Sidra's Food, Flowers and Garden

Holiday Cooking Class, Bread Sticks

sidraforman — Tue, 21 Feb 2012 17:54:34 +0000

Someone from last weeks cooking class organized a group for a cooking class yesterday which included both adults and off from school kids… We are having fun with these classes and are open to doing more of them in the future.

We baked bread, made spreads and then enjoyed eating our labors… Special requests included bread sticks and chocolate bread. Below is a bread stick recipe, we made them a little too thick yesterday I think the key is to roll them as thin as a pencil.

Rosemary Bread Sticks

2 teaspoons fresh compressed yeast

1/2 cup plus 2 tablespoons water

2 tablespoons olive oil

1 cup whole wheat flour (substituting this for 00 flour would result in a lighter breadstick but I like the whole wheat for both taste and nutrition reasons)

1 cup all purpose unbleached flour

1 1/4 teaspoon salt

1 tablespoon finely chopped rosemary, could substitute other herbs, seeds, minced garlic…

In a medium sized bowl combine the yeast, water and oil. Mix in the flours, salt and rosemary and knead until dough is very smooth.

Prepare a baking pan by spraying with oil and sprinkling with cornmeal. Roll out long thin bread sticks and cook in a 375 degree oven until golden brown, about 10 minutes. Eat hot or very crispy at room temperature.

Mid-February Garden Survey, 1508

sidraforman — Sun, 19 Feb 2012 20:35:37 +0000

Glancing at the mid-winter garden it appears that everything is dormant– upon closer inspection that is not the case at all… snowdrops, daffodils, helleborus, preserved hydrangeas, , beets, collard sprouts, budding fig trees, thyme. Lots is emerging and there are also plenty of flowers to pick and food to eat right this moment.

Oranges, Kate Headley

sidraforman — Fri, 17 Feb 2012 17:53:38 +0000

Kate Headley’s wedding photographs are all over my blog, weddings blogs, Martha Stewart Weddings Magazine and other local and national wedding publications. At the moment she is less know for her editorial work. Recently she launched an editorial section to her blog separate from the wedding section, check it out–

We were fortunate to enjoy Kate’s company for a casual lunch a few weeks ago– she came with camera in hand so in addition to a visit we got photos. Enjoying this series of orange images… and enjoying eating lots of citrus which is at it’s best right now!

2/16/12 Bread Making Class

sidraforman — Thu, 16 Feb 2012 17:45:37 +0000

A close friend organized a group for a bread making class (click link for the recipes from todays class) at 1508 this morning. Enjoying these classes and open to doing more of them.

Cut Cyclamen

sidraforman — Wed, 15 Feb 2012 19:00:35 +0000

photo Kate Headley

Although cyclamen plants have been in my world for ages I just recently discovered cut cylclamen. They come in a wide variety of pinks and a pure white. If handled correctly the blooms last for two weeks. Right now the only source I know of is Holland, I buy them directly from my broker at the Dutch Flower Auction.

How to process cut cyclamen flowers: cut the stem to the desired length, near the end of the stem, about 1/8 of an inch from the bottom, cut a 1/4 inch slit part way through the stem lengthwise and immediately place in water.

Polkadots and Moonbeams

sidraforman — Tue, 14 Feb 2012 16:04:14 +0000

MyDeejay the fabulous disc jockey company that often provides music for weddings I do flowers for did a blog post today featuring several wedding vendors favorite love songs.

Asked to contribute I replied, “Polkadots and Moonbeams, Johnny Burke and Jimmy Van Heusen (Cassandra Wilson’s version) – love it, for sentimental reasons!”

