Food & Drink

Chef Brian Crawford. Photo by Andrea Kiefer

Ruggero’s Family Style Restaurant, located at the Shoppes at East Wind, 5768 Route 25A, Wading River has announced that Brian Crawford has joined the team as the new executive chef introducing a fresh culinary perspective for a new refined menu.  

We’re tempting to fashion classical Italian food in a modern bistro setting” says Crawford, “by using fresh local ingredients, seasonal ingredients, corn, tomatoes when they are in season and then other ingredients when the season changes.”

Growing up in the Berkshires, Chef Crawford developed an appreciation for cooking from his parents, who were both chefs “My parents were an inspiration into cooking overall, sometimes I call it a carnival lifestyle, restaurant world is the last of the carnies. So, they drove us all hard, and which helped me along my journey.” A 30-year journey of traveling the globe took him to in Chicago, San Francisco, DC, Shanghai and New York, honing his culinary skills.  Most recently at as Culinary Director at BEA Restaurant, Executive Chef at Dean and Deluca’s, and serving as director and partner at the famed The Todd English Food Hall at the Plaza Hotel in New York.  “I mentored under a chef in Chicago … Chef John Vlandis , he specialized in the California style of cooking Alice Waters – fresh organic and then as well I spend several years working with Todd English – learned fine Italian food and how to apply that to the American palate…I want to take all those experiences and put them on a plate for the guest.”

Crawford’s vision for Ruggero’s is to offer a “slow food” approach to the cuisine.  Founded by Carlo Petrini in Italy in 1986, “Slow food” is an alternative to “fast food”, a concept based on dishes made from fresh locally sourced ingredients. Chef Crawford plans to offer more seasonal items sourced from Long Island, while also keeping with the traditional Italian fare that people expect when they visit. “We’re dealing with a lot more, fresh organic items, heirloom tomatoes, fresh organic broccolini so we want people to experience the freshness. We’re not just a sauce house, we’re a classic Italian sauce house, but we also have a variety of experiences for the more contemporary guest. So, if people had flavors in Manhattan or California, where they are looking for something more modern, and not just pasta and sauce, then we want them to have that experience.”

“At Ruggero’s we are very good about trying to keep what we do local, especially this time of year when everything is so fresh.  Why buy a tomato shipped green two weeks ago from California and gassed up in a truck cross country when local Beefsteaks and Heirlooms are in peak season. Our fish is bought on Long Island from Mastic Seafood, our Meats and Chicken are mostly butchered locally at the Rocky Point Cow Palace, with some special duck breasts coming from the Crescent Duck Farm in Aquebogue, NY.  We also work with a special program with Baldor Produce that connects chefs and restaurants with local in season produce. From that we get Kale, Spring, Mix and Baby Spinach from Sutur Farms in Calverton and  Micro Greens From Koppert Cress in Cutchogue, NY among others.  When I go out shopping myself for the restaurant I love the honey, corn, berries and peaches from May Farms in Wading River, but my favorite stop is Hudun Farms on Middle Country Road in Calverton. The squash and cucumbers make a perfect salad, and tomatoes are at peak now.  Beefsteak tomatoes have a savory taste when salted,  it’s like having a steak. And for about $45 you can pick up a bushel of plum tomatoes for making sauce.  50 pounds will come out to about 12 quarts of sauce” he said.

Crawford’s desire is for people to not only taste his food, but to appreciate the presentation, and how it feels on their palette. “I want you to have a total joyful experience in your food. And so, when you come, you’ve had great food and wonderful time and I just want people to come happy and leave happy.”

Ruggero’s menu includes favorite classic Italian dishes made with handmade fresh pasta and more modern dishes made from fresh, local ingredients like tuna avocado crudo.  Gluten free and other dietary option are available upon request. 

