Recent Stories: Recipes

Laura Donnelly
July 26, 2016
Cook Them While You Can

Fried Zucchini Blossoms 

Or Beignets de Fleur de Courgettes

 

I have no idea where I got this recipe. It is either French or Italian. The batter is enough for about 18 large or 36 small zucchini blossoms.

1 1/2 cups flour

1 tsp. salt

1 Tbsp. olive oil

1 egg

Laura Donnelly
July 21, 2016
These recipes are from Maria Loi and Sarah Toland’s “The Greek Diet.” The beet dip is delicious with toasted whole grain pita chips or zucchini croquettes.

These recipes are from Maria Loi and Sarah Toland’s “The Greek Diet.” The beet dip is delicious with toasted whole grain pita chips or zucchini croquettes.

 

Roasted Beet-Yogurt Dip

Makes four cups.

2 lbs. beets, roasted, cooled, peeled, and coarsely chopped

Salt and pepper

Laura Donnelly
June 30, 2016
Breadzilla Is Going Strong

Breadzilla’s Butter Cookie Dough for Cutouts

“I think it’s the cornstarch that makes this dough so easy to work with,” Nancy Hollister writes. “It’s really indestructible, yet light and crisp and buttery!”

 

1 cup all purpose flour

1 cup pastry flour

Christine Sampson
June 23, 2016
Food and Fire

Adam Kelinson’s Grilled Asparagus, Mushrooms, and Leeks

Serves five.

1 lb. spinach

1 1/2  lbs. whole blue and yellow oyster and shitake mushrooms from Open Minded Organics

1 lb. leeks, washed, trimmed, and split in half

1 bunch asparagus, trimmed

Laura Donnelly
June 23, 2016
White Bread and Sherbet

Vidalia Onion Tea Sandwiches

Laura Donnelly
June 9, 2016
Bringing Home the ‘Bacon’

Crostini With Mint-Sorrel Pesto, 

Green Peas, Pea Shoots, and Cashew Parmesan

The recipe for cashew Parmesan is fairly involved, so I have left it out, but you can find it on his website, jayastafa.com.

Makes about 24 crostini.

For the crostini:

1 good quality baguette, sliced thin 

Laura Donnelly
June 1, 2016
Fresh From the Farm

Puffers With Cornmeal and Old Bay Seasoning

Puffers, a.k.a. blowfish, should still be available at seafood markets and farmers markets. This is a simple recipe I made up after a visit to the Sag Harbor farmers market a few weeks ago.

Allow two to four puffers per person as they vary wildly in size.

Serves four. 

8 to 16 puffers

Laura Donnelly
May 25, 2016
Food to Soothe Booze Blues

Okonomiyaki

To make okonomiyaki, you may need a few esoteric ingredients like bonito flakes, Kewpie mayonnaise, and okonomi sauce. You can find bonito flakes at health food stores and can get the other ingredients online or at Katagiri in New York City, or you could just leave them out. 

Laura Donnelly
May 5, 2016
Seasons by the Sea: The Skinny on Squid

Salt and Pepper Squid

This is Kylie Kwong’s recipe from her “Simple Chinese Cooking” book.

Serves four as a starter.

10 oz. squid

11/2 Tbsp. cornstarch

11/2 Tbsp. flour

5 tsp. sea salt

2 tsp. crushed Sichuan peppercorns

Laura Donnelly
April 28, 2016
Here are some recipes that are good enough for your boss, your mother-in-law, your swellest swells, or even just your family on a weeknight.

Here are some recipes that are good enough for your boss, your mother-in-law, your swellest swells, or even just your family on a weeknight.

Lentils With Merguez Sausage

Laura Donnelly
April 19, 2016
These first four recipes are from Rick Bogusch, the manager of Bridge Gardens and a talented chef.

These first four recipes are from Rick Bogusch, the manager of Bridge Gardens and a talented chef. 

Pork, Apricot, and Pistachio Terrine

This makes one terrine.

Laura Donnelly
April 14, 2016
Here is a simple recipe for caramelized ramps. This would be good on some hearty toasted bread with goat cheese and a poached egg on top. Or just serve as a side dish with a protein. The ramps must be washed thoroughly, like leeks. Soak and trim them.

