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 table.
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. Put unsalted butter pats and kosher salt on each cob. Turn over and put more pats of butter and kosher salt. Wrap loosely in the foil and place on a cookie sheet.
Roast for 25 minutes. Remove from oven and let stand wrapped for another 15 minutes. Better than steamed!
Perfect side with Osso Buco, Braised Oxtails or even the traditional Thanksgiving Day turkey. Smooth. Nutty. Delicious.
Chop a large peeled turnip into small chunks and cover with water in a saucepan. Cover and boil until chunks are tender. Drain. Let cool to room temperature.
In a bowl, hand mash with a 1/4 stick butter and 1/4 cup milk. Season with salt & pepper to taste. Stir in 1/2 cup plain yogurt, and add a pinch of cayenne. With a hand mixer, blend until smooth and creamy.
Pour into a casserole dish and bake at 400 degrees for 20 minutes or until bubbly and brown on top.
Access to fresh pasta has rekindled a preference for it when possible. It is different, lighter and a bit stickier which makes sauces adhere better. It cooks much faster 2-3 minutes. No. I won’t go as far as to make it from scratch.
In a non-stick fry pan, heat a little olive oil. Add hot pepper flakes and fresh chopped parsley. Add fresh chopped mushrooms. Brown. Add par-boiled asparagus pieces and brown. Or broccoli. Season with dried oregano, basil to taste. Add a couple pats of butter and heat to finish.
Meanwhile, in a separate pot, boil water and cook fresh pasta, 2-3 minutes. Drain. Toss in small fresh mozzarella balls.
Serve covered with vegetable sauce. Top with grated romano/parmesan mix and lemon zest.
Best side dish I’ve made in a while. Serves 2.
In a non-stick fry pan, heat oil from jar of Sicilian anchovies. Add wedges of a fresh radicchio and brown. Add 6-7 of the Sicilian anchovy fillets from the jar, minced. Pour in 1/2 cup chicken broth, bring to boil. Cover and simmer for 8 minutes.
Add another cup chicken broth and 1 cup fresh pasta. Cover and boil 2-3 minutes. Stir to make sure pasta is separated. When pasta is cooked and tender, uncover and heat for another 2 minutes. Serve pasta and braised radicchio and broth in large bowls.
Drizzle with balsamic vinegar. Garnish with anchovy fillets to taste and grated parmesan/romano cheese. Should be brothy and anchovy taste subtle.
Serves 4 as a side salad.
Into a large bowl add~
6 peeled sliced pickle cukes
1 small sliced red onion
Generous amounts of:
cracked black pepper
fresh basil leaves chiffonade
Sprinkle celery salt to taste. Add 1/2 cup red wine vinegar. Toss. Taste. Add more vinegar as desired. Toss. Chill until ready to eat.
Remove from fridge and bring to room temperature. Add 1-2 quartered, sliced native heirloom tomatoes. Toss. Serve with grilled meat.
Do not put tomatoes in until ready to serve. They get tough if chilled in the vinegar.
Watermelon. So refreshing in hottest humidity of summer. Recently at Nougatine restaurant had the most sinfully simple salad.
Cubes of seedless watermelon with dollops of whipped goat cheese. Drizzle with virgin olive oil and finish with cracked white pepper.
Superb. Jean-Georges prefers white to black pepper in most things.
Note: Just whisk softened goat cheese by itself. Don’t add cream cheese or anything else.
It’s that time of year again. Chilled sipping soups.
Watermelon and cucumbers balance the acid for this twist on a classic.
6-8 pickle cukes, peeled and coarsely chopped
6 ripe garden tomatoes, peeled, cored, de-seeded
2 bell peppers, de-seeded, chopped
1 small jalapeño pepper, de-seeded, chopped
1 small red onion, chopped
3 cloves garlic, minced
1-2 slices day old bread, crusts cut off
6 2″-cubes watermelon, de-seeded
1/4 cup olive oil
6 tbs. red wine vinegar
Celery salt, ground black pepper to taste
Soak the bread in water and wring dry.
Put equal parts bread and above ingredients in stages into a blender and pulse so consistency is smooth.
Stir and taste for seasoning, vinegar balance. Adjust as needed.
Pour each stage into a pitcher.
Pour into bowls with chunks of veggies, onions and parsley to garnish.