People forget that summer doesn’t actually end until September 21st. This gives us a little more time to savor the last bits of the warm weather and all the wonderful bounties of the farm markets. We still have over a week left, even though many think Labor Day is the official close to summer.
I decided to take a ride over to Springdale Farms in Cherry Hill, NJ. This a family owned market equipped with a bakery and plenty of farm activities. They have “pick your own” seasonal produce as well as hayrides, fall corn mazes and local wine tasting events.
In my opinion, one of the best fruits of the summer is watermelon. Nothing shouts summer more than a big juicy watermelon. You have to have a watermelon at every barbecue and picnic. I was fortunate enough to get one on my trip to the market. However, let me tell you the problem with watermelon in my house.
Do you remember the story of The Little Red Hen? She needed help planting and picking the wheat as well as baking the bread. But no one wanted to help until they saw the beautiful baked bread. Then, the duck, pig and cat all wanted to eat
some. In our house, this happens with watermelon. Here is a typical scenario:
Jersey girl (me): “I’m cutting watermelon. Would anyone like some? Or would anyone like to help?”
Jersey husband: “Don’t think I want any watermelon.”( He says this in between pitches while watching the Phillies game.)
Jersey kids: “No watermelon for us. Can we have an ice pop?”
Jersey girl: “Okay. If no one would like some, I will cut it all and put it in a Tupperware container.”
So I proceed to cut the watermelon and pack it in containers for future use, keeping a plate for myself. The rest of the family sees me eating these juicy bites and decides they would like some. Before you know it, half the watermelon is gone and “jersey girl” did all the work. Now why doesn’t anyone decide they want watermelon before it is cut? It seems to me that they are acting like the duck, pig and cat in the story. But the late breaking news is that hubby (Jersey Boy) cut the watermelon after he read my story.
To celebrate this feat, I made an end of summer sorbet. I had some strawberries in the refrigerator and thought they would be a perfect match. It was a delightful way to end a meal.
Everyone had some sorbet, of course!
Strawberry Watermelon Sorbet
Ingredients
2 cups strawberries, cored and sliced
3 cups cut watermelon
½ cup sugar
the juice from half a lemon
Instructions
In a food processor or blender, process the strawberries until smooth. Add the watermelon, sugar and lemon juice and blend well. Pour the mixture into an ice cream maker and follow manufacturers directions.
If you do not have an ice cream maker, the freezer method can be used. Pour sorbet into container, cover and place mixture in the freezer. When it is semi-solid, mash it up with a fork and refreeze again. When frozen, place in a food processor or blender and process until smooth. Cover and refreeze until serving time.
Love to cook, love to eat and love to run (thank God)! I am also the CEO of a household of four. My handsome hubby and beautiful two children keep me busy. If there is time to spare, I enter recipe contests and work on my blog to feed my obsession with food.
Pasta alla Puttanesca is a classic Italian dish bursting with fresh tomatoes, salty capers, and savory anchovies, all tossed in rich olive oil and Italian seasonings. This hearty meal is perfect for any night when you crave a quick and satisfying dinner and is easy to make!
While pasta is a rare treat in this house. I blame it on the fact that we do not have one ounce of Italian blood on either side of the family. My Grandfather wouldn’t even allow garlic in the house. Now, that’s just sacrilege even to a non-Italian like me!
But with so much fresh produce blooming during the summer months, I can’t help but make a delicious Italian dish that has a light, refreshing flavor even though it’s pasta. Pasta alla Puttanesca is a traditional Italian dish where cooked pasta is tossed in a bold sauce made from fresh tomatoes, garlic, anchovies, capers, and olives. This flavorful combination creates a savory and tangy meal that’s both hearty and satisfying and very easy to put together.
Using Fresh Jersey Tomatoes
I hadn’t made Puttanesca in years and never used fresh tomatoes before. If you’ve never had it, it is so worth a try. It packs a nice heat from the crushed red pepper and a depth of flavor you would never guess those oily little Anchovies could deliver. This recipe uses four cups of fresh diced Jersey tomatoes. The end result was “lick the bowl good.” No kidding, I was up in the middle of the night thinking about how good it was and how I wished there were leftovers!
Putanessca pasta is perfect for a quick weeknight dinner or even a Sunday feast or dinner party. It pairs well with a crisp green salad and garlic bread or with grilled chicken or fish for extra protein!
Why You’ll Love This Recipe
Simple ingredients: This recipe uses simple, pantry-friendly ingredients that are easy to find and affordable.
Quick prep time: It’s quick to prepare, making it perfect for busy weeknight dinners.
Fresh and savory: The combination of fresh tomatoes, capers, and anchovies creates a deliciously complex and savory flavor.
Customizable: It’s easily adjustable for different dietary preferences, such as using gluten-free pasta or tossing in other meats or veggies you have on hand.
Great for meal prep: Leftovers taste just as good, if not better, making it a great option for meal prep.
Key Ingredient Notes
Pasta – Serves as the hearty base that absorbs the flavorful sauce, making each bite satisfying and delicious. You can use any pasta you enjoy, including whole wheat or gluten-free.
Fresh Red Tomatoes – Adds a vibrant, juicy sweetness and freshness to the sauce, balancing the salty and savory elements, especially when it’s fresh Jersey tomatoes!
Extra Virgin Olive Oil – Provides a rich, fruity foundation that enhances the flavors of the garlic, anchovies, and seasonings.
Seasonings (oregano, red pepper flakes, salt, pepper) – Infuse the sauce with aromatic, spicy, and savory notes.
Capers – Bring a burst of tangy, briny flavor that cuts through the richness of the sauce.
Chopped Garlic – Adds a pungent, aromatic flavor that is classic in Italian dishes.
Anchovy Fillets – These small salty fish melt into the sauce, delivering a subtle umami richness that deepens the flavor.
Black Olives – Adds an additional layer of salty, briny flavor along with texture.
Chopped Parsley – Adds a fresh, garden taste and a natural pop of green color.
