CHICKEN POT PIE

Last night was my 6th in a row, working the line @ The Lodge. Today, Sunday is a day off, well spent on the golf course and the beach. Family meal last night featured Chicken pot pie, a favorite on cool evenings. Served with a crisp romaine and red vinaigrette salad.

Recipe serves four

For the CHICKEN POT PIE:

Crust made in the food processor:
2 cups AP flour
½ cup bacon grease
4 tablespoons ice cold water
1 teaspoon salt

Bring together in the processor bowl and run until smooth
Pour the mixture into a bowl and roll into a ball (add more bacon fat if needed)
Wrap with plastic and repeat to make 2 balls, refrigerate for an hour. Read More »

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Green Goddess Salad

Recipe serves 4

Ingredients for Salad Dressing:

1/2 cup buttermilk
1 cup greek yogurt (drain through a coffee filter first for at least 1 hour)
1/2 cup mayonaise
1/4 cup red wine vinegar
1/2 cup olive oil
4 tablespoons lemon juice
1 teaspoon sea salt
1 cup fresh spinach
1/2 cup fresh basil, cleaned and sliced
1/4 cup fresh parsley

Combine in a blender and run until smooth

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Lobster Pasta

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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BEACHOUSE LIFE | Chef’s Tales | #3

That Bar On The Corner

by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for Beachouse Media

Almond2

All photos courtesy of Word Hampton

Confession: I have a favorite corner bar! You should too. Everyone should. Mine is Almond, set on the corner of Ocean Road and Main Street in Bridgehampton. No insult intended to all the other corner bars. Read More »

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Cool Summer Soup: Asparagus, Arugula, Basil & Lobster

Recipe serves 8

Ingredients:

1 cup fresh basil leaves
1 cup blanched arugula ( drop in salted boiling water for 1/2 minute, transfer to ice water)
2 cups blanched asparagus (same process)
2 small garlic cloves
1 cup ice water
1 cup plain Greek yogurt
1 cup mirpoix ( finely diced onion, carrot & celery)
1/2 cup extra virgin olive oil
1 tablespoon sea salt
2 lemons (juice only)
2 , 1.5lb lobsters Read More »

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Bidding begins for Eileen’s Angels

This is your opportunity to bid on artwork from renowned artists. Some of them are locals of our East End. The pieces of art are priceless. You can now view all pieces and place your bid(s) online at Paddle8.com.

Dan Rizzi Art - Petunia for Eileen

A piece from the auction by local artist Dan Rizzie

Petunia for Eileen, 2015
Watercolor, chine colle, aquatint unique impression

16 x 13.5 in (40.64 x 34.29 cm)


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Food Lab : 101

Join me in celebrating the launch of our own “Food Lab” on Long Island’s East End. This morning, I slipped away from the Saturday breakfast crowd and garden tasks that generally occupy my time on weekend mornings in order to sit with about 75 other food entrepreneurs in a Stonybrook University auditorium on the Southampton campus.

The focus for Food Labs first two seminars was the food business, appropriately lead by 2 iconic NY Times columnists, Amanda Hesser and Florence Fabricant. I thought I was watching the American dream roll out in front of me.

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Eileen’s Angels Art Auction & Garden Party – Artist Stephen Mannino

A piece from the auction by artist Stephen Mannino
Title:  ‘Bass’
Medium:  oil & acrylic on paper
Size: 6″x8″

Eileen’s Angels Art Auction is a fundraiser to benefit the Springs Seedlings & Project MOST on Sunday, June 28, 5 to 8pm

Join us at Estia’s Little Kitchen for our Garden Party and Main Auction on June 28. It will be an evening of fine food, local wines & brews, and live music—a gathering of international & local artists for an auction of priceless works.

The art of over 40 participating artists is on display in our dining room between now and June 28th. Place your bid online at Paddle8.com. Bidding starts Friday, June 12th ! You may also preview the art online now, before the bidding begins.

Tickets to the event are $150 and can be purchased online at Projectmost.com. We ask that you buy them soon as they are limited. Read More »

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Grazin’ Angus Acres: A Visit to the Farm

AWA_Logo_Final_WebsiteI am a big fan of the NPR food radio series Stirring the Pot by Stefanie Sacks. On a recent trip, returning to Estia’s Little Kitchen from my Estia’s Back Porch location in Darien, CT, I happened to catch Stefanie’s show featuring her friend Dan Gibson and his Grazin’ Angus Acres farm. Yesterday, with Stefanie’s introduction, I was invited to visit the farm in Ghent, NY and spend time learning about what it means to be a restaurateur selling “Animal Welfare Approved” products.

As a child, traveling from state to state on vacation in the Ford wagon was always a family experience. My father was a grain merchant for Cargill. He ran shipping and milling operations for one of what we now refer to as the Big 3 (Cargill, IBP, Smithfield). Riding in the back of the wagon was my chosen spot. It kept me away from my sisters, allowed for a little extra room and provided a view of America from 3 large windows. Through those windows I watched American farmland, row after row. Read More »

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A Saturday Tasting at the Macari Vineyard

I was invited by the Macari Vineyard tasting room manager to present a meal to the Macari wine club in the main dining room of the Vineyard—just in time for the bud burst on Macari’s merlot vines outside the kitchen door.

