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  • Please WAIT! Then SCROLL DOWN for Adirondack Recipes from Around the World.    [ Are you in this picture? ]
    Food from Japan. Food from Korea Food from Vietnam. Food from Italy.  Food from Greece. Food from Czech. Food from the USA.
    Quick & Healthy Recipes from Around the World.   Living up here in just mountains and sky, we let our kitchen take us to exotic places for tasty meals that are quickly prepared and healthy. CLICK & GO. (On this page.)   Healthy.   Quickly prepared.    Ethnic food.    Mom's out of the kitchen.   Japanese Food.   Korean Food.   Vietnamese Food.   Italian Food.   Spanish food from Puerto Rico.   Greek Food.   Czech Food.   French Food.   Food from the USA and Everyplace Else.   The Captain's Table.   Reccommended cooking pans.   About the ingredients.   Asian Markets.   Explore all Seven Fourpeaks Recipe Pages   (On the next page.) Sushi Recipes Enjoy Sushi at home.   All about  Cafe Latte
    CLICK HERE to meet Your Adirondack Guide. A word from your host.   Most of us take meals three times a day. Gabbing away to a companion or engrossed in a mind-worry agenda, often we don't even think about what we're eating. These recipes help break that pattern, providing us with real food experiences for good health and fun together. Please indulge!
    CLICK HERE to email your comments, for help or to get the latest recipe by email.

    No sweets, less meat, more vegetable, a firm solid base of starch for the healthy food pyramid we've all heard about. Healthy. The smartest idea in life is to take good care of your body. It's all you've got! Feed it well, but not too much! No sweets, less meat, more vegetable, a firm solid base of starch for the healthy food pyramid we've all heard about. No prepared (packaged) food. You can't trust the list of ingredients they put on the label and the ones at the end of the list can do you in. What's in these Adirondack recipes are top-flight healthy and good for you!

    Quickly prepared. It's no fun slaving over a hot stove, messing up a lot of pots and kitchen utensils. And the oven? OK to heat your house in the old days, but certainly not needed today. Besides, here in the Adirondacks we're very busy exploring nature, hiking around and communing with other life forms (trees and bees). When we're ready to eat, we're ready to eat, not spend more than (say) a half-hour with food preparation, often lots less.

    Ethnic food. Humans have been eating cooked food for many thousands of years in a variety of cultures all over the world. The dishes that developed, were remembered, and passed down through many generations of people (we think) had special qualities worth learning about. Made from the raw foodstuffs available to them, the dishes and their accompaniments reflect the simpler lifestyles of the people who created them. The recipes here recreate those ethnic styles through food right in your own kitchen. It's fun and the dishes are a tasty break from your everyday meals!

    Hey Mom!"Hey Mom! What's for dinner?" Traditional sexual roles have taken a beating in recent times. Mom's out of the kitchen. The great increase in two-income households, single parent families, same-sex families, and single guys (like me) and gals with maybe just a cat or dog have made the question irrelevant. "Hey, Mom" could be or should be YOU. And, while it's often said, "We are what we eat," we often just wait for it sitting at the table. No need for that. Get control, get on your chef's hat and take over the range. "I'll cook dinner tonight." Kids invited. Cooking is psychically sound. And these dishes are easy and fun.

    Food from Japan. Food from Japan. Japanese cooking has its origins in country "one-pot" cooking at a simple charcoal fire. Food is served out at the table into individual good size rice bowls. There are also one-pot noodle dishes. Japanese fastfood proliferates, from old-fashion noodle shops to beef bowl shops and more. Sushi has been exported all over the world, a Japanese art. CLICK HERE for Sushi Recipes (Homestyle) on the next page.
    Classic stovetop meals.   Pan-Broiled Fish (sake nanban-yaki)   Steak Teriyaki   Chicken Teriyaki   Tonkatsu (Pork cutlets)   Chicken and Nappa (Chinese Cabbage) (tori jubu-ni)  
    Cooked like a soup.   Nabeyaki Udon (Easy noodles in a pot.)   Sukiyaki Osaka-Style   Noodle Sukiyaki   
    Quickie favorites.   Beef Bowl (gyudon)  Katsudon (Pork cutlet and rice)  CHICKEN AND EGG ON RICE (oyako donburi) Chicken and Egg on Rice   Quick Curry Japonais
    Classic Small Dishes. Chawan Mushi (Steamed egg with chicken)   Oshtashi (Soused Spinach)   Daikon Pickle   Garlic Pickle   Miso Soup  
    Japanese Rice for cooked foods and sushi.  

