yummy nummies

Local Summer Sweets: Organic Ice Cream

2009-07-01T17:40:00.000-07:00

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

2009-07-01T17:17:00.000-07:00

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

2009-06-25T18:01:00.000-07:00

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

2009-06-15T09:36:00.000-07:00

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

2009-04-09T14:30:00.000-07:00

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

2009-04-08T16:11:00.000-07:00

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

2009-03-29T16:27:00.000-07:00

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:

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
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.

She Speaks the Language of Cooking

2009-03-12T18:49:00.000-07:00

Thelma Negley, the author of the cookbooks, To The Good Life and A Matter of Taste, discusses her exciting culinary experiences. She gives promising advice to anyone who loves food, but might have doubts about cooking it. Negley first started cooking in her junior year of college, and is now the owner of the restaurant The Bay House, one of the top ranked restaurants in Southwest Florida, as rated by the Fort Myers News Press.

Q: Have you always had a passion for cooking and food?

A: I first realized I loved to cook my junior year of college, when I met my husband and began cooking for him and his roommates. I went to the used book store and bought the Better Homes and Gardens Cookbook, the one with the red checkerboard cover, because it had a recipe for Baked Alaska, which my husband told me he liked. I was determined to impress him.

A year or so later, I was hired by a company, Around the World Foods, as their first employee. They were franchising gourmet food stores around the country. My office was behind the prototype store, and I spent a lot of time in the shop learning about gourmet foods and wines.

Q: What is your favorite ingredient and why?

A: Definitely chocolate, not only because I love, love, love it. But also because it is so versatile. When I studied with the pastry chef, and chocolate wizard, Albert Kumin at the International Pastry Arts Institute, I was the best in my class in chocolate. (However, I must confess, I did not do as well in cakes.)

Q: What is one of your favorite dishes?

A: Bob Hoffman's Almond Turtles Ice Cream - it is the perfect homemade (a family owned store at the Jersey Shore) combination of chocolate, caramel, mocha and creaminess. I do love ice cream!

Q : What advice would you give to beginner cooks?

A: Do not be intimidated. If you can read, you can cook. Get a good basic cookbook, like The Joy of Cooking, The Better Homes and Gardens Cook Book, or The Best Recipe by the editors of Cook's Magazine (my favorite).

Q: Can you tell me about your cookbooks?

To The Good Life is the cookbook I did with Annemarie Huste. She was formerly Jackie O.'s chef, as well as chef to Billy Rose. She has a private dining room off Park Avenue in New York and also runs a cooking school from time to time. I was her food editor for years, doing her newsletter, etc. It is a cocktail table book with beautiful illustrations and wonderful recipes geared to entertaining.

A Matter of Taste is the cookbook I did for The Junior League as a very successful fund raiser.

Q: Do your cookbooks and recipes follow a certain theme?

A: Recipes should not be too complicated, and should produce an elegant and delicious result. Both cookbooks include "anecdotes" for the recipes, because I like a little description or "back story" to pass on.

Q: What inspired you to write a cookbook?

A: For Annemarie, we first started writing a book about the renovation of her Park Avenue town house, focusing on the way to design, build and equip a kitchen. Then we got bored with that and decided to do a cocktail table book on entertaining.

For The Junior League, I had been food editing and teaching cooking classes and doing a lot of volunteer work for a while. I guess I just seemed like the right person to take the reins.

Q: Why do you enjoy cooking?

A: I love the creative aspect of it, and the pleasure it produces. It is a lot more gratifying than housework!

Q: What is one recipe that you would recommend to beginner cooks?

A: It depends on what you like to cook. A simple roast chicken can be divine. If you like pasta, perhaps Pasta Livornese or Pasta Puttanesca, which just involve sauteeing onion with diced tomatoes, olives, capers and seasonings. (Find recipes online) For a fancier meal, Steak au Poivre, which just involves pressing coarsely ground peppercorns into a filet. Of course a wonderful chocolate dessert always is a hit.

Q: What is your favorite restaurant in the world and why?

A: My favorite restaurant in America is my own restaurant, The Bay House, in Naples Florida. It is waterfront, with fabulous views, wonderful food, and terrific service. My favorite restaurant in England is The Waterside Inn in Bray, near Windsor Castle. It is on the Thames river, and is ownd by the Roux brothers, who also own Le Gavroche (divine food, but a dark location) in London. I had my all time favorite dessert there, which was a raspberry creme brulee! My favorite restaurant in France is L'Auberge de Pere Bise, in Talloires, which is in a charming village on an alpine lake in the French Alps. They served us a capon cooked with vegetables in a clay pot. It was so delicious, we had seconds. My favorite restaurant in Switzerland is Giradet, in Crissiers, which is considered by some to be the best restaurant in the world. It is off the beaten track, but worth a trip. The food and service are impeccable.

A good restaurant experience is not only about the food, but also about the views, the ambiance, and friendly, attentive service.

Fancy (but quick-n-easy) Salmon Dish

2009-03-10T18:55:00.000-07:00

I used this recipe on Mother's Day one year. My challenge was to come up with a meal that I would not spend a lot of time preparing, yet would impress all six of my family members. As a beginner cook, I wanted a gourmet dish that did not require too many culinary skills.

After a little research, "Grilled Salmon Dansk," a recipe which I found on cooks.com, was the perfect choice to give a salmon dish a little something special. However, the sauce does require a trip to the grocery store with a long list of interesting ingredients:

6 boneless salmon filets
1/8 tsp. paprika
1/8 tsp. pepper
Dill Sauce (below)
3 tbsp. butter
1 c. chopped mushrooms
2 tbsp. flour
2 tsp. dill weed
1 1/2 c. fish stock or clam juice (I used fish stock)
1 c. or 1/4 lb. baby shrimp, cooked
Salt and Pepper
1/4 c. flour
2 tsp. salt
2 tbsp. butter
1/4 c. chopped onion
Dill Sauce
2 tbsp. brandy
2 tbsp. dry sherry
1/2 c. heavy cream
sprig of fresh dill

Sautee mushrooms and onions in butter until tender. Add tablespoon brandy, ignite. Reduce heat and stir in flour. Cook for 2 to 3 minutes. Stir in fish stock, sherry, and dill; cook until thickened. Stir in cream, cook for five minutes, stir in shrimp, cook until heated through. Season to taste with salt and pepper, serve one filet and 1/3 cup of sauce to each person.

You can grill the salmon fillets, or another option is to bake them in the oven. Finally, I added my favorite pasta alongside the salmon with the dansk sauce.

Yummy Casserole

2009-02-15T17:43:00.001-08:00

This casserole requires three main ingredients and only takes about 30 minutes to make. If you are a fan of potatoes, green beans, and hotdogs then try this one out!

One Thursday night (not to my surprise) there was not much in the fridge except for some hotdogs. My cabinets were equally empty, but there was a can of cut green beans and Betty Crocker's "Three Cheese" Potato Au Gratin box.

In a 1 1/2 quart casserole dish follow the directions according to the Potato Au Gratin box. Add the canned green beans to the casserole dish filled with potatoes. Finally, take two hotdogs and slice them each into about 10 pieces. Put them on top of the potatoes and green beans. Bake in the oven at 450 degrees Fahrenheit for 30-35 minutes.