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Roberta Fabiano
Food, fashion and fun to support a wonderful cause

By Melissa Arnold

Sometimes, you just need to go out and have a good time. Why not do it for a good cause?

On Tuesday, Feb. 25 from 6 to 9 p.m. the Ward Melville Heritage Organization will host its second annual A ‘Taste’ of Stony Brook Village … Ladies Night Out! fundraiser. The special event was created to boost WMHO’s long-standing support of breast cancer research at Stony Brook Medicine.

This year, the evening will be moved to the Three Village Inn, 150 Main St., Stony Brook to better accommodate the expected crowd, said WMHO president Gloria Rocchio. “The response was tremendous and enthusiastic last year when we had our first event at the WMHO’s Educational & Cultural Center. There were almost too many people,” Rocchio joked. “The Three Village Inn will allow us to provide an even better experience.”

Mark Daniels

Nearly 25 shops and restaurants situated around the picturesque Stony Brook Village Center have signed up to participate in the event, which will include plenty of food and wine tastings, giveaways, basket raffles, a fashion show, live entertainment and much more.

The evening will also feature appearances from special guests. 

Radio personality Mark Daniels, most recently heard on the air at WALK 97.5, will serve as Master of Ceremonies. “WMHO has always done such a wonderful job working for their community,” said the East Setauket resident, who has worked many of their past fundraising events. “It’s an honor for me to be a part of this event, and it’s personally fulfilling to see everyone come together for a great cause.”

Renowned singer and guitarist Roberta Fabiano will also make an appearance. An alumna of Berklee College of Music and self-proclaimed child of rock and roll, Fabiano has appeared on numerous television shows and performed for high-profile audiences, among them five U.S. presidents and the queen of England. 

“I really enjoy doing performances for charity — in the past I’ve played for the Red Cross and the American Heart Association, and I play regularly now at the Long Island State Veterans Home,” said Fabiano, who lives in Stony Brook. “I was there last year when Gloria Rocchio presented the check to Stony Brook for breast cancer research, and I’m so proud to call this community my home.” 

Fabiano can’t say yet what she’ll be playing for the event because she plans her sets intuitively, relying on a crowd’s energy and feedback, but she’s known for playing everything from Cole Porter and Frank Sinatra to Bruce Springsteen, Fleetwood Mac and even Lady Gaga.

WMHO’s commitment to supporting the search for a cure began with Long Island native and mother of seven Carol Martineau Baldwin, whose sons include actors Alec, Stephen, Billy and Daniel Baldwin.

According to Stony Brook Medicine, Carol lost her husband to lung cancer in 1983. A few years later, she was diagnosed with breast cancer. While she now lives in Syracuse, the Carol M. Baldwin Breast Care Center at Stony Brook Medicine is named in her honor.

“Carol approached us 26 years ago with the hope of starting a charity run to benefit breast cancer research,” Rocchio said. “We’ve had one every year since, and have raised $1.5 million for the cause.”

By using these funds as seed money, Stony Brook has received more than $8 million in additional grant money, Rocchio added.

“Each year we get together with the head of the cancer center and meet the researchers who have benefited from our work to hear what they’ve been able to do,” she said. “We are truly making strides and it’s gratifying to be a part of that effort. Wouldn’t it be wonderful if a cure for breast cancer came from Stony Brook?”

Participating shops and restaurants include Chico’s, Madison’s Niche, Mint, Blue Salon and Spa, Wiggs Opticians, Village Florist & Events, Roseland School of Dance, The Crushed Olive, Chocolate Works, Village Coffee Market, Premiere Pastry, The Country House, Crazy Beans, Mirabelle at Three Village Inn, Pentimento, Sweet Mamas, Ariti Kaziris Designs, Stony Brookside Bed & Bike Inn, Holiday Inn Express Stony Brook, Watersedge Dental, Stony Brook Harbor Kayak & Paddleboard Rentals and the WMHO Heritage Gift Shop. 

Admission for the evening is $35 per person. Reservations are required and can be made via PayPal at www.stonybrookvillage.com/tsbv/ or by calling 631-689-5888. 

