Slow Food East End

— Posted in: Stories, Videos

We Are Slow Food East End

We bring the food community together on Long Island. Join us!

Slow Food East End’s mission is to seek to create dramatic and lasting change in our food system; we connect communities on the East End with the people, traditions, plants, animals, fertile soils and waters that create our food. We inspire individuals and communities to change the East End of Long Island through food that is good, clean and fair for all.

Slow Food is an international movement with chapters in more than 160 countries; Slow Food East End is a chapter of Slow Food USA, and is one of the largest chapters in the country.

This video highlights interviews with East End farmers, producers, chefs and educators:

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Roasted tomato and basil pasta sauce: The A.Sisters Christmas giving

— Posted in: Recipes, Sauces, Stories, Vegetarian

It’s been 8 years since the A.Sisters have made a batch of pasta with our machine at Estia.

Now that each of my daughters has their own kitchen and more of an interest in cooking (Mansell especially), we thought it was time to put together a Christmas gift of red, white, and green pasta with a simple tomato sauce and a chunk of cheese. We gifted these to family friends and a few hard working chefs that I love, too.

The finished Gift box
The finished Gift box
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Thanksgiving story & Turkey Roulade

— Posted in: Main Dishes, Recipes, Stories
Turkey Roulade for Thanksgiving

After a traditional Ambrose family Thanksgiving day breakfast of roasted pork loin and sweet corn hash with red skin potatoes and poached eggs, Mansell and I stuffed the turkey that we’d boned out on Wednesday morning.

All of the vegetables we used came to us in a farm box from our friends at the Foster farm in Sagaponack.

We diced carrots, chopped green onions and garlic, rosemary, arugula and 4 lovely dried Shishito peppers. Then, in a sauté pan the vegetables were softened with Cromer’s Italian sausage. After the mixture cooled we rolled it into the boneless bird and tied the roulade off with sage.

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Cornbread for the Thanksgiving table

— Posted in: Breakfast, Mexican inspired, Recipes, Sides, Vegetarian
Estia's Cornbread

My corn crop was destroyed by birds this past summer. It was coming in strong, 6 feet tall with a wonderful showing of several cobs on each plant in mid July. The bed I set wasn’t large, about 25 feet wide and 40 feet long. Then, late in the month a freak hurricane named Hanna ran up the Mississippi River and turned right mid way through the country, we were hit with its tail end. Just enough force to mess with my corn, twisting it up and opening the tightly packed rows. This in turn provided the birds access to each Cob which are generally buried tightly in the mass of plants that I refer to as my wall of Oaxacan green “Indian corn”. The birds ate all of my corn this year, it was hard to watch nature take her share.

The birds got to share our Estia’s garden corn this year.
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Boneless Beef Short Ribs

— Posted in: Beef, Main Dishes, Meat, Recipes
Boneless Beef Short Ribs

Sunday night dinner with all 3 of the A. sisters home. That is a special night. We had planned on dining out at the Main Street Tavern in Amagansett, 177 Main Street. This is a special address for my family as we spent 16 years in that space running it as a coffee shop and restaurant. It would be safe to say that our family was born out of this coffee shop which started in that address in 1981. It was commonly known as Estia.

Jessica and I purchased the lease for Estia in 1991 and maintained a business there until 2007. Since selling the lease, 3 different operators have worked the space. Presently Main Street Tavern which has been open since the spring. Challenged by the Covid pandemic it’s been a struggle for them and I’ve chosen to wait to visit. Tonight’s reservation was canceled, apparently they have plumbing issues. Chalk it up to growing pains. Operating a restaurant in Amagansett is not easy in any business climate. We can wait.

With tonight’s plan for dining out off the table, I volunteered to cook (my daughters are all good cooks now) and I decided to let a walk through Citarella steer my menu. As I looked in the butcher case, braised short ribs were the easy choice, 3 1lb boneless short ribs to be exact.

Boneless Beef Short Ribs
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Carmelita with ice cream

— Posted in: Desserts, Recipes
Estia's Carmelita with ice cream and dulce de leche

Serves 12

1/2 sheet pan, butter pan, preheat oven to 350°.
Bake in two layers.

Layer #1

  • 3 cups A.P. flour
  • 3 cups rolled oats
  • 2 cups brown sugar
  • Pinch salt
  • 1 1/2 cups melted butter

Combine in a bowl and spread evenly on 1/2 sheet pan.
Bake 10 minutes.

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Mexican Sweet Corn Chowder

— Posted in: Mexican inspired, Recipes, Soups, Vegetarian
Mexican sweet corn chowder Estia's style

|serves a crowd|

Add ingredients in a large pot:

20 corn cobs – ( remove corn from cobs first and save kernels for later)

Bring 2 gallons of water to a simmer then add:

  • 1 lb unsalted butter
  • 1 quart 1/2&1/2
  • 1 large white onion – chopped
  • 3 bunch cilantro, stems included (rinsed twice)
  • 20 poblano chilis – (cut peppers in half and don’t remove seeds or stems)
  • 2 tablespoons sea salt
  • Add corn cobs
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Turkish Lamb Kebab with Tomato Chutney & Israeli Couscous

— Posted in: American Rivers Tour, Cooking over Fire, Recipes
Lamb Kebab on the Big Wood River in Ketchum, Idaho

Recipe from Scott Mason of the Ketchum Grill, Idaho

Serves 8

Ingredients for Lamb Kebabs:

5 lbs ground lamb 1/2 bunch chopped fresh mint 3 shallots, diced 1/2 cup currants 1/2 cup pine nuts 1 tbsp chopped garlic Salt 3 tbsp cinnamon, ground 1/2 tblsp clove, ground 1/2 tbsp fenugreek

Mix all together. Shape onto skewers and grill. Serve with flat bread, bib lettuce, couscous, chutney and yogurt!

