Page 163 ⋆ Jersey Bites

Pickle Licious in Teaneck, The Real Deal

HeidiR

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December 18, 2012

Pickle Licious in Teaneck, The Real Deal

Robyn Samra loves pickles. What started in 1995 as a small pickling business has grown into a large mail order, farmers market and brick and mortar store known as Pickle Licious. Samra knows customers by name along with their pickle preferences and can size up a new pickle customer pretty quickly, nimbly directing him to the appropriate samples to suit taste buds with a hankering for spicy and hot. For Samra, it’s all about loving what she does, keeping her product’s quality consistent and making sure customers are happy. She seems to be getting high marks on all fronts.

While you can find Picklelicious pickled products at multiple NY and NJ farmers markets and the products can be shipped anywhere, in my view nothing beats visiting the Teaneck shop to personally sample items. The shop has the widest array of products available for sampling, more so than what you would find at a farmers market. That’s how I discovered Sweet Horseradish Chips ($5 pint) which is a flavor I dream about: a subtle hint of sweetness which balances an assertive horseradish punch, delivered in a crunchy half-inch thick chip. I love pickles and am equally happy with new, half or full sour pickles.

I found Picklelicious years ago when I lived on the Upper West Side of Manhattan and Robyn and her first husband and partner had a storefront on Amsterdam Avenue. The shop closed years ago, but like its current Teaneck sister, had an old world feel, with shelves groaning with mustards, chocolates, candy and pretzels. The Teaneck store has all this plus an expanded array of house made goodies, ranging from multiple creamy flavored hummus varieties to delicious tapenades (think olive paste with a hint of garlic, perfect for tossing with pasta or spreading on a baguette before layering on cheese, meats and veggies.) Pickled condiments like mushrooms, chopped celery, giardiniera and several varieties of peppers, tomatoes and of course, sauerkraut are on their own worth a visit to the shop, pickles aside. (But of course, you wouldn’t want to miss out on the pickles.)

In business for 18 years, Samra is self-taught in the school of pickling, starting the business after years of waitressing and wanting to provide a top-rate product that she could produce year-round. She now goes through tens of thousands of pickles each month, manning the operation with her team of equally customer satisfaction obsessed staffers and the occasional help of her second husband Ray and her two grown daughters. This is a local business I encourage you to patronize, not only because the products are top-rate, but because it is woman-owned and the real deal. Samra’s brine is spices and garlic. Her approach to brining produces pickles that have a deeply authentic flavor and crunch and her non-pickle products are equally delicious.

My suggestion to those looking to give meaningful hostess gifts? Give pickles. Skip the bottle of wine or fancy flowers and consider a trip to Pickle Licious for a walk down memory lane. (Pickles are low calorie and pickle juice is known to be a coach’s favorite for treating athletes’ leg cramps.)

Pickle Licious is at 384 Cedar Lane, Teaneck, NJ. 201-833-0100. www.picklelicious.com Visit the website for a listing of farmers markets, shoppes and restaurants where the products are sold. The store in Teaneck is closed Saturdays, but open Sunday through Friday.

Heidi Raker Goldstein is our Bergen county regional editor. A locavore, cooking enthusiast, publicist and mother of three junior gourmands, Heidi is equally comfy in greasy spoons and high-end restaurants. When not visiting local farmers markets and farm stands in Bergen and Rockland counties, this New England native, former Manhattanite and Bergen county resident is busy running her PR and green marketing agency, Raker Goldstein & Co., buying food, planning menus, cooking food, writing about food or simply eating. To reach Heidi, email her at [email protected].

Meatless Monday: Winter Veggie Soup

Deborah Smith, Executive Editor

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December 17, 2012

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This grey Monday is the perfect day for a warm-your-bones soup. I do a million variations on veggie soup, but here’s one with an actual recipe.

Ingredients

1/2 cup sweet onion chopped

1/2 cup organic celery chopped

1/2 cup or more organic carrots cut in coins

1/2 cup fresh cooked white beans or organic canned (rinse)

8 cups organic vegetable stock (low salt)

1/2 cup fresh green beans cut and trimmed

1/2 cup zucchini. cup up small

1/2 cup rotelli pasta

1 tablespoon fresh thyme

1 cup chopped organic tomatoes Muir Glen canned or fresh

1/2 pound trimmed chopped swiss chard or fresh chopped kale

Fresh basil to taste

3 cloves fresh garlic smashed and chopped

1 teaspoon very good aged balsamic vinegar

Parmesan Reggiano cheese

Fresh Italian parsley

Butternut squash peeled and cut in chunks

Directions

Saute the mirapoix (onions, celery, carrots and the fresh thyme chopped) in a tablespoon or 2 of extra virgin olive oil. Add the garlic being careful not to burn it. Cook about 3 minutes till onions are transparent.

Add cubed butternut squash, tomatoes, broth to pan and simmer about 10 minutes till squash is tender.

