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Author Archives: Trish Samson

Cook & Entertain |

October 21, 2014

| by Trish Samson

What will you do with your green tomatoes?

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Take a peek into our membership

Green Tomatoes are Delicious!

Green Tomatoes are Delicious!

Come September and October, Here in my neck of the woods the garden is still going. There are tons of tomatoes evolving in various stages. Soon enough the frost will hit. There will be no opportunity for them to ripen on the vine. Personally, I harvest the end of August or beginning of September. By that time I’m pretty sick of garden care and am ready to be done with it. That’s when I pluck all the remaining green tomatoes. Now the question remains, Trish, what will you do with your green tomatoes?

There is the option of Fried Green Tomatoes, but I’m still waiting for a good southern cook to give me advice on that. I could make relish, but I’m not so fond of that, so Pickled is the way for me to go.

Now that the pickling is about 4 weeks behind me, it seems right that tasting time is approaching. That’s for later today, I’ll keep you posted. (no pun intended, LOL) For now, let’s get into the nitty gritty on how to do this.

Free access to recipe in member’s area. Take a test ride on us.

Coastal Travel |

October 15, 2014

| by Trish Samson

Can Travel bring world peace?

“Travel is fatal to prejudice, bigotry, and narrow-mindedness”

Mark Twain

Chefs Around the world |

October 14, 2014

| by Trish Samson

Can Food Excellence Merge Science & Nature?

Being half Polish, I cook the well-known Pierogi and, Golumpki; I even do the Kielbassa and Egg brunch on Easter. I envision my grandparent’s homeland just as they described it. Simple, rural living. Everyone farms and grandmothers wearing their babushkas preserve the harvest. Well, maybe it still exists somewhere but Poland is all grown up and so is her cuisine. Early the other morning I was posed the question: Can food excellence merge science & nature?

Warsaw, capital city in Poland

Warsaw

Poland's Coastline

Poland’s Coastline

Fine Dining in Warsaw, Poland

Fine Dining

The pup woke me at 3:30 needing to do his business. House-breaking this guy has been a challenge so needless to say, I was thrilled. Thrilled perhaps, but now also awake so I turned on the TV. Public Television had a special story about a unique young chef who is making history in the culinary world. Thanks to my puppy’s digestive system, we have this fantastic story of some of the most unique flavor combinations.

ATELIER AMARO, POLAND'S FIRST MICHELIN STARRED RESTAURANT
Written by Ishay Govender 



Atelier Amaro, Warsaw's Michelin starred Restaurant

‘This liquor contains alcohol, sugar, lemon....and can you guess the last ingredient?” asks the sommelier playfully as he pours our third drink for the evening, if you don’t include the glass of champagne we started with. “It’s milk. 3.8 % fat milk’” he smiles, glad that we are surprised.

We are at Atelier Amaro, set in the the very lovely Agrykola park in Warsaw, and built on what was formerly a public bathroom, it’s hard to believe. At the time of my visit last year Atelier Amaro was on the Michelin Rising Star list. Just recently, the restaurant received its and Poland’s first Michelin star, a truly remarkable achievement for chef Wojciech Modest Amaro (pictured below) and for the dining scene in Eastern Europe.



Our dinner, with a dear Polish friend comprises eight plates or moments, paired with Polish vodkas and other hard liquors, something that is still very new to me. Amaro’s philosophy, as it appears in his award winning cookbooks, is about the fusion of nature with science. Utilising a special calendar that he created, the restaurant only serves ingredients that obey the principles of time, place and tradition.

The menu is set out with just three ingredients listed per moment, and Polish ingredients, in season, are the stars combined with unusual flavours and served in the style of the elegant style of French-trained chefs. I’m particularly taken with the deer, blueberry and juniper dish paired with old and young potato vodkas.



