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Shake Up Your Easter Menu with Some New Side Dishes

Deborah Smith, Executive Editor
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Have you been serving the same menu for Easter for more years than you can count? With a few variations from a traditional Easter menu, the celebration will be a memorable one. Tradition is an important part of any holiday. Feature a few Easter favorites and highlight the menu with some Spring-inspired twists to liven up the menu. Most Easter tables will include a honey-baked ham, a roasted turkey or an herbed leg of lamb. A couple unique salads would be welcome additions to your holiday table. Serve Honey Dijon Spinach and Apple Slaw and Roasted Beets with Green Beans and Goat Cheese and they are sure to become new Easter favorites.

Honey Dijon Spinach and Apple Slaw

Try this alternative to traditional cole slaw that includes baby spinach, apples and sunflower seeds tossed with a sweet and tangy dressing.

Serves 6

For the dressing –

3 tablespoons mayonnaise

3 tablespoons sour cream

1 1/2 tablespoons honey

2 teaspoons Dijon mustard

1 – 2 tablespoons half and half or milk

salt and pepper to taste

For the Salad:

8 cups of baby spinach

2 cups of shredded cole slaw mix

1 large apple, julienne

1 small red onion, thinly sliced

1/4 cup sunflower seeds

In a small bowl combine the ingredients for the dressing. Set aside.

In a large bowl, combine the spinach, cole slaw mix, apple, onion, and 3 tablespoons of the sunflower seeds. Set aside.

To serve, toss spinach mixture with the dressing. Sprinkle the remaining sunflower seeds and serve immediately.

Roasted Beets with Green Beans and Goat Cheese

Serves 6

4 beets, trimmed of leaves and stems

olive oil

1 ½ pounds green beans, trimmed

1/4 cup balsamic vinegar

1 teaspoon Dijon mustard

1/4 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup olive oil

4 ounces goat cheese

Preheat oven to 425 degrees. Place beets in a small baking dish and drizzle with olive oil. Roast for about 45 minutes or until tender. Remove from oven and let cool. Peel beets when cool and cut into large dice. The beets will stain whatever they come in contact with. Wear disposable or rubber gloves to keep your new manicure looking its best.

Bring a large pot of water to a boil. Add green beans and cook for about 3 – 4 minutes until they are just tender crisp. Drain and run under cold water to stop the cooking. Drain and set aside.

In a small bowl combine the balsamic vinegar, mustard oregano, salt and pepper. Whisk in the olive oil to combine. Adjust seasonings. Set aside.

In a large bowl, place the green beans and top with the roasted beets. Drizzle the balsamic vinaigrette over the vegetables. Crumble the goat cheese over the top and serve at room temperature.

For more Easter Menu Ideas, check out our posts from years past. Easter Menu

Amy Casey has had a lifelong love of food. It began at an early age with many hours watching Julia Child on The French Chef and learning to cook from the many fabulous cooks in her family. Her love of food lead her to become a personal chef, and she is the chef/owner of EAT! A Personal Chef Service in northern New Jersey, and also a member of the United States Personal Chef Association. Always wanting to share her love of food, she chronicles her collection of recipes in the blog Dinners for a Year and Beyond.

Bibi’z Restaurant in Westwood – Versatile, Wallet-Friendly Menu

HeidiR
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Bibi’z Restaurant I Lounge, the three month old “Global American” 210 seat restaurant that opened in the space formerly occupied by Mountain House Pizza, offers diners an array of wallet-friendly, palate-pleasing options.  Owner Ida Assaf, whose restaurant experience includes former GM posts at Napa Grille in Paramus and 90 Grand in Englewood, brings her parents’ Lebanese and Jordanian background into play and allows 26 year old Paramus-native executive chef Bill Kang to freely interpret.  Kang hails, according to Assaf, from NYC’s Gramercy Tavern, where he was lead line cook.  Assaf makes dining room rounds, greeting regulars and introducing herself to diners — a welcome touch.

Look for the unexpected at Bibi’z, from the name, which stems from Assaf’s young nephew’s version of sweetie blended with “z” (symbol for the “ohm” symbol, to corn dogs (more on this later), to organic and locally sourced ingredients to an extensive wine by the glass list which emphasizes alternative grapes and smaller wine houses.  It’s all part of the plan for Assaf, who already has plenty of regulars who enjoy the dimly lit, modernist ambience, which has been “refreshed” sparingly from the former tenant’s space, conveying a hip, adult vibe.   The diverse, versatile menu which freely blends Nibbles ($5 each, ranging from hot kettle chips, minty yogurt dip and chickpea masala to cauli fries), with moderately priced appetizers like steamed mussels with Palestinian sausage and T-Bone lamb chops, ranging from $11-$16.  This is where the corndogs come in.  Don’t think this is kid stuff:  Assaf is a big fan of franks and she challenged Kang to come up with something adults would dig, the latter using corn bread batter dipped fried beef wieners.  Corn dogs are almost as popular, Assaf says, as Grilled Garlic Shrimp or Wild Mushroom flat bread personal pies.

