An Inside View: Lunch (aka The Lobster Roll)

If you are thinking of taking a trip out to the East end of Long Island, you must stop at 'Lunch' on your way. Officially called 'The Lobster Roll' but known as 'Lunch' to locals and frequent visitors due to the huge sign on top of the building, this spot serves the most delicious and consistent clam-bar style food. They're most famous for their lobster salad sandwich, but my favorite is the fried blow fish or Puffers as they are called on the menu. Whatever your preference, you will not be sorry for stopping and I am sure this will place will soon become a regular on all your visits out East. Just be sure to head out there soon, as Lunch closes for the season at the end of October.

I started with a crock of homemade, creamy New England Clam Chowder

H started with a crock of homemade, heart Manhattan Clam Chowder

We both ordered the Puffers n Chips - served with homemade remoulade sauce and coleslaw

As always, everything was delicious and I am already looking forward to my next visit. I highly recommend Lunch and suggest you make a visit.

The Lobster Roll (Lunch) - 1980 Montauk Highway, Amagansett, NY

Pumpkin Week Day 5: Pumpkin Spice Latte Cupcakes

It has been a full week of pumpkin inspired recipes and I couldn't think of a more fitting recipe to round it out with. There are few things I enjoy more than a warm pumpkin spice latte during the fall months. With that in mind, these cupcakes are heaven!

Recipe yields 12 cupcakes

Ingredients
1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp pumpkin pie spice
3 tbsp espresso powder
1/2 tsp salt
1/2 cup white sugar
1/2 cup light brown sugar
1 cup pumpkin puree
1/2 cup canola oil
2 large eggs
1/2 tsp vanilla extract

Frosting:
1 cup heavy cream
2 tbsp confectioners' sugar

Toppings:
Caramel sauce
Cinnamon

Preheat the oven to 350 degrees. Line a cupcake tin with cupcake liners. In a large bowl combine sugars, pumpkin, oil and vanilla extract. Beat with a hand mixer until well combined.

Add the eggs to the mixture one at a time and beat for a few seconds in between. Once combined, mix well until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, espresso powder and salt.

Gradually add the dry ingredients into the bowl with the wet ingredients and beat until batter is just combined.

Fill each cupcake liner roughly 3/4 of the way up. Place in the oven and bake for 20 minutes or so.

Check the cupcakes with the clean toothpick test. If ready, remove from the oven and let cool for 10 minutes. Remove the cupcakes from the tin and allow to completely cool on a wire rack.

While the cupcakes are cooling, you can prepare your frosting. In a small bowl, add heavy cream and sugar. Whisk vigorously until thick and stiff peeks start to form (if your arm starts to burn, feel free to use the electric mixer).

Frost the cupcakes and then top with drizzled caramel sauce and a sprinkle of cinnamon. Serve to your fellow pumpkin spice latte lovers. Enjoy your masterpiece!

A big thanks goes out to Carmine for the wonderful cupcake icing. Who knew he was a professional cupcake decorator?

Pumpkin Week Day 4: Pumpkin Bread

One of my favorite things about loafed breads is that you can make an argument for eating them at any point during the day. Whether it is breakfast, a mid-morning snack or a late night dessert it pretty much always fits the bill. With all this talk of bread, I am sure you can guess whats coming next: Pumpkin Bread!

Recipe yields 1 loaf

Ingredients
1 cup pumpkin puree
2 eggs
1/2 cup canola oil
1/3 cup luke warm water
1 tsp vanilla extract
1/2 cup white sugar
1/2 cup light brown sugar
1 3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tbsp pumpkin pie spice
1/2 cup chopped hazelnuts or pecans

Preheat the oven to 350 degrees. In a medium bowl, combine the pumpkin, eggs, oil, water and vanilla extract with a hand or stand mixer.

Mix in both sugars and continue to beat with mixer.

In a separate bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice until well combined.

