There's no secret to this recipe for fried chicken -- it's the quality of the bird. East Hampton's Iacono Farm has been raising chickens in clapboard coops since the Truman administration. They (the chickens, not the Iaconos) spend their days scratching the dirt for bugs, blithely maintaining the pecking order under the sunny skies. Happy, healthy, delicious birds. The … [Read more...]
GRILLED APRICOTS WITH HONEYCOMB
The recipe, or guide actually, for grilled apricots (or peaches or plums or nectarines...) is simple: tree-ripe fruit and a well-cleaned grill. Ripeness is a no-brainer; a clean grill ensures no transfer of residual flavors from previous grillings. I turn mine up high for a good 10 minutes (my humble brand X gas grill reaches an impressive 500 degrees very quickly) and then … [Read more...]
RECIPE: MOZZARELLA WITH BRIOCHE GIOBBI
FROM ITALIAN FAMILY DINING BY EDWARD GIOBBI AND EUGENIA GIOBBI BONE (Rodale, 2005) FOR THE BRIOCHE 1 T. sugar 1/4 c. milk, at room temperature 1/2 package active dry yeast (or 1 1/8 t.) 2 c. flour 8 T. (1 stick) unsalted butter, softened 4 eggs 1/2 t. salt Add 1/2 T. of the sugar to the tepid milk. Stir in the yeast to dissolve the mixture. Add 1/2 c. of the flour … [Read more...]
Tomato, Basil, Mozzarella
Once we placed this brilliant platter of tomatoes, mozzarella and basil on the table it was fast work to snap a picture before the spectacular rainbow was demolished. (Note the serving pieces reluctantly hoovering above.) Luckily our friend and party planner MJ Vineberg (a.k.a. Marge in Charge) had equally lovely back-ups ready to go. Pasquale Langella of East Hampton's … [Read more...]
RECIPE: GOOSEBERRY AND RASPBERRY JAM
6 c. gooseberries (the yellow ones) 3 c. sweet gooseberries (the dark red ones) 2. c. raspberries 1 box (1.75 oz) Ball No Sugar Pectin 4 1/4 c. sugar 1/2 t. butter Mix 1/4 c. sugar with the pectin and set aside in a bowl. Measure the remaining 4 c. sugar into another bowl. Place both types of gooseberries in a heavy pot, heat on medium low and as they cook use a … [Read more...]
RECIPE: WHITE AND DARK CHOCOLATE FONDUES
White Chocolate Fondue 8 oz. white chocolate 2 T. whole milk 1/2 t. grated tonka bean; or the vanilla seeds scraped from a vanilla bean pod; or 1/2 t. vanilla extract Break the white chocolate into small pieces and place in a ceramic fondue bowl. Melt in a microwave at 50% power, 30 seconds at a time. Stir at each 30 second interval. When the white chocolate is melted, … [Read more...]
RECIPE: FREESTYLE FRANGIPANE CHERRY PIE
4 c. fresh cherries, pitted 2/3 c. sugar 2 T. + 1 t. cornstarch Crust: 1 1/2 c. flour 1/3 c. + 1 T. cornmeal 1 t. sugar 1/2 t. salt 1 stick cold butter cut up into small pieces 4-5 T. cold water 1 egg white Frangipane: 1/2 c. almond flour 2 T. softened butter 1/4 c. sugar 1/8 t. salt 3 T. flour Preheat oven to 425°. In a large bowl mix together the … [Read more...]
RECIPE: NUTTY BLONDE CHERRY JAM
4 c. prepared yellow (blonde) cherries 1 T. fresh lemon juice 6 1/4 c. sugar + a separate measure of 1/4 c. sugar 2 pouches Certo liquid pectin 3/4 c. sliced almonds 1 t. butter MAKE THE CANDIED ALMONDS: Lay out a 18" long piece aluminum foil on the counter and give it a light shot of Pam non-stick cooking spray or a thin gloss of regular cooking oil. Put the … [Read more...]
RECIPE: 1904 ST. LOUIS WORLD’S FAIR HOT DOGS
2 lbs. beef chuck, cut into 2" cubes 1 lb. ground lamb 1/2 lb. pork fat, cut into 1" pieces 3 cloves garlic 1/2 c. chopped white onion 2 T. kosher salt 1 T. paprika sausage casings (get from butcher) WATCH THIS HOW-TO VIDEO ON MAKING SAUSAGES TO FAMILIARIZE YOURSELF WITH THE PROCESS. THIS IS A DIFFERENT RECIPE BUT THE PROCESS IS THE SAME. Separate the beef into two … [Read more...]
RECIPE: POSOLE VERDE WITH MINI QUESADILLA CROUTONS
14 oz. dried giant white corn / a.k.a hominy / a.k.a. maiz mote pelado 5 c. water 1 1/2 lb. pork neck bones 4 cloves of garlic, peeled 1 lb. tomatillos, husks removed and washed 1 large Spanish onion, peeled and cut into thick slices 1 bunch water cress, washed 1 bunch cilantro, washed 1/2 c. shelled pumpkin seeds (a.k.a. pepitas) 4 jalapenos, sliced, seeds and white … [Read more...]