Autumnal Shift// Pipersvile, Pennsylvania

Summer in Photos + Recipes

November 11, 2016

Where have I gone, dear reader? I seem to have disappeared the last few months, but here I am again! Back to fill you in with a few photos, some recipes, and whatever words I can piece together.

As you probably guessed, I've been busy. I've driven over 20,000 miles, ping-ponging along the eastern seaboard chasing my passion for food, nature, and love.

For the last six months, I have been putting in sixty hours a week with the back of house warriors of Bolete Restaurant in Bethlehem, Pennsylvania. Between that and trying to take care of myself, there simply hasn't been time for anything else.

In my hibernation last winter I decided that it was time for me to concentrate on cooking as much as possible and applied for the James Beard Foundation's Women in Culinary Leadership Grant. To my great fortune, I was placed with the endlessly talented Chef Lee Chizmar.

Chef Lee is an inspiring mentor with an amazing palate and a wealth of information when it comes to the kitchen (and feminism, I happily learned). He has a way of effortlessly bestowing his knowledge on those around him and leads his kitchen with grace. I am forever grateful for my time at Bolete and their sister restaurant, Mister Lee's Noodles. The wealth of knowledge I gained in my short time in these kitchens has forever changed me as a cook and my perspective on the culture of brick and mortar restaurants.

In my time in those kitchens, I was often left to ponder my original intention with Eclectik Domestic. I know that I am passionate about food, music, community, farming, and photography. I want to help inspire our culture to reconnect with the importance of long-term sustainable food producing ecosystems and distribution models. It is my hope to facilitate connections within our evolving community by bringing people together at events to celebrate the bounty of this magnificent world.

Over the last few years, I've been attempting to build a life around these passions. I've devoted myself to hospitality in any way I could find, and it has been quite a journey. I have followed my hunger, and it has taken to places I could have never dreamed.

I now have been grappling with a major divide in my passion for hospitality. I want to be two places at once. I want to cook the food and serve it. And if you really want to get complicated, I'd also like to grow it, oh and travel the world at the same time if possible. My dreams have always been eclectic, hence my moniker.

So what does this mean for Eclectik Domestic, dear reader?
I'm too exhausted to know. Long hours in a windowless kitchen have fried my brain, and I need some rest.

In the next few weeks, I will come back to myself and reevaluate. I am returning to events with more intention for what I'd like to share with my community and what my values are. I hope to catch you at one of them this winter and to fill your belly with honest and delicious food.

Thank you for following the journey, it means more to me than you will ever know.
xoxo
Katie Briggs
The Eclectik Domestic

MAINE

The eighth annual Caravan Music Festival came and went this August and it was a true culinary marvel. Chef Pat Boyer and I collaborated on the festival's kitchen this year and it was an extraordinary community event. Last year Chef Pat finally brought down the kitchen from the family cabin on top of the hill and engineered a kitchen in the quarry next to the stage. This allowed the kitchen become a part of the festival in a more outright way and allowed festival goers to contribute to the food program.

The Caravan Kitchen//Belgrade Lakes, Maine

Station// Belgrade Lakes, Maine — Station// Belgrade Lakes, Maine

In the thick of pizza night//Belgrade Lakes, Maine

a thing of beauty//Belgrade Lakes, Maine

Pitmaster// Chickens and Ducks// Belgrade Lakes, Maine

Apricot, red onion, ricotta and roasted garlic//Belgrade Lakes, Maine

Caravan Pizza

Dough

3/4 cup warm water

2 1/4 teaspoons active dry yeast

2 cups, plus more for dusting, all-purpose flour

1 teaspoon sugar

3/4 teaspoon salt

3 tablespoons olive oil

Pour 3/4 cup of warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

In another bowl, Mix flour, sugar and salt together. Then brush a large bowl lightly with olive oil. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in a bowl to coat with oil. Cover bowl with a clean towel or plastic wrap and let the dough rise in warm draft-free area until doubled in volume, about 1 hour. Punch down dough.

