Open Window

Broccolini & Balsamic Vinaigrette

Before heading up to the Cape recently, I made up a number of dishes to take with us so we wouldn't have to spend all our time cooking there. I made a big batch of Israeli Couscous with Asparagus, Peas, and Sugar Snaps as well as a double batch of Broccolini & Balsamic Vinaigrette. The latter was a real hit with relatives and I promised to share the recipe. I adore this vegetable. It's good served immediately and warm, but I truly prefer it at room temperature, although I've also been sighted eating it straight from the fridge - cold. I wish I could take credit for this simple creation but alas, I must give credit where credit is due. This recipe came from Ina Garten's Barefoot Contessa At Home. Thanks once again Ina.

Broccolini & Balsamic Vinaigrette
(Serves 6) 

4 bunches broccolini (1½ pounds)
¼ cup good olive oil
1½ tablespoons balsamic vinegar
½ teaspoon Dijon mustard
1 teaspoon minced garlic
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 lemon
==================================

In a large pot, bring 8 cups of water and 2 tablespoons kosher salt to a boil. Remove and discard bottom third of broccolini stems. If some stems are very thick, cut them in half lengthwise.

Meanwhile, in a small bowl, whisk together the olive oil, balsamic vinegar, mustard, garlic, 1½ teaspoons of salt, and the pepper. When the water comes to a full boil, add broccolini, return to boil, and cook over high heat for 2 minutes, until the stalks are just tender. Drain well and place in a large bowl. Pour enough vinaigrette over the broccolini to moisten and toss well. Splash with a generous squeeze of fresh lemon juice, sprinkle with salt (if desired), and serve warm or cold.

BTW, I had a little of the balsamic vinaigrette left over and poured it over cold steamed green beans, it was delicious and Peter even asked for more ... has anyone seen my real husband? 

 

 

Carrier Characters

What could these two possibly be chatting about with such animation and glee? His grin seems to stretch from ear to ear. Is he proudly telling her how he carried the day, boasting about a job well done, or is he listening with satisfaction to her tell him how she persevered and delivered on the promises she'd made? Are they making plans for a future date? They appear attentive to one another, even smitten ... keen to stick together. Perhaps ... they've committed and they're "in it for the long haul"?

 

 

 
Sorry ... I couldn't resist!

Sunday Morning in the Hamptons

As many of you know, I love my morning walks and Sundays are especially nice in the summer because they're relatively quiet. We're so fortunate to live in such a beautiful area which is enhanced by a large entertainment factor once the season is upon us. Flowers abound, hedgerows bloom, and shop windows may be decorated with everything from mannequins doing hand stands to jubilant penguins named Jeremiah, Shane, and Oscar - anything to catch your eye. Our small community has several churches, charming cottages and grand mansions, and lovely wide roads to drive on whether its in the family Ford or a sporty convertible antique Bugatti. Antique and Art Fairs put up tents and take over the grounds of the Historical Society across the street from our house, and nearly every house has deck chairs beckoning its residents to relax with the New York Times or to take a Sunday afternoon nap. Enjoy.

 Photos and slide show ©2011 Claudia Ward
Music: Spurrier Spurned by Mark Adler from the soundtrack of "Bottle Shock"

 

Lemon & Olive Chicken with French Green Beans

 All iPhone 4 photos processed in HDR Pro ©2011 Peter Tooker

 I found this wonderful recipe for Lemon & Olive Chicken with French Green Beans in A Feast at the Beach which was recommended as a delightful read by Julie Mautner at The Provence Post. Written by William Widmaier, the book is a loving account of the author's vacations at his grandparents' home in St. Tropez in the 1960's. William's Provençal adventures were shared by his older brother Stephen, and an extended family of uncles, aunts, and cousins. I won't rewrite Mautner's colorful synopsis of the book here, but I agree that Widmaier's "book is filled with powerful flavors, scents, images and traditions" in addition to recipes for a Sleeping Potion, a few Provençal libations, mayonnaise, pesto, Grilled Shrimps Provençal, and this incredible chicken dish.

