Sag Harbor Days

Hope of Alabama Pecans Disappears Along with Mystery Truck

2012-01-31T13:18:00.005-05:00

On my way to Williams-Sonoma in Bridgehampton this morning I spotted this truck parked on the side of Scuttlehole Road. There was no driver in sight. My imagination started running wild with thoughts of buying freshly harvested Alabama pecans (a Southern friend once gave me some of these in January and I have never forgotten them) or a watermelon from Florida on my way back to Sag Harbor. But the mysterious truck was gone just a half hour later.

Variety Store Finds

2012-01-30T15:43:00.004-05:00

I walked over to the Variety Store today, hoping to avoid a trip to Michael's in Riverhead just to buy lollipop sticks (for a Newsday story I'm working on). Hooray! There they were, in aisle two on the left. Before I could get to the cash register, I was pulled as if by magnetic force into the center aisle, with all of its Valentine's Day merchandise. So much good stuff--cupcake liners, seasonal M&Ms, boxes and boxes of valentine cards. And right across from the red foil take-out boxes (which will make nice packaging for some pretty chocolate bark), were what at first appeared to be large containers of herbs and spices. On closer inspection, I saw that they were "blended turf," "underbrush," and "soft flake snow." Fascinating! How could my children have graduated from Sag Harbor Elementary without these supplies? More importantly, am I too old to start making topographical maps and dioramas?

Grease is the Word on Concession Stand Cupcakes

2012-01-28T06:15:00.006-05:00

While I wait for a video of Assistant Principal Kalish's rendition of "Beauty School Dropout" to go viral (if you saw the show on Friday or Saturday you know it is only a matter of time), I'm enjoying my photos, and looking forward to more concession stand cupcakes from Cathy Capozzola. See you at tonight's or tomorrow's performance.

Happy, if Belated, Chinese New Year

2012-01-25T11:51:00.005-05:00

There are many reasons to love Sag Harbor, but amazing Chinese food is not one of them. So when I want to San Francisco in August I made up for this lack by eating at Chinese restaurants daily. When I came home, I sought out the recipe for my favorite dish at my favorite restaurant, the Ma Po Tofu at Mission Chinese Food. The recipe, which calls for Chinese black vinegar and fermented black beans among other specialty items, has been sitting on my desktop, because another thing Sag Harbor is not known for is a great Asian grocery store. I was determined to dine on an approximation of this dish on January 23rd in Sag Harbor, so I set about devising a recipe with ingredients I could buy at the IGA. With its soft, creamy tofu and rich pork gravy it will satisfy me until I can return to Mission Street. Here is the recipe:

Ma Po Tofu
Serves 4

For spice (the Ma Po tofu at Mission Chinese Food is so hot it made me cry--in a good way), I used a little Sriracha from the IGA. A tablespoon was enough for me, but stir in more at the end if you'd like.

1/2 cup low sodium canned chicken broth
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon packed light brown sugar
1 tablespoon cornstarch
2 teaspoons Sriracha (or more to taste)
1 tablespoon vegetable oil
1/2 pound ground pork
1 tablespoon finely chopped fresh ginger
3 garlic cloves, finely chopped
One 14-ounce package soft tofu, drained and cut into 1-inch cubes
2 scallions, white and light green parts, finely chopped
Cooked white rice

1. Whisk together broth soy sauce, vinegar, brown sugar, cornstarch, and Sriracha in a small bowl.
2. Heat vegetable oil over medium-high heat in a large skillet. Add ground pork and cook, stirring to break up, until it has lost its pink color, 3 to 4 minutes. Stir in ginger and garlic and continue to cook, stirring, 1 to 2 minutes.
3. Stir in broth mixture, bring to a boil, and cook, stirring, until sauce thickens, about 1 minute. Stir in tofu and heat through. Spoon over rice and sprinkle with scallions.

Reason to Get More Involved in Sag Harbor Schools

2012-01-23T06:07:00.003-05:00

After the success of my Java Chocolate Chip Cookies last week, I used the same the coffee-chocolate combination in some mini scones for a parents' meeting I attended this afternoon. I'm addicted. I'm thinking of going to the next PTSA meeting, so I have a reason to bake a Coffee-Chocolate Chip Banana Bread. Here is the scone recipe:

Coffee-Chocolate Chip Mini Scones
Makes 8 small pastries

1 1/2 cups unbleached all-purpose flour
2 tablespoons packed light brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons finely ground coffee
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 tablespoons unsalted butter, cut into pieces and chilled
1 large egg, lightly beaten
12 teaspoon pure vanilla extract
6 tablespoons milk
1/2 cup mini chocolate chips
2 tablespoons heavy cream
2 tablespoons turbinado sugar ("Sugar in the Raw")

1. Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Combine flour, brown sugar, baking powder, coffee, and salt in a large mixing bowl.
2. Add chilled butter pieces and mix on low speed with an electric mixer until mixture resembles coarse meal. Stir in egg, vanilla, and milk and mix on low until dry ingredients are just moistened. Do not over mix. Stir in chocolate chips.
3. Turn dough onto a lightly floured work surface and shape into a 6-inch disk. Cut into 8 wedges, using a bench scraper or sharp chef's knife.
4. Transfer to prepared baking sehet. Brush with heavy cream and sprinkle with turbinado sugar. Bake until golden, about 12 minutes. Let cool 5 minutes and serve warm.

Preview of Coming Attractions

2012-01-20T13:19:00.003-05:00

I am looking forward to next weekend's Middle School production of Grease, and to displaying the concession stand items (including fuzzy dice, cat eye sunglasses, Kit Kats, and organic Pink Lady apples) I've been lovingly gathering for the past few weeks. For ticket information, click here.

New Rigatoni Recipe

2012-01-16T14:26:00.003-05:00

It's been a while since I've attempted a craft project. Inspired by this photo of a ditaloni bracelet, I spent a lot of pent-up energy today painting a few stray rigatoni with acrylic paint from the Variety Store, glazing them with Modpodge, and then figuring out how to adorn myself with my shiny, well-preserved pieces of pasta. After stringing them on various ribbons and shreds of fabric I had around the house, I settled on just one pasta bead, hanging from a chain. I think it is as pretty as my Suffolk County map bracelet.

IGA Item of the Week

2012-01-14T08:11:00.003-05:00

For reasons you can discover in my new Zester story, I've become a serious consumer of IGA frozen spinach. I shared my spinach cake recipe here.

Hayground Henry V, As Advertised on Main Street

2012-01-11T15:22:00.004-05:00

Even if I weren't a sucker for student-acted Shakespeare, I'd show up for anything advertised with finger paint and watercolors. And who knows how many productions we'll all be able to enjoy at Bay Street before the theater closes?

Getting Jittery About the Coming Coffee Shortage

2012-01-09T09:44:00.006-05:00

I am as freaked out as everyone else in this town that Java Nation has lost its lease and will be vacating its current space in the Shopping Cove at the end of the month. When I moved to Sag Harbor 16 years ago, just after the Bedinis opened for business, it was a beacon and a sign of good things to come. Before there was Cavaniola's, before the farmer's market, before Tim's Prime Meats and the Sag Harbor Baking Company and Joe and Liza's Ice Cream, before there was any kind of artisanal, organic, and/or local food product for sale in town, there was best-quality locally roasted coffee.

Every day that I wake up in Sag Harbor I brew coffee with Java Nation beans. I'm confident that they'll find another space, but can I survive if there is a gap of days or weeks between the closing of one shop and the opening of another? That would be difficult. Usually I wait until I'm out to run to Java Nation for a fresh bag, but in the last week or two I've been buying coffee to stockpile in the freezer.

A while ago, I started seeing recipes for cookies incorporating coffee grounds, and today I thought I might try that with my Java Nation grounds. But when I ground the beans and they smelled so great, I decided to use freshly ground coffee in my chocolate chip cookies instead. If you have coffee to spare, here is the recipe:

Java Chocolate Chip Cookies
Makes about 36 cookies

2 1/4 cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher or fine sea salt
1 cup packed light brown sugar
1/2 cup granulated sugar
1 cup (2 sticks) unsalted butter, melted and cooled
1 teaspoon pure vanilla extract
2 large eggs
2 tablespoons freshly ground coffee
2 cups bittersweet chocolate chips
1 cup whole almonds, chopped

1. Preheat the oven to 375 degrees. Whisk together the flour, baking soda, and salt in a medium bowl.
2. Combine the brown sugar, granulated sugar, and butter in the bowl of an electric mixer and mix on low. Add the vanilla and egg and mix until incorporated. Add the flour mixture and mix until a dough forms. Add the ground coffee and mix for 30 seconds. Add the chocolate chips and almonds if using and mix to combine.
3. Let dough stand 10 minutes to firm up, and then drop it by tablespoonfuls onto parchment-lined baking sheets, leaving about 3 inches between each cookies. Bake until golden around the edges but still soft on top, 9 to 10 minutes. Let stand on baking sheet for 5 minutes and then remove with a metal spatula to a wire rack to cool completely.

Harbor Seal Sighted in Village

2012-01-03T08:35:00.004-05:00

There was no need to go to Montauk Point or Westhampton Beach in this chilly weather. Today I saw a seal in the window of JED, at 27 Washington Street.

