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Tag: Hamptons Private Chef
Atlantic Bay Scallop Season is Here The first Monday of November is a day I always look forward to, but this hasn’t always been the case. The Atlantic bay scallop season in New York state begins on that day and over the years it has […]
I have been reading through an excellent new cookbook called “The Food Lab” by J. Kenji Lopez-Alt. First of all, if you like to cook, buy the book. Kenji does a great job of demystifying the process on a number of levels and his book is also fun to read and easy to follow. The recipes are very well-tested and explained and the photography really helps with the explanatory process. As a working chef who has spent over 30 years in restaurant kitchens, I can also attest to the deliciousness of the recipes.
Lately, I have been reading through his discussion of burgers and the logic behind cooking them well. He does a great job of nailing the “smash” burger technique and his “pub-style” burger discussion is also excellent. If you read them and follow his lead you will be cooking outstanding hamburgers at home (pay special attention to his discussion of beef at the beginning of the section).
Back in 2008, when I was the executive chef of the 1770 House and cittanuova in East Hampton, NY, we decided to overhaul our burger operations at both restaurants. The first move was to come up with a better beef blend for the burgers. We had always used ground chuck that typically was eighty percent lean and twenty percent fat (80/20) and we had a pretty solid burger. But I wanted something more indulgent. I approached my friends at Main Street Meats in Farmingdale, NY about the project and after testing a lot of blends we came up with one that used beef chuck as the base and we added brisket, flap meat, and aged rib cap to finish it. The flavor was great, but the texture was not what I was looking for. We tried a grind that was coarser and we finally had our blend. The coarser grind allowed the fat to melt more slowly and gave the burger a better chew. And it was very indulgent.
From the standpoint of technique, the burger was already cooked using the “smash” method on a griddle but it was an eight ounce burger, closer to what Kenji refers to in his book as a “pub-style” burger. So the burger I developed for the restaurants was a mash-up of the two styles of burgers he discusses in The Food Lab. Check out my photos (from 2009 I think) and buy Kenji’s cookbook. It’s all good fun.
copyright 2015 Kevin Penner
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. Copyright 2015 Kevin Penner
I came to the east end of Long Island twenty-four years ago to open a restaurant. At that time, there were a couple of people growing vegetables to sell to restaurants, most from what were large gardens and not farms. There were some people fishing […]
Summer is winding down but there is still time to enjoy the remaining days by eating tomatoes. Panzanella is one of my favorite ways to eat them. This classic bread salad is great for entertaining at home because it can be started ahead of time and finished at the last minute.
End of Summer Panzanella
2 servings as an appetizer
Preheat an oven to 400F
100 g. fresh country bread cut into 1″ cubes
2 T. extra virgin olive oil
Toss the oil and the bread so the bread is well coated, place on a baking sheet and bake until lightly browned. It should have a crispy exterior and a soft interior.
15 g. shallot, minced
15 g. garlic, minced
30 g. cherry tomatoes cut into quarters (I like Matt’s Wild Cherry Tomatoes-they are very small and very sweet)
1 T. red wine vinegar
1 T. decent quality red wine
1/2 t. kosher salt
90 g. green heirloom tomatoes cut into 1″ pieces-save any juices (I like Aunt Rubie’s German Green)
90 g. red heirloom tomatoes cut into 1″ pieces-save any juices (Stick to larger beefsteak heirlooms like Black Krims)
6 basil leaves-I like Thai basil but any will do
4 T. extra virgin olive oil (Frantoia is good)
Combine all of the ingredients and mix well. The salt will draw the juice out of the tomatoes. Let the ingredients rest together at room temperature for 20 minutes.
Add the bread and let it all rest together for another 20 minutes. Mix it well again and serve in a shallow bowl or on a plate.
This salad works well as a base for grilled fish, grilled chicken, veal cutlets and other mild flavored meats.
copyright 2015 Kevin Penner