Friday, November 20, 2009
Wednesday, September 23, 2009
My favorite new food blog
In addition to being great cooks, these women have my respect for being astute business people. Our industry is tougher than most travelers would imagine but they have thrived and strive to keep their businesses and lives as fresh as possible.
And that works for me on Wednesday and every other day of the week.
Tuesday, February 24, 2009
Warm Winter Fruit Part 2
Narragansett is not the Garden of Eden of Produce in the winter. Thanks to our friendly citrus farmers in Florida we nearly always have plenty of grapefruit. If we’re really lucky we might find the Ruby Red or Rio Star Texas strains once or twice a year. (Although half of Rhode Island winters in Florida we really do prefer the Texas grapefruit. Go Aggies!) Whatever state sends the fruit your way, try to buy the red or pink flesh varieties which tend to be sweeter or less acidic. Unless you are a citrus farmer you'll probably need to look at the tag as the skin color doesn't indicate the flesh color.
We have a simple way to dress up any grapefruit and offer something warm on a chilly winter morning is to simply sprinkle a little brown sugar and some cinnamon on the top of a sectioned half.
Place the halves on a pan and pop in your oven or broiler for about five minutes. That’s enough time for the fruit to warm and for the sugar to melt and run into the cracks for maximum sweet and sour goodness. When you pull it out of the broiler, spread the sugar syrup evenly with the back of a spoon over the top of the fruit.
Carefully transfer the halves to a serving bowl. We like to use pressed glass custard cups but you can do whatever works for you on Wednesdays. Or any other day of the week.
Next week I'll post our most popular warm winter fruit, a New England classic, baked apples.
Posted by Head Chef Dave, Blueberry Cove Inn
Tuesday, February 17, 2009
Warm Winter Fruit: Poached Pears
After years of trial and error we have found three types of fruit that are generally available even in December, January, and February. Fortunately (or unfortunately) those are the months least likely to produce full houses or lengthy stays, so you need less variety than in July and August where you might be full (16 people) four or five days a week and some guests will stay for a week or more.
This is an offering with less sweetness and more spice. Begin by peeling, coring and halving as many firm pears as needed for your crowd. The finished pears will keep in the fridge for a week so you might want to make extras.
We like to plate the pears with a puddle of vanilla yogurt and serve granola on the side. The plates always come back to the kitchen clean which is a great ego booster for the cook.
Our other favorite warm fruits involve apples and grapefruit. Check back for the other recipes that work for me on Wednesdays.
Wednesday, January 7, 2009