Old Lyme Zoning Denies Bestway Beer Sales Application

Asif Choudry addresses the Old Lyme Zoning Commission at Monday night's meeting.

Asif Choudhry addresses the Old Lyme Zoning Commission at Monday night’s meeting.

The Old Lyme Town Hall Meeting Room was packed Monday evening for the monthly Zoning Commission meeting.

Asif Choudhry, owner of the Bestway gas station at the corner of Hartford Ave. and Shore Rd. (Rte. 156), had applied for a permit to sell beer at the convenience store located inside the gas station.  The permit was necessary because Old Lyme bans the sale of all alcohol within 200 ft. of a place of worship and the Shoreline Church is located a few doors down from the gas station.

Numerous members of the public had spoken against Choudhry’s application at the first hearing a month previously primarily due to concerns related to making alcohol more available in general — and specifically to youth — and also on the grounds of the Zoning Commission’s own charge to retain the rural nature of the town.  A handful more residents spoke Monday citing similar concerns.

Choudhry offered a spirited defense of his application, noting he had lived in Old Lyme 14 years and, “… done everything possible to sustain this business.”  He submitted, “Everybody drinks beer.  Kids find beer in their parent’s garage.  I cannot sell beer [to] underage [kids.]  If kids are going to buy beer, they’re going to buy beer.”

Choudhry also pointed out that no one from the church had come to oppose his application and suggested there was wide support from the Sound View business community for his application, saying, “I basically speak up for all the businesses in Sound View.”

There was, however, little sympathy on the commission for Choudhry’s position and the members proceeded to deny the application unanimously.  After commenting he was “delighted to see so many people show up,” Ted Kiritsis noted, “If we abide by the [commission’s] preamble, it’s clear what to do.”

John Johnson said he believed it was clear by virtue of the “large numbers” of the public present at both meetings, “There is definite feeling of the town [to deny the application.]”

Jane Marsh added, “I don’t think there’s any compelling need to change the regulations,” and Johnson chimed in that he was also opposed because of, “… kids and the drinking problem,” saying firmly, “I’m not prepared to make it [alcohol] any more available.”

Chairman Jane Cable summarized the board sentiment saying she would also vote against the application, noting simply that, in her opinion, “The reasons for denying it outweigh the reasons for approving it.”

After the meeting, a delighted Mary Seidner, Lymes’ Youth Service Bureau Executive Director, told LymeLine, “I am pleased that the comments and concerns of the citizens of Old Lyme were heeded by the commission.”

New Writer’s Group Meets Tonight at LAA

Writers_groupA new writer’s group has been formed at the Lyme Art Association (LAA).  Meeting on Wednesdays at 7 p.m., this moderated workshop will explore, develop and critique your fiction, creative non-fiction, memoir and poetry writing with a group of peers.

The Lyme Street Writers will meet weekly to further your writing around the Platt Table in the South Gallery of the LAA.  The group will be limited to the first 12 participants to register.

The cost is $10 per month for LAA members and $20 for non-members.

For more information or to register, call LAA Executive Director Joe Newman at 860.434.7802 or email him at joe@lymeartassociation.org

Simple, Real Food: Stews and Entrée Soups

Beef Bourguignon

Beef Bourguignon

Winter is now in full swing as we have witnessed the past few weeks.  With freezing cold temperatures, snowfall, ice and the like, it’s a great time to turn to warming foods such as stews and entrée soups.

Some of my favorite meals are slow cooked in my large Le Creuset Dutch oven or, if you have a crock pot, these recipes are perfect.

I find with a one-pot-meal, the day after it tastes even better.  Perfect for company as everything can be done ahead.

So bring on the warm tagines, stews and what I call “kitchen sink” soups.  Just about everyone loves this type of eating and it’s good for you at the same time.