Interesting to note, that Amaro studied elecrtonics and political science before finding himself in the London kitchens of top chefs, including his mentor Nigel Davies. From there, it was a leap into the upper echelons and in 2009 he was awarded the Chef De L’avenir award (chef of the future) by theInternational Academy of Gastronomy. Within three months of opening in 2012, Atelier Amaro was awarded a Michelin rising star.

Amaro intends to place Polish ingredients and cuisine, beyond the pierogi, on the map, based on an interest in old Polish royal dishes and a desire to showcase long forgotten ingredients. It isn’t an easy task, translating these in a modern way, respecting these origins and carrying the weight of Poland’s first Michelin star - but for now, it’s all eyes on Modest Amaro. 

Refer to original article

I definitely am adding a trip to Warsaw to my bucket list to visit this fabulous restaurant and then jaunt over to the Baltic Coast. Is a trip to Poland in your future? 

Cook & Entertain |

October 13, 2014

| by Trish Samson

What’s a Quahog?

Digging for Quahogs

Family fun, digging for quahogs.


Short handled rake

Short handled rake


Long handled rake with basket

Long handled rake with basket

Quahogs, a coastal delicacy

Quahogs, a coastal delicacy

If you live near the coast chances are good you’ve tasted a few hard shelled clams in your time. They are quite delicious and easy to dig. If you are fortunate enough to live near coastal waters,  partake in a family fun trip and dig your dinner. If not, many seafood stores carry them year-round.

Rhode Island stakes claim as the home of the Quahog yet hard shell clams can be found in many eastern Americas’ shores. Although I think we are the only state that calls them Quahogs vs clams. Rumor has it the name was coined by the Narragansett Indians.

Hard shelled clams come in various sizes, the smaller the more tender. The largest are the least tender and mostly used for chowders and stuffies. The smallest, often called littlenecks, are mostly eaten raw on the half shell with a squeeze of lemon or cocktail sauce. The medium-sized variety are used in many dishes most common of which is Clams Casino.

Digging for Quahogs is not difficult but you certainly do get a workout. It’s a fun activity for the entire family and the reward at dinnertime is unsurpassed. Low tide is the best and easiest time to find them. The quahogs live only 4 or 5 inches under the sand and while you can feel for them with your feet, It is easier to use a clamming rake. The shells are hard and can be sharp, so I like to wear some old sneakers and opt for the rake. Pick a spot and start to rake. You’ll know you’ve hit one when the rake hits something hard. Dig around and he’s sure to be hiding in there. Generally you will find them in groups, so where there is one…there are more. Once you find a good spot, work it for a while.

States and sometimes communities have their own laws and rules about sport clamming so be sure to check with the officials before-hand. You will likely need a little measuring ring as most places only allow the gathering of clams larger than an inch across. This preserves the future of the wildlife. That’s about all there is to it, have fun!

Baked Stuffed Quahogs

Quahogs! A delicious coastal treat

Quahogs! A delicious coastal treat

Learn how to prepare this coastal treat in the membership area where I have a step-by-step recipe fully illustrated.

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digging for clams, hard shelled clams, quahog
Uncategorized |

September 18, 2014

| by Trish Samson

Abernathe

The breeze felt cool and carried with it wisps of what seemed like heavenly music. Every now and then between the salty sprays of air the sound of an angel’s voice drifted by. Ariel had always dreamed of having a hammock by the sea. To be able to walk, well that was beyond a dream. Now that she had both, she only wanted to lie still while nature soothed all of her senses. Hoping upon hope the voice would get closer. Drifting off to sleep the voice began to sing closer, louder and even more beautiful if one could imagine that. While Ariel dreams her visions of magic, let me tell you about the mystery of this tiny town. So tiny in fact, to this day I don’t think it is on the map.

Spring during the recession had much of the country in a fret. Not so here, these inhabitants boasted affluence untouched by any economy issues. Sunny days and the earth bursting with new life, not much was left to desire here; except, perhaps for the people on the outside looking in. Across the street a tiny girl peered longingly at the stone colonial. It was unusual to find stone architecture on the coast but this majestic house had somehow found its way here and to this wide-eyed child, it was a princess’s palace.

