The Captain’s Sunday Sandwich
This is the sandwich my father, Captain William M. Donnelly, used to make. It is important to use high-quality Black Forest ham and good rye bread.
2 slices seedless rye bread
Black Forest ham, sliced thin, as much as you like
Swiss cheese, a few thin slices
Red onion, very thinly sliced
Mustard and mayonnaise to taste
Ground black pepper
It is said that John Montagu, the fourth Earl of Sandwich, “invented” the sandwich while locked in a 24-hour card game. Nowadays, Gamblers Anonymous would have a field day with this. What, he couldn’t stop gambling long enough to fortify himself? All he did was ask his valet to put meat between two slices of bread so his cards wouldn’t get all greasy. His cronies started ordering “the same as Sandwich,” and hence the name was born.
Oeufs en Meurette
This recipe is from the now defunct Peter Kump New York Cooking School. Oeufs en meurette are a Burgundian specialty of poached eggs in red wine sauce.
6 large eggs, poached
1 Tbsp. each of classic mirepoix (finely diced carrots, celery, onion, and ham)
8 Tbsp. unsalted butter, clarified
2 to 3 cups hearty red wine, Burgundy is preferred
1 to 2 Tbsp. beurre manie (butter that is kneaded with equal parts flour)
Eggs are delicious. Eggs are boring. Eggs are a perfect little package of protein. Eggs can be dangerous. Eggs are good for you. No, they’re bad for you. All of these things are true. Eggs are confusing!
As a cook and someone interested in nutrition, I believe in the sunny side of eggs. As a pastry chef, I constantly marvel at the egg’s ability to be transformed into a light and airy souffle or meringue or a rich custard or ice cream. They are simple; they are complicated.
This recipe from “The Taste of France” is more of a guideline, and does not give measurements. Each vegetable is prepared separately but served together on the same platter.
Asparagus tips, cooked and sprinkled with a vinaigrette made with walnut oil and white wine vinegar to which you have added salt and pepper, some finely chopped shallots and a little chopped parsley
Lovage and Apple Stuffed Roast Chicken
Here is Lee Bailey’s recipe. I substitute celery leaves for lovage.
2 21/2-lb. chickens
1 tsp. salt
1/4 tsp. black pepper
1 cup butter, softened
1 handful lovage
1 large cooking apple, peeled and cored
1 Tbsp. butter, softened
2 Tbsp. flour
1 cup chicken stock, heated
1 Tbsp. chopped chives
I have a huge cookbook collection. I am constantly editing, but the collection grows. People give me books, I buy more. I am first in line at the cookbook booth at the Ladies Village Improvement Society Fair. I have even bought back books I donated to the L.V.I.S. That’s mental.
The following is excerpted from Laura Donnelly's restaurant review in this week's Star. More ideas for meals on the go can be found in the Star's Restaurant Guide: easthamptonstar.com/restaurants.
It's Columbus Day weekend AND the Hamptons International Film Festival is on the East End so I know all of you ladies and gentlemen and black-clad cinephiles want to know where to eat. With movies being shown in 6 locations from Southampton to Montauk your dining options are plentiful.