Amanda’s Beef Bourguignon

Serves 8

Ingredients

Red Wine Sauce:

1 Tb. butter

1 onion, sliced

1 carrot, sliced

2 cups beef broth

1 bay leaf

1 sprig thyme

zest of one lemon

zest of one orange

1 Tb. tomato paste

salt and pepper, to taste

2 cups red wine, Burgundy or Cabernet

Beef:

4 Tb. unsalted butter or olive oil, divided

2 large diced onions

2 tsp. sugar

¼ cup chicken broth

12 mushrooms, stems trimmed, sliced

4 thick slices salt pork, diced finely or ½ pound diced bacon

2 ½ pounds beef tri-tip cut into 1 ¼ inch cubes

Chopped Italian parsley, garnish

Procedure

  1. In a large saucepan melt the butter over medium-high heat and sauté the onion and carrot until browned about 8 minutes. Add the beef broth, bay leaf, thyme, lemon and orange zests and bring to a simmer. Cook for an hour and then add the tomato paste, salt, pepper and wine. Simmer another 40 minutes. Strain through a sieve and set aside in the same saucepan.
  2. Meanwhile heat 1 Tb. of the butter in a large high-sided skillet and add the onions, sauté them until they are lightly browned about 12 minutes, adding the sugar for the last 5 minutes. Add the chicken broth and deglaze the pan, season with salt and pepper. Remove to a bowl. Add 2 Tb. of butter to the same skillet and sauté the mushrooms over medium-high heat until browned about 5 to 7 minutes, seasoning with salt and pepper.  Add the mushrooms to the bowl with the onions. Add the salt pork to the same skillet and sauté until crisp brown, remove to the bowl and drain off the fat from the pan. Set the cooked salt pork aside.
  3. Heat the remaining butter in the same high- sided skillet and sauté the beef in batches over medium high heat to sear, seasoning with salt and pepper as you go. Add the red wine sauce and let it just come to a boil. Lower the heat, cover and simmer until tender about 40 to 55 minutes. Add the vegetables and salt pork and bring to a simmer another 10 minutes..
  4. Serve garnished with chopped parsley.

Chicken Tagine

Serves 6 to 8

Ingredients

1 whole chicken cut into 10 pieces

Kosher salt

1 Tb. white wine vinegar

5 Tb. olive oil

1 bunch cilantro, chopped

1 tsp. cinnamon

½ tsp. saffron

Salt

1 onion, chopped

5 cloves garlic, minced

1 tsp. cumin

1 tsp. ground ginger

1 tsp. paprika

1 tsp. turmeric

2 Tb. olive oil for cooking

¼ cup mixed olives, pitted

2 preserved lemons, rinsed well, or 2 whole lemons, zest and juiced

4 oz. pitted prunes

Procedure

  1. Rub the chicken with the salt and then wash it with the vinegar. Allow to sit for 10 minutes. Rinse and dry the chicken and set aside in a medium bowl.
  2. Mix the oil, cilantro, cinnamon, saffron, salt, onions, garlic, cumin, ginger, paprika and turmeric in a medium bowl. Rub over the chicken and marinate for 30 minutes.
  3. Heat the oven to 350.
  4. Heat the tagine or large deep saucepan and add the olive oil. Add the chicken and sauté until chicken is lightly browned on each side. Add the olives, preserved lemons and prunes. Transfer to the oven and cook for 45 minutes.
  • 2 ½ pounds of leg of lamb, cubed can be used in place of the chicken

Vegetable Chicken Soba Soup

Serves 8

Ingredients

9 cups chicken or vegetable stock

2 cups shredded Chinese cabbage

1 red pepper, julienne

1/4 pound shitake mushrooms, sliced thinly

4 scallions, thinly sliced

3 inch piece fresh ginger, julienne

1 boneless, skinless, chicken breast, cut into thin strips

6 oz. soba noodles, cooked, drained

1 bunch watercress, tough stems removed ( Swiss chard, spinach or bok choy can be used instead of the watercress)

2 Tb. rice wine vinegar

1/3 cup soy sauce or Tamari

1/4 tsp. red pepper flakes

3 Tb. cilantro leaves

Procedure

1. Bring the stock to a simmer in a soup pot over medium high heat. Add the cabbage, pepper, mushrooms, scallions and ginger and simmer 5 minutes.

