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A Night Out: New Year’s Eve 2014

JerseyBites
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A Night Out: New Year’s Eve 2014

“What are we doing for New Year’s Eve?”
“Where should we go?”
The answers to these questions—and more—may very well be listed below. And if you know of another great New Year’s Eve celebration happening in the Garden State, let us know and we’ll add it!

Bloomfield
The Orange Squirrel will offer three prix-fixe menus for three seatings (5:30 p.m., 7:30 p.m. and 9:30 p.m.). 412 Bloomfield Avenue, Bloomfield, 973-377-6421.

Carlstadt
Terre à Terre will offer a four-course prix fixe dinner with seating at from 6 p.m. to 9:30 p.m. The menu will include an oyster amuse bouche, slow-roasted chestnut soup, radicchio salad, and a choice of hen, beef wellington, or surf and turf served with scallops and pork, and ending with gingerbread bread pudding. There will be live music to cap off this special evening. Price is $79/person. 312 Hackensack Street, Carlstadt, 201-507-0500.

Edgewater
HAVEN Riverfront & Bar will offer a three-course prix fixe menu during three seatings priced from $65 to $105. 2 Main Street, Edgewater, 201-943-1900.

Englewood Cliffs
Grissini will offer a four-course tasting menu with various tempting options for $75/person exclusive of drinks, tax and gratuity. 484 Sylvan Avenue, Englewood Cliffs, 201-568-3535.

Hamburg
Crystal Springs Resort rings in 2015 with New Year’s Eve celebrations and prix fixe dinners featuring an extravagant Biosphere Party. At the Biosphere Party, guests can dance the night away to the sounds of a live DJ in the spectacular tropical Biosphere (9 p.m. to 1 a.m., $125). Tickets include two hours of passed hors d’oeuvres, open bar and an ice bar serving specialty cocktails. Watch the ball drop on the giant screen and toast the New Year with champagne at midnight. Crystal Tavern offers a five-course tasting menu from Crystal Spring Executive Chef John Greeley for $190 plus tax and gratuity including a slow-cooked Short Rib and a luxurious surf and turf “Land and Sea” entrée with char-grilled filet mignon and butter-poached Maine lobster with truffle potato gratin. Seatings available at 5 p.m. and 5:30 p.m. Dinner at Crystal Tavern includes admission to the Biosphere Party. Restaurant Latour will serve a nine-course early dinner with seatings from 5 p.m. to 6 p.m. $195, $290 with wine pairing (tax and gratuity additional). On New Year’s Day, brunch will be served in the Emerald Ballroom from 10:30 a.m. to 3 p.m. $34.95, ages 4 to 11 $18, 3 and under free. Click here for more details about Crystal Springs’ New Year’s Eve celebrations. 1 Wild Turkey Way, Hamburg, 973-827-5996 (ext. 3 for reservations).

Hoboken
Amanda’s will have three seatings with special New Year’s Eve menus. Seatings at 5 p.m. and 7 p.m. will offer a four-course meal, where the diner can choose between several options per course. The cost is $35/pp for the 5 p.m. seating and $65 for the 7 p.m. seating. Tax, gratuity and liquor are not included. The 9:30 p.m. seating will feature a set five-course menu including wine pairings, liquor and gratuity, for $125/pp. 908 Washington Street, Hoboken, 201-798-0101.

Anthony David’s will offer three seatings.
5:00 p.m. 3-course dinner for $60 per person ++.
7:00 p.m. 4-course dinner for $90 per person ++.
9:30 p.m. 4-course dinner with champagne toast and party favors for $110 per person ++.
953 Bloomfield Street, Hoboken, 201-222-8359.

Bin 14 in Hoboken will offer three seatings:
6:00 p.m., three-course dinner for $50 per person ++.
7:30 p.m., four-course dinner for $75 per person ++.
9:30 p.m., four-course dinner with champagne toast for $100 per person ++.
For reservations, call (201) 963-9463.

Pilsener Haus in Hoboken will hold its 2nd Annual Kid’s New Year’s Eve Party from 4 p.m. to 8 p.m. $10 per adult to reserve a table, $5 for each child and includes one kids meal, one kids dessert and a drink. Entertainment will include a balloon animal artist and Big Jeff and Bouncy People Kids band.
Starting at 9p.m.: Reserve a table now and receive guaranteed seating, sausage sampling and a pitcher of bier for your group for $20 per person (10 person minimum reservation per table). Seating starts at 9 p.m. $5 at the door for walk-ins after 9:45 p.m. Guests will receive a complimentary anti-hangover goulash soup at midnight, there will be a DJ, party favors and a raffle for a Mountain Creek Ski Resort Pass. Giant projector screens will be up to watch the Times Square ball drop. To reserve, call Robyn at 201-683-5465 ext. 503 or Britney at 201-683-5465 ext. 500, or email [email protected] for more info. 1422 Grand Street, Hoboken.

Jersey City
Maritime Parc will offer a special menu to celebrate the new year. 84 Audrey Zapp Drive, Liberty State Park, Jersey City, 201-413-0050.

Orale Mexican Kitchen in Jersey City will have two seatings. The first one, from 5 p.m. to 7:30 p.m., will include the regular menu along with an a la carte menu. The second seating starts at 8 p.m. and will only offer a pre fixe menu of four courses and include an open bar for $80 ++. There will be live entertainment from 9 p.m. throughout the night, along with party favors and a champagne toast. 341 Grove Street, Jersey City, 201-333-0001.

Satis Bistro will offer a special New Year’s Eve prix fixe menu $95/person plus tax/gratuity. Add fresh white truffles for $40. Add wine pairing $40. Seatings at 5 p.m., 7 p.m. and 9 p.m. (9 p.m. seating remains for party). After dinner “Swing into 2015″ with live entertainment provided by Jersey City’s own The Gully Hubbards playing swing, blues, jazz to ring in the New Year in style until 2 a.m. Complimentary Champagne toast at midnight. 212 Washington Street, Jersey City, 201-435-5151.

Union Republic will offer a special meat-centric and a vegetarian menu. $75 for dinner plus $35 for optional wine pairings. 340 Third Street, Jersey City, 201-279-5094.

Livingston
Strip House will showcase luxe specials in addition to its regular menu: Double Smoked Pastrami Cured Salmon  $14, Filet Rossini  $51, Crepe with vanilla bean ice cream chocolate sauce. 550 West Mount Pleasant Ave., Livingston, 973-548-0050.

