Category Archives: Columnists

A la Carte: Pears, Pie and Autumn Make a Perfect Mix

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Lee White

Editor’s Note: While Lee White is taking a short break, we are republishing some of her previous columns. This one is from September 2019.

Many years ago we moved from Massachusetts to Connecticut, having found an old house with land in Canterbury.That beautiful old house took years to make it gorgeous (thanks to my husband, who worked nights and weekends inside and outside that 1750 center-chimney colonial).

The kitchen barely existed when we moved in. It took months before the work was done. I washed dishes in the downstairs tub (I hated paper towels and plastic or paper glasses and cups even 25 year s ago).

I learned what I could make in a microwave (not much).

We were on a budget, so once a week, since I was writing restaurant reviews for The Day, the newspaper paid for us to eat pretty well.

There were few good restaurants within both our budget and 10 miles of our house. One restaurant in Willimantic, long gone and whose name I forgot, had for dessert a two-crust pear pie, the pears nestled in a soft, cream-cheese pillow.

I love pears and pies and autumn, but I never got that recipe. I would love if someone knew what that filling was, but here is a recipe I love.

The crust was Deb Jensen’s, who had a couple of incredibly good restaurants in Stonington until she died a few years ago. I have been using that recipe ever sense she shared it with me. The pear recipe I make with cinnamon or sometimes vanilla, since some people do not like cinnamon.

Deb Jensen’s Perfect Pie Crust

Makes enough for two, two-crust, nine-inch pies (what is not used can be frozen)

4 cups all-purpose flour
1 3/4 cups solid shortening (1 cup Crisco, 3/4 cup unsalted butter)
2 teaspoons salt
2 teaspoons sugar
1 tablespoon white vinegar
1/2 cup ice water
1 egg

Combine dry ingredients. Cut shortening into dry ingredients. Add egg to ice water, beat, then add vinegar. Stir into dry ingredients with a fork. Form into four balls, place individually in plastic wrap or small plastic bags and chill. Bring back to room temperature before rolling out.* Dough keeps one month in refrigerator and longer in the freezer.

*My biggest problem with pie crust is the rolling out. I use a floured pastry cloth and a well-floured “mitten” on my rolling pin. When it’s the right size, I roll the crust up on my rolling pin and gently “roll it out” over the pie plate.

Pear Pie Filling

Preheat oven to 425 degrees and place a large sheet pan into the oven.

2 and one-half  pounds (about 5 cups) Anjou or Bartlett pears, cored, peeled and cut into one-quarter inch slices
1 teaspoon fresh lemon juice
One-third cup all-purpose flour
One-half cup granulated sugar
1 teaspoon cinnamon (or 1 teaspoon pure vanilla extract)
2 tablespoons butter

Toss the pears in a large bowl with lemon juice and allow to macerate for half an hour. Mix the flour, sugar and cinnamon (or vanilla),, then toss with the pears.

Add the pear mixture into the bottom crust, then dot with pieces of butter.

Add the second crust and crimp the edges. Use a knife to put a few vents onto the crust. I also place thin pieces of aluminum foil on the edges of the crust so they don’t blacken before the pie is ready.

Put the pie on the hot sheet pan for 15 minutes.

Then turn oven to 350 degrees, and cook until fruit is bubbling, about 45 minutes more. (I take the foil pieces off around 15 minutes for the pie is ready.

About the author: Lee White 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 LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

A la Carte: Tomatoes Times Two: One Recipe (Tomato Ginger Salad), One Tip

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Lee White

When I received my Food Network Magazine, I was, as always, taken by the cover: The Secret to a Perfect Pesto.

But in the Editor’s Letter, I was even more taken with words: “… In looking back at all the September covers in this magazine, about half of them show some variations of corn, basil and tomatoes. … So why should we question putting the farmers’ market trifecta on there every September?” says editor Maile Carpenter (whose husband, brilliant chef, Wylie Dufresne, “hates tomatoes and passed that rare and terrible trait onto our children.”)