2. Add the chicken and cook another 5 minutes. Stir in the rest of the ingredients and serve warm.

Amanda Cushman

Amanda Cushman

Editor’s Note: Amanda Cushman of Simple Real Food Inc., is a culinary educator who has cooked professionally for over 30 years.  She has taught corporate team building classes for over 15 years for a variety of Fortune 500 companies including Yahoo, Nike and Google.  She began her food career in the eighties and worked with Martha Stewart and Glorious Foods before becoming a recipe developer for Food and Wine magazine as well as Ladies Home Journal.  Having lived all over the United States including Boston, NYC, Miami and Los Angeles, she has recently returned to her home state of Connecticut where she continues to teach in private homes as well as write for local publications. 

Amanda teaches weekly classes at White Gate Farm and Homeworks and is also available for private classes.  Her cookbook; Simple Real Food can be ordered at Amazon as well as through her website www.amandacooks.com 

For more information, click here to visit her website.

Two for One Nibbles: Best Meatloaf Ever: Craving Cookies? Try These in Oatmeal

To paraphrase from Philip Roth’s “Love Story,” what can I say about a winter that simply won’t go away.

Last Wednesday I shoveled five different times, just to allow me to get from my front porch to get my newspapers.  And the same number of times so I could get to my garage.  I failed.  The snow was so heavy I was exhausted.

Friends were able to visit me for dinner Sunday, but they had to clomp through now-hardened moguls.  When they left Sunday night, it was snowing again.  Weather reports now say Thursday and Friday, there may be sleet, snow and freezing rain.

meatloafOn Super Bowl Sunday, Joan Gordon brought me a terrific meatloaf she made the day before.  We had sandwiches on good rye bread, salad and dessert while we watched the Stupid Bowl.  I ate the rest of the meatloaf over the next few days.  It is superb.

Lenny Schwartz’s Market Street Meatloaf (adapted)

Yield: serves 8

3 tablespoons unsalted butter

Three-quarter cup finely chopped onion

Three-quarter cup finely chopped scallions (white part and 3 inches of green)

One-half cup finely chopped carrots

One-quarter cup finely chopped celery

One-quarter cup finely chopped red pepper

One-quarter cup finely chopped green pepper

2 teaspoons finely minced garlic

3 large eggs

One-half cup ketchup

One-half cup half-and-half cream (Joan used sour cream)

1 teaspoon cumin

One-half teaspoon nutmeg

One-quarter teaspoon cayenne pepper

Salt and pepper to taste

3 pounds lean ground turkey

Three-quarter cup breadcrumbs, toasted and crumbled (Joan uses whatever is in the bread box)

  1. Melt butter in large heavy skillet over medium low heat and add onions, scallions, carrots, celery, peppers and garlic.  Cook stirring often until moisture has evaporated, about 10 minutes.  Set mixture aside to cool, then refrigerate it, covered, until chilled, 1 to 2 hours.
  2. Beat eggs, ketchup, half-and-half, cumin, nutmeg, cayenne, salt and black pepper in a bowl. Add ground turkey and bread crumbs.  Add chilled vegetables and knead with your hands until well mixed.
  3. Preheat oven to 350 degrees.
  4. Form into loaves or one big loaf and place on a rimmed baking pan.  (You can cover the baking sheet to avoid cleanup.)  Bake until loaf is cooked through to about 160 degrees (about 45 to 50 minutes.  Let loaf rest for at least 20 minutes.

Sweet  Thoughts 

There is almost nothing sweet about my pantry, refrigerator or freezer.  Oh, they’re pretty enough and I keep them clean inside and out.  But when I look, I find not one sugary something to crave my sweet tooth.

This, of course, is reasonable.  I am down many pounds at this point and I have another 20 to go.  I’m afraid that if I had some homemade brownies or Girl Scout cookies in the freezer, I might eat them without thawing them.  If there were Newtons or jelly beans in the pantry, they would be, figuratively, toast.  There are pints of ice cream in both freezers,but ice cream was my husband’s siren song, not mine.

Of course, I can cook sweet things in a New York minute, like my cooktop chocolate pudding.  That would be fine if I would eat just one cup, but I usually eat all four ramekins.  Or make the recipe for a microwave chocolate cake in a mug.

But I figured if I make something truly luscious that I could have “one of” and then give the rest away, I might be happy enough.  So I did have one, gave all the rest away and I’m keeping this recipe.

