Local Summer Sweets: Organic Ice Cream

The Bent Spoon, an ice cream parlor located in Palmer Square, Princeton, N.J., takes the taste of ice cream to an entire different level. The parlor's success (it has become the staple for N.J.'s ice cream enthusiasts in just 5 years since opening) is no surprise to me. Aside using local farmers' ingredients to make their ice cream, there is a wide variety of flavors.

My favorite flavor, dark chocolate, is...simply--amazing. If you prefer something more than chocolate and vanilla, they have a huge variety of fruit flavors: mango, coconut, raspberry, strawberry, mint, and many more.

However, if you're really brave and are feeling adventurous with your palette, try flavors like ricotta (delicious), and they even have oyster ice cream on their menu.

Asian Summer Delight : Bubble Tea

The first time I tried "Bubble Tea" I was in a Japanese restaurant in Canada, and although I loved it, I did not know of a place in New Jersey that made it. So what is "Bubble Tea" you might be wondering...

Bubble Tea, or also known as Boba tea, originated in Taiwan, but quickly grew popular in other Asian countries, Canada, the West Coast, and Chinatown, New York City. However, the other day by heresy I was lucky to find a place that makes Bubble Tea right here in N.J. --
Ya Ya Noodles, located in Skillman, Mercer County.

Bubble Tea is either a fruit-flavored or milk tea that is usually served cold, but may be served hot as well. On the bottom of the beverage are small, jelly-like edible balls called tapioca. If you are a fan of a fun, ice cold tea drink...I highly recommend this beverage.

Summer Grilling Tip: Beer Marinade from Germany

Now that it's summer, grilling delicious meats and vegetables is part of every barbecue. While the men make it their duty to cook the food on the outdoor grill to the best of their ability, the women are in charge of marinating and prepping the food--which to me determines the real success of the barbecue.

I have a little secret that I learned while living in Germany when it comes to successfully marinating steaks. Aside from flavoring, marinades also serve the purpose of making the meat "moist" and "tender," and to my surprise adding some beer along with any marinade does the trick! The alcohol burns off and you are left with tender meat.

Here is my recipe for a beef marinade, which is always a crowd-pleaser.
Ingredients:

1 bottle of beer for every bottle of marinade
store-bought marinade of your liking (my favorite for this recipe is garlic and herb).
pepper
salt
mustard

Directions:

First, rub in the desired amount of pepper and salt on each side of the steak.

In a mixing bowl combine marinade, desired amount of mustard, and beer. Mix the three ingredients thoroughly.

Pour your new and delicious beer-marinade on top of your seasoned steaks, and let marinate for 24 hours.

Grecian Comfort Food

Santorini, a Greek Island in the Cyclades is known not only for its breathtaking sunset, but also for its delicious comfort cuisine. I had the chance to experience Santorini's local food this summer, which has become one of my favorites! Below is the recipe for their traditional dish, which I still have not made at home...but I can't wait to have a little taste of Greece again soon. Try it out and let me know whether you liked the recipe.

Spinach Balls (Pseftokeftedes Santorini)

1 1/4 cups peeled, chopped plum tomatoes
or 1 1/2 cups cooked, well-drained, chopped
spinach, or any other greens
1/2 cup finely chopped scallions
1 garlic clove, finely chopped
1 tablespoon freshly chopped parsley
1/2 teaspoon oregano
1/4 teaspoon cinnamon
1 heaping teaspoon fresh mint
Salt
Freshly ground black pepper
1 cup all-purpose flour
1 teaspoon double-acting baking powder
Olive oil, for frying

In a large bowl, combine tomatoes, scallions, garlic, herbs and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter).

In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp.

Remove at once with a slotted spoon and drain on paper towels. Serve hot.

This Spring's Special

Now that Spring is here and the weather is warmer, why not visit a local farm and pick-up some fresh vegetables and fruits? Spring is an opportunity to eat fresh, organic, and local foods that we missed out on in the dreary winter. Anything fresh and local will guarantee a yummy meal without much cooking necessary.

The New Jersey Department of Agriculture suggests that this season the following are recommended:

Fruits and berries: rhubarb, strawberries

Vegetables: arugula and other tender greens, asparagus, sweet turnips, collards, kale, lettuce, peas, radishes, spinach

Other: maple syrup

Kopf Salad

Have you heard of the saying that sometimes "less is more" ? I think the "Kopf Salad" recipe illustrates this perfectly because the only two ingredients you need is 1) Boston Lettuce and 2) Balsamic and Basil Vinaigrette. These two ingredients create one of my favorite salads because of its delicious simplicity that can compliment any meal.

The original recipe comes from Bavaria Germany, and the dressing is a mysterious mixture of oil, vinegar, fresh ground pepper, and salt. I remember eating and loving this salad from the time I was six years old. I do not have the exact recipe mix for this dressing, but I have substituted it with just buying a bottle "Ken's Steakhouse" Balsamic & Basil Vinaigrette Dressing.

So, here are the directions.

1) Pour "Ken's Steakhouse" Balsamic & Basil Vinaigrette Dressing into a salad bowl large enough to fit the Boston Lettuce inside.
2) Rinse the Boston Lettuce, and then trim the roots.
3) Place or "drench" the Boston Lettuce into the salad bowl with the dressing.
4) Let the Boston Lettuce soak in the dressing, and finally...
5) Serve and enjoy!

Yummy Breakfast

If you have fresh bananas, flour, and eggs in the house then you can make banana pancakes from scratch! I have made banana pancakes many Saturday and Sunday mornings, and it is always worth waking up early for.

I found this recipe on allrecipes.com when I was looking for an easy recipe for pancakes that are made from scratch. The first time I used the recipe it was easy to follow, and even though I had never made real pancakes before, they turned out delicious. This is by far my favorite breakfast.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 egg, beaten
• 1 cup milk
• 2 tablespoons vegetable oil
• 2 ripe bananas, mashed

Directions:

1. Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
2. Stir flour mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.