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Foodie Things To Do This Weekend & Beyond

Jon Faronea
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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 14th 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: 8th 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 30th 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 30th 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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Bohemian Raspberry in Westfield

Frozen yogurt

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.

Wall of toppings

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.

Pastries

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 customers

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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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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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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Coal Fired Up in Margate at Bocca

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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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

Deborah Smith, Executive Editor
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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 30th 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 30th 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

Deborah Smith, Executive Editor
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Ninja 3 in 1 Cooking System: Review & Giveaway

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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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:

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
  4. Mix the Ricotta, Parmesan, egg and sage in a large bowl. Set aside.

Assembly Directions:

  1. Preheat oven to 375°.
  2. Generously butter a 13x9x2-inch baking dish using two tablespoons of butter. Set aside.
  3. 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.
  4. Add a ladle-full of white sauce to the buttered dish making sure the bottom is covered.
  5. 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.
  6. Scoop half of the Ricotta cheese mixture over the lasagna noodles, spreading evenly.
  7. Place half of the butternut squash over the Ricotta.
  8. Arrange two more fresh lasagna sheets over the squash.
  9. Add two ladle-full of white sauce over the lasagna noodles.
  10. Sprinkle the sautéed mushrooms over the sauce.
  11. Top the mushrooms with two more fresh lasagna sheets.
  12. Place the last of the butternut squash over the lasagna sheets.
  13. Top the squash with the remaining Ricotta mixture.
  14. Cap the lasagna with the Mozzarella cheese then the Parmesan cheese.
  15. 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.

Brio Tuscan Grille – New Face for Willowbrook Mall

Veronique @ Food & Wine Chickie
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Brio Tuscan Grille – New Face for Willowbrook Mall

Brio Tuscan Grille is the latest national chain restaurant to open at Willowbrook Mall, a shopping complex already saturated with restaurants in Wayne, NJ.

With its Tuscan-like soothing tan, cream and gold color palette, Brio has a more upscale feel and its food is of better quality than other Italian chain restaurants in the area. The open kitchen concept is a good one as it provides an interesting eating environment with a large team of cooks and chefs busily preparing dishes.

Bruschetta Sampler

Upon arriving, our pleasant server brought warm bread, butter and flatbread to the table – nice touch. To say the menu is extensive would be a complete understatement. The menu is comprised of Primi, Bruschetta, Insalata, Pasta, Griglia, Specialita and Bistecca.

Primi range from Calamari Fritto Misto ($10.95), a large portion of fried calamari, Lobster Bisque ($5.95), a soup with good flavor but a bit thin on texture and Roasted Garlic, Spinach and Artichoke Dip ($10.95), the popular dish served with Parmesan crisps.

There are also several bruschetta and flatbread starters to select from. To get a good sampling of the various bruschetta, my party opted for Brio’s Bruschetta Quattro ($14.75), a selection of Brio’s four popular bruschetta – Roasted Red Pepper, Antipasti, Sliced Steak and a daily version cleverly-served on a wooden plank. The sliced steak offering is topped with sharp Gorgonzola cheese and peppery arugula – our favorite. The antipasti bruschetta is topped with fresh Mozzarella and thinly julienned pepperoni. The roasted pepper version was our least favorite with an overly sweet taste. We did not sample the flatbreads, but there is a BBQ Chicken Flatbread with smoked Gouda cheese that sounds interesting.

The dinner menu gives the extensive menu at a popular cheesecake restaurant a run for its money in terms of size. We ordered the Sausage Peperonata Pomodoro ($12.95) and the Campanelle Carbonara ($17.65) pastas. The sausage pasta features spaghetti tossed with fennel sausage, peppers, tomatoes, garlic and Parmesan. The portion is considerable and the sausage has nice flavor but the sauce is a bit off with an after-taste I can only describe as “metallic”. The Carbonara is served with grilled chicken, crisp bacon, Parmesan cheese and spinach. The spinach was described as being ‘sautéed’ but on my dish, it was raw which I actually enjoyed in contrast to the creamy sauce.

