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Metro photo

Theatre Three in Port Jefferson will host a food and personal care items drive to benefit the Open Cupboard Pantry at Infant Jesus Church on Sunday, Feb. 13 from 9 a.m. to noon. Items will be collected at the Infant Jesus convent building at 110 Hawkins St. (off Myrtle Ave) in Port Jefferson.

Donations needed include juice, mustard, mayonnaise, ketchup, sugar, Maseca corn flour, cooking oil, coffee, pancake mix (complete), pancake syrup, healthy snacks as well as shampoo, conditioner, soap, deodorant, toothbrushes, toothpaste, razors, toilet paper, baby shampoo, baby wash, baby wipes, baby powder, Desitin and lotion. Grocery store gift cards and cash also accepted. For more information, call 631-938-6464.

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METRO photo

By Bob Lipinski

Bob Lipinski

Scotch whisky is a distinctive product of Scotland, made in compliance with the 1909 laws of Great Britain and the Scotch Whisky Act of 2009. The whisky can legally be called Scotch if it is distilled and matured in Scotland and made from water and malted barley (other whole grains may be added) and fermented by adding yeast.

Scotch whisky Regions

There are five classic regions in Scotland. They are the Highlands (which includes the isles of Arran, Mull, Jura, Orkney, and Skye), Lowlands, Speyside, Islay, and Campbeltown. The Highlands are further defined into Central Highlands, Eastern Highlands, Northern Highlands, and Western Highlands.

Aging of Scotch

All Scotch whisky must be produced in Scotland, distilled twice (or more), and aged for at least three years in oak barrels.

Age statement

When there is an age stated on the label of a Scotch whisky (12-, 15-, 21-Year-Old), it identifies the youngest whisky in the blend.

Blended Scotch whisky

A blend of single malt whiskies with grain whiskies. There are no fixed percentages of each, and a distiller can use as little as 1 percent malt whisky in a “Blended Scotch Whisky.” The general proportions are from about 30 to 70 percent grain whisky, with the remainder being malt whisky. Blended Scotch whisky constitutes over 90 percent of the whisky produced in Scotland. 

Single malt Scotch whisky

A Scotch whisky distilled in one or more batches in pot stills, at a single distillery from only water and malted barley without adding other cereals. These whiskies are then blended: barrel-to-barrel, to create a consistent signature flavor profile that represents the distillery’s style.

Unique smoky bouquet and flavor

Scotch’s unique flavor and character come from the water used in its production and the type and amount of malt whisky used. Its distinctive smoky taste generally comes from the peat fires over which the barley is dried.

Label terminology

Glen: A Valley (Glenlivet, Glenfarclas, Glen Garioch, and so forth)

Livet: The name of a river.

Spey: The name of a river as in Speyside.

Loch: a lake as in the place where the Loch Ness Monster supposedly lives.

The taste of blended Scotch whisky

It has flavors of black pepper, caramel, dried fruit, heather honey, nuts, pears, and toffee, with hints of spices, herbs, wood, and smoke.

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].

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George Eldi of Wines by Nature

Just like the perfectly aged cheeses at the Cheese & Spice Market and matured wines at Wines by Nature, these local businesses have evolved since opening, and in fact have developed a character of distinctness, uniqueness and quality that their customers have come to expect and love.

Located at the Shoppes at East Wind in Wading River, 5768 Route 25A, Wading River, these privately owned businesses are situated near each other and create a perfect pairing for customers. Customers frequently go from one shop to the other seeking recommendations on cheese and wine pairings. Both stores proudly feature local products from Long Island and New York State. 

The Cheese & Spice Market

The Cheese & Spice Market opened for business in October 2016, and since then owner Patty Kaczmarczyk has greatly expanded the selection of cheese, meats, spices, teas and other gourmet products, focusing on customer requests and expectations. “I love finding new cheeses and other products to bring into the store,” said Patty. “It’s fun introducing our customers to things they may never have tried before.”

Wines by Nature opened in July 2017 and has an outstanding selection of wines and spirits from small family run wineries and distilleries.  “The key to our inventory selection is research and tasting,” said owner George Eldi. “The first criteria is always taste; it has to taste delicious! Then the other factors are added in, with value as it’s centerpiece, which is inherent with small, family run wineries.”

Kaczmarczyk and Eldi have over 70 years of combined experience in the food and wine business and were friends prior to opening their shops. They have a love for food, wine and cooking, and they are passionate about their businesses. Everything from the design and natural decor of their shops, the products they select, and customer service they provide is reflective of their knowledge and desire to make customers happy.  In addition to describing selections and providing recommendations and samples, they work with customers to make custom cheese platters, gift baskets, and make local deliveries to demonstrate their commitment to their customers.

