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By Barbara Beltrami

Times being what they are with election and COVID-19 stress absorbing all our attention and impacting our peace of mind, with weather turning chilly and gray, it’s a good time to think about the number one comfort food, chicken soup. And depending on the candidate you voted for vis a vis the candidate who won, you may really need that comfort. I think we all love the basic chicken soup, the one with lots of noodles to slurp up, but there are so many variations on this theme too.

Lemon Chicken Soup

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

8 cups chicken broth or stock

4 cups shredded roast chicken

1 small onion, chopped

2 to 3 carrots, peeled and diced

2 celery ribs, chopped

2/3 cup dry white wine

1/2 pound orzo

1/3 cup chopped Italian flat leaf parsley

Juice of 2 freshly squeezed lemons

1 tablespoon lemon zest

Salt and ground white pepper to taste

DIRECTIONS:

In a large pot combine broth, chicken, onion, carrots, celery, and wine. Cook over medium-low heat until veggies are tender, about one hour; increase heat to medium-high, add orzo and cook at a steady boil according to package directions, until al dente. Stir in parsley, lemon juice and lemon zest; simmer 5 minutes. Add salt and pepper if needed. Serve hot with a Greek salad and pita chips.

Asian Chicken Soup with Bok Choy

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

5 cups chicken broth

1 teaspoon crushed red pepper flakes

2 1/2 teaspoons soy sauce

2 teaspoons sesame oil

1 garlic clove, minced

1 head bok choy, sliced thin

2 to 3 scallions, sliced thin

DIRECTIONS:

In a large pot or saucepan bring chicken broth to a boil; add red pepper flakes, soy sauce, sesame oil, garlic and bok choy; simmer until the bok choy leaves turn dark green, about 10 minutes. Ladle into soup bowls, sprinkle scallions on top and serve hot with crispy fried Chinese noodles and pad thai.

Creamy Chicken Soup with Mushrooms

YIELD: Makes 4 servings.

INGREDIENTS:

1 stick unsalted butter

1 onion, chopped

2 celery ribs with leaves, finely chopped

4 carrots, peeled and chopped

2 cups sliced small Portobello mushroom

1/2 cup flour

8 cups chicken broth

1/3 cup chopped Italian flat leaf parsley

Leaves from 1 sprig fresh thyme

1 bay leaf

3 cups shredded roast chicken

1/2 cup cream

1 tablespoon dry sherry

Salt and freshly ground white pepper to taste

DIRECTIONS:

Melt the butter in a large pot over medium heat; add onion, celery, carrots and mushrooms and cook, stirring frequently, until veggies soften, about 7 to 9 minutes. Add flour and stirring constantly with a wooden spoon, cook two more minutes. Add broth and, whisking constantly, bring to a boil; add herbs and simmer for 15 minutes. Add chicken, bring to a boil, then remove from heat. Discard bay leaf; whisk in cream, sherry and salt and pepper. Serve hot with soft rolls and a delicate green salad.

Cajun Chicken Rice Soup

YIELD: Makes 4 to 5 servings.

INGREDIENTS:

1/4 cup olive oil

1 pound boneless chicken breasts, grilled, diced

1 onion, diced

2 celery ribs, sliced thin

1 red bell pepper, seeded and diced

3 garlic cloves chopped

1 tablespoon unsalted Cajun seasoning

Salt and freshly ground black pepper to taste

1 teaspoon paprika

1 teaspoon cayenne

1 tablespoon freshly squeezed lemon juice

One 14-ounce can diced tomatoes with juice

1 quart chicken broth

2/3 cup rice (not quick-cooking)

One 10-ounce package frozen okra, thawed

DIRECTIONS:

In large pot over medium heat warm oil; add onion, celery and bell pepper, stirring occasionally, until slightly softened, about 5 minutes; add garlic, Cajun seasoning, paprika, cayenne and salt and pepper; cook and stir 30 seconds. Add lemon juice, tomatoes, chicken broth, and one cup water, bring to a boil, then add rice, chicken and okra, cover and simmer until rice is al dente, about 15 to 20 minutes. Serve hot with sourdough bread and a green salad.

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It’s the season of giving. Theatre Three, 412 Main St., Port Jefferson hosts a Thanksgiving Food Drive for the food pantry at Infant Jesus Church on Saturday, Nov. 14 from 9 a.m. to 1 p.m.

Please help those who are less fortunate enjoy a wonderful Thanksgiving holiday with their loved ones. While the pantry is unable to accept donations of turkeys due to space limitations, they will gratefully accept donations of grocery store gift cards to be distributed to the families.

