Food & Drink

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A Column Promoting a More Earth-Friendly Lifestyle

By John L. Turner

John Turner

While progress is being made in reducing the amount of food that’s wasted in the United States, for example in 2022 New York State passed important legislation — the NYS Food Donation and Food Scraps Recycling Law, we have a long way to go. 

Two informative websites where you can learn more about how to reduce wasted food are: “Save the Food” and “Love Food, Hate Waste.” These sites offer tips on better ways to store food to prevent spoilage and how to better plan the exact amount of food that’s needed for your family and for hosting guests at dinner parties, picnics, and other gatherings. They also offer many tasty recipes on using leftovers or food that you might typically throw out, like the stale ends of a bread loaf, tops of beets, extra ripe bananas, or bruised pears. Anyone for some killer banana bread or how about some “Bruised Pear Pandowdy”?   

The sky’s the limit on ways to use all the food in your pantry and refrigerator.

A resident of Setauket, author John L. Turner is conservation chair of the Four Harbors Audubon Society, author of “Exploring the Other Island: A Seasonal Nature Guide to Long Island” and president of Alula Birding & Natural History Tours.

 

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By Bob Lipinski

Bob Lipinski

At one time, Carmenère was a minor red grape variety used in the making of some red Bordeaux wines. The outbreak of phylloxera (a root-eating louse) during the 1870s devastated much of Bordeaux’s vineyards. When the vineyards were replanted, Carmenère, which was difficult to graft, was mostly replaced by disease-resistant grape varieties. 

It was during that same time Carmenère arrived in Chile, alongside other Bordeaux varieties. As of 2020, the acreage of Carmenère has dwindled to where it is virtually extinct in Bordeaux, although some is grown in Chile, Italy, California, and China.

Carmenère is a thick-skinned, medium acid red grape variety. Its name is supposedly derived from the word carmine, an obvious reference to its deep, rich color. According to DNA analysis, Carmenère is a cross between Cabernet Franc and Gros Cabernet. In Chile, it was officially categorized as Merlot until 1994, when the French ampelographer Jean-Michel Boursiquot visited Viña Carmen in Maipo Valley and correctly identified the grape as Carmenère. 

Some recently tasted Carmenère wines are:

2017 Ventisquero “Obliqua” Apalta Vineyard “Carmenère,” Colchagua Valley, Chile. Blend of 94% Carmenère, 4% Cabernet Sauvignon, 2% Petit Verdot. The wine was aged for 22 months in French oak barrels, followed by one year of bottle aging. The Carmenère grapes come from a small selection of low-yielding grapevines that surround a great oak tree, Nothofagus Obliqua.

Deep ruby with a complex bouquet and taste of blackberry, red currants, black figs, chocolate, and hints of white pepper. Medium-full bodied with an aftertaste of herbs and dried berries.

2019 Ventisquero “Vertice” Apalta Vineyard, Colchagua Valley, Chile. Blend of Carmenère and Syrah. The wine is a collaboration between renowned Australian winemaker John Duval and Ventisquero’s head winemaker, Felipe Tosso. Vertice was aged for 22 months in French oak barrels, followed by 14 months of bottle aging.

Reddish-purple color with a bouquet of black fruit, especially blackberry and black raspberry. Flavors of black plums, black peppercorns, and smoky meat. Hints of herbs, damp earth, and eucalyptus with medium-high acidity.

2020 Leyda Carmenère “Reserva,” Rapel Valley, Chile. Full bouquet and flavor of spicy plums, blackberries, cherries, and black pepper. Medium-bodied with subtle hints of anise, herbs, and dark chocolate.

2021 Lapostolle Cuvée Alexandre “Carmenère” Apalta Vineyard, Chile. Notes of blueberries, black cherry, green peppers, pomegranate, coffee, and vanilla. Aftertaste of plums, dill, and spices.

2020 Santa Rita 120 “Carmenère,” from Chile. Cherry-colored with flavors of blueberry, green pepper, coffee, pomegranate, and tart-berries. The aftertaste had hints of licorice and cinnamon.

Bob Lipinski is the author of 10 books, including “101: Everything You Need To Know About Whiskey” and “Italian Wine & Cheese Made Simple” (available on Amazon.com). He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. He can be reached at www.boblipinski.com OR [email protected]

Slow Cooker Corned Beef and Cabbage

By Heidi Sutton

This recipe for corned beef and cabbage is a great pick for St. Patrick’s Day. Use your slow cooker to simmer this traditional one-pot Irish meal and you and your family will be sitting down to a delicious meal 8 hours later. Serve with a savory Irish cheese soda bread and leave room for mint chocolate chip cookies for dessert.

