23 Jun


With the death of the Google reader, Bloglovin‘ is poised to be the primary way bloggers follow other bloggers. The platform is a fantastic and easy way to keep up City Girl Country.

Follow my blog with Bloglovin here:

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Golden Mussel Chowder with PEI Mussels and Saffron, from Malouf.

11 May Featured Image -- 944

Originally posted on :

Tonight’s late night dinner was Golden Mussel Chowder, from Greg and Lucy Malouf’s cookbook MaloufI won’t share the recipe itself here, since I created this dish directly from the cookbook – but you can get a copy of it for yourself recipe here on which is a site that shares popular recipes from new cookbooks for a fee. Or you can get a copy of the cookbook Malouf hereIf you like Middle Eastern flavors you should definitely check this one out. Beautiful photos and elegant recipes broken down in a way that makes it easy for the home cook to replicate.

What I can tell you is the flavor profile of the dish: yellow potatoes, tomato, leeks, garlic, celery, golden spice mix (a blend of coriander, cumin, turmeric, ginger, and chili), preserved lemon (which I made myself! you can get the recipe here) saffron…

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Food to stay in for

26 Feb

Freezing temperatures calls for ovens and stoves to be on. When it’s already been a long winter with no end in sight, one turns to food blogs to shed some light on the issue and seeks out a healthy recipe. Roasted Fish with Caponata is a light dinner with a fish that takes 20 minutes to cook and the extra caponata is great for leftovers.

Caponata is Sicilian eggplant (aubergine) consisting of vegetables and seasoned with sweetened vinegar, with capers in a sweet and sour sauce. GOOP, a weekly lifestyle publication that has been criticized for its outlandish suggestions and equally luxury travels and high-end product reviews. However, Gwyneth Paltrow was onto something with Roasted Fish with Caponata.

The aforementioned weather in Western New York caused the local Wegmans to be out of some ingredients the recipe called for: honey, basil and capers were not to be found; however the lack of sweetness gave the Caponata a smokey flavor – – perfect for a fireside meal. For the fish, Wegmans had two pieces of halibut which were delicious and flakey.

Suggested side dish Serve this with Spanish rice.

Wine wisdom Pour Kendall-Jackson Vinter’s Reserve Chardonnay 2013

Tropical flavors with apple create citrus notes that pairs well with white fish.

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For the caponata:

2 tablespoons olive oil

½ red onion, diced (about 1 cup)

1 medium eggplant, peeled and cut into ½ inch dice

½ teaspoon salt

2 garlic cloves, minced

1 14 ounce can diced tomatoes

1 tablespoon red wine vinegar

For the fish:

2 (6 oz.) portions of halibut, preferably at least 1 inch thick

2 teaspoons olive oil

salt and pepper

To make the caponata, heat olive oil in a large sauté pan over medium heat, then add red onion and cook for five minutes. Add the diced eggplant and sauté for another five minutes, until the eggplant is beginning to soften and brown, then add the salt and garlic. Sauté for one minute and when the garlic is fragrant, add the canned tomatoes. Allow the mixture to simmer, partially covered, for 15-20 minutes, stirring occasionally to make sure it isn’t sticking. Remove from the heat, add the red wine, and more salt if desired. When the mixture has cooled, serve at room temperature.

For the fish, preheat the oven to 450 degrees. Place fish in a small baking dish or on a baking sheet, drizzle with olive oil and season generously with salt and pepper. Roast for 20-24 minutes, or until fish becomes opaque and flakes when pulled apart.

Serves 2

Originally featured in GOOP

Fruits of Saint Lucia

10 Feb Moveable fruit stand
Gathered from the resort grounds; a healthy and refreshing beverage and snack.

Coconut harvested from the resort grounds; a healthy and refreshing beverage and snack.


Traveling fruit stand arrives at Sugar Beach, St. Lucia.


Chomping on sugar cane, hands free.


Sugar Apple, messy to eat but definitely worth trying. Its sloppy, gooey center, breaks apart as its eaten.


Wild passion fruit.

See the Pitons drink the beer

23 Jan
The Pitons, St. Lucia

The Pitons, St. Lucia

While the kids are enjoying one of the many pools, or hanging out in the “Kids Club,” enjoy a can or two of Piton Beer, found stocked within every mini-bar at Coconut Bay Beach Resort & Spa in St. Lucia.

Piton Beer is a refreshing mountain brew that’s perfect for tropical weather consumption and sure to satisfies thirsts. This pilsner lager, made with specially selected malt, hops, yeast and maize, gives a fruity, floral and hoppy aroma.

For more information about the Pitons or St. Lucia, visit

A version of this post is also on

Color Me Pizza

2 Sep photo 3

photo 3

Dining at The Bungalow.

A DIY home painting project calls for friends and food. What’s easier than creating some healthy snacks and ordering in, especially when it’s pizza? When planning, be sure to set aside a clean area to eat and ditch the bags, and then get ready to chow down. Order more than necessary because lots of calories will be burned painting and climbing step ladders!

Get started with the first pizza serving by pre-heating the oven to 450 degrees.

Portobello mushrooms make the perfect base for personal, all veg pizzas.

Portobello mushrooms make the perfect base for personal, all veg pizzas.

Drizzle the mushrooms with Amoretti organic, extra virgin olive oil.