Mise en Place

I enjoyed assembling this dish as much as I enjoyed eating it, but neither equalled my husband's enjoyment of the leftovers. Peter went "over the moon" for the reheated vegetables - yes you read it correctly, my vegetable-hating husband, went "over the moon" for vegetables. Yeah! We were recently on the Cape and shared some with a family member and she too raved about the vegetables. By the way, this takes nothing away from the leftover chicken which was moist and wonderful, and used in several salads on subsequent days. It's just that we all found the vegetables uniquely delicious.

This family member said she follows Open-Window regularly and when a recipe is posted she looks first at the number of ingredients before adding it to her "Do Try" list. I don't know what the cut-off is but she has a "do not exceed" threshold for ingredients. My advice for this recipe is ignore any such self-imposed thresholds. This recipe is incredible all around and can be shared or reheated at any time. It's delicious, fun to make and makes me feel very French. 

I've transcribed the recipe nearly verbatum from this book. Having said that I have one very strong suggestion - "mise en place" which means "put in place". Measure and cut all of the ingredients before you begin assembling the dish. You will be ever so thankful that you did. Also, the recipe asks for you to "lightly salt chicken", we would strongly recommend you increase the amount of salt, that was all that was evidently missing in our first pass at this wonderful recipe. Thank you Mr. Widmaier for sharing your memories and especially your Mémé's recipes.

Cook in 400℉ oven for 2 hours

Lemon & Olive Chicken with French Green Beans
(Serves 4-6)

1 large roasting chicken
4 sweet Italian sausages, cut into 2-inch length pieces
3 ounces of salt pork or thick cut pancetta, cut into ½-inch cubes
2½ cups of dry white wine
1½ pounds of fresh French green beans - the long thin kind (haricot vert)
1 large yellow onion, chopped into ½-inch pieces
1 lemon
4 small fresh, sweet red peppers (we used red bell peppers), sliced in half, seeds scraped out, and each piece cut in half again
6 garlic cloves, each cut into 4 pieces
12 black oil-cured olives
2 tablespoons of pine nuts
1 heaping tablespoon of Herbes de Provence
½ teaspoon of fresh ground cumin
¼ teaspoon cayenne
1 ounce pastis, preferably Ricard brand (can substitute Pernod, Anisette, or Sambuca)
Mediterranean sea salt
===================================

