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Slow Food Northern NJ Farm-to-Table Dinner

Deborah Smith, Executive Editor
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Farm to Table DinnerOn Sunday August 23, 2009 from 4 to7 p.m. the second in a series of Sustenance on the Farm Dinners will take place in the scenic fields of Starbrite Farm in Andover, Sussex County. Organic farmer John Krueger will take the guests on a farm tour and chef Andrea Carbine, a James Beard Award semi-finalist and co-owner of A Toute Heure in Cranford, will prepare an elegant farm-to-table five-course dinner centered around Starbrite Farm’s organic and heirloom vegetables, as well as grass-fed meat and poultry from Plaid Piper Farm. For those desiring to eat low on the food chain an elegant all vegetarian dinner is available.
Dessert featuring the exotic ground cherries grown at Starbrite Farm, Native to Central and South America.will be prepared by Chef Diane Pinder of Donna & Company Artisan Chocolates. Organic and biodynamic wines that will be paired with each course. Jon-David Headrick, importer of earth-friendly wines, will join us and educate us about the wines paired with each course. Live music during the dinner by solo guitarist Paul Meyers will bring an acoustic infusion of Brazilian rhythms and Jazz.
The proceeds from this Sustenance on the Farm Dinner will support Slow Food Northern New Jersey’s earth stewardship and food justice programs.
Family-owned Starbrite Farm is a fine example of environmentally responsible management of a certified organic farm. Owner John Krueger, who has a degree in Environmental Sciences from Cook College, Rutgers University, has been farming for over 20 years. He came to Starbrite in 2002 guests at Griggstown eventand took over the operation the following year, at which time he began working with the Bloomfield-Montclair CSA (community supported agriculture) and selling at NJ farmers’ markets. Since then, four new CSA groups have been added and currently Starbrite Farm CSA groups provide vegetables, fruits, and herbs to more than 300 member families.
Sustenance dinners take place in farm fields, orchards, and historic sites. The farmer takes the guests on a guided tour of the farm, and during dinner guests hear from the farmer, chef, winemaker, and food artisans about the connection between our palates, our plates, and our planet.
Sustenance on the Farm Dinner at Starbrite Farm

Volunteers
Farmer: John Krueger
Chef: Andrea Carbine, Co-owner, A Toute Heure
Chef: Diane Pinder, Owner, Donna & Co
On Sunday, August 23, 2009, 4-7:00 PM
Starbrite Farm, Andover, NJ
Tickets are $145 and can be purchased at:
www.sustenanceevents.com

The Northern New Jersey Chapter of Slow Food and Sustenance share a goal of educating New Jersey residents about earth stewardship and supporting food justice programs. The proceeds from these events benefits Slow Food Northern NJ’s related programs.
Slow Food Northern NJ has two primary goals: to foster earth stewardship through the development of school gardens in New Jersey and to support food justice programs in the underserved communities of the Garden State. Slow Food Northern NJ is also dedicated to spreading awareness and nurturing appreciation of slowing down to enjoy healthy, locally grown food by connecting New Jersey residents with earth-friendly farmers, chefs, and food makers. www.slowfoodnnj.org
plating Griggstown EventSustenance is a green event planning and programming business with a focus on local, sustainable food. Sustenance provides the expertise to create green events that combine style and taste with environmental responsibility, leaving behind the smallest carbon footprint. A portion of the proceeds from Sustenance events supports local non-profit organizations in the areas of earth stewardship and food justice programs.
Sustenance combines creativity, environmental expertise, and strong relationships with local farmers, food artisans, eco-friendly chefs, and environmental experts to plan and produce sustainable green events. Delicious and healthy, local and responsibly grown foods are the hallmarks of Sustenance events.
Premier Sponsors: Edible Jersey, Natural Awakenings, Park Place

Sponsors: Starbrite Farm, Wine Library, Plaid Piper Farm, The Health Shoppe, Donna & Co, NJ Family Magazine.

