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Fingerling Potato Salad with Sherry-Mustard Vinaigrette

Fingerling Potato Salad with Sherry-Mustard Vinaigrette



  • 1 tablespoon Dijon mustard
  • 1 tablespoon Sherry wine vinegar
  • 1 teaspoon chopped fresh Italian parsley
  • 1/2 teaspoon chopped fresh tarragon
  • Freshly ground black pepper


  • 2 pounds fingerling potatoes (such as Ruby Crescent or Russian Banana)
  • 2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
  • 2 small shallots, thinly sliced
  • 2 hard-boiled eggs, peeled, chopped
  • 2 green onions, thinly sliced

Recipe Preparation


  • Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper.


  • Preheat oven to 400°F. Spread sea salt in even layer on rimmed baking sheet; arrange potatoes over salt, spacing slightly apart. Cover sheet with foil and bake until potatoes are tender, about 1 hour. Remove from oven, uncover, and cool to lukewarm.

  • Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain.

  • Peel potatoes; cut in half lengthwise. Place warm potatoes in medium bowl. Add bacon, shallots, eggs, onions, and vinaigrette. Toss well and serve.

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Nutrition Facts

  • Amount Per Serving
  • Calories 33.0
  • Total Fat 0.0 g
  • Saturated Fat 0.0 g
  • Polyunsaturated Fat 0.0 g
  • Monounsaturated Fat 0.0 g
  • Cholesterol 0.0 mg
  • Sodium 0.0 mg
  • Potassium 240.0 mg
  • Total Carbohydrate 8.7 g
  • Dietary Fiber 1.0 g
  • Sugars 1.0 g
  • Protein 1.3 g
  • Vitamin A 0.0 %
  • Vitamin B-12 0.0 %
  • Vitamin B-6 3.3 %
  • Vitamin C 15.0 %
  • Vitamin D 0.0 %
  • Vitamin E 0.0 %
  • Calcium 0.7 %
  • Copper 0.0 %
  • Folate 2.0 %
  • Iron 2.0 %
  • Magnesium 2.0 %
  • Manganese 0.0 %
  • Niacin 2.7 %
  • Pantothenic Acid 0.0 %
  • Phosphorus 2.0 %
  • Riboflavin 0.7 %
  • Selenium 0.0 %
  • Thiamin 2.7 %
  • Zinc 0.7 %

Tzatziki potato salad

I don’t eat potato salad for lunch. That would be… unhealthy, irresponsible, gluttonous, and nutritionally unbalanced. However, I have found that when potato salad exists in the fridge, it has a way of becoming lunch, usually through a nibble that becomes a forkful which eventually leads to succumbing to the fact that potato salad, on occasion, make a fine carb-bomb of a warm weather lunch.

Fortunately, there are entries in the potato salad archives for times just like these. Three years ago, I made a pesto potato salad with green beans and, so you know, adding green beans to potatoes totally makes it a balanced lunch. Last year, I made a spring salad with new potatoes — see how tricky I was there? It’s mostly salad, with early vegetables like asparagus, radishes, and sugar snaps but it’s also got a few potatoes in there and a sharp Dijon vinaigrette. And today, I made a tzatziki potato salad heaped with a pound of shredded, cold cucumber, lemon and garlic yogurt, and oh, there are some potatoes in there too. It’s as lunchy as potatoes can be and considering that I was able to make it in the all-too-slim margin between preschool drop-off, grocery shopping, and the post-preschool I’m-huuuungry-mama meltdown, I think it will be my go-to potato salad this summer, should the rains ever stop long enough for us to put some lamb skewers on the grill.

This is also a friend to mayo-phobes, you know who you are. I confess to being fascinated by the level of revolt many people feel towards mayonnaise. “It’s a classic French sauce!” I try to tell people. “It’s a simple emulsion of egg yolk and oil!” but nobody listens to me. “Just try to make it from scratch once and see if it still seems so terrible!” Alas, today I won’t even have to get on my soapbox because it turns out that yogurt (and a slip of sour cream) make a phenomenal, non-contentious dressing from things you likely already have in your fridge, and I imagine will be as welcome at your weekend cookouts as, well, you.

Potato Salad, Previously: Pesto Potato Salad with Green Beans, Spring Salad with New Potatoes, Roseanne Cash’s Potato Salad, Horseradish Potato Salad (also mayo-free, with sour cream), Dilled Potato and Pickled Cucumber Salad (my husband’s favorite, with refrigerator pickles and radishes), Potato Salad with Sherry Mustard Vinaigrette, Arugula, Potato and Green Bean Salad (more of a dinner salad, with potatoes), and Salad Olivier (Jacob’s favorite potato salad). Teaser: I’ll have another lunchtime potato salad favorite over here.

Tzatziki Potato Salad
Mostly adapted from Ina Garten

Please forgive me, if you can, for running a recipe so close to one from a few years ago.* I cannot help it. When you find the tzatziki you want to spend the rest of your life with, you don’t go auditioning new ones on the side just in case. You just make it as often as you can and sometimes cold, boiled potatoes find their way in and those days, you get to call it lunch.

* Three whole days before having a baby. Why was I cooking? Really, you should have had a talk with me about that.

Here’s what I love about this salad, aside from the fact that it’s a cinch to make: it’s cool and refreshing while so many potato salads are full of heft — the the cucumber-dill-yogurt-lemon-garlic thing is like an edible air-conditioner. Such things come in handy during especially sticky NYC days.

