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Pinot Grigio grapes come in a range of skin colors. METRO photo

By Bob Lipinski

Bob Lipinski

Pinot Grigio is the number one selling white wine from Italy and has been for many years. This fruity, easy-to-drink, dry to off-dry wine is made throughout the world with the bulk coming from Northern Italy.

The popular wine has been grown in Italy since the beginning of the nineteenth century, when it was first introduced in Piedmont. Cultivation of the grape moved eastwards over the decades and now finds its home in the Tre Venezie, a term used to describe the three contiguous northeastern regions of Friuli-Venezia Giulia, Veneto, and Trentino-Alto Adige. The Tre Venezie offers a combination of geography and climate well suited to producing high-quality grapes.

Pinot Grigio is a thin-skinned, medium acid white grape. The grape’s skin color ranges from a bluish gray to a delicate pink. During winemaking, the grapes are crushed releasing a clear juice, which is fermented minus the skins, which would otherwise add some color.

In some wine shops you can find examples of Pinot Grigio made with limited skin-contact, which are copper-colored. These wines have a greater depth of color and flavor. The Italian term for this copper-colored wine is ramato. Besides Pinot Grigio, another white wine that is made from pinkish-colored grapes is Gewürztraminer.

Grapes, like people, sometimes have alternate names; for example, Bill, Billy, Will, or Willie instead of William. Depending on their place of origin, grapes can have several or even sometimes over 100 different synonyms (names). An example is Pinot Grigio and Pinot Gris; same grape but different names depending on where it is grown. Other synonyms for Pinot Grigio are Grauer Burgunder and Ruländer (Austria and Germany).

This particular wine is pale straw-yellow in color, with light green reflections. It has a delicate aroma and flavor of apples, citrus (lemon, lime, tangerine), figs, kiwi, lychee, melon, nectarine, passion fruit, pears, watercress, and white peach. Its aftertaste is of almonds and hazelnuts.

Pinot Grigio can be paired with many types of cheese. Some of my favorites from Italy are Asiago, Bagozzo, Bel Paese, Burrata, Burrini, Fontina, Montasio, Mozzarella, Parmigiano-Reggiano, Pecorino, Robiola Piemonte, and Scamorza.

There are hundreds of brands of Pinot Grigio available in the U.S. coming from dozens of countries. Some recommended Italian Pinot Grigio brands are Alois Lageder, Eugenio Collavini, Dorigo, Barone Fini, Ronco delle Betulle, Ca’ Montini, Càvit, Ecco Domani, Elena Walch, Livio Felluga, Marco Felluga, Maso Canali, Jermann, J. Hofstätter, Santa Margherita, Santi, and Zonin.

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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Pasta Salad Caprese

By Barbara Beltrami

These times are causing us to rethink how we feed ourselves. Even as the weather brings us outdoors and procuring provisions becomes easier, it is still a challenge to come up with ideas that break away from the same old, same old kitchen fare and backyard barbecue. 

But here’s what you can do: You can park outside your favorite restaurant, order takeout, have it delivered to your car (maintaining all distancing and COVID-19 protocol, of course), and have a tailgate picnic. It will give you a break from your routine and help to support local restaurants and their employees who are struggling to recuperate from their financial losses during the pandemic. 

And if you’re just not up to takeout, but still need a change of scenery for mealtime, here is one of my favorite do-it-yourself picnic menus, tailgate or otherwise, that requires little preparation and the addition only of some fresh summer fruit and a beverage or two. So find an unpopulated space with a nice view and breeze and enjoy a little change of venue. 

Pasta Salad Caprese

Pasta Salad Caprese

YIELD: Makes 4 to 6 servings. 

INGREDIENTS: 

1 pound fusilli, shells or other short pasta

2/3 cup extra virgin olive oil

1/4 cup white wine vinegar

Salt and freshly ground pepper to taste

1 garlic clove, bruised

1 pound fresh mozzarella cheese, cubed

1 pint grape tomatoes, halved

1 1/2 cups fresh basil leaves, torn

DIRECTIONS:

Cook pasta according to package directions. While it’s cooking, in a small bowl whisk together the oil, vinegar, salt, pepper and garlic clove; set aside. When pasta is ready, drain but do not run cold water over it. Transfer to large bowl. Remove and discard garlic from oil and vinegar mixtures and while pasta is still hot, toss it with the dressing. Let sit at room temperature until ready to serve; add mozzarella, tomatoes, basil and more salt and pepper; toss again and serve immediately with frittata and wine or lemonade.

Artichoke, Asparagus and Spinach Frittata

YIELD: Makes 4 servings. 

