Fresh Tomatillo-Avocado Salsa

Deborah Smith, Executive Editor

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July 10, 2011

I have to confess it took me 45 years to tackle the tomatillo only to find out that they are really very easy to work with. I don’t know why I was so intimitated by those little green tomato looking things with the wrinkled, papery skin, but I am no longer afraid. Actually, now I’m addicted. The original recipe for this salsa comes from Marcela Valladolid‘s Fresh Mexico Cookbook. I met Marcela and took home her cookbook after a Food Network sponsored house party last year. It’s taken me this long to post about it, unfortunately, especially since I now have a new favorite condiment.

The only change I made to the recipe was to roast the tomatillos under the broiler until they were slightly browned. (approximately 10 minutes. Flip them half way through.) For some reason, I didn’t like the idea of the raw tomatillos going into the salsa. The result was absolutely delicious, so I highly recommend the added step of roasting. I also added 2 cloves of garlic which I saw in another recipe. They recommeded throwing the garlic cloves in the pan with the tomatillos while roasting, which worked out great and gave me a slightly mellow garlic addition.

I served this with Fresh Corn and Shrimp Quesadillas the first night. Then throughout the week it was added to our steak dinner, grilled chicken, omelets, and more. Even the kids like it. I was actually surprised how long it keeps in the fridge. I hope you’ll give this a try. I had a tough time finding tomatillos but the little Mexican grocery in town came to the rescue. The major supermarkets should carry them. Make sure they are firm and bright green. You do not want them to appear brown or yellow. The green papery husk should completely cover the fruit and should be firmer than a tomato but not hard.

Fresh Tomatillo-Avocado Salsa

Ingredients

8 ounces tomatillos, husked, rinsed and roughly chopped. (If you are broiling, wait to chop until after cooking.)
1 avocado, halved, pitted, and peeled
1/2 cup (packed) fresh cilantro leaves
1 serrano chile
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 Whole Garlic Cloves (roasted) my addition feel free to omit

Instructions

If you are going to opt for roasting the tomatillos, place them in a foil covered baking dish and roast under the broiler until they are slightly browned. (approximately 10 minutes. Flip them half way through.) Remove and allow to cool to the touch and quarter them.

Combine the tomatillos, avocado, cilantro, serrano chile, and lemon juice in a blender and puree until smooth. Season the salsa to taste with salt and pepper. Refrigerate for up to 2 hours or until ready to use.

Corn & Shrimp Quesadilla

Instructions

These are loose instructions since I rarely follow a recipe when concocting a quesadilla. 1 ear of cooked corn, shaved. 10 large, raw shrimp, chopped in 1/2 inch pieces. Saute corn and shrimp in a lightly greased pan with whatever spices you desire. I used smoked paprika and ground cumin, salt and pepper. My cheeses of choice were crumbled Feta and a grated 3 Cheese Mexican combo.

After the shrimp is cooked through. Remove mixture from saute pan and wipe saute pan with paper towl. Add vegetable or canola oil to cover bottom of pan. Heat oil until it begins to crawl in the pan. Add tortilla, grated cheese on top of tortilla, shrimp/corn mixture, feta and another sprinkle of grated cheese. Top with second tortilla and press down with the lid of a pot that is flat and will work as a press. Once cheese starts to melt, carefully flip Quesadilla over with a large spatula and press again to brown second side. Remove and let rest before cutting. Pizza cutters work great for this job. I have an electric Quesadilla press, but actually prefer making them right on the stove. Garnish with Tomatillo-Avacado Salsa, sour cream and chopped fresh cilantro. The above ingredients made two large quesadillas.

I know you are going to enjoy this recipe. Please share your results with us on Facebook when you get the chance or leave a comment here. Remember, if you ever have a question about any of our recipes you can always ask them by commenting or on Facebook as well. Now, I’d like to leave you with a picture from the wonderful night we Food Bloggers spent with Marcela Valladolid, who by the way, is the sweetest, most down to earth woman you could ever meet. At one point, someone complimented her on her boots, so she proceeded to take them off, so she could look inside for the label and give us more info on who makes them. She is just too cute.

Deborah Smith , Founder and Executive Editor of jerseybites.com. Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner ofParents With Nannies, Inc. which operates a network of nanny employment websites established in 1999. In her spare time, (Ha) she works as a Social Media consultant and speaker. You can learn more about her services and marketing through social media on her blogwww.DeborahLSmith.com

Freshness Abounds at Red Bank Farmers Market

piecesofJb323

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July 9, 2011

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‘Tis the season for all things fresh in New Jersey. There’s no better place to find the best local goodies than at the Red Bank Farmers Market. A trip to a farmer’s market on a sunny morning is an activity that is perfect for any age. The liveliness of the atmosphere and abundance of fresh products create an experience that is more than simply shopping: it is an experience of celebration and joy within the community and nature to which we belong.

The Red Bank Farmers Market is home to over 30 vendors who offer a variety of fresh, locally-grown produce and specialty foods. The farmers market also showcases local artisans and crafters as well as is home to The Cinnamon Snail, a vegan and organic food truck which specializes in breakfast and lunch entrees, specialty pastries and desserts, and beverages including freshly squeezed lemonade and fair trade coffee.

The market features both conventional and organic farmers from in and around the Monmouth County area. You can expect that, at most stands, the offerings are picked fresh from the crops that very morning. In addition to Jersey’s freshest bounty, you’ll find a variety of potted plants, potted and fresh-cut flowers, and potted herbs.

On the morning I visited the farmers market, there was an abundance of bright red radishes, deep green asparagus, and several types of colorful lettuces. All of which were perfect for that evening’s salad. I didn’t have to look far to find the perfect pairing to my salad. An Italian specialties vendor just a few stands away had a display of offerings that was difficult to resist. With fresh pasta including fettucini, linguini, and ravioli, fresh mozzarella, freshly baked loaves of semolina bread (hot and moist), and homemade tomato sauces, it was difficult to make a decision.

If breakfast is your favorite meal of the day, there are vendors who offer fresh eggs. Can you imagine a delicious omelette made with eggs and vegetables that were picked a few hours ago? Serve the omelette with freshly baked sweet breads such as banana and zucchini which are readily available at the farmers market, and you have the makings of a wonderful breakfast.

When all the browsing has you hankering for a meal filled with fresh and local ingredients, head to The Cinnamon Snail. You can find everything from vegan breakfast burritos, pancakes and waffles to tofu subs, vegan sandwiches and salads. The Cinnamon Snail almost always uses Certified Organic ingredients. A few exceptions are made when local minimally packaged products have a lesser impact than their Organic counterparts. Grab a few cider donuts, a raspberry cheese danish, and some pink lemonade and enjoy them as you peruse the market.

