Recent Stories: Recipes

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

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