• Preheat oven to 400℉.
• Place chicken in a large Dutch oven, ideally a large Creuset model.
• Cut lemon in half, cut a ¼-inch slice from each face and reserve. Squeeze juice from two halves over chicken, making sure to coat as much of the chicken as possible. Take one of the squeezed-out lemon halves and stuff it into chicken cavity. If chicken came with gizzards, place these in Dutch oven outside chicken. Let chicken sit with its lemon-juice coating while preparing the rest of ingredients.
• Take green beans and one at a time trim the very ends off both ends, easily done by hand by just snapping the very tips off. (I cut each end off bunches of the beans at the same time.) Place trimmed beans into a large bowl. When you've trimmed all the beans fill bowl with water and let beans sit.
• Return to chicken and rub Herbes de Provence onto chicken, coating entire chicken, top to bottom, letting any excess fall into Dutch oven.
• Position chicken in Dutch oven breasts side up. Dust chicken with ground cumin.
• Take half of green beans let them drip dry before placing them around chicken, pushing them to the bottom, but not under chicken.
• Take chopped onions and sprinkle them over green beans.
• Take sliced peppers and distribute them evenly around chicken onto green beans.
• Take salt-pork pieces and distribute evenly around chicken onto green beans and stuff two or three pieces into chicken.
• Take remaining green beans and after letting them drip dry, surround chicken with them, covering the previous green beans, onions, peppers and salt pork.
• Sprinkle garlic pieces onto green beans. 
• Place cut sausages evenly around chicken on top of green beans.
• Sprinkle pine nuts evenly around chicken over green beans.
• Spread olives around chicken, over green beans, while also stuffing two olives in chicken.
• Pour 2½ cups of wine around chicken, over green beans but not over chicken.
• Pour ounce of pastis (pernod, anisette, or sambuca) around chicken, over green beans but not over chicken.
• Dust green beans with cayenne.
• Place reserved lemon slices over meatiest part of chicken breasts, one on each side.
• Lightly salt chicken and lemon slices with Mediterranean sea salt.
• Put lid on and stick in oven on middle shelf or as high as Dutch oven lid will allow it to go and still clear.
• Cook for two hours at 400℉.
• After one hour, take the lid off and be careful to let hot steam vent away from you, and with a long wooden spoon stir up green beans just a bit. If most of liquid has evaporated (it can happen if the lid has large gaps - but usually doesn't), add ½ cup of water and ½ cup of white wine. Put the lid back on, and place casserole back into the oven.
• At the end of second hour, take the lid off, and be careful to let vapors escape away from you.
• Serve directly from Dutch oven, as chicken will be too delicate to move. Cut pieces off chicken (it should be practically falling apart) and serve with big spoonfuls of green beans along with all the rest that has acquainted itself well.
• You can choose from a number of different accompaniments for this dish. Widmaier suggests oven-roasted rosemary potatoes (cut into 1-inch cubes, toss with minced rosemary, olive oil and sea salt, spread on a cooking sheet and roast 45 minutes at 400 ℉, mixing occasionally). Or delicious with orzo pasta - just ladle juices from chicken over cooked pasta.
• Serve with warm baguettes, to mop up sauce.

 

As Widmaier says at the end of this recipe, "Mangez lentement, riz, et savourez la belle vie" which means "Eat slowly, laugh, and savor the good life". Sounds like good advice to me.

The Longest Day II

Today is the longest day of the year which means it's the first official day of summer - surely a day to be celebrated after the winter and spring we had in the eastern half of the U.S. Despite the fact of this celestial event, every time I think of "the longest day", my mind turns to Darryl Zanuck's movie The Longest Day.

The Longest Day depicts the events of D-Day during WWII, told from both the Allied and German points of view. D-Day is actually June 6th but in 1944 I am sure it was the longest day. There are several things that make this movie memorable for me. First it's in black and white which I feel focuses the viewers attention on the story and its events, and not the film and its making. Second, all French and German characters speak in their native language with subtitles in English. This brought an unexpected reality to the movie for me. Third, the film features a large ensemble cast including actors such as Richard Todd, Richard Burton, Robert Mitchum, Sean Connery, Henry Fonda, Red Buttons, Peter Lawford, John Wayne, Eddie Albert, Paul Anka, Fabian, Mel Ferrer, Roddy McDowall, Sal Mineo, George Segal, Robert Ryan, and Robert Wagner, to name only some from the English speaking cast. A number of these "stars" played roles that were virtually cameo appearances. There is no one star or even one event at the center of attention in this film, all of the events of D-Day command your attention as they all comprised this single day in history.

If you enjoy a truly good movie, based in historical reality, with exceptional direction and acting, I recommend you seek out The Longest Day. I expect you too will never hear that expression without first thinking of this film and then of what all of those soldiers went through on D-Day. 

 

Fathers

Yesterday was Father's Day, the day we celebrate these special men in our lives - the ones who have led the way, taught us how to face our fears, and, by example, showed us invaluable skills such as boogy-boarding and fishing. Always taller, apparently stronger, and with a firm hand to hold - one with the unspoken promise never to lose us. These are the men who have built families and lives with us, generation to generation - let's celebrate how special they are.

 

Happy Father's Day (one day late) to each and every Dad.

 

Beach Feet

Greetings from Cape Cod!

