After further research the swan report has changed. We still have a single signet on Hook Pond and the birds feathers are still grey, I did not see it fly. The sky is blue and a light breeze moves. At least 20 swans move about. Ernie Clark explained the gathering of swans at the bridge, it’s a gaggle of males that have yet to hook up. They are eating something off the bottom, ravenous, preparing for a long flight south. I wish I could find out where they will winter.

Tonight I eat alone at home. Quail Hill delivered vegetables at 4 pm and my poached meal was the bounty. It’s tomato season so the red & yellow varieties from our special salad looked great, a head of fennel made the bag and I grabbed an eggplant too. My choice of protein was the remaining 6 inch end of last weekends pork loin special. Since Raul chose to trim the fat our refrigerator came to the rescue and provided a topping of thinly sliced salami layed over sliced red tomato and a seasoned piece of pork loin. It was roasted for an hour at 350 degrees. Read More »

The rain falls like an electric blanket on 96th Street this morning, New York city is not much different than a steam bath. I walked Whittier and Lyman to school this morning following a new routine of waiting in front of the building at 50 East 96th St. for bus #164, Mansell’s new transportation to school at Windward in Westchester. Today opened a chapter of our lives that should be titled 58 dollars please—it seems every turn involves the next outing or uniform and $58 is the magic number.

Dinner on Sunday night served the family at our dining room table in Manhattan. It featured a chicken roasted in the rotisserie chamber at the local grocery store, bathed in herbs and the juice of 20 other chickens it was moist and flavorful. My contribution was a spaghetti squash roasted simply in its skin and separated from its seeds after 40 minutes in a 375 degree oven. I do what I can to feed the kids yellow vegetables at every meal that I prepare for them. The squash was topped with a sautee of garlic, green beans and sliced red pepper tossed with EVO and a touch of salt in a hot pan until the beans begin to soften. Start with the garlic and oil in the pan first then (as the garlic begins to brown) add the rest of the ingredients.

To serve, the squash should be shredded on to a serving platter then topped with a few teaspoons of butter followed by the bean and red pepper mixture.

For the Spaghetti Squash For 4:

1 spaghetti squash
1 large red pepper
1 quart green beans (tips snipped)
4 cloves of garlic (sliced thin)
¼ cup olive oil
salt to taste
4 teaspoons unsalted butter

The beans and Blackfish sold out early on Saturday night, a big hit. Tonight we replaced the blackfish with meatloaf. It went well side by side with the green bean salad.

At The Lodge I was short on staff. Just Andrew and me on the line, family meal was an early priority, when the pork chops were delivered I open the brown wrapper to find 8 attractive porterhouse chops and several smaller tail pieces. The tail pieces were perfect for this casserole, on a cool night in August the staff was content with creamy potatoes and onions that surrounded the pork. Read More »

Summer is upon us. Crossing the road requires advanced planning ( if I can take a right & then a left). People are settling in for the summer, my children seem to be very happy …Jess, too. We dined in the “Tavern room” at the 1770 house on Thursday, no kids just us. Read More »

It’s getting hot in the kitchen. Last night we must have seen the temperature on the line exceed 120. Standing in front of the broiler, moving steaks from left to right, adding cheese to burgers, thumping the meat to test for done-ness, no experience in cooking that I’ve ever had has been quite so extreme. The fish station is not quite as hot, however it seems to get the lions share of our business. Striped bass is extremely popular, we’ve been serving it with asparagus, shiitake mushrooms, and grilled orange slices topped with citrus beuree blanc.

The same dish is finding success at The Little Kitchen. Just outside the back door my garlic has matured. Yesterday the buds popped open and their light purple seeds are now exposed. Ancient looking plants in the last phase of summer life, hard to believe we’re already ½ way through the season. Read More »

The Lodge sold out of Monkfish last night, Saturday is fish night. Sunday no monk sold, stuck holding 10 lbs. The dish was to be sold as local Montauk Monkfish, pea pods from East Hampton, yellow wax beans from Sag Harbor, garlic & basil from our garden. The garlic buds were tossed with all else in the pan and they held shape, curly and bright green. The staff was thin this evening, 2 waiters, one hit. No specials sold.

At the Little Kitchen garlic buds are reaching for the sky, the base of each plant almost as thick as my “pinky finger”. Behind The Lodge my plants are smaller and more plentiful. This recipe represents the seasons’ first garlic bulb harvest. Read More »

Ingredients:

Pork Ribs 9 sides
Mirpoix 1 quart (carrot, celery & onion rough chop)
Brown sugar 1 box
Chicken stock 2 gallons
White wine 1 quart
Salt pepper
Jalipeno 8 pc

The first step in preparing these ribs for service involves a braise. Start with a large braising pan over high heat with a few cups of vegetable oil, add the ribs one at a time rolling them as you add them, when browned add the mirpoix. Now add the brown sugar and then the rest of the ingredients. When the liquid begins to simmer place the braising pan in an oven preheated to 350 degrees. Cook for 1.5 hours. The pork should be softening so the bones can be pulled from the flesh. Read More »

For Miso dressing:

1.5 cups red miso paste
6 tablespoons sesame oil
1 cup OJ
½ cup rice wine vinegar
½ cup brown sugar
½ cup soy sauce
½ cup blended oil
1 box soft tofu
1 tablespoon garlic powder (course)
1 tablespoon ginger powder

Blend all until smooth Read More »

The swans have settled in completely, May 1, 2007 And she spends hours on the nest, photo session at 7:30 pm, just after the magic light had faded. The lady kept her head under wing until I reached the 20 feet zone. As she looked at me the mark was set, doubtful I’ll ever get any closer while she tends the eggs. Read More »

Ingredients:

4 cat fish fillets
1 cup AP flour
½ cup polenta
1/2 cup panko
4 tablespoons Cajun spices
2 cups egg whites
2 cups of blended oil

Combine all dry ingredients and set up the egg whites in a dredging tray then dip the fillets in the egg whites. Follow by coating with the breading (dry ingredients) and set in the largest frying pan you have coated with the oil, over high heat. As soon as the fillets begin to brown turn them over and then remove to a sheet pan, place in a 375 oven for 10 minutes. Read More »

This spring shows signs of new growth already, the garlic sprouts in my kitchen garden have been up for some time, with cold weather and North Easter storms in the norm those shoots are slow to develop. As I walked a golf course on the edge of the Atlantic this morning a swans nest caught my eye. Male and female moved about nervously keeping an eye on the mound that they had just built. As the season comes into focus, recipes will evolve with each new harvest. I’ll keep my recipes in order as they come to me. With the days progression photos will keep track of the season with an eye on the garlic and the signets. Read More »

In the early days of my Estia Amagansett reincarnation to Mexican “Cantina” cooking I developed this recipe to fill the need for an authentic taco. Having just spent a day in the kitchen at Gerry Hayden’s Amuse, on 18th street in Manhattan’s Chelsea, I had seen a similar preparation for his menu. This Version has removed a call for garlic cloves, jalapeños and tomato paste and replaced them with two of Le Gourmet Chef’s staples, Bone Sucking sauce (thicker style) and Chef Tom Douglas’s “steak rub” from his Rub With Love line. Read More »