4 pounds potatoes (I like tiny Yukon golds, but you can use whatever boiling potatoes you like for salads)
1 3/4 cups Greek yogurt (I used full-fat but I think other fat levels would work)
1/4 cup sour cream
2 tablespoons freshly squeezed lemon juice (from half a big lemon)
1 tablespoon white wine vinegar
1 tablespoon minced fresh dill
1 medium garlic clove, minced
2 teaspoons kosher salt (I use Diamond brand use less if you use another, read why here)
Freshly ground black pepper
1 hothouse or English cucumber (1 pound), unpeeled but quartered lengthwise, seeds removed

More ideas for additions: Crumbled feta, chopped green olives, chopped fresh mint leaves or a minced hot chile

In a medium pot, cover your potatoes with cold water and bring them to a boil over high heat. Once boiling, reduce heat to medium-high and let potatoes simmer until tender enough that they can be pierced easily with a skewer or slim knife. I find that small potatoes tend to be done in roughly 30 minutes from the time I put them on the stove cold, but it’s best to start checking 5 to 10 minutes sooner. Drain potatoes and let them cool completely. (This is a great step to do ahead, as it seems to take potatoes forever to cool. If you’re really in a rush, spread them on a tray and pop them in the freezer for 10 minutes.)

Meanwhile, in the bottom of a large bowl, stir together yogurt, sour cream, lemon juice, vinegar, dill, garlic, salt and lots of freshly ground black pepper.

Grate the cucumber on a box grater (or in your food processor’s shredding blade, if you like to get things done in one hundredth of the time) and try to remove some of the excess by squeezing out handfuls, pressing it in a mesh sieve with a spoon or wringing it in a square of cheesecloth or a lint-free dishtowel. Add to yogurt mixture.

Once potatoes are cool, cut tiny ones into quarters or larger ones into generous chunks. Add to cucumbers and yogurt and stir to coat. Add any extra ingredients desired. Adjust seasonings to taste. Either eat immediately or keep in the fridge for up to three days.

Citricos at Walt Disney World

I was on the hunt for a restaurant at Walt Disney World to celebrate my birthday at, without having to shell out money for everyone in my party to have a park pass. Citricos was suggested to me at the Grand Floridian &ndash more upscale than the Grand Floridian Cafe and significantly less formal than the uber expensive Victoria and Alberts. However, Citricos is considered to be an upscale Disney dining establishment.

The menu is a mix of Tuscany , Rivera and Mediterranean dishes with a uniquely American twist. From seafood to oak grilled steaks, there is a nice variety to choose from. We had Vegetarian, Pescatrian, and Carnivore dishes at our table.

I started with a green salad &ndash the Salade Verte with bibb lettuce, haricot vertes (green beans), heirloom tomatoes, fennel, nicoise olives and fingerling potatoes drizzled with a sherry-mustard vinaigrette. I feel as though a good sign a meal will be delicious can be judged by the brightness of a salad and this Salade Verte did not disappoint.

The rich cauliflower soup was wonderful. The poached quail egg was a nice touch on what could have been an otherwise ordinary soup.

I chose the Scallop Risotto special as my main entree. The scallops were quite large and the risotto was perfectly seasoned and creamy.

One of my tablemates chose the Qunioa and Provencale Ratatouille with mushrooms, zucchini, cauliflower, and tomato confit, then topped with a chickpea sauce. Another perfectly seasoned fantastic dish.

The Florida Red Snapper was a hit with shrimp, mussels, smashed fingerling potatoes, and a fish stew sauce. The Red Snapper was meaty and flaky, cooked to a crisp golden hue.

The last meal at our table was the Oak Grilled Beef Filet over a potato puree with asparagus and topped with red wine sauce and onion jam. Also very good.

And because we were celebrating my birthday, we all ordered a dessert. The Key Lime Pie and Tropical Fruit Creme Brulee were delicious, but it was the warm Banana Chocolate Torte that was the hands down table favorite. Do not skip dessert here.

The prices per entree range from $32 &ndash 62 so it is on the higher end of the Disney dining scene but it is absolutely worth it if you are celebrating a special occasion. This is a wonderful birthday meal I will not soon forget. Five out of five sprouts.

For more information and to view the menu visit the Citricos website.

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Thank you for joining in the fun and for sharing your lovely recipes. We are so excited to see what kind of treasures you will post for us to try. Recipes that you, your family and friends often enjoy, cherish and share.

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PLAYERS 5 STAR RECIPE LINKS . ibs-480179 Lip Smacking Savory Beef Short Ribs . uce-474297 Chicken Breasts in Lemon Mushroom Sauce . ole-472191 Herbs De Provence - Scalloped Potatoes and Ham Casserole . lot-503129 New Orleans Cafe Brulot Moroccan Mint Tea . lls-503134 Keftedakia - Greek Meatballs . and-482589 Corn and Bacon Filo Tarts from New Zealand . ain-482401 Patatas a lo pobre potatoes with onion and parsley - Spain . ada-482399 Gratin Coliflor Spanish Cauliflower Gratinada Nanas Burgundy Beef . mon-438400 Grilled Creole Mustard Ginger Glazed Salmon . ers-439392 Corn and Shrimp Fritters . .html?r=41 Beef Bourguignon . html?r=110 Scrambled Eggs Kentucky Style . wine-24758 New York Strip Steaks with Mushrooms and Onions in Red Wine . ian-477985 Sloppy Josephine sliders - vegetarian Electric lemonade . ins-458394 Joe V's multigrain honey whole wheat sandwich thins . ari-453952 Prawn and pumpkin coconut milk curry - konju pulungari . ted-453626 Blue Cheese and chive butter - Cooks IIlustrated . gar-499841 Brisket with coriander, black pepper and brown sugar . oup-484435 Peruvian style corn, pepper and chicken soup Moldovan bread Spicy pork bulgogi . ing-466936 Sweet potato gratin with pecan crumb topping . ork-124425 Venezuelan barbecued pork . ops-462313 Sweet and spicy chili pork chops . ash-398770 Gingered roast butternut squash . eam-358240 Free-form lasagna with wild mushrooms and parmesan cream . ney-497483 Chevre with pistachios and honey . ker-490440 Tangy Tamarind Chickenpeas Khata Imlee Chana Slow Cooker . ree-416126 Brazilian Cheese PUffs Pao de Queijo Gluten Free . ine-146048 Blueberry Lime Jam Bread Machine . law-484460 Sage Rubbed Pork Chops with Warm Apple Slaw . mix-473564 Caesar Salad Dressing Mix