Aha, I thought. When national food editors see no reason to not bet on a full-bore reason, neither will I. For this week and the next two, I will give you two recipes. One will include a recipe for the ingredient du jour (today, tomatoes) and the second a ‘how to’ piece with a way to save each of these this so-local and so-delicious ingredients for many winterish dishes.

So, here we go with tomatoes, and it begins with note from friend Steve Setless, a friend from high school who asks quizzically: ‘If most of us know that tomatoes are a fruit and not a vegetable, and we all know not to put tomatoes in a fruit salad, then do we assume that Bloody Mary is actually a heathy smoothie?!’

Tomato Ginger Salad
From Food Network Magazine, September, 2002

For the dressing:
1 tablespoon apple cider vinegar
1 tablespoon balsamic vinegar
2 tablespoons packed dark brown sugar (light brown will do, though)
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
3 tablespoons freshly ground ginger

For the salad:
1 ½ cups cherry tomatoes, halved
Kosher salt
¼ cup fresh basil
8 inner celery stalks with leaves, thinly sliced
Grilled crusty bread slices, for serving

In a medium bowl, whisk vinegars, sugar and salt and pepper to taste. Whisk in olive oil and ginger. Taste for seasoning.

Arrange tomatoes in a single layer on a baking sheet and season with salt. Using a scissors, snip basil into smaller pieces and sprinkle over tomatoes. Transfer to a bowl, then toss tomatoes with dressing and celery, Spoon over grilled bread.

Today’s Tomatoes for Next Winter

I wrote about roasting tomatoes three years ago, but maybe you forgot. Just in case, we have less than a month before delicious tomatoes are merely a memory. The best tomatoes for roasting are the plum, or sauce, tomatoes. And they might be less expensive by mid-September.

Here is what to do:

In a large baking sheet(s) lined with foil (for easy cleanup), place cored tomatoes (cut in half vertically if using plum tomatoes, horizontally if using regular tomatoes) cut side up. Lightly salt and then drizzle with just a little oil. Place sheets in preheated 275 degree oven and roast for around 3 to 4 hours. When cool, place about half a pound of tomatoes into plastic bags for the freezer. Next winter, when you decide to make stews, pasta sauce, meat loaves or side dishes, add some of those summer tomatoes to other recipes and pretend it is still summer.

About the author: Lee White 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 LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

A la Carte: Verdict on Neighbor’s Gift of Stuffed Peppers With Marinara Sauce: “Absolutely Delicious”

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Lee White

My friend Suzanne and her husband Bob are next-door neighbors in our condo complex. Their house was not far away, so I do not know whether they had a big vegetable garden, but I know that I had.

Over the past week or so, we have all been the kindness of friends, who gave use peppers and zucchini and green beans. The zucchini were particularly lovely (“not too large, not too small, just right,” as Goldilocks might say), but I have been a bit under the weather and all my good ideas went elsewhere.

But Suzanne had a very good idea and made stuffed peppers. 

Stuffed peppers are another entrée I’d never had as a child (my mother made stuffed cabbage sometimes), but I had them for the first time maybe in college and have loved them ever since. (Maybe it is because I love stuffed anything, from turkey to cabbage to shrimp). 

Last night Suzanne made me two stuffed peppers. They were absolutely delicious. I haven’t had time to get her recipe, but I have my own. Hers used rice, and I think I like hers better than mine. But, for now, with all the green peppers available, I think you will like this one.

Stuffed Peppers with Marinara Sauce

Yield: serves 2 to 4
Heat oven to 350 degrees

2 tablespoons olive oil
1 small onion, chopped fine
4 cloves garlic, minced
1 pound chopped beef
½ (one-half) teaspoon dried oregano
½ (one-half) teaspoon dried mustard
salt and fresh ground pepper to taste
1 cup tomato sauce
2 to 4 large green peppers
1 cup water

Heat oil in skillet over medium heat. Add onion and garlic until translucent. Add beef and sauté until no longer pink. Add seasonings, mix and taste. (Remember, green peppers are a bit bland, so season meat well.) Add tomato sauce and mix.