The Cheese & Spice Market (631-886-1521) and Wines by Nature (631-886-2800) look forward to the day that they can host tasting events in their shops, as they did before the pandemic. Be sure to “Like” and “Follow” them on Facebook and Instagram to get the latest updates and information about new products they bring into the store.

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Photo from Engeman Theater

On Feb. 8 co-owners of the John W. Engeman Theater Richard T. Dolce and Kevin J. O’Neill presented a check to the Ecumenical Lay Council Food Pantry of Northport at the First Presbyterian Church of Northport with money raised in support of the Food Pantry .

Following each performance of White Christmas, cast members collected donations for the Food Pantry. In total, $35,000 was collected during the run of the 2021 holiday production.

Co-Owner and Managing Director Kevin O’Neill stated that this fundraising effort represents an ongoing commitment to give back to the communities of Northport and greater Long Island. This is the eighth year that the Engeman Theater has raised funds for the Food Pantry and the First Presbyterian Church of Northport, which hosts the Food Pantry. To date, the Theater has donated over $214,000 to the First Presbyterian Church & the Ecumenical Lay Council Food Pantry.

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Island Federal Credit Union (Island Federal) has joined forces with Sal DiBenedetto, the well-known digital media producer also known as “The Grubfather,” to support a special effort to fight hunger on Long Island. Together they launched “Spread the Love February Grub Drive” in support of Long Island Cares. The campaign will run throughout the month of February 2022.

From left, Chris Murray and Sal DiBenedetto. Photo from Island Federal

“For more than a decade, Island Federal has supported Long Island Cares in its mission to combat hunger on Long Island. Now, working in partnership with the hugely popular Grubfather Sal DiBenedetto, we are expecting a tremendous response,” said Chris Murray, VP/Marketing, Island Federal. “Our goal is to raise $5,000 this month, but I do believe we can far exceed that.”

Sal DiBenedetto responds, “I’m extremely proud to work with Island Federal on projects that enhance the life of Long Islanders. As fans know, I feature great meals on my Grubfather digital media. What we often forget is that, despite the abundance of great food on Long Island, there are more than 259,000 Long Islanders who remain food insecure, nearly a third of whom are children. That’s why we decided to do this joint fundraiser for Long Island Cares.”

Murray continues, “February is the perfect month to show the love to our fellow Long Islanders. And we’ve made is especially easy to donate from your computer or phone in minutes. Our Island team worked with Long Island Cares to develop a secure website to let you make a cash donation in minutes and see the amount of food it will purchase.”

The “Spread the Love February Grub Drive,” which will run through Feb. 28, will be 100% virtual. To donate, visit islandfcu.com/grubdrive or the TheGrubfather Instagram page now through end of the month.

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Annette Sciacchitano, Office Manager of Hendel Wealth Management Group
Krista Svedberg, Director of Marketing and Morgan Weil, CFP®, Financial Advisor, RJFS of Hendel Wealth Management Group

The team of Hendel Wealth Management Group of Smithtown recently provided home-cooked meals to more than twenty families residing at the Ronald McDonald House in New Hyde Park. Steps away from the hospital and their children’s bedsides, the 42-bedroom Ronald McDonald House in New Hyde Park provides the comforts of a home and compassionate care that meet the unique needs of families with sick children. With access to top hospitals and doctors, families can stay nearby and involved in their children’s care.

“We were honored to be welcomed at the Ronald McDonald House,” said Morgan Weil, Financial Advisor, Hendel Wealth Management Group, Raymond James Financial Services. “The circumstances that bring these families together are incredibly difficult and challenging, so the comforts of a home-cooked meal can make a difference in their day. We were proud to be part of that effort.”

“We are so grateful for the generosity shown by our friends at Hendel Wealth Management Group,” stated Matt Campo, CEO, Ronald McDonald House Charities New York Metro. “After a long day at the hospital, a home-cooked meal is so very appreciated by our resident families,”

To learn more about Hendel Wealth Management Group and its commitment to community outreach, please visit www.hendelwmg.com.

 

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French Onion Soup. METRO photo

By Barbara Beltrami

When we think of onions, we usually think of them as something to add flavor to other foods. But they can also be dishes in their own right. When cooked properly they offer all sorts of flavor and texture dimensions from their sweetness when caramelized as they slowly release their sugars, to their sweet and sour crunchiness when pickled … and lots in between. 

I’ve had big Vidalia onions, stuffed and baked, onion tarts, French onion soup with its crown of melted cheese, pickled cipolle (small Italian onions), creamed pearl onions, and big thick slices of herb-marinated, grilled onions and so many more preparations and have yet to find a version I didn’t like.

