Portuguese Kale & Sausage Soup

Portuguese style kale & sausage soup recipe

Makes 8 servings

Kale purée, step #1:

2 cups mirepoix
2 tablespoons butter
3 tablespoons sliced garlic
2 quarts chicken stock
4 cups kale, shredded
1 cup white wine  

Start with the butter, garlic and mirepoix in a soup pot over medium heat. Stir for 3 minutes. Add chicken stock and kale. Stir on occasion for 10 minutes. Season with salt & pepper to taste. Take off the heat and allow to cool for an hour.

Transfer to a blender and pulse 10 times.

Read More »

Read More »

Valencia Salad

Valencia Salad

Makes entree size salads for 4
Top with shrimp or other protein if inspired

Lime & agave dressing:

1.5 cups olive oil
1/4 cup lime juice
1/2 cup white wine vinegar
1/4 cup agave syrup
3 tablespoons chopped cilantro
2 tablespoons freshly grated ginger
1 tablespoons freshly grated garlic
pinch of sea salt

Whisk ingredients together and store in a squeeze bottle, refrigerate. Read More »

Read More »

BBQ Baby Back Ribs

BBQ Baby Back Ribs

This recipe makes 4 racks with about 10 bones each piece.

Ingredients to cook the ribs:

4 racks baby back pork ribs
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
3 tablespoons vegetable oil
1 quart chicken stock
1 tablespoon salt

Start by cutting the racks into 3 bone pieces. Add the pork to a large skillet over high heat and sear the round side down rolling back and forth for about 2 minutes. Move the ribs to a hotel pan after they have been browned. Read More »

Read More »

Venison Moussaka

Venison Moussaka

Recipe serves 4

Ingredients and directions for Step 1:

Pre heat the oven to 375ºF
Use a loaf pan, roughly 9″ x 5″ x 3″

3 lb venison stew meat, chopped into fingernail size pieces
3 leeks, diced into small pieces
3 tablespoons butter
1 tablespoon cinnamon
2 tablespoons brown sugar
2 cups red wine
2 cups diced ripe tomato
1 teaspoon sea salt

Start the leeks in a hot pan with the butter, stir until softened then add the venison.
Once the venison has browned add the remaining ingredients and stir occasionally over medium heat for 30 minutes. Read More »

Read More »

Victoria’s Garden Omelet

Victoria's Garden Omelet

Recipe serves 4

Ingredients:

1 zucchini, medium size, slice thin strips
1 small onion, diced
1 small red pepper, diced
1 small green pepper, diced
1 ripe tomato, diced
salt & pepper

12 eggs
1 cup of milk
1 cup ricotta cheese
2 tablespoons fresh pesto

Start by preparing a quick ratatouille: Toss all vegetables with olive oil, salt & pepper and set on a sheet pan in a 350 degree oven for 40 minutes. Remove and allow to cool. Read More »

Read More »

Gazpacho Recipe

Gazpacho

Recipe serves 4

Ingredients  for Puree:

4 medium size Valencia (yellow) tomatoes
2 leeks (whites only)
1 lemon cucumber (seeded)
1 small red sweet pepper (seeded)
1/4 cup extra virgin olive oil
1 lemon, juiced (seeds removed)
1 clove garlic
1 celery stalk
2 teaspoons salt mix, (equal parts cumin & pepper mix)

Wash and chop all ingredients then place in a processor and run until smooth.

Gazpacho

Gazpacho

Read More »

Read More »

German Style Apple Pancakes

German Style Apple Pancakes

Ingredients (serves 4):

6 Granny Smith apples
3 tablespoons butter
3 tablespoons agave syrup

Pre-heat oven to 450 degrees

Peel and slice the apples, add to a pan with butter and  agave syrup, stir over medium heat until golden brown, add lemon juice. Set aside and prepare the batter. Read More »

Read More »

Greek Style Salad

Greek Style Salad

Family style recipe – serves 10

Ingredients:

4 large, ripe tomatoes, diced into 2 inch cubes
3 cucumbers, peel 3/4 then dice same size as tomatoes ( a little green skin is nice)
1 red onion, cut in half then slice thin
3 cups cleaned arugula, sliced thin
1 cup basil leaves, sliced and tossed with the arugula
1 cup black Kalamata olives, seeds removed and cut in half
1 cup feta cheese, cut into pieces the same size as the tomatoes Read More »

Read More »

Pimento Cheese Spread with Red Chili and Green Tomato Relish

Pimento Cheese Spread with red chili and green tomato relish

Ingredients:

2 cups of mild cheddar cheese (cubed)
1 cup of sharp cheddar cheese (cubed)
2 sweet red roasted peppers, cleaned of stems and seeds (reserve liquid)
1/4 cup red pepper roasting liquid
1 cup Mayonnaise
1 tablespoon hot sauce (Tabasco or similar)
1 tablespoon smoked paprika
2 tablespoons minced fresh hot red chili pepper
4 tablespoons minced red onion
6 tablespoons minced green tomato Read More »

Read More »

Greek Style Vinaigrette

Ingredients for a Greek Style Vinaigrette

Ingredients for 1 liter of Greek style vinaigrette:

1.5 tablespoons fresh minced red chili pepper (as spicy as you like)
1 head of minced fresh garlic ( 6 tablespoons)
6 tablespoons fresh oregano (chopped)
4 tablespoons fresh mint (chopped)
2 tablespoons fresh thyme ( chopped)
1 tablespoon sea salt Read More »

Read More »

Estia’s 25th Anniversary

East Hampton Star logo

Letter to the Editor: 08.20.15

by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for The East Hampton Star

Estia’s 25th Anniversary

August 5, 2015

Dear Editor,

Wednesday morning’s sunrise at Old Beach Lane was magnificent, I can’t describe the feelings I have as I sit here and think about the journey that got me to this place. Upon arrival in East Hampton I was at a fork in the road. This community has often reminded me how lucky I am having taken the right turn. Read More »

Read More »

CHICKEN POT PIE

Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four

For the CHICKEN POT PIE:

Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »

Read More »

Green Goddess Salad

Recipe serves 4

Ingredients for Salad Dressing:

1/2 cup buttermilk
1 cup greek yogurt (drain through a coffee filter first for at least 1 hour)
1/2 cup mayonaise
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons lemon juice
1 teaspoon sea salt
1 cup fresh spinach
1/2 cup fresh basil, cleaned and sliced
1/4 cup fresh parsley

Combine in a blender and run until smooth

Read More »

Read More »

Lobster Pasta

Recipe serves 6

Ingredients:

3 – 1 1/2 lobsters 
2 tablespoons of tomato paste 
3 cups of Mir Poix (celery, onions, carrots diced fine) 
Half a cup of butter 
2 cloves of garlic (chopped)
Half a cup of white wine 
2 ripe tomatoes (core and chop)
1/2 a cup of heavy cream
1 quart of water 
Salt and pepper to season 
4 leaves of basil
2 tablespoons of chopped basil 
2 tablespoons of chopped parsley 
1 cup of fresh Shell peas 
1 box of thick spaghetti 

Read More »

Read More »

BEACHOUSE LIFE | Chef’s Tales | #3

That Bar On The Corner

by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for Beachouse Media

Almond2

All photos courtesy of Word Hampton

Confession: I have a favorite corner bar! You should too. Everyone should. Mine is Almond, set on the corner of Ocean Road and Main Street in Bridgehampton. No insult intended to all the other corner bars. Read More »

Read More »