Artists’ Table | September 24
Bacon wrapped scallops and roasted beet & feta skewers were just a few of the delicious dishes served.
Photos by Lindsay Morris
Estia Blog | Recipes & Stories by Chef Colin Ambrose
Polenta Apple Cake
Ingredients:
- 2 cups polenta
- 2 cups all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- pinch of salt
- 3 cups brown sugar
- 10 eggs (separate 5 for whipped egg whites)
- 1 pound unsalted butter (soft)
- 1 teaspoon vanilla extract
- 1 pint ricotta cheese
- 1 cup buttermilk
- 12 crisp, tart apples
- 2 cups apple cider
- 1/2 cup apple cider vinegar
- 3 cups brown sugar
- 1 cup brown sugar
- 1 cup unsalted butter
Roasted garlic seed & nasturtium flower compound butter
Ingredients:
- Garlic flowers
- Nasturtium flowers
- Zucchini flowers
- Olive Oil
- 4 lbs. unsalted butter
Tres Leches Cake with Raspberry Mousse
serves 24
Ingredients for Cake:
- 15 eggs (separated)
- 1 1/2 cups AP flour
- 1 1/2 cups granulated sugar
- pinch of salt
- 1/4 teaspoon baking powder
- unsalted butter to grease 9″x14″ baking pan
- 1 1/2 cup coconut milk
- 1 1/2 cup. 1/2 & 1/2
- 1 1/2 cup whole milk
Ingredients for Raspberry Mousse:
- 16oz heavy cream
- 1.5 cup powdered sugar
- 16oz frozen raspberry
- 1/4 cup orange juice
- 1 packet gelatin
- 1/4 cup water(room temperature)
- 4oz Mascarpone
- 2 tablespoons lime juice
- pinch salt
For Frosting:
- 16oz heavy cream
- 1 tablespoon vanilla
- 1 1/2 cups powdered sugar
Whisk to peaks.
Read More »Oaxacan Seafood Chowder
Recipe serves 4
Ingredients:
For Tomatillo Purée
- 6 Tomatillo, chopped
- 2 onions, chopped
- 4 cloves garlic, chopped
- 6 jalapenos, chopped w/ seeds
- 1 quart water
- 1 bunch cilantro (reserve for blender)
Combine the following in a pot and simmer for 1 hour.
Transfer to a blender, add cilantro, and run on high until smooth.
Chill and hold for service, this will be more than you need; but this puree is great for Huevos Rancheros and enchiladas so it won’t go to waste.
In a sauce pan over medium heat:
- ½ cup sweet corn
- ½ cup zucchini sticks
- ½ cup broccoli, chopped
- ½ cup carrot sticks
- ½ cup onion, chopped
- ¼ cup veg oil
Stir vegetables over medium heat for 3 minutes, then add the seafood.
Add seafood:
- 8 16/20 shrimp
- 2 pounds porgie or fluke
- 12 little neck clams
- 2 cups clam broth
- 2 cups tomatillo puree
Simmer until the clams open, season with sea salt and serve with corn tortillas.
Jed Feldman Sunday’s in our garden
Join Jed Feldman the flute player, every Sunday, in the garden at Estia’s Little Kitchen for Bach, Bird and Bossa and fantastic Mexican cuisine! 11:30-2:30
The 10 Day Cuba Fishing Adventure
Towards the end of January 2022 Colin and his good friend Chris Simonds set out on a fishing tour in Cuba with 8 other experienced anglers, including a team from World Cast Anglers.
The adventure began in Havana where everyone spent a day exploring the colors, cuisine, art, and customs of this city.
The following days were spent on an Avalon Cuban Fishing Centers Tour boat. Day trips were organized with experienced Cuban guides in small skiffs covering approximately 100 miles of flats, lagoons and channels between Cayo Largo and Isla de Juventud. The crew had extra eyes out for Permit fish, but tarpon, bonefish, jack craval, snook and snappers are plentiful in these waters as well.
Join these fishermen on their adventure by reading about all details of the trip and enjoy many photos on the American Rivers Tour site.
The Great Lakes Rivers Tour
Estia’s Little Kitchen proudly presents: Great Lakes Rivers Tour 2021!
Join us as Colin sets out to fish the Great Lakes Rivers with friends and experienced guides. They travel from the Peshtigo, to the Escanaba River, the Big Two-hearted, and finally the Manistee River. A lot of cooking over open fire is happening and new recipes are explored.
Colin Ambrose – Executive Producer
Jeff Wilder – Cameraman
Editing – Jensen Gore | Smash Studios
Tim Shultz – Guide
Up North River Service – Guide Service
Jeff Topp – Guide
Mangled Fly Outfitters – Guide Service
Gavin Marquart – Guide
Tight Lines Fly Fishing – Guide Service
Nancy Atlas Project – Music: Feels Like Home, Lost Highway, Boots
Chicken Stuffed Pumpkin Paella
Sunset Place, Nashville, Tennessee
October 24, 2021
Dinner with Mansell & the Beveridge family
Henry’s sister Glory was married at noon yesterday. It was a first class southern family celebration. Proud father, gorgeous bride, beaming groom, 16 bridesmaids, of which Mansell was one, and a parade of groomsmen. The reception featured deviled eggs, fried chicken and waffles and a glorious white almond wedding cake (I had 2 pieces).
This morning we attended a brunch at Henry’s family home, his parents Mark & Nancy Beveridge hosted family and friends from out of town. I enjoyed hot coffee, mini quiches, mini biscuits with ham and cheesy grits. Each room in the Beveridge home tells a story, new and old.