Add the green beans cut up small. Let simmer till tender another 5-8 minutes. Then add zucchini also cut in small pieces along with the swiss chard and balsamic vinegar. Cook about five more minutes till all veggies are tender but not overcooked.

Add cooked pasta and beans, cook untill warmed through.

Stir in chopped fresh basil, Italian parsley and add parmesan reggiano to taste, and black pepper.

Enjoy.

LauriLee has been passionate about food her whole life. She spent many years in the travel business and always enjoyed dining out at many ethnic restaurants here and abroad. She is a self motivated foodie who has been cooking for over 30 years. Her recipes are based on fruits, vegetables, herbs, vinegars, various healthy oils, citrus , seafood and organic chicken and turkey. LauriLee also cooks for her daughter who is a Vegan, so we can look forward to some healthy vegan/vegetarian dishes from her kitchen. To learn more about LauriLee’s cooking classes and personal chef service, visit her website at LauriLeesHealthyCooking.net and Like her page on Facebook for great recipes and cooking tips.

Lidia Bastianich – The Interview

Terry Krongold

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December 16, 2012

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As a food blogger the typical story involves a new recipe or a noteworthy restaurant but rarely do we bloggers get the opportunity to speak for any length of time with one of the greats of the food world.

Recently, I had one of those rare opportunities to chat with Lidia Bastianich. You may know her, as I do, from her TV shows, or her restaurants, or her cookbooks. I have met other chefs and food celebrities, and while most of them are pleasant enough, I haven’t found any of them to have the genuine warmth that they exude on TV. So what a nice experience it was to speak with Lidia, who spent a good 30 minutes talking with me about her restaurants, her favorite thing to cook when she’s home alone, and how she juggles her busy life.

I met Lidia at a book signing for her latest book, Lidia’s Favorite Recipes. She was signing books at my local Fairway Market and at the last minute I decided to run over. Not because I didn’t want to buy the book or get it signed, I just figured it would be a mob scene. Lidia has a great following in New Jersey and I had limited time that afternoon to wait in line. After buying the book, I got on the line snaking through the produce section, chatted with the other waiters, and after about an hour, got to the signing table. That’s when I realized why the wait was so long. Lidia warmly greeted me, her assistant snapped pictures, and Lidia signed my book. Never once did I feel rushed, even though there was still a long line behind me and the time for the signing was almost up. I asked Lidia if it would be possible to contact her for an interview for Jerseybites and gave her my card. She said, “of course, we’ll be in touch.”

I was thrilled just to have gotten to speak with her and have my book signed, but never really held much faith in hearing from her. After all, she is one of the most famous and busiest food personalities in the world. But true to her word, a few days later I received an e-mail from her PR assistant initiating the interview. Needless to say, I was thrilled!

So, now, on to the interview. As I mentioned above, we covered a wide range of topics, but started with the new book. I noted that this book seemed more personal than the others, and wondered what her vision was for this book. She said this book just flowed from the heart, and it is a summary of all her books up to now – this is the one that pulls it all together. Asking her about the one takeaway she’d like readers to have from this book, she said that people who don’t think they can cook, would be surprised at the results. Take this book and make it your own!

I was interested in how she juggles this busy life – TV, restaurants, cookbooks, travel – and her answer was so simple. This is “my life, I love it.” Her children work with her in the businesses, and they are getting the grandchildren involved, too. In fact, one of her grandsons was at the book signing helping her. She also stressed that she has wonderful, competent people around her, who’ve been with her for awhile. That is the key – she doesn’t view this as work, it’s her life.

We moved on to her restaurants and we talked about how each restaurant is different. When thinking about opening a new restaurant, they look at the area, where is the culinary world in that city, obviously the real estate market is important. Lidia and her team build restaurants that reflect the chef who is cooking there, even better if the chef is local. They seek out the food artisans to bring in local flavor, but more importantly, they settle into the city, they don’t take over. The restaurant reflects the fabric of that city.

Selfishly, I asked about the possibility of a Lidia restaurant in New Jersey. We talked about how even though New York City is 20 minutes away, sometimes you want to stay close. Lidia’s passion is education through books, classes, etc., so unless one of her children wants to open a restaurant in NJ, sadly we’ll have to continue to trek to NYC for her authentic food.

I think everyone who watches chefs on TV wants to know, what do they cook when they are home? Not for family or holiday dinners, but when it’s just them. They’ve got the house all to themselves and it’s quiet. What’s their comfort food? For Lidia, it’s cooking up some garlic, oil, and pepperoncini, and enjoying it with a glass of wine. Sounds good to me.

Lastly, I asked her what she’d like to say to her fans in New Jersey. She said, “New Jersey is vibrant and everyone is interested in food. You’ve got the artisan movement; you’ve got wonderful Italian ethnic specialties, New Jersey is blessed with good stuff. Take that energy, stay local, seasonal, simple, and enjoy the family at the table.” Or as she says at the end of her TV programs, “tutti al tavola!”