Turkish Lamb Kebabs cooking riverside
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Chocolate Pudding for 40 kids

— Posted in: Desserts, Recipes, Vegetarian
Cooking at the Hayground school with the students

The annual Hayground school visit is a highlight on my winter schedule. This year the class was all boys. We started in the classroom and watched the riverside video demonstration for our main course recipe from Estia’s American Rivers Tour website.

Cooking class at the Hayground school

Both situations were a first in my experience cooking with the students in that school. I think the kids were excited and better informed going into the kitchen after watching recipe demo in the classroom.

Our menu included corn bread crusted chicken pot pie, cranberry sauce, a salad of spinach, arugula and cabbage in a tangerine, mustard vinaigrette, and for dessert, chocolate pudding.

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Cornbread Crusted Chicken Pot Pie

— Posted in: American Rivers Tour, Chicken, Cooking over Fire, Main Dishes, Stories, Videos
Colin Ambrose is serving his cornbread crusted chicken pot pie, cooked and enjoyed by the Teton River

cooked over open fire by the Teton River, Driggs, Idaho

Serves 6

This is one of the most satisfying open fire meals I can think of. Chicken pot pie is a complete campfire dish with vegetables, protein, starch and dairy. All you need besides a plan and ingredients is a cast iron skillet or Dutch oven with a lid and a spoon.

On this trip we bought a wooden spoon, which split in half as I opened the skillet that has a tendency to seal lid to base while cooking. But as you will see if you watch the video, it all worked out.

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Chewy Brownies for the Holidays

— Posted in: Desserts, Recipes
Estia's Fudgy Brownie recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 2  1/4 cups granulated sugar
  • 1  1/4 cup cocoa
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1  1/2 cup all purpose flour
  • 2 cups chocolate chips

Melt chocolate chips and butter together over low heat in a double boiler. Combine all ingredients in a mixer. Pour into buttered 1/2 sheet pan & place in preheated 375°F oven for 25 minutes.

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Sofrito from field to plate

— Posted in: Recipes, Sauces, Sides, Stories, Vegetarian
Estia's Sofrito

Harvesting different types of peppers at the Quail Hill Farm

Reporting in from the Quail Hill Farm on October 30th. My membership here extends back to the early days, having joined New York’s first Community Supported Agriculture adventure (CSA) in 1993 I’m always thrilled to harvest here.

Harvesting carrots was my first task.  Take a look at our carrot video in the Estia Seed to Plate series. Once I was finished with the pitchfork in the carrot bed I moved on to find an abundance of chili’s three beds to the west. As always my eye was distracted by the beauty of the farm that’s been created and maintained by the Quail Hill crew now run by farmer Layton and mentored by poet and seed specialist Scott Chaskey.

Last week my email inbox featured a note from my pal Laura’s wife Catherine. She had visited a garden—planted by a man she spoke fondly of—and she carried a large bag filled with peppers home that day. Her note to me requested a recipe that might properly celebrate the harvest. Read More »

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Lemon Squares

— Posted in: Desserts, Recipes, Vegetarian
Lemon Squares

Ingredients for crust:

  • 1 pound butter – cold – cut into pieces
  • 2 cups AP flour
  • 1 cup white sugar
  • 2 cups gram cracker meal
  • ½ teaspoon salt
  • ½ cup corn starch

Combine flour, gram cracker meal & butter in a food processor, pulse for 30 seconds.

Add the rest and run until it starts to turn into a ball.

Line a ½ sheet pan with parchment. Roll the crust dough out to flat with a rolling pin and line the bottom of the sheet pan with the dough. Place in a 350°F oven for 25 minutes. Read More »

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Ramshackle Ranch Salad

— Posted in: Chicken, Recipes, Salads, Sauces
Ramshackle Ranch Salad

It’s been years since a good, simple ranch dressing has graced the menu at Estia’s Little Kitchen. Inspired by Julia Moskin’s article “Ranch Nation” (Sept. 2018 NY Times) I put this recipe into play. The dressing is not original ranch style in that it doesn’t contain mayo. Instead, yogurt and red wine vinegar have been added, along with egg yolks to tighten it up.

For years my dinner menu has featured a Crisp California Chicken, finished with agave/chili sauce which has been made to order. Fingers crossed that this new salad finds an audience. The agave/chili sauce will now be prepped in advance and used on both dishes. I think it goes as close as our kitchen will to a simple, light buffalo chicken wing sauce. With that in mind, the salad is finished with just enough blue cheese to counter point the sweetness that the agave lends to the salad. Read More »

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