Page 163 ⋆ Jersey Bites

Meatless Monday: Tarbais Beans with Kale, Arugula & Pickled Mushrooms

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December 24, 2012

Meatless Monday: Tarbais Beans with Kale, Arugula & Pickled Mushrooms

Blue Morel Restaurant in Morristown is an outstanding destination for holiday dining, or post-holiday recovery from doing overtime in your own kitchen. For this week’s Meatless Monday feature, chef Kevin Takafuji has shared the recipe for a unique winter salad that combines rich beans with peppery greens and the tart accent of pickled mushrooms.

This dish, featured as an appetizer on Blue Morel’s menu for Christmas Day, is made complete by an intense round of wild boar rillette (as shown in photo). At home, the gorgeous pile of beans and greens can be served as a side with any roasted fish or meat. And if the specialty beans or particular mushrooms indicated in the recipe don’t seem like ones you can find locally, Chef Takafuji tells us you can substitute any bean or variety of mushroom you like.

Tarbais Beans with Kale, Arugula, Hen of the Woods and Beech Mushrooms

Chef Kevin Takafuji, Blue Morel Restaurant at the Westin Governor Morris, Morristown, NJ

Serves 4

Ingredients:
Made ahead:

tarbais beans (recipe follows)

pickled beech mushroom (recipe follows)

1 tablespoon olive oil

2 cups loosely packed maitake mushrooms

1 qt loose packed purple kale

2 tablespoon diced celery

1 tablespoon minced shallot

4 tablespoons cooked tarbais beans (recipe follows, make ahead)

½ cup reserved liquid from cooking tarbais beans

1 tablespoon whole grain mustard

1 tablespoon butter

40 leaves Italian parsley

2 cups arugula, or to your liking

1 cup picked watercress, or to your liking

½ cup pickled beech mushroom (recipe follows, make ahead)

Equipment: 12” sauté pan

Heat the pan over medium-high heat and add olive oil.
When oil just starts to smoke add the maitake mushrooms and lightly brown them.
Add the kale and sauté for about 20 seconds; if pan becomes dry add more olive oil.
Turn heat down to medium and add in the celery and shallots, cook until translucent, about 15 seconds.
Add the cooked beans, bean liquid, and mustard.
Cook down for about a minute and add butter. The consistency of the sauce in the pan should coat the beans and vegetables in such a way that it slowly runs on the plate.
Add the parsley, stir and set aside.
Toss the arugula, watercress and beech mushrooms together.
Divide the bean mixture between four plates and garnishing with the arugula, watercress and beech mushroom salad.

For the Tarbais Beans:

2 cups dried tarbais beans, soak in water overnight before cooking

½ of a large onion, chopped into large dice

1 cup celery, large dice

2 large cloves of garlic, remove germ and smash

2 tablespoons olive oil

Sprig of thyme

½ gallon water or vegetable stock to cover

Salt and pepper to taste

Equipment: Medium size stainless pot with cover, enough to hold 1 gallon of liquid

In the pot sweat onion, celery, garlic and thyme with olive oil until onions are translucent.
Add in the beans.
Add water or stock.
Bring to boil.
Turn down to a simmer and cover.
1. Simmer for half an hour and check for doneness – the beans should be fork tender. Cook longer if necessary. (Cooking time will depend on length of soaking.)
2. When beans are fork tender, take the pot off the heat and season the liquid with salt and pepper to taste.
3. Cool the beans down in the cooking liquid. When they are cool, transfer the beans into a container and cover with the cooking liquid.
4. Reserve the remaining cooking liquid.

For the Pickled Beech Mushrooms

2 cup white distilled vinegar

1 cup granulated sugar

1 tablespoon crushed pink peppercorn

½ tablespoon crushed red pepper

3 cloves

1 cup beech mushroom, snip at base of mushroom stalk

Equipment: Medium stainless pot, enough to hold 1 gallon liquid

Bring all ingredients except for the mushrooms to a boil.
Add the mushrooms and swirl liquid to submerge them.
Take the pot off the heat and cool all the contents together.