The Red Bank Farmers Market operates each Sunday from 9 am to 2 pm beginning Mother’s Day and continuing through mid-November. It is located in the heart of the Antique District in the parking lot of The Galleria at the corner of Bridge Avenue and West Front Street.

Sheila Hill was born and raised outside Hershey, Pennsylvania. Her love for all things chocolate began at an early age and continues to this day. While Sheila eventually left central Pennsylvania to attend college in suburban Philadelphia, her roots to PA Dutch food and chocolate run deep. After college, Sheila traveled extensively throughout Europe and the US as a software consultant. Her many travels afforded her opportunities to indulge in local cuisines and cultures. Eventually settling in the Garden State, Sheila took one bite of a Jersey tomato, and she was hooked. Now as the mother of two, Sheila enjoys sampling all of the Garden State’s delectable delights including everything from restaurants to locally grown fruits and veggies to locally produced wines. On rare occasion (after jumping through hoops of fire and bending over backwards), Sheila and her husband hit a favorite, romantic restaurant for a quiet dinner or a local hot-spot for a much-needed night out. Follow Sheila’s adventures in motherhood at her personal blogwww.piecesofamom.com and on Twitter @PiecesofaMom.

Foodie Things to do This Weekend and Beyond

Events

Deborah Smith, Executive Editor

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July 8, 2011

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New Jersey State BBQ Championship in North Wildwood. July 8 – 10 All the meat you can eat! There will be live demos, a wing eating relay, Blues bands and tons more. More info here http://www.njbbq.com/

ShrimpFest – July 8 -10 Come on down to Joe Palaia Park in Ocean township for the annual ShrimpFest. With more than 25 restaurants in attendance, there’s sure to be no end to the yummy treats. For more information, please visit: http://www.gotcc.org/

Terhune Orchards Blueberry Bash in Princeton July 9 – 10, 2011. http://www.terhuneorchards.com/eventpage_blueberry.html

July 10th – Red Bank Food and Wine Walk 4 – 7 pm This summer, sundays heat up with the Red Bank Food and Wine Walk. Come sample wine and food from restaurants throughout the entire Red Bank Business District. The dates for summer are as follows: Sunday, July 10th and 24th, 2011 Sunday, August 14th and 28th, 2011 For a list of participating restaurants, please visit http://www.onlyoneredbank.com/

New Jersey’s Farmers’ Markets are in full bloom. To find a Farmers’ Market near you check out the New Jersey Department of Agriculture’s Website. http://www.state.nj.us/cgi-bin/agriculture/jerseyfresh/searchform.pl?type=urban

Looking ahead:

The Food Network is airing a new show called Tough Cookies about Susan Adair and Linda Brand as they run Crazy Susan’s Cookie Co. in Ocean City, NJ Monday, July 11th. http://www.crazysusanscookies.com ,

Asian Tea Experience – Japan and China July 12th – 6:30 pm. Presented by tea expert and historian, Judith Krall-Russo. Monmouth County Library Headquarters, 124 Symmers Drive, Manalapan. Info:732-431-7220

3rd Annual Bradley Beach Lobster Festival, July 16th , 12 – 8 pm Features food, music and fun for the entire family. 5th Avenue Beach Pavillion, Bradley Beach. Rain Date: 7/17. Info: 732-776-2999.

Jersey Shore Restaurant Week: Special Event. Thursday, July 21, 2011 Celebrate New Jersey grown fare under the twilight sky. A lakeside evening with hors d’oeuvres and a 4 course meal paired with wines. 6:30 pm The Mill, Spring Lake Heights. Outside Terrace, Lakeside. (Rain date: Thursday July 28, 2011) Tickets: $100 plus tax and gratuity. From the Kitchen of Executive Chef Matt Giarratano.

SJ Hot Chefs will feature special “Farm to Fork “ menus starting on July 17. The South Jersey Independent Restaurant Association, most commonly known as SJ HOT Chefs, will host their 5th Annual Farm to Fork Week, a tribute to local farmers. Throughout the summer, the Farm to Fork campaign will host cooking demonstrations, dinners, and “Feasts in the Fields”, beginning with Farm to Fork Week from July 17th through July 23rd. During Farm to Fork Week, participating restaurants will create four-course menus, ranging from $25-$35, featuring the finest locally grown products and ingredients. (Please see below for a full list of participating restaurants).

Robert Mondavi Discover Wine Tour. When: July 29-31, 2011. Robert Mondavi Discover Wine will invite event attendees to explore the senses with an Essence Station, designed to help guests recognize the subtle aromas and flavors of wine. Cooking demonstrations with local chefs and wine experts will complement displays on Robert Mondavi’s legacy in American winemaking, tastings of wines from Robert Mondavi Winery, Robert Mondavi Private Selection and Woodbridge, and an iPad station where visitors can send themselves information on what they’ve experienced. Where: Atlantic City Food & Wine Festival, Bally’s Casino, Atlantic City. (609) 398-4450 Cost: FREE!

Atlantic City Food & Wine Festival: July 28 – 31. Too much great info to list. Check out the events, personalities and details here. http://www.caesars.com/acfoodandwine/#page=events

New Jersey Nick’s Pick: Hibernia Diner

Pamela Dollak

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July 7, 2011

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In case you haven’t heard of me before, my name is New Jersey Nick, and I’ve been scouring the Garden State looking for all the best Good Food That’s Bad For You. Burgers, Fries, Dogs, Burritos, and anything else that you need to jog off the next day. No fancy places for me. Just burger joints, diners and haunts favored by adventurous eaters and carnivores alike. I find the best places, and I hope you go give them a shot.

Being a self-proclaimed burger expert, I often get suggestions about the burgers I should try across the state. Since its my job to seek out and catalog New Jersey’s best burgers, I kept hearing that the Hibernia Diner in Rockaway was one of the best around. So naturally, I knew I would be going here sooner or later. In fact, I stopped 3 or 4 times for both dinner and breakfast, just to make sure it was good. So how was it? Lets take a look.

Appy’s– The Hibernia Diner has a bunch of different appetizers I wanted to try. There were the battered corn nuggets and broccoli bites. This was a mix of the battered nuggets where some were filled with creamed corn and others had corn and broccoli. Since they’re full of veggies, you can pretend its healthy even though your heart knows its a lie.

The Tres Queso Quesadilla was a treat too. The mix of queso cheese and Monteray Jack combined to make it tastier than the average diner quesadilla, which, lets be honest, normally becomes a mess of cheddar and American cheeses melted between tortillas.

When it comes to jalapeno poppers at diners, there’s two types: the good kind with breaded, fried jalapeno peppers with nacho cheese filling and the confusing, less satisfying version with cream cheese on the inside. If you’re a fan of poppers, you’ll be glad to know that Hibernia diner got it right and went with the nacho cheese version. Very Cool.

