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:

Read More »
Read More »

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.

Read More »

Read More »

Peach Pancakes with Organic, NY Woodlands Maple Syrup

— Posted in: Breakfast, Sauces, Videos
Milk Peach pancakes with organic maple syrup at Estia's

Come to Estia’s Little Kitchen for a plate full of fresh, seasonal peach milk pancakes. We are introducing a new organic maple syrup that tastes wonderful drizzled over our pancakes and toasts.

Woodlands Maple is organic, single-origin New York State maple syrup sourced from farmers who believe in sustainable and environmentally friendly harvesting methods.

Read More »

CHILI CHICKEN RELLENOS

— Posted in: American Rivers Tour, Chicken, Main Dishes, Recipes, Videos
Chili Chicken Rellenos at Estia's Little Kitchen

Serves 4

Ingredients:

  • 1 3.5 lb chicken, roast, remove all meat in advance
  • 4 poblano peppers, medium size
  • 2 x large eggs
  • 2 carrots, peeled and diced
  • 2 small Spanish onions, diced fine
  • 3 tablespoons chipotle with adobo
  • 1 cup shredded jack cheese
  • 2 cups queso fresco, cubed
  • Salt & pepper
  • ½ cup vegetable oil
  • 2 cups brown rice
  • 12 oz Lange Pinot Gris
  • 2 tablespoons saffron
  • 36 oz chicken stock

Read More »

Read More »

Hatchery Steelhead with Smashed Potatoes and Wild Greens

— Posted in: American Rivers Tour, Cooking over Fire, Fish and Shellfish, Recipes, Stories, Videos
Hatchery-Steelhead-lunch_Eel-River

We cooked this delicious recipe over an open fire alongside the Eel River in Benbow, California

Adapted from a recipe demonstrated by Joshua Schwartz: Executive Chef at Del Dotto Vineyards

Josh Schwartz has an eye for all tasty things in the wild. When invited to spend a day fishing and cooking with our American Rivers Tour crew, he was quick to suggest we start by foraging for watercress and other wild greens that sprout around the cool, clear creeks which run into Humboldt County’s Eel River. He reminded me that any wild fish we catch should be returned to the resource. Hatchery steelhead are available in Northern California so our recipe will help tell that story.

Read More »

Read More »

Cooking Rainbow Trout Over Fire: Snake River Surf & Turf

— Posted in: American Rivers Tour, Cooking over Fire, Main Dishes, Recipes, Videos
Idaho Surf and Turf

Recipe from our lakeside lunch at the South Fork of the Snake River in Idaho.
Find out more about our trip by visiting AmericanRiversTour.com !

It’s not often that a trout is harvested from any river and transferred directly to the skillet on the American Rivers Tour.

Previously unknown to us, the Idaho Fish & Game Department is focused on reducing non-native rainbow trout in the Snake River. For this special occasion, we harvested a 19 inch non-native rainbow and cooked it along with 2 elk steaks for lunch. This is a simple 2 skillet meal. We prefer to use Lodge Skillets. The vegetables were purchased at a grocery store in Idaho Falls, pre-cut, and poured into the skillet from a bag. The vegetable stir fry with garlic, ginger, onions, jalapeno and soy brought the vegetables and elk steaks together nicely. Adding the rainbow was a unique and unexpected surprise.

Read More »

Read More »

Red Flannel Hash with poached eggs cooked over open fire

— Posted in: American Rivers Tour, Cooking over Fire, Videos

Serves 6

Recipe from our lakeside lunch at Henry’s Fork in Idaho.

Find out more about our trip by visiting AmericanRiversTour.com !

Ingredients:

  • 3 cups butternut squash, peeled and seeded, diced
  • 3 cups potatoes, peeled and diced
  • 2 cups Spanish onion, diced
  • 2 cups, mixed yellow & red pepper
  • 10 slices smoked bacon, chopped
  • 1lb fresh chorizo or spicy Italian sausage
  • 2 cups chicken stock
  • Salt & pepper
  • 6 eggs

Read More »

Read More »

Blackened Buffalo Medallions cooked over open fire at the Lakeside Lodge in Idaho

— Posted in: American Rivers Tour, Cooking over Fire, Meat, Recipes, Videos

Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho
Serves 4

This dish is made with the trim and or chain from bison tenderloin. The chain is a long thin strand of meat running from the head of the tenderloin down the side. It includes a fair amount of connective tissue that should be cut away. The whole loin includes 4 to 6 prime center cut filets that will weigh 6 to 8 ounces each after butchering. In addition to the prime filet cuts there will be trim to be used for side dishes, pasta, salads etc. This recipe is intended to make use of the additional trim meat and end pieces, including the chain, after butchering.