Parmigiano Reggiano – Offers a salty, nutty finish that complements the other flavors.
Pasta alla Puttanesca
Ingredients
1 lb. pasta (your favorite)
4 cups diced fresh red tomatoes
1/4 Cup Extra Virgin Olive Oil
1 tsp. dried Oregano
1/8 tsp. red pepper flakes
1/2 Cup sliced black olives
1/4 Cup capers
4 cloves chopped garlic
8 Flat Anchovy fillets in oil, chopped
1/2 Cup Parsley, chopped
1 tsp. salt
1/2 tsp. pepper
Shredded Parmegiano Regiano
Instructions
Cook the pasta: Bring a pot of water to a boil and add salt (2.5 tablespoons for each 6 quarts of water). Cook the pasta according to the instructions on the box until it is barely al dente.
Saute the aromatics: While the pasta is cooking, get out a large skillet and add the olive oil and heat to medium high. Saute the garlic, anchovies, red pepper flakes and oregano until the anchovies melt down and the mixture becomes fragrant. This will take about two minutes.
Make the sauce: To the skillet, add the diced tomatoes, salt, and pepper and gently stir until the tomatoes become tender. Keep stirring until smooth or keep the texture chunky. It’s up to you! Add capers and olives, then continue to saute for another two minutes until combined.
Assemble the dish: Drain the cooked pasta and add it to the sauce in the skillet. Toss with tongs until the pasta is well coated and becomes al dente. Plate and garnish with parsley and grated parmesan cheese. Enjoy!
Notes
Recipe Tips
Dice the tomatoes into evenly sized pieces for consistent cooking and texture.
Cook the pasta until it's just barely al dente since it will cook further when mixed with the sauce.
Heat the olive oil over medium-high heat to avoid burning the garlic.
Allow the anchovies to fully melt into the oil to release their umami flavor.
Keep the tomatoes chunky for a heartier sauce, or stir until they break down for a smoother consistency.
Use tongs to toss the pasta with the sauce thoroughly to make sure each piece is well-coated.
Make sure the skillet you use to make the sauce is large enough to hold one pound of cooked pasta and some room for tossing.
Customize It
Use whole wheat or gluten-free pasta for a healthier or gluten-free option.
Add grilled chicken or shrimp for extra protein and a heartier meal.
Mix in sun-dried tomatoes along with the fresh ones for an intense, concentrated tomato taste.
Add a splash of white wine to the sauce for a touch of acidity and depth.
If you don't have fresh tomatoes, use crushed tomatoes for a smoother, more uniform sauce.
Add a handful of chopped kale, spinach, or arugula at the end for added greens and freshness.
Top the finished dish with toasted breadcrumbs for extra crunch.
Use fresh basil instead of parsley for an even more aromatic Italian flavor.
Storing & Freezing
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days. Let it cool completely before storing.
Freezing: Freeze cooled leftovers in a freezer-safe container or freezer-safe bags for up to 2 months. Thaw it in the refrigerator overnight before reheating. Keep in mind that the pasta may change texture when thawed, but it will still be delicious!
Reheating: Reheat on the stovetop over medium heat in a skillet or saucepan until warmed through, adding a splash of water or olive oil if needed.
FAQ
How can I make this vegetarian without anchovies?
Omit the anchovies and add extra capers or a dash of soy sauce to maintain the umami flavor. You can also use a plant-based anchovy substitute available in some stores.
What is the best type of pasta shape for Pasta alla Puttanesca?
Spaghetti is the traditional choice for Pasta alla Puttanesca, as its long strands hold the sauce well. However, you can use any pasta shape you prefer, such as penne linguine or even bowties!
Can I use canned tomatoes instead of fresh tomatoes?
Yes, you can use canned tomatoes instead of fresh. Use high-quality canned tomatoes, and adjust the cooking time as they may break down faster than fresh tomatoes.
I had an amazing meal last night at the newly opened Rosa Mexicano Restaurant in Hackensack at the Riverside Square Mall.Rosa Mexicano joins an amazing selection of restaurants there: Cheesecake Factory, Houston’s, McCormick and Schmick’s, Thai Chef, Morton’s Steakhouse, P.F. Chang’s China Bistro, and Maggiano’s Little Italy.It’s the eighth restaurant is this upscale Mexican chain, their first in New Jersey.If you haven’t been to one of their restaurants before, you will be amazed.It’s like no Mexican you’ve had before.The seasonings and flavors are so complex – nothing needs to hide under a cloying enchilada sauce here.
The décor was warm and hip, like all of their restaurants, including their signature blue tiled fountains on the walls, an open kitchen, and high airy ceilings.The menu was different than the New York City locations – it had less tacos and enchiladas options.We started off with the trademark Rosa Mexicano dish: the guacamole, prepared tableside.In addition to the usual tortilla chips, it also came with warm corn tortillas and two salsas: a complex smoky salsa pasilla and a hot salsa de tomatillo and habanero chiles.I couldn’t decide whether I liked the tortillas or the chips better, and our creamy and chunky guacamole disappeared quickly.
There was a large fun drinks menu to choose from (a rarity in our part of New Jersey) and we settled on the white sangria.We promised ourselves we would return soon for the frozen pomegranate margaritas.We then
had two delicious appetizers: a shrimp ceviche with pineapple and some albondigas in a smoky mole sauce.The servings were small but plenty thanks to the exotic flavors.We were already getting dangerously full after our guacamole.
For our main courses, Steve had the Enchiladas Suizas, filled with pulled roasted chicken and smothered in a creamy tomatillo sauce and queso fresco while I had an amazing roast pig called a mocate – it was crispy on the outside, but meltingly tender on the inside.It was served with some creamed spinach with mushrooms and creamed jalapeno peppers.We also had some rice and refried beans to share.The refried beans were incredible – I know it seems impossible for this pedestrian dish to impress – but they were velvety and had amazing seasonings with hints of coffee.Even though I was beyond full, I couldn’t stop myself from eating mouthful after mouthful.