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Photo from METRO

By Barbara Beltrami

If you’re one of those lucky people for whom Valentine’s Day means three dozen long-stemmed red roses delivered at work, dinner at a high-end restaurant with candlelight, Champagne and violinists and a gift in a very tiny box, don’t read any further. For the rest of us, there are any number of things I could write about for Valentine’s Day, but given that it’s tomorrow, I suspect that a few recipes for a sinfully scrumptious sexy dinner for two would be most welcome. So let’s first chill a bottle of Champagne; then start with some oysters (you know what they say about them!) on the half shell with a raspberry vinegar mignonette; next we’ll do a pasta with lots of juicy chunks of lobster; and then finally individual chocolate soufflés. Set a little table by the fireplace, light some candles and voila! What a romantic evening it’s going to be!

Raspberry Vinegar Mignonette

YIELD: Makes about ⅓-½ cup.

INGREDIENTS:

¼ cup white or red wine vinegar

2 tablespoons raspberry vinegar

2 tablespoons finely chopped shallots

½ tablespoon coarsely ground fresh pepper

Pinch of salt

DIRECTIONS: 

In small bowl, whisk together all ingredients. Cover and let sit 20 to 30 minutes for flavors to blend. Serve with fresh chilled oysters on the half shell and French bread with unsalted butter.

Cappellini with Lobster and Shitake Mushrooms

YIELD: Makes 2 servings.

INGREDIENTS:

2 tablespoons extra virgin olive oil

1 large shallot, minced

1 garlic clove, chopped

6 oz. shitake mushrooms, coarsely chopped

Sea salt and freshly ground pepper to taste

1 cup tomato puree

2 tablespoons cream

½ pound cappellini

¼ cup fresh basil leaves, chopped

¼ cup chopped fresh flat-leaf parsley

Cooked meat from one 1½-pound lobster, cut into bite-size pieces

DIRECTIONS: 

Heat a large deep skillet over medium heat; add oil, shallot, garlic and mushrooms and cook over medium heat for 3 minutes; do not let garlic burn. Remove mushrooms and set aside to keep warm; add salt and pepper, tomato puree and cream, stir to combine thoroughly, reduce heat to low and simmer, stirring frequently, about 5 minutes. Bring large pot of salted water to a boil; add cappellini and cook 1 minute less than recommended time on package. Reserving half a cup of cooking water, drain pasta and transfer to skillet with sauce in it; toss to combine; add pasta water as needed if sauce seems too thick; toss again. Stir in basil, parsley, lobster and mushrooms; simmer until everything is heated through, about 5 minutes. Serve immediately with a chilled chardonnay.

Mini Chocolate Soufflés

YIELD: Makes 2 servings.

INGREDIENTS:

1½ teaspoons melted butter

2 tablespoons sugar

2 ounces high-quality dark chocolate, coarsely chopped

1 tablespoon unsalted butter

1 tablespoon flour

¼ cup + 1 teaspoon cold milk

Pinch salt

1 egg yolk

2 egg whites

Pinch cream of tartar

3 teaspoons sugar

DIRECTIONS: 

Preheat oven to 375 F; line a rimmed baking sheet with parchment paper. Brush bottoms and sides of two 5-ounce ramekins with melted butter; coat bottoms and sides with sugar; pour off excess. Place chocolate pieces in double boiler over hot but not boiling or even simmering water over low heat. In a small-medium skillet over medium heat melt tablespoon butter and whisk in flour until mixture thickens, about 1 minute. Reduce heat to low and whisk in milk until mixture is smooth, thick and creamy, about 3 minutes. 

Remove skillet from heat and transfer mixture to bowl with melted chocolate. Add salt and egg yolk and mix thoroughly; leave bowl over hot but not boiling or even simmering water while you beat egg whites. Place egg whites and cream of tartar in mixing bowl and whisk until mixture begins to thicken but doesn’t form peaks. Whisk in 1 teaspoon sugar, then remaining 2 teaspoons sugar, one at a time, every 15 seconds; continue whisking until mixture forms soft peaks, about 3 to 5 minutes.

Gently fold half the egg whites into chocolate mixture to combine thoroughly, about 1 or 2 minutes; repeat with remaining egg whites until they are no longer visible. Divide mixture between two ramekins and place them on baking sheet. Bake until they are puffy on top and have risen above rims of ramekins, about 12 to 15 minutes. Serve hot with a dollop of whipped cream and a glass of liqueur.

