Page 108 ⋆ Jersey Bites

Taste of the Town April 25 with Special Guest Chef Alex Guarnaschelli

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April 11, 2015

Taste of the Town April 25 with Special Guest Chef Alex Guarnaschelli

PRESS RELEASE: The red carpet treatment is not just for Hollywood anymore! Arrive at the 4th Annual Skyland Region Taste of the Town and follow the red carpet past paparazzi (complimentary photo included) as part of a “best dressed” contest on the way to an extraordinary evening featuring Food Network’s Alex Guarnaschelli, a beer garden for “mature” connoisseurs of suds, and Captain Joe’s Shrimp Boat all the way from Ocean City, MD!

The Allamuchy Township Education Foundation’s fourth fundraising extravaganza will be on Saturday, April 25, 2015 at Panther Valley Golf & Country Club. The Taste of the Town promises to enrich your taste buds and educate your palate with food and beverage pairings of the region—all in the interest of enriching technology education in the Allamuchy school district.

Chef Guarnaschelli will graciously greet V.I.P. ticket holders and be available for book signing and photo opportunities. TASTE OF THE TOWN General Admission Tickets remain at $60 per person. Information about the new V.I.P. option can be found at www.foodandwinetasting.net.

A V.I.P. ticketholder is permitted entry into Alex’s Tent to meet and mingle, receive her personally signed cookbook, and sample two of Alex’s favorite recipes paired perfectly with appropriate wines. Photo opportunities abound!

A visit to the tented beer garden will open you a world of craft beers far beyond what you thought you enjoyed in your youth. Representatives from craft breweries such as Weyerbacher (Easton, PA), Carton (Atlantic Highlands, NJ), Yard’s Brewing Co. (Philadelphia), and Angry Erik (Lafayette Township, NJ) will show you how to “drink good beer” with seasonal selections for tasting. Samples from Philly Pretzel go perfectly here. Speaking of Carton, Allamuchy’s own Vanilla Market will introduce a special Carton beer-flavored ice cream made especially for this event.

Delectable food offerings to pair with numerous wine samplings will be catered from such notable restaurants as La Strada (Randolph, NJ), local favorites Prickly Pear, Mezza House, and Mattar’s Bistro, and host Panther Valley Golf & CC – and yes, Captain Joe is bringing The Shrimp Boat all the way from Ocean City, MD, to allow tasters to sample his seafood selections, including the finest shrimp on the east coast – and maybe he’ll even share his secret for cooking the most juicy and flavorful shrimp.

Calling all Parrot Heads! Cheeseburger in Paradise, perhaps? How about some pulled pork sliders from Piggy’s in Hackettstown while Jimmy and the Parrots provide the appropriate musical accompaniment to keep the evening lively. Whether it’s a Jimmy Buffet song, a cover of a great classic, or an original tune, legions of followers have made it plain that Jimmy & the Parrots deserve their national acclaim as a quintessential party band.

And there’s MORE: Whiskey tasting, a cigar bar, and a Silent Auction featuring such out-of-this world items as a Top Gun fighter pilot “mission” (Tom Cruise NOT included). More items will be featured on www.foodandwinetasting.net.

Continue the region’s best food-and-wine-and experience after you get home. Shop the Taste of the Town Artisan Market for locally made products such as pickles, honey, jerky, vinegars, olive oils, hot sauce, salsa, popcorn, granola, tomato sauces, mustards, pastas, and organic products.

VISIT www.foodandwinetasting.net for tickets and updates!

5:30 to 7:00 p.m. Exclusive meet-and-greet with Alex Guarnaschelli
(limited number of tickets available)

7:00 to 10 p.m. Food and beverage tasting with complimentary wine glass,
Alex Guarnaschelli book signing (cookbook available for purchase), Artisan Market

10p.m. to 1:00 a.m. “After Taste” Party with music by nationally recognized Jimmy Buffet cover band Jimmy and the Parrots
Check them out at www.jimmyandtheparrots.com

Founded in 2008, the Allamuchy Township Education Foundation is a community-based, tax-exempt 501(c)(3) organization that serves as a conduit for corporate and individual donors to fund innovative and challenging programs and events in support of the Allamuchy Township School District, which includes Rutherfurd Hall and the greater community. The Taste of the Town supports one singular mission, the technology initiative of the school district.

Interview: Cook, Baker, and Author Dorie Greenspan

Terry Krongold

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April 10, 2015

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Interview: Cook, Baker, and Author Dorie Greenspan

A few weeks ago, I attended “Conversations with Dorie,” a baking demo at the Kings Cooking Studio in Short Hills, led by famed cook, baker, and cookbook author, Dorie Greenspan. Greenspan took us through four delightful recipes from her most recent book, Baking Chez Moi, Recipes from My Paris Home to Your Home Anywhere. From the delicious double strawberry and rose shortcakes, to elegant bubble eclairs, to the luscious Top Secret chocolate mousse, the afternoon flew by as Dorie brought these recipes to life, enchanting the class with stories of her baking life in Paris.

