There are three new cookbooks out right now with local connections. Ina Garten, a k a the Barefoot Contessa, has come out with her ninth book, called “Make It Ahead.” The folks of Edible School Gardens have published the “Delicious Nutritious FoodBook,” compiled and written by Judiann Carmack-Fayyaz. And the kitchens of Martha Stewart Living have come out with “One Pot.”
With the holidays upon us, it is time to dust off that punch bowl, dig out your finest glasses, and create some memorable “adult beverage” cheer. And of course some drinks for toddlers, teens, and teetotalers.
You are probably familiar with the usual suspects: eggnog, hot toddies, and mulled cider. But have you ever heard of, much less tried, caudle, posset, smoking bishop, or bumbo? Don’t worry, you’re not missing anything.
Bolero Carrot Gyoza
Here is Chris Polidoro’s creation from Quail Hill carrots. It is awesome.
1 lb. carrots, washed and sliced
1 shallot, sliced
2 pinches salt
3 Tbsp. olive oil
1/4 cup water
1/2 lb. savoy cabbage, blanched, well drained, and chopped
1 tsp. fresh ginger, grated
1 package Nasoya round wonton wrappers
Preheat oven to 425.
Lights! Carrots! Action! It was Colin’s Carrot-Palooza at Estia’s Little Kitchen last week, as splashy a media event as you can expect for a Wednesday . . . in November . . . for a vegetable. There were local rock star chefs and their Daucus carotas, served raw, steamed, and in various dishes. The carrots, that is.
Stony Brook University
239 Montauk Highway
Open from 11-2 Weekdays
A few weeks ago a friend asked if I would like to sample some of the best, freshest, cheapest food available, in other words, one of the best-kept secrets on the East End. How is it I didn’t know of this special place, this little jewel of a cafe, open five days a week for lunch? One reason could be that it is essentially a Russian nesting doll.
I am a huge fan of fall vegetables, almost all of them. They are durable, adaptable, and malleable. Many can be eaten raw, or cooked a number of ways — roasted, steamed, fried, pureed, stir-fried. And they play nicely together, such as celery root cooked with potatoes for a mash, or butternut squash cubes roasted with carrots, sweet potatoes, and shallots.
104 Third Street
Daily, noon-9 p.m.,
Friday and Saturday, noon-10 p.m.
Blue Canoe in Greenport is just plain fun. It’s on the water, has an expansive outdoor dining area, an eclectic menu with an Asian slant, great oysters in several guises, and a friendly staff. It is casual, but the food is pretty spiffy.
Faux Hangawi House Salad
This recipe is my version of Hangawi’s house salad. Delicious and healthy. Serve it with any fried rice dish.
6 cups mixed greens, including spinach and arugula
1 Asian pear or 2 Bosc or Anjou pears, peeled, cored, and sliced
1/2 cup dry roasted sunflower seeds
1 cup crumbled Terra Chips
1/2 cup neutral oil
1/4 cup rice vinegar
2 Tbsp. light soy sauce
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.