Author Archives: Lea Barlow

INGREDIENTS

1. Four 6-ounce tuna steaks, about 1 inch thick
2. 2 tablespoons vegetable oil, plus more for brushing
3. Salt
4. 2 teaspoons cracked coriander seeds
5. 2 teaspoons cracked black peppercorns
6. 1/4 cup fresh lime juice
7. 2 fresh lemongrass stalks, bottom two-thirds of tender inner bulbs only, thinly sliced
8. 2 tablespoons Asian fish sauce
9. 1 tablespoon finely chopped cilantro
10. 1 fresh long red chile, such as de arbol or cayenne—halved, seeded and thinly sliced
11. 1/2 pound snow peas
12. Continue reading →

Written by Lea Barlow • Leave a comment

Ingredients

• 3 oz (about 1/3 cup) gin or vodka
• 1/2 oz (1 tablespoon) dry vermouth
• 1 teaspoon blue Curaçao
• 1 teaspoon fresh lemon juice, strained

Preparation

Shake together all ingredients except twists in a cocktail shaker with ice, then strain into 2 Martini glasses and garnish with lemon twists.  Heavenly.

Written by Lea Barlow • Leave a comment

INGREDIENTS

• 1 pound prepared pizza dough, preferably whole-wheat
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, halved and thinly sliced
• 2 ounces very thinly sliced prosciutto, cut into thin strips (about 1/2 cup)
• 1/4 teaspoon crushed red pepper
• 1 cup shredded fontina or part-skim mozzarella cheese
• 2 cups packed coarsely chopped arugula
• 1 cup chopped tomato

Continue reading →

Written by Lea Barlow • Leave a comment

Traditional clambakes are a bit too much work for me. You begin by lugging your shovels, coals, food and fire extinguisher out to your desired beach area where you then proceed to dig a three foot hole that you fill with rocks and seaweed.  No thanks. While I am turned off by the grand effort of the bake I am not by the food.  Here is my idea of a less sandy clambake.  All you need is a big pot. No fire extinguisher necessary.

Click here for the full clammy menu

Written by Lea Barlow • Leave a comment