Recent Stories: Recipes

Laura Donnelly
November 16, 2017
Seasons by the Sea: Local Spin on T-Day Classics

Craig Claiborne’s Cranberry Relish, Via Mama Stamberg

Makes approximately two and a half cups.

2 cups whole raw cranberries

1 small onion, coarsely chopped

3/4 cup sour cream

1/2 cup sugar

2 Tbsp. horseradish

 

Grind cranberries and onion together to a coarse puree. Add everything else and mix. Place in plastic container and freeze.

On Thanksgiving morning, transfer to the refrigerator. When you serve it, it should still have some icy slivers in it.

 

Spinach Ring With Beets

This recipe is based on one from Kraft Cheese. I fiddled with it a lot. 

Serves 12.

Laura Donnelly
November 9, 2017

Red Snapper or Bloody Mary Cocktail

Here is a golden oldie recipe for Red Snapper, a.k.a. Bloody Mary, from the “Cocktail and Wine Digest” by Oscar Haimo, published in 1943.

Serves one in a Delmonico glass, whatever that is. 

2 1/2 oz. tomato juice

3 dashes lime juice

1 dash L and P sauce (I presume that is Lea and Perrins Worcestershire sauce)

1 1/2 oz. vodka

Salt, pepper, and red pepper to taste 

 

Shake with ice and serve.

 

Ernest Hemingway’s Bloody Mary 

Hemingway’s recipe was written in narrative form in a letter to his friend Bernard Peyton. 

Laura Donnelly
October 31, 2017

Red Chile Sauce

This is a basic red chile sauce for making layered enchiladas. It is hard to predict the final amount because it depends on how much tomato juice you will use to thin it and make it less spicy. 

You will probably get about one to one and a half cups. 

To make enchiladas, lightly fry each corn tortilla in oil, then drain on a paper towel. Layer the tortillas with red sauce, shredded jack cheese, and chopped sweet onions, such as Vidalias, in a gratin dish. Bake for about 20 minutes at 350 or until bubbly.

15 dried Chimayo chili pods, washed, cored, seeds removed, and crumbled  (you may want to use rubber gloves for this process)

4 cloves garlic

Laura Donnelly
October 26, 2017

Artichoke Dip

2 can artichoke hearts

1/2 cup mayonnaise

1 garlic clove

1/4 cup grated Parmesan

 

To make artichoke dip, open two cans of artichoke hearts and drain well, squeezing out liquid. Then coarsely chop. Add half a cup of mayonnaise, one minced clove of garlic, a quarter cup of grated Parmesan, and mix well. Place in gratin dish and bake at 350 degrees for about 15 minutes, until bubbly. Serve with plain water crackers.

 

Goat Cheese With Garlic and Thyme

Goat cheese

Garlic

Fresh thyme

Extra virgin olive oil

 

Laura Donnelly
October 18, 2017
Seasons by the Sea: Fast, Fruity, Foolproof

Plum Torte

Here is the original Marion Burros plum torte recipe. It needs no improvement. A later version reduced the sugar to three-quarters of a cup, because, you know, sugar is now seen as the devil’s scouring powder.

Serves eight.

1 cup sugar

1/2 cup softened butter

1 cup flour

Pinch salt

1 tsp. baking powder

2 eggs

10 to 12 small Italian plums, halved and pitted (use fewer plums if using     larger ones)

Topping: 

Sugar

Cinnamon

Lemon juice

 

Preheat oven to 350. 

Laura Donnelly
October 12, 2017
Step Away From The Pumpkin Latte

Crusted Pumpkin Wedges With Sour Cream

This recipe is from “Plenty,” another excellent cookbook from Yotam Ottolenghi. Sometimes I don’t have all of the ingredients for his involved vegetable recipes, no biggie.

Serves four.

1 1/2 lbs. pumpkin (I recommend Long Island cheese, of course), skin on

1/2 cup grated Parmesan

3 Tbsp. dried white bread crumbs

6 Tbsp. finely chopped parsley

2 1/2 tsp. finely chopped thyme

Grated zest of two large lemons

2 garlic cloves, crushed

Salt and white pepper

1/4 cup olive oil

1/2 cup sour cream (I use Greek yogurt)

Laura Donnelly
September 14, 2017
This recipe is from the Barcelona Wine Bar’s executive chef, Joseph Paire of Cathedral Heights in Washington, D.C.

Pickled Bluefish

This recipe is from the Barcelona Wine Bar’s executive chef, Joseph Paire of Cathedral Heights in Washington, D.C. 

 

1 1/2 pounds bluefish fillet, cut into bite-size chunks

1/2 fennel bulb, thinly sliced

1 large shallot, peeled and thinly sliced

11/4 cup rice wine vinegar

1/2 cup water

1/4 cup olive oil 

2 Tbsp. kosher salt

1 Tbsp. fennel seeds 

1 Tbsp. coriander seeds

 

In a large (one-quart) mason jar, combine bluefish, fennel, and shallots. 