Peter and I left town for the Cape and Islands right after I was laid off from a Wall Street bank two years ago. Well it's becoming an annual event as here we are again, visiting friends and family, eating lobster by the pound, and getting sand in our toes.

iPhone photo ©2011 Claudia Ward

Here's to all of you worker bees ... We wish for you all sand in your toes, sun on your back, and sea breezes in your hair.

Smoked Chicken Breast Salad from Patricia Wells

Years ago at her cooking class in Provence, Patricia Wells introduced us to home-smoking food. In the class, we home-smoked salmon which was easy and delicious, with a subtle smoky flavor. Peter and I rushed to buy a Camerons smoker when we returned to New York and used it non-stop for months and months, and then like so many things, the smoker migrated to the back of our cabinet - forgotten for the time being.

Well, in her new cookbook, Salad As A Meal, Patricia re-introduced us to home-smoking, this time duck or chicken breasts, and her recipe for Smoked Chicken Breast Salad captured our taste-bud-imaginations. This recipe would probably be very good with poached or left-over roast chicken, but the smoky flavor adds a dimension that is unique and the chicken is incredibly moist. We really do encourage you to get a Camerons smoker, you'll find so many ways to use it.

Home-Smoked Chicken Breast
(4 servings)

2 boneless, skinless chicken breasts
Coarse sea salt
Coarse, freshly ground black pepper
==================================

1. Place the wood chips in a small pile in the center of the smoker base. Arrange the drip tray on top of the wood chips inside the smoker base. Place the metal rack on top of the tray. Arrange the poultry on top of the metal rack. Slide the lid closed.
2. Place the entire unit on the burner set to moderate heat. Counting from the time you place the smoker on the burner, smoke for 15 minutes. Remove the unit from the heat and open the lid. Transfer the poultry to a warmed plate. Season generously with salt and pepper. Cover with foil and let rest for at least 10 minutes, to let the juices retreat into the meat. Then cut lengthwise into very thin slices. (Store in an airtight container in the refrigerator for up to 3 days.)

 

Smoked Chicken Breast Salad
(4 servings)

4 cups sorrel greens (or spinach), cut into a chiffonade
Lemon and Olive Oil Dressing
     (1 Tbs freshly squeezed lemon juice, ⅛ tsp lemon zest, ⅛ tsp fine sea salt,
      ¼ cup extra-virgin olive oil)
1 cup cherry tomatoes, halved
4 small spring onions or scallions, white part only, trimmed, peeled, and very thinly sliced
1 small bulb of fennel, trimmed and very thinly sliced
1 large ripe avocado, halved, pitted, peeled, and cut lengthwise into thin slices
2 smoked chicken breasts
About 2½ ounces Parmagiano-Reggiano cheese, cut into thin strips (about ½ cup)
1 cup of Parmesan Croutons
     (Warm toasted sour-dough croutons sprinkled with grated
      Parmigiano-Reggiano)
====================================

Place the greens in a large bowl and toss with just enough dressing to coat them lightly and evenly. In separate small bowls, toss the tomatoes, onions, the fennel, and the avocado with the dressing. Mound the green on 4 large dinner plates. Scatter the tomatoes, onions, and fennel. Slice each chicken breast lengthwise into 8 even slices. Arrange the chicken slices like the spokes of a wheel on top of the greens. Place the avocado around the edge of the salad. Top the chicken with the cheese. Scatter the croutons at the edge of the plate. Serve. 

 

This was the first time Peter and I had eaten raw fennel and truly thought it would give off an over-powering flavor of licorice - well it doesn't, but what it does provide is wonderful texture and crunch. Really you can build a salad around the smoked chicken breast from ingredients you have in your crisper - be creative. What could you do with smoked chicken breast? 

Flag Day

June 14th is Flag Day in the United States commemorating the day, in 1777, that the Second Continental Congress adopted the stars and stripes as the flag of these united states. Who designed the original flag is subject to great dispute despite us all being told in grade school that it was Betsy Ross. It is clear that Ross was probably one of several who made flags for our young country.