About a week later, I had the pleasure of speaking with Dorie in an exclusive interview for JerseyBites, and I was thrilled to have this one-on-one conversation with one of my all-time favorite bakers!

Our discussion ranged from tips for home bakers to the subject of her next book, to pastry tours in Paris. Read on for my very own conversation with Dorie.

TERRY: What is the inspiration for the cookie book you are currently working on?
DORIE: I have always loved cookies. Each of my baking books has hefty cookie chapters, but I didn’t really think about it until the idea started to take shape during Beurre & Sel, (the pop-up and then permanent cookie bakery she ran in New York City with her son, Josh). We were creating really unusual cookies, and when the bakery closed, I thought, “Gee, I love doing this.”

What kind of cookies will be in this book?
There are 150 recipes, [with] everything from “cocktail” cookies—small, savory cookies that you can enjoy with wine, cognac, port—to pfeffernusse—tiny spice cookies popular in Germany, Denmark, and the Netherlands. I love focusing on one subject and seeing how far you can go. I only care about deliciousness!

What do you think the most important things are for home baking success?
You know, so many people can cook but not bake. I think baking is easier than cooking. I love the process of baking; it engages all your senses. Baking is an optional thing—you bake for pleasure. Baking is about transformation and magic. I am a big believer in mise en place [the French phrase meaning “to put in place”]. Bakers often don’t wait for things to cool to the right temperature. Read the recipe thoroughly before starting, give yourself time to bake; it’s not a last-minute thing. And finally, your job is to follow the recipe. If you do these things, you have a good chance of being successful.

Do you cook/bake differently depending on your location? (Dorie splits her time between New York, Connecticut, and Paris.)
My food is the same but shopping is different. In Paris, I shop every day, and we entertain friends for dinner more often in Paris; it’s more spontaneous. But it’s also a function of the kitchen. I have a lot of space in Connecticut and Paris, but I have a galley kitchen in New York.

Do you have any formal training as a baker?
No, I was taught from cookbooks. I loved baking and after grad school, I got a job as a baker, but was fired. So I started writing about food and got a permalance job for Elle magazine. They had a great food section so that was the start of my training, working with the most fabulous chefs, translating recipes for home cooks. I worked with Jean Georges, Daniel, Pierre Herme. I got my training standing next to great chefs!

Would you ever consider leading a pastry tour in Paris? (Which would be a dream come true for me!)
No [laughs], there are people that do that now. There is a wonderful group that does food tours called Paris by Mouth. They offer cheese tours and pastry and chocolate tours. In Paris, we live in the sixth arrondissement, which is basically sugar plum central. It’s a quick walk to Pierre’s shop, and fabulous chocolate shops like Laduree, and there are great pastry shops everywhere you turn. I still scout pastry shops all the time. In Paris, it’s art. I love the tradition of French pastry—it’s hundreds of years old. Cloistered nuns in the Middle Ages made macarons!

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Dorie Greenspan’s latest book, Baking Chez Moi, is published by Houghton Mifflin Harcourt, and is available on Amazon, Barnes & Noble, and through IndieBound.

Casa Vasca in Newark: A Review via Ethnic NJ

Restaurants

Deborah Smith, Executive Editor

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April 9, 2015

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For almost forty years, the Aurre family has served Basque home cooking in Newark’s Ironbound. Mariscada a la Marinera The cuisine of the Basque region of northern Spain – perched between the Pyrenees and the Bay of Biscay – features grilled meats, savory stews with peppers, tomatoes and olive oil, and plenty of fresh seafood. Casa…

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Trenton Makes; the World Takes: The Pork Roll Cookbook

Vikki Hurley-Schubert

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April 8, 2015

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Trenton Makes; the World Takes: The Pork Roll Cookbook

Little did The Times of Trenton journalist Jenna Pizzi know that a story about the first Trenton Pork Roll Festival would lead to her first book, a tome dedicated to the foodstuff from the capital city.

“[The publishers] came to me with an idea, ‘we are interested in writing about this niche food,'” Pizzi states. “They heard about pork roll and its draw from people who live or used to live in New Jersey and grew up on it. They saw a story I had written about the Pork Roll Festival last year. It was a preview, saying the festival was going to happen and it kind of blew up for us on NJ.com. They asked if I would be interested in writing more about pork roll—I guess they thought it made me an expert. I am now, but I wasn’t at the time. It’s not everyday someone calls you and asks you to write a cookbook.”