Toppings

1 Head Roasted Garlic

3-5 Halved Apricots

1 cup fresh Ricotta

1/2 Red Onions

Olive Oil

Roll out dough on a greased 9* 13 sheet pan, starting in the center of dough, working outward toward edges but not rolling over them. In layers add garlic, apricots, ricotta and red onion. Pour olive oil atop. Bake at 450 until golden, about 10 minutes.

Wild Maine Blueberries//Belgrade Lakes, Maine

Dock// Belgrade Lakes, Maine — Dock// Belgrade Lakes, Maine

Griddle Greatness//Belgrade Lakes, Maine

Caravan Hot Cakes

1190 grams flour

298 grams sugar

42 grams baking powder

8 eggs

5 egg whites

300 grams melted butter

Mix together dry ingredients. Melt butter. Stir together eggs and melted butter. On a hot griddle, pour out about 1/2 cup of batter. Flip when small bubbles appear. Cook till golden.

Raspberry Goodness// Belgrade Lakes, Maine

Raspberry Topping

1-pint raspberries

1/2 cup sugar

pinch salt

tablespoon lemon

3 tablespoons balsamic

In a medium bowl, add all ingredients. Stir together and allow to sit for 5 minutes. Once juices are flowing, pour atop hot cakes.

Lakeview// Belgrade Lakes, Maine — Lakeview// Belgrade Lakes, Maine

Downtime with Papa Manser// Belgrade Lakes, Maine

Pennsylvania

Chanterelle Bliss// Upper Black Eddy, Pennsylvania

Bolete Still Lifes// Bethlehem, Pennsylvania

Eggplant Match// Bethlehem, Pennsylvania

Apple Cider Cake

2 cups sugar

1-1/2 cups butter, softened

6 eggs

3 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup apple cider

1 teaspoon vanilla extract

Preheat oven to 325F. In a large bowl, cream butter and sugars until fluffy. Add eggs one at a time. Combine all dry ingredients and add to butter mixture. Add cider and vanilla and mix until combined. On a parchment paper lined sheet pan (13*9), pour dough in center and making sure it is even. Bake at 325 for about an hour or until firm. Allow to cool and cut cakes to desired size. Serve with caramel or vanilla ice cream!

Overgrown & Delicious//Upper Black Eddy, Pennsylvania

Dads Globe//Upper Black Eddy, Pennsylvania

Buckeye// Upper Black Eddy, Pennsylvania

Mile High//Upper Black Eddy, Pennsylvania

Summer Harvest// Upper Black Eddy, Pennsylvania

Fractal// Upper Black Eddy, Pennsylvania

Dead Leaves// Upper Black Eddy, Pennsylvania

NEW YORK

Lobsta// James Beard House, New York, New York

Russ & Daughters// New York, New York — Russ & Daughters// New York, New York

Main Street Farms Salanova// Cortland, New York

Biscuits

Biscuits

3 cups flour

2 tablespoons baking powder

1/2 teaspoon salt

1/2 teaspoon sugar

1 1/2 stick (3/4 cup) cold butter, cut into 8 pieces

1 1/4 cup buttermilk

red pepper/chili powder to taste

In a bowl add flour, baking powder, and salt. Knead or in a food processor, add butter until a crumbly mixture forms. Add buttermilk and seasoning. Roll or press dough into 1-2 inch balls and bake at 375 degrees for 15 minutes or until golden. Makes about 20 biscuits.

*I used butter for this batch but animal lard can be substituted in equal parts.

New Jersey

Cilantro + Basil Trays at Peace Tree Farm// Kintnersville, Pennsylvania — Cilantro + Basil Trays at Peace Tree Farm// Kintnersville, Pennsylvania

December in Photos + Recipes

January 22, 2016

BUCKS COUNTY

Delaware River Valley// Upper Black Eddy, Pennsylvania

Braised Cabbage

2-3 large purple cabbages

3 tablespoons butter

1/2 cup apple cider vinegar or beer

salt, pepper, red pepper flake, to taste

In a large cast iron skillet over medium heat, melt butter. Add cabbage and cook for about 5-10 minutes until soft. Turn heat to high and add vinegar or beer. Season with salt, pepper, and red pepper flake. Bon Appetit.

