Thursday, November 22, 2012
Thanksgiving Day is upon us. What is your favorite food on the dinner table?
Thanksgiving Day has been celebrated for centuries here in America. The holiday dates back to 1621 when the Plymouth colonists and Wampanoag Indians shared a harvest feast that has long been acknowledged as the first Thanksgiving. In 1863, President Abraham Lincoln declared a national Thanksgiving Day to be held each November. The first Thanksgiving meal included wild turkey, waterfowl, venison, fish, lobster, clams, berries, fruit, pumpkin and squash. Some of those foods continue to be Thanksgiving staples, but over time, the meal has evolved. So tell us, Patch readers, what is your favorite part of Thanksgiving dinner? Cast your vote in the poll below!
Tuesday, November 20, 2012
Barrington chef Erin Bailey shows us how to make this elegant and delicious dish for Thanksgiving dinner.
Thursday, September 22, 2011
Erin Bailey explains her culinary background, and shows us what to expect on La Pomme de Pin at Home.
Meet Chef Erin Bailey, the face of the weekly Barrington Patch feature, La Pomme de Pin at Home. The column will be a weekly resource about locally grown, organic foods and how to prepare them. Bailey's background as a professionally trained chef and owner of La Pomme de Pin in Barrington will be a resource for residents who are looking for tips on spicing things up in the kitchen while keeping the ingredients close to home. If you have cooking questions, or if you'd like to see a specific dish prepared on the column, please e-mail Barrington Patch Editor Morgan Delack at firstname.lastname@example.org. We are looking forward to your feedback. Bon Appetit!
Thursday, July 21, 2011
Chef Erin Bailey shows us her favorite tip to removing the stringy, pithy part of a sugar snap pea.
Sugar snap peas are one of the top five ingredients in season in Barrington this week. You are probably familiar with them, but if you avoid using them because of the stringy, pithy part, I'll show you a trick. To remove the stringy, pithy pieces, just break off the top of your bean and pull it down. If it becomes a problem, which sometimes in tender young peas it can, you can use a vegetable peeler. Watch the video to see Erin's technique in removing the stringy part of the bean. Be sure to check out the top five ingredients in season in Barrington this week!
Friday, June 24, 2011
Chef Erin Bailey explains uses for this versatile vegetable.
When my rhubarb comes up in Barrington, I know that the growing season has begun! If you're a fan, I highly recommend you grow it yourself. It's very simple and super prolific. One plant would be plenty for jams, jellies, stewed rhubarb, pies and tarts. Even though rhubarb is a vegetable, it's usually used with sugar and often strawberries because it's so tart.
Friday, June 17, 2011
Spring Onions are in season here in Barrington. Chef Erin Bailey tells us about the vegetable and how to use it.
Spring onions are the same thing as a regular onion, they are just harvested before letting the bulb fully develop. We are using red onions today. They are milder than the cured or the dried onions which means you are able to use the whole leaf. To prepare the spring onions, we trim the tops just to remove any wilted pieces. We'll also trim the roots and take off the outer layer. Next we rinse them and they are ready to use.
Friday, February 25, 2011
Erin shows us the value of preparing dried beans vs. using store bought.
Using dried beans instead of canned is always more time consuming, but the end result is a tastier and healthier product! Chef Erin Bailey shows us how to prepare dried beans for use in a variety of ways including her own recipe for hummus. Hummus 2 cups chickpeas, soaked and cooked until soft 1/2 tsp salt 4 cloves garlic 1/3 cup tahini 6 Tbs fresh lemon juice 4 Tbs water Fresh cracked pepper to taste Place all ingredients in a food processor and blend until smooth and creamy. Serve with crostini, pita bread or crudités.
Wednesday, December 15, 2010
A peak at what goes on behind the camera during our video shoots for 'La Pomme de Pin at Home.'
Many of you enjoy watching Chef Erin Bailey's wonderful cooking videos each Thursday here on Barrington Patch. I thought it would be fun to show everyone what goes on behind the scenes of our video shoots. There's definitely a lot of laughter, jokes and fun, but there's also a lot of technical work that goes into creating the videos. Professional lights, cameras and microphones are set up in the kitchen before anything can be done. We have to make sure things look perfect before the cameras roll. All of the equipment transforms the space from an ordinary Barrington kitchen to a makeshift television studio! Erin spends a great deal of time thinking of interesting recipes and ingredients to share with all of you. Each time Erin and I …
Thursday, October 14, 2010
Erin Bailey shows us how to roast a pie pumpkin, and how to use the vegetable in a recipe.
Just in time for October, pumpkins are perfectly in season here in Barrington. While many of us use them only for carving, the pie pumpkin is a wonderful vegetable that can add depth of flavor and texture to many dishes. In this episode of "La Pomme de Pin at Home," Chef Erin Bailey shows us what's in season this week, and how to prepare roasted pumpkin. After roasting your pumpkin, try using the flesh as part of Erin's pumpkin risotto. Pumpkin Risotto Serves 6 5 cups homemade beef broth or vegetable broth 3 tablespoons butter 2 tablespoons olive oil 2 tablespoons yellow onion, chopped fine 1 tablespoon shallot, chopped fine 2 cups Arborio rice, or Italian risotto rice 1/2 cup Parmigiano Reggiano cheese, grated fine 1 cup fresh …
Thursday, September 30, 2010
Kale is a flavorful, leafy green vegetable similar in taste to broccoli.
A variety of green vegetables are in season near Barrington this week, including the health packed food known as kale. Kale is a versatile vegetable, but may be intimidating for some who have never worked with it before. In today's episode of "La Pomme de Pin at Home", Erin Bailey shows us an easy way to prepare it.