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Photo by Metro

By Barbara Beltrami

Calamari. When did it get so popular? Great as a snack, an appetizer, part of a main dish or a main dish itself, its chewy but tender texture and mild seafood flavor explains why it’s featured on so many menus. Calamari is fairly easy to cook (usually one minute in boiling water) before deep frying, sauteing, marinating for a salad or adding to a pasta sauce. Available at most fish mongers or supermarkets, it’s nicely cleaned, frozen and conveniently packaged to be thawed, then sliced into rings.

Fried Calamari

YIELD: Makes 4 servings.

INGREDIENTS:

1 pound thawed, frozen cleaned squid

1 cup buttermilk

2/3 cup flour

2/3 cup corn flour

1/3 cup fine yellow cornmeal

Salt and pepper to taste

2 cups or more canola oil

DIRECTIONS: 

Cut calamari tubes into half-inch rings; leave small tentacles whole. Place in a medium bowl, pour buttermilk over it, toss to coat thoroughly, cover and refrigerate at least 2 hours, preferably more. When ready to fry, in large skillet or Dutch oven heat oil to 375 F.  With a slotted spoon remove calamari from buttermilk and let excess drip off. In a shallow dish combine flours, cornmeal, salt and pepper. Dredge calamari with flour mixture and gently place in hot oil; fry, turning if necessary, until golden, about one minute. With a slotted spoon remove the calamari quickly to paper towels and drain. Serve hot with lemon wedges and marinara, cocktail or tartar sauce.

Calamari Salad

YIELD: Makes 4 servings.

INGREDIENTS:

11/2 pounds thawed, frozen cleaned squid, cut into 1/2-inch rings

2 tablespoons freshly squeezed lemon juice

1 tablespoon red or white wine vinegar

1/3 cup extra virgin olive oil

2 garlic cloves, minced

Sea salt and pepper to taste

Half red onion, finely chopped

1/2 cup pitted Kalamata olives, sliced

2 cups halved cherry or grape tomatoes

1 celery rib, cleaned and cut into thin slices

1/2 small fennel bulb, finely chopped

1 handful fresh flat-leaf parsley, washed and finely chopped

DIRECTIONS: 

Bring a medium pot of salted water to a boil; add calamari and cook one minute, then immerse in ice water to stop cooking. When cool, drain in colander; pat dry with paper towels. In a small bowl whisk together lemon juice, vinegar, olive oil, garlic, salt, pepper and red onion; let sit 15 minutes so flavors blend. In a serving bowl, toss together calamari, olives, tomatoes, celery, fennel and parsley; add dressing and toss again to thoroughly blend.  Serve at room temperature with rustic bread and extra virgin olive oil.

Spicy Calamari in Tomato Sauce

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

¼ cup olive oil

1 cup finely chopped onion

4 garlic cloves, minced

One 28-ounce can diced Italian tomatoes

6 ounces clam juice or broth

½ cup dry red, rose or white wine

¼ cup chopped fresh oregano

2 tablespoons fresh thyme leaves

½ cup chopped fresh basil

¼ cup chopped fresh flat-leaf parsley

Sea salt and black pepper to taste 

½ teaspoon dried crushed red pepper flakes

2½ pounds thawed, frozen cleaned calamari, cut into ½-inch rings

DIRECTIONS: 

In a small medium pot over medium heat, warm oil. Add onion and saute until golden, about 5 minutes; add garlic and saute until it releases its aroma, about half a minute. Add tomatoes with their juice, clam juice, wine, herbs, salt and pepper and red pepper flakes. Reduce heat to medium-low and cook, uncovered, until sauce is thickened and slightly reduced, about 15 to 20 minutes. Reduce heat to low, add calamari and cook till tender, about 5 to 10 minutes. Serve with linguine and/or grilled Italian bread slices.

