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BILL’S PANE-DEMIC SOURDOUGH BREAD On The NOFO With A Side O Personality!

When was the last time you traveled anywhere and saw loaves of fresh baked bread being sold on the side of the road?

Anyone recognize the background pic? You will 🙂

Sandy & I had to look twice to make sure this was what we saw. We immediately decided that after we made our stop for my favorite dark chocolate covered marshmallows and her milk chocolate raisin clusters and dark almond bark at the Candyman in Orient that we were gonna stop on the way back and check out this bread stand on the side of the road.

Folks…I’ve said it before and I’ll say it again. It simply is never ending what we find out on the ever evolving north fork of Long Island. Either it’s something or some place that Sandy learns about by reading or, in this case, a phind totally by chance at Bill’s Pane-Demic Sourdough Bread Stand in East Marion! Did I say East Marion…again?

Over the years we have found other destinations in this hamlet in the Town of Southold and it truly feels like home with all the places we have found not only here, but all over the entire NOFO. In East Marion, it all started years ago with Serge and Susan’s Lavender By The Bay.

Perfect Time for Lavender By The Bay in East Marion, L.I, N.Y.

 

Then came Angela’s Garden Fusion/Marion Gardens for Organic Herbs…

Then…most recently… The “Undoing” Beach!

“The Undoing” Find: Coincidences abound in East Marion On The Ever Evolving NOFO

Next up in East Marion and our latest phind…Bill’s Phabulous  PANE-DEMIC Sourdough Bread!

Ok…so we’re on our way back and make a quick (and safe) U-turn. I get out of the car with a $5 bill in my hand ready to try one of his loaves and am greeted with smiles by Bill (The Baker) and, as it turns out, one of his loyal lady customers there to pickup bread she had ordered.

There’s no hard sell here…only bread and smiles. Today, however, Bill is out of his best selling sourdough loaf, but he did have ready to go his cheddar sourdough. Sounded good enough to me and after a few cordial words with Bill and his lady customer…and a pic or two (if it’s food I’m always taking pics for a possible story), we’re on our way home.

After tasting his bread in the car on the way home, Sandy and I both thought this stop was worthy of a new blog entry to share and with more information to come about our new food phind here. Bill’s customers are all by word of mouth or by folks driving by like us…and you can find Bill and his sincerely phabulous bread on Main Road nearby the East Marion Community Chapel (10420 NY-25, East Marion) and only on weekends!

To Bill…

Can’t wait to get back again to experience more of your sourdough bread. See you soon!

 

As usual…Please feel free us the COMMENT box below. Always love the input from readers!

Mangia bene’

Chef Bert

 

Beef Ragu Or Beef Bolognese? That Is The Question!

In my early teens when I first started cooking meat sauce with spaghetti it was relatively simple. Saute’ some garlic and onions in any olive oil…add chopped beef and tomatoes and everyone was happy.

 

As time went by I became more educated about food and ingredients and technique. Like anyone, I simply wanted to make the best sauce I could and picked up on the way sauce was made by researching the many different ingredients and techniques used by the top chefs. Next came  “Bolognese” and then “Ragu” and the vast list of ingredients used by so many chefs over the years still make it quite difficult to define a ragu or a bolognese sauce recipe. A perfect example:  Top chef Marcella Hazan and her application of nutmeg to her famous bolognese recipe!.

Lets fast forward to 2010 when I decided to try something other than chopped beef and/or veal and pork, It all started after enjoying a beef braciole dinner with some friends.*** Although you can use pork for this recipe, we were served the flank steak version and we loved it. It was then that I decided to make what I would call a flank steak ragu*****…however for all intents and purposes, it could have been called flank steak bolognese. Just look at this recipe I saw online for “bolognese” served with sirloin steak and no beef of any type IN the “bolognese’ sauce. See what I’m saying.

Bolognese Sauce

  • ¼ cup diced carrot
  • ¼ cup diced celery
  • ¼ cup diced onion
  • 4 cloves garlic, sliced
  • 1 cup red wine
  • 2 pounds peeled tomatoes
  • 3 teaspoons tomato paste
  • Salt, to taste
  • Pepper, to taste

*****

BetsaPasta Flank Steak Ragu Recipe (As seen in Parmesan.com**)

The main ingredients that are pretty much staple in a Bolognese or Ragu are onions, carrots, celery (otherwise known as Mirepoix), EVOO, red or white wine, sometimes garlic sometimes no garlic, and tomatoes or tomato paste. Nowadays, there is no one recipe that defines a Bolognese or a Ragu…despite the “tradition”…since it’s a never ending quest by chefs to stimulate and surprise their patrons with recipes that manipulate and finesse all these ingredients to reach a level of individuality that sets them apart. 

 

So here’s my latest for now…

Serves 8 as a main course

Ingredients:

1/4 cup Extra Virgin Olive Oil

2 lbs. chopped beef sirloin  (90%lean/10% fat)

3/4  cup veal or beef stock. This is a flavor I enjoy from “More Than Gourmet”. You can use any veal or beef stock you enjoy or if not available you can eliminate use of the stock

3 large carrots (chopped)

1 very large onion (chopped)

6  celery heart  stalks (chopped)

2 large finely chopped or pressed cloves of fresh garlic

1 cup of white wine like pinot grigio

1 28 oz. can of really good tomatoes (“DOP San Marzano”) pureed or 1 quart of peeled fresh tomatoes pureed(more readily available in summer time

1 oz. sweet unsalted butter (added at the end of the cooking process)

1 cup Mascarpone’ (added at the end of the cooking process)

 

 

Technique:

-Add ground beef to your cooking pot with one cup of water and half of the extra virgin olive oil (EVOO) and squeeze the beef by hand for a few minutes to make the beef as smooth as possible. It’s not really a flavor thing, but more of a texture thing which I thought worked. Then cook on a medium high heat adding 1 teaspoon of kosher salt and stirring frequently until the meat is browned and there is very little or no liquid at the bottom of the pot.

-Lower the heat to medium and add the stock, all the vegetables, garlic and 1 more teaspoon of salt. Cook about 15 minutes stirring to prevent anything sticking to the bottom of the pot and until the onions are caramelized and the veggies are soft.

-Add the wine and cook for about 5-8 minutes until the wine is cooked off and little or no liquid is sitting at the bottom of the pot.

-Add the pureed tomatoes…reduce the heat to low and cook for about 2 hours stirring often enough to make sure nothing sticks to the bottom of the pot.

-After 2 hours the sauce should be quite thick. Add the Mascarpone’ and butter and don’t be afraid to add a little water (up to 1/2 cup) if the sauce appears to get too dry before the two hours of cooking time is up.                                .

-When serving…simply stir together your sauce into your choice of pasta (I’m liking either a blend of shapes or a pappardelle is nice too) and adding  the rest of the EVOO, a bit more salt and fresh pepper to taste. If you want, you can add some of the starched pasta water to the pot to adjust the moisture to your liking. Serve with plenty of grated Parmigiano-Reggiano and Mangia bene’!

 

As always…would love to hear from you with your thoughts, ideas or suggestions in the COMMENT box below.

Mangia bene’

Chef Bert

 

 

 

Unchanged:

Perfetto Density Cake Doughnuts By Doughology Of Lynbrook, L.I., New York…SAYS ME!

Let me start by saying when it comes to doughnuts, I really had no recollection of eating any other kind of donut other than those I would find at Dunkin’ Donuts or our NOFODOCO out east on the NOFO. That all changed recently when I discovered the cake based doughnut at Doughology.

With some quick research I found out there are yeast based doughnuts (Dunkin’ & Krispy Kreme) and the cake based doughnuts I recently discovered when meeting Chris at his Doughology Donut Truck!

You know what they say about happy people…Yeth 🙂

He had come with his famous all over Doughology Donut Truck to my granddaughter’s birthday party and I was treated to a small selection of his cake based doughnuts that caused me great wonder. Maybe I should just say the were simply Maaaaaaavelous!

Check out these doughnuts he made for me. Chocolate and vanilla covered doughnuts covered in fresh coconut and their interpretation of a jelly doughnut! Come on now…it was one fabulous jelly doughnut sandwich that stayed fresh for the few days it took me to finish them!

Here’s a close-up of both 🙂

Look at that!!

Because of this discovery I felt compelled to do a bit more research…and I read Bon Appetit magazine wrote that you are either a cake doughnut fan or a yeast doughnut fan.

They write that in the world of pastry lovers, the cake doughnut versus yeast doughnut debate ranks right up there with chocolate chip versus peanut butter. Each side has its proponents, who will argue fiercely that yeast doughnuts are better because they’re lighter, and won’t stick to the roof of your mouth, or that cake doughnuts are better because they’re more filling, more dunkable, and more like cake. My opinion…coming right up!

Check out some of the other flavors packed into his Make A Kid Smile Doughnut Truck…and I know you can see that invisible smile behind that mask right here:

…and smiles here…

Getting back to the opinion of Bon Appetit…

Frankly, I’m not so sure you have to be a fan of one doughnut style or the other. The bottom line here is that I found a new doughnut style by virtue of the cake base at DOUGHOLOGY that I “knock your socks off” enjoyed and now I’m a fan of BOTH styles of doughnuts.

So…to Chris & Co…I/we say thanks for producing my/our new favorite cake based selection of doughnuts…and we certainly hope to see you again soon!

Take GOOD care…and Stay Safe 🙂

To all of my readers: Would love to hear from you with any comments in the COMMENT box below.

Mangia bene’

Chef Bert

Just Lovin’ The Gourmet Whaler Bakeshop In Cold Spring Harbor, Long Island, New York!

It’s been quite a while since Sandy & I took a stroll on Main Street in Cold Spring Harbor. Usually we drive through this cozy & picturesque little hamlet of a town on our way to Huntington, or pair it with a visit to the Cold Spring Harbor Fish Hatchery*** or the arts & crafts fairs put on by, among others, the Cold Spring Harbor Fire Department. On this day…we ran into my next phood find for your ‘dining’ pleasure. Without even tasting some of these scrumptious looking baked goods here, I have a pretty good eye when it comes to what food tastes like by the way it looks…and you’ll see the update(s) right here!

 

For now…the best pretzel Sandy ever ate!

 

So we drive into CSH (no problem parking in this town). As we are perusing the shops on the main street Sandy spots a pretzel through the window of the Gourmet Whaler restaurant and bakery…and when Sandy sees a NYC style pretzel (I can’t describe it any other way) we stop. Fast forward a few minutes later and she looks up from her outside table and says to me as I walk out after marveling at the tantalizing selection of baked goods, “this is the best pretzel I’ve ever had”. That said, I went back in and bought the last few pretzels to share with the family at home and to see if there was anything else we might want to take home with us.

Check these out!

Cr(Y)um Cake

Need I say…Denise’s Famous Carrot Cake

Needless to say it was easy to find something else in their Thanksgiving  special ‘hero’ sandwich made with turkey, stuffing, cranberry sauce and gravy….and good enough to write about.

Phab!

Let me say there are few exceptions when writing about any restaurant that I decide to include in this blog after only one visit. The main reason…for now…the best NYC style pretzel resides right here at the nautically themed Gourmet Whaler!

Check out their complete coffee, smoothies in the summer & beverage menu!

Whoaaah! Vanilla Egg Creams! Where am I?

It’s not over. What will bring us back here, besides the anticipation of tasting more baked goods to start, is the genuine warmth we found in all the folks who work here…including the proprietors Denise and her husband Kevin, Max & Natalie and the sincerely happy baker Katherine. You know what they say about happy people…yes? It all filters down from the top!

Say hellooo to gracious proprietors Kevin & Denise!

Meet Max & Natalie out front!

Say HEY to the Queen of Yummy…Katherine!

See you folks soon! I’ll be looking to try that “Elvis Sandwich” on your fresh baked bread that I saw on your menu featuring peanut butter, Nutella and bananas 🙂

https://gourmetwhalerny.com/

 

Oh yes…while you’re in town there are a few fun destinations very close by that you could visit before or after your fabulous breakfast or lunch at the Gourmet Whaler. Just across and down Main Street is the Cold Spring Harbor Fire House Museum.

https://www.cshfirehousemuseum.org/

So you are aware…there are 181 fire departments on Long Island and 175 of them are made up of all volunteer members. Since I’m a former Fire Commissioner for Muttontown in the East Norwich Fire Department and I’m a big proponent of supporting your local volunteer fire departments, it would be a fun way to educate yourself on fire prevention and at the same time support and salute the generations of residents who have been and continue to be a “volunteer”.

At the same time enjoy “Lots of fire history and lore surrounded by great restored equipment, photos and historical artifacts. It’s a big little museum”.

Meet Bob at the Cold Spring Harbor Firehouse Museum…Love that Greeting!

Say Hey to Tom waving at us from the back of the museum! Hey Tom!

It’s simply a proud state O mind!

Just a 3 minute walk east down Main Street on the same side and you have The Cold Spring Harbor Whaling Museum…

https://www.cshwhalingmuseum.org/

…or just a 3 minute ride west there is the Cold Spring Harbor Fish Hatchery the kids would love!

Photo of Cold Spring Harbor Fish Hatchery - Cold Spring Harbor, NY, United States. Fish

http://cshfishhatchery.org/

Goodness! Between the CSH Firehouse Museum, The Whaling Museum and the Cold Spring Fish Hatchery, you can actually spend a whole day here and you have the Gourmet Whaler waiting for you for breakfast and/or lunch 🙂

 

A Reminder: In these times of Covid and especially with the variants surrounding us all, please wear your mask when requested and follow the protocols that keep us all as safe as possible! 

 Mangia bene’

As always, please feel free to use the comment box below.

Chef Bert

Alta Cucina Brand Tomatoes by Stanislaus or DOP San Marzano? My choice: Alta Cucinaaaaah!

Who doesn’t LOVE Italy? Who doesn’t love the food in Italia?  (noun. the Italian name for Italy) What food worldwide is enjoyed, appreciated and loved by more people than any other country? Yup…you’ve got it! Italy.