Long Branch
Avenue will have two seatings with special New Year’s Eve dinner packages. The first seating will offer a four-course menu from 6 to 8 p.m.. The second seating starts at 8:30 p.m. and includes a four course menu, champagne toast, live entertainment by Red Hot Rhythm, party favors, and live viewing of the ball drop. The cost is $55/pp for the 6 p.m. seating and $120/pp for the 8:30 p.m. seating. Limited seating is available. 21 Ocean Avenue, Long Branch, 732-759-2900.

Montclair
Escape Montclair will serve a three-course dinner where guests are welcomed to bring their own wines. $68/person plus tax/gratuity. 345 Bloomfield Avenue, Montclair, 973-744-0712.

Fascino will offer two options. A three-course menu for $80 pp at 5:30, 6:00, 6:30, or 7:00 p.m., and a five-course menu for $120 pp will be offered at 8:00, 8:30, 9:00, or 9:30 p.m. Visit website for menus and more information. 331 Bloomfield Avenue, Montclair, 973-233-0350.

Pig & Prince Restaurant and Gastrolounge will host a Rockabilly Sock-Hop. Guests are urged to wear anything 50s-themed and anything fun. Live entertainment will feature Rhymin’ Bobby Diamond & the Rock Hards, games, cigar rollers, games, ice bar, malted milkshakes, raffles, dancing and more! A lavish spread of 50′s diner-inspired cuisine and an open bar will be available. $160 per person ($150 per person in groups of 6 or more). 1 Lackawanna Plaza, Montclair, 973-233-1006.

Morristown
Blue Morel rings in the New Year with an indulgent New Year’s Eve dinner accompanied by live jazz and a Champagne toast. There’s an early menu and a late menu available. Early seating is 5:30 p.m. to 7 p.m.: three-course menu ($85) with multiple options and late seating is 7:30 p.m. to 10 p.m. for the four-course menu ($129). 2 Whippany Road, Morristown, 973-451-2619.

Jockey Hollow Bar + Kitchen will be offering a variety of tasting menus in The Oyster Bar and The Dining Room accompanied by the live music of Grammy Award winning jazz virtuoso Christian McBride. Reservations are available for two seatings. Call for details and to make reservations. 110 South Street, Morristown, NJ, 973-644-3180.

Paramus
Chakra will celebrate the New Year with a four-course dinner, live DJ, party favors and midnight champagne toast. A four-course New Year’s Eve menu ($138) full of Chef Thomas Ciszak’s signature dishes will be served with seatings from 8 p.m. to 10 p.m. Guests can also enjoy an early dinner from 5 p.m. to 7 p.m. with a three-course menu for $79/person. 144 W. State Rte 4, Paramus, 201-556-1530.

Turnersville
Luna Rossa Biagio Lamberti will serve a special New Year’s Eve menu. 3210 Route 42, Turnersville, 856-728-4505. 

Keeping It Simple with Kings

Karin Nastawa Ruffini
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Keeping It Simple with Kings

Usually I’m relegated to last-minute appetizer prep and wine-opening duty on Thanksgiving, but I spent this past holiday with my future in-laws, and my help in the kitchen was more than welcomed. Wednesday, as the snow fell outside, my future mother-in-law and I spent the entire afternoon in the kitchen preparing casseroles and cookies. Around 6pm we were both exhausted and I thought there has to be a better way to prepare for a big holiday. And then I remembered there is!

IMG_2293A few weeks ago, my fiancé and I had the pleasure of attending a waterfront holiday tasting from Kings Food Markets and Verizon Wireless. They had prepared quite a spread and none of it required heating (unless, of course, we wanted to).

Usually I’m the first one to suggest making something from scratch (see the salted pumpkin caramel cookies I spent hours making) and I have a penchant for choosing complicated recipes. But creative cooking can be very time consuming and, in the case of the cookies, the final product fell short of my expectations. I felt I had wasted my time on the cookies and I wasn’t all that proud to serve them. But after tasting the salads, quick appetizers and fuss-free desserts from Kings, I’ve changed my tune a bit. Just because I didn’t spend hours in the kitchen or my “homemade” dish wasn’t made in my home, doesn’t mean it can’t be a hit at the holiday table. Plus, the non-heat options ensure we’re not stacking casseroles and playing Tetris in the oven, as we’ve done in the past.

The food prep team definitely cares about the quality they put out, which is also incredibly important to me. As a food writer and avid home chef, it’s expected that I won’t show up with a box of pre-made cookies. But knowing I could proudly serve fresh Winter Wheatberry Salad and fancy dessert cakes for one made by Kings’ chefs and instead of me…well I won’t tell if you won’t. They’ll never know. And if all else fails, they have a fabulous catering menu that won’t disappoint!
IMG_2293

At the event I attended, the Salmon Petit Fours were my favorite. They’d be great as an appetizer or with a holiday brunch! And the best part is they’re already wrapped.

Smoked Salmon Petit Fours
By Spence & Co

Smoked salmon
Cream cheese
Sun dried tomatoes
Black olives

Kings Markets
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KarinNastawaPhotoKarin Nastawa grew up in the great Garden State, leaving only briefly to attend college in Philadelphia, where she developed a love for all things cheesesteaks. She has lived in Hoboken for over nine years, taking in the incredible dining scenes on both sides of the river and has a particular affinity for staking out interesting BYO establishments in Hudson County. She is the founder and owner of VinEatsi, a boutique wine & food digital marketing agency and has also studied wine and spirits extensively, receiving her advanced degree from the Wine & Spirits Education Trust (WSET). Along with running VinEatsi, she is an avid cook and food enthusiast and writes about her wine & food adventures in the VinEatsi blog. She dreams of having a chef’s kitchen and a state-of-the-art wine cellar filled with Sonoma Coast Pinot Noir and Left Bank Bordeaux… someday.

Last-Minute Foodie Gift Ideas

Rachel Bozek
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Last-Minute Foodie Gift Ideas

 

smoked products out of the box
Smoked Pork products from Sam’s Butcher Shop

Still looking for gift ideas for the foodie(s) in your life? Look no further than this handy list of delicious and, in some cases, educational, possibilities. A gift certificate to one of these businesses is a great way to support small, local businesses while giving big!

Bongiovi Brand Pasta Sauce — Luxury tomato sauce. Read our coverage here.

Coeur d’Est — A blended, distinctly New Jersey wine. Read more here.

Delicious Orchards — Fresh produce and baked goods, sold in gift boxes.

Escape Montclair Omakase Chef’s Tasting Experience — Diners who opt for these exclusive tasting menus will be leaving the selection of dishes up to Chef Bryan Gregg’s discretion.

