CLOSE
Food & Drink

by -
0 1122
Acorn Squash. Metro photo

By Barbara Beltrami

The minute I see mums and pumpkins and squash piled in pyramids I start to think autumn.  The sunflowers and geraniums are still prolific, there’s a little basil and a few tomatoes left in the garden, but I’ve gone fickle, have lost interest in them and am now focused on things autumnal. In come those earthy veggies, out come the recipes. Acorn squash is my favorite because it’s delicious baked with just butter, salt and pepper or stuffed with a variety of concoctions. Preparation is simple: Wash it, halve it stem to end, and scoop out the seeds.

Sausage, Apple and Fennel- Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS:

2 acorn squash, washed, halved and seeded

2 tablespoons unsalted butter, melted

Salt and pepper to taste

2 tablespoons olive oil

1 pound Italian fennel sausage

2/3 cup finely chopped onion

1 cup finely chopped fennel

2 Granny Smith apples, pared, cored and diced

1 tbsp. minced fresh sage leaves

1/2 cup bread crumbs

1 large egg

DIRECTIONS:

Preheat oven to 375 F. Place squash halves, cut side up, in shallow baking pan, brush with butter and season with salt and pepper. Bake 50 to 60 minutes until tender but not mushy. In a large skillet, heat oil over medium-high heat; add sausage and cook, turning occasionally, until browned on all sides; remove and set aside; place onion, fennel, apple and sage in skillet and, stirring frequently, sauté until tender. Remove sausage from casing and crumble; in medium bowl, combine with sautéed veggies; stir in bread crumbs and egg. Scoop filling into baked squash halves, return to oven and bake 15 to 20 minutes until heated through and a little bit crisp on top. Serve hot with poultry or pork.

Curried Quinoa and Raisin- Stuffed Acorn Squash

YIELD: Makes 4 servings

INGREDIENTS:

2 acorn squash, washed halved, and seeded

Scant 1/4 cup cider vinegar

2 tablespoons brown sugar

Scant 1/4 cup olive oil

Salt and pepper

1 large shallot, chopped

1 cup quinoa, rinsed

2 teaspoons curry powder

1/2 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

1/3 cup raisins, soaked in warm water and drained

1/2 cup chopped pistachio nuts

1 cup finely chopped Italian flat parsley leaves

DIRECTIONS:

Preheat oven to 375 F. Place squash halves, cut side up, in a shallow baking pan. In a small bowl, whisk together vinegar, brown sugar and two tablespoons of the oil; brush squash with mixture, then sprinkle with salt and pepper. Roast until flesh is tender, about 50 to 60 minutes.

In a medium skillet, heat remaining tablespoon of oil over medium-high heat; add shallot and, stirring occasionally, cook about 5 minutes, until browned. Add quinoa, spices, and salt and stir until they are browned and release their aroma, just a minute or so. Add 2 cups hot water, bring to simmer, cover skillet and continue simmering until quinoa is tender and liquid is absorbed, about 20 minutes. Let sit 5 minutes, then stir in raisins, pistachios and half of parsley. Scoop into squash halves and sprinkle with remaining parsley. Serve hot with lamb, beef or poultry.

Wild Rice, Mushroom and Spinach- Stuffed Acorn Squash

YIELD: Makes 8 servings

INGREDIENTS:

2/3 cup wild rice, cooked according to package directions

4 acorn squash, wash, halved and seeded

2 tablespoons olive oil

Coarse salt and freshly ground pepper to taste

1 cup chopped onion

1 cup finely chopped celery

4 ounces fresh mushrooms, cleaned and chopped

2 garlic cloves, minced

1 tablespoon fresh thyme leaves

One 1-pound package fresh spinach, washed and chopped

2 tablespoons freshly squeezed lemon juice

DIRECTIONS:

Preheat oven to 425 F. Brush cut sides of squash with half the olive oil and season with salt and pepper.  Place cut side down on baking sheet and roast 20 to 30 minutes, until tender.

In large skillet heat remaining olive oil over medium-high heat, add onion and celery and sauté, stirring frequently until soft, about 3 to 5 minutes. Add mushrooms and sauté another 3 to 5 minutes; add garlic, thyme and spinach and cook, stirring occasionally, until spinach is wilted, just a minute or two.