Mind you now…we are taking nothing away from the cuisine of France or Greece or any other country for that matter. All I am saying here is that most folks like Italian food because it’s prepared with Italian produced ingredients that most folks enjoy. Needless to say, the perception exists that the San Marzano tomatoes produced and canned in Italy are the best.

First…A bit about the revered San Marzano tomato: Sweet, pulpy, low in acidity, and containing few seeds, they are said to be extraordinarily good for making sauces—and for many years the only ‘recognized’ name in the canned-tomato game. The long, meaty tomatoes are actually structurally distinct from most other plum tomatoes, containing only two seed pockets instead of the typical five. In near mythical fashion, traditional Italian farmers grew and grow them in the volcanic soil around Mount Vesuvius, which famously erupted in AD 79, leveling the Roman cities of Herculaneum and Pompeii in a vicious flood of molten lava. Out of all that devastation comes the beauty of San Marzanos. It’s that volcanic soil and the microclimate—fanned with sea breezes from the Gulf of Naples—that accounts for their prized balanced flavor that defines tomatoey (yes…there is such a word 🙂 ) intensity and just the right amount of sweetness and acidity, 

In Italy, tomatoes labeled as “San Marzano” must adhere to strict DOP*** guidelines, which governs where they’re grown and how they’re processed. If you try growing the same seeds—“San Marzano” refers to both the plant and DOP—elsewhere, you just won’t get the same thing. In short, they are known as the world’s best canned tomatoes…and I love ’em!

***DOP. Denominazione d’Origine Protetta | Protected Designation of Origin. The DOP label guarantees that your favorite cheese, prosciutto, olive oil or tomato in this case is produced, processed, and packaged in a specific geographical zone and according to tradition. Each step, from production to packaging, is regulated.

Super Chef Cousin Mitchell of Maxwell’s 148 fame and partnering with Michael Cane to create The South Beach Brasserie loved his fresh Cooper’s NOFO veggies & tomatoes this summer…and loves Chef Bert’s Alta Cucina’s too!

https://www.shutterstock.com/editorial/image-editorial/michael-caine-at-south-beach-brasserie-miami-america-1996-378515b

Stock photo of MICHAEL CAINE AT SOUTH BEACH BRASSERIE, MIAMI, AMERICA - 1996

Stanislaus shows appreciation to their customers with these beautiful Holiday gifts!

Betsa Pastaaaaah!

Bottom line here…

I love Italy and virtually everything food that is produced in Italy as most of us do…including the genuine San Marzano’s. I have to say, however,  the best tomatoes I have ever tasted out of the can (If a tomato tastes great directly out of the can, to me that is the tomato that will make the best sauce/gravy) is the Alta Cucina brand .tomatoes produced by Stanislaus in California. I use these exclusively and the results are unmatched even compared to the genuine DOP San Marzano’s.

From Stanislaus:

“Stanislaus has produced the closest thing to Old Italy grown in California. These tomatoes are the Stanislaus’ answer to true San Marzano tomatoes.

Alta Cucina® is filled with naturally sweet, tender, ultra-premium plum tomatoes in a light “naturale” style juice. Their exceptional fresh fragrance, exquisite flavor, and delicate “melt-in-your-mouth” texture right out of the can set the Gold Standard by which all other plum tomatoes are judged. For additional sweetness, Alta Cucina® is hand-packed with fresh basil. We also extensively hand-sort Alta Cucina® for identical consistency, can after can. Truly the finest, most consistent plum tomatoes available anywhere!”

 INGREDIENTS:

Vine-ripened fresh plum tomatoes, tomato juice, fresh basil leaf, salt and naturally derived citric acid.

A little tip…

Be careful! You must see  “DOP” on a can of genuine San Marzano tomatoes. The name is used on many cans of tomatoes that do not meet the Designation of Origin requirements. There is even a can of tomatoes called San Marzano that aren’t San Marzano’s at all.. Goodness gracious…how could they?

They can be secured from Restaurant Depot for a price of about $24.00 for 6 #10 cans (6 lb 6 oz ea. or from Amazon for $14.99 each. Amazon is expensive compared to Restaurant Depot…however I’m not shocked as I’ve seen retail gourmet shops charge upwards of $20.00 for these large #10 cans of tomatoes in almost any brand.

 

As always, would love to hear from you with any comments in the comment box below.

Mangia bene’…

Chef Bert

Betsa’s Mildly Sweet & Yummy Marinated Cucumber Salad

This is a very simple recipe and because its so simple, it’s flawless!

I suggest you look for firm fresh picked cucumbers in the summertime as they actually do taste better than the everyday cucumbers found in local stores all year long. Either way and at any time of year it’s all healthy & fresh! Being the apple cider vinegar fan that I am and that I use for other recipes like my “Memorial Day Potato Salad” ***, this vinegar definitely lends a wonderfully crisp taste to cucumber salad.

Try to eat whatever you have prepared in 3-4 days to maximize the crispy texture of the marinated cucumbers. For maximum flavor I also suggest eating them after they have marinated for at least 8 hours. I prepare them in the evening and let them sit in the refrigerator overnight to be eaten the next day.

Okay! So nice and simple…

-3 very large or 4 medium size peeled and thinly sliced cucumbers with a crinkle cutter

Amazon.com: Crinkle Cutter, Wavy Chopper Cut Knife, Stainless Steel Wavy Slicer, Vegetable Potato Cucumber Carrot Garnishing Knife, Home Kitchen Wavy Blade Cutting Tool: Home & Kitchen

Ingredients

-1.5 cups of Bragg’s organic apple cider vinegar

-3 Tbsp. Kosher salt

-1 cup organic cane sugar

-1 small red onion or 1 large shallot thinly sliced

-a few turns from a fresh pepper mill (I use red, white and black pepper blend)

-2 cups of cold water and 1 cup hot water (total 24 oz.)

Preparation

-In a large bowl add sugar and salt to one cup of hot water and stir until dissolved

-add the 2 more cups of cold water

-add the apple cider vinegar

-add to the water of dissolved salt and sugar the thinly sliced red onion or shallot

-add all of the thinly sliced cucumbers

Toss gently until evenly blended and then cover with plastic wrap letting the plastic wrap sit directly on the mixture . This will make sure everything gets marinated evenly.

*For those of you who might think this is a lot of sugar or salt…realize this: These ingredients are used to flavor the vegetables and most of the sugar and salt are not ingested since you don’t drink the marinade. As well, after you have made this recipe you are free to adjust the sugar, salt or vinegar amounts to your taste.

Well…that’s about it. I’d love to hear from YOU if you have a recipe or suggestion! Please feel free to comment in the “comment” box below.

 

Mangia bene’

Chef Bert

***”Memorial Day Potato Salad”

Memorial Day Potato Salad With Fresh East Norwichian Dill

 

 

BRIDGE LANE BUBBLES @ Bridge Lane Wine Will Satisfy All Taste Buds. Trust Me…Have I Ever Led You Astray?

Between vineyards and wineries, keeping up with the changes on the ever-evolving North Fork of Long Island, and as well the South Fork, is an adventure.

Each time we travel out east to our favorite destinations, we notice changes and additions that always intrigue and that ultimately gets me on the computer to stay on top of all the new additions. In my desire to stay updated, the first winery that pops up on one of the Long Island wine websites is Bridge Lane Wine.

Coincidence? Yeth. Why……because that’s what this entry is all about!

My first pic of the Bridge Lane tasting room…

A little background:

The taste of North Fork wines have come a long way from those very early days when New York wines were in their infancy.  Today, the region relies on Bordeaux varieties such as Cabernet Franc, Cabernet Sauvignon and Merlot with white varietals such as Chardonnay and Riesling to produce its awarding-winning wines.  Although the region continues to produce wines such as Cabernet Sauvignon and Chardonnay, ‘many vintners are moving to blends.’ just like what we are seeing here in the  Bridge Lane Bubbles blend of Reisling, Muscat & Seyval Blanc.***

***Seyval Blanc is a hybrid grape extensively grown in New York, where it is produced as dry  white wine. It is often touted as having a flavor profile somewhere between Chardonnay and Sauvignon Blanc.

In all the years we have been patronizing Long Island wineries, we never made it to Lieb Family Winery which was established all the way back in 1992. Produced by the now Lieb Cellars on the North Fork of Long Island, Bridge Lane is named after the farm road adjacent to one of Lieb’s vineyards and is Lieb’s second label. Gonna have to get to Lieb someday soon 🙂

At Bridge Lane…they produce 6 wines – a white merlot,  unoaked chardonnay (my kind of chardonnay), sauvignon blanc, dry rosé, red blend and a sparkler – all in a fresh, light, dry, fruit-forward style.  It’s this ‘sparkler’ that we have defined as our latest wine find at this Bridge Lane winery on the NOFO and it all started with a can of their rose’ wine with lunch at the North Fork Shack just down the road.

Outstanding Burger & Shallot-Dusted Fries at The North Fork Shack in Southold, L.I. N,Y., USA

We frankly had no idea where Bridge Lane wine was located and it was just by chance that we saw it and decided to pull in and check it out live and in person. Something to be said for the adventure in keeping up with the additions…even thought they’ve been there for years.

As Sandy was finding a place to sit, I asked her what wine she wanted to taste and she said “surprise me”. When I walked in and saw all the canned wine choices on top of the rose’ we tasted at the North Fork Shack, I/we had a good feeling based on my/our recent first experience(s) with NOFO canned wines. Specifically, we’ve enjoyed  all the cans of wine we tried at Pindar and felt most of these these “fresh, fruit forward” and young wines were quite enjoyable.

Meet Sweet Scarlett & Alethea @ Pindar Vineyards on the NOFO!

Simply as matter of record, it should be noted  the first cans of wine on the NOFO were developed by Lieb Cellars.

Lieb Cellars Launches Long Island’s First Canned Wines Under Bridge Lane Label

So I was greeted graciously by “Delia”, the “Tasting Room Captain”…and after just a few questions about their canned wines, I decided on BRIDGE LANE BUBBLES! Just the name might have influenced my choice…but either way…it was a prodigious choice 🙂

Say Hellooo to Delia and her invisible smile 🙂

The first word from Sandy after she tasted it,,,”Delicious”! Me? Woah! Nice!

What exactly was so impressive since everything is subjective and everyone’s tastes are different? It’s simple. The splendid taste and, for me in addition to the splendid taste, the fine bubbles. They were subtle and didn’t explode in your mouth. I quickly compared this wine to the best of the Prosecco’s…eccellente…and yes…some champagnes…excellent is excellent in French 🙂

What’s most interesting to me over the years is how the the red blend wines on Long Island have really taken hold of everyone’s taste buds, To see blends taken hold in the world of white wines is only logical.

Our friend John who lives out on the NOFO only likes dry whites. Guess what? He just found a new not so dry white that he now loves!

We bought a few 4-packs and…no joke…every single person who we shared this wine with absolutely fell in love. Do I need to be specific?  🙂

While we were about to leave I noticed a group of ladies about to leave as well. I approached them to ask if they would be kind enough to pose for a pic simply to enhance the story and perhaps just to continue the celebration.

As you can see, they were gracious enough to accommodate. So…to Julie and her friends celebrating Julie’s Bachelorette…I say thank you…all the best and stay safe!

The brand new sitting area at Bridge Lane Wine

It was time now for me to leave and Delia was kind enough to throw me a peace sign. A definite fellow state O minder.

Thanks much Delia…See you again soon!

The Tarry Tavern In Tarrytown, N.Y. … Simply Phab!

Each year we find ourselves enjoying a trip north up into the Hudson Valley in Spring & Autumn with our friends Sharyn & Joel because we absolutely love the Arts & Crafts Fair at Lyndhurst in Tarrytown and their scores of exhibitors.

Last year’s Spring & Autumn shows were cancelled because of the Covid pandemic and to say we were looking forward to getting back up this year would be an understatement.

This year, however, was different. Because of Covid the visits were timed in 2 hour intervals for all visitors (one also needed proof of vaccination) and it turned out the only time available for us was the 4PM to 6PM slot.  I believe timing plays a very important role in life. My mantra: Life is Timing…and I’ll get to that shortly.

There were less exhibitors this year, but that doesn’t mean their fashions, accessories and jewelry, functional and sculptural ceramic, glass, metal, fiber, wood, paintings, drawing and printmaking exhibitors were not as impressive as always.

 

Oh yes. let’s not forget about Leprechaun Sheepskin…and sooooo many more!

Besides this fine array of exhibitors, we very much look forward to the long row of gourmet food specialties, tastings from local distilleries, wineries, cider houses, bakeries, chocolatiers and one of my favorites…Dorset Maple Reserve and their wonderful selection and blends of Vermont maple syrups!

 

So…here we are 2 hours later and guess what? It’s dinner time…and we decided to grab a bite before traveling home. We asked the security team for a local restaurant they thought was good and they said there were plenty to choose from and we should have no problem finding one we liked after seeing some menus. Graciously we thanked them and off we went into Tarrytown for dinner. Just a few minutes later we arrive and…OY… most of the restaurants with outdoor seating are full.

Here’s where my “Life Is Timing” comes into play. You look down the street and it’s a virtual restaurant row. There just happened to be an outdoor table for 4 (Sandy, me, Sharyn & Joel) at the Tarry Tavern. I can’t say I was crazy about going to eat dinner at a ‘tavern’ since a tavern is defined as “an establishment for the sale of beer and other drinks to be consumed on the premises, sometimes also serving food; a bar or pub”. 

Nevertheless, we sat down and hoped for the best. Guess what? Cheers to the best!  Say Hello to Henry…The proprietor of Tarry Tavern!

Another definition of love…Bread, Wine and a nice bottle of EVOO…ie…Extra Virgin Olive Oil 🙂

So…Are you ready?

Check out these dishes we just happened to choose:

Classic Iceberg Wedge

Blue Cheese Dressing, Applewood Smoked Bacon & Cherry Tomatoes

Seared Yellowfin Tuna

Roasted Fennel, Piquillo Peppers, Black Forbidden Rice & Carrot Purée

Seared Maine Sea Scallops

Four bumper sea scallops on a bed of creamy herbed risotto

Oops!…Pic missing…Saaaaawy!