For more information about Lidia, her restaurants, books, etc., visit Lidia’s Italy

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].

Foodie Things To Do This Weekend & Beyond

Jon Faronea

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December 13, 2012

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Foodie Things To Do This Weekend & Beyond

Now – December 23rd: Red Bank: 12 Days of Flavour. The culinary countdown invites holiday shoppers and diners to take advantage of a daily discount or promotion from a different Red Bank eatery each day. The “12 Days of Flavour” includes gift-card promotions, dining specials and more from a variety of Red Bank eateries. List of daily promotions.

December 13th: Randolph: Holiday Toy Drive & Cheer and Beer Night at Morris Tap and Grill. A night of fun while collecting toys for the St. Peter’s orphanage and families who have been displaced by Hurricane Sandy. What more could you ask for? Make sure you RSVP today! Event info.

December 14th: ONLINE: Live Chat with Chopped Chef Marc Murphy. Share Our Strength has teamed up with Family Fun for a live Facebook Q&A on December 14^th at 1PM EST with Chef Marc Murphy. A judge on the Food Network show Chopped and owner of four successful restaurants, Chef Murphy will share tips on creating fabulous holiday meals for less. Visit the Family Fun Facebook page on Friday at 1pm EST.

December 15th: New York & ONLINE: Open Call for new CBS baking show: CBS is seeking all types of NON-professional bakers. If interested there is a casting call on the 15th and applications will be accepted online through the 15th. Basis for the show: Amateur skilled bakers from every background and every corner of the US, will compete against one another in baking challenges that will test every aspect of their baking skills. At the end of the competition, one baker will ultimately be crowned the winner. Click for more details.

December 15th: Lawrenceville: “East Slow” Winter Farmers Market. Stock up on and eat locally produced meats, cheeses, breads, mushrooms, baked goods, wine, sweets, pies and more. Held at Cherry Grove Farm. 609-219-0053

December 16th: Atlantic City: Chris Scarduzio’s Table 31 Restaurant, in a partnership with Caesars Entertainment Atlantic City Chefs and The Star Group, will host Savor for Sandy, a special event to raise money for Caesars Entertainment Atlantic City employees affected by Hurricane Sandy, on Sunday, December 16 from 6 p.m. – 11 p.m. All of the event’s proceeds go directly to the Wish Upon a Hero Foundation. Tickets for Savor for Sandy can be purchased by visiting http://savorforsandy.eventbrite.com, and prices begin at $100 for general admission. Additional sponsorship packages are available that include access to Table 31’s Patron VIP Lounge, hotel packages at Caesars Atlantic City and dining to Mia, also in Atlantic City. Guests who attend Savor for Sandy will be treated to the flavorful styles of award-winning chef Chris Scarduzio while eating to support an urgent cause.

December 25th: Asbury Park: 8^th Annual Kitschens Holiday Community Dinner. Due to damage at Langosta Lounge the community dinner will be moved to the Kingsley Room at the Berkeley Oceanfront Hotel. A collaborative effort spearhead by Schlossbach and community ally Pat Sherman of Trinity Church, and generously supported by the Berkeley Oceanfront Hotel, the Community Table will offer a free holiday meal to those in need from 11:00 a.m. to 2:00 p.m. on Christmas Day. Live music, a special visit by Santa, prepared meals to-go, and the distribution of clothing, winter coats and toys will round out the celebration.

January 27th: Princeton: “East Slow” Winter Farmers Market . Stock up on and eat locally produced meats, cheeses, breads, mushrooms, baked goods, wine, sweets, pies and more. Held at D&R Greenway Land Trust. 609-924-4646

February 24th: Princeton: “East Slow” Winter Farmers Market . Stock up on and eat locally produced meats, cheeses, breads, mushrooms, baked goods, wine, sweets, pies and more. Held at Tre Piani Restaurant. 609-452-1515

March 14: Atlantic City: The 30^th anniversary Atlantic Cape Community College Restaurant Gala will take place on Thursday, March 14, at Bally’s Atlantic City Hotel and Casino. With the theme, “Celebrate the 30 kNights,” the Gala will feature Camelot-inspired décor and an opulent feast.

The Restaurant Gala’s 30^th anniversary honorees include the Donio and Crescenzo families of Hammonton and Chef Kevin Scull of Egg Harbor Township.

The annual fundraiser celebrates food by highlighting hors d’oeuvres prepared by students in the Academy of Culinary Arts and showcasing the specialties of 50 of the region’s best restaurants at a progressive dining experience. Each year hundreds of guests attend the Gala, which also includes live music and an elegant dessert reception.

The event has raised nearly $3 million for scholarships since 1984. All Gala proceeds benefit student scholarships at the Academy of Culinary Arts at Atlantic Cape Community College and Atlantic Cape Foundation operations.