Bibi’z menu encompasses brunch options on Sundays, although it remains the same for lunch and dinner.  This makes low-fare options like salads, from a sumac and lemon-tangy dressed chopped version to fork-n-knife Caesar attractive.  All can be topped with grilled proteins like chicken (add $5) or shrimp, salmon or skirt steak (add $8).  The Classic Hamburger ($11), weighing in at 8 oz. includes addictive hand-cut canola fried fries, plenty of toppings and housemade steak sauce.  It’s a more traditional sandwich compared to lamb sliders ($9) or Spicy Korean Pulled Beef ($11) served with kimchi, coleslaw and cucumber.  Pastas can be order in half ($10) or whole ($18) portions and include vegetarian, whole wheat offerings along with protein-imbued options like meat lasagna and chipotle chicken penne.

The Grill portion of the menu devotes itself to fresh, sustainable fish ranging from swordfish over spring peas, arugula, Sojuk, figs and orange ($29) to pan-seared scallops with mushroom polenta and brussel sprouts ($25.)  Poultry items include organic pan-seared duck breast served with a duck filled egg roll alongside baby bok choy ($25) and free range roasted chicken ($18).

My companion and I, both meat eaters, opted for the New Jersey grown lamb shank ($19) which was intensely flavored and succulent, served atop buttery mashed potatoes and plenty of nicely reduced pan-jus.  The skirt steak (10 oz.) was full of flavor and nicely crusted, was served with fries and brussel sprouts and a sassy housemade chimichurri sauce.  Veggie sides ($6) are abundant in variety, from sautéed beet greens to grilled asparagus, so patrons can easily mix them with Nibble items if they want to keep things in the small plate mode and vary tastes and textures.

We started with the appetizer special of potato pancake topped with crème fraiche, smoked salmon, nicely oily and chive topped.  The crab cake didn’t disappoint, with a crusty exterior, tasty watercress salad and chipotle mayo for dipping.

Things I love about Bibi’z?  The fact that they filter their water and provide in still or bubbly varieties, so trucked in bottles aren’t necessary.  The coffee service ($3.75) is well thought out, an intensely flavored American brew presented with little dishes of shaved chocolate, lump brown sugar and whipped cream, a trio of pleasures.  Desserts, ranging from $7-9, are locally sourced as well, if not prepared on premises.  Ice cream from Conrad’s of Westwood is offered, along with a buttery, not overly sweet apple tart tatin and lovely flourless chocolate cake.  The patio overlooking the parking lot will eventually feature outdoor seating, making it a relaxed place to spend an afternoon or balmy evening.  Local emphasis on provisions, whether from a Paterson Lebanese bakery or butcher shop, area farms and meat producers or sandwiches prepared on Trader Joe’s bread, make Bibi’z a place worth visiting, whether you are local to Bergen or visiting from out of town.

Bibi’z Lounge
284 Center Avenue

Westwood, NJ
201-722-8600

www.bibizlounge.com

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

The Passover Table

Vikki Hurley-Schubert
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Food is the center of many Jewish holiday homes, especially in the spring when Passover is being celebrated. It is an eight-day holiday that began Monday night.

Passover commemorates the emancipation of the Israelites from slavery in ancient Egypt with many culinary traditions. The best-known is the avoidance of leavened bread and the eating of matzo. The flat, non-leaved matzo symbolizes how quickly the Jewish people fled Egypt after the last of the 10 plagues struck the Egyptians and “passed over” the Jewish people.

The meal to celebrate Passover is known as the Seder. Seders are done on the first two nights of the holiday.

The Seder plate — the centerpiece of the table during Passover — has six items on it that remind Jewish people of the suffering of their forefathers in Egypt.

A shank bone on the plate represents the sacrificial meal the Jewish people had before they left Egypt. An egg represents the holy offering brought to the Holy Temple. Bitter herbs are symbolic of the suffering of the Jewish people. Leafy lettuce represents the bitter enslavement of Jewish forefathers in Egypt; the leaves are tender, but as lettuce grows in the ground, the stem turns hard and bitter. Charoset — a mixture of apples, wine and nuts — represents the mortar and brick made by the Jewish people as they toiled for Pharaoh.

