Another Reason to Go to Riverhead

Even though it was pouring as I was leaving Riverhead yesterday, I couldn't resist stopping again at the Euro Deli for more kielbasa. On my first visit, I was mesmerized by the sausage selection, but this time I turned around and saw a collection of authentic Eastern European rye breads near the cash register, just like the ones Dan Leader describes in Local Breads. I bought this wonderfully sour and moist one, which the counterman called "Farmer's Bread," to go with the sausage. And then I bought a big bag of spinach at The Green Thumb, to make this spinach salad with warm mustard dressing to complete my dinner:

Spinach Salad with Warm Mustard Dressing
Serves 4

1 pound spinach, washed and dried
4 tablespoons olive oil
1 shallot, thinly sliced
1 1/2 tablespoons cider vinegar
2 teaspoons Dijon mustard
1/2 teaspoon sugar
Salt
Ground black pepper

Place spinach in a large bowl. Heat oil in a small skillet over medium heat. Add shallot and cook until softened, about 5 minutes. Whisk in vinegar, mustard, and sugar and bring to a boil. Pour over spinach and toss to coat. Season with salt and pepper and serve.

Strawberries on the Way

I picked up a box of these Virginia strawberries at The Green Thumb yesterday. They're almost as good as the locals we'll have in a week or two, if this rain lets up.

Last Night's Dinner: Radish and Arugula Salad with Yogurt and Tahini Dressing

Before my older daughter had a chance to tell me that she was growing weary of Middle Eastern food, I mixed together this yogurt and tahini dressing for a beautiful bunch of local baby radishes (look for them at the opening of Farmer's Market on Saturday!), some arugula, and a cucumber. Oh, well. I didn't get any complaints at dinner, where I served it with some flatbreads and grilled chicken. Here is the recipe:

Radish and Arugula Salad with Yogurt and Tahini Dressing
Serves 4

You could put half a small garlic clove, minced, into the dressing if you'd like. (I skipped it because I really went crazy with the garlic on my flatbreads and chicken.

3 tablespoons plain yogurt (preferably Greek-style)
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon well-stirred tahini
1 tablespoon finely chopped fresh mint
Salt
Ground black pepper
10 cups baby arugula, washed and dried
1/2 cucumber, peeled, halved lengthwise, and sliced thin
1 small bunch radishes, sliced thin

Whisk together the yogurt, olive oil, lemon juice, tahini, mint, 1/2 teaspoon salt, and pepper to taste in a small bowl. Combine the arugula, cucumber, and radishes in a large bowl. Toss with the yogurt mixture. Season with salt and pepper if necessary and serve immediately.

Hamptons Baby Gifts

I got a nice note from Scot Bogetti of Hampton Babies in Montauk this morning. He and his family design onesies and t-shirts with local themes. I like the onesie simply inscribed with a big SH. But my favorite is food-related, the one that says "Eat Fish Surf Ditch." For info, click here. (They're having a pre-season sale--15% off if you order before Friday!)

Back to Bulgur

Last Spring, I discovered a way to make bulgur, pilaf-style, so cooked up light and fluffy, a perfect base for light main course salads. Now that it's warming up again, I've gone back to bulgur. Last night, I tossed it with some grilled fennel and onions, and served it over spicy, tender baby arugula from Bette and Dale's. Some grilled bread (brushed with olive oil and rubbed with a clove of my North Fork Garlic), rounded out the meal. Here is my latest bulgur salad recipe.

Bulgur with Fennel and Feta
Serves 4

1/4 cup extra-virgin olive oil
2 fennel bulbs, trimmed and cut into 1/2-inch-thick slices
3 red onions, cut into 1/2-inch-thick slices
Salt
1 cup fine bulgur
1 1/2 cups water
2 tablespoons lemon juice
1 1/2 cups Dijon mustard
1/2 cup crumbled feta cheese
1/3 cup kalamata olives, pitted and chopped
2 teaspoons finely chopped fresh thyme leaves
Ground black pepper

1. Preheat a gas grill to high. Brush fennel and onions with 2 tablespoons olive oil and sprinkle with salt. Grill until the vegetables are softened, with dark grill marks.
2. While the grill is heating, combine the bulgur, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil. Cover, turn the heat to low, and cook for 15 minutes. Transfer to a large bowl, fluff with a fork, and let stand 15 minutes to cool.
3. Whisk together the remaining 2 tablespoons olive oil, lemon juice, and mustard. Chop the grilled vegetables. Add the dressing, vegetables, feta cheese, olives, and thyme. Season with salt and ground black pepper and serve.

Tasteful New Signage Beautifies Main Street

I am hopeful that the menus at our two brand-new restaurants, Page and Pomme Cafe, will demonstrate the same good taste.

Weird Stuff You Can Grill

My grilling story is up on Newsday.com, along with plenty of Doug Young's photos. Among other things, I grilled clams, avocados, and dessert quesadillas. That's me in the gingham shirt, in my Sag Harbor backyard.