Slow Cooker Corned Beef and Cabbage

Slow Cooker Corned Beef and Cabbage

INGREDIENTS:

8 small red potatoes

2 cups baby carrots

1 small onion, quartered

1 corned beef brisket (4 pounds), rinsed and trimmed

2 tablespoons mixed pickling spice

1 teaspoon minced garlic

1/2 head cabbage, cored and cut into wedges

DIRECTIONS: 

Place potatoes, carrots and onion in slow cooker. Place corned beef brisket over vegetables. Sprinkle with pickling spice and minced garlic. Add enough water (about 8 cups) to just cover meat. Cover. Cook 7 hours on high. Add cabbage. Cover. Cook 1 to 2 hours on high or until cabbage is tender-crisp. Remove corned beef brisket to serving platter. Slice thinly across grain. Serve with vegetables and Irish soda bread.

Savory Irish Cheese Soda Bread

Savory Irish Cheese Soda Bread

YIELD: Makes 1 loaf

INGREDIENTS:

2 1/2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons caraway seed

1 teaspoon garlic powder

1/4 teaspoon ground red pepper

1/2 cup shredded Irish Cheddar cheese

2 eggs

1 1/4 cups buttermilk

DIRECTIONS: 

Preheat oven to 350°F. Mix flour, sugar, baking powder, baking soda, salt and seasonings in large bowl. Stir in cheese. Set aside. Mix eggs and buttermilk in medium bowl. Add to dry ingredients; stir until well blended. Spread in lightly grease 9-inch round cake pan. Bake 30–40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

YIELD: Makes 36 cookies

INGREDIENTS:

2 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) butter, softened

1 1/4 cups sugar

2 eggs

1–1 1/2 teaspoons green food color

1 teaspoon pure peppermint extract

1 1/2 cups semi-sweet chocolate chips

DIRECTIONS: 

Preheat oven to 375°F. Mix flour, baking soda and salt in medium bowl. Set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, food color and peppermint extract; mix well. Gradually beat in flour mixture on low speed until well mixed. Stir in chocolate chips. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheets. Bake 10–12 minutes or until edges are lightly browned. 

Irish Apple Cake

By Heidi Sutton

Share a sweet way to complete your St. Patrick’s Day meal in style with Irish Apple Cake, a classic dessert to top off a filling celebration. This version is easy enough to prepare with a handful of everyday ingredients for the cake, a crumbly topping and homemade custard for the finishing touch. The best part? It’s equally as scrumptious for breakfast as it is an after-dinner dessert. Serve it with a delicious cup of Maple Irish Coffee any leprechaun would approve of.

Irish Apple Cake

Irish Apple Cake

YIELD: Makes 10 servings

INGREDIENTS:

Cake:

3 cups self-rising flour

1/2 tablespoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1 stick butter, cubed

3/4 cup sugar

4 apples of choice, peeled and cubed

2 eggs

1 cup half-and-half

Topping:

1/2 stick butter

3/4 cup flour

1 cup brown sugar

Custard:

6 large egg yolks

6 tablespoons sugar

1 1/2 cups half-and-half

2 teaspoons vanilla

DIRECTIONS: 

Preheat oven to 375 F. Grease and flour 9-inch round springform pan.

To make cake: In large bowl, sift flour with cinnamon, cloves, nutmeg and ginger. Using fork, cut butter until mixture resembles crumbs. Add sugar and apples; mix well. Stir in eggs and half-and-half until mixture reaches thick, dough-like batter. Pour batter into prepared pan.

To make topping: In bowl, mix butter, flour and sugar to create crumbled mixture. Sprinkle on top of batter in pan. Bake 1 hour. Check with toothpick to make sure middle is completely done. If not, bake 5-10 minutes. Let cool on rack.

To make custard: Whisk egg yolks and sugar. In saucepan, bring half-and-half to boil. Add one spoonful half-and-half at a time to egg mixture, whisking while adding. Once whisked together, return to saucepan and stir over medium heat until thickened, about 4 minutes. Remove from heat and whisk in vanilla. Serve custard over cake.