Heirloom Kitchen — Shop and culinary classes in Old Bridge. See our coverage here.

Hudson Table —Gift cards for hands-on cooking classes in Hoboken. 

Jar Goods — Tomato sauce. Read more here.

JB Couture Cakes — Beautiful, fresh baked goods. Read more here.

Jersey Barnfire Hot Sauce — A line of hot sauces by New Jersey Pastry Chef John Sauchelli.

Jersey Girls Food Tours — Food tours of several NJ locations, including Jersey City. Read our coverage here.

Luxx Chocolat — Luxury chocolates. Read more here.

Pastosa Ravioli — Italia grocery, fresh pasta. Read our coverage here.

Patricia & Paul — Artisan olive oils and vinegars. Read our coverage here.

Pinelands Brewing — Handcrafted ales. Read more here.

Sam’s Butcher Shop — Smoked pork products. Read more here.

ShopFreshSeafood.com — Ships seafood to anywhere in the United States. Read our coverage here.

Wonderfully Raw’s Snip Chips and Brussel Bytes — Healthy snacks. Read more here.

Along with these, a list of 10 recommendations for New Jersey chocolate shops is available here!

Talula’s in Asbury Park

Melissa Beveridge
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Talula’s in Asbury Park

Last month, I was lucky enough to get a sneak peek into Talula’s before the eatery opened its doors in Asbury Park. That sneak peek didn’t include any food, so when I was invited to join them for dinner, I practically ran there!

Let me tell you, it was everything that I had hoped it would be. The atmosphere is casual, warm, and hearthy. Owners Steve Mignogna, Shanti Church, and Josh Stewart celebrate their local purveyors including From the Garden, Seven Arrows East Farm, and Shangri-La Farm. All of their bread and dough is made on site daily, using their very own “Mother” and organic grains from Farmer Ground Flour. Many of the tables were made with loving care by Church’s brother. If you’re looking to meet new friends, there are plenty of community tables, or you can keep it small and sit with your loved ones. Either way, you get to enjoy the inspiring and delicious food coming out of the Talula’s kitchen.

In addition to great food, Talula’s has a well-stocked bar featuring many local beers, wine, and an incredible list of cocktails including Autumn Mule made with vodka, boiled apple cider, ginger beer, and lime. If you’re interested in beer, be sure to try the Kane Ripple, a light IPA, if you’re lucky enough for it to be on tap.

Back to the food. Our server, who also happens to be one of the cooks, suggested that we start off with the “bread + butter,” a rather large portion of their daily sourdough bread, paired with herbed butter and olive oil with honey. The bread was a home run. Crusty on the outside, soft on the inside and when paired with the honeyed olive oil, it was dynamite. Church shared that she had learned that trick from Mint, one of her favorite cheese stores in Tarrytown, New York.

After our appetizer, we ordered some more bread. Two pies: the hearty Beekeeper’s Lament, in an effort to keep our honey-themed dinner going, and the Saltie. The Beekeeper’s Lament is a classic. The dough, crisped on the outside, yet perfectly soft on the inside, featuring fresh tomato sauce, hot Calabrian sopressata, fresh mozzarella, and a drizzle of local honey to top it off. The perfect combination of sweet, salty, and spicy.

However, my favorite of the two was the Saltie. It’s like a Vietnamese banh mi on a pizza. Seriously? I could have eaten the whole pie myself. The pizza exhibited the perfect ratio of feta, fresh mozzarella, pickled vegetables like cauliflower and red onion, fresh cilantro and parsley, capers, pimentón, and to top it all off, a yolky egg. The freshness of the herbs interacted with the tart pickled veggies, the creamy egg, and the salty cheese, and then came together on a fresh pizza pie—it was out of this world.

Church named what is now my favorite pie after the bahn mi shop in Brooklyn, Saltie, where she spent time learning how to pickle like a champ. If you’re reading this and thinking that you’d like to pass, you’re wrong. Just take my word for it and if you don’t like it, I’ll eat your leftovers.The Saltie and the Beekeeper's Lament

I do have to go back as there are so many other pies that I want to try including the Spud Mackenzie, which has become an instant hit. The pie is like a loaded baked potato with garlic mashed potatoes, fresh mozzarella, cheddar, Benton’s bacon, and buttermilk. (No, it’s not figure friendly, but who cares, it’s winter!) Order one of Talula’s salads like the 7 Arrows Farm Salad with radish, house-made vinaigrette, and sumac to make you feel better about eating all the pizza.

Milk + Honey Panna Cotta at Talula's, Melissa Beveridge, Jersey Bites
Milk + Honey Panna Cotta

We did leave room for dessert, deciding on the Milk + Honey Panna Cotta, which our amazing server recommended because it was so light (especially after we ate so much). She hadn’t steered us wrong yet. The dish is made with honey gelee, on top of amaranth crumble and bee pollen brittle. It really was the perfect end to a perfect meal.

Talula’s accommodates vegan, gluten free, and vegetarians alike. They’d be happy to substitute any cheese for their homemade vegan mozzarella or cashew almond ricotta on any pizza for just a dollar extra.

Stop by for lunch or dinner any day, and brunch on Saturday and Sunday. And don’t forget to bring an appetite!

Talula’s
550 Cookman Avenue, #108
Asbury Park
732-455-3003

Melissa Beveridge  is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.

BEX Eatery & Catering Co. in Califon

Jennifer Miller
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BEX Eatery & Catering Co. in Califon
Geisel and Nitti, BEX kitchen, Jersey Bites
Geisel and Nitti

Creating amazing food takes a certain level of artistic talent and a passion for what is delicious. At BEX eatery & catering co., you can taste the creativity and passion for whole, healthy, and delicious food with each bite. Together, Becky Geisel and Joan Nitti have created a destination eatery that is slow-food delightfulness at its best.

Nestled in Califon, which is the epitome of small town USA, full of historical homes, a book shop, flower shop, fly fishing store, and a butcher shop, BEX can be found right next to the Columbia Trail. Geisel and Nitti chose this location because “it’s home.” Despite their small-town location, they have become a destination eatery with gourmets and bikers alike, many of whom travel great distances to nosh on their goods. In addition, they are often called upon to cater events as far away as Princeton, Manhattan, and Westchester, NY. When you produce a consistently delicious and memorable product, word of mouth is powerful.

So how did it all start and what makes BEX so uniquely delicious?

