Save the date: Roatan guest chef nights

Guest Chef Series with Annemarie

At Earth Mamas, West End

Friday Aug 24th-2012

From 6:00  pm on

Reservations: kitchen@annemariesfeast.com  or sign up with Kim @ Earth Mamas.

West End Roatan, Bay Islands. Honduras

Seated Dinner: Price: $30.00 per person.

Beverages can be purchased by the glass @ earth Mamas.  Red and white wine @ $4.00 per glass.

AND…. also at Earth Mamas with Annemarie

Friday Sept 7:

Moroccan  Buffet all you can eat. $28.00 

Menu secrets and details will be revealed  on the radio with Helen Murphy of Blue Harbor Plantation soon.

See you there!

Annemarie

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Summer menus ideas

I don’t think I ever posted  the promised Fresh Corn Mascarpone Polenta!  Scroll down and there it is!

Many more recipes to be found on this site under Summer recipes! There you will find one easy recipe after another.

I  am keeping it short.  A  bucket full of wild raspberries I picked this morning   are screaming at me  to make into something Yummie. Let me see what I come up with.

Here’s what I suggest while I am busy foraging outdoors with not much time to blog.  Click away on my site since  you are already in it. Be inspired to cook up a summer meal from my delightful  recipes you find right here on this site.

For you lazy ones that can’t be bothered to go to my  recipe page I will give you just this:

Fresh Corn Polenta with Mascarpone cheese

  • 6 tablespoons unsalted butter
  • 1/2 small onion, minced
  • 4 cups or water
  • 4 cups fresh corn taken of the cob
  • 2 cups  ground polenta
  • 1/4 cup mascarpone cheese
  • 1/4 cup grated parmesan cheese
  • Kosher salt and freshly ground pepper

Directions

Bring the liquid to a simmer and add the butter. Slowly whisk in the polenta. Reduce the heat to low and cook 1o minutes. Add all the fresh corn. Cook for another 10 minutes. Remove from the heat and whisk in the mascarpone, parmesan and lots of pepper.

While you are at it you might also take a peak at the SERVICES and SAMPLE MENU  page. Maybe find out some more I could have to offer?

(If you don’t something will  go really wrong in your kitchen  within the next 3 days. )

Have a great summer.

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A few Easy summer recipes for all to try.

Montgomery Farm here I come.  The apricots are  now in season. Their snap peas are out if this word as well.

Thinking apricot compote: To go with it   a lemon cake, whipped cream and my dinner for my client is complete.

But lets start at the beginning. Apricot Salsa anyone?

Ingredients

  •                     3 cups chopped fresh apricot
  •                     1 cup shallots, julienned
  •                     1/2 cup chopped green bell pepper
  •                     1/2 cup chopped red bell pepper
  •                     1/2 cup chopped fresh pineapple
  •                     1/4 cup chopped cherry tomatoes
  •                     1 habanero pepper, seeded and minced
  •                     2 cloves minced garlic
  •                     1 teaspoon minced fresh cilantro
  •                     1/2 teaspoon cumin
  •                     1/4 cup fresh lime juice
                   Mix the apricots, shallots, green bell pepper, red bell pepper, pineapple, cherry tomatoes, habanero pepper, garlic, cilantro, cumin, and lime juice together in a bowl; refrigerate at least 2 hours before serving. Serve with corn chips

I made some other things for my vegetarian client:

Snap peas where so sweet.  Hard to resist.

Luke warm Snap pea salad

1/4 pound snap peas. Trimmed

1 fennel bulb sliced thin

1 container cherry tomatoes

1 sjalot finely chopped.

lemon juice,  salt., olive oil. cayenne pepper

In a large frying pan heat 2 table spoons of olive oil. When very hot quickly toss in  the fennel, swirl around for 2 minutes  take it out. Next toss in the snap peas. 2 minutes in the pan. Turn of the heat. Squeeze juice of  one lemon over the snap peas I like to add some lemon zeste as well. Add some olive oil Season with salt and cayenne. Mix with the fennel and cherry tomatoes  and sjalot. Serve luke warm.

Oh and I also bought the first corn of the season for a fresh corn polenta with mascarpone.  Oh so good!

Make the polenta and add a cup or 2 of fresh corn. Mix with Mascarpone and Parmesan cheese. Out if this word.

The zucchini fritters with green goddess dressing are already on the recipe page.

Enjoy.

I’ll be happy to come prepare dinner for you as well!

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Traveling chef stays home

ImageSo much to do .

I  stayed home for very good reasons! Here in  Dutchess county there is suddenly so little time. In one week the garden has been fully planted. Thanks to my brother who gave me this car load of plants for my garden. And thanks to the help of my closest childhood friend who flew out from Amsterdam  just to dig in my garden. Be my guest dear, dig away! She planted I baked a cake.  She planted some more I cooked lots of goodies. ImageRain or shine . It was just like our childhood days when we where shoveling at my friends  parents farm in Oirschot, The Netherlands. Here we are in Rhinebeck  NY doing exactly the same all over 34 years later. I had already started with lettuce which unfortunately the day after her departure shot up and is now  2 days away from eating.

