2 lb. gold potatoes
1 bunch rosemary chopped
2 bunches thyme picked and chopped
2 garlic cloves chopped fine
4 oz olive oil
kosher salt and ground black pepper to taste

In a hot oven about 375, place a sheet pan and let it sit there for about 30 min, in the mean time, take your gold potatoes,
and rinse thoroughly and cut into quarters and place into a big bowl. Pick your fresh herbs and chop. Smash your garlic and chop. Add your garlic and herbs and olive oil to the potatoes. Season with kosher salt and fresh ground pepper. Toss with your hands until potatoes over coated.

Now open the oven with your hot sheet pan on a rack, and gently pull the rack out about halfway but still balanced. Then carefully dump your bowl of potatoes onto the pan. Your potatoes will sear and sizzle. With a dry side towel just level the potatoes by shaking the pan then close the oven door and let the potatoes cook about 20-25 min until soft to touch.

Remove and let cool on a rack or counter top,before scraping them into a serving dish.

* The kicker on this one would be after they are cooked scrape them off
into a bowl and add a couple of globs of irish butter,plugura or cabot unsalted butter,fresh parsley and freshly ground locatelli cheese, toss again and wrap with plastic and let them sit on top of double boiler or a pot of simmering water until service. These will be the best potatoes your guest’s ever had, delish!

kim's insane greek salad

Dressing

4oz each,Equal parts regular olive oil & good red

wine vinager

2 pinches of dried parsley
2 pinches of dried basil
3 pinches of dried oregano
1 pinch of salt
1 large lemon 1/2′d and squeezed into mix
6 grinds of fresh black pepper

put dressing into a glass jar and shake

vigorously.Then refrigerate for up to 2 days before

serving. If you need it right away, put in the

freezer for 20 minutes before serving.

Salad

1 red pepper roasted roasted and peeled
1 yellow pepper roasted and peeled

8 large leaves of basil Chiffonade
4 cucumbers peeled and sliced
6 6 plum tomatoes 1/4d and sliced into chunks
3 Heads of romaine lettuce washed and cut into cubes

8 oz Calamata or greek olives pitted

10 oz Good feta cheese

mix together the salad and 1/3 of the dressing
mix the 2cnd 3rd of the dressing with

peppers,cucumbers,tomatoes and basil.
Finally cut up the feta and pour the remaining 3rd

of the dressing onto the cheese then toss

thoroughly. Serve immediately and enjoy

SERVES : 8

Place 8 glass plates in the freezer, make sure they are dry so they do not stick together.

Mixed berries
1 qt of Local blueberries washed and drained
2 pints of raspberries washed and drained
1 qt of driscoll straberries quartered (use local if in season)
2 T of confectioners sugar
1 T of cinnamon
6 fresh mint leaves chopped fine
After everything is washed and drained mix together and let sit in the fridge

Whipped cream
1 cup of fresh whipped cream do not use light cream

Sabayon
2 egg yolks
1 T sugar
2 caps or just a sprinkle with you thumb over the top of a bottle or Grand Marnier or some orange orange liqueur.

In a bowl make a double boiler over a pot of boiling water,whisk 2 egg yolks,sugar and Liqueur, until you can see streaks and the mixture is frothy then while still whisking, place the mixture on top of the double boiler until it thickens after it thickens take it off the double boiler and continue to whisk. When the mixture comes to room temperature fold in the whip cream with a rubber spatula then stir. Mixture will be able to stand on it’s own.

Service
Place your 8 glass plates on a counter
add a nice spoonfull to each plate
then top with the sabayon on each one
serve immdiately

can also be served with melted white chocolate

I love these little herb tree so you can start your own garden and never run out of herbs

local organic cherry tomatoes

I like to use the american name's , so plums not roma,heirlooms and beefsteak,my favorite!

Fresh farmed yellow corn

I  have a new friend, purveyor or in this case farmer that I really sought out for weeks upon end. The only way to find her was from word of mouth. I mean this is the way the spy’s must communicate or something. But after trying a couple of times and avoiding to totally stalk her delivery van, I finally found the early girl farm. Owned by Chef Patty Gentry, who grows her own varieties she discovered in europe. She delivers to  all the good restaurants on the east end and just like when you really meet a great soul who is really at the top of their game. Just like Drew Nierpont, Patty is the humblest nices down to earth person you ever met. If you drop by the farm during the week everything is based on the honor system and their not a soul in the tent but you and God to make sure you do the right thing. The farm is beautiful example of our return to the Island’s organic roots. Today I got some beefsteak tomatoes that Patty and workers shine after they pick. And something very tasty called muscrat tomaotes a small cherry tomatoe in a paper shell that taste’s like mango, a french variety patty mentioned. Here are some pictures, Oh the herb’s yes just buy the plant its worth it.

Early Girl FarmThe start of a wonderful local organic farm,cant wait to fall

fresh green from the ice box at early girl farms in east moriches

It’s summer time and salad is a big part of an elegant meal. As a private chef I never want to douse my salads with dressings, I just want to coat the greens ever so lightly. For a simple low cal salad dressing that will improve your health, I use 3 tablespoon’s of EVOO and 1 tablespoon of Mother’s cider vinegar, a pinch of kosher salt and fresh ground black pepper to taste. Then I just use about a teaspoon to gently cover my salad. It looks beautiful, is easy and very refreshing.