Thursday, February 8, 2018

Roasted Cauliflower and Gruyere Frittata

Serves 4

2 Tablespoons olive oil
1 small head of cauliflower (about 1 pound), cut into small florets
1/2 teaspoon of smoked paprika
Kosher salt and black pepper
6 large eggs, beaten
1-1/2 cups of whole milk
4 ounces Gruyere, grated (1 cup)
2 Tablespoons chopped parsley

1. Heat oven to 425 degrees.  Oil a 9 inch pie plate.  Toss the cauliflower with the paprika, olive oil, 1/2 tsp salt and 1/4 tsp pepper on a rimmed baking sheet.  Roast, tossing once, until browned and just tender about 15-18 minutes.  Let cool for 5 minutes.  Spread evenly in the pie plate.

2.  Whisk the eggs, milk, cheese, parsley, and 1/2 tsp each salt and pepper.  Pour over the cauliflower.   Bake until the top is golden and the custard is set in the center, about 25 to 30 minutes. 

Thursday, December 14, 2017

Whole Roasted Truffle Chicken

Recipe by Chef Charlie Palmer

This recipe was first created and served at Aureole New York in 1988. Variations of it still appear on the menu to this day and it would be the perfect dish to serve for Christmas Eve.

Serves 4.

4 ounces butter, soft
1/2 ounce truffle oil
salt and pepper
One 3-1/2 lb Browder's Organic chicken
1/2 lemon
4 thyme sprigs
1 garlic clove

1.  Combine butter with truffle oil and sprinkle with salt & pepper.

2.  Pipe butter mixture under the skin of the chicken breasts and legs.  Place fingers under skin and rub around.

3.  Tie drumsticks together with twine at knuckle joint.  Place chicken in fridge and allow to air-dry for 24 hours.

4.  Remove chicken from fridge and insert lemon, thyme and garlic into cavity.  Allow chicken to sit at room temperature for 1 hour.

5.  Heat oven to 400 degrees and bake chicken for 45 minutes. 

Thursday, March 23, 2017


A rich, fluffy casserole that can be served at brunch or for dinner.  Recipe courtesy of Aaron Bokros.

1 C milk
2 tsp Sugar
1 tsp Salt
3 oz. Cream Cheese
3 T butter, cubed
8 oz. Cottage Cheese
6 eggs

½ lb. Monterrey Jack – cubed

1 tsp Baking Powder
½ C Flour

Blend first 8 ingredients well.  Refrigerate for a few hours or overnight.  Just before baking add the baking powder and flour.  Pour into 9x12 pan. Bake at 325 until brown on top and completely baked through about 1 hour.

Thursday, February 9, 2017

Riverhead Farmers Market-inspired Valentine's Menu


In a large pot, sauté 8 onions, sliced, and salt. Cover pot to sweat onions 15-20 mins. Remove lid and cook onions low and slow for up to 1 hour to caramelize. Add 1/2 cup of Sherry and cook until reduced by half. Add 4 bay leaves, a bundle of thyme and 2 quarts of Browder's Chicken Stock. Bring to boil, reduce heat and simmer 1 hour. Season. Pour into oven-proof bowls, top with toasted baguette slices and shredded Mecox Bay Dairy Sigit cheese. Broil until bubbly and serve paired with Saltbird Cellars Sauvignon-Blanc.



Wild rice - 1cup
Chicken Stock
- 3 cups
Shallot - 1, minced
Onion - 1/2 small, minced
Clove Garlic - 1, minced
Salt and freshly ground pepper to taste
Tarragon Sprigs - 1, chopped
Rosemary Sprigs - 1/2, stemmed and chopped
Pecans - 1/2 cups, toasted and coarsely chopped
Quails - 2
Unsalted Butter - 2 tablespoons, softened

To prepare the stuffing: Bring the rice and chicken stock to a boil over high heat; lower the heat to medium-low, cover, and simmer until the grains have burst and “bloomed,” 35 to 40 minutes. Drain and cool.

