Recent Stories: Recipes

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.

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