Desserts are presented table-side by the wait staff and will tempt even diners who over-indulged on the starters and entrées. Desserts are offered as Chef’s Favorites, full-size portions, and Dolchinos, petite versions of the Chef’s Favorites. Dolchinos can be ordered in one flavor ($2.99) or as a sampler of five flavors ($11.95). Do not miss the Milk Chocolate Caramel Cake, a rich chocolate cake topped with chocolate ganache, caramel and chocolate frosting – absolutely decadent. Other flavors are Tiramisu and cheesecake.

Desserts & Dolchinos

The wine list features affordable options, over 30 wines by the glass and wines from all over the world. The bar area is attractive and outdoor tables and over-stuffed chairs will be popular in warm months.

“Escape to Tuscany” is Brio’s motto. I am not convinced the menu is entirely “Tuscan”, but the food’s quality, the service and the décor are a significant improvement over what Willowbrook Mall shoppers are accustomed to. Stop in for a glass of wine and appetizers, coffee and Dolchinos or a complete meal after well-deserved retail therapy.

1400 Willowbrook Mall

Wayne, NJ 07470

973-256-0001

Monday – Thursday: 11:30AM – 10PM

Friday – Sunday: 11AM – 11PM

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.

Foodie Things to Do This Weekend & Beyond

Deborah Smith, Executive Editor
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Foodie Things to Do This Weekend & Beyond

RESCHEDULED JERSEY SHORE RESTAURANT WEEK STARTS FRIDAY Come Support Your Favorite Restaurants. If ever your favorite restaurants needed you…..it’s now. 49 of the original 65 restaurants who were participating in Restaurant Week are back and ready for a great week. http://jerseyshorerestaurantweek.com

Saturday, December 1st: Hesperides Organica is having a holiday open house 10-2pm. 150 Florence ave in Hawthorne. At least 8 local food businesses will be present, including Semisweet Desserts, Homespun Chili, Red Ribbon Pretzel Co, Kitten and the Bear, Silver Birch Kitchens, and Mo Green Juice. There will be samples and info as well as products for sale.

Saturday, December 1st. South Jersey Swappers Holiday Food Swap from 10 am to noon. Free registration at Eventbrite.

Saturday, December 1st: 8:30am Santa Breakfast – MOPS (Mothers of Preschoolers) annual fundraiser: Bring you own camera for photos with Santa. Kid craft and balloon and tattoo artists. Breakfast includes pancakes, sausage, coffee, juice, pastries, fruit and more! Tickets: $5 in advance, $7 at the door (family discount, 5+ $25) Holy Eucharist Parish Annex. 344 Kresson Rd. Cherry Hill, NJ 08034 (856)429-1330

Saturday, December 1st: 11:00am and 12:00pm Brunch with Santa at Camden Children’s Garden Two buffet brunch seatings. Reservations must be made in advance. Tickets: $10 per child; $12 per adult Brunch / Guests at the reduced rate of $4 per person for admission to Garden. Camden Children’s Garden 3 Riverside Drive, Camden, NJ 08103 (856)365-8733

Saturday, December 1st at 4:00pm Spaghetti Dinner With Santa at Camp Sun ‘N Fun This visit from Old St. Nick benefits The Arc Gloucester’s Camp Sun ‘N Fun, a day and residential camp for individuals with developmental disabilities. Along with the dinner there will be a small basket auction and crafts for kids. Tickets: $12 per participant Camp Sun ‘N Fun 1036 North Tuckahoe RoadWilliamstown, NJ 08094 856-629-4502

Sunday, December 2nd: The Jersey Relief Experiment, an amateur cook-off to benefit the Rebuild Hoboken Relief Fund. We are donating 100% of the ticket proceeds to this worthy charity.

The cook-off will take place Sunday, December 2, from noon to 3 p.m at Maxwell’s in Hoboken. We are looking for Jersey’s most daring home chefs to bring their best bite to share with a few hundred intimate friends. You, the audience, along with our esteemed judging panel, will decide the winners.

Wait, there’s more! The Food Experiments, with the help of our national sponsors, will be auctioning off a number of amazing kitchen items and fun food experiences (want to sit on the judging panel for the FX National Championships?!!) to raise even more money for the Rebuild Hoboken Relief Fund—so we’re asking for your help, twice. Browse the wonderful items located on our auction site and start bidding! Once again, 100% of the proceeds from the auction will go to charity.

*A special note to our local chefs, we encourage you to enter the Jersey Experiment. Unfortunately due to the storm many of the chef-testants for the original Jersey Experiment have had their kitchens flooded. We have spots opens for competitors.