When Geisel’s mother was dying from breast cancer, the future BEX co-founder dove head first into learning about macrobiotic eating and started cooking not only for her family but for other cancer patients as well. Her passion and knowledge accidentally collided with Nitti’s planning expertise and together BEX kitchen was born.

BEX is all about simple, fresh, whole food and everything from their vinaigrettes to their roasted meats is sourced as locally and seasonally as possible and made on site. With a whole-food philosophy, their menu is simple and mouth-wateringly delicious. It’s all about “taste, texture, shape and design,” says Geisel.

I often pop into BEX to grab a latte that’s made with locally roasted organic coffee beans from River Roasters, and a gluten-free baked good for my oldest daughter and an indulgent chocolate croissant or white chocolate chip macadamia Cookie for myself. In addition, their brunch menu items are out of this world yummy, as are their salads like this beets and blue cheese spinach salad or roasted vegetables.

In addition, I never feel guilty grabbing food to go because they use Vegan Wear, an allergy friendly, sugar-based biodegradable and compostable product that is latex free.

BEX has an extensive catering service and specializes in everything from vegan weddings to pig roasts. On the first Friday of every month, BEX offers its Supper Club, with fun themes like a tribute to Julia Child. Locally sourced, farm-to-table dining that is gluten-free and vegan friendly: did I say that I love this place? So come out to smalltown USA to enjoy a lunch that will knock your socks off. Who knows, maybe I’ll even meet you there.

BEX eatery & catering co.
52 Main Street/P.O. Box 4
Califon
908-975-3334

Monday – Closed (open for catering)
Tuesday – Thursday 8:00 a.m. to 3:00 p.m.
Friday & Saturday – 8:00 a.m. to 4:00 p.m.
Sunday Brunch – 9:00 a.m. to 4:00 p.m.

Roasted vegetables, BEX Kitchen, Jersey Bites
Roasted vegetables
White chocolate chip macadamia cookie, BEX Kitchen, Jersey Bites
White chocolate chip macadamia cookie

Jen MillerJennifer Miller: I am a mom on a mission: to help others foster a love of eating and preparing wonderful food. I am a passionate home cook, wine enthusiast, meal-planning specialist and budding food blogger, with a love of eating, drinking, food photography and serving fresh farm to table meals. As a mother of three, I am committed to raising  “foodie” children who enjoy farmer’s markets, restaurants and artisan food shops. In addition, I share healthy, in-season recipes and tips on my web site http://mealdiva.com and on Facebook as MealDiva. I am very excited to be contributing to Jersey Bites from Hunterdon County!

Cookbook and Recipe: The Pollan Family Table

Terry Krongold
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Cookbook and Recipe: The Pollan Family Table
Pollan Family Table jacket
Pollan Family Table jacket

Recently, I had the pleasure of attending a book signing/cooking demo featuring the Pollan family. You may be familiar with actress Tracy Pollan, who is married to Michael J. Fox. Tracy, along with her sisters, Dana and Laurie, and their mother, Corky, have written a warm and practical cookbook, The Pollan Family Table, that has been a joy to read through and cook from.

The event was held at the brand new Chambers Center for Well Being in Morristown, which in itself was worth the visit. The center is an affiliate of the Atlantic Health System, and is focused on integrative health. Combining Western medicine with complementary treatments (such as yoga, nutrition, massage, acupuncture, fitness training, counseling), the staff works to help patients obtain optimal health.

Growing up, the sisters and their brother, author Michael Pollan, had incredible meals. Corky was the Style Director of Gourmet Magazine and a food blogger for the Cooking Channel. Corky’s father owned a wholesale produce business, so food has always been an integral part of their lives.

The sisters know the emotional and health benefits that eating together provides and they wanted to recreate this for their own families using time-honored and trusted family recipes. This was their inspiration for writing the book.

Far left: The Pollan family appeared at the Chambers Center for Well Being in Morristown, N.J. on Nov. 12 for a cooking demonstration to promote their new cookbook, The Pollan Family Table. Pictured, from left, are Emilie Rowan, Director of Chambers Center for Well Being, and authors Tracy, Corky, Dana and Lori Pollan. Photo Credit: Morristown Medical Center
The Pollan family appeared at the Chambers Center for Well Being in Morristown, N.J. on Nov. 12 for a cooking demonstration to promote their new cookbook, The Pollan Family Table. Pictured, from left, are Emilie Rowan, Director of Chambers Center for Well Being, and authors Tracy, Corky, Dana and Lori Pollan. Photo courtesy of Morristown Medical Center

During the demo, the family cooked two recipes from the book for us – their “signature” salad, which they have been making for years, and roasted cauliflower with toasted breadcrumbs and Parmesan. Both were delicious and easy. The sisters told us that the salad is their most requested dish when they visit friends or family and I could see why. It’s got only five ingredients and is a snap to put together. (See below for the salad recipe.)

Besides having terrific recipes, the book has been organized so that each recipe has a pantry list and a market list (what a great idea!) making it really easy for readers to put delicious, healthy meals on the table.

The sisters and their Mom offered the group their own “sage advice”— cooking tips that they find indispensable:

For Laurie, it is mise en place (having everything in its place, ready to go when you start cooking).

Corky is a firm believer in reading a recipe from beginning to end.

Dana’s tried-and-true trick is to store brown sugar in a resealable bag in the refrigerator.

And Tracy always uses a bit of cooking spray on the spoon when using honey or maple syrup, so it slides right off.

The book has wonderful, practical recipes, a handy glossary of cooking definitions, along with the “Pollan Pantry” (key ingredients you should stock), and of course, beautiful photos. But what I found most compelling about this cookbook was the genuine warmth that the sisters seem to have for carrying on the traditions founded in their mother’s kitchen. They enjoy cooking with each other and for each other, and that basic tenet is what makes it so pleasant to come to their table.

Pollan Signature Salad in bowls Photo credit to John Kernick
Pollan Signature Salad in bowls. Photo by John Kernick

The Pollan Family Table
Pollan Signature Salad
6 servings

We serve this salad at all our large family gatherings. Light, crisp, both vinegary and sweet, our signature salad is a delicious addition to any meal.

For the dressing (ingredients)
1/3 cup white balsamic vinegar
1 tablespoon raspberry vinegar, champagne vinegar, or sherry vinegar
1½ teaspoons Dijon mustard
1/3 cup grapeseed oil
2 tablespoons extra virgin olive oil
Sea salt
Freshly ground black pepper

For the salad (ingredients)
5 to 7 ounces mesclun or mixed baby greens
½ cup chopped caramelized walnuts (page 263, or your favorite store-bought)
½ Bosc pear (cut lengthwise), cored, and thinly sliced
1/3 cup shaved Parmesan cheese

For the dressing (directions)
In a glass jar with a lid or in a small mixing bowl, combine the vinegars, mustard, grapeseed oil, olive oil, 1/8 teaspoon of salt, and pepper to taste. Shake the jar vigorously or whisk in the bowl to emulsify.

