Recent Stories: Recipes

Laura Donnelly
June 8, 2017

Egg Salad With Herbs

Makes 2 cups

6 organic Browder’s eggs

1 small shallot, finely chopped

1/4 cup white wine vinegar

1 Tbsp. thinly sliced chives

1 Tbsp. finely chopped flat leaf parsley leaves

1 Tbsp. finely chopped tarragon leaves

3 Tbsp. Browder’s Blend Mayonnaise

Sea salt and freshly ground black pepper

Chive blossoms for garnish, optional

Toasted bread, for serving

 

Laura Donnelly
June 1, 2017

Pecan Sandies

This cookie recipe is from Claudia Fleming, pastry chef at the North Fork Table and Inn. She is one of America’s best. This is from her book “The Last Course.” Make sure you toast the pecans beforehand; you want them to be a bit dark. I roll the dough into small logs and freeze until ready to bake.

Makes about 24-dozen bite-size cookies.

1 cup pecans, well toasted

2 cups flour

1 cup butter, softened

2/3 cup confectioners’ sugar

2 tsp. vanilla

1 tsp. salt

1/2 tsp. baking powder

2 Tbsp. turbinado sugar (may need more)

 

Laura Donnelly
May 16, 2017
Coconut rum cake and herbed goat cheese recipes.

Coconut Rum Cake

This one is from Jessica Seinfeld’s “Food Swings.” 

 

Cake: 

Nonstick vegetable oil cooking spray

3 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1 tsp. kosher salt

Laura Donnelly
May 11, 2017
Billy Taylor perfected this dressing around the age of 11. I tried to convince him to bottle and sell it as a summer job, but sometimes kids don’t listen to their mothers.

Billy T’s Finest Dressing

Billy Taylor perfected this dressing around the age of 11. I tried to convince him to bottle and sell it as a summer job, but sometimes kids don’t listen to their mothers.

Makes approximately half a cup.

1 clove garlic, minced

1/2 shallot, finely chopped

2 tsp. honey

Laura Donnelly
May 2, 2017
These two recipes are from “Austrian Cuisine” published by Perle Reihe. I think these two condiments could be used for many dishes besides tafelspitz. I’m sorry, but you’ll have to convert the liter and gram measurements yourself.

These two recipes are from “Austrian Cuisine” published by Perle Reihe. I think these two condiments could be used for many dishes besides tafelspitz. I’m sorry, but you’ll have to convert the liter and gram measurements yourself.

 

Apple Horseradish Sauce (Apfelkren)

Serves four.

Laura Donnelly
April 27, 2017
Beyond the Ban

Yemeni Mafaiya Fish Stew

Serves four. 

1 10-oz. can of peeled tomatoes (I used some that Jason Weiner canned last summer from Pike Farm in Sagaponack)

1/2 cup small diced sunchokes

Star Staff
April 13, 2017
Several restaurants on the South Fork are serving Easter dinner and brunches, including Baron’s Cove in Sag Harbor, Nick and Toni’s, the 1770 House, and Highway Restaurant and Bar in East Hampton. Highway's Chef also offered a recipe to try at home.

Several restaurants on the South Fork are serving Easter dinner and brunches, including Baron’s Cove in Sag Harbor, Nick and Toni’s, the 1770 House, and Highway Restaurant and Bar in East Hampton, which were highlighted in last week’s “News for Foodies” column.

Jennifer Landes
March 16, 2017
When Everyone Is Irish

Tyler Hannibal’s Corned Beef and Cabbage

3 pieces of 5-lb. brisket

2 cans Guinness

3 carrots

8 red potatoes

2-3 heads cabbage

1 tsp. peppercorns

2 bay leaves

1 bunch chopped parsley

1 Tbsp. mustard seed

2 qts. chicken stock

Water to adjust

 

Laura Donnelly
February 23, 2017
Craving Esoterica

XO Sauce

This recipe is from “Power Vegetables!” and is the one recommended by Kevin Penner. The recipe I tried is too funky; the ingredients for this one are more accessible. You will simply have to order the dried shrimp and scallops online or take a toot to Chinatown. Most recipes call for rehydrating the fish, but this one does not.

Laura Donnelly
February 1, 2017

Lazy Texas Brisket

This is one of my favorite recipes for a crowd. Double the sauce recipe so you have extra.

Serves 10 to 12. 

1 large clove garlic, minced

1 4-5 lb. beef brisket

1 Tbsp. chili powder

1 tsp. each paprika and salt

Laura Donnelly
January 26, 2017
The Presidential Palate

Donald Trump’s Mother’s Meatloaf

Apparently, Donald Trump’s sister makes this meatloaf for him for every birthday.