    Food from Korea Food from Korea Korean cooking shows the influence of Japan, a dominant neighbor, and there are parallels in technique and the origins in country "one-pot" cooking at a simple charcoal fire. Korean cooking is much freer in style and more varied in content than Japanese. With a few simple ingredients available today in any good-sized city, it can be enjoyed in your American kitchen.
    Sesame Pan-Broiled Fish    Grilled Steak (bul goki)   Barbecued Pork (twaeji bulgogi)   Barbecued Beef Short Ribs (kalbi gui)   Beef Short Ribs Soup (kalbi tang)   Sesame Shrimp (saeut wigim)   Sweet Rice Dessert  
    Side dishes. The highlight of a Korean meal is a display of side dishes (referred to generally as kimchee), placed on the table before the main dish, for snacking, conversation, to impress the guests and accompany drink. Spicy nappa (Chinese cabbage) kimchi is a fermented dish, too hard to make. Buy it from a good Korean market, uncut. Slice it with scissors at the table. More varieties of fermented kimchee to look for: radish kimchee, radish top kimchee, oyster kimchee.
    Here are some easy side dishes, but the cook is invited to invent, supplement and use what's at hand. Spicy cabbage kimchi is always present, as well as boiled medium white rice (sushi rice).
    Zucchini Side Dish (hobak namul)   Bean Sprout Side Dish (sookju namul)   Eggplant Kimchee   Sweet Potato Side Dish (goguma)   White Radish Side Dish   Spinach Side Dish    Soy Glazed Pumpkin  
    A Guide to Soju. Combei!

    Food from Vietnam. Food from Vietnam.
    Vietnameses groceries are popping up these days, adding to the wonderful variety of Asian ingredients and food ideas available to us. Exotic fruits and vegetables are plentiful and much cheaper than your supermarket. Cuts of meat you've never seen before (fun to try) and whole fish not available anywhere else. Prepared food for takeout? Sweet rice with pork in banana leaf. Desserts ready to go.
    Favorite Dishes. Pho (Beef Flavored Soup)   Vermicelli Salad    Fish Steaks in Tomato Sauce    Daikon Salad  
    Key ingredient. Nuoc Cham (Vietnamese Table Sauce)  

    Food from Italy. CLICK for Cafe Latte webpage. Food from Italy. Growing up in Brooklyn and working all my (real) life in the city, Italians and Italian food was just my normal everyday experience. I keep it up living in the Northcountry because it's friendly and refined and let's me drink the best wine in the world. Lots more friendly than French and not dependent on hard-to-get or unfamiliar ingredients. Pick up any package of imported pasta. Choose a shape you never heard of. Try the recipe. Fun.
    Antipasto  Antipasto   Pasta E Fagiole   Tonno Al Oglio   Tuna and Bean Salad  
    Favorite Dishes. Minestrone di Romagna (Vegetable Soup)   Osso Bucco (Veal Stew)   Ragu (Meat Sauce) Bolognese)   Breaded Veal Cutlets, Milanese   Broccoli Rabe with Sausage   Steak Pizzaiola   Pork Chops in Milk  
    Salsa Rossa Sauce of many uses.   Veggie Pasta Four Ways   Spaghetti Alla Carbonara    Spaghetti and Meatballs  
    Risotto 3 Ways More refined and more verstile even than pasta.
    Biscotti   Cafe Latte (On the next page.)  