She longed to play with the little girl who lived there, how lucky she was. Curley red hair and beautiful clothes and oh the dolls! Molly (she knew her name was Molly because now and again her mom would call out to her) would push her perfectly British dolly pram down the narrow road that divided the ocean from the estate. Suddenly Molly glanced in her direction, darting behind the rock she hoped she’d not been spotted. Holding her breath she waited ever-so-quietly. Feeling certain she would be discovered she ducked into the water and swam silently away, but that was a very long time ago.

Tonight, a cool September eve, the harvest moon cast an indigo glow over Surrey Lane. Lampposts glowed warmly along the street looking like something only a storybook could rival.  The little seaside town of Abernath was especially quiet off-season. A little known gem, even the height of summer brought few tourists. Its residents, affluent and private led sequestered lives; what was about to unfold would cast quite unwelcome publicity on their world.

None of the residents were even aware the old stone home was vacant. The window treatments had been left untouched and other than the absence of a little girl playing or a car occasionally going to and from, nothing appeared unusual. It made sense it would go unnoticed. When a caravan of police-escorted limos broke the darkness of night, residents were startled. Cars lined up in front of 28 Surrey and emptied their occupants who slowly made their way to the heavy oak door and disappeared inside. Passing hours revealed nothing more and finally the curious neighbors went to sleep for the night. By morning all cars were gone and things appeared just as they had just 24 hours ago.

 October winds had blown leaves to the ground and the sun was setting on Halloween day. Among the handful of trick and treaters traditionally welcomed on this tiny island was Molly Brownson, the little red-haired girl living in none other than what had become Abernath’s mysterious stone home. As people expected, Molly was not among the ghosts and goblins who visited that night.

Quiet deliveries came and went from Molly’s home yet no sign of the family who had lived there for the past 7 years. What had become of the Brownson family? Who was the home’s new occupant? No one seemed to know.

 

Cook & Entertain |

August 6, 2014

| by Trish Samson

Summer Ritual – Steak on the Grill

Grilling steak, a summertime ritual

Grilling steak, a summertime ritual

This year I treated myself to an amazing new gas grill. I’ve always made due with inexpensive models that lasted a few years only to leave me grill shopping again. I just love this baby and am very happy with my choice. Most beautiful grill I’ve ever owned with 5 burners and a gas burner on the side. Perfect for me since my home isn’t wired for natural gas. This has been a real treat to have this burner. 

 

Steak on the Grill - a Summer Ritual

Steak on the Grill – a Summer Ritual

Nothing is more classic than steak cooked on the grill. Oh yes, I know, real coals vs gas grill, and the debate goes on. I’m not going there today. Whatever your grill choice is, this is a perfect way to prepare your steak.
Personally I like the rib eye. Formally known as “Delmonico” the cut is now known as rib eye due to trademark concerns. I think it  has the best of flavorful and tender combined. True, a tenderloin is more tender but not as flavorful,  and there may be one more flavorful for which you sacrifice tenderness. 
Bring the steak to room temperature
Insert a few garlic cloves into the flesh using a sharp knife to create a space. Some people crush the garlic, but I find that burns to easily.
Turn grill on high, cover and let get hot.
Place meat onto the hot area, cover and let cook for 3-4 minutes, turn and do the same. Test doneness with an instant-read meat thermometer…from the side into the center. Choose your desired preference. Remember it will continue to cook after removing from the grill so take it off when it is 5 degrees less done than desired. See chart below:
Temperatures for desired wellness of steak

Temperatures for desired wellness of steak

Place a chunk of butter on top, tent loosely with foil and let rest for 10 minutes then serve.
I like to par boil some potatoes, brush with butter and grill next to the steaks, along with an ear of corn or two.

grilling, steak on the grill, summer ritual
The Journey |

August 5, 2014

| by Trish Samson

The Journey – Walk with me

Thank you for joining My Coastal Muse Membership.

Oh dear, tomatoes need some help.

