Arts & Entertainment

Classic Cucumber Sandwiches

If you’re among the millions of fans of the hit show “Bridgerton,” or of the novels that inspired it, you know that society’s finest entertains with style and flair, and you may have wondered how you can follow suit.

Whether you’re hosting a day-time soiree or an elegant evening celebration, let the new cookbook “Teatime at Grosvenor Square: An Unofficial Cookbook for Fans of Bridgerton” by Dahlia Clearwater be your guide to all your summer party planning. Each of the 75 recipes the book contains are as accessible to home cooks as they are lavish.

To get your menu started, try pairing these two mouth-watering recipes from the book, perfect for delighting guests at a proper afternoon tea or boozy brunch:

Classic Cucumber Sandwiches

“As much as the Bridgertons like to buck tradition, no afternoon tea would be complete without scrumptious cucumber sandwiches. That doesn’t mean you can’t play with the flavor. This updated version adds herbs, garlic and shredded chicken,” says Clearwater.

Ingredients: (Yields 30)

• 8 ounces cream cheese, at room temperature

• 3 tablespoons mayonnaise

• 2 teaspoons chopped fresh dill

• 1 teaspoon chopped fresh chives

• 1/4 teaspoon garlic powder

• Kosher salt and freshly ground black pepper

• 1 chicken breast, cooked and shredded (optional)

• 20 slices bread, crusts removed

• 1 large English cucumber

• 1 small package microgreens (optional)

Directions:

1. Add the cream cheese and mayonnaise to a small bowl and use a hand mixer to combine until smooth.

2. Stir in the dill, chives, garlic powder, salt, pepper and chicken (if using). Spread the mixture over half of the slices of crustless bread.

3. Thinly slice the cucumber and layer the slices in the sandwiches, followed by the microgreens (if using), and the remaining slices of bread. If you prefer a posh look, layer the cucumbers on top of the sandwiches.

4. Slice each sandwich into three rectangles to create 30 perfectly delicate tea sandwiches.

Lemon-Mint Cordial Cocktail

“Swap that small glass of lemonade for one of the Regency era’s ‘restorative’ favorites. The cordial-infused cocktail is an ideal refreshment when you need a break from an overbearing older brother or an overzealous suitor,” says Clearwater.

Ingredients: (Serves 16)

• Zest and juice of 4 medium lemons

• 4 cups sugar

• 1 ounce tartaric acid

• 5 cups boiling water

• Gin or vodka, for serving

• Fresh mint, for garnish

Directions:

1. Add the lemon zest, lemon juice, sugar and tartaric acid to a large bowl.

2. Pour the boiling water over the ingredients, and stir until the sugar has completely dissolved.

3. Strain the mixture and pour it into a sterilized glass bottle or jar with a lid. Store the unopened bottle in the pantry. Once opened, store it in the refrigerator.

4. When ready for a drink, add one part cordial to three parts gin or vodka, garnish with fresh mint, and enjoy a moment of respite while you sip!

In addition to finger sandwiches and cocktails, “Teatime at Grosvenor Square” features recipes for pastries, roasts, desserts and more, and is available on Amazon.

To impress guests (or upstage adversaries) this summer, learn to entertain with all the sumptuous flair of the Bridgerton universe.

~ Courtesy of Statepoint

METRO photo
Leg. Nick Caracappa

Water safety should be a primary concern not just in the summer, but all year long. Being that it only takes a few inches of water for a child to drown, it is important for adults to be aware and remain updated on important water safety and its procedures to prevent drowning incidents from occurring.

Suffolk County Legislator Nick Caracappa would like to provide the following recommendations to ensure a happy and safe summer for residents and their families. “Now that summer is in full swing, it is important for us all to remember these safety tips to prevent any unnecessary danger to children and adults alike,” stated Caracappa. The following tips are found on the cdc.gov website:

Learn life-saving skills.

Everyone should know the basics of swimming (floating, moving through the water) and cardiopulmonary resuscitation (CPR).

Fence it off.

Install a four–sided isolation fence, with self–closing and self–latching gates, around backyard swimming pools. This can help keep children away from the area when they aren’t supposed to be swimming. Pool fences should completely separate the house and play area from the pool.

Make life jackets a must.

Make sure kids wear life jackets in and around natural bodies of water, such as lakes or the ocean, even if they know how to swim. Life jackets can be used in and around pools for weaker swimmers too.

Be on the look out.

