Food & Drink

METRO photo

By Barbara Beltrami

They’re here! Grab one and bite into it. Let the juice run down your chin, down your arm and onto your shirt. If it’s a good peach, who cares? If it’s not, you’ve wasted your money and made an unnecessary mess. And in my experience there’s no way of knowing whether it will be succulent and delicious or taste like a raw potato. It’s also been my experience that a peach’s quality has nothing to do with its price. 

I’ve bought peaches that are all rosy and perfect looking in green quart baskets at local farm stands and paid a handsome price for them only to have them go furry on me before they’re even ripened, and I’ve bought peaches on sale  at the supermarket that are not so rosy and are hard as rocks and had them ripen and taste wonderful. It’s really anybody’s guess what the variable is.  

The only thing I can say is that one should never ever buy a peach with any blemish whatsoever because it will not end well. You’ll ultimately  have to salvage parts of that peach that have not started to rot and cook them up to go with a nice dish of vanilla ice cream. Should you have to do that, here are a few recipes to try.

Peach Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/2 cups flour

1/4 cup sugar

1/2 teaspoon baking powder

7 tablespoons butter, softened

1 large egg

1 egg yolk

1/4 cup + 2 tablespoons apricot jam

4 medium peaches, cut into 1/2” wedges

Confectioners’ sugar for dusting

DIRECTIONS:

Place oven rack in lower third of oven, then preheat oven to 375 F. In a food processor combine the flour, sugar, baking powder, and butter. Pulse a few times to blend, then add the egg and egg yolk and pulse just until a soft dough forms; turn the dough out onto a pastry board and knead until it all comes together. Press the dough onto the bottom and sides of a 10 1/2” fluted tart pan with a removable bottom. 

Spread the quarter cup jam over the bottom crust, then arrange peaches in concentric circles on top. Bake for 20 minutes or until crust is a light golden color and peaches are still a little hard; spread the remaining two tablespoons jam over the peaches and return tart to oven and bake for 25-30 minutes more, until crust is a nice golden color and peaches are tender.

Let cool about 30 minutes, then dust with confectioners’ sugar, remove from pan and serve warm with creme fraiche. 

Peachy Barbecue Sauce

YIELD: Makes about 2 cups

INGREDIENTS: 

2 tablespoons olive oil

1 large shallot, diced

One 3” piece ginger, peeled and diced

3/4 pound peeled, pitted and diced fresh peaches

3/4 cup apple cider vinegar

1/2 cup brown sugar, firmly packed

Salt and pepper to taste

1 teaspoon dried hot pepper flakes

DIRECTIONS:

In a medium saucepan over high heat, warm the oil, then add the shallot and ginger; stirring often, cook until shallot is soft, about 3-5 minutes; add peaches, vinegar, brown sugar, salt and pepper, and hot pepper flakes; stir and bring to a simmer, lower heat and maintain a gentle simmer until the peaches are very soft, about 25-30 minutes. Using an immersion blender, puree the sauce until it reaches desired consistency, then use to baste ribs, chicken or pork and serve with corn on the cob.

Peach Crisp

YIELD: Makes 6 servings

INGREDIENTS: 

3 pounds fresh peaches, peeled, pitted, diced

1/2 cup firmly packed brown sugar

1/2 cup flour

1/2 cup rolled or quick oats

1 teaspoon ground cinnamon

1/2 teaspoon freshly ground nutmeg

Pinch salt

6 tablespoons unsalted butter

DIRECTIONS:

Preheat oven to 375 F. Butter a 9” square baking dish. Arrange peaches evenly in baking dish. In a medium bowl, combine brown sugar, flour, oats, cinnamon, nutmeg, salt and butter. Mix until it achieves a crumbly consistency; sprinkle over peaches; bake until golden brown and crispy on top, about 30 minutes. Serve warm with vanilla ice cream. 

Elizabeth Ostrove

King Kullen Grocery Co., Inc. has named Elizabeth Ostrove of Smithtown Chief Financial Officer. In her 36-year career with King Kullen, Ostrove has held a number of senior positions, most recently serving as Vice President & Controller of  Finance. The announcement was made by King Kullen President & Chief Operating Officer Joseph W. Brown following a vote by the King Kullen Board of Directors.

“Liz has overseen the Accounting, Finance and Payroll Departments for many years and has been involved in a number of complex initiatives throughout her tenure with King Kullen,” said Brown. “She is a dedicated employee who consistently gives her all to every task, project, and assignment. Her contributions to the King Kullen organization are considerable and I know everyone joins me in congratulating Liz on her new role as Chief Financial Officer.”

