2020 Wrap Up: COVID Relief; Food Pantry, Restaurant and Grower Donations
The Slow Food East End Gift Box
photos by Kate Fullam
Slow Food East End is proud to offer a gift box filled with locally grown and artisanal products from our region. The ingredients feature heritage ingredients from the Slow Food Ark of Taste. The finished products have been lovingly processed and packaged by the East End Food Institute at Stony Brook Southampton. Producers include: Amber Waves Farm, Amagansett ; I and Me Farm, Orient; and honey from the Happy Herbalist, Southold. Box includes two bonus Slow Food East End wine glasses.
The Slow Food East End Gift Box is $75. Shipping via USPS is included.
Your purchase and donations support Slow Food East End’s programming and our ongoing work with all local farmers (land, livestock and marine), chefs, producers, students and food pantries on the East End of Long Island. Slow Food East End is all-volunteer chapter of Slow Food USA located on the East End of Long Island, SFEE is a non-profit, tax exempt organization and one of the largest Slow Food chapters in the USA. Join Us!
Slow Food East End works to inspire our community and to partner with like-minded organizations to create a food web that is environmentally sustainable, preserves cultural traditions, is healthy and delicious, and celebrates the joys and justice around food that is good, clean and fair for all.
Amber Honey
Pure Southold gold made by Pennie Schwartz’s bees that keep the Happy Herbalist’s plants pollinated. Use to sweeten your favorite tea or enjoy drizzled over sliced fruit and cheeses.
Spicy Sea Salt
Heirloom varietal Jimmy Nardello Peppers and African Fish Peppers grown and harvested at I & Me Farm, Orient, mix with sea salt combine for a spicy, smokey coarse finishing salt. Delicious on grilled vegetables and meats.
Citrus Pumpkin Butter
Heirloom varietal Long Island Cheese Pumpkin pulp, grown and harvested at Amber Waves Farm, Amagansett, is balanced with orange and warm spices for a mellow spread. Perfect slathered on scones, toast or as a topping for vanilla ice cream.
Pumpkin Seeds
Heirloom varietal Long Island Cheese Pumpkin seeds grown and harvested at Amber Waves Farm, Amagansett, are spiced just enough to create a delicious snack, a crunchy topping for oatmeal or to add holiday spice flavor to your favorite crumb pie topping.
SFEE Wine Glasses
Perfect for two with our snail logo and a reminder that you’re a supporter of our mission of good, clean and fair food for all.
WATCH: A Three Sisters Succotash with 18 Bay
Three Sisters Succotash with Chefs Elizabeth Ronzetti and Adam Kopels of 18 Bay Restaurant
Chefs Elizabeth and Adam own and operate 18 Bay Restaurant on Shelter Island. Join them as they demo how to cook with beans, corn and squash, known as the Three Sisters, a traditional plantings of First Nations people in the northeast.
8 Bay’s Three Sisters Succotash
Ingredients
- 6 ears local corn
- 2 cups yellow wax beans or string beans, ends trimmed, cut into 1 1/2 inch pieces*
- Large butternut squash, diced into 1 inch cubes*
- 2 shallots minced
- 1 bunch thyme picked and light chopped
- 4 tablespoons high quality extra virgin olive oil (this is a good occasion to use the good stuff)
- Crushed red pepper and salt
Method
Cut kernels off of 4 ears of corn off the cob. In a separate bowl grate kernels from the remaining 2 ears of corn using a box grater, creating a milky pulp.
Add 2 tablespoons of oil to a large saute pan on medium heat. Add the cubed squash and cook on medium heat stirring occasionally, until starting to soften and browning on the sides. Then add the cut corn, stirring and cooking until the corn is bright yellow and aromatic. Add shallot and thyme to the pan, followed by beans and salt and crushed red pepper
When the shallots are translucent and the thyme brighter and aromatic add the grated corn. Stirring and folding the grated corn pulp is key to the texture. Don’t let the mixture settle and stick to the bottom of the pan.
As soon as the mixture is warmed through, remove from the heat and swirl in the remaining 2 tablespoons of olive oil, retaining the fresh corn flavor.
This can be served as a side dish with meat or fish or as a vegetarian option.
This can also be baked in a buttered casserole dish and topped with cheese as a side dish.
*The squash and bean components of the recipe can be changed to reflect the season and availability.
ENJOY!