When kids are in or near water (including bathtubs), closely supervise them at all times. Because drowning happens quickly and quietly, adults watching kids in or near water should avoid distracting activities like playing cards, reading books, talking on the phone, and using alcohol or drugs.

Legislator Caracappa is asking everyone to take the POOL SAFETY PLEDGE

(found on the poolsafety.gov website):

I pledge that I will…

  • Designate a water watcher every single time children in my care are in or near the water.
  • Make sure my kids know how to swim.
  • As a parent or guardian, learn CPR.
  • Always remove portable pool ladders when not in use.
  • Ensure all permanent pools have a proper fence and gate and safer drain covers.

Have a great summer, and stay safe!

A scene from Willow. Photo courtesy of Banana Films
Watch in-person or virtually this year!

Stony Brook University’s Staller Center for the Arts turns into a movie lover’s mecca when new independent films screen at the Stony Brook Film Festival on evenings and weekends from Thursday, July 22 to Saturday, July 31. The popular festival, now in its 26th year, pairs memorable short films with an array of features you won’t see anywhere else, making it a favorite of moviegoers and filmmakers alike.

The live, in-person screening of the film festival, presented by Island Federal, will be followed up by a virtual festival from Aug. 5 to 30 on the IndieFlix Festivals app. 

Presented by Island Federal, the 2021 Festival lineup boasts 35 films from over 15 countries and includes never-before-seen features from around the globe. The Festival kicks off with the world premiere of The 5th Man, a documentary on Paul Limmer, a former track coach at Bellmore’s Mepham High School. During his 50-year career there, Limmer racked up hundreds of wins, though director Trey Nelson focuses on the story of all the other kids – the ones who never felt “seen” – until Paul Limmer came into their lives. 

The film will be preceded by Feeling Through, an Oscar-nominated short featuring deaf-blind actor Robert Tarango of Selden. Other must-see features include Yamina Benguigui’s Sisters, starring Isabelle Adjani and Maïwenn, a finely crafted reflection on memory and belonging to two worlds and As Far As I Know, an uncompromising film that wrestles with questions of perspective and victimhood. Milcho Manchevski’s newest masterpiece Willow is resplendent in unforgettable images and unconventional narrative. Closing out the 2021 Festival is the intense and complexly drawn sports drama Final Set.

FILM SCHEDULE

OPENING NIGHT

Thursday, July 22 at 8 p.m.

Feature: The 5th Man, United States

Short: Feeling Through, United States

 

Friday, July 23 at 7 p.m.

Feature: Risks & Side Effects, Germany

Short: David, United States

Friday, July 23 at 9:15 p.m.

Feature: Red River Road, United States

Short: The Following Year, Spain

 

Saturday, July 24 at 7 p.m.

Feature: Sisters, France

Short: Girls Are Strong Here, U.S.

Saturday, July 24 at 9:15 p.m.

Feature: Games People Play, Finland

Short: Off Duty, United States

 

Sunday, July 25 at 7 p.m.

Feature: Persona Non Grata, Denmark

Short: On the Sidewalk, at Night, U.S.

Sunday, July 25 at 9:15 p.m.

Feature: Anchorage, United States

Short: The Saverini Widow, France

 

Monday, July 26 at 7 p.m.

Feature: As Far As I Know, Hungary

Short: DA YIE, Ghana

Monday, July 26 at 9:15 p.m.

Feature: Willow, Republic of Northern Macedonia, Hungary, Belgium

Short: The Night I Left America, U.S.

 

Tuesday, July 27 at 7 p.m.

Feature: Fire in the Mountains, India

Short: The Music Video, Canada

Tuesday, July 27 at 9:15 p.m.

Feature: Everything in the End, U.S.

Short: Max is Bleeding, U.S.

 

Wednesday, July 28 at 7 p.m.

Feature: Sun Children, Iran

Short: Noisy, United States

Wednesday, July 28 at 9:15 p.m.

Feature: The Castle, Lithuania, Ireland

Short: Inverno (Timo’s Winter), Italy

 

Thursday, July 29 at 7 p.m.

Feature: Murder at Cinema North, Israel

Short: Devek, Israel

Thursday, July 29 at 9:15 p.m.

Feature: How to Stop a Recurring Dream, United Kingdom

Short: This Uncertain Moment, U.S.

 

Friday, July 30 at 7 p.m.

Feature: Lorelei, United States

Short: Swipe, United States

Friday, July 30 at 9:15 p.m.

