Above is the Lighthouse at Montauk Point on Long Island. I  remember many happy visits to Montauk as well as the Hamptons, Greenport, Port Jefferson and so many other Long Island towns. They are all so pretty with quaint  shops, restaurants and beautiful shore lines.  The Harbors are like so many pictures you see with docked boats, some with colorful sails and yes those beautiful Sunsets on the glistening water. I have been fortunate to live in both the Northeast on LongIsland and now in Southeast Florida.  The main difference is we only have two seasons in Florida Hot and Hotter!!! Ok I'm not always complaining but I do miss the change of Seasons most of all. My Daughter Stephanie lives in New York City and we visit often.... so we are fortunate to enjoy a taste of all the seasons. I have shared with you many New York Winter and Fall memories and now comes the lazy, day memories of the Long Island Summers where I grew up.
          

Many weekends we would head out to Jones Beach for the day. Sometimes we packed a picnic and swam in the beach and other times we went swimming in the two big pools that were there. We loved walking along the boardwalk stopping to taste some of the tasty foods the vendors had piled high.  From hot dogs and hambugers, fries, corn, clams on the half shell etc to ice cream and cotton candy. Everything tasted better at the beach as you felt the breeze of the water as you walked along the boardwalk. They also had archery, roller skating and an amphitheater that had great shows. A really great place and one that held many happy childhood memories for me. Here are some pictures I was able to find on line.

         Yes. yes so many nice memories but what would a post to Britalia Way be without mentioning food! Long Island summers brought some of the best tomatoes and vegetables I ever tasted.  The tomatoes grew in rich soil inlike Florida sandy soil that yes does affect the flavor. They were the deepest red and so juicy with a deliciou balance of both a sweet and tart flavor....absolutely the best. Long island corn, string beans,peppers were also fabulous. With all the farms, the vegetables stayed on the plants till ripe which is the key to flavor. Each night we would have sliced tomatoes with a little salt and just enjoy them plain to really savor the taste. There was no talk of organic then just incredibly good flavor! The only comparrison maybe was New Jersey who thought they had the best tomatoes but oh well we know the truth! ;) The one thing I did enjoy when traveling thru New Jersey and stopping at a farm stand was the white Gentlemens corn. It was always said the white corn was fed to the animals, but I actually thought it was better than yellow. The kernels were smaller and much sweeter. Of course now people like a mix of yellow and white as well.
​            Another Long Island treat for me was on trips out East we would stop and get Sorrell. A green not as common today but back then a part of spring and summer harvest. It is common in France and Europe as well as California. It is a hearty plant that can survive the odds ...perhaps I should try and grow it! Bright long firm green leaves, this herb had a bite which I might compare to arugula that is a staple in my salads each day. Sorrel is tasty in salads, soups, steamed or sauted. It will turn olive green when heated without changing the taste but if bright green is your color palette of choice use in salads or as a drink perhaps in green smoothies the rage of today. I will have to figure out perhaps wrapping my olives in sorrel for a twist for a dirty martini!!!   I will be visiting Long Island in two weeks and you can be sure I will be tasting and cooking with the great produce they have to offer. Can you imagine the best tomato on the best lightly toasted bagel with a sorrel leaf and perhaps a schmear of scallion cream cheese..............a meal like no other......I can hardly wait!!! ;)
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                  After many years of being tucked away in a closet, I decided to bring out my Sassy Rooster once again to look at each day and feel inspired. As with all my posts I like to share stories of special people, special times, usually with lots of food and ways I enjoy creating.
                   My Sassy Rooster pictured above takes center stage today. He was created by my wonderful Mom many years ago. My Mom was truly a talented artist. She always would say whether painting or sewing or even cooking, do it with your vision and taste. Observe others but try your own hand and most of all enjoy it. I can still remember growing up and experiencing the enthusiasm she put in to everything she did.  She never competed to be the spotlight, rather feeling such happiness from her creations being enjoyed by others.                  
               She began this masterpiece by using a left over piece of paneling for the background to glue the raw beans on. She then made a pattern out of oak tag and cut it out.  Next she sorted the Beans and applied glue to the panel and carefully set the beans into  the design. Voli`a...another one of a kind to add to her legacy items created on our kitchen table in Huntington, New York !
                A simple project that over the years still brings so much meaning to her words of encouragement to me........ use your own vision to create and truly enjoy the time spent to capture the feeling and the  memory of that special moment.
​             Although unable to hold your hand....you are in my heart forever and inspire me each day. xoxo
  
