The Hamptons: Food, Family, and History

The Hamptons: Food, Family, and History

by Ricky Lauren

Hardcover

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Product Details

ISBN-13: 9781118293270
Publisher: Houghton Mifflin Harcourt
Publication date: 05/08/2012
Pages: 256
Sales rank: 831,869
Product dimensions: 9.10(w) x 11.90(h) x 1.40(d)

About the Author


Ricky Lauren is the wife of famed designer Ralph Lauren, and is an accomplished author, photographer, and artist. She is also a psychotherapist and holds a graduate degree from Columbia University's Teachers' College. Lauren has published three previous books: Ricky Lauren Cuisine, Lifestyle, and Legend of the Double RL Ranch, which was inspired by the Lauren family's ranch in Colorado, My Island, which explored Lauren's experiences in Jamaica, and Safari, a photographic essay of her travels across the African continent.

Recipe

London Broil with Creamy Horseradish Sauce

One of the first meals that I mastered was London broil with baked potatoes and simple steamed vegetables. I made it for Ralph and the children because it was an easy, quick meal to prepare. It was a dinner they often requested, and it became a basic meal that I could count on in my gradually growing repertoire. As my confidence grew, I started to prepare it for weekend guests.

For the London broil
3 cloves garlic, minced
2 teaspoons fresh lemon juice
3 tablespoons balsamic vinegar
2 tablespoons Worcestershire sauce
¼ cup red wine
1 tablespoon soy sauce
1 teaspoon honey
Salt and freshly ground black pepper to taste
2 to 2½ pounds flank steak or top round

For the creamy horseradish sauce
¼ cup prepared horseradish
½ cup sour cream
1 tablespoon Dijon mustard
Dash of Worcestershire sauce
1 tablespoon cider vinegar
Salt and freshly ground black pepper to taste
1 teaspoon finely chopped fresh chives

To make the London broil: To make the marinade, mix together all the ingredients except the meat. Place the meat in a shallow dish and cover with the marinade. Cover with plastic wrap and refrigerate for at least 4 hours but no more than 24 hours.

Remove the meat from the refrigerator and bring it to room temperature before cooking. Preheat a grill to high, oil the grate, and set it 5 to 6 inches above the coals. (Alternatively, preheat the broiler to high and set a rack 5 to 6 inches below the heat source.)

Remove the meat from the marinade (discard the marinade) and pat it dry with paper towels. Grill (or broil on a broiler pan) on each side for 6 minutes for rare or 7 to 9 minutes for medium-rare. Transfer to a carving board and let stand for 8 to 10 minutes. Slice the meat at a 45-degree angle across the grain and serve with the horseradish sauce.

To make the creamy horseradish sauce: Whisk all the ingredients together until smooth and creamy. Put in the refrigerator for at least 4 hours to allow the flavors to meld. Serve in a ramekin beside the meat.

Serves 6

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