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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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SHOP LOCAL: The Port Jefferson Farmer’s Market is officially open for the season! Over 25 vendors gathered at a temporary spot at the Mariners Way/Gap parking lot located off Arden Place on May 10 and will be open every Sunday from 9 a.m. to 2 p.m. through Nov. 15. Purchase local produce, jams, pickles, olives, soaps, plants and much more.

Participating vendors include:

Sweets by Amy

AB Fresh Food

Natural Hounds LLC

Bee Natural Body Care

Arlotta Food Studio

Maryhaven Center of Hope

Turmeric Store

Laurel’s Butter

Beaverdam Organic Farms

Priscillas Farm

Malik Farms LLC

JoAnns Desserts Inc.

Quality Parks

Condzella Farm

The Ferm Kombucha

Twin Stills Moonshine

Mecox Bay Dairy

Pickle Packin’ Papa

Terra Nut

The Spice Cabinet

Modern Primal Soap

Naela’s Organics

Beewitched Bee

Knot of this World

The Perfect Pickle

Sweet Melissa Dip

Foundation for Wellness Professionals

For more information, call 631-473-4724 or visit www.portjeff.com.

All photos by Kyle Barr

 

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Hollandaise Sauce. Stock photo

By Barbara Beltrami

The five classic sauces that are often called  the Mother Sauces of French cuisine are béchamel, velouté, espagnole, hollandaise and tomate. From them are derived many other sauces that we’ve all most likely tasted at one time or another. 

The béchamel is that creamy white sauce made from a roux of butter and flour with hot milk and with cheese added becomes a Mornay sauce. A velouté is another creamy white sauce made from meat or fish stock, cream and egg yolks. That brings us to hollandaise, a blend of egg yolks, butter and lemon juice or vinegar. A sauce espagnole rarely used on its own but often as a base for other sauces is a rich emulsion of a dark brown roux, browned bones and meat, vegetables, brown sugar and various seasonings. And finally is the one we’re probably most familiar with, sauce tomate, which consists of pork, a roux, herbs and seasonings and of course, tomatoes. 

Why am I telling you all this? Because there’s nothing like a savory classic sauce to jazz up an otherwise ordinary dish. And because for Mother’s Day and every day, Mom deserves something jazzy and elegant crowned by one of the Five Mother Sauces. Fancy names aside, these pillars of French cuisine aren’t famous and popular for nothing. Here are three of those five sauces for you to try.

Béchamel Sauce

Béchamel Sauce

YIELD: Makes about 2 to 2 1/4 cups

INGREDIENTS: 

2 cups milk

1 tablespoon unsalted butter

2 tablespoons flour

Pinch nutmeg

Salt and freshly ground pepper to taste

DIRECTIONS:

In a medium saucepan over medium heat, scald the milk, then put over very low heat to keep it hot. In another medium saucepan melt butter over low heat and when it is bubbling, whisk in flour, nutmeg and salt and pepper and cook 3 to 4 minutes until golden. Whisking constantly, pour in milk slowly but steadily and keep whisking and stirring until sauce is thickened, about 10 minutes. Use for creamed veggies, mac and cheese, lasagna, moussaka or anything that would taste better with a cream sauce.

For variation: Whisk in 1/2 cup grated parmesan cheese to make a Mornay sauce.

Hollandaise Sauce

Hollandaise Sauce

YIELD: Makes about 2/3 cup

INGREDIENTS: 

8 ounces unsalted butter

2 egg yolks

1 tablespoon water

Salt and freshly ground pepper to taste

1 tablespoon freshly squeezed lemon juice or to taste

DIRECTIONS:

Set a large saucepan with a few inches of water on low heat to simmer. Place butter in a glass measuring cup and set in simmering water until butter is melted, but don’t let water come to top or get inside cup. Carefully skim white residue off top, reserve clear yellow liquid and discard white on bottom of cup. In a small saucepan, using a wire whisk, vigorously beat egg yolks with a tablespoon of water. Place saucepan in a larger saucepan of simmering water, beating constantly, and, continuing to beat constantly, add clear yellow liquid from butter. Keep over simmering water and continue to beat until mixture thickens and has the consistency of a thick liquid. Stir in salt and pepper and lemon juice; combine thoroughly and serve immediately over poached eggs, steamed asparagus, cooked lobster pieces or crabmeat or poached salmon 