We felt comfortable, everyone was friendly and happy, proud to share stories about Mansell and the light she shares with them.
Tonight was our turn to host the Beveridge’s at Henry and Mansell’s house. This dish took center stage on the service table. I was concerned that the rice might not cook through, but it did. While still firm and a bit nutty it cooked through.
Read More »Tuesday’s on the Trail | The Film
Estia’s Little Kitchen proudly presents “Tuesday’s on the Trail”, the latest film release on our American Rivers Tour series. “Tuesday’s on the Trail” chronicles Chef Colin Ambrose’s bicycle ride from Manhattan to Canada with a focus on fishing for Northern Pike on Lake Champlain.
Visit the americanriverstour.com website to follow Colin along the Empire State Trail
Flame Braised Goat | Chivo Tacos with Colorado Sauce
Ingredients and preparation:
- 1 30lb goat, butcher into large pieces, legs, ribs, back portions, bones in.
Season heavily with salt & black pepper and sear over high heat 10 min per side
Combine in a 50 gallon pot:
- 4 Spanish onions, chopped
- 1 head of celery, chopped
- 2 cups garlic cloves, chopped
- 4 limes, peeled and cut in half
- 12 arbol chili’s
- 18 guajillo chili’s, chopped
- 1 cup vegetable oil
- 2 tablespoons sea salt
- 1 tablespoon ground cumin
- 6 sticks of cinnamon
- 1 cup Mexican oregano (dry)
Stir on stove top over medium heat until soft. Add all seared goat & move pot to the fire.
Estia’s is Proud to Present “Lunch on the Deck” on WLNG 92.1
When WLNG owners, Bill Evans and Sandra Foschi, first purchased the station in 2018, Evans was sitting at the counter at Estia’s Little Kitchen in Sag Harbor lamenting that there were only male DJ’s working at the station. So he asked Estia owner, Colin Ambrose, where he should look for some female radio talent. Colin directed him to his wife, Jessica, who had been a DJ for 20 years on the west coast right after graduating from Boston College.
Read More »Dos Hombres Watermelon Mezcalita
Watch how we put together our famous “Dos Hombres Watermelon Mezcalita”!
Made with watermelon puree, lime juice, a splash of soda & a touch of agave.
Come into Estia’s Little Kitchen and enjoy.
This is how we create our Dos Hombres Watermelon Mezcalita
Vegan Aquachile Rojo Salad
Serves 2
For Salsa Rojo:
- 1 cup white wine vinegar
- 1/2 cup lime juice
- 2 cups extra virgin olive oil
- 1 small roasted beet, skin removed, diced
- 1 clove of garlic
- 1 jalapeño (seeds removed), diced fine
- 1/8 cup cilantro, chopped
- 2/3 teaspoon sea salt
- 1/4 cup cold water
Combine vinegar, lime juice, olive oil and beet in a blender and run until smooth. Transfer pureé into a jar.
Vegan Paella: Estia’s Earth Day Dinner
Serves 4 people as a main dish
Ingredients:
- 1 large artichoke – heart removed, sliced into 8 sections
- 1 cup sugar snap peas – chopped
- 1 small fennel bulb – sliced thin
- 1 cup sweet corn
- 1 carrot – peeled and diced
- 2 celery stalks – diced
- 1 cup zucchini – sliced
- 1 small Spanish onion – diced
- 4 garlic cloves – diced
- 4 tomatoes – canned, cut into ¼ pieces
- 10 green olives – sliced
- 4 cups vegetable stock
- 6 tablespoons olive oil
- 1 teaspoon of saffron threads
- ½ teaspoon paprika
- 1.5 teaspoons sea salt
- 1 large orange – juiced
- 1.5 cups jasmine rice
Preheat oven to 400° degrees.
Start by stirring saffron, salt and paprika into the vegetable stock, set aside for a few hours.
Hibiscus & Ginger Margarita
Ingredients for Jamaica juice:
- 2 cups hibiscus flowers(dried)
- 1/2 cup sugar
- 1/2 gallon water
Combine hibiscus, sugar, 1/2 gallon water in a pot and simmer for 20 minutes. Set aside until cool then strain.
Read More »Roasted Crescent Duck Tamale with Mole, recipe for Cinco de Mayo at Slow Food East End
Ingredients for tamales
- 30oz. Cornmeal (foster farm, Sagaponack)
- ½ Spanish onion, diced
- 10oz duck fat
- 1 cup shredded duck (cooked dark meat from 1 bird)
- 1.5 tablespoon coriander seed powder
- 2.5 teaspoons sea salt
- 2 tablespoons agave nectar
- 1 teaspoon baking powder
- ½ cup duck stock
- 8 corn husks
First time visitor at The Center For Discovery: Hurleyville NY
In response to last year’s Covid lockdown my wanderlust kicked in hard this February so I decided to commit to getting on the road inside the quarantine zone. Starting in early March I initiated a personal challenge to ride my bicycle north from Manhattan to Canada on the Empire State Trail with my friends from New York. The plan included inviting as many chefs as I could to join me. I sent an early note to Cesare Casella whom I’d met 15 years ago at his 22nd street restaurant, Beppe.
Although Chef Casella couldn’t join me on the trail he was quick to respond and invited me to visit him in Hurleyville, while he didn’t provide more details than a dinner invitation, I didn’t care. My goal is to spend time connecting with like minded people in New York State this spring so Cesare’s invitation was like gold. He suggested I touch base when the trail ride reached New Paltz. That time has come and contact was made last week and a dinner plan in Catskills was scheduled.
Read More »