But Nick, what about Breakfast?– Just like most respectable diners, Hibernia Diner serves breakfast all day. For egg lovers, there’s a large omelet selection. Each omelet comes with a choice of toast, bagel or English muffin, which is cool because most places give you toast only. The morning sandwiches are made to order with choices of meat, cheese or no cheese and type of bread. Check out the sausage and cheese sandwich I got with a big helping of cut up turkey sausage links on it.

Other breakfast highlights included some big, thick pancakes and diner favorite Taylor ham. Taylor ham never fails. (Also, I must make a point of this: it is not a pork roll, it is Taylor Ham. You call it a pork roll, you’re doing it wrong, PERIOD.)

Appetizers are good, and breakfast is the most important daily meal. I know what you’re here for, though. You want to know about the Hibernia Diner’s burgers.

The Burgers – When it comes to the burger joints and diners, I really value a good selection of burgers, especially burger creations you can’t get anywhere else. The Hibernia Diner’s got a handful of one-of-a-kind Angus Beef Burgers you need to try.

The Papa Louie’s Blue Burger was really unique. Its an Angus patty topped with red onion marmalade and crumbled bleu cheese. The marmalade gave it a jelly-like sweetness, but the bleu cheese keeps it in check so that its not so sweet as to overload the delicious Angus beef. This one was a good burger.

Next, I had to try the strangely alluring Ala Napoli Burger. This was again an Angus patty but its topped with tomato basil sauce, smoked mozzarella and cherry peppers. The mozzarella’s smoky goodness smelled so go as soon as the burger showed up at the table. It was noticeable over all the other food that was ordered. This one was totally different than the other burgers I tried as it had a hearty taste and robust, smoky flavor. This was really a restaurant quality taste and not something I was expecting from a diner burger.

The burger I enjoyed the most was the Texas Campfire Burger. This Angus burger came covered in BBQ sauce, bacon and topped with frazzled onion straws and cheddar. I’ve had a soft spot for barbeque burgers as of late, and I wasn’t disappointed with this one. Frazzled onions make a perfect dry compliment to soak up the sauce so it doesn’t leak all over your shirt. (Yes, this is a big problem for me, as gravity is not my friend) Also, bacon belongs on a burger, and this wasn’t chintzy, thin bacon, either. This was a good burger that I’d recommend every time.

There was also a bunch that I didn’t get to try, like the Big Ben Burger with smokey bacon and cheddar on an English muffin; the Aztec with salsa, guacamole and pepper jack cheese; and the intriguing One Eye’d Jack, which is topped with a Sunny Side Up egg and slice of pepper jack cheese. I’m going back. I need to try these burgers!

And for Desert – You must eat the delicious, amazing, all around awesome PB Blast Pie. Its a peanut butter mousse pie but the mousse has the consistency and sugary sweetness of cookie dough all inside of an Oreo cookie pie crust. It is so rich and sugary that some people (like my wife) can only take one bite. If you are one of those people who thinks that there is such a thing as ‘too sweet’ a piece of pie, ordering this would be a disaster for you. If, on the other hand, you love peanut butter and chocolate desserts, it is a must purchase, but I would advise you to split it with a friend.

So yes, I loved this diner! One of the best in Morris County, and one of the best I’ve been to in the state. Go there if you want a good breakfast or want to get adventurous and try to conquer the PB Blast. If you’re a New Jersey Burger hunter like me, you should definitely hit this place up. Do not miss out on the Angus selections their serving here! What are you waiting for? Start driving to the diner!

Know of some Good Food That’s Bad For You that you think Nick should try? Send your suggestions of New Jersey’s burgers, hot dogs, burritos and more to [email protected]

New Jersey Nick – If the Jersey Devil was 6’1″, overweight and bearded, his name would be Nick. New Jersey Nick can not cook without the aid of a microwave, but, thanks to an iron stomach, he has learned about food by being a fearless and adventurous eater. A self-proclaimed Burger Expert, Nick forgoes fancy restaurants to get a taste of all the ‘good food that’s bad for you’ from New Jersey’s Diners and Burger Joints. When he’s not writing about food, Nick spends time on his other hobbies as an Xbox enthusiast, a Horror Movie Savant, a Nascar follower, a Comic Book Reader and a Pro-wrestling fan. Just like Batman, Nick has a day job in the real world that isn’t as interesting as his alter ego. You can read more about Nick’s adventures on his site at www.newjerseynick.com, follow @newjerseynick on Twitter or‘like’ him on Facebook.

Hon Sushi in Lawrenceville

Vikki Hurley-Schubert

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July 6, 2011

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I was a bit nervous about trying Korean food when invited to Hon Sushi in Lawrenceville as part of a food bloggers’ tasting, but since the restaurant also serves Japanese fare, I figured I wouldn’t starve.

The Korean-Japanese restaurant, located in the Mercer Mall off Route 1 South, has been open for about two years.

For starters, I finally got to try bubble tea-and it was neither bubbly or tea! It was a creamy concoction served over ice with tapioca balls in the bottom. I ordered the almond and it was smooth and perfectly flavored, not too sweet or milky and it didn’t taste like artificial almond. The tapioca balls were firm and chewy, with a taste all their own. Another blogger ordered the black milk, which is the original flavor, and has a flavor reminiscent of chai tea spice.

Our first course entailed seaweed salad, naki yaki udon, and Kanisu crab salad. The seaweed salad with it’s sesame oil vinaigrette dressing was light and refreshing while the udon soup was tasty with it’s rich broth, but very filling. Udon are thick noodles that can be served as a soup or pan fried. The crab salad (pictured at top) was light and refreshing with black seaweed and cucumber.

The flaming Viking Roll was brought out next with great fanfare by the manager, Tony Kay. This roll is a specialty of the house and has tempura shrimp, salmon and avocado with spicy mayonnaise. Despite being wrapped in foil and shaped like a Viking boat, the fried shrimp remains crunchy and delicious. The avocado provides creaminess and the mayonnaise provides a background heat that is pleasant and not overwhelming. The flames, created with vodka and burn blue from sea salt, infuse a smoky flavor into the roll that cuts the richness as does the eel sauce, which provides a pleasant saltiness.

I have found good tempura is very hard to find, with many places serving greasy, soggy, sad examples of tempura. But, Hon Sushi chefs are masters of tempura. A sample of the shrimp tempura appetizer was brought out to challenge my skepticism, and I was very impressed! It was crunchy, fresh and not at all oily. I didn’t even have to wipe my fingers on a napkin after eating a piece. My only suggestion might be a more flavorful dipping sauce.