New Year's Breakfast (Thanks to our Neighbors)

2012-01-01T07:44:00.005-05:00

Our very hospitable neighbors on Prospect Street hosted us last night for New Year's Eve. I wasn't cooking dinner, so I had time to make some yeasted waffle batter before we went out. This morning, I made the lightest and crispiest waffles you can imagine. Here's the recipe:

Yeasted Waffles with Maple-Pomegranate Syrup
Serves 6

For the waffles:
2 cups whole milk, at room temperature
1/2 teaspoon instant or active dry yeast
2 cups unbleached all-purpose flour
1/2 cup (1 stick) butter, melted and cooled
1 teaspoon sugar
1/2 teaspoon salt
2 large eggs, lightly beaten

For the syrup:
1/2 cup pure maple syrup
2 tablespoons pomegranate molasses
1/2 cup pomegranate seeds

1. Make the waffle batter: Combine the milk and yeast in a large mixing bowl, whisking to dissolve yeast if you are using active dry yeast. Stir in the flour, butter, sugar, and salt with a spatula and continue to stir until smooth. Cover the bowl with plastic wrap and let stand at cool room temperature overnight.
2. When you are ready to cook, whisk the eggs into the batter. Heat the waffle iron and spray the grids with with the cooking spray if recommended by the manufacturer. Pour some batter onto the grids and spread it to the edges with a spatula. Cook the waffles until they are golden brown, 4 to 7 minutes depending on your machine.
3. While the waffles are cooking, make the syrup: Stir together the maple syrup and molasses in a microwave-safe measuring cup and microwave on high until hot, 20 to 40 seconds, depending on the strength of your microwave. Stir in the seeds and pour over the waffles.

The Original Conca D'Oro?

2011-12-31T12:27:00.003-05:00

I was in Venice for a week, on vacation, but reminded of home every time I passed Conca D'Oro on my way back to my hotel. Happy New Year! Will report tomorrow on tonight's Sag Harbor homecoming dinner!

Our Unique Holiday Decorations

2011-12-21T11:30:00.002-05:00

Before finishing up some shopping on Main Street this morning, I stopped by Otter Pond to admire Sag Harbor's least explicable but most beloved holiday decoration, the floating tree. Christmas in this town wouldn't be the same without it.

Recyling for the Holidays

2011-12-16T12:58:00.004-05:00

I have been stockpiling my Sarabeth's jam jars from the IGA for awhile now, and this morning I filled them with cookie mixes to give as gifts. This one has the ingredients (minus some butter, and egg yolk, and a little vanilla) for Cranberry-Oatmeal Cookies with White Chocolate Chips. Here's the recipe:

Cranberry-Oatmeal Cookies in a Jar
Makes about 12 cookies

6 tablespoons unbleached all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon cinnamon
3/4 cup old-fashioned rolled oats
1/4 cup dried cranberries
1/4 cup firmly packed light brown sugar
2 tablespoons granulated sugar
6 tablespoons white chocolate chips

1. Whisk together flour, baking soda, salt, and cinnamon in a small bowl. Spoon into a 1-pint Mason jarSpoon oats on top of flour mixture. Spoon in cranberries. Spoon in brown sugar and granulated sugar. Spoon in white chocolate chips.
2. Attach a card to your jar with the following instructions: "Preheat oven to 350 degrees. Pour contents of this jar into a large bowl and combine with 4 tablespoons melted unsalted butter, 1 egg yolk, and 1/2 teaspoon vanilla. Drop tablespoonfuls of dough onto ungreased baking sheets and bake until golden, 10 to 12 minutes."

No Contest in the Lawn Decor Department

2011-12-15T13:05:00.005-05:00

If you are competitive when it comes to adorning your lawn with holiday decorations, you might want to avoid the Bridgehampton-Sag Harbor Turnipike on the way to K-Mart to buy your inflatable snow globe. You will never outdo Sag Harbor Fireplace, with its Santas, elves, reindeer, and two blazing fires.

First Snow Fall on Main Street

2011-12-09T14:16:00.003-05:00

It was 50 degrees today on Main Street, but when I passed Sylvester & Company I saw snow falling.

Produce May Appear Closer Than it Seems

2011-12-05T11:29:00.003-05:00

Our winter share at Quail Hill is really paying off, because of the unusually warm weather. Kale is still growing like weeds in the fields. My husband brought home the world's biggest sweet potato, which one of my children promptly christened "the baby," because according to her it looks like (and is the size of) a baby wrapped in an orange blanket. I don't know if you can tell from the photo, but the banana squash on my kitchen counter was the size of a small, skinny watermelon. Compare it the normal-size butternut squashes and you'll get the idea. On Sunday we roasted some of it with a little butter. Tonight, I made pasta with banana squash and pancetta (you can substitute butternut squash, since they are very similar). Here's the recipe:

Penne with Banana Squash and Pancetta
Serves 4 to 6

2 pounds banana squash or butternut squash, peeled, seeded, and cut into 1/2-inch pieces
2 tablespoons olive oil
Salt
1 pound penne
3 ounces pancetta, chopped
1 small onion, finely chopped
1/2 teaspoon dried sage
2 cups grated Parmesan cheese
2 tablespoons half-and-half
Ground black pepper

1. Preheat oven to 425 degrees. Line a rimmed baking sheet with heavy-duty foil. Toss squash with oil and salt to taste on sheet and roast until browned and tender, 15 to 20 minutes.
2. Bring a large pot of salted water to boil and cook penne until just tender.
3. While penne is cooking, cook pancetta in a large skillet until just crisp. Add onion and dried sage and cook until tender, about 3 minutes. Add squash and toss to combine.
4. Drain pasta, reserving 1 cup cooking water, and return to pot. Toss with squash mixture, cheese, half-and-half, and cooking water to moisten sufficiently. Serve immediately.

New Bakery in Town!

2011-12-04T07:49:00.003-05:00

Congratulations to Mimi Yardley and Margaret Wagner on the opening of their Sag Harbor Baking Company at 51 Division Street yesterday. I toured their pristine kitchen and eyed the mini-cheesecakes and lemon tarts. Judging from early customer reviews, I am predicting that the coconut cupcakes will become a favorite snack for Pierson students heading home after school.

Tonight's Dinner: Lamb Shank and Barley Soup

2011-12-01T08:38:00.005-05:00

The only problem with buying half of a Spring lamb is that you are left, after a few months, with some random pieces of meat that you don't know how to use. I've been considering one lonely lamb shank (I wonder if my friend Nancy is still in possession of the other one) sitting in my freezer for awhile now, and when I woke up to some chilly weather this morning I decided to combine it with some potatoes and carrots I picked up at Quail Hill (hooray for my Winter Share), and some barley I had in the pantry, to make some soup. For fresh flavor, I topped each bowlful with some gremolata. Here is the recipe:

Lamb and Barley Soup with Gremolata
Serves 4

For the soup:
2 tablespoons olive oil
1 large, meaty lamb shank, trimmed of excess fat
2 large onions, coarsely chopped
4 carrots, peeled and sliced
4 garlic cloves, finely chopped
10 ounces small waxy potatoes (I used fingerlings)
6 cups water
3/4 cup pearl barley
1 sprig fresh rosemary
1 sprig fresh thyme
Salt
Cayenne pepper

For the gremolata:
1/4 cup finely chopped fresh parsley
2 teaspoons grated lemon zest
1 garlic clove, finely chopped

1. Make the soup: Heat the oil in a large Dutch oven over medium-high heat. Brown the shank on all sides, about 5 minutes. Remove from the pot and set aside.
2. Drain all but 2 tablespoons of fat from the pot and add the onions and carrots. Cook until softened, about 3 minutes. Stir in the garlic and cook another minute.
3. Stir in the potatoes, water, barley, rosemary, 1 teaspoons alt, and lamb shank. Bring to a boil, lower the heat, and simmer, partially covered until the shank is tender and the meat is falling off the bone, about 1 hour.
4. Remove the shank, shred the meat, and stir it back into the soup. Season with salt and cayenne pepper.
5. Make the gremolata: Combine the parsley, lemon zest, and garlic in a small bowl. Spoon soup into soup bowls and top each with a spoonful of the gremalota. Serve immediately.

IGA Item of the Week: Tom Cat Baguettes

2011-11-29T10:19:00.004-05:00

Just yesterday I was loudly complaining about the $4.99 price of Tom Cat baguettes, and this morning I see that they are on sale for $3.99 at the IGA! I wonder if it is true, as my children say, that my voice carries all the way from Burke Street to Main Street.

Turkey Leftovers

2011-11-28T11:43:00.004-05:00

Of the chocolate variety, my favorite kind. Get them while they last, at the Sag Harbor Variety Store.

Holiday Market a Good Place for Cupcakes, Gossip

2011-11-26T12:27:00.003-05:00

For days now I've had my eye on the spot where workers are putting the finishing touches on the Mimi Yardley's and Margaret Wagner's Sag Harbor Baking Company (at 51 Division Street, right behind Tim's Prime Meats). This morning at the PTA Holiday Market in the Pierson gym I got the scoop on the grand opening--any day now! I also bought a couple of these delicious Baking Company cupcakes (we just ran out of apple pie at my house) and five raffle tickets. Now I'm waiting by the phone to see if I've won an assortment of Pantigo Farm jellies and jams.

