Bay End Farm + The Blue Room = One Long Table!

I experienced the delicious pleasure of attending a 'From Farm to Table' event late last month. Held at Bay End Farm, our dramatic 'One Long Table' sat 80...... simple sophistication at it's best!

The Blue Room from Cambridge packed up their knives and cooked straight from the farm, transforming fresh ingredients.. picked that day... into vivid, mouthwatering masterpieces.

Our extraordinary evening started early with a tour directed by Kofi, the shy and highly intelligent owner of Bay End Farm. While we sipped a chilled 2008 viognier, domaine sallies, Kofi led us from field to field. http://www.bayendfarm.com/

He talked in great detail about the burden of the blight this season, and how it literally wiped out his entire crop of tomatoes. You have to sell a lot of cucumbers to make up for that kind of setback!


We really lucked out. The weather was perfect and the company was as interesting as Kofi's tour. Royal Chef Steve Crellin was in attendance. He loved hearing about the rebirth of organic farming in Southeastern Massachusetts and the preservation of the integrity of fresh, local food.

Lauren Feinburg was all smiles. Making the trek to Bourne from Boston, she choose to attend the event with a friend in celebration of her birthday, smart lady.




The scene was chic simplicity. A civilized union of 80 genial neighbors coming together between soil and sky, to sit and savor the treasures which come from the earth directly under foot.

Wine and food was brought up each side of the table. Jovial helpers - many just washed up from a day in the field - served a five course, five star, line up starting with a chicken liver pate topped with a tomato jam - which I immediately went home and recreated in my kitchen OMG! - served with sliced Iggy's bread. We washed back blue fish cakes with a crisp Girasole Vineyards, 2008 Chardonnay... yummy.. and moved onto this fabulous Greek Salad.

The refreshing presentation of each course was ultra carefree, exuding an essence of ease beyond imagination. http://www.theblueroom.net/



By the time our smoked suckling pig and ribs arrived (not as scary as it sounds), everyone was really getting into the groove, feeling the love and extending introductions beyond their immediate neighbors.

I met so many interesting people. I even had the chance to meet one of my unsuspecting idols! Pegja, owner of Iggy's Bakery. Along with his big personality he provided his award winning artisan breads. Iggy's was always my choice of bread when catering. I started buying Iggy's in 2000 and was instantly hooked. http://www.iggysbread.com/
The sun went down quick, kind of like the wine and fish cakes! Before it was time to say goodbye everyone who was involved in orchestrating this glorious event came out for a toast and a bow. Very beautiful.

Already a popular tradition on the west coast, I predict we will be seeing much more of this sort of gathering here in New England. This event helped raise thousands of dollars which will be used to rebuild the farmers market on the Bay End Farm property. Nice.

Unleash Your Inner Locavore!

Making a difference, one bite at a time!

I dedicated August to the locavore that lurks in all of us.
Living in New England, southeastern Massachusetts to be specific, we have lots of opportunities to buy local. A literal rebirth of farming in this area is going on right at this moment. Brave farmers, willing to weather the storm.... the blight.....the insects...... are banning together to bring back this once thriving industry.

Eileen at Lucky Field Organics in Rochester, Ma hooked me up with some serious Beet Greens for my August cooking classes and took me on a personal tour of her working farm. Typically tomatoes rule in August, but with this summer's weather.. or lack there of... beautiful lettuces are taking the helm of this organic wonderland.

Eileen and her husband Wes have been farming in this area for 6 years. They have a CSA membership upwards of 100 and are constantly looking for creative ways to extend their season.

Here are the remains from the beet patch Eileen freshly picked for me. The beets made their way into happy CSA bins!

Visiting Lucky Field Organics is like going back in time. As I walked through the fields I felt an overwhelming urge to camp out under a big tree and watch the wind comb each crop.

Andreas, a friendly farm hand, was hard at work tying tomatoes. He is 1 of 18 employees that keep the farm running.

Eileen is a hard working woman setting a great example for her kids. We talked a lot about the pressures involved.... farming ain't easy... one must be persistent and have patience... her biggest complaint is that she has little time to cook the delicious wonders coming off her property.

I left Lucky Field with a big bin of beet greens, 5 lbs to be exact. They were DELICIOUS!

In my class, curious cooks enjoyed them in several ways. Gratin (who knew!), Braised with Bacon and Port Wine, and as a simple salad with goat cheese and roasted beets!

The results were divine.
Locavore! Make a difference, one bite at a time!