Also, if you earn a free turkey using grocery points, most stores will issue a certificate that can be used later. Those are also welcomed.

The pantry is in need of cereal, oatmeal, baby wipes, shampoo, conditioner, soap, toothpaste, deodorant, baby shampoo, healthy snacks, oil, flour, sugar, pancake mix, pancake syrup, ketchup, mustard, mayonnaise, coffee and tea. Thanksgiving items include stuffing, gravy, yams, cranberry sauce and frozen pies.

Donations will be collected in the back of the theater on the south side of the building. Rain date is Sunday, Nov. 15.

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Friendly's in Miller Place

Friendly’s Restaurants LLC, has filed for bankruptcy again and has an agreement to be sold to Amici Partners Group for just under $2 million. The parent company of the family-friendly restaurant chain, known for its Jim Dandy ice cream sundaes and Fribble milkshakes, made the announcement on Nov. 2. Almost all the 130 active Friendly’s locations will remain open and thousands of jobs will be preserved by the sale which is set to be complete in December.

As part of the deal, Friendly’s lenders have agreed to waive nearly $88 million in secured debt, according to court documents.

Friendly’s had been struggling since before the pandemic, closing hundreds of restaurants over the last decade and filing for bankruptcy in 2011. The chain had rebounded over the past two years, but COVID-19 restrictions became too much to overcome, the company said.

“Over the last two years, Friendly’s has made important strides toward reinvigorating our beloved brand in the face of shifting demographics, increased competition and rising costs,” George Michel, CEO of Friendly’s owner FIC Restaurants, said in a statement. “Unfortunately, like many restaurant businesses, our progress was suddenly interrupted by the catastrophic impact of COVID-19, which caused a decline in revenue as dine-in operations ceased for months and reopened with limited capacity.”

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A hearty stew is the ultimate cold weather meal. METRO photo

By Barbara Beltrami

The way things look, it’s going to be a long, isolated winter indoors. So, determined to extend our outdoor life even as the weather gets chilly and the garden goes brown, we’ve treated ourselves to a fire pit for the patio and are hoping we can bundle up, hunker down and keep warm long into the season as we fortify ourselves with lots of hearty stews and soups. Here are three unusual and delicious stews to try.

Chicken and Chickpea Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 tablespoons olive oil

2 celery ribs, diced

2 large carrots, diced

1 medium onion, diced

Salt and freshly ground pepper to taste

One 14 1/2 ounce can diced tomatoes w/ juice

2 cups chicken broth

1/2 cup chopped Italian flat leaf parsley

1 tablespoon tomato paste

1 bay leaf

1/2 tablespoon fresh thyme leaves

1/2 tablespoon chopped fresh rosemary leaves

4 chicken breast halves, bone in

One 15 ounce can chick peas, rinsed/drained

DIRECTIONS:

In an approximately 6-quart saucepan or pot, warm oil over medium heat. Add celery, carrots and onion and cook, stirring frequently, until onion is opaque, about 5 minutes. Season with salt and pepper and add tomatoes, broth, parsley, tomato paste, bay leaf, thyme, rosemary, and chicken breasts; be sure the chicken is submerged in the liquid. Bring liquid to a simmer, stir occasionally, and turn breasts once until they are almost cooked through, about 25 to 30 minutes. With tongs, remove chicken and set on work surface till cool enough to handle, 5 to 10 minutes; discard bay leaf. Meanwhile add chick peas to mixture and simmer until liquid is reduced and thickened, about 10 minutes. Remove skin and bones from chicken, cut meat into bite-size pieces and return to pot; bring stew to a simmer, then serve piping hot with crusty bread and a Caesar salad.

Pork and Sweet Potato Stew with Prunes

YIELD: Makes 4 servings

INGREDIENTS:

1 1/2 pounds pork tenderloin, trimmed and cut into bite-size pieces

Salt and freshly ground pepper

3 tablespoons olive oil

2 cups chicken broth

2 large onions, chopped

4 garlic cloves, minced

1 tablespoon ground cumin

1/4 teaspoon crushed red pepper

1 bay leaf

3/4 cup dry white wine

One 28-ounce can crushed tomatoes

3 medium sweet potatoes, peeled and cut into bite-size pieces

1 cup chopped pitted prunes, soaked in hot water

DIRECTIONS:

Preheat oven to 350 F. Season pork with salt and pepper. In Dutch oven or large enameled cast iron pot, heat half the oil over medium-high heat, add the pork and stirring occasionally, brown it on all sides, about 5 to 7 minutes. remove and set aside to keep warm. Meanwhile in small saucepan, over high heat, boil chicken broth until reduced by half, about 8 to 10 minutes.