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Buffalo Chicken Meatballs

By Barbara Beltrami

Think about it. There’s hardly a Super Bowl menu that doesn’t have at least one snack made from ground meat. Everything from chili to sliders, from meatballs to lasagna and beyond calls upon ground meat as a main ingredient. I have some of my own ideas for such recipes for the big day. There are buffalo chicken meatballs, beef sliders and football meatloaf, for instance. Fans will love these dishes and you’ll score big time! Just be sure to have similarly flavored veggie burgers on hand for the vegetarians and vegans and lots of chips and dips and crudités to accompany the ground meat dish.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

Nonstick cooking spray

2 tablespoons plain yogurt

2/3 cup unseasoned breadcrumbs

1 large egg

1 carrot 

1 celery rib with leaves

½ pound ground chicken breast

½ pound ground chicken thighs

4 scallions, finely chopped

2 tablespoons chopped fresh flat-leaf parsley

1 garlic clove, finely minced

¼ teaspoon cayenne pepper

Salt and freshly ground pepper to taste

1 tablespoon unsalted butter

1 cup chicken broth

2/3 cup Buffalo hot sauce

½ cup ketchup

DIRECTIONS: 

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. In small bowl combine yogurt, breadcrumbs and egg. Let sit 5 minutes. Grate one carrot and one celery rib, chop celery leaves and add all three plus the chicken, half the scallions, the parsley, garlic, cayenne and salt and pepper to the yogurt mixture. Mix thoroughly and shape into tiny meatballs about the size of an olive or a grape. 

Place on baking sheet and bake, turning once, until browned on all sides, about 12 minutes. In a large pot over medium to high heat, melt butter, add remaining scallions, chicken broth, hot sauce and ketchup; stir, bring to boil, then reduce heat to medium low and simmer until sauce thickens a little, about 8 minutes; add meatballs and simmer another 8 minutes. Serve hot or warm with celery and carrot sticks and blue cheese dip.

Beef Sliders with Blue Cheese and Celery

YIELD: Makes 12 sliders.

INGREDIENTS:

Nonstick cooking spray

1½ pounds ground chuck or sirloin

Coarse salt and freshly ground black pepper

6 oz blue cheese, divided into 12 equal portions

3 tablespoons ketchup

1 tablespoon prepared mustard

1 tablespoon minced onion

 12 slider buns

1 celery rib , minced

12 pickle slices

DIRECTIONS: 

Spray grill with nonstick cooking spray, then preheat to hot. Divide ground meat into 12 equal portions; season with salt and pepper and press into ½-inch-thick patties. Grill on one side 2 to 2½ minutes, flip, place blue cheese on top and cook another 2 to 2½ minutes, until cheese is melted. In a small bowl, combine ketchup, mustard and onion. Spread 12 bun halves on platter, spread with ketchup mixture, then add slider, celery and a pickle slice. Top with remaining bun halves and serve immediately with cole slaw and french fries.

Football Meatloaf

YIELD: Makes 8 to 12 servings.

INGREDIENTS:

3 onions, finely chopped and sauteed until transparent

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground pepper, to taste

3 tablespoons Worcestershire sauce

½ cup beef broth

1 tablespoon tomato paste

2 pounds ground chuck

2 large eggs, beaten

1 cup tomato sauce

1 carrot, peeled and cut into 1/8-inch strips

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl combine onions, parsley, salt and pepper, Worcestershire sauce, broth, tomato paste, meat and eggs and mix well. Place mixture in a mound in shallow roasting pan and pat into a football shape. Bake until top is brown, about 20 to 30 minutes, then pour tomato sauce over it and bake till sauce is bubbly, about 20 to 30 minutes more. Remove from oven, smear any extra sauce over meatloaf and let sit 10 minutes. Arrange carrot pieces on top with one long piece vertically down the middle and 6 or 8 short pieces going horizontally to resemble lacing on a football. Serve hot, warm or at room temperature with mustard, ketchup and potato rolls.

 

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Chicken Kiev

By Barbara Beltrami

There are so many things we see on menus and order because we think they’re much too fancy to cook ourselves. And what a mistake that is because they’re most likely no more complicated or mysterious than the things we regularly cook. This is especially true with chicken breast dishes. Just because they have foreign-sounding names in italics, we are intimidated by them. The following recipes are traditional “continental” chicken dishes that have been around for ages and that are quite easy. I’ve put their fancy names in italics so you’ll feel like a celebrity chef when you make them!

Chicken Marsala

Chicken Marsala

YIELD: Makes 4 servings.