December 5th: What’s love got to do with it?  Plenty, according to matchmaker and dating coach Julianne Cantarella, The Courtship Coach, who teams up with Chef Rama for a second workshop uniting lusting foodies.  On December 5th,WannaBee Chef will host its second Love at First Bite singles cooking class and mixer.  With a “Fall Soiree” theme celebrating seasonal foods, the class offers men and women over age 40 a wholesome, delicious and fascinating look at the connection between food and love.  Hands-on cooking instruction and plenty of eating.  $60 per person.  BYO.  Limited to the first 15 men and the first women who register. For more information and additional class schedule: For more information, visitwww.wannabeechef.com.

An Evening With Paula Deen, Saturday, December 8th 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.

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December 13th, 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/

 January

NEW DATE!! Michael’s Feat Annual Wine & Chef’s Tasting Tuesday, January 15th 6:00 pm till 9:00 pm Hosted at The Mill, Spring Lake Heights, NJ.Tickets for the event will still have the old date on them. They are valid tickets and will still be needed to gain entrance to the event.$40 per person in advance, $50 per person at the door (Minimum age 21) Visit www.michaelsfeat.org to purchase tickets.

“Tree to Jar” Jams Hand Made in New Jersey

Terry Krongold
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“Tree to Jar” Jams Hand Made in New Jersey

Looking for a delicious gift for your hard to please food-obsessed friends? How about preserves with unique flavors, made by hand with local produce, in beautiful packaging? Let me introduce you to Kitten and The Bear.

I met the founders of Kitten and The Bear, Sophie Kaftal and Bobby Zielinski, a few months ago after reading a blurb in the WSJ about their products. Since we live relatively close, we met for coffee and a sampling. Actually, once I tasted their jams, the coffee sat untouched. Sophie is a graduate of culinary school and Bobby is a photographer. They met in Toronto but now reside in NJ. They have combined creative forces to develop a line of small batch preserves cooked in old-fashioned French confiture unlined copper pans (made by a family in France). The flavors they produce are nothing like your typical grape jelly. Their process and ingredients are very traditional and these products contain no commercial additives or pectin.

Their brand concept is that the flavors never reoccur. They only use ingredients that are available from their local suppliers or farmer’s markets. I asked how they develop their flavors and Sophie told me they use “flavor mapping,” similar to Chef Grant Achatz in Chicago. She keeps a scrap book and prowls ethnic markets for interesting spices and distillates. Just read some of the flavors and dream of ways you can use them:

  • Strawberry Eucalyptus
  • Donut Peach, Basil, and Lime Zest
  • Ruby Pluot Cinnamon, Apple, and Aperol
  • Cherry Wood Smoked Italian Plum
  • Yuzu and Red-skinned Plum
  • Spiced Tomato and Tawny Port
  • Concord Grape and Violet

How about the Smoked Italian Plum on a burger or with pork tenderloin? The Donut Peach would be heavenly mixed into Greek yogurt. If you’re more of the savory type, try the chunky Spiced Tomato (with a hint of cayenne, cloves, and cinnamon) on a thick slice of hearty toast.

As the seasons change, so do the flavors. The web site has the current availability, but I have a sneak peek for you at the next collection about to be released:

  • Green Apple & Eucalyptus Jelly
  • Quince & Evergreen Jam
  • Persimmon & Rooibos Chai Jam
  • Ground Cherry, Quince & Vanilla Marmalade
  • Concord Grape & Orange Blossom Jam
  • Hickory Smoked Pear, Hazelnut & Vanilla Bean Jam
  • Seckel Pear, Tobacco & Rye Jam
  • Winesap Apple, Pomegranate & Pimm’s Jelly
  • Quince & Fresh Anise Marmalade

Can you say “heavenly?”

Sophie and Bobby do everything themselves, from macerating the fruit and jarring it, to packaging, and finally to writing each note that goes into every box. Nothing is outsourced to maintain the quality.

As I view their web site, I see some flavors are already out of stock so don’t get left out (like me). If you’ve got palate discerning friends, order some of these preserves and give them something they won’t get anywhere else, truly unique combinations of fruit forward preserves. Your friends are sure to thank you, and if you’re lucky, maybe they’ll share!

Kitten and The Bear

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].

 

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