    Food from Greece. Food from Greece.  We fell in love with Greek food from our NYC restaurant experiences and shop people we knew well. Kept it up in he Northcountry because it's warm and fun like Italian. The mezethe, like a true antipasto, is a great casual meal. The dishes are unbelievably varied with Middle Eastern, Lebanese mezza influences. Dolmades (stuffed grape leaves), Kephtethes (meat balls), Garithes (garlic shrimp), Tzatziki (yogurt and cucumber salad), Baba Ghannoush, and olives aplenty served with pita, the middle eastern bread, and a hearty Greek Salad with feta cheese. Needs energy to prepare, but it can keep going for days.
    Fasolatha (Bean Soup)   A kid sister to Minestrone from Italy, Fasolatha is an everyday vegetable soup with style. Simple, fast, redolent with olive oil, a meal by itself.
    Codfish Salonika Codfish Mediterannean.
    Broiled Lamb Chops, Greek Style Don't forget the lemon.
    Broiled Steak, Greek StyleDon't forget the lemon.
    Lemon Chicken Oregano Chicken Mediterannean.
    Pilafi (Greek Rice)
    For your Mezethe. Keftethes (Greek Meatballs)    Tzatziki (Cucumber Salad with Yogurt)   Quick Greek Beans   Quick Greek Okra

    Food from Czech. Food from Czech and Nearby.
    My first wife was Czeski, and her mother was a great cook. We'd have a meal on Sunday visits with the kids. Discovered the best Czech restaurant in her Mom's old neighborhood way uptown on the West Side. Vasata. Went there often. It's still going. I could never manage the bread dumpling technique. But I bought some cookbooks and made some fun dishes for some Czech friends and appreciative Europeans.
    Favorite Dishes, finished with sour cream, delicious. Segedin Goulash (With sauerkraut)   Chicken With Beans   Veal Paprikash   Breaded Pork Chop (Schnitzel)   Cucumber Salald (Gurkensalat)

    Food from Puerto Rico. Spanish food from Puerto Rico.
    Puerto Rico was a favorite Winter getaway for years. Mitch's GF taught at the University in Rio Piedra and folks in the shop invited us to Mayaguez at the other end. We loved Rincon. The charcoal grilled meat from the carts and chicken on a spit were Saturday delights never to be forgotten.
    Arroz con Pollo   Paella   Holiday Pork Roast

    Food from France. Food from France.
    No one has the right to say anything bad about French food. I think I can remember every restaurant experience, and there were many. And I still enjoy what one can get without too much difficulty in nearby Montreal. But the fancy dishes just don't fit in my style of eating today. With a few exceptions. An excuse to drink French wine.
    Alsatian Choucroute A quick Winter dish without the fuss.
    Salade NicoiseA vinaigrette to remember.

    Food from the USA. Food from the USA.  Not all American fare is meat and potatoes. There's assertive local or ethnic flavor to be found. TexMex is festive and fun. Chile was a favorite dish for years, including black beans and more. Enjoyed Veal Calvados at The Cabin. And Maryland Chicken (white sauce, oven finish), a dish to remember. Today's Favorites.
    Cream Potato Soup Where vichyssoise began.
    Codfish Chowder A New England favorite just minutes away!
    Ocracoke Fish Soup From the the Blackbeard Inn in Ocracoke NC on the Outer Banks.
    Beef Stew A one-pot Winter favorite.
    Chicken Gumbo Louisiana At Home. Creamed Chicken with Mushrooms A good dish for guests challenged by world cooking. This is 100% American.
    Brown Rice Special (Hippy Health Food) When vegetarian restaurants flourished in NYC 60's and 70's.
    "California" Warm Spaghetti Salad   Wheat Berry Salad   Couscous Salad   Summer Picnic Fare.
    Hard (and soft) Boiled Eggs. You know how.     

    Food from the rest of the world.Food from the rest of the world.  Today a wide variety of foods from around the world  speak American!
    Caribbean Callaloo A fish soup-stew with authentic African flavor.
    Chicken Couscous North African fare at home on your table.
    Thai Kitchen Curry An exotic meal from your supermarket shelf.
    Polish Sweet-Sour Red Cabbage A versatile side dish for schnitzel or sausage.
    Thai-style Omelette A Bangkok street favorite you can make at home.
    Beef with Bok Choy Secret Chinese recipe.
    Scandinavian Sugar-Cured Salmon (Gravlax) For a New Year's Party

    The Captain's Table. Dean, Mike, Martin at Camp Barn.The Captain's Table for Frequent Flyers! Next time you visit (and have the time to spare), get invited to the Captain's Table. For an Adirondack recluse who is happiest with just the sun and wind in the trees, Martin can be quite sociable, especially when it comes to food. He'll make you a favorite meal and show you step-by-step how it's done. You help. He does the dishes. Don't be overly polite. (Tell him if you've heard the story before.) CLICK for menu (recipe selection).   CLICK for reservations. CLICK for Dean, Mike, Martin Sushi Dinner at Camp Barn."