INGREDIENTS: 

1 pound fresh baby artichokes, outer leaves trimmed

6 extra large eggs

Salt and freshly ground black pepper

1/4 cup snipped fresh chives

3 tablespoons chopped fresh oregano leaves

1/4 cup grated Parmesan cheese

2 cups fresh spinach leaves

1/4 cup extra virgin olive oil

1 large shallot, minced

1/2 pound asparagus, trimmed and cut into one-inch pieces

DIRECTIONS:

Sprinkle artichoke hearts generously with salt and steam until very tender, about 15 minutes. Immerse in cold water. In medium bowl beat eggs vigorously with salt, pepper, herbs and cheese; stir in spinach leaves. Preheat oven to 400 F. In a medium nonstick skillet over medium-high heat warm oil, add onion and cook, stirring frequently, until onion starts to wilt, a couple of minutes. Add artichokes and cook over medium heat, stirring frequently, until golden brown, 6 to 8 minutes

Pour in egg mixture and swirl pan to distribute evenly; distribute asparagus pieces evenly over top. Shake the skillet gently and tilt the pan while lifting the edges gently with a spatula so that liquid from center runs to outside edge of pan. Reduce heat to low, repeat tilting-lifting procedure every two minutes and cook till eggs are nearly set, about 8 to 10 minutes. Transfer frittata to upper third of oven and monitoring carefully, cook until top is light golden, about 3 minutes. Remove from oven, slide or invert onto plate, and when somewhat cooled, cover with aluminum foil. Cut into wedges and serve hot, warm or at room temperature with pasta salad and wine or lemonade.

Oatmeal and Dried Cherry Cookies

Oatmeal and Dried Cherry Cookies

YIELD: Makes 4 dozen

INGREDIENTS:

1/2 cup plus 6 tablespoons unsalted butter, softened

3/4 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon coarse salt

3 cups old-fashioned uncooked oats

1 cup dried cherries, chopped

DIRECTIONS:

Heat oven to 350 F. In a large bowl with mixer on medium speed, beat butter, brown sugar and granulated sugar until fluffy and creamy; add eggs and vanilla and beat well. In another medium bowl, combine flour, baking soda, cinnamon and salt; add to butter mixture; mix well. Add oatmeal and dried cherries; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet; bake until golden, 8 to 10 minutes. Cool one minute on cookie sheet, then finish cooling on wire rack. Store in airtight covered container.

 

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Strawberry-Rhubarb Crisp

By Barbara Beltrami

There are certain magical combinations in the food world. Some are because their flavors or qualities complement each other, some are because they are what the earth and the barn and the sea provide, and some are because they grow and ripen simultaneously. And so it is with strawberries and rhubarb which are at their peak right now and abound at farm stands and in markets. The sweetness of the former and tartness of the latter form a perfect pair, particularly in desserts. 

While strawberry-rhubarb pie may be the most well known one, there are some others that are just as mouth-watering, maybe more so, than that old standby.  One is a strawberry-rhubarb custard pie where the creaminess of the custard is a perfect foil for the sweet-tartness of  the fruit. Another is a roll where cake and syrup create a perfect pair, especially when topped with whipped cream.  And finally, a strawberry-rhubarb crisp gives crunchiness to counter the soft fruit. They are all recipes that I remember from way back when.

Strawberry-Rhubarb Crisp

Strawberry-Rhubarb Crisp

YIELD: Makes 8 servings. 

INGREDIENTS:

3/4 cup flour

2/3 cup plus 1/2 cup sugar

Generous pinch salt

3/4 stick chilled unsalted butter, diced

1/2 cup old-fashioned oats

1/2 cup chopped toasted walnuts or almonds

Finely grated zest of one lemon

1 teaspoon vanilla extract

1 quart strawberries, washed, hulled and halved

3/4 pound rhubarb, washed, trimmed and cut into 1/2” slices

DIRECTIONS:

In medium bowl, thoroughly combine flour, 2/3 cup sugar and salt. With fingertips or pastry blender, work in butter until mixture resembles coarse oatmeal. Add oats and nuts and blend thoroughly. Preheat oven to 375 F. Grease or butter an 8 or 9” square nonreactive baking dish. In a medium bowl combine the one half cup sugar, lemon zest, vanilla extract, strawberries and rhubarb. Transfer to prepared baking dish; sprinkle oat mixture on top. Bake until filling is bubbly and top is golden and crisp, about 45 minutes. Serve hot or warm with vanilla ice cream or yogurt or whipped cream.

Strawberry-Rhubarb Roll

YIELD: Makes 4 to 6 servings. 