Another Breakfast Option

2011-11-22T06:13:00.003-05:00

If you can't get to Goldberg's for bagels, here's another Thanksgiving morning breakfast option, up on ZesterDaily: My recipe for Pumpkin Churros.

"Everything" for Sale at Goldberg's

2011-11-19T07:15:00.003-05:00

Yesterday I drove to Goldberg's in East Hampton to pick up my Thanksgiving bagels. I'll freeze them until I need them on Thursday morning when my sister arrives with the lox. At checkout I noticed that they're selling jars of "everything" topping. Now, in addition to enjoying this delicacy by emptying the loose topping from the bottom of the bag directly into my mouth (What? You never do that after you've put away your bagels?), I can sprinkle it on homemade breadsticks or pizza dough whenever I want.

I Invest Everything in Gold

2011-11-18T08:20:00.004-05:00

Assessing my cookie decorations as I am gearing up for some holiday baking, I notice that I'm heavily invested in metallic sanding sugar, nonpariels, and glitter. In fact, I think I might have a problem. I don't know anyone else who owns a canister of Dazzling Delights Gold Decorating Spray. Half of my household thought that spray paint on cookies was a good idea, but the other half recoiled at the idea. So when I made some Walnut and Brown Sugar cookies, I only sprayed half of them. But I sprinkled all of them with gold sanding sugar. Here is the recipe:

Walnut and Brown Sugar Cookies
Makes about thirty-six 3-inch cookies

3//4 cup (1 1/2 sticks) unsalted butter, softened
1/4 cup confectioners' sugar
1/2 cup firmly packed light brown sugar
1 large egg yolk
1 1/2 cups unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/2 cups walnut pieces, toasted, cooled, and finely chopped
Gold decorating spray (optional)
1/2 cup milk, semisweet, and/or bittersweet chocolate chips
1 tablespoon coarse gold sanding sugar (optional)

1. Combine butter, confectioners' sugar, and brown sugar in a large mixing bowl with an electric mixer on medium-high speed until fluffy, 2 to 3 minutes. Add egg yolk and beat until smooth. Stir in flour, cinnamon, and salt until just incorporated. Stir in chopped nuts.
2. Divide dough into 2 equal portions, shape each one into a 5-inch disk, and wrap in plastic. Refrigerate for at least 1 hour and up to 3 days.
3. Preheat oven to 350 degrees. Line several baking sheets with parchment paper.
4. Working with one dough disk at a time, roll dough into a 1/8-inch thickness on a lightly floured countertop. Turn the dough often, loosening it from the countertop with a large offset spatula, to prevent sticking.
5. Use a cookie cutter to cut the dough, rerolling scraps and re-cutting until all dough is used. Transfer cookies to prepared baking sheets, 1 inch apart. Bake until firm, 9 to 11 minutes. Slide cookies, still on parchment, onto wire racks to cool.
6. To decorate, lightly spray with decorating spray if desired. Dip tines of a fork in chocolate and wave over cookies to create a striped pattern. Sprinkle with sanding sugar so it adheres to melted chocolate if desired. Let stand until chocolate is set, about 30 minutes. Keep cookies in an airtight container at room temperature for up to 3 days.

Come in and Have Some Turkey!

2011-11-17T15:08:00.003-05:00

If you were walking by my house 10 days ago, you might have seen me at the front door with this spice-rubbed turkey. Photographer Doug Young wanted to take advantage of the early afternoon sun for the photos for today's Thanksgiving story in Newsday. So I set up my turkey dinner in the entryway.

The "Death" of Cookbooks and a Bargain Hunter's Dilemma

2011-11-15T15:04:00.004-05:00

After reading a depressing story about the death of cookbooks in last week's New York Times, I walked over to BookHampton to reassure myself that cookbooks are not dead. While there, I paged through several that will make excellent holiday gifts, much better than a cooking app! BookHampton has always supported my own books (I even have my own page on their website), but more important to me is that it's right there on Main Street, next to the IGA, when I urgently need a book about root vegetables or Jewish holiday desserts. When I heard that BookHampton is offering 20% off of all online orders until the end of the month with free shipping on orders over $25, I pondered whether it would be silly to go home and place my order online.

IGA Item of the Week: Anniversary Edition

2011-11-10T13:39:00.003-05:00

I reluctantly dragged myself through the rain and to the IGA this afternoon to buy ingredients for dinner. And I was rewarded with a free hot dog! Since raffles are as irresistible as hot dogs to me, I entered to win a $70 gift certificate to celebrate Schiavoni's 70 years in business. Wouldn't the announcement that I won make a great blog post?

Canned Pumpkin Recipes from Sag Harbor

2011-11-09T14:07:00.002-05:00

My story on canned pumpkin, including recipes for pumpkin cornbread and pumpkin coffee cake, is up at Newsday.com. Thanks again to Doug Young for the pretty photos.

Organic Pumpkin from Oregon

2011-11-09T09:28:00.002-05:00

Local pumpkins are scarce, but Farmer's Market-brand organic pumpkin puree is available in the baking aisle at King Kullen in Bridgehampton. Happy holiday baking!

Choices

2011-11-03T17:20:00.005-04:00

If you like Brussels sprouts, maybe you'll be interested in my Gruyere and Brussels Sprouts Tart recipe, in today's Newsday. If you don't like them, you have a lot in common with the editors of The Sag Harbor Express, who chose the headline for my column this week.

October 31, 2011: Just Another Day on Main Street

2011-10-31T15:53:00.003-04:00

If you live in Sag Harbor, chances are good that you will run into some colorful characters on your way to the IGA for a can of chipotle chiles.

Congratulations, Kara!

2011-10-30T17:15:00.002-04:00

I don't know whether Kara grew this pumpkin which is on display at The Country Garden or just guessed its weight, but congratulations to her either way. See you tomorrow on the Pumpkin Trail.

2011-10-29T11:42:00.005-04:00

I had an hour to kill in Southampton yesterday, so I stopped by Sant Ambroeus for a cappuccino. What an oasis of civility! But why was it empty in the early afternoon? If Sant Ambroeus moved to Main Street in Sag Harbor it would be packed every day. On the way out I admired their Italian-style cookies, reminding myself to put a recipe for Brutti ma Buoni in my holiday cookies story for Newsday next month.

Last Night's Dinner: Roasted Mini Pumpkins

2011-10-27T06:15:00.005-04:00

I bought these mini pumpkins at The Country Garden for a Newsday photo shoot last week (talented photographer Doug Young never accidentally gets the dog bed in his pictures). But in the back of my mind I new they were destined for the dinner table. Last night I roasted them and served them with some skirt steak and kale chips. Here's the recipe:

Roasted Mini Pumpkins
Serves 4

4 mini pumpkins
2 tablespoons butter
Salt
Ground black pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with heavy-duty foil.
2. With a sharp chef's knife, slice away the top third of each pumpkin. Scrape the seeds and any stringy pulp out with a spoon.
3. Place a 1/2 tablespoon of butter inside the bottom half of each pumpkin, sprinkle with salt and pepper, and replace the tops. Roast until soft, 25 to 30 minutes. Serve immediately.

Instant Caramel-Banana Ice Cream

2011-10-25T11:42:00.002-04:00

Last week I put four over-ripe bananas in the freezer, hoping that I'd get around to making banana bread in a few days but knowing that I'd probably unearth them in April and throw them out during Spring freezer cleaning. Yesterday, ahead of schedule, my daughter reminded me of what happens when you process frozen bananas in a food processor. They become a creamy ice cream-like semifreddo in seconds. For our banana semifreddo, we added a few spoonfuls (a tablespoon per banana) of Fran's Caramel Sauce from Citarella's, and were very pleased with caramel-flecked the results. Do I need to write out such a simple recipe? Here it is:

Instant Caramel-Banana Ice Cream
Serves 4

4 very ripe bananas, frozen
4 to 6 tablespoons best-quality caramel sauce

Peel the bananas and cut them into chunks. Place them in the workbowl of a food processor along with the caramel sauce and process until smooth. Serve immediately or scrape into an airtight container and freeze for up to 1 day before serving.

Literary Importance of IGA Discussed at Library Dinner

2011-10-23T08:24:00.010-04:00

Last night I attended a One for the Books dinner at the home of a member of the Sag Harbor Oyster Club, so of course the appetizer was outstanding. The book we were all supposed to have read was Travels with Charley, but as dinner progressed the conversation turned to a Steinbeck novel I didn't know, The Winter of Our Discontent. I was thunderstruck when I learned that a fictionalized Schiavoni's IGA figures prominently in the story!!! I ran over to Bookhampton this morning to educate myself.

