SUMMER IN THE HAMPTONS part 2

                                                                              Part 2



I remember I liked to take polaroid photos  of what I prepared, I did not always get a chance ; however when I could I would!  I later took this to another level when I worked for a family in Sagaponack.  I will post those as well. I then glued them on canvas and drew on it, as well.  I enjoy having the development process, from shopping to cooking and then on to drawing, writing.  In the beginning when I started this ,

I just had the photographs then I added writing short stories and eventually recipes.  The closeness one shares in a home is so personal and heartwarming, especially when you have great clients!!

Here I will post a few on these canvas sheets.  I had a lot of fun setting the stage sort of speak !  It was really gratifying to see it happen!   I hope you get a feel form these pictures, the feel of the beach!  Thank you Mr and Mrs S to let be in your home ! 

SUMMER IN THE HAMPTONS

   
                                                                           Part 1

       The first time I went to the Hamptons, it was the summer of the late 80's like 1986 or so.  I recall arriving to the most amazing house in South Hampton, right on the beach.  This house was called The Arc, it belonged to the Beegee's then to Woody Allen then to Mr and Mrs S, an Amazing couple that welcomed me into their home.  My friend David, their chef took me there to cook for a few weeks. I returned many times again over a span of 8 years  or so.  His specialty was Japanese cuisine.  His food was delicious. He later moved to Japan, I miss him .

        It was poetry in the kitchen... Everything in the house inspired me!  The large white rooms over looking the deep blue ocean, and the bright sand.  The sun was so bright and beautiful.  I remember the caretaker of the property Ellen, a German woman, head strong at first but once she knew you, it was great.  Mary who did a lot of work in the house as well.  Mary, a mother of thirteen, remained to be my friend for at least another 30 years.   I had many laughs with Mary and adventures.  David and I remained friends as well until he moved away then it was difficult to keep contact.  Still, back then the Hamptons were simple not too flashy and very spars compare to today.  I still love to go there today! It is one of my favorite places in the world!!!

         David and I use to go eat at the Old Stove Top, a Greek restaurant that was great.  We also use to go hang out in Sagg Harbor, Shelter Island.  Naturally when you are cooking in a home in the summer, in the Hamptons, you spend a lot of time in the kitchen and grocery shopping! So going out was occasional.

       I really liked staying especially since this house was so beautiful and light.  The airiness was etherial, my heart and soul was always so happy in this home.   I always had a wonderful room with lovely decor, it was Japanese influence with a beautiful antique cabinet, a very comfortable bed , and some antique kimonos in the room. The prints on the wall were vintage and their was always a bud in a vase from the garden.

         The kitchen was very large , it had a large rectangular marble top country table. The stove was a 12 burner beauty. I had two large ovens to work with as well.  I have such fond memories of that time of my life!  In the back of the kitchen, Mrs S had her dishes from all over : African,  Chinese, Japanese, Depression glass, Americana, just to name a few..... I had a blast setting the table for each meal!
I always tried to surprise her with a fun setting that she would not have thought of.  It was a fun game we played.
I must say writing about them right now has made me feel so blessed to have had them in my life.  I thank them for all their generosity, love and attention they gave me thru the years.
It is one of the most rewarding feelings to cook for a family that trusts you and let's you create. There is no greater feeling!

to be continued.......

me and the leeks from the garden!

For many years now, I have been cooking the beet greens with red lentils. It's a very filling dish that can be  a main dish for lunch or a side dish, even breakfast for those who like savory in the morning.  I do ! I love eating greens in the morning with beans or any other legumes. When the greens are fresh and crispy; you definitely don't want to throw them out. Use them they are full of iron!
Beets are a wonderful vegetable. I love  the types you can get, red, candy stripe, yellow....
As for the beets, cut them off boil them or roast them the way you like them!
Today I am sharing the beet green recipe.

Ingredients

1                                                Yellow onion
3                                                Garlic Cloves
1/2                                             Bunch  Cilantro
1                                                Bunch beet greens
1and 1/2 cups                            Red lentils
3 Tbs                                         Extra virgin olive oil
                                                  Sea salt and fresh cracked black pepper
1to 1and 1/2 cups                      Water


On a cutting board, dice your onion and set in a bowl , peel the garlic and smash them in a mortar and pestle .  Heat up a large skillet, preferably 3 inches deep, put the olive oil, saute the onion and add in the garlic, keep stirring.  Next , add in the cilantro, which you finally chopped.
Stir these ingredients, together. This particular combination of garlic and cilantro being cooked together is very Middle Eastern.  We have a lot of dishes that have this flavor.  The aroma is so delicious and strong, it will fill your kitchen.  Now add the beet greens that you cut in 1/2 inch pieces and washed,  season with salt and pepper and lastly  the lentils.  If you want to presoak them , you may. However in this dish I do not.  When I cook them other wise I do.  Add the water, stir, lower the heat and cover.
Let this simmer for 10 minute, add more salt if you wish, I leave this to your discretion.  Check your liquid you might need more but you do not want it soupy! It should be dense.
Keep cooking the until the lentils are cooked. You may stir the dish a few times while it is cooking, you want the liquid to reduce and stay a little wet in your pan.  Taste it, let it sit for 15 minutes.
You can serve your dish in a bowl, drizzle a touch of olive oil if desired and eat!

Bon Appetit! until the next time....





    

Sauteed Tuscan Kale recipe

To prepare this dish you need

1                   Bunch of Tuscan Kale , I prefer the flat leaves
1/2                Yellow onion
2                   Garlic cloves
1/8 cup          Pignoli nuts
2 Tbs             Olive oil
                      Sea salt and black pepper to taste



First thing you want to do is rinse your kale and let it dry off in your dish rack.  Next, peel  the onion and garlic, cut both into thin slices. Set aside.  On a cutting board, cut the kale into 1/2 inch slices, set aside in a bowl.  Heat your pan, best if it a cast iron one. Heat your olive oil, start with the onion until glossy, next add in the garlic.  Keep stirring, the garlic will smell great!  Drop in the pignoli nuts and stir.   Add in the kale and stir quickly.   Season with salt and fresh ground pepper.
Use kitchen tongs to mix your kale with the onions and garlic, the color will be bright green, now you may add a touch of water like 2 Tbs, and let the pan steam it. Lower the heat so you don't burn the kale.
The sauteing process should take no longer than 5 to 8 minutes, once you have your kale in the pan.

I love my vegetables al dente!  The brighter the better.
  Remember Eat your GREENS!

cooking with Cindy

Much to my surprise a few weeks ago I met Cindy at my son's baseball practice! She is a food photographer and I being chef! a match made in heaven so to speak!
We met at my house here in Vegas in Summerlin and I cooked a few recipees and she photographed.  We styled the food and had a lot of fun. 
I made Sauteed Tuscan kale, Beet greens with red lentils and cilantro and Leek and potato soup.