Restaurant hours are Sunday,  Wednesday and Thursday from 11:30 a.m. to 9 p.m., Friday and Saturday from 11:30 a.m. to 9:30 p.m. Closed Tuesdays. For more information, call 631-886-1625 or visit www.ruggerosrestaurant.com.

 

 

Pappa al Pomodoro Pixabay photo

By Barbara Beltrami

It seems like just yesterday but it was actually last year that I wrote about summer soups. And I’m doing it again not just because it’s perfect weather for them, but also because I keep coming up with new concoctions and discoveries. Here are my three most recent favorites. I came up with the salad soup one night when we had a vegetable drawer full of salad ingredients and not much else. The pappa al pomodoro came from what else? A bumper crop of tomatoes. And the garlic soup? Well, that’s a long story that I don’t have room for here.

Salad Soup

This is sort of like a gazpacho but is a little tamer.

YIELD: Makes 4 servings

INGREDIENTS:

6 large ripe tomatoes, chopped

1/4 Vidalia onion, peeled and chopped

1 cucumber, peeled and seeded

2 large red bell peppers, trimmed and chopped

2 garlic cloves, lightly bruised

1 cup cooked arborio or long- grain rice

2 cups water

1/4 cup extra virgin olive oil, preferably from Liguria

1 tablespoon red wine vinegar

Salt and freshly ground pepper to taste

Cayenne pepper to taste

Basil leaves or dill for garnish

DIRECTIONS: 

In a large bowl combine all ingredients and stir well; cover and refrigerate for at least four hours; remove garlic and reserve for another use: adjust seasoning if necessary. Place ingredients in a food processor or blender until very finely chopped but not pureed. Return to bowl, cover and refrigerate another hour. Ladle into stemmed glasses of dishes, garnish, and serve with focaccia on the side.

Pappa al Pomodoro (Tomato and Bread Soup)

This is a great way to use those tomatoes that seem to ripen all at once and stale bread.

YIELD: Makes 4 to 6 servings

INGREDIENTS:

2 garlic cloves, peeled and chopped

3/4 cup extra virgin olive oil

1 large sprig sage, stems removed

1 2/3 pounds stale Italian or French bread, sliced thin

1 2/3 pounds fresh ripe tomatoes, puréed

Sea salt and freshly ground pepper to taste

Fresh sage leaves for garnish

DIRECTIONS: 

In a deep skillet heat oil over high heat; add garlic and sauté briefly, about 30 seconds. Add sage leaves and bread, and, turning once, sauté until bread turns golden; add tomato puree, salt and pepper and, stirring frequently, boil for 5 minutes. Add just enough cold water to cover mixture, then over low flame bring to a simmer. Stirring occasionally, cook for 30 minutes until mixture achieves a mushy consistency that is neither too thick nor too runny. Serve chilled, lukewarm or at room temperature with fresh corn on the cob.

Garlic Soup

This is not your usual garlic experience; creamy and smooth, it actually has a rather mellow flavor.

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

1/2 medium onion, peeled and minced

8 garlic cloves, peeled and chopped

1 medium russet potato, peeled and chopped

4 cups chicken broth

1 cup cream

2 tablespoons sour cream

Salt and freshly ground pepper to taste

Snipped fresh chives for garnish

DIRECTIONS:

In a medium saucepan over medium-high heat, briefly sauté the onion until it becomes opaque and the garlic until it releases its aroma, about 3 to 5 minutes. Add potato and chicken broth, bring to a boil, then lower the heat, cover and simmer about 20 to 30 minutes, until potato and garlic are soft and mushy. In a blender or food processor, puree mixture until smooth, transfer to a bowl, cover and refrigerate until cool. When ready to serve, ladle into bowls or mugs, stir in cream and sour cream, add salt and pepper and garnish with chives. Serve with crusty bread and cheese.

A Fruity, Frosted Dessert

(Culinary.net) If you need a recipe idea for your ripened bananas, try this Frosted Banana Cake recipe. A moist but not overly sweet cake bursting with banana flavor paired with a cream cheese frosting may be your new favorite. Find more dessert recipes at Culinary.net.