Photo from Griggstown Farm to Table Event.  Bohm-Marrazzo Photography copyright 2009

Win it Wednesday: Dried Wild Mushrooms

Deborah Smith, Executive Editor
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Dried Mushrooms

I ask you, where else can you enter to win a bunch of dried wild mushrooms? Our friends at MarxFoods.com are back with a dried up, wrinkled and oh yes, delicious, giveaway this week.  One lucky winner will receive a Dried Wild Mushroom Sampler pack including 7 or 8 varieties of mushrooms.

Marx Foods logoTo enter to win, please leave a comment telling me how you intend to incorporate these shriveled lovelies into one of your favorite recipes.  If you don’t have a favorite recipe, hop on over to MarxFoods website for tips, tricks and a library of recipes in their mushroom archive.  Here’s one of my favorite recipes on Jersey Bites which you have to promise me you’ll try if you are our winner.

Be sure to leave your contact email in your entry if your profile doesn’t include one or I will have to pick another number.

You can also gain an extra entry by Tweeting or Blogging about this Giveaway. You must come back and leave a comment and link to your tweet or blog post to be counted.

Deadline for entries is Tuesday, August 11th at 11:59pm. Winners will be chosen with the help of Random.org.

How to Cook Jersey Corn

Deborah Smith, Executive Editor
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How to Cook Jersey Corn

Jersey CornHow do you cook your fresh Jersey corn?

It all started at the farmers market on a Sunday when I overheard an elderly man offer his personal advice to a woman who was buying corn. “You’re going to put some sugar in that water, right?” Her reply, “Oh, I always do.”

What? Sugar in the water with sweet Jersey corn? I had never heard of such a thing. Actually, on the advice of my mother-in-law, I stopped boiling my corn ages ago. I know this will shock you, but I cook my beautiful Jersey corn in the microwave. (I heard those gasps.)  Hey, don’t knock it until you try it.

But, that overheard conversation got me thinking, was I missing out on something here? I consulted with some of my social media followers, who were full of advice. Not only do some folks put sugar in the water, some even put milk. Heck, this recipe I found calls for milk, whipping cream, sugar and butter in the water. Sounds like creamed corn to me.

Then there were the purists, like Chef Mark Smith from the Tortilla Press in Collingswood, who said, “You’d be crazy to add it to Jersey sweet corn. I think my mom did it with field corn in Ohio when we were poor.” Others insisted that grilling corn was THE ONLY way to eat Jersey corn. I decided to put several of these cooking methods to the test. (Doesn’t everyone do this kind of thing on a typical Monday night?)

The cooking methods we decided to test were:

      • Straight boiling
      • Boiling with a tablespoon of sugar
      • Microwaving
      • Grilling over hard wood charcoal
      • Microwave then grilled corn

Corn was boiled for 8 minutes. Microwaved corn for 2 minutes per ear. The grilled corn was soaked in the husks (after removing the silk) and grilled for half an hour.

I took one of the precooked, microwaved pieces and threw that on the grill for a few minutes to test weather there was a shortcut to the grilling technique.

Each family member received a plate with numbered pieces. They did not know how each piece was cooked. We added no butter or salt. 

There was no difference in taste between the corn cooked with sugar (#2) and the corn cooked without (#1). So the man at the farmer’s market can save his sugar for his coffee. One of our more mature taste testers remarked that #3 was sweeter than #1 and #2.  #3 was the microwaved corn. He went on to say that #4 was his favorite: the grilled corn. The microwaved-then-grilled corn only resulted in overcooked corn.

The lesson learned from our little cook-off last night: Good corn is good corn. And fresh Jersey corn needs no help in the cooking process. If you enjoy a smokey flavor to your corn, grill it, but be careful not to overcook it or it will lose that juicy pop and will just become mealy. This is what happened to our grilled corn, it didn’t have the pop the boiled and microwaved versions had. We should have taken it off the grill sooner. But that is the tricky thing about grilling corn: knowing when it’s done and not overdone.

For me personally, microwaving is the most convenient and reliable way to cook corn, especially if you are entertaining a lot of people. It takes two minutes per ear vs. half an hour on the grill. For weeknight corn on the cob, the former is a no brainer. One of my Twitter followers says she microwaves her corn in the husks. I’ve never tried that, but it makes perfect sense. She says the corn steams in the husks and the silk pulls away very easily after cooking. I will have to try this method in the very near future. (Another shortcut to getting that smokey flavor is to use smoked salt on your corn.)

