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COOKING DEMO AND COUNTRY LIVING FAIR IN RHINEBECK TICKET GIVE AWAY.

May 29, 2018 By

COME AND SEE MY COOKING DEMO ON THE MAIN KITCHEN STAGE AT THE COUNTRY LIVING FAIR IN RHINEBECK, NEW YORK, JUNE 1ST AT  2:30PM
I’LL BE MAKING A FRESH GREEN GODESS GAZPACHO AND A GORGEOUS OLIVE OIL CROSTATA

PLUS YOU WILL GET AN EXCLUSIVE PREVIEW OF SOME OF THE WHOLESOME PRODUCTS WE WILL BE OFFERING ON THESECRETINGREDIENTGIRLS.COM

 

BEST PART!

I’m giving away two pairs of 3-day weekend passes to the Country Living Fair.

To enter your name in to the raffle simply share this post and leave a comment here or tag me and share on my Facebook page or on my Facebook StrawberryandSage page or on my  Instagram

The contest starts on May 29th and ends on May 30th at 8pm.
The winners will be chosen by draw and they will be notified on May 31st.

The Country Living Fair brings the magazine’s content to life and gives readers access to a unique shopping experience featuring more than 200 vendors from 25 states, including antiques sellers, food purveyors, artists, furniture makers, crafters, and more. Guests will also have a chance to meet Country Living editors and their special guests; attend cooking, crafting, and DIY demonstrations, workshops, and book signings; sample locally sourced, artisanal food; and shop the Country Living General Store.

Don’t miss out on this fabulous three day event!  Come And Meet Me On:

Friday, June 1 @ 2:30 pm on the Kitchen Stage

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Easy Grilled Oysters

April 3, 2018 By

Recipe by Silvia Baldini— I live in New England, therefore I love raw oyster. I can eat them by the dozen, freshly shucked and with a simple squeeze of a lemon. However sometimes, throwing them on the grill is so very rewarding. The flame concentrates that briny flavor, which pairs deliciously with butter, herbs, chiles, and all the other things you can toss in the shells on the grill. Plus, the heat naturally opens the oysters, so there’s no obnoxious shucking necessary.

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School Break

February 2, 2018 By

Things I don’t look forward during School Break:

  1. It will take me approximately 3 to 7 days to pack for the whole family; we will have had 37 different marital blow ups before even leaving the house.
  2. Immediately upon arrival to destination everyone, including my husband, will develop an ear infection or an obscure rash that will require a) finding a pharmacy open in the middle of the night and b) a winner disposition for Charades to explain, in a foreign language, what hurts.
  3. The guilty feeling I nurture when I pretend my kids haven’t been on their tablets for 48 hours straight watching twat Jelly on youtube playing Minecraft.
  4. The “ME FIRST” arguments. Me first in the car, me first out of the car, me first opening the hotel door, me first taking a shower. Note nobody never, ever shouts: Me first to bed!
  5. Hotel room sex interrupted by wandering children looking for their tablets.

Things I do look forward during School Break:

  1. Even if I’ll be tired as hell when I get back I know I’ll have great memories about my lovely family. I’ll remember with warmness my daughter shoving her gigantic bunny toy through the tiny security detector at the airport, while a line of disgruntle travelers forms behind us.
  2. My son talking poop and farts non stop and making me laugh so hard my Prosecco comes out from my nostrils.
  3. Sharing time with the people I love the most and eating unforgettable meals that I didn’t have to prepare.

If you are smarter than me and decide not to travel but you have to cook for the family I suggest my ginger, turmeric, chickpea, cumin and tomatoes Braise
This meal is the ultimate immune boosting secret packed with plant based ingredients and natural anti-inflammatories like turmeric & ginger. Flu season and kids snot ? bring it on.

Watch my video recipe on FabFitFun.com or just follow the recipe below.

