Michael Anthony's Food Bar

Fine food and family. This is just a start to what you can expect from Michael Anthony's Food Bar tucked away off of a Northern beach road in Wading River. What better way to celebrate my birthday, then by trying an exciting new dining experience in a place that came well-recommended by so many of my friends and colleagues.

I don't proclaim myself a critic of any sort. My purpose is always to share restaurant hot spots and recipe ideas that really wow me. I want to spread the word to as many as possible. That being said, I can firmly stand by my word when I tell you that Michael Anthony's is hands-down the best place I have dined this year and I have made a decision to call this restaurant our new "local go-to" dinner spot. When I find a favorite, it's where my family and I will celebrate everything. Being a cut above in atmosphere, service and food and still offering reasonable pricing, I can call Michael Anthony's home.

Upon being greeted for our reservation, we were treated as old friends or visitng family immediately. The sommelier, Cassandra, was absolutely charming and truly knew her wine pairing art. The welcoming ambiance and table set-up were extremely comfortable. The dining room was filled with an energy and buzz with live music humming from the bar area. However, it also offered a romantic island of solitude at our corner window table.

The chef sent out a tuna tartare muse course first, along with warm breads served with olive tapanade, red pepper hummus and garlic butter spreads. Nice touch. Then we began our four course meal. Each was more exquisite than the last and all worked together perfectly! My dinner menu consisted of the following.

• Polenta toast with mushroom ragout and white truffle oil paired with the smooth Bedell Taste Red blend.


• Butternut squash bisque paired with a spicy Sardinian red from Cannonau Di Sardegna.


• Main course of tender veal rolled with spinach, breaded and served with a bechamel cream sauce. This was paired with a unique South African wine called Chocolate Block, which was jam in a glass. Terrific!


• I finished with a Swiss chocolate pyramid that featured carmelized sugar. I sipped on a Cappuccino with this one.

The experience of these dishes went beyond the ordinary in the flavor combinations and the beautiful presentation. Plus, Chef Michael visited our table twice that evening. He, Cassandra and all of the staff truly exceeded my expectations.

If you have not been to Michael Anthony's Food Bar yet, please plan on it for the new year. It is an absolute must!

'Tis the season to be extremely busy but don't forget to take a moment with your loved one(s) to share a glass of wine, a cup of coffee or if the time allows, a relaxing meal together.

Celebrate Breakfast

Cold December mornings. A crisp bite in the air and the strong-willed wind that crashes at your window panes. There's nothing like a hot cup of coffee and the enticing smell of cinnamon to warm you as you wake.

I'm all about sitting over my coffee mug and Roger is the breakfast chef in this house. This morning he baked. He baked a Bisquick Cinnamon Raisin Biscuit recipe that could compete with the taste, texture and aroma of any fine bakery. These biscuits or scones offered a double dose of cinnamon with an extra drizzle on top. The best part is that they are super quick and easy to make (as long as you mix extremely well).

I would recommend these delicious treats for your weekend breakfast or for holiday guests. The flavors are true Christmas and are sure to bring lots of spirit to your home.

Double Cinnamon Raisin Biscuits
Makes 9 biscuits.


2 cups Original Bisquick mix
1/2 cup milk
1/3 cup sugar
1/3 cup raisins
1 teaspoon ground cinnamon

1. Heat oven to 425 F.


2. Stir all ingredients in medium bowl (or mixer- very well) until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Sprinkle with additional sugar, if desired.


3. Bake 10 to 12 minutes or until golden brown.

For the drizzle:

1. Stir together 1/2 cup confection sugar, 1/2 teaspoon cinnamon and 2 teaspoons of milk in a small bowl until liquified. Drizzle on top of warm scones.

Simplify. Give Thanks. Be Merry.

Somewhere out there on the autumn road, we drove into Thanksgiving and stumbled upon the holiday season. We enjoyed the warm company and festive spirit of family while we filled up on delicious turkey, stuffing, great conversation and football. During dinner, in between the wine and the sweet potatoes, I realized a few things. Now, with December about to begin, I thought it was the perfect time to share and set the mood.

1.) Keep it simple. Christmas can be complex...if you allow it. There's always so much to plan; parties to attend (or throw); gifts to buy and wrap; and dinner experiences to be created. Figure out what works to keep you organized but more importantly remember what's important. What is your favorite part of Christmas? What is your family tradition? Stick to it. Simplify. Don't let anyone change that.