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“Eat Soup, Do Good”

Through the holidays and into the start of the New Year, the restaurant is also featuring a soup special that does the double duty of offering a delectable treat to the diner and a financial benefit to an excellent local cause. In its ongoing partnership with the Community Soup Kitchen in Morristown, Blue Morel is donating $2 from the sale of every order of the Red Kuri Squash Soup – a soul-warming dish created with ginger and cardamom panna cotta layered over Gala apple compote. The soup is poured tableside with the hot liquid melting the panna cotta, resulting in a lightly spiced and beautifully textured soup. Don’t miss it!To learn more about Blue Morel’s tantalizing menu offerings, visit bluemorel.com.

Blue Morel

The Westin Governor Morris

2 Whippany Rd

Morristown, NJ 07960

973-451-2619

Breakfast: Daily 6:30 – 10:30AM

Lunch: Monday – Saturday 11:30AM – 2:30PM

Dinner: Daily 5:30 – 9:30PM

Deanna Quinones is the Jersey Bites Regional Editor for Morris County. A freelance writer, blogger, and unrepentant chocolate addict, Deanna spent 20 years in the San Francisco Bay Area where life was good and the burritos even better. She recently returned to the Garden State and now resides in Morristown, where she and her Texas-born/Jersey-raised/California-found husband are raising two wild and wonderful kids. An experienced book marketer, award-winning greeting card writer, and entertainment writing dabbler, Deanna can be reached at [email protected]. (photo credit Pete Genovese/The Star-Ledger)

Brunch Buffet: Sunday 12:00 – 2:30PM

Booskerdoo Coffee – Jersey Shore Roasted

Veronique @ Food & Wine Chickie

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December 22, 2012

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Booskerdoo Coffee – Jersey Shore Roasted

Booskerdoo Coffee is a micro-roaster coffee shop based in Monmouth Beach, a Jersey shore town that suffered much damage during Hurricane Sandy.

Since I know my way around a coffee pot (and mug), I was delighted to sample the richly-roasted coffee produced by Booskerdoo. Besides the flavorful brew, what impressed me the most about the New Jersey business is that it ships every bean it roasts on the day it’s roasted – talk about fresh!

James Caverly, the owner of Booskerdoo Coffee, backs his coffee’s freshness by stating “We believe great coffee should never sit in a warehouse… so we don’t use one.” I’m in love and you will be too.

Booskerdoo offers over 10 flavors of coffee from around the world. One its best-sellers is the “Jersey Diner” Coffee. New Jersey is the state with the highest number of diners and you’ll wish your favorite one served coffee this incredibly rich and nutty. I also sampled the “Black and Tan” Organic and Fair Trade Coffee which is light and dark roasted beans blended together to create a cup with a strong kick and silky body.

From now until December 31st, 10% of all proceeds of the Jersey Diner coffee blend sold online will be donated to the local volunteer fire department, Monmouth Beach Fire Company. Click here to order.

Booskerdoo offers a “coffee of the month club” which is an easy way to have two, three or four pounds of freshly-roasted coffee shipped right to your door. This is a great gift idea for a friend or colleague.

Booskerdoo extends free shipping on orders over $20 – order yours today for one of the best home-brewed cups of coffee you can wish for or surprise a friend with some beans for the holidays.

36 Beach Road, Suite 9

Monmouth Beach, NJ 07750

Telephone: (732) 222-0729

www.booskerdoo.com

PS: We received complimentary beans for sampling and are now fans and clients.

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.

Beasty Burgers in Red Bank

Deborah Smith, Executive Editor

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December 21, 2012

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Seeing as this is my first time writing for Jersey Bites, I was thrilled when I found out that my first review would be of a burger place, as I am definitely a “burger authority.” Now I claim to have this authoritative status as someone who not only makes his own bacon jam and homemade chipotle ketchup, but someone who thinks an 80/20 burger mix will do in a pinch – apologize to your heart in advance and go with 70/30 and thank me later.

