Recent Stories: Recipes

Seasons by the Sea: Recipes 06:13:13
Laura Donnelly
June 11, 2013

Savory Bread Pudding
    This recipe is from “What’s a Hostess To Do?” This is good for a big brunch crowd and can be assembled the night before, brought to room temperature and baked the morning of.
        Serves 10 to 12.
3 Tbsp. butter, divided
1 bunch leeks, white and light green parts only, halved lengthwise, cut into 1/4-inch moons, rinsed and patted dry
5 cups packed baby spinach
8 large eggs
4 cups milk

Seasons by the Sea: Recipes 05:23:13
Laura Donnelly
May 21, 2013

Braised Asparagus
    Let’s start with a simple French recipe that really lets the asparagus shine. I don’t use a lot of butter, but this kind of dish calls for a good one, and in a fairly generous quantity. This recipe is from Patricia Wells’s “At Home in Provence” cookbook.
    Serves four to six.
3 Tbsp. unsalted butter
2 lbs. medium sized green asparagus, tough ends trimmed
Fine sea salt and freshly ground black pepper to taste

Seasons by the Sea: Recipes 05:16:13
Laura Donnelly
May 14, 2013

Miraval Peanut Butter
    Here is Miraval’s genius recipe.
    Makes two cups, with three grams of fat per one-tablespoon serving size.

2 cups peeled, 1/4-inch thick sliced carrots
1 cup organic smooth or chunky peanut butter

    Bring small pot of water to boil. Add carrots and simmer for 20 minutes or until tender. (I would steam them to preserve vitamins.) Drain and cool.

Recipes 04:25:13
Laura Donnelly
April 23, 2013

Crudo of Local Fluke
    This recipe, from “The Hamptons and Long Island Homegrown Cookbook,” is one of Fresno’s specialties.
    Serves four.
1/2 to 1 lb. sushi-grade fluke filet, skin off
1/2 seedless hothouse cucumber
2 large radishes (red, French breakfast, or Easter Egg)
1 large jalapeno, seeded, ribs removed and finely diced
4 Tbsp. ginger oil (recipe to follow)
2 Tbsp. fresh lime juice
Hawaiian pink sea salt, to taste

Seasons by the Sea: Recipes 04:11:13
Laura Donnelly
April 9, 2013

Cesar’s Basic Biscuits
    This recipe for dog biscuits is from Cesar Millan, the dog whisperer.
    No serving amount given.
21/2 cups whole wheat flour (can substitute oat or white)
1 egg
1 tsp. beef or chicken bouillon granules, or substitute broth
1/2 cup hot water
Optional add-ins: liver powder, wheat germ, shredded cheese, bacon bits

    Preheat oven to 350 degrees.

Seasons by the Sea: Recipes 04:04:13
Laura Donnelly
April 2, 2013

The Captain’s Sunday Sandwich
    This is the sandwich my father, Captain William M. Donnelly, used to make. It is important to use high-quality Black Forest ham and good rye bread.
    Makes one.
2 slices seedless rye bread
Black Forest ham, sliced thin, as much as you like
Swiss cheese, a few thin slices
Red onion, very thinly sliced
Mustard and mayonnaise to taste
Ground black pepper

Spacious House in the Woods Is a Collector’s Retreat
March 15, 2013

Okay, but what’s with the beaded belt bearing the name “Elvis”? And the suspiciously leash-like specimen spelling out “Goodd Dog”?

  Like a whirlwind tour across the globe, a walk through Mady Schuman’s spacious house, tucked away in the woods of Amagansett, offers a glimpse of the common threads that run through disparate artistic objects.

Seasons by the Sea: Recipes 01:24:13
Laura Donnelly
January 22, 2013

Asian-Style Mango Coleslaw With Sesame and Lime
    These first two recipes are from the cookbook of a restaurant in Phnom Penh called Friends. It was begun as a way to help homeless children learn a trade and is still operated by teenagers.
    Serves four.
2 mangoes, not too ripe, peeled and shredded
1/2 medium-size Chinese cabbage, shredded
1 red pepper, thinly sliced
1 medium cucumber, peeled, seeded, and thinly sliced
1/2 red onion, thinly sliced

Seasons by the Sea: Recipes 12:27:12
Laura Donnelly
December 24, 2012

Brown Rice Grape Leaf Salad
    All of the following recipes are from “Salad for Dinner” by Jeanne Kelley. This first recipe is similar to stuffed grape leaves, dolma. A lot of grocery stores now carry grape leaves in brine, if you can’t find them, try using a tablespoon of capers to mimic the pickley flavor of grape leaves.
    Serves four.
1 cup brown rice, cooked in 21/4 cups water
3 Tbsp. olive oil, divided
2 Tbsp. lemon juice, divided
1/2 cup currants or raisins

Seasons by the Sea: Recipes 12:13:12
Laura Donnelly
December 11, 2012

Layered Mexican Dip
    I associate this recipe with summertime, but when my friend Anita brought it to a Thanksgiving leftovers bash, the guests descended upon it like locusts. You can make it as rich and creamy or virtuous as you like. I make this in a glass Pyrex pie dish, it’s not ugly because you are going to wrap it in a pretty napkin and then place it in a shallow basket!