Stir in cooked rice and lemon juice, adjust seasonings and scoop mixture into squash halves. Bake until heated through, about 10 minutes. Serve hot with poultry, meat or fish.

by -
0 51
Ask your doctor before starting gluten withdrawal. Stock photo

By David Dunaief, M.D.

Dr. David Dunaief

A quick trip to the grocery store or a restaurant will confirm what you already know: gluten-free is a “thing.” Pizza, pasta, bread, and even breadcrumb-encrusted products have been reformulated, and everyday products, like frozen vegetables, have been relabeled with splashy language promising “gluten-free.” The marketers are on board: gluten-free diets are hot.

“Gluten-free” is not necessarily synonymous with healthy. Still, we keep hearing how more people feel better without gluten. Is this a placebo effect? What is myth and what is reality in terms of gluten? In this article I will try to distill what we know about gluten and gluten-free diets, who may benefit and who may not.

Why gluten-free?

Gluten is a plant protein found mainly in wheat, rye and barley. While more popular recently, going gluten-free is not a fad, since we know that patients who suffer from celiac disease, an autoimmune disease, benefit tremendously when gluten is removed (1). In fact, it is the main treatment.

But what about people who don’t have celiac disease? There seems to be a spectrum of physiological reaction to gluten, from intolerance to gluten (sensitivity) to gluten tolerance (insensitivity). Obviously, celiac disease is the extreme of intolerance, but even these patients may be asymptomatic.

Then, there is nonceliac gluten sensitivity (NCGS), referring to those in the middle portion of the spectrum (2). The prevalence of NCGS is half that of celiac disease, according to the NHANES data from 2009-2010 (3). However, many disagree with this assessment, indicating that it is much more prevalent and that its incidence is likely to rise (4). The term was not even coined until 2011.

Celiac disease vs. gluten sensitivity

Both may present intestinal symptoms, such as bloating, gas, cramping and diarrhea, as well as extraintestinal (outside the gut) symptoms, including gait ataxia (gait disturbance), malaise, fatigue and attention deficit disorder (5). Surprisingly, they both may have the same results with serological (blood) tests.

The first line of testing includes anti-gliadin antibodies and tissue transglutaminase. These measure a reaction to gluten; however, they don’t have to be positive for there to be a reaction to gluten. HLA–DQ phenotype testing is the second line of testing and is more specific for celiac disease.

What is unique to celiac disease is a histological change in the small intestine, with atrophy of the villi (small fingerlike projections) contributing to gut permeability, what might be called “leaky gut.” Biopsy of the small intestine is the most definitive way to diagnose celiac disease. Though the research has mainly focused on celiac disease, there is some evidence that shows NCGS has potential validity, especially in irritable bowel syndrome.

Before we look at the studies, what does it mean when a food says it’s “gluten-free”? The FDA requires that “gluten-free” labeled foods have no more than 20 parts per million of gluten (6). Effective October 13, 2020, new FDA guidelines go into effect for proving fermented foods, such as sauerkraut and yogurt, and hydrolyzed ingredients found in many packaged products meet the same criteria.

Irritable bowel syndrome

Irritable bowel syndrome (IBS) is a nebulous disease diagnosed through exclusion, and the treatments are not obvious. That is why the results from a 34-patient, randomized controlled trial, the gold standard of studies, showing that a gluten-free diet significantly improved symptoms in IBS patients, is so important (7). Patients were given a muffin and bread on a daily basis.

Of course, one group was given gluten-free products and the other given products with gluten, though the texture and taste were identical. In six weeks, many of those who were gluten-free saw the pain associated with bloating and gas mostly resolve; they had significant improvement in stool composition, such that they were not suffering from diarrhea, and their fatigue diminished. In one week, those in the gluten group were in substantially more discomfort than those in the gluten-free group.

As part of a well-written editorial in Medscape by David Johnson, M.D., a professor of gastroenterology, questioned whether this beneficial effect from the IBS trial was due to gluten withdrawal or to withdrawal of fermentable sugars because of the elimination of some grains themselves (8). In other words, gluten may be just one part of the picture. He believes that nonceliac gluten sensitivity is a valid concern.