Oatmeal Sandwich Cookies

“A Good Appetite,” by Melissa Clark (New York Times, page D2, January 22, 2014)

Yield: 36 cookies

Three-quarter cup sweetened coconut

1 cup unsalted butter

2 tablespoons honey

2 large eggs, at room temperature

1 tablespoon pure vanilla extract

1 and one-half cups all-purpose flour

1 teaspoons sea salt

1 teaspoon baking powder

4 teaspoons ground cinnamon, divided

3 cups rolled oats

One-half cup dates, pitted and chopped (actually, buy Sunsweet dates, pitted and chopped)

5 tablespoons granulated sugar

For the filling:

6 ounces cream cheese, softened

6 tablespoons mascarpone

3 tablespoons confectioners’ sugar

1 and one-half teaspoon vanilla extract

  1. Heat oven to 350 degrees. Toast coconut in a rimmed baking pan until lightly colored and fragrant, 7 to 10 minutes. Cool. Raise temperature to 375 degrees.
  2. In bowl of mixer fitted with paddle attachment, cream butter until light. Beat in brown sugar and honey and beat until very fluffy, about 5 minutes Beat in vanilla.
  3. In a separate bowl, whisk flour, salt, baking powder and 1 teaspoon cinnamon. With mixer on low, beat flour mixture into butter mixture until combined. Beat in dates and coconut.
  4. Line 3 baking sheets with parchment or Silpat. In a small bowl combined granulated sugar and rest of the cinnamon. Roll heaping tablespoons of dough into balls, then roll them in cinnamon-sugar. Transfer to baking sheet, leaving 1 and one-half inches between balls. Bake until golden brown, about 15 minutes. Let cool in pan 2 minutes, then transfer to wire rack to cool completely.
  5. Make filling: With a mixer, beat in cream cheese until smooth.  Beat in mascarpone, confectioners’ sugar and vanilla. Scrape down sides of bowl.  Sandwich about 1 tablespoon filling between two cookies.  Repeat until done.

headshot_LeeAbout the author: Lee White (left) is a resident of Old Lyme in a section of town where she and her house are the oldest members.  She has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant.  She currently writes Nibbles and a cooking column called A La Carte for the Shore Publishing newspapers, and Elan, a quarterly magazine, all of which are now owned by The Day. 

Chester Celebrates Winter With Annual Winter Carnivale, Sunday

Photo by John Stack. An ice carving at the 2012 Carnivale.

Photo by John Stack.
An ice carving at the 2012 Carnivale.


Who can object to winter when it’s celebrated with magnificent ice carvings, a chili contest, and a decorated tractor parade? Throw in some Mardi Gras-style beads, face painting, and street performers, and you’ll never hate winter again!

The town of Chester celebrates its 24th Annual Winter Carnivale on Sunday, Feb. 16, beginning at 10 a.m. The event, which takes place in the center of town in snow, rain, or shine, is free, with the exception of the Chili Cook Off.

The Ice Carving Competition, with professional and student carvers, will be held from 10:30 a.m. to 1:00 p.m., with judging shortly after. Spectators may vote for their favorite sculpture to win the “People’s Choice Award.”

The “Chilly Chili Cook Off” will be held at the Chester Hose Company Fire House, 6 High Street, from 11:00 a.m. to 1:00 p.m. Attendees can pay their $5 donation at the firehouse door, which allows them to taste all the different chilis made by restaurants and chefs and to vote for their favorite. All proceeds go to the Chester Hose Company.

2012 Chili Cook Off (Photo courtesy of John Stack)
2012 Chili Cook Off (Photo courtesy of John Stack)

And last but not least, festively decorated tractors will parade down Main Street beginning at 2 p.m. in the highly anticipated 13th Annual Chester Tractor Parade. Judges choose the winners of their Iron Steed Awards for the best decorated tractors.

Restaurants, shops and galleries will have special events all day. The Chester Museum at The Mill will also be open at no charge, offering another place to warm up and take a break while seeing Chester history, including two early ice cutting machines.

Parking is available in the commuter lot at the foot of Rte. 9 (Exit 6) and at Greenwald on Rte. 154, both served by a courtesy shuttle bus to the town center.

For more information, visit facebook.com/chesterctwintercarnivale