 

Cavatelli Pasta With Braised Short Rib  Ragu

 

Creme Brulee w/Blueberries and Raspberries

Seriously…The BEST CREME BRULEE!

 

A quick look inside…A mural depicting their regard for fresh seasonal fruits and vegetables!

After reading a bit about the Tarry Tavern, I think the best description is “American cuisine, but drawing some inspiration from French and Italian culinary traditions”. Should you ever have the opportunity to visit Tarrytown or perhaps check out the Crafts Fair like we did…and then visit Tarrytown …this restaurant is a “find”….as in PHOODOGRAPHS AND FINDS. YUP…Everything we happened to order was truly enjoyable as was the gracious and efficient service right here at the Tarry Tavern in Tarrytown, N.Y., US of A 🙂

All of the above seen and said, I was impressed enough to seek out the owner…Henry…and he graciously (it must come from the top) accepted my offer to write about our experience in his restaurant.

So…to Henry and his staff…I/we say Thank YOU for a wonderful dining experience and your fine reception. You now have 4 new customers and we will certainly look forward to returning and spreading the word…starting right here!

https://tarrytavern.com/

 

Mangia bene’

Chef Bert

 

 

 

 

 

“A Feast For The Eyes” Said Ted At The BAHR GALLERY in Oyster Bay, L.I., New York, USA!

So get this…

It’s Sunday morning and I’ve got to get over to the Oyster Bay Farmers Market for my fave bread & butter pickles at the Horman’s Best pickle booth.

Sandy decided to come along for the ride and I have to say if it weren’t for her decision to come with me, I probably would not have had my mind blown.

Btw…The phrase ‘blow one’s mind’ is rooted in the hallucinatory drug scene of the hippie 1960s. Originally the phrase could describe the effects of a drug like LSD and later covered any pleasurably shocking mental experience.

Ok…so back to reality 🙂

I go back to the car and drop off my pickles and see Sandy walking out of the Bahr Gallery across the street from the market. She says to me casually and points ” you’ve gotta go in and take a look around that art gallery” I look across the street and see a poster with the words Grateful Dead and a little sign that says “Hippies Use Side Door”. That certainly was a Welcome sign for me. Being a former ‘Hippie’, I made my way in!

Circa 1970~

I walk in the door and found myself totally astonished, astounded, awestruck and..er…mind-blown!

One major iconic Grateful Dead Poster…

Grateful Dead (Skeleton and Roses), September 16-17, 1966, Avalon Ballroom, San Francisco. Artists: Alton Kelley, Stanley Mouse.

The last time I saw anything like what I was experiencing now (iconic San Francisco music posters from the late 1960’s to the early 1970’s) was in a poster shop in San Francisco in the 1980’s (the exact year I don’t remember)…and when I purchased a Moody Blues concert poster that I still have today.

Immediately I introduced myself to the gracious fellow who greeted me and asked him his name. “Teddy” he said. He just happened to be the owner, Mr. Ted Bahr, of this mind-blowing art gallery. I immediately visualized my next blog entry and when I told him I write a food blog, he offered me a “Feast For The Eyes Tour”. I liked the pun, thus the entry title. Thanks Teddy!

While walking around totally amazed at the posters I was seeing I was wondering  out loud why I never knew this was here and why I never saw an advertisement or story about this particular Bahr Gallery show in my own proverbial backyard? He then proceeded to show me an article out of Newsday and another one from the Oyster Bay Herald that we just happened to have had delivered to our house the day before and that we had yet to read.

OK…so here we go.

For those of you who may be curious enough to wonder where inspiration for these posters came from, it seems to have been inspired by an art form known as Art Nouveau. Art Nouveau was an art style that was most popular between 1890 and 1910. It was a reaction against the academic art, eclecticism and historic-ism of 19th century architecture and decoration and it was often inspired by natural forms such as the sinuous curves of plants and flowers. I think of curves in plants and fibonacci  patterns immediately come to mind.

Flowers, curves, peacocks, updates of Art Nouveau images from the past (including skeletons and roses as seen above in the Grateful Dead poster with the skeletons and roses) made the perfect visual accompaniment for the acid-flavored Romanticism that took root during the Vietnam era. Even the fonts were poached from turn-of-the-century graphic art. Famous 60’s designers like Wes Wilson confessed their admiration for modernism, “the idea,” Wilson told Time in 1967, “of really putting it all out there.”

Inspired largely by Art Nouveau masters and the Viennese Secessionist lettering (font) style seen here (Vanilla Fudge) and developed by Alfred Roller, Wilson developed his own visual language, pairing bright clashing colors and billowing shapes with letters that looked like they were caught mid-swirl.

vanilla-fudge.jpg

He was among the “big five” Haight-Ashbury poster artists (namely Rick Griffin, Alton Kelley, Victor Moscoso, Stanley Mouse, and Wes Wilson), who defined the iconography of the hippie counterculture scene that took hold around the Summer of Love and some are represented right here in Oyster Bay at THE BAHR GALLERY.

What was the Summer of Love you ask?

More than 100,000 people converged on the Haight-Ashbury neighborhood in San Francisco in 1967. Music festival attendees were called hippies, and many sported tie-dyed fashions. Psychedelic rock was the music of the Summer of Love…and in the words of the Chambers Brothers…there was Peace & Happiness too 🙂

Check out Wes Wilson’s mind-blowing (if I DO say say myself) from a 1960’s poster featuring the Association, Quicksilver Messenger Service, Grassroots and Sopwith Camel that just makes me smile. As well, check out some of the other artists coming right up!

…and here we go! Look at all the acts in every one of these shows…

On display and available right here at The Bahr Gallery…

Woweeyowski!

From this weeks Oyster Bay Herald…April 23-29, 2021 !

I just had to stick my Moodies Poster in here with the signatures of all the original members…ie…Justin Hayward, John Lodge, Ray Thomas, Graeme Edge & Mike Pinder’s signature (seen at the bottom).

There are really soooo many more artful posters in the gallery, but I think you get the picture.

The Bahr Gallery is right next door to another unique establishment, Billy Joel’s motorcycle museum (20th Century Cycles). The Bahr Gallery is open 1:30-5:30 Friday through Sunday and during the week if you make an appointment with Ted. Just e-mail him at ted@bahrgallery.com. Billy Joel’s is open 10-4pm Saturday-Sunday.

Additionally, these phab posters are online at the Bahr Gallery website, www.bahrgallery.com, and they have a Facebook and Instagram @bahrgallery. But if you can get there in person, it’s absolutely, positively and unquestionably “worth the trip!”

In closing…

To Teddy I say a most sincere thank you for the your wonderful tour and your fine reception! And…to all of my friends who share the same State O Mind as me…this is most definitely a show you do not want to miss. Trust me…Have I ever lead you astray?

 

Please feel free to Comment below.

LOVE, PEACE & HAPPINESS…and GET VACCINATED!

 

Mangia bene,

Chef Bert

www.phoodographsandfinds.com

 

 

 

 

Chef Sharyn’s 10th Hamantashen for Purim Anniversary With Mr. Smoooooth!

Let me begin by including the very first Hamantaschen Bake-off from March, 2011…yes, 2011!

Hamantashen Time @ Sharyn & Joel’s

 

Purim 2021, February 25th and it was time for our annual Hamantaschen Bake-off @ Sharyn & Joel’s home. We had all gotten our vaccines and felt confident enough in these times of Covid to get together. PS…the kitchen door was open for a little extra air 🙂

Say hello again to Chef Sharyn & Joel…The host & hostess with the most and mostess!

So the way it happens is Chef Sharyn bakes for her family prior to my arrival. When I arrive and walk into the kitchen, it’s then that I start the baking process by using her recipe to bake for our family and walk out with 50 or 60 Hamantaschen. I get a refresher course each year since she’s the head baker and I’m simply following her recipe.

For this year there was a surprise. Sharyn had decided to add one more filling that turned out to be טָעִים מְאוֹד…ie…wonderful! It was Nutella!

Believe it or not, I had never eaten Nutella. My perception was that if it was flavored with hazelnuts I wouldn’t like it. Never liked flavored coffee…ie…hazelnut coffee…and that was my mindset when it came to Nutella. Boy…was I surprised at how much I enjoyed these.

Now…A bit about the recipe…

Chef Sharyn has been using this hamantaschen recipe since 1992 from Temple Israel in Lawrence, L.I. New York. The recipe has evolved just a bit over the years because her sons Andrew & Garrett (of Andrew & Garrett fame) and Mr. Smoooooth liked extra filling and cutting 2″ rounds just didn’t cut it. 🙂 Today they are closer to 3″ rounds and filled with close to 2 teaspoons of all the wonderful flavors.

Now after reading what I wrote in 2011, I remember filling these with preserves. Hmmmmm…gonna get permission from Chef Sharyn to see if I could work my fave Bon Maman preserves into the next Hamantaschen Bake-off. I think after reading about the Bon Maman family, it might be a bit easier to gain her approval to work these into her recipe. Whaddayathink?

Parfaitement douce Bonne Maman French Preserves…My Favorite!

Sooooo…to Chef Sharyn I say sincerely…

Thank YOU for another wonderful baking experience and Sandy & I hope you & Joel had a Happy Purim!

purim background with masks, rattles and hamantaschen - hamantaschen stock illustrations

Say hellooooo to Mr. Smoooooth 🙂

As always…comments are appreciated either here in the box below…or on Facebook or Instagram

Mangia bene’

Chef Bert



                    

Marinated Grilled Artichokes, Fresh Mozzarella, Campari Tomatoes On Romaine Leaves With A Raspberry Balsamic Dijon Vinaigrette

It snowed pretty hard the other night…so Sandy & I decided to eat at home. It was easy enough. Who doesn’t like fresh mozzarella with tomatoes?

Question was…served with what? Sandy decided on a couple of BetsaPasta Famous 🙂  meat-a-balls from the freezer…and after perusing the options in the fridge, I decided on marinated artichokes. Done!

It came out nice enough to post…so here’s the dressing recipe…short and sweet!

1/4 cup EVOO

2 tsp. Manodori Balsamic …or any other (must be) fabulous balsamic

2 tsp. white raspberry infused balsamic glaze

1 Tbsp. Dijon mustard

Pinch Kosher salt and 2-3 turns from a fresh pepper mill

Mix vinegar’s, mustard salt & pepper in a bowl…then add oil.

Stir until dressing is totally emulsified and thickened

Drizzle over the below ingredients:

-3-4 Romaine leaves laid out on your plate

-3-4 thin slices fresh mozzarella

-3-4 tomatoes (depending on size and how much you love your Campari tomatoes:-)

-Artichoke hearts and-or stems (sometimes hard to chew outer leaves tossed)

 

Please note: It’s winter time and my go to winter time tomato is Campari, They are readily available in your local supermarket! Trust me 🙂

Tomatoes, Campari

Mangia bene’

Chef Bert

Comments always welcome …directly below…

Meet Sweet Scarlett & Alethea @ Pindar Vineyards on the NOFO!

Just for the sake of sharing…I simply can’t help but write about the constant and consistent finds on what I call the ever evolving north fork of Long Island. Actually, I’ve been writing about my/our experiences & finds on the NOFO for the last ten years and a casual stop this afternoon to say hello to the folks at Pindar Vineyards yielded another discovery…actually two discoveries! We discovered Sweet Scarlett wine (one taste was all it took. Sold!) and cordial (no pun intended) Alethea, Pindar’s sister, whom I had never met before.

I guess I was so fixated on Summer Blush that I totally missed seeing Sweet Scarlett, Pindar’s mildly sweet red blend.

You know what they say about happy people…yes?

Meet Alethea…sister of Pindar,,,the host with the most with a couple of their favorite wine choices! Sincerely, there’s always something to be said for a fine and most cordial reception at Pindar with Pindar.

Although we have always…like most of you…bought our wine in bottles. in the last couple/few years we have noticed the growing trend of wine in cans and only last summer did we try wine in a can at Pindar Vineyards. “Summer Blush” was a wine we first discovered in bottles at Duckwalk Vinyards (the sister vineyard to Pindar) on the South fork almost 25 years ago. Now Sandy and I share a 12 oz. can without having to concern ourselves with drinking more than the occasion warrants since it’s not a whole bottle we’ve opened. Actually…quite convenient 🙂

A quick little aside about canned wines:

The popularity of canned wine started at The Francis Ford Coppola Winery in California with the debut of the Sofia Blanc de Blanc (Sofia is Coppola’s daughter.)…but the major spike in new entrants is more recent. The number of winemakers canning wine grew 180 percent (from 125 to 350) between June 2018 and June 2019, according to Harrisburg, Pennsylvania-based wine-in-a-can research firm WICresearch,  a leading researcher in the wine-in-a-can market. From what I’ve learned, the best canned wines are typically made to be fresh and fruity in a style with little to no oak contact, and most should be consumed within 12-18 months. An extra added attraction: the cans are recyclable!

Another queeek little aside:

I actually never put this pic in any of my blog entry’s, however since Coppola is relevant to this entry, here’s a pic of a gift from Director Coppola to me back in 2007 through my longtime friend…Chief Pilot Bob Barry who, for years, flew Francis around the world. Cool, huh?

Next up…Greenport for a quick take out for some Lucharitos Mexican by the pier

We then, after walking through the town, traveled out to Orient for a walk and a beautiful view of Orient beach where we also picked some surprisingly beautiful shells.

On the way back we stopped off at The Candy Man in Orient for dessert 🙂

Another lovely day trip on the NOFO ended with our usual stop for coffee at The Hampton Coffee Company in Aquebogue. A nice Autumn shot!

The winemakers note: Sweet Scarlet is a red wine that is “user friendly”. Serve it chilled (we prefer it this way) or at room temperature. The color is scarlet, the taste is slightly sweet, and the nose is “HEAVEN”. Serve it with barbecue foods, hamburgers, Italian foods, especially red sauces and hot spicy foods.