I Learn a New Word

2011-10-22T14:32:00.004-04:00

In search of a use for a stale hunk of pane di casa from Citarella's, I stumbled upon a host of recipes for an Italian bread crumb topping, or pangrattato. Italians use it instead of grated cheese (it is also known as "poor man's Parmesan"), sprinkling it on pasta, gratins, and roasted or steamed vegetables. To make my pangrattato, I simply scooped the insides of the bread into a food processor and ground them into crumbs before sauteeing until crisp in a frying pan with some olive oil. I added some anchovies for flavor. You could also add hot red pepper flakes, minced garlic, lemon zest, and/or parsley. I used my pangrattato on a silky turnip puree. Here's the recipe:

Turnip Puree with Anchovy Pangrattato
Serves 6 to 8

3 pounds turnips, peeled and cut into 2-inch chunks
1/2 cup low-sodium canned chicken broth
2 cups stale country bread, torn into pieces
4 anchovy fillets, coarsely chopped
2 tablespoons olive oil
1 tablespoon finely chopped fresh parsley leaves
4 tablespoons unsalted butter

1. Place the turnips in a large, heavy pot and cover with cold water. Bring to a boil over medium-high heat, turn down the heat, and simmer until tender, 30 to 40 minutes.
2. While turnips are cooking, combine bread and anchovies in the workbowl of a food processor and process until finely chopped.
3. Heat the oil over medium heat and add the bread crumb mixture. Cook, stirring occasionally, until toasted. Remove from heat, stir in parsely, and set aside.
4. Drain the turnips and puree (in batches if necessary) in a food processor with the butter and chicken broth. Scrape into a serving bowl, season with salt, and sprinkle with bread crumb topping before serving.

Marie Eiffel to Become Another Addiction?

2011-10-21T15:41:00.005-04:00

I see that Marie Eiffel is moving into the space directly across the alleyway from Java Nation. And that irresistible shift dress with the big chocolate brown paint splatters is displayed right near the door. Might it be just the thing to wear to a One for the Books dinner tomorrow night?

Local Corn Leads Me to Granola Recipe

2011-10-18T17:43:00.004-04:00

Even when I'm writing for a national outlet like Zester Daily, there's always a local inspiration behind the story. The idea for my new piece, with a recipe for popped quinoa granola, popped into my head (sorry!) when I saw all of the Indian corn (and smelled the roasted corn) at Hank's Pumpkin Town last week.

Time for Brussels Sprouts

2011-10-17T16:21:00.003-04:00

No doubt, the best way to make sure that your Brussels sprouts are fresh is to buy them as soon as they've been cut, and are still attached to their stalks, like these sprouts at Falkowski's on Scuttlehole Road. It is a bit of a pain to remove them (I used a sharp paring knife), and you never know how much you'll wind up with. Would you believe that a giant stalk only yielded 10 ounces of sprouts? I sauteed them with a leek and then glazed them with a little balsamic vinegar this afternoon, but there weren't enough to go around as a side dish. You'll have to wait and see, in next Thursday's Newsday, how I managed to stretch this little bowl of Brussels sprouts into a dinner for four.

2011-10-14T07:31:00.002-04:00

Last week, I was paging through my copy of Plenty, settling on my menu for tomorrow night's One for the Books dinner (now it can be revealed: I am hosting a party to benefit John Jermain Library). A recipe for Black Pepper Tofu caught my eye and I prepared it for the children. It was fantastic as only a dish with 12 cloves of garlic, 3 kinds of soy sauce, and a stick of butter can be, but the children insisted that the fried tofu cubes alone were the best part. So last night I bought more tofu, cut it into fingers, dusted it with cornmeal, and served it on its own, with a quick tomato sauce for dipping. Don't my tofu fingers look like the mozzarella sticks from Espresso? Almost a pound of tofu disappeared in minutes, and we could have eaten more. Here is the recipe:

Pan-Fried Tofu Fingers with Tomato Sauce
Serves 3 to 4

1 tablespoon olive oil
1 garlic clove, finely chopped
1/4 teaspoon dried oregano
1/4 teaspoon hot red pepper flakes
One 14-ounce can diced tomatoes, pureed in a blender or food processor
One 14-ounce package extra-firm tofu
Salt
1/4 cup cornmeal
Vegetable oil for frying

1. Heat the olive oil in a skillet over medium heat. Add the garlic, oregano, and hot red pepper flakes and cook until fragrant, about 1 minute. Add the pureed tomatoes and cook, stirring every once in a while, until thickened, about 15 minutes. Cover and keep warm.
2. Slice the tofu into 12 fingers and drain on paper towels. Sprinkle with salt.
3. Place the cornmeal in a shallow bowl and coat each tofu finger with cornmeal.
4. Heat about 1/2-inch of vegetable oil in a large Dutch oven over medium-high heat. Add the tofu (cooking in batches if necessary; you don't want to crowd them) and cook, turning every minute or two, until golden and crisp on both sides. Briefly drain on paper towels and serve with tomato sauce on the side.

Tonight's Dinner: Cauliflower Risotto

2011-10-11T15:32:00.004-04:00

If you spend any time on Montauk Highway between Watermill and Bridgehampton you know that Long Island is famous for its cauliflower. Today, I stopped and bought some, and tonight I incorporated it into risotto. Cooking the florets in broth softened them up a bit, and when I stirred them into the rice they broke into easy-to-eat pieces. The result was a wonderfully creamy vegetable and rice dish, just right for this beautiful October evening.

Cauliflower Risotto
Serves 6

1 quart low sodium canned chicken broth
2 cups water
5 cups small cauliflower florets (from one small head of cauliflower)
1 tablespoon olive oil
1 slice bacon, chopped
1 shallot, finely chopped
1/4 teaspoon hot red pepper flakes
Salt
1 1/4 cups Arborio rice
1/2 cup dry white wine
1 cup grated Parmesan cheese
2 tablespoons unsalted butter

1. Heat the broth and water in a medium saucepan over medium heat. Add the cauliflower and 1/2 teaspoon salt and cook at a simmer for 5 minutes. Turn off heat.
2. Heat the oil in a large saucepan over medium-high heat. Add the bacon and cook until beginning to crisp. Add the shallot and pepper flakes and cook until shallot is softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Add wine and cook, stirring, until most of the liquid has evaporated.
3. Ladle a cup or two of the broth and cauliflower mixture into the pot and cook, stirring, until the rice has absorbed most of the liquid. Continue the cook, adding the broth and cauliflower in 1-cup increments, always stirring, until the rice is al dente and the cauliflower has broken into pieces. If you run out of liquid, add some water to the pot, heat it up, and continue to add to the pot until the rice is done.
4. Remove the pot from the heat, stir in the cheese, remaining butter, and salt to taste. Serve immediately.

Film Festival Features My Favorite Food

2011-10-08T19:45:00.002-04:00

The Hamptons International Film Festival is featuring so many great films that it is difficult to choose. But this one is at the very top of my list.

IGA Item of the Week: Ice Cream Returns to the IGA

2011-10-05T15:13:00.002-04:00

I never realized how much money I spent on ice cream at the IGA until their freezer broke down and they were out of stock for weeks on end. As of yesterday, the freezer was up and running and re-stocked, just in time for winter, as the sign says.

Pumpkin Shortage?

2011-09-29T17:58:00.004-04:00

I became so alarmed after hearing numerous reports about a pumpkin shortage on the East End that I hurried over to the one place I usually avoid at this time of year, Pumpkintown (the traffic!) to grab what I could grab. I was prepared to knock down a few preschoolers if I had to, but there was no need. There were fields full of giant pumpkins, and a cart filled with small sugar pumpkins for $3 apiece. I cut up one of these small pumpkins when I got home, and roasted the pieces with a little maple syrup. Here is the recipe:

Maple-Glazed Pumpkin
Serves 6

Smaller pumpkins are easier to cut up than larger ones, and yield a manageable amount of flesh. First, use a sharp, heavy chef's knife to cut around the stem to remove. Scoop out the seeds (you can rinse them and roast them if you'd like). Then cut the pumpkin into wedges, following its natural grooves. Use a paring knife to remove the skin and any remaining stringy pulp from each wedge before cutting into pieces.

1 small sugar pumpkin (about 4 pounds), stemmed, seeded, peeled, and cut into 1 1/2-inch pieces
2 tablespoons olive oil
Salt
Ground black pepper
2 tablespoons maple syrup

Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Toss the pumpkin with the olive oil, salt, and pepper. Roast until pumpkin pieces are just tender, 15 to 20 minutes. Toss with the maple syrup, return to the oven, and roast an additional 2 minutes.

2011-09-25T10:44:00.002-04:00

Have you responded to your One for the Books invitation? Some of Sag Harbor's best cooks will be hosting dinner parties to raise money for our library. Hosts pick books to attract fellow book lovers to their homes. And there are plenty of food-themed books to choose from, including Plenty, The Man Who Ate Everything, and Blood, Bones, & Butter.

Sweet Rosh Hashanah Recipes

2011-09-22T06:24:00.001-04:00

My honey-sweetened Rosh Hashanah recipes are out in today's Newsday. You can tell I did the "styling" at the photo shoot. See my jar of Bee's Needs honey in the background of Doug Young's pretty picture?