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PLAYERS 5 STAR RECIPE LINKS . giana.html Thirteen Coins Breast of Chicken Parmigiana . sauce.html Chicken with Sun-Dried Tomato Cream Sauce . crust.html Marinated Salmon Seared in a Pepper Crust . lions.html Spicy Pepper-Glazed Pork Medallions . icken.html Ethel's Chicken Bailey's Shake . auce-17491 Baked Chicken Breasts with Horseradish Cream Sauce . ouse-17494 Baked Orange French Toast Osceola Mill House . pone-31924 Balsamic Strawberries with Whipped Mascarpone . bread.html Black Angus Garlic Cheese Bread

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TERESA S . cken-22985 orange chipotle chicken . auce-26276 chicken breasts with brown butter garlic tomato sauce . acos-26075 BBQ chicken black bean tacos . wich-24265 spicy chicken quesadilla sandwich . cken-22001 pineapple chicken

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6:44 AM - Mar 01 #4 2021-03-01T14:44


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June 10, due June 24

6:44 AM - Mar 01 #5 2021-03-01T14:44

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Leafy Greens and Me

1 tbsp BBQ sauce, plus more for brushing
1/3 cup dried bread crumbs or panko
1/2 cup vital wheat gluten
Kosher salt and black pepper to taste
2 tbsp canola oil
Note: For the beet pulp, I have a juicer and so I just scrub the beet really well and then place in the juicer. The juicer minces the beet into pulp and also gives me juice. If you don't have a juicer, just grate the beet on a box grater in a bowl to get the beet pulp and juice.

  • Place a 1/2 cup short grain brown rice and a 1/2 tsp kosher salt in a sauce pan and cover with plenty of water. Bring to a boil, reduce to a simmer and cook until rice is soft, about 40 minutes. Drain rice really well and press any remaining moisture out of the rice with the back of a spoon. Set aside.
  • In a large saute plan heat 1 tbsp canola oil on medium-high and add sliced mushrooms. Cook mushrooms for about 5 minutes until caramelized and golden brown.
  • Turn heat down to medium-low and add onions, beet pulp, garlic, thyme and cook until onions are soft.
  • Deglaze with Madeira, and white wine and add beet juice, porcini powder, smoked paprika and cook until all liquid is absorbed about 20 minutes, stirring frequently to prevent burning.
  • Let mushroom mixture cool to room temperature for about 15 minutes and then stir in brown rice.
  • Add mixture to a food processor, along with edamame, miso paste, BBQ sauce and pulse about 10 times until combined. Do not pulse it into a paste or puree, you want it to have texture.
  • Scrape mixture into a bowl and stir in bread crumbs until combined and then the wheat gluten.
  • Season with salt and pepper to taste and then form into patties.
  • To form the patties, I use a 1/3 cup measuring cup and a round cookie ring about the size of my burger buns. I scoop the mixture into the measuring cup and then spoon it into the ring and then press the mixture lightly with the bottom of a plastic squeeze bottle to form a compact patty. I then remove the ring and repeat. The patties are about 1/3-1/2 inch thick each.
  • Chill patties for about 1-2 hours for flavors to combine.
  • To cook, heat a cast-iron skillet on medium heat and add a little canola oil.
  • Brush patties with a little BBQ sauce on both sides, and sprinkle with salt and pepper. Cook patties about 3-4 minutes on each side until heated through and golden brown.

1 large yellow or red onion, cut in half and sliced into half moons
2 tsp minced fresh thyme
2 tsp minced fresh garlic
1/4 cup Madeira wine
1 tbsp extra virgin olive oil
Kosher salt and black pepper to taste

  • Heat a large saute pan on medium heat, add olive oil and sliced onions and cook until caramelized, about 15 minutes.
  • Add thyme, garlic and deglaze with Madeira wine and cook until all liquid is absorbed and onions are creamy in texture.
  • Season with salt and pepper and keep warm.

2 tbsp porcini powder (I purchased dried porcini mushrooms and ground them in a spice grinder)
1/2 cup Follow Your Heart Vegenaise
Juice of 1 lemon
Kosher salt and black pepper to taste

Pete's Greens

This Week's Share Contains
Orange Storage Carrots Yellow Storage Onions Celeriac Banana Fingerling Potatoes Frozen Strawberries Gold Ball Turnips Sunflower & Radish Shoots Elmore Mountain Roasted Potato and Onion Bread Ploughgate Creamery Cowslem Cheese

Depending on the share you've signed up for ( check the list at pick-up ), you will also receive:

Carnivore Shares : Pete's Chicken (or Maple Wind Farm Chicken)
Vegetarian Shares : Jasper Hill Bayley Hazen Blue Cheese & Deborah's Eggs