For more information on the 2013 Gala, contact Carrie Leahy at (609) 463-4672, [email protected], or visitwww.atlantic.edu/gala.

Bohemian Raspberry in Westfield

MStavrou

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December 12, 2012

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It takes a lot to set apart a frozen yogurt shop as NJ continues to be overrun with them. Bohemian Raspberry manages to break apart from the group, though, with an original spin on the frozen yogurt business. When Hurricane Sandy hit Bohemian Raspberry stood out in another way, by providing the community with support in a time of need.

Bohemian Raspberry started with the idea that it would be more than just another frozen yogurt shop. To that end, the shop offers 16 flavors, including sorbets, sugar-free frozen yogurt and one organic yogurt. Flavors range from the traditional Vanilla and Chocolate to Apple Pie (a customer favorite), Cake Batter and Thin Mint. The store also has an incredible variety of toppings – everything from candy to fresh fruit, chopped nuts to organic gummy bears.

The selection of flavors and toppings might be enough on their own to help Bohemian Raspberry to stand out, but the owners wanted to give customers a reason to stop by no matter the time of day or the weather. They designed the front of the store to resemble a coffee shop lounge more than an ice cream shop, with comfortable couches and warm lightning. The owners follow through on the coffee shop theme by offering artisanal coffee drinks in addition to pastries from Balthazar Bakery. Sticky buns, croissants, scones and turnovers are all offered, and are more tempting than anything you’ll find at Starbucks.

The owners of Bohemian Raspberry strive to foster a sense of community and had a real chance to do so after Hurricane Sandy struck. Store Manager Barry Goldenberg was amazed when he showed up the following morning to find the store unscathed. As it was one of the few open businesses in the area, people flocked to the shop to power their electronics, share computers, or just grab a cup of hot coffee. The shop would stay open past midnight, waiting until the last customers left each night. Customers stopped by in the following weeks thanking Bohemian Raspberry for their hospitality and posting messages on Facebook that praised the shop as an “oasis” from the storm.

Hurricane Sandy was an incredible hardship for many people but Bohemian Raspberry proved that disasters can bring out the best in people. Throughout the Westfield community people are thankful that in their time of need Bohemian Raspberry opened their doors and provided people with not only frozen yogurt and coffee, but also kindness and a sense of normalcy.

Bohemian Raspberry
219 South Ave E
Westfield, NJ 07090
Phone: 908 228 5616
http://bohemian-raspberry.com

Michelle Stavrou, the Union County regional editor, has hop-scotched across the Garden State, growing up in Bergen County, then moving to Hoboken (after a stop over in Queens) before finally settling in Cranford. After too many years stuck in tiny kitchens Michelle finally has a kitchen that can accommodate multiple batches of cookies. Her husband and her co-workers are probably even more thankful than she is. Michelle’s baking adventures are documented here: jerseygirleats.blogspot.com.

Jersey Bites for your Holiday Table & Tree

Deborah Smith, Executive Editor

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December 11, 2012

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Jersey Bites for your Holiday Table & Tree

You don’t have to go far here in New Jersey to find some beautiful, delicious and unique additions to your Holiday. Here are our picks for what to serve and gift this Holiday season.

Hand-Decorated Cookies by Semisweet Desserts in Hawthorne.

Their designs are simply gorgeous. They also offer holiday confections. Sugared almonds, buttercrunches, marshmallows, peppermint AND spearmint bark, and a jam-packed fruit & nut bark. Perfect to bring to a holiday party or to give as gifts. (sold online for local pickup or nationally shipped)

Alexian Pates and Mouses in Neptune.

Alexian takes great pride and care in making patés and mousses of distinction. The result of ALEXIAN’s lavish attention to preparation and fresh ingredients, are patés and mousses of refined taste and texture. We’re sure that you’ll be delighted to serve them to family and friends, and of course to enjoy them yourself. Groezinger Provisions, Inc., the corporation and USDA facility that produces ALEXIAN and other deli products is a Woman Owned Business that just celebrated its 30th anniversary in 2012. Alexian has always made a commitment to preparing patés and mousses in a completely natural manner. All the game, meat and poultry ingredients they use in their patés are certified to be free of growth hormones and free of antibiotics. This includes their dairy ingredients as well. Click here to find a store near you that carries Alexian products.

Artisan Cheeses from Cherry Grove Farms in Laurenceville.