Beasty Burgers resides in No Joe’s Café. Established in 1993, No Joe’s is a java institution in Red Bank, NJ. The owner, Mike Tierney, has lovingly shaped this business and transformed it along the way to include fun and quirky breakfast and lunch items to satisfy any craving.

The Beasty Burgers concept is the brainchild by one of the most innovative chefs in the area, Michael Ross. After speaking with Mike, I learned that the unique Beasty Burger was created at his All Mixed Up eatery located in Ocean Township. The Beasty Burger quickly became a popular item on the menu, and became the official rock star – demanding encores on a daily basis by some local fans.

Mike and Mike share the storefront in Red Bank to minimize costs, divide responsibilities, and provide a unique offering to the customer. As Mike Tierney explained, there have been several famous business duos in the past that have worked incredibly well such as Baskin-Robbins and Dunkin’ Donuts and Kentucky Fried Chicken and Taco Bell. When the opportunity arose to combine these foodie forces, they both knew the future possibilities are endless.

Ok now on to the food. Let me start by saying that this was definitely one of the best burgers I have ever eaten. Now when I say burger, I don’t refer to a Wendy’s or McDonald’s or even a Five Guys (it can’t be a legit burger place in my opinion if you can only order your burger well done). I’m talking serious, artisan crafted burgers such as those at Basil T’s and the Fromagerie. The burgers at Beasty are simply divine. Mike Ross has perfected a new cooking process altogether for burgers. Each patty made of certified Angus beef is seared and individually pouched in au jus to remove any residual grease and bring out the meat’s natural juices. Beasty also serves them with an extra side of au jus – very French Dip esque. Also I was told that if you order the burger to go (they do deliver as well), they soak the patty in au jus topped with the ingredients of your choice and keep it separate from the toasted bun until you’re ready to eat; translation = no soggy bread. Just the fact that this much thought has been given to the prevention of a soggy bun makes this place legit.

Beasty Burgers also sets itself apart with its signature sauce – a delicious GSC (Guinness Sharp Cheddar) made with aged sharp cheddar cheese, shallots, and garlic. I’m a big fan of cheese sauce, but if the hands on the clock have not reached 2:00 a.m., my stomach normally can’t handle that fake neon orange ooze served at other establishments. The GSC at Beasty is truly a labor of love, and I suggest that you slather this on everything and anything until other patrons give you a look that you’ve gone too far.

The thing that really stood out for me at Beasty besides the insanely delicious burger were the sides. Some of the sides I sampled were the sweet potato tater tots served with an Asian inspired Thai chili dipping sauce and the broccoli rabe with roasted garlic and long hot peppers. The tater tots were perfectly crispy and the sweetness of the sweet potato paired perfectly with the zinginess of the side sauce (I would have thrown a little Sriracha in there for some kick but that’s just me). The broccoli rabe was perfectly cooked and still retained its beautiful green color – but the dish is not for the faint of heart. The peppers are definitely hot and it took much restraint not to open the lid of my bun and add them to my burger. The one side that I was dying to try was the roasted brussels sprouts with apple wood smoked bacon. Unfortunately Beasty was out of sprouts that day, but I will be returning back soon during lunch to give them a whirl.

Some of the other sides on the menu include potato pierogies, fried plantains, fried green tomatoes, and rosemary finger potatoes. You’d be hard pressed to find another burger place with such an innovative supporting cast to the main star, the burger. The menu is also filled with delicious soups, salads, and made to order milk shakes.

Beasty Burgers is located in the Red Bank landmark No Joe’s Café at 51 Broad Street, Red Bank, NJ. The restaurant is usually adorned with paintings and photos of local artists – this place is funky in a good way – think Red Hook Brooklyn, only you’re not forced to wear skinny jeans and a beanie to enjoy one hell of a great burger.

No Joe’s Café and Beasty Burgers is open seven days-a-week from 8:00AM until 9:00PM. Also worth noting is that the place is BYOB. Whether a night out with the guys, the significant other, or the kiddies, Beasty caters to everyone and every palate. Happy eating!