For the salad (directions)
Place the mesclun in a large salad bowl. Pour on half the dressing and toss the greens to coat. Add the walnuts, pear, and more dressing to taste (taking care not to overdress) and toss again. Top with the Parmesan cheese shavings and serve.

Food for Thought
Walnuts are the healthiest tree nuts around—they have close to twice as much antioxidants as other nuts! What’s more, they are an excellent source of essential omega-3 fatty acids, which is great news for people who don’t eat heart-healthy fish.

Excerpted from THE POLLAN FAMILY TABLE by Corky, Lori, Dana, and Tracy Pollan. Copyright © 2014 by Old Harvest Way, LLC.  Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.

The Pollan family appeared at the Chambers Center for Well Being in Morristown, N.J., on Nov. 12 for a cooking demonstration to promote their new cookbook, The Pollan Family Table. Pictured from left to right are Terry Krongold, Regional Passaic County Contributor for jerseybites.com, and authors Tracy, Corky, Dana and Lori Pollan. Photo Credit: Morristown Medical Center
The Pollan family appeared at the Chambers Center for Well Being in Morristown, N.J., on Nov. 12 for a cooking demonstration to promote their new cookbook, The Pollan Family Table. Pictured from left to right are Terry Krongold, Regional Passaic County Contributor for jerseybites.com, and authors Tracy, Corky, Dana and Lori Pollan. Photo courtesy of Morristown Medical Center.
Right: From left, authors Lori, Corky, Tracy and Dana Pollan sign copies of their new cookbook, The Pollan Family Table, following a cooking demonstration at the Chambers Center for Well Being in Morristown, N.J., on Nov. 12. Attendees had the opportunity to sample recipes and hear healthy eating habits from the Pollans. For information on upcoming events visit chamberscenterforwellbeing.org. Photo Credit: Morristown Medical Center
Right: From left, authors Lori, Corky, Tracy and Dana Pollan sign copies of their new cookbook, The Pollan Family Table, following a cooking demonstration at the Chambers Center for Well Being in Morristown, N.J., on Nov. 12. Attendees had the opportunity to sample recipes and hear healthy eating habits from the Pollans. For information on upcoming events visit chamberscenterforwellbeing.org. Photo courtesy of Morristown Medical Center.

Terry Krongold is a lifelong, passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

Patterson Family Farm in Auburn, NY

Terry Krongold
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Patterson Family Farm in Auburn, NY

Do you know where your milk comes from? I do.

No, this isn’t a joke with a cute answer (“duh, a cow,” or worse yet, “duh, the store”). I mean, how does it get from the cow to the store to you? The process may surprise you.

On a recent weekend in New York’s beautiful Finger Lakes region, I followed the entire process of milk production. Visiting the Patterson Family Farm in Auburn, NY, we met the sixth generation of the Patterson family, which started dairy farming in 1832. Beginning with just 100 cows, they now have over 1,200 Holsteins. They also grow their own feed on 2,500 acres (corn, soybeans, wheat, alfalfa, grass, and hay). It’s a huge operation with 30 full-time employees, growing to 45 during harvest.

But their main focus is the health and well-being of their “girls.” These cows are treated like VIPs – the best feed (each cow eats 130 pounds per day!), freedom to roam around the barn, soft beds, automated brushing stations, and Afi tag pedometers to measure their exercise. Imagine a bovine spa resort!

One of the highlights of the farm visit was meeting the day-old calves, which were so cute and friendly. What a treat it was to be able to bottle-feed them!

Calves at the Patterson Dairy Farm
Calves at the Patterson Dairy Farm

Owners Jon and Julie Patterson are part of an innovative group of central New York dairy farmers who invested in and own the newly opened, state-of-the-art Cayuga Milk Ingredients (CMI) plant, which was the next stop on our tour.

Opened in June, after a two-year build, this is a one-of-a-kind, $101 million milk processing facility, and I was one of the first bloggers to tour it. The plant uses the latest technology to separate high quality milk into high quality components that are added to other products to boost nutritional value. They remove the water from the milk to produce dry ingredients, extending the shelf life to up to 18 months, meaning that ingredients produced today can be feeding children in South America and the Middle East in a short amount of time.

CMI processes 2.6 million pounds of milk trucked in every day from the area’s 36,000 cows. Just to put this into perspective, it takes nine pounds of milk to create one gallon!

Some of the products that come from CMI are skim milk, condensed milk, cream, and protein powders. In fact, CMI is only the third plant in the world that can make a 90% protein powder. In the future, they hope to produce infant formula as well.

The plant is totally computer-operated, and it takes only six to nine people to run the entire operation. Obviously, there is a heavy focus on bio-security. We had to don paper lab coats, hairnets, and booties for the tour (we were oh-so-attractive!) and were not allowed to take any pictures. (Plant photos were provided.)

CMI's plant tour
CMI’s plant tour

After lunch at our hotel, Geneva on the Lake, we were off to the next logical progression in our dairy tour: a cooking class at the New York Wine & Culinary Center to create some delicious dairy-based dishes. Opened in 2006, the center was built to as a place where the people of New York and visitors to the area could learn about and enjoy the delicious foods and wines of the region. Besides a well-equipped kitchen classroom for a wide range of culinary interests, the center boasts a restaurant, a Wine Spectator educational center, a wine tasting room, and a culinary boutique. It is quite impressive.

Chef Jeffory McLean (or “Cheffory,” as they call him), lead instructor at the center, divided our group into teams and gave us directions for our recipes. My husband and I were assigned Inside-Out Poutine. If you are not familiar with it, poutine is the Canadian dish consisting of cheese curds, French fries, and brown gravy that is slowly sweeping the U.S. (a poutine restaurant has just opened in Chicago). Having never tried cheese curds, I was a little skeptical, but after Cheffory explained it, I was on board. The basic premise is as follows: you take a bit of mashed potatoes in your hand and form a hollow. Insert a small portion of a cheese curd (we used a spicy Buffalo wing flavor), add more mashed potatoes to form a ball. Dip into an egg wash, roll in Panko crumbs, and deep fry.

