Edible Berkshires

Trout, Leek, Mushroom And Goat Cheese Quiche

Yields 4 generous servings

1 tablespoon olive oil

1 cup leek or foraged ramps, well washed, with white and light green parts sliced

1/2 cup in-season asparagus or red pepper, chopped

4 ounces wild oyster or morel mushrooms, or fresh mushrooms

Salt and pepper to taste

1/2 teaspoon thyme

3 eggs, local is best

1/2 cup cream, half & half or milk (fat content your choice)

1/2 teaspoon dry mustard

Pinch of cayenne pepper or a bit of hot sauce, optional

1 deep-dish piecrust, frozen prepared is fine or use a deep-dish pie pan with no crust for gluten free

1/2 pound roasted trout (see previous recipe), fileted and crumbled

3–4 tablespoons goat cheese

1 tomato sliced, optional


Preheat oven to 350°F. Sauté leeks in olive oil until they start to melt; add asparagus and sauté 2 minutes; add mushrooms and continue until soft. Season with salt and pepper to … Read the rest

Quest For Taste: How shake ’n Bake chops inspired a foodie career

By Matthew LaBombard

Food was never on my mind as a child. As an energetic youngster, I barely ate the dinners that my parents prepared and when I did, I couldn’t eat fast enough to get back outside to play with friends.

I never wanted to be seated on the counter, curiously watching my parents chop, sauté, bake and broil our family recipes. There was never a sparkle in my eye as raw ingredients turned into flavorful dishes.

But looking back, there was one dish that proved that I would venture into a food-cen­tric career as an adult: pork chops.

Shake ’N Bake pork chops were the din­ner that I passionately despised, and to this moment I still loathe the thought of them. As a child I dreamt of my parents serv­ing something outlandish like sushi, which never did actually happen. My parents were good cooks, but when they served … Read the rest

Allez cuisine!

If You Can’t Stand the Heat, Get Out of the Kitchen.

By Chef Rachel Portnoy

I’ve really been wondering why chefs are all over the place these days. They’re showing up in really unlikely places: hosting day-time TV shows, judging competitions; their names are on knife sets, pan sets, cooking gizmos and reality shows.

It’s all very strange to me—a pastry chef married to an executive chef—because in my experience we’re a pretty gnarly lot. Most of the time we’re hidden in the kitchen and most of the time that’s where you want us to stay. Cooking in a professional kitchen is generally adrenaline-fueled, your time spent doing repetitive, mundane jobs and cleaning, cleaning, cleaning, and it doesn’t make for interesting small talk or public appearances.

The single-minded way that we can read about food, talk about food and think about food even when we’re not at work: It takes … Read the rest