2 lbs. ground beef

1 Spanish onion, fine dice

1 red bell pepper, fine dice

1 green bell pepper, fine dice 

2 cloves garlic, minced

Laura Donnelly
January 19, 2017

Papa Doble (the Wild Daquiri, circa 1947)

Let’s start with one of Ernest Hemingway’s favorite cocktails, the daquiri. This version is from Philip Greene’s book “To Have and Have Another: A Hemingway Cocktail Companion.”

3 3/4 oz. white rum

2 oz. fresh lime juice

Christine Sampson
December 27, 2016
Estia’s Little Kitchen’s Chili and Coffee Rubbed Ribeye

Estia’s Little Kitchen’s 

Chili and Coffee Rubbed Ribeye

Ribeye steak of any size

1 lb. butter

4 Tbsp. guajillo chilis

3 Tbsp. wet coffee grinds

1 tsp. salt

4 Tbsp. chopped parsely

 

Laura Donnelly
December 15, 2016

Chocolate Sponge Cake

This recipe for sponge cake comes from Real Simple magazine. You need a 9-by-13-inch jellyroll pan and some parchment paper.

Butter for the pan

1/3 cup flour

1/3 cup unsweetened cocoa powder

1/4 tsp. salt

4 large eggs, separated

1 tsp. vanilla

Laura Donnelly
December 8, 2016
I found this recipe for smoked herring salad on a website called chocolateandzucchini.com. The New York Times also has one, but it is more froufrou.

Smoked Herring and Potato Salad

I found this recipe for smoked herring salad on a website called chocolateandzucchini.com. The New York Times also has one, but it is more froufrou.

Serves four. 

One small onion, sliced or diced

1/4 tsp. salt

1 Tbsp. Dijon mustard

1 tsp. lemon juice

Laura Donnelly
November 15, 2016
Variations on the Theme

Both of these recipes contain oodles of cream. What the heck, it’s Thanksgiving.

Leek Gratin

This recipe is from James Peterson’s “Glorious French Food.” You can use the leftover green stalks of the leeks for soup.

Serves six.

6 medium leeks

1 to 1 1/2 cups heavy creem

Laura Donnelly
October 27, 2016
I am not including a pumpkin pie recipe because they are a dime a dozen. Just follow your favorite recipe and try it this time with real Long Island cheese pumpkin instead of that canned stuff. I would suggest roasting or microwaving rather than boiling, because you need to control the moisture content. You don’t want it too watery.

I am not including a pumpkin pie recipe because they are a dime a dozen. Just follow your favorite recipe and try it this time with real Long Island cheese pumpkin instead of that canned stuff. I would suggest roasting or microwaving rather than boiling, because you need to control the moisture content. You don’t want it too watery.

Laura Donnelly
October 20, 2016
Here is the recipe for broccoli and Cheetos from chef Craig Koketsu of Park Avenue restaurant in Manhattan.

Here is the recipe for broccoli and Cheetos from chef Craig Koketsu of Park Avenue restaurant in Manhattan.

 

Broccoli With Cheetos

Serves six.

2 cups heavy cream

3 Tbsp. garlic, minced

2 Tbsp. shallots, minced

6 whole black peppercorns

1 bay leaf

Laura Donnelly
October 11, 2016

Applesauce

Let’s start with the simplest recipe, applesauce. You can leave out the butter, but it does give it a nice, rich consistency. 

Serves eight.

2 lbs. tart apples, such as Granny Smith, peeled, cored, and chopped

1/4 cup or more to taste, granulated sugar

Laura Donnelly
September 22, 2016
Summer Flavors for Winter Days

Corn Pudding

This recipe is from “Fresh From the Farm” by Susan Meisel and Nathalie Sann.

Serves four to six. 

Laura Donnelly
September 8, 2016
Cooking 101

Okonomiyaki

September 1, 2016

Serves four. 

3 cups washed fresh blackberries

6 Tbsp. (3/4 stick) butter, softened

2/3 cup light brown sugar

Laura Donnelly
August 25, 2016
You can find great recipes for ratatouille, caponata, and eggplant Parmesan in any good cookbook. These are great for combining all the vegetables that are plentiful right now — eggplant, tomatoes, zucchini, etc. But let’s get off the leash for a change and try some more exotic possibilities for this versatile vegetable. This first recipe is from Kylie Kwong’s “Simple Chinese Cooking.”

Eggplant Salad

August 3, 2016
Combine equal weights of fruit puree and sugar in a large heavy pot, one that allows several inches of headroom between the mixture and the top of the pot.

Combine equal weights of fruit puree and sugar in a large heavy pot, one that allows several inches of headroom between the mixture and the top of the pot.

Cook the mixture over medium-high heat until the sugar is dissolved.