Headquartered in Hauppauge, King Kullen is recognized by the Smithsonian Institution as American’s first supermarket. Founded in 1930 by Michael J. Cullen, King Kullen operates 29 supermarkets and five Wild by Nature stores in Nassau and Suffolk Counties.

Sweet Country Coleslaw

Creamy coleslaw gets a healthy boost

Coleslaw is a staple of backyard cookouts and picnics. Coleslaw is considered a Dutch food, though there are mentions of a similar cabbage dish served in Ancient Rome. The word coleslaw is derived from the Dutch term “koolsla,” meaning “cabbage salad.” That’s not surprising, as the slaw is made primarily of shredded cabbage with a salad dressing or other condiment, usually vinaigrette or mayonnaise.

Today coleslaw can be found prepackaged at supermarkets, sold by the pound behind the deli counter, or it can be made at home with a few simple ingredients. It’s so versatile that it pairs well with anything from country cooking to ethnic delicacies. Those looking to lighten up coleslaw so it’s a little more nutritious can enjoy “Sweet Country Coleslaw,” courtesy of “Favorite Family Recipes: 43 Dishes for a Healthy Soul” (Publications International, Ltd.) by the American Heart Association.

Sweet Country Coleslaw

YIELD: Serves 4

INGREDIENTS:

2 tablespoons fat-free sour cream

1 tablespoon sugar

1 teaspoon sugar

1 tablespoon light mayonnaise

1 teaspoon cider vinegar

1⁄4 teaspoon celery seeds (optional)

1⁄8 teaspoon salt

1⁄8 teaspoon pepper

4 cups packaged, shredded cabbage and carrot mix

DIRECTIONS:

1. In a medium bowl, whisk together all the ingredients except the cabbage and carrot. 2. Stir in the cabbage and carrot mix until well coated. The mixture will be very thick. Let stand for 15 minutes before serving. The coleslaw will shrink in volume by about half during the standing time.

La Beuna Vida Restaurant, 714 Montauk Highway, Moriches will host the 5th annual Pig Roast fundraiser to benefit Hope House Ministries in Port Jefferson on Wednesday, July 20 from 6 to 8 p.m. $30 donation per person includes dinner and soft drinks with a special musical performance by Damaged Goods. Reservations suggested by calling 631-909-1985.

Easy Kona Pineapple Chicken Kebabs
Easy Kona Pineapple Chicken Kebabs

Prep time: 45 minutes

Cook time: 15 minutes

Servings: 4

Ingredients:

1 can (6 ounces) pineapple juice

2 tablespoons vegetable oil

1 lime, zest and juice only

1 tablespoon sugar

1 piece (1 inch) fresh ginger, grated

1/2 teaspoon red pepper flakes

1 package Perdue Fresh Cuts Diced Chicken Breast

1/2 fresh pineapple, cut into 16 chunks

1 large red bell pepper, seeded and cut into 16 (1-inch) chunks

4 metal skewers or 8 wooden skewers (12 inches) soaked in water 30 minutes

Directions:

In bowl, whisk pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until sugar dissolves. Add diced chicken breast, cover and marinate in refrigerator 30 minutes. Thread alternating pieces of chicken, pineapple and red bell pepper onto skewers. Discard remaining marinade.

Heat lightly greased grill or grill pan to medium-high heat. Grill kebabs 10-12 minutes, turning every 3-4 minutes until chicken feels firm to touch and a meat thermometer inserted in the center reaches 165 F.

Remove kebabs from grill, rest 2-3 minutes and serve.

Tip: If using wooden skewers, soak in water 30 minutes to keep skewers from burning on grill. If using metal skewers, remember chicken will cook faster because metal will conduct heat and cook chicken cubes from inside along with grill heat cooking chicken from outside.

Greek Yogurt Potato Salad

Healthier salad makes barbecues better

Warm weather beckons people outdoors. Al fresco dining offers a chance to spend even more time outdoors, and many people will attest that no outdoor gathering is complete without the requisite grilled fare and complementary sides that are staples of spring and summer dining.

Potato salad is one such food that turns up regularly this time of year in many shapes and forms. Traditional potato salad is delicious, but it may not be so great for health-conscious individuals, as it’s typically swimming in mayonnaise. A lighter version featuring Greek yogurt in the dressing is ideal for those who want to eat healthy. Greek yogurt also adds gut-healthy live active cultures to the recipe, which may provide gastrointestinal benefits.

Enjoy this recipe for “Greek Yogurt Potato Salad” courtesy of The Diabetes Council and Pitchfork Foodie Farms.

