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 Currently I am laid up recuperating from total left hip replacement. The recipes given here today were prepared prior to my surgery. Hopefully, in two weeks or so, I'll be walking with a cane and will be more mobile.
For those who live near the water, June brings Father’s Day, graduations, June brides and summertime company. I’m still experimenting with new frittatas for my husband. The two most recent preparations were Shiitake, Fontina and Prosciutto Frittata from an old issue of Buon Appétit Magazine (no date on torn out page) and a Crust-less Broccoli Quiche (Cooking Light Magazine, July 2003).
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 My son loves to fish. Be it off the jetty or on the ocean he’ll spend his summer days fishing whenever he can. Last week he was fortunate to have a friend invite him on their boat. They left the marina at 6 AM and by 7:30 had caught their limit. My son caught three large strip bass. Lucky for me and his sister, he was kind enough to give a large fillet to each of us.
I prepared mine the other evening very simply to let the freshness of the fish shine through. I made my fish en papillote, meaning I placed the fish on a sheet of parchment and proceeded to enclose the fish in a pouch. I did this to keep the fish moist as it baked in the oven. I seasoned the fillet with salt, pepper, EVOO, a sprinkle of panko breadcrumbs and fresh chopped parsley.  For my birthday and Mother's Day my son and his wife gave me dinner at my choice of restaurants. As I was to be laid up for a while following hip surgery, I asked them if we could roll my birthday and Mother's Day gift into one and they suggested going to Heirloom Kitchen in Old Bridge, NJ. My son recommended that we sit at the chef's counter for dinner which would afford us a view of the meal preparation and interaction with the chefs.
Neilly Robinson is the founder/partner/general manager of Heirloom Kitchen. Neilly is an accomplished baker and prepares breads daily for the dining room. Neilly's partner and Heirloom's executive chef is David Viana. The menu for this restaurant is driven by seasonal ingredients by a chef who gives his interpretation of American cooking. Chef Viana is a 2018 James Beard Award semifinalist. |