Last Night's Dinner: Quesadillas with Tomatillo Salsa

2011-09-19T08:05:00.010-04:00

It's tomatillo season, and I had a whole bowl of them sitting on the countertop, ripe and ready to be made into salsa. Since salsa alone does not a dinner make, I ran out to get ingredients for quesadillas. I had a can of white beans in the pantry and fully intended to mix them with some cheese for the filling. But standing in front of the refrigerator case at the IGA, I knew I could do better than the shrink-wrapped Monterey Jack. So I grabbed a few red onions and my tortillas and then wound up at Cavaniola's, for the wedge of young Pecorino that you see here. It seemed a shame to dilute its fresh flavor by mixing it with the beans, so the can went back into the pantry for another day and instead I sauteed the onions to supplement the filling. Here is the recipe:

Red Onion and Cheese Quesadillas with Tomatillo Salsa
Serves 4

1 pound tomatillos, husks removed
1 jalapeno or other hot chili pepper, halved and seeded
3 garlic cloves, peeled
3 tablespoons olive oil
1/2 cup finely chopped fresh cilantro leaves
Salt
2 red onions, thinly sliced
One 15-ounce can white beans, rinsed and drained
8 ounces mild, melty cheese, shredded
4 large flour tortillas

1. Preheat broiler to high. Line a baking sheet with heavy duty foil. Toss tomatillos, chili pepper, garlic, and 1 tablespoon oil on baking sheet. Broil, turning tomatillos, pepper, and garlic once, until tomatillos are lightly charred, 6 to 7 minutes total. Set aside to cool.
2. Combine tomtatillos, pepper, and garlic in a blender and blend until almost smooth. Stir in cilantro and season with salt to taste.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, 5 to 7 minutes. Arrange cheese and onions evenly over half of each tortilla and fold tortillas in half.
2. Wipe out the skillet, add 1/2 tablespoon oil, and heat over medium-high heat. Cook two quesadillas, turning once, until golden and melted, about 5 minutes total. Repeat with remaining 1/2 tablespoon oil quesadillas and serve immediately with tomatillo salsa on the side.

Tomato Jam, Two Ways

2011-09-19T07:37:00.003-04:00

On Saturday at the Farmer's Market, Bette Lacina urged me to buy a jar of tomato jam made by Sag Harbor writer and cook Stacy Dermont. All day I looked forward to trying it. For dinner, I spread it on garlicky grilled bread before topping the bread with some homemade ricotta (more on this in my next Newsday column) and some sliced Larchmont Charcuterie salami from Cavaniola's. I must have dreamed about my dinner, because when I woke up I made myself a sweet version of dinner: Toasted bread spread with jam and the ricotta, minus the garlic and salami.

Shakespeare in the Orchard

2011-09-18T17:14:00.002-04:00

Quail Hill is not just about vegetables! I spent this breezy afternoon enjoying the Green Theatre Collective's production of As You Like it, performed in the farm's orchard.

First Apple Dessert of the Season

2011-09-12T09:53:00.003-04:00

I bought more apples at the Milk Pail's farm market stand on Saturday, and last night I used a package of Dufour all-butter puff pastry I had in the freezer (I buy it at Citarella's in Bridgehampton) to make this pretty tart. Here is the recipe:

Puff Pastry Apple Tart
Serves 8

One 14-ounce sheet frozen puff pastry, thawed
2 apples (I like sweet-tart Jonagolds or Granny Smiths)
1/4 cup sugar
1/2 teaspoon cinnamon
1 teaspoon lemon juice
1 large egg, lightly beaten
1 tablespoon apricot jam

1. Preheat the oven to 400 degrees. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork. Place in the freezer.
2. Peel and core the apples and slice them into very thin slices. Toss them together in a large bowl with the sugar, cinnamon, and lemon juice. Remove the pastry from the freezer and arrange the apple slices in three rows, overlapping them slightly, on top, leaving a 1 to 1 1/2-inch border all around. Brush the border with the egg.
3. Bake until the pastry is puffed and well-browned, 30 to 35 minutes. Remove from the oven and immediately brush with the jam. Let cool, slice, and serve.

Enjoying Harborfest

2011-09-10T14:44:00.005-04:00

Harborfest is on, and I spent the morning on Long Wharf enjoying some of its delights. The Boy Scouts were grilling hot dogs, Pierson Middle School students were singing karaoke, and the little kids were enjoying a picturesquely situated bouncy castle with a nautical theme. On my way home, I browsed the sidewalk sales, and these half-price drinking straws at Country Lane (I have a newfound love of polka dots) caught my eye. See you at the Whale Boat Races!

Will I Ever Get Out of Here?

2011-09-09T12:42:00.005-04:00

It's been awhile since I've left the Village, so today I made big plans to drive over to the Milk Pail in Water Mill for some new apples. Then I discovered that Cavaniola's is selling Milk Pail apples. Will I ever get out of this town?

Tuesday Night's Dinner: Summer's Last Pizzas

2011-09-08T09:16:00.005-04:00

To combat the chill that accompanied Tuesday's rain, I used the last of my Quail Hill haul--a few tomatoes and a bunch of broccoli rabe--to make two summery but still warming pizzas.

For the tomato pie, I sliced some tomatoes, set them on some paper towels, sprinkled them with salt, and let them stand for 15 minutes to drain away excess moisture. Then I put them on top of my stretched pizza dough, arranged some thinly sliced soppresata over the tomatoes, and sprinkled on about 4 ounces of shredded mozzarella. (To get the pizza into the oven without incident, I stretch the dough on top of a parchment-lined rimless baking sheet, arrange the toppings on top of the dough, and slice the pizza, still on the parchment, directly onto a preheated pizza stone). After baking in a 500 degree oven for about 50 minutes, I grated some Parmesan over the pizza before slicing and serving.

The broccoli rabe pizza was just slightly more complicated. I sliced three large, juicy cloves of garlic and cooked them briefly in 2 tablespoons of olive oil. Then I trimmed and discarded the tough stems of the broccoli, coarsely chopped the leaves, and added the leaves to the pan with a little bit of salt, stirring for a minute or two to wilt them. I spread the wilted broccoli rabe and garlic over the stretched dough, sprinkled with 4 ounces of grated mozzarella, and baked for 15 minutes in a 500 degree oven. As with the tomato pie, I grated some Parmesan over this one before slicing and serving. .

IGA Item of the Week

2011-09-06T14:16:00.003-04:00

When my husband heard that some local farmers were collecting canned goods and other needed items to take to flood-damaged upstate New York farms later in the week, he bought a case of Progresso soup at the IGA and took it to the drop off spot at the Falkowski farm, 720 Butter Lane in Bridgehampton. For more information on the relief effort, click here.

Things Even Out

2011-09-05T09:07:00.004-04:00

I took a break yesterday from trying to figure out how to restore my gingham blog border (mysteriously missing for several days) to shop some Labor Day sales on Main Street. Gingham-bordered cotton tablecloths with sweet matching napkins at the Variety Store were hard to resist. At least something around here will have a gingham border for the holiday.

IGA Item of the Week

2011-09-02T15:24:00.002-04:00

Just in time for Labor Day, and to replace what was lost after the hurricane: A fresh shipment of Hershey's Ice Cream has arrived at the IGA.

Time to Consider the Lunch Box

2011-09-01T11:30:00.004-04:00

Weeks ago, some of my favorite elementary school students came over to be photographed for Newsday while eating some healthy dips and spreads designed for school lunch boxes. Today, the story is out, and in just one more week Sag Harbor Schools open their doors. Hurray!

Tonight's Dinner: Post-Hurricane Pasta

2011-08-30T15:38:00.009-04:00

We've been on vacation in California for the past few weeks, enjoying some excellent pizza and unbelievable Chinese food. Our lovely home exchangers put away all of our lawn furniture before fleeing to the Philadelphia airport ahead of Irene, and we breezed back into town on Monday night, just a few hours after Sag Harbor had its power restored. What good timing! I hardly noticed evidence of a storm until I walked over to the IGA this morning and saw that they were out of everything refrigerated. They won't be getting deliveries until tomorrow. Thank goodness for Bette and Dale. I drove over to their farm stand (scary downed tree on Jermain Avenue!), bought some cherry tomatoes and salad greens, and made some pasta with raw tomato sauce for dinner. Here is the recipe:

Post-Hurricane Penne with Cherry Tomatoes, Garlic, and Basil
Serves 4

Salt
12 ounces penne
1 pint cherry tomatoes, quartered
1/2 cup pitted Kalamata olives, chopped
1 garlic clove, finely chopped
1/3 cup best-quality extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 cup basil leaves, roughly torn
1 ablespoon fresh oregano leaves
Ground black pepper

1. Bring a large pot of salted water to a boil. Cook the penne until just tender.
2. While the pasta is cooking, combine the cherry tomatoes, garlic, olive oil, vinegar, basil, and oregano in a large bowl. Toss with the hot pasta, season with salt and ground black pepper. Serve immediately.

The Tomatoes are Beautiful

2011-08-11T05:59:00.003-04:00

Six simple tomato recipes of mine (along with Doug Young's pretty pictures) are in today's Newsday.

Needlework Still for Sale

2011-08-09T16:43:00.005-04:00

Every day this week as I've passed by the Dominican Sisters Thrift Shop on Washington Street I have been wondering how long it will take for someone to snap up these framed needlepoint roses.

Sunday with the Senator

2011-08-07T13:25:00.006-04:00

I took a drive over the Quail Hill this rainy morning to hear Senator Kirsten Gillibrand speak eloquently about the importance of local farms to our good health and national security. Before she explained her position and took questions, we enjoyed a giant berry crisp prepared by one of the event's organizers, Leigh Merinoff.

Get Out Your Bundt Pan

2011-08-05T06:01:00.003-04:00

My Chilled Corn Soup recipe is up in Newsday, along with this photo of me, removing corn kernels from the cob. I'm demonstrating a tip for removing the kernels neatly. If you insert the stem end of your cob into the center of the bundt pan, the kernels fall into the pan instead of flying all over the kitchen. It works!