Sauce Velouté

Sauce Velouté

YIELD: Makes about 2 cups

INGREDIENTS: 

3 tablespoons unsalted butter

3 tablespoons flour

Salt and freshly ground pepper to taste

2 cups hot chicken broth

DIRECTIONS:

In a medium saucepan over medium heat, melt butter. Stir in flour, salt and pepper and cook, stirring constantly, two minutes. Whisk in chicken broth, half a cup at a time, until smooth.  Bring mixture to a low boil, reduce heat to low and cook, stirring frequently, about 15 minutes, until thick and smooth. Serve over fish, shellfish, or poultry with a delicate green salad.

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Sweet and Spicy Cocktail Nuts

By Barbara Beltrami

Virtual happy hours have become all the rage this season. And as we do for any social event we must ready ourselves. So we drape a scarf jauntily over our sweatshirt, finger comb our shaggy hair, put on a splash of bright lipstick for our imminent internet appearance and set a platter of hors d’oeuvres before us to share with absolutely no one but ourselves. 

There we are, swirling our wine or clinking the ice cubes in our glasses and raising them in a merry toast to whoever is on the screen of our tablet. But back to those hors d’oeuvres.

If we’re lucky enough to have procured a log of goat cheese and can spare an onion and a few slices of bread, we nonchalantly munch caramelized onion and goat cheese crostini. Or perhaps we’ve found a package of chop meat lodged in the freezer and have the makings for cocktail meatballs. Or maybe, just maybe, we’ve had the foresight to grab some mixed nuts while everyone else was in the paper goods aisle scrounging for you-know-what. 

So here are some recipes to not have to share at your virtual cocktail party. Many of the ingredients come right from your spice shelf or pantry and are eminently “substitutable.” Even if you don’t have the ingredients, well, the main thing is seeing the once familiar faces of friends and family and neighbors, so Here’s to You! 

Caramelized Onion and Goat Cheese Crostini

YIELD: Makes 2 servings.

INGREDIENTS: 

1 tablespoon olive oil

1 medium onion, peeled and sliced thin

Coarse salt and freshly ground black pepper to taste

1 heaping teaspoon brown sugar

1 teaspoon balsamic vinegar

6 thin slices French baguette, toasted

2 ounces softened goat cheese, gorgonzola, cream cheese or any soft cheese

DIRECTIONS:

In a medium skillet over medium-high heat, warm oil; add onions and stirring occasionally, cook until they start to brown, about 10 minutes. Stir in salt and pepper, brown sugar and vinegar and then, stirring frequently, cook over medium heat until onions are soft and a deep golden brown, about 25 to 30 minutes. Spread goat cheese on toasted bread slices, top with onions and serve immediately or at room temperature with a sparkling white wine such as prosecco.

Cocktail Meatballs 

YIELD: Makes 2 to 3 servings.

INGREDIENTS:

1/2 pound ground beef

1 egg

1/4 cup bread crumbs

4 fresh mushrooms, minced

1 shallot or 1/4 medium onion, minced

1 1/2 teaspoons Worcestershire or A-1 sauce

Coarse salt and freshly ground pepper to taste

1/4 teaspoon cayenne

1 1/2 teaspoons prepared mustard

2 tablespoons ketchup or tomato sauce

1 tablespoon brown sugar

1 tablespoon chopped chives or scallions

DIRECTIONS:

Preheat oven to 425 F. In a medium bowl thoroughly combine the meat, egg, breadcrumbs, mushrooms, shallot, Worcestershire sauce, salt and pepper and cayenne. Roll into one and half-inch meatballs, place on a baking sheet. In a small bowl, mix together the mustard, ketchup and brown sugar; brush onto meatballs. Bake until lightly browned, about 15 minutes; sprinkle with chives. Serve with plain yogurt or sour cream. 

Sweet and Spicy Cocktail Nuts 

YIELD: Makes 2 to 3 servings.