Linzertorte

Makes a 9 inch torte with lattice crust

12 oz slivered almonds

1/3 cup sugar

1/2 cup unsalted butter

1 egg

1/2 cup flour

1 tsp lemon zest

1/4 teaspoon salt

1/8 teaspoon cinnamon

1/8 teaspoon clove

1 cup lingonberry or raspberry jam

1 egg yolk

1 tsp water

In a food processor, process almonds until nuts are finely ground. Add flour and spices and mix together. Put butter into dry ingredients. In a small dish beat the egg and lemon zest, stir into butter/flour mixture. Knead dough until it forms a ball. Divide in two and refrigerate until firm.

Preheat oven to 400 degrees. In a 9 inch pie pan, work one of the dough balls into the bottom of the pan, guiding the dough up the sides of the pan forming the crust. Pour jam onto curst. In between two pieces of wax paper, roll out other dough ball until about 1/4 inch thick. Cut dough into 1 inch strips and layer atop pan(watch a tutorial here!) In a small dish mix together egg yolk and water. With a pastry brush, gently paint the lattice topper. Bake in oven 45-60 minutes until golden.

Gingersnap Perfection// Upper Black Eddy, Pennsylvania — Gingersnap Perfection// Upper Black Eddy, Pennsylvania

Gingersnaps

Makes about 4 dozen

2 1/4 cups (281 grams) all-purpose flour
2 teaspoons (10 grams) baking soda
1/2 teaspoon (2 to 3 grams) salt
3 teaspoons (6 grams) ground ginger

3 teaspoons (6 grams) fresh ginger
1 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) allspice

1/2 teaspoons (1 gram) chili powder
1/4 teaspoon ground white pepper
2 sticks (8 ounces or 227 grams) unsalted butter, at room temperature
1/2 cup (100 grams) granulated sugar
1/2 cup (96 grams) brown sugar
1 large egg
1/3 cup (79 ml) unsulphured molasses

handful crystalized ginger, cut into strips

In a large mixing bowl, mix butter sugars until fluffy. Add egg and molasses. In a separate bowl, combine dry ingredients and slowly add to wet ingredients. Wrap dough in plastic wrap and chill for at least an hour or until firm. Preheat oven to 350 degrees. Roll dough into 1 inch balls and place on a parchment lined cookie sheet at least two inches from on another. Place crystalized ginger atop. Bake for 12-14 minutes until golden. Remove from oven and allow to cool for 5 minutes before transferring to cooling rack. Enjoy!

Veins to the Sky// Upper Black Eddy, Pennsylvania — Veins to the Sky// Upper Black Eddy, Pennsylvania

Winter Traditions// Upper Black Eddy, Pennsylvania — Winter Traditions// Upper Black Eddy, Pennsylvania

Ma's Chocolate Bark

10 ounces semisweet chocolate, chopped

8 ounces bittersweet chocolate, chopped

1 cup whole roasted, salted cashews

1 cup dried apricots, chopped

1/2 cup dried cranberries

1/4 cup dried cherries

1/2 cup toasted coconut

In a double boiler, melt together chocolates. On a sheet of parchment paper measure a 9 x 10 rectangle. Pour chocolate over rectangle and sprinkle cashews, apricots, cranberries, cherries, and coconut atop. Let set for 2 hours until firm. Break into pieces and serve.

