Mistakes that Work

By Brianne Harrison

Over the years, I’ve found that mistakes can frequently lead to interesting culinary discoveries and creations, both good and bad. Luckily, this time it was a good one. The mistake was: I forgot to take the salmon out of the freezer to defrost, which meant I had to completely reassess my dinner plans. I reached into the fridge and came out with a few leaves of kale that desperately needed to be used, a cup of pre-made potato gnocchi, and a couple of strips of bacon. The resulting dish was a surprising play of textures and flavors: the smoky bacon worked nicely off the slightly bitter kale, adding a hint of sweetness to the dish, and the soft gnocchi offset the crispy bacon.


Potato Gnocchi with Kale and Crispy Bacon
1 cup potato gnocchi
A few leaves of kale, chopped (you can also substitute spinach or broccoli rabe)
3 slices of bacon, chopped
Fresh-ground pepper

Cook the gnocchi according to package directions and drain when done.

Meanwhile, heat a non-stick skillet over medium heat. Add the bacon and fry until crisp. Remove to a paper towel-covered plate to drain. Drain excess bacon grease from the pan, reserving about 1/2T in the pan.

Return the pan to the heat and add the kale. Saute until wilted. Add the gnocchi and toss until the gnocchi colors slightly, about 2 minutes. Add the bacon, remove from the heat, add ground black pepper to taste, and serve.

You can easily replace the gnocchi with pasta in this recipe, and you can also use pancetta if you don’t have any bacon.

How about you, readers? Do you have any kitchen mistakes that worked?

Better Burgers

By Brianne Harrison

I’m a big fan of fish, particularly salmon, but I inevitably buy a little too much—just a little, not enough to make another meal out of the leftovers on their own. Fortunately, salmon makes a great burger when mixed with some mashed potato. Plus, since the protein’s already cooked, these are great to make when you’re a little strapped for time.

Salmon Burgers
Makes 6 burgers

1 ½-2 cups cooked salmon, flaked, skinless, and deboned (watch out for those little pin bones!)
2 medium-sized or 1 large potato, cubed
1 T. Dijon mustard
Salt and Pepper, to taste
1 tsp. lemon juice (optional)

Procedure
Put a small pot of water on to boil; boil the potatoes until they’re fork tender. Drain and mash by hand or using a ricer.

Mix the salmon and mustard into the potatoes and stir thoroughly to combine. Season with salt and pepper. Taste and adjust seasoning. If you want to brighten up the flavor a bit, add a squeeze of lemon juice.

Shape the salmon mixture into 6 small cakes, about 3- 4” in diameter and ½” thick. Warm some olive oil in a non-stick pan and fry the cakes until they’re browned on each side (about 2 minutes per side). Serve on their own or on whole-grain rolls.

The nice thing is, these are just as good cold as they are warm, so they’re great to take along for lunch the following day. They pair wonderfully with a salad or steamed green veg (we opted for snow peas).

Healthy Roundup: Salmon has long been touted for its health benefits. It’s high in protein, low in calories and saturated fat, and loaded with omega 3 fatty acids, which, among other things, are highly beneficial to the cardiovascular system. Nutrients in salmon have been shown to reduce the risk of unwanted inflammation and support the immune and circulatory systems. Salmon is also a good source of Niacin, which has been shown to lower blood cholesterol levels in adults with elevated cholesterol levels, and vitamins B12 and D.

Mustard seeds are also a good source of omega 3’s, and there’s been some talk that mustard aids the digestion and speeds up the metabolism

Three New Restaurants to Challenge Your Appetite

By Millicent K. Brody

Supper at Ana Beall’s Tea Room in Westfield
Nancy Baker, proprietor of Ana Beall’s Tea Room in Westfield, recently announced that on Friday, the 13th of November, the Tea Room will be open for supper. Be one of the first lucky guests to come and enjoy appetizers of Louisiana crab cakes with sweet corn relish and red pepper remoulade, chicken and Andouille sausage gumbo on a bed of aromatic Carolina white rice, and hush puppies with a spicy-sweet orange dipping sauce. Entree specialties include chili-lime spice-rubbed hanger steak with fresh melon salsa, pan-fried catfish with red pepper remoulade, crab and asparagus shortcakes with tasso gravy, and a vegetarian trio. For dessert, try the banana bread pudding with chai chocolate sauce.

The tea room is open for breakfast, lunch, tea, weekend brunch, and now for supper. Hours: 10 a.m. to 6 p.m. Tuesday to Thurs., 10 a.m. to 10 p.m. Friday & Saturday, 9 a.m. to 6 p.m. Sunday. Available for showers and special occasions. Ana Beall’s Tea Room, 415 Westfield Ave., Westfield. Call for reservations: 908.264.4221.

Drewby’s Raritan is Where You Want to Be
Drewby's Grill Pub, located at 16 S. Main Street in Manville, celebrated its 5th Anniversary in early October. Folks stop by for steaks, seafood, thin-crust pizza, fresh pasta, and their fabulous raw bar.