Heat the butter in a saute pan or skillet over medium-high heat and saute the shallot, onion, and garlic until translucent, 2 to 3 minutes. Season with salt and pepper. Add the chopped herbs and pecans and toss to combine. Blend with the cooked, cooled wild rice.
Season the insides of the quail with salt and pepper and stuff. Do not overstuff; fill just enough to create a natural shape. Rub the skins with a little butter.

To cook the quail: Preheat the oven to 375 F. If the quail have been refrigerated, bring them to room temperature. Roast the quail in a baking pan for 10 minutes, then baste with pan juices. Roast, basting occasionally, until an instant-read thermometer inserted into the stuffing reads 160 F., about 45 to 50 minutes. If the quail become too brown while they are roasting, cover the tops loosely with foil. Remove from the oven and let rest for 10 minutes. Brush with pan juice just before serving.





3 tablespoons butter
2 tablespoons unsweetened cocoa
3 ounces semisweet or bittersweet chocolate
1/2 teaspoon vanilla extract
2 egg yolks
2 egg whites
2 tablespoons sugar
pinch salt
pinch cream of tartar

  1. Heat oven to 375° F. Use 1 tablespoon of the butter to grease one 16-ounce or two 8-ounce ramekins. Coat the ramekins with the cocoa, tapping out the excess.
  2. In a large bowl, over a pan of simmering water, melt the chocolate and remaining butter. Stir occasionally until smooth. Remove from heat and add the vanilla. Whisk in the yolks one at a time until smooth. Set aside.
  3. In a clean bowl, beat the egg whites with the sugar, salt, and cream of tartar until stiff (but not dry) peaks form. Gently fold the egg-white mixture into the chocolate. Spoon into the ramekins.
  4. Bake until puffed and set, 40 minutes for a 16-ounce soufflé, 20 minutes for two smaller ones.

Thursday, December 15, 2016

Baked Frittata with Broccoli Rabe & Sausage


  • 1 pound broccoli rabe, tough stem ends removed
  • ¾ pound hot Italian sausage, loose or in links
  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion, diced
  • Salt and black pepper
  • 3 cloves garlic, minced
  • 2 teaspoons roughly chopped rosemary
  • 1 ½ cups ricotta
  • 8 ounces grated cheese (Provolone, Parmesan and/or Mozzarella)
  • 10 eggs, lightly beaten and seasoned with salt and pepper


  1. Heat oven to 350 degrees. Bring a large pot of salted water to boil. Add broccoli rabe and cook for 1 minute, just to wilt, then remove, rinse with cold water and drain. Roughly chop greens, then squeeze to remove excess water and set aside.
  2. Heat a 10-inch cast-iron skillet over medium-high heat. Add sausage (remove casings from links first) and cook, stirring and mashing, until sausage is in large, well-browned crumbled pieces, 6 to 8 minutes. Remove cooked sausage and set aside on paper towels.
  3. Add olive oil to skillet. When oil is hot, add onion and cook, stirring, until softened and lightly browned, about 5 minutes. Season well with salt and pepper, then add garlic and rosemary and cook for 1 minute more. Turn off heat and stir in chopped greens and reserved sausage. Let mixture cool in pan.
  4. Spoon dabs of ricotta over greens mixture, then sprinkle evenly with cheese. Pour seasoned eggs over, tilting pan to distribute.
  5. Bake for 30 to 35 minutes, until top is golden and eggs are no longer runny at the center.  Let cool at least 15 minutes, then cut into wedges.

Thursday, November 24, 2016

Day-After Breakfast Tacos

Serves 4-6

2/3 cup leftover turkey. shredded
2/3 cup green beans or other vegetable
yellow onion, sliced
garlic clove, minced
1/4 tsp ground cumin
6 eggs

Fry leftover shredded turkey and green beans or other vegetables in a little oil with yellow onion, minced garlic, and cumin until hot.  Scramble 6 eggs.  Fill warmed tortillas with the turkey mixture, a little scrambled egg, shredded Monterey Jack cheese, and salsa.