2.) Be thankful. I asked myself what it was that I was thankful for this year. Of course I'm appreciative of all that I have when there are so many less fortunate but my answer had nothing to do with material things. Among all of the crazy busy days, the family ups and downs, the daily stress- I'm most thankful for the loving people that surround me each and every day. I am important to so many as they are to me. At the risk of sounding cliche or like a television commerical, that really is priceless.

Now, in regards to those in the world that are not as lucky, I think we all should choose one thing we can do for a person in need. Food, clothing, a Christmas present from a Secret Santa, the Salvation Army's efforts, a soup kitchen, a neighbor who is alone. One small gesture could be tremendous to someone else.

3.) Be merry, jolly, silly....basically laugh as much as possible and fill your season with magic and a light-hearted spirit. This is not always easy but it is a challenge you should commit to. I know I will be working on it all of the time.

These are the things I will keep as guidelines to December 2010 as I decorate the tree, shop, wrap, socialize and plan Christmas dinner at our home. I hope you find any one of these thoughts helpful and share with those that you are thankful for in your life.

Thanksgiving: Spotlight on Sides

Thanksgiving is for sharing. Right? We gather at the table with family and friends, pass mouth-watering homemade dishes around and exchange entertaining stories - recent and historic. Each household's traditions vary. Personally, I have a few must-do things on Thanksgiving Day. One is to bake Pillsbury's seasonal breakfast breads and watch the Macy's parade. Even if I'm busy cooking, I'm still watching from the start until the Santa finale. Another necessity for my Thanksgiving dinner is a turkey as the main course. It doesn't matter how you season or prepare it but we better have turkey and some wine (which also has been a part of my dinner since I was very young. On holidays, I was always allowed a small glass). Other than that, I really do like to mix it up, try new sides or at least new ways to prepare the classics; and I like to be creative about the items served before and after the turkey feast.

This year, my husband and I will spend the holiday with the Martins. I will be bringing an assorted olive platter, the dinner wine (of course) and the exciting part: pumpkin ravioli. I'm going to purchase the pumpkin filled ravioli from our local gourmet market and prepare them with a cinnamon and nutmeg cream sauce. This will be our starter course, serving about three ravioli per person. Now to decide which wine to pair!

The focus of my blog post today, is not all about our dinner though. I wanted to share a few excellent recipes that I found recently. They are a unique twist on traditional sides. So, if you are seeking a diversion from the ordinary Thanksgiving menu, try these out. They are from the kitchen of Chef Cindy Pawlcyn, a pioneer in California's farm-to-table movement; she is also the owner and executive chef of three Napa Valley restaurants. The below recipes won her a feature in Country Living Magazine's "Great Thanksgiving Cook-off."

Cornbread Stuffing with Sweet Peppers, Onions and Celery
Makes 8 servings. Working time: 15 min. Total time: 1 hr.
1 stick unsalted butter
1 each red, yellow and orange bell peppers, diced
1 1/2 medium onions, minced
3 ribs celery, diced
1 cup chicken or turkey stock
6 fresh sage leaves, thinly sliced
2 tablespoons minced fresh oregano
2 teaspoons sale
3/4 teaspoon freshly ground pepper
8 cups cornbread, diced into 1/2 inch cubes

1. In large saute pan over low heat, melt butter. Add bell peppers, onions, and celery, cooking until tender but not browned, 10-15 mins. Add stock, sage, oregano, sale and pepper and cook over medium heat for 3-5 minutes.
2. Preheat oven to 350 degrees F. In large bowl, combine cornbread and vegetable mixture, being careful not to overmix. Transfer mixture to a baking dish. Bake 30-40 minutes or until golden brown.

Roasted Sweet Potatoes with Goat Cheese and Scallions
Makes 8 servings. Working time: 5 mins. Total time: 1 hr. 5 mins.
8 sweet potatoes
5 ounces goat cheese
3 scallions, minced

1. Preheat oven to 350 degrees F. With a fork, pierce potatoes, then roast for 45-60 minutes, or until tender. Remove from oven and slice open tops lengthwise. Sprinkle with cheese and scallions. Serve hot.

Tangerine-Cranberry Jam
Makes 8 servings. Working time: 5 mins. Total time: 10 mins.
1 (12 oz.) bag fresh or frozen whole cranberries
1/3 cup dark-brown sugar
Zest and juice of 2 tangerines or 1 orange (about 1/3 cup juice)
Pinch salt

1. In medium-size pan over medium-high heat, combine all ingredients and bring to a boil. Reduce heat to low and simmer, covered for 5 minutes. If too watery, simmer uncovered until thick and jamlike. Serve chilled or at room temperature.