1 can refried beans (I use the vegetarian kind)
2-3 very ripe avocadoes
2 cloves garlic, minced

Seasons by the Sea: Recipes 11:15:12
Laura Donnelly
November 13, 2012

Brussels Sprouts Braised With Apple and Bacon
    This recipe is from my dear friend, the prolific cookbook author and East Hampton resident Jim Villas. It comes from his “The Bacon Cookbook.” Bacon will make anything taste better, even Brussels sprouts!
    Serves four to six.

1 qt. fresh Brussels sprouts
2 slices lean hickory-smoked bacon, cut into small pieces (or use pancetta bacon)
1 Tbsp. butter
1 cooking apple, cored and cut into chunks

Recipes:10:25:12
Laura Donnelly
October 23, 2012

Thai Pumpkin Soup
    I found this recipe on one of the gazillion Web sites featuring pumpkin.
    Serves four.
1 Tbsp. vegetable oil
1 Tbsp. butter
1 clove garlic, chopped
4 shallots, chopped
2 small fresh red chili peppers, chopped (I recommend deseeding)
1 Tbsp. chopped lemongrass (or substitute grated lemon zest)
21/4 cups chicken broth
4 cups peeled and diced pumpkin
11/2 cups coconut milk
3/4 cup fresh basil leaves, chopped

Seasons by the Sea: Warm Food, Warm Relations - Recipes
Laura Donnelly
October 18, 2012

Beverly’s Chicken Chili
    Let’s begin with this chili, which can certainly be included as a casserole . . . if you have any left over!
    I’m guessing this serves six to eight.
Olive oil
1 onion, chopped
1 fennel bulb, chopped
Fresh red chili pepper, seeded and minced
1 lb. Italian sausage
1 lb. boneless chicken, cubed
2 cups chicken broth
1 cup crushed tomatoes
1/4 cup tomato paste
1 Tbsp. balsamic vinegar
1 Tbsp. cumin

Seasons by the Sea: Recipes 09:20:12
Laura Donnelly
September 18, 2012

Vietnamese Chicken
    This is a recipe I kind of made up, trying to imagine Vietnamese ingredients. You should garnish this with chopped scallions, cilantro, and wedges of lime. Use big Ziploc bags for marinating.
    Serves two hungry people, with leftovers for salad.

2 chicken breasts
2 chicken thighs
2 Tbsp. minced ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes
1/4 cup soy sauce
1 Tbsp. Asian fish sauce

Stacy Menzer’s Salmon in the Dishwasher
Carrie Ann Salvi
August 28, 2012

Whole salmon fillet
1 lemon
Rosemary, dill, or other herbs

Place the fish on two large sheets of aluminum foil. Squeeze on some lemon juice and place some herbs on the fish. Seal the fillets well in the foil packet, and place in the top rack of your dishwasher. Do not add detergent.
Run the dishwasher through a complete cycle including the drying cycle. (This will be the first time you realize just how long a cycle really is.) When the cycle is complete, the fish will be cooked just right.

Recipes 07.26.12
Laura Donnelly
July 24, 2012

Danny and Barbara’s Best Trout Recipe
    This recipe is an example of the marinade being added after the food is cooked. The original recipe, from my friend Daniel Zwerdling, suggests letting the fish sit at room temperature for four to six hours, then refrigerating for three to four days. I do neither. I serve the fish a few hours after preparation. It is a lovely first course.
    Serves six.
6 trout fillets
1/2 cup olive oil
1/2 cup flour
2 Tbsp. yellow onion, chopped

Seasons by the Sea:Recipes 07:12:12
Laura Donnelly
July 10, 2012

Freekeh Salad with Apricots, Grilled ­Halloumi, and Zucchini
    This salad is from my new favorite cookbook, “Salad for Dinner” by Jeanne Kelley. She suggests substituting dried apricots when fresh are not available, and feta cheese for halloumi.
    Serves six.
4 Tbsp. olive oil, divided, plus more for brushing
2 cups freekeh
1/2 tsp. salt
11/4 lbs. zucchini, cut lengthwise into quarters
1/2 tsp. cumin seed
1/4 tsp. ground cinnamon