Cheese Curds for Inside Out Poutine
Cheese curds for Inside-Out Poutine

They were awesome! These would make a fabulous Super Bowl snack. Other teams at the class made a crudité platter with yogurt dipping sauce, Parmesan cups filled with a terrific pulled chicken topped with sour cream, and for dessert brownie cups filled with vanilla ice cream. A great night cooking with new friends in a beautiful facility!

Inside Out Poutine
Inside-Out Poutine: the final result!

So now you know, like I do, the milk’s journey from the cow to the processing plant to the table. Next time you pick up a gallon of milk, a quart of ice cream, protein powder, or some yogurt, think about the long trip it’s taken to get to your store shelf.

The results of a cooking class as part of my tour
Crudité with handmade yogurt dip

The American Dairy Association and Dairy Council (ADADC) is a non-profit nutrition education organization funded by dairy producers in New York, New Jersey, and Pennsylvania. Thanks to the ADADC for this informative, educational, fun, and delicious weekend!

All photos courtesy of Katie Becker Photography.

Terry Krongold is a life-long, passionate baker. In addition to a full-time job in the pharmaceutical industry, Terry has been involved with food for many years, including co-ownership of a dessert catering company in the late eighties called I Love Cheesecake, specializing in fine cheesecake and unique desserts. Terry is the author of The Cook’s Tour, a blog focused on food, baking, and travel. When not working, writing, or baking, she spends time planning vacations around restaurants to visit. She can be reached at [email protected].

Chef Spotlight: David Viana

Veronique @ Food & Wine Chickie
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Chef Spotlight: David Viana
David Viana
Chef David Viana

Before becoming executive chef at The Kitchen at Grove Station in Jersey City, Chef David Viana held posts as chef de cuisine and sous chef at several other restaurants in the Garden State. Jersey Bites recently caught up with Chef Viana for this Spotlight, in which he reveals his favorite coffee, an embarrassing—but memorable—moment, and advice for aspiring chefs.

JERSEY BITES: What is your earliest food memory?
CHEF DAVID VIANA: My earliest food memory is my mom teaching me how to make scrambled eggs. I remember loving to whip them until they were frothy and how accomplished I felt. Even at the age of 8, I was already making better scrambled eggs than my mom.

When did you realize you wanted to make cooking a career? Was there an “a-ha” moment?
There was never an “a-ha” moment, so to speak. After college, I was at Union County Probations and found myself day dreaming about culinary schools. After four months, my criminal justice career ended and my culinary career began.

Any interesting stories about where and with whom you started cooking professionally?
There are always explosive arguments, catastrophic accidents, and even the occasional x-rated happenstance. One particular story that’s of the mild mannered anecdotal variety takes place during my trial at Restaurant David Drake. Chef is an über-talented idol of mine. I started my trial in the early morning and right before the service chef had seen enough and informed me that I could leave if I wanted. I then proceeded to insist that I stay and offered Chef Drake (a one-handed chef) an extra hand.  I was mortified and relieved as I thought my stupendous blunder went unnoticed.  After service was over chef invited me to sit and discuss the prospects of me working there. He started out by saying—very dryly I might add—”Thanks for the hand.” Ouch!

What is your cooking style?
New American, seasonal, contemporary.

What is the greatest opportunity that has come from cooking?
I spent six months in Europe staging at one of the best restaurants in the world. Traveling is an unknown perk of the profession, and to me, there is no better experience in life than living in another country, experiencing another culture.

What is the most memorable meal you’ve had, what did you eat, and where was it?
I had the privilege of having dinner at the original Bouley.

It’s your last day on earth, what would your final meal be?
That’s a tough question! I’d want to have a meal I’ve never had before. Alinea perhaps.

What is the best advice you have to share with young folks interested in becoming chefs?
Be humble! Work for the best, no matter how little they pay. Learn great habits. Take diligent notes. Read, read, read in your free time. Taste, taste, taste EVERYTHING!

If you could choose to be any food item, what would it be?
An egg! I, like Anthony Bourdain, am an egg slut. There is nothing a runny egg won’t improve. And it’s everywhere.  Versatile and essential to so so many things. I’d want to be the omnipotent, all-powerful egg.

What is the one “staple” food you always have in your cupboard at home?
I make my own Piri Piri [a Portuguese hot sauce] at home.

What is your beverage of choice?
Modcup coffee! Extraordinary roasters, with a commitment to freshness. They are vigilant with dating their roasts and never serve a drop that’s not been roasted within 14 days. I’m spoiled by Modcup.

What is your favorite comfort food?
Really bad Chinese takeout! So good.

What New Jersey restaurant do you enjoy dining at, besides your own?
There are a lot of great restaurants in New Jersey. Jersey City alone has three noteworthy restaurants I frequent quite often. Thirty Acres, which put Jersey City on the map, always challenges its diners to think outside the box and then blows up the box with taste explosions. Razza perfected the art of the pizza pie and always uses the freshest local produce. Finally third & vine is the quintessential wine bar: excellent wine and masterful cocktails, all with perfectly prepared bites of food.

If you could have dinner with any three people, living, deceased or fictional, who would they be and why?
Harry Truman, Marco Pierre White, Walt Disney. I like to surround myself with greatness. All three are astonishing men, visionaries who came from humble beginnings. Each one is representative of things I’m passionate about and the level of greatness anyone can achieve. They are my inspiration and daily reminder of how small things can lead to great ones. Standards, pride, honor, and hard work.

Are you working on any upcoming projects our readers would be interested in learning about?
Just opened The Kitchen at Grove Station. All my time and energy is channeled into every plate and every diner’s experience. Come in and visit! We as a team are truly committed to building something special.

The Kitchen at Grove Station
299 Marin Blvd.
Jersey City

Kitchen at Grove Station, Jersey Bites, Chef David Viana
The Kitchen at Grove Station

Photography courtesy of David Viana.

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.

An Afternoon with Chef Molly

Melissa Beveridge
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An Afternoon with Chef Molly

Middle Eastern Treats

When I was six years old, an Egyptian family moved in across the street from us. I immediately became friends with Nasser who was my age, and the family was gracious and kind enough to invite me to dinner and introduce me to new foods. One day after school, Nasser’s mom had prepared a treat for us that I had never seen before. They looked like mini burritos, wrapped in leaves.

Since that moment, I’ve had a love affair with stuffed grape leaves, aka dolmades. There’s something about the fresh, tart, meaty flavor that they offer. So when I was recently introduced to a chef who had just moved to New Jersey from Dubai, I jumped at the chance to go over her house and learn what real Middle Eastern cooking looks like.

