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Photo from Leg. Leslie Kennedy's office

On April 17, Suffolk County Legislator Leslie Kennedy, along with Suffolk County Comptroller John Kennedy Jr., joined with new business owner Sara Caiola to cut the ribbon for the grand opening of Lavender Cupcakery & Dessert Shoppe. The bakery and gourmet cupcake shop are located at 160 Adams Avenue in Hauppauge.

“Entrepreneurship and bold undertakings are alive and well in the 12th Legislative District,” said Leg. Kennedy. 

Hours are Tuesday to Saturday from 9 a.m. to 6 p.m., Sunday from 9 a.m. to 2 p.m., closed Mondays. For more information, call 631-236-5313 or visit www.lavendarcupcakery.com.

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Strawberry, Spinach, Orange and Almond Salad

By Barbara Beltrami

Moms love salads. They order them in restaurants and for take out and carry them to work in plastic containers. They probably try to get you to eat them. So why not make Mom a special salad or two or three for her special day? It’s a project that accommodates lots of chefs and sous chefs and is fun to prepare and assemble. Here are some out of the ordinary salads that are sure to bring a smile to Mom’s face and lots of hugs to the kitchen crew.

Tomato, Watermelon, Cucumber and Feta Salad

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1/4 cup orange juice

Freshly squeezed juice of 2 lemons

1 shallot, minced

1 tablespoon simple syrup

1/2 cup extra virgin olive oil

Salt and freshly ground pepper to taste

2 ripe tomatoes, cut into 1” cubes

1/8 seedless watermelon, cut into 1” cubes

1 medium cucumber, peeled, seeded and cut into 1” cubes

3/4 pound cubed feta cheese

1/2 cup chopped fresh dill

DIRECTIONS:

In a small bowl whisk together orange juice, lemon juice, shallot, syrup, oil, salt and pepper till thoroughly emulsified. In a large salad bowl combine tomatoes, watermelon, cucumber, feta and dill; when ready to serve toss with dressing and serve with toasted pita bread.

Strawberry, Spinach, Orange and Almond Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

1 tablespoon balsamic vinegar

1 tablespoon red wine vinegar

2 tablespoons minced red onion

Coarse salt and freshly ground black pepper to taste

7 cups baby spinach, washed 

1 1/2 cups sliced fresh strawberries

1 large orange, peeled, cut into bite-size cubes

1/2 cup sliced toasted almonds

DIRECTIONS:

In a small bowl whisk together the oil, vinegars, onion, salt and pepper. In a large salad bowl toss together the spinach, strawberries and orange. When ready to serve toss with dressing and top with almonds. Serve with sliced grilled boneless chicken breast, lamb chops or steak and baked potato.

Southwestern Chopped Salad

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup  freshly squeezed lime juice

2 teaspoons grated lime zest

1/4 cup extra virgin olive oil

2 tablespoons honey

1 garlic clove, smashed

1 teaspoon chopped fresh jalapeno pepper

1 teaspoon ground coriander

Salt and freshly ground pepper to taste

1 head Romaine lettuce, washed, chopped

One 14-ounce can black beans, rinsed, drained

1 medium-large tomato, chopped

1/2 cup peeled chopped jicama

1 cup fresh, frozen or drained canned corn kernels

1 red onion, finely chopped

1 green bell pepper, chopped

1/3 cup fresh cilantro leaves, chopped

1 avocado

DIRECTIONS:

In a small bowl whisk together the lime juice and zest, oil, honey, garlic, jalapeño, coriander, salt and pepper; let sit and before using, remove and discard garlic. In large salad bowl toss the lettuce, beans, tomato, jicama, corn, onion, bell pepper and cilantro. Immediately before serving, peel avocado and dice, add to salad and immediately toss with dressing. Serve with tacos, nachos, hamburgers, pizza, steak or anything grilled.