Pizzi is a Jersey girl, raised in Moorestown, and has been writing at the Times for more than three years.

“I didn’t eat much pork roll growing up,” she says.

The book delves into the history and culture of the unique pork product. She spent hours at the Trenton Library, in their Trentoniana collection, examining the archives learning the history of the two companies in the library’s pork roll file. (Yes, there’s a pork roll file!) “They have a file of everything Trenton has ever manufactured,” she notes. “One of the main things we wanted to do with the book is we wanted to talk to the pork roll manufacturers that still exist and they wanted nothing to it, they are very tight lipped and have a culture of silence.”

She did get to speak with the owners of a Case Pork Roll, but Taylor Pork Roll—the family that invented the original recipe for pork roll—declined to comment for her book.

So, in addition to countless hours in the library, Pizzi interviewed many of people who cook with pork roll, make their own version, and the organizers of the pork roll festival.

Pizzi was surprised to learn how creative the Taylor family was when it came to marketing their product when the company was in its infancy. “They had a stand on the boardwalk and they would have a buoy in the ocean that said pork roll,” she says. “That’s what was the most interesting to me, looking back at the history of pork because there were so many things that Trenton made and has had a hand in making and not many of them are left. It’s intriguing to me that pork roll is such a sustaining icon of New Jersey and it came from Trenton and people don’t know that. The wire rope factories and the pottery factories are gone, but Trenton still makes pork roll.”

“Everybody thinks it’s New Jersey, but it’s Trenton,” she said. “It’s the only place in the world that makes pork roll.”

It took her several months to write the book in addition to all the research.

One question she couldn’t find a definitive answer to was what exactly to call the meat: pork roll or Taylor ham? “It might be quirky to people who don’t live in New Jersey, but the kind of arguments that ensue when people get into the idea of pork roll versus Taylor ham,” says Pizzi. “I kind of address that in the book. I am a believer that it’s called pork roll and not Taylor ham. So North Jersey thinks it’s called Taylor ham because that’s what they always called it, but the rest of the state—the right part of the state—calls it pork roll. It’s very heated.”

Out of the recipes in the book, she likes the pork roll pizza. “That is my favorite, I love a good pizza recipe,” she says.

Pizzi will be signing copies of her book at Trenton Social from 5 to 8 p.m. on Saturday, April 11.

May 23: Trenton will be home to three pork roll festivals, including a vegan event.

Craft Beer Crazy at Nicole’s Ten

Peter Culos

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April 7, 2015

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Over the last couple of years, the craft beer craze has rolled into Nicole’s Ten in Randolph like a Jersey shore high tide.

Then it rolled right through the 24 taps and on to the plate.

You won’t find a bigger New Jersey beer advocate than Nicole’s Ten chef Chris Masey. There are always at least 12 taps dedicated to Garden State craft beers and the goal (someday) is to grace all 24 with local craft lagers and ales.

Why not carry that commitment from the bar to the menu? Sure, anyone can do beer and food pairings. In a few cases, restaurants will even incorporate beer into some of the recipes. Masey certainly does those things but he’s thinking outside the keg.

His uses beer ingredients in his dishes.

Nicoles Ten Angry Tots — Angry Tots: Tater tots tossed in smoked, acidulated and biscuit malts, melted cabot cheddar, beer-braised short ribs, Angry Erik Brewing jus du’ jour, onion relish and crème fraiche. Suggested pairing: ‘Angry Erik’ draft.

At the Big Brew Fest at the Morristown Armory back in February, I was introduced to Nicole’s Ten chicken strips, which are breaded not with bread crumbs, but with malt. Malted barley is the flavor backbone of beer. It also contributes color and sugar, which the yeast will eventually convert to alcohol. Making that simple change transforms an otherwise pedestrian bar menu staple into an extraordinary treat. Masey calls it “creative comfort food.” He believes in educating the palate and what better way to learn about beer than to taste food that highlights its basic ingredients.

Masey told me his inspiration came from Chip and Jacqui Town of Rinn Duin Brewing in Toms River. They use malt in the bar mix at their tap room. Chip mentioned that to Chris during a brewery visit and the lightbulb came on: malt as food.

Nicoles Ten Holy Buffa Mole Wings — Holy Buffa’mole: Bolero Snort brewing beer du jour, mole’sque Spanish buffalo sauce lacquered on half dozen crispy drums and wings, and frommage brew. Suggested pairing: Bolero Snort draft.