By the time the dessert menus arrived, we were seriously considering unbuttoning our pants, but we couldn’t resist the churros with the three dipping sauces.As a tribute to their street food nature, they were shaken at our table in an azure blue paper bag to be thoroughly coated in cinnamon sugar.They melted in our mouths as we dipped them in dulce de leche, chocolate and raspberry sauces.The dulce de leche was the clear winner with its fine balance of salty and sweet.
I walked away thrilled with this new addition to our local restaurants.I had the best meal I’ve had in New Jersey since I moved here five years ago.I plan on returning to Rosa Mexicano very soon to try different drinks and have more of that incredible guacamole.
Vanessa Druckman aka Chefdruck, is not a chef, as her online name suggests, just a huge food aficionado. She loves to cook and to eat out, and then to write about her experiences. Vanessa is a transplant from the big city and now resides in Northern NJ. She is half-French and spent a big part of her childhood in France, so as a result, there’s no fear of cream and butter for Chefdruck. Read more from Vanessa at: http://www.chefdruck.blogspot.com/http://www.chefdruckwrites.blogspot.com/
Alright, get used to it. Everything I cook from now until November is going to have a tomato on it, in it, or under it. Sorry folks.
Actually, this is the remake of the fish I made for dinner last night. I visited my local Fish Co-op yesterday and they were filleting a fresh Flounder. So, Flounder it was. I tried to go the quick and easy route and used some bottled Wasabi sauce to dip the fish in before breading.
Unfortunately, the sauce just did not pull through the pan searing process. I couldn’t taste even one hint of Wasabi. The fish was still tasty, cooked to perfection I might add. (patting myself on back) The directions I found said 3 minutes each side. Cooking time was 3 minutes total, so don’t go by what you read. Always keep a close eye on fish. There is nothing worse than overcooked fish. Well, overcooked lamb is pretty bad. Oh hell, overcooked anything just plain sucks, so don’t do it.
So, what you see here is my lunch today. A few slices of tomato with shredded Parm on top. I wilted the baby spinach with a little olive oil in the microwave and voila. Delicious.
My shout out to you is, if you have a good recipe for Wasabi encrusted anything, send it my way. A restaurant we love called Europa South makes the most amazing Wasabi encrusted Sea Bass. I order it every time we’re there. I would really like to be able to recreate that flavor at home.
This hearty Lamb Chili recipe features ground lamb, a custom blend of warm spices, and is elevated with the refreshing flavor of mint and salty crumbled goat cheese to balance out the flavors. A perfect dish for the colder weather months or as part of an Easter feast!
While most chili recipes I come across use ground beef, I decided to give this easy chili recipe a unique twist by using ground lamb! This ground meat brings a rich, slightly gamey taste that really sets it apart from the milder beef versions. The lamb’s richness enhances the savory flavor and pairs well with the simple blend of seasonings used that DON’T include chili powder!
Chili Without Chili Powder
While chili powder is extremely common in most recipes, I found that adding it masked the distinct flavor of the lamb, which I felt needed to stand out! This recipe shows how flexible chili can be. You can change it to fit your personal tastes, adding your favorite blend of seasonings, meats, and veggies. I always make sure my recipes include ingredients you can easily find in your local grocery store or in your pantry so everyone can enjoy them!
Making my ground lamb chili is super simple and quick! Start by sautéing the veggies in oil along with the ground lamb to brown with some spices. Mix in the remaining ingredients, letting everything simmer to marry the flavors. Finish it off with fresh mint and goat cheese on top, and it’s ready to serve!
I’m not the only one who agrees that this is the BEST lamb chili recipe! Check out this kind email review from a reader:
“I make this chili several times each winter, and it has become a tradition in our family that I make it every time it snows since it snowed the first time I ever made it. When I first made it, my girlfriend at the time (now my wife) and I enjoyed it so much. Now, our two kids enjoy it with us… it has been quite the tradition. I’ve made some changes over the years (and I don’t ever measure when I cook).”
Chili with ground lamb is great for family meals, parties, or special holidays like Easter. Pair it with bread, rice, or a salad for a well-rounded meal that everyone will enjoy!
Why You’ll Love This Recipe
One pot dinner: The entire recipe is made in just one pot, making cleanup a breeze while saving you time in the kitchen.
Simple ingredients: This recipe uses simple and easy to find ingredients available in any local grocery store.
Unique flavor: Ground lamb adds a rich, unique flavor that sets this chili apart from traditional beef versions.
Customizable: It’s easy to customize, allowing you to adjust spices and ingredients to suit whatever you have on hand.
Meal prep: The chili freezes well, so you can make a big batch and have tasty leftovers for meal prep.
All the ingredients needed for this Lamb Chili recipe
Ingredients You’ll Need
Olive Oil – Acts as the base for sautéing the vegetables, helping to release their flavors.
Chili Vegetables (onion, bell peppers, garlic) – These provide a savory and aromatic foundation, adding texture and flavor.
Ground Lamb – The star of the dish, ground lamb adds a rich and slightly gamey flavor that makes the chili hearty and satisfying.
Seasonings (dried oregano, cumin, mint, salt, pepper) – These spices and herbs enhance the chili with earthy, warm, and slightly sweet flavors that pair well with ground lamb.
Canned Black Beans – Add texture and protein to the chili, making it more filling and nutritious.
Canned Tomatoes (diced tomatoes, tomato paste, tomato sauce) – Contribute acidity, moisture, and a slightly acidic tomato flavor, balancing the richness of the lamb.
Water – Used to adjust the consistency of the chili to make sure it’s not too thick.
Light Brown Sugar – Adds a hint of sweetness to counteract the acidity of the tomatoes that help balance the flavor.
Chipotle Pepper – Gives the chili a smoky heat, adding a spicy note.
Garnish (freshly chopped mint, crumbled goat cheese) – Fresh mint brings a bright, refreshing flavor, while the goat cheese adds a tangy creaminess, enhancing that rounds out the final taste of the chili.