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Photo by Metro

By Barbara Beltrami

Calamari. When did it get so popular? Great as a snack, an appetizer, part of a main dish or a main dish itself, its chewy but tender texture and mild seafood flavor explains why it’s featured on so many menus. Calamari is fairly easy to cook (usually one minute in boiling water) before deep frying, sauteing, marinating for a salad or adding to a pasta sauce. Available at most fish mongers or supermarkets, it’s nicely cleaned, frozen and conveniently packaged to be thawed, then sliced into rings.

Fried Calamari

YIELD: Makes 4 servings.

INGREDIENTS:

1 pound thawed, frozen cleaned squid

1 cup buttermilk

2/3 cup flour

2/3 cup corn flour

1/3 cup fine yellow cornmeal

Salt and pepper to taste

2 cups or more canola oil

DIRECTIONS: 

Cut calamari tubes into half-inch rings; leave small tentacles whole. Place in a medium bowl, pour buttermilk over it, toss to coat thoroughly, cover and refrigerate at least 2 hours, preferably more. When ready to fry, in large skillet or Dutch oven heat oil to 375 F.  With a slotted spoon remove calamari from buttermilk and let excess drip off. In a shallow dish combine flours, cornmeal, salt and pepper. Dredge calamari with flour mixture and gently place in hot oil; fry, turning if necessary, until golden, about one minute. With a slotted spoon remove the calamari quickly to paper towels and drain. Serve hot with lemon wedges and marinara, cocktail or tartar sauce.

Calamari Salad

YIELD: Makes 4 servings.

INGREDIENTS:

11/2 pounds thawed, frozen cleaned squid, cut into 1/2-inch rings

2 tablespoons freshly squeezed lemon juice

1 tablespoon red or white wine vinegar

1/3 cup extra virgin olive oil

2 garlic cloves, minced

Sea salt and pepper to taste

Half red onion, finely chopped

1/2 cup pitted Kalamata olives, sliced

2 cups halved cherry or grape tomatoes

1 celery rib, cleaned and cut into thin slices

1/2 small fennel bulb, finely chopped

1 handful fresh flat-leaf parsley, washed and finely chopped

DIRECTIONS: 

Bring a medium pot of salted water to a boil; add calamari and cook one minute, then immerse in ice water to stop cooking. When cool, drain in colander; pat dry with paper towels. In a small bowl whisk together lemon juice, vinegar, olive oil, garlic, salt, pepper and red onion; let sit 15 minutes so flavors blend. In a serving bowl, toss together calamari, olives, tomatoes, celery, fennel and parsley; add dressing and toss again to thoroughly blend.  Serve at room temperature with rustic bread and extra virgin olive oil.

Spicy Calamari in Tomato Sauce

YIELD: Makes 4 to 6 servings.

INGREDIENTS:

¼ cup olive oil

1 cup finely chopped onion

4 garlic cloves, minced

One 28-ounce can diced Italian tomatoes

6 ounces clam juice or broth

½ cup dry red, rose or white wine

¼ cup chopped fresh oregano

2 tablespoons fresh thyme leaves

½ cup chopped fresh basil

¼ cup chopped fresh flat-leaf parsley

Sea salt and black pepper to taste 

½ teaspoon dried crushed red pepper flakes

2½ pounds thawed, frozen cleaned calamari, cut into ½-inch rings

DIRECTIONS: 

In a small medium pot over medium heat, warm oil. Add onion and saute until golden, about 5 minutes; add garlic and saute until it releases its aroma, about half a minute. Add tomatoes with their juice, clam juice, wine, herbs, salt and pepper and red pepper flakes. Reduce heat to medium-low and cook, uncovered, until sauce is thickened and slightly reduced, about 15 to 20 minutes. Reduce heat to low, add calamari and cook till tender, about 5 to 10 minutes. Serve with linguine and/or grilled Italian bread slices.

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Buffalo Chicken Meatballs

By Barbara Beltrami

Think about it. There’s hardly a Super Bowl menu that doesn’t have at least one snack made from ground meat. Everything from chili to sliders, from meatballs to lasagna and beyond calls upon ground meat as a main ingredient. I have some of my own ideas for such recipes for the big day. There are buffalo chicken meatballs, beef sliders and football meatloaf, for instance. Fans will love these dishes and you’ll score big time! Just be sure to have similarly flavored veggie burgers on hand for the vegetarians and vegans and lots of chips and dips and crudités to accompany the ground meat dish.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs

YIELD: Makes 6 to 8 servings.

