Visiting local farmers markets is one of my favorite pastimes. Sometimes I only have time to cut a quick swath through them. Shiitakes from David Falkowski, a nice piece of striped bass from Alex Fausto of the Seafood Shop, and perhaps some blossoms from Keith Pierpont. If I can hit two farmers markets over the weekend, I’ve got enough bounty to last through the week.
Bay Kitchen Bar
39 Gann Road
Lunch and dinner, seven days
There are few greater pleasures than enjoying a water view, slurping some local oysters and clams, and sipping a light, mineraly Muscadet. Now, how about if that view is one of the prettiest of Three Mile Harbor (at the end of Gann Road), your oysters are a mere $1 each, and your glass of wine is $5? I say gaze and slurp and sip away!
Avocado Pear Smoothie
This recipe is from a Martha Stewart website.
1 ripe avocado, peeled, pit removed
1/2 cup silken tofu
1 cup pear juice
2 Tbsp. honey
1/2 tsp. vanilla
2 cups ice
Puree until smooth, drink.
Get on the kale bandwagon with this green smoothie. If you don’t care for the broccoli, add a handful of spinach instead.
My son’s friend Omar came to visit the other day and presented me with a plastic cup of green stuff. “I got this smoothie at _____. It cost $20!” The green stuff was starting to turn grayish and separate in the cup. I politely took a sip and wished the nice young man had saved his $20. It tasted awful.
Juices and smoothies have become so popular, it seems that as soon as people exit their spinning or yoga classes they have purple or green beverages attached to their hands, expensive purple or green beverages! Are they worth it?
Open-Faced Sandwich of Spinach,
Caramelized Onions, and Roasted Peppers
This recipe is from Deborah Madison’s book “Vegetable Literacy.” It would make a simple and delicious lunch. I suspect that using the best ingredients will really enhance this open-faced sandwich, so get a good ciabatta or whole grain levain and high quality ricotta salata.
11/3 cup caramelized onions (2 lbs. onions sauteed in 3 Tbsp. butter, salt and pepper to taste)
1 lb. clean spinach, stems removed
Spring vegetables are on their way, and if you have your own garden perhaps you have already gotten a few sprightly leaves of spinach and lettuce. Of all the seasons, I think spring’s vegetables go the best together. Or perhaps we’re just so grateful they are here?
Over the last two months I have spent several Sunday afternoons with some of the most relevant and important people in our community — farmers and fishermen, brewers and winemakers, restaurateurs and shellfish growers. The reason was a series of panel discussions presented by the Peconic Land Trust and sponsored by Edible East End. The theme for the four panels was “Long Island Grown: Food and Beverage Artisans at Work.” This was the fifth year that Peconic Land Trust has presented these talks, titled “Conversations With . . .
Leftover Brisket Tostadas
This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat.
1 lb. leftover brisket, shredded and warmed
1 package small corn tortillas
1 can refried beans
1 small can taco sauce or red chile sauce
2 cups shredded cheese, Monterey Jack and cheddar mixed is good
Crisp lettuce, shredded
Pico de gallo (see recipe below)
I recently had the great, good fortune to spend an evening dining at Blue Hill at Stone Barns in Pocantico Hills, N.Y., followed by a farm tour the next morning. And I shall say right now that this was the most spectacular, staggeringly creative, delicious meal I have ever had in my life.
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.