Happily, Drewby's owner Bill MacKenzie opened his second eatery, Drewby’s Raritan, on November 4. The menu boasts tapas, grilled steaks, seafood, and his special fresh pasta.

For starters, come by and check out the tapas menu, which includes duck confit and white beans, buffalo turkey wings, and grilled chorizo. Entrees include beef short ribs, New York strip steak, hangar steak, and seafood. Desserts are prepared by house pastry chef Jackie B. Just for the record, Bill loves her apple crumb cheese cake.

Priding himself on dealing with local purveyors, MacKenzie’s produce arrives from local farms.

BYOB and come on down. Drewby’s Raritan is located at 18 West Somerset St., Raritan. Hours: 5:30 p.m. to closing Tuesday to Saturday. Sunday brunch starts November 16th at 10 a.m. Casual dress. Party room available for 25 to 30 people. Call for reservations: 908.725.2500.

Mangia Ristorante Opens in Somerville
Imagine my surprise when I drove by N. Gaston Ave., in Somerville and noticed a new sign at the former location of La Scala. It's now owned and operated by Paul Pankuch; manning the kitchen is Chef Raul, who trained under Chef Omar Aly.

Heading the menu is a 20 oz rib eye topped with exotic mushrooms, finished with Dijon brandy cream sauce and black truffle essence. Resembling veal shanks, turkey osso buco is prepared with all of your favorite ingredients. Salmon lovers will appreciate a filet of wild salmon served with fresh leaks, tomato, basil, and capers in white wine.

“All of our dishes are prepared fresh daily,” says Pankuch who served as head waiter and general manager of La Scala for many years. “Folks look forward to dessert. Along with our pastry, we make our own gelato and sorbet.”

With two distinct dining rooms, come casual and enjoy dinner with the kids on the first floor, or head upstairs for a more formal meal. Hours: 4:30 to 10 p.m. Tuesday to Thursday. 4:30 to 11 p.m. Friday and Saturday. 1 p.m. to 9 p.m. Sunday. Call for reservations and information. 908.218.9300. Mangia Ristorante, 117 N. Gaston Ave. Somerville.

Delicious Dinner Party Fun

By Millicent K. Brody

It’s not often that one gets invited to a dinner party on the fifteenth floor of a magnificent apartment overlooking the New York skyline. But there we were, enjoying all of the beautiful treats our friend set out for the occasion. Along with a host of hors d’oeuvres and salad with bleu cheese, candied walnuts, romaine hearts, and marinated, sliced red pears drizzled with balsamic vinaigrette, we dined on filet mignon and baked salmon straight from the friendly butcher and fishmonger at Whole Foods in Edgewater.

My contribution was a casserole of my special, super simple mashed potatoes. Why mashed potatoes? Because they’re always a hit and every now and then you need a dallop of simple comfort food. Regardless of the size of the casserole dish or the number of guests, the bottom is always scraped clean by the end of the meal.

Milli’s Mashed Potatoes for 8

Ingredients:
7 large Yukon Gold potatoes
approximately 3/4 pint sour cream
3/4 C. large curd cottage cheese
3 T. unsalted butter
dash Kosher salt
freshly ground pepper
dash of Italian seasoning

Procedure:
In a large pot, boil potatoes until skin cracks or they become soft. Remove.

In a large bowl, mash potatoes, adding 2 T. butter, then slowly adding cottage cheese and finishing with sour cream. Taste, if you wish.

Spoon into round or oblong casserole dish.

Smooth top with sour cream and bits of remaining butter. Once again top with cracked pepper and dash of Italian seasoning

About 20 minutes before serving, turn oven on to broil.

Place the potatoes under the broiler and watch the top become goden brown and crispy.

April Showers Mean the Holidays

By Millicent K. Brody

I’m starting to stress. April showers bring Passover and Easter and millions of dishes, glasses, plates, and silverware. But in spite of all the pots, pans, and hours spent on preparation, I believe holidays are always special. I continually look forward to friends and family gathering to celebrate any occasion.

And like every year, I stress over the one significant question: Should I order out...or do it all myself? And as always, my mother comes to me from the underworld with her usual smirk, and says, “You don’t have to have anyone do for you what you can do for yourself.”

Of course, after doing the holidays, and that includes Christmas, (I love Christmas), I basically have the menus etched inside my brain, but this year I really want to do something a bit different.

Along with brisket, which I prepare with lots of carrots, mushrooms, onions, and potatoes, I decided to ask my cousin Carole for her most delicious vegetable casserole. Next, I begged Rob Russo, who, with his family, owns Girasole in Bound Brook, to share his recipe for herb roasted lamb. What’s for dessert? I’m heading to Swiss Pastry Shoppe in Scotch Plains for an array of their fabulous chocolate covered macaroons. I’ll do a fruit platter, and mix it all up with what else? Ice cream!

