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
Couscous With Olives and Garbanzo Beans
This recipe is from Bon Appetit’s December 2005 issue. Feel free to leave out onions if you care about fellow passengers.
1 14-oz. can low-salt chicken broth
1 10-oz. box couscous
1 15-oz. can garbanzo beans, drained
1 cup chopped red onion
1/2 cup chopped fresh Italian parsley
5 Tbsp. fresh lemon juice
1 tsp. grated lemon peel
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.