Tomato from the garden and fresh mozzarella should be added before grilling.

Tomato from the garden and fresh mozzarella should be added before grilling.

Assemble with the cheese on bottom and bake for 20-25 minutes. Season with salt and pepper. 


There's nothing wrong with a store-bought pizza. Wegman's spinach and ricotta was a healthy pie to serve.

There’s nothing wrong with a store-bought pizza. Wegman’s spinach and ricotta was a healthy option.

The 'ol cheese pizza stand-by is great to have on hand. Thanks Bruno's for delivering!

The old cheese pizza stand-by is great to have on hand. Thanks Bruno’s for delivering!


Labor Day Libations

29 Aug

LO Fruit Beverage is a refreshing, perfect end of summer drink, for those looking for a provision at the end of long, hot, summer day or anyone who stays clear of alcohol. LO can be mixed with anything, including sparkling water, seltzer or a delicious smoothie.

Pomegranate and mango are two flavors that mixed with additional ingredients or on their own, pack enough of a healthy punch to get you through the day and then perk up the night when combined with the necessary ingredients for a cocktail.

One 10-ounce serving of LO Fruit Beverage contains 35-45 calories, found in one whole fruit. For those counting carbs, one bottle is eight to 11 grams, or staying away from sugars (seven to 10 grams). It’s also a certified low glycemic index (GI) product, clinically tested by GI laboratories, kosher, vegan, and gluten free.

Drink one on its own or mix with your favorite end of summer refresher.

Screen shot 2014-07-15 at 5.30.09 PMPomegranate LO Splash

Pomegranate LO Splash is the perfect drink for relaxing on the water. The sweet pomegranate and tangy limejuice transport drinkers to a tropical paradise.


Combine 1 oz. vodka with 1 oz. of the Pomegranate LO Fruit Beverage. Add in ¼ oz. of limejuice. Shake well with ice then strain over fresh ice in a glass. Garnish with a lime wedge.

Screen shot 2014-07-15 at 5.25.04 PMGuiltless Mango Mojito

Start the festivities with a delectable mango blend that is sure to get you moving.


Mix together 1 ½ oz. white rum and 3 oz. Mango Mojito LO Fruit Beverage. Shake ingredients well with ice and strain over fresh glass of ice. Spruce it up with a sprig of mint.

Screen shot 2014-07-15 at 5.23.56 PMFruity Champs

Calling all housewives (and wannabes), hold the hard liquor and keep it classy with your favorite champagne. No recipe needed – just add your favorite LO to champagne for an exciting, bubbly twist.



LO Fruit Beverages are available at natural foods and specialty grocers across the U.S., including Whole Foods, select Walgreen’s, and Rite Aid stores.


Flowers, Flowers, Flowers – oh, and a Second Saturday Volunteer Day

11 Aug

Originally posted on Wilson Street Urban Farm:

Howdy All!

This month I ‘d thought I’d showcase a lovely, evolving aspect of our farm.  My daughter, Keturah, grows flowers, arranges them into beautiful bouquets, and offers them for sale on Thursdays when our CSA members come to pick up their shares.  I call it “evolving” because this is the first year she has attempted to have bouquets ready for sale regularly, although she has grown flowers in previous years.  All the flowers you see in the pictures have been tenderly nurtured and creatively arranged by Keturah.  Imagine tidbits of sunshine and color such as these sitting in your home to bring a smile to your face each day.

Just a reminder that this Saturday is the second saturday of the month and therefore, our volunteer day.  The weather should be fine, so come on down to the farm and join us from 9:00 until 12:00 for a day filled with productive…

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Honey Cinnamon Cookies

4 Aug

Originally posted on Eat My Shortbread:

I have been on a huge honey kick the last few weeks and realized that the only cookie I’ve really used honey is has been peanut butter! Peanut butter honey cookies are for sure great, but the peanut butter is the main focus, and I wanted a cookie that made honey the star. Cinnamon seemed like the perfect muted compliment to the honey, so here we are! This makes about 20 cookies. These are dense and sweet, and adding the glaze makes a huge difference in how perfect they are.

You will need:
1/4 cup sugar
2 tablespoons canola oil
1 egg
3 tablespoons honey
3/4 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

And for the glaze:
1/2 cup powdered sugar
1 tbsp milk
1 tbsp honey


Start off by combining your oil and sugar. Beat…

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Swordfish with Salmoriglio and a Tomato, Mozzarella, and Celery Leaf Salad

30 Jul

Originally posted on Erica De Mane:

Still Life with FishStill life with fish, Gaetano Cusati, circa 1700.

Mozzarella with tomatoes. You’d have to be brain-dead to say no to that. But mozzarella with swordfish? One of the big shocks of my Italian culinary life was visiting Sicily and seeing how often they pair fish with cheese, something I was brought up to consider bad manners. I discovered in Palermo that a sprinkling of pecorino on baked tuna is a wonderful thing. Spaghetti with shrimp and tomatoes and a little aged caciocavallo, that tasted just fine, too. I also noticed that cheese, along with bread crumbs, herbs, and maybe pine nuts and raisins, makes a wonderful filling for stuffed sardines.

Somehow I was thinking recently that the meatiness of swordfish, a popular fish in Sicily, and the plushness of mozzarella would produce a pleasant match. And they did. I tell you, it was really good.

Swordfish with salmoriglio sauce…

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