As historian and author Laurel Thacher Ulrich wrote:

There is really no point in arguing over who made the first flag because there wasn't one. The stars and stripes that we know today had multiple parents and dozens of siblings. True, on June 14, 1777, the Continental Congress passed a cryptic resolution specifying that "the flag of the United States be 13 stripes, alternate red and white; that the union be 13 stars, white in a blue field, representing a new constellation," but nobody specified the shape of the flag, the arrangement of the stars, or the ratio of the canton to the field. 

An early design of the U.S. flag is now known as the "Betsy Ross flag" and had a field of 13 alternating red and white stripes with a blue canton holding a circle of 13 five-pointed stars - one star for each colony. The distinctive feature of the Ross flag was the arrangement of the stars in a circle, symbolizing no colony would be viewed above another.

Personally I believe our flag is one of the most attractive and love seeing it unfurling in the wind. Americans' pride in the stars and stripes and all they have come to mean is evident wherever you look - on city skyscrapers and country gates, on metropolitan bridges and dinghy docks, on Corinthian columns and even on a veteran's bicycle.

 Photos and slide show ©2011 Claudia Ward
Music: The Star Spangled Banner by The American Military Band

These are just a smattering of places I've seen and enjoyed our flag. How about you?

 

Race Day at Belmont Park Race Track - The Video

Peter has combined still photographs and video to give you his perspective on what it's like at Belmont on a day of racing. We enjoyed this so much, we can't wait to go again. BTW, Peter thinks the blond woman is somehow tied to ownership of Animal Kingdom, this year's Derby winner, that's why she's there.

 

The Belmont Stakes runs at 6:30 p.m. EDT, may the best horse win!

Enjoy!

Belmont Stakes

The third leg of the Triple Crown runs at 6:30 EDT today at Belmont Park in Elmont, NY. There won't be a Triple Crown winner since Animal Kingdom won the Kentucky Derby and Shackleford won the Preakness, but it's expected to be an exciting race. Peter's favorite, Master of Hounds, drew the No. 1 post position which is usually not a great thing, but he's maintaining his optimism. Odds on Master of Hounds? 10-1 Odds on Animal Kingdom? 2-1 Odds on Shackleford? 9-2 Thankfully, the heat wave in the northeast has broken; the Park cancelled live racing yesterday due to record breaking temperatures in the high 90s. The high today is meant to be in the low 70s; however, there's a possibility of a thundershower! 

This slide show is of the races at Belmont Park several weeks ago and should give you a sense of what it's like there on a race day - in the paddock, approaching the track, and coming down the home stretch. Enjoy.

 Photos and slide show @2011 Claudia Ward
Music: Polygraph by Marvin Hamlisch from the soundtrack of The Informant!

Note: If you are having any difficulty viewing the slide show click on the HD in the lower righthand corner. This toggles High Def on and off, and could help depending on your viewing device. HD on will provide the maximum quality.

Croque Monsieur

Generally speaking, I'm not a sandwich person ... I love the contents but can do without the bread - how un-American of me! But there is a sandwich I would go out of my way for, and wouldn't you know, it's French. A Croque Monsieur, in my humble opinion, is the best sandwich on earth. Most Americans would probably look at this and say, "What's the big deal, it's a grilled ham and cheese sandwich?" but it's so much more.

A Croque Monsieur - the combination of Black Forest ham, Gruyère and Parmesan cheese, and mornay sauce carried on toast - is sublime, and most of the cheese is melted on the outside and browned under the broiler. With a green salad on the side and a chilled glass of Chablis ... life doesn't get much better.

