HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, April 25, 2013

Vietnamese Shrimp Sliders adapted from Melissa Clark in The New York Times


         

I don't know when sliders took over the world but they're everywhere. And while they may have started out as mini-hamburgers, now you can find them on all kinds of menus, stuffed with everything from Turkey to Texas barbecue.  Let's face it, their size is ideal.  In one or two bites, you get the full-on slider experience.  They're just the right size for children, for whom a full-sized burger is a challenge.  In today's post, they're made with crispy fried shrimp dipped into a salty lime sauce and then tucked into tiny brioche buns that have been slathered with an Asian inflected mayonaise. They're a gift from the inventive Melissa Clark whose Wednesday food column in the New York Times is eagerly awaited in our house. This time, Melissa has gone East for her flavors.

Monday, April 22, 2013

Turkish Lamb Pita Pizzas adapted from Semsa Denizsel in Food and Wine Magazine



        Need I tell you, we didn’t have lamb for Easter.  Instead we had one of our glorious whole, bone-in hams, with a side of Kielbasa.  As much as we enjoyed our feast, I had lamb on my mind when we came back to the city.  A couple of weeks ago, I’d found a recipe for Lamb Pizza.  Pizza, I need not tell you, has pretty well taken over the world.  And apparently Turkey is no exception.  This particular pizza is the work of a woman named Semsa Denizsel who owns a take-out food shop and restaurant in Istanbul called Kantin.  Chef Denizsel is no stranger to Food and Wine Magazine, which is where I encountered her recipe. She’s provided them with four of her recipes so far.  I am sure there are more coming as Ms. Denizsel is acquiring a reputation as an authority on Turkish Cuisine.  Kantin is located in Istanbul’s poshest neighborhood.  Now 13 years old, the focus of the food there is simple, honest and homemade.  The Chef is a complete locavore and a seasonal cook.  So even when something like eggplant floods the markets of Istanbul, if it isn’t locally grown or in season you won’t find it at Kantin.  What you will find is inventive cooking like these lamb pizzas spiced with red pepper and sweetened with sun-dried tomatoes.  Topped with an egg and baked in a hot oven, they’re elevate a simple week night supper into an adventure.