Sounds to me like this wine would also make a wonderful Sangria! Don’t want to get off on a tangent, however here is a simple base ingredients recipe for Sangria according to Cooks Illustrated:

-2 large juice oranges, washed; one orange sliced; remaining orange juiced

-1 large lemon, washed and sliced
 cup granulated sugar
 cup Triple Sec (Using Brandy or a combination of Brandy & Triple Sec may work for you)
-1 bottle (doesn’t have to be expensive) fruity, medium-bodied red wine (750 milliliters) like Sweet Scarlett, chilled
There are sooo many recipes for Sangria that you may want to defer to the computer to pick a recipe that sounds good to you with more specific preparation instructions.

Wanna know more about other wines we enjoy at Pindar…especially their Pythagoras Red Blend? Click here and scroll about 3/4 of the way down:

A Day In the Life Of Sandy & Bert And Those Who Wanted To Join Us On The North Fork Of Long Island, N.Y.!

 

See you again soon…and as always, please feel free to comment below.

Mangia Bene’

Chef Bert

 

 

 

CHARLES CHIPS Classic Potato Chips Are Back @ ABOUT FOOD in Southold, L.I., New York!

Charles Chips – A U.S.-based manufacturer of chips which had been around since 1942 and somehow disappeared in the early 1990’s…is back!

Yes…these same classic Charles Chips and the flavor YOU remember from the 1950s and ’60s are once again available for your snacking satisfaction right here at ABOUT FOOD on the NOFO…and for a price less than anywhere else!

Wanna know more? Click this link and scroll half way down to ABOUT FOOD! 

A Day In the Life Of Sandy & Bert And Those Who Wanted To Join Us On The North Fork Of Long Island, N.Y.!

 

On BOTH Visits…Calm, Courtesy & Invisible Smiles Ruled at The NYC Metropolitan Covid Vaccine Clinic

In these COVID times I once again find myself veering away from my recipe, hidden gem destinations and restaurant review entry’s. Credit simply needed to be given today to those folks who really deserve mention for duty above and beyond at The Metropolitan Hospital.

Inspired by these times of COVID that we are all sharing, I was compelled to do the same thing back in December, 2020 to recognize “Local Heroes In The World Of Food That Deserve OUR Support”.

Local Heroes In The World Of Food That Deserve OUR Support…According To Me!

On this momentous and historic….yes, historic day… Sandy and I drove into NYC so I could receive my first Modena SARS-COV-2  immunization. Even though there is no FDA-approved vaccine to prevent COVID-19 (it has been approved for emergency use), my belief is…

You’re either going to get COVID or you’re going to get a vaccine…

So get the vaccination for your sake and your family’s sake! BTW…As of this writing around midnight of the same day, there is no side effect other than I can feel where I got the shot in my arm.

Update: The morning of the 23rd…the slight pain is gone!

My experience at The Metropolitan Hospital Covid Vaccine Clinic went exceedingly well and I needed to take the opportunity to express my sincere thanks to the people who took care of me for the 1 hour and 20 minutes I was with them.

Say Hello to Dorothy! Yes…there are smiles under those masks…

Hello again to a smiling Tanesia and Marlene. Hellooooo ladies!

So it went like this…

I was cordially greeted by Tanesia B. and asked to fill out a pertinent information form that everyone needs to complete. Any questions I asked were quickly answered and with a smile!

After about a 20 minute wait, I then sat with Marlene C. to review the form I filled out to make sure all the correct information was received and recorded. Again, any and all questions were answered graciously and I was then promptly introduced to the definition of happy… RN Dorothy O.

After Dorothy’s cordial greeting and a few more minutes of questions, answers and smiles too, I was given my vaccine and was then walked to a close-by within eyesight POST VACCINE 15 minute waiting area.

I know all those smiles I experienced were there to help create the calm that I felt and that, according to Marlene, was among their primary goals. Thank YOU for your attention and care and know you are all a credit to your work and to Metropolitan @ NYC Health + Hospitals!

In closing, I have to say it’s been one heck of an all good thing 24 hour period this fine January 20-21, 2021! Oh yes…one more thing! At 9:21 and 21 seconds it will have been the 21st second of the 21st minute of the 21st hour of the 21st day of the 21st year of the 21st Century! Whew!!

To Dorothy, Tanesia and Marlene…All the best to you and your families for a Healthy & Happy 2021 and beyond…AND…to our new Biden-Harris Administration. Congratulations and the best of luck to us all!

See you again next month for my second vaccine immunization injection  🙂

 

Part 2 : February 17, 2021

Well it’s almost a month later and I was scheduled for my 2nd vaccine dose on February 18th.  Rather than have to re-schedule for an unknown date (couldn’t reach anyone on the phone) because of a predicted snowstorm for the 18th, we decided to drive in the day before in the hopes of securing my 2nd vaccine dose.

Upon arrival, I became a bit concerned because of the long line that I hadn’t experienced on my first visit in January. At that point, I explained my circumstances to the ladies who were receiving patients at check-in and was extremely relieved to find out that I could receive my second dose.

Whew!

Because of the unexpected visit, I was informed it would take a bit longer to work it out and after a relatively short wait, ‘Carey’ introduced me to ‘Karis’, the RN who would be administering my shot. Of course what else am I going to talk about in the few short minutes we have together other than food (the #1 social occasion of the world is always met with a smile or two). In that short time frame with Karis I was given the name of a Thai restaurant she enjoys by the name of Bangklyn on 105th Street & 2nd Ave. and in turn, I suggested a fabulous slice of pizza at Salvio’s on 78th Street and York!

One Phenomenal Slice of Pizza That Stands Alone at Salvo’s Pizzabar in New York City!

 

Guess what…

In that short time frame, my shot was administered and I had to move on to the waiting area to make sure there were no immediate side effects and to make room for the next patient.

While waiting, I again (as I did on my first visit) asked for assistance in quickly…and I mean QUICKLY…rounding up all the folks I worked with and who took care of me so I could again give credit where credit was due to our local heroes*** at The NYC Metropolitan Hospital Covid Vaccine Clinic!

***In my book…a hero is someone who gives of him or herself, often putting his or her own life at  risk for the greater good of others!!

From left to right…and with their invisible smiles…

Meet…Keris, Katrina, Carey & re-introducing…Tanesia!

…and of course…

Re-introducing Marlene…and me 🙂

Hey Dorothy! Sorry we missed you for your cameo. Maybe next time…who knows?  Maybe I’ll be back for a “booster” OY!

FYI…The only side effect was as it was on the first vaccination dose…a pain in my arm where the needle went in. It lasted for 2 days and is now dissipating.

To you all…I/we say:

A SINCERE Thank YOU For Working So Tirelessly To Improve The Health And Safety Of Our Country!!!

As always, please feel free to comment in the box below.  Would love to hear from you!

Thank you!

Chef Bert

 

Challah French Toast With Fresh Blueberries, Bourbon Barrel Aged Maple Syrup and Seedless Black Raspberry Preserves

There are many different choices of bread and several ways to finesse flavors to suit your palate when it comes to making French toast. Popular additions are vanilla extract, cinnamon, sugar, and/or confectioners sugar, honey, and I’ve seen Triple Sec, Grand Marnier and Baileys Irish Cream added to the standard milk and egg mix.

French Toast

This Particular French toast recipe is inspired by my favorite pancake in the whole wide world for the last 65 years…yes… 65 years and as seen here…

http://phoodographsandsandfinds.blogspot.com/2012/10/du-pars-pancakessimply-best.html

For a long time, a blend of maple syrup and boysenberry syrup was my favorite on pancakes and when I made French toast it was usually just maple syrup. Seedless boysenberry preserves were not easy to secure back In New York and so I found myself starting to enjoy much more easily obtainable seedless black raspberry preserves. Bottom line:  Blending these preserves with maple syrup then became my go-to topping for both pancakes and French toast.

What bread I choose to make the absolute best French Toast is Challah bread and here is the recipe for 2 without all the possible additions…ie…SIMPLE!

Ingredients:

-Challah bread (2 center cuts 3/4″ thick). The pieces get smaller as you get towards the ends of the loaf, thus you have to compensate for the size. Thus, try to have any slices you use be similar in overall size to the original two center cuts of bread.

-1 extra large or jumbo egg

-1/4 cup milk

-Sweet unsalted butter

-Cinnamon

-Your favorite maple syrup

-Seedless black raspberry preserves

Process:

-Beat the egg and milk together with a few shakes of cinnamon (to your taste)

-Dip & flip both pieces of bread into egg/milk mixture to absorb most, if not all, of the liquid blend. While doing this, set your frying pan to medium low  and coat with melted butter.

-When the butter is hot, add the liquid absorbed challah bread to the hot pan and cook approximately 2 1/2 to 3 minutes. Lift bread to see the color matches what you see directly below in this pic.

Challah Bread French Toast

Flip and immediately add more butter (I use a stick of butter and rub into the frying pan) and swirl the challah to quickly coat the bottom with the butter. Cook for another 2 minutes and if it looks done, remove and place on a plate.

-Add a bit more butter and the blueberries and swirl around for just about one minute until they look like this.

-NOTE: When making one slice for 1 serving as seen directly below, follow the same process as above OR add the blueberries (and butter) at the same time you flip your toasted challah bread.

Berries and French Toast

-Add your maple syrup or maple syrup and preserve blend and serve.

Maple Syrup

Preserves

These next two pics represent a 14″ x 17″ poster plaque I purchased from the DuPars, Studio City, Los Angeles (home of my fave pancakes!!!) location back in 2000 as I just really needed some mementos of my fave pancakes ever with boysenberry syrup to take back home with me to New York.

Poster

Poster Notes

Consistently Phenomenal Slices of Pizza That Stand Alone at Salvo’s Pizzabar in New York City!

Sandy & I had to pay a visit to Manhattan last week. It just happened to be lunch time and we decided a quick slice of pizza in the car was in order. No less than 10 seconds later…and by chance… I spotted Salvo’s Pizzabar on the corner of York Avenue & 78th Street.  2 seconds later I spotted a parking space. Perfetto!

So I jumped out…dashed across the street and into Salvo’s I went. As soon as I walked in, staring me in the face was a slice of pizza reminiscent of what I/we usually see on our trips to Italy.

More specifically, slices of pizza with raw veggies and cherry tomatoes seemed to be the norm for many pizza restaurants all over Italy. In this instance with reference to Salvo’s, the red onion and cherry tomatoes brought me right back to Verona, Italy.  You can see what I mean after seeing these pics I took in Verona.

What was totally eye opening was that each slice of Salvo’s pie was topped off with fresh burrata…yup burrrata.***

Trust me…Salvo’s tasting as good as it looks! Check out those small pieces of sauteed fresh garlic too..

***Just so you are aware…Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella (shreds of fresh mozzarella soaked in sweet cream) and cream,  giving it an unusual, soft texture.

Boom! Done!!

Short and sweet folks…It’ll be a while before we get back to the city because of Covid, but for sure when we do…it’ll be with a visit to Salvo’s.

Ohhh my Goodness! How could I forget?? The taste was semplicemente meraviglioso…ie…Simply Marvelous!!  Grazie mille to Sal & Kevin for communicating with me so I could write this entry and I/we  look forward to visiting again!

 

OK…Queeek Update! We were in the city last week and timing wasn’t so great. No burrata slices available. It’s ok though…we worked it out so our timing was great for a bruschetta slice.

After all…Life IS Timing huh huh!

Nice!!

OK Folks…a 2.17.2021 Update! Back in the city for Covid vaccination Part 2…and another visit to Salvo’s!

This time, we were lucky enough to secure a few of our fave slices…and a pic of Chef Paco!

I know you’ve not seen anything like this anywhere. Something also to be said for consistency at Salvo’s.

Hey Chef Paco…whaddayathink about this salad I made the other night for a new slice of pizza? Of course with your famous red onions 🙂

Wanna know more about Salvo’s? Just click here 🙂

http://www.salvosnyc.com/

Would love to hear from you with any comments in the box below…

Mangia bene’

Chef Bert

 

We Brought In a Happy, HEALTHY & Safe New Year 2021 With a Fun Friends Zoom Dinner

A few weeks ago, we made plans to celebrate New Year’s eve at a romantic bed and breakfast out on the NOFO of Long Island’s wine country. Those thoughts were put to rest and plans cancelled when the COVID-19 infection rates started to spike and hit their highest levels since spring. Instead, we stayed home and participated in a Zoom virtual New Year’s eve celebration hosted by our friends Fran & Elliot. It was ‘virtually’ like going out to dinner with the same friends we were out to dinner with celebrating the incoming 2020….namely Fran & Elliot, Sandra & Scott and Sharyn & Joel.

You know what they say about Happy People…Yes? 🙂

The time actually flew by with two hours of stimulating conversation, vino and appetizers (which included a goat cheese and red pepper jelly on crackers and baked truffle brie with artisanal whole wheat  bread and grilled marinated baby artichokes)…and then it was time for the main course!

Of course we all had to go and prepare, thus we all raised our glasses to toast to new beginnings, new resolutions, a Happy & HEALTHY 2021 and said nitey-night!

But hey…it’s not over yet!

Here’s what we all prepared 🙂

Fran & Elliot’s Braised Short Ribs with leeks & carrots in a Port Wine sauce w/mashed potatoes 🙂

Sandra & Scott’s Vegetable Paella

Sharyn & Joel’s Chicken Francese & Chicken Balsamico Con Funghi

 

BetsaPasta ‘Half-Truth’ Grilled Barrel Cut Filet Mignon Bistecca alla Fiorentina Style With Lemon & EVOO

No worries…the sweet butter is in there along with “light” sour cream, milk, salt ‘n mill pepper 🙂

Bert's Secret Thanksgiving Veggie Recipe

Happy & HEALTHY New Year!  PAYING IT FORWARD is also another way to “B Kinder in 2021!”

