DAN'S PAPERS, August 27, 2010 Page 84 www.danshamptons.com
Food / Dining
Simple Art of Cooking Silvia Lehrer
Tomato Perfection
vinegar. Alternate slices of colorful heirlooms and dress with extra-virgin, balsamic or sherry vinegar and top with shavings of aged Parmesan; simply delicious! Or treat this prized fruit to make a tartar – an interesting technique. I made ample use of the Locke’s tomatoes for a basic tomato sauce – husband John is quite the gardener. I’m certain you cooks out there make a wonderful tomato sauce with quality canned tomatoes as I do off season. The fresh tomatoes however, gave the sauce an extra depth of flavor – make lots of sauce and freeze to summon up high summer in January. Tomatoes are loaded with vitamins, minerals and phytochemicals like lycopene – which also gives the tomato its color. It seems the local tomato has it all – looks, flavor and a measure of good health.
When Antje Locke, my sweet next door neighbor, arrived at my front door, weighted down with a bag of homegrown tomatoes, I shrieked with joy. A naturally ripened and locally grown tomato is simply the best it can be. Plump and sweetly fragrant, how well tomatoes fit into summer menus. Slice them for the ubiquitous tomato, mozzarella, fresh basil salad drizzled with your best extra-virgin olive oil and fine red wine
FRESH SUMMER TOMATO SAUCE I can’t resist the urge to cook with the fresh tomatoes of summer for sauce to enjoy today or to freeze for winter. Yields: About 1 quart
1. Cut a criss-cross opposite the blossom end of tomatoes. Place tomatoes in boiling water, a few at a time, for 30-40 seconds according to size. Run under cold water and when cool enough, the skins will slip off easily with the tip of a knife. Chop tomatoes coarsely.
2 1/2 pounds fresh ripe tomatoes 2 tablespoons extra-virgin olive oil 1 large shallot or small onion, finely chopped 2 medium-size cloves garlic, finely chopped Kosher salt and freshly ground pepper to taste Pinch or about 1/8 teaspoon red hot pepper flakes
2. Place oil in a saucepan and when hot put in the shallot and garlic. Cook over medium-low heat until the ingredients just begin to color, about 40-50 seconds, stirring occasionally. Add the tomatoes and
Bar Open EveryDay, Day, 4-6 AND 8-9:30 PM PM Wine Wine Bar Open Every 4-6pm, pm, AND 8-9:30 Complimentary Reduced on&Wine ComplimentaryHors Horsd’oeuvres d’ouevors Reduce PricesPrices on Wine & Specialty Cocktails
D1
Specialty Cocktails
OPEN 7 DAYS
Monday-Wednesday- 5 - 6:30
PrixFixe Fixe Lunch Prix Lunch
Steak and Fries $1900
3 Courses, Just $18$18 3 Courses, Just Tuesday - Friday Tuesday - Friday 12-312-3 pm pm
BREAKFAST
Monday-Wednesday - 5 - 6:30
D1 D1
LUNCH • BRUNCH
Lobster Night $2100
Twilight Menu Twilight Menu
DINNER • BAR
Pasta Dishes for $12.99 Pasta Dishes for $12.99 Tuesday- -Friday Friday 4-64-6 pm pm Tuesday
HOME MADE ICE CREAM
Tuesday Only 5 - 6:30
Prime Rib Night Wednesday
PATISSERIE
$2100 “WOW” 5-6:30
GOURMET MARKET
D1 D1
Experience STOP IN Our ON Summer YOUR Menu! WAY
NewTHE seasonal HAMPTONS! dishes added OUT TO
D1
See ourSTOP write IN up ON in the New WAY York Times YOUR 7/11/10 OUT TO THE HAMPTONS!
Specials not available Holiday Weekends
La Volpe Ristorante
bobby van’s
61 Montauk Hwy., Center Moriches, NY 11934
Reservations: (631) 874-3819 Take Out: (631) 878-2528
RESERVATIONS: 631.537.5110 2468 MAIN STREET . BRIDGEHAMPTON, NY 11932
pierresbridgehampton.com
Just 5 Minutes South From Exit 59 Off Sunrise Hwy.
1342718
1266727
main n street,, bridgehampton greatt food d in n a comfortablee setting
(continued on page 86)
Vintage Hour Hour Extended! Vintage Extended!
3 Course Prix Fixe $2500
631-537-0590
1 teaspoon fresh thyme leaves 1 tablespoon julienne of fresh basil leaves
Ample Parking www.LaVolpeRestaurant.NET
1319403