Monthly Archives: December 2011
Til We Meet Again in Florida
This January marks the one-year anniversary of this blog and I’m proud to look back on 254 posts that encompass a year’s worth of seasonal cooking on the East End of Long Island. This winter, I’m fortunate enough to … Continue reading
Beef Stew
This is the perfect dish for a wintry Sunday dinner. It can be made a few hours ahead, and will perfume the house with the aroma of red wine and bay leaves. Like most stews, it can be made a … Continue reading
Zuppa di Pesce
This soup can be made with a variety of different types of fish and seafood. I picked the ones that were caught locally and that I liked. Today’s soup had scallops, fluke and john dory. John dory has a silky … Continue reading
Mom’s Spinach with Bread Cubes
As I mentioned in yesterday’s post, this was the way my mother got us to eat our vegetables. Who can resist salty, garlicky croutons hot out of the skillet–even if they’re buried in sauteed spinach. I will say that despite my … Continue reading
Lamb Meatballs with Sweet Tomato Ragu
Lamb is one of my favorite red meats–especially the shoulder or shank. These cuts generally get braised in an aromatic combination of broth, wine, stock and tomatoes. There might be herbs, bay leaves, celery, carrots, onions and garlic. The meat … Continue reading
Striped Bass with Leeks, Tomatoes and Olives
Striped bass is a local delicacy on the East End of Long Island–it’s available all through the winter and has the perfect texture for a variety of preparations. It’s firm enough to grill without falling apart; it’s great in a … Continue reading
Gnocchi with Chanterelles
This is admittedly a luxurious dish, since chanterelles are not widely available, and are very expensive when you can find them. Today, the chanterelles in our local branch of the NYC market Citarella, were so plump and golden, that I couldn’t … Continue reading
Pancetta-Wrapped Scallops
Pork and shellfish have a natural affinity for one another. The sweetness of scallops are greatly enhanced by the saltiness of pancetta or bacon. I happened to have some very thinly sliced pancetta in the fridge and I knew it … Continue reading
Chicken Stew with Marsala and Porcini
I realize I’ve posted a fair number of brown stews that may all look alike, but believe me, the flavors are subtly but distinctly different in each of them. This stew was meant to use up some very old dried porcini … Continue reading
Whole Wheat Pappardelle with Savoy Cabbage and Sausage
This a simple, satisfying pasta to make in fall or winter, when savoy cabbages are at their peak. The cabbage gets sliced into ribbons, the sausage removed from its casing and sauteed, and some chopped tomato and broth pull all … Continue reading
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