Wishing you an abundant and fulfilling Thanksgiving with all of the trimmings!

Small Celebrations

Each time we gather at the table it should be treated as a celebration. Food is not just the means of filling our appetites, but is rather a resource and a reason to spend time together. It is time that we must set aside to slow down, talk, savor the meal (and perhaps some wine), laugh and simply relax. Dinner is also the best way to acknowledge a special occasion. This past week, I was lucky enough to share multiple dinners with family, friends and my husband to mark our two-year anniversary.

It began with my parents at a special wine dinner at Teller's Chophouse in Islip. If you have read my earlier posts, you'll know how I emphatically endorse Teller's for their ambiance, food and professional staff. Well, during the Raphael wine dinner there, we were treated like a royal family. Our experience was exquisite. I'll share my menu choices with you to give you an idea: Raphael's Sauvignon Blanc 2009 paired with frisee salad with bleu cheese and pears; Raphael's First Label Merlot 2002 paired with melt-in-your mouth lamb complemented by carmelized brussel sprouts and Long Island potatoes; finished by the Raphael Port 2007 with a Panna Cotta and a scoop of dark chocolate ice cream.

Our next celebratory dinner was for two. After a visit with my best friends at Pindar Vineyards' tasting room for some of their delicious Brut and Cuvee Rare, my husband and I dined at Jamesport Manor Inn. We enjoyed a surprisingly generous Long Island Restaurant Week menu. Pictured above, the dining room is more of a home feel with soft lighting as you walk through the would-be foyer and living room. Our table was cozily tucked in a window nook, which seemed as though it was in another world from the rest of the guests. This was my first time enjoying a dinner at this famed spot. I was more than impressed. The menu was full of unique and delicious choices, the portions were generous and the service was impeccable. I chose a Wolffer Cabernet Franc 2007 then started with sea scallops over creamy risotto. My main course was perfect - pan roasted French chicken breasts topped with goat cheese over Acorn squash puree and asparagus. I finished with a cappuccino and chocolate ice cream (my favorite finish). I highly recommend this spot, whether it's for a romantic dinner or a family meal. Even the bar area has an inviting, "stay awhile" atmosphere.

We then were able to round off the very different dinners with a gathering at the Martin home. The family dined on a meal that could've given any North Fork restaurant some competition. Prepared by my brother-in-law, Jeremy, a chef in his own right, we were served a surf-n-turf dinner fit for a king. The starters included plantains, while I sipped on some wine and we waited to gather, then were followed by plump shrimp cocktail. We then enjoyed a mixed green salad with gorgonzola, cranberries and sweet & spicy roasted pecans on top. The surf was the reveled Peconic Bay scallops, which were sweet and savory, broiled to perfection. The turf was a lager-marinated steak. Both complemented by rice and candied baby carrots. Dessert was a red velvet cake. This was truly a homemade celebration on a grand scale. Thank you, Jeremy.

These varied places, people and dishes can all be classified as the finer things in life that make the daily routine easier to bear. However, we all need to be sure that we make time for these things as often as possible.

Sweet Talk Turkey

I know, I know... I make many things with turkey. I simply had to share the latest "concoction" from last night, which was actually Roger's idea. I just improved on it. (Don't tell him that, please. Mom Martin: That means you.)

What do you do when you have two acorn squash left over from the decorations from last week's party? You bake them of course. Why not go with the mixologist train of thought and use those gourds as vessels to serve your food? This is the origin of thought where I took over. After looking at my supplies in the freezer, refrigerator and pantry, I created a seasonal dish that combined a unique way to prepare and serve turkey with a very sweet twist.

Sweet Talk Turkey

1 pound (approx.) of ground turkey
2 Acorn squash, cut in half with seeds and cavity scooped out Light brown sugar
Salted butter
Ground cinnamon
Ground nutmeg
Soy sauce
Sea salt
Raisins
Sliced almonds

Bake squash at 375 for 50-55 minutes (until extremely tender) after filling bowl-like cavity with butter and brown sugar. Be sure to slice a piece off of the underside of squash so they sit flat on baking sheet.

Brown ground turkey and sautee with soy sauce, using only a pinch of sea salt. Generously sprinkle cinnamon on top while browning. Add a dash of nutmeg. Cook until meat is browned and the soy has turned it a darker color, resembling ground beef. Then add a tablespoon of brown sugar, raisins and almonds to your liking. Cover and simmer on low for about 3-4 minutes.