ImageIt promises to be a much better garden from 1 year ago when I first moved here. I did everything wrong then.  This year I plan to have lots of chervil, spinach, Batavian endive, Lavas. Yes all of those seeds came out of my friends suitcase which seemed more like a treasure trove. They are already sprouting up.

In the midst of visitors I continue  making flower essences  and so much more.  Yes below you see my cat who helps me with the essences I just finished.  She sticks her nose in each flower essence  for approval. Healing with flowers is our thing , my Carotte and me. Joint efforts there too. I got a lot up my sleeve you never knew about don’t I?ImageNext thing you know we are off to NYC for a dinner party I am preparing in a gallery. We is my friend again who at the same time needs to catch a flight back  to Schiphol.  Pitstop Highline which is designed by a Dutch guy and so special. But I need to start cooking so we walk down the high line right into Chelsea. Of I am in heaven.

Art and food= Me at my best.

What you see below are pieces of PVC pipes which I got at the hardware store. Williams Lumber in Rhinebeck. They would not cut it for me at Williams lumber which we thought was really not nice.   My dear childhood friend from Amsterdam came to the rescue like she always does.  She chopped the pieces all up as I needed them to make those towers for the Gallery “Green Works”. ( Go see the show as well)  Green does work and is not only edible.

ImageThe week is up.  I squeeze in a mosquito repellant oil from the plantain I find every where  of prior to crashing for a good nights rest. Great book in hand.  For those who read Dutch. Isis  by Hans Dekkers is it!

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Asian Delights

Preparations for the Secret Underground Dining Club this past Saturday are just as much fun as the party itself. One never knows who signs up. Guests don’t know what the meal will be.

This round it was Asian night. The simple reason being that finally I have cracked the Momofuku  pork bun code.  It is shamefully easy.  Momofuku Milkbar  charges an even more shameful price but that’s his deal. I should start a food truck in Manhattan with my findings!  You know all it is; a steamed bun you buy in Chinatown, a jar of Hoisin sauce and a tender cooked and grilled slice of Pork belly. 2  of cucumber, scallion and of you are. You steam the bun, you spread the hoisin on it , grill the pork slice, cut it in half. Put some more hoisin on it. Grill the scallion, and put 2 slices of cucumber on it. How easy is that . No wonder his bun recipe does not work. Momofuku does not know how to make them. Chinatown does.  I did get an excellent grass-fed, organic, you name it pork belly from Gigi Market in Hudson Valley.  So around that bun an entire Asian menu was created.

Munch, munch. The chatter buzz stopped, silence fell and I was waiting for a standing ovation. That never came but its’  ok.

There’s always one person that insists on knowing the menu in  advance.  Gee drop it already. But I gave in and said Asian to all so they’d know what drinks to bring as well.  One guest got so happy he brought 20 Asian costumes with him  and had us all wear them. Surprised as I was people loved the Asian  outfits and kept them on.

There was more to be had than pork buns. Some menu items: Ahi Tuna with toasted sesame seeds, wasabi on daikon rounds. Asian Pesto Shrimp  ( see recipe page) Nasi Goreng,   Thai squid and crab cellophane noodles, Vodka beer batter cod with Shriracha, Coconut veg stir fry.  Spice cakes with cardamom whipped cream is also on the recipe page. I tell you my kitchen was  a bit sticky and the house smells like anything but the lilacs I’d picked.

Guests have left, the house is clean and of to a well deserved walk in the woods today. I am hopeful in finding  my all time favorite flower ; lily’s of the valley to put all over my house.   Might be to early though everything is 2 weeks ahead of time this year.  I am hoping to be in luck.

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Traveling chef weekend – Florida

calamondin tree Even in Florida you can eat off the land! This to me is amazing in itself.  Leave it up to me to find something I bet you  have never heard off.  A Calamondin tree. On my travels of all places to Florida, Bonita Springs, Esther Lane  there it stood. A tree so big loaded with what at first sight appeared to be mandarins. It’s the first thing I noticed when we drove up from the airport.

 Early the next  morning while the household I was visiting was still sleeping I  ventured down the road and picked one of them bright orange fruits.  I became Eve biting in the fruit while looking left looking right almost expecting a  guard dog to come and chase me away.  So juicy, flavorful and tart I could not believe my luck.  Along comes Adam, walking stick in hand. (A little old man passed by and commented on how sour these things where and no one likes to eat them.) Oh  not sour I exclaimed, tart maybe. Bursting flavor. The little old man shrugged his shoulders. Have it your way and walked on.

 This big tree has no pesticides on its fruits in  all different shapes. In Florida I concluded they  prefer pesticides and perfect looking fruits of equal size with not a blemish on them.  I found a treasure  tree with over 10,000 fruits no one wanted.  I claimed the fruits  to be mine yet once again.  I went crazy picking bags full carrying them to my hosts  home.

