Details

Published: 17 July 2017

Created: 17 July 2017

Last Updated: 17 July 2017

Hits: 6325

This is a letter from Scarsdale residents Deborah Hemel, Darlene LeFrancois, and Michelle Sterling. They urge Scarsdale homeowners to stop using harmful pesticides on their lawns. 

Dear neighbors,

We are writing to ask you to join us in an effort to improve the health of our community.

Many households in Scarsdale opt for natural lawn care and pest control, however some homeowners continue to employ companies that utilize chemical pesticides, insecticides, herbicides, fungicides and fertilizers. Medical professionals have become increasingly concerned about the safety of such chemicals, especially when used in residential settings. Mounting laboratory and epidemiological data shows that commonly used lawn care and pest control products contain human carcinogens, endocrine disrupters and neurotoxins. Unfortunately, such chemicals persist in our environment long after the little yellow warning signs come down. In addition to landscapers and exterminators, children and pets who play outdoors are at highest risk of exposure.

Each of us has the right to apply whatever products we choose to our property, however the decisions we make affect not only our own families, but our neighbors as well. Chemicals travel by air and by water, by shoe and by paw. One neighbor's decision to apply dangerous chemicals to his or her property has the potential to affect surrounding neighbors, even those who choose not to utilize such chemicals themselves.

All of us in this community are dependent upon each other to create a safe environment for ourselves and our children. Please join us in utilizing natural lawn care and pest control.

For more information, please go to:
www.beyondpesticides.org

Sincerely,

Deborah Hemel, MD
Darlene LeFrancois, MD
Michelle Sterling

Details

Written by Judie Dweck

Published: 25 July 2017

Created: 25 July 2017

Last Updated: 25 July 2017

Hits: 7775

While walking down Mamaroneck Avenue in White Plains, one notes the wide varieties of restaurants, from Asian to Indian, to Latin, Italian and Southern. At one point, you notice a very straightforward sign, announcing Turkish Cuisine. The sign may not stand out, but the aroma emanating from within will beckon you to enter. Turkish Cuisine opened ten years ago by owner and chef Apo Kilic. The delightful and welcoming Kilic was an art history teacher in his native Turkey. His artistic qualities led him to his career of choice in the culinary field, where each dish is lovingly prepared and presented simply and tastefully. His skill at using the correct proportion of herbs and spices in his dishes results in truly delicious authentic dishes from Turkey and the Mediterranean. "I love creating and cooking and interacting with my guests. Cooking makes me happy. Our food is very healthy. We use fresh vegetables, grains, olive oil and nuts among our ingredients. Everything is prepared from scratch every day." Kilic indicated that "To be successful, it is important to be present at all times. My goal for the future is to keep this restaurant the best it can be. I shop for the freshest ingredients, do the cooking, and oversee all aspects of Turkish Cuisine. This would not be possible if I expanded to additional locations. When I greet a guest at Turkish Cuisine, it is like inviting family to dine at my home."

As you enter this informal storefront, a showcase will catch your eye, filled with the abundant, colorful assortment of salads, dips and appetizers. Another case is brimming with flat skewers of kebabs of meat and chicken waiting to be grilled. A rotating gyro machine is filled with the spiced meat mixture waiting to be thinly sliced to order for the special and popular gyro.

When you move past this counter, note that Turkish Cuisine has evolved into a full service restaurant. It seats from 35 to 40 guests. Charming mosaic Turkish chandeliers of many sizes glow on the walls and hang from the ceiling to enhance the very simple space. Scenes of Turkish life add to the décor.

In France you may start your meal with hors d'oeurves. In Italy antipasti and in China dim sum. In Turkey, you will be treated to mezeler, both hot and cold. At Turkish Cuisine, we started with a mixed cold appetizer. The familiar hummus with chick peas and tahini was flavored with fresh lemon juice, olive oil and just enough garlic to add zest. Soslu patlican was a superb dip of fried eggplant with tomatoes and peppers. Babaganush was prepared with the popular eggplant. Here the smoked eggplant is mashed with tahini, lemon juice, garlic and olive oil, resulting in a hearty spread. Tabule, the cracked wheat salad, with fresh tomatoes, cucumber, parsley mint and olive oil was most refreshing. Lebni, fragrant with mint walnuts, garlic and olive oil completed our platter.