Frosted Banana Cake

INGREDIENTS:

2  medium ripe bananas

1/2 cup butter, softened

1 1/2 cups sugar

2 eggs

1  cup sour cream

1/4  teaspoon vanilla extract

2  cups flour

1  teaspoon baking soda

1/4  teaspoon salt

Nonstick cooking spray

Frosting:

1  package (8 ounces) cream cheese, softened

1/2  cup butter, softened

2  teaspoons vanilla extract

3  cups powdered sugar

DIRECTIONS:

Heat oven to 350 F.

Peel, slice and mash ripened bananas; set aside.

In large bowl, beat butter and sugar until fluffy. Add eggs, sour cream and vanilla; blend well. Gradually add in flour. Stir in bananas. Add baking soda and salt; mix well.

Prepare 9×13 baking pan with nonstick cooking spray. Pour batter into baking pan. Bake 20-25 minutes, or until toothpick inserted into center of cake comes out clean. Let cool.

To make frosting: In large bowl, beat cream cheese, butter and vanilla extract until fluffy. Gradually add powdered sugar. Mix until well combined.

Frost cake. Store in refrigerator until ready to serve.

See video here.

The Three Village Chamber of Commerce hosted a ribbon cutting and grand reopening celebration for Mario’s Restaurant in East Setauket on Aug. 18. The community welcomed back brothers Jack and Gary Tiply, along with partner Billie Phillips, for a classic reboot of one of the oldest and most notable Italian restaurants on the North Shore.  

The special event was attended by Suffolk County Legislator Kara Hahn, Brookhaven Town Councilmember Jonathan Kornreich, members of the chamber, family and friends.

The Tipleys owned Mario’s for 28 years before selling the restaurant in 2007. They reclaimed ownership in 2019 after a fire damaged the restaurant’s kitchen. Renovations have been completed and the restaurant has put pizza back on the menu.

“Mario’s Restaurant is a community treasure as are the owners. Everyone in the community can tell a story about being there for a reunion of friends or classmates, a special life event or family gathering. So many people in the area also met their spouse here. Congratulations to Gary, Jack and Billie on the new Mario’s,” said Leg. Hahn.

Pictured in first photo from left, Councilmember Jonathan Kornreich, Three Village Chamber President Jane Taylor;  chamber members Carmine Inserra, Colette Frey-Bitzas, Rob Taylor; Legislator Kara Hahn; owners Gary and Jack Tipley; and chamber members Charles Lefkowitz, and Michael Ardolino.  

Located at 212 Main St., East Setauket, the restaurant is open from 11:30 a.m. to midnight Tuesday to Sunday for indoor dining and takeout. For more information, call 631-751-8840 or visit www.mariossetauket.com.

S. Prestano Bakery

A beloved Italian bakery in Selden has closed its doors. In business for 4 decades, Santo and Laura Prestano, the owners of S. Prestano Bakery at 806 Middle Country Road, made their last Italian-American breads, cookies, pastries, cakes, doughnuts and specialty cakes on Aug. 22. The announcement was made on their Facebook page.

“After 40 years in the bakery business we’ve made the decision to retire to North Carolina. The decision is bittersweet but is one that has to be made. Thank you everyone for all the years of your loyal patronage! We are blessed and grateful to have been able to serve this community for all these years,” they said. 

Customers immediately took to social media to express their sadness and to wish the owners well in their retirement.

Pictured at the St. Vincent de Paul Food Pantry in Kings Park are volunteer Annette DeFino and Legislator Rob Trotta.

Suffolk County Legislator Rob Trotta is hosting a summer drive to collect non-perishable items for school lunches, snacks and personal care products for the St. Vincent de Paul Food Pantry, located at St. Joseph’s Church, 59 Church Street, Kings Park.  The pantry is open on Monday and Thursday form 1pm until 4pm. To speak with someone at the pantry, please call 631-269-6635.

