Makes 4 Generous Servings
For the sauce (can be made ahead):
For the pasta:
Makes 4 quarts (32oz Mason jars)
In a 4 qt. or large stockpot, bring 2 quarts of water to a boil. Drop the carrots in the boiling water and simmer at medium heat for 1 minute. Add flat beans, string beans, and jalapeños. Stir and boil for 2 minutes. Read More »
Serves 4 hungry eaters
For the Bratwurst:
For the salad:
Roast peppers over open flame until skin is charred and blistering. Rest in paper bag or bowl covered in plastic until cool enough to handle. Chop or crumble chorizo into thumbnail sized pieces and combine with remaining ingredients. Read More »
This is a great doahead party dish appetizer that can be prepared long in advance and quickly cooked and assembled day of.
Makes 40 finger food hors d’oeuvres.
Makes 8 bite sized appetizers
Porgy is a plentiful, sustainable, inexpensive fish that is usually found whole in most fish markets in sizes ranging from one to three pounds. Firm but flaky and slightly oily (adds richness and gets absorbed in the dish), it makes the perfect base for these soft tacos.
This one skillet dinner involves a day before preparation of the ingredients so it is an easy assemble and cook after a long day outside.
This recipe serves 18
Yield: 90 cookies
Cream the butter, eggs and sugars until smooth
Add vanilla, warm water, salt & baking soda
Add flour and mix completely
Add oats gently Read More »
The Annual Quail Hill Farm Common table event has become a ritual that I’ve enjoyed for as long as I can remember. This year, for the first time it was a lunch.
I read the memo wrong and arrived at 11am, lunch to me means sometime in the early afternoon. Upon arrival I found the set up crew just getting underway, tables bare, no other chefs, just Julie Resnick with her clipboard. My dish, the Inside Out Lasagna was made (14 10 inch springform pans) and ready to go into the pizza oven.
Happy to know that I wasn’t running late I took the opportunity to go home and spend two quiet hours with my wife watching a movie.
Thank you Quail Hill! That never happens.
Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan
Last fall I was honored by Slow Food’s Long Island chapter with an award, The “Snail of Approval”. Slow Food is a relatively young organization, at least on Long Island, and I was aware of the work they were doing through my contact with Ted Conklin from the American Hotel in Sag Harbor. More Importantly I was at an event a few years ago at The Kontokosta Winery on the North Fork when my friend Gerry Hayden was honored with the first Long Island “Snail of Approval” recognition.