Cucumber gimlet

My grandparents were civilized people. One of my favorite memories of them is their rigorous observance of Cocktail Hour.

Every evening, when Opa got home from work, he would change clothes, then he and my Oma would sit down for a cocktail. This was not precisely a formal ritual, but it was one thoroughly saturated with respect. For an hour or so, they would sit together without distractions and focus on each other. Opa would slip in some form of compliment for my grandmother — her name was Grace, but he called her “Dolly” — and at some point, he would usually lean back, sigh with contentment and wonder out loud, “what the poor people” were up to that night.

For me, the classiest part of the whole ceremony — because, really, that’s what this was — was that they always had a small bowl of Pepperidge Farm Goldfish with their cocktails.

I remember once asking my grandmother if I could have a sip of her cocktail. Amused, she let me have one. It was the worst thing I had ever tasted up to that point in my life (I was about 8).

“What IS that?!” I asked, overcome with feelings of betrayal and disgust.

“It’s a gimlet,” she told me serenely, and it was seared into my memory. She let me have a handful of goldfish to clear my palate, and those are there, too.

I wish I had a profound lesson to tie this story to — other than the fact that Oma and Opa have both been gone for about 40 years, and I still miss them achingly.

Anyway, here is a recipe for a take on a classic summer gimlet, with cucumber.

Cucumber Gimlet

45 grams (3 thick slices) cucumber

1/2 ounce cucumber syrup (see below)

2 ounces gin (I’m using Wiggly Bridge this week, given to me by a friend who distributes it in New Hampshire.)

3/4 ounce lime juice, freshly squeezed (see below)

1. Muddle the cucumber and cucumber syrup aggressively in the bottom of a cocktail shaker. Be careful not to splash yourself.

2. Add the ice, gin and lime juice. If you have a choice, go with the lime that has been sitting around your kitchen for a week or so and is looking a little tired. If you think you can see his ribs showing, he’s the one you want. His juice will taste extra-limey.

3. Shake until the condensation on the side of the shaker starts to freeze.

4. Strain into a coupé glass.

5. Drink this while giving someone your undivided attention.

Gin and lime are a classic combination. The cucumber makes this drink more summery and refreshing. It provides a framework to hang the crispness of the gin and the fruitiness of the lime.

Is there a way to make this even more cucumbery?

Yes — I would shred half of an unpeeled cucumber with a box grater, and use it to infuse an equal amount of gin for a week or so. (I say I “would”; in point of fact, I am infusing a batch of it right now, but it’s hot out and I’m feeling nostalgic. I’d like a gimlet right now, please.)

Cucumber simple syrup

I tried and compared several different methods for making this syrup. I’ll spare you the details of my testing protocols, but here is the least fiddly method that gave me the sharpest cucumber flavor:

1. Wash an English cucumber, then roughly dice it, with the skin still on. Freeze it for an hour or two; ice crystals will help break down the cell walls and persuade the cucumber to give up its juice more generously.

2. Combine the frozen cucumber and an equal amount (by weight) of sugar in a small saucepan and bring to a boil, stirring regularly.

3. Remove from heat, then mash the cucumber pieces with a potato masher. Don’t be gentle.

4. Cover the pot and let the cucumber steep for half an hour.

5. Strain with a fine-meshed strainer, and use a funnel to bottle it.

Featured photo: Cucumber gimlet (with accompaniments). Photo by John Fladd.

Abbey Morrison

Abbey Morrison of Manchester is the owner and founder of The Fresh Chef Meal Prep (freshchefmp.com, and on Facebook @thefreshchefmealprepllc and Instagram @the_fresh_chef), a business she started last year specializing in lunch and dinner items with fresh ingredients delivered to your door. A graduate of Johnson & Wales University in Rhode Island, Morrison first got an associate’s degree in culinary science, followed by a bachelor’s degree in nutrition and product development. She also completed an internship with Great New Hampshire Restaurants, working at the Copper Door’s new location in Salem in 2018. Each of her meals features ingredients that are in season, always containing a protein like chicken or steak, as well as at least one vegetarian option for both lunch and dinner. Everything is cooked the same day it’s delivered. Recent popular items have included salmon burgers, Mediterranean pizzas and fresh guacamole, while during the wintertime she’ll cook beef stroganoff, stuffed sweet potatoes and other heartier dishes. New menus are dropped each Monday, with ordering open until Friday afternoon for the next week and delivery times from either 3 to 5 p.m. or 5 to 7 p.m.

