Category Archives: Community

Community

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

Donahue’s Farm Ribeye Steak

Spring Parsnip Soup with Fresh Herb Pesto and truffle CroutonsButter Seared Donahue Farm Ribeye SteakTonight we have created some delicious steak house style dishes.

Creamy Spring Parsnip Soup with fresh herb pesto and truffle croutons.

 

 

Butter Seared Donahue’s Farm Black Angus Rib Eye Steak
With Stuffed mushrooms au gratin, Maker’s Mark bourbon-peppercorn sauce, tender spring asparagus and roasted root vegetables.

Bon Appetite!
Chef Brian

Asian Pork Dumplings

Asian Pork Dumplings over a tropical fruit salsa with a honey-tamari glaze.For tonight’s feature we have prepared:
Asian Pork Dumplings over a tropical fruit salsa with a
honey-tamari glaze.

I slow roasted a 5 spice rubbed a local pork shoulder and pulled the meat to stuff these delicious steamed dumplings.  The tropical fruit salsa has golden pineapple and mango along with lime juice, cilantro and fresh chives from our garden.  This is a perfect bar snack or first course, especially paired with our Green Tea Sparkler cocktail at the bar.  We used our own house made green kambucha tea, citrus vodka and seltzer water to make this refreshing spring cocktail.

Bon appetite!  Chef Brian

Smoked Chicken Foccacia

SMoked Chicken Foccacia with seared mushrooms, organic spinach and a creamy parmesan sauce.For tonight’s appetizer feature I prepared a rosemary-garlic foccacia dough and decided to see where it took me. I smoked some chicken breasts, seared some crimini mushrooms in brown butter, chopped some fresh organic baby spinach from Iroquois Farms and grated some Reggiano parmesan.   The result is a perfect appetizer for sharing; or as a meal with a salad.

Come in and enjoy one at our cozy wine bar with a glass of wine from our award winning wine list or a cold craft beer.

Bon appetite!  Chef Brian

Beef Tomato Macaroni Soup

Beef Tomato Macaroni Soup with Fresh Baked Saltine CrackersHere at 1844 House, we have mastered the practice of total utilization.  That means that we find a way to use up all of the food that we are preparing so that there is minimal waste.  Not only does it make sense from a business perspective; it makes sense from an environmental and conservation perspective.  A great, simple example of this is our bread.  We get fresh organic country white bread delivered from our local bakery every other day.  If the bread is not consumed by the end of the second day it is turned into croutons, bread crumbs, bread pudding, crostini’s, etc.

Another example of this is tonight’s featured soup; Beef Tomato Macaroni with home made saltine crackers.  This is a great way to help us use up the beef tenderloin scraps that we accumulate when cutting our fresh steaks each day.  It is a North Country staple, and I have enjoyed many versions of this through out Northern NY at many diners and restaurants.

Our version starts with searing the beef in small batches to caramelize the meat, then we add our mire poix vegetables along with garlic and dried herbs and sweat them until they are aromatic. Finally, we add our rich and intense beef stock and chopped San Marzano tomatoes and simmer until all the flavors are melded together.  The pasta is added just before it is served so it stays al dente and we serve our fresh baked saltines on the side so they are crisp and ready to crumble into your soup.

Bon Appetite!

Chef Brian

More incredible cheeses….

A selection of cheeses from North Country CreameryYesterday I wrote about our “cheese program” and posted some pictures of the cheeses from Sugar House Creamery.  Today I wanted to share some wonderful cheeses from North Country Creamery in Keeseville, NY.

On the left cut into slabs, we have their Herd Master, the top half wheel is their Couronne, the lower half wheel is their North Land, the curds are Feta, and finally their Camembert is out in front.

We will be featuring these cheeses on our current menu and on the daily Cheese Board.

Bon Apptetite!

Chef Brian