Check out these recipes for Fresh Jersey Corn. 

 

Mixx American Bistro in Manasquan

Deborah Smith, Executive Editor
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ScallopsWhen a friend mentions a new restaurant they like, I’m listening.  When another friend  in the very same week mentions the same restaurant, I am intrigued.  And, finally, when a third friend in the same week mentions Mixx in Manasquan and what a wonderful meal they had, it”s time Jersey Bites payed a visit.

Mixx opened in June on Main Street in Manasquan.  I had heard that there might be a wait on the weekends, so I made sure my very inpatient butt got there on a Thursday night.   No wait and we were seated right next to a big window overlooking the street with tables lining the sidewalk.  All that natural lighting was perfect for picture taking as you can see here. The dish on the left is the Orange & Curry Spiced Sea Scallops which my dining companion and partner in crime said was fantastic. (I’m allergic to scallops so you’ll have to accept second hand reviews on this. )

One of the most attractive things about the menu at Mixx (besides the very reasonable prices)  is the selection of interesting “small plates” as well as the traditional “large plates” or entrees.  Of course, we wanted to try everything (and we gave it the ol’ college try as you will see) but we will be back to try the other half of menu very soon.

I had heard wonderful tales of their Heirloom Tomato Risotto and had assumed it was an appetizer but didn’t see it on the menu.  I found it under their pasta section for $14.95.  Since there were many other things I wanted to try I made a request for an appetizer portion, which they happily obliged.  The rumors were true, much to our delight.  This dish is heaven in a bowl my friends. We were told that each cherry tomato is blanched and hand peeled.  Now that’s a job from hell .

orzo-horizontal-crop2

Our next dish was the KalKaluha Pig Lettuce Cupsuha Pig Lettuce Cups off of the “small plates” menu. As you can see, the presentation at Mixx is as important to the chef as taste. I really appreciate the fact that I was able to enjoy some delicious pulled pork minus the roll especially after a bowl of risotto.

If these two starters weren’t enough, the waiter brought us a bowl of the Sesame Coated Edamame to try which was a nice new take on the typical bowl of salted Endamame.  The chef coats the steamed pods with sesame oil, red Hawaiian sea salt and black and white sesame seeds.  (I’m trying this one at home, don’t tell) Sesame Coated Edamame

By this point we were pretty stuffed, but in the name of all things yummy, we soldiered on to the “large plates” section.  As I mentioned, Peter had the Orange & Curry Spiced Sea Scallops ($18.95) and I was told that the Mustard Cured Grilled Pork Chop with grilled peaches was a favorite.  Who am I to question the masses, pork chop me.  I would show you a picture of the pork chop but as it turns out, I am a lousy pork chop photographer.  You’ll just have to use your imagination. Both dishes were excellent.  My pork chop was served with perfect mashed potatoes and the grilled peach was a nice California touch.

Cloud Nine Beignets with Cappuccino Dipping SauceDinner behind us, we just had to take a peek at the dessert menu, simply for research of course.  (The sacrifices I make for you people.)  We decided on two desserts that sounded extraordinary. Warm Pecan Crumble Peach and Blueberry Crisp with Blueberry Ice Cream and the Cloud Nine Beignets with Cappuccino Dipping Sauce. I really don’t think I need words after these pictures.

Warm Pecan Crumble Peach and Blueberry Crisp Blueberry Ice Cream

The Jersey Girl responsible for this fabulous meal is Chef Tricia Tracey. Tricia was born and raised in Northern New Jersey. The youngest of six children, Tricia began cooking at home while still a teenager where she discovered a natural love for food. She worked in restaurant kitchens during high school where she decided that culinary training should be her next step. Chef Tracey attended Johnson and Wales University where she received an Associates Degree in Culinary Arts and a Bachelors Degree in Food Service Management, respectively. To learn more about Chef Tracey’s culinary adventures in San Francisco and what brought her back to her home state click here.