Storage and Use Tips
Frozen Strawberries - Like a couple of weeks ago, these berries are from Four Corners Farm in Newbury, VT. We bought and froze them in June to supplement our own crop. For best results, keep frozen until ready to use. The green hull that is still attached is best removed by scraping off with a spoon while the berries are still frozen. If you allow them to thaw without removing the hull they end up being extremely messy to work with.
Celeriac - Celeriac also goes by the name of celery root. Local Banquet had a wonderful article on Celeriac this past fall. The article includes some interesting history and delicious recipe ideas. Celeriac should be stored unwashed, loosely wrapped in a plastic bag in your refrigerator.
Gold Ball Turnips - Gold balls have a taste similar to rutabagas. These turnips were described in 1879 as "Skin very smooth and quite yellow flesh yellow, softish, and fine flavored, . highly esteemed in Scotland and the north of England." Try pickling the turnips, mashing with butter, or cubing and using in soups and stews. I often use turnips in place of celery in cooked recipes like chicken soup and the chicken and biscuits below. Though celeriac is probably a better substitute for the celery similar taste wise, I value my celeriac too much to use in a stock, or in any recipe where the flavor may get lost. Keep turnips loosely wrapped in a plastic bag in your crisper drawer.
Banana Fingerling Potatoes - Quite frankly, one of the very best potatoes. Cut these into 1 1/2" chunks, toss liberally with oil and salt and roast in a 400F oven until crispy and golden at the edges. It doesn't get much better than that! Store in a cool dry place away from onions.

  • ½ lb. Mesclun
  • 1 bu. Parsley
  • 1 bu. Scallions
  • 3 lb. Carrots
  • 1 bu. radishes
  • 2 lb. beets
  • 1 bu. Chard
  • 2 lb. Fingerling Potatoes
  • 1/2 lb. Oyster Mushrooms
  • 1 Loaf Pain au Levain
  • 1/2 gal. Champlain Orchards Apple Cider
  • 1/2 lb. Bonnieview Farm Sheep Feta

The visit was a real eye opener for me. The average daily wage for manual labor there is $6 and many people are not even able to get a job. It is very much a subsistence lifestyle and they chiefly grow rice, corn, yucca, and a diversity of tropical fruits. The hills are very steep and they grow dryland rice on slopes so steep that you have to use your hands to climb them. Unfortunately, the hills have been deforested for decades and the combination of their steepness and the really hard rain they receive daily in the summer months has left virtually no topsoil.

It's a very tough situation as there is little fertility left even in the bottomland soils and there are no major animal operations or other sources of organic matter to rebuild the soil. Isaac and Melissa are working hard on composting and other forms of fertility building and many of the folks in town are receptive to their ideas.

I left very much appreciating the fertile soil we have in Vermont and particularly at our farm. It also got me pondering all the inputs we use on our farm such as manure and other compost materials from local dairy farms. I think that as energy costs increase and the sustainability of large-scale dairy farming in Vermont becomes more questionable we are going to have to be more nutrient self-sufficient on our farm. -Pete

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Upcoming Classes and Conferences

The Vermont Foodbank’s Salvation Farms Lamoille Valley Gleaning Groups’ Winter Workshop Schedule
All workshops are free and open to the public except LCNCRD workshops. Pre-registration is required and donations for the Vermont Foodbank are accepted. To register and find directions please call Rebecca Beidler at (802)472-8280 or email [email protected]

Sunday February 22, 3-6pm
A Winter Veggie Exploration
Hardwick United Church
This workshop will focus on cooking a variety of simple dishes with root vegetables. Learn what all of those roots are and find out what to do with them! Hands on cooking and tasting included.

Saturday March 14, 2-4pm
Seed Ordering and Garden Planning Workshop
VT Foodbank’s Manosh Branch, Wolcott
Now is the time to plan your garden! High Mowing Seeds and Salvation Farms staff will lead you through the process of making small scale garden or container growing plans and assist you with picking vegetable varieties and seed quantities appropriate for your needs. Seeds will be available for purchase at a 10% discount and will benefit the Vermont Foodbank.

Saturday March 28, 4-6pm
Seed Starting with High Mowing Seeds
HMS greenhouse, Wolcott
Think starting seeds is only for commercial growers? Want to brush up on or expand your seed starting skills? Then you should join Salvation Farms and High Mowing Seeds for some hands-on experience starting a variety of seeds for transplant! Many sizes and varieties of seeds will be covered. Help High Mowing Seeds start seeds for their trial garden, and take home some starts of your own! In-depth instruction provided.

NOFA Vermont's Annual Winter Conference
Grow it Here! Innovations Toward Local Food Sovereignty
FEBRUARY 14 &15, 2009
Download the Brochure

Localvore Lore
We've got quite the selection of localvore goodies in the share this week. Let's start with the items everyone is getting: Elmore Mountain Roasted Potato and Onion bread and Cowslem cheese from Ploughgate Creamery.

Andrew Heyn, owner and baker at Elmore Mountain was particularly excited about the bread this week, "We wanted to use some of Pete's Veggies in our bread, so we got 50 lbs. of his yellow Nicola potatoes and 50 lbs. of his onions. We chopped them up, tossed them with Quebec sunflower oil and sea salt and slow roasted them in our wood-fired oven. The slow roasting caramelized them to a golden brown and really brought out their full flavor. We kneaded everything into Quebec bread flour and whole wheat, spring water, sea salt and yeast. It should be a delicious bread with the Ploughgate Cowslem, Bayley Hazen Blue cheese, as well as Pete's Chicken."

As I know he and/or Blair will be delivering the bread any minute now, my mouth is already watering!

I swung by both Ploughgate and Jasper Hill to pick-up the cheeses in the share today. Marissa and Princess run Ploughgate Creamery, a small operation on the outskirts of East Craftsbury. Marissa was there to greet me and I got a brief tour of their small, but very efficient facility.

Like most cheese operations, you must leave your shoes at the door and put on a pair of "clean" clogs or boots that are worn only in the cheese-making areas. We went into the production room where they have a 50-gallon vat on loan from Jasper Hill. This allows them to make 35-50 gallons of cheese at a time, which is perfect for their current needs. They get the milk themselves using milk pails from a few select local farms, including Bonnieview, Born Again Acres and Neil Fromm's place that is a part-time Jersey milking operation.