The four cups of wine drunk throughout the Seder represent the new found freedom of the Jewish people after their escape from Egypt.

Each family has different traditions and foods they celebrate with.

GRANDMA GUSSIE’S PASSOVER ROLLS

Makes 8 extra large rolls; 16 medium.
1 cup hot water
1/2 cup oil
2 cups matzo meal
1 tbsp. sugar
1-1/2 tsp. salt
5 extra large eggs (add last)

Heat oven to 375 degrees, spray baking pan with non-stick spray. Use ice cream scoop to measure rolls, bake about 30 minutes until brown. Rolls are best with butter or margarine and eaten the day they are made. The next day, warm in oven.

MUSHROOM-ONION KUGEL

I have adapted my mushroom-onion kugel, a version of stuffing made with matzoh farfel (broken up pieces of matzo), from several other recipes to come up with my own version. If kosher, use margarine or olive oil instead of butter.
3 tbsp. butter/margarine
2 medium onions
4 stalks celery, thinly sliced
1 pound of fresh mushrooms, sliced (I usually use the large box from the big box store)
3-1/2 cups matzo farfel
1 can vegetable broth
1 cup boiling water
1 tbsp. mushroom soup mix (I use a cube of Telma mushroom soup and seasoning or Osem Mushroom Soup and Seasoning)
3 large eggs
Kosher salt and pepper to taste

Grease 9×13 baking dish with nonstick spray.

In small bowl, mix soup mix and boiling water. Heat can of vegetable broth. In large bowl, measure out farfel and combine with hot liquid and stir. In large sauté pan, heat half of the butter and cook onion and celery until translucent, then add to farfel. In same pan, heat other half of butter and cook mushrooms, then add to farfel. Season with and pepper to taste and let cool a bit. Add eggs and throughly combine. Put in dish and bake for about 45 to 50 minutes until brown.

If making in advance, bake about 35 to 40 minutes, then reheat until brown and warm through.

BUSY GIRL’S PASSOVER BRISKET
2 lbs. thin cut beef brisket
4 carrots
3 small celery stalks
1 parsnip
2 potatoes
1 8 oz. box of sliced mushrooms (white or baby portobello)
1 envelope Lipton beefy onion coup mix
2 cups of water
Pepper to taste
3 tbsp. vegetable oil
Approx. 2 tbsp. potato starch

Peel parsnip and carrots. Cut parsnip, carrots, celery and potatoes into similar size chunks; put in bottom of crockpot season with a few grinds of pepper. Brown both side brisket in oil and put in crockpot. Mix beefy onion soup mix with 2 cups of water and pour over everything in crockpot. Put mushrooms on top. Turn crock pot on low. Let cook 8 hours.

Take out meat and let rest for 10 minutes on cutting board; remove vegetables with slotted spoon. Pour liquid into pot and bring to boil on stove. Dissolve potato starch in water 1/4 cup of water; whisk into boiling gravy on stove until desired thickness.

Plate and serve. Serves 3-4.

MACAROONS

1 14 oz. bag of shredded coconut
1 can sweetened condensed milk

Heat oven to 350 degrees. Place parchment paper on cookie sheet. Mix milk and coconut together and place firmly packed scoops on cookie sheet. Watch while baking for about 15 minutes until golden brown.
Fresh macaroons will be soft and chewy and are best eaten the day they are made.

Originally published in the Princeton Packet on April 19, 2011

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.

A Happy Anniversary For Seasons 52

Beth
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I always enjoy participating in celebratory milestones, such as birthdays and anniversaries. I recently had the opportunity to celebrate a restaurant opening anniversary at Seasons 52 in Cherry Hill. Seasons 52 features seasonal cuisine and a great wine list. All dishes are 450 calories or less, and some are gluten-free. At the second anniversary party (hosted by Chef John, General Manager Shanna and Michael Cianfrone of Star Marketing), we were treated to a sampling of Seasons’ delicious appetizer and dessert menu. The flatbread pizzas were guilt-free yet decadent, with interesting flavor combinations such as steak and Cremini mushrooms and spicy Chipotle shrimp. There was an adorable shrimp/scallop appetizer that was served in a large white soup spoon, as well as plump fresh shrimp. We also got to sample some of the interesting wine selections from Seasons’ wine menu. There are a number of selections from locations as diverse as Oregon and South Africa, with a large number of wines available by the glass. The dessert selections were also wonderful-we were able to sample each of the “mini-indulgences” on the menu. The Key lime pie and Rocky Road selections were my favorite-only the upcoming bathing suit season convinced me to stop at one! While the anniversary party was located in a private dining area, we noticed that the restaurant had a sizeable crowd in the main dining room for a weeknight. The fire pit in the entry way and the live piano music gave the restaurant a warm and welcoming vibe. We will definitely be back soon to explore the rest of the menu! Seasons 52 currently has one New Jersey location at 2000 Route 38 in Cherry Hill (adjacent to the Cherry Hill Mall).