Antibiotics

The microbiome in the gut may play a pivotal role in whether a person develops celiac disease. In an observational study using data from the Swedish Prescribed Drug Register, results indicate that those who were given antibiotics within the last year had a 40 percent greater chance of developing celiac disease and a 90 percent greater risk of developing gut inflammation (9). The researchers believe that this results from a misbalance in the microbiota, or flora, of the gastrointestinal tract from antibiotic use.

Not everyone will benefit from a gluten-free diet. In fact, most of us will not. Ultimately, people who may benefit are those who have celiac disease and those who have symptomatic gluten sensitivity. Also, patients who have positive serological tests, including tissue transglutaminase or anti-gliadin antibodies, are good candidates for gluten-free diets.

There is a downside to a gluten-free diet: potential development of macronutrient and micronutrient deficiencies. Therefore, it is wise to ask your doctor before starting gluten withdrawal. The research in patients with gluten sensitivity is relatively recent, and most gluten research relates to celiac disease. Hopefully, we will see broader studies in the future.

References:

(1) Am J Gastroenterol. 2013;108:656-676. (2) Gut 2013;62:43–52. (3) Scand J Gastroenterol. (4) Neurogastroenterol Motil. 2013 Nov;25(11):864-871. (5) medscape.com. (6) fda.gov. (7) Am J Gastroenterol. 2011; 106(3):508-514. (8) medscape.com. (9) BMC Gastroenterol. 2013:13(109).

Dr. David Dunaief is a speaker, author and local lifestyle medicine physician focusing on the integration of medicine, nutrition, fitness and stress management. For further information, visit www.medicalcompassmd.com.

by -
0 836
Lemon Pound Cake

By Barbara Beltrami

What’s in a name? Pound cake gets its name from the fact that it was originally made from a pound each of flour, sugar, butter and eggs (at about two ounces each there are 8 or 9 large eggs in a pound). So if you’re watching your cholesterol, don’t read any further. But if you’re a huge fan of pound cake as my husband is, then get out your loaf pan and read on to check out my recipes for old-fashioned pound cake, chocolate pound cake and lemon pound cake. The last two are really just loaf cakes, but they have the texture and taste of pound cakes, and that’s what really counts.

Old-fashioned Pound Cake

YIELD: Makes 2 loaves

INGREDIENTS:

1 pound butter

1 pound sugar

9 large eggs, separated

1 pound cake flour, sifted

DIRECTIONS:

Preheat oven to 325 F. Cream butter until soft; gradually beat in sugar until combination is light and fluffy. Beat egg yolks until thick and lemon-colored, then beat into butter and sugar mixture until whole mixture is light and fluffy. Beat egg whites until stiff; add flour alternately with egg whites; beat until very smooth and light after each addition. Line two 8” x 5” x 3” loaf pans with waxed paper and butter it; turn batter into loaf pans and bake for 1 1/2 to 1 3/4 hours. Serve warm or at room temperature with whipped cream and fresh berries.

Chocolate Pound Cake

YIELD: Makes 1 loaf

INGREDIENTS:

Nonstick cooking spray

1/4 cup flour

1 1/2 cups sugar

1/2  cup unsalted butter, softened

1/2 teaspoon salt

2 teaspoons vanilla extract

1 teaspoon baking soda

1/4 teaspoon baking powder

2/3 cup unsweetened cocoa powder

3 large eggs

1 1/2 cups flour

3/4 cup milk

DIRECTIONS:

Preheat oven to 350 F. Spray a 9” x 5” x 3” loaf pan with nonstick cooking spray and coat with the quarter cup of flour. In a large bowl beat together the sugar and butter until light and fluffy. With mixer on low speed add the salt, vanilla extract, baking soda, baking powder and cocoa and blend thoroughly; add eggs, one at a time and beat well after each one. With mixer still on low speed, add the flour and milk alternately a little at a time, but do not overbeat.

Pour batter evenly into prepared loaf pan and bake one hour or until cake tester inserted in center comes out clean. Cool on wire rack about 10 minutes; then remove from pan and cool completely on wire rack before serving.