Ploughgate has a walk-in cooler where they age their white-rinded cheeses. They inoculate the cooler with a bit of white mold spores to ensure that they will get the desired rind. They also keep the Cowslem in the cooler. Any bloomy-rind cheeses are aged up at Jasper Hill.

The Cowslem in the share today is a fresh soft cheese made with organic cows milk. It is a fromage blanc style cheese, which is in the same family as cream cheese, quark, and crème frâiche. It is called “Cowslem” which is another Scottish word, which refers to the gleam of the evening star that the cattle were driven home by. It can be used in either sweet or savory recipes, used as a spread or eaten alone. Some suggested uses are: as a base for a dip on top of strawberries and topped with maple syrup or substitute it in recipes that call for cream cheese, ricotta, yogurt, or other soft cheeses, such as lasagna, cheesecake or stuffed shells. Of course, the Cowlsem spread on warm slices of roasted potato and onion bread and covered with shoots would make an exceptional lunch anytime of year. The cheese should keep well in your fridge for a good 10 days.

Vegetarians are hitting the jackpot with Bayley Hazen Blue cheese today. One of Jasper Hill's most popular cheeses, it is a natural rinded blue cheese. According the Jasper Hill Website, "Bayley Hazen is made with whole raw milk every other day, primarily with morning milk, which is lower in fat. Ayrshire milk is particularly well suited to the production of blue cheese because of its small fat globules, which are easily broken down during the aging process. The paste of a Bayley Hazen is drier than most blues and the penicillium roqueforti takes a back seat to an array of flavors that hint at nuts and grasses and in the odd batch, licorice. Though drier and crumblier than most blues, its texture reminds one of chocolate and butter."

Vegetarians are also getting a dozen of Deborah's eggs. You may remember that Deborah inherited her chickens from Pete's and has been taking care of them since the fall at her home up the road in Albany. Deborah will soon be increasing the number of laying hens at her place, allowing us to include eggs more frequently during the Summer Share.

Carnivores should not fret about the cheese and eggs, as they will be receiving a Pete's chicken. I had been under the assumption that we cleared the freezers back in October. However, we still had more at the commercial freezer warehouse and that's what's in the share today. We ended up a few chickens short, so folks that pick-up at NOFA will be receiving their chickens from Maple Wind Farm in Huntington. All the birds were raised on pasture.

Chicken and Dumplings
All I can say is, "Yum!" Chicken and dumplings has to be comfort food at its very best. Adapted from Use a wide pot so the dumplings don't stick together. Serves 6.

For the soup
2 tablespoons sunflower oil, bacon fat or olive oil
1 (3-pound) chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 medium gold ball turnips, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups chicken stock or low-sodium chicken broth

For the dumplings
1 1/2 cups whole-wheat pastry flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream

Heat the oil in a wide, heavy pot with a tight-fitting lid. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. Add the onion to the pot and cook for 2 minutes. Add the carrots, turnip, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. Stir in the stock. Return the chicken to the pot, cover, and simmer for 15 minutes.

Meanwhile, in a large bowl, combine the first five dumpling ingredients. Add the cream and mix until just combined. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the shoots.

Celery Root Soup with Blue Cheese
This recipe comes from my absolute favorite local cookbook, Cooking with Shelburne Farms by Melissa Pasanen and Rick Gencarelli. Serves 4.

1 medium celeriac, about 1 lb., peeled and cut into 1" chunks
3 cups whole or 2 percent milk
1/2 tsp coarse kosher salt, plus more to taste
1 cup chicken stock, preferably low sodium
2 ounces crumbled (about 1/2 cup) best-quality blue cheese, plus more for garnish if desired
1 tsp freshly squeezed lemon juice

In a medium saucepan, bring the celery root, milk and salt just to a boil and then reduce the heat to a steady simmer for about 30 minutes until a fork easily pierces a chunk of celery root. Carefully pour the celeriac and milk into a blender and blend (or use an immersion blender). Add the chicken stock and the blue cheese and blend until completely smooth. Return the soup to the saucepan and warm it gently over medium-low heat. When the soup is hot, take it off the heat and stir in the lemon juice. Adjust seasoning to taste. Serve immediately, sprinkled with additional blue cheese if desired.

Fingerling Potato Salad with Sherry-Mustard Vinaigrette
Serve atop sunflower and radish shoots with roasted potato and onion bread spread with Cowslem cheese on the side. Serves 4.

1 tablespoon Dijon mustard
1 tablespoon Sherry wine vinegar
1/4 cup sunflower oil
1 teaspoon chopped fresh Italian parsley
1/4 teaspoon dried, crumbled tarragon
Fine sea salt
Freshly ground black pepper

2 TB olive or sunflower oil
2 pounds fingerling potatoes, cut into 1 1/2" chunks
1 tsp kosher salt
2 1/4-inch-thick slices smoked bacon, cut crosswise into 1/4-inch-thick strips
1 small onion, chopped
2 hard-boiled eggs, peeled, chopped
2 cups shoots

Combine mustard and vinegar in small bowl. Whisk in oil, then herbs. Season with sea salt and pepper. Preheat oven to 400°F. Toss potatoes with salt and oil. Spread out on a baking sheet and roast until edges begin to brown, stirring occasionally, about 45 minutes to an hour. Remove from oven and let cool slightly.

Meanwhile, cook bacon in medium skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Place warm potatoes in medium bowl. Add bacon, eggs, onions, and vinaigrette. Toss well and serve over shoots.

Strawberry Ice Cream with Cowslem & Honey
Based on a recipe from Makes 1 quart.

