CLARK MITCHELL PHOTO | Served hot or cold (and here with scallops) leeks and potatoes are a winning combination.
Sometimes in the kitchen, it’s all about time-tested combinations. Dill and cucumbers. Basil and tomato. Lamb and mint. When deciding what to cook, I use this guideline and frequently refer back to some of the most classic pairings in French cooking. (more…)
CHARITY ROBEY PHOTO | Local scallops — a basketful of bounty.
After reading last week’s Reporter story about Steve Lenox and the opening of scallop season and listening to Billy Gremmler telling Gary Sapien on WLNG about all the scallops he’d be serving this weekend, I just had to have some.
It was Thursday afternoon so I went to see Jimmy Hayward at Commander Cody’s. I saw some recently opened shells outside — a good sign — but the place was closed. (more…)
CHARITY ROBEY PHOTO | Seared scallops with sweet peppers and apple cider.
To eat a fresh wild Peconic Bay scallop is to experience the miracle of merroir, a food that tastes like the soup of salt, sand, grass and mud it came from — flavors of honey, mushrooms and sea foam.
Bay scallops are one of this country’s finest wild foods. Living on the East End means we get to eat plenty of them, especially this year, when the season, which has just started and goes through March, is looking very good. (more…)
CHARITY ROBEY PHOTO | A basketful of bounty: It’s almost scallop season. Will this year be a boom or a bust?
If you think you know a lot about scallops — those treasured bi-valves that Islanders begin to crave when the days grow shorter and a touch of coming winter is in the air — writer Charity Robey has a new word for you: merroir. (more…)
CHARITY ROBEY PHOTO |
Nancy and John Kotula, 5:20 a.m. Monday, opening day of the 2015 scallop season at Congdon Creek Dock.
While reading last week’s profile in the Reporter on Keith Clark, I was reminded of my own flirtation with scalloping some 40 years ago.
I had moved my young family down here to live full time in our bungalow on Midway Road. We wanted to get away from isolation and frigid temperatures of upstate New York. I did not have a “real job” lined up but was able to provide for the family by working as a bartender at the many saloons on the Island. (more…)