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Tzatziki. METRO photo

By Barbara Beltrami

Cool as a cucumber. You’ve heard that before.  I’m not sure of its derivation but Wikipedia tells me that cucumis sativus originated in India and goes as far back as the Roman Empire when it was popular with the emperor Tiberius, then later was favored in the 8th and 9th centuries by the famed Charlemagne. Fast forward to the 21st century where we still have our lovely cool cucumbers, with their crispiness, crunch and slightly melon-y flavor, the perfect veggie for all kinds of summer fare. I don’t know how Tiberius’s or Charlemagne’s chefs prepared them, but I’ll wager that they didn’t have a cucumber and gin sorbet, tzatziki, as well as a variety of cucumber salads in their repertoire.

Cucumber, Fennel and Gin Sorbet

YIELD: Makes about 3 cups.

INGREDIENTS:

2/3 cup sugar

2/3 cup water

1/2 cup minced fresh fennel leaves

1 tablespoon tarragon leaves

2 large English cucumbers, peeled, seeded and diced

2 tablespoons freshly squeezed lemon juice

3 to 4 tablespoons good quality gin

Cucumber slices for garnish (optional)

DIRECTIONS:

In a small saucepan bring sugar and water to a boil and stir until sugar is completely dissolved. Remove from heat, add fennel and tarragon and let steep 15 minutes. Pour through a fine sieve set over a medium bowl; discard leaves; refrigerate syrup until cold, about 30 minutes or more. In bowl of food processor or in blender puree cucumbers, syrup and lemon juice until smooth; transfer to a bowl, stir in gin, cover and refrigerate 1 1/2 to 2 hours, until very cold. Transfer to an ice cream maker and freeze and churn according to manufacturer’s directions. Place in covered container and store in freezer. When ready to serve scoop into ice cream dishes, garnish with cucumber slices, if using, and serve with ginger snaps.

Cucumber-Honeydew Salad

YIELD: Makes 10 servings

INGREDIENTS:

1 large English (seedless) cucumber, peeled

1 large ripe honeydew melon

1/4 cup freshly squeezed lime juice

Salt and freshly ground black pepper to taste ( but use sparingly)

1/2 cup finely chopped cilantro

2 tablespoons finely chopped mint

3 scallions, thinly sliced

DIRECTIONS:

Dice cucumber; remove seeds and rind and dice honeydew. In a large bowl, whisk together lime juice, salt and pepper. Add cucumber, honeydew, cilantro, mint and scallions; toss to coat thoroughly. Cover and refrigerate up to one hour. Serve cold with fish, meat or poultry.

Cucumber and Radish Chopped Salad with Chick Peas

YIELD: Makes 6 servings

INGREDIENTS:

3 medium ripe tomatoes, diced

3 small cucumbers, peeled and diced

1 yellow bell pepper, seeded and diced

10 radishes, washed, trimmed and diced

One 14-ounce can chick peas, rinsed, drained

1/2 red onion, finely chopped

1/2 cup finely chopped flat leaf parsley

2 tablespoons extra virgin olive oil

2 tablespoons freshly squeezed lemon juice

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

In a large bowl toss together the tomatoes, cucumbers, bell pepper, radishes, chick peas, onion and parsley; cover tightly and chill up to two hours. In a small bowl whisk together oil, lemon juice and salt and pepper. Let salad sit at room temperature for 20 to 30 minutes before tossing with oil-lemon juice mixture. Serve with meat, poultry or fish.

Tzatziki

Tzatziki. METRO photo

YIELD: Makes about 1 1/2 cups

INGREDIENTS:

1 large cucumber, peeled, seeded, grated and drained

1/2 pint plain Greek yogurt

1 tablespoon extra virgin olive oil

2 tablespoons finely chopped fresh dill

1 tablespoon finely chopped fresh mint

2 garlic cloves, minced

1 teaspoon finely grated lemon zest

1 1/2 teaspoon freshly squeezed lemon juice

Coarse salt and freshly ground black pepper to taste

DIRECTIONS:

In a medium bowl, whisk together all ingredients. Cover with plastic wrap and refrigerate till ready to use. Serve with pita bread or crudités.

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METRO photo

By Bob Lipinski

Bob Lipinski

I love reading quotes, especially historical, and inspirational  ones from well-known individuals, or just plain funny ones. Here are 15 of my favorite whiskey quotes that may stimulate you to reach for a bottle of your favorite brand.