Lemon Pound Cake

Lemon Pound Cake

YIELD: Makes 1 loaf

INGREDIENTS:

2 sticks unsalted butter, softened plus more for greasing pan

Parchment paper

3 lemons

1 cup sugar

3 large eggs

1 2/3 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon coarse salt

1/4 cup plus 2 tablespoons milk

DIRECTIONS:

Place rack in center of oven; preheat oven to 350 F. Generously butter 9” x 5” x 3” loaf pan and, allowing 2 to 3 inches to hang over top, line with parchment. In large bowl, finely grate zest of lemons but reserve one-third; add butter and sugar and with mixer on high speed beat until mixture is light and fluffy. Beat in eggs, one at a time, making sure each one is fully incorporated before adding the next, then continue to beat about two minutes until mixture is even fluffier.

In another large bowl, whisk together flour, baking powder and salt. Add half the dry ingredient mixture to first mixture and beat until just combined; add milk and beat on low speed just until smooth, then add remaining dry ingredients and beat on low speed just until combined.

Scrape batter into loaf pan, sprinkle remaining lemon zest on top and bake 45 to 50 minutes, until cake tester inserted in center comes out clean. Let cool on cake rack 10 minutes, then using overhanging parchment, carefully lift out of pan, place on wire rack and allow to cool to room temperature.; remove parchment and serve with lemon sorbet or vanilla ice cream.

by -
0 1529
Stock photo

By Bob Lipinski

Bob Lipinski

Serving wine at home, on a picnic or during a festive occasion is fun and with just a few simple tips listed below, you will be on your way to an enjoyable time.

Opening Table and Sparkling Wines

Table wines: Cut the capsule near the bottle’s neck, then remove it using the edge of the knife blade. Insert the point of the corkscrew’s worm into the cork and with a gentle downward pressure, screw the worm clockwise until only one notch is showing. Then, attach the corkscrew’s lever to the lip on top of the bottle and while holding it firmly, lift the handle of the corkscrew in a straight motion until the cork comes out of the bottle.

Sparkling wines. Remove the foil capsule; untwist and loosen the wire cage but do not remove it. Hold the bottle at a 45-degree angle pointed away from you and anyone around you; while holding the cork in one hand, twist the bottle in a downward motion with the other hand. Allow the cork to ease out until a gentle “pop” is heard. Continue to hold the bottle at this angle for a few more moments to equalize the pressure inside the bottle. Then stand the bottle up; it is ready to pour. Under no circumstances ever use a corkscrew to open a bottle of sparkling wine.

Serving Tips

• White and sparkling wine can be chilled in 20 minutes if immersed in an ice bucket containing a mixture of ice and cold water.

• A wine glass should have a stem and contain between 6 to 10 oz.

• Champagne glasses should be flute or tulip-shaped, rather than the flat, “saucer-shaped” glass.

• Wine glasses should be filled only one-third for white wines and one-half to two-thirds for red wines.

Serving Temperatures for Table Wines

• Dry white wines  50–55 degrees

• Dry, light-bodied red and rosé wines 60–65 degrees

• Dry, full-bodied red wines 65–68 degrees

• Sparkling wines 42–46 degrees

• Sweet red and white wines 42–46 degrees

Proper Order of Serving Wines

• Light wines should precede heavy or full-bodied wines.

• Dry wines should precede sweet wines.

• Dry white wines should precede dry red wines.

• Dry red wines should precede sweet white wines.

• Dry sparkling wines can be served before, during or after dinner, while sweet sparkling wines are best after dinner.

• Port, Sherry, Madeira, and Marsala are generally served after dinner. However, the dry versions — White Port, Fino Sherry, Sercial Madeira, and Dry Marsala can be served before dinner.

Well, there you have it. Now go and enjoy yourself!

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].

by -
0 1183
Photo courtesy of Disney Enterprises/Pixar Animation Studios

By Barbara Beltrami

Although many of us fondly think of Ratatouille as the Disney movie with the eponymous cute little rat, it is actually a French vegetable stew of eggplant, zucchini, tomatoes, onions, peppers and fresh herbs that originated in Provence. It’s the best way I know of to enjoy late summer’s bounty all together in delicious mouthfuls of garden goodness. As with most regional dishes, each cook has her own adamant way of preparing her ratatouille.