Asparagus, Pea, Radish and Bibb Lettuce Salad

YIELD: Makes 4 servings

INGREDIENTS:

1 teaspoon grated lemon zest

2 to 3 tablespoons freshly squeezed lemon juice

1/4 cup extra virgin olive oil

1 to 2 teaspoons honey

Coarse salt and freshly ground black pepper

1 pound fresh asparagus, trimmed

1 head Bibb lettuce, washed and torn into bite-size pieces

1/2 pound snap peas, cut into 1” slices

1 bunch radishes, washed, trimmed, sliced

2 tablespoons snipped fresh chives

DIRECTIONS:

In a small bowl, whisk together lemon zest and juice, oil, honey, salt and pepper. Steam asparagus until barely al dente, about 3 to 4 minutes; immerse in cold water to stop cooking. When cooled, place in large salad bowl and toss with with lettuce, peas and radishes. When ready to serve toss with dressing, sprinkle with chives and serve with meat, fish or poultry. 

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'Midnight Pasta'

By Barbara Beltrami

Even if you are not one of those people who insists on anchovies for their pizza topping, please read on because those tiny, salty little fillets that come in that hard-to-open tin can be judiciously included as an ingredient to enhance taste in many recipes. 

While most anchovy recipes that I’ve tried are Italian ones, it logically follows that they can be found in any Mediterranean cuisine. Think of them as part of an antipasto platter, in a “midnight pasta” with olive oil and garlic, as a focal ingredient in bagna càuda, on a crostini, adding zing to otherwise bland sautéed greens or as a topping on flatbread. 

Still not convinced? Then try anchovy cream or paste which comes in a tube and squeeze a little on a piece of grilled Italian bread anointed with olive oil or try the recipes below. And don’t forget, it’s anchovies that make a classic Caesar salad one of your favorites.

‘Midnight Pasta’

‘Midnight Pasta’

YIELD: Makes 2 to 4 servings

INGREDIENTS:

1/3 cup olive oil

4 garlic cloves, mashed into a paste

1/2 teaspoon crushed red pepper flakes

One 2-ounce tin anchovy fillets, mashed into a paste

4 tablespoons chilled unsalted butter

1/2 pound thin spaghetti

1/4 cup chopped parsley

DIRECTIONS:

Heat oil in a large skillet over medium heat. Add garlic and cook, stirring frequently, until golden, about 2 to 3 minutes. Add crushed red pepper flakes and anchovy and with back of wooden spoon incorporate into garlic and oil. Cook, constantly stirring, one to two minutes. Reduce heat to low and stir in butter. Meanwhile, bring large pot of water to boil, add salt to taste, add spaghetti and cook according to package directions until al dente. Drain and transfer to skillet, add parsley, toss with garlic-anchovy mixture and serve immediately with a tomato salad.

Bagna Càuda

Bagna Càuda

YIELD: Makes 6 servings

INGREDIENTS:

1 cup extra virgin olive oil

1/2 stick unsalted butter

12 anchovy fillets

6 garlic cloves, chopped

Salt and freshly ground black pepper to taste

3 carrots, peeled and cut into sticks

3 celery ribs, cleaned and cut into sticks

12 bite-size cauliflower florets

1 green bell pepper, seeded, cut into 12 strips

1 red bell pepper, seeded and cut into strips

12 wedges fennel bulb

1 crusty French baguette, sliced

DIRECTIONS:

In a food processor or blender make an emulsion of the oil, butter, anchovies, garlic, salt and black pepper; transfer mixture to a medium saucepan and cook over low heat, stirring occasionally. Pour into fondue pot or flame proof casserole over alcohol burner. Place veggies on a large plate encircling pot and have guests dip them into the oil mixture, being sure to scrape the bottom and hold over bread slices to catch the drips. Serve with a dry white wine.

Anchovy and Egg Crostini

YIELD: Makes 8 servings

INGREDIENTS:

16 half- inch thick slices French baguette

1/3 cup extra virgin olive oil

16 anchovy fillets

Scant tablespoon freshly squeezed lemon juice

Freshly ground white pepper to taste

4 hard-boiled eggs, peeled and sliced

1/2 cup freshly snipped chives

1/4 cup chopped dill

DIRECTIONS:

Preheat broiler or grill on high setting.  Brush one side of each slice of bread with a little of the oil and place, oiled side down, on baking sheet or grill and toast on one side, until golden brown, about one minute. Remove from heat, place grilled side down on a platter. In medium bowl, mash anchovies with back of a fork and combine with the remaining oil, lemon juice and pepper; add egg slices and gently toss them with the mixture, then spread them on toasted bread slices. Scatter chives and dill on top. Serve with prosecco.

