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RECIPES IN THIS ISSUE - Strictly Food for Thought

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August 2014
RECIPES IN
THIS ISSUE
MEDITERRANEAN STUFFED PORK CHOPS | PANIC STEW | LEMON ITALIAN ICE
More recipes at www.strictlyfoodforthought.com
strictlyfoodforthought.com
August 2014
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Strictly Food For Thought August 2014
Contents
6
ON THE TOWN: The Blue Collar Bistro............ 10
FOOD SNOB: Stinky Grills and Silly Grins!........... 16
PANIC STEW.................................................................. 20
ON THE TOWN: Chipotle..................................................... 26
WRITER ON THE ROAD: MontrГ©al Jazz Festival. . ...... 28
SINGLE AND THE CITY: Too Hot to Cook.. .................. 34
DIY HOUSEHOLD RECIPES: Peel Power....................... 37
IN MY KITCHEN: WITH KIM EMERY.......
Out of the Box Fitness
Sponsored by Plattsburgh Internal Medicine.. ...............
38
Clementine Cake at Blue Collar Bistro
Photo by Chloe Collins
A Northeast Publication В©2014
All Rights Reserved
Vol. 3, No. 10, August 2014
strictlyfoodforthought.com August 2014
3
A
very good friend of mine told me that my
life was like summer camp all year round.
At first, the grown up side of me was mildly
offended. I’ve worked hard to establish
competence, confidence and quality in my work.
But I do love summer camp! That relaxed indulgent
sensation of fun activities all day, great camaraderie
with tons of friends and all stopping points having to
do with food does kind of sound like my life.
M
ew
ith
m
y daughter Santana
My life consists of three main elements: family,
friends and work. Like many people, my family is
comprised of my blood relatives and a unique group of
others that have woven their existence so seamlessly
with mine that we are family through and through.
Summer seems to bring together “my family.” Sunday
dinner is routinely an event of eight and often times
eighteen, depending on which cast of characters grace
our door.
Between us, Jon and I have five kids and five
dogs. Our small cottage is pretty full with just the
usual suspects. Yet the mild chaos and chatter of
an impromptu Sunday dinner can be one of those
amazing life changing events. Something about the
natural flow of food and people and conversation
brings me a peaceful whisper of gratitude.
I have the luxury of reading this magazine while
in the layout stages and watch it come to life. This
issue has great stories of people in our community
enjoying their own version of “summer camp.” From
a local culinary educator to a cameo appearance of
the Food Snob to the Collins’s trip to the Montreal Jazz
Festival to a fabulous new little bistro in town, I remain
fascinated by the amazing people, places and events
that coexist in this paradise of ours.
We hope you enjoy what we have prepared for your
reading pleasure. Our editorial and production team
have worked hard to bring you something special!
Send us your thoughts, ideas and suggestions. Keep
reading, keep eating. Maybe someday we will be
writing about you.
Betsy Vicencio
VP/CFO, The Northeast Group
4
Strictly Food For Thought August 2014
Publisher
Herbert O. Carpenter
Managing Editor
Mary Carpenter
President/CEO
Mike Carpenter
Vice President/CFO
Betsy Vicencio
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strictlyfoodforthought.com August 2014
5
IN MY
Kitchen
with Kim Emery
BY JUSTINE PARKINSON
PHOTOS BY CHLOE COLLINS
On my recent visit to
Kim Emery’s home,
the warmth of her
hospitality surpassed
the sunshine
outdoors. It’s no
wonder, she is a
professional
after all.
6
Strictly Food For Thought August 2014
K
im Emery is the Chef Instructor at SUNY Plattsburgh. She and her
colleague John Parmalee operate Samuel D’s, the student-run
restaurant within the Department of Hotel, Restaurant and Tourism
Management. Each semester John takes a team of students and they
run the front of the house (what you see in the restaurant) while Kim and her
team run the back of the house (what you don’t see!). The students work their
posts for half of each semester and then switch giving them the experience of
working every position.
Kim always knew that she wanted a culinary career. Her grandfather was a
chef and she has some great memories of him preparing glorious feasts for
the family on Sundays. Before her career at SUNY, Kim was a home economist
with Taste of Home, which hosts events across the United States for home
cooks, inviting them to come and watch the company’s chefs prepare TOH
recipes. Kim loved it. “The best part was the people. I remember one lady
who just wanted to invite me to her home and feed me, just offer me some
of her hospitality. It was lovely. She made me one of the best grilled cheese
sandwiches I’ve had,” Kim said.
While it might be nerve wracking to prepare a recipe from start to finish on
stage in front of 200 people, Kim has such a calm demeanor that it didn’t faze
her. “If something didn’t go as intended you might just fudge it a little and
show the other side to the cameras. No biggie,” she noted.
Kim’s manner might well be one of her best assets in dealing with her own
full plate. In addition to her career at the university, Kim is wife to Bob Emery,
head coach of SUNY Plattsburgh men’s ice hockey team. Together, they are
parents to Brayden, 7, and six-year-old twins Elle and Brock. But her approach
is so calming, you’d never know how many balls she has in the air. “I think it’s
all about balance, like a juggler. You are always focused on the ball in front of
you. Sometimes it’s all work and then it needs to be family and so it goes. You
just keep going,” she said with a relatability so genuine that I believed her.
(continued on page 9)
strictlyfoodforthought.com August 2014
7
PASSION
ICED TEA
MEDITERRANEAN
STUFFED
PORK CHOPS
Tazo Passion Tea
Brewed hot then chilled
Yield 4
A lot of people like a
shot of raspberry syrup
to sweeten it up a bit
41- inch thick pork chops
1/2 cup Kalamata olives, chopped
1/4 cup peppadew peppers,
chopped
1 cup feta, crumbled
Kosher salt
Cracked black pepper
1/4 cup olive oil
Garnish: capers
Combine feta, olives, and peppers. Reserve 1/2 cup of mixture for garnish.
With a sharp knife make slice on the side of the pork chop, get a pocket as big
as you can without slicing through the other side. Divide the mixture equally
among the four pork chops and stuff them.
Sprinkle each side with a bit of salt and pepper. Over medium high heat sear
both sides of the pork chop in the olive oil. Place in oven at 325 degrees F for
roughly 15-18 minutes or until the juices run clear. Place on top of mixed greens,
sprinkle with reserved feta mixture. Finish garnish with capers.
Peppadew
Peppadew is the brand name of
sweet piquantГ© peppers grown in
the Limpopo province of South
Africa. This type of pepper was
first discovered in early 1993
and introduced to market later
that same decade. The name
is a combination of �pepper’
and �dew.’ Although the pepper
is sometimes described as a
cross between a pepper and a
tomato, this description is not
botanically accurate, and refers
only to the resemblance in color
and size between peppadew and
cherry tomatoes.
CREAM CHEESE SPREAD
(BOURSIN SUBSTITUTION)
I wanted to do this so everyone could see
how easy it is to make their own.
8 oz. cream cheese
1/4 of a small garlic clove, minced
2 teaspoons, fresh rosemary, minced
2 teaspoons, chives, minced
Pinch kosher salt
Pinch of cracked black pepper
8
Strictly Food For Thought August 2014
The Consummate Hostess
Kim’s home was beautifully staged and ready for our Strictly
Food for Thought visit. There were fresh flowers throughout,
daisies in mason jars which appealed to a simple sense of
beauty. Between the flowers were trays of little bites and nibbles
of “brownie buttons” (dark chewy brownies that Kim had cut
into a circle with a cookie cutter and topped with rich chocolate
ganache). That little bite packed enough chocolaty goodness to
completely satisfy a craving while still small enough to deny the
whole thing ever happened! Kim used the same technique with
a chocolate chip cookie base as well and, despite my continued
attempts to resolve my dilemma, I’m not sure which I liked best.
If I wasn’t already firmly in the “eat dessert first” camp, Kim’s
chocolate buttons would have pushed me there in a heartbeat.
That being said, the savory bites to follow were second to none. I
love it when someone either introduces me to a new ingredient
or shows me how to use a product I might have pigeon holed.
Kim didn’t disappoint. She piped cream cheese into peppadew
peppers and stuck them on the end of a toothpick. They looked
like tiny tasty tulips. Gorgeous. If you aren’t familiar with
peppadew peppers, they are a tangy sweet little thing near the
pickles or olives at the grocery store.