Add remaining oil to Dutch oven, then onions, and cook, stirring frequently, until they are opaque, about 5 minutes; stir in garlic, cumin, pepper and bay leaf and cook over medium heat about one minute, until ingredients release their aroma; add wine and boil until reduced by half, then stir in tomatoes, broth and pork; bring to a simmer, cover and transfer to oven; cook for one hour. Return pot to stove top, add sweet potatoes; cook over medium heat until they are tender, about 20 minutes; drain prunes and add to pot; cook 5 more minutes; discard bay leaf. Serve hot with a side of cauliflower.

Sausage, Cannellini Bean and Broccoli Rabe Stew

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 tablespoon olive oil plus more for drizzling

1 large onion, chopped

1 pound sweet Italian sausage, cut into bite-size pieces

3 garlic cloves, chopped

2 cups chicken broth

1 bay leaf

Three 15-ounce cans cannellini beans, rinsed and drained,

1 bunch broccoli rabe, stems removed, then washed drained and sliced into 1” pieces

Salt and freshly ground black pepper to taste

1 cup freshly grated Parmesan cheese

DIRECTIONS:

Heat the tablespoon of olive oil in large Dutch oven or pot over medium-high heat. Add onion and cook, stirring frequently, until opaque, about 5 minutes. Add sausage and brown on all sides, about 5 minutes, add garlic and cook for 30 seconds, then add broth, bay leaf, beans, broccoli rabe, salt and pepper; bring to a boil, then cook, covered, over medium-low heat about 10 to 15 minutes, until broccoli rabe is tender. Discard bay leaf. Place in soup tureen and drizzle with oil and grated cheese. Serve hot with orzo.

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Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo from Councilman Kevin LaValle's office
Photo by Katherine Yamaguchi/TBR News Media
Photo by Katherine Yamaguchi/TBR News Media
Photo by Katherine Yamaguchi/TBR News Media

Brookhaven Town Councilman Kevin LaValle attended a ribbon cutting ceremony for the new 7-Eleven at 1545 Middle Country Road in Centereach on Oct. 30. The new location showcases the latest national interior decor, design and equipment including Bean to Brew coffee and espresso machines, flavored frozen lemonade, baked-in-store danish and cookies and more.

Hosted by the Greater Middle Country Chamber of Commerce, the event was also attended by Robert Martinez, Chief of Staff, 4th Legislative District, New York State Assemblyman Doug Smith, Thomas Lupo on behalf of Suffolk County Comptroller John Kennedy and members of the chamber and community. Due to COVID-19 restrictions, the store’s grand opening community festivities have been postponed to a later date.

“It was my honor to attend the ribbon cutting ceremony [last Friday]. This property had been a deteriorating eyesore until 7-Eleven came in to redevelop it. I am happy to see so many new businesses opening up across the Middle Country corridor. Congratulations to the 7-Eleven team and best of luck with your new location!” said Councilman LaValle.

 

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Image from Dairy Queen

American Dairy Queen Corporation recently announced plans to bring a DQ Grill & Chill restaurant to Nesconset. Set to open in November, the restaurant will be located at 594 Middle Country Road.

The location will be owned and operated by local entrepreneur, Kanwal Azam, an industry veteran of 10 years in the food-service space and a multi-brand operator with 7/11 and Sunoco Gas Stations.

“I’ve always heard people praising Dairy Queen for their exceptional food quality and customer service. I knew I wanted to open my own restaurant once I learned about the support provided from the team along with the importance, they place on community involvement,” said Kanwal. “I was looking for an opportunity to diversify my ownership and the DQ Grill & Chill model was the perfect fit. I’m looking forward to continuing the amazing tradition of Dairy Queen and bringing the staple to the Nesconset community.”

In addition to Blizzards, the restaurant will serve made-to-order lunch and dinner options including GrillBurgers, Chicken Strip Baskets, hot sandwiches, salads, fries, onion rings and cheese curds.

While the Nesconset DQ’s management staff is in operation, Kanwal stated that she expects to create 120 part time and full-time job opportunities for the community and is currently accepting applications online at  www.indeed.com.

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METRO photo

By Bob Lipinski

Cabernet Franc is a medium acid red grape variety grown in Bordeaux, France since at least 1784. It is often blended with Cabernet Sauvignon and Merlot to make the dry wines of the Médoc, Graves, Pomerol, and Saint-Émilion. Cabernet Franc is also grown in other parts of France, especially the Loire Valley where it is blended to make the AOC wines of Bourgueil, Champigny, Chinon, Rosé d’Anjou, and Saumur.

