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...
03.07.2011 Uncategorized Chef Column: Legumes not limited to vegetarians Nobody there is that doesn’t love a bean, If not the royal Navy bean, then the wax bean, the soybean, the green bean, the black bean — the pot...
02.21.2011 Uncategorized North Fork Chef: Let the good times roll – it’s Mardi Gras Note: This column was written (and cooked) by Dr. John Miller of Cutchogue, a friend, an equestrian veterinarian and serious amateur cook. Having had enough of this North Fork...
02.04.2011 Uncategorized Chef Column: Black Forest cake, with a cherry on top The stream that bubbles below, Like an incessant lyric, A monk’s chant in a monastery. The cherry tree hangs With bloom on its sagging boughs. Ah, to look at...