Amel Attia moved to New Jersey in September, bringing her son and daughter to join her older son, currently a Rutgers student. Attia was born in Egypt and lived in Dubai for the past 17 years as a business development director for the Emirates Post, before pursuing her passion for cooking.

Tired of her position at Emirates Post, Attia decided to enroll in a professional cooking certification course in Dubai, where her instructors introduced her to the intricacies of Italian and French cooking. After she graduated, scoring top marks during her practical, she resigned from her position at the Post and started her own private cooking business. It was called Uzoma, which means ‘feast’ in Arabic. Attia was no stranger to cooking for large groups of people, noting that in Dubai, she regularly cooked for crowds of more than 25 people, just for family get togethers.

Our work station, Jersey Bites
Our work station

However, after moving to the United States, she felt that the name Uzoma wouldn’t translate, and instead started Chef Molly, a nickname she acquired in cooking school. Attia is passionate about sharing traditional Middle Eastern inspired meals to dinner plates throughout New Jersey. She focuses on sharing recipes, teaching others how to cook, and cooking Middle Eastern flavors for small dinner parties.

“We have a lot of spice and a lot of life in our food,” said Attia who showed me how to cook a variety of dishes including Mahshy green cabbage, Mahshy potato, Mahshy green peppers, Babaganoush, goulash, and my personal favorite, grape leaves with a yogurt salad. Mahshy means “stuffed” and according to Attia, is a popular dish using any type of vegetable and then adding a stuffing such as rice and meat.

We sat down at her kitchen table, with bowls of uncooked rice mixtures, one with meat for the grape leaves and one with a variety of herbs for the peppers and cabbage leaves, and began stuffing and rolling. I learned the proper technique for rolling a cabbage and grape leaf (similar to a burrito), and also learned how to layer the rolls in a circle, all the way to the top of the pot, and then after it’s cooked, flip it over to form a beautiful tower of food. (Note that I did not flip the pot, but watched Attia’s precise and very athletic move, which I wish I had filmed!)

Mahshy potato with beef
Mahshy potato with beef

Since we were using uncooked rice, we had to make sure that the rolls weren’t completely stuffed, as they would almost double in size when finished. All of the Mahshy dishes were cooked in a broth of tomato sauce over the stove and were ready in 30 minutes. Attia’s daughter got home just in time, helping us dig into the delicious feast that we had prepared. The grape leaves were just as I remembered, fresh and tart, while the goulash became a new favorite dish of mine (and my husband’s).

It was an afternoon of learning how flavors that I can find right in my own supermarket can be transformed into something completely exotic. Contact Chef Molly  at 732-500-2373 to set up your own cooking lesson and enjoy the spice of Middle Eastern cuisine at Attia’s home or right in your own kitchen. In the meantime, give this recipe a try!

Beef Goulash

Ingredients

1 tablespoon vegetable oil
2 tablespoons onion (finely chopped)
1 teaspoon garlic (finely chopped)
1 pound ground beef
1 cup milk
1 cup beef broth
2 tablespoons butter
Salt and white pepper, as needed
1 box of phyllo pastry

 Directions

Preheat the oven to 350°. Heat the oil and add the chopped onion and garlic until it’s sweet. Add the meat and stir, keeping on medium heat for 15 minutes. Turn off the heat and allow the mixture to cool down. Next, mix the milk, beef broth, and butter till the butter melts. Add salt and white pepper to taste. Grease the bottom of a large baking dish. Start layering half the phyllo sheets in the baking dish, alternating one phyllo sheet with a layer of the milk mixture. Then add the meat mixture and continue layering the phyllo sheets and milk mixture. Add the rest of the milk mixture over the last sheet. Cut the sheets to nice size squares before placing in the warm oven, on the top shelf. Bake until the top is golden and crispy, about 20 to 25 minutes.

feast
After a long day’s work, a Middle Eastern feast with goulash, front and center

Melissa Beveridge  is a freelance journalist and editor, focusing on great food, healthy living, and wellness. Her passion for eating and living well embodies her writing. A lover of all things Jersey, she is also an avid traveler, always looking to discover those hidden culinary gems everywhere she goes. Her musings can be found on her blog mbeewell.wordpress.com.

Pirate’s Booty Sets Sail for Thanksgiving

Kerry Brown
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Pirate’s Booty Sets Sail for Thanksgiving

Shhhh…I know a little Thanksgiving secret. It’s not a family recipe for stuffing or green bean casserole, it’s about New York City’s iconic Macy’s Thanksgiving Day Parade. Now that I have your attention, would you believe that the spectacular holiday procession viewed in person by more than three million spectators and on television by more than 50 million more people, actually begins and ends in New Jersey?

That’s right. The eye-catching floats and signature giant character balloons that have razzle-dazzled their way through the streets of Manhattan every Turkey Day since 1924 reside in the Garden State the other 364 days of the year. The show-stealers are designed, built and cared for by a talented and dedicated crew of artists, engineers, animators and crafts-people. The workers toil away all year at the Macy’s Parade Studio, located in the shadow of The Big Apple at an industrial park in Moonachie.

Macy's Parade Studio Vice President John Piper with The Captain
Macy’s Parade Studio Vice President John Piper with the Captain.

Macy’s Parade Studio’s vice president, John Piper, is so enthusiastic about the parade floats and balloons he’s responsible for, that a wellspring of information bubbles and fizzes from him like a bottle of champagne finally free of its cork. The 2014 Macy’s Thanksgiving Day Parade features 16 giant character balloons, 33 smaller novelty balloons and 27 floats. Each is designed, built, refurbished and prepped for the big day at his facility. “We reassemble it all, check it all, make sure all the animation is working, touch up the paint that’s needed. We call it parade prep,” he said.

The process for the next year’s parade starts immediately after the current parade ends. “Every balloon is being prepped (for the next parade) and the new ones are being designed,” Piper explained. “We’re doing both at the same time. We’re prepping old ones and we’re building new ones, so it’s non-stop, it’s just all year long,” he added. “For each balloon we check all of the chambers and check all of the lines. Then we deflate it and actually put vacuums on it and suck out all of the air. Then we fold it up in a very specific way and put it in the container that will be its transport to the parade. Then it is what we call ‘parade ready.’”

“With the floats its the same thing. After each one is checked, it is disassembled in a very specific manner. It’s all tied down and locked and parade ready,” Piper said. This week at the Parade Studio, things like generators, sound systems and battery units are added. “Anything that can’t be prepped too far in advance happens in this last week before the parade. Our countdown is happening now,” he said.