Tasting Menu for the Macari Wine Club, 40 guests.
Saturday, May 9, 2015

Roasted Beet on Sweet Pea and Goat Cheese Coulis
Rabbit Pie
Venison Filet Au Poivre 
Sweet Potato Flan Read More »

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Veggie Burger: Kasha & Corn

Recipe makes 4 large burgers or 8 small ones.

Ingredients:

1 cup cooked kasha
1/2 cup cooked brown rice
1/2 cup cooked barley
1/2 cup cooked wheat berries

Cook the brown rice in advance on its own. Bring 3 cups of water to a boil and add the wheat berries, after 5 minutes add another cup of water and add the barley, simmer for 15 minutes, add another cup of water and then pour in the kasha (buckwheat grouts) simmer until the water has evaporated, about 10 min more over low heat.

1 cup black beans (cooked, soft)
1 cup onions, diced fine
1 cup chopped portobello mushroom
1 cup carrots, shredded in a mandoline
2 cups roasted sweet corn
1/4 cup chopped fresh parsley
4 tablespoons sofrito (see duck taquito for sofrito recipe)
salt & pepper to taste Read More »

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Roasted Duck Taquitos

Ingredients:

1 Long Island Crescent duck 3.5- 4lb
1 head of cabbage
1 bunch of cilantro
1 red onion
1 plum tomato, ripe
5 limes
2 clove garlic
1 red pepper
1 green pepper
1 Serrano pepper
1/2 cup olive oil (plus 5 tablespoons)
1/2 cup jack cheese (shredded)
8  6 inch flour tortillas
1 package sweet pea sprouts
salt & pepper

Recipe Serves 4:

Remove the breast meat from one 4lb Crescent Duck, wrap the breast and reserve for another use. Roast the remaining duck carcass, wrapped in foil, for 1 hour at 350 degrees (pre-heated oven) on a roasting pan. Remove from the oven, cool and then remove all meat from the legs, back and thighs. Chill the shredded meat until service. Read More »

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BEACHOUSE LIFE | Chef’s Tales

WE HAVE A KEEPER!

The Highway Restaurant and Bar

by Colin Ambrose
Executive Chef, Estia’s Little Kitchen for Beachouse Media

There’s a new team in the old room at the VFW hall on 27 East in Georgica. Just beyond the Tank in the parking lot at 290 Montauk Highway sits a restaurant that seems to have had a hot potato lease for twenty years. I’ve stopped in for a bite at all of them – from the Italian red sauce joint to the Mexican fiesta and the temple of American contemporary cuisine. Each had a solid idea; some had good execution. But, today’s tenant has found the right combination of solid comfort food, appropriate decor and warm, inviting hospitality that has turned me into a regular. At last, we have a keeper!

5

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Mexican Sweet Corn Soup

Makes 6 bowls

6 sweet corn cobs: roasted, cut the kernels off and save cobs
1 small onion, diced
2 small carrots, diced
4 celery stalks, diced
6 poblano peppers, seeded
6 cloves garlic, chopped
1/2 bunch cilantro
1/4 pound butter
1 quart water
salt & pepper to taste
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Sangria Recipe

Chill a bottle of red wine

Add following to ½ carafe:

Brandy 1 shot
Triple sec 1 shot
Orange juice 1 shot
Lime juice 1 shot
Diced fruit (melon, apples, pineapple)
Lemon slice
Lime slice
Selzer 4 oz.
Fill with red wine Read More »

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Beer battered avocado & shrimp with chipotle mayo

Pacifico beer batter:

2 cups AP flour
2 whole eggs
1 teaspoon salt
1 bottle Pacifico beer
1 tablespoon dried oregano

Combine in a bowl adding 1/2 of each ingredient at a time and whisking rapidly until smooth. Repeat with the remaining ingredients in the same bowl, whisk until smooth, transfer to a sealable container and refrigerate. Read More »

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A Casual Venue for Contemporary Art

Over the years, Colin Ambrose, the restaurateur, has developed relationships with hundreds of artists, many of whom are regulars at Little Estia

East Hampton Star Article | By Mark Segal |

 

 

Colin Ambrose, above, the owner and chef of Estia’s Little Kitchen in Sag Harbor, has a longstanding relationship with the region’s artists. Barbara Thomas, below, will exhibit paintings of vegetables from her garden, including a variety of carrots, at the restaurant during April and May.

Photos Morgan McGivern and Gary Mamay

Slow food, sustainable agriculture, organic farming, and farm-to-table are terms that are so ubiquitous in the ever-expanding culinary world that hardly a restaurant opens today that doesn’t tout its use of locally sourced organic ingredients.

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Wheat Berry Scramble

1 cup wheat berry
1/2 cup shallots, finely chopped
1/4 cup red pepper, finely chopped
1 small garlic clove, finely chopped
2 cups white wine
3-4 cups hot water

4 tablespoons vegetable oil
Salt and pepper
4 eggs Read More »

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