INGREDIENTS:

2 boneless skinless thin chicken breasts, pounded to ½-inch thickness

Salt and freshly ground black pepper

4 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 large shallot, minced

3 bruised garlic cloves

3 to 4 ounces assorted mushrooms, sliced thin

½ cup sweet Marsala

2/3 to 1 cup chicken broth

1 tablespoon fresh rosemary leaves, finely chopped

DIRECTIONS: 

Sprinkle chicken with salt and pepper. In a large skillet, heat one tablespoon butter and one tablespoon oil over medium high heat. Add chicken and cook 1½ to 2 minutes on each side until golden brown. Remove from skillet and set aside to keep warm. Add another tablespoon each of oil and butter to skillet; saute shallot and garlic just until garlic releases its aroma, about half a minute, then remove it and discard. Add the third tablespoons of oil and butter and the mushrooms, saute over medium high heat until juices evaporate and mushrooms are tender; adjust seasonings if necessary. 

Add Marsala; simmer until reduced by half, about two minutes, then add chicken broth and simmer until reduced by half, about 3 to 5 minutes. Return chicken to skillet; simmer in liquid, turning once, until just warmed through, transfer to warm platter; melt final tablespoon butter in liquid; add rosemary and stir; spoon liquid over chicken and serve immediately with noodles and a green vegetable or salad.

Chicken a la Kiev

Chicken a la Kiev

YIELD: Makes 6 servings.

INGREDIENTS:

6 skinless boneless thin chicken breast halves, pounded to ½-inch thickness

1 stick chilled unsalted butter, cut into 6 finger-shaped pieces

Salt and freshly ground pepper to taste

2 tablespoons chopped fresh chives

Flour for dredging

2 eggs, lightly beaten

1 cup unseasoned breadcrumbs

Oil for deep frying

DIRECTIONS: 

Place butter in middle of each chicken breast; sprinkle with salt, pepper and chives and roll up, envelope fashion; flesh should adhere without toothpicks. Dredge each roll lightly in flour and then egg, then breadcrumbs. Cover and refrigerate one hour. Fill a skillet with 1-inch oil; heat to 360 F. Being careful of splattering, gently drop each chicken roll into sizzling oil; fry on all sides until golden brown. Remove from pan, drain on paper towels and serve immediately with mashed or boiled potatoes and mixed vegetables.

Chicken Piccata

Chicken Piccata

YIELD: Makes 4 servings.

INGREDIENTS:

4 large thin skinless, boneless chicken breast halves pounded to ½-inch thickness

Salt and freshly ground black pepper to taste

1/3 cup flour

¼ cup extra virgin olive oil

4 tablespoons unsalted butter, cut into pieces

4 bruised garlic cloves

1/3 cup dry white wine

1 tablespoon capers, rinsed, drained and chopped

2 tablespoons freshly squeezed lemon juice

1/3 cup chopped fresh flat-leaf parsley

4 lemon wedges

DIRECTIONS: 

Season chicken on both sides with salt and pepper, then dredge in flour and shake off excess. In a large skillet heat half the oil and half the butter over medium-high heat. Add chicken breasts and cook without moving them until bottoms are deep golden brown, about 2 minutes. Carefully turn them and cook until barely brown, about one minute. Remove to a clean plate. 

Add garlic and remaining two tablespoons oil and cook over medium heat until garlic starts to brown and releases its aroma; do not let it scorch; remove and discard. Add wine and capers and cook over medium heat, swirling liquid and scraping browned bits from bottom of pan until liquid is almost completely evaporated, about 3 minutes. Add half a cup of water and remaining butter and swirl again over medium-high heat until liquid forms an emulsion, about 1 minute.

Return chicken to skillet and simmer in sauce until cooked through and sauce is thick enough to coat spoon; transfer chicken to warm platter. Stir lemon juice into sauce, pour over chicken, sprinkle with parsley and garnish with lemon wedges. Serve hot with rice and a green vegetable.

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Stock photo

Come in out of the cold and join the Smithtown Historical Society for a fun evening of Soup Making & More on Friday, Jan. 24. Create three different soup mixes in mason jars, homemade butter and old-fashioned Johnny Cakes to take home. Meet at the Frank Brush Barn, 211 E. Main St., Smithtown at 7 p.m. Fee is $25 per person, $20 members. Advance registration is required by calling 631-265-6768.

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Potato, Leek and Fennel Soup

By Barbara Beltrami

If ever there was a veggie suited to winter cooking, it’s got to be the leek, which is like an onion but better because it’s sweeter and more colorful. And it doesn’t make me “cry” as much as an onion does when I’m cutting it up. The French love to use leeks in their cooking, and perhaps their best dish that uses them is their potato leek soup, potage aux poireaux, a savory and comforting bowl of creamy white or pale green goodness. Then there’s a hearty milk-poached fish dish with leeks and mashed potatoes or an unusual salad of leeks marinated in a vinaigrette and served up with walnuts and goat cheese that are just a few of my favorites. The one drawback for leeks is that they have to be carefully washed as there is often field dirt in between their leaves. However, it’s a small price to pay for such a wonderful veggie.