Caramelized Ramps

Here is a simple recipe for caramelized ramps. This would be good on some hearty toasted bread with goat cheese and a poached egg on top. Or just serve as a side dish with a protein. The ramps must be washed thoroughly, like leeks. Soak and trim them.

Serves two to three as a side dish.

2 bunches ramps, cleaned

Christine Sampson
March 17, 2016

Dona Sarita Cocktail

1½ oz. Mezcal Dona Sarita

½ oz. premium Triple Sec or 

cointreau

1 oz. lime juice

1 oz. orange juice

Ice

Rub the rim of a cocktail glass with orange juice and dip in red chile salt. Shake with ice, strain, and serve.

Laura Donnelly
March 10, 2016
All of these recipes are from Cathal Armstrong’s “My Irish Table.”

All of these recipes are from Cathal Armstrong’s “My Irish Table.”

Irish Soda Bread

Laura Donnelly
March 3, 2016
This is my recipe for granola based on one from Alta, Utah. They do a lot of skiing out there so a high-fat, high-fiber, high-energy breakfast is considered a good thing. Serve this with milk or yogurt and any fresh fruit on top. Berries are delicious. This will keep for a few weeks in the refrigerator, but I usually store it in the freezer.

Granola

This is my recipe for granola based on one from Alta, Utah. They do a lot of skiing out there so a high-fat, high-fiber, high-energy breakfast is considered a good thing. Serve this with milk or yogurt and any fresh fruit on top. Berries are delicious. This will keep for a few weeks in the refrigerator, but I usually store it in the freezer. 

Laura Donnelly
February 18, 2016
Patrick Clark’s Horseradish-Crusted Halibut

Patrick Clark’s Horseradish-Crusted Halibut

Since the original recipe for Patrick Clark’s horseradish-crusted grouper with mashed potatoes, chive oil, and crisp fried leeks is fairly involved, I have simplified it here. 

Serves six.

Laura Donnelly
February 4, 2016
Root for the Food

Buffalo Cauliflower With Tangy Scallion Cashew Cream

Laura Donnelly
January 28, 2016
This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients.

The Montauk Fishburger

This is the local adaptation of Eric Ripert’s fish burger recipe, as served at the Bridgehampton School on Friday, made not only with fish landed locally, but with mostly locally grown and produced ingredients. 

Makes four patties.

1/3 cup diced shallot from Amber Waves Farm

Laura Donnelly
January 14, 2016
Oodles of (Gluten-Free) Noodles

Tuna, Caper, and Lemon Sauce

Laura Donnelly
January 7, 2016
Beautiful People With Tomatoes

Bourbon Bacon Slaw

This recipe is from Katie Lee’s “Endless Summer Cookbook.” You could substitute a lower-fat mayonnaise if desired, use half a clove of grated garlic in place of powder, and use honey or maple syrup instead of brown sugar.

Serves four to six.

 

1/2 cup mayonnaise

Laura Donnelly
December 31, 2015

Cleansing Ginger Chicken Soup

This recipe is one of the most delicious, spicy broths I have ever tried. It is from the January 2012 issue of Bon Appetit.

Serves eight.

 

1 onion, sliced

2 celery stalks, chopped

8 oz. unpeeled, scrubbed ginger, cut into 1/2-inch thick slices

2 garlic cloves, crushed

10 whole peppercorns

Laura Donnelly
December 24, 2015
After the Snipes

Yam Nua (Thai Beef Salad)

I don’t recall where I got this recipe but it is a good one! Use your leftover filet mignon or prime rib roast, nicely manicured and cut into thin strips.

Serves six to eight.

1 lb. rare beef, cooked and sliced into thin strips

2 Tbsp. nam pla (fish sauce)

2 Tbsp. lime juice

Laura Donnelly
December 17, 2015
Wine and Dine

Wild Mushroom and Goat Cheese Gratin

This recipe would be great as a hearty first course with a magnificent old red, like rioja gran reserva or a good Bordeaux. This comes from David Rosengarten in an old issue of Food and Wine magazine.

Serves four.

 

2 Tbsp. butter, plus 1 Tbsp. melted

1/2 cup minced shallots

Laura Donnelly
December 10, 2015

Saltibarsciai Beet Soup

This recipe from VilNews is a bit vague, so I’ve added a few clarifications and suggestions. No serving amount is given, but I am guessing this would serve four to six. Serve with black bread.