Saute the vegetables: Add the olive oil to a large Dutch oven over medium-high heat. Once hot, add the onions and bell peppers. Saute for about 10 minutes or until softened. In the last 2 minutes, add the garlic and saute until fragrant without burning.
Brown the ground lamb: To the Dutch oven, add the ground lamb along with the dried seasonings. Saute, breaking up with a spatula until browned.
Add remaining ingredients: Pour in the drained beans, canned tomatoes, water, and light brown sugar, and add in the chipotle pepper. Stir to combine and simmer for 2-3 hours or until the raw tomato taste is cooked out and all ingredients are cooked through. Taste to adjust salt and pepper.
Garnish and serve: While hot, ladle into soup bowls and garnish with a sprinkling of freshly chopped mint and crumbled goat cheese. Enjoy!
Slow Cooker Lamb Chili
Lamb chili can also be slow-cooked in a crockpot! Brown the ground lamb with onions, bell peppers, and garlic in a skillet, then transfer it to the slow cooker. Add the remaining ingredients, except for the garnishes, and stir well to combine. Cover and cook on low for 6-8 hours or on high for 3-4 hours, then garnish with fresh mint and crumbled goat cheese before serving.
Helpful Recipe Tips
Heat the olive oil until it’s shimmering but not smoking for sautéing your vegetables. This will keep them from burning.
Cut the onions and bell peppers into even sizes to make sure the chili has a consistent texture.
Rinse the canned black beans thoroughly under cold water to remove excess sodium and to make sure the thickened canning juice does not get into the chili.
Add water gradually to control the chili’s thickness, allowing you to customize the consistency.
Cook the ground lamb until it’s no longer pink, making sure it’s fully browned for the best flavor.
How long it takes to fully cook lamb chili will depend on how big your pot is and what heat it is simmering at. Usually this takes 2-3 hours.
Taste the chili once cooked to adjust any salt, pepper, or other seasonings.
Flavor Variations and Substitutions
Moroccan: Add Moroccan spices (coriander, cinnamon) and apricots to the chili for a sweet and spicy flavor profile.
White Bean: Substitute black beans with white beans for a milder taste and creamier texture.
Greek: Incorporate Greek flavor elements by using feta cheese instead of goat cheese and adding a pinch of dried oregano and allspice.
Masala: Stir in some garam masala and replace the chipotle pepper with fresh ginger to give the chili a Masala-inspired flavor.
Vinegar: Add a splash of red wine or balsamic vinegar to deepen the flavors and introduce a slight tanginess to
Vegetables: Add hearty vegetables like chopped sweet potato or zucchini to change the texture and taste.
Spicy: For a spicy kick, increase the amount of chipotle pepper or add freshly chopped jalapeños to the chili.
Storage Instructions
Storing: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool the chili completely and transfer it to freezer-safe containers or bags, leaving some space at the top as it will expand when frozen. Freeze the chili for up to three months.
Reheating: Reheat the chili on the stove over medium heat, stirring occasionally until it is thoroughly warmed through. If it’s frozen, thaw it in the refrigerator overnight before reheating. Add a splash of water or broth if the chili seems too thick when reheating.
FAQ
How can I thicken the chili if it’s too watery?
If the chili is too watery, let it simmer uncovered for an extra 10-15 minutes to reduce the liquid, or you can stir in a small amount of cornstarch or flour mixed with water to thicken it without altering the flavor.
Can I use fresh tomatoes instead of canned ones?
Yes, fresh tomatoes can be used in place of canned. You will need to chop them and simmer the chili a bit longer to break down the tomatoes and concentrate the flavors.
What can I do if the chili is too acidic?
If the chili tastes too acidic, you can balance it by adding a pinch of sugar or a splash of cream. This will help neutralize the acidity and bring a smoother flavor.
This Lamb Chili recipe has been a family favorite for many years. If you adore Lamb as much as I do, you will love this chili. I intentionally leave out chili powder so that the true lamb flavor shines through. Don't skip the goat cheese and fresh mint garnishes, they really take it over the top.
Ingredients
2 Tbs. Olive Oil
1 Large Yellow Onion. coarsely chopped
2 Yellow, Orange or Red Peppers, chopped
4 cloves garlic, finely chopped
2 lbs ground lamb
1 Tbs. dried Oregano
1 Tbs. ground Cumin
1 Tbs. dried Mint (optional)
1 tsp. Salt
1 can of black beans, rinsed and drained
2 (15oz) cans diced tomatoes
2 (8oz) cans tomato sauce
1 (6oz) can tomato paste
1 cup of water
2 Tbs. Light Brown Sugar
1 Chipotle Pepper diced
More salt and pepper to taste
Garnish
Crumbled Goat Cheese
Chopped Fresh Mint
Instructions
Heat oil in a large dutch oven. Saute onions, red peppers until tender (approximately 10 minutes). Add garlic during the last few minutes.
Add ground lamb and brown with cumin, oregano and a teaspoon of salt. Add the rest of the ingredients and stir.
Simmer for several hours tasting periodically. Add salt and pepper as needed.
It’s that time of year when the garden is bursting at the seems and I am doing my best to eat every ripe little morsel. This year I planted green, yellow and red bell peppers as well as green Italian peppers. I have got more peppers than Peter Piper could ever pick let alone pickle. The tomatoes have been slow to ripen, but now I’m getting at least 4 a day. The plants are at 9 feet and counting. (see below) The Brandywine has yet to produce any ripe ones but they’re close and huge. I can’t wait.