    Reccommended "one-pot" cooking pans. Calphalon 3 quart saute pan
    Calphalon 3 quart saute pan.
    Calphalon 8.5 quart dutch oven
    Calphalon 8-1/2 quart Dutch Oven.

    Both great kitchen workhorses, with straight sides for full stove contact. Heavy anodized aluminum totally nonstick without chemical-plastic addons.
    Read the informative Calphalon page.

    About the ingredients.
  • Rice vinegar. Vinegar quality is very important. Use only "made in Japan," not American or Chinese brands you find in the supermarket. Experiment and try using part brown rice vinegar (for rice) and ume plum vinegar (for pickles and dipping sauces). These special vinegars are not cheap, but quite a lot of fun for variety. Found in Coops or health stores.
  • Kikkoman soy sauce (shoyu), dark not light. For terrayaki style broiling, ponzu sauce, and lots more.
  • Hon mirin, a fermented rice product like sake, naturally sweet, 14% alcohol. Check ingredients. Don't buy it if product has been altered for liquor tax purposes. Buy Japanese product, not salted, from asian market.
  • Daikon, Japanese radish. Look for firm, hard radish.
  • Udon (wheat flour noodle). But only made in Japan, maybe Korea, NOT China. Thick, round udon is traditional (10 minutes).
  • Chicken. Only dark meat. Purdue thighs are the best, easy to debone and butterfly.
  • Peanut oil. Select highest grade, maybe roasted peanut oil, strong peanut aroma.
  • Shichimi, a blend of red pepper, sesame seeds, and more. Ask for "Yagenbori togarishi shichimi," Yagenbori (brand) shichimi (seven spices) pepper. (Ichimi is pure red pepper.)
  • Daishi (Hon-dashi, Bonito fish soup stock, for all Japanese soups). Ask for "Daisho no-moto," instant daishi. Brand "Ajinomoto Co."
  • Shitake mushrooms. Dreied. Reconstitute in water. Lots cheaper in Asian market.
  • Deep-fried bean curd (atsuage). Canned. For Noodle sukiyaki.
  • Mochi. Glutinous rice cake. Toast in oven for use. Sticky. Fun. For Noodle sukiyaki.
  • Trefoil (mitsuba). Herb flavoring. Very subtle. For Noodle sukiyaki.
  • Fish cake (kamaboko). Nice in Nabeyaki Udon.
  • Sesame Oil (dark highly flavored oil from asian market, not a cooking oil). Kadoya brand.
  • Roasted sesame seeds. Buy in Aian market, cheaper.
  • Canola-peanut oil is a favorite for any Asian stove-top frying or wocking. One part highly aromatic peanut oil and two parts canola oil, for flavor and economy.

    Asian markets in NYC and nearby.
    Shop only shop in a genuine Asian market: Japanese, Korean, maybe Vietnamese.
  • Japanese, my favorites.
    Katagiri. Find product on website (no ordering, just descriptions), excellent mail order service. 212/755-3566, 224 E 59th, NY NY 10022, Hours 10-8 7days, ask for Mr.Kazu (Kaz).
    Mitsuwa Market, 595 River Road, Edgewater NJ 07020. Biggest japaneses mega-market in the world. Restaurants and more. 201/941-9113 For help ask for Ono.
  • Korean, very good, a small well-stocked grocery.
    Jang Tuh Korean Grocery, 462 Troy-Schenectady Road, (Northway Exit 6, past Latham Circle) 518/783-7944.
  • Vietnamese, always a language problem, very good produce.
    Thai Phat Market, 100 North St, Burlington VT, 802/863-8827.
  • Or shop online. Google for more.
    Asian Food Grocer, 888-482-2742,

    Measures abbreviations used in my recipes.
    C=Cup (8 fl. oz.)

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