Heat grill to medium-high heat. Brush both sides of bell peppers with avocado oil and season with salt. Grill peppers on each side 2-3 minutes, or until grill marks appear. Remove from heat and allow to cool slightly.
Add salsa, riced cauliflower and 1 cup cheddar cheese to cooked ground beef. Stir and return to heat until cheese begins to melt.
Place bell peppers on sheet pan or casserole dish. Use large spoon to fill peppers with ground beef mixture. Top stuffed peppers with remaining cheese.
Return to grill and grill approximately 15-20 minutes, or until cheese begins to caramelize.
Remove from heat and let cool slightly. Garnish with cilantro.
Fred Drewes of Mount Sinai spied this welcome sight on March 9 among fresh fallen snow. He writes, ‘Snowdrops (Galanthus) are a well-named spring bulb. These blooms are a harbinger of spring.’
Two more performances left! – Saturdays, March 19 and 26 at 11 a.m.
Theatre Three, 412 Main St., Port Jefferson presents the world premiere of Dorothy’s Adventures in Oz from Feb. 23 to March 26. Dorothy Gale is whisked away by a tornado to that magical land that lies just Over the Rainbow. Follow Dorothy and her friends the Scarecrow, the Tin Man, and the Lion as they encounter challenges and celebrate friendship. This new take on a classic tale features an original score, memorable characters, and fun for the entire family. Dorothy’s Adventures in Oz is a delightful reminder that “there’s no place like home!” All seats are $10. To order, call 928-9100 or visit www.theatrethree.com.
From hearty stews to minty pies, St. Patrick’s Day celebrations are all about enjoying the flavors of the holiday.
American Irish Stew
American Irish Stew
YIELD: Serves 6
INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 1/4 pounds beef, top round, cut into 3/4-inch pieces
3 cloves garlic, minced
salt, to taste
pepper, to taste
1 medium onion, coarsely chopped
3 medium carrots, peeled and cut into 3/4-inch pieces
2 medium parsnips, cut into large chunks
3 cups low-fat, reduced-sodium beef broth
4 medium russet potatoes, peeled and cut into large chunks
1 tablespoon chopped fresh rosemary
1 leek, coarsely chopped
2 tablespoons chopped fresh parsley
DIRECTIONS:
In a large pot over medium-high heat, heat oil. Add beef and garlic. Cook, gently stirring until meat is evenly browned. Season with salt and pepper. Add onion, carrots and parsnips. Cook 3 to 4 minutes. Stir in broth and bring to a boil. Reduce heat to low and simmer about 75 minutes, or until meat is tender. Stir in potatoes and simmer another 30 minutes. Add rosemary and leeks. Continue to simmer, uncovered, until potatoes are tender. To avoid potatoes from falling apart, do not overcook. Serve hot and garnish with parsley, if desired.
Irish Potato Bread
Irish Potato Bread
This potato bread is just as easy to make as a soda bread, in fact it’s pretty much the same recipe with the addition of potatoes and the potatoes help keep this bread so nice and moist and tender giving it a heavenly texture!
YIELD: Makes 1 bread
INGREDIENTS:
2 medium or large russet potatoes
1 egg
1 egg white
1/3 cup canola oil
3/4 cup milk
2 tablespoons green onion, minced
1/2 teaspoon caraway seeds
3 1/4 cups all-purpose flour, plus additional for dusting and kneading
1 1/2 tablespoons baking powder
1 teaspoon salt
DIRECTIONS:
Heat oven to 375 F. Peel potatoes. Slice one potato and boil in saucepan 15 minutes, or until tender. Remove potato from saucepan into large bowl. Mash potato then set aside. Grate second potato onto cloth. Wring potato in cloth to remove excess water. Add grated potato to mashed potato in large bowl. Add egg, egg white, oil, milk, onion, caraway seeds, 3 1/4 cups flour, baking powder and salt. Stir with wooden spoon until mixture is soft and sticky.
Turn dough onto floured surface. Adding flour as needed, knead dough to form 8-inch round shape with slight dome. Place dough onto baking sheet lined with parchment paper. Cut large “X” on top of dough about 1/2 inch deep. Bake 55 minutes until golden brown. Cool on wire rack 1 hour before serving.