Potato, Leek and Fennel Soup

Potato, Leek and Fennel Soup

YIELD: Makes 8 servings.

INGREDIENTS:

2 quarts chicken stock

8 medium potatoes, peeled and cut into chunks

4 leeks, white part only, washed and sliced

1 fennel bulb, outer leaves removed, thinly sliced

1 cup half-and-half (optional)

½ cup chopped fresh parsley

Salt and pepper to taste

½ cup snipped chives, for garnish

DIRECTIONS: 

In a large pot, combine the chicken stock, potatoes, leeks and fennel; boil until everything is very tender and soft, 20 to 30 minutes. Let cool for 10 minutes, then puree in small batches until smooth, using immersion or regular blender or processor. Return to pot, stir in cream, if using, and parsley, add salt and pepper as needed and simmer until soup is thickened, about 20 minutes. Garnish with chives. Serve hot or warm with a hearty salad.

Marinated Leeks with Walnuts and Goat Cheese

YIELD: Makes 8 servings.

INGREDIENTS:

6 large leeks, roots, , tough outer leaves and  2 inches of tops of leaves removed

½ cup extra-virgin olive oil

1 garlic clove , minced

¼ cup white wine vinegar

2½ tablespoons Dijon mustard

Sea salt and freshly ground pepper to taste

1 cup toasted walnuts, coarsely chopped

4 ounces goat cheese, crumbled

½ cup finely chopped parsley

DIRECTIONS: 

Slice leeks into half-inch disks; in a large pot of boiling salted water, cook them until very tender, about 10 to 15 minutes. Place in bowl of ice water to stop cooking, drain and pat dry. Meanwhile, in a small bowl whisk together oil, garlic, vinegar, mustard, salt and pepper. In a salad bowl, toss vinaigrette with leeks and walnuts; sprinkle with goat cheese and parsley.  Serve at room temperature with crusty bread and meat, poultry or fish.

Milk-Poached Fish with Leeks and Potatoes

Milk-Poached Fish with Leeks and Potatoes

YIELD: Makes 4 servings.

INGREDIENTS:

1½ pounds potatoes, peeled, washed and cut into quarters

½ cup olive oil

2 leeks, white and pale green parts only, washed and halved lengthwise

4 sprigs thyme

2 garlic cloves, bruised

3 cups milk

Salt and pepper to taste

Four 6-ounce fish fillets such as cod, Chilean sea bass, monkfish, etc.

¼ cup minced fresh flat-leaf parsley

DIRECTIONS: 

In a large pot, boil potatoes in salted water until very tender, about 25 minutes. Drain, but reserve half a cup of cooking water. Coarsely mash potatoes, add ¼ cup cooking water (more if needed) and half the olive oil to potatoes and set aside to keep warm. In a medium wide saucepan, combine leeks, thyme, garlic, milk, salt and pepper. Over medium heat bring to a simmer and cook until leeks are a little tender, about 8 minutes. Gently slide fish fillets into pan with milk and leeks; poach in liquid until fish is cooked through and flakes when tested with a fork, about 8 minutes; adjust to a simmer as needed. Divide potatoes, leeks and fish among four shallow bowls; garnish with parsley, drizzle with remaining olive oil before serving.

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Spinach with Raisins and Pine Nuts

By Barbara Beltrami

Recently faced with a 2½-pound bag of spinach, I was reminded of a visit with my friend at her wine estate in Tuscany where after cooking with her, I came away with a whole new attitude about and repertoire for spinach. In the ways she prepared it, it was a far cry from the plain old green stuff boiled or microwaved or taken out of a can. In fact, the things she did with it were such treats that second helpings were de rigueur. Consider these adaptations of her recipes, which move spinach to a sublime and savory taste echelon.

Spinach with Raisins and Pine Nuts

YIELD: Makes 6 servings.

INGREDIENTS:

2½ ounces unsalted butter

2 pounds fresh spinach, washed, drained and squeezed dry

Salt and freshly ground pepper to taste

2 ounces golden raisins, soaked in warm water 10 minutes and drained

2 ounces pine nuts, lightly toasted

DIRECTIONS: 

In large skillet, melt butter, add spinach and salt and pepper and cook over medium heat about 5 minutes. Stir in raisins and pine nuts and cook over medium low heat a few more minutes. Serve with meat, poultry or fish.