As we waddled out of Mixx, my companion’s comment sums up our experience perfectly.  “I can’t wait to come back to try more.” Definitely the sign of a great experience.  We’ll be back, once we can button up our pants.

Happy Patrons at Mixx American BistroMixx American Bistro
152 Main St., Manasquan
New Jersey
732.292.9292

BYOB

Happy Guests enjoying a Birthday Celebration.

Turkey Burger with Smoky Aioli, Caramelized Onions and Avocado

Deborah Smith, Executive Editor
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turkey burger

It seems every restaurant I go to these days has one version of Aioli or another on the menu. The definition of Aioli has obviously loosened up quite a bit as of late, since classic aioli is made without eggs.  Most of the modern day “aioli”  I come across in restaurants is basically fancy mayonnaise.  (Case in point is the recipe below.)   That doesn’t mean it isn’t delicious.  The River House in Brielle serves an Anchovy Aioli with their fried calamari that is absolutely heavenly.  (I have to learn how to make that, even my kids liked it.)

Today’s recipe is super easy and just takes the boring turkey burger to a new level.  You take your basic ground poultry, add some fancy mayonnaise and a lot of yummy toppings and you get one heck of a Turkey Burger.  The original recipe comes from Bon appetit magazine.  I only made a few changes.  The original called for cheddar cheese on top.  I felt with the Mediterranean spices that goat cheese would be more pleasing to my palate. I also swapped out the roasted red peppers and grilled onions for avocado and caramelized red onion.

aioliSo first, the “Aioli”

1/2 teaspoon cumin seeds

1/2 teaspoon coriander seeds

Toast and grind in a spice mill or in mortar with pestle.

1/2 cup mayonnaise

2 Tbsp. extra virgin olive oil

2 Tsp. fresh lemon juice

1 1/2 teaspoons smoked paprika

1 garlic clove, pressed

Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt & pepper. Can be made one day ahead.

Burgers:

1 lb. ground dark meat turkey

Place turkey in medium bowl.  Add 2 tablespoons aioli; mix gently.  Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4 inch thick patties, about 3 1/2 inches in diameter.  Using thumb, make small indentation in center of each burger.  Can be made up to 4 hours ahead. cover and chill.

Prepare barbecue (medium high heat).  Sprinkle burgers with salt and pepper.  Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes.  top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer.  Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over.  Top each with a dollop of aioli and some arugula.  Cover with bun tops and serve.

As I said earlier, I substituted Avocado for red peppers and sauteed the onions instead of grilling.  You can add and subtract whatever you like as far as toppings go.  If you have an outstanding Turkey Burger recipe I’d love to hear from you.  I am always looking for great recipes to try and publish on jersey bites, so don’t be shy.  Emaill me at Jerseybites (at)gmail.com or leave a comment with a link.

I hope you enjoy this recipe and the rest of our very short summer here in Jersey.

Blog it Forward to Fight Hunger

Deborah Smith, Executive Editor
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ShopRite Partners in CaringShopRite Partners In Caring, a regional hunger-fighting initiative is partnering with General Mills to raise awareness about the issue of hunger and Jersey Bites is here to help “Blog it Forward.”  General Mills and ShopRite will donate one box of cereal to a food bank in ShopRite’s trading area for the first 30 people who comment on this post.  And that is not the only way you can help.

Today, the ShopRite Partners In Caring program supports 23 regional food banks and more than 1,400 charitable agencies with food or meal components.  With a $2 million annual donation, more than $20 million has been donated since 1999 in the fight against hunger.

How It Works

Companies that have joined ShopRite in the fight against hunger are marked in stores with the ShopRite Partners In Caring shelf label. By choosing these products, ShopRite customers support manufacturers who contribute to the program.

Each of the 217 ShopRite stores in the six states that ShopRite serves (New York, New Jersey, Delaware, Pennsylvania, Connecticut and Maryland) selects qualified local organizations to benefit from the program. These local food charities use their designated funds to acquire supplies at a food bank.

