Edible Berkshires

Lamb Curry


From: The Fannie Farmer Cookbook, 12th edition,
Revised by Marion Cunningham with Jeri Laber, 1984

A mild curry: Add more curry powder if a spicy dish is desired. If you use leftover lamb, substitute beef broth for the lamb broth. Serve with rice and chutney.

2 pounds boned lean lamb, in 1½-inch cubes
3 onions, sliced
1 teaspoon thyme, crumbled
2 parsley sprigs
3 tablespoons butter
3 tablespoons flour
2 teaspoons curry powder
Freshly ground pepper

Put the meat in a heavy pot with a lid or a Dutch oven and cover with 1quart of boiling water. Add the onions, thyme and parsley. Simmer for 1 hour, skimming the scum that rises to the top during the first 15 minutes. Remove the meat, strain the liquid and set aside. In a skillet, melt the butter and gradually stir in the flour and curry powder. Cook over low heat, stirring … Read the rest

Duck With Salted Caramel Sauce


By Chef Benjamin Daire of Alta Restaurant & Wine Bar

Serves 6

The Duck:

6 (8-ounce) duck breasts

Trim the excess duck fat. Season with salt and pepper. Pan-sear duck on fat side for 6 minutes on medium heat; finish in the oven at 350°, 12–15 minutes for medium- rare.

The Mashed Potatoes:

2 pounds Russet potatoes
1 tablespoon salt
1 cup heavy cream
4 tablespoons butter

Cut the potatoes in quarters. Cover with cold salted water. When water boils reduce to simmer. Cover pot, cook til fork tender 10-12 minutes.Strain, return to pot, add cream, butter and mash the potatoes. Season to taste with salt and pepper.

The Green Beans:

1 pound green beans
1 small red onion, chopped
2 cloves garlic, minced
1 pint cherry tomatoes, each cut in half

Boil salted water to blanch the green beans. Cook 3 to 4 minutes or until crisptender, chill them … Read the rest

Ice Glen Berkshire Berry Lemonade


1½ ounces Berkshire Mountain Distillers Ice Glen Vodka
3 ounces RIPE brand Sour Mix or Homemade Sour Mix*
1 handful fresh seasonal berries
Lemon, lime or fresh mint for garnish

For a colorful creation, combine first 3 ingredients with ice in a cocktail shaker and shake vigorously for 30 seconds. For a clear libation, combine first 2 ingredients with ice in shaker, then add berries to glass. Empty shaker into your favorite drinking vessel. Garnish with lemon, lime or fresh mint.

Sit back and enjoy!

* For Homemade Sour Mix: Dissolve 2 cups sugar into 1 cup boiling water. Cool. Add ¾ cup lemon juice and ¾ cup lime juice to your simple syrup. Mix well, store in refrigerator.

No-Knead, No-Fuss, Incredible Artisanal Bread

Photo courtesy Jennifer Munoz

Adapted from Jim Lahey, Sullivan – Street Bakery, NYC

If you don’t happen to have a woodfired oven available, here is Edible Berkshires’ solution to producing that rustic taste at home—in fact, in your yard, if you have an outdoor grill. Start this bread the night before to bake for dinner the next day.

Prep time: 1½ hours plus 14–20 hours for rising.


3 cups bread flour or 2½ cups plus ½ cup whole-wheat flour
¼ teaspoon instant yeast
1¼ teaspoon salt
15⁄8 cup water at room temperature
Additional flour, cornmeal or bran for dusting

Additional equipment:

Large mixing bowl
2 flat-woven dish towels, not terry cloth
Sheet pan or cookie sheet
Heavy 6–8-quart container with lid—cast iron, enamel, ceramic or Pyrex, rated for oven cooking

In a large bowl combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy … Read the rest

Watermelon Summer Breeze


Hot and muggy days of summer dictate eating light. As watermelon is at peak season during summer, why not make it the centerpiece of your meal? In the Mediterranean we know that there is nothing more refreshing than a cold bite of sweet, juicy watermelon. One can just eat cubes of watermelon with crumbles of feta or goat cheese or make a complete “salad as a meal” like the following recipe offers:

Serves 4

For the dressing:

2 tablespoons olive oil
½ tablespoon toasted sesame oil
½ tablespoon balsamic vinegar
½ lemon, squeezed juice
1 tablespoon mint leaves, chopped
1 tablespoon basil leaves, chopped
1 teaspoon black pepper, ground

For the salad:

1 cup quinoa
2 cups water
2 cups watermelon, cut into small cubes
1 cup mixed salad greens
2 tablespoons mint leaves, chopped
2 tablespoons basil leaves, chopped
1 tablespoon chives, chopped
8 ounces feta sheep cheese, cut … Read the rest

Eggplant Boats

In the Mediterranean we stuff almost everything. Stuffed vegetables have much variation; some preparations demand more work or time than others. Here is an idea for a light dish that is fast to prepare, using fresh tiny eggplants that are very tasty in summer. This can be served as the main dish (in that case serving size is two eggplants) or as a snack with a glass of wine. It can be serve warm or cold.

Serves 4 or 8

4 cups water
8 mini eggplants, washed, stems removed
12 ounces goat cheese*, crumbled
2 tablespoons olive oil
2 cloves garlic, minced
¼ cup dill, finely chopped
1 teaspoon black pepper, ground
4 ounces pine nuts, chopped**

For serving

Mixed salad greens
Olive oil

Pour water into a shallow cooking pot and bring to a boil. Add eggplant and cook for 7 minutes***.

Heat oven to 375°F.

Take the eggplants … Read the rest

Gazpacho: Liquid Salad without the Dressing


By Lindsey DiMario, Riverbend Café

Yields 10–12 servings.


1 pound medium
tomatoes, blanched and peeled, or 1 (16-ounce) can organic tomatoes
2/3 cucumber
½ green bell pepper
½ red bell pepper
1 bunch scallions
1/3 cup parsley
1 teaspoon fresh dill


3 cups organic tomato juice
1/3 cucumber, peeled and diced
½ green bell pepper, diced
½ red bell pepper, diced
2 medium tomatoes, diced
1 carrot, peeled and diced
1 stalk celery, diced
Juice of ½ lemon
Juice of ½ lime
1 teaspoon chili powder, or to taste
1 teaspoon Franks RedHot sauce, to taste
Light salt and pepper

Purée all ingredients in the Base list. Chop or dice ingredients in the Finish list, to your preference. Pulse Finish mixture into Base mixture to incorporate to desired consistency.