INGREDIENTS:

1 1/2 cups plus 1 tablespoon sugar

1 cup water

2 cups flour

1/2 teaspoon salt

2 1/2 teaspoons baking powder

1/3 cup unsalted butter

1/2 cup milk

1 cup washed, hulled strawberries, halved

1 cup diced, trimmed washed rhubarb

1 /2 tablespoon cinnamon

 DIRECTIONS:

Preheat oven to 400 F. In a medium saucepan combine one cup sugar with water. Boil 5 minutes,  until sugar is completely dissolved. Pour into an 8” x 8” baking dish. In a medium bowl, sift together the flour, salt, one tablespoon of remaining sugar and baking powder. With fingertips or a pastry blender, work the butter into the dry ingredients until the mixture resembles coarse oatmeal. Stir in milk just until mixture is thoroughly moistened. Turn onto lightly floured board and knead 30 seconds. Roll into a 8” x 15” rectangle; spread with fruit; combine remaining sugar and cinnamon and sprinkle over fruit. Starting at the long end, roll like a jellyroll. Cut into 8 to 12 slices and place in syrup in baking dish. Bake until done, about 20 to 30 minutes. Serve hot or warm with whipped cream.  

Strawberry-Rhubarb Custard Pie

Strawberry-Rhubarb Custard Pie

YIELD: Makes 6 servings.

INGREDIENTS:

Pastry for a 9” two crust pie

2 cups fresh strawberries, washed, hulled and halved (or quartered) depending on size

2 cups washed and trimmed rhubarb, cut into 1 inch pieces

1 1/4 cups sugar

3 tablespoons flour

1/2 teaspoon nutmeg

1  tablespoon unsalted butter

2 eggs, lightly beaten

DIRECTIONS:

Line pie plate with two-thirds of the pastry. Preheat oven to 400 F. Combine strawberries and rhubarb and place in pastry-lined pie plate. In a medium bowl combine, sugar, flour and nutmeg. Cut butter into tiny pieces and add, along with eggs, to flour mixture. Mix well. Pour mixture over fruit in pie plate. Roll out remaining third of pastry dough, cut into half-inch strips and arrange in lattice design over pie filling. Place pie in oven; immediately reduce heat to 350 F. Bake until rhubarb is tender, about 30 to 40 minutes. Serve warm or at room temperature.

 

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By Barbara Beltrami

It’s spring! And that means getting out in the garden and planting things to please the palate as much as the eye. This year more than ever cultivating a garden has become a particularly popular pastime as we eagerly gravitate to the great outdoors after our long winter’s hibernation and isolation. There’s something so rewarding and satisfying about planting tiny seeds or sprouts and watching them grow into mature edibles. 

Early seasonals like spinach, peas and lettuce that don’t mind the cold weather are the first to gratify our efforts, and not far behind are herbs. Some are perennials and start peeking through the soil early on; a few are annuals and need to be replenished every year, but all are fragrant, flavorful and pretty edibles that keep on giving right into the fall and are welcome plants that can be used fresh or dried on their own or as additions and enhancements to other dishes.

Herbed Popcorn

Here’s something to happily crunch on while you’re binge-watching TV. You can even omit the butter and probably won’t even miss it.

YIELD: Makes about 4 quarts

INGREDIENTS:

2 tablespoons vegetable or corn oil

1 tablespoon dried oregano

1 tablespoon dried basil

1 tablespoon dried dill

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

1/2 cup popcorn kernels

Finely ground sea salt to taste

1/4 cup melted unsalted butter

DIRECTIONS:

In a small skillet, heat the oil over medium heat for 30 to 45 seconds, until it starts to shimmer. Turn off heat, add herbs and pepper, stir and let sit about 20 minutes so the oil can absorb their flavors. Pop the popcorn in the microwave, an air popper or by your favorite method. Immediately transfer to a very large pot or bowl and combine it with the herb mixture, salt and melted butter. Serve immediately with soda, beer or wine.

Herb Salad I

Chop up some of these flavorful leaves for your next salad. Dress with a simple vinaigrette to enhance but not mask their flavors.

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

3 cups mixture of dill, mint, parsley, lovage, and basil

3 cups mixed baby salad greens

1 carrot, shredded

4 radishes, washed, trimmed and very thinly sliced

1 scallion, trimmed and very thinly sliced

1 cup thinly sliced grape tomatoes

 DIRECTIONS: 

In large bowl toss ingredients with your favorite vinaigrette. Serve at room temperature with seafood, pasta, fish, poultry or meat.