So, last night with peppers, tomatoes and basil in bunches, I decided to throw together the recipe below. When I say “throw together” I mean it. All measurements are approximates and you can really substitute practically all the ingredients and come up with something equally delicious. That’s why I love stuffed peppers. The combinations are endless. I’ll give you some suggestions at the end and please if you have a favorite stuffed pepper recipe, leave a comment. I’m going to be eating a lot of peppers for the next two months. INGREDIENTS:
4 medium to large Green Peppers (other colors totally acceptable) 3 cups prepared couscous (use **plain or any flavored variety that suits your fancy.) 1 medium tomato diced 1/4 cup crumbled Feta 1/4 cup fresh Basil, chiffonade 1 6 oz. can tomato juice 1/4 cup of water
DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C)
Cut tops of peppers off and hollow out. Mix tomato, feta and basil with couscous. Stuff each pepper with couscous mixture and place in an oven safe dish just large enough for the peppers. This will help you keep the peppers standing upright. Mix tomato juice and water and pour liquid around bottom of the dish and cover with foil.
Bake at 350 degrees for approximately 45 minutes to an hour.
We served peppers with roasted chicken breasts and a simple green salad. Some other combinations you can try: Brown Rice, zucchini, onion and feta White rice, black beans, corn, tomato, scallions and cheddar Couscous, roasted red pepper, basil and mozzarella And, there is always the ever popular Green peppers stuffed with ground beef and rice and topped with a seasoned tomato sauce. Which brings me right back to the 70’s.
Thanks for stopping by JB fans. I hope you give this recipe a try and I would love to hear about your garden adventures and recipe suggestions. Please leave a comment.
**I always cook plain couscous in broth, either chicken or vegetable. It adds some subtle flavor to the otherwise very plain pasta.
Saturday night was our second visit to the Silver Oak Bistro in Ridgewood. We ate outside both times, unable to resist the call of a comfortable summer night meal under the stars, even in the decidedly unromantic lighting of the Exxon station sign across the street. It’s never good to have a reminder of how much your ride home will cost!
I took a quick peek inside and found it to be charming, yet small. However, there’s nothing small about Executive Chef Gary Needham’s cuisine. Silver Oak dishes up inventive Southern fare beginning with homemade potato chips with a choice of two perfectly-paired dips: a smoky and sweet barbecue sauce with a hint of heat and a cool sour cream parsley lemon dip. These types of chips are so often too greasy, but these were perfect and addictive. Our basket was emptied in seconds. Unfortunately, we came to regret our haste in devouring the chips when we waited forty minutes for our appetizers to arrive.
Our waitress couldn’t have been lovelier and apologized repeatedly for the back-up in the kitchen. Once our apps arrived, any annoyance we were experiencing was soon replaced by delight as we tucked into an extraordinary pasta dish called Rags and Fungus, a homemade large ribbon pasta swimming in a rich white truffle cream broth with a generous selection of sauteed wild mushrooms. Our other appetizer was hushpuppies with a jalapeno center. They were served on a bed of collard greens which stole the show. The greens were studded with bacon chunks and butternut squash pieces, everything pickled in a caramelized vinegar sauce. I never thought it would be possible to like collard greens, but I now crave them and my mouth is watering as I write.
We didn’t have to wait as long for our main courses and I was soon digging into more inventive Southern fare. My pulled pork was tender yet the chunks were larger than you often see, allowing me to really appreciate its milky flavor combined with more of that delicious barbecue. The pork was served with more of those incredible collard greens and one of the Silver Oak signature dishes: the omelette-style macaroni and cheese. The cheesy noodles were wrapped in a thick casing of crusty melted cheese. I couldn’t have more than a few bites of this cholesterol-courting concoction, but they were memorable. My husband ordered the steak which was a disappointment. The steak itself was fine, but the barley risotto it rested on was unpleasantly crunchy and the creamed spinach was overly salty. He consoled himself by helping me eat my generous portion and we still had plenty to take home.
We were much too full for dessert, although we were sorely tempted to see what Chef Gary would do to jazz up lemon meringue pie. I will go back to Silver Oak, very soon, and I won’t stray from the Southern cooking he’s known for. There were tons of seafood options on the menu that are calling my name.
Silver Oak Bistro 26 Wilsey Square Ridgewood, NJ 07450 201-444-4744 Appetizers: $8 to $12, Main Courses: $19 to $25. Open Tuesday – Friday 5PM to 10PM, Saturday 4PM to 10PM, Sunday 4PM to 9PM. Dress: casual elegant.Credit Cards: Visa, Mastercard, Discover.
Vanessa Druckman aka Chefdruck, is not a chef, as her online name suggests, just a huge food aficionado. She loves to cook and to eat out, and then to write about her experiences. Vanessa is a transplant from the big city and now resides in Northern NJ. She is half-French and spent a big part of her childhood in France, so as a result, there’s no fear of cream and butter for Chefdruck. Read more from Vanessa at: http://www.chefdruck.blogspot.com/http://www.chefdruckwrites.blogspot.com/
If you’re a food enthusiast (and you must be if you’re stopping by here from time to time) you need to get yourself a nice glass of wine, tea, whatever your fancy and a copy of Laura Schenone’s The Lost Ravioli Recipes of Hoboken, A search for food and family.This family saga takes you on a trip back in time and across the Atlantic as the author sets out on her quest to find the true, authentic recipes of her Northern Italian great grandmother.This is a woman obsessed, and I can totally relate.She brings to life both turn of the century Italy and Hoboken as well as the sounds, smells and tastes of old world kitchens where pasta is hand rolled by Italian nonnas into paper thin “gossamer dough.”Trust me, you are going to salivate through the entire book.
I met the author at the Ocean County Library’s cookbook event last fall.She is a James Beard Award winner for her book A Thousand Years Over a Hot Stove; A History of American Women Told Through Food, Recipes and Remembrances.Laura lives in Montclair with her family and was gracious enough to allow me to reprint one of her recipes. This is a family recipe that has been “Americanized.” The true Italian recipe, a version of which is also included in the book, calls for Italian bietole and a yogurt like cheese called prescinseua.