Read More »

Read More »

Stuffed Buffalo Tenderloin | Cooking over fire at the Lakeside Lodge in Island Park, Idaho

— Posted in: American Rivers Tour, Cooking over Fire, Meat, Recipes, Videos

Adapted from chef Jacob Dibble’s recipe
Lakeside Lodge, Island Park, Idaho

This dish can be served to 4 people as a main, single course. It can also be used with other smaller courses and be cut in half to serve 8 or more as a supporting dish.

Ingredients:

  • 4 Bison tenderloin (filets) 6-8 oz each
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • ½ tablespoon of cracked black pepper

Toss cleaned filets in a bowl with the salt, pepper and oil, set aside. Read More »

Read More »

Grilled Montauk Fluke over Mrs. B’s Kale Salad

— Posted in: American Rivers Tour, Fish and Shellfish, Main Dishes, Recipes, Salads, Videos
Grilled Montauk Fluke over Mrs. B’s Kale Salad

Serves 4

Herb mayonnaise is a great way to flavor a fish fillet or steak while still keeping in the moisture as it cooks. This is a super easy recipe that can be adapted to whatever fresh herbs you have in your kitchen or garden. Serving grilled fish over a kale salad keeps the healthy component of your diet in check. It’s also an easy riverside preparation: just slice the kale, organize ingredients in advance then add vinaigrette as you start the fire.

Ingredients:

For fish & coating:

  • 2 thick fluke or flounder fillets, 8-12 oz each
  • 1 cup mayonnaise
  • Zest of one lemon

Read More »

Read More »

Roasted Baby Beet Salad

— Posted in: From Seed to Plate, Recipes, Salads, Vegetarian, Videos
Roasted baby beets, yogurt, honey, orange, pistachio and mint

Recipe by chef Justin Finney of Highway Restaurant & Barin East Hampton

Roasted baby beets, yogurt, honey, orange, pistachio and mint

makes three salads

  • 2 lb. local beets (tops removed)
  • 2 tbl olive oil
  • 1 tsp sea salt
  • 1tsp cracked black pepper

To roast the beets mix all the ingredients together and place in a roasting pan. Cover the pan with foil and place in a 350°F oven for 25-30 minutes. Test the beets with a toothpick to make sure they are done. Let the beets cool for 15 minutes and then remove the skins. Read More »

Read More »

Colin Ambrose’s From Seed To Plate Series 2: BEETS

— Posted in: From Seed to Plate, News, Stories, Videos

Gathering in the fields of Quail Hill Farm, Colin Ambrose again invites local farmers, seed experts and chefs to participate in this, the second video in his From Seed to Plate video series. This time, participants share their knowledge about growing and preparing the versatile and romantic root vegetable–the beet.

Participants:

Petra Page-Maan & Matthew Goldfarb, seed experts at Fruition Seeds, Canandaigua, NY
Scott Chaskey, farmer at Quail Hill Farm, Amagansett
Harry Ludlow, farmer at Fairview Farm, Bridgehampton
Justin Finney, chef at Highway Restaurant & Bar, East Hampton
Sam McCleland, chef at The Bell & Anchor, Sag Harbor
Arie Pavlou, chef at Bridgehampton Inn Restaurant
Megan Huylo, chef at Amber Waves Farm Kitchen, Amagansett

Rick Kallaher, videographer
Colin Ambrose, organizer & chef at Estia’s Little Kitchen, Sag Harbor

Read More »

Corn meal crusted halibut, red kuri squash & pole bean puree

— Posted in: Fish and Shellfish, From Seed to Plate, Recipes, Videos
Hopi Indian Corn crusted halibut, red kuri squash & pole bean puree

This recipe is a reflection of our 3 sisters garden of beans, squash and corn. Harvested and stored for the fall and winter. Follow the process of how our 3 sisters garden was planted,  how it grew and how it was harvested in our Seed to Plate video.

We will prepare a Halibut dish. Each piece of fish should be 4-5 ounces.
Read More »

Read More »