Specific items that they are seeking include snack size cookies, chips, pretzels, juice boxes, small bottled water, and salsa and chips. They also need such staples as small bottles of cooking oil, sugar, flour, mustard, mayonnaise, jarred sauce, breadcrumbs, Hamburger Helper, pickles, canned fruit, boxed milk, Pop Tarts and sandwich bags. Personal care items requested are shaving cream, razors, tissues, small hand sanitizers, and laundry detergent.

“During this difficult time, especially after the pandemic, it is important to help our fellow neighbors so donations of the aforementioned items may be dropped off at my office at 59 Landing Avenue, Suite 1 A, Smithtown, from now until September 10, between the hours of  9 a.m. and 4:30 p.m.,” said Suffolk County Legislator Rob Trotta. For more information, please call Legislator Trotta’s office at 631-854-3900.

 

Stock photo

By Barbara Beltrami

Stock photo

Whether it’s on the village green or in a local park, at a band shell or the beach, reggae or rock, classical or country, an outdoor concert accompanied by an elegant picnic is as good as it gets. One especially savory main dish cooked ahead, then served at room temperature or chilled, accompanied by a salad, some crusty bread and a bottle of good wine works well, and bringing along some nice dishes, table linens and even some candles makes it really special. Dessert can be cheese and fruit to nibble while you’re listening or something incredibly sinful if you prefer. A paella is especially good as is a tomato and goat cheese tart or poached salmon with dill mayonnaise.

Paella

YIELD: Makes 6 servings

INGREDIENTS:

1/4 cup olive oil

1 pound boneless chicken thighs, cut up into large pieces

1 Vidalia onion, chopped

1 large bell pepper, (any color) diced

Coarse salt and freshly ground black pepper to taste

2 cups long grain rice, (not instant)

Pinch saffron, dissolved in a little hot broth

3 1/2 to 4 cups broth, white wine, water or a combination

1 pound seafood (mussels, clams, shrimp, lobster, squid)

1 pound cut up fresh tomatoes

DIRECTIONS: 

In a large skillet heat oil over medium-high heat. Add chicken, onion, bell pepper, salt and pepper and cook, turning chicken until nicely browned on both sides (about 3 to 4 minutes each side) and stirring onion and pepper until a little soft, about 5 minutes. Add rice and saffron, stir, then add liquid and stir again; add seafood and stir once more. Cook over medium heat, but do not stir any more because a good paella forms a nice crust on the bottom. Continue to cook, adding a little more liquid if the rice still seems hard after all the liquid has been absorbed. Ten minutes before serving sprinkle tomatoes on top. Serve warm or at room temperature in pan with a sangria or chilled fruity white wine.

Herb-Poached Salmon with Dill Mayonnaise

YIELD: Makes 6 servings

INGREDIENTS:

Poached Salmon

3 cups vegetable or chicken broth

1 cup dry white wine

2 sprigs fresh thyme

2 sprigs fresh dill

2 sprigs fresh flat leaf parsley

1 large shallot, coarsely chopped

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 teaspoon black or white peppercorns

2 pounds fresh salmon, cut into 6 even pieces

Dill Mayonnaise

3/4 cup good quality mayonnaise

1/4 cup sour cream

2 tablespoons cream

1/2 cup finely chopped fresh dill

1/3 cup snipped fresh chives

1 tablespoon freshly squeezed lemon juice

1 teaspoon prepared Dijon mustard

Salt and freshly ground pepper to taste

6 fresh dill sprigs

6 fresh lemon slices

DIRECTIONS: 

In a wide deep skillet combine the broth, wine, thyme, dill, parsley, shallot, lemon juice, salt and peppercorns. Bring to a simmer; gently add salmon (if liquid doesn’t completely cover fish, add boiling water just to cover); partially cover skillet and simmer until salmon is cooked through, about 8 to 10 minutes. With a slotted spatula, gently remove salmon to platter, let sit 10 minutes, then cover with plastic wrap and chill. Meanwhile, in a medium bowl whisk together the mayonnaise, sour cream, cream, chopped dill, chives, lemon juice, mustard, salt and pepper. Cover and chill. Serve cold or at room temperature; garnish with dill sprigs and lemon slices and serve with dill mayonnaise and sliced cucumbers.