Warm strips of pita bread were offered with our cold appetizers. Other tasty cold appetizers include dolma, rice stuffed grape leaves, ezme, a salad dressed with pomegranate molasses and muhamarra, and a roasted red pepper dip. Among the hot appetizers we loved the sigara boregi, fingers of fila pastry rolled around feta cheese to form cigar shaped pastries, fried to a golden crispness. Zucchini pancakes enhanced with carrots, parsley and feta. Falafel, the ever-popular chick pea fritters, round out the hot starters. It is easy to make a meal of these hot and cold appetizers. Turkish Cuisine also prepares a red lentil soup and a variety of salads to enhance your first course.

Entrees of lamb, chicken, seafood and vegetables are plentiful here. For the vegetarian, stuffed cabbage, sautéed spinach, rice and vegetable casserole are some options. We especially enjoyed Adana kebab, named for one of the larger cities in Turkey. Two flat long metal skewers were threaded with ground lamb seasoned with pepper and pepper paste and grilled. We enjoyed ours on pita bread with lettuce and tomato. It was nicely wrapped for neat easy eating. Kofte, lamb patties, lamb chops, grilled chicken, and a mixed grill are other fine choices. Seafood selections of baked branzino, baked salmon, and grilled shrimp are gently seasoned to bring out the flavor of the very fresh fish. We enjoyed the rich shrimp casserole presented in an oval gratin dish. The abundant amount of sautéed shrimp with garlic, earthy mushrooms, thickly sliced, and tomato cream sauce with mozzarella cheese was served with rice and was a hearty and most delicious dish.

When time is of the essence, enjoy taking out sandwiches on pita. Gyros, Adana kabobs, falafel, grilled chicken and babaganush are possibilities, each carefully wrapped for easy eating.

For dessert enjoy the housemade fila layered walnut filled baklava, or rice or almond pudding. A cup of Turkish coffee is a fine ending to your meal. After consuming this potent cupful, we turn the cup over into the saucer. The coffee grinds settle into a design which declares your fortune. Ours seemed to say, you will enjoy many Turkish meals at Turkish Cuisine in White Plains.

A 3 course lunch menu is offered during the week consisting of soup, salad or appetizer, a main dish and dessert. The choices are varied and it is a good value. An extensive catering menu is offered as well. I have been a guest at a get-together catered by Turkish Cuisine recently and it was a unique and delightful experience.

At your home or theirs, enjoy the fragrant flavors of Turkish food as prepared at Turkish Cuisine in White Plains.

Turkish Cuisine
116 Mamaroneck Avenue
White Plains
914 683 6111
http://turkishcuisinewhiteplains.com/7295

Zucchini Pancakes 

1 pound zucchini, trimmed and coarsely grated
2 cups chopped green onions
4 eggs, beaten
½ cup all purpose flour
1/3 cup chopped fresh dill or 1 ½ Tbsps. dry dill
1/3 cup chopped fresh parsley
2 Tbsps. chopped fresh tarragon or 2 tsps. Dry tarragon
½ tsp. salt
½ tsp. black pepper
3 ounces crumbled feta cheese
Olive oil as needed to coat the skillet

Put the grated zucchini in a colander. Sprinkle with salt. Let it stand for 30 minutes. Squeeze out the water from the zucchini with a few layers of paper towels. Place the drained zucchini into a medium bowl. Add the next 8 ingredients and mix well. Fold in the crumbled feta. At this point the mixture can be refrigerated covered for a few hours. Mix again before using. Heat oven to 300 degrees and place a baking pan in it. Cover the bottom of a non stick skillet with olive oil. Heat over medium high heat. Drop mixture by heaping tablespoonful onto the skillet. Repeat with all batter in batches. Fry until golden brown on both sides or about 3 minutes on each side. As you complete each batch place on heated baking pan to keep them warm. Serve hot.

Details

Written by Felicia Block

Published: 13 July 2017

Created: 13 July 2017

Last Updated: 25 February 2019

Hits: 5109

Calling all writers!

Published a book or a screenplay? Write for magazines or a newspaper? Blog on a daily basis? Ready to inspire our next generation of writers? Then volunteer to be a workshop leader for the 2017 Young Writers Workshop on Saturday, November 18, 9:00 am - 12:00 pm!

During this special day, third, fourth and fifth grade students in the Scarsdale community are invited to attend a morning of activities at Scarsdale Middle School. It begins with a keynote, followed by two, 50-minute workshops in small groups run by our volunteer local writers. In total, they work with about 300 students each year.

To learn more about this day, visit the website from last year, which includes a catalog of workshops. 

Please send your contact information, workshop idea, and a brief bio to Felicia Block and Leah Dembitzer at writers10583@gmail.com by August 4th.