The fact that Kim offered her culinary creations by the bite
is not an accident. “I found that just putting out cheese and
crackers, I was putting more away at the end of the party. But
if I put the cheese on the crackers, my guests ate everything I
put out!”
It is no surprise that Kim teaches hospitality; she exudes such
grace that despite having just met, I felt like I was visiting with
a girlfriend. Everything Kim set out was lovely. We enjoyed
Passion Iced Tea, and stuffed pork chops but mostly I just
enjoyed her company.
The most important thing that Kim wanted people to know is
that there are no rules in the kitchen. Just get in there and try.
It’s not as hard as you might think and if it provokes anxiety, you
are thinking about it too hard. “Whatever happens, it’ll be ok.
Don’t worry so much about your food looking like the picture.”
Kim paused and her face lit up with a warm smile when she
shared, “Actually, my children would tell you there is one rule
in the kitchen �Wash your hands.’“ Kim went on to share how
the food is secondary to the company. “Left on my own,” she
admitted with a smile, “I’d have a bowl of cereal.”
In my conversation with Kim I found it interesting that despite
her culinary pedigree, education, career, and accomplishments,
she is entirely relatable. She maintains the focus is on the
people who memories are made with and not the food they are
gathered around.
Kim Emery is quite possibly one of the most understated,
accomplished women I have ever had the good fortune to meet.
In her kitchen while the food is fantastic, the focus is family.
That’s what Emery memories are made of. n
Samuel D’s, located in Sibley Hall on the SUNY campus, is
open to the public by reservation only. The first dinner of
fall semester 2014 will be served on September 25.
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strictlyfoodforthought.com August 2014
9
ON THE
Town
BREAKFAST, LUNCH
& DINNER AT THE
Blue
Collar
Bistro
BY PATWA RAINBOW WARRIOR
PHOTOS BY CHLOE COLLINS
Cindy Snow
10
Strictly Food For Thought August 2014
The Blue Collar Story
“Y
BY MEG LEFEVRE
ou will not get out of here without me knowing
your name!” No, it’s not a hostage situation.
It’s just the down home, old fashioned, “Blue
Collar” philosophy of Cindy Snow, co-owner of
Plattsburgh’s newest hot spot. Cindy and chef/co-owner Ben
Eichenberger opened Blue Collar Bistro at the end of May and
their unique twist on traditional recipes has hungry, first-namebasis fans coming back again and again. Ben’s creativity in the
kitchen, concocting vegetarian, vegan and gluten-free fare, along
with Cindy’s warm personality and generous spirit have created a
niche in the Plattsburgh restaurant scene.
“We’re somewhere above a diner and less than fine dining. We
personalize everything in our own way and want to support our
local producers; that is our entire mission,” noted Cindy, positively
glowing with pride and love for her latest culinary endeavor.
If you’ve eaten out in Plattsburgh in the last 50 years, there’s
a good chance Cindy already knows your name. The Snow/
Bazzano family is practically restaurant royalty around these
parts. Cindy managed both Carbur’s and Green Mountain Coffee
Roasters and honed her cooking skills at McIntosh’s in Peru and
Jimmy’s 21 in Lake Placid. Her sister’s children started Bazzano’s
pizza and sold that many years ago. They’ve also had Romeo’s and
Treadwell Bay Marina. Pasquale’s in Peru is run by her nephew
Scott and long ago her parents ran The Wharf on Lake Shore Road
south in Plattsburgh.
“I know it sounds cliché, but just about everything we do is a
little different,” Cindy said, uncorking a bottle of champagne that
would soon become the fizzy base of one of the tastiest drinks
I’ve ever sipped. A Bellini (not to be confused with blini, a thin
pancake) is made with champagne and fruit puree. So far, Blue
Collar Bistro has offered strawberry rhubarb, peach and raspberry,
with blackberry coming soon — straight from Cindy’s own fruit
garden.
Maybe it was the raspberry-infused champagne or the late June
sunshine pouring through the front windows of the Blue Collar
Bistro, but as I sat there sipping a Bellini, sampling an outrageous
array of entrees and homemade desserts, I understood the
transcendent power of locally sourced food prepared with passion
and true culinary expertise.
Strega Ricotta Pie
Ben’s culinary background
is more formal than Cindy’s
and considering his quiet
demeanor, his approach to
food is a bit more reserved,
but no less inspiring. After
studying Culinary Nutrition at
Johnson and Wales University,
Ben decided the clinical side
of nutrition wasn’t his thing.
“I just wanted to do stuff like
this, tweak recipes so we
could make them vegetarian and
Ben Eichenberger
gluten-free, that’s right up my alley,”
he said. “We’ve had a great response;
people really appreciate the different options we offer.”
An internship in south Florida gave Ben experience working
with fresh ingredients and offered inspiration for the popular
Cuban sandwich and salmon Vera Cruz on the Blue Collar Bistro
menu.
Cindy explained how she and Ben came to be partners, “I was
looking for someone who was more boots on the ground, because
I wanted to keep my day job (Senior Integrity and Compliance
Analyst at Fletcher Allen). My nephew, sister and my Aunt Alice
said, �If you want to go into business with somebody, you’d better
pick Ben.’
We formed a partnership and when it came time to make our
decisions for the menu, we said, �15 good things. That’s it, that’s all
for the dinner menu.’ And we each came with a list of about 50!”
The well-balanced duo eventually whittled their list down to
15 and I recommend you visit the Blue Collar Bistro and try every
single one. And don’t forget dessert. The sweet potato and date
brownies give ole Betty Crocker a run for her fudgy money and the
Strega ricotta pie is fluffy and decadent, different but delicious. I
promise you won’t miss the gluten. Cindy packed up the sampling
of sweets that I couldn’t finish, including gluten-free butterscotch
pudding, which I promptly ate as soon as I got home. It’s probably
the best dessert I’ve ever had, homemade by Ben, a for-real chef,
and served up, certainly, by the sweetest woman ever! n
strictlyfoodforthought.com August 2014
11
GLUTEN FREE
CLEMENTINE CAKE
3 Medium clementines
6 large eggs
8 oz. white sugar
6 oz. ground almonds*
Вј tsp. cardamom
Вј tsp. nutmeg
ВЅ tsp. cinnamon
1 tsp. baking powder
1. Put the clementines in a pan with some cold water, bring
to boil and cook for 2 hours. Drain and, when cool, cut
each clementine in half and remove the pips. Dump the
clementines — skins, pith, fruit and all — and give a quick
blitz in a food processor.
2. Preheat the oven to 3750.
3. Butter and line an 8 inch Springform pan or
8 mini loaf pans.
4. You can then add all the other ingredients to the food
processor and mix. Or, you can beat the eggs by hand
adding the sugar, almonds, spices and baking powder,
mixing well, then finally adding the pulped oranges.
5. Pour the cake mixture into the prepared tin and bake for
an hour, when a skewer will come out clean. You’ll
probably have to cover with foil after about 40 minutes to
prevent the top from burning.
6. Remove from the oven and leave to cool on a rack. В When
the cake is cold, you can take it out of the tin.
7. If you want to jazz it up a bit, shred dark chocolate over
the top or drizzle with confectioner’s sugar mixed with a
little water.
*Note: if you cannot find ground almonds, just use your
food processor to make your own almond meal.
Pat grew up in the Hudson River Valley, beside
water and mountains. He came north to attend
SUNY Plattsburgh, and stayed, still living beside
water and mountains. Pat works at the Co-op, loves
his children Peter and Dianna, and spends all his
time being a living, loving, walking rainbow. Read
on to enjoy a colorful breakfast, lunch and dinner
experience at the Blue Collar Bistro with him.
Breaking Fast to the Key of Zee
S
unday morning came bright and beautiful. Each drop
of dew reflected its own mini rainbow, a new spider
web has been woven in the outside of my living room
window made prominent by the rays of sunshine. All
is aglow with the promise and potential of the new day. I have
decided to have breakfast just up the hill at the Blue Collar Bistro.
My walk beside the Saranac River is flowing and my anticipation
is flying high in the blue sky.