WATCH: Escargot With Taylor Knapp
The Real Slow Food with Snail Wrangler Taylor Knapp of Peconic Escargot.
Snails are truly a Slow Food. Snail Wrangler Taylor Knapp believes snails are the future of food. Join us to hear about his journey, which started in 2013 as a chef on the North Fork on a quest to find the perfect snails for escargot. Then he thought, “Why don’t I grow my own? We will also learn how to cook-up something snailicious!
Peconic Escargot and Chorizo
Ingredients:
- 12 Peconic Escargot – In Shell
- 1 Cup Dried Chorizo (cut into slices)
- 1 Apple (diced similar to size of escargot)
- 1/2 Cup Dry Apple Cider (alcoholic)
- 1 Tbsp. Maple Syrup
- 1 Shallot (diced)
- 1/2 Cup Butter (cold, cubed)
- 1 Tbsp Italian Parsley Leaves (chopped)
- Sea Salt
Preparation:
1. Put the snail in a pot with 2 quarts cold water and a handful of sea salt. Gradually bring the water to a rolling boil. Remove the escargot.
2. In a cast iron skillet, sweat our the shallot with some butter.
3. Add apples. Cook until apples begin to gain color.
4. Add chorizo and cook for 5 more minutes.
5. Add escargot and maple syrup. Give a good stir in order to glaze all ingredients.
6. Deglaze skillet with apple cider. Reduce heat by half. Add remaining cold butter.
7. Glaze the ingredients with the butter, tossing vigorously.
8. Finish and garnish with chopped parsley.
Recipe courtesy of Chef Hugue Dufour – M. Wells Steakhouse – Long Island City, NY
Many more recipes can be found on the Peconic Escargot website.
RECIPES: Corn Dishes from Estia’s Little Kitchen and 18 Bay
Even though we can’t hold an in-person Annual Meeting and Potluck this year, we are working hard to match the fun of a live meeting in a virtual setting. We can’t share food in person, but we can still share a meal together by cooking ahead and enjoying our meal while hearing about the latest news from Slow Food East End.
Estia’s Mexican Sweet Corn Chowder
Estia’s Little Kitchen in Sag Harbor serves up American food with a Southwestern influence. Chef Colin Ambrose has been a staple in the Hamptons for decades and is known for food that is locally sourced and grown —some from the garden on the grounds of the restaurant! Estia’s is a recipient of one of SFEE’s earliest Snail of Approval awards. Enjoy his recipe for Mexican Sweet Corn Chowder.
|serves a crowd|
Add ingredients in a large pot:
20 corn cobs – ( remove corn from cobs first and save kernels for later)
Bring 2 gallons of water to a simmer then add:
- 1 lb unsalted butter
- 1 quart half and half
- 1 large white onion – chopped
- 3 bunch cilantro, stems included (rinsed twice)
- 20 poblano chilis – (cut peppers in half and don’t remove seeds or stems)
- 2 tablespoons sea salt
- Add corn cobs
Simmer for 45 minutes uncovered, stirring occasionally.
Remove from heat. Remove corn cobs.
Blend all remaining ingredients at medium speed in Vita-mix until smooth. Place in large shallow pans (2-6 inch deep hotel pans), add the raw corn kernels and then chill.
To serve: Bring soup to a simmer. Fry corn tortillas cut into strips. Garnish with queso fresco or feta cheese and a sprig of cilantro.
Estia’s Mexican Sweet Corn Chowder
18 Bay Three Sisters Succotash
18 Bay on Shelter Island serves an Italian inspired menu that is a direct reflection and inspiration of the local markets and that shows off the animals, fruits and produce that can only be found here. Chefs Elizabeth Ronzetti and Adam Kopels were semi finalists in the prestigious James Beard awards and joined us recently for a demo of this recipe on SF Live. Enjoy this recipe with beans, corn and squash, known as the Three Sisters.
Ingredients
- 6 ears local corn
- 2 cups yellow wax beans or string beans, ends trimmed, cut into 1 1/2 inch pieces*
- Large butternut squash, diced into 1 inch cubes*
- 2 shallots minced
- 1 bunch thyme picked and light chopped
- 4 tablespoons high quality extra virgin olive oil (this is a good occasion to use the good stuff)
- Crushed red pepper and salt
Method
Cut kernels off of 4 ears of corn off the cob. In a separate bowl grate kernels from the remaining 2 ears of corn using a box grater, creating a milky pulp.