Maple Irish Coffee

Maple Irish coffee

YIELD: Makes 1 serving

INGREDIENTS:

1/2 cup hot coffee

2 teaspoons brown sugar

2 tablespoons whiskey

1 tablespoon half-and-half

1 teaspoon maple extract

DIRECTIONS: 

Stir coffee and brown sugar in mug. Add whiskey, half-and-half and extract; mix well. Serve warm. Top with whipped cream and maple sugar, if desired.

Pictured from left, PJCC Director Leah Dunaief; Port Jefferson Village Deputy Mayor Rebecca Kassay; Port Jefferson Village Mayor Lauren Sheprow; PJCC Director Brett Davenport; PJCC President Stuart Vincent; Bartender Erik Killian Bartender; Castaways co-owners Michael Krohn (holding scissors), John Sarno and Mario Tucci; Assistant General Manager Kathi Heggers; General Manager McKayla De la Pena; chamber partner Michelle Cruz; and PJCC Secretary Nancy Bradley. Photo courtesy of PJCC

The Greater Port Jefferson Chamber of Commerce hosted a ribbon cutting for its newest member and Port Jefferson restaurant Castaways Steak and Seafood on Feb. 26. Mayor Lauren Sheprow, Deputy Mayor Rebecca Kassay, members of the chamber and staff joined co-owners Michael Krohn, John Sarno and Mario Tucci in the celebration. 

The restaurant is the latest addition to the Silver Lining Restaurant Group which includes Village Idiot Pubs in Patchogue, Oakdale and Lake Grove and Drift 82 in Patchogue owned by Sarno and Chops Steakhouse in Patchogue which is co-owned by Sarno and Krohn.

The former location of The Village Way, the completely renovated 2,900 square foot restaurant at 106 Main Street in Port Jefferson Village sports a most fitting nautical decor with mermaids, diving helmets, life preserver rings and an octopus chandelier.

“The Chamber is very pleased with this newest addition to our restaurant inventory, Castaways! Partners, John, Mario, and Mike have taken great lengths to pay attention to the décor and the menu. Creating a vibrant and welcoming establishment only adds to our downtown business community. Wishing them and their staff much success,” said Barbara Ransome, director of operations at the chamber.

Currently serving only dinner, wine and cocktails with live music on Fridays and Saturdays, the restaurant will later expand to include lunch and brunch menus. Their extensive dinner menu include a variety of seafood, steak, pork and chicken entrees along with appetizers, salads and a raw bar. They also host special events including birthday parties and office functions.

Operating hours are noon to 10 p.m. on Sundays, Mondays, Wednesdays and Thursdays; noon to midnight on Fridays and Saturdays; closed Tuesdays. To make a reservation, call 888-624-6106. For more information, please visit castawayspj.com.

Pictured with some of the donations are William Gonyou, LI Cares Community Event and Food Drive Manager, (left) and Suffolk County Legislator Rob Trotta. Photo from Leg. Trotta's office

Suffolk County Legislator Rob Trotta is participating in the 13th Annual Legislative Pet Food Drive Challenge to support Baxter’s Pet Pantry, a program of Long Island Cares. 

Since 2009, they have provided free pet food and supplies to individuals and families in need, in an effort to enable them to keep their pets at home instead of placing them in shelters.

According to Long Island Cares, dog and cat food are the most requested items by their member agencies. “I would be most appreciative if the generous residents and pet lovers in my district would help out,” Trotta said.

The pet pantry needs 5 pounds, 10 pounds or larger bags of dog and cat food, canned and dry cat/dog food, cat/dog treats, birdseed, and food for fish, rabbits, and ferrets, as well as kitty litter and small new toys. 

Long Island Cares asks that all pet food be unopened, and in its original packaging.

The drive is from now until May 1. Donations are accepted at the district office of Legislator Trotta located at 59 Landing Avenue, Suite 1 (first office), Smithtown.  The office is open Monday through Friday from 9 a.m. until 5 p.m. For more information, call 631-854-3900.

Photo from SBU

Stony Brook University’s Division of Finance & Administration broke the largest single-week record for food donated to the University’s on-campus Food Pantry. The largest amount of food received was previously set at 269 pounds. The Division participated in the ‘Adopt a Week’ program during Valentine’s Day week and was able to collect 700 pounds.

“There are members of our Stony Brook community experiencing real food insecurity,” stated Jed Shivers, Senior Vice President for Finance & Administration. “This isn’t surprising given that just over one in ten New York households experience food insecurity, so we were delighted to partner with the Food Pantry to benefit students, faculty and staff here on campus.”