There are many more recipes provided at the end of the book which of course thrills the obsessive cook side of me to no end.It’s such a treat to actually get the recipes for the dishes that Laura lovingly describes throughout this beautifully written book.(Oh, and she provides supplier names and contact information for the hard to find ingredients like Chestnut flour and cookware. Love her.) She also provides pictures to accompany all the step by step instructions for pasta making, rolling, filling, cutting, etc. (What I’d really love is to get Ms. Schenone to come do a pasta making class in my kitchen.I’m sure some of the Jersey Biters would be all over that. I don’t know, sounds like a press opportunity to me and a fun party. 😉
Spinach Torta via Hoboken
Yield: serves 10 to 12 as an appetizer or side dish 4 packages frozen chopped spinach 8 ounces cream cheese, at room temperature 8 eggs, beaten 1 cup grated Parmigiano-Reggiano salt and pepper, to taste parsley, to taste
1. Preheat oven to 350 degrees
2. Brush about 2 tablespoons of olive oil on the bottom and halfway up the sides of a 9 x 11 inch pan or Pyrex-type dish.
3. Begin with three mixing bowls; large, medium, and small. In the largest bowl, defrost the spinach very well. Expedite this with heat or the microwave if you wish. Place the cream cheese (or other fresh cheese) in the medium bowl. Beat the eggs in the small bowl.
4. Cream the cream cheese, using a handheld electric mixer. Add the beaten eggs to it, then the Parmigiano-Reggiano, salt and pepper, and parsley. Mix well, then pour half this mixture in to the spinach. Evenly spread the spinach mixture into the oiled pan. Cover the spinach with the remaining half of the lizuid egg mixture.
5. Bake about 45 to 50 minutes, or until the top is golden.
Sorry for the brief hiatus in postings. We took a little trip (long drive) to Maine this past week to visit my boyfriend’s family. Yes, this Jersey Girl was communing with wild turkeys, and, well, not a whole heck of a lot else. It rained for most of our stay. Sweet. Let’s just say, it’s good to be back. We did manage to have a nice, dry day in Portland. What a great little city. If you get up there definitely hit Bull Feeney’s on Fore Street. The most amazing sweet potato fries with horseradish mayo and curry mayo. Last time I was there I had the lamb chili which was fabulous. I so wanted to have their lamb burger this time around, but we were having lamb for dinner and I thought that twice in one day was a bit indulgent. Hey, I can show restraint now and then.
So, after putting on about 5 pounds in 4 days (did someone say restraint?) it’s time to trek my growing butt back to the lighter side. This is one of those recipes that just says summer to me. I make it over and over when Jersey corn is in season.
You can serve this as a side dish or as a salsa with chips, even over fish would be delish. Add crab or shrimp and it makes a great lunch. You can also omit the avocado if you plan to have left overs since the avocado will eventually turn brown even with the lime juice.
If you are making this a day ahead, wait to add the avocado until just before serving. This is one of those recipes where you really need to taste as you go and adjust the ingredients accordingly. Sometimes you may need more lime juice, more tomatoes, salt, you get the picture. You can also add some chili powder or cumin to up the spice factor.
Ingredients:
1 (15 oz) can black beans (You can use dried if you prefer. I’m too lazy.)
1-2 red ripe Jersey tomatoes (4 plum tomatoes)
2 cups fresh corn kernels or frozen (fresh if possible)
½ small red onion, chopped
1 avocado, cut in ½-inch cubes
1 bunch of cilantro, chopped
Juice of 1-2 limes, depending on your taste
¼ cup olive oil
Salt
Pepper
Cayenne
Directions:
In a serving bowl toss tomatoes with salt and set aside for 10-15 minutes to bring out juices.
Add beans, corn, avocado and onion and mix well.
Add cilantro, lime juice and oil. Stir to coat.
Season with salt, pepper, and cayenne to taste.
Serve immediately, or set aside for 30 minutes for flavors to intensify.
When it comes to dining with a view, New Jersey has no shortage of exquisite waterfront restaurants. From the charming coastal towns along the Jersey Shore to the scenic Hudson River, this guide will help you explore the best waterfront dining experiences the state has to offer.
Discover Coastal Delights:
New Jersey’s coastline is dotted with picturesque towns known for their inviting beaches and delectable seafood. Indulge in the coastal charm as you savor mouthwatering dishes at renowned waterfront dining establishments. From laid-back beach shack vibes to elegant fine dining, the Jersey Shore has it all.
Unforgettable Hudson River Gems:
For those in the northern part of the state, the Hudson River serves as a stunning backdrop for waterfront restaurants that offer breathtaking views of Manhattan’s iconic skyline. Experience the finest culinary delights while immersed in the beauty of the river’s tranquil waters.
Iconic Jersey City Waterfront:
Jersey City boasts an impressive array of contemporary eateries that offer panoramic views of the Manhattan skyline. Enjoy a diverse culinary experience, ranging from rooftop lounges to trendy gastropubs, all while relishing in the ambiance of the waterfront.
Historical Elegance:
As you explore various coastal towns of New Jersey, you’ll discover charming locations immersed in history. Some waterfront dining establishments occupy historic buildings or have been serving patrons for generations, adding a touch of nostalgia to your dining experience.
Al Fresco Dining Pleasures:
Many waterfront restaurants in New Jersey offer outdoor seating options, allowing you to savor your meal while relishing the cool ocean breeze or riverside tranquility. Enjoy a meal under the open sky as you take in the scenic views and unwind in the perfect ambiance.
Embrace Seasonal Menus:
Waterfront dining in New Jersey is influenced by the bountiful local produce and seasonal specialties. Chefs often incorporate fresh seafood, locally sourced ingredients, and innovative flavors in their menus, creating a unique culinary experience that reflects the region’s vibrant food culture.
Private Events and Special Occasions:
Waterfront restaurants in New Jersey make for memorable venues for private events or special occasions. Whether it’s an intimate anniversary dinner or a grand celebration, these establishments offer personalized services and stunning views to make your event truly exceptional.
Reservations and Recommendations:
To ensure a seamless dining experience at these popular waterfront establishments, it is advised to make reservations in advance, especially during peak seasons or weekends. Additionally, consider seeking recommendations from locals or online sources to discover hidden gems and must-visit spots.