What is your must-have kitchen item?

It would be a French knife, hands down. If that was all I had, then I’d still be able to get the job done. It’s like an extension of my arm.

What would you have for your last meal?

My favorite dish, which is a treat to myself, is fresh sea scallops in a cast iron skillet with homemade pesto and gnocchi from scratch.

What is your favorite local restaurant?

Republic [Cafe in Manchester]. … Their curried cauliflower is my go-to every time.

What celebrity would you like to see ordering one of your meals?

I’m a die-hard basketball fan. It would be an absolute honor if I could cook for Skylar Diggins. She’s a WNBA star who currently plays for the Phoenix Mercury. I’ve followed her journey since she played at the University of Notre Dame. She’s a role model.

What is your personal favorite thing on any of your menus?

Since we’re in the summer, I would choose between either the salmon burger or the prosciutto pizza. The salmon burger is also a customer favorite.

What is the biggest food trend in New Hampshire right now?

Keto is a big one, and also fasting. I feel like those are the two biggest trends, not only in New Hampshire but all around the world.

What is your favorite thing to cook at home?

I love grilled pizza in the summer. I’ll throw a pizza dough on the grill, let it char right up within five minutes on each side, then put mozzarella cheese on top, with vegetables and a balsamic glaze. It’s super quick, easy and healthy.

Blackened salmon with mango salsa
From the kitchen of Abbey Morrison of The Fresh Chef Meal Prep in Manchester

1 8-ounce fillet fresh Atlantic salmon
3 tablespoons blackened seasoning
¼ cup mango salsa
1 cup cauliflower rice
Salt
Pepper
Garlic powder
2 lime wedges

Remove skin from the salmon with a knife, then use tweezers to pull the fin bones out. Wash the salmon and pat it down dry. Place the salmon in a bowl and add the blackened seasoning, making sure all corners of the fillet are covered. On a medium-sized flat top over medium to high heat, add salmon with one tablespoon of oil. Cook for five minutes on each side, or until the desired temperature is reached. Measure cauliflower rice and place in a small saute pan over medium heat. Cook for 5 minutes or until translucent. Sprinkle with salt, pepper and garlic powder and set aside. Cut lime wedge, then take cauliflower rice and place at the bottom of a disposable meal prep container. Place cooked blackened salmon on top of the rice and finish with mango salsa and a lime wedge.

Featured photo: Abbey Morrison

Highway eatery

Sherman’s Pit Stop opens in Wilton

Inspired by the idea of what you might encounter across famous highways like Route 66, a new restaurant is serving up everything from specialty burgers, sandwiches and hot dogs to fried seafood, barbecue and ice cream.

Sherman’s Pit Stop is the latest venture of owners Steve and Diane Yurish, who formerly ran Moulton’s Market in Amherst for 16 years. The eatery arrived on Route 101 in Wilton last month, its menus and walls adorned with pictures of the family’s beloved pitbull, Sherman.

taco wraps and french fries on a black and white checkered napkin
Courtesy of Sherman’s Pit Stop in Wilton.

“To us, this is kind of like a highway pit stop, or any mom-and-pop place that you’d find on the side of the road anywhere,” Steve Yurish said. “So we thought the name kind of worked out in that regard, and then you have the reference of a barbecue pit in there too.”

While there isn’t any one particular style of barbecue that Sherman’s Pit Stop specializes in, Yurish said the eatery has begun serving all kinds of Southern-inspired options. The Louisiana Lightning, for example, features Cajun blackened chicken breast with pepper Jack cheese, lettuce, tomato, onion, jalapeno and chipotle mayonnaise, while the Raleigh, a reference to North Carolina, has pulled pork that’s topped with coleslaw on an onion roll.

Each of the hot dogs — also known on the menu as “barkers” — is available a la carte using the Sabrett natural casing brand. Some are baseball-themed, like the Sweet Caroline, a Fenway Park-style dog with mustard, ketchup, relish and onion; and the Bronx Bomber, which has sauerkraut, mustard and red onion and is a reference to Yurish’s stomping grounds in New York.