Greek Yogurt Potato Salad

YIELD: Serves 6

INGREDIENTS:

2 pounds potatoes (Yukon Gold or red potatoes)

1⁄2 onion

6 eggs

1 cup plain Greek yogurt

4 tablespoons sour cream

1 tablespoon vinegar

2 tablespoons yellow mustard

3⁄4 teaspoon salt

1⁄2 teaspoon black pepper

1⁄2 teaspoon celery seed

1⁄2 teaspoon dried dill weed or 1 teaspoon fresh

1⁄2 cup dill pickles, chopped

Paprika, for garnish (optional)

Parsley, for garnish (optional)

DIRECTIONS:

1. Peel and dice potatoes and onions. Put them and a teaspoon of salt in a pressure cooker and cover with an inch of water. Close valve. Set pressure cooker to high pressure. Set timer for 5 minutes, cook and quick release when it’s done. Drain potatoes. Cool until just warm. (If you don’t have a pressure cooker, boil potatoes in a pot of water on the stove until tender.)

2. Set eggs on a rack in the pressure cooker. Add 1⁄2 inch of water. Close valve, set to high pressure for 5 minutes. Cook for 5 minutes, quick release, and leave lid closed for 5 minutes. After 5 minutes, take lid off. Drain eggs and cover with ice water to stop the cooking process. Let sit in ice water bath for about 5 minutes, then peel eggs. (If you don’t have a pressure cooker, hard-boil eggs according to your favorite recipe.)

3. Add Greek yogurt, sour cream, mustard, vinegar, salt, pepper, celery seed, and dill weed to a large mixing bowl. Stir until smooth. You can taste test to see if you need to add ingredients.

4. Add cooled, diced potatoes, pickles and hard-boiled eggs. Gently stir until potatoes are coated with dressing. Adjust seasonings to taste. Refrigerate for at least 1 hour.

Notes: Yukon Gold or red potatoes hold their shape best in potato salad. White distilled vinegar is classic in potato salad, but you also can use cider vinegar, white wine vinegar or even lemon juice.

Krupski Farm has been acquired by Del Vino Vineyards.

Northport-based Del Vino Vineyards provides an expanded estate growing footprint in Riverhead, and opportunity for more grape growing and a new tasting room location.

Del Vino Vineyards announced today that they have closed on the purchase of the Krupski Farm, a 30-acre property of pastureland land which is agriculturally preserved that will be converted to vineyards in Riverhead.

The property, nestled between Sound Avenue and Northville Turnpike in Riverhead, has been owned by prominent local farmers since 1966.

Krupski Farm has been acquired by Del Vino Vineyards.

This purchase adds valuable acres to Del Vino Vineyards winegrowing footprint in the Long Island region, which aligns with one of the company’s long-term strategies of becoming more vertically integrated by farming more fruit from their own vineyards. Del Vino Vineyards in Northport, located on 12 acres, is currently home to 7 varieties of grapes. In addition to the farming land, Del Vino Vineyards plans to operate as a new tasting room destination, likely opening sometime in 2024.

“We believe in building a wine company that invests back into the community and the industry that it’s a part of. Bringing the Krupski Family Farm into our portfolio shifts us towards having the majority of our production coming from our own vineyards, which is a huge part of our long-term vision,” said Fred Giachetti, Owner of Del Vino Vineyards. “The vineyard management team at Del Vino Vineyards has done an exceptional job of maintaining an eye on quality, and we’re incredibly excited about our expansion.”

Lisa Giachetti, Del Vino Vineyards owner commented further, “the Krupski Farm presents an opportunity for us to serve our existing fans in a new location, but it will also allow us to attract and engage new customers in the Long Island Wine Country region, which is an exciting proposition. We’re thrilled to be growing our Del Vino vineyard acreage and our staff with this acquisition.”

To learn more about Del Vino Vineyards, please visit www.delvinovineyards.com and follow us on Facebook and Instagram @delvinovineyards

Chick Pea Salad. METRO photo

By Barbara Beltrami

Summer and salads are synonymous. All those fresh veggies and fruits just waiting to be cut up and tossed in a bowl.  No cooking. No cleanup. The perfect accompaniment to something just off the grill. But wait a minute! Who says summer salads have to be accompaniments? Why not make them, with the addition of some protein, the actual meal? What follow are just a few of my favorite go-to main dish salads, but scores of them are only as far away as your pantry or fridge.