Their luscious, buttery French-style petite brie is made from pasteurized milk and aged for 40 days in their caves. Wonderful spread on a chunk of crusty bread and drizzled with honey or maybe Crave Artisan Jams. Their award winning Toma is a traditional washed rind tomme made with raw milk and aged in their caves for a minimum of 3 months. Toma’s tangy, mushroomy flavor, creamy texture and superior meltability is a perfect addition to your holiday table. Purchase at the Farm, Order Online or here’s where you can find Cherry Grove Farms cheeses off the farm. 3200 Lawrenceville Road (Rt. 206 N.) Lawrenceville, New Jersey 08648

Crave Artisan Jams and Sauces

Crave’s Cran Marnier is perfect for using as a holiday relish. It, as well as the balsamic fig jam and amaretto apricot, pair amazingly well with cheeses. The Meyer Lemon curd and Blackberry bliss are great in prebaked tart shells. The Strawberry Lemon Poppyseed and Blueberry Mojito are stunning and delicious in homemade Linzer cookies. And the morning glory serves beautifully as a filling in layer cake with a cream cheese frosting! Some gift suggestions the ‘InAJam’ Gift Trio – A simple, elegant presentation of their Bestselling Varieties – makes a great hostess gift! Crave Jam of the Month Club (3, 6 or 12 month subscriptions) Crave Custom Gift Baskets – Made to your specifications, at any price point (minimum $20) Local delivery & Nationwide shipping available. Here’s where you can find Crave’s Jams and Sauces in New Jersey.

Want to remind those friends and family members who moved away from NJ that they left the best food in the country behind? Send them a “Jersey Food” care package.

No time to bake? Order traditional, rustic baked goods just like Grandma used to make from The GateHouse Bakery on Etsy, also known as The Sweets Suite Bake Shoppe Cafe in Millville. Scones, muffins and cookies – oh, my!

No time to raise a Turkey? Farm Raised poultry and homemade pies from Griggstown Farm. They grow their own fruits and vegetables and raise free range poultry on site. They ship all over the country and it is beyond fresh!

No Jersey cook can call him or herself properly dressed without a Pork Roll Apron from The Jersey Tomatoes. Check out their complete line of Jersey Pride wear and the cutest “Pork Roll onesies” for your favorite little pork chop.

Decorative upcycled corkboard Trivets and Coasters made from reclaimed wood by Ben Wurst of reclaimed, LLC in New Gretna. Check out his Etsy store here.

Thanks to Governor Christie’s signing the bill to allow New Jersey Wineries to sell directly to consumers and retailers we can now order and get delivered wines from Cava Winery & Vineyards. They now ship their award-winning New Jersey wines right to your door (or a friend’s door). If you’d rather go pick up a bottle, here’s where you can find them.

Robinsons Fine Candies– Handmade candy, truffles and chocolate covered pretzels that can warm any heart. They are a real treat for all ages! – Route 206 & Montgomery Shopping Center, Skillman, NJ 08558

JD Gourmet Balsamic Vinegars, Oils and Sauces. Started by two college age entrepreneurs and their parents, this is a great home grown product and story. Shop online.

Do you have a suggestion for another New Jersey based product that would make a great addition to our readers’ holiday tables or gifts for our favorite foodies? Leave a comment with the details below and Happy Holidays!

Meatless Monday – Penne with Mushroom Sauce

Veronique @ Food & Wine Chickie

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December 10, 2012

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Meatless Monday – Penne with Mushroom Sauce

Hearty pasta that’s “meaty” from the Cremini mushrooms.

5 Tbs. butter
1 large onion, chopped
1 pound Cremini mushrooms, sliced
1 1/4 cups heavy cream
2 Tbs. dry Sherry
1/4 tsp. fresh thyme
1 pound penne
1/4 cup parsley
3 Tbsp. Parmersan cheese

Melt butter over medium-high heat. Add onions and sauté 8 minutes. Add mushrooms and sauté 6 minutes. Add cream, sherry, thyme, and cook until sauce consistency, about 5 minutes. Season to taste. Cook pasta according to package directions. Drain. Toss sauce and pasta. Sprinkle with parsley and Parmesan.

4 Servings.

Veronique Deblois, Food & Wine Chickie

Veronique is a food and wine writer based in Morris County, NJ. As the author of the popular blog, Food & Wine Chickie Insider, Veronique shares recipes, wine and restaurant reviews and insight into the travel industry. Follow Veronique on Twitter or like her Facebook page.

Coal Fired Up in Margate at Bocca

Jennifer Miller

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December 9, 2012

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The new Bocca Coal Fired Bistro in Margate opened after the summer season and just in time for Hurricane Sandy. In spite of these setbacks, partners Lou Freedman and Ron Citta have managed to open with an impressive amount of business especially for this time of year at the shore. The bistro is beautifully decorated with a more casual pizza side and a sophisticated modern dining side complete with bar.

Both men grew up in Margate and totally transformed the former Sailfish location inside and out. The coal fired ovens are smoking hot, burning at 900 to 1100 degrees and can cook a pizza in two minutes. Talk about instant gratification! Chef Robert Pappas makes his own sauce, bread, roasts his own red hots, and roasted peppers. They make their own soup, stocks and demi-glaces in house too. That’s the way it should be and it shows! Bocca offers a full menu from appetizers, soups, salads, sandwiches, pizzas (of course), main courses, desserts and a full bar.