Because it’s one of my favorite veggie dishes,  whenever I’ve visited France, I’ve managed  to come home with another recipe for ratatouille. Please note that these first two very traditional recipes call for cooking each veggie separately; that’s what makes them so colorful and preserves their distinct flavor and texture. The third recipe is a spin off of ratatouille, but equally savory. All recipes can be served hot, warm, at room temperature or cold. I think ratatouille goes well with almost anything!

Giselle Renouard’s Ratatouille

YIELD: Makes 4 servings

INGREDIENTS:

1 pound eggplant, sliced into 1/2” rounds

Salt and freshly ground pepper to taste

Olive oil

1 pound zucchini, diced

1 pound mixed red and green bell peppers, cored, seeded and thinly sliced

1/2 pound onions,  finely chopped

1 1/2 pounds fresh tomatoes, chopped

3 garlic cloves, peeled and minced

1/2 teaspoon sugar

Handful flat leaf parsley, finely chopped

Leaves from several sprigs thyme

Leaves from one large sprig basil, julienned

DIRECTIONS:

Place eggplant in a colander, sprinkle with salt and let drain 30 minutes. Pat dry and cut again into small chunks. In large skillet over medium heat, warm olive oil; add eggplant, stir occasionally and when brown on all sides remove and drain on paper towels. Add a little more oil and cook the zucchini just until soft; remove and drain. Next, add a little more oil, if needed, and cook peppers; remove them when tender; add onions, cook until soft but not brown, then add tomatoes, garlic, sugar, parsley and thyme and simmer for about 30 minutes. Return the rest of the vegetables to the pan and, stirring frequently but gently, simmer until heated through, about 5 minutes. Remove from heat, add basil, salt and pepper.

Mme. Marie Ouvrard’s Ratatouille

YIELD: Makes 6 servings

INGREDIENTS:

3 tablespoons extra virgin olive oil

2 medium onions, thinly sliced

2 garlic cloves, minced

1 red bell pepper, seeded, cored and diced

1 1/2 pounds small zucchini, cut into 1/2” cubes

3/4 pound eggplant, cut into 1/2” cubes

1 tablespoon fresh thyme leaves

5 medium tomatoes, diced

Salt and freshly ground black pepper

3 tablespoons chopped fresh basil

DIRECTIONS:

In large skillet heat olive oil over medium heat; add onions and garlic and, stirring often, sauté, for a minute or two until onion softens and garlic releases its aroma. Stir in red pepper and cook over medium heat, 4 to 5 minutes, until soft. Add zucchini and eggplant and simmer briefly. If mixture starts to stick to pan, add a little more oil or hot water. Stir in thyme and tomatoes; season with salt and pepper; simmer until all vegetables are soft but not mushy, about 5 minutes. Just before serving, add basil.

Lucie Durand’s Ratatouille

YIELD: Makes 4 servings

INGREDIENTS:

Nonstick cooking spray

2 large onions, sliced thin

2 pounds eggplant sliced 1/2” thick

2 orange or yellow bell peppers

2 red bell peppers

4 large tomatoes, cut into 1/2 slices

1 teaspoon fresh thyme leaves

Coarse salt and freshly ground pepper to taste

8 garlic cloves, halved

1/2 cup extra virgin olive oil

1 tablespoons minced flat leaf parsley

1 tablespoon minced fresh basil leaves

DIRECTIONS:

Preheat oven to 350 F. Spray bottom and sides of a casserole with nonstick cooking spray. Make a layer using  half each of the onion rings, eggplant, peppers, tomatoes, thyme, salt and pepper and garlic in that order. Repeat and drizzle with olive oil. Place in oven and bake about 50 to 60 minutes, until bubbling and tender. Occasionally, using the back of a wooden spoon, press down on the vegetables to make sure they are cooking evenly. Remove from oven, garnish with parsley and basil before serving.

by -
0 1101
Stock photo

By Barbara Beltrami

So you love pizza. Who doesn’t? And you say you wish you could eat it 24/7 three times a day. Well, the pizza genie has granted your wish. Beyond the basic pizza margherita with tomato sauce and cheese, there are so many versions of that uber popular pie that it’s hard to count them.