“The Sabrett hot dogs are what you’ll find on all the hot dog pushcarts in New York City,” Yurish said. “I actually have to drive down to New York to get them. … Anyone who’s a transplant from New York, Connecticut or New Jersey will definitely recognize them.”

The fried oysters and the whole belly clams have been among some of most raved about seafood options, according to Yurish, while others include shrimp, scallops, lobster rolls, and fried haddock tacos with chipotle cream, lettuce, tomato and fresh mango pineapple salsa.

For drinks, you’ll find cold brew coffee from A&E Coffee & Tea of Amherst, as well as six beers on tap and a line of cocktails. Out of an adjoining takeout window, there are around a dozen ice cream flavors sourced from The Ice Cream Machine of Cumberland, Rhode Island, for cones, sundaes, frappes, freezes and floats.

The back of Sherman’s Pit Stop has spacious outdoor dining overlooking Blood Brook, a connecting stream to the Souhegan River. Several live local music acts are planned for the space.

While the eatery is starting out with options reflective of a seasonal summer menu, Yurish said the goal is for Sherman’s Pit Stop to operate year-round. For decades, the building housed the original Gary’s Harvest Restaurant and was a popular spot among local diners for breakfast.

“People still pull up in the morning looking for breakfast,” he said. “We’d like to try to start with Saturday and Sunday breakfast, or even just breakfast on Sundays.”

Sherman’s Pit Stop

Where: 944 Gibbons Hwy., Wilton
Hours: Wednesday through Saturday, 11 a.m. to 10 p.m., and Sunday, 11 a.m. to 8 p.m. (hours may be subject to change)
More info: Visit shermanspitstop.com, follow them on Facebook and Instagram @shermanspitstop or call 654-2600

Featured photo: Courtesy of Sherman’s Pit Stop in Wilton.

Italian traditions

Rig A Tony’s expands to Bedford; new Windham and reopened Derry spots on the way

Lisa DeSisto was gearing up for a 20th anniversary celebration of Rig A Tony’s Italian Takeout — and had just opened a second location in Windham — when the pandemic hit, followed by a fire in May 2020 that forced the closure of the downtown Derry Rig A Tony’s.

“I wasn’t going to close during Covid because I wasn’t going to let it defeat me,” said DeSisto, who is also in her second season as owner of Clam Haven in Derry. “Then when the fire happened, it made me say, ‘OK, I have an opportunity to rebuild my restaurant. What else can we rebuild and do differently?’ It made me start to think about what was next.”

A year later, DeSisto and her team are hard at work on reopening the original Rig A Tony’s on West Broadway in Derry, and the Windham location is moving into a larger space four doors down. Both are on track to open later this year. Meanwhile, a new Rig A Tony’s in Bedford opened last month, and while a third location hadn’t been part of DeSisto’s initial plans, she couldn’t pass up the chance to purchase the space that was previously home to Table 8 Pasta.

DeSisto has teamed up with longtime industry professionals Rich Vellante and Jason Berkman, who each now serve as business associates of the company. Vellante is the former executive chef and executive vice president of restaurants for Legal Sea Foods, a role he held for two decades. His and DeSisto’s families also happen to hail from the same region of Italy.

close up of hands holding sandwich
Uncle June’s Garden sandwich. Photo courtesy of Rig A Tony’s.

“With Jason and Rich, I was [introduced] to all these elevated products that I didn’t even know existed,” DeSisto said. “I feel like they’re here helping me carry on the family legacy.”

All three Rig A Tony’s locations have the same takeout and catering menus, which are filled with new options. Appetizers include wood-grilled Tuscan wings with lemon, rosemary and Calabrian pepper sauce; a whipped feta cheese dip with roasted pepper puree, garlic and parsley; and seared broccoli rabe with white beans, garlic, red chili flakes and white wine. Notable additions to the entrees menu are beer-braised boneless short ribs with a mustard glaze and stewed vegetables, and a spit-roasted porchetta with roasted carrots and apricot pesto.

“Porchetta is something you don’t see too often that we’ve introduced,” Vellante said. “It’s a highly seasoned pork that we do as a meal and on a sandwich as well. … We use fennel pollen, which gives it a more aromatic and floral flavor and smell to it.”