Tom Paolella is a born and raised Jersey Boy who is 100% Sicilian (minus the Guido). Tom was raised in Belleville, NJ and moved to Old Bridge, NJ in sixth grade (still traveling up north for bread on weekends). His love for all things food began at an early age and his passion continues to this day. After receiving a B.A. in English Literature, with a Minor in Organizational Leadership from Rowan University, Tom found his calling and continued on at Rowan where he earned a M.A. in Corporate Public Relations. Tom previously lived in both Hoboken and Jersey City, while working in Manhattan. Tom handled PR for several Fortune 500 companies and currently holds the position as PR Manager for two local hospitals. A foodie by birth, Tom credits his mother for his love of eclectic cuisine from around the world and culinary chops in the kitchen. Tom lives in Middletown, NJ with his wife Jenn, son Aidan, and dog Bennie. When he’s not working or spending time with family, he enjoys experimenting with meals at home, relaxing on the beach, or attending classic car shows. Tom is a tough one to “wow” when out to eat and enjoys restaurants that go beyond the chicken, fish, and steak on the Specials menu. Tom can be reached at [email protected].

Sam Mickail’s CUT Steak House in West Orange

Veronique @ Food & Wine Chickie

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December 19, 2012

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Sam Mickail’s CUT Steak House in West Orange

I was fortunate to have been invited to a pre-opening dinner at Sam Mickail’s CUT Steak House a couple of weeks ago where I not only got to sample some of Chef Mickail’s food, but I was offered a complete tour of the facility by real estate developer Ralph Cestone, proprietor of 4Sixty6 and partner with Chef Mickail of CUT.

Sam Mickail’s CUT Steak House is housed in the spectacular 4Sixty6 Nightclub and Event Complex in West Orange. The multi-story club is over-the-top with its gigantic disco ball (said to be the largest in the nation), intimate private alcoves and rotating floor. The restaurant is luxuriously-appointed with red velvet curtains, richly-upholstered dining chairs and interesting artwork. CUT’s bar features white leather stools and has a South Beach vibe.

Chef Mickail was born in Cairo, grew up in France and professionally trained in Switzerland. Stints at Terrace in New York, Highlawn Pavilion, Il Tulipano, Rare Steak House in Cedar Grove and Frank’s Waterside in Edgewater have earned him a loyal client following now eager to sample his fare at CUT.

The food at CUT is contemporary American with Mediterranean influences. “Some chefs make their plates look like Halloween. Let the food speak for itself,” says Chef Sam Mickail. We couldn’t agree more.

Some of the starters we sampled are the Popcorn Snails with young garlic, potato purée and crispy basil, the Four Onion Soup Gratin with a Gruyere and Fontina crust, the Crispy Wild Prawns served with coconut beignet and an avocado quenelle and Harissa tartar sauce and the Famous CUT Bacon – thick cut bacon glazed with black honey and topped with chopped walnuts. An incredible wedge salad called CUT Steakhouse Iceberg is a must-try with a ‘wedge’ of Great Hill blue cheese nearly as large as the iceberg wedge itself.

Steaks are prominently showcased on the menu, but a show-stopper is the Dover Sole Meuniere. The fish is fileted tableside and served with tomato compote and a potato croquette.

Back to the steaks. The menu offers several cuts of beef ranging from the 10-ounce filet served with Brie and chanterelle mushroom sauce to an 18-ounce Tomahawk dressed with black lava salt and pink peppercorns to a 48-ounce Porterhouse for two that’s topped with foie gras butter. The steaks are dry age and flavorful with a nice sear from the hot grill.The wine list is varied and there are nearly twenty wines by the glass. The list understandably favors Cabernet Sauvignons and they range from $30 to $225, a wide enough variety to satisfy any diner.

CUT Steak House is open from Wednesday through Saturday from 5:30PM until 10PM. Dining in the intimate space then dancing off the meal at 4Sixty6 will prove to be a winning combination.

Facebook special through January 18, 2013 that offers diners 10% off their check.

973-474-9896

466 Prospect Ave, West Orange, 07052

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.

Pickle Licious in Teaneck, The Real Deal

HeidiR

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December 18, 2012

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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

Recipes

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.