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"Ricky Lauren's new book, \"The Hamptons: Food, Family, and History\"\nFilled with memories and recipes, a new book celebrates summer on Long Island's East End with one of America's first families of style\nThis family photo was taken in East Hampton in 1975, when David was 3, Andrew was 6, and Dylan was 1\u00BD.\n\"Lobster in the Hamptons is a wonderful commodity,\" Ricky says. \"It's the fresh food of the place.\" Contrary to what many people believe, she adds, \"it's not so hard to make a souffl\u00E9.\" This is one of her preferred interpretations.\n\n 3 T unsalted butter\n 3 T all-purpose flour\n 1 cup whole milk\n 2 T vegetable oil\n \u00BC cup chopped onion\n \u00BC cup chopped carrot\n \u00BC cup chopped celery\n 2 cups lobster meat, chopped and boiled\n 2 T sherry\n 4 egg yolks\n 5 egg whites\n\nPreheat the oven to 425\u00B0F.\n\nMelt the butter in a skillet over medium heat. Add the flour and stir constantly for 2 minutes. Add the milk all at once and stir until smooth, thick, and bubbly, 4 to 5 minutes. Remove from heat and set aside.\n\nIn a separate pan, heat the oil and saut\u00E9 the onion, carrot, and celery together until tender. Add the lobster and sherry. Combine with souffl\u00E9 sauce. Allow to cool.\n\nBeat the egg yolks and add them to the mixture. In a clean bowl, whip the egg whites. Fold a third of the whites into the mixture. Then fold the mixture into the remaining whites. Pour into a buttered 8-inch souffl\u00E9 dish and bake until puffed and golden, approximately 35 minutes.\n\nServes 4\nRicky and Ralph Lauren in the Hamptons in 1977.\nAnother easy dish that makes the most of fresh local ingredients, this crisp always reminds Ricky of picking blueberries in Amagansett with her children. \"The Hamptons have become quite an agrarian paradise for organic food,\" she says. \"The fresh blueberries are pretty special and amazing.\"\n\nFor the base:\n\n 3 cups fresh blueberries\n 2 T sugar\n Juice and zest of 1 lemon\n\nFor the crisp topping:\n\n \u00BE cup all-purpose flour\n 1 cup packed light brown sugar\n 1\u00BD cups rolled oats\n 6 T (\u00BE stick) salted butter, softened\n\nPreheat the oven to 375\u00B0F.\n\nTo make the base: Toss the blueberries, sugar, lemon zest, and juice together in a bowl. Pour into a 9-inch square baking dish.\n\nTo make the crisp topping: In a food-processor bowl, mix the flour, brown sugar, rolled oats, and butter and pulse until the mixture resembles crumbs. Spread this over the berries.\n\nBake until golden on top, 40 to 45 minutes.\n\nServes 6\nRicky on a porch in East Hampton in 1975.\n\"My parents were from Vienna, and they certainly didn't eat corn muffins,\" Ricky says. \"They ate more exotic pastry. As a little girl, I once tried a corn muffin\u2014it was such an American treat, and I loved it so much. I swore I'd find a way to re-create that corn muffin, and I hope I've done that.\"\n\n 1\u00BD cups all-purpose flour\n 1 cup sugar\n \u00BE cup cornmeal\n 1 T baking powder\n 1 tsp. salt\n 2 eggs\n 1 cup low-fat milk\n \u00BD cup (1 stick) salted butter, melted\n Nonstick cooking spray\n\nPreheat the oven to 400\u02DAF.\n\nCombine the dry ingredients in a bowl. Combine the eggs and milk and mix lightly. Pour the melted butter and the milk mixture into the dry ingredients at the same time and mix until just blended.\n\nSpray a 12-cup muffin pan with cooking spray and evenly distribute the batter among the cups (approximately 2 oz. of batter per cup). Bake until a toothpick inserted into a muffin comes out clean, 20 to 25 minutes. Serve with strawberry preserves, fresh butter, and ripe strawberries.\n\nMakes 12 muffins\nOne of the watercolors painted by Ricky that appear in the book.\nThis recipe\u2014named for Montauk's popular surf spot, Ditch Plains\u2014\"is perfect for a party at the beach,\" says Ricky. \"It's a surfer community, and a special dish.\" Gather family and friends, she advises, and don't forget to bring along some happy music.\n\n 6 russet potatoes, scrubbed\n \u00BC to \u2153 cup olive oil\n 1 medium yellow onion, chopped\n 6 medium cloves garlic, chopped\n 1 cup dry white wine\n 2 cups clam juice\n 1 bunch fresh basil, chopped\n 1 bunch fresh parsley, chopped\n 2 leeks, thinly sliced and washed\n 2 T chopped fresh ginger\n 1 tsp. saffron threads\n 1 tsp. red pepper flakes\n Salt and freshly ground black pepper\n 2 (1\u00BE-lb.) lobsters\n 1 lb. king-crab or snow-crab legs\n 1 to 2 dozen littleneck clams, scrubbed\n 1 lb. mussels, scrubbed\n 8 oz. large shrimp, shelled and deveined\n 8 oz. sea scallops\n 1 lb. cod fillets\n 2 lemons, sliced\n\nPreheat the oven to 400\u02DAF.\n\nBake the potatoes until tender, about 1 hour.\n\nHeat the oil in a large pot over medium heat and saut\u00E9 the onion and garlic until golden brown.\n\nAdd the wine and bring to a boil. Add the clam juice, basil, parsley, leeks, ginger, saffron, red-pepper flakes, and salt and pepper to taste.\n\nAdd enough water\u2014approximately 4 quarts\u2014to cover the seafood when it's added. Bring to a boil. Drop in the lobsters and crab legs and boil for about 10 minutes.\n\nDrop in the clams, mussels, shrimp, scallops, and cod. Cook for another 10 minutes. Remove the pot from heat and serve immediately, accompanied by sliced lemons, the baked potatoes, and garlic bread.\n\nServes 6"^^<http://www.w3.org/2001/XMLSchema#string>
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