French Onion Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 stick unsalted butter

4 to 5 large onions, sliced thin

2 garlic cloves, chopped

1 large bay leaf

1 large fresh thyme sprig

Salt and freshly ground black pepper      to taste

1 cup dry white wine

2 heaping tablespoons flour

2 quarts beef stock

1 baguette, diagonally sliced and toasted

8 ounces Emmenthaler or Gruyere cheese, grated

DIRECTIONS:

In a large pot over medium heat melt the butter; add the onions, garlic, bay leaf, thyme and salt and pepper. Cook, stirring now and then, until onions are caramelized and take on a deep golden color (don’t rush this process), about 30 to 45 minutes. Add the wine, bring to a boil, then simmer until wine is evaporated, about 5 minutes. 

Remove bay leaf and thyme sprigs and discard; add flour and stir to incorporate; reduce heat to low and, stirring frequently, cook about 10 minutes, then add stock and simmer a good 15 minutes. Meanwhile preheat broiler. When ready to serve, ladle soup into ovenproof ramekins, float toasted bread on top and cover with cheese; place under broiler and monitor carefully, then remove when cheese is melted and bubbly.  Serve immediately with a crisp green salad.

Onion Tart

YIELD: Makes 6 servings

INGREDIENTS: 

1 pie crust, rolled out to 1/4” thickness

1 pound onions

2 tablespoons unsalted butter

1 egg

1/2 cup heavy cream

Salt and freshly ground pepper to taste

Freshly ground nutmeg

DIRECTIONS:

Preheat oven to 375 F. Place dough in 10” round fluted false-bottom tart pan; drape over edges and move rolling pin over top to even out edges; press dough against inner edges and prick bottom with fork tines. Place pie weights or dry beans on crust and bake for 25 minutes. Remove weights; remove from oven and place pan on baking sheet. 

Meanwhile peel and cut onions in thin slices from sprout to root end. In a large skillet melt butter over medium-low heat, add onions and cook, stirring from time to time until they are caramelized, about 30 minutes (don’t rush this process). Set aside to cool. In a medium bowl beat egg and cream together, stir in onions, salt and pepper and nutmeg, then pour into tart shell and bake 25 to 30 minutes; let sit 10 to 15 minutes, then remove shell. Serve hot with a mixed salad.

Baked Stuffed Onions

YIELD: Makes 6 servings

INGREDIENTS: 

6 large onions, peeled

1/4 cup olive oil

6 leeks, washed and finely chopped

1 cup minced fennel or celery

1 tablespoon minced fresh sage

Salt and freshly ground pepper to taste

1/2 cup unseasoned bread crumbs

1/4 cup freshly grated parmesan cheese

3 cups warm chicken broth

DIRECTIONS:

Take a thin slice off top and bottom of each onion; discard. Using a sharp spoon scoop out insides of onions from sprout end, but leave a few outside layers; finely chop scooped insides. In a large skillet, heat all but one tablespoon of oil over medium heat; add chopped onions, leeks, fennel, sage, and salt and pepper; cook, stirring occasionally, until vegetables have softened, about 10 minutes.  

In a medium bowl combine onion mixture with bread crumbs and cheese, then stuff centers of onions, leaving a little on top.  Paint outsides of onions with remaining tablespoon oil; place them in a shallow baking dish and surround them with broth. Basting occasionally with broth, bake them 1 1/2 hours. Discard any remaining broth or save for another use. Serve hot or warm with poultry or meat.

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Beef, Bok Choy and Pepper Stir-Fry

By Barbara Beltrami

I don’t have a lot of Asian recipes in my repertoire, but I’m trying to learn some to expand my recipe files and put some variety into my dinner menus. One thing I’ve started with is stir frying. It’s a one-dish meal that puts variety right up on a front burner that is generally quite healthful. The key to doing it well, I’ve found, is having a very hot wok, slicing the veggies very thin (a mandolin is a handy gadget to have for this) or cutting them evenly into bite size pieces and not cooking anything beyond a few minutes or I’ll end up with a mushy mess. And a favorite thing about stir-frying is that I can substitute one veggie or protein or noodle for another. So I hope that if you try any of these recipes you’ll feel free to do that too.