Luck o’ the Irish Mint Pie
Mint Pie
YIELD: Makes 2 pies (9 inches each)
INGREDIENTS:
3 3/4 cups heavy whipped cream, divided
8 ounces cream cheese, softened
1 1/4 cups, plus 2 tablespoons, powdered sugar, divided
5 drops green food coloring
1 1/4 teaspoons vanilla extract, divided
1/4 teaspoon mint extract
1 bag mint chocolate candies, chopped, divided
2 chocolate cookie crusts (9 inches each)
1 bag mint chocolate candies
DIRECTIONS:
To make filling: In bowl of stand mixer, whisk 2 1/2 cups heavy cream until stiff peaks form. Transfer to bowl. In separate stand mixer bowl, beat cream cheese on high 2 minutes. Gradually add 1 1/4 cups powdered sugar and green food coloring; mix until smooth. Add 1/4 teaspoon vanilla and mint extract; mix well. Fold prepared whipped cream into cream cheese mixture. Fold 1 cup chopped mint chocolate candies into filling.
To make frosting: In bowl of stand mixer, whisk remaining heavy cream and remaining powdered sugar. Add remaining vanilla extract and mix until stiff peaks form. Pour filling into crusts and smooth tops. Fill decorating bag with frosting and pipe thick band around edges of pies. Then pipe circle dollops evenly around edges of pies. Scatter 1 cup chopped mint chocolate candies in middle of pies. Place whole mint chocolate candies into each dollop of frosting around edges of pies. Refrigerate until firm, 5 to 6 hours, before serving
From left, Chris Ryon, Steve Albanese and Town of Brookhaven historian Barbara Russell.
By Chris Ryon
Many years ago, I convinced my neighbor Helen Giles to donate a bell her late husband had purchased to my other neighbor, Carl Erikson. Helen’s husband, Bruce, had owned the building on the corner of Old Coach Road and 25A in East Setauket and dreamed of restoring the cupola and bell to the historic schoolhouse building.
Carl Erikson had a passion for church bells and the church he cared for, the Russian Orthodox Church in Setauket. Carl put the bell in back of his shop at the church. Known as “Father John” to his parishioners, he sadly passed away over two years ago. He was my neighbor and friend for 20 years.
Carl studied and analyzed bells and even had plans to cast his own. He bought scrap brass and had designs on how to melt and cast his own. He was also a physics teacher and loved numbers and engineering.
I was buying a large bandsaw from Carl’s estate when I saw the bell on a woodpile. I knew the present owner of the building was planning to reconstruct the bell tower. After discussing it with the executor it was donated back.
Steve Albanese now owns the old schoolhouse building. I called his busy accounting office and told his secretary that I had the bell. Steve called later and could not believe that the bell was coming back to him. He was working on plans to rebuild the cupola this spring and was looking for a bell. The bell now sits proudly in his office waiting area waiting to ring again.
Chris Ryon is the historian for the Village of Port Jefferson.
Dancing leprechauns, pots of gold, corned beef and cabbage, green beer, parades, and the wearing of the green are all synonymous with St. Patrick’s Day. But perhaps the most iconic symbol of all is the shamrock, the ubiquitous three-leafed plant that makes an appearance in a myriad of ways – it’s said to bring good luck.
In honor of the day and to start a new tradition to be enjoyed after the corned beef and green beer, the Wilton Test Kitchen created a Lucky Giant Shamrock Cookie that’s easy to bake and decorate. It’s the perfect way to add fun, color and sweetness to a St. Paddy’s party; there’s plenty to serve a crowd. Plus, kids and adults alike will enjoy this colorful cookie.
The delicious butter cookie dough with a hint of almond is baked in a shamrock-shaped pan. To decorate, start with white ready-to-use decorator icing in a can (no special skills required). Use part of it to ice the background and sides of the shamrock. Tint a portion green and ice the shamrock shape on top of the cookie, then add green candy-coated chocolates to outline the edges. The message is written with the remaining white icing.
Visit www.wilton.com for additional ideas for St. Patrick’s Day, and for celebrations of all kinds.
Lucky Giant Shamrock Cookie
YIELD: Makes about 15 servings
INGREDIENTS:
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) butter, softened
1 1/2 cups granulated sugar
1 egg
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 cans (16 ounces each) White Ready-To-Use Decorator Icing
Kelly Green Icing Color
Light corn syrup
Green candy-coated chocolates
DIRECTIONS:
Preheat oven to 375°F.
In medium bowl, combine flour, baking powder and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy; beat in egg and extracts. Add flour mixture to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough. Press into bottom of ungreased Shamrock Pan.
Bake 20-25 minutes or until edges of cookie are lightly browned. Cool in pan 10 minutes. Remove from pan and cool completely. Place cooled cookie on foil-wrapped cake board or large serving platter.