The Stony Brook University Food Pantry is located in the Stony Brook Union and serves university  community members (students, staff and faculty) who are at risk of food insecurity. The Food Pantry looks to be a reliable and stable supplemental food source while providing resources to those in need.

Several members of the Division of Finance & Administration helped organize and conduct the food collection for the Food Pantry including: Karla Morrison, Lauren Candela, Christine O’Neill, Carolyn Osiecki, Joseph Caponegro, Jennifer Coggin, Jhovanna Erazo, Kassidy Berke, Diane Brady, Kristine Kondrick, Heather McLaughlin, Jeanmarie Ricciardi, Veronica Brown and Divisional leaders who lent their support including Lyle Gomes, Heather Montague, Simeon Ananou, Bill Herrmann, Larry Zacarese, and Jen Donnelly.

Uncle Joe’s Famous Pizzeria has announced its acquisition of Wading River Pizza in Wading River.

“As we reflect on the past six years we are filled with gratitude for the support and friendship you have shown us at Wading River Pizza,” said owner and pizzaiolo Steven LaBarbera. “It has been an incredible journey serving you and we are truly thankful for the opportunity to be a part of this wonderful community.”

Wading River Pizza owner and pizzaiolo Steven LaBarbera will retire in March 2024.

“As we pass the torch to the team at Uncle Joe’s, we do so with confidence that they will continue to uphold the standards of delicious food and courteous service that you have come to expect,” said Wading River Pizza co-owner Kristen LaBarbera. “We trust that they will treat you all like family, just as we have strived to do.”

Led by Tana Gerber and Scott Gerber, Uncle Joe’s Famous Pizzeria will become the new steward of Wading River Pizza.

“We are excited to introduce the Wading River, East Shoreham and Rocky Point communities to some of the specialties that have made us a trusted, family-friendly brand for over 50 years,” said Scott Gerber. “Rest assured, we will preserve the culinary excellence and customer service that Wading River Pizza’s regulars, fans and locals have come to know and love.”

Uncle Joe’s Famous Pizzeria serves Original Long Island Panko pizzas, Classic New York Style pizzas, and Italian specialties, such as Uncle Joe’s Famous Alla Vodka sauce dishes, Parms, Original Sauce Wings and signature Dolci Doughknots.

Uncle Joe’s Famous Pizzeria in Wading River is located at 6324 Route 25A in the Little Bay Shopping Center. The full transition to Uncle Joe’s Famous Pizzeria will occur by spring.

Other Uncle Joe’s Famous Pizzeria locations in Suffolk County include Hampton Bays (42E Montauk Highway) and Miller Place (691 Route 25A). Uncle Joe’s Hampton Bays and Miller Place locations are anticipated to re-open from renovation in March 2024.

“It’s our distinctive honor to offer Long Island pizzeria owners the opportunity to join the Uncle Joe’s family,” said Tana Gerber. “Uncle Joe’s Famous Pizzeria intends to announce additional acquisitions in the weeks and months ahead.”

For more information, please visit UncleJoes.com or call 631-929-9222.

Seared Salmon with Apple Slaw

By Heidi Sutton

This week let’s dive into the world of tender, flavorful salmon. Healthy and a great source of protein, salmon is considered the best fish in the sea and is the star of the following recipes.

If you like honey mustard, then you will love Honey Mustard Crunch Salmon. Combine 6 simple ingredients to make your epic glaze to coat the salmon, and press down your panko mixture for a delicious crunch. Seared Salmon with Apple Slaw is a flaky baked fish that is complemented perfectly by Asian-style barbecue sauce and fresh herbs then paired with a sweet homemade apple slaw for a classic dish with a tangy twist.

Honey Mustard Crunch Salmon

Honey Mustard Crunch Salmon

YIELD: Makes 3 servings

INGREDIENTS:

Three 6-ounce salmon fillets

salt and pepper, to taste

Honey Mustard Glaze:

1/3 cup honey

1/4 cup whole-grain mustard

2 tablespoons smooth Dijon mustard

2 tablespoons mayonnaise

2 teaspoons horseradish

1 teaspoon smoked paprika

Crunch:

3/4 cup panko breadcrumbs

2 tablespoons dried parsley

2 tablespoons olive oil

DIRECTIONS: 

Thaw salmon and pat dry. Arrange on oiled baking tray. Season with salt and pepper, to taste.

To make glaze: In small bowl, combine honey, mustard, Dijon mustard, mayonnaise, horseradish and paprika; mix until well combined. Chill glaze until ready to use.