Wait a minute. What’s a chef from Randolph doing at a brewery way down in Toms River? Doing research and making friends, that’s what. His Rinn Duin visit paid off—and so did a trip to Pinelands Brewing all the way down in Little Egg Harbor. The result? Chris Masey has another new friend and you’ll find his beer on tap at Nicole’s Ten. In fact, Pineland’s brewer Jason Chapman is the one who told me about Nicole’s Ten’s commitment to local beer.

Nicoles Ten Boon Tang Muscles — Boon Tang Mussels: PEI mussels, Boon Kriek cherry lambic, maraschino cherry, apple, pear, wild boar sausage, and gorgonzola with crested onion frites and malted-barley crostini. Suggested pairing: Boon Kriek cherry lambic.

Commitment indeed. Nicole’s Ten is rolling out a new bar menu totally focused on beer and the ingredients that make it great. Can you say “Hop-cheese, please?” Rinn Duin’s own St. John’s Irish red ale makes its way into the onion soup and you’ll find a little beer in just about everything thing they do. You’ll also find a menu inspired by the very brewers whose creations ornament the tap handles!

Nicole’s Ten
246 Route 10 West
Randolph
973-442-9311

Upgrade Your Passover Table with Luxx Chocolat

Tracy Nieradka

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April 4, 2015

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Upgrade Your Passover Table with Luxx Chocolat

Bergen County’s Luxx Chocolat is at it again, winning more awards and whipping up crazy delicious, beautiful concoctions left and right. New for this company so far this year, which is owned and operated by Chef and Master Chocolatier Lisa Mecray Rogers, are her latest award winners from The International Chocolate Salon and Taste TV, which include “2015 Best Chocolatiers & Confectioners in America,” and “2015 Best Hot Cocoa & Drinking Chocolate.” Her chocolate creations are works of art, but it’s not too pretty to eat! They are a sensual experience meant for the eyes and the taste buds.

Her new matza creation may cause your eyes to bug out of your head like a cartoon character’s might, and the phrase “Wowza!” to escape your mouth. Whether you’re looking for a fun Passover treat or gift (note: this product is not fully certified Kosher for Passover, although the matza is), or, like me, just really love the crunchy, salty-sweetness of caramel and chocolate covered matza/matzah/matzoh! (However you choose to spell it, it’s still just as scrumptious.)

A huge amount of customer requests for quality chocolate-covered matza inspired Mecray Rogers to action. There was nothing decent out there in the market, her customers complained, but as a chocolate innovator, she couldn’t just dip matza in chocolate. You’ve seen and possibly even made the toffee-and-chocolate-coated matza treats that are all over sites like Pinterest. Let me emphasize: this is not that candy. Mecray Rogers is (as usual) doing things her own way. Unlike the crunchy toffee we’ve seen before, the matza in her chocolate is the sole crunch factor, providing a textural contrast to the more high-end toppings. Yes, we all love that crispy, flaky cracker, but it’s not just about the matza here! The matza is really used as a vehicle to deliver a soft, über creamy caramel and smooth, deep dark chocolate to your eagerly awaiting mouth. Watch the video and feel your mouth start to water.

Her chocolate-covered “Wowza Matza” starts with a crispy, flaky Yahuda’s gluten-free matza cracker imported from Jerusalem, which is slathered in a thick layer of her famous, secret family recipe caramel: a buttery, silky, creamy sheet that pulls into glossy ribbons. The caramel is accented with Sicilian Trapani Sea Salt and then finished with a coating of single-origin 64% dark chocolate (cacao sourced from the Dominican Republic,) decorated with four colorful, swirling patterns of cocoa butter. As with all of Luxx Chocolat chocolates, this treat is free of preservatives and artificial flavors.

If you’re doing some last-minute Easter shopping, also in season are her new Easter eggs and Snazzy B bunnies to stuff your kids’ baskets, and boozy marshmallows and “Bad” Bunnies for mom and dad to keep for themselves! The Xggxellent Easter box has four hand-painted eggs: the CinnaFig Salted Caramel, the Xstrawberry, CocoCreme, and the Lemon Lavender Salted Caramel, all made with 72% dark chocolate (cacao from Venezuela) and ready to be delivered by the adorable pinky-purple Snazzy B salted caramel bunny. Her handmade marshmallows are like pillows and come in two flavors: the Cocostar: toasted coconut with Malibu rum, and the ChamBerry: raspberry with Chambord blackberry liqueur, both topped with a French Rochee (toasted almond cluster) dipped in 72% dark chocolate. Try these and join the anti-Peep campaign, because you’ll never want anything less.

Follow Luxx Chocolat on the platforms listed below. And if you don’t require shipping, local pickup is available at restaurant Mémoire in Ridgewood. And please remember, these chocolates are meant to eaten, not just gawked at, so enjoy them!