“Happiness is having a rare steak, a bottle of whiskey, and a dog to eat the rare steak.” (Johnny Carson, 1925-2005, American television host and comedian)

“The water was not fit to drink. To make it palatable, we had to add whiskey. By diligent effort, I learnt to like it.” (Sir Winston Churchill, 1874-1965, Prime Minister of Great Britain)

“I wish to live to 150 years old, but the day I die, I wish it to be with a cigarette in one hand and a glass of whiskey in the other.” (Ava Gardner, 1922-1990, American actress)

“Too much of anything is bad, but too much of good whiskey is barely enough.” (Mark Twain, 1835-1910, American humorist and novelist)

“Whenever someone asks me if I want water with my Scotch, I say, I’m thirsty, not dirty.” (Joe E. Lewis, 1902-1971, American actor and comedian)

“I’m on a whiskey diet. I’ve lost three days already.” (Tommy Cooper, 1921-1984, British prop comedian and magician)

“Set up another case bartender! The best thing for a case of nerves is a case of Scotch.” (W.C. Fields, 1880-1946, American comic and actor)

“For a bad hangover take the juice of two quarts of whiskey.” (Eddie Condon, 1905-1973, jazz guitarist)

“I love to sing, and I love to drink scotch. Most people would rather hear me drink Scotch.” (George Burns 1896-1996, U.S. actor and comedian)

“I never should have switched from Scotch to Martinis.” (Humphrey Bogart, 1899-1957, American film actor)

“I now drink healthy … Scotch and carrot juice. You get drunk as hell … but you can still see good.” (Dean Martin, 1917-1995, American singer and actor)

“It is true that whiskey improves with age. The older I get, the more I like it.” (Ronnie Corbett, 1930-2016, Scottish actor and comedian)

“My family was a bunch of drunks. When I was six, I came up missing; they put my picture on a bottle of Scotch.” (Rodney Dangerfield, 1921-2004, American comedian and actor)

“My own experience has been that the tools I need for my trade are paper, tobacco, food, and a little whiskey.” (William Faulkner, 1897-1962, American author)

“I always take Scotch whiskey at night as a preventive of a toothache. I have never had the toothache; and what is more, I never intend to have it.” (Mark Twain, 1835–1910, American humorist and novelist)

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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Grilled Corn

By Barbara Beltrami

I am a corn snob. I was brought up by corn snobs who wouldn’t deign to buy, cook or sink their teeth into an ear of corn unless it was just picked within the hour. The husk had to be bright green with no dry or brown edges and the silk had to be mostly green and well, silky. I learned that when selecting an ear of corn, one did not (as so many people erroneously and inconsiderately do) rip back the husk; instead one ran their fingertips gently up and down the ear of corn to feel for indentations which meant worm holes.

I’ve always been lucky enough to live near farm stands in the summer  which, of course, given my snobbery, is the only time I’ll eat corn. This year I’ve noticed a hefty increase in price; at some stands it’s actually almost doubled since last year. However, I’m ok with that as long as the corn is so fresh I can stick my thumbnail in a kernel and it squirts instead of collapses.

The kind of corn I’m talking about should be crisp, sweet and succulent. If it sticks to your teeth when you bite into it, it’s not fresh, not worth whatever you paid for it even if it was cheap, and is better suited for fodder for farm animals. If it’s truly just picked, the only embellishment it needs is a slathering of butter and a sprinkling of salt and pepper. It’s best boiled or grilled. Everyone has his or her own theory about how to boil it or grill it; if the corn is fresh it’ll taste good no matter how or how long you cook it. And if it isn’t fresh it doesn’t matter either because it won’t taste good. Here’s the way I do it. And that’s what this corn snob has to say.

Boiled Corn

YIELD: Makes 8 servings

INGREDIENTS:

8 ears very fresh corn

2 sticks unsalted butter

Coarse salt

Freshly ground pepper

DIRECTIONS:

Over high heat, bring a very large pot of generously salted water to a boil. Meanwhile, husk the corn and remove the silky threads. When water is at a full rolling boil, carefully drop corn into pot, cover, lower heat to medium high to maintain the boil and cook for 7 minutes. Remove corn from pot or let sit a few minutes, if desired. Stack on platter, slather with one stick of butter, sprinkle with salt and pepper, and serve immediately with remaining butter, salt and pepper to accompany grilled meat, poultry or fish and a crisp salad.

