It has been a great season for bay scallops, they are plentiful and a little plumper than last year's.
Try this at home folks - bucatini with shiso pesto, spinach and tomato salad with a balsamic/dijon/walnut oil/ dressing, heat oil and butter in a pan 'til hot, sauté scallops for 30 seconds. Serve. Our 2014 Stonecrop rosé makes a perfect pairing.
Tuesday, October 14, 2014
Monday, October 13, 2014
Thursday, October 2, 2014
I made a kale and tomato hash, the dinosaur kale freshly picked from the Montauk Community Garden and one juicy beefsteak from our garden - trying to make them last, just a couple left now. The changing of the season......but the stripers are here.
Wednesday, October 1, 2014
We had our first real Fall dinner last night - kale from our garden gently cooked with shiitake mushrooms in sherry - the last of our beefsteak tomatoes - sweet potatoes roasted with lemon and garlic. Captain Andy caught a nice striper at the 'elbow' near the Montauk Lighthouse so we baked it with oregano, celery and garlic. We ate at the kitchen table, just a wee bit too chilly to eat outside on the patio, a bittersweet time, mostly sweet, we have crisp days and cozy nights ahead, soups and stews on the stove and the stripers have returned in all their splendor. We wore socks and enjoyed our Montauk feast with a bottle of our rosé. Who says rosé is just for summertime?