Breaking: Tim's Market is Open for Business

I was disappointed that I was the second, not the first, customer on opening day at this sparkling new market on Route 114, but everything else about this place surpassed expectations. As I waited for my local sea scallops (I was relieved to avoid a trip to Wainscott--I love The Seafood Shop, but parking there on these holiday weekends can be scary!), I made a note to return for hot dogs made with natural casings and I admired Tim's collection of vintage oyster tins.

Tonight's Dinner: Couscous with Snowpeas

I still have some Spring lamb in my freezer, mostly the mysterious cuts that I've never cooked before. Until tonight, that included lamb ribs. Happily, yesterday's New York Times Magazine featured a recipe for which I had all the ingredients (yes, I am in possession of Aleppo pepper), so I defrosted the ribs overnight and enjoyed them this evening.
To accompany the lamb, I grilled two bunches of scallions from Quail Hill. Have you ever done this? Make sure you have very fresh scallions, preferably big ones that will hold onto their moisture on the grill. Trim them, brush them with olive oil, sprinkle them with salt, and then grill them over high heat, turning once, until they've got nice grill marks and are softened, about 5 minutes total.
I also had a small bag of snow peas and thought they'd be nice in some couscous. To take my side dish in a Mediterranean direction, I threw some ground cumin into the pot along with ginger and garlic. The peas were so tender I just steamed them for 5 minutes on top of the couscous before fluffing, sprinkling with lemon juice, and serving. Here is the recipe:

Couscous with Snowpeas
Serves 4

2 tablespoons olive oil
1 garlic clove, finely chopped (or 2 garlic scapes--that's what I used)
2 teaspoons finely chopped fresh ginger
1/4 teaspoon ground cumin
Salt
1 cup low-sodium canned chicken broth
1/2 cup water
1 cup couscous
1 cup snowpeas, ends trimmed
1 tablespoon fresh lemon juice

1. Heat the olive oil in a nonstick saucepan over medium-high heat. Add the garlic, ginger, cumin, and 1/4 teaspoon salt and cook until fragrant, 1 to 2 minutes. Stir in the broth and water and bring to a boil. Stir in the couscous, dump the snow peas on top, cover, remove from the heat, and let stand 5 minutes.
2. Transfer the couscous to a serving bowl, sprinkle with lemon juice, and fluff with a fork. Season with salt if necessary and serve, or let cool to room temperature before serving.

My New Motto

I went to see The Trip today at the Sag Harbor Cinema, which made me hungry for the duck fat and peanut lollipops featured in the film. There was nothing like that at the concession stand. Is there anything comparable at Dylan's Candy Bar in East Hampton? On my way out of the theater I took a second look at the movie poster and discovered some new words to live by.

I Need a Drink!

Looking at these sets of Long Island and Peconic Bay coasters at Country Lane made me want to mix up a batch of summery cocktails.

Last Night's Dinner: Spinach Salad with Chickpeas and Chorizo

The rows of spinach at Quail Hill have almost been taken over by weeds, but I still spent some time picking enough leaves to make one last main course salad in June. I had some chorizo, a can of chickpeas, and some sliced almonds in the house, so I took it in a Spanish direction. The warm chickpeas and chorizo stirred directly into the salad bowl wilted the greens just slightly, tenderizing and dressing them at the same time. Here's the recipe:

Spinach Salad with Chorizo and Chickpeas
Serves 4

10 ounces young spinach
4 ounces chorizo, thinly sliced
One 14-ounce can chickpeas, drained and rinsed
1/2 teaspoon ground cumin
Salt
2 teaspoons sherry vinegar
1/4 cup sliced toasted almonds

1. Place the spinach in a large salad bowl.
2. Cook the chorizo in large skillet over medium-high until it begins to crisp and its fat is rendered, 2 to 3 minutes. Stir in the chickpeas, 1/2 teaspoon salt or more to taste, and sherry vinegar and cook until heated through, 1 to 2 minutes.
3. Scrape the chorizo and chickpeas into salad bowl. Sprinkle with almonds. Toss to coat and serve immediately.

Tonight's Game

I love our Hamptons Collegiate Baseball team's logo. Sag Harbor's fierce whale is so much more intimidating than the North Fork's Osprey! That arrow is pointing towards Mashashimuet park, the site of tonight's game against the Southampton Breakers.

I Feel Old!

Can it really have been 10 years since Liz Joyce opened her puppet theater on Hampton Street? I wonder if I am too old to attend her Birthday Beach Bash on June 25th. I wonder if there will be cake.