I Miss You, Family, but Judging by this Food Porn, You Miss Me More. September 22, 2009

Rainbow chard, onion, and butternut squash pie–  all local ingredients.  Even the crust is made with lard from The Piggery, a local pig farm.  It might be the best crust ever.  I seasoned the pie with a little nutmeg, salt, and sugar, and it is wonderful.

Feast your eyes but be sure to click on the pictures for maximum wow factor:

My next foodventure was to make two appetizers for a reception at the Hotel School following Irena Chalmer’s discussion of her book, Food Jobs.  I made brown-butter roasted radishes with sour cream on crostini and goat meatballs with roasted tomatoes.

The Ithaca Farmer’s Market (Be Jealous of my Lifestyle) September 19, 2009

This morning I woke up early and walked to the farmer’s market in Ithaca.  The walk there is all downhill (luckily, as most of the other places to which I desire to go are uphill.)  It is a calm walk, and today was a gorgeous day.  It felt like fall, as the morning temperature was about forty degrees.

Upon arriving at the market, I felt the buzz of a content colony of local foodies.  Ranging from young children to the elderly, the market-goers were all enjoying the present moment over cups of coffee and baked treats.

The abundance of amazing produce is overwhelming at first;  I was at once inundated with the names of various apples alone.

This farmer’s market is not home to amateurs; its vendors all have their crafts down to a science.  Farmers have perfect-looking squash, lettuces, tomatoes, and melons; cider makers have a variety of blends that they have composed for more complex tastes; and bakers have some of the most gorgeous breads and baked goods imaginable.  It seemed that I was in heaven as I walked through the market in a trance-like state.

Other vendors sell ethnic foods, and although I was tempted by the Cuban offerings, which included rice and beans; chicken fricassee; and yams and corn, I chose a fried contraption (for what else can I label it as?) from the Cambodian stand and some chickpea masala from the Sri Lankan stand.  The Cambodian fritter had carrots, onions, lentils, and either taro or potato.  This was served with sweet chili sauce.  The chickpeas were also good, especially with the three chutneys they offered.

Cambodian Fritter

chickpeas

Besides the ethnic food, I got some pork liver pate and some baking lard from The Piggery, apples, and some rye and pumpernickel breads from Fatboy bakery.I also enjoyed an apple cider donut.  Last weekend, I bought some beautiful yarn tagged with a picture of the sheep it came from!

I really am considering asking my parents to cut my meal plan next semester so I can just live off of the land.  It wouldn’t be a bad idea, but the market closes once winter hits.  For now, I’ll just do my best to take advantage of the season and enjoy!

Gourmetifying Cornell September 17, 2009

One thing that’s beautiful about going to Cornell is that Ithaca has a ton of local farmers that sell their products at the farmer’s market in town.  This past week, I have been finding time in between my classes to cook my local ingredients as best i can with my limited kitchen facilities and additional ingredients.

This past week, I have made some delicious food.  Today, courtesy of my 11:40 classtime, I was able to make braised goat shank.  I bought the goat at the farmer’s market and cooked it with some blueberry wine that another vendor there was selling.  

the wine tastes like a light, dry red with some rounder flavors indicative of the blueberries it is made from.  the goat had a delicious flavor–very unique–and it went well with the wine.  

also, i made some creamed corn with a local grower’s corn.  my go to spice has been nutmeg; it is one of the only ones i have, and it goes well with this season’s foods.  i put it in the corn as well as in a delicata squash soup that i made the other day.

 

 

 

 

 

 

 

 

 

 

 

 

I topped the soup  with a sourdough and Pleasant Ridge Reserve cheese toast and sauteed hen-of-the-woods and oyster mushrooms.  Can you believe this stuff?  All made in the dorm!

This morning I also made a crustless (for time purposes) pumpkin pie.  I also made some pumpkin muffins.

 

 

 

 

 

 

 

 

 

 

 

Today was a pot luck meal for the Farm to Cornell club in which I am involved.  Since apples were the only local food that I had access to, I made a gratin out of some Paula Reds and some Gjetost cheese I had in my microfridge.  

 

 

 

 

 

 

At the potluck, it was a hit, especially since many were unsure of whether it was a side or a dessert.  

Even though the dining halls are OK, I am perfectly content with the ingredients available to me now.