You’ll still find lots of Rig A Tony’s favorites on each of the menus too, from chicken or eggplant Parmesan to spaghetti and meatballs, Sicilian pan pizzas and other Italian staples. Even the pastas and the tomato sauces have received upgrades of their own.

“We chose to use the De Cecco brand pasta. They dry it in a very slow process, and also cut it with a bronze die, so what it does is it holds up a lot better and just complements the sauce,” Vellante said. “We tested a lot of different tomatoes, and what makes them taste so good is the soil. … These tomatoes that we have are actually grown at the base of Mount Vesuvius, and so it’s that volcanic soil that makes the difference.”

There are also new selections of savory salads, like pesto burrata and Sardinian couscous, and sweet treats from cannolis and Italian cookies to tiramisu and whoopie pies. Inspired by Vellante’s 2-year-old dog Barbuto, there is even a section of the takeout menu that is dedicated to man’s best friend, featuring homemade dog treats and hearty bowls, like chicken with sweet potato and peas, or beef with brown rice and carrots.

Rig A Tony’s Italian Takeout & Catering

Bedford: 254 Wallace Road (now open); current hours are Tuesday through Saturday, 11 a.m. to 8 p.m., and Sunday, 11 a.m. to 6 p.m.
Derry: 38 W. Broadway (reopening; coming soon)
Windham: 13 Rockingham Road (coming soon)
Visit rigatonysitalian.com, find them on Facebook and Instagram @rigatonysitalian or call 488-2877

Featured photo: Chicken marbella. Photo courtesy of Rig A Tony’s.

On The Job – Anthony Coy

Anthony Coy

Custom apparel account manager

Anthony Coy is an account manager for the Keene-based custom apparel business Beeze Tees Screen Printing, working out of the business’ second location and retail store in downtown Manchester.

Explain your job.

I connect with people, events and businesses that need [custom] stuff. … Basically, they call, email or come into the store and say, ‘Hey, I need some T-shirts,’ and I say, ‘Cool. What’s your logo? Where [on the shirt] do you want it? How many do you need?’ and I hook it up. They pay for it, and we print it.

How long have you had this job?

I’ve been here since the store opened in January [2020].

What led you to this career field and your current job?

I worked in customer service and sales for a long time at Comcast … and then for Amazon … but I was always looking for something better. I saw this ad [for the job] on Facebook Jobs and thought, ‘Well, I’ll talk to them about it.’

What kind of education or training did you need?

You have to know how to talk to people, especially when they’re spending thousands of dollars on T-shirts, and my sales experience has definitely helped me to be able to navigate [those conversations] better.

What is your typical at-work uniform or attire?

We wear [apparel with] the Beeze Tees [logo], but the cool thing is we can choose whatever [apparel] we want, and Beeze Tees prints it for us for free. I went with a bunch of nice, comfy T-shirts.

How has your job changed over the last year?

When we first opened on Hanover Street, which was right before Covid — we were open for a month and a half before we had to close — everyone was telling us, ‘Oh, Hanover Street is a very busy street. You’ll get lots of foot traffic.’ I’ve still yet to see it, so there’s been a very big change in our expectations from when we first opened. It seems like things are starting [to improve], though; with the Palace [Theatre] reopening, we’re hoping to see more people popping in.

What do you wish you’d known at the beginning of your career?

I wish I knew more about hats. I’ve never been a hat guy, but apparently it’s a very big thing with a lot of options. That was the hardest thing for me to wrap my brain around. I get that there are different kinds of T-shirts — comfy, short-sleeve, long-sleeve — but the hat thing? I still don’t know as much as I’d like to.

What do you wish other people knew about your job?

How easy it is for someone to come in here with almost nothing [planned out] and have us turn around a really cool product for them. A lot of people are worried, like, ‘I don’t have any artwork,’ but I can work with almost nothing. If you pop in here and talk to me, we can make something work.

What was the first job you ever had?

KFC, slinging chicken.

What’s the best piece of work-related advice you’ve ever received?

Whatever you’re doing — it doesn’t matter what it is — do it well.

Five favorites
Favorite book:
The Jungle by Upton Sinclair
Favorite movie: The Star Wars series
Favorite music: Rammstein
Favorite food: Cheese
Favorite thing about NH: You’re an hour from everything; White Mountains, Boston, the coast — it’s all just an hour from Manchester.