Even with the new exotic Korean dishes offered, I chose the Shrek roll for my entree. I am a sucker for a shrimp tempura roll served with a fruit sauce and this one did not disappoint, it was delicious and hit all the right notes-sweet, fried and salty. All that was missing was sour, which could be achieved with a quick squeeze of lime.

The Shrek roll came wrapped in light green soy paper, which s neutral in taste and let the shrimp, avocado and fruit sauce shine. The cream cheese on top added to the creaminess and richness of the dish while providing tang. The fruit sauce is made with mango, strawberry and banana; the plate has eel sauce swirled in to balance the sweet with salty.

It was rich, crispy, sweet and salty and absolutely divine. Although it does come with spicy tuna, I ordered mine without the tuna. I felt the tuna gave the roll a very fishy taste that threw off the delicate balance with extra fishy flavor that I do not care for.

A fellow diner ordered bulgogi, a Korean dish made with garlic marinated grilled beef served with garlic sauce. And holy garlic Batman! It came with three types of relishes and salads on the side: a celery-onion, soy bean and Kim-Chi, a spicy cabbage.

We also tasted two kinds of kalbi beef, a short rib that was served BBQ’d and stewed. There was an enormous difference in taste and texture in the two dishes. The kalbi stew was made with the marinaded meat and was very tender and soft with the short ribs and vegetables. The BBQ kalbi beef was a little tougher and not as flavorful.

As a finale we were served the fruit rolls, which were refreshing and a very creative spin on the sushi theme. A large crepe was used as the roll wrapper around fresh fruit, which was sliced and presented as a sushi roll. It was served with whipped cream and chocolate sauce.

The atmosphere of the small restaurant is very zen, with clean lines, an airy feeling and widely spaced tables, which lends it to being a great date place. It was nice to be able to walk through the restaurant without the fear of bumping into the tables or feeling crowded. There some private tables, where we were seated, tucked behind metal curtains that lend well to a celebration or business meeting.

Our server and the manager were very knowledgeable about the menu, each dish and the various cooking techniques.

I will definitely be back!

Victoria Hurley-Schubert, Regional Editor Ocean County, is a true Jersey girl. Raised in Marlboro, Vikki has lived in the area her whole life. She loves to experiment in the kitchen and is happiest when feeding a houseful of friends and family. A journalist for 10 years, she now serves on the staff of the Princeton Packet. Vikki is happiest on the road, so it should be no surprise she is a travel agent specializing in Disney destinations. Follow her on Twitter @vikkihs.

Bites from the Editor: July

Uncategorized

Deborah Smith, Executive Editor

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July 3, 2011

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The Garden State is in full bloom and we’re going to get in every bite we can here on Jersey Bites. My tomato plants are coming along nicely, cucumbers are crazy and my herbs are happy as hell; but there’s only so much my tiny Jersey Shore garden can grow. Enter, our beloved Farmers’ Markets. We’ll be bringing you all of Jersey’s homegrown goodness this month. In addition to Sheila Hill’s coverage of the Red Bank Farmers’ Market and Vikki Hurley Schubert’s recent visit to the Princeton Farmers’ Market, we’ll be doing another compilation piece showcasing our Editors’ favorite Markets throughout the state. (If you missed last month’s Ice Cream compilation piece, check it out here.) We’ll also be featuring some seasonal recipes and suggestions on how to prepare this month’s crop. I’m really looking forward to hearing about all the farmers’ markets and artisanal delicacies our Editors uncover this month. If you would like some help in locating a Farmers’ Market in your area, here’s a great website just for you.

More cool stories in the works: Peter Culos, our Beer Bites editor, will be whipping up some home brewed beer at The Brewer’s Apprentice in Freehold and Ocean County Editor, John Howard Fusco, will be hitching a ride with one of New Jersey’s resident Food Trucks for his “Day in the Life” of a Food Trucker story.

We are also thrilled to introduce three new contributors this month, which brings us to just one shy of 30 “team members.” Wow. Our little family is certainly growing.

Nick a.k.a., New Jersey Nick is a self-proclaimed Burger Expert who forgoes fancy restaurants to get a taste of all the “good food that’s bad for you” from New Jersey’s Diners and Burger Joints. Nick’s first and very extensive review of the Hibernia Diner in Rockaway is coming up this week. We’ll also be hearing about his visit to a taping of Kitchen Nightmares last night that was his first assignment for Jersey Bites. If that’s not enough right now, you can get even more of New Jersey Nick on his blog.

Our new recipe contributor, LauriLee, is coming on board to share her healthy, seasonal recipes (to help balance out Nick’s tempting burger tales). LauriLee is a personal chef and cooking instructor who has been passionate about food her whole life. Her recipes are based on fruits, vegetables, herbs, vinegars, various healthy oils, citrus , seafood and organic chicken and turkey. She’s off to the Ramsey farmers market today, so we’ll be expecting some delicious results from her day’s adventure . To learn more about LauriLee’s cooking classes and personal chef service, visit her website at LauriLeesHealthyCooking.net.

Kathryn Blaze will be joining the Middlesex County team as a Regional Editor. Born and bred in the Garden State, Kathryn spends a good amount of time (and quite a lot of her income) hunting for the best eats. She has been hunting for The Ultimate Almond Danish ever since Whitehouse Station’s The Cake Box bakery closed almost a decade ago. She also has an unnatural appetite for ice cream, and has been known to seek out milkshakes in the midst of snow storms. We look forward to what she’s able to uncover for us in Middlesex County. Kathyrn also blogs about her culinary adventures at jerseypiglet.blogspot.com.

As the Jersey Bites team of contributors grows, so will the frequency of posts. If you subscribe via email to Jersey Bites and find that you are getting too many updates in your inbox, you should know that there are other subscription options. Did you know that you can subscribe just to our Recipes section? If you just want to receive restaurant reviews via email, subscribe here. Look for the box on the right below the ads that says “Get Your Bites Via Email.” Or, if you are interested in just getting news that pertains to your county, you can subscribe on that county’s page. Just click on the linked county in the Left column and subscribe to that page’s updates. We’d hate to lose you as a subscriber just as things are really getting good. We’ve got big plans for Jersey Bites and we want to make sure you are part of all the fun.

Have a wonderful rest of your holiday weekend and a very Happy 4th of July. I have a burning desire to spend the rest of the day in the kitchen.

And, remember we are chatting it up on Facebook and Twitter too, so if you want to meet other NJ Foodies and share your tips and opinions, join us there.

