All posts by Brian Walker

Shiitake Mushroom Garden

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This is the newest addition to The Gardens at 1844 House.

I would like to extend a big thank you to Bob Wagner who generously spent his morning here on the bank of our new pond to give Barry and I a class on mushroom farming.  It was a lot of fun and surprisingly easy when you have your mise en place in order.  Unfortunately, it will be next summer before we get our first crop. Luckily we will be able to purchase fresh mushrooms from Bob’s garden to use this summer as they begin to bloom.

We will be posting Bob’s contact information on our web site so that you can contact him if you would like to start your own mushroom garden, buy some fresh mushrooms, or attend one of his Local Living Venture classes.

Bon Appetite!  Chef Brian

Beef Carpaccio

Beef CarpaccioWhen purchasing local beef, the challenge to the chef is to create dishes that help utilize the entire animal, not just the major cuts like filet mignon, rib eye’s, and NY strip steaks.  Donahue’s Farm is raising some delicious Angus beef, and we serve it here in several ways.  For this dish I selected the eye round.  This is typically a very difficult piece of meat to use; as it lacks any marbling and can be very chewy when cooked.  It is perfect for this dish for two reasons….the first, is that I can get it fresh from Tri-town the day after it is processed and freshness is very important when you are consuming raw meat.  The second, is that this meat has great beef flavor and serving it so thinly sliced allows it to have a good texture for this dish.

This dish is great for a warm summer day when a salad is your choice for a satisfying meal.

Beef Carpaccio
Thinly sliced Donahue’s Farm beef, baby arugula, shaved Reggiano cheese, Italian herb pesto, truffle oil, sea salt, fresh ground pepper.

It’s simple, elegant, and delicious!

Bon Appetite!  Chef Brian

 

Tuna Nicoise Salad

The hot weather of summer is here, and the local mixed greens are plentiful.  Time for composite salad season….Tuna Nicoise Salad

For this salad, we were able to incorporate many products produced by our local farmers.  Some of them are German butterball potatoes from Drumlins End Farm, fresh eggs from M&M Eggs, & fresh greens from Red Wagon Farm.

Tuna Nicoise Salad
Seared Ahi Tuna on a bed of fresh greens with boiled potatoes, haricot vert, olives, hard cooked eggs,  & tomatoes with a fresh herb vinaigrette.

Bon Appetite!  Chef Brian

Spring Mixed Grill

Spring has finally sprung here in northern NY (although we are not planting our beds until after Memorial Day…just in case!)  The array of local food is expanding weekly.  For today’s feature, we have brought together many local ingredients.

Spring-Mixed-Grill-300x300Spring Mix Grill

Black Angus tenderloin skewer with bourbon-peppercorn sauce.
Chicken breast with wild leek pesto sauce.
Local Sweet Italian sausage with Worcestershire. caramelized onions.

Drumlins End Farm German butter ball salt potatoes and Raquette River fiddle heads.

 

 

Hickory Smoked Pork Tenderloin

Today we used some beautiful pork tenderloins from Pat and April’s Pork to create this Southern/South Western Smoked-Pork-Tenderloin-300x300influenced dish. We used our signature dry rub on the pork, then slow smoked it at a low temperature. The result is moist and delicious pork. It is complemented with a slow simmered molasses BBQ sauce, black eyed pea & rice cake, crispy Tabasco fried onions, and Raquette River fiddle heads.

Bon Appetite!  Chef Brian

Beet Salad

Here it is, almost May and it is finally beginning to look like spring around here.  While its too early for there to be a large variety of local produce to use, there are a few tasty options coming from local green houses and high tunnels.   This salad was inspired by some fresh greens we purchased from Beet SaladFuller Farm in Canton, NY through the North Country Grown Cooperative.

Beet Salad
Pickled Beets, Fuller Farm turnip greens, North Country Creamery yogurt-cucumber-dill dressing, toasted almonds.

Bon Appetite! Chef Brian

Brown Butter Basted Skate Wing

Brown Butter Basted Skate WingsWhen I was a Sous Chef at the Beech Street Grill on Amelia Island back in the early 90’s, I was lucky enough to be able to go down to the fisherman’s docks and pick out the fish that would be our “catch of the day”.  Sometimes there would be something different than the normal snapper, grouper, mahi mahi.  Occasionally you would find monk fish or skate wings; which were always a treat.  I love skate for its delicate sweet flavor, and  its flaky; but slightly meaty texture.  It has a flavor similar to that of a scallop/lobster blend.  It cooks quickly like flounder, but does not flake apart when cooked “just through”.  So here is our dinner feature for tonight….

Brown Butter Basted Skate Wing with honey, lemon and almonds and fresh thyme.  Complemented with tender spring asparagus and a roasted red pepper and Parmesano Reggiano souffle.

Bon Appetite!  Chef Brian