In the meantime, cut top of peppers and remove ribs and seeds. (If you are using small peppers, remove stem and cut horizontally.) Place peppers skin (or bottom) side down in one layer. Add beef mixture. Add 1 cup of water to pan, cover pan and place in oven. Bake for ½ (one-half) hour, remove cover and continue roasting until pepper can be pierced with a fork.

Place a pepper (or more) on each plate, pour some sauce on top and around the bottom, and serve hot.

Fresh Tomato Sauce

2 tablespoons extra-virgin olive oil
1 sweet onion, finely diced
2 cloves garlic, minced
1 28-ounce can good-quality whole or diced tomatoes
salt and pepper to taste

About the author: Lee White 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 LymeLine.com and the Shore Publishing and the Times newspapers, both of which are owned by The Day. She was a resident of Old Lyme for many years but now lives in Groton, Conn. Contact Lee at leeawhite@aol.com.

Gardening Tips for August from ‘The English Lady:’ “The Border Between Summer and Autumn”

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This beautiful border at the Florence Griswold Museum in Old Lyme, Conn. includes a plethora of plants and flowers.

Maureen Haseley-Jones is “The English Lady.”

August has always been one of my least favorite months in the garden, but this year plentiful spring rain has resulted in bountiful fragrance, bloom and foliage.

We have a relatively short growing season here in New England and to have a healthy, colorful border is so enjoyable. Of course, by this time in the season, there are always a few gaps to fill in with annuals or some later blooming perennials.

Gardens are a constantly changing scene of beauty in motion and plantings that looked good last year may be oversized, and in need of division or transplant. However, this task can be tackled in September when the weather is cooler. Then you can venture into your borders, transplant some specimens so that every plant has its own space with good air circulation and is able to perform at their best.

Divide those plants that have been in the soil for four years or more, as you may have noticed that these plants are not blooming as profusely as they did in previous years. On that note, there are always fellow gardeners, who will be grateful to receive some of the divisions.

Keep up the deadheading; by doing so your garden will always appear fresh and perky.

After the hot, dry days we have had of late, watering is of major importance. In this regard, make sure your garden receives at least one inch of water a week and your containers are receiving a daily dose of water, in the early morning and early evening.

Another view of the stunning flower border in late summer at the Florence Griswold Museum in Old Lyme, Conn.

Soaker hoses in the borders are a much more efficient method of watering; with this method, the water goes straight to the roots where it is needed. By using soaker hoses you will not lose 40 percent of moisture to evaporation and you are also preventing water from landing on plant foliage, which can result in disease and mildew.

When you cut back tired-looking annuals, a new flush of bloom will appear in a few short weeks.

On closer inspection some of you may notice that the borders are looking somewhat weary and need a bright boost of new specimens to perk things up. And these specimens may be found right now as many garden centers are offering late season bargains.

When the perennial Coreopsis and Spirea have finished blooming, cut off the dead bloom with the garden shears and enjoy the appearance of vibrant bright bloom shortly.

Now is the time to stop feeding roses. Photo by Lena Albers on Unsplash.

ROSES:
It is of the utmost importance to stop feeding roses now in August. The reason being is that roses require at least nine weeks to gently relax into a slow, healthy dormancy before the first frost.

In my September tips, I will give you suggestions on partially pruning roses in early fall, followed by a second pruning the following April. This double pruning method produces the healthiest and most prolific bloom.

CONTAINERS:
Every couple of weeks give your containers a little extra, composted manure when watering, which will keep these miniature gardens bright and cheerful into early fall. Add the manure on top of the natural brown mulch as both manure and mulch help retain moisture and retard weeds. In the morning if you do not have time to water the containers before you go to work or run errands, simply empty your ice trays into the containers, this will provide slow-release watering until you are able to add more when you return home.