A Gift to Local Tomatoes and Zucchini

2011-08-04T07:40:00.004-04:00

My older daughter returned from a month in Spain bearing just my kind of gift: Sea salt flavored with Mallorcan black olives. Last night I sprinkled it over sliced tomatoes I had bought at Pike's, Pattypan squash from Quail Hill, and fresh mozzarella from Cavaniola's. A drizzle of fruity olive oil finished the dish.

Last Night's Dinner: Cumin Roasted Potatoes

2011-07-31T07:30:00.003-04:00

This week's low-starch red potatoes were perfect for roasting. After forty minutes in a 400 degree oven, they were moist inside and their skins had a nice snap when I bit into them. Yum. I tossed them with a little olive oil and ground cumin before baking, and then added minced garlic and oregano during the last five minutes so the garlic wouldn't burn. And then I served them with grilled striped bass, corn, and a spicy Baja-style cabbage slaw (so good, I'm making it again tomorrow, recipe to come). Here's the potato recipe:

Cumin Roasted Potatoes
Serves 4

1 1/2 pounds small red potatoes
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
3 garlic cloves, finely chopped
2 tablespoons finely chopped fresh oregano

1. Preheat the oven to 400 degrees. Line a baking sheet with heavy duty foil. Toss potatoes with 2 tablespoons olive oil, salt, and cumin on baking sehet. Roast until potatoes are soft when pierced with the tip of a parking knife, 35 to 40 minutes.
2. Combing remaining tablespoon oil, garlic, and oregano in a small bowl. Toss with potatoes and continue to roast for another 5 minutes before serving.

2011-07-27T05:47:00.002-04:00

I guess it's the warm, sunny weather we've been enjoying: The local eggplant crop is ready for harvest and more beautiful than ever. Last night I sliced and grilled some globe eggplants and tossed them with a spicy sriracha sauce. I served it with some teriyaki grilled chicken breasts and a big bowl of fluffy white rice (important for tempering the heat of the eggplant). Here is the recipe:

Grilled Sriracha Eggplant
Serves 4 to 6

2 tablespoons soy sauce
2 tablespoons sriracha
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons sugar
2 tablespoons lime juice
3 pounds egg plant (2 large or 4 to 5 small)
2 tablespoons vegetable oil
Salt
1/4 cup finely chopped fresh mint
2 scallions, white and light green parts, finely chopped

1. Whisk together soy sauce, sriracha, mustard, sugar, and lime juice in a small bowl.
2. Preheat grill to medium-high. Trim stems from eggplants and slice into 3/4-inch rounds. Brush with vegetable oil and sprinkle with salt.
3. Clean and oil grill grids and grill eggplants, turning once, until soft with nice grill marks, 6 to 8 minutes total. Place hot eggplant slices in a large bowl and gently toss with sriracha sauce. Sprinkle with mint and scallions and serve.

Tonight's Dinner: Purple Potato Salad

2011-07-22T12:45:00.005-04:00

II decided to make some potato salad early this morning, so I wouldn't have to heat up the kitchen when it gets really hot later today. I used some low-starch purple potatoes, roasting them to give them some crispy edges. Then I bathed them in a dressing of mayonnaise, lemon juice, garlic, and smoked paprika. The salad is chilling in the refrigerator right now. I'll eat it (along with some grilled sausages and maybe some raw zucchini) when the sun goes down. Here's the recipe:

Purple Potato Salad
Serves 8

3 pounds small purple potatoes, halved (you can keep the really tiny ones whole
3 tablespoons extra-virgin olive oil
Salt
1/2 cup light mayonnaise
2 garlic cloves, put through a garlic press
2 tablespoons lemon juice
1/4 cup finely chopped fresh cilantro leaves
1 teaspoon smoked paprika

1. Preheat the oven to 400 degrees. Line a baking sheet with heavy-duty foil. Place the potaotes on the baking sheet, toss with 2 tablespoons olive oil, and sprinkle with salt. Roast, shaking the pan once or twice, until tender, about 40 minutes. Let cool on the baking sheet.
2. Whisk together the remaining tablespoon olive oil, mayonnaise, garlic, lemon juice, cilantro, and smoked paprika. Place the potatoes in a large bowl, toss with the dressing, and season with salt. Serve immediately or refrigerate for up to 1 day until ready to eat.

Pretending to be a Tourist

2011-07-20T16:00:00.004-04:00

If I were a tourist, I would buy one of these t-shirts at Pailletts (78 Main Street) and wear it to the beach.

Last Night's Dinner: Cold Zucchini Salad

2011-07-18T05:42:00.009-04:00

I finally made it to Sagg Main yesterday. The water was clear and cool, and when I got home I wanted a dinner that was just as refreshing. To go with some leftover hummus and a fresh loaf of bread that I picked up at Pike's on my way home, I mixed together a raw zucchini salad with four very fresh little zucchini I picked on Saturday. The key was chilling the zucchini before chopping it, and to eat it right away when the salad was still cold. Here is the recipe:

Raw Zucchini Salad with Lemon and Basil
Serves 4 as a side dish

1 pound small zucchini, chilled
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon grated lemon zest
Fine sea salt

Trim the ends of the zucchini and cut in quarters lengthwise. Combine in a large bowl with the oil, basil, juice, zest, and sea salt to taste. Serve immediately.
Sea salt

Time for Blueberry Buckle

2011-07-16T13:11:00.003-04:00

It was definitely time to make a Blueberry Buckle. So I did, and brought it to a friend's house last night. Here is the recipe (adapted from Cake Keeper Cakes):

Here is the recipe:

Blueberry Buckle
Serves 8 to 10

For the topping:
1/3 cup unbleached all-purpose flour
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cut into small pieces and chilled

For the cake:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 cups blueberries, washed and picked over
4 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup milk

1. Make the topping:Combine the flour, brown sugar, granulated sugar, cinnamon, and salt in a large bowl. Add the butter and mix with your fingers, pinching the butter pieces, until the mixture looks like coarse meal with some larger crumbs. Refrigerate while making the cake batter.
2. Make the cake: Preheat the oven to 375 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Whisk together the flour, baking powder, and salt in a medium bowl. In another bowl, toss the blueberries with 1/4 cup of the flour mixture.
3. Cream together the butter and sugar in a large mixing bowl with an electric mixer until light and fluffy. Beat in the egg and vanilla until smooth, scraping down the sides of the bowl once or twice as necessary. Add 1/3 of the flour mixture until incorporated. Add 1/2 of the milk. Repeat, alternating flour and milk and ending with flour. Gently stir the berries into the batter.
4. Scrape the batter into the prepared pan and smooth into an even layer with a small metal spatula. Squeeze the crumb mixture through your fingertips and onto the top of the cake, forming small and large crumbs in an even layer. Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool completely in the pan on a wire rack. Run a sharp paring knife around the sides of the pan to loosen the cake before releasing the sides. Slice and serve.

Party in Bridgehampton

2011-07-15T16:45:00.005-04:00

I had heard that there was a wood-burning pizza oven at the Bridgehampton Farmer's Market, and today I went over to check it out. What a festive place! Maybe because the market is open on Friday afternoons between 3 and 6:30, it has a unique party atmosphere. Wolffer wine is being poured, pizza is being eaten. Almost as soon as I got out of my car, a nice young man offered me some freshly grilled yellow squash as an appetizer.

Flowers at Pike's

2011-07-14T15:32:00.005-04:00

If you know me, you won't be surprised that I haven't been to the beach yet this summer. But can you believe I hadn't been to the Pike Farms stand until yesterday? I bought some corn for cold corn soup (you'll have to wait for that recipe until it appears in Newsday in a week or two), and after I admired the field of blooming snapdragons behind the stand, I couldn't resist taking home a bunch.

Day in the Life of a Sag Harbor Traffic Officer

2011-07-13T13:32:00.003-04:00

In addition to her usual duties, one Sag Harbor TCO was in charge of making sure that this fashion model didn't get flattened as she crossed the street a hundred times during a photo shoot this morning.

Last Night's Dinner: Green Beans and Chard

2011-07-12T09:52:00.004-04:00

I did get around to making my Nigel Slater-inspired green beans last night. In Tender, he has a recipe for a chicken salad with green beans and chard, where he cooks the two vegetables in the same pot before dressing them and some chicken with a vinaigrette. I borrowed this simple and brilliant cooking method, skipping the chicken and adding some mustard to my dressing. Here is the recipe:

Green Beans and Chard
Serves 4

My chard leaves were so young and tender that there was no need to remove their ribs. If your leaves are larger, you'll have to take that step.

Salt
8 ounces green beans trimmed
One small bunch Swiss chard (about 4 ounces) tough stems and ribs removed if necessary, coarsely chopped
3 tablespoons extra-virgin olive oil
1 1/2 tablespoons lemon juice
1/2 teaspoon Dijon mustard
1/2 small shallot, finely chopped
Salt
Ground black pepper

1. Bring a large pot of salted water to a boil. Add the beans and boil until just barely tender, about 2 minutes. Stir in the card and boil an additional minute. Drain well and set aside to cool slightly.
2. Whisk together the oil, lemon juice, mustard, shallot, 1/2 teaspoon salt, and ground black pepepr to taste. Pour over the vegetables, stir to coat, adjust seasonings and serve immediately or refrigerate for up to 6 hours before serving.