Pasta with Spinach, Gorgonzola and Mascarpone Cheese

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

1 pound pasta such as penne, rigatoni or ziti

1 pound fresh or frozen spinach, cooked, drained, squeezed dry and chopped, liquid reserved

½ pound Gorgonzola cheese, diced

2 ounces mascarpone cheese

1 ounce grated Parmesan or pecorino cheese

Freshly ground black pepper

DIRECTIONS: 

Cook pasta according to package directions. Boil one cup of reserved spinach liquid (if not enough, add pasta cooking liquid). Meanwhile put the cheeses and pepper into a heat-proof pasta bowl; mash them together with a fork until they are well blended. While it is still hot, put cooked pasta in bowl with cheeses; add spinach and toss vigorously to combine; if sauce is too thick add a little of the spinach liquid and toss again. Serve immediately with a chilled dry white wine. 

Little Spinach and Gruyere Soufflés

YIELD: Makes 8 servings.

INGREDIENTS:

1 ounce unsalted butter plus extra for greasing individual soufflé dishes

1 ounce flour

1 cup boiling milk

2 pounds fresh spinach, washed, cooked, squeezed dry and finely chopped

Salt, pepper and nutmeg to taste

4 large eggs, separated

7 ounces Gruyere cheese, diced

2 tablespoons grated Parmesan cheese

Dried breadcrumbs

DIRECTIONS: 

Preheat oven to 375 F. In small saucepan melt butter. Stir in flour, then slowly add hot milk; stirring constantly, cook mixture for 5 minutes; add spinach, salt, pepper and nutmeg; stir and let cool. With wire whisk, stir in egg yolks, Gruyere and Parmesan. Beat egg whites until stiff; gently fold into mixture. Grease individual soufflé molds and dust with breadcrumbs. Place equal amounts of mixture into each soufflé dish; bake 20 minutes; serve immediately with thin breadsticks

Ricotta and Spinach Gnocchi

YIELD: Makes 8 to 10 servings.

INGREDIENTS:

2 ounces unsalted butter

2 pounds cooked fresh spinach, drained, squeezed dry and finely chopped

1 pound ricotta

5 ounces sifted flour

5 ounces grated Parmesan cheese

2 tablespoons breadcrumbs

3 egg yolks plus 1 whole egg

Salt and freshly ground pepper to taste

Grated nutmeg to taste

1 ounce melted unsalted butter

4 sage leaves, minced

2 tablespoons grated Parmesan cheese

DIRECTIONS: 

In large skillet, melt the two ounces of butter; add prepared spinach and, stirring frequently, cook 5 minutes. Put spinach in a large bowl; add ricotta, flour, 5 ounces Parmesan, breadcrumbs, egg yolks, egg, salt and pepper and nutmeg; mix to thoroughly combine; refrigerate for one hour. Remove mixture from fridge and roll into little balls (about 1- to 1½-inch in diameter). Carefully drop balls into pot of gently boiling salted water and cook 4 to 5 minutes. Preheat broiler. With skimmer remove balls, drain well and place in a greased ovenproof dish. Dot with melted butter and sage, sprinkle with remaining two tablespoons of grated Parmesan and place under hot broiler a few minutes to lightly brown. Serve hot with a mixed salad.

 

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Apple Latkes

By Barbara Beltrami

Latkes, aka potato pancakes, are such a Hanukkah tradition that I cannot imagine that holiday without them. Usually made of grated potatoes and fried to commemorate the oil that miraculously burned for eight days when the Macabees purified and rededicated the Second Temple in Jerusalem, they are one of the several fried foods for the holiday. However, there’s nothing that says you can’t make them with veggies, apples or sweet potatoes. You may run into protests from the kids who love the originals, but maybe you can sneak in a few new versions from the following recipes.

Original Potato Latkes

Original Potato Latkes

YIELD: Makes 8 servings.