I've been proudly watching my San Marzanos grow to 7 feet tall and bearing hundreds of the little gems. Late August I stat the process of harvesting and preparing them to freeze for the winter. It's so much easier than canning.

I'm not sure if it was the storm of if a creature had his way with them, but they had fallen over. I lifted them up and secured them to the fence post. they may have simply gotten too heavy for the support stakes. Still hoping for the best...watching them closely.

 

Little Known Coastal Places |

August 3, 2014

| by Trish Samson

White Heaven Beach – Playground for the Rich

If there are beaches in heaven, this one is aptly named. Yes, for most of us this corner of the globe is not quite as easy to get to as Cape Cod, yet for a once-in-a-lifetime vacation this place would be awesome. I understand some of the freshest seafood on the planet can be found here. For some of the most glorious sunshine and beautiful beaches, consider this heavenly beach.

WHITE HEAVEN BEACH, IN AUSTRALIA ONLY
July 31, 2014 · by The Golden Scope · in Travel.

Written by Valentina Romano

The beach featured in this article is actually spelt Whitehaven. However I purposely wrote it as two words as it is a truly White Heaven!


Whitehaven Beach on Whitsunday Island-courtesy of Tourism Queensland

This incredible place is located in Whitsunday Island in Queensland, Australia. This white sandy beach stretches for 7km along the coast of the island, and it is renowned for hosting the Whitehaven Beach Ocean Swim, which is a yearly swimming competition.



In 2008 Whitehaven was declared Queensland’s cleanest beach, and since then it has become a major point of interest for local and international tourists, who can relax and be surrounded by only nature.



This stunning beach gets the white colour from the silica (silicon dioxide), which is a chemical compound commonly known as quartz or crystal. Whitehaven is so perfectly white because the sand consists of 98% pure silica. To reach this unique paradise you can take a boat from mainland ports of Airlie Beach or Shute Harbor.

If you want to stick around Whitehaven Beach for more than one day, then you should stay in one of the surrounding islands, and take a boat in the morning to get to Whitsunday.



Whitehaven (it's actual name) Beach offers spectacular snorkling and diving, A spattering of lavish yachts dots the landscape. A playground for the rich and famous, it's a vacation that is worth waiting for. ou can find out more about booking a vacation by contacting: your travel agent.

Written by Valentina Romano
The beach featured in this article is actually spelt Whitehaven. However I purposely wrote it as two words as it is a truly White Heaven!






Read original article here:



When you are looking for a unique coastal travel spot to one of the world's little known coastal spots, consider this destination. You'll experience the most beautiful places known to coastal travelers.
Cook & Entertain |

July 6, 2014

| by Trish Samson

Identify male from female squash flowers

How to Identify Male from Female squash flowers for cooking

Identify male squash flowers

Identifying male from female squash flowers

When picking your zucchini flowers it’s important to only pick the male flowers. It’s quite easy to tell which are which. The stems that are plump with the formation of a squash are the female flowers. The flowers with a long, slim stem are the males. Leave at least one male on each plant so that new females can be pollinated.

Home & Garden |

July 6, 2014

| by Trish Samson

How does your garden grow?

 

Someone fed the garden hamburger

What on earth did I feed this?

After 4 years of building a vegetable garden I finally got it right. I purchased my Food 4 Wealth program and followed it this year. The only thing I did differently is added mushroom compost. Not sure why I did that. Just instinct I guess. Turned out super.

So far, the lettuce has been awsome, herbs are doing very well and I’ve even had a cucumber. Oh, and then there are the squash flowers. (A little treat that Italians make with the zucchini flowers, male flowers only) A recipe I’ll share later.

a garden journal, create an ecosystem in your vegetable garden, secrets to a prolific vegetable garden, Vegetable garden

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A Thanksgiving Dinner

Coming Soon! A Step-by-Step Thanksgiving Dinner that anyone can prepare. With a shopping list and day-by-day pre-cooking so assembly on the big day is easy.

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