Monthly Archives: July 2011
Fish (Sandwiches) and Chips
After a perfect day at the beach, sometimes all I want is a crispy fried fish sandwich–American style. Flounder is local in Eastern Long Island and it’s sweet and delicate. Because the filets are generally thin, they’re very prone to … Continue reading
Grilled Loin Veal Chops
As I’ve said before, I’m a big fan of the loin, rather than the rib, when it comes to veal. This is the porterhouse of the veal, with the loin on one side of the T-bone and a small medallion … Continue reading
Pureed Spinach
I hesitate to call this creamed spinach, since there’s no cream in it–however–it is every bit as rich and satisfying as creamed spinach. Instead of cream or bechamel, I’ve substituted olive oil (admittedly a copious amount) and chicken broth. In … Continue reading
Grilled Chicken Thighs
This is a good weeknight dish that can marinate for as little as an hour (or overnight if you prefer), then go onto a hot grill for a total of 25 minutes. Chicken thighs are so versatile, moist, rich and gamey, that I prefer … Continue reading
Roasted Pepperonata
This is my take on a traditional tuscan tomato and pepper stew. This stew is usually simmered in a pot for an hour or so, until the peppers and tomatoes practically melt into each other. Roasting the vegetables concentrates their … Continue reading
Pasta with Andouille, Shrimp and Arugula
Cured sausage with shellfish is a wonderful combination (think of a Spanish paella) and since I have some andouille sausage in the freezer, I know it will be great with fresh shrimp with garlic and olive oil. To add a … Continue reading
Frittata of Broccoli di Rapa and Chorizo
My neighbor, Beppi, taught me about frittata with broccoli di rapa. For some reason, I never thought to combine broccoli di rapa with eggs, although now, it makes perfect sense. I have some leftover cooked broccoli, and in addition, I have … Continue reading
Salade Nicoise
This is a summertime favorite. The ingredients for this salad trickle into the farmstands at various times during the summer, but they’re all in by late July–green beans, potatoes, tomatoes and lettuce. This is the PERFECT dish for summer entertaining–you … Continue reading
Grilled Swordfish with Black Olive Tapenade
This is one of those dishes that reminds me of the Mediterranean in summer. Swordfish is a bit tricky to cook properly–it’s one of those fish that should be cooked through, not medium rare (too rubbery), but not overcooked (too … Continue reading
Oyster Mushrooms with Red Pepper
You may know already what a big fan of oyster mushrooms I am (see oyster mushrooms with mint). They are meaty, easy to clean, inexpensive, and deeply, exotically flavorful. Right now, red peppers are in season and are at their … Continue reading
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