Croque Monsieur

1½ tablespoons unsalted butter
1½ tablespoons all-purpose flour
1½ cups hot milk
1 bay leaf (optional)
Pinch of freshly grated nutmeg
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmesan cheese
12 ounces Gruyère cheese, grated - DIVIDED
12 slices sandwich bread
Dijon mustard
½ pound Black Forest ham, thinly sliced
===================================

Mornay Sauce

Melt butter over low heat in a small saucepan and add the flour, stirring with a wooden spoon until pale golden, about 2 minutes. Slowly pour the hot milk into the flour mixture, whisking constantly. Add bay leaf, if using. Over medium heat, whisk until the sauce is thickened (about 5 minutes). Remove from heat. Add ½ cup grated Gruyère cheese, Parmesan, salt, pepper, and nutmeg. Stir and set aside. 

Sandwiches

Preheat oven to 400℉.

Toast the bread: Place bread slices on baking sheets and bake for 4 minutes; turn each slice and bake for another 2-3 minutes.

Lightly spread half of the slices with mustard, add several slices of ham to each, and sprinkle with half of the remaining Gruyère cheese. Top with a slice of toasted bread. Liberally spread the mornay sauce (bay leaf removed) on top of each sandwich, sprinkly with the remaining Gruyère, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3-5 minutes or until cheese is bubbling and lightly browned.

Serve hot, with a green salad.

In the Moment

I changed my routine this week and I think for the better. Rather than toil at everything to do with photography from sunrise to sunset, I've set aside an hour or two every day, just for me. Late last week the northwest breezes were brisk and the air was dry, and I tucked myself away on the second floor deck in the lee of the roof to enjoy the warmth of the sun and read a good book. For an hour I basked in a comfortable chair, watching the new spring foliage move rhythmically with the wind out of the corner of my eye. I finished one book and started another as one day became two and then three.

Yesterday I moved this hour of R&R to the beach and what had been a single hour grew to two. The beaches here aren't crowded yet - that will come soon enough - and those who are on the beach are savoring every moment just as I am. I arrived just before 3:00 p.m. and reluctantly departed about 5:00 p.m. still wanting more of my book, the sea-breeze, and my colorful companions.

There was a family of four nearby - Mom was napping, Dad was reading and the two boys were entertaining themselves either digging their way to China or skidding across the shoreline on their boogie boards. A gay couple, obviously new to the sea, took pictures of each other standing in the waves that were lapping the shore. A tall beautiful single woman wearing a bikini, yet wrapped in a shawl ambled, along the beach lost in thought. A middle aged couple gingerly walked into the water holding hands - giggling and providing each other moral support before they plunged into the chilly sea. Three college-age guys played lacrosse near the dunes, and a single woman walked westward along the water's edge under a bright red umbrella, appearing to have not a care in the world.

© 2011 Claudia Ward, Painter's Filter applied in Photoshop Elements

I always thought I was fairly good at relaxing, fully appreciating the time I had off from work and making the most of my surroundings and the moment I was in, but I can honestly say I'm mastering it now. I'm pleasantly surprised by everything I find my senses appreciating at any point in time, whether it's the sweet smell of privet in bloom, the first light of dawn, the sight of cirrus clouds gliding across the sky, the feeling of cool crisp cotton sheets as I slip into bed, the weight of grandmother's silver in my hand, the taste of homemade chicken soup, or the smile on my husband's face each morning when he wakes. I truly find myself unintentionally relishing every moment and it's immensely gratifying.

 

The Outer Banks North Carolina a.k.a. OBX

The Outer Banks of North Carolina, affectionately known as OBX, is a long string of barrier islands off the east coast of North Carolina starting at the northeast corner of the state and covering nearly half of its northern coastline. From Bodie Island in the north to Ocracoke Island in the south, the Outer Banks have over a hundred miles of pristine beaches. In his annual ranking of the best beaches in the U.S., Dr. Beach has included a beach on the Outer Banks in each of the last ten years, most recently Cape Hatteras has been the beach chosen, but for the previous six years it was Ocracoke's Lifeguard Beach - the prettiest beach I have ever seen.

