Mussel Power

By Brianne Harrison

When I need to do a quick, lean, satisfying meal at any time of the year, I find myself grabbing a bag of mussels. Mussels are rather brilliant creatures. They’re inexpensive, cook in minutes, and practically create their own sauce. They can be eaten on their own, in a white wine sauce, or with chopped tomatoes and herbs. Like chicken, the possibilities are nearly endless, but this is my favorite preparation:

Steamed Mussels
1 lb mussels, cleaned and debearded
½ yellow onion, sliced
2 cloves garlic, chopped
½ cup dry white wine
a few sprigs of thyme

Pick over the mussels and discard any that are open and don’t close when lightly tapped.

In a large pot with a lid, heat just enough olive oil to cover the bottom over medium heat. Add the garlic and onions and sauté for a minute, until the onion starts to take on a creamy color.

Add the mussels, white wine, and thyme. Cover the pot and let steam for about 5-7 minutes, shaking the pot occasionally. Check the mussels; if they’re open, they’re done.

I usually serve this over whole-wheat spaghetti, with some garlic bread to sop up the juices. If you want a slightly more robust sauce, remove the mussels from the pot after they’re done and whisk a knob of butter into the juices.

Healthy Roundup
Mussels are fairly low fat and are good sources of protein, vitamin C, Thiamin, riboflavin, folate, potassium, zinc, vitamin B12, iron, phosphorus, manganese, and selenium.

Garlic has been said to reduce cholesterol levels and lower blood pressure. It’s also an excellent source of vitamins B6 and c and a good source of selenium

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?

Stew for a Storm

By Brianne Harrison

This time of year, I’m a big fan of comfort foods, and there are few foods I find more comforting than stew. Which is why, this past weekend, as the first snowstorm of the week raged, I found myself gathering spices, chicken, and stock and wondering just what I should do with them. The spices and sweet potatoes in the resulting recipe add a kick and take this stew beyond the usual chicken and dumplings combo:

Spiced Chicken Stew
1 lb chicken thighs, cut into 1” pieces
1 rib celery, diced
1 carrot, peeled & diced
1 small onion, diced
2 cloves garlic, chopped fine
2 sweet potatoes, peeled and cut into chunks
¼ c. flour
¼ tsp. cumin
¼ tsp. cinnamon
½ tsp. cayenne
¼ tsp chili powder
3 c. chicken stock
4-5 leaves kale, chopped

1. Mix the flour and spices in a medium bowl. Toss the chicken pieces in the flour/spice mixture until evenly coated. Shake off excess flour.

2. Heat about 1 tablespoon olive oil in a large pot over medium heat. Brown the chicken in batches on all sides, and remove to a plate lined with paper towels to drain.

3. Add more olive oil to the pot if necessary. Saute the celery, carrot, garlic, and onion until fragrant and the onion turns a creamy white color, about 3-5 minutes. Return the chicken to the pot and stir to combine with the vegetables. Add the chicken stock and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes.

4. Uncover, add the potatoes, recover, and simmer another 15 minutes, until the potatoes are tender. Add the kale, recover, and cook a further 5 minutes. Taste and adjust seasoning.
One of the greatest things about stews is that they tend to improve over time, making this a perfect dish to cook up over the weekend and set aside for a mid-week dinner.

Healthy Roundup:
Sweet potatoes and the spices used in this recipe are very high in antioxidants. Sweet potatoes are also high in dietary fiber and are an excellent source of several vitamins and minerals.

Kale is exceptionally high in vitamins A, C, and K and has been credited with helping to fight cancer and other diseases. Like sweet potatoes, it’s a great source of antioxidants and dietary fiber

Hot Fun in the Wintertime

By Pat Tanner

OK, so we all can’t head to a tropical resort this time of year. The next best thing? Revel in the cold weather, which the folks in two adjacent Delaware River towns have been doing every January for years now. Activities at the Lambertville – New Hope Winter Festival, which runs from January 27th through the 31st, span both sides of the bridge between New Jersey and Pennsylvania. Among the impressively long list of proceedings are a jazz concert, cabaret, and many other musical performances; a parade complete with Mummers; ice sculpting demos; and children’s activities.

All fun and interesting, but let’s cut to the chase: the food and drink.

Each town is blessed with its own brewery - Lambertville has the award-winning River Horse; New Hope has one of the popular Triumph Brewing locations. Both will be featured at one of the festival’s premiere events: the Sunday chili cook-off. Eleven eateries are competing this year, and ticket holders get to cast a vote for the People’s Choice Award. If chili is too hot to handle, head over to Triumph the previous day for the Rotary’s hot roast beef sandwiches, accompanied by brews and live music. Better yet, do both!

Kids will enjoy the puppet theater, the Little Rockers concert, and their own obstacle course, while adults (and more sedate children) may prefer to take in the beauty of these two historic towns via several house, museum, and walking tours.

The full schedule of happenings – and there are many more – as well as prices and ticket information are all at winterfestival.net.

Local Harvest

By Brianne Harrison

In last week’s blog, I mentioned the 2nd Annual Local Harvest: Farms, Food, & Family, but considering the growth in interest in sustainability and eating local, I think it deserves a bit more attention.

Local Harvest is being hosted by Slow Food Northern NJ in partnership with the Morris County Park Commission. From Noon to 4 p.m. on January 16, you can meet local farmers and food artisans, shop for some delicious pantry staples or intriguing new additions, and learn more about sustainable farming and local CSAs.

