HELPING FAMILY FARMS FLOURISH. HELPING FEED THE HUNGRY.
Showing posts with label Hamptons Food. Show all posts
Showing posts with label Hamptons Food. Show all posts

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.

Thursday, October 10, 2013

Chicken Fricassee with Shiitake Mushrooms and a salute to Chef Jason Weiner of Almond Restaurants and Outstanding in the Field.


        
Jane, Jason and John 
About a month ago, my friends, Jane Maguire and John Quigley of Long Island Mushroom Inc., invited me to attend a special event.  It was a dinner held at the EECO Farm in Easthampton.  It was hosted by a group called “Outstanding in the Field”, a quirky roving restaurant that travels all over North America staging dinners that bring together local farmers and foodies in outdoor pop-up settings.  Local food purveyors supply the raw ingredients.  Jane and John were, of course, responsible for the presence of their glorious mushrooms.  And Jason Weiner, who is the Chef and Co-Owner of Almond Restaurants—one in Bridgehampton and one in New York—did all the cooking. 

Tuesday, September 6, 2011

The Hampton Classic 2011. What we loved, what they wore and what we ate.

Our Table Decor Yellow Calla Lillies and Horses


Summer Corn and Scallop Salad adapted from Sylvia Lehrer
Andrew's Cookies and Michael's Color Co-ordinated Devilled Eggs
         The Grand Prix marks the end of The Hampton Classic Horse Show, one of the pre-eminent equestrian events in the country.  It also means the end of our summer season.  Thanks to our very great friends, Jim Osburn and Michael Grim, we’ve gone to the show year after year.  It’s a wonderful afternoon of star gazing, Rose drinking, beautiful table settings and incomparable horsemanship--although the horses always seem to take a back seat to the extra-ordinary people watching.  This year was no exception.  And this year, Andrew and I were charged with providing the lunch.  It was a big success!  Michael provided Devilled Eggs which, as only he could, matched the table décor flawlessly.  We did a wonderful Summer Corn and Scallop Salad and Andrew went all out with two cookies and an incredibly delicious Peanut Butter and Jelly bar.  While the 8 guests at our table enjoyed the salad, the cookies reached a wider audience:  The VIP tents are a virtual catwalk of people who walk through greeting their friends and, in our case, snagging one of Andrew’s cookies. 
The Mayor of the Greatest City in the World, Michael Bloomberg

Wednesday, August 31, 2011

Kat McCleland’s Unbelievably Delicious Almond Cake With Marscapone Whipped Cream


Almond Cake with Slivered Almonds and Marscapone Whipped Cream
Almond Cakes in their "Hurri-Cakes" incarnation 
         The first time Andrew made this magnificently moist, indescribably rich almond-to-the-core cake, it was one of two birthday cakes he provided for a friend’s very Big Birthday.  The second cake was a Chocolate Devil’s Food cake with Chocolate filling. The ultimate complement he was paid was by our friend Peter, an inveterate chocoholic if there ever was one.  Peter said, upon tasting its almond companion, “I never thought almond would trump chocolate but this one does”.   It is that good.  And there’s a story behind getting the recipe that’s a lot of fun too.

Monday, August 22, 2011

Daniel Boulud’s Stovetop Lobster and Clambake



         I have to admit, I don’t publish a recipe that doesn’t turn out right.  My whole premise is that if I can cook it perfectly, you can cook it perfectly.  So with all the 200 plus recipes on Chewing the Fat, if you can follow the directions, you can end up with something tasty.  That being said, sometimes I completely hit one out of the ballpark.  And today’s dish is a home run from the first morsel you put in your mouth to the last bit of broth that you’ll zealously sop up with the last crust of baguette.  It is that good. 

Monday, August 15, 2011

Sauteed Shrimp with Coconut Oil, Ginger and Coriander with Confetti Corn adapted from Ina Garten


         Last weekend, we had close friends staying with us and this dinner really hit the spot.  It took no time at all to put together. In fact the whole thing took about 30 minutes.  The delicious and mildly coconut-flavored shrimp cooked took about 10 minutes and the only time-consuming thing about the Confetti corn was getting it off the cob.

Monday, July 25, 2011

Barbecued Chicken Out East With Santa Barbara Barbecue Sauce



         When I walked into the Iacono Farm store, the phone was ringing off the hook.  It was a day in advance of a big holiday weekend and apparently everyone on the East End of Long Island was bound and determined to serve Iacono Chicken (106 Long Lane, Easthampton NY Tel: 631 324 1107).  That was my goal too and the reason that I had arrived moments after the place opened at one o’clock in the afternoon.  I was glad I did because as I stood there waiting for Anthony Iacono to cut up my birds, it wasn’t very long before his mother, Mrs. Iacono, started telling prospective customers that they’d have to wait till Sunday or Monday for a chicken.  And what is so special about an Iacono chicken?