Add 2 tablespoons of oil to a large saute pan on medium heat. Add the cubed squash and cook on medium heat stirring occasionally, until starting to soften and browning on the sides. Then add the cut corn, stirring and cooking until the corn is bright yellow and aromatic. Add shallot and thyme to the pan, followed by beans and salt and crushed red pepper
When the shallots are translucent and the thyme brighter and aromatic add the grated corn. Stirring and folding the grated corn pulp is key to the texture. Don’t let the mixture settle and stick to the bottom of the pan.
As soon as the mixture is warmed through, remove from the heat and swirl in the remaining 2 tablespoons of olive oil, retaining the fresh corn flavor.
This can be served as a side dish with meat or fish or as a vegetarian option.
This can also be baked in a buttered casserole dish and topped with cheese as a side dish.
*The squash and bean components of the recipe can be changed to reflect the season and availability.
ENJOY!
RECIPES: Fish Dishes from Noah and Al
Even though we can’t hold an in-person Annual Meeting and Potluck this year, we are working hard to match the fun of a live meeting in a virtual setting. We can’t share food in person, but we can still share a meal together by cooking ahead and enjoying our meal while hearing about the latest news from Slow Food East End.
We thought you might like to try some new recipe, so over the next week we will share recipes from local chefs and our board members.
Al Goldberg’s Red Seafood Chowder
Al is a SFEE board member and treasurer. He is also an avid fisherman and maker of custom fishing rods.
1 lb. large shrimp shelled and deveined. Save shells and tails1 lb. firm local white fish filet: fluke, sea bass, blackfish or monkfish1 cup diced Spanish onion1 cup diced celery1 cup diced red bell pepper1 cup diced fennel2 cup diced potatoes1 qt. Fish Stock1 28 oz. Can San Marzano tomatoes crushed2 bay leaves2 T. Kosher salt½ t. Crushed chile flakes1 t. freshly ground black pepper3 T. Olive oil1 t. dried ThymeDice up the shrimp and fish filet into ½ inch pieces and reserve. In alarge stockpot over medium heat add olive oil, diced onion, potatoes,celery, bell pepper, fennel, salt, pepper and thyme. Saute vegetablesuntil slightly softened and translucent. Add crushed tomatoes, chileflakes and fish stock stock, bring to a boil, reduce heat and simmeruntil potatoes are fork tender.When ready to serve add fish and simmer for ten minutes then addshrimp. Gently stir pot, cover and turn off heat. Let rest for fiveminutes. Check seasoning and add salt and pepper to taste.
Noah’s Local Seafood Bouillabaisse
Noah Schwartz of Noah’s in Greenport
Chef Noah Schwartz has served visitors to Long Island farm to fork fare for more than 10 years at his restaurant in Greenport. He was awarded one of the very first Snail of Approval designations for his passionate commitment to the Slow Food values of good, clean and fair food.
Serves 4
Ingredients:
1 large yellow onion, julienned
2 bulbs fennel, julienned
3 cloves garlic, sliced thinly
16 oz. fish stock or clam juice
1 cup white wine
1 pinch saffron
1 tablespoon Harissa or chili paste
4 large sea scallops
8 medium sized shrimp (peeled and deveined)
8 ounces salmon cut into 2 ounce pieces
8 ounces striped bass or halibut, cut into 2 ounce pieces
2 pounds mussels, cleaned and de-bearded
2 pounds clams
2 tablespoons butter* (omit for Phase 1)
4 plum tomatoes (halved, roasted, peeled)
3 tablespoons olive oil
salt and pepper, to taste
Instructions:
For the broth:
- In a large pot, sauté the onions and fennel over low heat until almost tender stirring occasionally.
- Add the garlic, saffron, and white wine, allow wine to burn off, about 1 minute. Stir to incorporate.
- Add the stock and bring to a simmer for 5 minutes.
- Add chili paste (*you may want to add additional saffron based on desired color and flavor).
For Bouillabaisse:
- In a large pot, heat up olive oil.
- Sear the fish, scallops, and shrimp over medium-high heat, on one side only.
- When the fish has a nice golden color, add the broth and mussels, bring back to a simmer.
- When the mussels open, season to taste with salt and pepper, and stir in cold butter (optional) to finish.
Note: Noah recommends serving this hot with grilled baguette slices, or over your favorite pasta.