Website
Facebook
Twitter
Pinterest
Blog
The LuxxLife
YouTube
Tasting Group

New Jersey Wines for Your Easter Table

Deborah Smith, Executive Editor

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April 4, 2015

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Looking for a local wine to add to your Easter celebration? Here are some suggestions based around your traditional Easter feast.

To pair with…

Glazed ham: Ham, especially glazed with honey or brown sugar, brings a mouthwatering blend of saltiness, sweetness, and fattiness. It calls for a wine that sort of “hits right in the middle,” with some fruitiness, moderate alcohol, low to moderate tannin. Body should be medium as well. With this pairing, it’s all about balance! Try the Cape May Rose from Cape May Winery. This aromatic, medium-bodied rose is 70% Cabernet Franc and 30% Riesling, and smacks of raspberry and herbs, ending with a gentle touch of sweetness.

Roasted asparagus: Spring vegetables are just around the corner. Asparagus is one of the first to press into the April sun, and although it is notoriously difficult to pair food with, there is one category of wines that play nice, very nice! Aromatic whites, such as Riesling, Gewurtztraminer, and Pinot Gris are delicate enough that they don’t clash with the strong, earthy flavors of asparagus, and they give the veggie a little extra lift. Try the Gruner Veltliner from Mount Salem Vineyards. This estate-grown-and-bottled white is barrel aged in French oak. You’ll find it peppery, lush, and round—perfect for roasted asparagus with grated Parmesan cheese.

Deviled eggs: The egg, an essential Easter brunch item, takes one of its richer forms when deviled with mayonnaise, vinegar, white onion, pepper, and paprika. Serve them with a little smoked salmon and a caper for an eye-catching, flavorful twist. The richness calls for a full bodied sparkler to refresh the palate. Grab the Blanc de Blanc sparkling wine from Old York Cellars. Produced with 100% Chardonnay grapes, this wine grabbed silver at the 2014 NJ Wine Competition.

Roasted lamb: Often rubbed in herbs and roasted for Easter, this dish seeks a bright, aromatic, medium bodied red wine to dance with. One of NJ’s most popular red grapes- Cabernet Franc- is a willing partner. Try the 2010 bottling from Amalthea Cellars. One of NJ’s best vintages ever, the 2010 features plenty of bright red fruits such as cherry and raspberry, with a silky finish from 2 years in barrel.

Carrot cake: Finishing your Easter meal with a delicious carrot cake is the surest way to draw the Easter Bunny to your home. With rich cream cheese icing coating the vegetal, earthy, moist cake inside- the pairing should be light and on the sweeter side of the the dessert wine spectrum. Try Valenzano’s Jersey Devil Honey Wine. This mead just won silver at the International Eastern Wine Competition, and is crafted from locally sourced honey.

2015 NJ Wine & Food Festival at Crystal Springs

Veronique @ Food & Wine Chickie

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March 31, 2015

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2015 NJ Wine & Food Festival at Crystal Springs

Oh, What a Weekend

The 2015 New Jersey Wine & Food Festival, THE premier food and wine event in the Garden State, took place last weekend at stunning Crystal Springs Resort. The three-day festival is to oenophiles and gastronomes as an Orlando theme park is to children. It is a celebration of the best wines in the world and culinary experiences by distinguished national and local chefs, all benefiting the James Beard Foundation. Here’s a recap of my experience at the event last week.

Friday March 20

The festival launched on Friday evening with a Krug Champagne reception with hors d’oeuvres from Manresa and Restaurant Latour, where guests were able to meet famed chef, David Kinch.

The reception was followed by a dinner at Restaurant Latour, prepared by Chef Kinch and the Restaurant Latour team. Wine pairings for this dinner were from cult California winery, The Prisoner Wine Company.

There was also a dinner held in the stunning award-winning Crystal Springs wine cellar prepared by Crystal Springs Executive Chef John Greeley and Larry Stone, Estates Director of Quintessa and Huneeus wines.

Saturday March 21

Saturday was action-packed with informative, fun, and tasty afternoon sessions. I was fortunate to be invited to the Garden State Chef Throwdown, Digging into Quintessa, and the Macaron Happy Hour.

During the Throwdown, three chefs competed to see who could make the best beef dish as decided by audience members. The participating chefs were Francesco Palmieri of The Orange Squirrel (Bloomfield), Bryan Gregg of Escape (Montclair) and John Greeley of Crystal Springs Resort. Chef Palmieri made slow-braised black angus short rib “chipped beef” sliders on sesame brioche with beef marrow mayonnaise. The sliders were paired with a slaw served in mini canning jars – cleverly-presented and tasty, as one would expect from this talented chef. Chef Gregg served a pavé of beef with huitlacoche, mushroom, Carolina gold rice porridge – the rice porridge was creamy and made a perfect bed for the flavorful and tender beef. The winner of the Throwdown was Chef Greeley, who made smoked brisket with shrimp grits and chimichurri – Chef dared the snow and cold to smoke his brisket in the chef’s garden outdoor restaurant and it was delectable.