As a musician I have always wondered what the key is for the
blue sky, and I think I have decided that it is zee. Last letter in
the “known” English alphabet, but perhaps the first letter in the
unknown alphabet. You know, the one we use to describe things
beyond description, like a sunrise, moon shadows, an osprey
soaring, or the magic of amazing food.
12
Strictly Food For Thought August 2014
The Blue Collar Bistro reminds me of a place in Bennington,
Vermont, The Blue Ben, where my folks used to live. One of those
old silver stream diners from the fifties, The Blue Ben had old
school jukebox selector boxes with pages you could turn and
music with the heart and soul of those halcyon days of old. The
menu, though, was diverse with a mixture of old diner standards
and neuvo bohemian, post hippie creations.
Speaking of nuevo bohemian, my Blue Collar Bistro breakfast
was red flannel hash: roast beef, potatoes, kale, and beets, and
huevos rancheros with two tortillas, chorizo sausage, black beans,
diced red onions, fried eggs, and melted cheese (with salsa and
sour cream). I also added a homemade biscuit, orange juice and
coffee. Mmmm. The coffee was full flavored, the OJ bright and
lively, and the rest amazing in the key of zee. I spent a semester
in Mexico in 1986, and learned about the power and glory of
Mexican breakfasts. All I could have added here was a cerveza
and a shot of tequila, then a siesta. Instead I waddled home,
accompanied by a good friend who had joined me.
At the time Plattsburgh’s “Biggest Loser” half marathon was
under way, and we both sat there ecstatic at the vibes of a
downtown in renaissance. As we left, we locked arms and said,
“To Oz? To Oz!” and skipped away down Margaret Street happy
as munchkins, grateful to be living here in a place with great
food, an active community and all the potential of a city that
puts people and positive, progressive city development first.
This explains the big crowd inside the Blue Collar Bistro, which,
by the way, sits beside Himalaya, another amazing culinary
addition to our downtown. Rejoice good people of Plattsburgh,
the blue sky key is singing…in the key of zeeeeee!
The Cuban
Attention Plattsburgh: “The Cuban” Has Come!
Three bites into my sandwich called “The Cuban,” and I started
singing, “Guantanamera, Guajira Guatanamera.” I was taken to a
white, sandy beach beside the blue/green waters of the Caribbean,
though I was actually sitting on a bench beneath the Macdonough
Monument eagle on the hill beside the Saranac River (a darker
shade of green).
In our lives there is food we’ve eaten that is so delicious that it
resonates deeply within us, in our whole being, that it becomes
a permanent memory. I can recall a tempeh Reuben I had at a
place called “The Cliffhanger” in Keene, so tasty. I can also recall
a seafood bouillabaisse I had in Vera Cruz back in 1986. I was
there for a semester abroad through SUNY Plattsburgh. Our sense
of taste and smell are so intimately and intricately connected
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strictlyfoodforthought.com August 2014
13
Good food connects us —
body, mind, heart, soul, spirit —
to our communities, local
and global.
Salmon Vera Cruz
they have the power to take us back. A time portal, if you will, to
a different space and place and time, and our ability to go back
through our senses can be a healing journey.
For me, experiencing The Blue Collar Bistro’s amazing creation,
“The Cuban,” was just that — a transformative and healing
experience. Created with love and passion by owner Cindy Snow,
it embodies, for me, how food should be made: fresh, tasty, as
local as possible, reasonably priced and as a beautiful expression
14
Strictly Food For Thought August 2014
of love. In creating such expressions our community is made
more beautiful and tasty. Thanks and praises to The Blue Collar
Bistro. I went back to work at the North County Co-op with a “cha
cha” in my step and “The Cuban” on my taste buds. Vive!
Food With, Without and With Just Enough
Good food connects us — body, mind, heart, soul, spirit — to
our communities, local and global. When we eat out, we are
connected to the cook, other diners and our waiter/waitress.
My waitress for this meal was Brittany.
I have known her through our North
Country Co-op connection, as a student
at SUNY Plattsburgh, as a baker at Delish,
and there she was waiting for me to eat at
The Blue Collar Bistro on a cool, but sunny
evening.
I told Brittany earlier in the week about
my planned eating experience and when
she told me about Salmon Vera Cruz, I
said, ”Stop right there!” (Remember that
semester in Mexico?) I recalled once again
that seafood bouillabaisse which was so
delicious in its simplicity, its clarity of
purpose, and the tastes of various gifts
from the sea (actually the Gulf), that it still
lingers on my palate memory to this day.
After that meal I consumed much rum and
watched my beloved Mets win the sixth
game of the World Series. What a dessert!
So here I was, decidedly north of the
border and ready for Salmon Vera Cruz,
but first a glass of wine. I am not that
knowledgeable about wine so I asked for
suggestions, though I prefer wine dry and
red. Brittany came back with a taste for my
novice tongue and it was perfect, a Shiraz
from New Zealand (home of Maori and
Hobbits), which arrived with crackers and
a scoop of pimento cheese (homemade
and on the house). OMG! What a setup for
the main course, which did not disappoint.
Just as in Vera Cruz, the emphasis was
placed on the components of the meal.
Grilled wild salmon, black bean salsa, a
perfectly cooked medley of veggies and
two delightful sweet potato and zucchini
fritters, gluten free and with a perfect
balance between the main ingredients.
Brittany, who I know to be passionate
and educated about the healthy benefits
and potential of locally sourced food, told
me that she applied to work at the Blue
Collar for that very reason. In its emphasis
on this vital “farm to table” intention, Blue
Collar is willing to spend a little more to
provide food with full flavor, mindfulness,
creativity, and above all connection to our
community both local and global.
One last note about food without — I
am a Type II diabetic and this meal was
ideal. As I sat outside, which also brought
me back to Mexico, one diner (another
co-op patron) entering was happy to find
so many gluten free meals on the menu
and affordable too. Blue Collar Bistro…
Weee hoooo! n
Blue Collar Bistro
82 Margaret Street
Plattsburgh, NY 12901
(518) 324-7888
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One thinks of Mexican food as spicy,
and some of it is, but this dish with its
simple, ample, balance of fish, legumes,
veggies, and bit of sage in the fritters was a
synthesis… a rainbow… Perfecto! Finished
off with a slice of Strega ricotta pie, a
lighter cheesecake with Strega liqueur,
giving it a delightful, lemony, yumminess.
“Taste the sunshine” says the menu. I
say, feel the sunshine and the well fed but
not overly stuffed (just enough) satisfaction
from this amazing meal. In their emphasis
on locally sourced ingredients, chefowners, Ben Eichenberger and Cindy
Snow focus on locally-sourced ingredients,
understanding that if they are full in their
flavor, spices and sauces are unnecessary
or at least secondary and complementary to
the main ingredients. This meal proved it.
ie’s
ErnDiscount
Tool Center
1785 Military Turnpike
Plattsburgh, NY
518 - 566 - 8 095
Fax: 518-324-5595
www.ErniesDiscountTools.com
[email protected]
strictlyfoodforthought.com August 2014
15
Snob
FOOD
Stinky Grills
Silly Grins!
&
16
Strictly Food For Thought August 2014
At the height of
the summer season,
nothing beckons
the senses quite
as sharply as the
pungent smell of
the quintessential
clambake.
BY JOHN BERNARDI
I
ronically, clams are rarely baked, but are more often steamed. Adding to the irony,
they are actually more often boiled than technically steamed. Nonetheless, clams
create a festive atmosphere for family and friends and our family has grown quite
fond of the summertime ritual and the many flavors it brings to the palate and to
the soul.
The rich tradition of clam baking goes back to prehistoric times, but more modern
folklore conjures up images of Pilgrims and Native Americans sharing the abundant
bivalves along the beaches of New England. Driftwood fueled the fire, while wet
seaweed provided the steam necessary to cook and open the tasty mollusk.
The modern gas grill may be a far cry from the primitive tools and resources of
yesteryear, but I’d be willing to bet the butter dripping off of my chin that the clams
are every bit as sweet and tasty. Our tradition probably would not be acceptable to the
hardcore clam enthusiast, but likely provides a similar appreciation for a unique food
and a pleasant social gathering.
