Next Stop Stuffington Post

Thanksgiving next on the holiday list. Despite Christmas ads and displays. Already. Here are Stuffington Post classics.

All Hallow’s Chili

Hearty late October supper for 8+ In a large stock pot brown in a little olive oil on medium high flame: 1 vidalia onion, chopped 1 red onion, chopped Season with garlic powder, ground pepper, salt to taste. Stir. Add: 1 lb. ground chuck Brown and stir. Season with more salt, pepper, garlic power. Add:…

Autumnal Roast Chicken

Consistently succulent methodologies borrowed from Alfred Portale and Jacques Pépin. Moist with crispy skin. Secret is drying thoroughly and refrigerating with sea salt in the cavity. Then, rotating in the oven. Serves 4-6. 4 lb. farm fresh whole chicken with giblets. Rinse chicken and giblets. Put chicken in a deep roasting pan with paper towels on the…

Mattituck Panini

On ciabatta or baguette slice, place a thick heirloom tomato slice from a North Fork farm stand. Add fresh mozzarella cheese and two leaves fresh basil. Top with another bread slice. Toast in a panini press. Serve with a lemon fizz – a little fresh squeezed lemon juice & seltzer. Eat on a roadside picnic…

North Fork Frittata

Lush farm stands line Long Island’s North Fork. Late summer treasures make for a fertile frittata. Serves 2. Preheat broiler to high heat. In an oval fry pan, in a little butter and olive oil, over medium high heat, brown sliced seasonal red/white/green onions to taste. Add sliced poblano/serrano/chile peppers. Add a chopped heirloom tomato or…

Roasted Corn-on-the-Cob

Got sweet white corn from Krupski’s farm stand in Cutchogue. Then at Harbes family farm in Mattituck, they were serving roasted corn. How did they make that? Preheat oven to 450 degrees. Shuck the corn of husks and silk. Make sheets of aluminum foil big enough to wrap around the corn. Place corn on each sheet….

Cicchetti

Small Plates. Crostini with parma ham asiago cheese and a native tomato slice. Bake for 5 minutes at 350 degrees. Mini margherita. Top with fresh basil after baked. Crostini with cheddar and black bean paste. Add salsa after baked as above. Mini mex. Crostini with fresh mozzarella ball and bruschetta. Pop in the oven as…

Cooking’s A Gas

A new experience. Gas stove and oven. Learning tricks and pitfalls. Burners are different sizes for various purposes. Simmering vs. boiling. After not getting a good sear on Dover sole, may have to heat the pan first to get proper crispness. Also, broiler was not hot enough to brown veal chops. Mark Bittman of the…

Transition Kitchen

Leaving the country kitchen for a city range. It’ll be fun to cook again. Soon. I hope. If I can just find those pots and pans.