Prince Edward Island mussels with gnocchi and tomato sauce. (Credit: John Ross)
Mussels have been a nutritious source of protein for thousands of years, coming from both fresh- and saltwater sources. They are bivalve mollusks like clams and oysters and, like them, are filter feeders — feeding on plankton and other microscopic sea creatures. (more…)
The younger set at poolside during the author’s recent family gathering. (Credit: John Ross)
This was the summer when the relatives came. Nine grandchildren, three sets of parents, a couple of in-laws and three dogs. A wonderful long-awaited gathering months in the making. Feeding this group is a labor of love, but for a chef who cooks from scratch using fresh ingredients it presents a challenge in 2017.
Cantaloupe and cherry tomato salad also has cucumber, avocado and mint. (Credit: John Ross)
As June ends and July begins, the farm stands come alive and we are blessed by an abundance of local produce. After June’s asparagus, spinach, sugar snap peas, rhubarb and strawberries comes the arrival of sweet corn in July. Then the tomatoes, the melons and the berries. And in the midst of all this we still enjoy the bounty of the sea. Here is a meal that includes some of July’s many ingredients: (more…)
North Fork Chef John Ross at work in his home office. (Credit: Lois Ross)
As you, my loyal readers, know, I enjoy a little poetry with my food, along with good company. Poems provide inspiration that takes mundane cooking to a higher level. And cooking from scratch, using the freshest ingredients, is therapy for me and almost becomes a spiritual experience.
Asian barbecued pork with stir-fried spring vegetables and jasmine rice. (Credit: John Ross)
As time passes and our knowledge of food and cooking increases, we seem to be much more confident around the outdoor barbecue. The equipment is more sophisticated, the deck is bigger and our repertoire of recipes is expanding. In my backyard I have a pop-up tent that covers a Big Green Egg, a Weber charcoal grill, an old smoker and a portable Green Egg. (more…)
Chef Rosa Ross inside the dining room of her former restaurant, Scrimshaw, in Greenport. (Credit: Katharine Schroeder)
Do you miss the steamed dumplings from the former Scrimshaw restaurant in Greenport?
Now you can learn to cook like Scrimshaw founder Chef Rosa Ross as she hosts cooking demonstrations and pop-up dinners at The Market in Greenport this season. The first dinner is set for Sunday, May 21 and there are limited seats left. (more…)