There are a wide variety of clams available from your favorite fish monger in
quantities that vary from a dozen to a bushel. Prices vary greatly and are based largely
on the availability of certain types and the perceived flavor and preference of the
consumer. For a full-blown clambake with a large group of people, we have become
quite fond of the Maine clam, also called the Mahogany clam. These clams have a very
nice flavor and they are very affordable in large quantities. We often buy a full bushel,
which is about three hundred clams for this size category. A bushel of clams will vary
in individual quantities based upon the size of the clams, which vary by type. The last
bushel of Maine clams that we bought from our favorite fish monger cost less than
thirty-five dollars and provided a great deal of enjoyment to a large group of people.
All clams need to be cleaned aggressively to reduce the grit and mud that they are
infamous for. They live on the ocean floor where the hard working clam diggers find
and excavate them for the market. Hardcore enthusiasts know where to find them and
are happy to harvest their own clams or mussels for feast at home. My pal Pietro lived
in Maine for several years where he enjoyed digging for his famous mussels marinara,
but that story about a couple of slightly overweight Italian boys wading around in the
surf topless will have to wait for another time.
With our bushel of clams carefully cleaned and sleeping on a bed of ice, the grill is
lit and heated to a medium high setting. In a single layer, the grill surface is filled with
individual clams and the cover is closed. Within minutes, they begin popping open
and are taken from the grill with tongs and placed in a foil pan where they cool just
enough to be devoured by the eager group of clam eaters. As room is made on the
grill by a removed clam, it is replaced with one from the cooler. Once the momentum
is reached, clams are popping at a rapid rate. Some folks like to fish the clam from the
shell with a fork, dip it in butter and enjoy. I prefer to strip the clam off the shell with
my teeth, toss the shell aside and move on to the next one, no butter needed. At a fullblown clam bake on our deck, neatness and etiquette are optional, but pure enjoyment
is promoted.
Standing at the grill for a couple of hours at a time, while grilling clams for my family
and friends, has become a summer time tradition that I cherish. Rarely do I get to sit
down and eat a plate full of clams at one time, but instead grab one here and there
while keeping the pan full for the group. In the end, I have had more than my share of
succulent clams, but never yet have I had my fill of the smiles and laughter of kith and
kin among the sweet smell of freshly cooked clams and melted butter. Never yet has
my voracious appetite for such things been satisfied beyond my eager anticipation of
the next time. n
John Bernardi is a freelance writer and food enthusiast.
His “Food Snob” column appears periodically in SFFT.
strictlyfoodforthought.com August 2014
17
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18
Strictly Food For Thought August 2014
on the
ADIRONDACK COAST
at these locations.
103 Margaret Street • Downtown Plattsburgh
518.310.3200
200 Consumer Square
Plattsburgh
(518) 310-3536
strictlyfoodforthought.com August 2014
19
BY AMY GUGLIELMO
COLLAGE ART BY SHAWNA ARMSTRONG
If you have a big garden
or if you just have a family
that prefers veggies over
meat you will understand
my dilemma.
I
IT’S
’m a member of a CSA and every Thursday I get a box of
vegetables to last until the next pick up. CSA stands for
Community Supported Agriculture and it has become
an increasingly popular way for people to support local
farmers and enjoy seasonal foods straight from the
farm. Here’s how it works: a farm will offer a
certain number of “shares” and in exchange the
“shareholders” receive a box of produce every
week. The CSA offers several benefits for
members and farmers. Farmers get money in
advance to prepare for the growing season and
members get to eat fresh food and see how it’s
grown. The dilemma: how to use said produce
before the arrival of a new box.
VEGEGEDDON!
Every Wednesday night before I head to Full and By Farm in
Essex, I check the fridge to see what I need, and break into a
sweat when I look in the bottom drawer — it’s vegegeddon! Even
after a week of gigantic salads I realize I haven’t made a dent.
The produce must be reproducing! The guilt sets in as I consult
recipe books for tomato, celery casserole, or beet fondue, but
nothing will use up the veggies fast enough. So what’s a veggie
lover to do?
20
When I shared my embarrassing veggie problem with a friend,
for the first time I understood I wasn’t alone. Her reply was, “Oh,
you mean Panic Stew, that veggieful meal the night before farm
pick up.” Panic Stew was the perfect term for the out of control
condition. After talking to more friends I discovered some tips to
avoid an all out veggie-thon every Wednesday.
Strictly Food For Thought August 2014
HERE ARE SOME OTHER CREATIVE,
VEGITASTIC SUGGESTIONS:
JUICE
Ingredients:
1/3 cup olive oil
2 medium onions chopped
You can juice all sorts of veggies from celery tops,
to beet greens, to cabbage heads, and even herbs.
Just add an apple, a pinch of lemon and a spoonful
of honey and you can drink your greens, even kale
will go down easier. If you don’t have a juicer make
smoothies in the blender.
GOOD MORNING
SUNSHINE DRINK:
2 celery stems cubed
3 carrots
ВЅ cucumber
1 apple
2 celery sticks
1 tsp. honey
3 carrots cubed
4 garlic cloves chopped
1 medium eggplant, 1-inch cubes
ВЅ cup water
4 medium tomatoes chopped
2 red bell peppers cubed
Вѕ pound green beans chopped
into 1 inch pieces
2 medium zucchini cubed
2 medium potatoes cubed
Salt and pepper to taste
Directions:
Heat oil in a heavy pot over medium-high heat. Add onions, celery,
carrots, and garlic and cook,
stirring occasionally until pale,
about 10 minutes). Add eggplant
and water and cook covered, stirring occasionally, until eggplant
is slightly softened, about 10
minutes.
Stir in tomatoes with juice and
bell peppers, then reduce heat to
low and cook, uncovered, stirring
occasionally, 15 minutes.
Cook green beans in a 3- to
4-quart saucepan of well-salted
boiling water until crisp-tender,
about 5 minutes. Add zucchini
to boiling water and cook until
crisp-tender, about 5 minutes.
Transfer with slotted spoon to
bowl with green beans. Add potatoes to boiling water and cook
until just tender, about 10 minutes. Drain and add to beans and
zucchini.
Add boiled vegetables to stew and
simmer, stirring, until all vegetables are very soft, about 15 minutes. Season with 1 1/2 teaspoons
salt and ВЅ teaspoon pepper.
Zucchinis grow like
weeds around here.
Everyone has them
and can’t give them
away. Add cocoa to
zucchini bread and try
some zucchini fries for
a healthy change.
GET
PICKLED
ZUCCHINIS
EVERYWHERE
Quick pickles.
No one has time
for canning in the
summer so make
pickles while the
grill heats up!
INGREDIENTS:
1/2 cup white vinegar
2 teaspoons sugar
1 teaspoon
mustard seed
1 teaspoon salt
1 clove garlic
2 tablespoons fresh dill leaves,
chopped
1 bay leaf
4 Kirby cucumbers,
cut into 1-inch slices on an angle
DIRECTIONS:
Heat small saucepan over medium high heat.
Add vinegar, sugar, mustard seed, salt, and
garlic to the pan and cook until it begins
to simmer and sugar dissolves. Toss the dill,
bay leaf and sliced cucumbers together in a
heat proof bowl. Pour the simmering liquid
over the cucumbers and stir to evenly coat.
Chill and serve!
BE
SNEAKY
Put vegetables in
everything from
soup to dessert. Add
carrots to chili, beets to
cupcakes, cauliflower
to mac and cheese and
peppers, mushrooms
and carrots to
pasta sauce.
SUMMER
SOUPS
Chilled soups are the way
to go on hot days. They can
be made ahead and filled
with a colorful variety of
vegetables. Try gazpachos,
spring minestrones and
summer squashes for good
eats and good health.
BLANCH &
Blanching is
a food
FREEZE
preparation
often done
before freezing
fruit or vegetables.
Vegetables are placed into
boiling water or steamed
for a short time and then
plunged into ice water
or cold running water to
halt the cooking process.
Blanching delays bacteria
from spoiling food.
strictlyfoodforthought.com August 2014
21
CHOP &
READ
Chopping
vegetables is
tedious and timeconsuming, so multitask
with an audiobook. Since
I started chopping and
listening to books I’ve
found that cooking and
cleaning can be more
fun. Steam veggies while
you listen to a steamy
romance!