Tonight's Movie

2011-07-11T13:18:00.005-04:00

I was away for a few days, in Portland, Maine, where I visited my favorite cookbook store and picked up a copy of Nigel Slater's newest book, with the pretty fava beans on the cover. When I got off of the ferry in Orient, I stopped at Latham Farms, where there were bushels of freshly picked green beans, so I decided to buy some, consult my new book, and make them tonight. But it will be a late dinner, because I just read in the Sag Harbor Express that the Parrish is screening Toast, the film based on Slater's earlier memoir, tonight at 5:30, and I'm not going to miss that!

Last Night's Dinner: Kale and White Bean Bruschetta

2011-07-05T06:37:00.004-04:00

Quail Hill always seems to have an abundance of kale, a vegetable I've come to rely on for quick dinners. Last night, after a week of cooking with other vegetables from the farm, I had one lonely bag of kale left. I made a quick bruschetta topping by combining it with some white beans. It was so good, I'm not sure why I waited. I guess I was saving the best for last. Here's the recipe:

Bruschetta with Kale and White Beans
Serves 2 as a main course, 4 as an appetizer

2 tablespoons olive oil plus more for drizzling
2 garlic cloves, finely chopped
1/4 teaspoon hot red pepper flakes
3/4 cup low-sodium canned chicken broth
1 bunch kale, tough stems removed, chopped
One 14-ounce can cannellini beans, drained and rinsed
Salt
8 slices country bread

1. Heat olive oil in a large skillet over medium heat. Add garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in kale and 1/4 cup chicken broth, cover, and cook until kale is tender, stirring once or twice, 3 to 5 minutes.
2. Add beans and remainig broth to pan, stir, and mash beans with a potato masher. Cook, stirring often, until most of the broth has evaporated. Season with salt if necessary.
3. Grill or toast the bread slices, pile with the kale mixture, drizzle with olive oil, and serve
S

Celebrating with Cookies

2011-07-04T14:03:00.002-04:00

Wishing everyone a happy Fourth of July. I celebrated with homemade chocolate sandwich cookies.

IGA Item of the Week

2011-07-03T14:36:00.003-04:00

The IGA had plenty of brioche hot dog buns from Tomcat (to go with those natural casing hot dogs from Tim's Prime Meats!) this morning, but who knows how long they'll last.

Secrets Revealed

2011-07-02T08:02:00.002-04:00

My story on my favorite places to grab a bite in the Hamptons in the summer is up on Zester.

Breaking: Tim's Market is Open for Business

2011-06-30T10:54:00.005-04:00

I was disappointed that I was the second, not the first, customer on opening day at this sparkling new market on Route 114, but everything else about this place surpassed expectations. As I waited for my local sea scallops (I was relieved to avoid a trip to Wainscott--I love The Seafood Shop, but parking there on these holiday weekends can be scary!), I made a note to return for hot dogs made with natural casings and I admired Tim's collection of vintage oyster tins.

Tonight's Dinner: Couscous with Snowpeas

2011-06-27T17:18:00.005-04:00

I still have some Spring lamb in my freezer, mostly the mysterious cuts that I've never cooked before. Until tonight, that included lamb ribs. Happily, yesterday's New York Times Magazine featured a recipe for which I had all the ingredients (yes, I am in possession of Aleppo pepper), so I defrosted the ribs overnight and enjoyed them this evening.
To accompany the lamb, I grilled two bunches of scallions from Quail Hill. Have you ever done this? Make sure you have very fresh scallions, preferably big ones that will hold onto their moisture on the grill. Trim them, brush them with olive oil, sprinkle them with salt, and then grill them over high heat, turning once, until they've got nice grill marks and are softened, about 5 minutes total.
I also had a small bag of snow peas and thought they'd be nice in some couscous. To take my side dish in a Mediterranean direction, I threw some ground cumin into the pot along with ginger and garlic. The peas were so tender I just steamed them for 5 minutes on top of the couscous before fluffing, sprinkling with lemon juice, and serving. Here is the recipe:

Couscous with Snowpeas
Serves 4

2 tablespoons olive oil
1 garlic clove, finely chopped (or 2 garlic scapes--that's what I used)
2 teaspoons finely chopped fresh ginger
1/4 teaspoon ground cumin
Salt
1 cup low-sodium canned chicken broth
1/2 cup water
1 cup couscous
1 cup snowpeas, ends trimmed
1 tablespoon fresh lemon juice

1. Heat the olive oil in a nonstick saucepan over medium-high heat. Add the garlic, ginger, cumin, and 1/4 teaspoon salt and cook until fragrant, 1 to 2 minutes. Stir in the broth and water and bring to a boil. Stir in the couscous, dump the snow peas on top, cover, remove from the heat, and let stand 5 minutes.
2. Transfer the couscous to a serving bowl, sprinkle with lemon juice, and fluff with a fork. Season with salt if necessary and serve, or let cool to room temperature before serving.

My New Motto

2011-06-26T19:27:00.004-04:00

I went to see The Trip today at the Sag Harbor Cinema, which made me hungry for the duck fat and peanut lollipops featured in the film. There was nothing like that at the concession stand. Is there anything comparable at Dylan's Candy Bar in East Hampton? On my way out of the theater I took a second look at the movie poster and discovered some new words to live by.

I Need a Drink!

2011-06-25T16:12:00.001-04:00

Looking at these sets of Long Island and Peconic Bay coasters at Country Lane made me want to mix up a batch of summery cocktails.

Last Night's Dinner: Spinach Salad with Chickpeas and Chorizo

2011-06-24T12:47:00.003-04:00

The rows of spinach at Quail Hill have almost been taken over by weeds, but I still spent some time picking enough leaves to make one last main course salad in June. I had some chorizo, a can of chickpeas, and some sliced almonds in the house, so I took it in a Spanish direction. The warm chickpeas and chorizo stirred directly into the salad bowl wilted the greens just slightly, tenderizing and dressing them at the same time. Here's the recipe:

Spinach Salad with Chorizo and Chickpeas
Serves 4

10 ounces young spinach
4 ounces chorizo, thinly sliced
One 14-ounce can chickpeas, drained and rinsed
1/2 teaspoon ground cumin
Salt
2 teaspoons sherry vinegar
1/4 cup sliced toasted almonds

1. Place the spinach in a large salad bowl.
2. Cook the chorizo in large skillet over medium-high until it begins to crisp and its fat is rendered, 2 to 3 minutes. Stir in the chickpeas, 1/2 teaspoon salt or more to taste, and sherry vinegar and cook until heated through, 1 to 2 minutes.
3. Scrape the chorizo and chickpeas into salad bowl. Sprinkle with almonds. Toss to coat and serve immediately.

Tonight's Game

2011-06-22T12:21:00.005-04:00

I love our Hamptons Collegiate Baseball team's logo. Sag Harbor's fierce whale is so much more intimidating than the North Fork's Osprey! That arrow is pointing towards Mashashimuet park, the site of tonight's game against the Southampton Breakers.

I Feel Old!

2011-06-21T15:53:00.004-04:00

Can it really have been 10 years since Liz Joyce opened her puppet theater on Hampton Street? I wonder if I am too old to attend her Birthday Beach Bash on June 25th. I wonder if there will be cake.

Happy Caramel and Sea Salt Father's Day

2011-06-19T13:16:00.005-04:00

For Father's Day I sent my Dad a box of my favorite Fran's caramels with sea salt. I think he liked them. When he called me to say thank he was chewing on something. After we spoke, I had the strongest desire for caramel with sea salt. So I got out a jar of Fran's Caramel Sauce from Citarella's and made myself a batch of Chocolate Thumbprint Cookies with Caramel and Sea Salt to calm my craving. Here is the recipe:

Chocolate Thumbprint Cookies with Caramel and Sea Salt
Makes 36 cookies

2 cups unbleached all-purpose flour
1 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 1/3 cups packed light brown sugar
1 large egg
2 tablespoons milk
1 teaspoon pure vanilla extract
6 tablespoons caramel sauce
Fine sea salt for sprinkling

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.Whisk toether flour, cocoa power, and salt in a medium bowl.
2. Cream together butter, and brown sugar with an electric mixer until fluffy. Beat in egg, milk, and vanilla until smooth, scraping down sides of bowl as necessary. Add flour mixture a little bit at a time until incorporated.
3. Roll tablespoonfuls of dough between palms of your hands and place on prepared baking sheets, 2 inches apart. Use back of a small measuring spoon to make an indentation in each ookie. Bake until just set, about 10 minutes. Press on indentations with spoon again as soon as cookies come out of oven and are still hot. Let cool completely on baking sheets.
4. Spoon caramel into a small microwave-safe bowl and heat until just liquid (do not boil), about 10 seconds. Fill center of each cookie with about 1/2 teaspoon caramel. While the filling is still warm, sprinkle with some sea salt. Let stand until centers are firm.

