Recent Stories: Recipes

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.

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.