It was a girl weekend getaway and I put the girls to work.  All 4 of us joined in and soon enough there was calamondin  juice for mimosas, a calamondin cake, and a calamondin experimental ” calamcello “drink in the  making. I just made that up on the spot  thinking limoncello. We’ll see what comes of it. I shall let you know. I think I’ll even share the recipe here next round.

The idea of making a cake was born the previous night when we ventured out to the local hang out for a beer. Before entering we  had been warned it was a fancy place called the North Naples Country Club. http://www.northnaplescountryclub.com.  In other words behave girls.  We entered and  it was the most stinky, dingy looking place which reeked of cigarettes and appeared to be frequented by the true local Floridian red neck.  Ron the owner proudly advertised his wife’s cake sitting on the  counter. ( not the wife but the cake).  While we where sipping beers we had a piece of cake too. Now get this; that cake we ate was simply amazing and made off… Calamondin fruit. Wow what a find!  Once I approved of the cake I was offered a free membership for life for  this joint.

The baking of our own  cake was born that night. But pops had to go ask moms for the recipe. We where kindly asked to come back to pick it up next day. So we did go back but moms had forgotten to give the recipe to pops so we were asked to come back in 2 hours. By that time we had scheduled to have the darn cake baked and loaded on the boat for our own country club afternoon. So we went home empty-handed, pulled a recipe of the internet and added calamondin peel and juice. It was not as good as at “The Club”. I was promised the recipe would follow via text but to this day it never did. Anyone going to Bonita Springs please go by and ask for the Calamondin cake recipe. I want it! If it’s you are headed for  Naples just make a detour.  I can then proudly post it on the recipe page of my blog.

Here’s Jenny progressing slowly while she’s distracted with a small creature on the floor. Too slow for me if we still wanted to make it for the boat ride. The alternative  we came up with was peeling all the fruits which is easy. Next you pulse them in a quisinart. Strain and push out rest of juice. Done.

This bag made 3 cups of juice. The juice was needed for a glaze on the cake. But us girls where getting thirsty.  Our  morning designated bartender had pulled out the champagne and used our juice for the Mimosas.

I was too lazy to go get another batch of calamondins so we ate it without the glaze and drank the mimosas like lemonade.

Prior to my return to NY I found another tree. I  managed to make a flower essence out of it. Tabebuia flower essence in the making.

Florida was heaven!

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Traveling chef returns to Roatan ( part 2)

Roatan, the island in the sun a hop away from the US and a world apart from reality.  I land at my favorite airport. The arrival hall is  more like  a social club. People come to meet and great one another while sipping the best coffee on the island. ( It puts Starbucks to shame)  It takes a bit longer to finally exit the airport. First one  does  the social rounds right there. Island time kicks in and going with the flow soon follows.

I spent the shortest time yet on Roatan this year but it was perfect. Escaping the cold winter in NY while enjoying a relaxed week of sun, snorkel, beach, boat, golf and fun company.  Well I cooked  a dinner party on the island too of course.  Top Secret! Cause the island is small and this is what you could call a true Secret underground dining experience. 

A yellow fin is caught,  a bunch of apple bananas is ripening.  I drink fresh coconut juice each morning. Life is just the way it should be.

I run into Jerry the fish guy who sells his fish of his truck. He’s happy to see me and gives me 2 nice lobsters as a present! Though we had  plans to go out to Tranquil Seas that evening for a night of music and tapas we ended up staying home as cooking a  lobster feast  seemed more enticing in that moment. And it was!  Not many homes have good wines at hand. But my hostess did and was happy to share.  She pulled out a bottle of Fleurie 1994  and soon a second one followed. Us 2 ladies had big grins on our faces while we drank a bottle each.  I dare say it was the best lobster we ever had with the help of Fleurie.  The tone was set. We ate home every night. I cooked for my hostess which was a pleasure as she likes to eat. It was also safer as she does not have  much interest in cooking. And why would you with a chef in the house.

Finally day 3 after my arrival I went out and landed in the midst of a crab buffet at Tita’s Pink Seahorse ( Sueno Del Mar) . Her beach bar was hopping as where we.

I buy 5 pounds of sea bass from Jerry.  A party is in the making. Another truck comes by with vegetables and the menu is now rolling out. I’m having fun finding local produce and fish straight out of the ocean. Nothing is imported. All is “grown on Roatan”. Local ,organic, wild, grass-fed, home-grown, home picked  you name it you got it.

Tomatoes for sale

I make a flower essence. Shell ginger which aligns the spine

The last night comes fast and time for a farewell drink in town. Cocolobo sunset drinks. A Happy crowd over sunset.  Dinner at the Sushi place in Sandy Bay Tako which was excellent with more fun company. ( the only dinner out) A perfect ending of the week.  Roatan will always be there. Till next time .

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