I was beyond thrilled to attend the Digging into Quintessa seminar led by James Beard Award-winner Larry Stone. Stone helped us discover iconic winery, Quintessa, through a tasting of barrel samples and wines from diverse vineyard blocks. It was a fascinating geological tale and the wines were, predictably, amazing.

Up next was the Macaron Happy Hour with a tasting from local macaron baker, Asalt & Buttery. The outstanding macarons were paired with sparkling and still wines from around the world. While all four macarons and wines were expertly-matched, my favorite was the pistachio macaron paired with Artazuri Rosado – spectacular.

The main event for most attendees of the festival is the Grand Tasting on Saturday evening. This elegant affair featured more than 100 wines from more than 30 wineries and food by 25 top restaurants from New York City and New Jersey. The participating restaurants included the following:

Jockey Hollow Bar & Kitchen, The Ryland Inn, Elements, Ninety Acres, Escape, Agricola, Mistral, Terre à Terre, Maritime Parc, Strip House, The Orange Squirrel, Osteria Morini, Pig & Prince, Morris Tap & Grill, Ho-Ho-Kus Inn & Tavern, Axia Taverna, Crystal Tavern, Villalobos, and more.

There was also an exciting silent auction benefiting the James Beard Foundation.

For party-goers who wanted to go the extra mile, there was an after-party where guests could meet the Chefs and Winemakers to the beat of a DJ with open bars and buffets.

Sunday March 22

The weekend celebrations ended on a festive note with the Champagne Brunch—an over-the-top, decadent brunch buffet accompanied by Champagne.

To keep abreast of plans for the 2016 event, sign up to receive Crystal Springs Resort’s newsletters at http://www.njwinefoodfest.com. If you limit the number of upscale food and wine events you attend during the year, this one is a must.

Cheers,

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry of which she’s a 15-year veteran. Follow Veronique on Twitter or like her Facebook page.

Recipe: Quinoa Lentil Broth Bowl

Tom

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March 30, 2015

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Have you tried Panera’s new broth bowls yet? I’ve sampled several of them and they’re fabulous! So fabulous that I went home and created my own version of a quinoa lentil bowl. Panera’s bowls are Asian inspired, made with unami soy-miso broth, but I made my broth bowl more universal, with a chicken tomato broth and a harvest grains blend. Filled with lentils and quinoa or a grains blend, carrots, and kale, you can switch out chicken broth for vegetable broth, top with an egg, and have a perfect Meatless Monday dinner! Panera offers topping its bowls with a cage-free egg, or chicken raised without antibiotics, which is why I love Panera so much…because they love us and care about our nutrition!

Recipe and photo by Gwynn Galvin, Chef Nutritionist, Culinary Consultant and Creator of Swirls of Flavor.

Quinoa Lentil Broth Bowl

1 Tbs. olive oil
6 thinly sliced lemon wheels
1 onion, chopped, 1 cup
2 cups packed chopped kale leaves, abut 2 ounces
2 carrots, peeled and chopped, 1 cup
1 rib celery, chopped, 1/2 cup
1 envelope Sazan seasoning, Goya or Knorr
3 cans (14.5 ounces each) chicken or vegetable broth, 5 1/4 cups
1 can (14.5 ounces) diced tomatoes with roasted garlic and onion
1/3 cup EACH lentils and quinoa OR 2/3 cup Harvest Grains Blend*
cooked sliced chicken, optional

1. Heat oil over medium-high heat in saucepot. Cook lemon wheels until golden and caramelized, turning once and reserve.

2. Cook onion, kale, carrots, celery, and Sazan seasoning until vegetables are just tender, 5-7 minutes, stirring occasionally.

3. Add chicken or vegetable broth, diced tomatoes with their juices, and reserved lemon wheels. Bring to a boil. Stir in lentils and quinoa or Harvest Grains Blend. Reduce heat and simmer, covered, until grains are tender, about 10 to 15 minutes.

4. Top with sliced cooked chicken, if desired.

Makes 6 cups.

*Trader Joe’s Harvest Grains Blend is a mix of Israeli couscous, orzo, baby garbanzo beans, and red quinoa.