Freeze herbs in oil. If you preserve
herbs in oil it will reduces some of the
browning and freezer burn. It also
makes it easy to use when a recipe calls
for herbs in stews, roasts and soups.
Always choose fresh herbs either
chopped or trimmed into 1-inch pieces.
Pack each ice cube section about 2/3
full of herbs. Pour extra-virgin olive
oil or melted, unsalted butter over the
herbs. Cover lightly with plastic wrap
and freeze overnight.
Remove the frozen
cubes and store
in labeled freezer
containers or small
bags.
HERB
CUBES
HOW TO FREEZE VEGETABLES:
ASPARAGUS:
Wash and trim
woody parts. Slice
in half and blanch
in boiling water
for three minutes.
Cool in ice water
for three minutes
and then drain.
Place on wax
paper lined cookie
tray. Freeze for a
half-hour. Store in
freezer bags.
BEANS:
Wash and remove
ends. Leave whole
or slice into 1ВЅinch pieces. Blanch
for three minutes,
cool, pat dry and
store in freezer
bags.
BEETS:
BROCCOLI
Cut into one-inch
pieces. Blanch for
three minutes,
cool, drain, pat dry,
and store in freezer
bags.
BRUSSELS
SPROUTS
Trim and remove
outer leaves.
Blanch, cool, pat
dry, and store in
freezer bags.
CABBAGE
Remove outer
leaves and wash.
Cut into thin
strips or shred
and blanch for 1 ВЅ
minutes. Cool in
ice water for one
minute. Pack in
freezer bags.
Wash and pat dry.
Trim tops leaving
ВЅ inch of stem.
Boil in water until
tender. Cool, peel
and cut into slices
or cubes and store
in freezer bags.
22
CARROTS
Scrub and chop
into two-inch
pieces. Blanch for
three minutes and
chill in ice water
for three minutes.
Place on wax
paper lined cookie
tray. Freeze for a
half-hour. Store in
freezer bags.
CAULIFLOWER
Same as broccoli.
CELERY
Wash the tender
stalks and cut into
one-inch pieces.
Blanch for three
minutes, cool in
ice water for two
minutes. Place on
wax paper lined
cookie tray. Freeze
for a half-hour.
Store in freezer
bags.
EGGPLANT
Wash, peel and
slice. Blanch for
four minutes, cool
and drain.
MUSHROOMS
Pack clean
mushrooms in
freezer bags,
remove air, and
freeze.
ONIONS
Peel and dice or
cut into rings.
Wrap in layers of
plastic wrap and
store in an airtight
plastic container
or freezer bag.
Freeze up to three
months.
LOCAL CSA
INFORMATION:
Source: www.adirondackharvest.com
CLINTON COUNTY:
Quarry Garden Vegetables
(NOFA Farmers Pledge)
Kimberly LeClaire
Route 9, Chazy, NY 12921
518-562-3243
[email protected]
vegetables
Pick up in Plattsburgh
Rehoboth Homestead
Beth Spaugh
66 Jabez Allen Rd.
Peru, NY 12972
518-643-7822
www.rhomestead.com
[email protected]
vegetables, poultry, eggs, pork,
cut flowers
Pick up on farm, Plattsburgh
Shady Grove Farm
Francisco Braun & Karen
Bouchard-Braun
844 State Route 22B
Peru, NY 12972
518-524-3593
www.shadygrovefarmandwellness.com
[email protected]
vegetables, pasture-raised beef, pork,
eggs
Pick up at farm
ESSEX COUNTY:
Asgaard Farm & Dairy
(Certified Organic)
David Brunner & Rhonda Butler
74 Asgaard Way
Au Sable Forks, NY
518-647-5754
www.asgaardfarm.com
[email protected]
beef,pork, goat meat, chickens, eggs,
cheese/dairy
Year-round meat & dairy, seasonal
vegetables, pick up on farm
Essex Farm
Mark & Kristin Kimball
2503 Rt. 22
Essex, NY 12936
518-963-4613
[email protected]
veggies, meat, eggs, dairy, grains, & more
Year round, summer & trial shares, pick
up on farmplus public farm store
daily 8-6
Strictly Food For Thought August 2014
Fledging Crow Vegetables
Certified Naturally Grown
Ian Ater, Lucas Christenson
122A Robare Rd.
Keeseville, NY 12944
518-834-5012
fledgingcrow.com
[email protected]
vegetables
CSA program details on website
Full and By Farm
Sara Kurak & James Graves
319 Leaning Road
Essex, NY 12936
518-963-7127
[email protected]
veggies, maple, chicken, eggs, pork, beef
Pick up on farm
Juniper Hill Farm
Adam Hainer & Melody Horn
Loukes Road
Wadhams!, NY 12993
518-524-5652
juniperhillfarmcsa.com
[email protected]
vegetables, fruit, flowers (dairy, meat,
eggs, cheese from partner farms)
Pick up on farm, Keene, Lake Placid,
Saranac Lake, North Creek, Plattsburgh
Worksite delivery and customizable share
Mace Chasm Farm
Asa Thomas-Train & Courtney
Grimes-Sutton
810 Mace Chasm Road
Keeseville, NY 12944
518-834-7801
www.macechasmfarm.com
[email protected]
Grass-fed beef & lamb, pastured pork &
poultry, eggs
Farm butcher shop Thursdays 3-7pm.
Weekly delivery route. Farmers market.
North Country Creamery
@ Clover Mead Farm
Ashlee Kleinhammer & Steve Googin
931 Mace Chasm Road
Keeseville, NY 12944
518-645-COWS (2697)
[email protected]
yogurt, cheese, raw milk
Pick up Th 3-6,Fri-Sun 7:30-3
(while cafe is open) n
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Retail Shop: 61 Main St., Lake Placid, NY 1-800-232-4626
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strictlyfoodforthought.com August 2014
23
ON THE
Town
THE SAME THING,
ONLY DIFFERENT
BY ANNE WALING
PHOTOS BY CHLOE COLLINS
Whenever we get a new restaurant in Plattsburgh, the first few
months are really hectic. Chipotle Mexican Grill is no exception —
things were definitely hopping on a random Thursday night, when
the line stretched around the corner and out the door.В Though
the line was long, the wait was not. I had my son Barrett and his
friends Emma and Sophie Deshaies to help me out, because Chipotle
advertises that “the menu isn’t long, but it’s long on options,” and as
always, I wanted to try EVERYTHING.
24
Strictly Food For Thought August 2014
Sophie and Emma Deshaies
W
hen we arrived, we realized that Chipotle is similar
to the Moe-Loco style of Mexican cafeteria dining,
in that you can choose whether you would like a
bowl, a salad, a burrito, or a taco, and then choose
your meat and toppings and watch the whole thing being
assembled in front of you by cheerful and efficient workers.
But it is also different. Chipotle makes everything fresh, every
day, right down to the guacamole and taco chips. “There are no
options for anything pre-made, and no choices decided for you,”
Barrett noted as he moved through the line. “It asks you to put a
little thought into your meal – nothing is named.”
One other notable difference about Chipotle: they believe in
serving what they call “food with integrity,” which they say must
be produced with “respect for the animals, the environment, and
the farmers.” This message is one that resonates particularly well
with diners, who may want food fast, but don’t want low quality.
“I really like that they use organic and sustainably farmed
ingredients,” Emma commented. “I feel better about eating that
kind of food.”
We sat down in a sunny corner and admired the dining area
which is sleek, modern and clean. There are lovely windows
and an outdoor patio for al fresco dining. The lighting was LED
— just one more nod to sustainability. Nationally, two of the
Chipotle locations are LEED certified. LEED, or Leadership in
Energy and Environmental Design, is a sought-after designation
which shows that you have worked to design your building to
meet high standards of environmental efficiency.
(continued on page 27)
strictlyfoodforthought.com August 2014
25
The Protein Choices,
or What the Heck are Sofritas?
SOFRITAS is the newest protein offering on the
menu. It is organic shredded tofu, braised in
chipotle chilies, roasted Poblanos, and a blend
of aromatic spices. The product is produced
in Arizona at Hodo Soy Beanery, and is being
test marketed in a few locations around the
country (including Plattsburgh!!) with plans to
include it on menus in 23 states.