Last Night's Dinner: Whole Wheat Couscous with Asparagus and Sugar Snap Peas

2011-06-17T09:31:00.004-04:00

On Tuesday, I ran to Quail Hill during a brief lull in the rain and picked my vegetables. It was muddy and wet, but all week I was glad I had made the trip. Last night I used my share of asparagus and sugar snap peas in this quick couscous salad. Also flavoring the simple dish--a few garlic scapes and a handful of mint and oregano. Here is the recipe:

Whole Wheat Couscous with Asparagus and Sugar Snap Peas
Serves 4 as a side dish

Salt
1 1/2 cups sugar snap peas, trimmed
12 asparagus spears, trimmed and cut into 1 1/2-inch pieces
1 cup whole wheat couscous (you can buy this at Provisions)
3 tablespoons extra-virgin olive oil
2 garlic scapes, finely chopped, or one garlic clove, finely chopped
3/4 cup low-sodium canned chicken broth
3/4 cup water
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 1/2 teaspoons Dijon mustard
2 ounces crumbled feta cheese
2 tablespoons finely chopped fresh mint and/or oregano

1. Bring a small pot of salted water to a boil. Add asparagus and snap peas and cook until just tender, about 2 minutes. Drain and plunge into a bowl of ice water to stop the cooking. Drain vegetables again and pat dry with a paper towel.
2. Toast the couscous in a medium saucepan over medium-high heat until fragrant, about 3 minutes. Transfer to a bowl. Add 1 tablespoon of oil and the garlic scapes to the pan and cook until fragrant, about 1 minute. Add the broth, water, and lemon zest and bring to a boil Stir in the toasted couscous, cover, remove from the heat, and let stand for 12 minutes.
3. Transfer the couscous to a large bowl and fluff with a fork. Stir in the remaining 2 tablespoons olive oil, lemon juice, mustard, and salt to taste. Let cool to room temperature.
4. Stir in the vegetables, cheese, and herbs. Serve immediately or cover and refrigerate for up to 6 hours until ready to serve.

Seniors Find One More Use for Pierson Hill Before Graduation

2011-06-14T20:25:00.003-04:00

When I arrived a few minutes early at Pierson to pick up my children today, I had a chance to watch the Seniors celebrate their last day of school on the giant Slip-n-Slide they had rigged up on the hill.

Plans for Thursday Night

2011-06-13T08:03:00.002-04:00

Slow Food East End will be screening the film Lunch Line at Pierson on June 16th. I wonder if tater tots will be served?

Thank You for the Breakfast!

2011-06-11T17:55:00.007-04:00

For the last two Saturdays, Quail Hill members have enjoyed a beautiful breakfast set out at the stand. Look at these little quiches, baked in organic egg shells! I enjoyed one along with a cup of Jack's Stir-Brew Coffee from Amagansett, before picking my lettuces.

Most Adorable Self-Serve Strawberry Stand in the Hamptons?

2011-06-10T16:34:00.003-04:00

This stand on Long Lane in East Hampton (right down the street from the EECO Farm stand) is certainly a candidate.

First Farm Recipe

2011-06-08T06:09:00.006-04:00

Quail Hill opened its fields to members on Saturday, and I picked up my share of organic vegetables. There was a big basket of garlic scapes, which are the flavorful shoots of young garlic plants, at the farm's stand. To tame their flavor (which is milder than mature garlic), I chopped them and sauteed them in a little olive oil. Then I stirred them into a puree of chickpeas, tahini, and lemon juice, to make Garlic Scape Hummus. Here is the recipe:

Garlic Scape Hummus
Makes about 1 1/2 cups

Za'atar is a Middle Eastern blend of sumac, thyme, and sesame seeds. I couldn't resist sprinkling some on top of my hummus after I spread it onto slices of grilled bread.

6 or 8 garlic scapes, tough ends trimmed, coarsely chopped
2 tablespoons olive oil
1 can chickpeas, drained and rinsed
3 tablespoons water
2 tablespoons lemon juice
2 tablespoons tahini
Salt

1. Heat olive oil in a small skillet over medium-high heat. Add the garlic scapes and cook until just fragrant, 1 to 2 minutes. Remove from heat and let stand 5 minutes.
2. Combine chickpeas, water, lemon juice, and tahini in the workbowl of a food processor and process until smooth. Scrape into a bowl, stir in the garlic scape mixture, and season with salt. Refrigerate for up to 1 day before serving.

I Buy Sriracha

2011-06-06T10:20:00.004-04:00

For months, if not years, I have been reading in various food magazines and newspaper food sections about Huy Fong Foods' Sriracha, a fiery Thai-style hot sauce that has become the darling of chefs across the country. Although Chili Garlic Sauce made by the same company is available at every East End supermarket and specialty foods store, the raved-about Sriracha was elusive. Then late last week I spotted a few bottles of it at Citarella's in Bridgehampton and finely brought some home. I decided to combine it with my last pound of Fairview Farm ground pork to make some spicy grilled burgers. For good measure, I mixed some sriracha with ketchup to use as a condiment. Pea shoots just harvested from Quail Hill took the place of lettuce on my burgers. I enjoyed every bite. Here is the recipe:

Sriracha Pork Burgers
Serves 4

1 pound ground pork
2 tablespoons soy sauce
2 tablespoons sriracha
1 garlic clove, finely chopped
4 hamburger buns
1/4 cup ketchup

1. Preheat grill to high. Combine the pork, soy sauce, 1 tablespoon sriracha, and garlic in a bowl and blend with your hands. Shape into 4 patties.
2. Whisk together remaining 1 tablespoon sriracha and ketchup and set aside.
3. Clean and oil grill grids and turn heat down to medium-high. Grill burgers, turning once, until just cooked through, 8 to 10 minutes total. Transfer to buns. Top with ketchup and serve.

Farm Market Breakfast

2011-06-04T13:31:00.005-04:00

Awhile ago I was reading a very interesting story by British foraging expert Nick Weston about how he extracts salt from ocean water for cooking. I considered running down to Sagg Main, collecting some water, and boiling it down until I had some Sag Harbor sea salt. But then I came to my senses, realizing how much work it would take and how little salt I would wind up with. Still, we live so close to the ocean. Shouldn't someone be harvesting local sea salt for our dining pleasure? When I arrived at the Sag Harbor Farmer's Market this morning I was understandably thrilled to meet Natalie Judelson, who, with her husband Steven, has stepped up to fill this need. She is now selling Amagansett Sea Salt from filtered and solar evaporated local ocean water. It has the soft, crumbly texture of the finest fleur de sel or sel gris. I bought a small jar that Natalie had seasoned with lemon zest. Then I bought a cranberry-walnut bread from The Blue Duck, took my purchases home, sliced the bread, spread it with butter, and sprinkled it with some lemony Amangansett sea salt for breakfast.

Strawberries and Honey

2011-06-03T11:45:00.006-04:00

Was yesterday the most beautiful day of the year so far? Ask me tonight, since today is shaping up as its only serious competition. I spent the morning happily roaming around, taking pleasure in the breeze and joyfully shopping. I was only briefly disappointed that there were no strawberries at Falkowski's on Scuttlehole Road, since I so enjoyed the drive to Zaluski's in Southampton. With two quarts of exquisite berries sitting beside me in the front seat, I headed back to town but decided on an impulse to take a detour to Marder's to check out their new Honeybee Cafe. In addition to excellent espresso, they are offering all kinds of local, artisanal, organic (yes, all three!) honey products. I learned from the knowledgeable and friendly cafe manager that Sag Harbor Bee Keeper Mary Woltz's Bees Needs honey is made by Italian honey bees, unparallelled comb builders with only a moderate tendency to swarm. That was good news, since Woltz keeps bees right at Marder's, as well as at Quail Hill Community Farm, where I go twice a week to pick my vegetables. Once home, I thought about making strawberry and honey ice cream, before I remembered that my ice cream machine had some kind of freon breakdown last year and is no longer working. So I took a cue from the Circus Man sign outside the Variety Store and made some frozen strawberry-honey-yogurt pops, no ice cream machine required. Here is the recipe:

Strawberry Honey Yogurt Pops
Makes 4 pops

One pint basket local strawberries, stemmed and coarsely chopped
1 teaspoon unflavored gelatin
1/3 honey
1 cup plain yogurt
1/4 teaspoon pure vanilla extract

1. Puree the strawberries in a blender or food processor and then press through a fine strainer and into a bowl, discarding seeds. Sprinkle the gelatin over berry puree and let stand to soften, about 5 minutes. Place the bowl over a small pot of barely simmering water and heat, whisking constantly, until the mixture is warm to the touch, about 3 minutes. Do not overheat!
2. Remove the bowl from the heat and whisk in the honey, yogurt, and vanilla until smooth. Pour into four 1/2-cup popsicle molds and freeze until firm, overnight and up to 1 week. Run the mold under hot water for 30 seconds before unmolding.

Awards and Brownies

2011-06-02T10:36:00.004-04:00

It is always wonderful to celebrate the achievements of our high school students at Pierson's Academic Awards ceremony. Last night's brief and dramatic hail storm ended well before the outdoor reception, which included freshly baked cookies and brownies courtesy of Pierson food services.

Placemats to Go with My Zyrtec-D

2011-06-01T15:03:00.005-04:00

After weeks of resisting the "Sag Harbor" aluminum tubs and tabletop accessories in the window of the Pharmacy, I went inside for some allergy medicine, saw these paper placemats, and succumbed. They are such a perfect match with my dining room chairs!