August29

Irene’s Aftermath…Beach Dreaming

With a very ominous, wet and windy weekend behind us, Irene taught me how to successfully ride out a serious storm.  I ended up hunkering down at home--steeping some fresh peaches in Tito's vodka (see below) for a cure-all hurricane cocktail, simmering up some fresh tomato sauce (you'll have to wait for the next Rue issue for the recipe!) and escaping the elements by daydreaming about the beach.  I figured we've all had enough dark and stormy clouds for a while, so here's a bit of bright, lively color...the lobster salad above is the aftermath of that luscious lobster from my last post while I was out east in the Hamptons a few weeks back.  Lobster is certainly not something one lets go to waste and this quick, light lunch screams summer...or at least what's left of it with red and yellow watermelon, crisp lettuce, a touch of feta and a squeeze of lime.  

And if you're lucky enough to be spending the final unofficial weekend of the summer out east for Labor Day, consider heading over to the Fish Farm in Amagansett, by far the most off-the-beaten-path, whole-in-the-wall, disco-ball-decorated old school fish shack you'll ever lay your eyes on.  But also one of the best lobster sandwiches (sans mayo and made on freshly baked brioche) you'll ever sink your teeth in!

Amagansett’s Fish Farm

fresh peaches in vodka

Lobster Salad :: with Red & Yellow Watermelon

Serves :: 2

Ingredients

leftover cooked lobster meat, about 4 to 6 ounces, or whatever you've got  to work with

2 cups diced watermelon, a mix of red and yellow if available

1/4 cup feta cheese, crumbled

3 cups green leaf lettuce or mixed greens

1 tablespoon extra virgin olive oil

juice of 1/2 lime 

salt and pepper to taste

Directions

Whisk olive oil, lime juice, salt and pepper together.  Toss lobster, watermelon, feta and lettuce together and drizzle in olive oil-lime dressing.  

Photos by Nourish

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TAGS: summer, salad, local food

posted: 08.29.11

August18

Back, and Blogging from the Beach

I'm not sure how it always happens, but August-which is supposed to be one of the quietest months of the year-turns out to be one of my busiest.  Planning for September and all that comes with fall is in full effect right now.  Thankfully, I'm able to take mini breaks here and there so I don't burn the candle on both ends.  I often head to the beach for relaxation...and then to the kitchen.  Cooking can surprisingly be a fantastic stress reliever.  Tuning the rest of the world out and tuning into a few ingredients, zoning out and letting your creative juices flow.  So here's a peek at what my good friend Lauren and I whipped up last night...sourcing fresh ingredients from some of our favorite farmstands and a little seafood shop on the East End.  Lobster's certainly not something I purchase often given the hefty price tag, but at least once a summer, it's a nice indulgence, without a ton of calories.  And while summer herbs are still kicking, there's nothing better than a light summery pasta to pair with seafood.  So, if you're looking for an inspiring meal as summer starts coming to a close, here it is...quick and simple enough that it won't keep you in the kitchen all weekend long.

Steamed Lobster with :: Basil-Lemon Linguine

Serves :: 4

Ingredients

2 1 1/2 lb lobsters

8 oz linguine (about 1/2 a package)

2 cups fresh basil

2 tablespoons minced chives

1 clove garlic

1/4 cup grated parmesan cheese, plus extra for serving

1/4 cup extra virgin olive oil

zest of 1 lemon

salt and pepper to taste

 

*compound butter for lobster: 1/2 stick butter, melted, plus 2 tablespoons minced chives, juice of 1/2 lime and 1/2 teaspoon minced jalapeno

Directions

Bring about 2 inches of water to a boil in a large pot and steam lobsters for about 10-12 minutes. 

For pasta, cook pasta in a pot of salted boiling water for 4-6 minutes until al dente.  For the lemon-herb pesto, add basil through lemon zest in a food processor and blend until slightly chunky.  Season additionally with salt and pepper if desired.  Toss with linguine. 

Serve lobster with chive butter for dipping.  

*Note, the additional dish pictured is a quick yellow watermelon, feta, mint and jalapeno salad similar to the one featured here, just skip the step of grilling the melon. 

 

TAGS: summer, pasta, herbs

posted: 08.18.11

August03

Belated Birthday Dessert

Time most definitely does fly when you're having birthday fun...and then catching up on a bunch of work projects (keep your eyes on bonappetit.com in the next few weeks!).  My birthday was just a few days ago, but I've been thinking about this dessert ever since I made it weeks ago.  It may not be the traditional cake, but stick a candle in it, and I'm a happy gal, even if a year older.  Here's the last installment in the Rue Issue 6 recipe series.  And it's a darn tasty one!  A perfectly light and healthy dish to finish off hot summer nights.  

Summer Plums :: with Honeyed-Rosewater Yogurt & Pistachios

Serves :: 4

Ingredients

2 lbs plums (about 6), pitted and sliced
½ cup sugar
½ cup slightly sweet white wine
5 oz 2% Greek yogurt
1 tablespoon honey, extra for drizzling
1 tablespoon rosewater
¼ cup pistachios, ground or crushed
*dried rose petals for serving if available  *Dried rose petals can be found online at Kalustyans,com. 

 

Directions

Combine plums, sugar and wine in a medium bowl and refrigerate for at least an hour or overnight.
Mix yogurt, honey and rosewater together.  For serving, divide plums onto four small plates and top with a generous dollop of yogurt.  Drizzle a bit of extra honey over top.  Sprinkle crushed pistachios over top and garnish with dried rose petals. 

Image via :: Jen Altman

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TAGS: dessert, plums, fruit

posted: 08.03.11

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