To make crunch: In bowl, combine breadcrumbs, parsley and oil; mix well. Reserve. Preheat oven to 400 F. Top each salmon portion with 1 tablespoon glaze and spread evenly over fish. Press crunch evenly onto glaze. 

Bake 15-17 minutes until fish is cooked through. Serve with drizzle of remaining glaze.

Seared Salmon with Apple Slaw

Seared Salmon with Apple Slaw

YIELD: Makes 4 servings

INGREDIENTS:

4 portions boneless salmon

4 tablespoons Asian-style barbecue sauce

2 apples, cored and sliced into matchsticks or julienned

1 cup sliced or shredded red cabbage 

1 cup sliced or shredded white cabbage

1 celery stick, finely sliced

1/2 red onion, finely sliced

1/4 cup mayonnaise

1 tablespoon chopped fresh herbs such as dill, parsley or cilantro

1 lime, juice and zest only 

1 tablespoon toasted white sesame seeds, plus additional for garnish

1 teaspoon black sesame seeds, plus additional for garnish

DIRECTIONS: 

Preheat oven to 375 F using grill or broil setting and line baking tray with cooking paper. Arrange salmon portions on paper and spread barbecue sauce over each portion. Bake 5-8 minutes, depending on thickness and size, or until just cooked in center and caramelized on top. 

In bowl, combine sliced apple sticks, cabbage, celery and red onion slices; toss lightly. In separate bowl, whisk mayonnaise, herbs, lime juice and lime zest. Fold dressing and sesame seeds into slaw and toss together. Divide apple slaw between serving plates and top with glazed salmon. Sprinkle with extra sesame seeds.

Cinnamon Pecan French Toast Casserole

By Heidi Sutton

On a cool, crisp morning, it’s hard to beat an exciting twist on a breakfast classic. 

These two versions of French Toast Casserole are crisp on top while soft and moist in the middle, coming fresh out of the oven with the aroma of cinnamon that will have the whole house eager for a bite. Prepare the night before so all you have to do is add the toppings in the morning.

Cinnamon Pecan French Toast Casserole

Recipe courtesy Culinary.net

Cinnamon Pecan
French Toast Casserole

YIELD: Makes 10 servings

INGREDIENTS:

1 loaf French bread (about 1 1/2 pounds), cut into 1-inch cubes

5 large eggs

1 1/2 cups unsweetened milk

2 tablespoons brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

 maple syrup, for serving

Topping:

2 tablespoons unsalted butter, melted

2 tablespoons brown sugar

1/2 cup chopped pecans

1 cup frozen strawberries

1cup frozen blueberries

 confectioners’ sugar, for dusting

DIRECTIONS: 

Grease 9-by-13-inch baking dish. Place bread cubes in baking dish. In large bowl, whisk eggs, milk, brown sugar, vanilla, cinnamon, nutmeg and salt. Pour mixture evenly over bread cubes. Cover baking dish and refrigerate overnight. 

Preheat oven to 350 F. 

To make topping: Drizzle casserole with melted butter and sprinkle with brown sugar and pecans. Top with strawberries and blueberries. Cover and bake 35 minutes then uncover and bake 10-20 minutes, or until topping is browned and egg mixture has mostly set. 

Remove from oven, cover loosely with foil and let stand 10 minutes. Dust with confectioners’ sugar. Serve with maple syrup.

Apple Cinnamon French Toast Casserole

Recipe courtesy of Culinary,net

Apple Cinnamon
French Toast Casserole

YIELD: Makes 12 servings

INGREDIENTS:

Nonstick cooking spray

1 package (20 ounces) French bread, cubed, divided

1 can (20 ounces) apple pie filling

9 eggs

1 cup half-and-half

2 teaspoons ground cinnamon

1 cup powdered sugar, plus additional

2 tablespoons milk, plus additional

Spray 8-by-8-inch glass baking dish with nonstick cooking spray.

DIRECTIONS: 

In baking dish, add 10 ounces cubed French bread in bottom of dish. Pour apple filling over bread. Top with remaining cubed French bread. Set aside. In medium bowl, whisk eggs, half-and-half and cinnamon. Pour evenly over bread. Cover with aluminum foil and chill overnight.

Heat oven to 325 F. Remove foil and bake 50-60 minutes. Let cool 10-15 minutes.

In small bowl, whisk powdered sugar and milk. Add additional, if needed, until pourable glaze is reached. Drizzle over casserole before serving.