INGREDIENTS:

Nonstick cooking spray

1 egg white

3 cups salted roasted cashews, walnuts, almonds or a mixture

1/3 cup sugar

1 tablespoon curry powder

1 1/2 teaspoons ground cumin

1 1/4 teaspoon garlic salt

1 1/2 teaspoons chopped dried rosemary leaves

1/2 teaspoon cayenne pepper

1/4 teaspoon ground cinnamon

DIRECTIONS:

Preheat oven to 250 F. Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk egg white until frothy; add nuts and stir to coat. In a small bowl, combine the sugar, curry powder, cumin, garlic salt, rosemary, cayenne pepper and cinnamon; sprinkle mixture over nuts and toss to thoroughly coat. Spread nuts on a baking sheet and place on center rack of oven. Bake about 35 to 45 minutes, until golden, crispy and aromatic. Remove from oven and cool completely. Break up any clumps and serve with ice cold cocktails or white wine.

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Vegetarian Chili

By Barbara Beltrami

I feel like Old Mother Hubbard going to the cupboard and finding it bare or nearly so these days. As I sit and try to order groceries online and find “no delivery slot” or miraculously manage to order online but have to wait a week or so for delivery, I go to the fridge and find an expired container of yogurt, a bottle of ketchup and half a can of cat food. In the vegetable drawer I find a few slimy unrecognizable leaves, a lone scallion and a totally collapsed cucumber and the stark reminder that the fridge could use a long overdue cleaning. I go to the freezer to find nothing but an ancient package of phyllo dough and half a cake from my birthday a year ago. I turn in desperation to my pantry. 

I inherited from my mother the practice of stockpiling multiple cans and jars and packages of staple items so what I do have is lots of cans of beans, tomatoes and tuna, a couple of boxes of pasta, a box of rice and a whole shelf of pickles I put up last year. 

Now the challenge is: What can I concoct out of these few things? I could do a Pasta Puttanesca with the tomatoes and tuna. I could do a Tuna and Bean Salad or I could make a Vegetarian Chili. Here are the recipes I came up with. Things being what they are, all measurements are approximate, main ingredients are generic, and if you don’t have some of the secondary ingredients, no big deal. You’ve got more important things to worry about these days. Be safe, be well, be grateful.

Vegetarian Chili

Vegetarian Chili

YIELD: Makes 8 servings

INGREDIENTS: 

1/4 cup olive oil

1 onion, chopped

1 green pepper, chopped

2 garlic cloves, chopped

3 tablespoons chili powder

1 teaspoon cumin

1 teaspoon coriander

Two 14-ounce cans beans, rinsed and drained

One 14-ounce can tomatoes with juice

Salt and crushed hot red pepper flakes to taste

DIRECTIONS:

In large heavy saucepan or skillet, heat oil over medium heat, add  onion, pepper and chopped garlic and cook over medium heat until slightly softened, about 8 to 10 minutes. Add garlic chili powder, cumin and coriander and cook, stirring once or twice about one minute. Stir in beans, tomatoes, salt and pepper flakes. Serve hot with rice, tortilla chips and a salad or green vegetable.

Pasta Puttanesca

YIELD: Makes 4 servings

INGREDIENTS: 

1 pound pasta

1/4 cup olive oil

One 28-ounce can tomatoes with juice

1 garlic clove, minced

1 teaspoon each dried parsley, basil, oregano

1 tablespoon capers, rinsed and drained

1/3 cup black olives, pitted and chopped]

One 7-ounce can oil-packed tuna, drained

Salt and freshly ground pepper to taste

DIRECTIONS:

Put pasta water on to boil. Cook pasta according to package directions. Meanwhile in a large skillet heat oil over medium heat; add tomatoes, garlic and herbs. Cook over medium heat, stirring occasionally, until sauce is thickened, about 10 to 15 minutes; add capers, olives, tuna, salt and pepper and cook another 5 minutes. Serve immediately with a dry white wine.

Tuna and Bean Salad

YIELD: Makes 3 to 4 servings

INGREDIENTS: 

One 7-ounce can tuna, drained

One14-ounce can beans, rinsed and drained

2 tablespoons minced pickles

2 tablespoons minced onion or scallion

2 tablespoons chopped fresh parsley

1/4 cup olive oil

2 tablespoons vinegar

Salt and freshly ground pepper to taste

DIRECTIONS:

In a medium bowl mix all ingredients together. Let sit at room temperature 30 minutes. Serve with lettuce or arugula and rustic bread. 

