Thursday, September 20, 2018

One-Pan Roasted Chicken with Root Vegetables

12 ounces Brussels Sprouts, trimmed and halved
12 ounces red potatoes, unpeeled, cut into 1-inch pieces
8 ounces shallots, peeled and halved
4 carrots, peeled and cut into 2-inch pieces
6 garlic cloves, peeled
4 teaspoons fresh thyme, minced
1 tablespoon oil
2 teaspoons fresh rosemary, minced
1 teaspoon sugar
salt and pepper
2 tablespoons butter, melted
3-1/2 pounds bone-in chicken pieces (our 8-piece pack)

Adjust oven rack to upper-middle position and heat oven to 475.  Toss Brussels sprouts, potatoes, shallots, carrots, garlic, 2 tsp thyme, oil, 1 tsp rosemary, sugar, 3/4 teaspoon salt and 1/4 tsp pepper together.  In a second bowl, combine butter, remaining thyme and rosemary, 1/4 teaspoon salt and 1/8 tsp pepper and set aside.

Pat chicken dry and season with salt and pepper.  Place vegetables in a single layer on rimmed baking sheet, arranging Brussels sprouts in center.  Place chicken, skin side up, on top of vegetables arranging breast pieces in center and leg/thigh pieces around the perimeter.

Brush chicken with herb butter mixture and roast until breast registers 160 F and thighs/drumsticks 175 F, about 35-40 minutes, rotating sheet halfway through roasting.

Transfer chicken to a serving platter and let rest 10 minutes.  Toss vegetables in pan juices add to platter with chicken.

Wednesday, September 5, 2018

Green Eggs & Ham Soup

Is it too early to start making soup?  This creamy, green soup is made with just flavorful pureed topped with a poached egg and ham. 

2 tablespoons olive oil, divided
4 ounces of thick cut ham
1 small onion, chopped
2 gloves of garlic, minced
4 cups of chicken broth or stock
4 cups of chopped broccoli florets
2 cups of chopped cauliflower florets
2 teaspoons fresh thyme leaves
1/8 tsp salt
4 cups of baby spinach
1/4 cup of fresh parsley, chopped
8 cups of water
2 tablespoons of distilled vinegar
4 large eggs

1. Heat 1 tablespoon of oil over medium heat in a large pot.  Add ham and cook stirring often until browned, about 3 minutes.  Transfer to a plate and set aside. 

2.  Add the remaining tablespoon of oil and onion to the pot.  Cook, stirring often, until softened about 3 minutes.  Add garlic and cook, stirring, for 1 minute.  Add broth or stock, broccoli, cauliflower, thyme and salt.  Reduce heat to a simmer, cover and cook about 6 minutes.  Add spinach and parsley.  Remove from heat and stand, covered, until spinach is wilted about 5 minutes.  Puree the soup in the pot with an immersion blender.  Cover to keep warm.  

3.  Meanwhile, bring water and vinegar to boil in a saucepan.  Reduce heat to bare simmer and gently swirl water in a circle.  Break an egg into a small bowl then submerge the bowl into simmering water and gently add the egg to pan.  Working quickly, repeat with all eggs.  Cook 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set.  

4.  Serve bowls of soup topped with a poached and egg and some ham. 

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.