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Port Jefferson Farmer's Market

The Port Jefferson Farmers Market heads outdoors to Harborfront Park, 101 E. Broadway, Port Jefferson this Sunday, May 2 from 9 a.m. to 2 p.m. Purchase local produce, honey, bread and baked goods, seafood, international specialties, plants and flower bouquets. Live music. Social distancing and masks required. The outdoor market will run through Nov. 14. Call 473-4724 for more information.

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Volunteers at Theatre Three's food drive. Photo by Heidi Sutton

By Heidi Sutton

Volunteers from Theatre Three in Port Jefferson hosted its ninth food and personal care items drive to benefit Open Cupboard Pantry at Infant Jesus Church last Saturday and the donations poured in. 

“We filled the theater’s van three times floor to ceiling and completely filled the hallway of the Convent building where the food pantry is housed. In addition, we received close to $800 in cash and grocery gift cards,” said board member and facilities manager for Theatre Three Brian Hoerger. 

“Our donors have been so generous, and we get a lot of ‘regulars’ each month who always come with bags full of groceries and supplies. People really want to help and always thank us for organizing these events and ask us when we are doing our next one,” said Hoerger. 

The theater’s next drive will be held on Saturday, June 5 from 9 a.m. to 1 p.m.

“I’d be remiss if I didn’t mention our amazing volunteers who have given up a part of their Saturday each month to help us collect, sort and carry all of the donations to the pantry. Their dedication is truly awesome. They all deserve a standing ovation!” he said. 

Theatre Three is scheduled to reopen on July 9 and 10 with The L.I. Comedy Festival followed by a Mainstage production of The Fantasticks from July 16 to Aug. 15.

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Photo from PJCC

It’s time to spice things up! The Port Jefferson Chamber of Commerce hosted a ribbon cutting for The Spice & Tea Exchange on April 15. New owners Rose and Robert Rodriguez received proclamations from Legislator Kara Hahn and Brookhaven Town Councilman Jonathan Kornreich who wished them well in their new venture.

Located at 22 Chandler Square, 106 West Broadway, in the village, the franchise offers 140 spices, 85 exclusive hand-mixed blends, over 40 exotic teas, naturally-flavored sugars, salts, gourmet gifts and accessories and a tea bar serving dozens of hot and iced teas.

Pictured in the front row, from left, chamber directors Rose and Robert Rodriguez and Suzanne Velazquez; owners Vinny and Loretta Criscuoli; and chamber president Joy Pipe; back row, Kelly Mayhew from The Spice & Tea Exchange’s corporate offices.

The shop is open Monday through Wednesday from 11 a.m. to 5 p.m., Thursday and Sunday from 11 a.m. to 6 p.m. and Friday and Saturday from 11 a.m. to 7 p.m. Curbside pickup is available. For more information, call 631-828-4445 or visit www.spiceandtea.com/port-jefferson.

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From left, Rob Seiler; Peter Klein, Executive Director, Claire Friedlander Family Foundation; and Rabbi Jeffrey Clopper,
Renovated with the help of the Claire Friedlander Family Foundation

Temple Beth El recently announced the opening of their new state-of-the-art kitchen, brought about in part due to a generous $15,000 grant from The Claire Friedlander Family Foundation.  After years of planning and construction, Temple Beth El is utilizing their new facility to provide meals for the food insecure in the Huntington community.

“The substantial grant from The Claire Friedlander Family Foundation not only helped in our kitchen redesign efforts but is now positively impacting our ongoing community involvement,” said Rob Seiler, Chair of the Temple Beth El’s Kitchen Renovation Committee.  “We will be ramping up our operations moving forward as restrictions due to the pandemic lift.”

On the day of the dedication, Temple Beth El volunteers were busy preparing meals for seniors living in Paumanok Village as well as families associated with Tri-CYA.

“Temple Beth El is committed to aiding the poor and feeding the disadvantaged, providing much needed help for Huntington residents, a mission which is also celebrated by The Claire Friedlander Family Foundation,” said Rabbi Jeffrey Clopper.  “We are very thankful to be recognized by The Claire Friedlander Family Foundation for their generous grant as we continue to make a positive difference in our community.”