INGREDIENTS:

2 eggs, beaten

3 cups grated and drained potatoes

¼ cup grated onion

Salt and freshly ground pepper to taste

2 tablespoons matzo meal or flour

½ cup vegetable oil

DIRECTIONS:

In a medium bowl combine the eggs, potatoes, onion, salt and pepper and matzo meal or flour. In a large skillet heat half the oil over medium-high heat and drop the mixture into it by tablespoonfuls; flatten with back of cooking spoon. Fry, turning once and adding more oil as necessary, until golden brown on both sides; drain on paper towels and set aside to keep warm. Serve hot or warm with sour cream or applesauce.

Apple Latkes

Apple Latkes

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

¼ cup flour

Salt and freshly ground pepper to taste

¼ teaspoon baking powder

2 large russet potatoes, peeled, shredded and drained

1 large apple, peeled, cored and shredded

1 small onion, minced

2 large eggs, beaten

½ cup vegetable oil

DIRECTIONS:

In small bowl sift together flour, salt and pepper and baking powder. In large mixing bowl thoroughly combine flour mixture, potatoes, apple, onion and eggs. Heat half the oil in large skillet over medium-high heat. Drop batter by large spoonfuls into hot oil; flatten with back of cooking spoon; fry, turning once and adding more oil as necessary, until golden brown on both sides. Drain on paper towels; set aside to keep warm. Serve hot or warm with applesauce, apple butter, sour cream or honey.

Central and Eastern European (Ashkenazi) Veggie Latkes

YIELD: Makes 6 pancakes.

INGREDIENTS:

2 cups shredded cabbage

2 large baking potatoes, peeled, shredded and drained

2 large carrots, peeled and shredded

3 medium leeks (white and light green parts only), washed and finely chopped

1 cup finely chopped fresh mushrooms

¾ cup flour

1 teaspoon baking powder, sifted with flour

3 eggs, beaten

Salt and freshly ground pepper to taste

½ cup vegetable oil

DIRECTIONS:

In a large bowl thoroughly combine cabbage, potatoes, carrots, leeks, mushrooms, flour and baking powder, eggs, salt and pepper. Heat half the oil in a large skillet over medium-high heat. Drop the mixture by heaping tablespoonfuls into the hot oil; flatten them with back of cooking spoon. Fry, turning once and adding more oil as needed, until golden brown; drain on paper towels and set aside to keep warm. Serve hot or warm with sour cream

Mediterranean (Sephardic) Veggie Latkes

Mediterranean Veggie Latkes

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

2 cups peeled finely diced eggplant

1 large frying pepper, finely diced

1 medium zucchini, finely diced

2 medium tomatoes, diced

1 small onion, minced

2 large russet potatoes, peeled, shredded and drained

¾ cup flour sifted with 1 teaspoon baking powder

3 eggs, beaten

1 garlic clove, minced

1 tablespoon, chopped fresh flat-leaf parsley

1½ teaspoons fresh thyme

1 teaspoon fresh oregano

1 tablespoon chopped fresh basil

Salt and freshly ground black pepper to taste

½ cup vegetable or olive oil

DIRECTIONS:

In a large bowl thoroughly combine eggplant, frying pepper, zucchini, tomatoes, onion, potatoes, flour and baking powder, eggs, garlic, parsley, thyme, oregano, basil, and salt and pepper. Heat half the oil in a large skillet over medium-high heat. Drop the mixture by heaping spoonfuls into hot oil; flatten them with back of cooking spoon. Fry, turning once and adding more oil as necessary, until golden brown on both sides; drain on paper towels; set aside to keep warm. Serve hot or warm with plain yogurt, basil pesto or tomato sauce.

 

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Candy Cane Cookies

By Barbara Beltrami

There are certain traditions whose pleasure is as much in the anticipation and process as in the outcome. And I think that baking Christmas cookies is one. I’m not saying that those delicious confections aren’t fun to eat, that they aren’t downright addictive. I’m just saying that it’s the expectation, the clearing of the kitchen counter, the line up of all the ingredients and decorations and the assembly- line camaraderie of family and friends all pitching in to mix and press, bake and decorate and even clean up the beautiful mess that is the real fun. 

And it doesn’t stop there. Then it’s surveying the heaping platters, dividing and arranging them into assorted pyramids or decorative containers that caps the whole experience. Of course, we all have our traditions, the one Christmas cookie that people expect from our kitchen (mine is my ginger people), and then there are those that are digressions from tradition — little crunchy, crumbly surprises that are likely to become new traditions. Here are a few.