Herb Salad II

Herb Salad II

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

3 cups torn butter or Bibb lettuce

3 cups fresh flat leaf parsley leaves

3 cups fresh basil leaves

1/2 cup fresh snipped chives

1/2 cup fresh snipped garlic chives

1/2 cup fresh tarragon leaves

1 cup fresh chervil, chopped

1 cup fresh nasturtium leaves

2 cups diced fennel bulb with leaves

Nasturtium and chive flowers for garnish

DIRECTIONS:

In large bowl toss ingredients with vinaigrette. Just before serving, garnish with flowers. Serve immediately with seafood, fish, pasta, poultry or meat.

Mixed Herb Pesto

Herbed Pesto

If you like the traditional basil pesto, you’ll also like pestos made from other herbs. 

YIELD: Makes 3/4 to 1 cup.

INGREDIENTS:

3 cups mixed tender herbs such as basil, cilantro, parsley, tarragon or mint

1 cup fresh baby spinach

1 garlic clove, chopped

1/4 cup shelled almonds or pistachios

1/2 cup extra virgin olive oil

1/4 cup grated Parmesan cheese

Coarse salt and freshly ground pepper to taste

DIRECTIONS:

In bowl of electric food processor, puree all ingredients together to form a smooth paste. Serve at room temperature with pasta, meat, poultry, fish or seafood. 

Herbed Salt

Herbed Salt

Make this up in large batches so you’ll have some to give as gifts.

YIELD: Makes about 2 cups

INGREDIENTS: 

10 sprigs of a mixture of sage, oregano, rosemary and thyme

2 cups kosher salt

DIRECTIONS:

Remove thick stems, then coarsely chop remaining leaves and small stems. Place in bowl of food processor and pulse until finely chopped. Transfer to medium bowl and thoroughly combine with salt. Transfer to airtight container. Store in a cool dry place. Serve with anything that requires salt.

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Twins Joshua and Zachary Young at their booth Popinsanity on May 21.
HeartBeet Farms mascot
Shoppers line up for the farmers market
From left, Meena Tommasino-Storz and Anna Morrongiello
Horman's Best Pickles
Maple syrup from BeeWitched Bee
Shoppers line up for the farmers market

By Rita J. Egan

As the warm weather arrives, many people look forward to picking up fresh vegetables, fruit spreads, honey and more at local farmers markets. This year though the COVID-19 pandemic has altered the way many business owners and customers go about selling and buying.

Jennifer Ross, founder of HeartBeet Farms, knew this year she would need to do things differently. Known for selling vegetables out of a food truck at the Stony Brook Village Center and the Smith Haven Mall, Ross decided to organize a new type of outdoor market. 

On May 21, lovers of fresh, local goods found a drive-through farmers market in the southwest corner of the mall parking lot by Bahama Breeze Island Grille. Ross said she thought it would give customers the chance to shop from the convenience of their cars and also provide a safe environment for both them and vendors.

The first night was a big success with scores of cars lining up throughout the evening to purchase items such as vegetables, local honey, pizza-making kits, popcorn, organic coffee and more.

Ross said Ann Schultz, the director of marketing and business development at Smith Haven Mall for the Simon Property Group, told her about a drive-through farmers market that was set up at a Florida Simon mall. She reached out to a few product owners to get their feedback, and she said it was positive so “I said, you know what, let’s give it a try.” 

All vendor fees from the outside market will be donated to local charities, she said, and the nonprofit they donate to will change each month. For the first month, the money will go to Long Island Harvest, which at the end of the May 21 market, in addition to checks, received leftover food from many vendors. Ross said the farmers market will look at all nonprofits that may need help, not only food-related ones.

“That was key to me because nonprofits are struggling in all categories,” she explained.

Ross said as Long Island businesses begin to reopen, HeartBeet Farms will be able to set up a traditional walk-through farmers market at the mall. The parking lot is one that usually only fills up during Christmastime, she added, so there shouldn’t be an issue with parking.

Until then, the drive-through market offers prepaid options for those who may not have the time to wait. Items that need to be chilled are kept in coolers until customers pick them up, she said.

Upon entry last Thursday customers received a flyer detailing what the more than a dozen vendors who were participating had to offer. Ross said in the future the participants will be adding more information to the handouts, and there will also be more vendors setting up booths. Ross said for the first night she wanted to make sure there was enough room for everyone before saying yes to all who were interested. Participants are only asked to commit to a month and not the whole season, she added, as Ross is aware of the difficult economic times many are facing during the pandemic and the possibility of getting ill.

“I don’t want to take their money and then something happens and they can’t be there, and they need their money,” she said.

Ross said she feels the drive though farmers market will help even the mall as the weekly drive-through will bring renewed attention to it. “It will bring business to a mall that is suffering right now,” she said.