Deborah Smith , Founder and Executive Editor of jerseybites.com. Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner ofParents With Nannies, Inc. which operates a network of nanny employment websites established in 1999. In her spare time, (Ha) she works as a Social Media consultant and speaker. You can learn more about her services and marketing through social media on her blogwww.DeborahLSmith.com

Recipes for your 4th of July Celebration

Deborah Smith, Executive Editor

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July 2, 2011

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Recipes for your 4th of July Celebration

This summer marks Jersey Bites’ 4th Anniversary. I launched Jersey Bites the day after a barbecue where I had been asked a number of times for “my” (Alton Brown’s) Baby Back Rib recipe. Instead of emailing it to several people, I thought, “I’ll just put my recipes up on a blog. They’ll be that much easier to share.” That was the whole “big plan” behind Jersey Bites. It has since grown beyond any expectations and I am sure will reach new heights in the coming year (we now have a plan.) But, plan or no plan, the inspiration behind the launch of Jersey Bites remains the same, to share great food. And, so, we are continuing that tradition here today.

Since we have 4 years of posts to source from, the number of recipes can get a little overwhelming. Some of our all time favorites for barbecues are listed in the Barbecue Section. Some of the staples in my house are Creamy Coleslaw (below), Corn, Black Bean & Avacado Salad and 3 Bean Baked Beans. If you’re plan is to barbecue some burgers this weekend, why not try something different. This Turkey Burger recipe is out of this world. And, if you like Lamb Burgers, here is a real winner. Wrapping up my personal recommendations is the Bodacious Balsamic Barbecue sauce we posted last 4th of July. You will never go back to bottled sauce after trying this. Slather it on ribs, chicken, even shrimp, and invite me over.

Vicki Rimasse (Essex County) and Wayne Galya (Middlesex County) offer up their family’s favorites below. Have a wonderful 4th of July Weekend, Biters. Stay tuned for my “Bites from the Editor” tomorrow. We’ll be introducing some new Editors and giving you the scoop on what’s in store for July.

Baby Spinach, Arugula, and Fruit Salad with Balsamic Dressing (Red, White and Blue Salad) by Vicki Rimasse

Ingredients

Serves 4
2 cups Baby Spinach
2 cups Arugula
1 cup mixed dried cherries and walnuts
1 cup fresh strawberries, quartered
2 cups Grilled chicken, sliced,
1 boneless breast per person
8 oz Goat cheese,
Dressing: Equal amounts of extra virgin olive oil and white balsamic vinegar.
Add pepper to taste.

Instructions

Mix equal amounts of the olive oil and balsamic together in a jar and shake well.

Add pepper to taste, shake again.

Toss spinach and arugula together, add the nuts and cherries, strawberries and blueberries.

Toss with dressing.

Place salad greens on a dinner plate and top with slices of grilled chicken and the goat cheese.

240 PATIO BEANS by Wayne Galya (AKA Too-Farty Bean Recipe)>Wayne’s idea.

Ingredients

Serves 24-30, great take along
2 green or red peppers,
diced 2-large onions,
diced 2-large tomatoes or 4 small, seeded and diced
2-16oz drained kidney beans
2-16oz drained black beans
2-16oz drained pork and beans
2-C brown sugar
1-24oz ketchup

Creamy Coleslaw by Deborah Smith

Ingredients

3/4 Cup mayonnaise
2 Tbs. sugar
1 1/2 tablespoons white wine vinegar
1/3 cup oil
1/4 tsp onion powder
1/4 tsp dry mustard
1/4 tsp celery salt
1 dash black pepper
1 Tsp. lemon juice
1/4 tsp. salt
1 large bag of shredded cabbage or 1 large head, shredded
1 handful of additional grated carrots
Serves 8.

Foodie Things to do in NJ this Weekend and Beyond

Events

Melissa Beveridge

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July 1, 2011

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EWCOC7J6N9eventspage State Fair Wine Competition – Saturday, July 2
North Jersey Italian American Foundation is hosting a wine competition open to professional and amateur winemakers at the Meadowlands. Proceeds will benefit First Cerebral Palsy Center of NJ and the Belleville/Nutley Columbus Day Parade organization.

For more information, please call: 973-450-1073

cakeboss Cake Boss Anniversary Cake Unveiling – Saturday, July 2

The State Fair Meadowlands is the place to be for all fans of Buddy Valastro and his renowned cake-making skills. Celebrate the 25^th Anniversary of the Meadowlands Fairgrounds and be one of the first to see the monster cake!

For more information, please visit:

Fort Lee Farmer’s Market – Sunday, July 3

Fresh produce and delicious concoctions, what more could you ask for on a warm summer day? The Fort Lee Community Center is the place to be this Sunday for the Farmer’s Market!

For more information, please visit: http://www.fortleenj.org

July 4^th Fireworks Dinner Cruise – Monday, July 4

Enjoy the fireworks show from the Hudson and be treated to a 4 course dinner, open bar, and a live DJ. The cruise lasts from 7PM to 11PM. For more information, please visit: http://www.worldyacht.com/events

Lakewood BlueClaws 4^th of July Picnic and Fireworks – Monday, July 4

The BlueClaws face off against the Hagerstown Suns on Independence Day, but don’t get too torn up if your favorite team loses because everyone is welcome to the Southern style picnic and fireworks show! For more information, please call: 732-901-7000

Looking ahead:

AMano Pass the Pizza! – Wednesday, July 6

A Mano Ristorante in Ridgewood will have an all-you-can-eat pizza extravaganza every Wednesday evening with a combination of four pizzas to choose from. Toppings will vary from week to week!

For more information, please visit: http://www.amanopizza.com/

Adobe Photoshop PDF ShrimpFest – July 8 -10

Come on down to Joe Palaia Park in Ocean township for the annual ShrimpFest. With more than 25 restaurants in attendance, there’s sure to be no end to the yummy treats.

For more information, please visit: http://www.gotcc.org/

Fun food fact of the day: On July 4 alone, the biggest hot dog day of the year, 155 million hot dogs will be consumed. That is enough hot dogs to stretch from Los Angeles to Washington, D.C., more than five times!

Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.

First Lady Mary Pat Christie to Host Jersey Seafood Challenge

Restaurants

Deborah Smith, Executive Editor

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June 29, 2011

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Winner to Represent the State in National Seafood Cookoff

Sixteen chefs from across the Garden State will gather at Drumthwacket tomorrow, Thursday June 30 to compete in the Jersey Seafood Challenge. The event, hosted by First Lady Mary Pat Christie, will determine who will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August.

The first chefs will enter the kitchen at approximately 9 a.m. to begin cooking their “Signature Dish” featuring Jersey Seafood and Jersey Fresh produce. Mrs. Christie will be on hand to judge and announce the winner from 11:45 a.m. to 1 p.m.

Judges for the competition include: First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile”; Gary Giberson, Lawrenceville School Food Service Director; and Ed Coss, Milford Oyster House.

