CLARK MITCHELL PHOTO | The simple egg makes a big impression when it is served ‘en cocotte.’
This month marks the ninth anniversary of City Forager, the small catering company I started while attending culinary school in Manhattan. From the beginning, I’ve kept a journal containing menus, noteworthy wines, memorable cheeses and menus for each season. The most important section of my journal, however, has turned out to be a list of recipes that always make a huge impression on clients despite their ease of preparation. In fact, many of the recipes I’ve featured in Island Bites are from this list. Sure, a three-tiered amaretto cake with lemon merengue frosting and tropical flowers gets a big gasp. But so do eggs and bacon en cocotte, which require only a few basic supermarket ingredients. (more…)
JIM COLLIGAN PHOTO | Our Lady of the Isle Church.
RELIEF DRIVE FOR PUERTO RICO
Our Lady of the Isle Church is hosting a relief drive for victims of Hurricane Maria in Puerto Rico and Island residents are being asked to help by donating non-perishable food items or supplies. (more…)
CLARK MITCHELL PHOTO | Chicken paprikash.
With the reality of winter firmly setting in, my focus in the kitchen turns squarely to stewing and braising. Without the right seasoning, I find that many of these slow-cooked preparations can end up a bit on the bland side. Even a perfectly made beef stew can often leave the taste buds wanting just a bit more action.
I found my answer to this conundrum some years ago when I was invited to my friends’ parents house for dinner. His father was Hungarian, and that night we had paprikás csirke, or chicken paprikash. All I could say was wow. It’s since become my absolute favorite thing to cook in the winter. (more…)
CHARITY ROBEY PHOTO | The Long Island turnip served mashed with a whole roasted fish and caramelized onions.
When 91-year-old Wanda Wittmeier passed away in May of 2014, she went out at the top of her game. The Modern Snack Bar, a diner she founded in 1950 in Aquebogue, managed by her sons John and Otto, had just been named one of the country’s 10 best, and her lemon meringue pie garnered similar honors.
Of all the dishes served by the Wittmeier family at their venerable restaurant on the Main Road, the old-school take on mashed turnips connects most directly to the food and the culture of Long Island. (more…)
DAVID LAPHAM PHOTO | Smoked Gouda and leek tart.
October and November are great months to live on Shelter Island, but you need to work just a little harder to find the good local stuff. With fewer people and the return of a more tranquil rhythm, most of my stalwart farmstands have all but closed up.
Nonetheless, I know there’s local produce out there. (more…)