New Jersey’s waterfront dining scene offers a blend of coastal beauty, scenic riverfronts, and culinary excellence. Whether you’re a seafood lover, architecture enthusiast, or simply seeking an unforgettable dining experience, the state’s diverse range of waterfront restaurants will cater to your desires. Immerse yourself in breathtaking views, delectable dishes, and warm hospitality as you embark on an unforgettable culinary journey through waterfront dining in New Jersey.
Waterfront Dining in Monmouth & Ocean Counties
Proving Ground, Highlands
Casual-chic and cozy, Proving Grounds in Highlands boasts stunning waterfront views and inviting spots to gather around crackling fire pits. Proving Grounds epitomizes the ideal summer dining retreat, whether indulging in modern pub fare, relishing a leisurely Sunday brunch, sipping on signature cocktails, or exploring various culinary delights. Check out their schedule on their website for live music nights adding an extra layer of entertainment to your dining experience at Proving Grounds.
One Willow, Highlands
Open seasonally, One Willow in Highlands sits on the waterfront with a breathtaking view. While they are best known for their raw bar selections, they offer an array of entrees from both land and sea. Not only can you dine in their outdoor or indoor dining spaces, but you can also experience One Willow when you dock and dine by their picturesque waterfront backdrop. From lunch and dinner to happy hour specials, and brunch, One Willow is your ideal spot for waterfront dining for Spring and Summer.
Parker’s Garage, LBI
Parker’s Garage: an “easygoing venue with a nostalgic vibe” and of course, bayfront dining and gorgeous views. From a vast raw bar selection to their classic seafood selections like Iberico (paella, pork belly, mussels), to their Scallops and “Bacon” (celery root, truffle), lobster, halibut, salmon, and more, Parker’s Garage is the perfect spot for a seafood lover to indulge while basking in views of Barnegat Bay. Parker’s Garage is also the perfect spot for weddings and private parties.
Pearl at Oyster Point Red Bank
Priding itself on its “contemporary American cuisine with tastes of Asia and the American Southwest”, Pearl at The Oyster Point Hotel in Red Bank offers an incredible view of the Navesink River. Their menu offers many unique dishes such as Duck Sliders, Swordfish Milanese, Fig-Glazed Chicken, Butternut Squash Ravioli, and so much more. You can reserve your table for breakfast, lunch, dinner, and brunch as well as order room service if you are staying at The Oyster Point Hotel.
Molly Pitcher Inn, Red Bank
Near downtown Red Bank with incredible Navesink River views, the Molly Pitcher Inn is your ideal destination for dining, as well as a beautiful location for weddings and private parties. They offer a “Dusk on the Navesink” prefix menu in the dining room every Sunday – Thursday from 3 PM – 9 PM, with a 10% discount if dining from 3 PM – 5 PM. Enjoy breathtaking views of the Sunset on the river while indulging in Filet Minogn, Scallops, Rack of Lamb, and more. They also serve breakfast, lunch, dinner, and brunch as well as a range of cocktails at their International Bar.
Salt Creek Grille, Rumson
Salt Creek Grille: a polished and stylish location with classic meat and seafood dishes. Salt Creek Grille offers a panoramic view of the Navesink River with its incredible wall of floor-to-ceiling windows. Their menu offers a great selection of options. Start your meal with Burrata & Fig Jam or BBQ Chicken Flatbread, then move on to your entree switch choices including Coffee Encrusted New York Strip, Citrus Brown Butter Salmon, French Onion Burger, Scampi Gnocchi, and more. They also have a whole sushi kitchen, as well as an extensive wine menu so you can take in gorgeous views while sipping on a delicious glass of red, white, or sparkling wine.
Donovan’s Reef, Sea Bright
If you are looking for the perfect outdoor hangout summer spot, Donovan’s Reef in Rumson is just the place. With a classic pub menu, an outdoor tiki bar and patio, private lifegaurded beach as well as frequent live music, with one visit you’ll see why they were voted “One of the Top 21 Beach Bars in America”. Not only are they a great outdoor beach bar, they also have daily breakfast, lunch, and dinner. From burgers and wraps, to wings, quesadillas, pork roll egg, and cheese sandwiches and more, your meal is made complete with incredible beach and ocean views.
Shrimp Box, Outside the Box, Pt. Pleasant Beach
Nautical decor, Manasquan River views, and patio seating are what make this Point Pleasant Beach eatery shine. Just a short walk from Jenkinson’s Boardwalk, The Shrimp Box & Outside The Box are perfect for refueling after a long beach day. Enjoy the breeze on their outdoor patio (Outside The Box), or dock and dine for the full shore experience. Their menu is extensive, so there’s something for everyone: raw bar, sandwiches, wraps, large plates, and deliciously summery signature cocktails, perfect for sipping on a hot summer day.
Red’s Lobster Pot, Pt. Pleasant Beach
Red’s Lobster Pot has been a Point Pleasant staple for 20 years. This cozy location by the waterfront presents a variety of traditional seafood delicacies. Given its name, it’s no surprise that our menu boasts a delightful array of lobster offerings, from succulent lobster rolls to indulgent twin lobster tails and beyond. Other selections include pasta dishes, a raw bar, seafood platters, and more. Red’s Lobster pot is only open from Spring to late September, so be sure to add them to your Jersey Shore bucket list this summer!
Drifthouse, Sea Bright
Ocean views, picturesque sunsets, and delicious eats, Drifthouse by David Burke offers innovative and creative cuisine against the backdrop of an “elegant yet beach-casual full-service restaurant”. Drifhouse offers a jam-packed schedule with Tuesday Burger and Taco Nights, Wednesday Lobster and Prime Rib specials, live music on Tuesdays, Thursdays, and Fridays, and more, so there is always something to look forward to. You can also enjoy their Tiki Bar Thursdays-Sundays for a more casual and upbeat beach experience featuring cornhole and a DJ.