Grilled Corn

Grilled Corn

YIELD: Makes 8 servings

INGREDIENTS:

8 ears very fresh corn

2 sticks unsalted butter

Coarse salt

Freshly ground pepper

DIRECTIONS:

Heat grill to medium. Pull outer husks down to base; carefully strip silk away from ear, then pull husks back up. Fill a large pot or bowl with cold water and add one tablespoon salt; soak ears in salted water for 15 minutes. After removing corn from water and shaking off excess, place on grill, close cover, and turning every 5 minutes, grill for 15 to 20 minutes or until kernels are tender when pierced with the tip of a knife. Peel off husks and brush generously with butter and sprinkle with salt and pepper. Serve immediately with grilled meat, poultry or fish and a crisp salad.

Here are a couple of flavored butters that I think are really good with corn:

Lime-Chipotle-Cilantro Butter

YIELD: Makes approximately one cup.

INGREDIENTS:

1 1/2  sticks unsalted butter, softened

1/2 cup chopped cilantro leaves

1 1/2 tablespoons adobo sauce

1 1/2 chipotle peppers in adobo (from a can), finely chopped

2 tablespoons freshly squeezed lime juice

1 large garlic clove, finely minced

Coarse salt and freshly ground pepper to taste

2 teaspoons ground cumin

Herb-Garlic Butter

YIELD: Makes approximately one cup.

INGREDIENTS:

2 sticks unsalted butter, softened

2/3 cup combination of chopped parsley, basil and chives

Coarse salt and freshly ground pepper to taste

Generous pinch cayenne pepper

2 large cloves garlic, minced

 

*DIRECTIONS FOR BOTH RECIPES:

Vigorously mash all ingredients together.  Cover with plastic wrap and refrigerate till ready to use.

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Cold Cherry Soup

By Barbara Beltrami

Come hot humid weather when I’m feeling wilted and cranky and badly in need of a pick-me-up, I love a bowl or mug of cold summer soup made from the season’s freshest produce.  Usually not much more than pureed veggies or fruits with perhaps the addition of a little cream or yogurt, summer soups are filling, cooling and  revitalizing and often ridiculously low in calories. While you may be familiar with popular gazpachos, borschts or vichyssoises here are some off-the–beaten-track recipes that are among my favorites. Although like smoothies in consistency but minus the supplements, they may not be quite as nutrient-packed but they’re still oh, so good for you.

Cold Cherry Soup

YIELD: Makes 6 to 8 servings

INGREDIENTS:

5 cups boiling water

2/3 cup sugar

1/2 cup red wine

Pinch of salt

Grated zest of half a lemon

1 1/2 pounds fresh dark sweet cherries, stemmed and pitted

1 cup plain yogurt

DIRECTIONS:

In a large pot combine the water, sugar, wine, salt and lemon zest; boil 5 minutes over medium-high heat. Reduce heat to low, add cherries, cover and simmer 5 minutes, then remove from heat. Let cool for 5 more minutes. In large bowl gradually whisk yogurt with one cup of juice from cherries until smooth; slowly whisk or stir in the rest of the cherries and the liquid; stirring occasionally, let cool completely, cover with plastic wrap, then refrigerate until cold. Stir before serving. Serve as an appetizer or dessert with fresh fruit.

Watermelon Gazpacho with Feta Cream

YIELD: Makes 5 to 6 servings

INGREDIENTS:

3 to 4 cups watermelon cubes, seeds removed

1 large fresh ripe tomato, chopped

1 large cucumber, peeled and chopped

1 jalapeno, seeded and sliced

2 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar

Salt and freshly ground black pepper to taste

1/2 cup crumbled feta cheese

1/3 cup sour cream

1/4 cup milk

DIRECTIONS:

In blender or food processor puree watermelon, tomato, cucumber, jalapeno, oil and vinegar till smooth. Season with salt and pepper; cover and chill several hours. In small bowl, vigorously mash feta and combine with sour cream; whisk in milk; add salt and pepper if needed. When ready to serve, pour gazpacho into bowls or mugs and garnish with feta cream.

