No doubt about it, kimchi is an acquired taste. But once familiarized with its fiery, tangy crunch, it's addictive. Thanks to the rise of Korean-American chefs like Roy Choi and David Chang kimchi has found felicitous mash-ups with other cuisines, notably Mexican. I particularly like a big blob of cool kimchi on top of pasta marinara or Bolognese. Seriously satisfying. This … [Read more...]
CORN CHUTNEY AND TWO NEAT GADGETS: HOT JAR MITT AND CORN CUTTER
Here's a riff on our popular corn relish recipe. This time some tumeric, more mustard and raisins make it zippier. Yellow beans and green tomatoes thicken it for that rich chutney lusciousness. Great to make while the corn is still wonderful. And check out this nifty canning jar mitt. It keeps its form, making it easy to grip and hold hot jars while you fill them. Another … [Read more...]
FENNEL AND ONION RELISH
Canning projects are running full steam -- here's one of our favorites. Based on a recipe from Edon Waycott's Preserving the Taste. FENNEL AND ONION RELISH Recipe makes 5 pints 2 large fennel bulbs 2 large sweet onions, such as Vidalia or Maui 2 Tablespoons + 1 teaspoon kosher salt 1 cup water 4 cups white vinegar 1/2 cup sugar 1 Tablespoon black pepper corns 3 … [Read more...]
EXTRA LARGE SUMMER FRUIT TART HACK
Working off the same base recipe posted earlier, this XL version used tonka beans to infuse the crust with a smooth spicy taste and heady vanilla aroma. Not to worry, cinnamon still works fine. Nectarines and apricots were the fruit de jour; they're great for this tart because they don't need to be peeled. The large 11" tart pan with removable bottom allows for apricot … [Read more...]
MARCELLA HAZAN STYLE TOMATO SAUCE CANNING RECIPE – FRESHTECH HACK
Marcella Hazan's celebrated tomato sauce is pretty simple - the original recipe calls only for tomatoes, onion, butter and salt. And it makes about two cups of sauce, a nice amount for one pound of pasta. But Marcella's recipe is not home-canning friendly. Her simmered-then-discarded onion is fine, the big chunk of butter is not. The solution? Make the sauce without the … [Read more...]
ROASTED TOMATILLO SALSA – FRESHTECH CANNER HACK
This recipe can be canned with the traditional boiling water bath method or with the Ball FreshTECH canning machine. According to the National Center for Biotechnology Information and the USDA Guide to Home Canning tomatillos' pH level makes them safe for home canning following the recipes and cooking times for tomatoes. This recipe also maintains the acidity and consistency of … [Read more...]
OVER-STUFFED LOBSTER ROLLS WITH A SCIENTIFIC COMPARISON OF PRE-SHELLED LOBSTER MEAT VS. HOME COOKED
Stuart's, our excellent seafood store in Amaganset offers cooked lobster meat out of the shell for $55 a pound. The pieces are nice and big, the claws neatly extracted to keep their form. The thick tails are tightly curled, a crucial sign. Lobster tails will only curl up when cooked if the lobster is alive just before cooking. Already dead lobster tails don't curl. The … [Read more...]
SUMMER FRUIT TART HACK WITH PLUMS AND APRICOTS
Seems like this is the summer of recipe "hacks," the near-miraculous shortcuts that crack the code of everyday cookery. Or something like that. As there are a about million blog posts and Pinterest boards dedicated to the pursuit of the hack, the time felt right to share one of my own. Easy thing #1: This summer fruit tart recipe works well with all stone fruit -- … [Read more...]
TAMPIQUENA
Tampiquena is a south of the border alternative to the summer grilling familiars. At its most basic it's a seasoned grilled skirt steak served with a variety of sides and garnishes. Not surprisingly beans, rice and corn tortillas are usually included. It's the upgrades and add-ons to standard carne asada that give Tampiquena its flair. A sweet-spicy marinade is a good … [Read more...]
WHITE CLAM PASTA WITH SEA BEANS – LINGUINI ALLE VONGOLE
Freshly foraged briny little sea beans pair beautifully with just-dug quahogs for a hearty, down-home tangle of linguine alle vongole. And the best part is out here in East Hampton the ingredients are only as far away as the water. At water's edge of our favorite clam bed in Three Mile Harbor is a healthy stretch of sea beans. Also known as salicornia, glass wort and … [Read more...]