HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, July 25, 2013

Blackberry and Lime Italian Meringue Pie from Bon Appetit



Yoart Grec avec Mures
         Two winters ago, Andrew and I fell in love with a Blackberry Yogurt we bought in St. Barth.  The yogurt or, more correctly Yaourt Grec avecs Mures, even made it onto our “15 Things You Must Eat in St. Barth” post and our friends Mary and John made a beeline for it when they went down to the island right after we did.  Now, I had pegged the calorie count at 80, which had it been correct, would have been the best tasting 80 calories I ever consumed.  Most unfortunately, Mary read the label correctly and the calorie count zoomed up to 280.
Still not bad but 200 calories I hadn’t counted on.  And I hadn’t counted on how much we loved the blackberries in the rich, creamy thick yogurt.  It’s blackberry season so when Andrew dug through his recipe files, he was delighted to discover a Bon Appetit with a glorious Cover Girl.  More properly, Blackberries sitting atop a lemon curd filling and topped with Italian Meringue.  Calories be damned, he decided to make this glorious confection.  Even if it took all day.

Sunday, July 21, 2013

Mushroom and Pepper Jack Tart with Long Island Mushrooms

         
Long Island Mushroom company is the brainchild of two Rhode Island natives who grew up in the same town, became High School Sweethearts, parted ways and re-kindled their romance thirty-two years later.  Jane Maguire and John Quigley are their names and Long Island Mushroom is their second act-–both personally and professionally.  The couple have taken to mushroom farming in a big way.  Their 6500 square foot growing space on the North Fork is packed with glorious
Left to Right: Shiitakes, Blue Oyster and
Miitake Mushrooms from
Long Island Mushroom
Shiitakes, Miitakes and Blue Oyster mushrooms, the perfect combination for creating “wild” mushroom dishes without foraging for them on your own.  You don’t even have to clean them.  That’s because they are grown without soil on pressed paper and sawdust logs that they couple brings in from ‘the mushroom capital of the US’, Kennett Square Pennsylvania.  They’re grown under strict temperature controls and in very high humidity.  Each log produces ‘blooms’ of mushrooms that are harvested simply by being snapped off.  Each log produces 3 crops of mushrooms in a 48 day period before being replaced.  With Jane manning sales and John keeping the farm growing, Long Island Mushroom has found its way into the top restaurant kitchens on the East End, including “The Topping Rose House” in Bridgehampton, Tom Collichio’s wildly successful foray into the Hamptons.