However, if you’re serious about having pizza for every meal or maybe you think you might like to spread the wealth around over a few days or weeks, I’ve got three pizzas for you: The first, of course, is for breakfast and has, among other ingredients, eggs; the second takes inspiration from a lunchtime favorite, tuna salad; and the third is a dinner pizza that has so many ingredients and toppings that you’re going to need extra napkins.

Breakfast Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

3/4 pound bacon

3 tablespoons butter

2 tablespoons olive oil

1 small onion, diced

1 cup diced potatoes

1/2 cup shredded mild cheddar cheese

1 cup chopped fresh tomatoes

Salt and freshly ground pepper to taste

4 to 6 large eggs

DIRECTIONS:

Preheat oven to 450F. Spray a rimmed pizza pan or baking sheet with nonstick cooking spray. Sprinkle with cornmeal and spread pizza crust to edges. In a large skillet over medium-high heat fry bacon until it just starts to shrivel and turn golden, about 5 to 10 minutes; remove and drain on paper towels. In another large skillet, heat butter and olive oil over medium high heat; add onion and potatoes and sauté, turning often, until both are soft but not mushy.

Sprinkle cheese over crust, then tomatoes, then onions and potatoes; season with salt and pepper and bake for 6 to 8 minutes, until everything turns light brown. Remove from oven, place on rack and carefully break eggs evenly over top; place partially cooked bacon slices in between eggs, return to oven and bake another 8 to10 minutes until eggs are set and bacon is crisp. Remove from oven, drizzle with olive oil, cut into slices and serve immediately with hot coffee, Bloody Mary’s or mimosas.

Lunch Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

Two 7-ounce cans water-packed tuna, drained

1/2 cup mayonnaise

1 teaspoon prepared mustard

1 teaspoon pickle juice

1 shallot, minced

1 celery rib, finely diced

Salt and freshly ground pepper to taste

1 cup shredded Swiss cheese

1/2 green bell pepper, cored, seeded and sliced

DIRECTIONS:

Preheat oven to 450 F. Spray rimmed pizza pan or baking sheet with nonstick cooking spray, then sprinkle cornmeal evenly over it. Spread pizza crust to edges of pan; bake until crust is slightly crispy, about 3 to 5 minutes. Meanwhile in medium bowl thoroughly combine tuna, mayonnaise, mustard, pickle juice, shallot, celery salt and pepper. Spread evenly over partially baked crust, top with cheese and bell pepper slices and bake 8 to 10 minutes until crust is golden and filling is heated through and bubbly. Serve hot or warm immediately with a mixed green salad.

Dinner Pizza

YIELD: Serves 4 to 6

INGREDIENTS:

Nonstick cooking spray

2 tablespoons cornmeal

One 12-inch pizza crust

2/3 cup marinara sauce

3 ounces thinly sliced pepperoni

2 ounces prosciutto, coarsely torn or chopped

6 anchovies, diced

1 medium Portobello mushroom, thinly sliced

3 roasted red pepper halves, julienned

1/2 cup oil-packed artichokes, chopped

1/2 cup black olives, sliced

Salt to taste

1/2 teaspoon crushed red pepper flakes

12 ounces fresh mozzarella, shredded

1/4 cup olive oil

DIRECTIONS:

Preheat oven to 475 F. Spray a rimmed pizza pan or baking sheet with nonstick cooking spray, then sprinkle with cornmeal and place the pizza crust on top, stretching it to the edges. Slather sauce over crust; evenly scatter pepperoni, prosciutto, anchovies, mushrooms, roasted pepper, artichokes, olives, salt and crushed red pepper flakes over sauce; top with mozzarella and drizzle with olive oil. Bake until vegetables are soft and start to brown a little and edge of crust is golden, about 8 to 10 minutes. Remove from oven, slice and serve hot or warm with sautéed broccoli rabe or spinach.

by -
0 740
Stock photo

By Barbara Beltrami

I think if my husband and I had a family crest it would be the tomato! They are as necessary a staple as flour, sugar, or salt; as indispensable as onions, carrots or celery for the foundation of so many recipes and menus.

In the winter we have to rely on canned San Marzano tomatoes and fresh camparis, but come May we stick a variety of plants in patio pots and lovingly fertilize, water and stake them. By August we are happily picking a few a day but they’re not nearly enough to satisfy our tomato appetites nor do many even make it to the table because we eat them while they’re still warm from the sun. So we supplement our modest little crop with field tomatoes from the farm stand.

