RECIPE

This pasta dish is decadent comfort food bringing in the best flavors from the Northwest: salmon, hazelnuts and mushrooms! (After we devoured and enjoyed the test recipe, we realized it's the gourmet version of another pasta dish we made...)


RECIPE

RECIPE

This salad is a party in the mouth. The Lemon Flaxseed dressing really brightens up all of the flavors of these Fall vegetables, turning it into a light dish. All of the salad ingredients were bought in the same trip to the Union Square Greenmarket.


RECIPE

This recipe teaches you how to make a simple marinade for fish. The marinade uses flavors of the Aegean coast: Turkish coffee, olive oil and lemon. To find out safe seafood options visit Ocean's Alive.


COOKING SHOW

This video teaches you how to make a simple marinade for fish. The marinade uses flavors of the Aegean coast: Turkish coffee, olive oil and lemon.

To find out safe seafood options visit Ocean's Alive.


RECIPE

This is a great recipe for crepes using buckwheat flour, just how they do it in France. They are filled with a goat cheese spread and topped with flaked smoked trout and chives.


Local Lobster and Creamed Corn

September 3, 2008
Creamed Corn with Poblanos, Red Onion, and Cilantro

Although Summer is unofficially over, I can’t bring myself to leave the beach. I was supposed to leave tonight, but then my mom mentioned lobster. Since September is Local Eating Month at Kitchen Caravan, I will be working away at recipes and tasty tips all month. My intentions were to return to New York and go to the Greenmarket tomorrow morning, but then I remembered that I am surrounded by delicious local foods right where I am. Exquisite seafood, tomatoes, and corn are abundant here. Then I thought that instead of focusing only on the Greenmarket, it might be fun to dig deeper into the local flavors before returning to what I know.
Where I am in Rhode Island, we are right on the Connecticut border overlooking Long Island Sound, and there are so many fish markets that are full of local lobster, clams, and scallops. The local seafood store cooks the lobster for you if order them ahead of time, which is exactly what we did tonight for dinner. My mother put mayonnaise on the table, but the lobsters were so delicious that no one reached for any condiment. I think that is true for a lot of foods- when eaten fresh and local, they don’t need lots of dressings or condiments to jazz them up. Instead, you become cautious about spoiling their flavor by masking them. To go with the lobster I made the recipe for creamed corn with veggies that I had bought at the Saturday farmers market. We sliced up some heirloom tomatoes and that was dinner. Everything that we ate for dinner was sourced locally- even the butter we used to cook the corn. It was a real local meal that was not hard to work for and made prolonging my return to New York City well worth it. I have not had my last swim nor scallop of the season. Let’s see what the day tastes like tomorrow . . . .

RECIPE

This dish is our version of Drunken Thai Noodles, otherwise known as Pad Kee Mao. Drunken Noodles are usually made with holy basil, which has a much different taste than our basil. But since it is summertime, and basil is abundant, we use it anyway. They are also made with a much wider noodle than the rice sticks that are available in most supermarkets. We thought we would keep it easy for ourselves, and make the dish using what is local and available to us in the summer. It is an easy dish that can feed 4.


RECIPE

This simple trout dish is the perfect dinner for one, it's easy to make, and there aren't too many ingredients. It is a traditional dish from the town of Pamplona, the same region of Spain that inspired Hemingway's book The Sun Also Rises.


COOKING SHOW

When Ernest Hemingway went to the Basque region of Spain in 1923, his days were largely filled trout fishing. The Sun Also Rises, published three years later, is based on his experiences during this time.

This simple trout dish is the perfect dinner for one, it's easy to make, and there aren't too many ingredients. It is a traditional dish from the town of Pamplona, the same region of Spain that Hemingway spent time.


Curve