Candy Cane Cookies

Candy Cane Cookies

YIELD: Makes 4 dozen

INGREDIENTS:

¾ cup sugar

1 stick unsalted butter, at room temperature

1 large egg

½ teaspoon vanilla extract

1/8 teaspoon peppermint extract

1¾ cups flour

1 teaspoon cream of tartar

½ teaspoon baking soda

½ teaspoon coarse salt

½ cup crushed candy canes

¼ cup sugar

DIRECTIONS:

Preheat oven to 350 F. Line cookie sheets with parchment paper. In large bowl combine, the ¾ cup sugar, butter, egg and extracts; beat at medium speed, scraping bowl often, until smooth and creamy. In separate bowl, sift together flour, cream of tartar, baking soda and salt; add butter mixture and beat on low speed until well blended; stir in half the candy canes. Stir remaining candy canes into the ¼ cup of sugar. Shape dough into ¾-inch balls; roll them in sugar and candy cane mixture, then place 2 inches apart on prepared cookie sheets. Bake 8 to 10 minutes until edges are lightly browned; do not over bake. Let cool one minute on baking sheet, then remove to rack to cool completely. Serve with peppermint tea or hot chocolate.

Teddy Bear Cookies

Teddy Bear Cookies

YIELD: Makes 4 dozen

INGREDIENTS:

½ cup unsalted butter at room temperature

½ pound cream cheese at room temperature

1¼ cups sugar

2 teaspoons vanilla extract

2 large eggs

3 cups flour

2 teaspoons baking powder

¼ teaspoon coarse salt

1 cup confectioners’ sugar

About 50 gummy bears

DIRECTIONS:

In large bowl beat butter, cream cheese and sugar until smooth; beat in vanilla and eggs, one at a time, beating well after each one. In a separate bowl sift together flour, baking powder and salt, then gradually beat into creamed mixture. Cover with plastic wrap and refrigerate until firm enough to shape, about one hour. Preheat oven to 350 F. Roll dough into 1½-inch balls, roll in confectioners’ sugar and place 2 inches apart on ungreased baking sheets. Bake until edges are set and tops are cracked, about 13 to 14 minutes. Immediately press a gummy bear into top of each cookie. Cool five minutes, then remove to wire racks to finish cooling

Orange Chocolate Truffles

Orange Chocolate Truffles

YIELD: Makes about 1½ dozen

INGREDIENTS:

½ cup heavy cream

8 ounces good quality bittersweet chocolate, chopped into chunks

1 teaspoon vanilla extract

1½ teaspoons finely grated orange zest

1 cup good quality cocoa powder

DIRECTIONS:

In a medium saucepan bring the cream to just a simmer over medium-low to low heat, transfer to medium bowl; pour cream over chocolate, cover with plastic wrap and set aside until chocolate melts, about 10 minutes. Stir in vanilla and orange zest until thoroughly blended; set aside to cool to room temperature, about 45 minutes. When you are sure there is no heat left in mixture, beat it on medium speed of electric mixer until it turns a light color; refrigerate about one hour. Using a melon baller, scoop into balls and roll smooth with hands. Place cocoa powder in shallow dish and roll balls in it until covered on all sides. Gently remove each one to a waxed paper or parchment-lined baking sheet; refrigerate until ready to serve, then let sit at room temperature. 

 

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Lobster Mac and Cheese Casserole

By Barbara Beltrami

It’s that frenzied time of year when the imminent holidays take huge chunks out of not just our wallets but our time. For many of us, preparing complicated and time-consuming meals is out of the question, and it’s either takeout or something quick but hearty that can be shoved in the oven while we scramble around to attack the holiday chores. This is when casseroles can be the answer. They’re meals that the kids enjoy and can even pitch in to help prepare (if you can pry them away from their iPhones and video games). Casseroles can be prepared ahead of time and refrigerated or frozen, then reheated. Here are a few that are my favorites.

Lobster Mac and Cheese Casserole

YIELD: Makes 6 servings

INGREDIENTS:

1 pound elbow macaroni

1 stick unsalted butter

½ cup flour

1 quart 2% milk, heated but not boiled

8 ounces Emmenthal (Swiss) cheese, grated

8 ounces sharp cheddar cheese, grated

4 ounces fontina cheese, grated

Salt and freshly ground pepper, to taste

1/3 cup finely chopped flat-leaf parsley

1½ pounds cooked lobster meat

1 cup unseasoned breadcrumbs

DIRECTIONS:

Preheat oven to 375 F. Put a large pot of salted water on to boil for macaroni. Cook macaroni according to package directions; drain. Meanwhile in a large saucepan, melt all but two tablespoons butter over medium heat; reduce heat to low and, stirring constantly with wire whisk add flour, cook for two minutes, until nicely blended and a pale golden color. Still whisking, add hot milk and cook a minute or two more, until mixture is smooth and thickened; remove from heat and whisk in the cheeses, salt and pepper and parsley until well blended and smooth. Stir in cooked macaroni and lobster; transfer to greased large casserole dish or individual ramekins. Melt remaining two tablespoons butter and combine with breadcrumbs; sprinkle over mac and cheese mixture. 