Although we sometimes chop them into a fresh tomato sauce for pasta or sauté them with other summer vegetables, most often we just slice them, top them with fresh basil or parsley or scallions, coarse salt and freshly ground pepper, drizzle them with olive oil and enjoy their exquisite flavor. Or sometimes, we take just one of our nice ripe tomatoes, cut it in half and rub it on toasted slices of rustic bread with a little shot of extra virgin olive oil for good measure.

Cherry Tomato Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS:

One 9-inch pastry crust

3 pounds cherry tomatoes, halved

1/4 cup extra virgin olive oil

1 tablespoon fresh thyme leaves

1/4cup chopped fresh basil leaves

Salt and freshly ground pepper to taste

2 garlic cloves, bruised and chopped

2 tablespoons sour cream

1 tablespoon grainy mustard

1/2 cup extra sharp Cheddar cheese, grated

DIRECTIONS:

Preheat oven to 350 F. Line bottom and sides of tart pan with pastry crust; cut to make even with top edge; gently pat a piece of foil on top of crust and spread pie weights over it. Meanwhile in a large bowl, toss the tomatoes with the olive oil, thyme, basil, and salt and pepper and garlic. Spread the mixture with the tomatoes, cut side down on a baking sheet and roast until tomatoes blister and dry up a little, about 20 to 30 minutes.

Remove from oven, set tomatoes on paper towels and blot to remove excess liquid. Bake pie shell in preheated oven until set, about 30 to 35 minutes; remove pie weights and foil and bake another 5 to 10 minutes until golden. In small bowl, mix the sour cream and mustard, then spread on pie crust; sprinkle with cheese. Arrange tomatoes, cut side up, in two layers; add salt and pepper between layers. Bake until tomatoes just start to brown, about 20 to 25 minutes. Serve hot, warm or at room temperature with a green salad.

Pasta with Fresh Tomatoes

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 pound penne or similar size pasta

1/4 cup extra virgin olive oil

1 garlic clove, minced

1/2 teaspoon crushed red pepper flakes

6 to 8 fresh Roma tomatoes diced

1/3 cup chopped fresh basil leaves

Salt to taste

DIRECTIONS:

Cook pasta according to package directions. Meanwhile in medium-large skillet warm oil over medium heat; add garlic and pepper flakes; cook, stirring constantly, until garlic releases its aroma, about 30 seconds; add tomatoes, stirring frequently, and cook until barely softened, about one minute. In large bowl toss tomatoes with basil, hot pasta and salt. Serve hot or let cool to room temperature and serve with an arugula salad.

Greek Tomato Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

3 to 4 pounds ripe beefsteak tomatoes

1 small red onion, peeled and sliced into thin rings

1 green bell pepper, peeled, seeded, julienned

1 medium cucumber, peeled, seeded, diced

Sea salt and freshly ground pepper to taste

6 ounces feta cheese, broken into chunks

3 tablespoons chopped fresh dill

Extra virgin olive oil, to taste

DIRECTIONS:

Wash, core and slice tomatoes 1/4” thick and arrange on a platter. Scatter onion, pepper and cucumber over tomatoes and sprinkle with salt and pepper; let sit 15 minutes; scatter feta cheese and dill and douse with olive oil.  Serve at room temperature with toasted pita and hummus.

by -
0 158
Photo from Councilman LaValle's office
Photo from Councilman LaValle’s office

Brookhaven Town Councilman Kevin LaValle (third from left) joined representatives of the Selden Civic Association the Suffolk County Police Department for the grand opening celebration of Texas Roadhouse in Selden on Sept. 1. The councilman presented the staff with a Certificate of Congratulations and wished them many years of success.

Construction began last fall at the former location of Ruby Tuesdays at 289 Middle Country Road at the corner of Route 83 in the Selden Plaza shopping center. The steakhouse is the third Texas Roadhouse on Long Island, joining the East Meadow and Deer Park eateries famous for its hand-cut steaks, ribs, freshly baked bread, made-from-scratch sides, bottomless peanuts and 15 different varieties of margaritas.