Seafood Challenge participants are:

Christopher Albrecht, Eno Terra and Enoteca, Kingston

Scott Anderson, Elements, Princeton

Mitchell Altholz, Highlawn Pavilion, West Orange

Michael John Chu, Mehtani Restaurant Group, Morristown

Chris Curado, Chakra Restaurant, Paramus

Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City

Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City

Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City

J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May

Sofia Karakasidou, Kuzina by Sofia, Cherry Hill

Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs

James Laird, Restaurant Serenade, Chatham

Will Mooney, The Brothers Moon Restaurant, Hopewell,

Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing

David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City

Kevin Taylor, Los Amigos Restaurant, West Berlin

First Lady Mary Pat Christie will be on hand to judge and announce the Jersey Seafood Challenge winner from 11:45 a.m. to 1 p.m. at Drumthwacket, the Governor’s Residence.

Best of luck to all.

Jersey Licks: Our Editors Pick Their Favorite Ice Cream Shops in New Jersey

Ice Cream

Deborah Smith, Executive Editor

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June 27, 2011

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Alison: For nearly 80 years, Springer’s in Stone Harbor has been churning out homemade ice cream daily right on the premises. Their ice cream is creamy, but not overly sweet. I picked my favorite, Mint Chip, and enjoyed a smooth mint flavor blended with crunchy chips in every bite. In the middle of the summer, expect lines that wrap around the block, but it’s worth the wait for a cone of one of Springer’s 50 plus flavors. Springer’s Homemade Ice Cream Stone Harbor. 609.368.4631

Sheila: Hoffman’s Ice Cream is a Jersey shore institution. With locations in Spring Lake Heights, Little Silver, and Point Pleasant Beach, Hoffman’s offers over 30 varieties of homemade ice cream. From Vienna mocha chunk to strawberry bon bon, Hoffman’s serves up some of the shore’s finest sundaes, shakes, and ice cream sodas. But be prepared to wait in line. The summer crowds flock to Hoffman’s to end the day with a sweet indulgence. But don’t fret, the service is fast and efficient, making the line move quickly.

Vikki: Bent Spoon, Princeton: This is the ice cream shop to head to when you are looking for something unique and hand made. When I was there, there were two flavors with beer in them and bacon ice cream has been known to appear from time to time. My favorite flavor is the lemon-mint sorbet, which is tart and refreshing. The strawberry marscapone was creamy and rich and had true strawberry flavor and the lavender marscapone is equally delicious, with its lovely herbal flavor that is somehow relaxing as well as delicious!

Halo Farms, Princeton: Halo Farms is another favorite ice cream shop in Princeton. They are very reasonably priced and have lots of yummy flavors, my favorites being Heath Bar coffee and strawberry chocolate chip. The coffee is also excellent and a great buy because in the mornings they give a free pastry with coffee!

Thomas Sweet, Princeton, New Brunswick & Montgomery: Thomas Sweet is the sweet, creamy delicious stuff of legends. Established 30 years ago, they are still making most of their own ice cream with a single machine in the back of the Princeton store. The other shops are supplied by Arctic Ice Cream in Ewing, which makes ice cream to Thomas Sweet specifications. My favorite flavors are chocolate-covered strawberry, peach and cookies and cream. They are known for their blend-ins, which is a concoction of ice cream and a topping blended together almost like a milkshake.

I Scream, You Scream: Bordentown: This old-fashioned ice cream parlor in a former bank. The ice cream is yummy (try the coffee chocolate flavor), but the Italian ices are amazing-best I’ve ever had! They are well-flavored and what has got me hooked is the fluffy, smooth texture, not gritty or icy at all. Much better than the chain store type of ices.

John and Lisa: If you’ve spent any time in Toms River, you have most likely heard of (as well as eaten at) Rich’s Ice Cream. Starting out as a Carvel stand way back in the 1950′s, Rich’s is now well-known for its own homemade soft serve ice cream as well as other treats such as their Richie Bar (an ice cream sandwich, covered in chocolate, and served on a stick). Winter is very much in the rear-view mirror when Rich’s opens its little ice cream stand that’s mixed in with all the fast food chains and car dealerships along Route 37 as you zoom through Toms River on your way towards the Seaside Heights bridge. One thing that Rich’s is well-known for is its flurries. If you’re familiar with Thomas Sweet’s in New Brunswick, a flurry is a very familiar concept. Just take some creamy ice cream, any “mix-ins” you can think of (Take 5 bars, cone pieces, and chocolate “crunchies” come to mind) and a blender, and put the spurs to it. Et viola! Heaven in a cup.

Terry: On the border of Totowa and Paterson, Gelotti offers a wide variety of homemade ice cream, including some of the best pistachio and cherry vanilla around. But the real draw for me is the luscious gelato, almost as good as in Italy. On a recent occasion, I licked my way through the dark, creamy, crunchy Espresso Chip gelato, while my husband enjoyed a double cone, piled high withFrozen Hot Chocolate and Rum Raisin ice creams. Gelotti’s Rum Raisin is made with premium vanilla infused with fat, rum-flavored raisins. The Frozen Hot Chocolate is new to their menu and it’s very popular. Vanilla ice cream swirled with hot chocolate mix – it’s like one of the best parts of winter suddenly showing up in summer! Gelotti has two locations – Totowa and Caldwell. The Totowa location is on the site of the old Boonstra Dairy. In the 50s and 60s, Boonstra sold homemade ice cream and real buttermilk, so thick you could get one of those “Got Milk?” mustaches! Gelotti, 2 Union Avenue, Totowa or 194 Bloomfield Avenue, Caldwell. www.gelottiicecream.com

The Towne Scoop,Verona: Decked out in Verona’s colors of maroon and white, The Towne Scoop is all about hometown pride. Its super-close proximity to Verona Park makes it the perfect last stop before a stroll around the lake (although you might just finish your ice cream before you make it to the park!). Park Place, just around the corner from Lakeside Deli 973-85-SCOOP. Check them out at thetownescoop.com. Or click here to like them on Facebook!