3/4 pound strawberries, hulls removed and softened, but not thoroughly thawed
8 ounces Cowslem cheese, softened
1/2 cup plus 2TB honey
1 cup milk
1 tablespoon fresh lemon juice
1/8 teaspoon salt
1/2 cup heavy cream

Coarsely chop strawberries and in a blender purée with all remaining ingredients except cream just until smooth. Stir in cream and freeze mixture in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead.

22) Gautreau’s

At a time when some the most celebrated restaurants in the country boast a casual and relaxed atmosphere, Gautreau’s remains unapologetically fine and formal. Chef Sue Zemanick is the star of this culinary show, as for years she has garnered critical acclaim: in 2008, she was included in Food & Wine’s "Top 10 Best New Chefs" and was named "Chef of the Year" in New Orleans Magazine Zemanick participated in Bravo's Top Chef Masters Seriesin 2011 and2012, and was a guest judge on Top Chef New Orleans in 2013 in 2009, 2010, and 2011 the chef was a James Beard Award finalist for "Rising Star Chef," and a 2012 James Beard Award finalist for "Best Chef — South" — an award she actually won this year. Her menu is a mix of classic American and French dishes with signature New Orleans flavors added to the mix, like crispy sweetbreads with crawfish tails, brabant potatoes, braised greens, and spicy beurre blanc wild mushroom crepes with goat cheese, tomato confit, and ramp vinaigrette and seared pork chop served with mustard jus, cornbread, turnips, and cabbage-celery seed slaw.

Yachtsman Steakhouse: One of Disney’s Best

I am always excited to try a new restaurant that I have never dined at before, especially when I constantly hear people singing its praises. However, all this hype can be a double edged sword because it puts you into a mindset where your expectations are so high that no restaurant could possibly meet them. This was the situation I faced prior to dining at the Yachtsman Steakhouse at Disney’s Yacht Club Resort.

Talking with friends and family, as well as reading other reviews, people always rave about the Yachtsman Steakhouse as one of their favorite restaurants in all of Disney World. Even Disney itself sets Yachtsman apart by classifying it as a Signature dining location, one of few such restaurants across Disney property that are noted for their high quality selections of food and wine in addition to their refined atmospheres. For this reason, I went into my meal at the Yachtsman Steakhouse expecting something truly special and it is safe to say that I was not disappointed at all.

Disney defines its Signature restaurants as dining experiences that “provide unparalleled cuisine served in elegant and relaxed settings.” These are restaurants that Disney considers to be the best of the best and they seek to offer guests a meal unlike any other. For this reason, Disney’s Signature restaurants feature a dress code to accompany their more refined settings. For men, Disney recommends khakis, slacks, jeans, or dress shorts along with collared shirts. Women are asked to wear capris, skirts, dresses, jeans, or dress shorts. Among the articles of clothing not permitted in the dining room are tank tops, swimwear, hats, cut-offs, or torn clothing.

Personally, I have no problem with these restaurants having a dress code and applaud Disney for attempting to create a more upscale atmosphere by putting these criteria in place. However, I was greatly disappointed to see that this dress code was not very strictly enforced. Seeing so many people casually dressed really did take away from the ambiance of the meal.

Located at Disney’s Yacht Club Resort, the Yachtsman Steakhouse certainly lives up to its Signature status. The Yacht Club brings the grandeur and grace of nautical New England to the middle of Florida and, next to the Grand Floridian, might be the most upscale resort on Disney property. The Yachtsman Steakhouse matches this overall feel of the resort and, combined with its Signature status, makes for the perfect dining location if you are looking for an escape from the hustle and bustle of the theme parks.

This is a restaurant that can make you forget about all the crowds and possibly make you forget that you are in Disney World altogether. If you are looking for a romantic night out this is certainly the restaurant for you. While there were some families with young children present during the course of the meal, the predominant demographic were couples or families with teenagers and older children. Whether on a date, celebrating an anniversary, or just looking for a quiet meal with a spouse, friends, or family, the Yachtsman Steakhouse is sure to deliver a truly special dining experience.

The Disney World website describes the Yachtsman Steakhouse as having a New England theme and with the restaurant’s location at the Yacht Club resort one would expect this to be the case. However, I think Disney is a little mistaken with this description. I am originally from New England and I found very little in the Yachtsman Steakhouse that reminded me of home. Unlike the rest of the resort, there are few nautical touches to be found in the décor besides a sailboat on the restaurant’s sign. I felt the restaurant focused more on the steakhouse angle rather than a seafaring theme. Instead of having the feel of nautical New England, I would describe the restaurant’s atmosphere as having more of an upscale rustic feel.

From its wooden floorboards and wood-paneled walls to the wooden beams supporting the ceiling, the Yachtsman’s dining room suggests more of being on the prairie or the frontier rather than at a pier or wharf along the seashore.

Even the artwork adorning the walls reinforces this theme, with paintings of cattle, cowboys, and rodeos.

Nowhere in the restaurant will you find model sailboats, oars, anchors, brass compasses, or any other details you would normally associate with a nautical theme. That being said, the overall décor of the restaurant is fairly simple and plain. This is a restaurant that truly lets its food do the talking because there is really nothing about the atmosphere of the dining room that makes it special.

I found the restaurant to be fairly dimly lit and, although it features some large windows that let in natural light, after sundown it is somewhat dark inside. This helps create a more mature, intimate, and romantic setting that is great for adults and probably not the best choice if dining with small children.

Although the dining room is large, it is divided into a series of smaller rooms and the tables are spread out rather than right on top of one another. This adds to the restaurant’s intimacy and creates a quiet, relaxing environment in which to enjoy your meal.

While there is nothing spectacular about the Yachtsman’s décor or atmosphere, there are a couple of things that stood out. First, as soon as you enter the restaurant you are greeted by a large butchering room where all the steaks served in the restaurant are hand-cut. It is very interesting to see the different types of steak that are served and there is also a very useful diagram that lets you see from which parts of the cow certain cuts of beef come from.