Home Restaurant February 11, 2012

sidraforman — Mon, 13 Feb 2012 17:21:33 +0000

photo Kate Headley

Fabulous group gathered for a birthday celebration this past Saturday– this is what we served…

Passing

Parsnip with Garlic, Argmanac and Port Puree

Potato and Black Truffle

Grilled Flat Iron Steak with Rosemary

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

Bay Leaf Vodka Martini, (Labbe) Abymes Savoie 2010

Seated

Monkfish, Cabbage, Celery Root, Grainy Mustard and Black Walnuts– 48 hour farm bread

(Dom. des Roy) Touraine ROUGE “Les Linottes” 2009

Chiogga, White and Red Ace Beets – Tendersweet, Sugarsnax and Sweetness Carrots– Gold Ball, Scarlet Queen and Purple Top Turnips on Arugula with Sesame Poppy Seed Dressing and Savi Seeds– herb whole wheat roll

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Wood Grilled Guinea Hen, Leeks, Salsify, White Lima Beans and Pea Shoots– olive oil spelt focaccia

(Dom. de Fenouillet) Beaumes de Venise “Cuvee Yvon Soard” 2009 MAGNUM

Grayson Cheese and Olive Cracker

Frozen Pistachio, Chocolate Cake, Thick Chocolate Sauce and Cocoa Nibs

Bites: Salty Rosemary Walnut Biscotti, Coconut Almond Macaroon, Olive Oil Carrot Cake

Nouveau Nez

Van Dyk Tulips, Millville New Jersey

sidraforman — Mon, 13 Feb 2012 01:30:51 +0000

Had a couple Home Restaurants this weekend and needed flowers… Van Dyk Brothers in Millville, New Jersey grow the most beautiful, long lasting, large headed, vivid tulips I have ever seen. One of my favorite varieties Weber’s Parrot were available so I ordered 60 stems and they are still looking great!

Vegan Home Restaurant

sidraforman — Sat, 11 Feb 2012 16:48:43 +0000

Last night we were very excited to host our first all vegan Home Restaurant. Often we accommodate vegans at 1508 but this was the first time we served an entire vegan meal…

PASSING

Garlic, Port and Armagnac Puree

Mashed Potato and Black Truffle on Roasted Potato

Roasted Parsnip

Vin de Paille Broth with Chive

Sweet Potato and Caramelized Onion

Pickled China Rose, Black Spanish and Watermelon Radishes

(Ch. Les Valentines) Cotes du Provence ROSE Estate 2010, Bay Leaf Vodka Martini

SEATED

Root Vegetable Salad: Chiogga, White and Red Ace Beets on Baby Arugula and Savi Seed Dressing– Tendersweet, Sugarsnax and Sweetness Carrots on Baby Blue Kale and Sesame Dressing– Gold Ball, Scarlet Queen and Purple Top Turnips on Pea Shoots and Poppy Seed Dressing

(Tenuta Roveglia) Lugana Superiore Vigne di Catullo 2010

Leek and Wood Grilled Salsify Stew with White Lima Beans and Sorrel

(Cheveau) Saint Amour ‘En Rontey’ 2009

Napa Cabbage filled with Yellow Oyster Mushrooms, Savoy Cabbage filled with Shiitake, Green Cabbage filled with Button Mushrooms, on Celery Root Puree with Roasted Chanterelle and Black Walnuts

(Triacca) Sassella Valtenllina Superiore 2008

Grain and Nut Yogurt Cheese on Walnut Cracker

Frozen Pistachio on Chocolate Cake with Thick Chocolate Sauce, Roasted Pistachios and Cocoa Nibs

(Moutard) Champagne ‘Cuvee 6 Cepages’ 2004

Bites: Coconut Almond Macaroons, Salty Rosemary Walnut Biscotti, Mini Carrot Olive Oil Cake

Take Home: Sesame Coated Bread

Today’s Root Vegetables

sidraforman — Fri, 10 Feb 2012 21:03:58 +0000

Excited about our first all vegan Home Restaurant tonight– I will post menu tomorrow…

Serving stellar vegetables from the Amish Cooperative, Path Valley.

Carrot Varieties: Tendersweet, Sugarsnax and Sweetness

Beet Varieties: Chioggia, White and Red Ace

Turnip Varieties: Gold Ball, Purple Top and Scarlet Queen