INGREDIENTS:

Nonstick cooking spray

2 tablespoons plain yogurt

2/3 cup unseasoned breadcrumbs

1 large egg

1 carrot 

1 celery rib with leaves

½ pound ground chicken breast

½ pound ground chicken thighs

4 scallions, finely chopped

2 tablespoons chopped fresh flat-leaf parsley

1 garlic clove, finely minced

¼ teaspoon cayenne pepper

Salt and freshly ground pepper to taste

1 tablespoon unsalted butter

1 cup chicken broth

2/3 cup Buffalo hot sauce

½ cup ketchup

DIRECTIONS: 

Preheat oven to 400 F. Spray baking sheet with nonstick cooking spray. In small bowl combine yogurt, breadcrumbs and egg. Let sit 5 minutes. Grate one carrot and one celery rib, chop celery leaves and add all three plus the chicken, half the scallions, the parsley, garlic, cayenne and salt and pepper to the yogurt mixture. Mix thoroughly and shape into tiny meatballs about the size of an olive or a grape. 

Place on baking sheet and bake, turning once, until browned on all sides, about 12 minutes. In a large pot over medium to high heat, melt butter, add remaining scallions, chicken broth, hot sauce and ketchup; stir, bring to boil, then reduce heat to medium low and simmer until sauce thickens a little, about 8 minutes; add meatballs and simmer another 8 minutes. Serve hot or warm with celery and carrot sticks and blue cheese dip.

Beef Sliders with Blue Cheese and Celery

YIELD: Makes 12 sliders.

INGREDIENTS:

Nonstick cooking spray

1½ pounds ground chuck or sirloin

Coarse salt and freshly ground black pepper

6 oz blue cheese, divided into 12 equal portions

3 tablespoons ketchup

1 tablespoon prepared mustard

1 tablespoon minced onion

 12 slider buns

1 celery rib , minced

12 pickle slices

DIRECTIONS: 

Spray grill with nonstick cooking spray, then preheat to hot. Divide ground meat into 12 equal portions; season with salt and pepper and press into ½-inch-thick patties. Grill on one side 2 to 2½ minutes, flip, place blue cheese on top and cook another 2 to 2½ minutes, until cheese is melted. In a small bowl, combine ketchup, mustard and onion. Spread 12 bun halves on platter, spread with ketchup mixture, then add slider, celery and a pickle slice. Top with remaining bun halves and serve immediately with cole slaw and french fries.

Football Meatloaf

YIELD: Makes 8 to 12 servings.

INGREDIENTS:

3 onions, finely chopped and sauteed until transparent

2 tablespoons chopped flat-leaf parsley

Salt and freshly ground pepper, to taste

3 tablespoons Worcestershire sauce

½ cup beef broth

1 tablespoon tomato paste

2 pounds ground chuck

2 large eggs, beaten

1 cup tomato sauce

1 carrot, peeled and cut into 1/8-inch strips

DIRECTIONS: 

Preheat oven to 350 F. In a large bowl combine onions, parsley, salt and pepper, Worcestershire sauce, broth, tomato paste, meat and eggs and mix well. Place mixture in a mound in shallow roasting pan and pat into a football shape. Bake until top is brown, about 20 to 30 minutes, then pour tomato sauce over it and bake till sauce is bubbly, about 20 to 30 minutes more. Remove from oven, smear any extra sauce over meatloaf and let sit 10 minutes. Arrange carrot pieces on top with one long piece vertically down the middle and 6 or 8 short pieces going horizontally to resemble lacing on a football. Serve hot, warm or at room temperature with mustard, ketchup and potato rolls.

 

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The exterior of Wahlburgers in Port Jefferson Station. The restaurant sign was recently removed. File photo

Restaurant chain Wahlburgers officially closed its only New York location in Port Jefferson Station at 4837 Nesconset Highway over the past weekend. 