Tomato and Goat Cheese Tart

YIELD: Makes 6 servings

INGREDIENTS:

Nonstick olive oil cooking spray

One 10-inch pastry crust

3 level tablespoons prepared mustard

1 1/2 pounds garden tomatoes, sliced

Salt and freshly ground black pepper

1 tablespoon chopped fresh flat leaf parsley

1 tablespoon fresh thyme leaves

1 tablespoon chopped fresh basil

2 large eggs

5 ounces goat cheese, crumbled

2 tablespoons extra virgin olive oil

DIRECTIONS: 

Preheat oven to 350 F. Spray a tart pan with nonstick cooking spray, then line bottom and sides with pastry crust; run a rolling pin over the top edges to even out the crust; refrigerate for 30 minutes. Spread mustard evenly over bottom of crust, then arrange tomatoes in overlapping pattern over mustard; sprinkle with salt, pepper and herbs. While crust is chilling, in a medium bowl whisk or beat together the eggs and goat cheese, pour over tomatoes and drizzle with olive oil. Place in oven and bake 30 to 40 minutes until top is dark golden. Remove from oven, let cool 10 minutes. Serve warm or at room temperature with a crisp arugula and Belgian endive salad.

Grilled Pizza Margherita METRO photo

By Barbara Beltrami

Don’t bother sending out for pizza because you’re going to make your own pizza … right on the grill. Actually, first, it’s all about the crust. Then once you’ve got the crust nice and charred and bubbly, it’s all about the topping, and the trick is to not load the pizza with too much topping or it will get soggy.

Grilled Pizza Margherita

YIELD: Makes two 12 to 14″ pizzas

INGREDIENTS:
• 2 2/3 to 3 cups flour
• One 1-ounce package rapid-rise yeast

• 1 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1 cup warm (105 to 115 F) water
• 1 tablespoon olive oil
• Nonstick cooking spray

• 1/4 cup corn meal
• Extra flour for coating
• Extra olive oil for preparing grill and coating dough
• 1/3 cup tomato sauce
• Shredded mozzarella as desired

• Fresh basil leaves

DIRECTIONS:

In the bowl of a food processor, pulse together the flour, yeast, salt and pepper; add the water and oil and process until dough pulls together into a ball. Spray a large bowl with nonstick cooking spray and place the ball of dough in it; cover bowl with a damp linen towel or plastic wrap and let it sit in a warm place for at least 1 1/2 hours, preferably several hours to rise.

When dough has doubled in size, remove from bowl, invert onto a wooden board and divide in half; shape each half into a disc and lightly coat with flour and/or cornmeal. Press down on disc with the heel of your hand and fingertips to gently stretch and pull the dough outward until it has reached the desired size; place on baking sheet or pizza peel that has also been lightly dusted with flour and cornmeal.

Prepare a hot grill. Dip a wadded paper towel in olive oil and with long tongs wipe hot grill racks with it. Next to the grill have ready a bowl of olive oil and a long handled basting brush. Gently slide pizza dough onto hot grill, close lid and vents and cook for two minutes. Lift the lid

and, with the tongs, gently lift the pizza crust to see if it is evenly browning; if not, rotate it; the top should be bubbly; keep a close watch to see that it doesn’t burn (it’s ok if it’s a little charred in some parts). When the crust is evenly browned, use tongs or a long spatula to remove it and slide it back onto the peel or baking sheet.

