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Most recent blog posts:

admin — Mon, 27 Jun 2011 13:46:30 +0000

For Peter Cooke’s updated blog please click the read more link and then click the hamptons chef link!

www.hamptonschef.com

Australian Spring Lamb

admin — Fri, 20 May 2011 05:38:36 +0000

This is the dijon crusted Australian spring lamb with black trumpet mushroom pan jus on pommes anna. Very popular this season. Shown at the McCormick residence.

Thank you for a great year!

admin — Sun, 08 May 2011 17:50:23 +0000

Thanks to all my new and loyal customers, the weekend’s have been going strong throughout. As many of you may know I have had the privilege to cook for handicap and disabled children this winter at the Westhampton beach learning center. Many thanks to the wonderful children,TA’s and teachers. It was a pleasure to cook for all of you. I will only be at the school from Monday-Wednesday for the rest of the year, allowing Mike my sous chef to cover the final days & allowing me to focus on Needachef’s loyal customers as they make their way back to the Hampton’s for another great summer. Im looking forward to cooking again, working with such a great group of people from server’s and cooks to farmers and purveyors.

See you all soon!

Peter Cooke

I never thought it would be me…

admin — Sat, 30 Apr 2011 23:25:40 +0000

May 1991 Graduation

I never thought it would be me

On the weekend of April 9 of this year I went to my 20 year reunion from the Culinary Institute of America. It was good to see old friends. After 20 years its is rare to find graduates still cooking. Many are in upper management now. I consider myself very lucky that I have a captive audience that pretty much tell me to do what you want, just do a good job! It was amazing to see how much the school has changed. In addition to a new building for the Caterina de Medici italian restaurant, there is a new bakery cafe with fresh baked goods and Olympic size pool,track and gym, a soccer field. Condos, houses and a new Hilton donated library. The place is amazing. A new AOS in pastry program and a Bachelors in Culinary Arts with restaurant management. Many of the students are there for the 4 year program. The school has grown from the original Hyde Park,NY campus to a continuing ed campus in Napa Valley,CA and an all new campus in San Antonio,Tx, as well as the just opened Singapore location. I was most amazed by the student’s enthusiasm and professionalism.

When I was there 20 years ago, I was the lone guy from Queen’s and a couple from Long Island,California, Boston, the southerners etc.. All american guys who thought we knew a little bit about cooking. At that time you needed full service cooking experience before you could attend. These days, it’s girls and guys from all over the world. I think I met one kid from USA. The good news for the school and the bad news for us guys visiting after 20 years, was the ratio of cute girls to guys. They now say it’s 65% girls to guys. When I attended it was like 99% guys. The girl’s from Vassar or Marist, you wouldn’t have a chance in the world if you mentioned you went to Culinary. Now it’s cool to be a chef, then it wasn’t. At the time even in the early 90’s the only woman Chef Instructor we had was a big fat german woman named Lyde, she was a master chef, just the sound of her name would make you run off and hide in your room. The school at the time was mainly European instructors. I think the topic of the weekend was our “skills d class instructor Dieter Faulkner” like many of the teacher’s,Dieter Faulkner preferred to call you by your number. Ill never forget , my Catholic birth name is “Peter”, I am the youngest of 5 boys and being from an Irish family I think they ran out of names by time my parents got to me. I was given this name because, Jesus said. “Upon this rock, I shall build my church”, at CIA I was #6 , stripped of humanity, just a number, forget everything you learned before.. now it is time to lear the right way. Well, Dieter is dead now and I couldn’t be happier, that man drove a lot of people insane. However he as was the source of some great laughs this weekend. No more turning up the consomme behind your back and failing you for it. Anyway, when I was in school I remember guys like me in their 40’s coming back to the school and saying, Man this place is awesome, I was here 20 years ago!! And would be like , yeah? thats great, now get lost… I never thought it would be me.. Funny stuff..

Caterina de Medici restaurant at the Culinary Institute of America in Hyde Park,NY

Tom Derosa,Illinois,Gerry King,Texas,Pete Cooke,NY,Steve Gheselin,VA,

Spring is here even though its freezing!

admin — Wed, 06 Apr 2011 01:54:37 +0000

Well here it goes my first Spring menu even though its still cold outside, everything came out excellent, thanks to some gracious homeowners!