On this afternoon out with my husband, a local builder, we were surveying the damage from the hurricane and decided to stop in to Bocca for lunch. Dinner time had been so busy, so we thought we would try our luck. There was a nice crowd for a cold fall day at the Jersey Shore. We were seated in a beautiful booth near the bar. I knew I was having a coal fired pizza, I mean how could you not? I finally decided on the Vegetarian Coal Fired Pizza with garlic, olive oil, Portabella mushrooms, artichoke hearts, marinated yellow tomato, coal fired oven roasted red peppers and fresh mozzarella. What’s not to like? The crust was thin and crispy with just the right amount of char and taste. The veggies were fresh and plentiful.

And, a cup of Minestrone homemade with beans, pasta, chunks of tomatoes, and veggies in a flavorful broth. You could tell it was homemade.

My husband had the minestrone and the Tuscan Salmon Salad with an amazing charred glaze, and cooked to juicy perfection nestled on top of a super fresh mesclun salad with marinated roasted garlic, coal fire roasted red peppers, tomato, kalamata olives, pine nuts, pepperoncini, capers and crumbled Gorgonzola in an apple cider vinaigrette. Very good salad! Well done. They served well crafted, sesame seeded bread for the table as well. Nice touch! If they keep the quality at this high level with the fair prices they offer now, this bistro is a homerun! You won’t be able to get a table come summer!

Bocca Coal Fired Bistro provides free delivery and pick up
7805 Ventnor Avenue, Margate City. 609-823-3663

Michele Errichetti is from South Jersey born and fed. She comes from an Italian family where they eat, live, and breathe FOOD. Michele was cooking and eating under her grandmom’s feet every Sunday for “gravy” and at home with her mother (a Medigan or American) during the week. Nowadays, she cooks for her two sons, husband, and father most days of the week. She takes “Girl Road Trips” with her friends at least once a month that always culminate with you guessed it, FOOD. She hopes fresh, local, organic, and free range will become the norm. Michele is searching Atlantic County for everything that has anything to do with good food and she’s taking you along for the ride.

Baking for a Cause: The 2012 Blogger Cookie Exchange

Beth

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December 7, 2012

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Baking for a Cause: The 2012 Blogger Cookie Exchange

The holidays provide us with a good opportunity to help others and to share love through cookie baking. This year, I had the opportunity to participate in the Great Food Blogger Cookie Swap 2012. Each blogger bakes three dozen cookies and sends one dozen to three other food bloggers. There is an element of mystery in the process, since we are not allowed to contact our cookie recipients before sending toothsome morsels their way.

The cookie swap also functions as a fund raiser for Cookies for Kids’ Cancer, a New Jersey-based charity founded by two employees of the company that makes Oxo “Good Grips” tools. The two Oxonians were inspired by the son Liam’s battle with pediatric cancer. Last year, sales of the company’s “Be a Good Cookie” spatula raised over $250,000 for pediatric cancer research.

Cookie-baking bloggers were asked to make donations to the charity, with our donations matched by Oxo. Participation in the cookie swap held particular meaning for me this year, since my mother in law lost her battle with cancer and my sister underwent cancer surgery in the week leading up to Thanksgiving.

I decided to make Chocolate-Hazelnut Drop Cookies, which can be found in the Giada
DeLaurentiis cookbook entitled “Weeknights with Giada” and is also featured on the Food Network website: http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-drop-cookies-recipe/index.html

Ingredients
• 1 cup (2 sticks) butter, at room temperature
• 1/4 cup plus 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 cups flour
• 1/2 cup chocolate-hazelnut spread, at room temperature (such as Nutella)

Directions
Place an oven rack in the center of the oven. Preheat the oven to 350 degrees. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes. Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

The day after I mailed my cookies, I received a tin of a dozen peanut butter sandwich cookies from Eleana of the blog Chou Down. Eleana used a recipe created by Thomas Keller of Bouchon Bakery, Pe Se and French laundry fame. They were redolent with the scent of butter and peanut butter-my family stood over the tin and inhaled them!

Thanks to Lindsay of Love and Olive Oil and Julie of The Little Kitchen for organizing the cookie swap.

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]

Foodie Things to Do This Weekend and Beyond

Events

Deborah Smith, Executive Editor

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December 6, 2012

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Foodie Things to Do This Weekend and Beyond

December 6th: Spring Lake Heights: Jersey Shore Restaurant Week’s “Restore the Shore” Benefit 6:30-9:00pm, at The Mill. Attendees will enjoy hors d’ouevres, wine and beer tastings and live music by the Billy Lawlor Band. Instead of the traditional Jersey Shore Restaurant Week Kick-Off Party, this year’s party will raise funds for RestoreTheShoreBenefit.Org, a 501c3 partnership with WANDAA, created by Jersey Shore natives to assist in relief and generate donations for families and businesses affected by Superstorm Sandy. Working directly with relief centers, RTS’ primary focus is to help pay for temporary housing for the more than 2,000 displaced families on the Jersey Shore. For more information on the charity, visit: http://www.facebook.com/restoretheshorebenefit/info. Donations of cleaning supplies, toiletries, baby products, gift cards and canned goods would be most appreciated.