Visit Lucky Field Farm and find out how to become a CSA member. http://www.luckyfieldorganics.com/

For more info on Southeastern Massachusetts farmland vist http://www.howonearth.net/

Chow!

Unleash your inner Farmer

This is me this past May.... Carrying on my own personal legacy. See I have farmer's blood running through my veins. Literally. My maternal grandmother 'Damma' (born Doratha Stone) was born and raised on a family dairy farm. The oldest daughter of 11. Life was simple, hard but simple. Love and aspirations swept her away from the farm, but the little farm girl within lives on.
My young summers were spent with Damma (and Pops) in Sudbury Massachusetts. She shared her spectacular garden with me each year. She went over every square inch of dirt. Making sure I inspected each growing specimen with a keen eye and a gentle hand while she went over each garden beauty, ranging in dozens of varieties from squash to onions to Brussels sprouts, fine tomatoes and hearty lettuce, sweet carrots, peas and peppers. Many plants were started from seed, harvested from the farm - talk about heirloom - it thrilled me - thanks Damma!
With the help of my husband and sometimes interested son, I take the time to capture the thrill of the garden. Here are some luscious results.

Honestly, I don't even know what type of squash this is. I think a stow-away made it into my pack of zucchini seeds!

The harvest is light this year with heavy rains and cool weather. But in time, the garden always produces. I promise a zucchini recipe soon!

This little ornamental gourd will be a sweet addition to my festive fall mantel

Rainbow Swiss Chard is super delicious sauteed like spinach in olive oil with garlic and a tiny swirl of butter at the end. Or simple chop and toss into soups, stews and sauces.

We've come a long way from May!

My Grandmother is unable to garden at 92, but loves to revisit that rich time in her life.

She now cheers me along and consults like a pro.

Unleash YOUR inner Farmer!

CHOW!

Mozzarella Maven

Mamma Mia!
Mozzarella!

The Mozzarella Maven Has done it again!
Thank you Paula Harris for demystifying the makings of Mozzarella! Right Before our very eyes!

Powell & Company Cooks! received first hand look at this old world art.

Who new that a gallon of milk could be transformed
into stringing delicious cheese in less than 40 minutes!

The results were divine. Contact me for more info on Homemade Mozzarella!

wendy@powell-co.com

Chow!

In Search of Sun

Where the Grubber Meets the Road

It was 9:00 am the Thursday before the 4th of July when my husband proclaimed, 'I just can't take it anymore!". We hadn't seen the sun in over 3 weeks, it was pouring buckets and the forecast was calling for worse. Known for our 'spontaneous adventures' - which some like to refer to as insane and irresponsible - we found ourselves pulling out of our driveway at 3:00pm heading south... destination sun.

Upon our departure my IPhone was telling me that in order to feel the sand between my toes and the sun on my body we were bound for Virginia. A long drive, but we were in mad-mode and it seemed like a good landing spot. We rested our heads in Delaware, checked on the weather before turning out the lights and saw clear skies just 3 short hours away.

Ocean City, Maryland; think Atlantic City without the gambling. Short on culinary delights, but rich in local flavor. We found a 50's beach bungalow smack on the boardwalk and quickly got into the groove.

Independence Pride

Lots of Local Flavor

What did we find in Ocean City on our quest for sunshine? One Enormous Sunny, Sandy, Beach.
Warm waves crashes on a clean coast line. Awesome Lifeguards. Lots of people.
Fantastic Food Finds? Zero - Cheap Eats? Plenty

The "Hungry Surfer" keeps beach bums going with ice cream cones, huge slices of surprisingly good pizza - we found ourselves with a 16 inch in our room at midnight - and cold cups of lemonade.


Margaritas are a must during a spontaneous adventure. We found expertly mixed margies at, fittingly, 'Hammerheads'. Cool female staff, decent looking ribs and wings.



Skip Jacks is the place for Cold Coronas, Crab Dip and prime people watching from the deck - which overlooks the boardwalk which goes on for something like 100 blocks.



Phillips Plaza provided an efficiency from the 50's. Clean and comfy. We really got lucky!

Summer is Here!

Farmer's Markets are popping up like daisies in and around Plymouth. Although the weather hasn't been cooperating and crops are in desperate need of some serious sun, the strawberries and various greens are bountiful.

On my trip to the Plymouth Farmer Market Saturday morning, I could literally smell the strawberries before I crossed Court Street. A pricey $6 a quart for luscious, juicy, perfectly ripe, never been refrigerated, strawberries seemed fair. I already had a plan for the strawberries... Rustic Strawberry Tart.... I've been practicing all month at Powell & Company Cooks!... but with California strawberries... not these sweeties from Middleboro!