Curried Yellow Zucchini Soup

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup olive oil

2 large yellow zucchini,  chopped

1 onion, peeled and chopped

2 teaspoons curry powder or to taste

1 teaspoon ground coriander or to taste

Salt and freshly ground pepper to taste

1 quart chicken stock

1 cup plain Greek yogurt

1/4 cup minced cilantro leaves

DIRECTIONS:

In a large saucepan over medium-high heat, warm oil. Add zucchini, onion, curry powder,  coriander, salt and pepper. Cook, stirring occasionally, until veggies are very tender, about 8 to 10 minutes. Add broth, bring to a boil, then simmer covered until squash pieces completely lose their shape, about 30 minutes. Let cool to room temperature, then puree until very smooth. Chill at least 4 hours. Garnish with yogurt and cilantro leaves and serve cold with naan or chapatis.

Cold Cauliflower Soup

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup olive oil

1 onion, chopped

1 head cauliflower, chopped

1 garlic clove, minced

6 cups chicken broth

1 large sprig fresh thyme

Salt and freshly ground pepper to taste

1/4 cup cream

1/3 cup chopped flat leaf parsley

1/3 cup snipped chives

DIRECTIONS:

In large pot over medium heat, warm oil; add onion and cook, stirring occasionally, till soft, about 5 to 7 minutes. Add cauliflower, garlic, broth, thyme, salt and pepper and bring to a gentle boil; lower heat to simmer and cook till cauliflower is very tender, about 20 minute. Remove thyme and discard. Let soup sit to cool for 10 minutes, then puree in food processor till very smooth; stir in cream and chill at least 8 hours, overnight if possible. When ready to serve garnish with parsley and chives. Serve with a chilled dry white wine.

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Easy Plum-Almond Galette

By Barbara Beltrami

In the heart of summer when fresh stone fruit and all kinds of berries beckon to us, it’s the season for putting them in galettes, pies and tarts and letting their sweet and slightly tannic juices tease and please our palates. It really doesn’t matter whether you turn them into a beautifully domed two crust pie or arrange them over a pate brisee in a tart pan or scatter them over a free form galette crust. You’ll still have that incomparable combination of flaky pastry crust and jewel-hued fresh fruit. And of course, in the following recipes the fruits and preparations are interchangeable as long as you adhere to the measurements, so go ahead and do it your way.

Easy Plum-Almond Galette

Easy Plum-Almond Galette

YIELD: Makes 8 servings

INGREDIENTS:

For the pastry:

1 1/2 cups flour

12 tablespoons (1 1/2 sticks) unsalted butter cut into pieces

1/4 teaspoon salt

1/3 cup ice water

For the filling:

1/4 cup + 1/3 cup sugar

1/4 cup ground almonds

3 tablespoons flour

2 1/2 pounds plums, washed, halved, pitted and cut into half-inch wedges

3 tbsp unsalted butter, cut into tiny pieces

1/2 cup currant jelly, melted

DIRECTIONS:

For the pastry:

Place flour, butter and salt in bowl of electric food processor; pulse a few times just to blend; add ice water and pulse another few times until dough pulls together and you can still see little pieces of butter. Remove dough from processor, shape into a ball and on a lightly floured surface roll into an oval or circle about 16 to 18″ across and one-eighth-inch thick. Gently transfer to baking sheet. Chill 30 minutes. Preheat oven to 350 F.

For the filling:

In medium bowl combine a 1/4 cup of sugar, almonds and flour and spread evenly over galette pastry. Arrange plum slices in pattern over flour mixture; dot with butter and sprinkle with remaining one-third cup sugar but leave a two-inch border around edges. Gently fold or roll edges of dough up to meet and form a little wall at edges of fruit. Bake until crust is a deep golden and fruit is tender and bubbling, about one hour. Gently slide knife or spatula under crust to release it from any juices that have caused it to stick. Brush top of fruit and edges of crust with currant jelly. Serve warm or at room temperature with vanilla ice cream or creme fraiche.

Basic Blueberry Tart

Basic Blueberry Tart

YIELD: Makes one 8-inch tart.

