Dinner with family and friends. (Credit: John Ross)
The following meal is complicated. Although each step by itself is very simple and takes only basic culinary skills, the final result is a two-day process. (Please don’t stop reading yet.)
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Tag: Recipes
The sweet and simple fixings for chocolate fondue. (Credit: John Ross)
Belgium is a small country on the North Sea that borders Germany, France, the Netherlands and Luxembourg. Belgium is famous for all the wars that have taken place on its land and, more recently, as the home of the European Union and of NATO, among other international organizations.
But its cuisine has long been overshadowed by that of France. (more…)
Shaina (left) and Danielle Ross, granddaughters of John Ross, put dough through a hand-cranked pasta maker. (Credit: John Ross)
When we work with our hands with determination and love we end up with a product that is more than just dinner; it is an inner expression of love to the ones we are serving and results in an even better feeling about ourselves.
North Fork Chef John Ross makes the case for cooking with pork — like this porchetta — for the holidays. (Credit: Mauro Cateb/Wikimedia)
Pork is the most commonly consumed meat in the world. Domestic pig farming dates back to at least 5000 B.C. It has been eaten both fresh and preserved for thousands of years.
Leftover Thanksgiving turkey and gravy are perfect for these turkey pot pies. (Credit: John Ross)
Leftovers from the annual Thanksgiving feast are not like other leftovers. They are something special that we look forward to — sometimes as much as the original meal. We put so much work into Thanksgiving dinner that, somehow, we must make it last a little longer. Here are some of my favorite ways to use that turkey left over the weekend:
General Instructions
After the Thanksgiving meal is over, be sure to refrigerate the turkey carcass and other leftovers as soon as possible. Make a large amount of gravy so that you have enough for the leftover meal. Refrigerate the gravy in a shallow container so that it cools quickly. (more…)
A freshly shucked Peconic Bay scallop. (Credit: Krysten Massa)
As a chef on the North Fork I have cooked Peconic Bay scallops in many ways, going all the way back to 1973, when I opened Ross’ North Fork Restaurant. (Back then we had a sandwich sign in front of the restaurant that advertised a Peconic Bay scallop dinner for $4.95). The season for scallops went from September to March, but has been shortened in recent years to November to March. This allows the scallops to spawn and grow to maturity. I only cook fresh scallops when they are in season. When you freeze and thaw them, they are still pretty good but their structure breaks down, they lose moisture and they don’t caramelize when sautéed.
A Tamworth pig and Icelandic sheep at 8 Hands Farm in Cutchogue, one of the stops on the tour. (Credit: Randee Daddona, file photo)
In decades gone by, the North Fork was a quiet, rural area, where farmers grew potatoes and other crops for the market. The farmer’s wife would often set up a small stand in front of the house to sell vegetables. It is pretty amazing how the little farm stand has evolved since that time.
