A benevolent group of local foodies produces a roundup of recipes.
The Ladies’ Village Improvement Society Cookbook: Eating and Entertaining in East Hampton
In the spirit of preserving the unique character of the Hamptons, The Ladies’ Village Improvement Society (aka LVIS) has teamed with Florence Fabricant, the legendary food writer and East Hampton resident, to share the local culinary prowess in The Ladies’ Village Improvement Society Cookbook: Eating and Entertaining in East Hampton ($45, Rizzoli).
Moroccan carrot salad by Katie Lee
LVIS is a 125-year-old nonprofit organization championing the preservation of historical landmarks, parks, greens and trees in the area. In addition, the organization protects environmental maintenance and sustenance and provides scholarships for local students. Martha Stewart is a fan who believes LVIS is a marvelous ode to the region, and according to the domestic doyen, its cookbook is “an essential addition to everyone’s collection of culinary books.”
Heirloom tomato bisque from Cove Hollow Tavern
For this keepsake release, current LVIS members and high-profile Hamptonites like Ina Garten, Eric Ripert, Laurent Tourondel, Christie Brinkley, Katie Lee, Hilaria Baldwin, Laurie Anderson and Alex Guarnaschelli have shared insider secrets and techniques for their own preferred recipes. Additionally, foodie destinations such as The Seafood Shop, Wolffer Estate Vineyard, Nick & Toni’s, The 1770 House and The Maidstone Hotel contributed to the vast array of savory recipes. The cookbook contains more than 100 recipes arranged into 20 menus and is definitely worthy of frequent flip-throughs.
Trofie al Pesto by Maurizio Marfoglia from Dopo La Spiaggia
Pesto made from local basil is sold at most of the stands, from Amber Waves and Round Swamp Farm to the Green Thumb. But the important step of this recipe, which was contributed by a chef whose Italian seafood restaurant has a few locations, is quickly blanching then icing the aromatics. This ensures that the pesto remains bright green. Try to find basil with smaller leaves; it will have the best flavor.
SERVES 4
Pasta
4 medium red bliss potatoes (about 8 ounces), cut into 3⁄4-inch dices
1 lb. trofie or other short twisted pasta (such as strozzapreti, fusilli or gemelli)
Grated Parmigiano-Reggiano for serving
Salt
1. Bring a large pot of salted water to a boil.
2. Add the potatoes and pasta and cook for about 10 minutes, until the pasta is al dente.
3. Remove 1⁄2 cup of the pasta water to a large, warm bowl. Stir the pesto sauce into the water.
4. Drain the pasta and potatoes, add to the bowl, fold the ingredients together, and serve with cheese.
Basil Pesto
Makes about 1 cup
1 cup packed fresh basil leaves
1 clove garlic, peeled
2 oz. Parmigiano-Reggiano, cut into small chunks
1⁄4 cup pine nuts
1⁄2 cup extra-virgin olive oil
Salt and freshly ground black pepper
1. Prepare a small bowl of ice water. Bring a 2-quart saucepan of water to a boil. Drop in the basil leaves and fish them out with tongs after 30 seconds. Transfer them to the ice water for a couple of minutes. Drain and press with paper towels to dry. Coarsely chop them.
2. Turn on a food processor. Drop in the garlic through the feed tube.
3. When the garlic is minced, stop the machine, scrape down the sides, and place the basil, cheese, and pine nuts in the machine. Process until finely ground.
4. With the machine running, slowly pour in the olive oil. Scrape down the sides of the work bowl, season with salt and pepper, transfer to a container, and refrigerate for at least 30 minutes.
Photography by: Doug Young
