Archive for August, 2012

The Hamptons 2012 – My Favorite Tastes of the Summer

Monday, August 27th, 2012

I ate well this summer, and here are a few of my favorite finds…

  • Gazpacho soup from Round Swamp Farm
  • Bouillabaisse on Monday nights at Vine Street on Shelter Island
  • Corn, corn, and corn
  • Stripped Bass from the fisherman at the East Hampton Farmer’s Market
  • Charred Octopus at Osteria Salina in Bridgehampton
  • Goat Cheese from Cavaniola’s in Sag Harbor
  • Cedar Plank Salmon from The Seafood Shop in Wainscott
  • Fish Tacos at Bostwick’s in East Hampton
  • Fresh Mozzarella from Red Horse Market

I’m sure a few of you have also had some East End dishes you loved. What was your favorite?

Mozzarella – It’s not all the same

Saturday, August 25th, 2012

Late summer is a great time of year, tomatoes are in abundance and they’re bursting with flavor. For lunch, I dream of a large plate of tomatoes, mozzarella, basil, and a good olive oil. But have you noticed that not all mozzarella is the same? Some are just tasteless.

I’m lucky, I’ve been going to Red Horse Market in East Hampton, where Chef Pasquale Langella makes mozzarella fresh every day.

Chef Pasquale

People line up to buy the mozzarella while it’s still warm. When you cut this mozzarella, milky cream oozes all over the cutting board. The flavor is intense;and there’s a tang that will make your heart sing.


Why is this mozzarella so good? It’s a combination of ingredients and technique. Chef Pasquale grew up outside Naples, and has been making mozzarella for 41 years. As he works the cheese, you can see the steam rising from the bowl. Note that the temperature of the liquid reaches 150 degrees, compared to many recipes that only go to 105. The chef says this is where experience helps, because if the liquid gets too hot it will ruin the mozzarella.

Stretching the Mozzarella

But don’t worry, you don’t need to burn your hands making mozzarella, just drive down Montauk Highway and pick some up from Chef Pasquale.