INGREDIENTS:

1 stick unsalted butter at room temperature

1 cup flour

Pinch salt

1 teaspoon sugar

1 tablespoon cider vinegar

1 quart blueberries, rinsed and picked over

1/3 cup sugar

1 tablespoon flour

Confectioners’ sugar (optional)

DIRECTIONS:

Preheat oven to 375 F. In bowl of food processor combine butter, the cup of flour, salt, sugar and vinegar. Pulse until dough comes together but is still pasty. Press evenly into eight-inch spring form tart pan.  Reserve two-thirds cup of berries, then in large bowl combine remaining berries, the one-third cup sugar and tablespoon flour. Pour evenly into tart crust. Bake until filling is bubbly and crust is golden, about 35 to 40 minutes. Remove from oven, let cool, remove from tart pan and sprinkle top with reserved fresh blueberries. Dust with confectioners’ sugar if desired. Serve at room temperature with whipped cream.

Jenny’s Peach Pie

Jenny’s Peach Pie

YIELD: Makes 6 to 8 servings

INGREDIENTS:

For the pastry:

2 1/2 cups flour

1 1/2 sticks unsalted butter, diced

1 teaspoon coarse salt

1 egg yolk, beaten

1 teaspoon white or cider vinegar

1/4 cup ice water

For the filling:

6 to 8 ripe peaches, sliced (do not peel)

2 tablespoons freshly squeezed lemon juice

1 cup sugar

1/4 cup flour

DIRECTIONS:

To prepare the crusts, in a food processor pulse together the flour, butter and salt until mixture resembles coarse meal. In a small bowl, combine the egg yolk, vinegar and ice water; sprinkle four tablespoons mixture over flour mixture and pulse; if dough does not hold together sprinkle remaining liquid and pulse again.

On a lightly floured surface gather the dough into a ball and knead a few times. Divide dough in half, enclose in plastic wrap and refrigerate at least one hour.

Meanwhile prepare the filling. In a large bowl combine the peaches, lemon juice,  sugar and flour. Preheat oven to 425 F. On a lightly floured surface shape one ball of chilled dough into a disc, then roll out and place in a 9-inch pie plate. Add filling; shape second ball of dough into a disc and roll out; gently center on top of filling. Trim pastry edges and crimp together.

Place in oven for 15 minutes at 425 F, then reduce heat to 375 F and continue to bake until crust is golden and filling is bubbly, about another 40 minutes. Serve hot, warm or at room temperature with peach ice cream.

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Sangria is a fruit punch-esque cocktail that’s best enjoyed on a sunny, lazy summer afternoon. METRO photo

By Bob Lipinski

Bob Lipinski

When it’s hot outside I’m looking for a beverage that’s light, refreshing, chillable, perhaps somewhat acidic to cleanse my palate, but most of all … it contains alcohol.

I enjoy wine and during hot weather I have found ways to convert that glass of wine into a “wine cooler.” Here are some of my summer coolers:

A spritzer (popular in the 1970s) is a tall drink made with a base of wine (white, red or rosé) and filled with a carbonated mixer (seltzer, tonic water, ginger ale) and sometimes garnished with lemon, lime, orange, a sprig of mint, or even a cherry. Spritzers are served on ice.

One of my favorite wine coolers is a kir. It’s an apéritif drink made with crème de cassis (black currant liqueur) and dry white wine, named after the late mayor of the city of Dijon, France, Canon Félix Kir (1876-1968). Kir was the favorite drink of the mayor from the 1940s until his death in 1968.

Originally, kir was made by mixing Aligoté, a highly acidic white wine from Burgundy with a tablespoon of crème de cassis, served chilled. Nowadays, just about any white wine used as Aligoté is difficult to find.

To make a kir, pour 1 ounce (2 tablespoons) of crème de cassis (black currant liqueur) into 5 to 6 ounces of a dry white wine, add ice and stir.

There are many variations of this drink: Kir Royale, along with Cardinal (cassis and Beaujolais), Kir Communist (cassis and red wine), and Kir Imperial (raspberry liqueur instead of cassis and champagne).

An all-time favorite that is making a big comeback is Sangría, originally from Spain. Now you can buy premade versions or make your own, which is more fun and allows for your creativity.

Sangria is a refreshing apéritif made from a mixture of wine (red, white, or rosé), slices of citrus fruits (lemon, lime, and orange), sugar, and sometimes soda water. To make Sangria, take a bottle of a dry red, white, or rosé wine. Add one lemon, lime, orange, and apple (cored) cut into quarters, then squeezed. To this add 1/4 cup superfine sugar. Mix all ingredients (including the quartered fruit) and refrigerate for several hours. Add ice before serving and top with a Maraschino cherry.