Grilled Chicken Salad With Fresh Mozzarella, Roasted Peppers, Cherry Tomatoes, Peaches & Vidalia Onion Relish With Raspberry Balsamic Glaze Dressing

It may be a relish…but no matter what they call it…peach and raspberry always go well together and you simply can’t go wrong with onion or a bit of onion flavor in virtually any salad. Maybe that’s why some salad dressing recipes similar to this one see fit to use onion powder. As I’ve said before and as it is with any new recipe, you need to try different ingredients to help finesse the flavors to reach a certain level of individuality that sets your recipes apart from others.

Until now, I was simply enjoying a couple of teaspoons of this relish now and then that I had discovered at About Food, my favorite mini-museum of unique foods out in Southold on our phab NOFO.

All the while, I’m trying to figure out where to apply this tasty blend in a recipe and then, after thinking about the ingredients, it hit me today to try it in this particular salad. Guess what? It worked!

That said, here’s my recipe for 2 servings. I had romaine in the house, so that’s where we’ll leave it for now cos I enjoy the crunch of romaine in virtually any salad. In summertime, perhaps we’ll give other lettuces a try.

Ingredients:

-6 oz. grilled chicken

-1 small head organic romaine

-1/4 cup of EVOO (Extra Virgin Olive Oil)

-2 tsp. raspberry infused white balsamic reduction

-1 tsp. my fave Manodori balsamic vinegar. Use your favorite, but it must be a good  balsamic!

-Pinch of Kosher salt and a couple/few grinds from a fresh pepper mill

-2-3 oz. fresh mozzarella

-1/2 cup roasted peppers

-6-8 cherry tomatoes

-2 heaping Tbsp. Vidalia Onion & Peach Relish (slightly drained of the liquid it sits in)

Simple technique:

In a small bowl, whip up the oil, vinegar’s, salt & pepper. Because the balsamic glaze is so thick, it helps emulsify the blend.

-To the cleaned and dried lettuce leaves, toss in 1/2 the dressing to coat…then add chicken, tomatoes, mozzarella, roasted peppers and top off with the vidalia onion and peach relish. Then, on top of the salad, drizzle in a circular motion the rest of the salad dressing…and serve!

Here’s also a pretty quick and easy way to prepare roasted peppers. Btw…I like red as they are the sweetest. I also like color…thus the yellow/gold combo 🙂

-Preheat the oven to 450 degrees.

-Add thin sliced garlic to a 1/4 cup EVOO infusing the oil with the fresh garlic flavor

-Simply slice your peppers in half from top to bottom. Cut away the core and the membranes inside of the peppers and very easily wash out the seeds under the running water in the sink. This process takes just a few minutes.

-In a roasting pan, place the peppers face down on foil or parchment paper and roast for at least 25 minutes (give or take a few minutes because all ovens are not the same) until you see the skins start to blacken like you see here in this pic. Make sure they blacken as they will peel easier.

-Remove from the oven and place in a sealed paper bag or a bowl sealed with plastic wrap for about 30-60 minutes. The size of your peppers will dictate time.

-Peel off the skins, place peeled peppers in a bowl and toss with the garlic EVOO. A pinch of Kosher salt and a couple turns from a fresh pepper mill will finish them off nicely.

That’s’ about it folks…Comments are always appreciated in the COMMENTS box on the HOME page.

Mangia bene!

Chef Bert

 

 

 

 

Local Heroes In The World Of Food That Deserve OUR Support…According To Me!

Desperate times call for…heroic measures. When the corona-virus pandemic really hit the United States in March, 2020 forcing shutdowns, curtailments and general upheavals across all onsite dining segments, the industry responded not by folding its tents but by stepping up and fulfilling the mission of making sure customers—at least the ones still around—were served.

There are so many to mention and I’m sure I will be adding to this entry as the many months go by.

The first in the world of food that I continue to marvel at is one local restaurant right here in Oyster Bay…namely Pietro’s Brick Oven Pizza.

Fresh Out of Brooklyn is Pietro’s Brick Oven Pizza in Oyster Bay! Yaaaaay!

The owner Peter…ie…Pietro was and is a non-stop food-prep machine who felt he had an obligation to meet the demand of those who needed his food service in this time of Covid where nobody really knew what was going to happen next.

Say Hellooo to Pietro 🙂

To this day, he and so many others in the food world are doing what they can not only to survive, but to help others…like us…to survive.

As Sandy and I cautiously travel about, we can’t help but notice other restaurants and those in the world of food service like Pietro’s who are there to serve their community at virtually any cost.

There are too many to mention, however the individually owned and operated restaurants should be your focus. Why?… because whenever you buy local, you’re putting money back into your community and neighborhood. Every dollar spent locally circulates within the community through profits, jobs, and charities.

Also keep in mind that while chains or franchise restaurant owners have the entire corporation to fall back on in a pinch like what we are all going through now, an independent owner has no one. A chain restaurant’s primary responsibility is to drive profits for its shareholders, who are most likely not locals…ie…you!

So with that I would like to give credit to some of the individually owned and operated Long Island restaurants and others in the food service that  I/ we have gotten to know and ask you to support these heroes as we do.

Besides Pietro’s, let’s give recognition to some other Long Island locations like Sip n’ Soda in Southampton, the North Fork Shack in Southold, La Piccolo Cantina in Bayville. and a couple of fabulous new NOFO phinds for us…ie…The Wayside Market in Southold and The Watershed Kitchen & Bar in South Jamesport!

Just Lovin’ the Traditional Burger, Ice Cream & Personality at Sip ‘n Soda in Southampton, L.I. New York

Bert with Mark. Yes….there is a smile underneath that mask 🙂

Outstanding Burger & Shallot-Dusted Fries at The North Fork Shack in Southold, L.I. N,Y., USA

Phoodographs and Finds: A Truly Phab Burger & Shallot-Dusted Fries at The North Fork Shack in Southold, L.I. N,Y., USA

Say Hellooo to Samy & Ryan. You know what they say about happy people 🙂

Up next…

Piccolo Cantina Bay…formally La Cantina in Bayville, Long Island, New York is another individually owned restaurant that specializes in wonderful Mexican AND Italian specialties and who deserves a spot in this entry for their tireless efforts in feeding us all during this Covid crises the whole world is experiencing.

Say Hello to Chef Jose Morales!

Pics were taken pre-Covid

Here’s a few of our favorites!

Chicken Francese with Capers (or no capers) over Linguine

Burrito Supreme

Penne’ Bolognese

Say hellooo Pasquale & Isabella…a father/daughter team with passion, humor and genuine good taste!

Can you imagine? After travelling out to the NOFO for the last 20+ years, we only recently discovered the Wayside Market this last summer (2020) and have visited just a few times since then. Enough times, however, to sense that what comes out of here is among the best…if not THE best… anywhere!

On our last trip, we were greeted by Pasquale’s in his own inimitable way. A big fat smile! We were looking for a special blend of beef and/or brisket and/or short ribs and struck gold!

Enuf said. Trust me. Just get out there …and besides supporting another individually owned food business that deserves your support…you will strike gold too!

After all, you know what they say about happy people…YES?

Long Island Press article October, 2020

From one who can appreciate the Long Island Press 🙂

MasterChef Contestant Is Top Shelf Food Blogger

Take care Pasquale…See you again soon!

Jamesport on the NOFO of Long Island is home to many restaurants that I/we have reviewed. In this blog you will find the foods we enjoyed at Jedediah (at the time Luce Hawkins, named after Jamesport’s “Native Son” Chef Keith Luce) Hawkins, Grana Trattoria Antica, Mainroad Biscuit, and The Jamesport Manor Inn.

They are all among the independently owned establishments who serve their community and deserve your support. To this list, I would like to include the folks at The Watershed Kitchen & Bar in South Jamesport as our latest find!

Says Patricia with 🙂 Welcome to the Watershed in The BayBreeze Inn!

Sandy discovered The Watershed in The BayBreeze Inn by chance and we decided to give it a shot and celebrate Joel’s (of Sharyn & Joel fame) birthday with a Watershed lunch.

We simply don’t eat at restaurants much anymore because of Covid and our plan was to take it out and eat it on the beach. When we arrived, the wind was blowing at the beach and there was (not surprisingly) a chill in the air that provided us the incentive to perhaps sit at Watershed outdoor table in the sun. As we are pondering, out walks Carlo.

Let me tell you about this gracious Italian dude! After about just a minute or two, Carlo set us at ease with our safety concerns and we felt quite comfortable enough to be served outdoors.

Carlo singing Buon Compleanno in Italian 🙂

Our lunch turned into a real celebration of Joel’s birthday because of Carlo and his grazioso comportamento Italiano! So much so that when we were ready to leave, we all started looking around for a gondola to transport us through the NOFO waterways.

Say Hey To Chef Nick!

Simply put, and thanks to Chef Nick, we enjoyed everything we ordered and the afternoon turned into a major social success. So much of a success that Sandy & I had to go back just a couple of weeks later to validate our taste buds. Confirmed!

Here’s a few shots to tantalize your taste buds. Ready?

Grilled Chicken Sandwich with Roasted Carrots and Phriggin’ Phab Brussel Sprouts

Plain & Simple…Grilled Salmon

Before I left, I had to seek out management and talk to the fellow team members in order to express our appreciation for what they do, to let them know how much we enjoyed our visits and to ask if it was okay to tell others about our experience at www.phoodographsandfinds.com

The response was a gracious yes!

More Invisible Smiles with Mo, Janeiro, Charlie and Chef Nick! 🙂

In closing this chapter and with more to come…remember what I said above…

Individually owned and operated restaurants should be your focus. Why?… because whenever you buy local, you’re putting money back into your community and neighborhood. Every dollar spent locally circulates within the community through profits, jobs, and charities.

Want more information…just click here:

https://www.thewatershedli.com/

For us, there’s something very special about my/our next hero. All of those I’ve entered so far have been from Long Island. The reason: we simply didn’t feel comfortable traveling into environments where the larger volume of people lived. Since we live on Long Island we were familiar enough with the local (and relatively local) destinations that it created for us a more comfortable ability to travel more safely. As a result, the 5 city boroughs would have to wait.

It seems so unreal that it’s been a year since we have been able to enjoy a visit to our indisputable favorite food destinations on Arthur Avenue, however we felt for us that now (February, 2021) was time to go back. Remember…this entry dedicated to those food destinations who not only needed to support themselves, but those who felt a need to stay open in order to support their community.

So…to our list of “Local Heroes In The World Of Food That Deserve OUR Support”…we proudly add Ivana’s Pizzeria on Arthur Avenue’s famous (according to me) restaurant row.

We first discovered Ivana’s back in September of 2013 and whenever we went over to the Botanical Garden’s with the kids and grandkids, it was Ivana’s that made the day’s visit to the ‘The Beautiful Bronx’ complete. Besides loving the pizza, we were all able to reap the benefits of a most welcome environment which came right from the top.

Folks, let me introduce you to Frank, the proprietor of Ivana’s, seen here with brother Corrado.

This pizza was prepared by brother Corrado for a flight to California…yup…to Alan in Los Angeles!

Say Ciao to Corrado…pizza master extraordinaire 🙂

Thank you to Robert for helping to keep Ivana’s moving smoothly

Oops…I musta blinked 🙂 Either way…Grazie mille Frank for the usual fine reception. We’ll see you again soon.

Phood Phind at Ivana’s Pizzeria…ie Pizza Heaven on Arthur Avenue in "The Beautiful Bronx"

Thank you Peter, Mark, Samy & Ryan, Jose & Family, Pasquale & Isabella and Patricia, Chef Nick, Carlo, Mo, Janeiro, Charlie, Frank, Corrado and Robert along with all your cast & crew for your and their tireless efforts in taking care of our/your local community. If this state of mind permeates within your own local community, we have all won!

NOTE…The pics of Pietro, Sami & Ryan, Jose & Co were taken pre-covid.  

 

As always, we would love to hear from you with any comments. Simply see the COMMENTS box below 🙂

 

Thank you…and PLEASE Stay SAFE!!!

Chef Bert

Lovin’ My POWER POKE in Syosset, L.I, New York!

What exactly is poke? Food & Wine magazine calls poke a “raw tuna salad,” but looking past the New Yorkification of the local Hawaiian pupu, you’ll realize that it’s so much more than that. “Poke,” pronounced POH-KAY, means “to cut crosswise into pieces” in Hawaiian.

In the beginning, it was sushi, then came the pokéTraditionally, if I wanted sushi or sashimi I would go to a Japanese restaurant and  enjoy my salmon or tuna either fresh sliced and/or wrapped in rice in the form of rolls. I only discovered Poke Bowls a couple of years ago in Manhattan and liked all the choices that I could add to my salmon or tuna. To me it was like a sushi salad bar, however in a much more controlled and safer environment as opposed to the typical salad bars one would see in New York City.

Simply put…Poke Bowls, at their most basic level, are made up of a base…typically either a brown rice or white rice (I like a bit of each in the same serving), cubed raw sushi-grade salmon or tuna and Asian toppings like soy sauce and seaweed. There are really up to 2 or 3 dozen choices of toppings primarily in the form of veggies.. fruits…and then some! A little tip: I like to try and enjoy my poke bowl bowl while the rice is still hot and the fish is still cold.  

So back in March, 2020 I…like most of America and the world…stopped commuting because of the Covid pandemic…ie…no more poke bowls. It was back to sushi for many months until I spotted Power Poke while driving on Jericho Turnpike in Syosset. Wow…gotta try it!

I pulled in back in the beginning of November…met Jenny…and now it’s one of my go to spots for lunch and tonight it was dinner. After a few visits, the consistency impressed me enough to let you all know where to go for your next Poke Bowl.

That said…meet Jenny (there is a smile underneath that mask) with my go to salmon Poke Bowl. Check out their “Signature” dishes on the menu. Phab!

It was hard to get the photos I usually like to get to show you all the choices/toppings that are made available and that was because they are so well protected with plexi-glass between you and the food because of what’s going on nowadays. Maybe I could work something out to address that, but for now I just didn’t want to wait any longer.