Cheerios (General Mills)The ShopRite organization recognized the pervasive problem of hunger experienced by so many people right in the neighborhoods served by their stores. It’s a problem that not only exists during the holiday season, when attention is focused on charitable giving, but it also exists throughout the year. ShopRite had already been helping to fight the problem of hunger for more than 20 years through its support of the Feeding America network (formerly America’s Second Harvest) and through participation in the Checkout Hunger program, but wanted to do more.

Who Is Served

More than 36 million Americans go to bed hungry every night – 12 million of them are children. They could be your neighbors, people you know in the community or maybe somebody you said “hello” to this morning. ShopRite is committed to making a difference in the lives of its neighbors. That’s why ShopRite Partners In Caring dollars ultimately service a variety of organizations with feeding capabilities including emergency food pantries, soup kitchens, homeless shelters, child care centers, battered women’s shelters, senior programs, drug rehab centers, programs for the mentally and physically disabled, after school programs and other organizations that support those in need in ShopRite communities.
Cheerios (General Mills)

Every time a customer purchases products with the ShopRite Partners In Caring shelf tag, they support the brands that support the fight against hunger. At ShopRite, customers are not just filling a grocery bag; they are helping to fill empty bowls for thousands of hungry families in your community.

So please leave a comment here to help supply your local Food Pantries with boxes of cereal and look for the Partners in Caring shelf tags on your next trip to Shoprite.

Beet Recipes: Flank Steak with Horseradish Beets

Deborah Smith, Executive Editor
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roasted beetsOh what to do with all those ruby beauties being plucked from the earth right here in our own backyard.  It wasn’t that long ago that I hated beets.  I’m not sure when or how I crossed over to being a fan.  Maybe it was the addicting Golden Beet salad with Goat Cheese served at the Shipwreck in Brielle (I guess I was the only one addicted to it because they took it off the menu and I will never forgive them.)

Beets are grown commercially in thirty-one states but New Jersey is one of the main producers.   Did you know that Beets have the highest natural sugar content of all vegetables and fresh beets have twice the folic acid and potassium of canned beets?   The best way to cook Beets is in the oven.  Boiling beets bleeds them of their color and nutrients.  Roast beets in a 350 degree oven for 50 to 60 minutes and do not peel them until after roasting.  Beet greens can be served raw if they are young greens or sauteed in a little oil if mature. The following recipe comes from Epicurious Magazine and calls for 8 beets, but you will only use 4 bulbs.

Notes on this recipe: Add the horseradish sauce to the beets gradually and do some tasting as you go.  I found that I didn’t need the whole batch of sauce and decided to use some directly on the meat instead.  I also added a sauteed red onion to the Beet greens which I highly recommend.   Just thinly slice a large red onion and saute on medium low until caramelized. Add greens and cover until tender.

Grilled Flank Steak with Sauteed Beet Greens and Creamy Horseradish

Flank steak with Horseradish Beets and Sauted GreensBeets

  • 8 medium beets with green tops
  • 2 tablespoons olive oil
  • 1/3 cup crème fraîche or sour cream
  • 3 tablespoons prepared white horseradish
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced shallot

Flank steak

  • 4 tablespoons olive oil, divided
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon chopped fresh rosemary
  • 1 garlic clove, minced
  • 1/2 teaspoon ground black pepper
  • 1 1 1/2-pound flank steak

Nonstick vegetable oil spray

For beets:
Preheat oven to 350°F. Trim green tops from beets; cut off stems and discard, reserving greens. Gently scrub 4 beets and set aside (reserve remaining beets for another use). Toss beets with 2 tablespoons oil in roasting pan. Sprinkle with salt. Cover pan with foil. Bake until beets are tender, about 50 to 60 minutes. Let beets stand covered at room temperature 20 minutes. Peel beets and cut into 1/2-inch cubes.

Whisk crème fraîche, horseradish, lemon juice, and minced shallot in medium bowl. Add beets and toss to coat. Season to taste with salt and pepper. Let stand at room temperature at least 20 minutes. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

For flank steak:
Whisk 2 tablespoons olive oil, Dijon mustard, Worcestershire sauce, chopped rosemary, minced garlic, and ground black pepper in 13x9x2-inch glass baking dish. Add steak; turn to coat. Cover and chill at least 1 hour and up to 2 hours.

Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Remove steak from marinade; sprinkle with salt and pepper. Grill steak to desired doneness, about 5 minutes per side for medium-rare. Remove from grill; let stand 5 minutes.

Meanwhile, heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat. Add reserved beet greens; sauté until wilted, about 3 minutes. Remove from heat, cover, and let stand 3 minutes.

Thinly slice steak crosswise. Divide steak among 6 plates; surround with sautéed beet greens. Mound horseradish beets alongside.

I hope you will try this recipe and will come back to leave your comments here.  If you have a great recipe for fresh Beets please leave us a link in the comments section.  You can also email your recipes to JerseyBites (at) gmail.com.

Jersey Shore Restaurant Week

Deborah Smith, Executive Editor
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New York does it.  Boston Does it.  Heck, even Cape May does it. So, it’s about time the Jersey Shore did it, don’t you think?  I thought so, that is why I volunteered to serve on the planning committee of the first annual Jersey Shore Restaurant Week.

Jersey Shore Restaurant Week  is a wonderful opportunity to re-visit your favorite restaurants and try new ones. Scheduled for November 6-15, 2009…after the summer and before the Holidays…it’s the perfect time to gather your friends and enjoy the Jersey Shore ’s great restaurants.

Participants will offer a three course meal with 3 choices in each category for $20.09 or $30.09.

In the first week after our mailing to area restaurants, we had 18 restaurants jump on board and the number is growing every day.

We’ve had some really great sponsors step up also including JerseyMikes, NJMonthly and Millenium Radio who will be publicizing Restaurant Week on  943thepoint.com, WOBM.com, WOBMAM.com, 1057thehawk.com, and FOXSports1310.com.  Click here for a full list of sponsors.

A series of Special Events are also planned for the week beginning with a Kick-Off party on November 5th at the Grand Arcade in Asbury Park followed by “Burgers, Bloodies and Brews”, “Brunch at the Beach”, “Wines and Cheeses of Italy” and “The Great Jersey Shore Martini Contest.”

If you are a restaurant or sponsor that would like more information about getting involved with Jersey Shore Restaurant Week contact Jim Flynn, Chairman [email protected] 732-859-5643

If you’d like to help make Jersey Shore Restaurant Week a success and ensure its return for many years to come, please encourage your favorite restaurants to get involved.  You can also get up to date news on participants by following us on Twitter @JSRWeek on Becoming a Fan of the JSRW page on Facebook.

Some of the participants to date are listed here:

Point Pleasant

Jack Baker’s Lobster Shanty and Wharfside. 81-81 Channel Dr.

Manasquan

Harpoon Willy’s. 2655 River Road. 732-223-8880.

Mixx. 152 Main Street. 732-292-9292.

Brielle

Sand Bar. 201 Union Lane.

Shipwreck Grill. 720 Ashley Ave. 732-292-9380. 

Sea Girt

Fratello’s. 810 The Plaza.

Belmar

Brandl. 703 Belmar Plaza. 732-280-7501.

Matisse. 1300 Ocean Ave. 732-681-7680. 

Asbury Park

McLoone’s Supper Club. 1200 Ocean Avenue. 732-774-1155. 

Moonstruck. 517 Lake Ave. 732-988-0123‎.

Salt Water Beach Cafe. 1200 Ocean Avenue.732-774-1400.

Allenhurst

Mr. C’s Beach Bistro. Ocean and Allen Avenue. 732-531-3665.

Loch Arbour

The Lake House Restaurant & Bar. 601 Main Street. 732-531-5555.

Long Branch

Avenue. 23 Ocean Avenue. 732-759-2900.

Red Bank

Basil T’s.  183 Riverside Avenue. 732-842-5990. 

Rumson

David Burke Fromagerie. 26 Ridge Road.  732-842-8088.

Undici. 11 West River Road.  732-842-3880. 

Freehold

Park Avenue Bistro. 618 Park Ave. 732-761-1300. 

