North Fork Chef: Herbs are at the heart of these recipes
Are you goin’ to Scarborough Fair? Parsley, sage, rosemary and thyme. Remember me to one who lives there, She once was a true love of mine. Excerpt from ‘Scarborough Fair’ by Simon and Garfunkel Simon...
View ArticleNorth Fork Chef: A Grecian formula for cooking seafood
Strange beauty, eight-limbed and eight-handed, Whence camest to dazzle our eyes? With thy bosom bespangled and banded With the hues of the seas and the skies; Is thy home European or Asian, O mystical...
View ArticleClik here to view.
North Fork Chef: Carrots are more than just good for you
JOHN ROSS PHOTO | Moroccan carrot orange salad (left) and carrot confit served over arugula with roasted peppers and olives. “But some of us are beginning to pull well away, in our irritation, from …...
View ArticleNorth Fork Chef: Dishes that Popeye might recommend
I’m Popeye the sailor man, I’m Popeye the sailor man. I’m strong to the finich Cause I eats me spinach, I’m Popeye the sailor man. — famous cartoon lyrics Chenopods are a subfamily of the flowering...
View ArticleNorth Fork Chef: Steak, spuds & strawberries are an all-American combo
The smells of bourbon, sirloin steak on live coals, hash browns and strawberries conjure up America’s heartland to me, especially around Memorial Day. My very first cooking position in a serious...
View ArticleNorthFork Chef: For a seasonal stew, start with lobster
“A lobster from the water came, And saw another, just the same In form and size, but gaily clad In scarlet clothing, while she had No other raiment to her back, Than her old suit of greenish black....
View ArticleNorth Fork Chef: The art of a great salad
Give me the lettuce that has cooled Its heart in the rich earth, Till every joyous leaf is schooled To crisply crinkled mirth; Give me the mustard and the cress, Whose glistening stalklets stand As...
View ArticleNorth Fork Chef: Peaches & tomatoes? Must be summer.
The lady of this house is in love with the peach. How gently she places it on the sill to catch the shaft of sun. How many times she passes it under her nose and breathes. So careful she is not to...
View ArticleClik here to view.
A chef’s career gets under way in a (sometimes rolling) cutter galley
John Ross (center) with two Coast Guard chiefs at his 1967 graduation from the Coast Guard Commissary School. As I stood on the dock in Greenport watching the U.S. Coast Guard barque Eagle come into...
View ArticleClik here to view.
Dining on duck: Chef whips up a luscious holiday meal
KATHARINE SCHROEDER PHOTO | Peconic Bay scallops seviche. The North Fork is a beautiful peninsula of land surrounded by Peconic Bay, Long Island Sound and the Atlantic Ocean. The wetlands, varying...
View Article