B2 Bistro, Bayville
With a casual waterfront dock featuring live music and a vibrant bar scene complemented by a stylish and contemporary indoor dining area, put B2 Bistro & Bar in Bayville on your list of must-try eateries this summer. In the summertime, indulge in a fantastic meal while watching boats glide past from their spacious deck, or groove to the beats of the Jersey Shore’s vibrant nightlife at their lively Tiki Bar, and take a dip in their Bayside pool. You can also dock and dine while you enjoy menu selections such as their wood-fired pizza, sushi, and entrees from both land and sea.
Chef Mike’s ABG, Seaside Heights
Check out Chef Mike’s ABG in Seaside Heights; A lively coastal destination providing elevated American cuisine and delectable seafood dishes amidst stunning ocean views. From seafood appetizers to raw bar selections, land and sea entrees and more, Chef Mike’s ABG has something for everyone. Sip on one of their various selections of wine or a delicious signature cocktail while overlooking the ocean. Discover the ideal summer dining spot to unwind after a day of soaking up the sun on the beach and exploring the vibrant attractions of the Seaside Boardwalk.
Ah yes, great tomatoes indeed. July is the longest month of the year when you are waiting for your backyard tomatoes to ripen. I am a bit obsessed actually since we are using my father’s Japanese Tomato Ring method. My son and I are out there measuring them on a weekly basis. I’m happy to say that my childhood memory served me correctly. I remembered the plants growing taller than my 6′ 2″ father and we have well exceeded this mark. The plants are now at 6’8″. As you can see in the picture with my youngest son, these babies are huge. My research tells me that they can grow to 10 feet. My stakes are only 7 feet, so I’m in trouble if they keep at it until September and I am definitely going to need a ladder.
As we were measuring the plants today, we discovered this disgusting intruder. I know it’s hard to make out, but this is a Hornworm. They are big and green and eat the crap out of your tomato plants if you don’t find them and pick them off. I had never seen a hornworm wearing a coat of white rice, so I had to look this one up. As it turns out, Mr. Hornworm here is covered with pupae that are cocoons of a beneficial parasitic wasp and I am to leave him alone to be food for the wasps. Fine with me. If he was not covered with the wasp pupae, I would need to pick him off and drop him in soapy water according to the experts. I’m not sure why I couldn’t just pick him off and squish him, except that I’d probably dry heave.
As you can see we are expecting a bumper crop of tomatoes this year. So much so that myself and a couple of Jersey Biters are starting work on a Jersey Tomato Cookbook. We are calling all Jersey Tomato lovers to please submit your favorite recipes to our “test kitchen” uh, that would be my kitchen, for consideration. It’s about time we had a Jersey Tomato Bible, and this year I have no excuse but to get started. Send your recipes to jerseybites(at)gmail(dot)com or better yet, join us on JerseyBiters to share your recipes and gather new ones from fellow food lovers. Hope to see you there.
One of our Jersey Biters is heading up a benefit for her sorority sister, Stephanie Coonan, at Trinity Restaurant. Stephanie is pictured here in the black baseball cap with her softball team, The Raritan Rockets. Here’s a great way to experience a fabulous restaurant and to help out a great Jersey girl.
The Northern NJ Alumni Association of Theta Phi Alpha Sorority is hosting a benefit luncheon for one of their sisters. Stephanie Coonan of Hazlet, NJ. Stephanie is a 23-year old alumnae sister of the Beta Beta chapter who was diagnosed last October with a rare form of stomach cancer. Since being diagnosed last Fall, she has had her stomach removed and has gone through chemotherapy and numerous surgical procedures. Prior to being diagnosed, she was a senior at the College of New Jersey in Ewing.
Please join us for a luncheon in her honor to help her and her family with her medical expenses. The Northern New Jersey Alumni Association of Theta Phi Alpha will be hosting a benefit luncheon with prize raffle at Trinity Restaurant in Keyport, NJ in Monmouth County. Price of tickets are $30.00 per person and include lunch. There will be numerous prizes such as gift certificates and baskets to be raffled off as well.
We hope you can come and support Stephanie. If you are unable to attend and would like to donate, we are accepting checks made out to “Theta Phi Alpha – NNJAA” that will be given to Stephanie’s fund, “Don’t Stop Believing.”
If you would like to attend the limited seating event, please mail a check (with amount of tickets you would like) to:
Theta Phi Alpha – NNJAA
524 Cambridge Ave.
Union Beach, NJ 07735
*Please include name, address, email, number of tickets.
*Please make all checks out to Theta Phi Alpha – NNJAA.
*Please indicate meal selection….
Choice of:
-Grilled Salmon with Watermelon and Cucumber Salad with Creamy Lime Vinaigrette
-Reconstructed Chicken Parmigiana…Roasted Free-Range Chicken Breast with Fresh Mozzarella over Caprese Salad
-Vegetarian Moussaka with Ratatouille Vinaigrette
Dessert will be Fresh Strawberries in 25-year old Balsalmic Vinaigrette with Mascarpone Mousse and Katafi
*****All checks must be received by this Thursday.
People forget that summer doesn’t actually end until September 21st. This gives us a little more time to savor the last bits of the warm weather and all the wonderful bounties of the farm markets. We still have over a week left, even though many think Labor Day is the official close to summer.
Our waitress couldn’t have been lovelier and apologized repeatedly for the back-up in the kitchen. Once our apps arrived, any annoyance we were experiencing was soon replaced by delight as we tucked into an extraordinary pasta dish called Rags and Fungus, a homemade large ribbon pasta swimming in a rich white truffle cream broth with a generous selection of sauteed wild mushrooms. Our other appetizer was hushpuppies with a jalapeno center. They were served on a bed of collard greens which stole the show. The greens were studded with bacon chunks and butternut squash pieces, everything pickled in a caramelized vinegar sauce. I never thought it would be possible to like collard greens, but I now crave them and my mouth is watering as I write. 