I prepared cornbread stuffing along with this dish and added a tablespoon into the cooked squash bowls before topping with the sweet seasoned turkey meat. Fill the remained of the bowl until the meat is level with the top of acorn squash. Serve with remaining stuffing and a vegetable. I steamed corn and peas with this one. It complemented the other elements well.

I hope you get to try something similar. Did I mention that I love fall? Why not enjoy all of the ingredients that the season has to offer?

The Country Hollow Short List

Energy, inspiration and passion - the three key ingredients required for me to write, to create and basically to do anything worthwhile. Today, I found the room in my mind to spend some time writing and finally, have arrived at my blog. It's been two weeks, which is a long sabbatical for me but last week was our annual "Haunted Harvest" Halloween event at Country Hollow. I figured out that I need to post my menu and plans before the party or write about it immediately after to keep the energy rolling. In this case, I missed the chance on both so here I am.

Last Saturday was exciting and busy with setting up our grounds with a canoe bar, orange string lights, pumpkins, lanterns and lots of seating. That was the first half of the day. Cooking and prepping my dishes took up the second half. I assigned Roger his items and worked on the ideas for mine for a while. Our Country Hollow menu was enhanced by all of the delicious goods that each guest brought. Here's what filled our tables, countertops and special beverage station:

Country Hollow

• Harvest chicken rollups filled with Gloucester cheddar, cornbread stuffing and topped with tangerine cranberry sauce.


• Butternut squash bites, which consisted of corn chip vessels filled with Havarti cubes, baked sweetened Butternut squash and topped with cinnamon roasted pumpkin seeds.


• Savory half-moons: buttery crescents filled with honey ham, Spanish green olives and cream cheese.


• Sweet 'n' Spicy meatballs: cocktail meatballs slow-cooked in the traditional grape jelly and chili sauce with the additions of extra chili sauce, Red Hot, cayenne peppers and diced onions.


• Hot Dates (a Sandra Lee recipe) of dates stuffed with pineapple and wrapped with bacon then broiled.


• Roger's famous marinated grilled chicken wings.

Guest Dishes These are the taste treats that we were so thankful for.

• Fall cocktail whipped up by our very own mixologist, Gregg Lewis, who served these in gourds. We all wrote our names on the side of the mini-pumpkins then drank from them! (Gregg also built our bar.)


• Mom & Jere Martin's Clam Chowder was a hit.


• Spicy Sausage & Mushroom stew made by my Dad with a side of fresh baked bread. (Dad also contributed all of the beer and paper goods. Yay!)


• Denise's stromboli with pepperoni and without.


• Jeremy's grilled chorizo served on skewers with a fresh guacamole.


• Kate's "Frank's 'n' Beans".


• Jackie contributed Mexican appetizers of tacos, taquitos and three different dips. She also made her Autumn favorite: pumpkin roll.


• Our neighbor Jules contributed clams on the half shell.


• Nicole and Pindar brought Sauvignon Blanc, which paired nicely. (I served Raphael's Estate Merlot 07. Both wines went very fast!)


• Mema baked beautiful Halloween cupcakes.


• Aunt Lisa and Uncle Jimmy brought a classic homemade pumpkin pie.


• Others that stopped in brought sweet treats of cookies, cake and popcorn balls with candy corns.

The turnout was perfect. It was a crisp, cold day but stayed clear for us. Everything was a blast and once again, our beautiful home made it comfortable for everyone.

Tomorrow, November 7th, we will celebrate our second wedding anniversary. We have reservations at The Jamesport Manor Inn, which I'm truly looking forward to. I've only had the experience of dining there for a company Christmas party years ago. I'll be sure to report on our dinner. We also have begun our celebration today with a special gift from my grandmother (Mema), who gave me a unique and exciting cookbook.

Mema has shared so many traditional Italian recipes with me. I have cooked up things by heart just from being around her all of my life. She, who shares my creativity and love for cooking, found a not-so-traditional, gourmet Italian cookbook that features many Southern Italy inspired favorites. The book itself is absolutely gorgeous and gets your appetite going before you even start. I can't wait to try my first challenge soon!

I began this post with a thought on inspired creativity. I'll leave you with this: With any endeavor you embark on, be sure your full heart is in it. Do it for yourself. Do what makes you happy.