The 7,163 square-foot space is open Mondays to Thursdays from 3 to 10 p.m., Fridays from 3 to 11 p.m., and Saturdays and Sundays from 11:30 a.m. to 11 p.m. For more information, call 631-496-3073 or visit www.texasroadhouse.com.

by -
0 141
Dickey's BBQ

The Centereach community will soon be able to enjoy authentic, Texas-style barbecue from Dickey’s Barbecue Pit as the restaurant’s owner operator, Gerard Stephan is set to open the full, quick-service restaurant located in Centereach Square at 13 Centereach Mall (next to Leslie’s Pool Supplies), in the next few weeks. The menu will feature southern favorites including mac n cheese, creamed spinach, potato casserole and slow-smoked meats prepared and smoked on-site over hickory wood such as ribs, brisket, jalapeño cheddar kielbasa sausage and more.

“I was born and raised in Long Island and know the community will love the comfort food and atmosphere Dickey’s has in store,” said local entrepreneur and Dickey’s Owner Operator Gerard Stephan. “I’m excited to offer folks in the area a new, unique option for whether they’re dining out, picking up or ordering delivery.” For more information, visit www.dickeys.com.

by -
0 1177
Prosecco. Stock photo

By Bob Lipinski

Bob Lipinski

Prosecco is both the name of a grape and a sparkling wine that originates in Italy’s northeast regions of Friuli-Venezia Giulia and Veneto.

Prosecco is known locally in these regions as Glera. The Prosecco grape is thin-skinned with high acid and is used to make dry to sweet; still (non-effervescent) to sparkling wines. Besides Prosecco, there are other white grapes (and one red … Pinot Noir) that can be used to make a white or rosé sparkling Prosecco.

Most white Prosecco wine is released as non-vintage; the wine may be released with a vintage date if the wine contains a minimum 85 percent of the stated year’s harvest. It can be labeled Brut, Extra Dry, Dry, or Demisec. Styles of Prosecco are frizzante, spumante, and rosé. Prosecco Rosé is made from Prosecco and Pinot Noir grapes and must be vintage-dated.

There are several other higher-quality (also higher prices) sparkling Prosecco DOCG wines made. They are labeled Asolo Prosecco; Conegliano Valdobbiadene Prosecco; and two specialty, limited-produced wines labeled Rive and Prosecco Superiore di Cartizze.

Prosecco wine is straw yellow with a fresh fruity aroma and flavor of acacia, almonds, green and red apples, apricots, bread dough, citrus (lemon, lime), fennel, ginger, hazelnut, kiwi, licorice, melon, orange, peaches, pears, tropical fruit, spices, and wild flowers.

Because of its fruit and higher level of acidity, it is a very versatile sparkling wine. Some suggested food pairings might be salmon and other salads with a touch of sweetness; fried calamari; pork with fruit sauces; chilled summer soups; prosciutto and melon; spicy curries; soy and ginger infused sauces; or even your favorite cheeseburger!

Some recommended cheeses to pair with this sparkling wine are Asiago, Brie, Camembert, Emmentaler, Fontina, Gorgonzola, Grana Padano, Gruyère, Manchego, Monterey Jack, Parmigiano-Reggiano, Pecorino, and Ricotta.

Prosecco makes a refreshing cocktail. Two favorites are Aperol & Prosecco and Campari & Prosecco. Finally, if you are a fan of grappa, several distillers in Italy make a Prosecco Grappa.

Bellini Cocktail

The much sought-after Bellini cocktail was created in 1948 by Giuseppe Cipriani at Harry’s Bar (opened in 1931) in Venice, Italy, to commemorate the Venetian Painter Giovanni Bellini (1430-1516).

YIELD: Serves 6

INGREDIENTS:

3 medium-sized ripened peaches

Dash of raspberry purée

1 chilled bottle of Prosecco

DIRECTIONS:

Peel and cut peaches into cubes, then put into a blender along with the raspberry purée. Pour the pulp into a carafe, then add the entire bottle of Prosecco. Stir and serve.

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].

Prev1...474849...90Next Page 48 of 90
TBR News Media is your local news and entertainment website.
We provide you with the latest breaking news and information for your community.
Contact us: [email protected]

Most Viewed

©