Feature: Perfumes, France

Short: Ganef, United Kingdom

 

CLOSING NIGHT

Saturday, July 31 at 8 p.m.

Feature: Final Set, France

CLOSING NIGHT AWARDS

10:30 p.m.

Ticket information

All live screenings are held at Stony Brook University’s Staller Center for the Arts, 100 Nicolls Road, Stony Brook in the 1,000-seat Main Stage theater. Festival passes are on sale for $125, which guarantees entry to all live films at the Staller Center in July. Virtual passes are $85 with guaranteed access to all virtual films. For $250 you can purchase a Gold Pass, which guarantees entry and preferred seating for all live films at the Staller Center in July and full access to the Virtual Festival. Student passes are also available. For more information or to order, call the Staller Center Box Office at 631-632-2787 or visit stonybrookfilmfestival.com.

*This article first appeared in TBR News Media’s Summer Times supplement on June 24, 2021.

Stock photo

In honor of our frontline workers, Suffolk County Legislator Kara Hahn, Brookhaven Town Councilmember Jonathan Kornreich, and the Port Jefferson Station / Terryville Chamber of Commerce will host a Community Blood Drive at the Polish American Independent Club, 35 Jayne Blvd, Port Jefferson Station on Wednesday, July 14 from 2 to 8 p.m.

All donors will receive a FREE box of Girl Scout Cookies!!! Appointments preferred, walk-ins allowed if capacity permits. Please remember to eat, drink, and bring your donor ID card or ID with name and photo. To make an appointment, visit  www.nybc.org/donate or call (800)933-BLOOD.

For more information, call 631-821-1313.

'Toy Story 4'

The St. James Chamber of Commerce kicks off its Summer Outdoor Movie Nights series with a free screening of ‘Toy Story 4’ on the grounds of Deepwells Farm County Park, Route 25A and Moriches Road, St. James on Wednesday, July 14 at dusk (approximately 7:45 p.m.) The fourth and last installment of the Toy Story series, the film directly follows Toy Story 3, as Sheriff WoodyBuzz Lightyear, and the rest get used to living with Bonnie, who creates a new toy named Forky, from recycled materials from school. As they go on a road trip with Bonnie, Woody is also reunited with Bo Peep, and must decide where his loyalties lie. Rated G. Bring lawn chairs or blankets. Rain date is July 21.

The next oudoor movie is scheduled for Aug. 11 – movie TBA.

For more information, call 631-584-8510.

The Suffolk County Sheriff’s Office held a Graduation Ceremony for 19 new Correction Officers Friday, July 9 at the Van Nostrand Theatre on the Brentwood campus of Suffolk County Community College. The event was streamed live on Facebook and can still be viewed by visiting the Sheriff’s Office Facebook page at www.facebook.com/SuffolkSheriff.

These new Correction Officers spent the last ten weeks in a rigorous training program that included instruction in security and supervision, defensive tactics, legal issues, implicit bias training, essential services, chemical weapons and firearms, role play, and more. These officers join a force consisting of 812 Suffolk County Correction Officers working in the Riverhead and Yaphank Correctional Facilities.

Sheriff Errol D. Toulon, Jr. congratulated and welcomed these new Correction Officers to the Sheriff’s Office, reminding them that “as employees of the Sheriff’s Office, you are now part of our extended family, and we have your back. And I can assure you that as your Sheriff, I have your back.”

Sheriff Toulon spoke about his recollection of his own graduation from the New York City Correction Academy on October 8, 1982, and reminded them that the job of a Correction Officer has changed over the years. “No longer are you just men and women working behind the four walls of the jail supervising inmates. You are now trained professionals who will be gathering intelligence to help solve and prevent crimes. You will be helping those addicted to drugs and alcohol overcome their issues, and you will be working with these same men and women so they never return to jail.”

The ceremony included bagpipes from the Suffolk County Police Officer’s Emerald Society Pipe Band, the Suffolk County Sheriff’s Office Honor Guard, and large collection of distinguished guests including Suffolk County Comptroller John M. Kennedy, Judith A. Pascale, Acting Suffolk County Police Commissioner Stuart Cameron, and many Suffolk County Legislators.

For more information on the Suffolk County Sheriff’s Office Correction Division, please visit www.suffolksheriff.com.

Photo by Daniel Dunaief

POSING IN POQUOTT

Daniel Dunaief discovered this frog friend on an evening walk with the dog in Poquott last week. He writes, ‘The frog, and the dog, stayed still long enough to allow us to get a close up using a phone light on one side and a camera on the other. After the photo, the dog ambled home and the frog hopped away.