Donnie Walhberg takes photos with a fan during his December, 2018 appearance. Photo by Rita J. Egan

A statement was issued on the restaurant’s Facebook page on Jan. 26 that read, “To our Port Jefferson Wahlburgers fans: Our Wahlburgers location in Port Jefferson has served its final burger. Thank you for all the love since we opened our doors in 2016! We look forward to seeing you all again at one of our other restaurants in the future!”

Donnie Wahlberg, co-owner of the chain along with brothers Mark and Chef Paul Wahlberg, last visited the location on Dec. 28, 2018. The interior decor was filled with photos and memories celebrating the Wahlberg brothers’ life journeys from Dorchester neighborhood kids to rising chef and international superstars.

Known for its gourmet burgers, sandwiches, tater tots, macaroni and cheese and frappes, the chain is currently in 18 states including New Jersey, Connecticut, Pennsylvania and Massachusetts as well as Canada, Germany and the United Kingdom.

The shuttered Port Jefferson Station site has played host to a number of eating establishments over the years including Eldorado Southern Bar & Grill, Road Trip American Ale House and the Driftwood Inn. Plans are currently underway to open a new restaurant within the next few months.

Compiled by Heidi Sutton

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Chicken Kiev

By Barbara Beltrami

There are so many things we see on menus and order because we think they’re much too fancy to cook ourselves. And what a mistake that is because they’re most likely no more complicated or mysterious than the things we regularly cook. This is especially true with chicken breast dishes. Just because they have foreign-sounding names in italics, we are intimidated by them. The following recipes are traditional “continental” chicken dishes that have been around for ages and that are quite easy. I’ve put their fancy names in italics so you’ll feel like a celebrity chef when you make them!

Chicken Marsala

Chicken Marsala

YIELD: Makes 4 servings.

INGREDIENTS:

2 boneless skinless thin chicken breasts, pounded to ½-inch thickness

Salt and freshly ground black pepper

4 tablespoons unsalted butter

3 tablespoons extra virgin olive oil

1 large shallot, minced

3 bruised garlic cloves

3 to 4 ounces assorted mushrooms, sliced thin

½ cup sweet Marsala

2/3 to 1 cup chicken broth

1 tablespoon fresh rosemary leaves, finely chopped

DIRECTIONS: 

Sprinkle chicken with salt and pepper. In a large skillet, heat one tablespoon butter and one tablespoon oil over medium high heat. Add chicken and cook 1½ to 2 minutes on each side until golden brown. Remove from skillet and set aside to keep warm. Add another tablespoon each of oil and butter to skillet; saute shallot and garlic just until garlic releases its aroma, about half a minute, then remove it and discard. Add the third tablespoons of oil and butter and the mushrooms, saute over medium high heat until juices evaporate and mushrooms are tender; adjust seasonings if necessary. 

Add Marsala; simmer until reduced by half, about two minutes, then add chicken broth and simmer until reduced by half, about 3 to 5 minutes. Return chicken to skillet; simmer in liquid, turning once, until just warmed through, transfer to warm platter; melt final tablespoon butter in liquid; add rosemary and stir; spoon liquid over chicken and serve immediately with noodles and a green vegetable or salad.

Chicken a la Kiev

Chicken a la Kiev

YIELD: Makes 6 servings.

INGREDIENTS:

6 skinless boneless thin chicken breast halves, pounded to ½-inch thickness

1 stick chilled unsalted butter, cut into 6 finger-shaped pieces

Salt and freshly ground pepper to taste

2 tablespoons chopped fresh chives

Flour for dredging

2 eggs, lightly beaten

1 cup unseasoned breadcrumbs

Oil for deep frying

DIRECTIONS: 

Place butter in middle of each chicken breast; sprinkle with salt, pepper and chives and roll up, envelope fashion; flesh should adhere without toothpicks. Dredge each roll lightly in flour and then egg, then breadcrumbs. Cover and refrigerate one hour. Fill a skillet with 1-inch oil; heat to 360 F. Being careful of splattering, gently drop each chicken roll into sizzling oil; fry on all sides until golden brown. Remove from pan, drain on paper towels and serve immediately with mashed or boiled potatoes and mixed vegetables.

Chicken Piccata

Chicken Piccata

YIELD: Makes 4 servings.

