Towards the end of summer the profusion of wild rose hips lining the pathways to the beach taunt me, a lush abundance of red and orange orbs ready for the taking. I know they're edible and useful for something but the combination of ignorance, indifference and sloth halted any urges of investigation until this recipe for … [Read more...]
FORAGED AND ORGANICALLY-FARMED MUSHROOM BOLOGNESE WITH HUMANELY RAISED, LOCAL, FREE RANGE, GRASS-FED BEEF OVER HAND-MADE ORGANIC HERB PASTA
What could be easier than this luxurious celebration of all that is good and right and honorable in the world of food? Well, pretty much anything, really. Still this recipe for an earthy Bolognese laden with the flavors of the forest floor, tossed with silken strands of pasta of impeccable integrity, brightened by sprightly herbs grown just as God … [Read more...]
SASSAFRAS ROOT BEER
Our world famous ginger ale has been a runaway success. As the house drink here on Springy Banks, folks expect it when they come over. Fair enough, it is exquisite, and I do believe in giving the people what they want. (Much as I'd like to, I can't say I always believe in giving people what they deserve, but that's not usually a culinary … [Read more...]
WHITE PINE SAUERBRATEN
A recipe for Sauerbraten incorporating white pine trees -- why? "Ever eat a pine tree? Many parts are edible." Americans of a certain age shall never forget this folksy wisdom drilled into our heads by Euell Gibbons in a TV commercial for Grape Nuts cereal in 1974. What Euell didn't say is that pine trees, other than the delectable pine … [Read more...]
DANDELION SAUSAGES WITH VEAL
Oh the thrill of foraging, collecting nature's bounty and living off the fat of the land. The gemutlich platters of hand-crafted sausages dipped in spiced mustards of one's own creation. The only thing that can possibly add to all this joy is "There's no place like home," which is the case here in this recipe for dandelion sausages … [Read more...]
VENISON QUESADILLA — ORIGINAL RECIPE SSD#3
Tortilla + cheese + heat = Quesadilla. Pretty hard to get yourself in trouble with this equation. Of course few people stop at cheese only. Peppers, salsa, chorizo, scallions, avocado, lobster... anything goes -- Wheee! Still, this particular venison quesadilla recipe is a little bit renegade. Unexpected and unquestionably Simply … [Read more...]
DENNIS’S VENISON: ORIGINAL RECIPE
Who's Dennis? Sullivan brother #3, avid angler and hunter. And generous as evidenced by this choice venison backstrap from the 250 lb. doe he felled in the woods of Missouri. Dennis gets star billing for this roast venison not only as provider of the feast; his experienced advice for seasoning the game and roasting time was invaluable. It's … [Read more...]
COQUILLE ST. JACQUES CREPES
Remember the Brady Bunch movie, with Jan's jealous inner monolog seething over all the attention showered on Marcia? ("Why does Marcia get all the socks? Why does Marcia get all the trophies? Why does Marcia get all the good drawers? Why does Marcia get everything? Marcia, Marcia, Marcia!") There's been so much attention paid to our lovely … [Read more...]
BAY SCALLOP GRATINS: A SCALLOPALOOZA OF FIVE FABULOUS RECIPES
For we lucky East Enders bay scallop season is still in full swing. Sweet, fresh, innocent and tender, get 'em while you can folks. Freshly shucked with a pinch of salt and a dribble of citrus is a great way to go. But why stop there? Time to start thinking about using these cuties in more substantial preparations, adding a little heft. Why not go … [Read more...]
SCALLOPS ON THE HALF SHELL
Who could say no to fresh, sweet bay scallops served on the half shell? Ones plucked from the clean clear waters of the Peconic Bay that very morning, proudly sold by the shy 10 year-old boy who'd dredged up his impressive haul from his father's boat? Not I! In addition to a container of freshly shucked (but not … [Read more...]