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 in NJ. This Weekend and Beyond!

Deborah Smith, Executive Editor
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Cream Ridge Winery’s 23rd Anniversary Open House April 16 & 17, 2011

In celebration of their 23rd year, Cream Ridge Winery is opening its doors to the public, offering samples of a variety of wines as well as gourmet Italian products such and pasta and dipping oils. Tours will be available throughout the day. Admission is free.

For more information, please visit:

8th Annual “Home Raising” Auction & Dinner April 16 & 17, 2011

Saturday, April 16, 2011  Warren County Habitat For Humanity (WCHFH) is hosting a live auction and dinner. All proceeds from this event will benefit WCHFH and help them to fulfill their mission of providing affordable housing to families in need.

For more information or to purchase tickets, please visit: www.warrenhabitat.org

Ringwood Winter Farmer’s Market Saturday, April 16, 2011

This Saturday marks the last winter market this year. Stock up on fresh fruits and veggies as well as a variety of baked goods and other prepared foods. The market will be held from 10AM – 12PM at the Ringwood Park & Ride.

For more information about the farmer’s market, please visit: http://www.ringwoodfarmersmarket.org/

A Moonlight Dinner Dance in Asbury Park Saturday, April 16, 2011

Get ready to kick up your heels to the swinging sounds of classic big-band music with a live performance by The Jazz Lobsters. This cocktail reception concludes a six-week celebration of American roots music in Asbury Park.

For more information as well as to purchase tickets, please visit: http://www.asburyparkmusic.org

Looking ahead:

Annie Sez Shop-A-Thon April 21, 2011

Think fashion-forward while helping to support a worthy cause. Annie Sez of Shrewsbury is holding a Shop-a-thon on April 21st during which 15% of total sales generated will be donated to Lunch Break, an organization dedicated to providing the most basic necessities to those in need.  To participate in the shop-a-thon, please RSVP to the store manager, Frannie Hogan: (732) 842-0011

For more information about Lunch Break and the services they provide, please visit: www.lunchbreak.org

The Second Annual Long Branch Chef Challenge April 28th, 2011

This event is a fantastic opportunity to experience local fare at its best as the top chefs of Long Branch, NJ compete for the title of Best Dish at the Second Annual Long Branch Chef Challenge. Guests will have the opportunity to sample all of the competing dishes as well as meet the artists behind them.

For more information or to purchase your tickets, please contact Susan Woolley or Nancy Kleiberg at 732-222-0400 or email them at [email protected]

Fun food fact of the day: Cast iron skillets used to be the leading source of iron in the American diet!

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.

Compete in the Curley’s Fry Eating Competition!

Elizabeth Norton
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On Saturday, May 28th, Morey’s Piers and Beachfront Waterparks hosts its 2nd Annual Curley Fry Festival where amateur eaters and food enthusiasts can compete in Curley’s Fry Eating Competition for a chance at the Grand Prize of $500. My stomach can only hold half of a bucket per week, but if any of you Biters want to challenge yourselves to see how many 1lb buckets you can eat in 10 minutes, I’ve got the details!

Morey’s Piers is holding a video contest to chose contestants. Interested eaters should upload a short video (under 3 minutes) through the Morey’s Piers Facebook page showing why they want a seat in the Curley’s Fry Eating Competition. Videos will be accepted until May 11th. Morey’s Piers will select finalists and then submit the finalists’ videos for a public vote.

Each winner will receive 4 event wristbands for Morey’s Piers valid only May 28th, 2011 and one seat in the Curley’s Fry Eating Contest on May 28th, 2011 with a chance at the Grand Prize of $500. Do you have the “guts” to be the Curley’s Fry Eating Champion! Click here for more info, rules and regulations.

