Pine Bush Quarterly

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Pine Bush Varsity Basketball

SECTION 9 CHAMPIONS

By JOHN KIDD | Photos by TOM BUSHEY
It may have been an emotional end to the season, but Pine Bush displayed nothing
but talent, drive, and heart as they fell short March 9th against Mount Vernon in
the New York State Class AA quarterfinal at Pace University in Pleasantville. Aside
from an impressive 47-game regular season winning streak over the last two seasons,
Pine Bush won the Section 9, Class AA championship against Burke Catholic and
beat Ithaca 72-57 in the first round of the state Class AA tournament. Pine Bush
Coach Steve Distefano couldn’t be more proud. In an interview with the Times
Herald-Record, Distefano said, “These seniors have changed the culture of basketball
at Pine Bush. These young guys are going to have some big shoes to fill. The work
ethic that these guys put in day in and day out is just tremendous, and the young guys
have to learn from that.”
Pine Bush dedicated the season to former teammate and Pine Bush 2015 graduate,
Roland Smith who died suddenly January 30th.
Photos are from the Section 9, Class AA Championship against Burke Catholic.

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CHEF’S CORNER FFaalllainfeLl Bovuerwgietrh

58 PINE BUSH QUARTERLY Recipe courtesy of DIONYSIS ANAGNOSTOU
Photos by MELISSA HARJES

YIELDS FOUR PATTIES

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed
1 bunch scallions roughly chopped
1 red bell pepper small dice
3 garlic cloves
3/4 tablespoon salt
2 tablespoon olive oil
1/2 cup fresh parsley roughly chopped
1/2 cup fresh dill roughly chopped
3/4 cup of crumbled feta
2 teaspoons ground cumin
2 teaspoons ground coriander seed
1 teaspoon chili powder
6 tablespoons all purpose flour
**Note- Use chickpea flour for Gluten Free**

Method:

1. Combine all ingredients and place in food processor, process
until mixed. Do not over mix!
**Note - we do not want a hummus consistency**

2. Divide mixture into patties using a ¾-1 cup measuring cup,
depending on the size of patty you prefer.

3. Preheat oven to 400 degrees.

4. Coat pan with olive oil (⅛ inch of oil) and pan fry patties
on medium/high heat until golden brown on each side.

5. Then bake in oven for about ten minutes.

Dill Yogurt Spread

Ingredients:

1/2 cup Greek yogurt
2 tablespoons lemon juice
1 garlic clove minced
2 teaspoons extra-virgin olive oil
2 tablespoons chopped fresh dill
Salt & pepper to taste

Method:

1. Combine all ingredients in small mixing bowl.

2. Assemble falafel burger with dill yogurt spread:

3. Cut buns in half and toast in pan with a little bit of butter
until golden brown.

4. Spread about a tablespoon of dill yogurt on toasted part of
bun. Layer with sliced tomato, baby arugula, falafel patty and
serve right away.

YIELDS EIGHT BUNS

Ingredients:

1 cup warm water (between 105-115 degrees F)
3 tablespoons warm milk
2 teaspoons active dry yeast
3 tablespoons sugar
2 large eggs
3 1/3 cup all purpose flour
1/2 cup fresh dill roughly chopped
2 teaspoons salt
3 tablespoons softened unsalted butter
**Optional - sesame seeds**

Method:

1. Place water and milk in microwaveable cup, microwave until
liquid reaches 105-115 degrees F. Then add yeast and sugar,
lightly mix together. Then cover with plastic wrap and let
stand 5 minutes or until foamy on top.

2. In a stand mixer with dough-hook, combine flour, salt and
butter. In a separate bowl, lightly beat one egg. Then add yeast
mixture and beaten egg to the mixer containing flour, salt and
butter. Mix at low speed for 20 seconds. Shut mixer off and
scrape sides of bowl. Increase speed to medium and mix until
the dough forms into a ball. Then mix for additional 4 minutes,
the extra kneading allows gluten to form in the dough.
The dough shouldn’t be too sticky, it should easily pull away
from sides of bowl.

3. Shape dough into ball and put into a lightly greased bowl
where the dough can double in size when it rises. Place in a
warm and draft-free area for 90 minutes.

4. Line two baking sheets with parchment paper. Cut dough into
eight equal pieces. Gently roll each ball on the counter using the
palm of your hand and finger tips to roll and tuck in a clockwise
motion. Roll until the dough ball is nice and smooth.

5. Place four dough balls on each pan approximately three
inches from each other. Put each tray into a plastic bag or scent-
free garbage bag to rise for another 90 minutes in a
warm, draft-free area.

6. Preheat oven to 400 degrees. Place a deep pan with two inches
of water on bottom rack of oven. While oven is preheated, beat
remaining egg with 1 tablespoon of water to make an egg-wash.
Then lightly brush buns with egg-wash and sprinkle with sesame
seeds of desired garnish (poppy seeds, cracked pepper, etc.)

7. Bake, turning the pan halfway through baking, until tops are
golden brown, about 15 minutes total. Then transfer to a wire
rack to cool. Can be stored in freezer up to two months in tightly
sealed freezer bags.

Enjoy!

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LEGACY

Charles J. Kelly, “Corky” as he was well known as, passed away unexpectedly on Tuesday, February 6, 2018 at the age of 47. A Veteran of the United
States Navy, Corky served his country from 1988-1992. He was a member of the American Legion Post 1308, Catholic War Veterans, and The Church
of the Infant Saviour. He also gained the rank of Eagle Scout. Corky was an avid walker, and exercise was his number one priority. On any given day,
rain or shine, you would see him walking. He was proud of all the miles he had traveled, and he had just reached a 2,000 mile mark in January. One
of the most noticeable things about Corky was his infectious smile. Corky was a real fun, loving, and caring guy who had such kind soul. He always
made time to talk to anyone. A good friend to many in Pine Bush, he will truly be missed.

“He left this world with no regrets. He lived each day to its fullest, and he knew where he stood with God. I firmly believe now that is
true. I thank him for teaching me so much about being a faithful Christian, a fearlessly caring human being, and a genuine good guy.
Your work is done here my friend.” - Christopher Michael Welch

Photo by JOHN KIDD // Inset photo by ELLEN QUINBY

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