Two Local Harvest Sides

Deborah Smith, Executive Editor
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chef-toms-harvest-dishGuest Bite: Chef Tom

I am eagerly awaiting my first harvest from my garden, but I still have about a month to go.  Last weekend, I visited a few East-End Long Island farm stands and I picked up some goodies!  I have been enjoying some great fresh local fruits and vegetables all week.  Here are two easy side dishes I prepared using my local ingredients.

Zucchini Casserole

2 zucchini, sliced thin
1 shallot, chopped fine
1 garlic clove, chopped
salt and black pepper, to taste
1/4 cup heavy cream
1 tablespoon olive oil
1/2 cup Italian seasoned breadcrumbs
1/4 cup Italian seasoned breadcrumbs, for topping
1 cup Cheddar cheese

In a bowl, combine the zucchini, shallot, garlic, salt, pepper, olive oil, cream, 1/2 cup Cheddar cheese and 1/2 cup breadcrumbs. Toss to combine. Pour into a baking pan that has been coated with non-stick cooking spray. Top with the remaining cheese and breadcrumbs. Bake at 350 degrees F for about 30 minutes.

Serves 4-6

Dill Red Potatoes

4 cups small red potatoes, washed
1/2 small red onion, diced
2 cloves garlic, minced
1-2 teaspoons dill
salt, to taste
fresh cracked black pepper, to taste
1-2 tablespoons extra-virgin olive oil

In a saute pan, heat 1 tablespoon of olive oil.  Saute the onion and garlic in the oil for about 2 minutes.  Meanwhile, slice the potatoes in half, leaving the skin on.  After 2 minutes, add the potatoes to the pan.  Season with salt, black pepper and dill.  Toss to combine.  Grease the bottom of a baking dish with the remaining olive oil, then transfer the potatoes to the baking dish.  Bake in a 350 degrees F oven for about 25-35 minutes or until the potatoes are tender.

Serves 4-6

newcheftomChef Thomas Grosman is a 29 year old Foodie / DJ / Entrepreneur / Blogger living in NY. As far back as he can remember he has always enjoyed cooking and I loved the internet. To this day, it doesn’t matter if he’s cooking for a packed restaurant or his family and friends at home, he’s always happy when he’s in the kitchen! Follow Chef Tom on Twitter @ChefTom and visit his blog Chef Tom Cooks at http://www.cheftomcooks.com/

Jersey Bites on The Food Channel (dot com)

Deborah Smith, Executive Editor
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foodchannelHey All,

Yesterday,  the FoodChannel.com posted my “Top Ten Tips for a Successful Food Blog” article.  I was very flattered at the beautiful graphics job they did to highlight the piece.  If you are a food blogger or any kind of blogger, these tips may come in handy.  And, if you feel they’re worthy, I’d sure appreciate your spreading the love by sharing them with your Twitter or Facebook friends.

10 Tips for a Successful Food Blog

SUMMIT WINE AND FOOD FESTIVAL

Deborah Smith, Executive Editor
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hotel_main_pageTOP CHEFS FROM NEW YORK, NEW JERSEY, PHILADELPHIA, AND MORE FEATURED DURING WEEKEND

***

FRIDAY-SUNDAY JULY 24-JULY 26, 2009 WEEKEND

THE SUMMIT GRAND HOTEL, 570 SPRINGFIELD AVENUE, SUMMIT, NJ

The First Annual Summit Wine and Food Festival will showcase the nation’s best culinary personalities, chefs, winemakers, and sommeliers. The weekend will feature three days of gala tastings, cooking demonstrations with celebrity chefs, culinary classes, wine and cheese seminars, and cookbook signings. Tickets available for individual events, or for packages at festival website: www.summitwineandfood.com.