 

Vegan Chickpea Stew with Fennel, Ginger and Turmeric
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Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Vegan Chickpea Stew with Fennel, Ginger and Turmeric
Yum
Print Recipe
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Servings Prep Time
4 to 6 people 25 minutes
Cook Time
45 minutes
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium garlic clove
  • 1 large onion finely chopped
  • 2 stalks celery finely chopped
  • 1 teaspoon fresh grated ginger
  • 1 teaspoon fresh grated turmeric
  • 1 teaspoon powder cumin
  • 2 cups canned chickpeas drained
  • 1 large fennel bulb, cut into ¼-inch slices
  • 1 can (15 oz) crushed tomatoes
  • 6 cups stock vegetable
  • 3 tablespoons fresh parsley leaves, chopped
  • 1 bay leaf
  • 4 cups shredded kale or Swiss chard, or cabbage cabbage or Swiss chard 
  • ½ lemon
  • 3 tablespoons fresh parsley leaves, roughly chopped
Servings: people
Instructions
  1. Heat 2 tablespoons of olive oil in a large heavy bottom pot. Add the onion, celery, garlic and a pinch of salt and pepper. Cook over moderate heat until the vegetables are softened, 10 minutes. Stir in the ginger, turmeric and cumin powder.
  2. Add chickpeas, fennel and vegetable stock, then bring to a boil over medium high heat. Stir in the tomatoes, parsley and the bay leaf. Lower the temperature to a simmer, cover the pot and cook for about 25 minutes.
  3. Stir in the kale, making sure it’s mostly submerged, and cook until tender, 5 additional minutes. Discard the bay leaves. Squeeze the lemon half into the stew and double check the seasoning, adjusting with salt and pepper if necessary. Serve in bowls garnished with the chopped parsley.
Recipe Notes

Finish with olive oil. You can add some cooked small pasta or rice to the finished dish. Freezes well.

You can add 2 cups of cubed chicken or lean ground beef with the chickpeas and braise for 10 to 15 minutes longer if you desire a heartier dish.

Roasted salmon (oven 14 minute at 350 degrees) would be delicious as well.

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Engagement Chicken

CAST-IRON ROASTED HONEY AND CITRUS CHICKEN WITH CRISPY POTATOES

December 12, 2017 By

This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family winter meal or be like Harry and Meg and make it for your engagement night.


Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Cast-Iron Roasted Honey and Citrus Chicken with Crispy Potatoes
Yum
Print Recipe
Recipe by Silvia Baldini — This is one is one of my favorite and deliciously nurturing recipe for roasted chicken. It’s a bit different from the usually roasted chickens; It’s cooked in a cast iron pan or a Dutch oven. This chicken is comfort food with a twist. It calls for honey and tangerine juice. As the chicken roasts, the honey condenses and caramelizes, becoming thicker and stickier and turning the chicken’s skin crisp and brown, the tangerine adds an unusual citrusy taste to the otherwise bland meat. Honey and tangerines not only donate a sweet and sour taste, they also infuse the meal with vitamins and winter goodness. You have to remember to rotate the chicken and baste the bird because the skin burns in spots. Rest the chicken for 10 to 15 minutes before carving.  The juices are tangy and sweet and the potatoes come out crispy and flavorful. This roasted chicken is great for a family meal or be like Harry and Meg and make it for your engagement night.
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
4/6 people 30 minutes
Cook Time
50 minutes
Ingredients
  • 1 3 1/2 - 4 pounds whole chicken
  • 4 cloves of garlic
  • 4 sprigs fresh rosemary
  • 1 medium white onion, halved
  • 4 leaves fresh sage
  • 3 medium tangerines
  • 2 tablespoons balsamic vinegar
  • 1/2 cup Honey
  • 1 1/2 pounds russet potatoes, scrubbed, thinly sliced crosswise
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon thyme leaves
  • 1 tablespoons olive oil
  • freshly ground black pepper
  • fine sea salt
Servings: people
Instructions
  1. Prep the chicken. Season with salt and pepper the cavities and the outside. Stuff the chicken with the garlic, the rosemary, sage and the 2 onions half. Slice one of the tangerines in thin slices and place the chicken and the tangerine slices aside.
  2. Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425° F.
  3. Meanwhile, toss potatoes, butter, thyme, and 1 tablespoon oil in a large bowl to coat; season with salt and pepper.
  4. Once oven reaches temperature, drizzle the oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place the tangerine slice at the bottom of the skillet and the chicken in the center of tangerine and arrange potatoes around.
  5. Juice the 2 remaining tangerines. In a tall jug combine the tangerine juice with the balsamic vinegar, the honey, the garlic cloves, the rosemary and a pinch of salt and pepper. Whiz with a hand held blender for a minute or two.
  6. Spoon all but 1/4 cup of liquid over all the chicken. Place chicken in oven and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat a couple of times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water.
  7. After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.
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