Helping out at the farmers market were Ross’ daughters Anna and Abby Morrongiello who founded the nonprofit Don8tions with twin brothers Joshua and Zach Young and friend Meena Tommasino-Storz. The group sells products, such as at the Chocolate & Honey, a holiday concession stand in the Smith Haven Malland, then use their earnings to buy soup for those who attend The Children’s Community Head Start Birth-to-Five Program in Port Jefferson Station. To supplement the soup, the students also provide bread donated by Premier Pastry to the head start families.

Ross and the twins’ mother Michelle Young said the teenagers purchased PopInsanity popcorn wholesale to sell at the farmers market and will donate all profits to their soup drive. While Anna, Abby and Meena worked at other booths for vendors who were unable to work with the public May 21, the Youngs sold the popcorn. Michelle said she even got in a car to drive around to experience everything firsthand, adding that the farmers market came at a good time because since COVID-19 hit, the teens were worried they wouldn’t be able to raise money for the families they have grown to care about. “They’re hard workers,” said Michelle. “I’m always really proud of them because there are a lot of teenagers who would be like I’m not doing that.”

Zachary and Josh, who are completing eighth grade at P.J. Gelinas Junior High School in Setauket, both enjoyed the drive-through farmers market. “It was actually pretty good to get out of the house,” Zachary said. “There were a lot of people helping out, and it was a little bit of returning to normalcy while being safe at the same time.” 

Josh agreed. “I thought it was interesting because I never have done anything like that before, with all the cars,” he said. “It was nice to finally meet new people and somewhat interact.”

For years, HeartBeet Farms operated out of Bethel Hobbs Community Farm in Centereach where Ross leased land, but she said now she is currently growing produce at the Smithtown Historical Society. Starting a garden is something Ross encourages everyone to do, and she said it’s an ideal time to do so not only for health reasons but also to lessen trips to the grocery store.

“In general, you just have to do your best to keep your body healthy, and one of the ingredients in that is vegetables,” she said, adding that local, organic and sustainable foods are better. 

Ross also said gardening has other health benefits. “It’s a great stress reliever. The main reason is putting your hands in the soil and being connected. It’s the greatest thing.”

The drive-through farmers market will be held every Thursday from 4 to 7 p.m., rain or shine, in the Smith Haven Mall southwest parking lot (off Middle Country Road) near Bahama Breeze restaurant through the fall. Pre-ordering is available but not required. For more information, call 516-343-6247 or visit www.heartbeetfarms.com/farmers-market.

Vendors scheduled for May 28

Pecks of Maine — locally made fruit spreads including strawberry rhubarb, dark sweet cherry and many more

Jason’s Healthy, Gluten-Free Meals — dinners to go including chicken franchese with basmati rice and broccoli plus dressings and glazes

Rustic Roots — sustainable vegetables, milk, eggs, cheese, meat, seafood

My Favorite Hummus — 8 oz. classic hummus and Salsa Salta tortilla chips

Sansone Market — pizza kit: sauce, dough ball, shredded mozzarella and pizza cutter

Long Island Microgreens — broccoli, superfood salad mix, speckled pea, leek, mustard microgreens and North Fork Potato Chips

Nina’s Fresh Batch — sweet & salty, chocolate chip and five spice oatmeal cookies; pistachio golden raisin, pecan dried cherry and three nut ginger granola

BeeWitched Bee — local honey, infused honey, elderberry syrup, maple syrup, honey sticks

Pixie Soaps & Suds — cold-processed soaps, body scrubs and more

Popinsanity — classic caramel, sweet & salty, chocolate drizzle, and cookies & cream popcorn

Horman’s Best — classic bread & butter sweet, half sour whole, kosher dill, honey mustard pickles and more

Tend Coffee — organic blends, single origin coffee, Kind Leaf tea and more

Jericho Cider Mill — half gallon apple cider, donute bites and small apple crumb pies 

HeartBeet Farms Farm to Table Soups, Salsa and Sauce  — farm to table potato leek soup, Margherita sauce, tomato tomatillo salsa and Carroll’s Kitchen tortilla chips

New! Le Fusion — homemade spring rolls, vegan and vegetarian

New! The Ferm — fermented farm goods including Kombucha and sauerkraut

New! The Simple Cookie — cookie ingredients in a jar

All photos by Rita J. Egan

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Photo from WMHO

Stony Brook Village restaurants, shops, community residents and others throughout Long Island are continuing in their efforts to support the hometown heroes at Stony Brook University Hospital during this ongoing pandemic.  