Another nice feature is an open kitchen where you can see the chefs hard at work preparing steaks on the grill. The aroma that comes from the kitchen is amazing and gets you very hungry before even being seated at your table. Restaurants that feature open kitchens can sometimes get a little noisy with all the hustle and bustle, but I did not find that to be the case here there was no loud crashing of pots and pans, no shouting among the chefs, but instead just the sizzle of cooking steaks.

The Menu:
One of the hallmarks of a Signature restaurant is that the menu changes very frequently in accordance with the seasons and what ingredients are most fresh at the time. Being a steakhouse, steaks are always going to be a constant on the Yachtsman’s menu, but how the steaks are prepared and what accompanies them can change regularly. The following is what the menu was like when I dined here at the beginning of August.

The appetizer selections offer a little taste of New England not found in the restaurant’s atmosphere, with seafood predominant among the various choices. There is an Ahi Tuna Crudo ($16.00) with celery mignonette, salt cod aioli, and American osetra caviar, Escargot ($15.00) with pork sausage, garlic, and herbs, Lobster Bisque ($11.00), and the Pan-Seared Diver Scallops ($14.00) accompanied by a roasted pepper hummus, olive chermoula, and summer radish.

If you are looking for something other than seafood there is the Charcuterie Board ($15.00) featuring smoked duck sausage, venison terrine, black and blue beef tartare, and artisanal cheeses. On the lighter side there is the Caesar Salad ($9.00), Heirloom Tomato Salad ($13.00) topped with a lemon-basil emulsion, olive tapenade, and goat brie cheese, the Summer Beat Salad ($11.00) served with assorted baby greens, prosciutto, avocados, and a sherry-mustard vinaigrette, as well as the Assortment of Artisanal Cheeses ($14.00) accompanied by a toasted sourdough baguette.

When it comes to entrees, steak is the star of the menu. I am not really picky when it comes to particular cuts of beef, so I based my selection on what accompanied the steak the sauces and sides are just as important to the entree as the actual steaks themselves. The steaks on the menu come in different cuts and different sizes (which is another factor to consider when ordering). It should also be noted that if you have your heart set on a particular type of steak and do not like its accompaniment substitutions can be made (including baked potatoes which are not found on the menu).

In order from smallest to largest there is the 8oz Center-Cut Filet Mignon ($40.00) accompanied by mashed potatoes and a cabernet wine sauce, the 12oz Prime New York Strip Steak ($42.00) served with carmody potato gratin and a peppercorn brandy sauce, the 16oz Boneless Ribeye ($43.00) which comes with sweet potato beignets and red wine butter, and the 24oz Center-Cut Porterhouse ($44.00) accompanied by smoked paprika fries and roasted garlic butter. The menu also featured a Beef Wellington Deconstructed ($47.00) served with a trio of wild mushroom duxelles, puff pastry, parsnips, potatoes, carrots, and cabernet wine sauce.

If you are not in the mood for steak, there are still plenty of other options on the menu. There is a Braised Beef Ravioli ($32.00) with crispy wild mushrooms and summer radishes, Copper River Stockeye Salmon ($38.00) with white asparagus puree, English peas, fava beans, olive oil, and herbs, a Young French Hen ($30.00) accompanied by wild rice hash, rhubarb preserve, and a poultry jus, and the Parmigiano Reggiano-Riccotta Gnudi ($29.00) which is a type of gnocchi made with ricotta cheese and comes served with heirloom tomatoes, artichokes, eggplant, sage, peaches, and a garlic emulsion.

The menu also features a variety of intriguing side dishes. Among these are the Truffle Mac & Cheese ($9.00), Pot-Roasted Root Vegetables ($9.00) that includes turnips, carrots, and onions, Caramelized Onions ($6.00), Sautéed Mushroom Caps ($7.00) with garlic, cream, and a cabernet wine sauce, Sautéed Green Beans ($9.00) with a butter and garlic crumb topping, and Creamed Spinach ($8.00).

If you still have room for dessert there is an assortment to choose from including the Creme Brulee($8.00) topped with fresh berries and rolled chocolate, a Sorbet Trio ($7.00) that includes pineapple-chili, blueberry-cassis, and strawberry-basil sorbets, the Yachtsman Sundae ($8.00) featuring a trio of gelato topped with amarena cherries, and the Chocolate-Peanut ($11.00) which features a flourless chocolate cake topped with peanut butter mousse and served with vanilla gelato.

For an appetizer I chose the Lobster Bisque. I have had lobster bisque at multiple dining locations across Disney World, and while the one at Yachtsman Steakhouse was very good it was not my favorite. I could tell from its dark orange color that this would be a more strongly flavored bisque. I prefer my lobster bisques to be on the more cream-flavored side and the one at Yachtsman had a very distinct lobster taste. I am not saying that the bisque was bad, just not the type that I enjoy most. My favorite lobster bisque in Disney World continues to be that found at the Coral Reef Restaurant in Epcot.

That being said, the bisque at Yachtsman was extremely smooth and creamy in texture and had large chunks of lobster. Accompanying the bisque was a delicious pepper biscuit that was especially good when dipped in the soup. Something that I also thought was a nice touch was that when two members of my party said they would be sharing a bowl of the lobster bisque, instead of bringing out one bowl and two spoons they actually divided the bisque into two smaller cups.

It took me some time to decide upon which steak I wanted to order because many of the sides sounded unique and tasty. I finally chose the 12oz Prime New York Strip and I was certainly not disappointed. I would not hesitate to say that this was the best steak I have had at any restaurant in Disney World or elsewhere. Everything about this dish was top notch. The steak itself was extremely tender and seemed as though it could almost melt in your mouth. In addition, there was hardly any fat to be found and it came cooked perfectly just as I had ordered it, medium-well with just a little bit of pink inside.

