Roasted garlic seed & nasturtium flower compound butter
Ingredients:
- Garlic flowers
- Nasturtium flowers
- Zucchini flowers
- Olive Oil
- 4 lbs. unsalted butter
Recipes
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 »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 »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.
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
Roasted tomato and basil pasta sauce: The A.Sisters Christmas giving
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.
Thanksgiving story & Turkey Roulade
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. 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.
Read More »Cornbread for the Thanksgiving table
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.
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.
Carmelita with ice cream
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.
Mexican Sweet Corn Chowder
|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
Turkish Lamb Kebab with Tomato Chutney & Israeli Couscous
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!
Chocolate Pudding for 40 kids
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.
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.
Chewy Brownies for the Holidays
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.