December 8th: Atlantic City: An Evening With Paula Deen, Saturday, at 6pm. Tropicana Casino & Resort in Atlantic City welcomes Paula Deen. This is your chance to witness first hand, some delicious southern home cooking demonstrations. For tickets and more information, click here.

and BEYOND…….

December 12: Asbury Park: Asbury Park Chamber of Commerce Holiday Party, The Springwood Center, 6:00 – 9:00 p.m. Holiday Pricing – All Inclusive $30 Buffet dinner featuring dishes from over 25 local restaurants. Dinner, Wine & Beer Included* For Fun & Bragging Rights: Vote for your favorite dish at the event. One restaurant will win 3 months of FREE web advertising and the prestigious ‘Golden Whisk’ Award. (are you a restaurant that wants to participate in the holiday party?) Click for details

December 13th: Randolph: Holiday Toy Drive & Cheer and Beer Night at Morris Tap and Grill. A night of fun while collecting toys for the St. Peter’s orphanage and families who have been displaced by Hurricane Sandy. What more could you ask for? Make sure you RSVP today! https://www.facebook.com/events/441095882620469/

– SOLD OUT – December 15th: Long Branch: Beach Bash fundraiser event at the Ocean Place Resort and Spa in Long Branch, NJ. 14 of Red Bank’s restaurants and eateries will provide culinary samplings during what is expected to be an incredible evening in support of the Sea Bright community. All proceeds from this event will benefit the residents and business owners of Sea Bright in their recovery and rebuilding efforts.

December 16th: Atlantic City: Chris Scarduzio’s Table 31 Restaurant, in a partnership with Caesars Entertainment Atlantic City Chefs and The Star Group, will host Savor for Sandy, a special event to raise money for Caesars Entertainment Atlantic City employees affected by Hurricane Sandy, on Sunday, December 16 from 6 p.m. – 11 p.m. All of the event’s proceeds go directly to the Wish Upon a Hero Foundation. Tickets for Savor for Sandy can be purchased by visiting http://savorforsandy.eventbrite.com, and prices begin at $100 for general admission. Additional sponsorship packages are available that include access to Table 31’s Patron VIP Lounge, hotel packages at Caesars Atlantic City and dining to Mia, also in Atlantic City. Guests who attend Savor for Sandy will be treated to the flavorful styles of award-winning chef Chris Scarduzio while eating to support an urgent cause.

March 14: Atlantic City: The 30^th anniversary Atlantic Cape Community College Restaurant Gala will take place on Thursday, March 14, at Bally’s Atlantic City Hotel and Casino. With the theme, “Celebrate the 30 kNights,” the Gala will feature Camelot-inspired décor and an opulent feast.

The Restaurant Gala’s 30^th anniversary honorees include the Donio and Crescenzo families of Hammonton and Chef Kevin Scull of Egg Harbor Township.

The annual fundraiser celebrates food by highlighting hors d’oeuvres prepared by students in the Academy of Culinary Arts and showcasing the specialties of 50 of the region’s best restaurants at a progressive dining experience. Each year hundreds of guests attend the Gala, which also includes live music and an elegant dessert reception.

The event has raised nearly $3 million for scholarships since 1984. All Gala proceeds benefit student scholarships at the Academy of Culinary Arts at Atlantic Cape Community College and Atlantic Cape Foundation operations.

For more information on the 2013 Gala, contact Carrie Leahy at (609) 463-4672, [email protected], or visitwww.atlantic.edu/gala.

Ninja 3 in 1 Cooking System: Review & Giveaway

Giveaways

Deborah Smith, Executive Editor

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December 4, 2012

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We have an exciting Giveaway just in time for the Holidays. Over the past month (when the power was on) I have been testing out the new Ninja 3 in 1 Cooking System. This multi-functioning kitchen gadget claims to provide Stove Top searing, Slow Cooking, Steam Roasting and Steam Baking, Oven Roasting and Oven Baking all in what looks like your typical crockpot. Cooking pot is dishwasher safe, the lid and roasting rack are not.

My Ninja came in very handy over Thanksgiving when my oven was busy entertaining the bird. So far I’ve made sausage corn-bread stuffing, oven roasted loaded potatoes, soup and chili. I love that you can brown your meat for Chili and then dump in the rest of the ingredients put it on slow cook and walk away. This used to take two pots to accomplish pre-Ninja.

