DAVID LAPHAM PHOTO | Steak salad with tangy carrot-ginger dressing.
When I was a kid, my family had a tradition of going to Benihana (yes, the Japanese steakhouse chain restaurant) right around New Year’s Eve. And I always loved the carrot-ginger dressing they put on their salads. In fact, I’d ask the waiter for an extra amount on the side, which ended up over all my food (to the delight of the knife-flipping chef). So when I became a chef, I started to wonder about making the dressing myself. (more…)
DAVID LAPHAM PHOTO
About this time of year, I start itching for fresh ingredients.
I’m braised out, souped out and casseroled out. The garden isn’t ready to produce much, so I look elsewhere for something to liven up the plate. (more…)
DAVID LAPHAM PHOTO | Nothing warms the winter soul like a bowl of bouillabaise, served with a toasted baguette topped by a little aioli.
An easy and elegant dish to serve in the dead of winter, bouillabaisse (fish stew) has its roots in the southern French city of Marseilles.
Historically, fishermen would sell the best parts of their catch at the market and then save whatever was left over for their own families — and from that came bouillabaisse. (more…)
DAVID LAPHAM PHOTO | Pan-roasted venison with currant sauce.
Welcome to the first installment of Island Bites, my food column for the Shelter Island Reporter. I’m excited to be sharing the space with Charity Robey, and I hope you enjoy my easy-to-follow recipes. The column’s name stems from the distinctive local sources of food available here, many of which, besides being highly nutritious, require minimal cooking and preparation. In upcoming installments, I’ll feature simple recipes for Island staples like clams, fish, blackberries, vegetables from Sylvester Manor and much more. (more…)