 

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Lemon Chicken

By Barbara Beltrami

Mrs. Betty Haynes who lived next door to us when I was a kid, was a nice lady and a terrific cook. Short and rather rotund, she would shuffle about her kitchen in slippers into the rocking chair in the corner and fan herself. “Honey, I ain’t no spring chicken,” she’d exclaim after she’d  put a chicken into the oven or pot or frying pan. It seemed that all she ever cooked was chicken (In fact, much to our parents’ consternation, we kids used to secretly refer to her as Mrs. Chicken). Eventually, she moved to Florida, and when we visited her, she would regale us with her chicken as she always had, but it had taken on new twists…twists of lemon and orange and lime from the trees in her tiny backyard. Here are my takes on her citrus-y chicken dishes, perfect for spring taste buds. 

Lemon Chicken

YIELD: Makes 4 servings

INGREDIENTS:

1/4 cup extra virgin olive oil

4 garlic cloves chopped

1/3 cup dry white wine

Freshly grated zest of 1 large lemon

3 tablespoons freshly squeezed lemon juice

1 tablespoon chopped fresh marjoram leaves

1 teaspoon fresh thyme leaves

Coarse salt and freshly ground pepper to taste

4 boneless half-pound chicken breasts with skin, washed and patted dry

1 lemon cut into 8 wedges

1/4 cup chopped fresh flat leaf parsley

DIRECTIONS:

Preheat oven to 400 F. In a small saucepan heat two tablespoons oil over medium-low heat. Add garlic and cook briefly, about one minute; remove pan from heat before garlic turns brown. Next add wine, lemon zest and juice, marjoram, thyme and a little salt; pour mixture into ovenproof baking dish. Place chicken breasts, skin side up, in baking dish; drizzle with remaining olive oil and season with salt and pepper; tuck lemon wedges among chicken pieces. Bake 30 to 45 minutes until skin is light golden and chicken is done. Remove from oven, cover tightly with aluminum foil and let sit for 10 minutes. Slice and serve with fresh asparagus and new potatoes.

Lime Chicken

YIELD: Makes 6 to 8 servings

INGREDIENTS:

8 large chicken thighs with bone and skin, washed and patted dry

Salt and freshly ground black pepper to taste

1 teaspoon cayenne pepper

Pinch ground nutmeg

3 tablespoons extra virgin olive oil

1 cup dry white wine

2 cups chicken stock or broth

Freshly squeezed juice of two limes

4 garlic cloves, chopped

Chopped leaves from 1 bunch of cilantro

DIRECTIONS:

Preheat oven to 350 F. In a small bowl, thoroughly mix the salt, pepper, cayenne and nutmeg. Rub thighs on both sides with spice mixture (be sure to smear it under the skin as well). In a large cast iron skillet, warm oil over medium-high heat. Brown thighs, turning once, until golden, about 8 to 10 minutes per side; remove from skillet and set aside. Stirring with back of wooden spoon, deglaze pan with white wine, reduce liquid to half the volume, then add broth.Bring to a simmer and add lime juice and garlic. Return chicken to pan, bring to strong simmer, and add cilantro; simmer 5 minutes. Cover pan, transfer to oven and bake until cooked through, about 40 to 45 minutes; remove from oven and let sit 5 minutes or so. Serve hot with couscous or pilaf.

Orange Chicken

YIELD: Makes 4 to 6 servings

INGREDIENTS:

1 large orange

3 tablespoons extra virgin olive oil

1 teaspoon paprika

1 tablespoon chopped fresh rosemary leaves

Salt and freshly ground black pepper to taste

6 chicken thighs

DIRECTIONS:

Preheat oven to 350 F. Grate zest of orange; remove pith and cut orange into 6 wedges. In a small bowl combine the zest, one tablespoon of the oil, the paprika, rosemary and salt and pepper. Rub chicken (including under the skin) with mixture, transfer to shallow nonreactive baking dish and tuck orange wedges among chicken pieces. Roast until an instant-read thermometer inserted in thickest part of thigh registers 165 F, about 30 to 35 minutes. Remove from oven, let sit 5 minutes and serve with broccoli or coleslaw.