Morey’s Piers and Beachfront Waterparks
3501 Boardwalk
Wildwood, NJ 08260

(609) 729-3700

Alison Heller is the Jersey Bites Cape May County Regional Editor. She also writes for Examiner.com and TrendHunter.com. She grew up on the beach in Wildwood Crest and currently works in advertising. After earning her Master of Fine Arts in English and Creative Writing in New York City (a place that was essentially Food Rehab), she stopped putting ketchup on everything and started experimenting with flavors. She loves sushi and cupcakes, sushi that looks like cupcakes, but never cupcakes that look like sushi. www.superalzy.com

Grow your Own Blueberries – Plant NOW!

Deborah Smith, Executive Editor
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Now we all know New Jersey is famous for its blueberries, but have you ever thought about growing your own?  Now is a great time to get started creating your very own blueberry patch or hedgerow.   A blueberry hedgerow can be used  just like any hedgerow, offering privacy, a beautiful red foliage in the fall and delicious fruits to eat all summer.  An edible fence, can’t get any “greener” than that.

New Jersey’s own DiMeo Farms of Hammonton offers for sale, by pick up or mail order, 3 year old Blueberry plants for $10.00 each! Fully mature 10 year old plants are also available for pick up only and are $60 each.

The most popular variety grown commercially and in home gardens is the large sized Duke variety. Dukes are self-pollinating. Some other varieties usually available at DiMeo include Ivanhoe, Reka, Spartan, Patriot, Northland, Bluetta and Bluejay.

A few planting tips:

Plant your new plants 2 or 2 ½ feet apart, they do not need to be raised above ground level. You must also consider that blueberries love acidic soil, a ph between 4.0 and 4.5 is optimal. Blueberries have a shallow root system that requires 1 to 2 inches of water a week; but after September 1st you should stop watering. Order from DiMeo and you will receive additional tips on growing blueberries at home. Read this article from the Western farm press on the importance of moderate pruning during dormancy.

Tom Kovacevich is in the wholesale fruit and vegetable business in Philadelphia. His company, TMK Produce, distributes top quality produce to retailers and food service companies up and down the east coast. In 2008, Tom started a blog at BestFruitNow.com as a way to share his thoughts on what fruits are best each month. Geared for consumers, BestFruitNow.com also offers tips on how to select and prepare the fruits being recommended. An avid cook, gardener and all around foodie, Tom regularly travels the world meeting with growers ever learning more about his passion for fresh produce.

Bucu – Burger Bar & Bakery in Paramus

Deborah Smith, Executive Editor
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Burgers AND a bakery?  Bucu stands for Burgers and Cupcakes. What??? An interesting establishment has popped up in Paramus offering burgers and house-made cupcakes.  Where two of my favorite foods are involved, I knew I would have to investigate.

Started by Rick Ross and his wife, Kathy, they got the idea for Bucu as a compilation of everything people like: burgers and shakes, cupcakes, ice cream. They have not cut corners on any of the ingredients. The meat supplied by Pat LaFrieda (you’ve heard of celebrity chefs, LaFrieda is a celebrity butcher), is a special formulation made just for Bucu. The burgers are on the smaller side, as compared to the burger towers you might get at other joints, and while the meat had a nice texture, it was overdone for my taste. The people manning the counter do not ask how you’d like your burger cooked and when I spoke to Ross later, he assured me that you can get a burger cooked to order. Next time, I’ll be ordering up a rare, juicy burger-cheese combo.

The tidy menu offers 5-6 “composed” burgers and the option to “build-a-burger.”  Some of the composed options include the “Jersey Burger” (applewood smoked bacon, blue & cheddar cheeses, topped with grilled onions), the “SB 48 Burger” (cheeseburger piled high with hand-cut fries and chili), and the “Pig Out Burger.”  We sampled this last burger because we thought it was actually a pulled pork sandwich, but it’s really a burger topped with pulled pork, Jalapeno Jack cheese, and horseradish coleslaw.

We loved the Haystack Onions – thinly sliced and so crispy with not a trace of grease. The Hand-cut Fries were nicely salted and seasoned.

Bucu also offers chicken wings, hot dogs, salads, and a few sandwich choices.  We didn’t sample any of these because, really, we came for the burgers.  Oh, and maybe, a cupcake.

Kathy is the head baker and creator of all the cupcake and cookie recipes.  She uses only Callebaut chocolate and rotates the selection of cupcakes daily, ranging from carrot to red velvet and everything in between.  I forced myself to try the Pistachio and Coconut.  Both had a really nice crumb and creamy frosting.

They’ve come up with an interesting twist using their cupcakes and ice cream – it’s called a “Cupcake Shake.”  Take a cupcake, add ice cream, whir it in the blender, and voila – a cupcake shake!  The owners said the Red Velvet Cupcake Shake has been flying out the door.