Tint 2 cups icing green; thin with corn syrup. Reserve 1/4 cup white icing; thin remaining white icing with corn syrup. Use spatula to ice sides and background areas with thinned white icing. Spatula ice shamrock on top of cookie with green icing. Position candy on edges of shamrock. Using Tip 4, print message with reserved 1/4 cup white icing.
Donations collected on March 3 at the offices of county Legislator Stephanie Bontempi and Dr. David Buchin. Photo by Raymond Janis
The response of Long Islanders to help Ukrainians has been encouraging.
On March 3, Suffolk County Legislator Stephanie Bontempi (R-Centerport) and Dr. David Buchin headed up the Long Island Ukrainian Emergency Response Drive at their offices, located at 224 Wall St. in Huntington. Local elected officials and community members joined them to gather items such as blankets, medical supplies, sleeping bags and other essentials to send to the embattled country.
On Monday, Suffolk County Sheriff Errol Toulon Jr. (D) announced the addition of nearly 450 pieces of bulletproof body armor from his office to the items already collected in Huntington. The College Hunks moving company assisted in delivering the items to the New York City processing center and from there the items will be shipped to Ukraine.
Donation drives similar to those of Bontempi and Buchin along with rallies to support Ukrainians have taken place all over the TBR News Media coverage areas. The message sent across the globe is that we stand with the country in their fight against Russia.
TBR News Media readers have also reached out with letters to the editor condemning Russia’s actions, and another reader shared the struggles his Ukrainian family faced in the past. He hoped that history would not repeat itself, but he was ready to help any relative who needed his assistance.
The last few years have been divisive ones for the United States. Between the political divide and our battle against COVID-19, it seemed as if we couldn’t look past our own borders. Now we see Americans uniting once again for a cause.
It’s a shame it took such a tragedy to bring us all together. It may have taken a war, but Americans seem once again united behind a common theme: the cause of freedom, democracy and the right of a free people to self-determination.
As U.S. Rep. Tom Suozzi (D-NY3) said on March 3 in front of the offices of Bontempi and Buchin, “We have to follow the old idea that partisanship stops at the water’s edge. We have to all hold together like we are today.”
As we watch Long Islanders work together to help people struggling on the other side of the globe, let’s remember what it’s like to be united as Americans, not only past the water’s edge but on our own island.
It may be a celebration in honor of a patron saint of Ireland, but you don’t have to be Irish to join the revelry that marks each St. Patrick’s Day. This year, gather some friends for a party that brings a bit of luck o’ the Irish to all.
Perfect Party Menu
It’s just not a party without a scrumptious spread of eats and drinks, and an occasion like St. Patrick’s Day makes it fun to plan your menu. From green frosted cookies to a green-hued punch, countless options are available. A buffet-style meal allows guests to nibble as they wish and enjoy a wide range of foods.
Be sure to think beyond the food itself and also consider how you can get creative in serving it. For example, a hearty stew might be served in bowls that resemble pots of gold. Or display traditional finger foods, such as slices of cucumber, on a platter in the shape of a shamrock.
Try creating a signature cocktail for the affair using a classic green liquor like Midori, sour apple schnapps or rum, or even a creme de menthe.
A Theme to Celebrate
With so many prominent icons associated with the holiday, decorating is probably one of the easiest aspects of your party planning. There’s no shortage of images that scream St. Patty’s Day: shamrocks, rainbows, pots of gold, leprechauns, top hats and more. You might choose just one for your party’s theme or create an everything-is-more ensemble that celebrates all things Irish.
For a more subtle approach, simply think green. Lots and lots of green. From streamers to balloons to photo booth props, if it’s green, it will fit your theme. You can use plants to add greenery in elegant ways, green table and glassware for festive dining and even green-hued lighting for an all-Irish ambiance.
Festive Fun
Sure, the food and drinks are a big part of the party fun, but St. Patrick’s Day also lends itself to some playful party entertainment. A soundtrack with classic Irish tunes is an ideal backdrop. You might invite guests to compete in a limerick writing contest or a scavenger hunt to find prizes like gold-covered chocolate coins and a candy-filled pot of gold.
Find more ideas to celebrate this St. Patrick’s Day at eLivingToday.com.
A look at Flushing Bank in Port Jefferson Station. Photo from Joan Nickeson
By Joan Nickeson
At the Port Jefferson Station/Terryville Chamber of Commerce antique train car, Membership Director Kristin Winter told me about her Branch Manager position at Flushing Bank.
