This year we made:
- Hummus with Crudities
- Penne with Arrabbiata Sauce and Sautéed Prosciutto
- Pan Roasted Filet Mignon with Fresh and Dried Herbs
- Orange Chocolate Chunk Cake with Crème Chantilly
The orange chocolate chunk cake is Anna Pump’s recipe. She is a cook book author and the owner of Loaves and Fishes in Sagaponack. A wonderful store that sells takeout food.
Behind every good meal there is a good shopper
That’s me Karen Lee, I’m the shopper. I went to nine stores in New York City for this meal.
Pisacane for the Shrimp, ask for Paul, 212-758-1525 fresh Florida Shrimp, large, U-15’s (15 shrimp to the count.)
Gourmet Garage for the fresh Tomatoes, Tasti Lee, they come 2 or 3 in a box. I take them out of the box and put them on a flat surface with room to breath in a single layer. Let them ripen at room temperature for one to 3 days. They become redder and sweeter and make the most delicious red sauce. The fresh organic, rosemary and thyme.
Buon Italia in the Chelsea Market for the parmesan cheese and the Setaro pasta.
Setaro Pasta is the best dried pasta I have ever had. It is made in Naples, high in the mountains where water is considered the best in Italy.
Food Emporium for the sour cream. Daisy is the brand I like. No hormones and the taste is great.
Zabars for the heavy cream. By Nature is the brand. It is organic. They also sell Hudson which is wonderful too.
Fairway, second floor, for organic vegetables, Bionaturae canned tomatoes and tomato paste in a jar. Organic, from Italy.
Whole Foods, for the organic butter, their brand, 365. Vital Brand organic eggs.
Spelt Bread made by Bread Alone.
Salumeria Rose for the Prosciutto de Parma. 24 month old is my favorite.
Citeralla for the Fillet Mignon. Always choose the most marbled meat. Tip – wipe it down with a damp paper towel. Put it on a plate with a loose cover of wax paper and let it air dry in the frig over night. I do this with all meat. The meat loses moisture and becomes more tender.
Enjoy some photos from our special night.