep Farm in Weybridge, which I mentioned here last summer. From “mostly food” to “mostly vegan!” It’s a gradual process…

Ok, carrots. I love this dish because it’s richness comes from the onion and spices and not from butter or dairy or lots of oil. You can adjust the level of spiciness to your liking, but the recipe below is fairly mild. You could serve this with a warm freekah salad, which I should probably post about next. You cook the freekah just as you would brown rice and add to it caramelized shallots, scallions, and lots of fresh parsley. Dig in.

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Spicy carrot salad
Adapted from Plenty

Serves 4–6

2 lbs carrots
1/3 c olive oil
1 medium onion, finely chopped
1 tsp maple syrup
3 garlic cloves, crushed
1 medium jalapeño, finely chopped
1 scallion, green and white parts, finely chopped
1/8 tsp ground cloves
1/4 tsp ground ginger
1/2 tsp ground coriander
3/4 tsp ground cinnamon
1 tsp sweet paprika
1 tsp ground cumin
1 tbsp white wine vinegar
2 tbsp chopped preserved lemon (recipe here)
salt
2 1/2 c cilantro leaves, roughly chopped
1/2 c Greek yogurt, optional

Peel the carrots and cut them into semicircles 1/2 inch thick. Place in a large saucepan covered by cold salted water and bring to a boil. Turn down the heat and simmer for about 10 minutes until tender but still crunchy. Drain in a colander and leave to cool and dry out.

Heat the oil in a large pan and sauté the onion for 12 minutes on medium heat until soft and starting to brown. Add the cooked carrots and all the remaining ingredients, apart from the cilantro and yogurt. Mix well. Remove from heat. Season with salt, stir, and leave to cool.

Before serving, stir in the cilantro, and adjust the seasoning if necessary. Serve with a dollop of yogurt or, to keep it vegan, drizzle with olive oil. Garnish with a little more cilantro.

Below is Wolfgang Laib’s installation at MoMA which just ended on Monday: hazelnut pollen in the main atrium. Beautiful, meditative, and beckoning spring.

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And I’m back!

My three-week summer sojourn came to a close this Sunday when I returned to Brooklyn. My travels took me to Vermont; Northampton, Mass.; Woodstock, NY; Philly; and a stop-over in Westchester for a weekend-long Indian-Domincan wedding on the Long Island Sound with lots of teary speeches, delicious dahl, and of course, dancing. Each guest got his or her own mason jar to drink from.

The following day, on our way up to Woodstock for Jivamukti’s annual August yoga retreat, Melony and I got off the Thruway just so I could go to Lagusta’s Luscious, a vegan chocolate shop in New Paltz. I’ve been reading Lagusta’s blog, Resistance is Fertile, for the past year and told myself the next time I pass through NP I’d have to stop by. We pulled in when a downpour began, and picked up the almond and lavender cupcake below—which we ate in the car—in addition to a few chocolate truffles. All vegan and sooo good.

I always love my time in Vermont and this last visit was no exception. With sun gold tomatoes ripening in the garden, swimming holes around every bend in the road, bon fires in the mountains, and a mangy mutt at my side (my sister’s dog Julius), my two weeks in the Champlain Valley were a summer idyll. As much as I love ocean (Fire Island, the North Fork), there’s no place I rather be in the summertime than Vermont and Lake Champlain.

I was lucky to be there for blubbery season, a good two or three weeks earlier than previous years because of the dry, hot summer Vermont’s been having. My sister and I picked seven pounds of blueberries at Pelkey’s in Charlotte, with my friends Aimee and Matt in tow from Brooklyn. Once home, some got frozen, but most got eaten.

One evening my friend Kate came over with lamb from Duclos Sheep Farm in Weybridge. We wanted to grill lamb burgers for dinner, served with a salad of tomatoes, cukes, and corn, all from the garden except the corn which I got up the road.

We prepared the burgers with a generous spoonful of goat cheese in the middle. I chopped up some fresh herbs from the garden (parsley, mint, chives) and blended with the cheese before filling the burgers.

 

You make really thin patties, place a spoonful of the herbed cheese on top of each one, then place another thin patty on top, pinching the edges to make for one seamless burger. When grilled they are delicious — we got rained out on that particular evening so made do with browning them in a cast-iron skillet on the stove then finishing them off in the oven at 400 degrees. We served them on baguettes with pickled tomatoes.

I was more than happy to come home to NYC for Monday night’s concert of The Very Best and Seye at the Gramercy Theatre. Here’s a link to a 30-second video I took at the show, it gives you a sense of how much fun they’re having on stage.

The Very Best is an Afro-Pop duo that has an infectious, joyous, jubilant, bouncy quality to their songs. The front man is Malawian, and his DJ/producer is from Sweden. Seye, a British-Nigerian musician, is along for the tour.

Yesterday began a month-long trial as per my naturopath to get to the bottom of some health stuff. This means, for four weeks, no wheat, dairy, soy, corn, caffeine, refined sugar, eggs, citrus fruits, or seafood. At least I get to take advantage of the best month all year at the farmer’s market. I’ll be eating lots of  greens, peaches, plums, tomatoes, beets, blackberries, eggplant, cabbage, melon, fresh herbs. If I can come up with an enticing enough recipe that excludes all the things on my do-not-eat list I’ll be sure to mention it here. (I’m thinking a peach pie with gluten-free crust, coconut oil instead of dairy, and no sugar…)

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