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Stock photo

By Bob Lipinski

Vermouth is a wine that has been infused with various herbs and spices, sweetened with sugar and fortified with a slight amount of alcohol. For a red vermouth, caramel coloring is added to the wine.

The name “vermouth” is from the German word wermut for wormwood (a bitter herb), an integral ingredient in the drink that has been used over its history. When the Latin countries emerged as the chief producers of this type of wine in the eighteenth century, the word wermut was written as vermouth.

How Vermouth Is Made

There are many types of vermouths, so the exact production method varies from brand to brand. The wine is lightly fortified with brandy or other distilled spirits. Each winery adds a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks.

 After the wine is fortified and aromatized, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Wineries let the mixture rest for various amounts of time, before it is filtered and bottled. The above process has similarities to making tea. In vermouth-making, the herbs are “infused” or steeped in alcohol instead of boiling water.

Some ingredients used (there are over 100) are allspice, angelica, angostura, anise, bitter almond, bitter orange, celery, chamomile, cinnamon, clove, coriander, fennel, gentian, ginger, marjoram, myrtle, nutmeg, peach, quinine, rhubarb, rosemary, saffron, sage, sandalwood, savory, thyme, and vanilla.

Vermouth contains between 15 and 21 percent alcohol. It can be red, white, or rosé in color, and be dry, semidry, or sweet. The sweet vermouths, mostly red and a few whites, contain about 10 to 15 percent sugar. The dry vermouths contain less than 4 percent sugar.

Many countries make vermouth or a vermouth-type wine. The leading countries in production are Italy, France, U.S. Spain, Germany, Argentina, United Kingdom, and Australia.

Serving

When a bottle of vermouth (red or white, dry or sweet) is opened, it should be refrigerated and consumed within six weeks. After six weeks, the sweet and especially the dry vermouth takes on a darker color and has a somewhat musty, “off” odor.

Vermouth can be enjoyed chilled “straight up;” over ice with a twist of lemon or orange; or even with a splash of seltzer water. A drink called a “blonde and a redhead” is made with equal parts of dry white and sweet red vermouth. The wine is so versatile that it can be used in marinades, sauces, broths, and by most cooking methods, from steaming to grilling.

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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Dutch Baby Pancake

By Barbara Beltrami

When was the last time before the coronavirus quarantine that you and your family had breakfast together, except maybe on Sunday morning? How long has it been since everyone didn’t bolt out the door, coffee cup or bagel in hand and dash off? Late for work, late for school, just plain late and barely time for a goodbye. Along with the many togetherness opportunities afforded us by our domestic isolation, weekday breakfast has got to be the most novel. It’s a chance to whip up a batch of special pancakes, French toast or a savory breakfast hero; a time to let the aroma of sizzling bacon and fresh coffee waft upstairs or down the hall to lure the rumpled late sleepers to the table for conversation, monosyllabic as it’s likely to be, and to get to know each other in a relaxed morning mode.

Dutch Baby Pancake

Dutch Baby Pancake

YIELD: Makes 2 to 4 servings

INGREDIENTS: 

2 eggs

1/2 cup flour

1/2 cup milk

Pinch nutmeg

Pinch cinnamon

2 tablespoons unsalted butter

2 tablespoons confectioners’ sugar

DIRECTIONS:

Preheat oven to 475 F. Place heavy 10” skillet in oven to heat. In a medium bowl, whisk eggs until frothy; then whisk flour, milk, nutmeg and cinnamon into eggs. Lower oven to 425 F. Remove skillet and swirl butter to completely coat bottom and sides. Pour batter into hot skillet; place back in oven and bake 20 minutes or until golden and puffy. Remove from oven, slide pancake onto warm plate and sift confectioners’ sugar on top. Serve immediately with hot coffee and fresh fruit.