Three Village Inn/Lessing’s, Fratelli’s, Crazy Beans and Sweet Mama’s have delivered over 11,000 meals to these dedicated medical professionals, and some of the restaurants are donating extra meals with deliveries. 

Other participating shops in the village include The Crushed Olive, Village Coffee Market, Chocolate Works, Premiere Pastry, Brew Cheese and Penny’s Car Care who have delivered a variety of snacks, cheeses, pastries, cookies, drinks and much more. 

Donations have also been received from private citizens throughout towns in Nassau and Suffolk County as well as out of state.

If you would like to help show your support for healthcare professionals, you can donate to Stony Brook eateries or call the Ward Melville Heritage Organization at 631-751-2244. Your donation is fully tax deductible to the extent allowed by law and every dollar will go to this cause. 

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Buona Sera co-owner Julian Mercado displays the new flyer.

Amidst the COVID-19 Pandemic, local pizzerias have teamed up with the Town of Smithtown in a collaborative effort to help find loving homes for rescue dogs and cats at the Smithtown Animal Shelter. Each pizzeria has taped adoption flyers to pizza boxes which are distributed to customers throughout the Township. Each flyer includes important information about the animal seeking a loving home, including age, gender and the needs of each adoptee. 

From left, Monte’s Pizza driver Joseph Soriano and owner Andrew Monteleone with the new flyer.

“The truth is that it’s an ideal time to consider adopting a loving animal in need of a second chance. So we started making calls to local establishments currently operating as essential businesses. The response was overwhelmingly positive, as many of these establishments have stepped up to help the community from the beginning of the COVID-19 pandemic,” said Councilwoman Lisa Inzerillo.

The main objective of the Pizza Box Adoption campaign is to attract new eyes to the longest shelter residents, often passed up because of age, size or breed misconception. Every adoptee featured on these flyers is truly deserving of a second chance.

Participating businesses in the adoption campaign include Buona Sera in Smithtown, Monte’s in Smithtown, Three Bambino’s in Smithtown, Mannino’s in Smithtown, Ciro’s Pizza in Smithtown, Alpine Bakery in Smithtown, Branchinelli’s in Hauppauge, Mama Sbarro’s in Hauppauge, Gino’s in Kings Park, Legend’s in Kings Park, Ciro’s in Kings Park and Pizzaiola in Commack. 

Photos courtesy of Town of Smithtown

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Stock photo

By Barbara Beltrami

Most likely, it’s not going to be a traditional Memorial Day barbecue this year. No backyard crowded with family and friends and neighbors bearing salad bowls and foil covered platters. No cooler filled with beer and soda on the deck. No trays of hot dogs and hamburgers. Just you and your family or maybe even just you. So … since it’s going to be a different kind of day anyway, why not dispense with the usual menu and go for something different but very easy? How about steak with butter and garlic sauce? Chicken under a brick? A watermelon, feta, arugula and tomato salad? Grilled potatoes and Vidalia onions? And to remember the red, white and blue, how about a strawberry, blueberry and vanilla ice cream tart for dessert?

Watermelon, Avocado, Feta, Arugula and Tomato Salad

YIELD: Makes 4 servings.

INGREDIENTS: 

1 ripe avocado, peeled and cubed

Freshly squeezed juice of one lemon

4 cups diced watermelon

4 ounces diced feta cheese

4 cups arugula, washed, dried and coarsely chopped

2 large tomatoes, diced

1/3 cup extra virgin olive oil

2 tablespoons white wine vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

In a small bowl, toss avocado with lemon juice; set aside. In a large salad bowl, toss together the watermelon, feta, arugula and tomato. Just before serving, add the avocado, oil, vinegar, salt and pepper to the watermelon mixture. Toss to thoroughly coat with oil and vinegar. Serve with steak, chicken or any grilled meat or poultry and grilled potatoes and onions.

Steak with Garlic Butter Sauce

YIELD: Makes 4 servings.

INGREDIENTS: 

One 2-3 pound boneless steak

Coarse salt and black pepper, to taste

4 ounces unsalted butter, softened

2 ounces unsalted butter melted

4 cloves garlic, chopped

DIRECTIONS:

Preheat grill to hot. Rub steak generously with salt and pepper. Smear one side with two ounces of the softened. Grill, buttered side down, until browned on that side, about 5 to 7 minutes; turn and smear top with remaining softened butter; sprinkle with half the garlic and grill until meat reaches desired doneness. For medium rare, a thermometer should read 135 F, for medium, 140 F, for medium well, 145 F (4 to 7 minutes per side). Reheat melted butter with remaining two minced cloves garlic. Slice steak and drizzle with melted butter mixture. Serve hot with salad and grilled potatoes and onions.