Many who visit the Outer Banks rent houses, take up residence, and relax and restore themselves in one location. Others venture forth and are rewarded with experiencing the history and charm of its varied villages. Recently, Peter and I traveled from one end of the Outer Banks to the other. In Corolla, we saw the wild Mustangs on the beach at sunset. The quaint village of Duck (yes that's the name of a village), with its infamous 25 MPH speed limit was impossible to miss, and has incredible views and sunsets over Currituck sound. The Wright Brothers National Park in Kill Devil Hills should not be missed, but if you're adventurous and want to fly on your own, you can take hang gliding lessons off the largest natural sand dune on the east coast, Jockey's Ridge in Nags Head. Peter and I climbed the dune and photographed those adventurous souls one breezy afternoon. Continuing south, you drive cross the Oregon Inlet to get to Hatteras Island. The easternmost point on the island is Cape Point, the one that gets pounded by all those hurricanes and where we found the famous Cape Hatteras Lighthouse - one of the prettiest in the country.

It's roughly 90 miles from Corolla to Hatteras and to continue south now, you have to take a ferry to Ocracoke Island, the "jewel in the crown" of the Outer Banks. The Hatteras-Ocracoke Ferry is free, departs every half hour, and carries cars as well as passengers. As beautiful as the northern islands are, Ocracoke was the one that stole my heart. The sands of the beaches are fine and white, the dunes are wide and traversed by elevated boardwalks, and the waters are gloriously clean. A single "highway" leading to Ocracoke village is bordered by dunes on both sides. On the way in to town, we found Howard's Pub on the right. A novelty, without a doubt created for the tourists, but one with great seafood and a roof deck with views across the dunes to either shore.

The village of Ocracoke is unpretentious and was once home to Edward Teach. "Who is that?" you ask. Well the pirate Blackbeard, of course, and this is where he was killed. The center of Ocracoke is Silver Lake where ferries to Swan Quarter and Cedar Island will get you "on or close" to the mainland once again. (These ferries, which are over two hours in length, require reservations, carry cars, and do charge a fee.) Nearby is the belle of Ocracoke, towering over the village and it's shore, the all-white Ocracoke Lighthouse can be seen near and far, and has been operating since 1823. The rewards are many if you travel the length of the Outer Banks and Peter and I can't wait to return.

  ©2011 Photos and Slide Show by Claudia Ward
Music: Vianne Confronts the Comte, by Rachel Portman from the Soundtrack of "Chocolat" 

 

This one's for you Carl!

 

Trout & Crab Cakes with Chipotle Sauce

This recipe comes from that cookbook I told you I'd happily "found" recently, Sharon O'Connor's Menus & Music: Tasting the Wine Country. Leafing through it I found a recipe for Trout Cakes and Chipotle Sauce from a place I knew and loved in the Finger Lakes, Belhurst Castle on Seneca Lake in Geneva, New York. I went to college in the Finger Lake region and loved the rolling hills and farm land that always ended on a lake's shores. It wasn't wine country then as it is now, but then and now it was and is breathtakingly beautiful. Dinner at Belhurst Castle was a very special event and nine times out of ten entailed have a parent or two in tow - it didn't quite fit into a college student's budget.

Generally speaking, I've never been overly fond of crab cakes, they always seem over-laden with bread and too often are deep fried - neither being very appealing to me. When I read this recipe though it struck me as lighter and brighter all around, and I was right. The chef at the Castle created a delicious light trout and crab cake, seasoned with herbs and enlivened with a smoky chipotle sauce. How light are these? Well they just barely hold together but are oh so good. 