CARNITAS is braised pork, shredded. Kind of
the Mexican pulled pork. It is tender and mild.
BARBACOA is a fancy way of saying braised
beef, or what we might think of as brisket. It is
also mild and tender, more like roast beef than
steak.
GUACAMOLE INGREDIENTS:
WHOLE, RIPE AVOCADOS DICED RED ONION
CHOPPED CILANTRO JALAPENOS
LIME SALT
CHICKEN at Chipotle is adobo-marinated and
grilled, nice chunky flavorful bite sized pieces.
STEAK is treated much like the chicken, cubed
and then marinated in adobo and grilled. Like
the chicken, it is tender and juicy.
A reasonably priced desert wine
to be enjoyed after dinner.
Don’t forget a visit to Kneucraft for a mature
riper ruby, accented with smooth flowing
diamonds! For guaranteed delivery this
must be handled by someone utterly charming.
672
26
Strictly Food For Thought August 2014
672 ROUTE 3
PLATTSBURGH
518.561.1176
www.Kneucraft.com
Even though the restaurant was busy,
there was plenty of room to sit and we
didn’t feel rushed. The cafeteria-style
service means that you spend way less
time waiting for your food and have more
time to actually eat. Having no servers
does require a certain commitment on
the part of the staff to insure that the floor
is clean and the tables are tidied on a
regular basis.
When I was there, Alicia Woodside was
running the register and supervising
operations. Her title is “apprentice,”
which is a manager-in-training role
that Chipotle created to recognize and
advance hardworking employees. Alicia
was definitely on top of the staff and
handled the busy night, keeping an eye
on the line and the floor to make sure
nothing was left undone.
Barrett chose a bowl, which he topped
with chicken, black beans, brown rice,
lettuce and guacamole. Emma also had
the bowl, but with sofritas, corn salsa
and fresh tomato salsa. Sophie chose
the burrito with chicken, adding sour
cream, guacamole, cheese, and corn
salsa. I dove into the guacamole and
chips and was not disappointed. It was
the perfect mix of creamy and salty, with
notes of lime, cilantro, onion, and garlic
— not too chunky to be manageable. As
everyone worked their way through the
meal, Sophie noted that it tasted very
fresh. “And it’s really filling,” she said as
everyone agreed with her.
choPPIng KItchen
aPPlIance PrIces
Route 3 • Plattsburgh & Water Street • Elizabethtown
www.wilsonappliances.com
www.goldenscarpetcleaning.net
Serving the North Country for over 30 years.
The only “drawback” about adding
whatever you like to a burrito is that
eventually, you may have to pack half of
it to take for lunch the next day. If you
do take home leftovers that may be the
only time you need to eat the same thing
twice. With five protein choices, two types
of rice, two types of beans, and myriad
other toppings, you won’t get bored
experimenting with different flavors. I
recommend that you try all the different
kinds of salsa, because they vary in
hotness. The fresh tomato salsa is chunky
and mild. The roasted chili-corn salsa is
medium heat, as is the tomatillo-green
chili salsa, which is my favorite. The
tomato-red chili salsa is hot, and filled
with flavor. If you’re not sure, get it on the
side! n
Chipotle Mexican Grill
200 Consumer Square
Plattsburgh, NY 12901
strictlyfoodforthought.com August 2014
27
ON THE
28
Town
Strictly Food For Thought August 2014
DINING
OUR
WAY
through the
ontrГ©al
M
JAZZ
Festival
STORY AND PHOTOS BY
CAROL BLAKESLEE-COLLIN
A trip to Canada in late June
has become an ideal vacation
for my husband, Jimm, and me.
We recently spent five quiet
days at Bartlett Lodge on Cache
Lake in Ontario’s Algonquin
Park. There we hiked, paddled,
swam, read, and napped to our
heart’s content, while also eating
Bartlett’s fabulous food which
was better than ever thanks to the
creative ingenuity of chef David
Fortune. We balanced the solitude
of the woods with five days in
Montreal at the jazz festival –
days full of music, shopping,
walking, more music, and of
course, the food.
strictlyfoodforthought.com August 2014
29
Do the Jazz
Tomato Goat Cheese Tart
THURSDAY
FREE LIVE MUSIC
BUY ONE GET ONE
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697 BEAR SWAMP ROAD
PERU, NY
(518) 643-2020
TUE-FRI: 4PM-9PM
SAT & SUN: NOON-9PM
FRIDAY
RED & WHITE SANGRIA
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it with us and enjoy THE GOODS.
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*excludes the Gluttony
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Strictly Food For Thought August 2014
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Each day we were faced with a plethora
of musical choices to discover and
share with thousands of other people.
Approximately two million music fans
visit this urban oasis during the elevenday festival. There are a total of about 500
concerts, 10 outdoor stages where the
performances are free and at least 10 more
indoor venues, from small jazz clubs to
large concert halls. Tickets range from
$25 to over $200. We situate ourselves in
an apartment or hotel (ideally paid for by
rewards points) within walking distance
of the festival’s home, the Quartier
Spectacular, where we get both a magazine
size free program and a large one-page
map. Then we study the possibilities.
Like us, you may find it very tempting to
spring for pricey tickets online beforehand.
Among the 2014 headliners for the indoor
concerts were B.B. King, Diane Ross, Keith
Jarrett, Elvis Costello, Bill Evans, Rufus
Wainwright, Woodkid, Bobby McFerrin,
and Aretha Franklin. It was hard to keep
the credit card in our wallet. A few days
before we left home, we sprang for Keith
Jarrett playing an entirely improvisational
concert in the new symphony hall.
Afterward, we knew we would have driven
to Saskatchewan to see his performance.
Overall, however, trying our luck with
the outdoor concerts has proved more
rewarding. Some of the musicians we
knew before, some we will forget, but
some we are thrilled to have discovered.
Last year, we fell in love with the classical
soul singer, Morgan James. This year,
our favorite is the 25-year-old singersongwriter Bobby Bazini. His high tenor
voice ranges from soulful ballads to hot
rhythm and blues, occasionally pierced by
a beautiful scream.
One of the highlights of this year’s
festival was the unprecedented free
outdoor concert by Diana Krall, one of
the world’s most popular jazz artists. We
knew we wanted to hear her, but we didn’t
know half of Montreal planned to hear her
too. It was quite a sight — over 200,000
people packed together. Krall, her exquisite
piano playing and backup quintet, took
us through generations of songs from the
�20s to the �80s and beyond. She owned
the night and us. You can see why the
Economist called this festival “the jazz
world’s biggest street party.”
Do the Food
While it is possible to do a total jazz
immersion, you may prefer to add in
some daytime activities such as visiting
the Botanical Gardens, walking through
Old Town, eating gelato, biking, and of
course, shopping. After you park your
car, buying a three-day metro pass will
bring almost every place you want to visit
within easy reach.
Montreal may be our big city and home
to one of the world’s best jazz festivals,
but you haven’t truly experienced it until
you do the food. Whether you are eating
at high-end restaurants or street food, it
is impossible not to have a delicious time
eating your way around downtown and
Old Montreal.
One night very late,
we tried an earthy
terrine of fois gras
followed by beef tartare
and salmon confit
complimented by a
delicious fennel salad.
Tapas ready to serve
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Within the festival area, there are a
variety of restaurants, bistros and kiosks
featuring everything from poutine, tacos,
spit-roasted pork sandwiches, lobster
rolls, Belgian waffles, to port wine and
hot dogs. Surrounding the festival are
more restaurants, from fast food joints to
bistros, brasseries and Starbucks. Under
the Hyatt Regency, which hosts various
jam sessions, there is an underground
shopping area with more restaurants
and eateries. This year our best discovery
was Brasserie T — a spinoff of Montreal’s
famed La Toque — sitting in a glass
box of a building between the main
performance area and the concert hall
complex. One night very late, we tried an
earthy terrine of fois gras followed by beef
tartare and salmon confit complimented
by a delicious fennel salad.
(continued on page 33)
strictlyfoodforthought.com August 2014
31
An inexpensive outdoor
option can be found in
Montreal’s new food
trucks. The dishes are
reflections of Montréal’s
many cultures; fresh,
unique and tasty.
