Hey! Mikey Likes…it!!!! (That’s me!) Roasted cauliflower, Brussel sprouts, caramelized onions and fennel with sage. Tried this vegetable dish and loved it! Where? Seven Quarts Tavern located in Northport our newest… hottest restaurant in town. The owners of Seven Quarts Tavern staying true to the roots of Northport’s history decided on the name for this establishment as it is relevant to the purchase of Land in 1656 from Chief Asharoken of the Matinecock Indian Tribe. The Chief sold it to three Englishmen who purchased the land known as Great Cow Harbor for seven quarts of liquor, 2 coats, 4 shirts, and 11 ounces of powder. These settlers in the mid 1600’s shared good friendly relationships. The transfer of the land in exchange for these goods helped increase tremendously the farming and shell fishing locally.
Today we give Thanks!…also for this new innovative gastro pub. You will find the menu quite eclectic with selections that will make it really hard to choose, There’s just about everything to delight the palate and satisfy the soul ~ from an open faced salmon frittata, to poached deviled eggs, to short rib hash, succulent hamburgers, grilled shrimp with melted feta cheese, to delicious homemade soups, (the onion was amazing and loaded with melted cheese). As Thanksgiving approaches and we give Thanks for this new restaurant and our Blessing’s! This delicious roasted vegetable dish knocked my socks off! Here is my version~ it’s as close to the Pub’s version as I could recreate. The owner Brian, was so friendly knowledgeable, and delightful to chat with and knows how to serve great food (a bit shy on releasing his amazing Chef’s secret recipes.) You can’t blame him ~ he recognized me as the recipe snatcher! Eating out is great but on Thanksgiving… there’s no place like Home!
Happy Thanksgiving Blessing’s to all my friends, family, and readers! Xo Dishin’ with Denise
2 heads of cauliflower
(washed and broken into small florets)
2 packages of baby brussel sprouts
(if available~ if not use 1 bag of the
larger ones, then slice in 1/2)
2 heads of fresh fennel,
(washed and chopped into bite size pieces)
Save some of the green fronds
for garnish
1 large sweet vidalia onion (diced)
1 cup or more of extra virgin olive oil
Fresh black pepper to taste
Sea salt to taste
Fresh or dried sage 2-3 tablespoons
On a cookie sheet roast cauliflower and brussel sprouts with fennel (first boil fennel till soft) pour olive oil and spices and roast till golden in a 375
degree oven. In sauté pan add oil and onion and cook slowly until caramelized. Mix all together on a platter and garnish with fronds. Giving Thanks and sharing the Quarts!
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Denise Gianatasio is a Northport
Village resident and freelance writer.
She is a licensed agent at Signature
Premier Properties, 172 Main Street, Northport 631-754-3600. Denise
enjoys cooking and sharing her recipes and family stories, as she wants to inspire a warm sense of home with her readers. Please feel free to contact her for any advice
you may need at
dishinwithdenise@yahoo.com.
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