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            With the Summer in high gear and the temperatures soaring here in Florida, I crave light meals with the accent on fresh produce, fish, and colorful fruits of the season. Along with the lighter summer fare cool iced teas, white wine spritzes and of course a good ice cold Martini is always welcome! ;)
          Above is a plate of my homemade Gardiniera. A simple tasty pickled assortment of fresh vegetables of your choosing. I like to combine cauliflower, onion, .red peppers, yellow peppers, celery, carrots and a few long hot peppers. It couldn't be easier to make and then can stay in the refrigerator up to about two weeks. I guarantee that it won't last more than a few days. They are truly addictive! When serving I like to use green leaf lettuce and radicchio for color and taste. Please note I don't put olives in my Gardiniera as I save them for my Martini's ! ;)
​       Another one of my favorite summer appetizers is Escarole with raisins and pignoli nuts served on toasted bread. I like to serve it room temperature after its marinated for about an hour. Once again a delicate balance of sweetness from the raisins complimented with the nutty taste from the pignoli added to a delicious plate of sauteed escarole with garlic and olive oil. Each layor of flavor pops and served atop the toasted bread is absoluety delicious!
        My all time favorite like so many is Bruschetta. My little tweek is that I dice my tomatoes and then add salt, pepper, garlic and a little crushed fennel and let sit for 15 minutes. The juices will come out of the tomatoes and then at the last minute add extra virgin olive oil and fresh basil and parsley. The true key to perfect bruschetta is the tomatoes must be ripe. If your tomatoes are not completely ripe ..... add olives, capers and celery with some lemon zest and make a tomato relish that compliments the tart tomatoes. 
          Each of these appetizers are colorful, tasty and so good for you. Such a great way to start a meal or perhaps as toppings for grilled fish or meats.  I hope you try these and enjoy them as much as I do. The recipe's are below.

For the Gardiniera
Ingredients  As pictured above.... 1 Head of Cauliflower, 2 Red Peppers, 2 Yellow Peppers, 1 Large Videlia Onion, 3 Large Carrots,4 Stalks Celery and 2-3 Long Hot Peppers. Seperate Cauliflower into pieces, slice red and yellow peppers into strips, slice onion in half and then in slices cut carrots into round pieces and cut hot peppers into small pieces as you don't want them as big as the vegetables. I use a big Corning ware dish but any glass dish is fine, do not use stainless or plastic. Next sprinkle 1/2 cup salt over vegetables and cover with cold water.Move them around to distribute the salt and then cover and refrigerate overnight. The next morning drain and rinse vegetables and put back into your big glass or corning container . In a 4 cup measuring cup measure 1 cup olive oil (I use Virgin not extra virgin and then add 1 cup white wine vinegar and 2 tablespoons dry oregano and a pich of crushed red pepper flakes and black pepper to taste. Next beat with a wisk mix quickly emulsifying the oil and vinegar and oregano together and pour over veggies and mix well so all are coated. Fill Glass jars with mixture and store in refigerator.

For the Escarole with Raisins and Pignoli
Discard outer leaves 1-2 Heads of Escarole. Cut in wide ribbons and submerge in cold water several times to wash away any dirt or sand. Next steam in a bout 3 cups water... I use 3 cups as later I use some for the appetizer and also enjoy drinking it as a Tea. In another frying pan toast 1/3 to 1/2 cup of pignoli in a dry frying pan till lightly colored and then remove. In the meantime soak 1/3 to to 1/2 cup raisins in cold water to plump up. White or Dark raisins is your preference. Both taste the same it just depends which ones you prefer.  Next saute 3-4 cloves sliced fresh garlic and a pinch of crushed red pepper flakes till just a little color appears on the garlic and then add drained escaole and saute and cook for about 10 minutes. Next add raisins and pignoli nuts and simmer 5 more minutes.  At this point add a little escarole water if you like and a good drizzle of extra viurgin olive oil . You dont want it soupy but the olive oil will glisten and act as a binder with the raisins and pignoli nuts, not to mention adding tremendous flavor. Remove from heat and let sit a bit 10-15 minutes to cool and allow all the flavors to absorb together. Serve on toasted breads, trying a grain bread from your baker or you could even use thick sliced rye bread or even pumpernickel. The key is toast so when you serve, the bread can hold up to the juice created by the olive oil .
For the Bruschetta
Simply dice your Ripe tomatoes and sprinkle with salt, pepper and a pinch of crushed fennel. Next add diced garlic and mix.  Let sit so the juices release from the tomatoes and then add extra virgin olive oil and fresh parsley and basil to taste.
The  amount of olive oil will depend on  how many tomatoes you've diced.  As a rule it should not swim in olive oil just enough to coat and thin with the juices of the tomato.
Enjoy your summer and try these tasty appetizers using the wonderful fresh vegetables of the season.