HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Suzanne Goin. Show all posts
Showing posts with label Suzanne Goin. Show all posts

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. 

Thursday, February 3, 2011

Braised Beef Short Ribs with Salsa Verde and Feta


Suzanne Goin

             What’s better than a long braise on a cold winter’s day?  Filling the house with wonderful smells for a few hours, it’s the perfect dish to cook on a wintry Saturday or Sunday when you want to stay indoors.  I’m a big fan of Fine Cooking 
magazine as regular readers know.  So it was not a big surprise when their recent recipe for Suzanne Goin’s Short Ribs proved a delicious tonic to the cold weather over the weekend.  The flavor is incredible. Even non-Feta loving Andrew enjoyed this tangy salsa verde which transformed these ribs into something we’d never tasted before.  But more on the ribs later…I want to launch a protest against the weekend’s other recipe, also from Fine Cooking.