Ice Cream Charlie’s, Rutherford: When you’re an independent ice cream shop right down the block from a Dairy Queen, you have to rock in order to stick around. And Ice Cream Charlie’s does indeed rock. All due respect to the mighty DQ Blizzard, Ice Cream Charlie’s will forever be my go-to ice cream place when I’m in Rutherford. They have indoor seating and offer a great range of flavors as well as cakes, shakes, and sorbet. 200 Park Ave. 201-939-8133 Cash only

Amanda Marie: Dairy Swirl, Vernon: When it comes to the best ice cream in Sussex county, the answer would have to Dairy Swirl. The pleasure in a visit to Dairy Swirl is not just in the ice cream, but also in the charm. When stopping by, you will probably be greeted by Roman, the owner of Dairy Swirl and you will feel like you are part of the family in no time. Upon going inside, the interior reflects the feel of retro soda and ice cream shop, with a menu to match complete with egg creams, floats, and milkshakes. And with 32 flavors of ice cream, all made on the premise, along with 12 flavors of Italian ice, you are sure to find plenty of sweets to satisfy any person’s palate. All the classic flavors, such as mint chocolate chip and cookies n’ cream, are there, but they also boast some one-of-a-kind flavors, like Brownie Batter and Coconut Chocolate Almond. They also feature frozen yogurt, traditional soft serve, as well as sugar-free and fat-free alternatives. You can’t help but notice the cases filled with creative frozen novelty treats, ice cream cakes and pies, as well. My personal favorites are the Monsters Cupcakes, made of cake, ice cream and icing; it’s like an ice cream cupcake! And of course, when visiting an ice cream shop, you want to be enjoying some really good ice cream. Dairy Swirl does not disappoint! Quality ingredients come together to make a pure, creamy ice cream that everyone will be sure to love! Dairy Swirl

Anne and Wayne: Four Brothers, Englishtown: A short ten minute drive into the village of Englishtown would allow me to indulge a carb craving that’s been a distraction to me all morning. I knew there was an incredibly decadent homemade ice cream with name on it, at Four Brothers Ice Cream, 3 Tennent Avenue/County Road 522!

This place has been a local dig for as long as I can remember, changing hands in former years from Jack Frost Ice Cream to Four Brothers, aptly named since the owners Pete Becker and his lovely wife, have four sons. When the business was purchased, Jack Frost requested that a few of their most requested ‘recipes’ be protected from extinction. One of their special blends is the ever popular Chocolate Nut Surprise. Any menu item with the word S-U-R-P-R-I-S-E in it totally gets my attention, and my order! In a time when just about everything is predictable…what’s not to love about a surprise?

After a few minutes, Emily Morgan returned to the window with my order, and explained why the Chocolate Nut Surprise was so unique…each and every day there is a surprise ingredient blended into the super dense and creamy chocolate base, already laced with copious amount of dark chocolate chunks, walnut halves, pecans and peanuts. (OK, so this is definitely not Low Cal!) Lucky for me, today’s surprise was one of my favorite chocolate compliments, streaks of gooey marshmallow.

Melissa: Tommy Two-Scoops, Jersey City: Nestled in the quiet Paulus Hook neighborhood of Jersey City lies the newly opened Tommy Two-Scoops, a gelato (and more!) shop featuring home-made gelato made right on the premises. While not technically ice cream, Tommy’s gelato is made from milk, not cream, and yields healthier results. With classic flavors like vanilla, chocolate, cookie dough and coffee, also comes fruity selections like pomegranate, forest berry and blood orange, and unique combinations like fire chocolate, parmesan olive oil, and bacon. Tommy’s always provides at least one questionable flavor, and on a recent visit, that one was Fire & Ice. Almost every patron walking through the door asked what exactly made up this flavor, and all were intrigued by the answer: a combination of mint and hot sauce (try it– it’s surprisingly delicious!). Pair your gelato by itself, in a cone, by the pint, or in a decadent shake, cookie sandwich, or brownie sundae. Tommy’s also has a full menu of appetizers, wraps and paninis, and has an outdoor summer Sunday b-b-q schedule lined up. Check them out at: www.tommy2scoops.com

Satis Gelateria, Jersey City: Another gelateria lines the streets of Paulus Hook in Jersey City, this one part of Satis Bistro, a BYO European-style cafe on Washington Street. Their gelateria is housed next door and also serves as a pastry and dessert shoppe with items like pineapple upside-down cheesecake and strawberry rhubarb crumble lining the menu. Some gelato flavor highlights include peanut putter & jelly, cannoli, German chocolate cake, Almond Joy, and Belgian dark chocolate, along with tried and true classics like vanilla (one of the best we’ve had!), chocolate and hazelnut. Take your gelato to-go or enjoy in their charming cafe-style seated area, along with a cappuccino or espresso. www.satisbistro.com

Beth: Summer conjures up memories of suntans, fireflys, and trips in the family wagon or SUV for a frozen treat after dinner. Lots of towns have a “go to” place for frozen treats. In Maple Shade, New Jersey, that place is the Maple Shade Custard Stand (a/k/a the “Drive In.”). On warm summer nights, the crowds fill the parking lot and line up for their delectable dessert of choice. The custard stand keeps it simple:vanilla, chocolate or a twist. You can get a sundae or a cone. If you are feeling adventurous, you can get your cone dipped in chocolate. Simple and non-fussy, but it has worked for several generations of Burlington County residents. The prices are reasonable and the servings are generous. What more could a Jersey Girl (or guy) ask for?

Deanna: South Street Creamery, Morristown: Can I tell you how much I love the South Street Creamery without sounding like a total sap? No, I guess not. Well, short of penning a sonnet (Shall I patronize thee on a summer’s day?), I will enumerate the delights of this wonderful family-run eatery as best I can. A bright, spacious, friendly café that offers a delicious lunch menu, espresso drinks, gourmet coffee, baked goods, and fresh fudge as well as frozen treats, the Creamery is a true hot spot in town that draws families, theater-goers, and singletons alike. The homemade ice cream offerings are extensive – at least 20 flavors on any given day, ranging from standard faves like mocha almond fudge and chunky chocolate chip to sugar-free options and in-house creations like Cinnamon Bun, Lucky Charms, and Jockey Hollow (vanilla malt base with peanut butter swirl and chocolate-covered pretzels). A rainbow of candies, nuts, and sauces can be mixed in on their marble slab, or you can opt for straight sprinkles or a chocolate dip. Milkshakes, soft-serve, and frozen yogurt are also available, and their hand-crafted gelato is the real deal (the owners went to Italy to learn how to make it). Sample the violet, made by steeping flower petals into the gelato base, for a unique taste treat. The ice cream is flavorful and rich, without being too heavy, and kid-size scoops, always a welcome offering for parents, are available.Sometime too hot the eye of heaven shines, and on those days, the Creamery is the place to be!

Foodie Things to do in NJ This Weekend and Beyond

Melissa Beveridge

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June 24, 2011

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Twin Light Taphouse Summer Kickoff Party in Highlands: June 25, $10 gets you in the door and 1 free beer, straight from a freshly tapped firkin. The Blue Point Brewery Dry Hopped Hopitcal Illusion firkin is not all it you’ll be sipping. With that cover charge, you’ll get to experience a variety of delicious food for a special New Jersey Craft Beer party price and even more, beer specials all day long. There are more than 20 bottles and cans to select from also and a full wine and liquor list as well. For more information and to RSVP, click here.