First course mixed greens north fork farms satur rocket arugula Spring roll with organic black trumpet mushrooms organic mango red and yellow pepper snap peas and shrimp
Lightly tossed with a miso vinnaigrette

Austrailan spring lamb with a Panko fresh thyme and Dijon crust, with pommes Anna , roasted asparagus and gruyere
The sauce is a red wine Demi with oven roasted tomatoes

Desser is 2 tier rustic banana tart with a crem anglaise base
Chocolate sauce and a homemade caramel and honey ice cream

My first Kosher Thanksgiving

admin — Wed, 24 Nov 2010 04:29:10 +0000

This year I have been blessed again and again. Recently I met a young family who have patiently directed me how to prepare a kosher meal. After 1 brief success , they have invited me back to prepare the family’s thanksgiving meal. This one will be all meat and we must use meat tools,utensils and plates. There will be no dairy. Im nervous and excited at the same time but looking forward to it. I will keep everyone updated, tomorow the hardest part, the shopping begins.

Shinnecock Black Sea Bass

admin — Wed, 27 Oct 2010 22:03:53 +0000

Black sea bass will be running until the end of December. I love to cook this flavorful fish with local root vegetables, topped with white wine leeks and sauteed shittake mushrooms. Served with beet salad and Sang Lee tomatoes.

"black sea bass with leeks and mushrooms,root veg and beet salad"

Introducing the Needachef hor d’ Hoeurve menu

admin — Wed, 29 Sep 2010 00:49:29 +0000

Although I will always be changing and updating my menu, this was really needed. I was getting tired of people saying, we need something for cocktails? And I have this silly look on my face thinking of something classic but simple enough to get ready by myself. So here are a few things that I like to make which taste good and covers all areas. Suggestions are always welcome. Thanks, Chef Peter

Hor d’ Oeurves

LI Crescent Duck breast on raspberry demi, with red onion confit on a baguette toast

Bruschetta on pesto and baguette

Fresh ham maple glazed honey mustard baguette

Sesame seared tuna,cilantro & wasabi aioli

Lamb marinated in min skewers

Shrimp wrapped in bacon with blue cheese and chive dip

Chive pancakes with caviar,crem fraiche and dill

Cucumber Barquettes with gorganzola mousse and crispy bacon

Oysters on the 1/2 shell with ginger,lime butter

Roasted pepper,goat cheese and mint wraps

Fennel marinated feta and olive spears

Sesame soy glazed beef skewers

Chicken satay skewers with ginger and cumin

Toastatidas with corn roasted salsa

Polenta crostini with blue cheese and balsamic red onions

Roasted shallot tatins with fresh thyme & lem zest

Creamy blue cheese and scallion with pita crisps

Celery barquettes with stilton and walnuts

Quesedillas with roasted pepper relish

Rare roast beef and horseradish finger sandwiche

Smoked salmon chive cream finger sandwiche

Cucumber and Chervil on pumpernickel finger sandwiches

Jeff’s NY Bison pate

Dips

Roasted pepper, feta and mint dip

Avacado,lime, cream dip

Sundried alloutte

Chicken Adobo

admin — Fri, 10 Sep 2010 16:08:26 +0000

Im sorry I cant tell you how it’s made. It tastes incredible. It is one of those things that I refuse to make myself. I only have it when I can latch onto a direct from the Province cook who is more then willing to share their family’s adobo with me adding plenty of rice and extra gravy. Recently I got to work for a wonderful family in Sagaponack that had filipino helpers. Being a person who has traveled and loves the filipino culture it was so great to meet them. They are the warmest and most accomadating people. The 1st sign of a well run household. Never as a private chef was the kitchen cleaned for me so good, coffee made for me as I did my prep. The garbage taken out, my tools cleaned right away! Never to accept a thank you. No no its my job, so proud to serve you! And of course before you leave, Chef we have to set the table and you must join us for dinner before you go home. After 3 days on this short weekly job. I finally brought in a chicken, soy sauce and garlic and something I am not used to, banana blossom. Thats all I can tell you, I dont want to know how they make it, it taste so good when it’s prepared for you. oh oh adobo,143,

Stop taking pictures and lets eat!

Salamat!

plating

admin — Fri, 10 Sep 2010 03:49:32 +0000

plating a simple salad of mix greens,cumin pecans.olives and feta w/champagne Vin