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DAN'S PAPERS, September 25, 2009 Page 50 www.danshamptons.com

Food / Dining Simple Art of Cooking Silvia Lehrer

The Slow Food Movement

In 1989 Carlo Petrini, standing with a group of friends near the Spanish Steps in Rome, protested a McDonald’s going up. The excitement sparked the genesis for the Slow Food Movement. Not untypical for an Italian to think this way – these are people who take their dining seriously whether at home with family and friends, at a special occasion restaurant or sipping the wine and eating the salumi (cold cuts) and cheese products of the vineyard. I have delicious memories of just such a scene, dining with friends on a stone terrace on a sunny Italian afternoon overlooking the hillside dotted with rows of grape vines. Italian cooking is traditionally based on excellent fresh, seasonal ingredients. Slow Food is a non-profit, ego-gastronomic, member supported organization (100,000 to date) founded to counteract fast food. The mission is to celebrate food that is local, seasonal and sustainably farmed, fished and produced for our health and the health of the environment, economy and communsity. The East End Slow Food chapter held Eat-Ins recently where participants brought delectable ‘fresh from scratch’ dishes to promote better food for “Healthy Habits for Healthy Kids” in our local schools. You can help by dining out and digging in from September 27 through October 4 at one of our great eateries. First-time Slow Food membership is also

available through September 31 for any donation, so hurry! For additional information on the above please visit www.edible.communities.com/eastend and www.slowfoodusa.org/grow the movement. GARDEN BROCCOLI VEGETABLE SOUP To the memory and untimely passing of Sheila Lukens this recipe is reprinted from her celebrated U.S.A. Cook Book, Workman Publishing. The ingredients incorporate much of the current harvest. Serves 6 2 heads broccoli, trimmed 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 cups finely chopped well-washed leeks 2 carrots peeled and finely chopped 1 tablespoon finely minced garlic 6 cups defatted chicken broth, preferably homemade 2 ripe plum tomatoes, seeded and chopped 1 teaspoon finely grated lemon zest 2 cups whole fresh basil leaves, rinsed Salt and freshly ground pepper to taste 1. Trim off the tough ends of the broccoli, and using a vegetable peeler, remove the tough outer layer of the stems. Cut the stems into small pieces. Cut the heads

into small florets, setting aside the smallest for garnish. 2. In a heavy pot, heat the butter and oil over low heat. Add the leeks and carrots, and cook, stirring, until wilted, 10-12 minutes. Add the garlic and cook, stirring, another 2-3 minutes. 3. Add the broth and bring it to the boil. Stir in the broccoli, tomatoes and lemon zest, and return to a boil. Cover, reduce the heat to medium, and simmer until the broccoli is tender, 20-25 minutes. 4. Meanwhile, bring a small pot of water to the boil and blanch the reserved broccoli florets for 2 minutes. Rinse under cold water, drain, and pat dry. Set aside for garnish. 5. Remove the soup from the heat. Stir in the basil, cover, and let rest for 5 minutes. Then puree the soup, in batches, in a blender or food processor. Return it to the pot and reheat it. Season with salt and pepper. Serve piping hot, garnished with reserved florets. BAKED PEACHES WITH HONEY LEMON GLAZE This Alice Waters inspired recipe was offered at the Bridgehampton School Eat-In on Labor Day to promote edible education for school lunches. Serves 6-8 (continued on page 52)

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Dan's Papers Sept. 25, 2009  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...

Dan's Papers Sept. 25, 2009  

Dan's Papers, the 51-year-old bible of the Hamptons, is owned by Manhattan Media, a multi-media publishing company based in New York City,...

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