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  •     There are three new cookery-life­style-entertaining books out with South Fork connections and they couldn’t be more different from one another. One is a new paperback printing of Ellen Wright’s “Hamptons Weekends,” originally published in 2000.

  • The Cuddy
    29 Main Street
    Sag Harbor
    725-0101
    Lunch and dinner daily
    Brunch on weekends

  • Braised Asparagus
        Let’s start with a simple French recipe that really lets the asparagus shine. I don’t use a lot of butter, but this kind of dish calls for a good one, and in a fairly generous quantity. This recipe is from Patricia Wells’s “At Home in Provence” cookbook.
        Serves four to six.
    3 Tbsp. unsalted butter
    2 lbs. medium sized green asparagus, tough ends trimmed
    Fine sea salt and freshly ground black pepper to taste

  •     Spring is here and with it comes one of the best vegetables, asparagus. Available at farmers markets, local asparagus can be found in chopstick-thin stalks, Sharpie-pen fatties, and even some violet-tinged varieties. You can steam, boil, stir-fry, roast, grill, microwave, and pickle asparagus. Serve it hot, at room temperature, or cold. Puree it into soups. Save some tips for risottos. You can even shave it raw into salads.

  • Miraval Peanut Butter
        Here is Miraval’s genius recipe.
        Makes two cups, with three grams of fat per one-tablespoon serving size.

    2 cups peeled, 1/4-inch thick sliced carrots
    1 cup organic smooth or chunky peanut butter


        Bring small pot of water to boil. Add carrots and simmer for 20 minutes or until tender. (I would steam them to preserve vitamins.) Drain and cool.

  •    I was recently fortunate enough to spend some time at a health-concscious resort called Miraval. Miraval’s motto is “Life in Balance.” It is set on 400 acres next to the Santa Catalina Mountains outside of Tucson, Ariz. And it serves booze!

  • Nick and Toni’s
    136 North Main Street
    East Hampton
    324-3550
    Friday and Saturday, 6-10:30 p.m.
    Sunday, 5:30-9:30 p.m.
    Monday and Thursday, 6-10 p.m.

  • Crudo of Local Fluke
        This recipe, from “The Hamptons and Long Island Homegrown Cookbook,” is one of Fresno’s specialties.
        Serves four.
    1/2 to 1 lb. sushi-grade fluke filet, skin off
    1/2 seedless hothouse cucumber
    2 large radishes (red, French breakfast, or Easter Egg)
    1 large jalapeno, seeded, ribs removed and finely diced
    4 Tbsp. ginger oil (recipe to follow)
    2 Tbsp. fresh lime juice
    Hawaiian pink sea salt, to taste

  • This is a review of three cookbooks, three cookbooks that could not be more different from each other. One is a wonderful tribute to local restaurants, their chefs, and the farmers and fishermen who inspire and provide for them. One is a charming and original book about cooking with flowers. And one is possibly the stupidest publication ever, call it quackery in a crockpot.
  • Cesar’s Basic Biscuits
        This recipe for dog biscuits is from Cesar Millan, the dog whisperer.
        No serving amount given.
    21/2 cups whole wheat flour (can substitute oat or white)
    1 egg
    1 tsp. beef or chicken bouillon granules, or substitute broth
    1/2 cup hot water
    Optional add-ins: liver powder, wheat germ, shredded cheese, bacon bits


        Preheat oven to 350 degrees.

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