One of my favorite ways to keep ice cubes from diluting the wine is to freeze left-over wine (red or white) in ice cube trays, then seal in plastic bags so you will always have a few cubes on hand for wine coolers. (You can even mix colors.)

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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Codfish Cakes

By Barbara Beltrami

Years ago up on the Cape, tucked way back from the side of the road, there used to be a little fish shack called Caleb’s. It was tiny, ramshackle and barely visible, but the natives and summer regulars all knew about it and crowded its half dozen or so stools and one picnic table set under a faded yellow umbrella.

At lunchtime it exuded the unmistakable summer aromas of oil, suntan lotion and frying. Caleb was the proprietor, cook, server, and quintessentially an iconic salty old New England cuss. The only things you could get there were fish cakes. And what fish cakes they were! Each day the special was written in crayon and posted on a piece of cardboard taped to the side of the shack next to the counter. It was most often cod, of course, but it could also be swordfish or tuna or clams or scallops or a blend of several varieties or anything over which Caleb could strike a bargain with the local fishermen.

The fish cakes were big, about the size of a large bakery cookie, plump and soft in the middle and crispy around the edges. They came on a Portuguese roll with a scoop of coleslaw, a dollop of tartar sauce and half a lemon.

Caleb is long gone. He seemed ancient way back then, and I know for sure that the fish shack is no longer there. It’s been replaced by a slick pizzeria with a garish sign and a huge parking lot. But the memory of his fish cakes lives on and while nothing will ever measure up to them, here are a few of my humble attempts.

Codfish Cakes

Codfish Cakes

YIELD: Makes 10 large or 20 small patties

INGREDIENTS:

2 pounds fresh cod fillets, skinned and boned

Sea salt and freshly ground pepper, to taste

2 1/2 pounds Russet potatoes, pared and diced

1 1/2 cups chopped onion

2 large eggs, well beaten

2 tablespoons prepared Dijon mustard

1 teaspoon Worcestershire sauce

1/3 cup minced flat leaf parsley leaves

1/2 cup flour

1/2 cup vegetable oil

DIRECTIONS:

Season the fish with salt and pepper; place on rack of steamer over boiling water; cook until fish flakes easily with a fork, about 7 minutes. Remove from heat and let cool. In a large pot, cook potatoes and onions in boiling salted water until very tender, about 13 to 15 minutes. Drain and puree with ricer or food mill or mash by hand (do not use electric food processor). Add eggs, mustard, Worcestershire sauce and parsley; combine and beat vigorously; flake fish with a fork, and gently fold into mixture. 

With a rubber spatula or wooden spoon, spread onto a baking sheet, cover tightly with plastic wrap and refrigerate until well-chilled, about one hour. Remove from fridge and shape into patties; dredge with flour and shake off excess. Place half the oil in a large nonstick skillet over medium-high heat; gently drop patties into hot oil (add remaining oil as needed) and cook until golden brown, about 2 to 3 minutes on each side. Drain on paper towels. Serve hot with tartar sauce, lemon and cole slaw.

Lobster and Scallop Cakes

Lobster and Scallop Cakes

YIELD: Makes about 6 medium patties

INGREDIENTS:

2 tablespoons unsalted butter

1/2 pound scallops

1/2 pound lobster meat

1 tablespoon minced flat leaf   parsley leaves

1 tablespoon snipped fresh chives

1 teaspoon minced fresh tarragon leaves

1/2 cup bread crumbs

1 garlic clove, minced

Zest of one lemon, finely grated

Freshly squeezed juice of half a lemon

1/2 cup good quality mayonnaise

Salt and freshly ground black pepper to taste

1/4 teaspoon cayenne pepper

2 tablespoons or more extra virgin olive oil or more as needed

DIRECTIONS:

Place butter, scallops, lobster, parsley, chives, tarragon, bread crumbs, garlic and lemon zest in bowl of electric food processor and pulse a few times to chop the seafood but still leave small chunks. Transfer to a medium mixing bowl and add the lemon juice, mayonnaise, salt and pepper and cayenne. Form into patties and place on platter or baking sheet, cover tightly with plastic wrap and chill for one hour or until well set. In a large skillet heat oil over medium heat; cook patties until golden brown, about 2 to 3 minutes each side.  Carefully remove to paper towels and let sit, gently turning once, for two minutes each side. Serve immediately with lemon or sour cream and potato chips.