Speaking of ice cream, they get their ice cream delivered weekly from “Max & Mina’s” in Flushing.  Known for inventive, bold flavors, Max & Mina’s offerings the day I visited were Dark Chocolate, Madagascar Vanilla, and Cookie Monster.  Just as you might imagine, Cookie Monster ice cream is blue and studded with Oreos, chocolate chips, and graham crackers.  It was really good!  But being the vanilla snob that I am, I turned all of my attention there.  And let me tell you, it did not disappoint. Rich, creamy, and full of intense vanilla-bourbon flavor – I emptied the cup in no time flat.

Open only a little over two months now, the restaurant is humming along. Prices are reasonable.  Decorated in warm earth tones, Bucu sets itself apart from traditional fast food operations. Even though you order at the counter, your meal is delivered to the table when ready.  All the food is made from scratch, and all the confections made daily in-house. The owners are on-site and hands-on.

When I asked Rick how he came up with the name (after all, it is a little unusual), he said he toyed with other, more traditional, names but thought Bucu would grab attention and draw people in. That it will, and the food will keep them coming back.

Bucu
65 Rt 4 West
Paramus
347-470-2828
www.eatbucu.com
Open 7 days, 11am-10pm

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].

Great Dips, Mimosas and More at Getting Gorgeous

Beth
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I recently had the opportunity to attend the Getting Gorgeous With Degree event in New York City. Developed by Audrey McClellan and Vera Sweeney, the event provided an opportunity for women bloggers to connect with brand representatives. I had never attended anything like this, so I did not know what to expect.  My interest as a food blogger was piqued immediately when I passed the check-in table. I was handed a mimosa made with Simply Orange orange juice. Not a bad way to kick off a media event, don’t you think?

My next stop was with representatives from Weight Watchers (they must have seen the food blogger coming a mile away) who were handing out information about their new Points Plus program. It was interesting to hear how the company has redesigned its program to highlight healthier food choices, and they have lots of resources designed to help frequent restaurant-goers like me make sensible choices. I like that a lot.

Armed with my new knowledge of healthy choices, I headed straight for the BJ’s table (of course) to chat with Chef Dan Barash and other representatives from Moe’s Southwest Grill. Moe’s and BJ’s are partnering to introduce a line of Moe’s dips, which will be available for sale at BJ’s locations throughout New Jersey. I tried all 4 dips: the White Bean, Mild Salsa, Chunky Guacamole and Spicy Guacamole Hummus (hopefully the Weight Watchers people weren’t looking). Each one delivered a nice kick and I loved the way that the cilantro and other spices stood out without being too overpowering.

Life is never complete without dessert, right? (I know they’re “Watching” me). Fortunately, my insane love of all things chocolate was kept in check by the opportunity to sample richly frosted goodies from Georgetown Cupcakes. The name of this cupcake shop may be familiar to you if you watch “DC Cupcakes” on TLC. The cupcake table was very popular, and I have never seen so many people inhale cupcakes so quickly!

In addition to sampling terrific food, attendees were treated to hair styling and make-up applications from mobile styling company Hair Room Service and Lifetime Moms, great product samples, and giveaways. All attendees got a $100 Restaurant.com gift certificate (which I can’t wait to use at one of our great New Jersey restaurants). I also won a $25 BJ’s gift card from a Twitter contest held during the event, as well as a $100 American Express gift certificate from the nice folks at Hanes Comfort. Sweet!!  Thanks to the Getting Gorgeous With Degree team and the wonderful blogger community at Philly Social Media Moms for including me! An outline of the sponsor list from Getting Gorgeous with Degree can be found here:

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]

Disclosure: Attendees of this event were provided  product samples and complimentary products.

Foodie Things to do in NJ This Weekend and Beyond!

Deborah Smith, Executive Editor
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Youth Education in the Arts Food and Wine Fest 2011

April 10, 2011
Enjoy a sumptuous array of food and wine at the YEA’s Food and Wine Fest. The varied menu and expansive selection of wines available at this event are sure to please even the most finicky palate. In addition to the hot foods, there will also be a never-ending raw bar replete with shellfish, seared tuna, and whole salmon. There is truly something for everyone and you can indulge guilt-free as the proceeds support the Youth Education in the Arts programs.

