Archive for March, 2012

Kitchen Gadgets

BEHIND THE TIMES AT THE NEW YORK TIMES

BEHIND THE TIMES AT THE NEW YORK TIMES

Last Wednesday's NYT Dining section led with "Must Have? Think Again," a misguided, ill-informed indictment of specialized cookware and kitchen gadgets. Friends and associates of the writer William "Biff" Grimes paint themselves as victims of insidious tools and appliances that threaten to undermine their "pro" status.  The screed kicks off with a four-column wide photo […]

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East Hampton, Main Dishes, Sullivan Family Recipes

COCK-A-LEEKIE

COCK-A-LEEKIE

I've got a confession. I find many of the classic stewed meats in broth recipes rather lack-luster, even insipid. Apart from the odiferous hot mess of a corned beef and cabbage boil up, I find France's Pot-au-Feu, Italy's Bollito Misto, even Japan's Shabu Shabu… meh. Who'd a thunk the Scots would be the ones to […]

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ALL RECIPES

RECIPE: COCK-A-LEEKIE

1 large chicken, whole, 6 – 7 lbs. gallon of water 6 large leeks, well washed 1 c. pearl barley 4 large red potatoes, washed 1 c. chopped celery 1 bunch baby carrots (the real ones, with stems on, not the little machine turned cores in plastic bags) 1/2 lb. pitted prunes 2 bay leaves […]

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Dessert, Party foods

HAWAIIAN CREME BRULEE

HAWAIIAN CREME BRULEE

Aloha! One should be forgiven for venturing into Tiki-tacky territory if one is, in fact, a real live Hawaiian-born native. Hence my unapologetic pride in sharing this recipe for Hawaiian Crème Brûlée, a Polynesian delight that need not wait for your next luau to prepare. Click here for the recipe for Hawaiian Crème Brûlée if […]

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ALL RECIPES, East Hampton, Kitchen Gadgets

BLOOD ORANGE MARMALADE

BLOOD ORANGE MARMALADE

I don't know about other former Bed & Breakfast owners, but our reason for letting go of East Hampton's celebrated Georgica Bend B&B wasn't the reason most people always assume. "It must have been a lot of work!" is the general feeling. Sure it was work, but who's afraid of that? No, the fear was […]

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ALL RECIPES

RECIPE: COCK-A-LEEKIE

1 large chicken, @7-8 lbs. 16 c. water 6 large leeks, trimmed, well washed and cut into thin long strips 1 c. pearl barley 1 c. chopped celery 2 bay leaves 1/2 t. dried thyme 2 t. salt 4 waxy potatoes, peeled and cut into 1" chunks 1 bunch new carrots, peeled, leaving on 1" of […]

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