Enjoy folks! Trust me…Have I ever lead you astray?

http://www.powerpokeus.com/location/syosset/

Feel free to comment! Just open up the COMMENTS box on the Home Page…would love to hear from you!

Chef Bert

 

“The Undoing” Find: Coincidences abound in East Marion On The Ever Evolving NOFO

In September of this year I put together what I felt was a pretty cool compilation of places to visit on the “ever evolving” north fork (NOFO) of Long Island. Keeping in mind phoodographsandfinds was developed back in 2010 to specifically talk about my restaurant food photos and recipes, Finds was all about cool places to visit off the beaten path…usually related to food…and more effective ways to navigate them for optimum enjoyment. Occasionally there would be a “Find” that was worth writing about that had nothing to do with food…and this entry is one them.

Let’s go back a couple of weeks to when Sandy and I started to watch an HBO series called “The Undoing”. Not really knowing what it was all about, I, for one,  was looking forward to a fun series since Hugh Grant, whose movies I enjoy (Love Actually, About a Boy, Music & Lyrics and Notting Hill)  was starring along with Nicole Kidman and Donald Sutherland.

What I/we wound up with was Hugh Grant’s character being accused of a brutal murder that grabbed our attention and where we are now looking forward to each episode. What I found just as unlikely…yet enjoyable…was Nicole Kidman’s singing of “The Undoing” title song.

(To see the vid click link…then click IMG 0743 (11).mov at bottom left of screen)

https://phoodographsandfinds.com/wp-content/uploads/2020/11/IMG_0743.mov

OK…I just had to set the scene for the reason I wanted to write about this (what has turned into being) three-fold coincidence.

Coincidence 1:

While we were watching the episode before last, we found at that there was a scene filmed out on the NOFO in East Marion. Sandy and I commented to each other that next time we were out east (which is almost weekly throughout the summer and at this time of year) we would look around to see if we could find the house that was used in the movie. Sandy did a little research and during this day trip that started out in Orient Point and then through Greenport, we found our way around into routes that would lead us to the beaches of East Marion.

Sandy & I starting off in Orient Point

Really…a nice candy shop with a wonderful selection!

The first road we found was Stars Rd. which lead us into Aquaview Avenue which lead us into these wild cuties and then on to Rocky Point Road.

When we got to Rocky Point Road, a quick right turn led us to one of the typically steep stairway entries to many of the NOFO beaches and Boom!…Done! We were at Southold Town Beach at Rocky Point.

OK…so what next?

We got out of the car and no joke! The house that was used in the film was right there. Not an easy sight…but the way I/we recognized it was by seeing the outdoor deck through quite a bit of the foliage as you will see in this pic. I also recognized the rock formations on the beach.

 

 

Yup…this is the house with what was at one time a 19th century light house!

There just happened to be a local lady jogging and in a casual conversation with Sandy, she validated that this was, in fact, the house. Exciting times. We found it…ie…phoodographsandFINDS!

Coincidence 2:

So coooool! To find this spot for a movie we were enjoying and to know it was in an environment that we know and love and that simply never stops evolving was only compounded by coincidence #2.

Are you ready? As we were heading out down Rocky Point Road, we see 2 destinations that I have written about right here @ www.phoodographsandfinds.com On the left and literally just a few hundred feet from Main Road Route 25 is Marion Gardens and known as The Garden Fusion…home of phabulous organics  and home of my yearly grab of lettuce leaf basil and seen in my BetsaPesto 2020 entry.

Are you ready again?

As we hit Main Road Route 25…staring us in the face is Lavender By The Bay. Un-phriggin-believable!

Perfect Time for Lavender By The Bay in East Marion, L.I, N.Y.

So get this….Everything I’ve just written about above can be yours to view and enjoy on Rocky Point Road in East Marion on the NOFO!!

Ok…here’s the coincidences of all coincidences!

We discovered “The Undoing” scene set this last Friday, November 20th. This entry was scheduled for this weekend. So…are you really ready for coincidence # 3?

This morning, we get this email from North Forker Magazine!

Whew!

Not finished yet: Moving right along to December 6, 2020 from this morning’s Newsday newspaper article…

It’s not quite as crystal clear as seen in the above article…but yes…same spot!

OHHHHHH…BTW…Almost forgot: The New York Times was in on this too 🙂

https://www.nytimes.com/2020/10/22/arts/television/the-undoing-review.html

As always folks, I would love to hear from you with any comments you may have. Just click

“COMMENTS” on the HOME page!

Mangia bene’

Bert

 

Finally! Betsa Cole Slaw in The Year of Covid 2020

 

I’ve never seen a dish that had sooooo many different possible recipes…NEVER! Perhaps this is why I’ve never really found success in formulating a cole slaw recipe that worked FOR ME…and why I haven’t posted one until today!

There is no way I can get into all of the variations and types of “Cole Slaw’ recipes and so I’ll focus on the one that impressed me the most but was never quite able to figure it out. This is one recipe  that was given to me about 15 years ago by ‘Aunt Bea’, whose cole slaw we loved but could never quite figure out the proportions because they didn’t come complete with them. I could never get a straight answer regarding proportions or specific brands or types of mayo, vinegar or sugar that were used and I would get results that were different every time based on ingredients I chose to use.

Here is the recipe I was given way back when…

AUNT BEA’S COLE SLAW 
 
INGREDIENTS: 
 
grated cabbage 
grated carrots 
mayonnaise 
vinegar 
sugar (you can use SPLENDA) 
 
Proportions: 
rounded tablespoon mayonnaise 
shallow tablespoon sugar 
level tablespoon vinegar 
 
Blend sugar and mayonnaise together 
Add vinegar…….Mix well 
Add grated cabbage and carrots 
Taste……if you have to add anything, make sure that it is in the same proportions 
 
I usually start with 3 tablespoons, and then add as needed. 
 
Refrigerate so that flavors will blend 

 

Ok…so here we are today (2020)…and after researching recipes with basically the same ingredients and after trying many different types of products…I’ve finally been able to narrow it down to the ingredients that make  cole slaw the way I like it. Simple and with only 5 ingredients.

So folks…here goes!

Note: To make sure this recipe works, prepare a day ahead of time and let sit in the refrigerator overnight!

INGREDIENTS

-1 4+ lb. head of green cabbage…quartered and core removed in each quarter

-4 large carrots…shredded with carrot peeler and then chopped coarse (center core of carrot is not used since the exterior portion of carrots are always sweeter)

-1 cup of organic turbinado sugar

-1 cup organic BRAGG apple cider vinegar

-2 cups Mayonnaise/50% Hellman’s Mayo & 50% Hellman’s Light Mayo

PREP

-Quarter your head of green cabbage and slice 1/4″ thick and some thinner. I like different thicknesses. Add your coarse chopped carrots

-In a bowl, stir sugar into vinegar until melted. Add mayonnaise and stir until you get a smooth dressing consistency.

-Add ‘dressing’ to cabbage and carrots and toss until cabbage and carrots are completely coated

-Let sit in refrigerator for at least 3 hours and then toss again. Let sit in refrigerator overnight for best results…according to me 🙂

NOTE: Ultimately, you can adjust this recipe to your taste and note that although there appears to be a lot of mayonnaise and sugar…remember there is over 4 pounds of cabbage and 1/2 pound of carrots. Additionally, if you are concerned about calories and/or sugar, it’s OK to leave the juices/dressing at the bottom of the bowl to reduce this intake. Either way, just make sure you let it sit overnight and tossing at least twice in the process to make sure the flavors are evenly distributed throughout before serving.

For maximum flavor and minimum calories/sugar, toss before serving and let sit for a few minutes so dressing can sink back down into the serving dish.

Yield: Approx. 4.4-5 pounds

 

 

 

 

 

A Day In the Life Of Sandy & Bert And Those Who Wanted To Join Us On The North Fork Of Long Island, N.Y.!

 

 Welcome to the NOFO of  L.I., N.Y., USA! 

 

With the exception of January into the beginning of April, there is nothing as corking, peachy and as sparkling…ie…wonderful…as the North Fork of Long-Island. In April and through the end of December this world is filled with endless destinations and an ever evolving landscape.

In March and April, we start picking out our purposeful plants and flowers with Bill @ Hidden Ridge Plants in Ridge, L.I., N.Y. (https://www.facebook.com/hiddenridgeplants/), with Cris @ Peconic River Herb Farm https://www.prherbfarm.com/  and with Helen’s Greenhouses and Flower Farm on Union Avenue in Riverhead.  Besides our purposeful bumble bee, hummingbird and butterfly magnet plants, we like to balance out our aesthetics with our fave mandevillas… 

Mandevilla Tropical Plant Giant Crimson Red Flower Starter image 0

and hibiscus!

How to Grow Vibrant Hibiscus

https://www.thefarmersweb.com/helens_greenhouses.html

OK…so let’s begin our “Eternity Road”  journey!

April is National Gardening Month  as plants come out of dormancy and the colors start to take over the landscape. May brings in full bloom flowers and folks are getting psyched for the Memorial Day holiday. You know the story…how does it go for June? 

June is bustin’ out all over
All over the meadow and the hill
Buds’re bustin’ outa bushes
And the rompin’ river pushes
Ev’ry little wheel that wheels beside the mill…

…and that includes a ride out to the Carousel in Greenport!

I don’t have to spell out the summer on the north fork. It’s a destination 24/7 and many of those destinations reside right here in my https://www.phoodographsandfinds.com blog.

There is absolutely something to be said for the ever expanding bounty of local ingredients and food technology that exists right here on the NOFO. Being literally surrounded by the fishing and  farming and the new and existing wineries and breweries, the North Fork has evolved into a foodie paradise. With an emphasis on the ‘local seasonal cornucopia that is available, restaurants have become world class bastions of freshness’.  White, rose’ and blush wines are excellent and red wines are steadily improving from year to year, especially in the world of Bordeaux style red blends. Of course it’s always a matter of taste what is excellent and when you have been coming here as long as we have, you get a pretty accurate sense of excellence.

July, August and September is harvest time for unbounded fresh fruits and vegetables. The end of September and  October continues the major harvesting adventure with apple picking along with pumpkins and gourds coming into Halloween. November has Thanksgiving and the farms are still open along with the restaurants and vineyards. Around Thanksgiving, many of the farms close up for the winter…however the anticipation of the holiday leaves excitement in the air and that keeps the fun state o mind wide open along with the wineries, breweries and hard cider mills.

Now that we’ve set the calendar scene, a typical day trip can include many NOFO destinations that would be impossible to list in this single entry.  Thus…we will take you on a typical day trip starting with our favorite spots and along the way we’ll stick in some more website favorites that will offer you the ability to choose from so many more destinations.

What you will experience in this particular entry is one of many possible days in the life and Sandy and me with some of our friends on the North Fork. In 2020, We do have to come out in separate cars and respect the rules of safety by wearing our masks and remaining ‘socially distant’.  Still, however, a great time is had by all.

In between the featured spots I picked for this entry, you will find phoodographsandfinds links interspersed within for other local destinations that I’ve written about from past visits over the years. Feel free to guide yourself accordingly and check ahead of time…especially in these times…the hours of operation of your choices.

More entries with more NOFO destinations will be forthcoming in future entries…so please stay tuned!

First and foremost and starting off RIGHT NOW in September and October you can get out for peak apple orchard picking. Try, however, to avoid weekends if you can as the wait for entry and traffic can become a bit frustrating. Either that or go very early after checking the hours of operations from any of your choices. Among the choices, our first pick (pun intended) was Woodside Apple Orchards in Jamesport and we had a phabulous time picking fresh apples right off the trees!

Woodside Orchards

729 Main Rd, Aquebogue, NY 11931/Cider Tasting Room

116 Manor Ln, Jamesport, NY 11901/Apple Orchard 

Ya think?

BTW…here’s a list of cider mills on the NOFO. Peak hour is now through Thanksgiving and besides this Woodside Orchards and other soft apple cider destinations…there’s also the hard cider on tap throughout. Oh yeah…Woodside has some powerful nut free chocolate chip cookies too! They’re as good as mine with or without nuts  🙂

 

My recipe from the NOFO!

Truly Soft, Chubby & Chewy Chocolate Chip Cookies With Chopped Walnuts = Yum Again!

Check out some of these locations if hard apple cider is on your ‘to do’ list.

Woodside Orchards

Farm-grown hard cider on tap

729 Main Rd., Aquebogue, (631) 722-5770

woodsideorchards.com

Rumor Mill

Hard cider made with North Fork apples is available at both Bridge Lane, 35 Cox Neck Rd., Mattituck, and Lieb Cellars, 13050 Oregon Rd., Cutchogue.

(631) 734-1100

rumormillhardcider.com

Riverhead Ciderhouse

Hard cider made with New York State apples in flavors like Captain Cook’s Razz Ma Tazz and Benjamin’s Best.

2711 Sound Ave., Calverton, (631) 591-0217

riverheadcider.com

Bedell Cellars

You may find cider made by Bedell winemaker Rich Olsen-Harbich on tap at the winery’s sister location, Bedell Cellars Tap Room at Corey Creek. Call ahead.

45470 Main Rd., Southold, (631) 765-4168

bedellcellars.com

 

OK…Are YOU ready?!

Since most of us come from the west on the Long Island Expressway, we’ll make stops on the way out and then continue all the way out to Orient Point. If things aren’t in perfect order and you miss something on the way out, you can certainly hit ’em on the way home!

So…back in July of this year while ‘traveling eternity road’ (our name for the vast eternity of farmland going east on Sound Avenue), we discovered for the very first time what some say is the “Best Kept Secret On The North Fork of Long Island”…

The Andrews Family Farm

1038 Sound Ave, Calverton, NY 11933

On the way out again just last week, we planned another Andrews stop and discovered their “Fall Harvest”. Something to be said for timing!

Starting Labor Day through Late October is FALL HARVEST … Featuring…

Fresh-Picked Herbs & Vegetables  

Take a look at all those unique green leafy vegetables in the back!