Thursday, September 15, 2016

Zuni Cafe Roast Chicken and Bread Salad

Adapted from the Zuni Cafe, San Francisco
 Serves 2 to 4
One small chicken, approx. 3 pounds
4 tender sprigs fresh thyme, marjoram, rosemary or sage
3/4 teaspoon salt
3/4 to 1 teaspoon freshly cracked black pepper
A little water

At least one day before serving, slide a finger under the skin of each of the breasts, making 2 little pockets as well as on the thickest section of each thigh. Using your finger, shove an herb sprig into each of the 4 pockets. Season the chicken liberally all over with salt and pepper. Cover loosely and refrigerate.

Preheat the oven to 475°F. Choose a shallow flameproof roasting pan or dish barely larger than the chicken, or use a 10-inch skillet with an all-metal handle ( cast iron frying pan is perfect). Preheat the pan over medium heat. Wipe the chicken dry and set it breast side up in the pan. It should sizzle.

Place the chicken in the pan in the center of the oven and allow to start browning within 20 minutes.  The skin should blister, but if the chicken begins to char, or the fat is smoking, reduce temperature by 25 degrees. After about 30 minutes, turn the bird over — drying the bird and preheating the pan should keep the skin from sticking. Roast for another 10 to 20 minutes, depending on size, then flip back over to recrisp the breast skin, another 5 to 10 minutes.

Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate. Carefully pour the clear fat from the roasting pan, leaving the lean drippings behind. Add about a tablespoon of water to the hot pan and swirl it.

Slash the stretched skin between the thighs and breasts of the chicken, then tilt the bird and plate over the roasting pan to drain the juice into the drippings. You can let it rest while you finish your side dishes (or Bread Salad). The meat will become more tender and uniformly succulent as it cools.

Set a platter in the oven to warm for a minute or two.  Tilt the roasting pan and skim the last of the fat. Place over medium-low heat, add any juice that has collected under the chicken, and bring to a simmer. Stir and scrape to soften any hard golden drippings.

Cut the chicken into pieces, spread on the warm platter on top of the Bread Salad.

Zuni Cafe Bread Salad
Adapted from the Zuni Cafe, San Francisco
Generous 8 ounces slightly stale, chewy, peasant-style bread
6 to 8 tablespoons mild-tasting olive oil
1 1/2 tablespoons Champagne vinegar or white wine vinegar
Salt and freshly cracked black pepper
1 tablespoon dried currants plumped in 1 tablespoon red wine vinegar and 1 tablespoon warm water for ten minutes or so
2 tablespoons pine nuts
2 to 3 garlic cloves, slivered
1/4 cup slivered scallions (about 4 scallions)
2 tablespoons lightly salted chicken stock or lightly salted water
A few handfuls of arugula, frisée, or red mustard greens, carefully washed and dried

Preheat the broiler. Carve off all of the bottom and most of the top and side crusts from your bread and tear into irregular 2- to 3-inch chunks. You should get about 4 cups.
Toss them with just a tablespoon or two of olive oil, lightly coating them, and broil them very briefly, just to lightly color the edges. Toast the pine nuts under the broiler tray as well, but watch them very carefully — they cook quickly!

Combine about 1/4 cup of the olive oil with the Champagne or white wine vinegar and salt and pepper to taste. Toss about 1/4 cup of this tart vinaigrette with the torn bread in a wide salad bowl; the bread will be unevenly dressed. Taste one of the more saturated pieces.

Heat a spoonful of the olive oil in a small skillet, add the garlic and scallions, and cook over medium-low heat, stirring constantly, until softened. Don’t let them color. Scrape into the bread and fold to combine. Drain the plumped currants and fold them in, along with the pine nuts, if they were not already mixed with the bread scraps from the broiling step. Dribble the chicken stock or lightly salted water over the salad and fold again.

Pile the bread salad on the serving dish you want to use and tent it with foil. Place the salad in the oven after you flip the chicken the final time, for about 5 to 10 minutes. Tip the bread salad back into the salad bowl. Drizzle and toss with a spoonful of the pan juices. Add the greens, a drizzle of vinaigrette, and fold well.