For more information about this event, please contact Caryn Goebel at (610) 821-0345 or email her at [email protected] Tickets are available online at: www.yea.org

Saturday and Sunday
Jersey Shore Restaurant Week Special Events

“Get to the Point”  Beat the Winter Blues with BBQ and Microbrews “Get to the Point”, Point Pleasant that is, on Saturday April 9th at The Elks in Point Pleasant Beach. Amazing BBQ provided by Prime Market in Brick. Live music by RetroJunk. $25 ticket includes admission, food, craft beer tasting (see below)and tasting mug and music. $10 all you can drink cups available after tasting.

Sunday Soiree: Spend a glorious afternoon overlooking the Atlantic Ocean at Avenue in Long Branch. Sample delicious foods and wines of the Mediterranean. Live music by Filthy Rich and the Poor Boys, The Classic Blues Band.

Click For More Details and to Puchase Tickets:

Mangia Hoboken!

Every Saturday afternoon, I’m sure many of you have been in the situation where you’re hungry and would love to try something new, but your options are so plentiful that you become overwhelmed and resort to sticking with something familiar. Well Mangia Hoboken! has a solution to this age-old problem. Their tours leave every Saturday at 2PM and last about 3 and a half hours. In that relatively short period of time you will visit a number of local favorites (including the now-famous Carlo’s City Hall Bakery, home of the Cake Boss). These tours offer behind-the-scenes looks at a number of bakeries, pizzerias, and traditional Italian ‘ristorantes.’  For more information or to purchase tickets, please visit: http://www.hobokenfoodtour.com

Looking ahead

The Second Annual Long Branch Chef Challenge April 28th
This event is a fantastic opportunity to experience local fare at its best as the top chefs of Long Branch, NJ compete for the title of Best Dish at the Second Annual Long Branch Chef Challenge. Guests will have the opportunity to sample all of the competing dishes as well as meet the artists behind them.

For more information or to purchase your tickets, please contact Susan Woolley or Nancy Kleiberg at 732-222-0400 or email them at [email protected]

Fun food fact of the day: Lemons have more sugar than strawberries.

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. Contact Candi with news about upcoming food focused events [email protected]

Food Fight at Viking Cooking School, Harrah’s Resort

Deborah Smith, Executive Editor
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On Tuesday, March 29,  I had the pleasure of serving as one of four judges for the first ever “Food Fight” challenge at the Viking Cooking School in Atlantic City. Chef Brad Smith (Reflections Cafe) and Chef Mark Bruschi (Reflections Cafe) proudly raised their spatulas in the air, to claim the title of  the first ever “Food Fight” champions.  The team battled ferociously against fellow Harrah’s Resort vets Chef Dan Pellegrino (The Deli) and Chef Furman Stoop (The Pool), in a no-holds-barred, winner-take-all lamb and spring pea challenge (some my favorite foods ever).

This “Food Fight” competition officially began on March 15, when the team of Smith and Bruschi defeated seasoned chefs Mike Laurenza (Polistina’s) and Justin Vignola (VIP Lounge), but back-alley food throw-downs have existed since Harrah’s inception.  So in a sense, it was time to put your “duck breast where your mouth is.”  These Chefs competed for no monetary gain, purely for bragging rights, and when all the smoke cleared it was one team that took home all the glory.

Each team was required to create one Soup or Salad, one appetizer, two entrees and a dessert using at least one of the two secret ingredients.  They were given the secret ingredients the morning of the event and told to get cooking. The resulting menus were impressive.

Blue Team: Chef Brad Smith and Chef Mark Bruschi (Reflections Cafe)

Sweet Pea Chopped Salad

Cherry Glazed “Bouquet” of Lam Lollipops

Lamb Kibbe

Lam Loin Dijon

Sweet Pea and Ginger Ice Cream

Red Team: Chef Dan Pellegrino and Chef Furman Stoop

Pea & Roasted Garlic Soup

Braised Lamb Slider

Seared Deep Sea Black Cod

Pesto Parmesan Crusted Rack of Lamb

Mint & Sweet Pea Frozen Yogurt Shortcake

I have to say that for this judge, even though the Red Team didn’t win, their Pea & Roasted Garlic soup was my favorite dish of the night. (I’m hoping to snag the recipe to share with all of you.)

In the end, after much tasting and deliberating, (check out the slide show below) the winners were announced. Congratulations to Chef Brad Smith and Chef Mark Bruschi.  I hear they are now extending an open invite to all Caesars Entertainment property chefs who think they have what it takes to stand stove to stove with the “Reflection Renegades.”  I smell another food fight in the works.

We would like to send a special shout out to the each and every chef that gave up their personal time to compete as well as make this competition a reality…  Chef Brad Smith, Chef Mark Bruschi, Chef Dan Pellegrino, Chef Furman Stoop, Chef Michael Laurenza, and Chef Justin Vignola, Chef Shawn Fair, Executive Sous Chef Jack Whelan.