Featured photo: Anthony Coy

Pruning possibilities

Control the size of trees and shrubs

By now your rhododendrons, lilacs and other spring bloomers have bloomed and are ready to prune. By pruning now, you will not damage buds that will form later this summer and bloom next spring. This is also a good time to prune evergreens like pines and hemlocks if you are trying to control their size.

Let’s start with rhododendrons and azaleas, as many gardeners seem to put off pruning them until they are blocking the view out the windows. If you just want to keep your rhododendrons the same size this year as they were last year, pruning is easy: you just look at the color of the stems, and cut off the new growth, which is bright green. Older growth is tan or brown.

Make your cuts just into the green growth. By doing so you are leaving a growing point for new growth next spring. Most rhododendrons blossom on old wood, which is to say growth that occurred the year before.

But what if you want to seriously reduce the size of your azalea or rhododendron? You can make your cuts farther down the stems. Make cuts just above a fork or place where branches grow in two or more directions. You will be cutting away the growth of two or even three years’ growth. There are dormant buds on those bare stems, and they will start new growth. The farther down the stem you cut, the longer it will take for growth to begin.

Most rhododendrons keep their leaves all year, but many azaleas drop their leaves and grow all new leaves each year. The old leaves of evergreen species will be a darker color than new leaves, making it easy to see new growth. By the time you read this — depending on your climate — some evergreen rhododendrons will have sent out new shoots after the flowers bloomed. In the middle of a cluster of light green leaves you may see a small very pointed bud. That is next year’s flower.

If you want to shape or reduce the size of your shrub and see new leaves and flower buds, you must make a decision: which is more important? Next year’s show of flowers, or getting your shrub under control? I say (as the Red Queen said in Alice in Wonderland), “Off with its head!” Since pruning is so easily put off for another year, just do it now — even if it means sacrificing some blossoms. There should always be more blossom buds that will appear later this summer.

Lilacs should ideally be pruned two to three weeks after blooming but can be done now, too. Buds are developed over the summer at the tips of branches to bloom next spring.

If your lilacs are not blooming as well now as they have in the past, it may be because the soil pH has gotten acidic from acid rain, or from pine needles. You can collect a soil sample and send it off to your state Extension Service for testing, but if you only want to know the pH, you can buy a simple test kit at your local garden center or hardware store.

Lilacs perform best with a soil that is near neutral (pH 7.0), or slightly higher and more alkaline. The soil test or pH kit will tell you how many pounds of lime to add per 100 square feet, but that is difficult to translate into action. So often I just wing it: I add lime around the base of a lilac and out 3 or 4 feet all around. I measure it out in a one-quart yogurt container. One quart for small lilacs, two for big ones. Not precise, but it helps. Do that now — lime takes time to change the pH.

If you have a pine, hemlock or spruce in your yard or up against your house, you would probably prefer it to stay the same size, or at least not to tower over the house. It’s easy to do: You must prune off the new growth every year. Just look at the tips of the branches now. You will see that this year’s growth is a slightly different color than the rest of the branch. Just snip that off. Do it right away — this is the time to do it.

British gardeners — and hence, many American gardeners — love boxwoods. They love hedges and portly round balls. Some even create rabbits and other silly sculptures called topiary. If you have boxwoods, they need a light haircut every year in June or July. Never prune them after August, because pruning stimulates new growth and it will be tender, and turn brown and ugly in winter.

Prune your boxwoods with a good pair of hedge shears. Mine are about 24 inches long, with 9-inch-long blades. Don’t use old rusty ones — buy a good pair such as those made by Fiskars or Barnell. Most Fiskars tools are good quality and sold at a reasonable price. I don’t recommend electric hedge shears because they can ruin a shrub in the time it takes you to sneeze. I like lightweight shears for big jobs.

When pruning boxwoods, just take a little off with each snip. You can work quickly, but just take a little at a time so you can get the exact shape you want and don’t create holes with a big cut.

Pruning can be fun. You can create a lovely piece of art if you take your time and step back to look at it as you go along. And if you goof and create an “oops,” well, it will all grow back. So go for it!

Featured photo: This young boxwood needs a light haircut. Courtesy photo.

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