Tomorrow night will mark my first vegetarian tasting effort. Five courses served with organic wine from the Heller Estate in Carmel Valley, California.

This dishwill start the evening. As the menu developed, I was concerned that there might not be enough substance to satisfy a hungry guest. Having tasted this dish, I now feel confident that we will more than fulfill the goal of providing complete nourishment with tasty variety.

Ingredients:

1 butternut squash, peeled and sliced thin on a mandoline
1 spicy turnip, peeled and sliced thin on a mandoline
1 cup lentil sprouts
1 cup sunflower sprouts
1/2 cup alfalfa sprouts
1 cup pine nuts (soak in filtered water over night)
1 garlic clove
2 shallots
1 cup parsley leaves
1 cup extra virgin olive oil
1 teaspoon salt
1 lemon, juiced
1/2 cup water
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Tonight’s menu was written when we weren’t sure how many people would join us for dinner.  The past weekend’s surprise snowstorm (15 inches in October) has caused power outages all over Connecticut.  That means no school for many.  Several neighboring families have no electricity so that they can cook, and Jessica has been on the phone sharing the love of her husband’s cooking.

The recipe below comes from today’s efforts.  It’s been cut down to serve 4 or 5 at your table.  I like to fill out the braising pan with chunks of veal stew meat thereby allowing for extra visitors or extra hungry family members.  I’ve chosen to keep the tomatoes whole in the braising pan so that the resulting broth will be clear.  If you like a darker, richer sauce, switch out the white wine for red and add tomato paste to the recipe (about 3 tablespoons should do). Read More »

Ingredients (serves 4):

2 pounds Striped Bass
1/4 cup butter

1 cup wheat berries
1 cup organic brown rice
3 tablespoons vegetable oil
1 tablespoon kosher salt
1 cup mixed chopped herbs
2/3 cup egg whites

This dish has supported our menu since the striped bass season opened on Long Island last July. The cakes are sometimes finished with mushrooms and truffle oil, sometimes sesame oil and sesame seeds, today with herbs from our garden, olive oil and egg whites. Read More »

In the end of August, on a balmy Wednesday night I traveled to Montauk with Rupert for a sample of the offerings at Sean McPherson’s beach bar “The Crows Nest”.

Dinner was excellent. My favorite choice was the Kale Salad. Service was on the money, too. My take away came off the bar.

They were featuring a cocktail made with coconut water, mint, and some sort of rum. I don’t drink alcohol, the drink was delicious served virgin. I’m going to call it the Cocojito.

We don’t serve spirits at The Little Kitchen so I chose raw organic agave syrup and lime juice as a replacement. The muddled mint comes from our garden. It helps to shake the “Cocojito” on ice before serving. Try it in a 16 oz. shaker glass. Add a shot of Bacardi for the extra kick.

8 oz. coconut water
2 oz. lime juice
2 oz. raw organic agave syrup
5 mint leaves crushed on the bottom of the glass

On Sunday last week a hurricane roared through Sag Harbor, her name was Irene and in the end my lemon cucumber plants were stripped of their leaves. Not a problem as the plants seem to be regenerating with new flowers and the existing cucumbers are much easier to find with the thinned foliage.

Lemon Cucumbers from the Estia garden for Lymanade recipe

We’ve had a regular at the East Hampton farmers market asking for our Cucumber Mint Lymanade for a few weeks now. The A. Sisters table featured raspberry, strawberry, watermelon, peach, and cantaloupe Lymanades as the season has progressed. Now it’s time to respond to the call for the Mojito mixer that’s been a late summer hit for the past 3 years.

Lymanade Variety

Each of our Lymanades feature a different seasonal, locally harvested fruit, but the basic recipe remains the same. Combine equal parts of lemon and lime juice (1 cup each) and then that much fruit puree (2 cups) with enough simple syrup to soften the citrus (1/2 to 1 cup)
and shake in an recycled wine bottle, chill and serve over ice with soda or your favorite spirit. Read More »

Another Tuesday on Quail Hill, sunny, dry, August at it’s best. I waited for a little girl to finish using the pitch fork in the potato bed. Her hair was tied back in a pink bandanna. If she dug 10 potatoes I’d be surprised but that’s not what it was all about. The look in her eyes, excitement on her face and tone of her voice screamed the story of perfect summer adventure.

On this particular evening we had an Amagansett resident visiting our table, he lives in a house that sits on the hill that overlooks Quail Hill’s fields. He’s an old family friend who’s been a vegetarian for years, oh sure a little fish, some chicken but when Alec comes to dinner, we always make an effort to include a vegetable center piece on the menu to ensure a full belly for the big man. Read More »

This is one of the easiest “oh boy this is great” grilling recipes I know! A few basics to get started. Ask the fish man for 10-20 prawns and 10-20 sea scallops. That simply means that you’d like shellfish that come 10 to 20 per pound. When the prawns are thawed remove the main shell but leave the head and tail on. With a small knife slice the back of the prawn open and run the butterflied pieces under cold water to rinse away the brown stuff.

To clean the scallops, remove the muscle which is a little chip of flesh that comes off with the flick of your thumb.

Ingredients (serves 8):

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