Fresh Cut Bouquets & Sunflowers 

Their sunflowers that eve…

Mums & Montauk Daisies

Heirloom Pumpkins & Fall Squash

Phabulous Gourds & Indian Corn

Ornamental Kale & Cabbage

Roasted Corn on Weekends 

Say Hey to Trenton, Dillon, Ed & Cole. Promise! They were absolutely smiling 🙂

 Also featured…

Corn Stalks & Straw…Seasoned Firewood …Fresh Baked Pies…&…

Fresh Local Eggs & Honey 

Friday through Sunday – call to pre-order!

While we were there last week, Sandy decided to inquire about a tie-dye hibiscus plant she spotted being used for display in a planter with other flowers.

Unfortunately it wasn’t for sale, but you can bet we’ll be back there next year for one or two of these.  As it turned out, the lady Sandy approached to inquire happened to be the proprietor of Andrews and at that point we could see where all the social graces came from…not to mention the overall beauty of this farm.

With that, let me introduce you to our proprietor Denise …who was gracious enough to let me take this pic of her with daughter Rose.

You know what they say about happy people!

Oh yes…saving the best for last…or should I say the last of the best!

Still comes from the top…

Meet Sage…creating smiles for all the customers as he frolics about 🙂

Want more info…just click their link…

https://www.andrewsfamilyfarm.com/

Moving right along…

The Peconic River Herb Farm

2749 River Rd, Calverton, NY 11933

For flowers, herbs,  peace and so much more in their “Outside In” garden shop…here is a destination that will excite you and calm you all in the same visit.

For flowers and herbs, their Nursery Mission says it all.

-To enable and encourage people to experience the peace and joy of gardening by providing a wide variety of healthy, reasonably priced plants that are garden worthy and will do well in our climate. (USDA zone 7)

-To encourage experimentation and exploration in the field of gardening by supplying a large diversity of plants and seeds.

-To provide through our display gardens, experienced staff, signage, online and printed materials and gardening consultations as much assistance, information and inspiration as possible.

-To encourage, both by example and education, ecologically responsible gardening practices such as:
Biological and cultural controls of insects, diseases or weeds
Decreased water use with xeriscape*** planting

***a style of landscape design requiring little or no irrigation or other maintenance, used in arid regions

Soil improvement through composting, organic soil amendments and mulch
Ecologically balanced  landscapes; increased biodiversity and preservation of native and heirloom plant varieties
-By helping, however modestly, to increase the number of gardeners and land given over to garden plots, and the diversity within these plots, we hope to contribute to a healthier, happier and more beautiful Long Island environment.

For ‘so much more’, just walk right into their “Outside In” Garden shop with local spices, honey and vintage goods for garden and home.

Meet Lois…first introduced to us at the PHF Vintage Market

 

 

For peace, it’s just a short walk to the edge of the Peconic River with picnic benches and comfortable arm chairs that will give you the opportunity to sit back, relax, take in the view (birds and all)… and BREATHE!

…Early April…Very early in the season

Wanna meet the owner? Just ask for Cris and tell her Sandy sent you!

Pre-Covid 2019/Shell-fie Time at the Winter Riverhead Indoor Market with Cris & Audrey.

You know what they say about Happy People…yes?

 

Onward to…

Hubbard’s Farm Stand

Meeting House Creek Rd.
Riverhead

Lovin’ the Pumpkin Sheddy!

https://www.facebook.com/pages/category/Farmers-Market/Hubbards-Farm-Stand-100294074982282/

 

Next Stop…Pie Central USA!  BRIERMERE FARMS

4414 Sound Ave, Riverhead, NY 11901

I’m really not a pie person, however if one is going to start loving pies…here is your starting point!

Briermere Farms is a fruit farm and bakery on the North Fork of Long Island. All of their pies, bread, muffins, cookies, cakes, jam, and jelly are made right on their farm from scratch. There are no pre-prepared ingredients or fillings bought for use. Most of the fresh fruit used in their bakery is grown right there on their farm. Fresh veggies in the summer make this a definite stop all year round except for January and February when they are closed.

Peach Cream Pie…Simply The Best!

You know what they say about Happy People…Phab & Phamous Blueberry Muffins!

Sandy & Kathleen

Uh-Oh! Covid-19 comes to Briermere in 2020

Diana with another winner…Blueberry Crumb Pie!

Safety First during Covid! Say Hi Sharyn 🙂

Next Up…Small Holdings Farm

965 Main Road, Aquebogue, NY, 11931

 

So check this out. This place is like a mini-museum of one-of-a-kind “country cottage antiques” for inside and outside of your home.

Say Helloooo Sherron! Call her cell phone number directly to inquire @ 516-639-9392 
Here’s their website for more information:
Okeedoke! Right on schedule…

Lunchtime…’To Some A Brief Interlude’… 

Some of these restaurants are combined with more than one destination. Just click on the link and you’ll be able to pick out the restaurant and will also be able to avail yourself of farms, some of my recipes and, as well, several of our favorite vineyards such as Pugleisi, Rafael, Clovis Point, Pindar and Croteaux…Home of Rose’ on Long Island!

Lovin’ The Jamesport Manor Inn 

370 Manor Ln, Jamesport, NY 11947

-Grana Tratoria Antica…ie…Pizza-aaah

-Rafael Vineyard

-Croteaux Vineyard…ie…Rose’ Central 

On the North Fork, the "Finds" keep coming at Croteaux Vineyard, Rafael Vineyard & Grana Trattoria Antica

 

-Jedediah Hawkins Inn & Restaurant 

400 S Jamesport Ave, Riverhead, NY 11901

A little background…

When Sandy and I discovered this restaurant in 2012 inside the Jedediah Hawkins Inn, it was named after the Chef (& Co-owner) Keith Luce and billed as Luce Hawkins. Each time we went it was terrific! Keith ultimately left to open up restaurants down the road in Greenport, LI., N.Y.  and the last I heard he is in the restaurant business in Canada.

Either way, Jedediah Hawkins in Jamesport is still a food destination and is widely  known for wonderful food and service!

Welcome to Jedediah Hawkins Innon the North Fork

-Clovis Point Vineyard 

1935 NY-25, Laurel, NY 11948 (Main Road in Jamesport)  https://www.clovispointwines.com/

Just Say YES…and you get Clovis Point, Potato Leek Soup and Keith Luce

 

Braun Fish Market & Seafood Grill

 30840 Main Rd, Cutchogue, NY 11935

At this time their seafood grill is closed because of the Covid pandemic…thus no more crab cakes for now. The seafood shop, however, is open and a definite stop for exceptional fresh seafood!

Just ask for Cathy and tell her Bert sent ya for some of these Jumbo Wild Shrimp!

BetsaPasta Shrimp Scampi With Patsy’s Inspired Seasoned Breadcrumbs. Thanks Sal!

Crab-cakes & More at Braun’s Seafood Grill in Cutchogue, L.I., N.Y, USA

 

Cutchogue Village Farms 

31025 Main Rd

Cutchogue, NY 11935

A quick stop at Cutchogue Village Farms for simply phab artisan…yes…artisan pickles! Simple!!

No Website…Drive too fast and you’ll miss it.

Tip: It’s virtually across the street from Braun Seafood

Cutchogue Village Farm

Cutchogue Village Farm

You know what they say about happy Cutchogue Village Farms geese…Yes?

 

Blissful Biscuits at Main Road Biscuit 

Yup…it’s in this blog entry 🙂

New "Anniversary Shrimp & Clams Scampi" & Touring on The NOFO Election Day November 8, 2016

Pugleisi Vineyard 

While we’re on the subject of Pugliese Vineyard…Say Helloooo to the Pugleisi Clan…producers of one of our favorite bottle’s of wine…Bella Maria Blush!

Meet Mrs. Pugleisi…The Queen of Wine on the NOFO!

Buongiorno Mrs. P and Domenica!

There’s Bella Maria Blush on the right!

Check out Mrs. Pugleisi’s artwork on these bottles!

https://www.pugliesevineyards.com/meet-the-family

 

The North Fork Shack

Outstanding Burger & Shallot-Dusted Fries at The North Fork Shack in Southold, L.I. N,Y., USA

The North Fork Shack Mahi-Mahi Fish Sandwich…just Phab!

Lunch outside at the NOFO Shack! They have tables with umbrellas, however we spread out with their lounge chairs…and, of course, my own bottle of Simply Heinz Ketchup!

While your in this area…it’s just about a 3 minute ride to our favorite specialty foodie emporium…ie…

About Food

53975 Main Rd, Southold, NY 11971

You really have to get in and see all the unique food and drink offered that you will not find elsewhere, and many of them locally made.

Meet “GP”…proprietor of an artisanal and organic food museum like no other…and right smack dab in the middle of downtown Southold 🙂

Talk about unique “GP” delicacies…check out this PICKLED PINK line…

Bert with GP and his first ever “Shell-fie”!

 

Did somebody say Goat Cheese?

Right here on the NOFO you will find two of the best anywhere!

Catapano Dairy Farm & Goodale Farms…Both Participants in The North Fork Foodie Tour!

33705 County Rd 48, Peconic, NY 11958

Let’s start with how the Catapanos won first place for their fresh unripened goat cheese at the American Cheese Society’s annual conference and competition in Louisville, Ky. The society’s members are more than 1,000 farmstead, artisanal and specialty cheese-makers and 1st place is an honor reserved for the best cow, sheep and goat cheeses in the United States. Yup…the whole US of A.

Meet Karen Catapano…Cheese maker extraordinaire! You know what they say about happy people…and happy goats 🙂 They make happy customers…just like these folks who visited Catapano during last years North Fork Foodie Tour!

Introducing you to the folks from the North fork Reform Synagogue  that make the North Fork Foodie Tour possible!

Click here…our first Foodie Tour in 2010!

http://phoodographsandfinds.blogspot.com/2010/09/

In the event you are interested in joining us for our annual September event, here’s the website. Maybe we’ll see you next year!

https://northforkfoodietour.com/

 

The formula at Catapano remains a success and it starts right here with happy goats just like this cutie!

Catapano has also developed a reputation and a solid following for producing a goats milk in their “Delicate Doe” skin care line made with natural skin loving botanicals, and, of course, their fresh (not powdered) goat milk.

The face products contain kukui*** & macadamia nut oils in addition to shea butter, evening primrose and vitamin E which combine with the goat milk to give the most luxurious glow while gently cleansing and moisturizing. The body products contain shea, mango and kokum*** butters, grapeseed oils and extra virgin olive oils in addition to fresh goat milk that will leave your skin nourished and silky smooth. We know….we’ve been using them for years and we love their body ‘creme’ and cuticle butter made with mango butter and goat milk and lighly scented with lavender.

***Kukui nut oil is absorbed by the deepest layers of the skin and forms a protective barrier which will protect against environmental damage. It is used to treat sunburns, wind burn, eczema, psoriasis, dry skin, acne, scars, stretch marks and maturing skin.

***Kokum butter is a type of plant-based oil that comes from the seeds of the kokum tree. It’s frequently used in the production of topical cosmetic and pharmaceutical products like lotions, salves, and balms. Kokum butter has powerful moisturizing properties and won’t clog pores.

lhttp://www.catapanodairyfarm.com/cream.html

 

So here’s the Goodale story from one of my first blog entry’s back in 2011 🙂

Hello Goodale!

250 Main Rd, Riverhead, NY 11901

Absolutely Wonderful: Goodale Farms Goat Cheese on the NOFO in Aquebogue, L.I., N.Y

You’ll love feeding these cuties!

Love Lane Sweet Shoppe…My Fave Destination for Chocolates!

Love Lane in Mattituck has been a destination for us on virtually every visit to our NOFO.

There are sooo many stops here on Love Lane…ie…the fabulous specialty supermarket owned and operated by Mama Lombardi’s Restaurant in Holbrook, the Love Lane Kitchen restaurant and  the Village Cheese Shop are my favorite destinations since I’m all about the food.

Situated next door to the Village Cheese Shop is my favorite destination for chocolates anywhere! Short and sweet quite literally, let me introduce you to the proprietors of my old fashioned in a sweet sense favorite chocolate ‘shoppe’…Chelsea and Ashley.

Say Hellooooo to Chelsea & Ashley (and their little green bag full of phab chocolates)

OK folks…I’m a big dark chocolate fan…so check out my faves!

Hands down…the best chocolate truffle!

Dark Chocolate Peanut Butter Cups

Dark Chocolate Raisin Clusters

Seriously PHAB Dark Chocolate & Milk Chocolate Cherry Filled Cordials

Above and below…Dark Chocolate Nonpareils

…and of course…so many more choices for you!

Confession time: I have to say I simply haven’t gotten past the chocolate bar. I will, however, post this review by one of their customers to give you an idea of what is in store for you, besides their phab chocolates, should you decide to make it part of your next trip to the north fork!

“Love this place! The best place to find the best dark chocolate covered cherries. I love getting “the little green bag” as a gift too, I always know its going to be something good inside. The staff is very nice and there is a lot of selection for all different occasions in their gift shop. I love their personalized wedding gifts”

Enjoy!

https://www.facebook.com/Lovelanesweets/

Next up…

Krupski Farms

A must stop for us on our NOFO is Krupski Farms. The truly fabulous selection of gourds and pumpkins makes them a go-to destination in September and October for soooo many…however for Sandy and I…it’s also the wonderful selection of their fruits and vegetables that make it a go-to destination all summer long.

It’s crazy sometimes how many pounds of fresh fruit and vegetables we procure during the summer months, Even though we have a local farm in our back yard in Woodbury on Long Island, it’s the folks at Krupski we also look forward to seeing for the fresh fruits and veggies they produce.

Since I’m writing this in October, many fruit pics were not available. That will be updated!

There’s also something to be said for the personality at Krupski. The folks are gracious and always have a smile. Back a few years ago, I met Kim and her sister Colleen who were gracious enough to pose for pictures for my, at the time, first Krupski blog post. Someway, somehow, that entry and a few others were lost on my website…thus my desire to replace it this year. Talk of grace, I was able to secure the blessings for this post along with a pic of mom and dad…ie…Mary and Albert.