Send your Photo of the Week to [email protected]

 

METRO photo
Mouthwatering barbeque options can decrease health risks

By Daniel Dunaief

Dr. David Dunaief

What better way than the unofficial launch of summer holidays – and summer barbeques – to kick-start you on the path to preventing chronic diseases? In the past, I have written about the dangers of processed meats in terms of causing chronic diseases, such as cancer, diabetes, heart disease and stroke. These are foods commonly found at barbeques and picnic meals. Therefore, I think it is only fair to talk about healthier alternatives and the evidence-based medicine that supports their benefits. The Mediterranean-style diet is a key to success. It is composed of thousands of beneficial nutrients that interact with each other in synergistic ways. 

The Mediterranean-style diet, as I have mentioned previous articles, includes green leafy vegetables, fruit, nuts and seeds, beans and legumes, whole grains and small amounts of fish and olive oil. We all want to be healthier, but these are the summer holidays – doesn’t healthy mean tasteless? Not at all!

At a memorable family barbeque, we had a bevy of choices that were absolutely succulent. These included a three-bean salad, mandarin orange salad with mixed greens and a light raspberry vinaigrette, ratatouille with eggplant and zucchini, salmon fillets baked with mustard and slivered almonds, roasted corn on the cob, roasted vegetable shish kebobs, and large bowl of melons and berries. I am drooling at the memory of this buffet. Let’s look at the scientific evidence that explains why these foods help us.

Cancer prevention

Fruits and vegetables may help prevent pancreatic cancer. This is very important, since by the time there are symptoms, the cancer has spread to other organs and the patient usually has less than 2.7 years to live (1). Five-year survival is only five percent (2). In a case control (epidemiological observational) study, cooked vegetables showed a 43 percent reduction and non-citrus fruits showed an even more impressive 59 percent reduction in risk of pancreatic cancer (3). Interestingly, cooked vegetables, not just raw ones, had a substantial effect.

Garlic plays an important role in reducing the risk of colon cancer. In the IOWA Women’s Health Study, a large prospective (forward-looking) trial involving 41,837 women, there was a 32 percent reduction in risk of colon cancer for the highest intake of garlic compared to the lowest. Vegetable consumption also showed a statistically significant reduction in the disease, as well (4). Many of my patients find that fresh garlic provides a wonderful flavor when cooking vegetables.

Diabetes – treatment and prevention

Fish plays an important role in reducing the risk of diabetes. In a large prospective study that followed Japanese men for five years, those in the highest quartile of intake of fish and seafood had a substantial decrease in risk of type 2 diabetes (5). Smaller fish, such as mackerel and sardines, had a slightly greater effect than large fish and seafood in potentially preventing the disease. Therefore, there is nothing wrong with some grilled fish on the “barbie” to help protect you from developing diabetes. 

Nuts are beneficial in the treatment of diabetes. In a randomized clinical trial (the gold standard of studies), mixed nuts led to a substantial reduction of hemoglobin A1C, a very important biomarker for sugar levels for the previous three months (6). As an added benefit, there was also a significant reduction in LDL, bad cholesterol, which reduced the risk of cardiovascular disease.

The nuts used in the study were raw almonds, pistachios, pecans, peanuts, cashews, hazelnuts, walnuts and macadamias. How easy is it to grab a small handful of unsalted raw nuts, about 2 ounces, on a daily basis to help treat diabetes?

Stroke prevention

Olive oil appears to have a substantial effect in preventing strokes. The Three City study showed that olive oil may have a protective effect against stroke. There was a 41 percent reduction in stroke events in those who used olive oil (7). Study participants, who were followed for a mean of 5.2 years, did not have a history of stroke at the start of the trial.

Though these are promising results, I caution you to use no more than one tablespoon of olive oil per day, since there are 120 calories in a tablespoon. 

It is not difficult to substitute the valuable Mediterranean-style diet for processed meats, or at least add them to the selection. This plant-based diet offers a tremendous number of protective elements in the prevention of many chronic diseases. So this Independence Day and beyond, plan to have on hand some mouth-watering healthy choices.

References:

(1) Nature. 2010;467:1114-1117. (2) Epidemiol Prev Anno 2007;31(Suppl 1). (3) Cancer Causes Control. 2010;21:493-500. (4) Am J Epidemiol. 1994 Jan 1;139(1):1-15. (5) Am J Clin Nutr. 2011 Sep;94(3):884-891. (6) Diabetes Care. 2011 Aug;34(8):1706-11. (7) Neurology. 2011 Aug 2;77(5):418-25.

