Archive for October, 2011

Fall Flavors

Falling for Flavor

Chef Chris Kozlowski


Autumn is upon us and it brings a welcome cool respite. From the tomatoes and corn we’ve enjoyed so immensely all summer to the hearty, sometimes heavier fare of fall.

Not only do the sides change, but our hero proteins are back with a vengeance. Bluefish and striped bass, cool water shellfish, cabbages, and broccoli, and soon, brussel sprouts. All piled aside local potatoes. It is, quite possibly, the best time of the year for the home cook in Montauk.


Oven Roasted Whole Striped Bass


A thirty couple inch bass is the perfect amount of food for four to six, filleted or whole. To cook whole, scale and gut the fish, wash well, and stuff the stomach cavity with fresh herbs and lemon slices. Rub the whole fish well with olive oil, salt, and pepper and stand up on its belly on a cookie sheet. Roast for twenty-thirty minutes or even more, depending on the size of your fish. Clear juices will run freely form the fish and the temperature at the backbone should be just over one hundred fifty degrees. Allow the fish to rest for several minutes before carving for service.

Baby carrots, beets, broccoli florets, and potatoes may all be roasted alongside the fish for a complete meal. Good Stuff!


Cream Braised Brussel Sprouts


1 pound local brussel sprouts

½ cup hearty meat or chicken stock

½ cup heavy cream

2-3 shallots, minced


Sautee the minced shallots in bacon fat, reserve. Peel loose and damaged leaves from brussel sprouts, trim off the stem end, if they are larger you may score the stem end with a shallow x cut to speed cooking. Steam the brussel sprouts until they are al dente, that is, to the teeth, not quite cooked. Add the still steaming sprouts to the shallots with the stock and bring to a boil. Reduce heat to a fast simmer and reduce the stock. Add cream and reduce, as well. Season heavily and serve with a huge red wine. Good Stuff!


Broccoli Frittata


½ local broccoli

½ cup chopped onion, lightly sauteed

1 baked potato, sliced thin

3 farm fresh eggs, beaten

¼ cup asiago or cheddar cheese, shredded


Preheat oven to 400 degrees. Dice and lightly steam the broccoli. Allow to cool before combining with all other ingredients. Cook over very low heat on one side, flipping gently when underside is firm and starting to brown. Finish in hot oven for 5-7 minutes. Remove and allow to cool for a few minutes before service. Serve with a salad of fresh sprouts or salad greens. Good Stuff!

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