The steak came topped with a peppercorn brandy sauce that really added a nice kick. This sauce is certainly not for the faint of heart and the peppercorns give it a strong and distinct flavor. If you are not a big fan of pepper, you may want to opt for a different sauce. That being said, I did not find that the sauce overpowered the steak, but rather enhanced and complimented its flavor. The steak was also accompanied by a generous portion of carmody potato gratin, which was made up of thinly sliced potatoes layered with cheese. This was a very rich and filling side and a nice change of pace from your average mashed or baked potato. The only disappointing aspect of the meal was that it did not come with a vegetable (however there are vegetable side dishes available for an additional charge).

Dessert was the big disappointment of the night. After such a delicious entrée I really was not very hungry, but the Chocolate-Peanut sounded so tempting. This dessert was a classic case of something sounding better than it actually is, described as a flourless chocolate cake topped with peanut butter mousse and accompanied by vanilla gelato.

When the dessert was placed in front of me I thought, “This is it?” It was so tiny that I had trouble believing that they would actually serve it to people. That being said, the chocolate cake was very rich, the peanut butter mousse smooth and creamy, and the vanilla gelato provided a nice refreshing contrast. The dessert itself was good, but just not at all what I was expecting. After being blown away by my steak entrée, the dessert just did not live up to my expectations and certainly was not worth the $11 price. The next time I dine here I will probably just skip dessert altogether.

A Signature restaurant is marked not only by its fine atmosphere or exquisite foods and wines, but also by some of the most attentive service you will receive at any Disney restaurant. I was very impressed by my server because he really took his time to describe the various items on the menu. He went almost item by item on the menu and offered a little description along with his own opinions on which were his favorites and which were the most popular. Throughout the course of the meal he would constantly check-in to make sure everything was to my liking. Even though he was serving other tables, his attentiveness made it seem as though he was my own private server.

Another nice touch during the meal came when one of the members of my party had to send back her steak because it was not cooked well enough for her. Rather than the waiter returning the steak to the table it was actually one of the chefs who brought it to her. He apologized and then stood by the table while she cut into the steak to make sure it was completely to her liking. To me this was something that truly separated the Yachtsman Steakhouse from any other restaurant I have been to in Disney World. The service here was impeccable. You can tell that the entire wait staff truly cares about creating a memorable dining experience for their guests.

Dining on a Budget:
This is something that is a little difficult to do at the Yachtsman Steakhouse. Unfortunately, while a Signature restaurant offers the best of the best in terms of atmosphere, location, food, and service, you are also paying for that high quality. The price of an appetizer here would be the equivalent of an entrée at some other Disney restaurants. If you are looking to splurge a little on a meal during your vacation this would be the restaurant to do it at because you certainly get what you pay for.

That being said, if you choose to eat at Yachtsman Steakhouse there are a couple of ways to keep the bill low. First, don’t order any alcohol. Beer and wine can often run up a bill, so you may want to consider a glass of water or soda. Second, share an appetizer rather than getting one just for yourself. Not only does this save money, but it also prevents you from filling up before your entrée arrives. Finally, skip dessert and coffee. The entrees are certainly big and filling enough that you do not really need to have a dessert and this will also help in keeping the cost of your meal down.

If visiting or staying at the Yacht Club Resort and looking for a slightly cheaper option for dinner, you may want to consider the Captain’s Grille, which offers a menu featuring several steak and seafood options for a cheaper price in a slightly more casual, but still quiet, setting. On the menu here you can find a Grilled New York Strip served with cheddar-bacon mashed potatoes, seasonal vegetables, and red wine sauce for $28.99 or a Grilled Rib-Eye with horseradish mashed potatoes, seasonal vegetables, and herb butter for $27.99. While still slightly expensive, these dishes are far cheaper than those found on the Yachtsman’s menu. In addition, the Captain’s Grille offers some dishes that cannot be found at the Yachtsman Steakhouse, such as the Lump Crab Cakes with fennel, arugula, and fingerling potatoes and a mustard sauce for $23.99. While I am not saying that the Captain’s Grille is on the same level as the Yachtsman Steakhouse, it does offer a viable alternative if you are looking to save some money but still looking for an intimate and relaxing meal.

The Yachtsman Steakhouse is on the Disney Dining Plan, but its Signature status means that it will cost two dining credits rather than one. Also, the restaurant does offer the 20% Tables in Wonderland discount. No Annual Passholder or Disney Vacation Club discounts are offered, however.

The Overall Experience:
After dining at the Yachtsman Steakhouse for the first time I can say, without hesitation, that it is now one of my favorite restaurants in all of Disney World. I have always said that Le Cellier in Epcot’s Canada pavilion is my number one restaurant, but Yachtsman Steakhouse is certainly challenging it for that spot. That, however, is a debate for another day. I went here with extremely high expectations based on all the hype I had heard and the Yachtsman Steakhouse delivered by exceeding my expectations in every way.

While it is not the type of restaurant that is going to blow you away with a brilliantly themed atmosphere and detailed décor, it relies on its fresh, high quality food as well as its passionate and dedicated service to create a dining experience that is unforgettable. Not only was it one of the most refined meals that I have had at any restaurant in Disney World, it is also one of the best tasting. While it may be expensive, if you want a dining experience on your vacation that is truly special the Yachtsman Steakhouse is certainly worth a try. You definitely will not be disappointed. Personally, I cannot wait for the opportunity to dine here again.

See past restaurant reviews by guest blogger Andrew Rossi.

Check out Reader Reviews of the Yachtsman Steakhouse and post your own too!

Watch the video: Kartoffelsalat. Med friske radiser og sennep (January 2022).