Chick Pea Salad

YIELD: Makes 4 servings

INGREDIENTS: 

One 14-ounce can chick peas, rinsed and drained

One medium red onion, diced

2 celery ribs diced

1 medium cucumber, peeled and diced

1 yellow bell pepper, seeded and diced

1 fresh jalapeno pepper, seeded and minced

1  tablespoon chopped fresh oregano 

1 tablespoon fresh thyme leaves

1/3 cup extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Salt and freshly ground pepper to taste

1 head Romaine lettuce, sliced horizontally

1 cup cherry tomatoes, halved

1 cup crumbled feta cheese

2/3 cup pitted black olives, halved

1/3 cup chopped fresh flat leaf parsley

DIRECTIONS:

In a large bowl, toss together the chick peas, onion, celery, cucumber, bell pepper, jalapeño pepper, oregano, thyme, oil, lemon juice, salt and pepper. Cover and refrigerate until ready to serve. Half an hour before serving, remove from fridge and let sit at room temperature. Add Romaine and tomatoes and toss  lightly to combine; transfer to serving bowl or platter and top with feta, olives and parsley. Serve with pita bread and tzatziki sauce.

Prosciutto, Parmesan and Cantaloupe Salad

YIELD: Makes 8 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 teaspoon grated lime zest

2 tablespoons freshly squeezed lime juice

2 tablespoons apple cider vinegar

2-3 tablespoons honey

1 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

3/4 cup chopped fresh cilantro

3 ounces fresh arugula

3 ounces frisee

1/2  medium Vidalia onion, thinly sliced

1/4 cup finely chopped fresh mint leaves

1/4 cup chopped fresh basil

8 cups diced fresh cantaloupe

8 ounces small Parmigiano Reggiano shards

1/4 pound prosciutto, torn into bite-size pieces

DIRECTIONS:

In jar of electric blender combine oil, lime zest and juice, vinegar, honey, mustard, salt and pepper and cilantro; pulse until completely emulsified.  In a large bowl, toss the arugula, frisee, onion, mint and basil with about one-third of the emulsion. In a large bowl (preferably clear glass), place a layer or the arugula mixture, then the cantaloupe, next the Parmigiano and finally the prosciutto; repeat until all ingredients have been used. Serve with remaining dressing and warm foccaccia.

Seafood Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/2 cup extra virgin olive oil

1 tablespoon minced garlic

2 tablespoons chopped fresh oregano leaves

1/2 teaspoon crushed hot red pepper flakes

Freshly grated zest of one lemon

Freshly squeezed juice of two lemons

Freshly grated zest of one orange

1/2 cup orange juice

1/2 cup dry white wine

Sea salt and freshly ground pepper to taste

1 1/2 pounds shrimp, peeled, deveined, boiled and refrigerated

1 pound cooked sea scallops, halved crosswise, boiled and refrigerated

1 pound fresh calamari, cleaned, cut into half-inch rings, boiled and refrigerated

1 head Bibb lettuce, leaves separated

1 small fennel bulb, trimmed and diced

1/2 cup chopped flat leaf parsley

3 medium tomatoes, diced

DIRECTIONS:

In a large bowl, whisk together the oil, garlic, oregano, pepper flakes, lemon zest and juice, orange zest and juice, wine and salt and pepper; add seafood and toss thoroughly to combine; cover and refrigerate at least three hours or up to twelve. When ready to serve line a platter or salad bowl with lettuce leaves, drain liquid from seafood mixture and transfer to lettuce- lined bowl.  Top with fennel, parsley, and tomatoes  and serve cold with crusty Italian bread and a chilled Sancerre wine.

Chocolate Strawberry Smoothie

(Family Features) Once everyone in the family arrives home from work and school, there just might be a mad dash to the kitchen for a satisfying snack.

This Chocolate Strawberry Smoothie provides a sweet way to refuel after long days on the job or in the classroom. Blending family-favorite ingredients like frozen strawberries, yogurt, chocolate syrup and vanilla makes this a simple treat that allows you to avoid spending an entire evening in the kitchen. Plus, it calls for lactose-free milk, allowing those with lactose intolerance to get in on the fun and flavor.

Some bodies are unable to break down the sugar found in milk, known as lactose, which causes an upset stomach and a heavy, bloated feeling. Rather than avoiding dairy and missing out on beneficial nutrients, people with lactose intolerance can enjoy real dairy products that are naturally low in or don’t contain lactose without the stomachache.

Find more lactose intolerance-friendly recipes at MilkMeansMore.org.

