La Fondita

My favorite al fresco little Kitchen with big flavor is located on 27 East in Amagansett, NY. I consider La fondita one of my regular local eateries for a quick, fresh and authentic bite of Mexican fare — lucky for me close to my home.

No tacos today. I enjoyed fresh Guacamole and Tortilla Chips, Barbacoa de Res Steamed (chile rubbed beef ribs), Posole Rojo (pork + white hominy soup) and classico Hecho en Mexico Coca Cola.

Emphasizing the fresh ingredients of a traditional taqueria, La fondita's authentic Mexican "street food" is perfect take-away or to enjoy in our outdoor garden. Tacos, Posole Rojo, Tostadas and Enchiladas are just a few of the Mexican specialties that can be enjoyed at La Fondita.

San Marzano Harvest

It's been two months and I just picked my first batch of fresh San Marzano tomatoes. They are very similar to Roma tomatoes, but originating from San Marzano in Southern Italy. San Marzanos have fewer seeds, the flesh is meatier and the taste is a bit sweeter. This variety is gaining in popularity stateside and are more readily available at local markets.

By the way it's National Farmers Market Week.

To further awareness of farmers markets and of the many important contributions farmers make to daily life in America, I, Thomas J. Vilsack, Secretary of the U.S. Department of Agriculture, proclaims the week of August 5-11, 2012, as National Farmers Market Week; encouraging the people of the United States to celebrate the benefits of farmers markets and the bountiful production of our Nation's farmers with appropriate observances and activities.

These gorgeous heirloom plum tomatoes are ideal for a fresh quick sauce, gazpacho or bruschetta. If you don't have access to this variety fresh picked, I also use San Marzano brand canned for sauces. But, only use fresh for bruschetta.

George's Quick Spicy Tomato Sauce

Makes 4 cups |chefgeorgehirsch.com

2 Tablespoons olive oil

1/4 cup chopped pancetta

10 cloves garlic, chopped fine

1/2 chopped onion, chopped fine

1/4 cup prosciutto, chopped fine

2 cups canned plum San Marzano tomatoes, crushed

1/4 cup dry white wine

2-4 teaspoons hot pepper flakes

10-12 fresh basil leaves, lightly torn

Grated Parmesan cheese

Heat a saucepan and heat the olive oil.  Add the pancetta and cook until it becomes light brown.  Add the garlic, onion and prosciutto and cook 2-3 minutes.  Add the tomatoes, white wine, hot pepper flakes, basil and black pepper, stir well and bring to a boil.  Lower heat and simmer for 10 minutes.  You can regulate the spiciness of the dish by adding more or less hot pepper flakes.

Suggested Pasta: 1 pound Bucatini

Heat a large pot of water and cook the Bucatini according to package directions.  Make sure to drain the pasta very carefully, shaking the colander to discard any water remaining inside the Bucatini.

Return the pasta to the cooking pot, add the sauce, mix well and serve in deep bowl.  Sprinkle with Parmesan Cheese.

Red Moon

This Wednesday, August 1st at 11:28PM (EST) the moon will be in it's full phase. The August full moon is aka "red moon"; referring to the moon's glowing red color during August. Before you nod off under the brightness in the sky, you may want to consider the magical occurrences that take place during a full moon. I'm not talking folklore like werewolves or the loony effect on human or animal behavior—I'm referring to the making of a great artisanal cheese.

One Monday night in February under a full moon, using milk just coaxed from the cow, Tim Welsh and Pat Ford decided to skip the pasteurization process and stay up late to make cheese, while the milk was most fresh. After letting it age 60 days (a federal health requirement for unpasteurized milk cheese) and giving it a final approving taste test, they named the cheese Beehive's Full Moon Cheddar and hit the market running. The cheese is made with clean, raw milk from Wadeland South Dairy. Full Moon Cheddar carries earthy flavor undertones that reflect the unique four season climate of their farm in Utah.

Celebrate this lunar phase with a full moon late night picnic. Serve Beehive Full Moon Cheese—a Good Stuff pick—with my spiced nuts, a good crisp rose, and sliced crunchy baguette bread. Just kick back and enjoy the magical power of the summer solstice.

Entertain, Made in Spain

How about entertaining with a bit of Northern Spain/ South of France influence? Stock up on Olives and Anchovies. Tip: Give Arbequina olives a try - they are grown in Catalonia, Spain and have a buttery flavor with hints of pepper.

Tapenade comes from the word tapeno which means capers in Provence. The addition of sun dried tomatoes adds a little sweetness.

Olive Tapenade

Recipe by George Hirsch | Makes 1 cup

2/3 cup black oil cured olives (Kalamata or Nicoise), pitted and finely chopped 

2 anchovy fillets in oil, drained and finely chopped 

4 cloves caramelized garlic 

2 Tablespoons capers, drained, rinsed under cold tap water and finely chopped 

2 small sun dried tomatoes, finely chopped 

4 Tablespoons virgin olive oil 

1/4 teaspoon freshly ground black pepper 

3 basil leaves , chopped

In a bowl, mix together the olives, anchovies, garlic, capers, sun dried tomatoes, oil, pepper, and water. Spread Tapenade on toasted French baguette bread, top with fresh basil, or serve with your favorite sandwich.