This Week's Podcast: A Taste of the Good Earth -- with Leeann Lavin
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Long Island has
rich sandy soil and gorgeous weather with long languid autumns that often do
not end until December. For decades, this was farm country, and the number one
crop was potato.
Towns on the south fork of the east end of Long Island, NY,
are often collectively referred to as “The Hamptons,” today, and are among the
top vacation spots in the Country. And as for farms, many are still there, but
the crops have diversified to serve weekenders and the restaurants they
frequent -- many of which have become world famous.
Nick and Toni’s, Loaves
& Fishes, The Frisky Oyster are but three of 27 establishments profiled in
Leeann Lavin’s new book: The Hamptons & Long Island Homegrown Cookbook about locavore
chefs and their connection to the land, the sea and the artisanal growers who
inspire them. Leeann said,
“[It’s about] the respect and reverence the chef & farmer have
for each other, their work and passion, and the respect and reverence they have
for the land.” (Biodynamic farmer Kathy Keller with chef Robby Beaver of The Frisky
Oyster, left. Right, Author Leeann Lavin.)
“Long Island is
still recognized as the most productive farming area in New York State,” said
Leeann. She profiles the growers on the north and south fork of Long Island and
the chefs who are inspired by their produce. The book is filled with signature
recipes from the featured restaurants.
The Hamptons & Long Island Homegrown Cookbook is a tribute
to the farms, gardens, vineyards and waterways on Long Island. Leeann honors
the chefs who are bringing the local homegrown harvest to food-obsessed patrons
and in doing so support local farmers and a precious way of life.
To learn more,
visit Leeann Lavin’s Chefs and Gardens blog.
The
Frisky Oyster’s Roasted Baby Beet Salad with Humboldt Fog Goat Cheese
makes
4 salads
for
the beets…
10
baby red beets
10
baby golden beets
10
baby candy stripe beets
1
bunch fresh thyme
2
cups balsamic vinegar
1
cup extra virgin olive oil
for
the plating…
roasted
baby beets
1 #
baby arugula, best fresh from a local organic farm
½
cup sherry vinaigrette
4
slices of Humboldt Fog goat’s milk cheese or your favorite goat’s milk cheese
1
cup salted pistachios
Place
the beets, thyme, oil and vinegar in a baking dish and cover with aluminum
foil.
Bake
at 375 until a toothpick or knife slides into and out of the beets with little
resistance.
Uncover
and allow to cool in the cooking liquid, then refrigerate for several hours or
until cold.
Remove
the beets from the liquid and peel each one, removing any peel around the stem
end.
Cut
them in half and set them aside.
for
the pistachios…
1
cup pistachios, raw
1Tbsp
butter
1
tsp salt
1
tsp sugar
Place
the pistachios on a baking sheet and put in the 375 oven to toast for 8-10
minutes.
While
they are cooking, place a small sauté pan on a high flame to allow to get hot.
Add
the tbsp of butter and swirl, remove from the heat and reserve for the nuts.
When
the pistachios are done, place them in a mixing bowl, add the brown butter,
salt and sugar and toss to evenly coat.
Set
the nuts aside and allow to cool to room temperature.
for
the sherry vinaigrette…
2
Tbsp Dijon mustard
1
shallot, chopped
2
cloves garlic, chopped
1 fl
oz dry sherry
5 fl
oz sherry vinegar
1
cup canola or neutral salad oil
½
cup pure olive oil
3
Tbsp walnut oil
salt
and fresh black pepper to taste
Place
all ingredients except the oils in a blender and process on high.
slowly
stream in the oils, one at a time until the vinaigrette is smooth.
season
to taste with salt and pepper to your liking.