Snow Pea and Soba Stir-Fry

YIELD: Makes 4 servings

INGREDIENTS: 

1 to 2 tablespoons peanut butter

1 tablespoon soy sauce

2 tablespoons white wine vinegar

1 1/2 teaspoons hot chili oil

Salt and freshly ground pepper to taste

2 garlic cloves, minced

1 tablespoon grated ginger

1 tablespoon sesame oil

1/2 cup vegetable broth

2 tablespoons peanut oil

One 10-ounce package frozen snow peas

1 bunch scallions, cleaned and slice

1/2 pound soba noodles, cooked

3 tablespoons chopped cilantro leaves

DIRECTIONS:

In a medium microwave-safe bowl warm peanut butter for 10 seconds to make it soft; add soy sauce, vinegar, hot chili oil, salt and pepper, garlic, ginger, sesame oil and broth; whisk vigorously and set aside. In a large wok, heat peanut oil over medium-high heat; add snow peas and scallions and stir fry for two minutes, then stir in noodles and sauce, reduce heat to medium low and toss just until noodles are heated through; top with cilantro and serve hot with a radish and cucumber salad.

Beef, Bok Choy and Pepper Stir-Fry

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

2 garlic cloves, peeled and minced

1 tablespoon brown sugar

1 teaspoon cornstarch

Coarse salt to taste

1/4 cup sunflower, peanut or vegetable oil

1/2 pound thinly sliced flank steak

2 tablespoons soy sauce

1 red bell pepper, cut into 1/2”strips

1 green bell pepper, cut into 1/2” strips

1/2 pound baby bok choy sliced thin

1 tablespoon sherry vinegar

1 tablespoon toasted sesame seeds

4 scallions, sliced thin

DIRECTIONS: 

In a medium bowl whisk together garlic, brown sugar, cornstarch and salt; add steak slices and toss to thoroughly coat. In a wok, heat oil over medium-high heat; add steak and cook just until edges start to brown but centers remain pink, about 2 to 3 minutes. Add soy sauce and toss steak to coat; remove from wok and set aside to keep warm. Add peppers and bok choy to wok and cook, tossing frequently, until al dente, about 2 minutes. Stir in vinegar, then transfer steak back to pan and cook just until warmed through. Top with sesame seeds and scallions and serve hot with rice.

Tofu, Spinach and Sesame Stir-Fry

YIELD: Makes 2 servings

INGREDIENTS: 

1 tablespoon vegetable, peanut or canola oil

8 ounces tofu, diced

1 garlic clove, minced

1 teaspoon grated fresh ginger 

1/2 teaspoon dried hot red pepper flakes

Soy sauce to taste

1/2 pound fresh baby spinach

2 tablespoons toasted sesame seeds

1 teaspoon sesame oil

1/4 cup snipped fresh chives

DIRECTIONS:

In a large wok heat the oil over medium heat; add the tofu and cook until it takes on a light golden color; remove and set aside to keep warm. Add garlic, ginger, and hot pepper flakes, then stir about one minute until they release their aroma. Add soy sauce and spinach and cook until the spinach wilts, about one minute. Return tofu to wok, stir in sesame seeds, adjust seasoning and remove contents from heat. Transfer to serving bowl or platter, drizzle with sesame oil and sprinkle with chives. Serve hot with udon noodles.

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Savor a New Way to Seafood

(Family Features) Adding salmon to your weekly menu can take dinnertime from drab to delicious. Combining it with bright, fresh veggies heightens the savory experience even more for a burst of seafood flavor.

Loaded with salmon and shrimp, this Salmon and Shrimp Coconut Curry is a perfect option for putting together a quick yet delicious meal.

Fast becoming a leading source of seafood worldwide, aquaculture is similar to typical agriculture but with fish, shellfish and seaweeds. Farmed seafood can be raised and harvested in either fresh or seawater, where natural conditions are recreated.

However, not all seafood you find in the grocery aisles is the same. Despite industry advances, aquaculture still faces challenges with fraud, mislabeling and questionable conditions. That’s why it’s important to look for responsible seafood products that are labeled by a trusted certification process.

For example, the Aquaculture Stewardship Council is a non-profit certification program that has created and enforced the world’s strictest and highest standards for seafood farming since 2010. Today, it is transforming the seafood industry with a new level of certification for farmed seafood. This “new way to seafood” includes:

  • Seafood that can be traced all the way from the farm to the store, ensuring the seafood you buy is what it claims to be
  • The strictest combination of requirements to protect the environment, workers and communities on the farms where seafood is raised
  • Improving farmed seafood quality and safety

Visit NewWaytoSeafood.com to find more information about the certification process.