With the high heat and humidity that we have been experiencing recently, powdery mildew maybe appearing on certain species like Summer Phlox, Monarda and Hydrangeas.  If you notice this problem, I suggest spraying my remedy of one gallon of water in a spray container, adding one tablespoon of baking soda and a dash of vegetable oil.  Always spray in the morning before the temperature and humidity numbers combined together equal 160.

Continue adding more composted manure to vegetables each month, as vegetables — particularly annual vegetables — are heavy feeders. To prevent animals from munching on your precious bounty, place an old sneaker or a piece of carpet that your dog had lain on in among the vegetables; these odors help keep furry marauders away.

Peonies are always a pleasure to see in a garden. Photo by Jaroslava Petrášová on Unsplash.

PEONIES:
Place your orders for Peonies now so they can be delivered for September planting. September is the month to transplant, divide or plant new Peonies. Following the first hard frost in November cut any existing Peonies to six inches from the ground and add a little natural brown mulch around them to protect the pink-eyed roots, which are close to the soil surface. When planting Peonies or transplanting make sure that the ‘pink eyes’ on the roots are barely covered with soil, if the Peonies are planted any deeper, it is likely that you may not have bloom next year.

Begin compiling your list of spring bulbs now for the best choice of bulbs to be available for you.

Please feel free to email me with any gardening questions to MaureenHaseleyJones@gmail.com.

I look forward to seeing you in your garden in September — in the meantime enjoy being outdoors and remember to stretch, hydrate and take time to smell the bloom.

About the author: Maureen Haseley-Jones is a member of a family of renowned horticultural artisans, whose landscaping heritage dates back to the 17th century. She is one of the founders, together with her son Ian, of, The English Lady Landscape and Home Company. Maureen and Ian are landscape designers and garden experts, who believe that everyone deserves to live in an eco-conscious environment and enjoy the pleasure that it brings. Maureen learned her design skills from both her mother and grandmother, and honed her horticultural and construction skills while working in the family nursery and landscape business in the U.K. Her formal horticultural training was undertaken at the Royal Botanic Gardens at Kew in Surrey.

Legal News You Can Use: Common Injuries Covered by Workers’ Compensation

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Most people who are employed by Connecticut companies are entitled to file for workers’ compensation if they suffer on-the-job injuries. Below are some of the most common injuries that are the subject of claims.

What injuries are covered by workers’ compensation?

Some of the most common work-related injuries that are covered by workers’ compensation are overexertion or repetitive motion and musculoskeletal injuries. Constantly having to lift, pull, push and reach, or sitting at a desk and typing all day, are examples of ways employees suffer these injuries. Carpal tunnel syndrome is a specific on-the-job injury that is very common.

Trip, slip and fall accidents at work can leave workers dealing with a variety of injuries. Sprains, fractures, muscle tears, spinal injuries and traumatic brain injuries are sometimes sustained in such accidents and are covered by workers’ compensation.

Employees who perform work involving heavy machinery or electrical equipment can suffer some of the most serious injuries. Electrocution, crush or compression injuries, amputations, and being hit with objects or equipment are common among construction workers, electricians and factory workers. Some of these injuries can be fatal, but all are covered by workers’ comp.

What are the criteria for filing a workers’ compensation claim?

In order to have a valid workers’ compensation claim, your injury must be directly related to your job. This doesn’t necessarily mean that you can only file if you are at your employer’s workplace. As long as you are working on behalf of your employer and suffer an injury while performing the normal duties of your job, you are eligible. For example, if you are a traveling salesperson and are in another state while working and suffer an injury, you can usually claim workers’ comp.

This is a sponsored post by 

Editor’s Notes: i) Suisman Shapiro is located at 75 State Street, New London, CT 06320. Their mailing address is 2 Union Plaza, P.O. Box 1591 New London, CT 06320. Visit their website or call 800-499-0145 — lines are open 24 hours a day.

ii) If you are involved in a work-related accident, the attorneys at Suisman Shapiro can assist you. Attorney James Berryman of Old Lyme specializes in Workers’ Compensation and can be reached at the number above or at this link.