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Fireworks Cupcakes

By Barbara Beltrami

When it’s not dark enough yet for fireworks or when the fireworks are over and you’re hankering for a nice cup of coffee, it’s time to bring out the dessert. The following recipes are delicious finishes to a long day celebrating our independence They all are patriotically correct red, white and blue and sure to please.

Fireworks Cupcakes

YIELD: Makes about 2 dozen cupcakes

INGREDIENTS: 

For the cupcakes:

1/2 cup unsalted butter, at room temperature

1 2/3 cups sugar

3 egg whites, at room temperature

2 teaspoons vanilla extract

2 1/4 cups flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup milk

1 cup vanilla cookie crumbs

For the frosting:

3/4 cup unsalted butter, at room temperature

6 cups sifted confectioners’ sugar

1/2 teaspoon vanilla extract

3 1/2 tablespoons milk

Red, white and blue sprinkles

Star sprinkles 

DIRECTIONS:

For the cupcake batter:

Preheat oven to 350F. Line 24 cupcake pans with cupcake papers. In a large bowl, cream together butter and sugar. Add one egg white at a time beating well after each addition. Beat in vanilla. In another large bowl, thoroughly combine flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in cookie crumbs. 

Fill prepared cupcake tins two-thirds full; bake about 22 minutes or until a cake tester inserted in center comes out clean. Cool 10 minutes in pans, then transfer to wire racks to cool completely. 

For the frosting:

In a large bowl combine the butter, confectioners’ sugar and vanilla extract. Add the milk very gradually to form a stiff frosting; beat until smooth. Spread the frosting on cooled cupcakes; top with sprinkles. Serve with coffee, milk or fruit punch.

Fourth of July Pie

YIELD: Makes 8 servings

INGREDIENTS: 

One baked 9” pastry crust

1 pint raspberry sorbet, softened

2 cups sliced strawberries

1 pint strawberry ice cream, softened

2 cups blueberries

1 cup sweetened whipped cream

DIRECTIONS:

Spread baked pastry crust with raspberry sorbet; top with half the sliced strawberries; and freeze for one hour. Spread strawberry ice cream evenly over the strawberries; top with half the blueberries; freeze two hours. Top with whipped cream; arrange remaining berries in an attractive pattern on top. Let sit in refrigerator half an hour before serving or freeze, covered, for up to 48 hours. Serve with coffee, milk or fruit punch

Strawberry, Raspberry and Blueberry Cornmeal Cobbler

Strawberry, Raspberry and Blueberry Cornmeal Cobbler

YIELD: Makes 8 servings

INGREDIENTS: 

1 pint blueberries

1 pint raspberries

1 pint strawberries, hulled and halved

1/2 cup sugar

3 tablespoons cornstarch

1/3 cup sugar

2 tablespoons unsalted butter, at room temperature

1 egg

1 teaspoon vanilla

2/3 cup flour

1/3 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon coarse salt

1/4 cup milk

DIRECTIONS:

Preheat oven to 350 F. Grease an 8” x 8” square baking dish. In a large bowl toss together the berries, the half cup sugar and cornstarch.; transfer to baking dish. In a large bowl with mixer on medium speed, beat together the one-third cup sugar and butter until light and fluffy, about 2 to 3 minutes; add egg and vanilla and beat until well blended.

In a small bowl, combine flour, cornmeal, baking powder and salt. Add half the flour mixture to the butter mixture; beat on low speed just until combined; beat in the milk, then the remaining flour mixture. Drop the dough by spoonfuls onto the berries; bake until berries are bubbly and top is golden, about 45 minutes to one hour. Serve with vanilla ice cream.

 

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Stock photo

By Barbara Beltrami

I think of scallions as the kinder, gentler member of the onion family. They have the flavor without the bitter aftertaste but offer the nuances of an onion-y taste. Suited more to delicate dishes than robust ones, they are especially nice in Asian-style cuisine. The other day I dug a lot of them out of my garden, brought them inside and vigorously washed the dirt off them. Then I trimmed them and laid them in a beautiful pyramid on my cutting board and realized I had more than I could use. Or did I? What about a creamy scallion soup? Or scallion pancakes? Or a scallion salad with radishes, cucumbers and herbs?

