08.11.2011 Uncategorized North Fork Chef: A cooking method that’s gentle to fish “Poaching: A moist-heat cooking method that uses convection to transfer heat from a hot (160-180 F) liquid to the food submerged in it.” Webster’s Dictionary of Culinary Arts On...
07.11.2011 Uncategorized North Fork Chef: With a little TLC, these steaks satisfy I surely never hope to view A steak as luscious as a stew. The latter is the tasty goal Of elements in perfect whole, A mad assemblage of legumes...
06.12.2011 Uncategorized North Fork Chef: Enjoying Canadian fish and shellfish O Canada! Our home and native land! True patriot love in all thy sons command. With glowing hearts we see thee rise, the true North strong and free! …...
05.30.2011 Uncategorized Chef Column: Fire up the barbecue, Argentina style Argentina in the mind. How things fetch up, Flotsam along a coastline stretching To a land of fire where one may find Glaciers, ice like glass, permafrost, snow. The...
05.16.2011 Uncategorized North Fork Chef: Local vegetables make for savory spring Out walking in the swamp picking cowslip, marsh marigold, This sweet first green of spring. Now sautéed in a pan melting To a deeper green than ever they were...
05.01.2011 Uncategorized Chef Column: The heavenly pleasures of horseradish For the past 30 years Peter and Sue Danowski have welcomed spring with the simple ritual of preparing horseradish. Over 20 bushels of the brown, craggy root are brought...
04.18.2011 Uncategorized North Fork Chef: Pekin duck, a long-ago Chinese import The term “Long Island Duck” is famous throughout the world and still seen on many restaurant menus. And indeed, by the late 1960s Long Island was producing up to...
04.05.2011 Uncategorized A gift of vanilla beans gets North Fork Chef cooking Karen Wells was born in Greenport in 1953, the daughter of a bunker fisherman by the name of Mason Wells. After graduating from Southold High School in 1972, she...