Archive for January, 2011

non-fishy fish? Local Ocean

Fish has become very fishy.

I have long identified as a fishatarian (with a weakness for bacon…) but that has become a challenge in recent years.  Fish seem to be either endangered (black sea bass) or toxic (everything else).  Trust me, using the Seafood Watch Pocket Guide is not easy.  At first I turned to farmed fish, but then as I learned more about farming methods (food, cleanliness), I realized that it was as awful as how industrial chickens are kept in their cages, or cows, or…

I have been reading about Local Ocean and have even seen their sign on 9 just south of Hudson.  Local Ocean claims to be sustainably farmed fish – here in our backyard!  A while ago we finally went to Price Chopper and asked for Local Ocean fish, which is sea bream for now.  They were out.  Then, this article in the NY Times about the fish at Local Ocean…

Recently we had success at Price Chopper and the fish was in!  So what is sea bream???  Fish guy informed me it’s also known as Dorade.  Ah, another fish renamed for fashion…  Regardless, the fish is sold whole and each is about a pound, at $7.99/lb.  Fish guy will gut and clean the fish and behead it if you prefer.  Not willing to grill when the temperature is in the teens, we kindasorta filleted it (still need to work on those skills) and pan sautéed it.  The fish is a firm white flesh and with just olive oil, salt and pepper it was really nice.  Recipes that I’ve found seem to mention cooking with fennel quite a bit – I’ll have to try that.  I can’t wait for grilling season and some fresh herbs.

Need more info? (Huge thanks for MUG for the list)

8/9/2013 UPDATE: RIP Local Ocean.

Today is National Cheese Lover’s Day!

I just learned that January 20th is National Cheese Lover’s Day.  I do not feel the need to fact-check that – I think I will just reach for the macaroni and cheese…

But take a moment to ponder our local offerings (most available through Pampered Cow):

Twin Maple Farm’s Hudson Red

Old Chatham Sheepherding Company – Hudson Valley Camembert as well as Ewe’s Blue

Coach Farm goat cheese

Nettle Meadow‘s Kunik (I still can’t get over this one)

Palantine Cheese – cheddar

R&G Cheesemakers (several cheeses available)

Berkshire Blue – a blue cheese from the Berkshires…

Hawthorne Valley Farm cheeses – several available from this biodynamic farm

I’m sure I’ve forgotten some – there are enough to make several cheese plates.   Grab a nearby cheese lover for a meal of cheese and enjoy!

Saffron Indian food – cafe update

A long overdue update…

Sometime last year, Saffron moved from the Cafe at Hudson Supermarket and can now be found Thursdays at the Chatham Real Food Market Co-op.  Our loss (in Hudson).

She’s a survivor and I don’t just mean in the streets of Hudson.  Chef Marianna Vadukul survived a throwdown with Bobby Flay last year – I’ve watched him get in an argument with a cab driver so that’s no mean feat!

SAFFRON CAFE AT THE CO-OP
Thursdays 4 – 7 PM
Chatham Real Food Market CO-OP
15 Church Street, Chatham, NY, 12037
518.392.3353

Madhur Jaffrey in the neighborhood!

Actually, I’ve heard the rumor that she has a house up in Columbia County, but I’ve not yet been invited to dinner…

*sob*

Ms. Jaffrey will give a talk at 2:00pm Sunday January 23rd at Roeliff Jansen Community Library in Copake/Hillsdale, NY.  She is signing her latest book, At Home with Madhur Jaffrey: Simple, Delectable Dishes from India, Pakistan, Bangladesh, and Sri Lanka.  Full information here.

Is it too much to hope for tastes?

it was 3 degrees this morning…

…and that makes me want to hibernate.  But first we went for a drive in the winter wonderland that is upstate, and in the woods near Clermont we saw these wild turkeys.  I commented that they seemed rather skinny and my OH said: Of course!  They are still alive!

Of course.

Back home, settled into making chocolate pudding and starting our first chestnut brown ale.

Brown and yummy foods both.  How do you hibernate?

our new neighbor makes dessert

photo credit: Jennifer S. Altman for The New York Times

It’s ice cream so it can’t be bad.  And you get a cookbook!

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