Check out the video for all the action.

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 of Parents 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 blog www.DeborahLSmith.com

A New Take on Tailgating for Opening Day

Colleen Wood
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Unless you’re a patron of the minor league teams, if you want to enjoy a nice day out at the ball game, you will have to leave New Jersey. I take every trip over to Philly to route for my beloved team as an opportunity to show Jersey pride with our impeccable choice of cookout foods and, I hope, hospitality. An opening day first-timer, I was determined to make the event special even if Mother Nature was putting a damper on the weather. Nothing has a sunnier connotation to me than brunch, and with a 1:05pm scheduled first-pitch, it was a no-brainer to switch up the old tailgating menu. Armed with new shelter supplies–canopy, rain panels, and weights to keep our make-shift kitchen from blowing down Pattison Avenue—and easy-to-assemble dishes, we were ready to play (or at least watch) ball in no time.

The trick to brunch tailgating is pre-cooking everything and just using the grill to heat things up.  Aluminum foil is your best friend. I scrambled up a large batch of eggs, baked off veggie sausage in the oven (the first time abstaining from meat on Fridays really felt like a sacrifice, but these are also a healthy alternative to Italian sausage), fried up some peppers and onions, and then packed each component separately in foil.  When you get to the game turn on the grill, warm the food packets, and then assemble your own breakfast sandwich on a soft Amorosa roll, if you’re at Citizen’s Bank Park of course.

To round out our brunch we had assorted fruit and dip (equal parts whipped cream cheese to marshmallow fluff), Mimosas (save room in your cooler and let your OJ do double-duty as an ice pack by freezing orange concentrate with a little cream in shallow, tin takeaway pans to scoop out as needed), Bloody Marys (pour out a small glass of V8 for yourself then add the vodka and spices of choice to the now roomy bottle, shake, and cap to travel), and my favorite—cinnamon buns.

In a pinch or moment of hysterical craving, the refrigerated buns will do, but I think the extra effort is absolutely worth it when it comes to baking. The recipe below is adapted from a coffee cake in my mom’s 1978 UNC-Greensboro Cook Book. The rolls are relatively easy to make and result in pleasantly yeasty dough. Our tailgating neighbors agreed.

 

Sweetheart Cinnamon Rolls

Ingredients
4 to 4 ½ cups all-purpose flour
1 ½ cup sugar
2 tsp salt
2 packages active dry yeast
1 cup milk
1/3 cup butter
2 eggs
¼ cup butter softened
2 tsp cinnamon

Instructions

In large mixing bowl, combine 1 ½ cups of flour, ½ cup sugar, salt, and dry yeast. In saucepan, heat milk and 1/3 cup butter until milk is warm (butter does not need to melt). Add eggs and warm milk to flour mixture. Blend until moistened, then beat 3 minutes. By hand, stir in remaining flour to form stiff dough. Knead on floured surface until smooth and elastic, 2 to 3 minutes. Place in greased bowl, turning to coat. Cover, let rise in warm place until light and doubled in size, about 1 hour.

Punch down dough; divide in half. Roll our each half on floured surface to a 15 x 10 inch rectangle. Spread each with butter; sprinkle with mixture of remaining sugar and cinnamon. Roll up each, turning along 15-inch side. Cut each into 8 rolls. Place within 1 inch of each other on a baking sheet and press down a bit to round out. Cover; let rise in warm place until light and doubled in size, about 1 hour. Bake at 350 degrees F, for 18 to 20 minutes until golden brown. Cool slightly if icing.

A tailgate can be made special with a homemade dish and a few cute team touches, but don’t be a hero. Pick your thing and then concentrate on having a good time. No one balked at the canned cream cheese icing. They were too busy fawning over the decorated tops and actually eating them! cheap Yankees tickets

With a come-from-behind win in the ninth inning, the day proved to be a memorable experience and could quite possibly turn into a baseball tradition. I’m excited about the season and already have some new-themed tailgate dishes on deck for the next game!

Colleen Wood, regional editor for Camden County, maintains her blog jerzEATS.com by making food discoveries and retrying old haunts in and around New Jersey.  She loves a good deal and learning how to make restaurant dishes at home. After spending her college years up at Boston University earning her journalism degree, Colleen returned to our great state as a marketing assistant by day and dance teacher and restaurant enthusiast by night! A foodie by birth, Colleen credits her mother for her love of good food and talent in the kitchen, and hopes they’ll one day get to open a bake shop!

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