Herb Roasted Lamb Tenderloin
Girasole, 502 W. Union Ave. Bound Brook: 732-469-1080
Ingredients:
4 lb. New Zealand rack of lamb, trimmed and deboned
2T. Olive Oil
6 Rosemary sprigs
8 Large Thyme Sprigs
8 Large Sage sprigs
1/2 C. finely chopped shallots
2T. finely chopped garlic
3 T. Dijon mustard

Sauce:
1/3 C. dry Vermouth
2 t. Dijon mustard
1 1/3 C. reduced chicken broth
1/2 t. unsalted butter
1 1/2 T/ all purpose flour

Procedure:
Heat oven to 350 degrees

Dry loin of lamb. Season with sea salt and black pepper. Place in flameproof roasting pan and place over burner to brown.

Transfer to larger roasting pan. Add shallots, garlic and 1 T. Oil. Smear over meat. Lay herb sprigs on top of meat. Roast 1 hour


Carole Chopin’s Vegetable Casserole
Ingredients:
5 T. butter or light olive oil
1 C. chopped onions
1/2 C. chopped celery
1 1/2 C. grated carrots
2 boxes frozen, chopped, defrosted and drained broccoli
3/4 C. matzoh meal
3 eggs
1/2 C. chopped mushrooms
salt and pepper to taste

Procedure:
Sauté vegetables at least 10 minutes or until soft

Add beaten eggs, matzoh meal, and seasoning

Spray 9x9 square pan. Add vegetable mixture. (Add any left over vegetables lurking in the refrig).

Bake 350 degrees for 45 minutes.


Tips for Holiday Food Shopping:
Shop Smart--Read the flyers; Check prices, even at the Big Box stores. For those who are simply crazed and need a helping hand, see Steve Geller, general manager at Livingston Bagel, and order a 5-course Passover Dinner, ($21.95 per person). At Culinary Creations in Hillsborough, buffet packages run from $15.95 per person to $24.95 for a full buffet. All start with garden salad, roasted leg of lamb or turkey, corresponding vegetables, and dessert. Ask for Tim Mason: 908.281.3894.

FYI:
Burrini’s Old World Market, Sussex Turnpike, Randolph: 973.895.6100.

Livingston Bagel, 37 East. Northfield Rd., Livingston: 973.994.1915

Wegmans: Bridgewater, Cherry Hill, Manalapan, Mt. Laurel, Ocean, Princeton, Woodbridge

Your local Shop Rite, Kings, and Stop & Shop offer savings for Passover and Easter

Swiss Pastry Shoppe, 1711 E. 2nd St., Scotch Plains; 908.322.4751

French Toast: It's What's for Dinner

By Pat Tanner

I grew up one of seven children in a working-class Roman Catholic family. That meant that (1) we observed the Lenten restrictions on eating meat and (2) money was always tight. These two onerous-sounding facts came to mean, much to my childish delight, that at this time of year we often had pancakes or French toast for dinner. It is a tradition I still maintain even though my religious practices and my circumstances have changed substantially.

This version of French toast is my latest, greatest find. Not only is it delicious and simple to make, it relieves the cook from having to be at the stove flipping and serving individual pieces. It is equally good for breakfast, brunch, or dinner. I can’t recall ever eating pancakes or French toast for lunch, but I suspect that works, too.

MARBLED FRENCH-TOAST MUFFINS WITH PECANS AND APPLE BUTTER
Source: Georgia Pecan Commission
Makes 8 Muffins

16 slices cinnamon raisin bread
2 large eggs
1 cup milk
1/4 teaspoon salt
1/4 cup brown sugar
1 cup chopped pecans
8 tablespoons prepared apple butter
Confectioners’ sugar
Maple syrup
Whipped cream (optional)

1. Heat oven to 375 degrees. Line eight 3-inch muffin pan cups with large foil muffin cup liners.

2. Tear bread into small bite-size pieces. In a large bowl, beat the eggs, milk, and salt until blended. Add bread pieces and toss well to moisten evenly. Sprinkle brown sugar and pecans over all and toss again lightly to distribute.

3. Spoon some of bread mixture into bottom of each lined muffin cup, filling each cup about 1/3 full. Spoon 1/2 tablespoon apple butter on top of each. Spoon another portion of bread mixture on top to fill each muffin cup about 3/4 full. Spoon remaining 1/2 tablespoon apple butter on top of each and finish with remaining bread mixture; mound it to generously fill each cup. Lightly press down on mixture in each muffin cup to pack firmly.

4. Bake muffins 20 minutes or until firm, golden brown, and slightly springy in the center. Sprinkle with confectioner’s sugar and serve warm or at room temperature with maple syrup and, if desired, a dollop of whipped cream. (Note: muffin cup liners can be removed easily if muffins are cooled to room temperature.)