Gwynn Galvin, chef and blogger, is delighted to share her original recipes on Jersey Bites. Born and raised in Jersey and a lifetime resident of Bergen County, Gwynn is Jersey through and through! Having been in the culinary field for more than 20 years, you can say that Gwynn is definitely well seasoned. With over a decade as Test Kitchen Director for a nationally published magazine as well as working for major food corporations and being partner and chef of a family-owned cupcake shop, Gwynn is also the creator of her blog, Swirls of Flavor. Her award-winning recipes have been featured in national ad campaigns, cookbooks, magazines, social media and on the internet. If you’ve ever made a recipe that was on the package of a food product or in a magazine or cookbook, chances are you’ve already made one of her fabulously delicious recipes!

Carrino Provisions Now Open In Jersey City

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Karin Nastawa Ruffini

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March 26, 2015

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Carrino Provisions Now Open In Jersey City

The Jersey City dining scene has been on an upswing for years now. And it’s only continuing to climb with the addition of Carrino Provisions. The masterminds behind this Italian Osteria and Market – The Three Kings of Kings County (Chef Talde and proprietors David Massoni and John Bush) – are the same that opened Talde, Pork Slope and Thistle Hill Tavern in Brooklyn. Together with HGTV’s Kitchen Cousins – Anthony Carrino and John Coloneri – the team of proprietors, chefs and craftsman opened their doors in late January 2015.

Just days after opening, my fiancé Nick and I received a welcomed invitation to check out Jersey City’s newest fooderie. Just off of busy Newark Street, Carrrino Provisions resides in what was formerly a police headquarters and before that the telephone switchboard transmitting calls between New Jersey and New York. Before dinner, Massoni walks us around the space, sharing renovation stories, pointing out reclaimed items from the former industrial space and filling us in on what’s coming next. He shows us the private dining space, just downstairs from the Osteria, and a secret door, to which Massoni points and says, “Something is happening in there, but that’s all I can tell you.” Nick and I both take a sip of our prosecco – because what better way to tour a brand new restaurant than with a glass of prosecco – and give each other the eye. What could they be hiding in that space? We hope to find out in the Spring.

Preceding the Osteria is a long, brightly lit marketplace that’s in the order of an Italian meal : antipasti, meats, cheeses, fresh pastas, meats and finally dessert. Home chefs can pick up many of the items being served at the Osteria to create feasts of their own. There’s also an appropriately appointed coffee bar near the front of the store, to enjoy a post-meal espresso or a caffeine pick-me-up on the way to the Grove Street Path.

After a short tour – and a sneak peak at the restaurant group’s other venture Talde Jersey City, – which opened it’s doors in early February – we got seated, ordered some wine and started reviewing the menu. The menu is small, but carefully curated by Chef Talde. He designed the plates to be shared, with an extensive mix of antipasti plates. There are also handmade pastas and a short list of entrees, which we’re told will always be brief – one chicken, one meat, one fish.

FullSizeRender_3 — Rigatoni, Rapini Pesto, Italian Sausage & Lemon

The antipasti section catches our eyes immediately and we agree sharing really is the best way to enjoy the menu. We order several meats and cheeses, adding an ancillary fresh ricotta cheese, which rivals some of the best I’ve ever had. Wedding diet? Whatever. Pass the cheese please. We also ordered one of their fresh pastas. Neither of us are big on pasta, but this is no ordinary pasta. It was al dente and gone just as quickly as it arrived. The service was exceptional as well. Our server made an already rave-worthy meal even better.

As we left I remarked to Nick, “This is just what Jersey City needs.” It’s elevating the dining scene. Its sophisticated bar, industrial décor, curated menu and high-quality market take the “up-and-coming” dining landscape of Jersey City to “almost-arrived.” Welcome Carrino Provisions. We hope to see a lot of you, especially in the outdoor courtyard for a black and white movie night: Casablanca, a glass of Nero D’Avola and an Italian meat & cheese board – it’s my kind of night and, if you’re in to that sort of thing too, I encourage you to make a visit.

Address: 8 Erie Street, Jersey City NJ

Phone: 973-988-2836

Website: www.CarrinoProvisons.com

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Asbury Festhalle and Biergarten Has Personality Plus

Deborah Smith, Executive Editor

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March 25, 2015

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Asbury Festhalle and Biergarten Has Personality Plus

Yesterday, we were among the lucky ones to walk right in to Asbury Festhalle and Biergarten without what’s become known as the infamous outside wait. By the time we left at 3 p.m., the wait had begun. There is nothing like this restaurant anywhere in the area. The atmosphere is what really makes Festhalle unique: think traditional German beer hall with an industrial vibe. I don’t know who did the sourcing for the stools, tables, and decor, but they did one impressive job. Not one stool is alike. The patrons were playing “who’s got the most beaten-up-looking seat?” Long communal tables fill most of the space, with small high-tops, barrels serving as tables, and long standing bars offering a more intimate dining and drinking experience. Peter and I scored a spot to rest our beers on the top of a makeshift firewood stand that was working overtime as a tabletop.