Catalpa Tree// Upper Black Eddy, Pennsylvania — Catalpa Tree// Upper Black Eddy, Pennsylvania

Tree Lights// Upper Black Eddy,Pennsylvania

Delaware River Valley at Devils Tea Table// New Jersey — Delaware River Valley at Devils Tea Table// New Jersey

Little Red Riding Hood// Pipersville, Pennsylvania

Creek Scenes// Upper Black Eddy, Pennsylvania

The Gallows// Upper Black Eddy, Pennsylvania — The Gallows// Upper Black Eddy, Pennsylvania

Orange// Pipersville, Pennsylvania — Orange// Pipersville, Pennsylvania

NEW YORK

Ms. Lyle's Sausages

BY CLARA LYLE

I have countless memories of my mother, standing at our butcher block, with a glass of red wine, eyes fixed on the newspaper, eating soft peppers with translucent onions and crackled hot and sweet sausages; each bite cloaked with large gobs of Maille Dijon mustard. Every good meat eater relishes in the feeling of biting into a hot sausage, dripping with fennel seed and fat. In this dish, the acidic red pepper and onion perfectly complement the crisped sausage.

Recently I had the privilege to invite my wonderful friends over for a reunion. I did not intend to spend the entire evening at my usual post in the kitchen, and so I made the classic and served it with a large green salad dressed in an herbed lemon dressing. Not only was the meal consumed with the finest of company, but in its simplicity I was able to sit down and enjoy it with everyone. So next time you are preparing a meal with good friends, consider this:

Shelley’s Bleeker St. Sausage

3 medium Spanish onions, julienned

¼ Cup of extra virgin olive OIl

4 red and yellow Bell peppers, cored and julienned

Salt and pepper

3 Tablespoons Vinegar (preferably Champagne or Red Vinegar)

5 Lbs of Sweet/Hot Sausage from Faiccos on Bleeker Street

Heat a medium cast iron and add the olive oil. When hot, add the onion and wait for it to be slightly translucent, about three minutes. Add the vinegar and cook for a minute longer. At a medium heat add the peppers and cover the pan partially, stirring occasional to prevent burning. Salt and pepper to taste.

Put a separate pan on medium heat and while waiting for it to warm, gently poke each sausage twice with a fork, making small holes in the casing to help release heat and allow for an even sear. Place the sausage in the pan ensuring that there is enough room for the sausage to cook evenly, work in batches if you have to.

When the peppers and onions are cooked all the way through they should be soft to the touch but still maintain the integrity of their original form, no mush allowed!

Finally, combine the sausage with the peppers and onions and cook on a slow, low heat for 3 more minutes, allowing the flavors to meld ever so slightly.

Serve with mustard.

Big Green Salad w/ Herbed Lemon Vinaigrette

1 head of romaine, washed and torn

1 head of escarole, washed and torn

Mix together:

½ cup of EVO

Juice of one lemon

1 tsp Dijon

1 minced shallot

½ cup of equal chopped parsley, chive, and tarragon

1 soft boiled egg

1 TBS capers (optional)

Chinatown Underbelly// New York, New York — Chinatown Underbelly// New York, New York

Details// New York, New York — Details// New York, New York

The Masters of Russ and Daughters// New York, New York — The Masters of Russ and Daughters// New York, New York

PHILADELPHIA

TGV// Philadelphia, Pennsylvania — TGV// Philadelphia, Pennsylvania

City Hall// Philadelphia, Pennsylvania — City Hall// Philadelphia, Pennsylvania

Christmas Time// Philadephia, Pennsylvania — Christmas Time// Philadephia, Pennsylvania

Aunt Sis's Pecan Tassies

BY VIRGINIA RAYWOOD
This recipe makes two dozen, but can be easily doubled to make four dozen. The pastry can be made ahead of time and refrigerated or frozen until the cookies are ready to be baked. The cookies also freeze very well.

PASTRY
3 oz. cream cheese, softened
1/2 cup butter, softened
1 cup flour, sifted
Mix together cream cheese and butter until creamed. Stir in flour and form into ball of dough. Wrap in wax paper or plastic wrap and chill slightly in fridge (like you would pie dough).
When ready to bake, break off pieces of dough and form into 1" balls by rolling between hands. Place balls into cups of mini muffin pan that has been lightly sprayed with non-stick spray (PAM, etc.) Press dough into shape of cup using thumb or shot glass, or anything else that fits the shape. There is a small wooden mallet that makes this part much easier to do, and if you have one or can get one I suggest using it. The wooden mallet needs to be dipped into some flour before each pressing.

