Creamed kale served in a roasted pumpkin. (Credit: John Ross)
According to the internet publication “Medical News Today,” the top 10 healthiest foods in the world are: 1) apples; 2) almonds; 3) broccoli; 4) blueberries; 5) oily fish such as salmon, sardines and mackerel; 6) leafy green vegetables such as kale, collards and spinach; 7) sweet potatoes; 8) wheat germ; 9) avocados; and 10) oatmeal.
Eating these foods on a regular basis can help prevent many diseases and eliminate the need for a long list of pills. The challenge is to make them part of a delicious meal that you want to repeat time after time.
This column will focus on kale, one of the healthiest of leafy greens that is becoming more popular every day. In addition to a long list of vitamins and minerals, kale contains antioxidant nutrients, anti-inflammatory nutrients and anti-cancer nutrients in the form of glucosinolates. Here are some ideas for how to enjoy this “super” food: (more…)
During the 1970s, in my early days as chef/owner of Ross’ North Fork Restaurant, mussels were an exotic ingredient in America while in Europe the Spanish, French, Italian, Belgian and Dutch people were consuming them by the bushel. Mussels are now common and readily available on the North Fork, but are not perceived as elegant or as widely appreciated as oysters, clams and scallops.
Actually, virtually all of the mussels that we consume locally are farmed on Prince Edward Island. Available year-round, they are nutritious and very inexpensive compared to other shellfish. They are also very easy to prepare. (more…)
Roast goose served with Cumberland sauce, roast potatoes, carrots, brussels sprouts, mashed turnips and braised red cabbage. (Credit: Vera Chinese)
Charles Dickens unknowingly immortalized Ebenezer Scrooge when he wrote “A Christmas Carol” in 1843. But he also created a place in history for the Christmas goose dinner. Ever since Victorian times it has been a symbol of that special holiday dinner when we get out the good china and silverware and put our best foot forward to create a memorable meal for family and friends.
The domestic goose is very similar to the duck, with all dark meat and lots of flavorful fat. The most important difference is that it weighs between 12 and 14 pounds as compared to the five- to six-pound duck. (more…)
Cut off the best parts of a couple of roasted wild ducks, and put the rest of the meat into a mortar, with six shallots, a little parsley, some pepper, and a bay leaf; pound all these ingredients well, and then put into a saucepan, with four ladlesful of stock, half a glass of white wine, the same of broth, and a little grated nutmeg; reduce these to half, strain them, and having laid the pieces on a dish, cover them with the above; keep the whole hot, not boiling, until wanted for table.
Salmis of Wild Duck recipe from ‘A Poetical Cookbook’ by Maria J. Moss, 1864
This is really a pretty good recipe coming from a Civil War-era cookbook. It is actually a famous French method of cooking poultry in which the bird is roasted at high heat, the meat is removed and the carcass is crushed in order to make the sauce. (more…)
The scarlet shells of the lobster, when sautéed in olive oil and flamed in brandy, release flavors that enhance the sauce — and the sweet meat of the boiled lobster is one of summer’s great pleasures. (more…)
Olive oil-poached artichokes and chicken; ready to cook. (Credit: John Ross)
The cold winter and early spring months are the best time to enjoy some of the things not grown on Long Island, such as tropical fruits like mango and vegetables like the artichoke. They give us some much-needed variety while awaiting the season for our own produce. (more…)