“Over the top” Mac & Cheese

— Posted in: Pasta, Recipes, Sides, Vegetarian
Estia's “Over the top” Mac & Cheese

This is a dish that I started using as a big starch filler for our annual Christmas party last year. The key ingredient was love as I had my 3 daughters by my side, each of them stuffing penne into rigatoni, singing Christmas songs and making it all so easy.

Today as I stood alone in the kitchen I was missing the girls—and their hands, their smiles & their cooking enthusiasm. Then our pals Stew, Tina and Amy walked in and took over the pasta stuffing. I made the béchamel, added the cheese, and in 15 minutes there were 3 casseroles going into the fridge, ready to be baked and served at tonight’s harvest dinner.

Recipe serves over 20 people

Ingredients:

  • 2 boxes Penne (DeCecco, Penne lisce #10)
  • 2 boxes Rigatoni ( DeCecco, Mezzi rigatoni #26)
  • 16 oz Swiss cheese, grated
  • 24 oz Gruyer cheese, grated
  • 16 oz Mozzarella, grated
  • 3 cups, salted butter
  • 1 cup A.P. flour
  • 2 cups whole milk
  • 2 cups buttermilk
  • 2 cups heavy cream
  • 1 teaspoon grated nutmeg
  • 4 tablespoons salt

Estia's “Over the top” Mac & Cheese

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Long Island Clam Supper: Bucatini & Littlenecks

— Posted in: American Rivers Tour, Fish and Shellfish, Pasta, Recipes, Sauces
Bucatini and Long Island clams on the porch at Estia's Little Kitchen in Sag Harbor

Makes 4 Generous Servings

Ingredients:

For the sauce (can be made ahead):

  • 3 dozen Little Neck clams, rinsed several times in cold water
  • 3 garlic cloves, chopped
  • 2 T apple cider vinegar
  • 2 T olive oil
  • 1 cup white wine (Sauvignon Blanc)

For the pasta:

  • 6 garlic cloves, chopped
  • 4 T olive oil
  • 4 T chopped parsley
  • 1 T red chili flakes
  • 1 box Bucatini no. 5

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Inside Out Lasagna

— Posted in: Main Dishes, Pasta, Recipes, Vegetarian
Inside out lasagna

Makes one 9 inch lasagna
Serves 4 as a main course with salad
Use a 9 inch springform cheesecake pan

Ingredients:

  • 4 large tomatoes (roast at 350°F on a well oiled sheet pan, 20 minutes) reserve all oil and remove the skin after roasting
  • 1 yellow summer squash, 6 inches long
  • 1 large eggplant, medium size
  • 1 red onion
  • 4 cloves garlic
  • 1 sweet yellow pepper
  • 1 sweet red pepper
  • 1/4 cup olive oil

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Scape & Sweet Pea Pasta

— Posted in: Pasta, Recipes, Vegetarian

Ingredients:

  • 1 lb fresh whole wheat fettuccine
  • 10 garlic scapes, chopped fine
  • 2 cups fresh English shell peas
  • 1/2 cup olive oil
  • 3 tablespoons fresh oregano, cleaned and chopped
  • 3 tablespoons fresh thyme, cleaned and chopped
  • 3 tablespoons fresh mint, cleaned and chopped
  • Sea salt
Garlic Scapes

Garlic Scapes

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Brisket of Beef Stroganoff

— Posted in: Beef, Main Dishes, Pasta, Recipes
Beef Stroganoff with Pappardelle

Beef stroganoff, serves 8

Braising the beef:

  • 4 lb beef brisket
  • 2 cups mirpoix (carrots, celery, onions)
  • 1/2 cup butter
  • 1/2 bottle red wine
  • 1 quart beef stock

Prepare the braise by searing the beef in advance. Season the beef with salt and pepper first then soften mirpoix with butter in a roasting pan, follow with beef stock and red wine then place the brisket in the pan and cover. Braise in a 350°F oven for 3 hours. Read More »

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Red Monterey & Chorizo Vermicelli

— Posted in: Fish and Shellfish, Main Dishes, Mexican inspired, Pasta, Sauces
Red Monterey & Chorizo Vermicelli

(serves 8)

Ingredients:

  • 2 quarts of water
  • 8 tomatillo (medium size, cut into 1/4)
  • 2 Spanish onions (medium size, cut into 1/4)
  • 6 red Monterey chili’s ( red jalapeno, chopped fine and seeded)
  • 1/4 cup olive oil
  • 6 cloves garlic (chopped fine)
  • 1/2 cup parsley
  • 1/2 cup cilantro
  • 3 tablespoons sea salt
  • 2 cups chorizo (cured, diced fine)
  • 1 package Instant Rice Vermicelli Noodles ( cut into 2 inch pieces)
  • 1/4 cup grape seed oil

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Lobster Pasta

— Posted in: Fish and Shellfish, Main Dishes, Pasta, Recipes

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 

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