Gradually add the dry ingredients into the wet ingredients while mixing. Mix until just incorporated taking care not to over mix. Stir in the hazelnuts to evenly distribute within batter.

Pour the batter into a greased loaf pan. Place in the oven and bake for 60 minutes. Check if the bread is ready by placing a toothpick in the center. You know the drill, if its clean its ready.

Allow bread to cool for 10-15 minutes in the loaf pan then remove to a cooling rack.

Cut into slices and serve. Enjoy!

Pumpkin Week Day 3: Rigatoni with Pumpkin Sauce

I could make pumpkin flavored sweets every day, but instead, today we are going to take the savory route. This recipe is for a savory (but still a little sweet) pumpkin sauce. This sauce is great on your favorite pasta for a fall infused main dish.

Recipe yields 4 servings

Ingredients

1 tbsp extra virgin olive oil

2 tbsp shallot

4 cloves of garlic

2 tsp red pepper flakes

1 1/2 cups pumpkin puree

1 1/2 cup chicken broth

1 tsp salt

1/2 cup heavy cream

1 tsp pumpkin pie spice

1 tbsp fresh thyme

1 tbsp grated parmigiano-reggiano cheese

1 tbsp rosemary

1 pound of pasta (I used mini rigatoni, but any type works just as well)

In a large pot, bring 2-3 quarts of water to a rolling boil. Add a generous amount of salt to the water, throw in your pasta and let cook. I taste test my pasta while its cooking so I know when it reaches the perfect texture. I prefer mine al dente.

While the water is boiling/pasta is cooking, finely chop the shallot and garlic. In a large skillet, heat olive oil. Add your shallot, garlic and red pepper flakes. Cook for 2-3 minutes until fragrant.

Add pumpkin, chicken broth, heavy cream and salt to the skillet. Stir to combine and to break up the clumps of pumpkin puree. Let cook on medium-high heat for 3 minutes or so.

Remove thyme from the stem and add to the skillet along with the pumpkin pie spice and grated cheese. Stir into the sauce well. Lower heat and let sauce simmer and become thick and creamy.

Once sauce has reached your desired consistency and flavor (you know you've been tasting it the whole way), you can pour it over your cooked pasta. Toss to evenly coat all pasta.

Sprinkle with rosemary and serve with additional grated cheese. Enjoy!

Pumpkin Week Day 2: Pumpkin Donut Holes

It is Day 2 of Pumpkin Week and today we are making pumpkin flavored donuts. These donut holes are small, so feel free to eat a couple without feeling any guilt! Besides, pumpkin is a vegetable, so they must be good for you!

Recipe yields 12 donuts

Ingredients
2 sticks unsalted butter
2 tsp almond extract
2 tsp vanilla extract
4 large eggs
1/4 cup honey
1/4 cup pumpkin puree
1/2 tsp salt
1/2 tsp baking powder
1 tbsp + 1 tsp pumpkin pie spice

Sugar coating:
1/2 cup sugar
2 tbsp cinnamon

Preheat the oven to 325 degrees. In a medium bowl, whisk butter with a hand mixer until light and smooth.

Add almond extract and beat for 30 seconds. Add vanilla extract, eggs, honey and pumpkin. Beat until well incorporated.

To the bowl, add salt, baking powder and pumpkin pie spice. Continue to mix well so everything is combined.

Pour the batter into a greased donut pan, donut hole pan or mini muffin pan (why not be creative with it?) Being the rebel I am, I chose the mini muffin pan for fun.

Place in the oven and bake for 12-15 minutes. The donuts are done when a toothpick comes out of the center clean. (As you will notice, mine are a little messy, the key here is not to overfill!)

While the donuts are in the oven, combine sugar and cinnamon in a small bowl. Mix well. Once the donuts are cool to the touch, toss in the sugar mix to coat.

These are best served right away! If you can't finish them all at once, store in an airtight container for later. Be a good friend/neighbor/sister/etc and try to share (I know they are delicious, but it isn't nice to hoard.) Enjoy!