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Savoring the Hamptons: Discovering the Food and Wine of Long Island's East End

The Hamptons own an unmistakable and undeniable allure. The bounty of the farms and the nature of every city during this string of villages have created a notable culinary tradition one of the sand dunes and lighthouses.

Savoring the Hamptons is a culinary get together of this targeted area. The publication is split by means of season to spotlight the range of parts and often rugged attraction of the Hamptons. The ensemble of greater than 250 recipes is followed via tales and images of neighborhood wineries, farmers, fisherman, artisans, and restaurateurs to create a Hamptons mosaic. From Starr Boggs in Westhampton seashore and Mecox Bay Dairy in Bridgehampton to Wolfer Estates in Sagaonack and Quail Hill natural Farm in Amagansett, this can be the definitive cookbook of the Hamptons. There are greater than 60 lovely full-color nutrition images and surroundings pictures throughout.

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The vegetable, very hot all over the place Europe, is extra like clean and crunchy broccoli stems, touched with a touch of radish and cucumber. it's definitely worthy a try out. YIELD: four to six SERVINGS four kohlrabi, trimmed and peeled 2 tablespoons canola or vegetable oil 1 tablespoon unsalted butter 1 garlic clove, finely chopped 2 to three tablespoons chopped clean dill Kosher salt and freshly flooring black pepper � to ⅓ cup heavy cream or crème fraîche (see web page 338) � teaspoon sugar lower every one kohlrabi in part.

Preheat the oven to 450°F. Rub the skin of the lamb with 2 tablespoons of the oil after which move the lamb, meatier aspect down, to a sixteen x 13-inch roasting pan and roast simply until eventually it starts to sizzle, 20 to twenty-five mins; continue the oven temperature. in the meantime, warmth the rest three tablespoons of oil in a 12-inch skillet over medium-high warmth. upload the chopped rosemary, the chopped garlic, the fennel, and salt and pepper to style and prepare dinner, stirring sometimes, until eventually the fennel is flippantly golden, 6 to eight mins.

The fronds could be put aside and used for garnish. get rid of and discard the harsh or bruised outer leaves. bring to an end and discard the bottom. lower the bulb in skinny, even vertical slices. position in a bowl of chilly water to soak for 10 to fifteen mins. Drain and pat dry with paper towels. In a wide saucepan, soften the butter over medium warmth. whilst the froth subsides, upload the onions, fennel, and potatoes and toss to coat. Press a sq. of wax paper over the greens and canopy the pot. Sweat the greens 7 to eight mins over low warmth.

Garnish with clean parsley or basil leaves, if wanted. CHILLED BEET AND CUCUMBER SOUP THIS TANGY yet mild model OF BORSCHT is brim-full OF ROASTED BEETS, CUCUMBER, and dill. This scrumptious, make-ahead soup is bound to delight within the warmth of summer time. YIELD: 6 to eight SERVINGS three to four medium purple beets (about ⅔3 pound) 2 garlic cloves, finely chopped three cups buttermilk � cup chopped clean dill 1 tablespoon rice wine vinegar Kosher salt and freshly flooring white pepper 1 huge cucumber, peeled, seeded, and diced (about 1 cup) Low-fat bitter cream or yogurt, for garnish (optional) clean sprigs of dill, for garnish (optional) Preheat the oven to 400°F.

Upload the strawberries and stir simply to combine. disguise the pan so the berries melt a little. while the compote is lukewarm, stir within the Grand Marnier. The compote should be ready a number of days forward. Refrigerate, lined, in an appropriate box. whilst able to serve, layer the compote with vanilla ice cream in a parfait glass and sprinkle praline excessive. STRAWBERRY RHUBARB COBBLER SCENTED WITH ROSEWATER CLAUDIA FLEMING, PASTRY CHEF AND proprietor OF THE NORTH FORK desk & lodge, provides US THIS vintage with a twist.

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