Chicken, Wild Rice and Mushroom Casserole

YIELD: Makes 8 servings

INGREDIENTS:

1 cup uncooked wild rice or wild rice and long-grain rice blend

4 tablespoons unsalted butter

1 shallot, minced

¼ cup flour

1½ cups chicken broth

1½ cups half-and-half

Pinch nutmeg

Salt and freshly ground black pepper

½ pound mushrooms, cleaned and sliced thin

3 cups diced cooked chicken

2 tablespoons finely chopped flat-leaf parsley

DIRECTIONS:

Preheat oven to 350 F. Cook rice according to package directions; set aside. In large saucepan over medium heat, melt half the butter, then cook the shallot until opaque but not brown, about a minute or two; sprinkle in flour and whisk until just blended; add broth and half-and-half and over medium heat, vigorously whisk; when smooth, simmer about 5 minutes, and season with nutmeg, salt and pepper. In medium skillet over medium heat, saute mushrooms in remaining butter; add, along with chicken and rice, to butter-flour mixture; thoroughly combine and turn into 2-quart greased casserole. Bake about 30 minutes, until bubbly and barely crispy on top and garnish with parsley.  

Bean and Corn Casserole

YIELD: Makes 6 servings

INGREDIENTS:

¼ cup olive oil

1 large onion, finely chopped

2 garlic cloves, minced

1 green frying pepper, diced

1 tablespoon flour

1 tablespoon chili powder

One 14-ounce can diced tomatoes with juice

One 28-ounce can + one 14-ounce can red kidney beans, rinsed and drained

One 14-ounce can corn kernels, drained

Salt and freshly ground black pepper to taste

1 teaspoon chopped fresh thyme leaves

¼ cup chopped fresh flat-leaf parsley

¼ cup shredded sharp Cheddar cheese

¼ cup finely chopped fresh cilantro

DIRECTIONS:

Preheat oven to 350 F. In large skillet over medium heat, warm olive oil; add onion, garlic and frying pepper; cook, stirring frequently, until onion is wilted, about 3 to 5 minutes. Add flour and chili powder and stir until blended. Stir in tomatoes and their juice and over medium heat, bring to a boil; continue to cook, stirring frequently, until most of the liquid is evaporated, about 5 to 10 minutes. Stir in beans, corn, salt and pepper, thyme and parsley, and transfer to greased two-quart casserole. Bake until bubbly, about 40 minutes; sprinkle with cheese and bake 5 more minutes. Garnish with cilantro before serving.

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Judges taste pies made by local residents, making the decision on both taste and texture. Photo by Kyle Barr
PJSD student in the aftermath of the pie-eating contest. Photo by Kevin Wood

Pie to die for was served up at the Village Center in Port Jefferson Nov. 23 as the village hosted its first Pie Bake Off and Eating Contest, sponsored in part by Torte Jeff Pie Co. and the Village of Port Jefferson. 

Residents and locals, even one who hailed from across the Sound in Connecticut, sent over two versions of their home-made pumpkin pies to see which would be the cream of the crop. Six judges, including Mayor Margot Garant and trustee Kathianne Snaden, as well as Torte Jeff Pie Co. owner Lisa Harris tried slices of 33 pies, judging them on crust, taste, sliceability and more. By the end, it was general surgeon Dr. Lawrence Kelly of Port Jefferson who won first place. Second place was tied between Tom Capodanno and Beth Whitford. The pies were raffled off for those wanting to take them home, and over $250 was donated to the food pantry at Infant Jesus Church in Port Jeff.

After the judging, both adults and kids from Port Jefferson Elementary School took part in a blueberry pie-eating contest, with Luke Musto winning in the children’s division. In a contest between the village and school, the village barely managed to pull ahead. Finally, Jimmy Purificato won in the public pie-eating contest.

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