It is grown in many other countries and used for blending or to produce a varietally-labeled wine. The quality of its wine excels in parts of Ontario, Canada, New York State, Virginia, and Washington State.

Although not confirmed it is believed that Cabernet Franc originated in the Western Pyrénées in Southwest France and parts of Northern Spain. It has been genetically linked to both Hondarribi Beltza and Morenoa grapes from the Basque Country, but parentage is not yet certain.

In 1997, DNA analysis revealed that Cabernet Franc and Sauvignon Blanc are the parents of Cabernet Sauvignon. Although Cabernet Franc has over 30 synonyms, the most known are Bouchet and Breton, which are used in France.

Wines made from Cabernet Franc grapes are lighter, softer, and more aromatic than Cabernet Sauvignon. Depending on where it is grown, some characteristic smells and tastes of Cabernet Franc wine include bell pepper, berries (blueberry, cranberry, mulberry, strawberry) black currants, black pepper, cherry, green olive, jam, and plum. Hints of basil, cinnamon, eucalyptus, herbs, licorice, mushroom, rosemary, tobacco, and spices are also present.

The wine pairs with beef including pepper steak, roast beef, and most hearty stews. Try pasta in a marinara sauce; barbecued pork loin with mushrooms; grilled tuna or other firm-fleshed fish. Also, soy and ginger-flavored Asian cuisine pairs nicely with it, especially duck or just a bowl of wild mushroom risotto.

If you like cheese, Cabernet Franc matches well with Appenzeller, Blue Cheeses, Brie, Butterkäse, Cabécou, Cantal, Chaource, Cheddar, Colby, Gruyère, Jarlsberg, Leyden, Maroilles, Sainte-Maure, and Saint-Nectaire.

Although most people who like Cabernet Franc drink the light to medium to full-bodied wines, there are other styles made. For example, white, dry rosé, and sparkling Cabernet Franc wines are made globally. Two excellent sweet dessert wines are Floc de Gascogne from the Armagnac region and Pineau des Charentes from the Cognac region of France. However, the grand prize is a bottle of Cabernet Franc Icewine, a specialty of Canada and New York State. It usually has a brilliant orange-ruby color and is ultra-sweet.

What are you drinking tonight?

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 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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The Greater Middle Country Chamber of Commerce hosted a ribbon cutting ceremony for Voodoo Crab in Centereach on Oct. 20.

Pictured from left, Robert Martinez, Chief of Staff, 4th Legislative District; Assemblyman Doug Smith; co-owner Scott He; Brookhaven Town Councilman Kevin LaValle; and Thomas Lupo on behalf of Suffolk County Comptroller John Kennedy.

The new restaurant, located at 1759-G Middle Country Road in the New Village Plaza shopping center, joins locations in Massapequa and Rockville Centre in offering New Orleans-inspired appetizers, cajun boil and fresh seafood dishes, and dessert.

The event was attended by members of the chamber as well as local, county and state officials who presented proclamations to co-owner Scott He and welcomed the business to the Middle Country community.

Hours for lunch are Monday through Saturday from noon to 3 p.m. and dinner hours are Monday to Thursday from 4:30 to 10 p.m., Friday and Saturday from 4:30 to 11 p.m. and Sunday from 1 to 9 p.m.

For more information, call 631-676-7007 or visit www.voodoocrab.com.

Photos from Councilman LaValle’s office

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The entrance to the new DJ’s Clam Shack in East Northport. Photo from Paul Riggio

Long Island’s second DJ’s Clam Shack is open and ready to serve.

“Bringing the seafood joint to East Northport was an easy decision,” said co-owner Paul Riggio. “We wanted to go to the North Shore, further east, and get more exposure.”

Originally founded 14 years ago in Key West, Florida, Riggio and his childhood friend, Jeff Gagnon, decided to expand the restaurant’s name to Wantagh three years ago. 

The East Northport location has a larger dining space. Photo from Paul Riggio

The original location is a hotspot down South, and has been featured on the Food Network’s “Diners, Drive-Ins and Dives.”

Both men hail from Setauket and are graduates of Ward Melville High School. Riggio said the success of the Nassau County restaurant made them want to open up another, to get the name out to people who may not frequent the South Shore. 

“What’s different about the East Northport location is that we have a full liquor license, perfect for summer cocktails,” he said. In Wantagh, they only serve beer and wine. 

So, a few months before its opening, the duo took over the space at 1972 E. Jericho Turnpike and began planning. 