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com. 

Chris Paparo

Join Comsewogue Public Library in Port Jefferson for a online program, From Plankton to Whales: Protecting Local Waters, on Wednesday, July 14 at 7 p.m. Find out why our local waters are worth protecting by learning about some of the fascinating marine life that inhabits the waters of Long Island with Chris Paparo. Open to all. Free. Hosted by Comsewogue Public Library.  Visit www.cplib.org/a-online-programming/ for information on how to participate in this online program. Questions? Call 631-928-1212 and ask for Adult Services.

Pexels photo

By Barbara Beltrami

This is the season for taking advantage of being outdoors, being super casual and feeling no guilt over not slaving over a hot stove. It’s a time when our appetites crave things that sing and taste of summer…things like seafood and fresh veggies, salads and sandwiches that require a minimum of work, much of it before the sun gets too high in the sky, so we can just sit and enjoy ourselves wherever we are. 

I’m going to tell you about a few of my favorite easy summer dishes, and in fact, there are so many I want to share that I may keep doing this for a few weeks. This week I’m going to start with fish. Here are recipes for savory and spicy fish tacos, a refreshing shrimp and avocado salad and a little riff on the ever popular New England lobster roll, this one with scallops. 

I hope there will be something for everyone’s taste buds and lifestyle.

Fish Tacos

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

1 1/2 pounds grouper, cod or hake fillets 

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne

Kosher salt to taste

Eight 6” tortillas

1 medium tomato, diced

1 jalapeno, finely chopped

1/4 cup finely chopped cilantro leaves

1 cup shredded purple cabbage

1/4 cup diced red onion

1/4 cup vegetable or canola oil

Freshly squeezed juice of one lime

Salt and freshly ground pepper to taste

DIRECTIONS: 

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray; place fish fillets on sheet. In a small bowl combine the chili powder, cumin, garlic powder, onion powder, cayenne and kosher salt, then rub mixture fish fillets; bake for 13 minutes or until fish is flaky and cooked through; remove from oven; set aside to keep warm. In a large bowl toss together the tomato, jalapeno, cilantro, cabbage, onion, oil, lime juice and salt and pepper. In a large skillet warm tortillas on both sides; place on platter. With a fork or your fingers, break fish into bite-size chunks and divide evenly among tortillas; top with veggie mixture. Serve with sour cream, tomato salsa and ice cold beer. 

Shrimp Salad with Avocado and White Beans

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound shrimp, peeled, deveined, boiled and chilled

12 to 16 cherry or grape tomatoes, halved

2 tablespoons thinly sliced scallion

One 14-ounce can of white beans, drained, rinsed and drained again

2 tablespoons extra virgin olive oil

1 tablespoon lime or lemon juice

1 tablespoon orange or mango juice

2 T chopped fresh flat leaf parsley leaves

1 tablespoon chopped fresh dill

1 teaspoon mayonnaise

Salt and freshly ground pepper to taste

1 ripe avocado

Bibb, Romaine or red leaf lettuce leaves

DIRECTIONS: 

In a medium bowl combine shrimp, tomatoes, scallion, and beans. In a small bowl, vigorously whisk together the oil, juices, herbs, mayonnaise, and salt and pepper; pour over shrimp mixture and toss to coat thoroughly. Cover with plastic wrap and refrigerate one hour. Line a serving plate or bowl with lettuce leaves, scoop shrimp salad onto them. Immediately before serving, peel and slice avocado and arrange on top. Serve with focaccia and a crisp dry chilled white wine. 

Scallop Rolls

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound cooked sea scallops, chopped, chilled

3 tablespoons fresh squeezed lemon juice

Salt and freshly ground pepper to taste

1/2 cup finely chopped celery

2 tablespoons chopped fresh dill

1/3  to 1/2 cup mayonnaise

4 to 6 split top hot dog rolls

3 tablespoons unsalted butter, softened

DIRECTIONS: 

In a medium bowl thoroughly combine the scallops, lemon juice, salt and pepper, celery, dill and mayonnaise. Heat a large skillet or griddle over medium-high heat. While it is heating, open rolls so they are butterflied, spread the insides with butter and put them face down on the hot surface; cook them about 30 seconds on each side until they are crispy and golden; transfer to plates, fill with scallop mixture and serve with wedges of lemon, potato chips and iced tea.