Chicken Under a Brick

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

1 small chicken, split down the breastbone and pounded flat

Freshly squeezed juice of one lemon

1 garlic clove,  minced

1 to 2 tablespoons fresh rosemary leaves

4 tablespoons olive oil

Coarse salt and ground pepper to taste

1 ordinary brick wrapped in foil

DIRECTIONS:

Preheat grill to medium-low. Rub all ingredients well into chicken’s skin. Place chicken on grill, weight down with brick and cook until crisp and golden, about 20 minutes each side, or until juices run clear. Serve with grilled potatoes and Vidalia onions and salad

Grilled Baby Potatoes and Vidalia Onions

YIELD: Makes 4 servings.

INGREDIENTS: 

2 – 3  pounds baby potatoes, scrubbed 

2 Vidalia onions, peeled and sliced thin

1/2 cup olive oil

Coarse salt and freshly ground pepper to taste

1/2 cup finely chopped fresh flat leaf parsley

DIRECTIONS:

Prick potato skins with a fork. In a large saucepan, parboil the potatoes in salted water until they’re still slightly hard in the center; drain. In a large bowl combine them with the onions, olive oil, salt and pepper. Let sit for 30 minutes until they have absorbed all the oil. Meanwhile, preheat grill to medium-high. Transfer potatoes and onions to grill basket and grill until potatoes are cooked through and onions start to brown. Sprinkle with parsley and serve hot or warm with steak, chicken or any grilled meat or poultry and salad.

Red, White and Blue Tart

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 pie crust, pre-baked

1 quart vanilla ice cream, softened

1/2 pint strawberries, washed, hulled and sliced

1/2 pint blueberries, washed and drained

1/2 pint raspberries, washed and drained

3/4 cup granulated sugar

1/3 cup confectioners’ sugar

DIRECTIONS:

Spread ice cream evenly in pie crust.  Cover and freeze. Twenty minutes before serving, remove from freezer. In a  medium bowl, toss berries with granulated sugar, then sprinkle or arrange them over ice cream; dust with confectioners’ sugar. Serve immediately with iced coffee, iced tea or lemonade.

 

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Metro photo

By Bob Lipinski

Bob Lipinski

Gin is a neutral spirit like vodka, which has been flavored with a range of botanicals, then redistilled.

Botanicals are parts of plants and include roots, stems, barks, leaves, flowers, berries, fruit, beans, seeds, pits, stems, skins, and so on. There are well over 100 botanicals that distillers worldwide use, and most are a proprietary mixture of a few or many.

There are a few botanicals, however, that most gin distillers use (juniper the most prevalent) and have for decades. They are lemon, orange, coriander, cassia bark, cardamom, angelica, cinnamon, orris root, and licorice.

Technically, gin which is made from a base of alcohol and flavored with botanicals could be called a liqueur if it were sweetened.

Most gin is not aged, and U.S. federal regulations do not permit age claims, distillation date, or vintage date. Gin is stored in containers of stainless steel, porcelain, concrete, glass, paraffin, or any other neutral material, although some distillers are barrel aging gin for varying amounts of time.

Gin is made in many countries especially England, France, Germany, Ireland, Netherlands, Scotland, and the United States.

Some popular types of gin are:

London Dry Gin. A generic name for gin lacking sweetness. Although originally produced only in or near London in the early 1830s, are now produced all over the world with the term having little meaning. London Dry Gin is also known as British Gin, English Gin, and Dry Gin.

Plymouth Gin. A gin produced by the Coates firm of Plymouth, England, which was founded in 1793. Plymouth gin was originally associated with the British Royal Navy, who invented this gin as a tolerable way of drinking bitters (quinine), which helped control intestinal disorders. They often mixed it with lime juice; hence the nickname limey, which is frequently applied to the British.

Genever. A gin produced primarily in Holland from a low-proof, distilled malt spirit, which is redistilled with juniper and other botanicals resulting in a heavier body than the dry gins produced in the United States and England.

Sloe Gin. It is not a gin, but a red liqueur made from sloe (little blackberries berries) that grow in bluish-black bunches on blackthorn trees, which gives it a rather tart plum flavor.

Some brands of gin to try are Aviation, Beefeater, Bols, Bombay, Bull Dog, Citadelle, Gordon’s, Hendrick’s, Junipero, Plymouth, Tanqueray, The Botanist, and Vincent Van Gogh.

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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Lobster Roll. Photo from METRO

By Barbara Beltrami

When I think of visiting a place it’s as much about the food as the sights. It’s the sweet anticipation of squid ink pasta in Venice or a real barbecue in Wyoming or pastry in Vienna or gumbo in New Orleans. 