INGREDIENTS:

4 large thin skinless, boneless chicken breast halves pounded to ½-inch thickness

Salt and freshly ground black pepper to taste

1/3 cup flour

¼ cup extra virgin olive oil

4 tablespoons unsalted butter, cut into pieces

4 bruised garlic cloves

1/3 cup dry white wine

1 tablespoon capers, rinsed, drained and chopped

2 tablespoons freshly squeezed lemon juice

1/3 cup chopped fresh flat-leaf parsley

4 lemon wedges

DIRECTIONS: 

Season chicken on both sides with salt and pepper, then dredge in flour and shake off excess. In a large skillet heat half the oil and half the butter over medium-high heat. Add chicken breasts and cook without moving them until bottoms are deep golden brown, about 2 minutes. Carefully turn them and cook until barely brown, about one minute. Remove to a clean plate. 

Add garlic and remaining two tablespoons oil and cook over medium heat until garlic starts to brown and releases its aroma; do not let it scorch; remove and discard. Add wine and capers and cook over medium heat, swirling liquid and scraping browned bits from bottom of pan until liquid is almost completely evaporated, about 3 minutes. Add half a cup of water and remaining butter and swirl again over medium-high heat until liquid forms an emulsion, about 1 minute.

Return chicken to skillet and simmer in sauce until cooked through and sauce is thick enough to coat spoon; transfer chicken to warm platter. Stir lemon juice into sauce, pour over chicken, sprinkle with parsley and garnish with lemon wedges. Serve hot with rice and a green vegetable.

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It’s a Marty Party!

Marty

Marty, the tall, googly-eyed robot that roams Stop & Shop stores searching for spills and potential hazards is turning 1. To celebrate, select Stop & Shop stores on Long Island will throw Marty a 1st birthday party on Saturday, January 25 from 10 a.m. to 2 p.m. complete with birthday cake, crafts for kids and giveaways.

Marty the robot is used to identify hazards and spills on the floor, allowing associates to focus on customers. When the robot detects a potential hazard on the floor, he notifies store associates who take corrective action.

Some fun facts about Marty on his first birthday:

  • Marty is from Kentucky and was created by Badger Technologies
  • Marty speaks both English and Spanish
  • On average, Marty spots 40 spills and potential hazards at each store every day
  • Marty has more than 300 cousins who also live at Stop & Shop stores across the company’s five state footprint
  • Marty’s favorite dance move is the robot (naturally)

Participating locations in our neck of the woods are:

57-01 Sunrise Highway, Holbrook

700-60 Patchogue Yaphank, Medford

2350 North Ocean Avenue, Farmingville

1100 Jericho Turnpike, Huntington

365 Rt 109, West Babylon

294 Middle Country Road, Coram

351 Merrick Road, Amityville

400 Union Blvd, West Islip

421 Commack Road, Deer Park

291 West Main Street, Smithtown

1730 Veterans Memorial Highway, Islandia

425 Portion Road, Lake Ronkonkoma

260 Pond Path, South Setauket

2650 Sunrise Highway, East Islip

More information about Marty can be found at: https://martyatstopandshop.com/ 

 

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Potato, Leek and Fennel Soup

By Barbara Beltrami

If ever there was a veggie suited to winter cooking, it’s got to be the leek, which is like an onion but better because it’s sweeter and more colorful. And it doesn’t make me “cry” as much as an onion does when I’m cutting it up. The French love to use leeks in their cooking, and perhaps their best dish that uses them is their potato leek soup, potage aux poireaux, a savory and comforting bowl of creamy white or pale green goodness. Then there’s a hearty milk-poached fish dish with leeks and mashed potatoes or an unusual salad of leeks marinated in a vinaigrette and served up with walnuts and goat cheese that are just a few of my favorites. The one drawback for leeks is that they have to be carefully washed as there is often field dirt in between their leaves. However, it’s a small price to pay for such a wonderful veggie.

Potato, Leek and Fennel Soup

Potato, Leek and Fennel Soup

YIELD: Makes 8 servings.

INGREDIENTS:

2 quarts chicken stock

8 medium potatoes, peeled and cut into chunks

4 leeks, white part only, washed and sliced

1 fennel bulb, outer leaves removed, thinly sliced

1 cup half-and-half (optional)

½ cup chopped fresh parsley

Salt and pepper to taste

½ cup snipped chives, for garnish

DIRECTIONS: 

In a large pot, combine the chicken stock, potatoes, leeks and fennel; boil until everything is very tender and soft, 20 to 30 minutes. Let cool for 10 minutes, then puree in small batches until smooth, using immersion or regular blender or processor. Return to pot, stir in cream, if using, and parsley, add salt and pepper as needed and simmer until soup is thickened, about 20 minutes. Garnish with chives. Serve hot or warm with a hearty salad.