Oven-baked French Toast

YIELD: Makes 4 servings

INGREDIENTS: 

6 jumbo eggs

1 1/2 cups milk

1 teaspoon vanilla extract

1 tablespoon maple syrup

1/2 teaspoon salt

1 loaf challah, cut into 1” slices

3 tablespoons unsalted butter

3 tablespoons vegetable oil

DIRECTIONS:

Preheat oven to 250 F. In a medium bowl, whisk together the eggs, milk, vanilla extract, maple syrup and salt. Transfer to large shallow dish. Soak bread slices, as many at a time as will fit, in egg mixture, turning once, until both sides are well coated and soaked. In large skillet, heat one tablespoon butter and one tablespoon oil over medium-high heat; add bread and cook, turning once, until golden brown on both sides, about 3 to 5 minutes; transfer to cookie sheet and place in oven to keep warm. Repeat procedure with remaining butter, oil and bread. When all slices are cooked, serve immediately with maple syrup, honey, jam or preserves or powdered sugar.

Breakfast Hero Ranchero

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

1/4 cup olive oil

1 large onion, diced

2 fresh jalapeno peppers, cleaned and diced

1 loaf Italian bread or French baguette, sliced lengthwise and toasted

1/2 stick unsalted butter, softened

1/2 pound bacon, fried and drained

4 to 6 eggs, scrambled

3 breakfast sausages, cooked, drained, sliced

Half a 14-ounce can black beans, rinsed, drained

Salt and freshly ground black pepper to taste

1 cup Manchego cheese, shredded

1 cup tomato salsa

1 cup sour cream

DIRECTIONS:

In a medium skillet over medium-high heat, warm oil. Add onion and jalapeno and sauté, stirring often, over medium-high heat until onion is opaque and pepper is tender, about 5 to 10 minutes. Meanwhile, toast bread halves and assemble precooked ingredients. When bread is toasted, spread top half with butter, top bottom half with bacon, then eggs, sausage slices, beans, pepper and salt, cheese, salsa and sour cream. Place buttered top over fillings, press gently with heel of hand, slice into desired portions and serve immediately with citrus fruit and hot chocolate.

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Chicken Soup

By Barbara Beltrami

Everybody knows that chicken soup is the ultimate comfort food, the ultimate panacea for those times when the body and soul need pure nourishment. I wish I could tell you that chicken soup will  prevent you from contracting the coronavirus. It won’t. I wish I could tell you that if you do get it, it will cure you. It won’t. All I can tell you is that cooking it, storing it in the fridge or freezer to have on hand and warm up, sipping and savoring it, sending some to a sick family member, friend or neighbor will make you feel better. 

And when your soup is done and you’ve picked all the meat from the bones, even after you’ve saved big chunks of it for the soup, there are so many things you can use the remaining chicken for. My favorite is a chicken chowder, just another kind of chicken soup, really, with a creamy base. So wash your hands for 20 seconds, make a vat of chicken soup, practice social distancing and stay safe and well.

Chicken Soup

Chicken Soup

YIELD: Makes 3 quarts

INGREDIENTS: 

One 3 1/2 to 4 pound chicken

1 large onion, halved but not peeled

2 carrots, peeled  and chopped

2 to 3 celery ribs with leaves

1 sprig fresh dill

1 parsnip, peeled and coarsely chopped

Salt and freshly ground pepper to taste

4 quarts water

6 to 8 carrots, peeled and cut into thirds

DIRECTIONS:

In a large stockpot, combine first 8 ingredients. Over medium-high heat, bring to a boil, then partially cover and simmer so liquid is barely bubbling. Cook until meat falls from bone and bones separate, about two hours. With slotted spoon remove meat and bones, place in large bowl and set aside. Into another large pot or bowl strain liquid, pressing all solids to extract as much juice as possible. 

Adjust seasoning, if necessary. Transfer liquid to container(s), cover tightly and refrigerate or freeze. Pull meat away from bones; discard skin, bones and gristle. Place meat in separate container(s), cover and refrigerate or freeze; once it is chilled, skim any hardened fat from top of liquid, strain again. 

One hour before serving, reheat broth, add the fresh carrots and cook, covered, over low heat. Serve with noodles or rice and some of the chicken meat, if desired. Reserve remaining broth and meat for other use or freeze in containers. Serve with noodles or rice.