Festival participants include chefs/personalities:james_laird

Ingrid Hoffman, Food Network personality, Douglas Rodriguez, OLA, Miami, David Pasternack, Esca, NY, David Burke, Fishtail, NY, David Waltuck, Chanterelle, NY, Josh Ozersky, Senior Restaurant Editor, Citysearch, NY, Joey Campanaro, Little Owl, Market Table, NY, Michael Psilakis, Anthos, Mia Dona, Kefi, NY, Mark Bucher, Bgr Joint, Washington, D.C., Craig Koketsu, Quality Meats, NY, Anthony Goncalves, 42, White Plains, NY, Aaron Sanchez, Centrico, and Paladar, NY, Patti Jackson, I Trulli, NY, Franklin Becker, Abe & Arthur’s, NY Josh DeChellis, La Fonda Del Sol, NY John Schenk, Strip House, NY, Riad Nasr, Minetta Tavern, and Balthazar, NY, Alex Raij, Txikito, NY, David Drake, David Drake Restaurant, NJ, Scott Ubert, Kobe Club, NY, Bill Dorrler, Due Terre, NJ, Erik Battes, Perry St, NY, Tom Birchard, Velselka, NY, Big Lou Elrose, Wildwood BBQ, NY, Shane McBride, Craftsteak, NY, Harry Hawk, Water Beach Taxi, NY, Jerry Rosengarten, Stand, NY, Max McCalman, cheese expert, NY, and more.

neil_rodriguez1Sommeliers, Wine, and Sake Experts: Roger Dagorn, Josh Wesson, Scott Carney, Ivan Ruiz, Eddie Osterland M.S., Charlie Arturola, Chuck Simeone, Mark Snyder and Dom Pitrelli, Paul Tanguay, Randy Caparoso, Fred Price, Alice Feiring, and more.

Proceeds from event ticket sales will benefit: Sage Eldercare, The American Red Cross, Overlook Hospital Foundation, Susan G. Komen for the cure, Bridges and the Junior League of Summit. Each event is priced individually. To purchase tickets: by telephone call 908.277.6565; online at www.summitwineandfood.com; or for more information [email protected].

Friday, July 24: Opening Night Reception Welcome Evening: Chefs host tables, and serve their signature dishes in

The Grand Ballroom.

Saturday, July 25: Cooking demonstrations, wine, and cheese seminars, cookbook signings, 5-course lunch, and a 6-course gala dinner. Saturday highlights include: David Burke cooking demonstration, and cookbook signing; Alice Feiring Barolo Tasting; Ingrid Hoffman cooking demonstration, and book signing; David Pasternack cooking demonstration.

Sunday, July 26: Cooking demonstrations, wine and cheese seminars, cookbook signings, panel discussions, celebrity chef evening burger event. Sunday highlights include: Max McCalman and Josh Wesson wine and cheese pairing; Ingrid Hoffman cooking demonstration; Pasta panel with host Josh Ozersky, Senior Restaurant Editor, Citysearch, and influential pasta chefs Patti Jackson, Bill Dorrler, and Marco Canora; Steak panel with host Josh Ozersky, Senior Restaurant Editor, Citysearch, and chefs Craig Koketsu, Josh DeChellis, John Schenk and Anthony Goncalves.

Josh Ozersky, Senior Restaurant Editor, Citysearch, and editor of Citysearch’s restaurant blog, The Feedbag (www.the-feedbag.com): presents The First Annual Feedbag Burger Summit, 5:00-8:00 p.m.: More than 20 top chefs will participate in a burger showdown, and tasting event in an outdoor tent. This exciting competition is a blind tasting covering four categories: classic burger, slider, gourmet burger, and specialty burger.

Location: The Summit Grand Hotel, 570 Springfield Avenue, Summit, NJ 07901

(Approximately 30 minutes from New York City.  Also, accessible by NJ Transit train to Summit, NJ station.)

Purchase Tickets Online: http://www.summitwineandfood.com/tickets.html

 

And the winner of The Dozen Mini Rubies Cheesecakes is…

Deborah Smith, Executive Editor
-
0

Mini cheesecakesCongratulations JenniferB who commented that she’d like to try the Tropical Breeze flavor cheesecake from Rubies Cheesecakes. You lucky girl.

You will be receiving a dozen delicious mini cheesecakes compliments of Rubies Cheesecakes.

And for those of you who want to give Rubie’s Cheesecakes a try, remember she ships nationwide.  Just hop on over to her website to order your very own.

Thank you for entering this week’s Win it Wednesday.

We’ll be taking a couple of summer vacation weeks off from our Win it Wednesday routine.  But we’ll keep bringing you great recipes and restaurant news so do not fret.

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