Additionally, since Colleen was not available, brother Nick was gracious enough to stand in her place. So say Hellooo to Kim & Nick!

So…to Nick, Mom & Dad, I say thank you for wanting to be a part of this blog entry. Stay safe…cos we really want & need ya!

Trust me folks, this is a phabulous destination and even though in these times of Covid…social distancing and social graces abound (with sincere smiles underneath those masks) at Krupski’s Farm!

See the latest and greatest in Krupski Kreativity 🙂     OHHH…and it’s Cauliflower time!

Let’s see if I can work out a night shot! Stay tuned…

Ok…Got the nighttime pics from Kim.

Ready to :-)?

Smilin’?

 

The Santorini Tomato Queen 

You’re gonna love this next visit. Flora…The Santorini Tomato Queen on the NOFO is directly across the street from Catapano and like many food finds and destination…if you go too fast you just might miss them.

Flora's Santorini Tomatoes, Oh My!

Flora in her Fig Garden…and her FAB Figs!

 

Helen’s Farm Stand 

What’s truly unique about Helen’s is that it just about the only place that has everything you would need or want for your garden starting in March and then your kitchens food pantry all the way through the summer and into Thanksgiving.

Let me explain:

We come to Helen’s, we come to pick out flowers of all kinds along with some new flower pots as the season starts to open in March through May.

When June and July approach and the farm stand opens up, it’s visits almost weekly throughout the summer and as I just said… into Halloween and Thanksgiving.

I’m usually pretty good at writing about our destinations, however in this case I will have to yield to a customers review I spotted on one of the websites where customers can post their reviews. It’s also rather timely that Halloween is approaching and pumpkins and gourds are currently the focus. So…to this nameless person I thank you for your input!

Across the street from the fresh fruits, vegetables and food emporium facility seen right here is a field filled with thousands of pumpkins ready for you to traipse in and find that perfect one to bring home and display on your front doorstep or fireplace mantle.

There are also dozens of varieties of winter squashes and gourds, with and without those yucky warts to add to your Thanksgiving festivities. 

Their own fresh produce, including anise (fennel) bulbs, with their attached feathery greens (great for soup) and Tuscan Kale, and tomatoes, and corn, and everything else you’d expect, including “Lions and Tigers and Bears….. Oh My”!.

This place is great, and how do they keep it so clean and everything so orderly (including their fields and ¼ mile long hedge of Montauk Daisies out front, flanking the road into the horizon. They’ve got thousands of mums, hundreds of freshly baked yummies and play areas for the kids and benches and I could go on and on. My go-to place for vegetables…. for sure.

Say Hey Don!

Now…all that said, it’s time to meet Mycki (the hardest working ‘hostess with the mostess’) with her outstretched welcoming arms and a smile to match.

Trust me…it’s there! Thank you Mycki!!

My buddy Joel insisted on this pic!

…and last but not least…Guess where my potatoes come from for my Famous

Memorial Day Potato Salad With Fresh East Norwichian Dill…

You guessed it! Helen’s!

Memorial Day Potato Salad With Fresh East Norwichian Dill

So folks…there you go! Get to Helen’s and tell her Bert sent ya! Enjoy 🙂

 

Here’s a quickie!

Red Wine Find @ Suhru Vineyards! 

Let me say that despite not always being on the top of wine enthusiasts destinations for great red wine, Long Island still has some amazing experiences to choose from. Of course, it’s all relative depending on your own taste. I actually find that Long Island has some wonderful red wines when the grapes are blended. Yup…red blends on Long Island do it for me and it all started years ago with an Osprey’s Dominion Meritage.

Our latest phind and a red wine exception…Ember by Suhru Vineyards in Cutchogue.
2018 Ember
It’s not often you see a red blend of 5 different grapes. Usually there are 3 or maybe 4. Those 5 in Suhru’s 2018 “Ember” include Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, and Petit Verdot.
Wonderful!

 

Next up…

-Duckwalk Vineyard

-Pindar Vineyard

Going back about 25 years we discovered Duck Walk Vineyards in Water Mill on the SOUTH Fork of Long Island.

The Famous Bob-O and Sandy about 25 years ago!

We met a fellow by the name of Alex who was always gracious and was always there to make suggestions. I thought he was the manager all this time and only found out through meeting his brother Pindar this last February, 2020 (just prior to the breakout of the Covid virus) at a visit to the beautiful Pindar tasting room on the NOFO, that these fellas were brothers!

Speaking of the tasting room…indoor ambiance is defined when the sun comes shining through this stunning stained glass window!

A little Pindar sidebar: It happened to be quite crowded that day back in February and as we were looking for place to sit, this totally unassuming fellow walks up to us…graciously greets us and helps us find seating. Are you putting this together now? Gracious? Hint: Alex’s brother Pindar 🙂

So folks…with that I say…Meet gracious proprietor Pindar and his sunny & smiling son Andrew with Sandy & me 🙂

Among the sparkling wines and some red blends, our taste buds always gravitated to the blush style wines.. Sometimes known as white zinfandel, we can only say the ones we liked were not at all reminiscent of any white zinfandel we’ve ever tasted. These were not cloyingly sweet and to us quite enjoyable. One of our favorites for many years at Duckwalk…Windmill Blush! When we discovered Pindar years back…it became Summer Blush. They were quite similar, yet we had no idea they were literally related.

Specifically…”A “blush” wine refers to the sweet 1980’s Californian creation known as “White Zinfandel”. Blush wines are actually made by using dark-skinned grapes, a little bit of skin contact for color, and then fermenting that juice without skins just like a Vin Gris”. Vin gris is simply a term for a very light pale pink rosé wine made from red grapes. 

So you know…the difference between blush and a rosé  is the style of the wine. Blush infers a jammy, fruit-forward and fairly sweet pink wine, while a rosé presumes that wine has a dry, fresh palate with as well as delicate aromatics and  flavors. Landing right in the middle, it’s like a semi-dry rose’ with just the right amount of sweetness.

The Pindar Wine Selection

Pindar’s Summer Blush…and now…check out the phabulous new ‘Wines in a Can’

Really nice sparkling wine choices too!

Ok! R U Ready? Another red wine blend find Sandy and I just fell in love with!

‘This is a very special red wine crafted geometrically (wines that are grown naturally—without the use of synthetic pesticides—and bottled consciously—without added sugars or non-organic chemicals to modify texture, flavor, color or aroma) by their master winemaker for the expressed use of their proprietor…ie…Pindar… to celebrate their 20th anniversary. A non vintage rich blend of Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot and Malbec.’ A dry, complex, and subtle fruity bouquet dominates the palate and nicknamed Pindars “Mini-Mythology”.  The result is wine that is natural, delicious and provides an all-around better wine experience —just like nature intended!

I’m sure the name is inspired by the ancient Ionian Greek philosopher…Meet Pythagoras!

Really nice cheese choice with crackers and wine when the tasting room gets going again!

Keep up the good work Damianos Brothers! See you again soon 🙂

https://duckwalk.com/about/history/

https://www.pindar.net/

 

One of the most…if not the most, popular destination on the NOFO happens to be

LAVENDER BY THE BAY…

Rated by Country Living as one of the top six stunning lavender farms to visit in America!

You can go into the fields and cut your own of you can simply visit their farm shop of already cut and ready to go fresh lavender and handcrafted gifts.

Ask for Serge or Sue and tell ’em Bert the Blogger sent you! 

Just click here and the fun begins 🙂

Perfect Time for Lavender By The Bay in East Marion, L.I, N.Y.

https://lavenderbythebay.com/

 

Orient Point

The Buscemi’s, Sandy and Me!

Definition of “Rule of Thirds” huh huh!

Phab Candy at The Candy Man in Orient Point

Not finished yet…

More to come…stay tuned!

Cooper’s Farm

Fabulous Pick-your-own Tomatoes!

BetsaPesto 2020!

 

Lettuce leaf basil is, in my opinion, the best for making pesto. It’s a popular Italian large leaf variety of sweet basil and one of the most productive. Also known as Large Leaf Italian, Large Leaf or Crispum Basil, these large large crumpled looking leaves can grow up to about 5″ long and produce, for me, the flavor I want in a pesto.

Oops! An example of what not to do! I certainly should not have let this flower so much, however it was a branch that was missed by me with all the basil growing so close together as seen in the pic below. But still…look at those leaves!

This year I blended about 30% sweet basil  and 10% purple basil (love the scent of purple basil) to my lettuce leaf basil and the result was, of course, phabulous! Don’t you worry about blending as it’s all a matter of taste and experimentation that I put myself through every year. That’s simply what chefs do..

Basically…and as I’ve said before…it’s creativity in the kitchen to stimulate and surprise patrons (and sometimes myself) with recipes that manipulate and finesse ingredients to reach a level of individuality that sets them apart from other recipes and even recipes for the same dish.

A quick tip: Basil once it flowers tends to produce a more bitter taste in the leaves. Pinching off the flowers is recommended to reduce bitterness unless you are specifically looking to harvest the seeds.

Ok…so here goes….

This recipe will prepare enough for 6-8 people as a main course. Since I usually freeze my pesto,  I do not use any cheese in the initial blending stage as cheese does not freeze well in pesto.  I will add the cheese to the pesto blend after thawing and just prior to serving.

If you are serving the entire recipe and not freezing, you can add the cheese while blending these ingredients.

Ingredients :

-2 cups packed tight basil leaves

-2 large cloves of fresh garlic (I prefer the use of a garlic press)

Why?…click this link and see “What are the differences between pressed, chopped, and sliced garlic”

https://www.newsday.com/long-island/who-s-cooking-bert-spitz-of-east-norwich-1.11839858

-Heavy 1/3 cup toasted pine nuts

As with most nuts, ‘toasting’  brings out more flavor. Heating nuts (I use a frying pan) will intensify the flavor of the nut  by warming the naturally occurring nut oils.

  • Place pine nuts in a dry (don’t add oil) frying pan large enough to hold them in a single layer.
  • Turn heat to medium-low and cook until fragrant and golden brown, keeping them moving (stir frequently or constantly).
  • When they’re golden brown, immediately transfer them to a plate to stop the cooking and prevent burning.
  • Yup…these are my nuts being flipped by me:-)

-1/3 cup garlic infused EVOO***.

***Infused EVOO offers a subtle garlic flavor. It’s a simple process by which you let the garlic sit in the olive oil for about one hour, stirring frequently to flavor the oil. You then separate the garlic from the oil prior to blending the pesto ingredients.. If you prefer a more substantial garlic flavor, you can simply add some of the garlic to the pesto ingredients that was used in the infusion process.

-Large half of a fresh squeezed lemon through a strainer to catch seeds

-2 pinches kosher salt

-4 turns from a pepper mill

-3/4 to 1 cup Parmigiano Reggiano cheese.  1/2  to 3/4 cup gets used when blending and the rest is served on the side to add at the table)

Pesto is usually made with Parmigiano-Reggiano cheese or some like Grana Padano (it’s also half the cost of Parmigiano-Reggiano) Either one works although I prefer Parmigiano-Reggiano.

Ready?

 

Process:

-In a blender place EVOO, lemon juice and toasted pine nuts, salt and pepper and blend about 10-15 seconds.

-Add 1 cup basil and blend about 20-25 seconds Remove top and scrape sides with a spatula,

-Add second cup and blend another 20-25 seconds. Remove top and scrape again, then blend for another 10 seconds

-Taste and add more salt and/or pepper if you choose. Store by placing plastic wrap directly on top of pesto. This will keep the pesto a nice green as air will discolor and darken the finished product.The lemon I use in this recipe also serves two purposes: I love the flavor lemon adds to pesto and it also quite conveniently will help keep your pesto a nice green color.  

If freezing, use very small containers or an ice cube tray to make ice cube size chunks of pesto for the now and then individual size servings.

 

A quick appy just for the heck of it 🙂

Oh yes…a couple of more things! The pics you see represent a recipe that I tripled 🙂

…and…

Note that when made without cheese, it remains a vegan dish.

 

Hope you enjoy…and please…love your comments below!

Mangia Bene

Chef Bert

 

A Covid-19 visit to Portofino With Pizza Master Taner & Chef Carlos

Well…we’re back visiting in Goldens Bridge, N.Y. and where else does one go for lunch but to our favorite spot for ‘abeetz’***…ie…pizza @ Portofino Pizza & Pasta!

Jaw Dropping Size Pizza Slices & Taste to Match at Portofino’s In Goldens Bridge, New York (With a Quick Side Trip to KMA)

 

Ok folks…Welcome back!  We’d like you to meet again Pizza Master Taner and Chef Carlos.

All we can say is thanks again for your fine reception. We thank you for not only another phabulous pizza experience…but we felt comfortable and safe that all proper social distancing was in play along with face masks (except for the 3 seconds it took to take a pic of your smiling faces and your wonderful pizza!)

See ya fellas and till we meet again…Mangia Bene!

With that it was out to the car where the pizza party began for Sandy and me.

Check out that chicken parm slice as big as the 14″x 14″ box!

btw…Lower left are 1/2 slices 🙂

***A little sidebar…As a young kid, “abeetz’ was the way I got used to saying pizza. Pizza restaurants or parlors as some would say were much less common in Brooklyn in the 1950’s than today. As a matter of fact, the place where most folks would get pizza was in a bakery. That’s right…a bakery. There were really no pizza restaurants around as we see them today and where there was a substantial Italian-American population pizza was phonetically pronounced  “abeetz”. Additionally, there was no menu spelling either “pizza” or a “apizza.” …ie abeetz!

A True Vintage Emporium with Character on the NOFO in Greenport, Long Island, New York

Elizabeth Sweigart spends her days surrounded by hundreds of items, each with its own story to tell. The 26-year-old said she’s always been drawn to old things, whether it be a vinyl record or antique piece of clothing.

 It still shocks her, she said, that nearly four years ago she opened her own vintage shop in Greenport selling many of those items.

“It was pretty spontaneous,” Sweigart said.

Originally from Texas, she moved to New York in 2008 to study art at Marymount Manhattan College. In