Vineyard Harvestby Tina Miller, Christie Matheson
Martha’s Vineyard has long claimed a spot in the public imagination as a playground for presidents and celebrities, but also as a place where life can be simple and pure. This ideal of simplicity is exemplified by its fresh, local produce and fish just off the boat, prepared with minimal fuss. In this evocative cookbook, Tina Miller, who grew up on the
Martha’s Vineyard has long claimed a spot in the public imagination as a playground for presidents and celebrities, but also as a place where life can be simple and pure. This ideal of simplicity is exemplified by its fresh, local produce and fish just off the boat, prepared with minimal fuss. In this evocative cookbook, Tina Miller, who grew up on the Vineyard as the daughter of one of the founders of the Black Dog restaurant and who became a chef in her own right, presents the food that has made her the beloved chef/owner of two Vineyard restaurants. Organized seasonally, the recipes range from classic preparations of local fish such as Grilled Swordfish with Green Aioli or Grilled Bluefish with Lemons and Parsley Mayo to dinner party fare such as Lobster Pie with Sweet Peas, Leeks, Tarragon, and White Wine or Crispy Slow-Cooked Duck with Beach Plum Glaze. Local fresh produce grown on organic farms and sold at the farmer's market and farm stands around the island are showcased, too: Zucchini and Tomato Casserole with an Asiago Crust, Grilled Vegetable Gazpacho, Corn and Shiitake Timbale with Baby Greens, as well as Huckleberry Crostada, Roasted September Peaches with Walnut Crust and Sweet Cream, and Apple Brandy Cake.
Throughout, the magnificent photos of Alison Shaw depict the island—with its incomparable beaches, beguiling and diverse towns, and breathtaking scenery—and all those who still practice traditional ways of raising and gathering food. Fishermen still harvest swordfish and tuna using fishing lines rather than nets, prized bay scallops are still collected in freezing weather, and lambs are still raised on an eighteenth-century sheep farmin Chilmark.
For anyone who has never been to the Vineyard, here is a chance to experience this island paradise. And for everyone who knows and loves the Vineyard, this cookbook will be a year-round reminder of delicious memories.
- Broadway Books
- Publication date:
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- 8.50(w) x 10.38(h) x 0.88(d)
Read an Excerpt
Vineyard HarvestA Year of Good Food on Martha's Vineyard
By Tina Miller
BroadwayCopyright © 2005 Tina Miller
All right reserved.
When signs appear that the end of winter is near and we start getting days with temperatures in the forties and fifties, I feel jittery excitement and impatience for the season to start in earnest. But spring comes slowly on the island. March can be tough. The daffodils begin to sprout, sometimes in the snow, but may not bloom until April. If the winter has been extremely cold, the ocean takes a long time to warm up--which means it takes a long time for us on the island to warm up. Some years it feels as though we go from winter to summer with no spring, but other years it's beautiful, with dozens of sunny, mild days. You never know. No matter what kind of spring we have, here on the island we are full of energy, gearing up for another busy summer ahead.
In late winter and early spring lambs are born all around the island. Farmers are sprouting vegetables in their greenhouses, preparing to move them out to the fields in May. Fields are turned and prepared for this season's crops. Spring is a time for renewal and preparation. Businesses around the island begin to reopen, and by Easter nurseries are doing a booming business, as visions of growing flowers and vegetables dance in our heads.
On Friday nights the ferriesare filled with weekend visitors and homeowners who have been away all winter and are returning to open up their houses for the season. By May, most seasonal businesses have reopened. The restaurant scene is active again. And suddenly the spring that we waited so long for is almost over--it's Memorial Day weekend, the unofficial beginning of summer, the long-anticipated weekend when summer friends reunite over the first cookout of the year. Fried clam and burger shacks in Menemsha and Aquinnah open up. Fishermen start bringing in yellowfin tuna, swordfish, striped bass, and bluefish. The West Tisbury Farmers' Market begins in early June with delicate greens, new potatoes, peas, radishes, fresh herbs, and asparagus.
Spring and fall are called the shoulder seasons around here. Compared to the summer crowd of a hundred thousand and the scant twenty thousand people who stick around all winter, the population size is less extreme. Loads of nature trails and beaches are open, and as long as you're prepared for unpredictable weather in the early part of the season--pleasant one day, maybe snow the next--spring is a great time to explore the island.
with roasted red pepper remoulade
serves 8 as an hors d'oeuvre
Calamari, or squid, is available fresh or frozen at most fish markets. Its mild, sweet flavor is extremely versatile. You can grill, saute, stuff, or (my favorite) fry it. When prepared correctly, fried calamari is light and tender. I find it hard to resist on a restaurant menu, but I've also discovered it makes a great party hors d'oeuvre. When I fill a large plate with fried calamari and a good spicy dipping sauce, it's always hugely popular. I like a spicy remoulade made with mayonnaise, roasted red peppers, and cayenne pepper.
1 quart canola oil
3/4 cup yellow cornmeal, preferably organic
1/2 cup cornstarch
2 cups milk
2 pounds squid, cleaned
Salt and pepper
Roasted Red Pepper Remoulade (recipe follows)
Heat the oil to 350°F in a deep fryer or a large frying pan, using a cooking thermometer if you don't have a deep fryer.
Mix the cornmeal and cornstarch in a bowl until combined. Pour the cold milk into another medium bowl. Toss the squid rings and tentacles first in milk, then in the flour mixture. Shake the squid in a handheld strainer to remove as much flour mixture as possible.
Using a slotted spoon, carefully lower some squid into the fryer or pan. (Fry the squid in small batches. If you crowd the squid, it won't fry evenly, and pieces might stick together.) Fry for slightly less than 1 minute. Remove and set on a paper bag or paper towels to drain.
Season lightly with salt and pepper. Continue cooking the rest of the squid. Serve as soon as possible with the sauce.
roasted red pepper remoulade
Roasted red pepper rémoulade
1 red bell pepper, peeled and seeded (see box)
1 tablespoon drained capers, rinsed
3 tablespoons roughly chopped cornichons or sour dill pickles
1 garlic clove, minced
3/4 cup mayonnaise
1 teaspoon Dijon mustard
1/4 teaspoon cayenne pepper
In a food processor, puree the peeled red pepper, capers, cornichons, and garlic. Add the mayonnaise, mustard, and cayenne pepper and pulse. When all the ingredients are combined, transfer to a ramekin or small sauce bowl wide enough for lots of dipping.
TO PEEL PEPPERS--To roast peppers--any color or variety--preheat your oven's broiler. Place the pepper on the rack of a broiler pan, 2 to 3 inches from the heat. Turning every 5 minutes, roast for 20 to 25 minutes, until the skin is charred all over. Place the pepper in a bowl and cover with plastic wrap; let sit for 15 minutes. When it is cool enough to handle, peel the charred skin and remove the seeds and stem. Don't rinse in water to remove the skin or you'll lose flavor and texture.
Excerpted from Vineyard Harvest by Tina Miller Copyright © 2005 by Tina Miller. Excerpted by permission.
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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Meet the Author
TINA MILLER, a Vineyard native, trained at La Varenne in France and cooked at famed restaurants in Los Angeles and Philadelphia. She was the chef/owner of two beloved Vineyard restaurants, the Roadhouse and Cafe Moxie. Currently, she is a private chef. ALISON SHAW’s fine-art prints are held in private and public collections worldwide. She has published three books of photographs, including Vineyard Summer. CHRISTIE MATHESON writes for Cooking Light, Glamour, Shape, and other magazines.
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