Carissa Katz
September 12, 2017
“This has become a favorite go-to dessert because it freezes beautifully,” Jim Lubetkin wrote. “Simply defrost and serve at room temperature, either plain or with vanilla ice cream or vanilla-flavored whipped cream.” The recipe is from Nick Malgieri’s “The Modern Baker.”

Apple Breton

“This has become a favorite go-to dessert because it freezes beautifully,” Jim Lubetkin wrote. “Simply defrost and serve at room temperature, either plain or with vanilla ice cream or vanilla-flavored whipped cream.” The recipe is from Nick Malgieri’s “The Modern Baker.” 

Makes one 10-inch pie.

Apple filling:

3 Tbsp. unsalted butter

21/2 lbs. Golden Delicious apples, peeled, cored, and sliced into wedges

1/2 cup sugar

1 Tbsp. lemon juice

1/2 tsp. ground cinnamon

 

Dough:

8 oz. (2 sticks) unsalted butter, softened

1 cup sugar

Laura Donnelly
September 7, 2017

Melon Swirl Soup

This recipe is from the second edition of the “Quail Hill Farm Cookbook.” I’m guessing serving size would be four to six.

Combine two cups peeled, seeded, cubed cantaloupe and two tablespoons fresh lemon juice in a blender for one minute until smooth. Pour into a bowl, cover and chill, at least one to three hours. Combine two cups peeled, seeded, and cubed honeydew melon and one tablespoon lime juice in a blender for one minute until smooth. Pour into bowl, cover, and chill one to three hours.

To serve, pour one-half cup of each mixture side by side into a soup bowl. The purees will stay separated with cantaloupe on one side and honeydew on the other. With a spoon, make a swirly design through the mixture.

August 17, 2017
Off the Beaten Path

Panko Fried Okra with Spiced Yogurt 

For a great variety of ideas for what to do with okra, turn to any Julia Reed or James Villas cookbook. These two Southern food writers know what to do with it. I kind of just winged this recipe.

Serves four to six as an appetizer. 

2 cups okra, sliced into 1-inch pieces

1 cup flour seasoned with 1 tsp. Creole or Cajun seasoning (available commercially or make your own)

2 eggs, beaten

2 cups panko bread crumbs, also seasoned with 1 tsp. Creole seasoning

Oil for frying

1 cup Greek yogurt

1 tsp. Creole seasoning

 

Laura Donnelly
July 27, 2017
Beyond the Cob

Thai Corn Fritters

I got this recipe off the internet years ago, so I have no credit for it.

Makes approximately 12, depending on size.

 

2 cups corn off the cob (1 ear yields approx. 3/4 cup)

1/4 cup cornmeal

1/4 cup flour

1 egg

1 Tbsp. curry paste (red or green, doesn’t matter)

3 Tbsp. chopped cilantro

1 Tbsp. fish sauce

1 Tbsp. lime juice

Sweet chili sauce for serving

 

Laura Donnelly
July 20, 2017

Anna Pump’s Peach Pie

Sybille Van Kempen told us that Loaves and Fishes uses her mother, Anna Pump’s, original recipe for its piecrusts. In her earlier books, the crust is made with a combination of butter and margarine. The all-butter recipe can be found in her “Country Weekend Entertaining,” co-authored with Gen LeRoy. This recipe makes enough for a double-crust pie in a nine-inch pie pan.

Makes six generous servings.

Crust:

2 cups flour

1/2 tsp. salt

12 Tbsp. cold butter, cut into small pieces

4 to 5 Tbsp. cold water

 

Filling:

6 cups peeled, pitted, and sliced fresh, ripe peaches

Laura Donnelly
July 13, 2017
Porgy: Sweet by Any Name

Zuppa di Pesce

This recipe is from Prune restaurant. The volume has been reduced for home cooks. I’m guessing it will feed 8 to 10 people. Plan on about three ounces of each additional fish per person. I would also recommend cutting fins off of the porgies since they are cut into thirds before being added to the soup.

 

Soup Base:

1/2 cup olive oil

1 cup finely minced garlic

1/2 cup minced shallots

7 cups canned plum tomatoes (Prune uses Muir Glen) crushed by hand

1/2 cup chopped parsley

1 cup clam juice

 

When ready to serve, add:

2-3 Tbsp. white wine per serving

Laura Donnelly
June 22, 2017
Nothing Beats Olive Oil

Taleggio Cheese With Olive Oil and Cracked Black Pepper

Find the best piece of Taleggio you can, as in soft in the center and not dry. Cut off the rind and then slice into half-inch slices and arrange on platter. Drizzle with lots of good olive oil and grind fresh black pepper over all. 

Serve at room temperature with your favorite crackers. Firehook Bakery’s Mediterranean sea salt crackers are excellent with this cheese.

 

Goat Cheese With Thyme and Garlic

Log of plain goat cheese, any size

Olive oil

Garlic, coarsely chopped, 3 cloves for each 6 oz. of cheese

1 Tbsp. fresh thyme, finely chopped

 

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