It is mind boggling to consider how the enormous floats on display at the Parade Studio will transform into a compact bundle. The structures can be three stories tall and several lanes of traffic wide when expanded, but collapse to no more than 12 ½-feet tall and eight-feet wide in order to safely travel the tunnel from the New Jersey studio to the Manhattan starting line.

The Pirate's Booty Treasure Hunt float for the Macy's Day Parade
The Pirate’s Booty Treasure Hunt float for the Macy’s Day Parade

With another nod to New Jersey, the Pirate’s Booty Treasure Hunt float is ready to make its parade debut, one of five to do so this year. (Pirate Brands Snacks is a subsidiary of B&G Foods of Parsippany.) “As the grand schooner ship sets sail down the Parade route, millions of fans will join the Pirate’s Booty Pirate and his first mate, Crunchy the Parrot on an incredible holiday treasure hunt,” said Amy Kule, executive producer of the Macy’s Thanksgiving Day Parade. “This wonderful pirate-themed creation is sure to entertain the scores of fans lining the streets of Manhattan and those gathered around television screens nationwide.”

In celebration of its partnership with Macy’s and the introduction of the new float, Pirate’s Booty is offering fans a chance to win a trip for four to New York City to watch the 2015 parade (next year!) live from VIP seating through the “Share Yarrr Thanksgiving Traditions” contest. For more information about the contest, check out the rules here. Entries are accepted through THIS Thanksgiving: November 27, 2014. Good luck!

Kerry Brown Jersey Bites Regional Editor for Burlington County, is a freelance writer who reports on local happenings in education, food, business, features and the arts for several media outlets including South Jersey Local News and Newsworks. At home she enjoys sharing simple but flavor-packed meals, especially from the grill, with her family and friends. Dessert has never been her calling but she recently discovered what could be a signature dish: Meyer lemon icebox pie. When out and about, she’s happy to find herself seated at the bar in some rustic and cozy tavern featuring craft food, craft beer, an amazing selection of wine by the glass and live music.

Sweet Potato Recipes

JerseyBites
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Sweet Potato Recipes

Few things beat a good sweet potato dish. This collection includes past Jersey Bites recipes and other favorites of our writers, past and present. Use one for Thanksgiving, or anytime you need a great side!

Mini Sweet Potato Pies
By Jennifer Miller, founder of MealDiva
“These sweet potato pies can be made for Thanksgiving. I make these sweet potato pies twice a year: on Thanksgiving and for Mardi Gras. They are sweet, simple little bites of sweet potato bliss.”

recipe: sweet potato with caremalized onions and goat cheese
Sweet Potato, Goat Cheese and Caramelized Onions

Sweet Potato, Goat Cheese and Caramelized Onions
Modified by Deborah Smith, founder and owner of Jersey Bites

Sweet Potato Black Bean Burger
By Amy Casey, founder of Amy Casey Cooks
This might be something to consider if you have vegetarian guests coming to dinner.

Sweet Potatoes Candied with Cider
By Deborah Smith, founder of Jersey Bites 

Egg Frittata with Sweet Potatoes
By Christine Florio, founder of Fit Soul and Spice

Sweet Potato Casserole Supreme
By Kathleen Mathieu, founder of Food Sharing Network
“The yummy dish was inspired by a recipe given to me by Food Sharing Network contributor Helena Dinis. The substitution of marshmallows occurred to me when I made the casserole for my five-year-old twin granddaughters.”

Gratin of Sweet Potato
Submitted by Maureen Reis
“I love this recipe because it combines sweet and savory, has great texture, looks great finished and is very much a stress-free recipe!”

 

Sweet Potato, Goat Cheese and Caramelized Onions

Deborah Smith, Executive Editor
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Sweet Potato, Goat Cheese and Caramelized Onions

I was in search of a sweet potato recipe that didn’t taste more like a dessert than a side dish. Since I am a huge fan of goat cheese, this recipe immediately caught my eye. You have two choices when it comes to the final product. I chose to put everything in the food processor and blend until creamy. The original recipe leaves the potatoes in chunks, tossed with the onions and other ingredients. It’s really up to you. If you decide to process until creamy add the 1/4 cup chicken stock or cream to help it reach that creamy consistency.

The original recipe came from Clean Eating Magazine. The recipe here has been slightly modified.

Serves 10

Ingredients

4 lb sweet potatoes, peeled and cut into 1/2 to 3/4 inch thick chunks
2 Tbs olive oil, divided
1/2 tsp plus 1/8 tsp sea salt, divided
Fresh ground black pepper, to taste
Zest of 1 orange
4 Tbs fresh orange juice, divided
1 Tbs raw honey
1 large red onion, thinly sliced
2 tsp fresh thyme leaves, divided
3 oz goat cheese + 2 Tbs, crumbled
1/4 cup toasted walnut pieces
1/4 cup chicken stock or light cream

Instructions

Preheat oven to 425°F.

1. Toss potatoes in a large bowl with olive oil, salt and pepper. Lay out potatoes in single layer on 2 cookie sheets. Roast for 10 minutes.
2. While potatoes are roasting, whisk orange zest, juice and honey in small bowl.
3. Remove potatoes from oven and drizzle with juice mixture. Return potatoes to oven, switching rack positions and roast until potatoes are just ender and lightly browned, 8 to 10 minutes.
4. While potatoes are roasting, heat remaining 1 Tbs. oil in a large skillet on med – low. Add onion and season with remaining 1/8 tsp salt and pepper. Cook, stirring occasionally, until tender, lighly browned and caramelized, 15 to 18 minutes. Prepare through Step 4 up to 24 hours ahead. Cover and refrigerate potatoes and onions in separate containers, then bring to room temperature before proceeding with Step 5
5. When potatoes are done, allow to cool to room temp. Blend onion, thyme, potatoes, goat cheese and chicken stock or cream in food processor until smooth. For step 5 of the original chunky version of this recipe, click here.
6. Top with 2 Tbs. crumbled goat cheese and toasted walnuts and return to the oven to heat for approximatelty 15 minutes.

 

asbury shot cropOwner: Deborah Smith

Launched in 2007, jerseybites.com began as a home for Deborah’s growing collection of recipes, but soon grew into a hub for food news in the Garden State. In addition to her duties on JerseyBites, Deborah is the owner of Foxtrot Media, a full service digital marketing company that specializes in content development, social media marketing and search engine optimization.  She is also a highly sought after speaker on the topic of restaurant marketing, social media and blogging. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.com.

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