As you would expect from a German themed restaurant, beer takes center stage at the bar. If imports are your thing, Festhalle has a thoughtful and extensive draft list that runs the gamut from Kolsch to Doppelbock. They haven’t forgotten about American Craft either. It was particularly nice to see New Jersey favorites Carton, Kane and Ramstein represented on the chalk board. The bottle list digs a little deeper with Lambics and Trappist styles making their appearance so even the most discerning beer geek with find something interesting.

This place is the kind of place I call a “friend maker.” You just can’t hang out at Festhalle and not talk to the people next to you. We met a fun couple from Jersey City while we were there (Hi, Courtney and Matt!) and a very nice couple who allowed us to take pictures of their food.

Today was Asbury Park’s St. Patrick’s Day parade and the start to Festhalle’s 10 Days of St Patty’s Day.

Chef James Avery (Hell’s Kitchen’s sous chef for Gordon Ramsay, and of David Burke’s Fromagerie and Michael Mina’s Sea Blue) brings the Biergarten’s Austro-Hungarian cuisine to bear on Irish classics for a special menu, served all 10 days:

Corned beef short rib

Stout-battered fish and chips

Jameson bread pudding

Asbury Festhalle & Biergarten is a welcome addition to the ever-growing and exciting restaurant scene in Asbury Park. Once things warm up, we’ll be back for the opening of its rooftop beer garden, which is sure to be one of the best seats in the house in Asbury Park.

Asbury Festhalle & Biergarten

527 Lake Ave
Asbury Park
732-997-8767

Chulicious: A Hidden Gem in Mount Laurel

Beth

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March 25, 2015

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Chulicious: A Hidden Gem in Mount Laurel

Since New Jersey is home to a plethora of shopping centers, it’s no surprise that some of our best restaurants are tucked away in strip malls. We recently enjoyed a delightful meal at one such location when we dined at Chulicious in Mount Laurel.

Soup, Jersey Bites, Beth Christian, Burlington County — Soup at Chulicious

The woman at the restaurant’s helm is Sherry Chu, a very personable graduate of nearby Lenape High School and Penn State’s hospitality management program. She’s off to a wonderful start with her restaurant and has already received a stellar review from Craig LeBan of the Philadelphia Inquirer. Sherry takes obvious pride in the quality of the food at Chulicious. She stopped at our table and explained that a number of the sauces are cooked down for a number of hours to help with the intensity and complexity of the flavors. Our hungry group was raring to dive into a variety of menu options based on Sherry’s recommendations.

Crystal won ton, Jersey Bites, Beth Christian, Burlington County — Crystal wonton at Chulicious

The three couples in our group started with the crystal wontons as an appetizer. They were light and airy, with a veggie and meat filling and a dense, delectable sauce. They had a hint of chili sauce that gave the dish a little bit of heat without being overpowering. The Chulicious wonton soup was also a winner.

With our palates primed by the great starters, we jumped right into our entrees. We decided on a mix of fish, beef, and fowl: sea bass with ginger and scallion, princess shrimp, garlic shrimp, wu-shi ribs, and salt-baked chicken. The salt-baked chicken had a flavorful crust of salt and a variety of spices, as well as a crisp texture. As with the other entrees, the secret was definitely in the sauce, as Sherry had promised. Each of the seafood dishes glistened, and each sauce had its own special personality. The ribs were meaty and fall-off-the-bone tender. While we all shared a taste of our dishes, I suspect that we were all tempted to do a little table snitching as we fell in love with one dish after another.

ribs, Jersey Bites, Beth Christian, Burlington County — Ribs at Chulicious

This is a restaurant where care and attention to detail have resulted in a terrific addition to the Burlington County dining scene. While we were almost too full for dessert, we had to leave a little bit of room to share some cake. Although Chulicious did not have any cake on hand that night, when Sherry heard that we were celebrating my birthday, she ran out and got us a generous slab to share. It was a thoughtful gesture, and a nice ending to an evening of great food with great friends.

Chulicious
1200 South Church Street
Mount Laurel
856-780-5240

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Beth Christian subsisted primarily on cheeseburgers and liverwurst sandwiches during childhood and refused to try most new foods. Her culinary horizons were expanded during her college days in Schenectady, New York, where she learned the joys of trying slow-simmered Italian dishes, Szechuan cuisine, and everything in between. When not engaged in the practice of law in Monmouth County, Beth is busy scouting out interesting restaurants, farmer’s markets and food purveyors near her home in Burlington County. Beth’s primary dining sidekick is her husband John, but she also enjoys having her daughter Meghan, son Michael and her wonderful friends come along for the ride. Email Beth at [email protected].