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