Chicken Chowder

Chicken Chowder

YIELD: Makes 4 to 6 servings

INGREDIENTS: 

4 tablespoons unsalted butter

1 tablespoon olive oil

3 to 4 cups diced cooked chicken meat

1 large onion, peeled and chopped

2 celery ribs with leaves, finely chopped

1 large sprig fresh thyme

1 bay leaf

Coarse salt and pepper to taste

4 cups chicken stock

2 large potatoes, peeled and diced

One-10-ounce package frozen corn

2 tablespoons flour

2 cups milk

1 cup half and half

DIRECTIONS:

Place a large pot over medium – high heat; add two tablespoons of the butter and the oil. When butter is melted add chicken and stir frequently until it starts to brown, about 5 minutes; remove and set aside. Lower heat to medium; add onion, celery, thyme, bay leaf and salt and pepper; stir to coat with seasoning.  Sauté, stirring once or twice, until veggies soften, about 5 minutes. Return chicken to pot; add stock, potatoes and corn, bring to a boil, then reduce heat to simmer and cook until potatoes are tender, about 20 minutes. Remove thyme and bay leaf and discard. 

In a small saucepan; make a roux with remaining butter and flour. With the large pot still on simmer, stirring constantly with wire whisk, add milk, half and half and roux gradually to achieve thick smooth consistency. Serve immediately with oyster crackers or saltines and a tossed green salad.

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Photo by Drew Biondo

Looking for a fun dessert to brighten up your holiday table this weekend? Why not go old school and make this blast from the past bunny cake? We printed this recipe back in 2016 but our readers had so much fun making it we thought we’d bring it back for an encore. Not only is this cake easy to make and delicious, but it is also fun for kids as they can help decorate and bring out their creative side. 

Devil’s Food Bunny Cake

INGREDIENTS:

1 and 3/4 cups sifted cake flour

1 teaspoon baking soda

3/4 teaspoon salt

1 and 1/3 cups sugar

1/2 cup butter

1 cup milk

1 teaspoon vanilla

2 eggs

3 squares unsweetened chocolate, melted

white frosting (about 4 1/2 cups)

1 bag sweetened coconut flakes

red food coloring

assorted jellybeans

pink gel frosting

DIRECTIONS:

Sift the flour with soda, salt and sugar. Soften the butter. Add flour mixture and 3/4 cup milk to the butter. Mix to dampen flour and then beat for two minutes at medium speed. Add the vanilla, eggs, chocolate and 1/4 cup milk. Beat 1 minute longer. Pour the batter into two 9-inch layer pans, lined on bottoms with paper. Bake at 350 F for 30 to 35 minutes. Cool in pans for 10 minutes and then remove and cool on racks. 

Cut one cake into 3 parts, making two ears and a bow tie (see diagram). Assemble the other cake as the head. Frost the entire cake. Line the inside of the ears with pink gel frosting. Tint 1/4 cup coconut with red food coloring to make it pink. 

Sprinkle pink coconut in the centers of the ears and in the mouth area. Sprinkle white coconut over the rest of the cake. Use black jelly beans for the eyes and nose and assorted jelly beans on the tie. As a grand finale, add three whiskers on each side of the mouth with pink gel frosting.

Now who wants some cake?

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The first recipe will be Spaghetti and Meatballs inspired by the iconic scene from 'Lady and the Tramp'. Image courtesy of Disney

By Melissa Arnold

With non-essential businesses closed and restaurants limited to take-out and delivery only, many of Long Island’s popular hangouts have gone dark.

The Cinema Arts Centre in Huntington might not be able to show films or hold special events right now, but that’s not stopping them from finding creative ways to bring people together in the comfort of their own homes.

Their newest initiative, “Forks and Films,” invites viewers to open a bottle of wine and settle down for a family-friendly movie, then head to the kitchen to prepare a quick and simple recipe that connects to the film. 

The weekly series will be hosted by Jacqueline Strayer, who will introduce the movie and share some fun facts, and Chef Martin Butera, who will prepare the recipes. Strayer will also showcase viewer’s stories, photos and videos in each subsequent episode. 

While the CAC doesn’t have the rights to stream the films over the Internet, their selections are all readily available on popular streaming services such as Disney Plus. All of the streaming services offer free trials for new subscribers and can be canceled anytime.

Strayer, a professor at New York University and Columbia University, and Butera, owner of Butera’s Restaurant in Sayville and Woodbury, are both on the CAC’s Board of Directors.

“In 2013, I came up with the idea of showing a film at the center and then cooking some of the foods from the movie,” said Butera, who’s been on the board for 10 years. “It was very successful, and we held a similar event a few years later. I was working on putting another one together not too long before the pandemic.”