The strawberries were literally bursting which provided my tarts with an overflow of juicy strawberry liquid. I feared this would be problematic..... I was wrong.... they were so delicious I had trouble keeping my hands off them until dessert!

Really Easy to make - especially with instant pie crust! Yes, that's right. Betty Crocker Baby. You can always sub out the strawberries for any seasonal fruit... like Blueberries! Chow!

Rustic Strawberry Tart
Serves 4-8

Ingredients

1 box of Pillsbury or Betty Crocker Pie Crust Mix (just add water kind! not the kind in the refrigerator section)

4 cups sliced strawberries

1/4 cup sugar

2 teaspoons lemon juice

1/2 teaspoons corn starch

pinch salt

1 egg white, lightly beaten

1-2 tablespoons raw sugar


Directions
· Turn dough out onto a heavily floured surface, knead lightly. Divide dough into 2 equal portions; roll each dough portion into an approximate 8-inch circle. Cover and chill for about 10 minutes.
· Meanwhile, in a medium bowl, combine the strawberries, sugar, lemon juice, corn starch and salt. Stir to combine.
· Preheat oven to 350°. Uncover dough; place dough circles on a baking sheet lined with parchment paper. Arrange half of the strawberries in a pinwheel pattern in one of the dough circles, starting in the middle and forming concentric circles of strawberries, leaving a 2-inch border. Repeat with the second dough circle and remaining berries.
· Fold up the edges of the dough circles over the berries, crimping to seal. Lightly brush the pastry with the beaten egg white. Sprinkle the two rounds with the raw sugar.
· Bake for 45 minutes or until golden brown.

That Simple! Allow the tart to cool before serving.

March Cooking classes

For a very long time I dreamed of offering cooking classes.

A lot of things get in the way of dreams.
My two dream thieves were time and location.
Running a busy catering company takes up a lot of time.... running a busy catering company in a tiny kitchen...well, there goes your location.
As I said..all plans of cooking classes have been on hold, for a very long time.

My professional path has been a delicious journey thus far. From the commercial confines of Jubilee Catering - please don't get me wrong here, I loved Jubilee with all of my heart and miss it's rustic quirks everyday! - to the free flowing creative kitchen of Powell & Company Cooks! I am very grateful and can't wait to share everything with everybody!





Join us this month as we experience delicious dishes from Soup to Nuts! Literally.
Delicious, Quick and Creative!
That's the mission of Powell & Company Cooks!
Here's what's going on this month...

March is known as the ‘hungry gap’; the lull between the end of winter and the start of spring. A perfect time to treat yourself simply sumptuous!

Curried Pumpkin Bisque exotic aromas of India and beyond. This soup is one of many quick and easy soup recipes I have developed along the way. This sweet and spicy variation has a surprise ingredient!


Black Bean Soup made with prosciutto and seasoned with chipotle is bold in flavor and satisfies with out the fat! Smokey and southwestern this soup is a fine addition to your next south of the border meal.

Toasted Eggplant Bruschetta has a creamy pesto spread. This savory appetizer is a favorite at parties and also makes a killer companion to any soup or salad. Easy do ahead directions and excellent freezability make this hors d'oeuvres a staple! When you hear bruschetta I bet you instantly think of fresh mozzarella, basil and chopped tomatoes all on top of a stale piece of bread.
That's because as Americans we are programmed to think that way. The literal culinary translation of Bruschetta is simply anything on bread, preferably toasted. I used to go crazy with different toppings, and found that the roasted eggplant is numero uno. I get people who hate eggplant to eat this.... do you know someone who needs a little awakening of the palate???

Moroccan Spiced Pork Tenderloin with apricot port wine sauce is a sure show stopper when entertaining. This is the 'Yeah, check me out, I rock in the kitchen' sort of dish. I like to serve this alongside mashed potatoes. You could do couscous or quinoa. But I have to say, there is something about the exotic flavor of a faraway land sitting beside a familiar comfort food. Kind of like the feeling you might get when traveling a foreign country knowing the American Embassy is right around the corner.

Roasted Beet Salad with Goat Cheese and Spiced Pecans is a restaurant worthy combination. Yes, roasting beets takes some time, but do a bunch all at once and delight in them all week. They are really good for you and brighten up mealtime!


March is going to be a lot of fun in the Studio. Bring your friends... Bring your family... Bring your appetite!
Bon Appetite!

Photos by Ed Nute