Close lid. Being sure that there is enough flour and cornmeal on the peel, gently flip the crust so that the uncooked side is on the bottom and brush top sparingly with olive oil. Smear the crust with tomato sauce and sprinkle with mozzarella; reduce heat to medium-high and slide pizza back on grill; close lid and cook 2 to 3 more minutes or until cheese is melted. (If crust starts to get too dark, remove the pizza to a cooler part of the grill, but keep lid closed.)

Remove from grill, place on cutting board and top with basil leaves, then slice. Serve with ice cold beer and a crisp green salad.

Baked Lemon Donuts

A Lemon Delight for Any Occasion

(Culinary.net) Sweets with enhanced fruit flavors are often among the best of the best when it comes to family treats. Fruit can add levels of sweet, tart or even citrus flavor to all kinds of recipes.

From grapefruit to berries and lemons, there are a variety of fruits that can take your delightful desserts to the next level of flavor.

For example, these Baked Lemon Donuts are a unique dessert that can double as a sweet, fruity breakfast. Delicious and packed with lemon zest, they are coated in a lemon-sugar topping for a burst of lemon in every bite.

The end result is fluffy little donuts that are filled with light and scrumptious lemon flavor and covered with lemon sugar for a hard-to-resist lemony treat.

Late night or early morning, these donuts can leave you – as well as anyone you choose to share them with – craving “just one more.”

Find more unique recipes at Culinary.net.

Baked Lemon Donuts

YIELD: Serves 12

INGREDIENTS:

2 cups flour

3/4  cup sugar

2 teaspoons baking powder

1 teaspoon salt

3/4 cup buttermilk

2 eggs

2 tablespoons butter, melted

2 teaspoons lemon juice

1/2   teaspoon vanilla extract

1 teaspoon lemon zest

Lemon Sugar Topping:

1/2 cup sugar

1 teaspoon lemon zest

1/2 cup butter, melted

DIRECTIONS:

Heat oven to 350 F.

In large bowl, whisk flour, sugar, baking powder and salt.

Add buttermilk, eggs, butter, lemon juice, vanilla extract and lemon zest. Stir until combined.

Pipe batter into donut pan.

Bake 9 minutes. Cool on wire rack.

To make topping: In bowl, combine sugar with lemon zest. In separate bowl, place melted butter.

Place donut face down in melted butter then face down in lemon sugar topping. Repeat with all donuts.

Watch video here:

The Rocky Point Sound Beach Chamber of Commerce held a ribbon cutting ceremony for the grand opening of Long Island Lending a Helping Hand, Inc. at 341 Route 25A in Rocky Point on August 2.

Guests who attended included Assemblywoman Jodi Giglio, Councilwoman Jane Bonner, Chamber President Gary Pollakusky and the RPSB Chamber board, the Girl Scouts, volunteers, local media and residents.

Long Island Lending a Helping Hand is a food pantry and resource center that helps provide assistance for families in need. They offer families and individuals school supplies, food, diapers, formula, clothing, furniture as well as other resources and support around the holidays.

Founder, Dawn Lang, said “In 2014, I realized that there was a real need in my local community. Many people “in need” have jobs, sometimes more than one, and are still struggling to get by sometimes having to make a difficult decision of whether to pay a bill or buy food / diapers. Some have family and friends to lean on but many others do not. That’s why I created…Long Island Lending a Helping Hand…we do our best to fill in the gap and help people who are in need.”

“We are so appreciative of founder Dawn Lang and Donna McCauley’s commitment to our community. It is with great pride that the chamber formally welcomes this brick & mortar Food Pantry and Resource Center to the community,” added Gary Pollakusky.

Operating hours are Sunday from 11 a.m. to 2 p.m, Wednesday and Thursday from 11 a.m. to 2 p.m. and 7 to 9 p.m., Friday and Saturday from 11 a.m. to 2 p.m., closed Monday and Tuesday. For more information regarding Long Island Lending a Helping Hand, please visit www.lilahh.com.