One of the coolest features of the Ninja is the roasting rack which allows you to roast meat while cooking veggies at the bottom of the pan. I’ll be trying that tonight with a pork tenderloin and potatoes and carrots. I am also excited to try the Steam Infused Baking function. One of the reasons I don’t bake much, is I don’t want to gorge on the end result (which I will). The makers of Ninja claim that not only does it cook 30% faster but the Steam Infused Baking function requires the use of up to half the fat in your favorite baked goods! Hmmm, I like the idea of that.

Here’s a yummy recipe for Butternut Squash and Apple Soup. To read more about the Ninja Cooking System and get more recipes, check out their Facebook page. But First Enter the Contest Below!!

Butternut Squash and Apple Soup

Ingredients
2 tablespoons butter
1 package (20 ounces) fresh butternut squash, peeled, cubed (about 4 cups)
1 large onion, chopped
1 large Granny Smith apple, peeled, cored, chopped
¼ teaspoon pumpkin pie spice or ground cinnamon
1 teaspoon salt
¼ teaspoon ground black pepper
3 cups chicken broth at room temperature
2 bay leaves
¼ cup half and half

Directions
1. Set to STOVETOP HIGH. Place butter in pot and melt. Add squash, onion and apple into pot. Cook uncovered 10 minutes or until squash is lightly browned. Stir in pumpkin pie spice, salt, and black pepper.
2. Add broth and bay leaves. Set to SLOW COOK HIGH for 1-2 hours. Cover and cook until squash is tender.
3. Remove and discard bay leaves. Make sure soup is cooled, and pour soup in batches to NINJA Kitchen System blender, making sure the jar is 2/3 full at a time. Puree soup mixture using a blender until smooth. Pour soup back in pot. Stir in half and half. Set to STOVETOP MED. Cook uncovered 5 minutes or until soup is hot.

The Ninja Cooking System retails for $159, but you get the chance to win one for Free!!!

To Enter Log in Using the box below and follow the instructions.

This Giveaway will end on December 15th at 11:59pm.

Disclosure: I received a free Ninja system to review for this post, no payment of any kind was received.

a Rafflecopter giveaway

Meatless Monday – Butternut Squash and Porcini Mushroom Lasagna

Veronique @ Food & Wine Chickie

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December 3, 2012

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Meatless Monday – Butternut Squash and Porcini Mushroom Lasagna

Filling Ingredients:

3-pound butternut squash, peeled, cut in half below the “neck”, seeds removed, cut into thin circles and half-moons using a mandoline or a sharp knife
¼ cup olive oil
Salt and pepper
1 Tbsp. butter
1-pound package of fresh Porcini mushrooms, sliced (could use any wild mushrooms)
1 pound whole-milk Ricotta cheese
½ cup freshly-grated Parmesan cheese
1 large egg
¼ cup chopped fresh sage

Other Ingredients:

2 Tbsp. butter, softened
½ stick butter
4 Tbsp. all-purpose flour
2 cups heavy cream
3 cups whole milk
Generous pinch of ground nutmeg
½ tsp. each salt and pepper
6-ounce package of fresh lasagna sheets (see refrigerated pasta section)
2 cups grated Mozzarella cheese
1 cup freshly-grated Parmesan cheese

Filling Directions:

Preheat oven to 400°.
Line two baking sheets with parchment paper or foil. Place squash slices in a single layer on the baking sheet and brush with olive oil. Sprinkle generously with salt and pepper and bake for 20 minutes. Allow to cool to room temperature.
Melt butter in a large skillet over medium-high heat then sauté the mushrooms for about five minutes, stirring a few times. Allow to cool to room temperature.
Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

Preheat oven to 375°.
Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
In a large heavy saucepan, melt butter over medium heat. Add flour and stir for three minutes, until bubbly but not browned. Add the cream and whole milk and whisk to fully incorporate the flour mixture into the liquids. Add the nutmeg and salt and pepper. Cook the sauce until thickened, about 10 minutes, over low heat, whisking frequently.
Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
Place two fresh lasagna sheets over the sauce. If the pasta sheets are too long, run them up the sides of the dish for crunchy corners when the lasagna bakes.
Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
Place half of the butternut squash over the Ricotta.
Arrange two more fresh lasagna sheets over the squash.
Add two ladle-full of white sauce over the lasagna noodles.
Sprinkle the sautéed mushrooms over the sauce.
Top the mushrooms with two more fresh lasagna sheets.
Place the last of the butternut squash over the lasagna sheets.
Top the squash with the remaining Ricotta mixture.
Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
Coat a piece of foil large enough to cover the lasagna with cooking spray. Cover the lasagna with the foil for 45 minutes. Remove the foil, turn the oven to broil and cook the lasagna for an additional 7-10 minutes, until browned. Allow the lasagna to cool for 20 minutes before serving.

Veronique Deblois, Food & Wine Chickie: Veronique is a food and wine writer based in Morris County, NJ. 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.