HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.

Thursday, January 16, 2014

Napoleon's Chicken Marengo Two Ways: A 30 Minute Dinner and a Pasta Sauce



I love a recipe with a past and this simple and satisfying Chicken dish is a prime example.  And it may be the only time when you can say you’re serving Chicken fit for an Emperor, in this case Napoleon.  There’s a myth attached to the dish:  It was first made in 1800 after Napoleon defeated the Austrian Army at the Battle of Marengo which was fought south of Turin, Italy.  The story goes that Napoleon’s Chef, a man named Dunand, foraged in the town for ingredients because his supply wagons were too far off.  Dunand was said to have created the dish with whatever he could find. Legend has it that Napoleon liked it so much that he had it served after every battle.  Napoleon was also superstitious because once Dunand was better supplied he substituted mushrooms for the crayfish he’d used in the original version and added wine as well.  Napoleon refused to eat it, believing the change would also change his luck.         

Monday, January 13, 2014

Herb-Crusted Cod with Lemon-Dill Beurre Blanc Sauce

       
What’s wonderful about this dish is that its name alone sounds as if you’ve gone to an inordinate amount of trouble making it.  In reality, it’s one of the easiest things on earth to get on the table.  This recipe is as close as I could come to a dish that’s an all-time favorite at Sag Harbor’s “Dockside” restaurant.  Now “Dockside” at 26 Bay Street (Tel: 631-725-7100) is an anomaly. It’s situated in one half of the American Legion Hall. Dockside’s bar is decorated with the crests of the service branches the Legion represents.  Believe it or not, there’s a dearth of places in the Hamptons with water views.  While Dockside is not port side, it is right across the road from the yachts and sailboats moored and docked at the Sag Harbor Yacht Club.  It has an outdoor
terrace that’s a wonderful place for lunch on a sunny day. And for small town Americana, what could beat the Sag Harbor Community Band’s Tuesday night concerts?  These are held directly in front of the Legion every Tuesday in July and August. If you’ve lucky enough to snag a table at Dockside, which does not take reservations, you’ll be serenaded with rousing music in the style of John Phillip Sousa. “Dockside” is a second generation restaurant owned by Stacy Sheehan’s father before Stacy took over and transformed the place from a hamburger joint into a really great place to eat wonderful local food.  Among the offerings is a version of Herb-Crusted Cod with Lemon Beurre Blanc.  Now that Dockside has closed down for the season and won’t reopen until February 13 th, I couldn’t wait to make this at home.  But first, of course, I had to check on the cod.