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.
I gained four pounds in four days in Charleston. You could gain just as much from reading these recipes.
This recipe is from the February-March issue of Garden and Gun.
No yield amount given, dadgummit.
8 oz. shredded sharp cheddar cheese, room temperature
1/4 cup softened butter
1 cup flour
1/2 tsp. salt
1/8 tsp. cayenne pepper
Preheat oven to 350 degrees.
The irony of watching “12 Years a Slave” the night before embarking on a little tour of Charleston, S.C., was not lost on me. Nor was the fact that William Tecumseh Sherman is one of my great, great, great uncles, a fact that I may or may not have proudly shouted from one of the city’s many church steeples had I imbibed enough bourbon. But this was more of a food and architecture tour of that lovely city.
Cafe Brulot is a fragrant, after-dinner drink from New Orleans. It is often served in restaurants, with a great show of flaming brandy drizzled down a curl of orange peel into your demitasse cup. I’m not giving you that recipe. Keep it simple. This is also delicious served cold.
Makes eight servings.
Zest from 1 orange
12 whole cloves
1/3 cup brandy
1/3 cup Cointreau
3 2-inch strips of lemon peel
2 Tbsp. sugar
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.