PECAN FILLING
1 large egg
3/4 cups dark brown sugar (or you can mix half dark brown and half light brown sugar together if you want)
1 tsp. vanilla
2/3 cup coarsely broken pecans (I never measure the nuts, so you may need more or less)

Fill cups about half way with pecans. Mix together egg, sugar and vanilla. Add to pecans in cup. (I have a pitcher that has a funnel type spout on it that works very well ) Fill cup until about 3/4 full. DO NOT OVERFILL. If you overfill, the cookies will not pop out of the pan when done.
Bake at 350 degrees for 25 minutes. Let sit in pan for about 5 minutes before turning out. I set out a cookie sheet or tray and put a flat brown paper bag or some newspaper on it then top that with a layer or two of paper towels and pop out the cookies on that to cool. I guess you could also use cookie cooling racks. Enjoy!

Thanks to St. Roch// New Orleans, Louisiana

October in Photos + Recipes

November 12, 2015

NEW YORK

King's County Saloon// Brooklyn, New York

Flying Pig Farms Half Hog// Brooklyn, New York

SweetWater IPA Braised BBQ PORK

RUB

2 pounds Bone In Pork Shoulder

1/2 cup Brown Sugar

3 tablespoons Salt

1 tablespoon crushed Red Pepper Flakes

Mix all ingredients and generously rub onto shoulder. Set aside.

BRAISE

3 bottles of SweetWater IPA Beer

1/2 head cabbage, chopped

2 onions, chopped

1 bulb fennel, chopped

olive oil

Preheat oven to 350 degrees. Chop vegetables into large 1/2 inch chunks and set aside. In a Dutch oven or large cast iron, heat a heavy pour of olive oil and add prepared pork shoulder until golden. Add vegetables. Pour in beer. Place uncovered in oven. Cook for two hours or until tender.

BBQ SAUCE

1 cup reserved beer braising drippings

1-1/2 cup apple cider

1-2 cups ketchup

Juice of 1/2 Lemon

1/2 cup Brown Sugar

1/4 cup Mustard

3 tablespoons Soy Sauce

3 cloves Garlic

Remove shoulder from braise. Drain vegetables and place remaining juice in a gravy separator. The jus and the fat will separate. Pour off as much fat as possible and reserve. In a medium sauce pan heat pork jus on medium heat. Add all ingredients while constantly tasting. Adjust flavors to your liking. Simmer until thick. Pour atop pulled pork. Serve immediately.

Private Tasting in the Kitchen at Kings County Saloon// Brooklyn, New York

Grits

2 cups good grits

8 cups water

2 bay leaf

1/2 stick butter

salt, to taste

For best results soak grits over night in a large pot for 8 hours. If you're in a rush, soak for at least at hour.

Add bay leaf. Retaining the water from soaking, bring to high heat. Stirring constantly, bring grits to a boil. Remove from heat and let stand for 10 minutes covered. Bring back to heat and cook for an additional 45 minutes, tasting constantly, until grits reach desired consistency. Add butter and salt and serve with cheese, red pepper, and pepper.

Castle Valley Mill Yellow Grots with Bay Leaf

SweetWater Brewing's Hop Hash Beer Cookies

Spread cookie batter out on baking sheet for easy cutting

250 grams all-purpose flour

2 grams baking soda

3 grams salt

170 grams unsalted butter, melted

220 grams packed brown sugar

100 grams white sugar

15 ml vanilla extract

1 egg

1 egg yolk

335 grams semisweet chocolate chips

1/2 cup SweetWater Hop Hash Beer

Preheat oven to 350 degrees. Measure and combine flour, baking soda, salt in a medium sized mixing bowl. Cream butter and sugar until combine. Add vanilla and eggs. In thirds, slowly add dry ingredients. Stir in chocolate chips and beer. On a parchment lined baking sheet, spread out batter. Bake at 350 degrees for 10-15 minutes or until golden. Cut cookies to desired size.