Seasons by the Sea
Laura Donnelly
June 19, 2012

George’s Favorite Greek Roasted Potatoes
With Lemon and Bay Leaves
    This recipe from Helen Tsanos Sheinman’s “Love, Laughter, and Lunch” is her brother George’s favorite recipe for Greek roasted potatoes. Serving size is not given so I am going to guess this will feed approximately six to eight people. Unless they are Irish, in which case, it would feed four.
21/2 lbs. peeled and washed yellow potatoes
1 large onion, sliced
1/2 cup good olive oil
Juice of 2 lemons

Mother’s Day Recipes
Laura Donnelly
May 8, 2012

Eggs Benedict
    This recipe for eggs Benedict is simple.  If you prefer to not make your own hollandaise sauce, I recommend using the easy Knorr packaged version, just adding some lemon juice and a pinch of cayenne pepper to give it more flavor. You can make the sauce a few hours ahead and keep it warm over a double boiler or in a wide-mouth thermos.
Serves four.
1 cup hollandaise sauce
4 English muffins, halved and toasted at last minute
2 tsp. white or cider vinegar
8 eggs

Treats From the Sea:Recipes
Laura Donnelly
May 1, 2012

David’s Fresh Squid With Rosemary and Balsamic Vinegar
    Serves three to four.

11/4 lbs. squid, cleaned, with tentacles
2 cloves garlic, minced
2 Tbsp. olive oil
1 Tbsp. balsamic vinegar
2 Tbsp. fresh rosemary, chopped
Salt and black pepper to taste

    Prepare squid by slicing bodies into rings. If the tentacles are small, use them whole, if large, divide into two or three clusters.

Seasons by the Sea: 04.19.12 Recipes
Laura Donnelly
April 17, 2012

Amazing Sorrel Soup
    This recipe is adapted from Patricia Wells’s “At Home in Provence.”
    Serves four to six.
3 oz. fresh sorrel leaves, stemmed, washed, and dried (or you can substitute watercress)
3 Tbsp. unsalted butter at room temperature
2 Tbsp. olive oil
1/2 small onion, peeled and sliced into thin rounds
6 oz. starchy potatoes, peeled and diced
1 quart chicken or vegetable stock
1 cup heavy cream
Salt and pepper

Recipes 04.05.12
Laura Donnelly
April 3, 2012

Coca-Cola Brisket
    Elaine Presby, Jennifer Landes’s mother-in-law, inherited this recipe from her Southern relatives.

1 can regular Coca-Cola
1 bottle of Heinz chili sauce
1 package of onion soup mix
4-5 lbs. brisket

    Preheat oven to 500 degrees.
    Place brisket in a roasting pan with a lid, lined with enough aluminum foil to cover.

Seasons by the Sea: Embracing Healthy Eating
Laura Donnelly
March 27, 2012

Dr. Oz Shake
    This recipe is based on one I saw Dr. Oz make on his daytime TV show. There, I admitted it, I watched TV in the daytime. That’s why I need to diet.
    Makes one.
1 banana
1/2 cup low-fat milk
1/2 cup ice cubes
2 tsp. peanut butter
1 generous handful fresh spinach leaves
1 serving protein powder

Seasons by the Sea: Potatoes, Cabbage, and Everything Else- Recipes
March 13, 2012

Golden Colcannon Pie
    This is a generic recipe for colcannon. I am going to try making it with kale this year, and perhaps substitute olive oil for some of the butter. However, if you want to try the best butter in the world, get some Kerrygold, which is sold at several grocery stores and gourmet markets here.
    Serves eight.
1/2 head small green cabbage, from a 2 lb. whole cabbage (or can use 8 oz. kale chopped)
2 lbs. Yukon gold potatoes
2/3 cup sliced scallions, green and white parts used

Seasons by the Sea: Easing Off in the Big Easy - Recipes
Laura Donnelly
March 8, 2012

Virtuous Remoulade
    Remoulade is a spicy Creole mustard dip or sauce that goes beautifully with fish, rice balls called “cala,” or with crab meat, vegetables, and chicken. It can contain any combination of horseradish, garlic, pickles, finely diced celery, and onion, Tabasco, whatever you wish. Here is my version.
    Makes one cup.
1/2 cup nonfat Greek yogurt
1/4 cup Vegenaise
1/4 cup finely diced celery
1/4 cup finely diced sweet onion
Dash of hot sauce