Here is a photo recollection of the things I cooked this summer and some photos of local foods as well–the things I get to cook.
Porgies
Prime, dry aged rib steaks 40 ounces
Gratin of Garden Tomatoes, Eggplant, Zucchini & Mozzarella di Bufala
Sarde en Saor
Roasted Rack of Lamb
Prime, dry aged 40 ounce Porterhouse
Cherry tomatoes at Green Thumb Farm
Roasted Prime Beef Rib Roast
Roasted garden fennel.
Balsam Farms Bi-color sweet corn
Romano beans with garlic, onions, garden tomatoes and lemon thyme
Linguine with Clams, Garlic, Parsley and Red Chillies
Peconic Bay Oysters
Smoked duck sausage
Amber Waves Farm local wheat berries
Local Asian pears, blackberries and beach plums
Roasted Long Island Duck
Bread and butter pickles
Mushroom Risotto
Garden Tomatoes, Basil, Mozzarella di Bufala
Mushroom Pizza with Taleggio Cheese
Lamb Kebab with mint, cilantro, onion, garlic, rose water, cumin & coriander
Chopped salad with olives, Genoa salami, onions, tomatoes, romaine & pecorino
Local squid
Smoked eels
Local lobster salad
Local steamer clams
Roasted garden plum tomatoes
Local Arugula and Fennel Salad with Taggiasca Olives from Liguria and Ricotta Salata
Local fluke
Steamed razor clams
End of Summer Panzanella
Prime, dry aged 40 ounce rib steak
Pickled green beans, yellow wax beans and an assortment of chillies
Zucchini Pickles, Bread & Butter Pickles with Fennel, Pickled Yellow Wax Beans, Pickled Green Beans
Lamb kebab with cilantro, mint, garlic, onions, rosewater, cumin and coriander
First of the local brussels sprouts 2015
Pizza Margherita
Chilled tomato soup with basil, cilantro, olive oil
Copyright 2015 Kevin Penner