GEORGIA

Chef Angus Brown's Pulled Darby Chicken with Heirloom Beans, last of the season cherry tomatoes, fried Okra and okra flowers from Love is Love Farm// Decatur, Georgia

Dolly Bars

1/2 cup (1 stick) salted butter, cut into large pieces
1 1/2 cups graham crackers crumbs (about 8 graham crackers, crushed)
3 cups dark chocolate chips
1 cup shredded coconut
1 cup pecans, coarsely chopped
1/3 cup sweetened condensed milk

Preheat oven to 350 degrees. Melt butter in a small pan. Add to graham cracker crumbs. Mix and press evenly into the bottom of 8×8 baking pan. Layer coconut, pecans, and chocolate chips on top of graham crackers. Pour sweetened condensed milk over whole mixture. Bake in oven for 25 to 30 minutes or until the top is light brown. Once cooled, cut into small squares and put in mini cupcake wrappers.

Okra Flowers//  Decatur, Georgia — Okra Flowers// Decatur, Georgia

MISSISSIPPI

The Outstanding Chef Lineup// Oxford, Mississippi

Chef Ryan Prewitt's Gulf Snapper with Remoulade and Mint// Oxford, Mississippi

Zinnias + Butterflies// Oxford, Mississippi

LOUISIANA

Don Coyote at Siberia Club// New Orleans, Louisiana

St Roch Cemetery// New Orleans, Louisiana

Live Oak in City Park// New Orleans, Louisiana

Bald Cypress Trees at Chicot State Park// Ville Platte, Louisiana

Gators at Chicot State Park// Ville Platte, Louisiana

Chicot State Park// Ville Platte, Louisiana

Campsite Fixins', Black eyed Peas, Feta and Satsuma// Ville Platte, Louisiana

TEXAS

CHEF JUSTIN YU'S CARROT STEW

BY JUSTIN YU

The recipe was a little loose, but here's the gist of it, I scaled it down a bit:

Aromatics

1# ginger, skin and all, chopped

1# galangal, skin on, chopped

.5# lemongrass, hard tips cut off, chopped

1# shishito peppers, stemmed

3 ea large shallots, halved

1 head garlic, peeled

Spices

1 T ground cinnamon

2 t dill seed, ground

2 T paprika

1 T black pepper, fine ground

1 T coriander seed, ground

salt to taste

Grind all the spices and mix together. Set aside.

In a blender, blend all the aromatics together. Make sure the peppers are on the bottom of the blender so it doesn't break the blender trying to grind all the roots. You can use a little water to thin it out so it blends smoothly. Blend for about 1 minute per batch. It should look like a thick smoothie.

Heat up a large pot with a good amount of oil to cover the bottom of the pan, about half an inch up from the pan bottom so that you'll almost be shallow frying, Make sure the oil is past smoking point (I like grapeseed) and very wavy.

Add all the aromatics. The pan should be ripping hot and there should be a high pitched screeching sound when it goes in. Continually stir with a spatula until very aromatic, cooking on high heat. The idea is just to cook out all the water as quickly as possible. You can see this happening when little bubbles start to pop as opposed to big bubbles.

When the mixture gets aromatic, take the mixture off the heat. Add the untoasted spices and return to the heat for about 3-5 minutes. Pull off the heat again and steep aromatics and spices while cooling down the mixture.

This result is almost like a curry paste or base. You can keep this in the cooler and it'll hold for a while. When you cook with it, you can cook it with pretty much anything, Just thin it out with coconut milk and lime juice.

For the carrots to get that texture from the stew we did, you have to caramelize them in a convection oven at 325 for about 20 minutes then turn down the oven to 275 and cook them so they take on an almost hollow texture. You can cut it up them and rehydrate in the curry stew when you add the coconut. It's great with a lot of different things.