Tuesday Nights
Dana’ s
RUSTY
ANCHOR
Restaurant & Lounge
32
Strictly Food For Thought August 2014
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includes free dessert
and coffee.
Seafood, Steak & Spirits
on Lake Champlain
Live Entertainment
most Fridays!
Cocktails 4pm • Dinner 5pm
4016 Route 9 • Plattsburgh, NY
518-563-6000 • Reservations Suggested
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ANC
Adirondack Nutrition Consulting
Sabine Weber, MS, RDN, CDN, CFSP
Integrative and Functional Nutrition Practice
Nourishing the Mind, Body & Spirit
Three restaurants within walking
distance or a quick metro ride that have
remained at the top of our list are:
JOE BEEF is consistently listed as one
of Canada’s top restaurants and is near
the Atwater market in trendy Griffintown.
Everything written on the chalkboard
menu is simple and good, from the oysters
and seafood to organic rib steak. The foie
gras terrine topped with rhubarb compote
was ethereal. Wander out back, where
there’s a vegetable garden, a greenhouse, a
smoker, and 25 more seats. The cookbook
itself is worth the price.
BOUILLON BILK is located on a grungy
block of St Laurent Blvd near Maisonneuve
Blvd. Under its minimalist chic design is
food that is fun and delicious. The menu
is simple with six starters and five entrees.
The style of food is contemporary, with
an emphasis on seafood and exotic flavor
enhancers like spices, fruit, coconut
milk, and nuts. The strawberry salad was
amazing.
PINTXOS, pronounced “pinchos” are the
Basque version of tapas, small plates best
enjoyed with a chilled sherry or a good
beer. This is a proud and creative Spanish
restaurant. There is a regular dinner menu,
but an excellent dinner for two can be
made up of six to eight plates of pintxos
from the popular strawberry gazpacho to
duck tartare and a scrumptious tomato
and goat cheese tart.
An inexpensive outdoor option can be
found in Montreal’s new food trucks. This
summer, the city of Montreal granted 30
coveted permits to food trucks at various
locations in and around downtown. The
dishes are reflections of Montreal’s many
cultures; fresh, unique and tasty. We could
only try a few: the tacos at Grumman 78,
the Thai dishes at le Tuktuk and the fried
chicken and smoked duck at Le Super
Truck. Other people recommend the Pied
de Cochon truck.
Most trucks reach their fans through
Facebook and more complete lists can
be found online. (http://www.mtlblog.
com/2014/04/list-of-all-montreals-foodtrucks-for-springsummer-2014/# and
http://www.tourisme-montreal.org/blog/
complete-2014-guide-to-food-trucksand-street-food-in-montreal/) n
Specialty Services Include:
• Functional Nutrition Assessments • Mind-Body Techniques
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strictlyfoodforthought.com August 2014
33
City
SINGLE IN THE
TOO HOT TO COOK
STORY AND PHOTOS BY ANNE WALING
There are days deep in the summer, long sunny days when you have to
decide whether to spend the afternoon cooking or going to the beach.
Days like this, I think popsicles make a great dinner.
P
ack up a bag, grab a book and head for the beach! But
before you go, whip up a batch of cool lemon Italian
ice. It’s so fast and easy to have a batch of these icy
treats waiting for you—and so delicious! This ice has
a fabulous texture and with the tang of real lemon zest and
a little lemon balm, you will never buy another popsicle. The
only question left is, what are you going to read?
I cook less in the summer, but I don’t abandon food
completely—I read about it. Luckily, there are lots of books for
us foodies that make for tasty summer reading. From books
about chefs, to books about restaurants, to novels about food,
there is something for every taste. Here are some delicious
beach reads that will make your mouth water and fill you with
ideas for the next time you’re in the kitchen.
34
Strictly Food For Thought August 2014
The Last Chinese Chef
is a novel about China and
Chinese culinary tradition by Nicole Mones, a food writer
for Gourmet magazine. The story is compelling and the food
descriptions are lush and detailed. Recipes like Velvet Shrimp
made me what to hit the kitchen or at least grab some Chinese
takeout as a distant second choice.
Heartburn
is a quick, funny read that you may
Nora Ephron’s
have missed. Ephron tells a tale of a couple meeting, marrying
and divorcing, and delivers recipes while highlighting the
memories we create in our life through food and cooking. This
was the first �food novel’ I ever read, and it still holds up all these
years later. Notable recipes include Key Lime Pie, Potatoes Anna
and a notable vinaigrette dressing.
The Particular Sadness of Lemon Cake, by
Aimee Bender, tells the story of a woman whose daughter can
taste her emotions in whatever she cooks. To the daughter’s
surprise, her cheerful mother tastes of despair. Though the idea
itself seems lifted directly from the pages of “Like Water For
Chocolate” (Laura Esquivel, another great read if you haven’t
tried it), Bender expands it and the story will stay with you after
you’ve read it.
For some shorter non-fiction, consider picking up a copy of
, edited by Holly Hughes.
This compilation of prose includes blogs and journalism of the
highest quality, all in some way related to food. It will lead you to
writers and blogs you want to check out for sure.
Best Food Writing of 2013
For the story behind the food writing business, and an
in-depth look at the life of a big city restaurant critic, consider
, by Ruth Reichl. A former food
critic in both LA and NYC during the inception and height of the
star chef era, Reichl brings you with her as she goes undercover
in the world’s best restaurants. She dishes all the dirt and leaves
you licking the plate and hoping for seconds.
Garlic and Sapphires
For a shorter, breezy and entertaining read, check out Diane
,
Mott Davidson’s books in her series about
a caterer who is called upon to solve mysteries. Each story is a
mystery novel packed with delicious recipe ideas. If you are a
fan of chick lit, this series will feel familiar and entertaining.
Goldy Schultz
If you have ever harbored a romantic dream of becoming a chef,
by Bill
put down the saute pan and pick up a copy of
Buford. See how a person with no kitchen training can start at
the bottom of the ladder (in Babbo! With Mario!) and work his
way up the line. You can sweat along with Bill, a noted writer
in the outdoor genre, as he endures long hours and shows you
the real inside scoop about a job you may no longer view as
glamorous. n
Heat
Whatever you are reading, I hope
it’s tasty. Hit us up on Facebook
and share your best food reads.
strictlyfoodforthought.com August 2014
35
LEMON ITALIAN ICE
1 1/4 cups sugar , 2 cups water , Lemon Balm leaves — several
Zest of 1 lemon, grated , 1 cup of lemon juice (about 3 large or six small lemons)
1. Combine the water and sugar in a saucepan. Heat, without boiling, for
about five minutes, stirring until the sugar dissolves. (Five minutes; don’t boil
it). Dump the lemon balm into the sugar water and give it two minutes over
the heat. Remove the saucepan from the heat and cover while it steeps.
2.В (Optional).В To hollow out the lemons, cut the lemons at the top 1/3,
reserving the tops for later. You should also cut a thin slice from the
bottom, so that the lemons will lay flat. Using a tablespoon, hollow out
the lemons as best you can, while being sure not to pierce the lemons
themselves. Do this over a large bowl to preserve the juice. Freeze the
shells overnight.
3. In the meantime, squeeze your lemons (or the removed pulp), until
you get one cup juice. Strain to remove seeds.В Strain the sugar syrup
into the lemon juice and stir in the zest.
4. Pour the mixture (essentially lemonade at this point) into a shallow
dish, dishes or plastic cups. Cover and freeze overnight.
5. The following day, dump the frozen lemonade into a food processor
or blender and mix well. This step really softens the ice and prevents any
sort of layering. If you don’t have a blender or processor, just chop it up
with a fork. Pour the softened lemon ice slushy into a large plastic container and place back in the freezer. After an hour or so, it’s ready when you are!
6. You can serve in the lemon cups (as shown) for great presentation. Or you
can serve in cold ramekins, for those who want a larger portion. Enjoy!
36
Strictly Food For Thought August 2014
diy
HOUSEHOLD RECIPES
WRITTEN AND ILLUSTRATED BY
JODI BRUNNER
PEELPOWER
Just made a batch of margaritas
with fresh limes?
...squeezed some oranges for a
breakfast treat?
...made the delicious
Lemon Italian Ice
you’ve just read about?