“We wanted to give it a Key West kind of flair,” Riggio said. “And we’re going to keep growing it little by little.”

Known for their lobster rolls, tacos, fried ship, clams, DJ’s is a causal seafood restaurant with “a laid-back kind of feel” that combines favorite seafood dishes from the north and south. On their menu, they feature New England clam chowder and Maine lobster rolls, also mahi-mahi, shrimp and roast pork tacos. 

The space is larger than its counterpart and features more room for socially distanced dining. Eventually the owners plan on adding outdoor dining.

“The community has come out to support us and they’ve been great,” Riggio said. “It’s a casual, fun place, with homemade food that’s always fresh.”

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METRO photo

By Barbara Beltrami

Like so many things these past months, Halloween is not going to be very traditional.  My thought is that since we’re homebound for the most part, why not make Halloween dinner a festive one? Make a  spooky centerpiece with black candles and small pumpkins, set the table with black and orange or Halloween-themed disposable tableware, put candy favors at each place and cook up any or all of the following recipes featuring black or orange ingredients.

Nothing is more orange than a carrot-ginger soup, and squid ink pasta or poultry, meat or fish with black rice (even though it may turn a little purple in cooking), is great for the occasion. So go rig up a costume, tie an apron over it and have a Happy Halloween.

Carrot-Ginger Soup

Carrot-Ginger Soup

YIELD: Makes 4 servings

INGREDIENTS:

3 tablespoons olive oil

8 to 9 large carrots, peeled and sliced thin

2 cups chopped onion

2 cups chicken broth

2 cups water

Salt and freshly ground white pepper to taste

2 teaspoons minced fresh ginger

DIRECTIONS:

In a large pot or saucepan, warm oil over medium heat. Add carrots and onions and cook, stirring occasionally, until onions soften, about 5 to 7 minutes. Add broth, water, salt and pepper and ginger; bring to boil, then simmer until carrots are very soft, about 20 to 30 minutes. Let cool at least 10 minutes, then puree until very smooth in a blender, food processor or with an electric wand. Garnish with raisins or currants if desired and serve hot with dark pumpernickel and yellow cheddar cheese.

Squid Ink Pasta with Orange Tomatoes and Garlic

YIELD: Makes 4 to 6 servings

INGREDIENTS:

One pound squid ink pasta*, cooked according to package directions

1/4 cup extra virgin olive oil

1/2  teaspoon crushed hot red pepper flakes

3 garlic cloves, finely chopped

3 orange tomatoes or one pound orange grape or cherry tomatoes

Coarse salt to taste

1/3 cup dry white wine

1/4 cup chopped fresh basil leaves

*Available at local specialty markets.

DIRECTIONS:

Whatever size tomatoes you are using, cut them into half–inch pieces. In a large skillet over medium heat, warm oil; add crushed red pepper flakes and garlic and, as soon as garlic begins to release its aroma, add tomatoes and salt. Stirring occasionally, cook until they release their juice and skin starts to separate. Deglaze pan with white wine; as soon as it begins to bubble, add pasta and basil to skillet, toss with mixture and transfer to a large warm bowl. Serve hot with fish or scallops.

Chicken Thighs with Black Rice and Orange Peppers

YIELD: Makes 4 servings

INGREDIENTS:

1 1/2 cups black rice*, cooked according to package directions

12 ounces green cabbage, thinly sliced

1 orange bell pepper, cored, seeded and cut into thin strips

2 oranges, peeled and chopped

1 onion, diced

1/4 cup + 2 tablespoons olive oil

Salt and freshly ground black pepper to taste

4 large chicken thighs

1/2 tablespoon red wine vinegar

1/2 teaspoon prepared mustard

*Available at local specialty and  supermarkets. Sometimes called

forbidden rice.

DIRECTIONS:

Preheat oven to 425 F. Set rice aside to keep warm. In a large bowl toss the cabbage, bell pepper, oranges and onion with two tablespoons of the oil and salt and pepper; spread on two-thirds of the bottom of a large shallow roasting pan. In a medium bowl, toss the chicken thighs with two tablespoons of oil and salt and pepper and arrange on remaining third of pan.

Roast, stirring veggies occasionally and turning chicken thighs halfway through cooking time, until veggies are tender and lightly browned and chicken is cooked through and browned, about 20 to 30 minutes. In a small bowl  whisk together the remaining two tablespoons oil, the vinegar, salt and pepper and mustard; drizzle over rice. Place rice on platter, top with veggies and place chicken thighs around it. Serve hot with a carrot and raisin salad.

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