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Stock photo

Theatre Three Food Drive

Theatre Three, 412 Main St., Port Jefferson will hold a Theatre Three Cares food and personal care items drive to benefit the Open Cupboard food pantry at Infant Jesus Church on Saturday, April 24 from 9 a.m. to 1 p.m. Please help those in need. The following items are in low supply and greatly appreciated:

FOOD ITEMS: Apple Juice, Peanut Butter, Jelly, Coffee, Sugar, Flour, Maseca Corn Flour, Mustard, Mayonnaise, Ketchup, Cooking Oil, Oatmeal, Pancake Mix, Pancake Syrup, Canned Spinach, Canned Chopped Tomatoes, White and Brown Rice (1# and 2# bags/boxes), Canned Fruit, Ramen Noodles, Healthy Snacks, Fresh Chicken, Fresh Ground Beef, Hot Dogs, Eggs, Bread and Butter

TOILETRIES: Shampoo, Conditioner, Soap, Deodorant, Toothbrushes, Toothpaste, Feminine Pads, Toilet Paper, and Razors

BABY ITEMS: Diapers Size 4 & 5, Pull Ups Size 4T-5T, Baby Shampoo, Baby Wash, Baby Wipes, Baby Powder, Desitin and Lotion

We are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed.

Donations will be collected in the back of the theater on the south side of the building. They are also accepting donations of grocery store gift cards and cash to purchase whatever else is needed. If you prefer, you can remain in your vehicle for a contact-free drop off. For more information, call Brian at 631-938-6464.

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Grilled Pork Tenderloin. Photo from Pexels

By Barbara Beltrami

If you’re like us, I’ll bet that  while you’ve been out there doing your spring cleanup. You’ve also uncovered the grill and spruced that up, too. Maybe you’ve been trudging out there all winter; if so, you’re braver than we are. We’re fed up (pun intended) with soups and stews and hearty fare simmering on the stove. Time for drafting that old grill into service and charring our way into spring fare … seafood, veggies, chops, chicken, burgers, baby back ribs and of course, steaks. Beyond the regular old faithfuls, here are a few recipes that are perfect for sliding scrumptiously into spring and the great outdoors.

Grilled Scallop Kabobs with Asparagus

YIELD: Makes 3 to 4 servings

INGREDIENTS:

36 sea scallops, washed and patted dry

24 thick asparagus spears, cleaned and cut into 3” pieces

24 large cherry tomatoes

1/3 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

2 garlic cloves, smashed

1/4 cup freshly squeezed lemon juice

DIRECTIONS:

Preheat grill to medium-high (350 to 400F). On barbecue skewers, alternately thread the scallops, asparagus and tomatoes. In a small bowl, vigorously whisk together the oil, salt and pepper, garlic and lemon juice, then discard garlic. Brush the scallops, asparagus and tomatoes with mixture, place on grill, close lid and grill for 2 to 3 minutes per side, just until scallops turn opaque and everything starts to brown. Serve with mashed potatoes.

Grilled Pork Tenderloin with Apricot Glaze

YIELD: Makes 8 servings

INGREDIENTS:

Two 1-pound pork tenderloins

1 generous tablespoon coarse salt

1 1/2 teaspoons freshly ground black pepper

Oil for grill

3/4 cup heated apricot jam

DIRECTIONS:

Rub tenderloins all over with salt and pepper, then let sit for an hour to come to room temperature. Brush pork with half the preserves, then grill and turn every 4 minutes and brush with remaining preserves until dark brown on all sides and meat thermometer inserted in thickest part reads 130F, about 11 minutes. Let rest 5 to 10 minutes, then cut into half-inch slices. Serve with a mixed salad.

Grilled Potato Salad with Arugula

YIELD: Makes 5 to 6 servings

INGREDIENTS:

1 1/2 pounds baby new potatoes, scrubbed

Salt and freshly ground pepper to taste

1/3 cup extra virgin olive oil plus more for brushing

2 tablespoons white wine vinegar

2 teaspoons freshly squeezed lemon juice

1 bunch arugula, washed and torn into bite-size pieces

1 small red onion, finely diced

DIRECTIONS:

Halve potatoes or leave whole, depending on size; place in pot and bring to a boil. Cook until barely tender, 5 to 8 minutes. Drain and let cool slightly. Prepare grill on high heat. Brush potatoes with oil and sprinkle with salt and pepper; place on grill and cook, tossing occasionally, until tender and slightly charred, about 5 to 7 minutes. 

In a small bowl, whisk together salt and pepper, oil, vinegar and lemon juice. In a large bowl, toss together the grilled potatoes, arugula, onion and oil mixture. Serve warm or at room temperature with meat, fish or poultry.

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