Plattsburgh
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INNOVATIVE PAIN MANAGEMENT
Using the Ultrasound Guided Injection
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Obesity is a leading contributor in heart disease and diabetes.
Redice your risk and shed those life-threatening pounds
with the guidance of Dr. Bhasin and the “Take Shape
For Life” program.
CALL TO SCHEDULE YOUR
APPOINTMENT TODAY!
NEW PATIENTS WELCOME!
72 Margaret Street
Plattsburgh, NY 12901
518-561-4170
www.plattsburghinternalmedicine.com
Save those citrus peels! They contain
an oil called D-limonene, a powerful
solvent for dirt and grease.
Add to them the antibacterial
properties of white vinegar and you
will never need another bottle of
409 again. This easy recipe harnesses
PROVIDING SOLAR SYSTEM
SALES INSTALLATION
AND SERVICES SINCE 2004
the power of the peels and and the
peace of mind imparted by using
eco-friendly vinegar.
Power and peace out!
ALL-PURPOSE
CITRUS CLEANSER
Fill a clean, glass jar with citrus peels
(any citrus is fine) and cover them
with vinegar. Let them steep
for two weeks, shaking once a day.
Strain and use full strength or
diluted in a spray bottle for
general cleaning and disinfecting of
surfaces, including glass.
I like to add a few drops of essential
oil (such as peppermint
or eucalyptus) to leave a fresh,
natural scent.
Adapted from
www.wellnessmama.com
Celebra
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Reduce or eliminate monthly electric cost
with energy-efficient SOLAR SYSTEM!
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Call Curt at (518) 578-1487 or visit
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strictlyfoodforthought.com August 2014
37
X
O
B
E
H
T
F
O
OUT
WRITTEN BY MEG LEFEVRE
PHOTO BY KEITH PROVOST
A
S
S
E
N
T
FI
SPONSORED BY
Plattsburgh
INTERNAL MEDICINE
INNOVATIVE PAIN MANAGEMENT
Using the Ultrasound Guided Injection
procedure, we can accurately deliver
medication to painful target sites to provide
the greatest amount of pain reduction.
t Plattsburgh Internal Medicine, Dr. Jay
Bhasin believes physical fitness is one of
the most important and basic components
of health. To provide patients with a
thorough, well-rounded approach to wellness,
Dr. Bhasin has recently added a personal trainer
to his highly trained staff of physicians, dieticians
and aestheticians. Rafael Marte comes to the staff
with a broad background, ranging from being an
information technology and business consultant
to regulatory pharmaceutical scientist/specialist
at Wyeth, but if there’s one skill that makes him
successful across the board, it’s his ability to connect
with people.
Rafael’s entry into the world of personal training
came on the heels of his layoff from Wyeth in 2010.
His son Max was on his way to becoming the Section
VII wrestling champion at Peru Central School and
after graduation Max became interested in boxing. As
his son’s trainer, Rafael soon became known around
town as a bit of a whiz in the ring and at the gym. “We
trained at the City Recreation Center (Old Base Gym)
and also at the gym in Dannemora. Before you know
it, I had 20 people lined up because they saw what
I had accomplished with Max in about six months,”
Rafael said, explaining the evolution of his career in
personal training.
Obesity is a leading contributor in heart disease and diabetes. Rafael earned his certification and later began
working with local chiropractor Dr. Joe Clauss, to
Redice your risk and shed those life-threatening pounds
help improve patients’ fitness levels, decrease pain
with the guidance of Dr. Bhasin and the “Take Shape
and increase mobility, and what he accomplished
through his own methodology using boxing
For Life” program.
techniques was miraculous he said.
CALL TO SCHEDULE YOUR
APPOINTMENT TODAY!
NEW PATIENTS WELCOME!
72 Margaret Street
Plattsburgh, NY 12901
518-561-4170
www.plattsburghinternalmedicine.com
38
Strictly Food For Thought August 2014
“When you do boxing workouts, there’s a lot of
connections that need to be made. You don’t do just
one move and focus on isolating one muscle, that’s
not how it works. You’re using just about everything;
your eyes, your balance, your arms and legs and hips
and core are all engaging. To throw a punch and
pivot and slip a punch, the mental connections are
incredible because of the balance, strength, flexibility
and coordination— that in my mind, I said, �I think
this can help other people.’”
What Rafael didn’t realize, however, was that Rock
Steady Boxing in Indianapolis, Indiana, along with
the College of Health and Human Sciences at Purdue
University had already been studying the effects of
boxing inspired fitness training on people living with
Parkinson’s disease. When an Internet search turned
up multidimensional research on what Rafael was
implementing into his own methodology, he was
stunned. “I could not believe it. It validated what I was
saying to myself and to my wife.
“My method is not something developed by a doctor. It is
based on boxing methodology. We don’t expect the people that
I work to become fighters. That’s not the point, but the method
of helping them improve their gross motor skills and functional
moves and balance is based on that,” he said.
within your environment. If you’re a person who likes to hike,
for example, we help you stay fit in that, if you need functional
movement around the house, then we work on helping you do
that, if you need to get stronger, then we work on that. It’s all
based on fitness as opposed to just work outs.”
Both Dr. Bhasin and Rafael understand how important being
physically fit and active is to overall health, but Rafael believes
what makes his approach so much different is his ability to
connect with his clients and tune them into the present. “You
have to be here with me mentally. If you’re not with me, it’s not
going to work.”
Fitness can also play a role in preventative medicine as well
as increasing confidence and self-esteem. “Prevention means
healthy people. Healthy people by and large do not need drug
products (pills) and constant procedures and hospitalization.
Personal trainers interested in preventive medicine are about
prevention in and out of the gym, doctor’s office, rehab centers,
hospitals, weight management programs, etc. Consequently,
prevention can aid doctors in being more proactive in helping
decrease resistance to healthy behavioral change, which I
believe is Dr. Bhasin’s pursuit,” noted Rafael.
A large part of Dr. Bhasin’s practice involves offering effective
and affordable weight loss management tools. While it’s likely
you’ll lose weight working with Rafael, that is not his sole
mission. “I’m not focusing on how we’re going to help you
lose weight, I’m focusing on how we make you stronger and
physically fit first, not just isolating muscles so you can lift this
many pounds. Fitness,” he said, “is not working out, fitness
is a lifestyle that allows you to do all those functional things
Plattsburgh Internal Medicine
72 Margaret Street
Plattsburgh, NY 12901
(518) 561-4170
Wellness Tips From Rafael Marte
1.
The mind shift occurs first.
Make a determination in
your mind that increasing your
physical activity is a priority.
Then commit to a minimum
of 2.5 hours per week spread
out according to your current
physical fitness.
2.
Remember that physical
activity, especially boxing
can provide a variety of benefits including but not limited to
lower blood pressure and blood
glucose, improved mood, cognition and sleep pattern, increased
energy and decreased stress.
3.
Research studies have shown that as the population ages, many times, conventional therapies
using drug products, for example, either do not work
or are limited in effectiveness due to the toxicities
associated with them. Additionally, today’s patients
are better informed and have more access to information related to their health condition. This allows
them to demand more personalized service or care.
4.
There is
power
in caring and
I believe that
healing and
wellness just
flow out of
that.
Plattsburgh
INTERNAL MEDICINE
Health Care Committed to Listening & Caring
Plattsburgh
Internal MedIcIne
1 st Vi
Just m
en
Resolve
to make
your healthiest year yet!
• Lose up
to 2-5
lbs a2013
week
• Clinically
proven
weight
loss
Obesity
is a leading
contributor
in heart disease and diabetes. Reduce yo
shed
those
life
threatening
pounds
with the guidance of Dr. Bhasin an
• Recommended
by over 20,000 doctors
Shape for Life” program.
Call to schedule your appointment today!
Call today for
a consultation!
New patients welcome!
New patients welcome!
72 Margaret Street
72 Margaret Street
Plattsburgh, NY 12901
Plattsburgh, NY 12901518-561-4170
518-561-4170
www.plattsburghinternalmedicine.com
www.plattsburghinternalmedicine.com
Dr. Jay Bha
Dr. Jay Bhasin, MD
strictlyfoodforthought.com August 2014
39
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