Liberty Hot Dog Festival – June 25-26 Olde Lafayette Village is the place to be this weekend with music, food and craft vendors, and hog dog tastings a ‘plenty. There will be a hula hoop contest for kids and a hot dog eating contest for those with bellies of steel. There are prizes to be won for the top three contenders.

For more information, please call: 973-875-2068

Summer Walk-Around Wine Tasting – Sunday, June 26 Reserve your seats early for this annual treat. The Pluckemin Inn in Bedminster is opening its doors for a seasonal wine tasting event replete with hors d’oeuvres and 30-40 wines to sample.

For more information, please call: 908-658-9292

Looking ahead:

ElijahsPromise Chef’s Night – Monday, June 27 Enjoy a sumptuous dinner that benefits a great cause! Chef’s Night will take place at the Palace at Somerset Park from 6-9PM. This dinner will benefit the Elijah’s Promise Culinary School, and institution which provides an intensive training program for those interested in the food service industry.

For more information, please call: 732-545-9002 ext. 126.

DiPaolos Francis Ford Coppola Wine Dinner – Tuesday, June 28

DiPaolo’s Italian Ristorante in Penns Grove will be hosting a dinner and wine tasting in honor of Francis Ford Coppola’s California winery. There will be a guest speaker, 6 course dinner, and prize giveaways.

For reservations, please call: 856-299-4645.

Salt Creek Grille Princeton’s 3rd Annual Wine & Dine Festival. Thursday, June 30, 5-9 PM:Take happy hour to the next level, with food and drinks for a great cause! Sample Salt Creek’s finest food, unlimited wine & beer samplings, and the musical stylings of Billy Hill and Latin jazz band 3-D. Free giveaways, silent auction sponsored by Wegmans, and more, plus 94.5 PST will be broadcasting live! A portion of all proceeds to benefit Big Brothers Big Sisters of Mercer County. $60 per person in advance, $75 at the door. Call 609-419-4200 or visitwww.saltcreekgrille.com. More information: http://www.saltcreekgrille.com/event_pop/princ2.htm.

The Popsicle was invented by an 11 year who kept it secret for 18 years.

Candida Sadigh, Assistant Editor. Born in Montreal, Canada to an Italian mother and a Persian father, Candida comes from an obscenely large family. Needless to say she grew up surrounded by lots of great food. While she has always been passionate about trying new foods and enjoying favorites, she only began to try her hand at cooking a few short years ago. Her adventures in the culinary arts have drastically enhanced her appreciation for a good meal and, especially, for a creative menu.

Bivio in Little Falls

Terry Krongold

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June 23, 2011

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Bivio. Translation: fork in the road. A fitting name for the newest pizza spot in the area. Not only because it sits literally at a fork in the road, but for the play on words. However, I’ve been there twice since they opened a week ago and have never once used a fork! This is pizza that begs you to pick it up – you want to feel the silky dough that wrought this glorious crust. You want to lick your fingers of whatever crumb or topping may have fallen off.

I’ve written about pizza before (in New Jersey, pizza is almost the State food) but this is different. This is pizza straight from the coast of Naples. This is the stuff “pizzanistas” dream about.

Bivio is the dream of Jackie & Tomasso Colao – a small, cozy spot where Tomasso works the dough into little discs of heaven, and Jackie welcomes customers like you are a guest in their home.

The wood-burning oven, made in Italy, is modeled after the ovens used in the bakeries of Pompeii. When we were in Pompeii, the ruins of the bakery were the most fascinating to me. According to Tomasso, the oven is almost up to the right temperature for him to start baking bread. And what a fine day that will be for those of us longing for real, artisanal bread close by.

The menu is small – a few salads, 5-6 pizzas, and 2-3 desserts. The arugula salad we sampled the first night was delicious, sprinkled with lemon juice and shaved Parmesan, the leaves not at all peppery. The simple dressing of EVOO was lovely but just a tad too light-handed for me.

Ever since our first trip to Italy about five years ago, we have been hooked on porcini mushrooms. So when we saw the Porcini pizza on the Bivio menu, we were thrilled. Tomasso rinses the mushrooms before soaking them to bring them back to life. Then he adds San Marzano tomatoes, fior de latte mozzarella, fresh basil, EVOO, and sea salt. The result is divine.

The true test of any pizza maker worth his salt, is the ability to make a fine Margherita pizza because this is as simple as they come — tomatoes, olive oil, fresh basil, mozzarella, and sea salt. And here Bivio does not disappoint. But the real star of the show is the crust. Not since Italy have I had crust like this. Working the pizza oven by himself, Tomasso knows just how long to bake it (about 90 seconds to be exact) to get a perfect pie. Some say the secret is in the flour (00 flour from Italy), but true aficionados know it’s the combination of quality ingredients with a master’s skill. Tomasso told us that this is just the way he grew up.

Going back the second time, we tried the special pizza that evening, which was crumbled sausage with sweet sauteed onions, cherry tomatoes, and mozzarella. Again we were bowled over! The simplest ingredients combined to make one of the best pizzas I’ve ever had.

We saved a little room that night to sample dessert – homemade Tiramisu, homemade cannoli, or fresh berries with house made cream. Such choices! We went with the cannoli and were so happy. The ricotta cream was not cloying, as sometimes is the case. Instead it was light, with just a hint of sweetness, and piped into a crisp shell. It was paired with a delicious, huge strawberry.

I was a little hesitant to tell anybody about Bivio for fear I wouldn’t be able to ever get a table again, but eventually word would leak out anyway. And as they say, when you come to a fork in the road, take it…

Bivio
7A Paterson Avenue
Little Falls, NJ
973-256-0050
www.biviopizza.com
Open Tuesday-Thursday: 5-10pm; Friday, Saturday: 5-11pm
BYOB

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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Fresh Tomatillo-Avocado Salsa

Fresh Tomatillo-Avocado Salsa

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Corn & Shrimp Quesadilla

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Freshness Abounds at Red Bank Farmers Market

Foodie Things to do This Weekend and Beyond

Looking ahead:

New Jersey Nick’s Pick: Hibernia Diner

Hon Sushi in Lawrenceville

Bites from the Editor: July

Recipes for your 4th of July Celebration

Baby Spinach, Arugula, and Fruit Salad with Balsamic Dressing (Red, White and Blue Salad) by Vicki Rimasse

Ingredients

Instructions

240 PATIO BEANS by Wayne Galya (AKA Too-Farty Bean Recipe)>Wayne’s idea.

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Creamy Coleslaw by Deborah Smith

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Foodie Things to do in NJ this Weekend and Beyond

Looking ahead:

First Lady Mary Pat Christie to Host Jersey Seafood Challenge

Jersey Licks: Our Editors Pick Their Favorite Ice Cream Shops in New Jersey

Foodie Things to do in NJ This Weekend and Beyond

Looking ahead:

Bivio in Little Falls

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