Salmon and Shrimp Coconut Curry

Recipe courtesy of MOWI on behalf of the Aquaculture Stewardship Council

YIELD: Serves 2

INGREDIENTS:

2 pieces of salmon

1 cup wild rice

1 tablespoon coconut oil

1 clove garlic, sliced

1/4 cup red onion, diced

1 cup pumpkin or butternut squash, diced

1 tablespoon lemongrass, finely chopped

1 1/2 tablespoons red curry paste

1/2 cup coconut milk

1 tablespoon fish sauce

1/4 cup tomatoes

4 shrimp

1 lime, quartered

2-3 cilantro leaves, for garnish

DIRECTIONS:

Cut salmon into 1/2-inch cubes. Cook rice according to package instructions.

In large skillet, heat coconut oil over medium-high heat. Add garlic, onion and pumpkin or squash; saute 5 minutes, or until onions are translucent. Mix in lemongrass and curry paste. Cook 2-3 minutes, or until fragrant.

Add coconut milk, fish sauce and tomatoes; mix thoroughly. Add shrimp and salmon; cook until done.

Serve with rice and lime quarters. Sprinkle with cilantro.

See video here.

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Chicken and Chick Pea Stew

By Barbara Beltrami

Many of you have asked me why I don’t feature more chicken recipes. Good question. I don’t know why because chicken has to be one of the most popular, dependable, versatile, economical and healthful foods out there. It’s high in protein and low in fat (minus its skin), and unless you’re a vegan or a vegetarian, it’s a staple on your every day as well as special menus. So here (fanfare please) by popular demand are a few of my favorite chicken recipes.

Chicken Marbella

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

2 chickens, quartered

1/2 head of garlic, peeled and finely chopped

2 tablespoons dried oregano leaves

Coarse salt and freshly ground pepper to taste

1/4 cup red wine vinegar

1/4 cup olive oil

1/2 cup pitted prunes

1/4 cup pitted Spanish green olives

1/4 cup capers, rinsed and drained

3 bay leaves

1/2 cup brown sugar

1/2 cup dry white wine

2 tablespoons finely chopped fresh cilantro

DIRECTIONS: 

In a large bowl combine chicken, garlic, oregano, salt and pepper, vinegar, oil, prunes, olives, capers and bay leaves; cover, refrigerate and marinate, turning occasionally, at least 8 hours. Preheat oven to 350 F. In a large shallow baking dish, arrange chicken in a single layer, then pour marinate over it; sprinkle brown sugar on top and pour wine around edges. Bake 50 to 60 minutes, basting frequently. Chicken is done when thigh joint is pierced and releases clear juice. Remove bay leaves and discard. Transfer chicken to serving platter, spoon a little cooking liquid over it and sprinkle cilantro on top; pass remaining liquid in a gravy boat. Serve with rice or couscous.

Chicken alla Romana

YIELD: Makes 4 servings

INGREDIENTS: 

1 frying chicken, quartered

Salt and freshly ground black pepper to taste

1/4 cup olive oil

1 slice bacon, diced

2 garlic cloves, halved

1 teaspoon chopped fresh rosemary leaves

1/2 cup dry white wine

1 tablespoon tomato paste

1/2 cup hot chicken broth

DIRECTIONS: 

Season the chicken with salt and pepper.  In a large skillet, heat oil and bacon, then add garlic and chicken. Cook over medium high heat, turning once, until the chicken is golden on both sides, about 6 minutes per side. Add the rosemary and wine, cover and continue cooking until chicken is tender, about 12 to 15 minutes. Remove garlic, stir in tomato paste and broth and cook, uncovered, until liquid is reduced by half. Serve hot with orzo.

Chicken and Chick Pea Stew

YIELD: Makes 4 servings

INGREDIENTS: 

One 3 – 4 pound chicken, cut up into 8 pieces

2 tablespoons unsalted butter

2 tablespoons olive oil

2 cups diced onions

4 garlic cloves, peeled sliced,,

3 cups finely chopped celery

4 cups chopped carrots

4 cups shredded green cabbage

1 dried bay leaf

2 sprigs fresh thyme

1 cup chicken broth

1/2 cup dry white wine

One 28-ounce can diced tomatoes

Salt and pepper to taste

One 14-ounce can chick peas, rinsed and drained

3 tablespoons chopped fresh herbs

1 cup grated  Parmigiano cheese

DIRECTIONS: 

Preheat oven to 350 F. In a large Dutch oven over medium heat, melt the butter with the olive oil; add onions and garlic and cook until they are softened, 3 to 5 minutes. Add the celery, carrots, cabbage, bay leaf and thyme and cook for another 3 to 5 minutes. Add the chicken, broth, wine, tomatoes and salt and pepper, then cover and place in oven for an hour. Stir in beans and cook for another half hour; remove bay leaf and thyme stems, sprinkle with fresh herbs and grated cheese. Serve with focaccia and a nice chunk of Asiago cheese.

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