Dish with a View: Tina Miller cooks up something new

And we got to taste.

Tina Miller and Rachel Fox prepare some dishes you can find at the new Rosewater Market on South Summer Street in Edgartown. — Siobhan Beasley

When Tina Miller worked at Plum TV on the Vineyard several years ago, she produced “Dish with a View’— a segment devoted to great food, made by great Island cooks, served in great Island homes (for sale). Ideally, homes with views.

When we told her about launching The Local, she said “You should steal my idea.”

So we did. You might have noticed we adapted it to a couple stories in our first Local, in April: Yoga poses done (labeled in Portuguese!) in a gorgeous house for sale in Chilmark, and “upcycled” clothing and bags by Noava Wibel in an upcycled Ocean Park home.

How fitting, we thought, that this month we can feature Dish with a View’s originator as a way to preview a few of the treats she and partners Rachel Fox and Julia Celeste will be featuring at Rosewater Market, which is just about to (or just did, depending when you’re reading this) open on South Summer Street in Edgartown.

Tina, you might remember, wrote one of the first Vineyard farm-to-table cookbooks, Vineyard Harvest about ten years ago, and opened The Roadhouse restaurant when she was a mere 24. She went on after that to own and run Cafe Moxie, and most recently managed Flatbread PIzza.

At Rosewater, where the partners also include Julia’s father, Chris Celeste, and his wife, Nancy Kramer, you can get good food from 6 am (coffee, baked good and newspapers ) to 6 pm every day of the week. The kitchen opens for breakfast sandwiches at 7 am.

“We will have grab and go food,” Tina told us, “and a case with fresh, healthy salads and the makings of a meal — grilled flank steak, seared tuna, smoked brisket, whole Island chickens. There’s no table service but, she said,  “You can grab a table inside or out in our brick patio and people watch. We will provide boxed picnics, breakfast pastry and coffee catering, featuring Chilmark coffee for your business (or you have a house full of guests).” And coming soon: chef-catered dinner parties.

Good luck, Tina and crew, and thanks for the idea. And the gluten-free cream cheese brownies. And the veggie and smoked salmon sandwich on rye, with fresh goat cheese and grilled asparagus.

Some Recipes

Cheesecake Brownies (Gluten-free option)

Brownie:

6 Tbsp. (3oz/85g) Unsalted Butter
8 oz (225g)  Bittersweet or Semisweet Chocolate
¾ C (150g) Sugar
1 tsp. or half pod Vanilla
2 large eggs
¼ cups all-purpose or gluten-free flour

Over a double boiler melt together butter, chocolate and salt.  When fully melted mix in sugar and stir until grains fully dissolve.  Add flour and mix vigorously for one minute or until the batter starts to come together and pull off of sides of bowl.  Pour into a square tin lined with parchment and set aside.

Cheesecake filling:

16 oz cream cheese
1/2 cup plus 2 Tbsp. of sugar
2 large egg yolks
1 tsp. or 1/2 pod of vanilla

Whip all ingredients together until fully incorporate. Place 8 equal dollops of batter on top of brownie batter. Being careful not to mix the two instead spreading a separate layer on top of brownies. Then using a fork or knife, cut through to bottom of brownies swirling in some of the bottom layer without mixing it fully, spreading just enough to make a pattern. Do this in three separate lines.  Bake at 325 for 20 minutes or until the cheesecake forms a shiny crust and is a light golden brown color.

Allow to cool fully before serving.  Cut off crust on all four sides, then cut into equal portions. Makes six equal rectangles.

Apricot Marmalade Muffins w/ Blueberries

Ingredients:
¾ Cup Kamut Flour
¾ Cup Spelt Flour
¾ Cup Yellow/Blue or White Corn flour (fine ground)
2 Tsp Baking Powder
2 ¼ cup sugar (I prefer wholesome sweetener unbleached raw sugar)
¾ cup + 2 Tbsp. butter
4 eggs
1 tsp. salt
zest of 1 lemon
½ vanilla bean pod or 1 ½ tsp vanilla extract
2 cups buttermilk
½ cup apricot marmalade
8 oz fresh or frozen blueberries

Method:

Line a muffin tin with parchment paper or muffin liners and heat oven to 350 degrees.

Whip together sugar, butter, salt, vanilla bean  and lemon zest until light and fluffy.  Add eggs one at a time allowing to regain light fluffy texture with each addition.

Sift flours and baking soda together.  Using the 1:1 measurements incorporate milk and dry ingedients in 3 parts.  Mix until just incorporated.  Add blueberries and gently mix until well distributed.

Fill tins half way. Use a tablespoon to spoon marmalade into tins and then cover with more batter filling to tins to the brim.

Bake for 35/45 minutes of until batter is set and cakes are golden brown. Cool and enjoy!

These muffins keep for 4 days out or 1 month in the freezer.  If freezing toast/reheat before eating.

About that House

The house with the view is a 5BR/3BA and 2 1/2 BA on 3.44 acres just off Tea Lane, built in 2002 by noted Island builder, Heikki Soikkeli, who is known for his work at South Mountain and later on his own, most notably at Blue Heron Farm. The homeowner, Howard Pitsch, will tell you that he “designed the house like a big bow tie”…that is the kitchen in the center, the living / dining to the right and the first of two master suites to the left.

The homeowner, a Brooklynite, used to run a book store back in the day on the site of what is now the Chilmark Tavern.  The home is being offered completely furnished and Mr. Pitsch is even including his 2001 Subaru.. the ideal Island car.

russellmaloney.com/properties/73bijahsway.html )

Russell Maloney Real Estate, LLC

www.russellmaloney.com

508-645-2478

cell: 774-563-0633