Chocolate Strawberry Smoothie

Chocolate Strawberry Smoothie

Recipe courtesy of Marcia Stanley, MS, RDN, on behalf of Milk Means More
Prep time: 5 minutes
Servings: 1

INGREDIENTS:

  • 1 cup frozen unsweetened strawberries
  • 1 container (5.3 ounces) strawberry Greek yogurt
  • 1/2 cup lactose-free milk (skim, 2% or whole)
  • 2 tablespoons chocolate syrup
  • 1/4 teaspoon vanilla
  • fresh strawberries (optional)

DIRECTIONS:

  1. In blender, blend frozen strawberries, yogurt, lactose-free milk, chocolate syrup and vanilla until nearly smooth.
  2. Pour into 16-18-ounce glass. Garnish with fresh strawberries, if desired.

Source: United Dairy Industry of Michigan

See video here.

Grilled Espresso-Marinated Flank Steak METRO photo

By Barbara Beltrami

While the grill and all things barbecued are Dad’s inviolable territory, on Father’s Day it’s necessary to get him to relinquish his squatter’s rights so that we can regale him with something special. I think if we can bribe him with a nice cold beer or maybe a margarita or two, perhaps he can be persuaded to just lounge by the pool or in the back yard, while we (under adult supervision if we are kids) baste and sear our tokens of appreciation for all he is and does, and I don’t mean just on the grill. 

It’s got to be something he doesn’t normally cook himself, something yummily unusual. Some great sides like oven fries, grilled corn on the cob, a nice green salad or garlic bread make easy accompaniments to any of the following recipes and there are also specific suggestions with each recipe.

Grilled Teriyaki Chicken

YIELD: Makes 3 servings

INGREDIENTS: 

1/2 cup soy sauce

1/2 cup dry sherry

1/3 cup vegetable oil

2 tablespoons brown sugar

2 cloves garlic, minced

1 tablespoon grated fresh ginger

One 3 1/2 – 4 pound frying chicken, cut into 8 pieces

DIRECTIONS:

In a small bowl combine the soy sauce, sherry, oil, sugar, garlic and ginger. Place chicken pieces in a gallon-size resealable plastic bag and pour in liquid; seal, then tilt and massage chicken to evenly distribute marinade. Turning bag occasionally, refrigerate for at least two hours or up to 12 hours. 

Prepare grill: Oil rack and start fire. Remove chicken from bag and pat dry with paper towels, but reserve liquid for basting. Arrange chicken on rack skin side down and grill, about 30 minutes. During last 10 minutes or so of cooking, brush the chicken with the reserved marinade (if chicken starts to get too dark, turn it so skin side is up.) Serve hot or at room temperature with rice pilaf.

Sicilian Grilled Swordfish with Tomatoes and Olives

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

2 medium tomatoes, seeded and chopped

1 small onion, finely chopped

2 celery ribs, finely chopped

3 tablespoons chopped pitted green olives

1/4 cup chopped fresh flat-leaf parsley

Freshly ground pepper to taste

1/4 cup extra virgin olive oil

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh oregano

2 pounds swordfish steaks, cut 1/2” thick

2 teaspoons coarse sea salt

DIRECTIONS:

In a small bowl combine the tomatoes, onion, celery, olives, parsley and pepper. Cover and refrigerate if not serving immediately in which case let sit at room temperature 30 minutes before serving. Prepare grill, oil racks, and set grill to medium high heat. In a small bowl combine  oil, lemon juice and oregano. Brush fish on both sides with mixture, then sprinkle with salt and more pepper. Grill over hottest part of grill, turning once, about 4 to 5 minutes per side (it should flake easily when poked with a fork.) Stir tomato and olive mixture, then spoon it over the fish steaks and serve immediately with couscous.

Grilled Espresso-Marinated Flank Steak

YIELD: Makes 4 servings

INGREDIENTS: 

1 tablespoon finely ground espresso 

1 tablespoon lightly packed brown sugar

1 teaspoon chili powder

1 teaspoon paprika

1 teaspoon fresh thyme leaves

Salt and freshly ground pepper to taste

3 tablespoons canola or vegetable oil

1 1/2 pounds flank steak, trimmed of excess fat, at room temperature

DIRECTIONS:

In a small bowl, combine the espresso, brown sugar, chili powder, paprika, thyme, salt and pepper; slowly whisk in the oil. With a spatula or wooden spoon, smear the coffee mixture all over the steak on both sides. Rub grill rack with oil, then preheat to medium-high. Grill steak, turning a couple of times until it is lightly charred and a meat thermometer reads 125 F, about 11 minutes. Remove to cutting board, tent with aluminum foil and let sit about 10 minutes. Slice steak across the grain and serve hot or at room temperature. Serve with a tomato and avocado salad.