As shutdowns rolled through the Empire State last month, Strayer started brainstorming ways they could continue to reach people in the community, including more than CAC 10,000 members and tens of thousands more who visit the theater.“When I realized people were going to be remote, I sent a note to Martin and said, ‘Remember how you always wanted to do another dinner and a movie event? Well, maybe now is the time,” she recalled.

Every Thursday, the CAC will upload the “Forks and Films” video for families to watch and rewatch at their convenience, removing the need for everyone to be available at the same time. It’s a low-key, laid back experience that the staff and board hopes will have a broad appeal to all kinds of people while providing some badly-needed distraction.

“The cinema is a very community-focused organization, and we have personal connections with many of our patrons that we’ve come to view as family,” said Nate Close, CAC director of marketing and communications. “[Before the pandemic] there were some people who were here every single day, watching films, giving us feedback, just wanting to chat. We still want to be there for everyone.”

Butera will be filming from his kitchen, while Strayer will be welcoming viewers to her basement. “Is it going to be perfect? No. We’re not professional television people and we don’t have fancy equipment. But we want to give people a little bit of joy in a time that’s so difficult for all of us,” Strayer said.

Of course, it takes a team effort to spread the word about any event, and “Forks and Films” is no exception. Strayer has enlisted the help of enthusiastic graduate students in her Public Relations and Corporate Communications and Integrated Marketing programs at NYU to promote the event. A group of seven students volunteered to help without any academic incentives, even as they complete coursework remotely.

“I was amazed at how quickly they jumped in and how hard they’re working. We meet over [the video chatting platform] Zoom every few days,” Strayer said. “They’ve been highly engaged and have wonderful ideas to share. And none of them are from New York. I feel so fortunate to have talented students from all over the world.

For Butera, “Forks and Films” will be another way to share his love of cooking with the world.

“I’ve always had a passion and affinity for food as well as an appreciation for film,” he explained. “My wife and I have been members of the CAC for 25 years. The center has been a great place for us to see foreign and independent films … but it’s also been a wonderful place for people to grab a cup of coffee and share their ideas and experiences with a film. It’s a community, and you can’t get that by watching Netflix.”

The first episode, which kicks off tonight, April 9, at 6 p.m., will encourage viewers to watch a beloved Disney classic, Lady and the Tramp. Released in 1955, the animated film follows the blossoming romance between Lady, a lovely Cocker Spaniel from an upper class family, and a scruffy stray mutt named Tramp.

One of the most iconic scenes from the film finds Lady and Tramp sharing a big plate of spaghetti and meatballs by candlelight in the back alley of Tony’s Italian Restaurant while Tony serenades them with the love song “Bella Notte.” Appropriately, Butera will demonstrate how to make his famous chicken meatballs on “Forks and Films.” The episode’s title? “Sunny with a Chance of Meatballs.” 

The chef is planning on recreating the classic French stew ratatouille during the April 16 episode to compliment the 2007 Disney Pixar animated film of the same name. The ingredients for each featured dish will be posted on social media a week in advance of each episode,

“I wanted to choose recipes that weren’t too hard to make, but a bit more challenging than just opening a can. Ideally they’ll have all or most of the ingredients at home already, and we’ll release the ingredients list ahead of time,” Butera said. “Cooking has a way of grounding people, of connecting them to good memories and feelings, which we think will be good for everyone.”

“Forks and Films” will be uploaded each Thursday on Facebook.com/CinemaArtsCentre, and on YouTube.com — search for Cinema Arts Centre Huntington. 

For other remote opportunities from the Cinema Arts Centre, including staff-curated film recommendations and the opportunity to rent films at home, visit www.cinemaartscentre.org.

To better prepare you for following along as Chef Martin recreates the classic meatballs from Lady and the Tramp, here is the ingredient list:

●  2 pounds ground chicken or ground chop meat

●  2 large fresh eggs

●  1 small onion, diced

●  1 large garlic clove, minced

●  1 ½ cup water

●  1 ¼ cup plain dried bread crumbs

●  ½ cup fresh chopped parsley

●  ½ cup freshly grated Romano cheese

●  1 teaspoon salt

●  ¼ teaspoon black pepper

●  ¼ cup extra virgin olive oil

 

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