Marinated Leeks with Walnuts and Goat Cheese

YIELD: Makes 8 servings.

INGREDIENTS:

6 large leeks, roots, , tough outer leaves and  2 inches of tops of leaves removed

½ cup extra-virgin olive oil

1 garlic clove , minced

¼ cup white wine vinegar

2½ tablespoons Dijon mustard

Sea salt and freshly ground pepper to taste

1 cup toasted walnuts, coarsely chopped

4 ounces goat cheese, crumbled

½ cup finely chopped parsley

DIRECTIONS: 

Slice leeks into half-inch disks; in a large pot of boiling salted water, cook them until very tender, about 10 to 15 minutes. Place in bowl of ice water to stop cooking, drain and pat dry. Meanwhile, in a small bowl whisk together oil, garlic, vinegar, mustard, salt and pepper. In a salad bowl, toss vinaigrette with leeks and walnuts; sprinkle with goat cheese and parsley.  Serve at room temperature with crusty bread and meat, poultry or fish.

Milk-Poached Fish with Leeks and Potatoes

Milk-Poached Fish with Leeks and Potatoes

YIELD: Makes 4 servings.

INGREDIENTS:

1½ pounds potatoes, peeled, washed and cut into quarters

½ cup olive oil

2 leeks, white and pale green parts only, washed and halved lengthwise

4 sprigs thyme

2 garlic cloves, bruised

3 cups milk

Salt and pepper to taste

Four 6-ounce fish fillets such as cod, Chilean sea bass, monkfish, etc.

¼ cup minced fresh flat-leaf parsley

DIRECTIONS: 

In a large pot, boil potatoes in salted water until very tender, about 25 minutes. Drain, but reserve half a cup of cooking water. Coarsely mash potatoes, add ¼ cup cooking water (more if needed) and half the olive oil to potatoes and set aside to keep warm. In a medium wide saucepan, combine leeks, thyme, garlic, milk, salt and pepper. Over medium heat bring to a simmer and cook until leeks are a little tender, about 8 minutes. Gently slide fish fillets into pan with milk and leeks; poach in liquid until fish is cooked through and flakes when tested with a fork, about 8 minutes; adjust to a simmer as needed. Divide potatoes, leeks and fish among four shallow bowls; garnish with parsley, drizzle with remaining olive oil before serving.

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Photo by Maryann Zakshevsky

Surprise your Valentine with a romantic dinner at an elegant mansion where luminaries from the 1920s and ’30s dined with members of one of America’s most famous and powerful families. 

On Saturday, Feb. 8, the Suffolk County Vanderbilt Museum, 180 Little Neck Road, Centerport hosts its annual Valentine Dinner at Eagle’s Nest, the historic waterfront estate of Rosamond and William K. Vanderbilt II, one of the most glamorous and romantic settings on Long Island.

The estate and its beautiful, early 20th-century Spanish Revival mansion are listed on the National Register of Historic Places. The estate is the home of the Suffolk County Vanderbilt Museum.

 This popular event offers limited seatings of 50 at 6 and 8 p.m.

The evening begins with hors d’oeuvres, wine and beer in the Memorial Wing of the mansion. After a brief tour of the living quarters, dinner will be served in the Northport Porch. Dessert and coffee will follow in the Lancaster Room and Moroccan Court, adjacent to the Vanderbilt Library. 

Choice of entrees include prime rib, chicken with Madeira sauce, stuffed sole with spinach and feta in a tomato dill sauce and heart-shaped cheese ravioli with vodka sauce.

The evening is a rare opportunity to enjoy an intimate dining experience with a spouse, partner or special friend and to celebrate in Gold Coast style. Seating at this exclusive event is very limited and sells out quickly. Tickets are $150 per person, $135 members. Reservations are online only at www.vanderbiltmuseum.org.

Proceeds from this special evening will benefit STEAM education programs. For more information, call 631-854-5579.

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