Recent Stories: Recipes

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.

Laura Donnelly
November 25, 2015
All-Time Favorites

Grilled Country Ham Salad With Shallots

This is one of my favorite salads. It is from Le Globe D’Or, an extinct restaurant in France.

Serves four.

Laura Donnelly
November 19, 2015

Pebo’s Clam Sauce on the Grill

Laura Donnelly
November 12, 2015
Make Room Now

Mama Stamberg’s, er, Craig Claiborne’s Cranberry Relish

Freeze this before Thanksgiving Day and place in the refrigerator the day of. It should still be slightly frozen when served. It is also excellent in sandwiches like roast beef when you get tired of turkey.

2 cups whole raw cranberries

1 small onion

Laura Donnelly
November 5, 2015

Braised Red Cabbage

This recipe is from my mother-in-law, Nancy Auerbach. It is very Pennsylvania. I substitute maple syrup for the sugar and use less. If you don’t have leftover bacon fat in a teacup in your refrigerator or would simply prefer not to use it, cook the cabbage in oil and add a bit of smoked paprika for flavor.

Laura Donnelly
September 22, 2015
Online Recipes: Gack!

Andrew Engle’s Montauk

Striped Bass With Tomatoes

And Roasted Corn

Serves four.

2 lbs. assorted ripe tomatoes (heirloom, plum, cherry, etc.)

1 small red onion, peeled, halved lengthwise, and slivered

5 Tbsp. coarsely chopped flat-leaf parsley

Laura Donnelly
September 17, 2015

Cauliflower Pizza Crust

Laura Donnelly
September 10, 2015
Late Summer Dessert Stars

Meringue Shells

This is my favorite recipe for meringue shells. Don’t be dismayed by the cooking time, the prep time is minimal. This is from Anna Pump’s “The Loaves and Fishes Cookbook.” Serve with any combination of berries or fruit.

Makes 10 shells.

8 egg whites

2 tsp. lemon juice

Laura Donnelly
September 1, 2015
Cookbook recipes

Potato Pancakes, Milwaukee Style
    Elaine Ewing, East Hampton, N.Y.

    These potatoes are thin and crisp, and especially good with poultry and poultry gravy.

2 cups raw grated potatoes
2 whole eggs
11/2 teaspoons salt

Laura Donnelly
August 13, 2015
With Love From Edna Lewis

Hot Spiced Beets

This is Edna Lewis’s recipe for hot spiced beets. The only change I made was roasting the beets wrapped in foil for about an hour at 400, until tender. I find that boiling leeches out some of the flavor and sweetness.

Serves six.

4 medium beets

2 tsp. butter

1 Tbsp. sugar