Trout & Crab Cakes
Makes 4 Servings 

2 tablespoons mayonnaise
1 egg, lightly beaten
½ teaspoon dry mustard
½ teaspoon Old Bay seasoning
2 green onions (scallions), white part only, finely chopped
1 tablespoon minced fresh cilantro
5 ounces grilled or broiled trout, chilled and flaked (salmon could be a substitute if trout can't be found)
5 ounces fresh lump crabmeat, picked over for shell
Flour for dredging
2 tablespoons olive oil
====================================

• In a medium bowl, stir together the mayonnaise, egg. mustard, Old Bay seasoning, onion, cilantro, and bread crumbs. Gently mix in the trout and crab. Shape the mixture into 8 patties, each about 2½ inches in diameter. They will barely hold together. Spread the flour on a plate and lightly dredge the patties, coating evenly. Place the patties on a plate, cover, and refrigerate for at least 30 minutes.
• In a large frying pan, heat 1 tablespoon of olive oil over medium-high heat and cook half the trout cakes until golden, about 3 minutes on each side. Repeat for the remaining cakes. Arrange 2 trout cakes and a dollop of the chipotle sauce on each of 4 plates and serve immediately.

Chipotle Sauce 
(Makes about ¾ cup)

¼ cup mayonnaise
¼ cup sour cream
4 canned chipotle chilies en adobo
1 garlic clove, minced
1 teaspoon fresh lime juice
2 teaspoons chopped flat leaf parsley
2 teaspoons capers
=====================================

In a blender or food processor, combine all the ingredients and purée until smooth. Cover and refrigerate for 1-2 hours to chill.

Note: We've found that chipotle chilies en adobo can really pack a punch so use the sauce accordingly.

 

The Start of Memorial Day Weekend by Peter Tooker

Memorial Day Weekend is the start of something big. On Friday night, Peter and I photographed the arrival of the LIRR Cannonball train, which is an express train from NYC to the Hamptons. Peter works in video as well as still photography, and here has found a way to combine the two to document this momentous occasion in all Hamptonites' lives.

 

 Video ©2011 Peter Tooker

 

 

Memorial Day Weekend

Memorial Day Weekend marks the opening of the "summer season" in the Hamptons - those who rent houses can take possession and those who own, aired theirs out weeks ago. The variety of people who decide to claim the Hamptons as their own for the summer is endless. Established Wall Street and corporate business types gravitate to the Hamptons to socialize together and with those in the arts and film. Middle aged couples and singles seek out the peace and relaxation that comes from removing themselves from the day-to-day grind of suburban commuting and/or city living. Young couples are attracted to the beach and barbecues, and all that means for their growing families. And the recently graduated singles find the singles-scene irresistible, as they gather to look one another over to find some fun and maybe a mate. 

These seasonal interlopers come in every size and shape, and are endlessly entertaining to observe. Some are decked out in designer wear, others supplied by Target. Some wear leather high-heeled sandals and others find plastic more to their liking. Sneakers may be pitch-black, and top-siders may be blue. Luggage could even have initials of its own. 

Every year Peter and I consider the arrival of the LIRR Cannonball train to be the official start of the season. For nearly two decades, you'd find me on that train every Friday of the year - the 3:58 p.m. out of Penn Station, arriving "on or close" to 6:15 p.m. in Bridgehampton. Once Memorial Day comes around, the railroad doubles the size of the train, from six double-decker cars to twelve, to accommodate the throngs, requiring the train to stop twice in every station. I used to strategically plan exactly where to sit in order to get off the last of the first six cars to stop, which would place me at the top of the stairs, for a quick and "painless" get-away.

The diversity of the crowds on the Cannonball was, and is, always amazing, but their excitement in anticipation of the summer to come and being in the Hamptons is palpable. They arrive on the same train and depart to their various corners of our world in everything from Mercedes to Volkswagen's - always anxious and eager to get under way. The pandemonium they create as they disembark the train in each station by the hundreds, never lasts long - generally not more than twenty minutes or so, but we find it immensely entertaining and worthy of recording - so here is a second year's recording of Friday night's arrival of the Cannonball in Bridgehampton.

 Photos and slide show ©2011 Claudia Ward
Music: Linus and Lucy by Vince Guaraldi

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