Creamy Scallion Soup

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

6 to 7 bunches of scallions

2 tablespoons unsalted butter

2 tablespoons extra virgin olive oil

1 large potato, peeled and diced

6 cups chicken broth

Salt and freshly ground pepper

1/2 cup heavy cream

1/4 cup snipped chives for garnish

DIRECTIONS:

Wash, trim and thinly slice the scallions. In a medium saucepan over medium-low heat melt butter with the olive oil; add scallions and, stirring often, cook until wilted but not browned. Add potato and chicken broth and over medium-high heat, bring to a boil. Reduce heat to medium-low and cook until potato is mushy; season with salt and pepper. Let soup sit until cooled slightly, about 15 minutes, then puree in food processor until smooth. Stir in cream; garnish with chives and serve hot, warm, at room temperature or cold with crusty bread and a tomato and cucumber salad.

Scallion and Kimchi Pancakes

Scallion and Kimchi Pancakes

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1 cup flour

1/2 cup rice flour

Coarse salt

1 egg, beaten

1 cup sparkling water, seltzer or club soda

6 scallions, washed, trimmed and thinly sliced

1 cup drained kimchi (Korean preserved cabbage)

1/4 cup liquid from kimchi 

1 tablespoon minced fresh red chile pepper

4 tablespoons vegetable oil

DIRECTIONS:

Preheat oven to 300 F. In a large bowl, mix together the flour, rice flour, salt, egg, sparkling water and kimchi liquid. Stir in scallions, kimchi and chile pepper. In an 8″ nonstick skillet heat 1 to 2 teaspoons oil. Ladle half a cup of batter to cover bottom of skillet and form an 8” pancake. Cook, turning once, until golden brown, about 2 to 3 minutes each side; transfer to shallow baking pan or baking sheet and place in oven to keep warm. Repeat procedure with remaining batter. Cut each pancake into quarters and serve hot or warm with Korean dipping sauce. 

Scallion and Herb Salad with Radishes and Cucumbers

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

8 scallions, washed and trimmed, whites and greens separated

3 tablespoons rice vinegar

1 teaspoon sugar

Coarse salt to taste

1 cup fresh cilantro leaves

1 cup fresh arugula

6 to 8 radishes, washed, trimmed and very thinly sliced

1 cucumber, peeled, seeded and minced,

1 red chile, thinly sliced

1 tablespoon toasted sesame oil

1/2 cup toasted sesame seeds

DIRECTIONS:

Thinly slice scallion whites. In a large bowl, toss them with rice vinegar, sugar and salt; let sit about 10 minutes. Thinly slice scallion greens. Add them along with cilantro, arugula, radishes, cucumber, red chile, sesame oil and sesame seeds to scallion whites. Toss to combine all ingredients. Serve immediately with fish, poultry, pork or beef.

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The King Kullen in St. James. File photo by Phil Corso

Stop & Shop’s long-pending acquisition of King Kullen is no more. The announcement was made on June 10.

The two chains, along with Stop & Shop parent Ahold Delhaize USA, said they have mutually decided to terminate the deal because of “significant, unforeseen changes in the marketplace that have emerged since the agreement was signed in December 2018, largely driven by the COVID-19 pandemic.” 

“Both companies have put forth an incredible amount of effort to work through unanticipated challenges that have arisen, and we regret that we’re not able to move forward,” Stop & Shop President Gordon Reid said in a statement. 

“King Kullen has a strong legacy on the island, and we wish them continued success. Stop & Shop remains committed to the Long Island community, to serving our customers in the market well, and to investing in our associates and our stores in Nassau and Suffolk counties,” he said.

At the time of the acquisition deal, there were 32 King Kullen supermarkets, but three underperforming locations were closed last year including Mount Sinai on June 20 and Ronkonkoma on Aug. 22. The remaining supermarkets include St. James, Huntington, Wading River, Middle Island and Manorville. The company also has five Wild by Nature stores on Long Island including Setauket and Huntington.

“We look forward to continuing to focus on what we do best: serving our great customers across Long Island and supporting our hard-working store associates,” said Brian Cullen, co-president of King Kullen. “We are enthusiastic about the future and well-positioned to serve Nassau and Suffolk counties for many years to come. In short, we are here for the long term.”

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