Membership Director Kristin Winter. Photo by Joan Nickeson
While decorating the car’s interior together, she sang the praises of her bank located at 4747 Nesconset Highway, Port Jefferson Station. It is near Margaritas Cafe and Katherine Jon Salon. “I love working at Flushing Bank,” she said. “At the heart of our community-based approach to banking is the philosophy that we are, ‘Small enough to know you; Large enough to help you”.
It is evident she has a skill for assessing people’s needs. Kristin is an enthusiastic volunteer for our chamber of commerce, looking for creative ways to grow and deepen member relationships. This is in line with Flushing Bank. It is a community- focused organization having distinguished itself as a leader in serving multicultural neighborhoods.
“We are proud to sponsor cultural and charitable events throughout our markets,” she explained. “The Port Jefferson Station/Terryville Chamber of Commerce does so much for this area, and I’m happy to be on board. It all works together.”
Flushing Bank was established in 1929. It offers the products, services, and conveniences associated with the large commercial banks. You’ll find a full complement of deposit, loan equipment, finance and cash management services with personal attention you would expect from a community bank. They serve the needs of individual consumers, nonprofits, businesses, professionals, corporate clients and public entities. Their experienced lending teams create mortgage solutions for real estate owners and property managers.
Kristin would be happy to tell you more about it. Stop in at Flushing Bank, contact her at [email protected], or call 631-928-4444, option 0. Ask about personal and business account promotions with great rates and bonuses
Joan Nickeson is an active member of the PJS/Terryville community and community liaison to the PJS/T Chamber of Commerce.
Unknown couple circa early 1900s enjoying fishing in the pond. Photo from MCPL
Amongst the Middle Country Public Library’s many historical artifacts are a few that explain just how far the area has come from its pastoral roots. The picture and story below comes courtesy of a collaborative effort among the librarian staff.
Gould’s Pond is both! It is a pond, a body of fresh water, but it is also known as a kettle pond. This name is used for ponds or lakes which form when very large blocks of ice left by glaciers break off, stop moving and melt.
Photo from MCPL
This is exactly what happened when the glacier which formed Long Island reached its southernmost point on its journey down from eastern Canada over 20,000 years ago. There are many kettle ponds and lakes on Long Island, the largest of which is Lake Ronkonkoma. Lake Ronkonkoma is the largest freshwater lake on the Island, measuring approximately two miles in circumference. Fresh water has always been a valuable resource, and Gould’s Pond is one of our local treasures.
People have always chosen to live near water, and Long Islanders were no exception. Middle Country Public Library has some historic atlases which show exactly who lived near the pond back to the late 1800s. Here is an image from Fredrick W. Beers’ “Atlas of Long Island, New York” published in 1873. The pond is represented by a circular feature at the left side of the map.
Individual family names were plotted on older maps like this one. Here we can see labeled homesteads surrounding Gould’s Pond and the names of families who lived on Hawkins Avenue, Middle Country Road, Moriches Road and Saint James and others.
One of the earliest settlers we can name was Morgan Lewis Gould, whose home appears above the pond which bears his name. In 1886, the Town of Brookhaven paid Morgan Lewis Gould and his son, Henry Lewis Gould, $5 to maintain an unobstructed pathway connecting to the main road, four rods wide (approximately 60 feet), for public access to the pond, so residents could bring their livestock to water and to use it for general household purposes.
Two historic houses are still situated near the Pond today, most probably the M.L. Gould and T. Scott homes shown on our 1873 map.
In later years, with home wells or piped water, this freshwater pond was used more for leisure purposes, including ice skating and fishing. But during the 1880s the pond still had a practical purpose – as a source of ice before refrigerators and freezers were commonplace.
In this case, ice from the pond was harvested. It was cut by hand from the surface of the pond and stored for later use. Two separate icehouses were built along the shores of Gould’s Pond, used to store this ice during the warmer seasons.
The large chunks of harvested ice were tightly packed in these icehouses so they would not easily melt. Sometimes, straw or sawdust was used for insulation, and in many cases, icehouse foundations were built below ground to keep the ice frozen year-round. Research shows that after World War I, the icehouses were no longer necessary and were dismantled.
Today, Gould’s Pond is used for hiking, nature watching and fishing. A gentle hill which is popularly used for sledding lies next to the pond. This hill was most likely scooped out by that same glacier which formed the pond so many years ago. You can find Gould’s Pond at the corner of Moriches and Saint James Roads in Lake Grove, where a beautifully lettered sign marks its spot.
YIELD: Makes about 15 servings
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