It’s walking in the alleyways of little towns and smelling dinner cooking, going to an open air market and picking out just caught fish, just picked veggies, just baked crusty bread. It’s dining in a waterfront restaurant and slurping oysters with a chilled Sancerre or having an espresso at an outdoor café and people watching or picnicking in a field of lavender in Provence. It’s hearing distant music and laughter and the clinking of glasses, watching native people carry dinner home on  bicycles, in baskets on their heads or in string bags along cobbled streets. It’s sipping cocktails high up in a sky-scraper and watching the city light up. And it’s passing sidewalks where people squat on their haunches, drink tea and eat bowls of rice. 

But not this year nor any time soon. Leafing through cookbooks, remembering and fantasizing must suffice. And so I become not quite an armchair traveler but a kitchen chair traveler as I sit at the table, poring through and longingly ogling the photos and reminiscing their provenance. Sooner or later I zero in on a recipe, then try to approximate it and time travel back to its memory and taste. Here are a few I was reasonably successful with.

Quiche from a Picnic in Provence

Quiche

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

Nonstick cooking spray

Pie crust for 8-inch spring form tart pan

3 tablespoons olive oil

3 onions, diced

1 garlic clove, minced

2 tablespoons chopped flat leaf parsley

1 tablespoon fresh thyme leaves

1 bunch asparagus, washed, trimmed and cut into one-inch pieces

2 tomatoes, diced

2 large eggs

1 cup cream

Salt and freshly ground pepper to taste

Dash nutmeg

DIRECTIONS:

Preheat oven to 375 F. Spray tart pan with nonstick cooking spray. Line with pastry crust and trim. Set on baking sheet. In a medium skillet warm oil over medium heat; add onions, garlic, parsley, thyme, asparagus, and tomatoes. Sauté, stirring frequently, until onions are opaque, asparagus is tender, and tomatoes are mushy, about 10 to 15 minutes. Transfer to pie crust. In a small bowl, beat together the eggs, cream, salt and pepper and nutmeg. Pour over sautéed veggies. Bake until knife inserted in center of quiche comes out clean, about 30 minutes. Serve hot, warm or at room temperature with a delicate green salad.

Lobster Roll from a Maine Lobster Shack

Lobster Roll. Photo from METRO

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

1 pound fresh lobster meat, cut into bite-size pieces

1/2 cup good quality mayonnaise

1 tablespoon freshly squeezed lemon juice

2 inner celery stalks with leaves, finely chopped

1 tablespoon chopped flat leaf parsley

Salt and freshly ground pepper to taste

2 tablespoons unsalted butter, melted

2 to 4 top-split hot dog rolls, lightly toasted

DIRECTIONS:

In medium bowl, thoroughly combine lobster, mayonnaise, lemon juice, celery, parsley and salt and pepper. Brush insides of rolls with melted butter; heap with lobster mixture. Serve immediately with iced tea and potato chips.

Apple Strudel from a Café in Budapest

Apple Strudel

YIELD: Makes 6 to 8 servings

INGREDIENTS: 

1 1/4 cups apple juice

2 tablespoons cornstarch

1 1/2 pounds Granny Smith apples, peeled, cored and thinly sliced

1/2 cup raisins

3 tablespoons sugar

1 teaspoon ground cinnamon

1/2 cup chopped walnuts

4 sheets phyllo dough

1/3 cup melted unsalted butter plus 2 tablespoons

3 tablespoons bread crumbs

Confectioners’ sugar

DIRECTIONS:

Preheat oven to 450 F. Line a baking sheet with parchment paper. In small bowl, whisk together one-quarter cup of apple juice with cornstarch. In large saucepan over medium heat combine the remaining cup apple juice, apples, raisins, sugar, cinnamon and walnuts and cook, stirring frequently, until apples are tender, about 8 to 10 minutes. Add cornstarch mixture and stir constantly until smooth; simmer until apple mixture thickens, about one minute. 

Remove from heat; cover and cool. Meanwhile  lay out one sheet phyllo dough, brush with one-third of the butter( not counting the two tablespoons), then sprinkle with one-third bread crumbs; repeat procedure with 2 more sheets phyllo dough; top with fourth sheet phyllo dough, spread with cooled apple mixture, leaving half an inch border on all sides. Tucking in ends, roll into log and brush with remaining two tablespoons butter. 

Carefully transfer strudel, seam side down, to baking sheet; bake until light golden, about 15 minutes; remove from oven and let cool before slicing into two-inch pieces. Dust with confectioner’s sugar and serve with whipped cream and hot coffee.

 

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