Help yourself to grass-fed beef and pork from Plaid Piper Farm in Branchville; artisan cheeses and breads from Bob-O-Link Dairy & Bakeyard, Appleridge Farm, and Valley Shepherd Creamery; organic teas from Ducky Life Tea; and organic handcrafted herbal aromatherapy products from Degage Gardens. Plus, you can bone up on your history with the Morris County Historical Society and Fosterfields Living Historical Farm. If you’re really dedicated to supporting local agriculture, you can purchase seasonal farm shares at Genesis Farm and Rogowski Farm.

New Jersey is one of the most densely populated states in the country, and its farms are disappearing fast. This is your chance to sample and support some of the best the Garden State has to offer and help ensure it’s still around for future generations to enjoy as well.

For more information, visit slowfoodnnj.org.

A Healthy Start to 2010

By Brianne Harrison

A new year usually means resolutions and a new start. If your resolutions this year have to do with your health—eating better, getting into shape, perhaps learning a better way to deal with stress, than this is your lucky week. Time to kick off 2010 the right way!

The Hunterdon Health and Wellness Centers in Clinton and Whitehouse Station are starting a “Take Control” program. This 12-week course is designed to help you take control of your health and offers practical approaches to weight loss and weight management. Classes started at Whitehouse station on the 4th, but Clinton classes begin January 5. Participants will receive a three-month membership to the Health and Wellness center as well as a fat and carbohydrate counter book and other resource materials. Classes are $169 for members and $299 for non-members at Whitehouse Station and $169 for members and $329 for non-members at Clinton.

Learn how to “Connect with Inner Joy and Peace” at the East Brunswick Public Library tonight from 7-8 p.m. Learn a simple technique to de-stress and gain peace of mind. For more information, call 7362.3990.6767 or visit ebpl.org.

Explore whether or not your lifestyle choices are sustaining or draining you at a lecture by Lorraine Maita, MD on January 6. Discover how your lifestyle choices can affect your life and health. Cost is $15 in advance, $20 at the door. To learn more, visit hwpn.org or howtoliveyounger.com.

Want to improve your diet? Check out “How to Eat for the New Year”, a presentation and tasting hosted by Go Lightly. Learn more about the health, environmental, humane, and economic benefits of eating a plant-based diet. Stock up on literature, nutritional guidelines, and recipes. Register in advance by calling 973.744.7889 or e-mailing hi@golightlystore.com.

And, if you’re thinking ahead, Local Harvest: Farms, Food, and Family will be held January 16. This event brings together local farmers and food artisans for an afternoon of sampling, education, and shopping. Enjoy local meats, produce, breads, teas, eggs, and more while learning about local community supported agriculture. To learn more, visit slowfoodnj.org.

Not Your Grandmother’s Stuffing

By Pat Tanner

We cooks never know where our next good recipe will come from. Usual sources include a neighbor or co-worker, the Internet or television, a new cookbook, or a magazine or newspaper column. But a tourism calendar? Not so much.

Yet this stuffing recipe, from a calendar my neighbor presented to me last winter as a thank-you gift for collecting her mail while she lounged on the pink sands of Bermuda, captured my attention. I tested it and pass along the recipe for a couple of reasons.

One, you may be among the many who do not make turkey for Thanksgiving, either because you don’t like the taste or because the size of your gathering calls for a smaller bird. This stuffing is a perfect complement to chicken, duck, game hen, or other fowl.

Two, I suspected that the tropical flavor of mango mixed with fluffy white rice had major potential to produce a lighter, brighter alternative to traditional bread stuffing. And, boy, was I right.

The stuffing can be made ahead of time (just refrigerate, covered, until you’re ready to stuff and roast the bird). And it couldn’t be easier. If you can cook rice and peel a mango you’re good to go. (If you’re hesitant about peeling and cutting mangoes, which can be tricky, google “how to cut a mango” for a slew of step-by-step video instructions.)


Bermuda Mango Rice Stuffing
Adapted from 2009 Bermuda Calendar, Tropic Traders Ltd. (Hamilton, Bermuda)

To stuff a 4-pound chicken or duck:

2 large or 3 small ripe mangoes
4 cups cooked rice, cold or room temperature (made from about 1-1/3 cups raw rice)
3 tablespoons butter, melted and cooled
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped chives
2 teaspoons finely chopped thyme
1/4 teaspoon grated nutmeg
Salt & pepper to taste
2 whole cloves

Peel mangoes, remove stones, and mash to a pulp. (I used a food processor.) Mix all ingredients thoroughly. Chill for several hours to blend the flavors. Remove the cloves just before stuffing the bird. Stuff and roast as usual. (Heat any extra stuffing in an ovenproof bowl, covered, alongside the bird.)

Breakfast, Lunch, and Multi-Tasking

By Millicent K. Brody

I remember my friend Alvin drooling over a cup of hot chocolate he had while visiting his friendly Lexus dealer last year. It happened to be on one of those cold and snowy mornings. He had an appointment to get his car serviced, and he wasn't about to be deterred by the weather. He made the trip to North Jersey with glee, for his just reward would be his cup of delicious, hotter-than-hot chocolate. But that’s not all he had waiting for him. Along with the hot chocolate was a wicker basket filled with fresh bagels and sides of cream cheese and butter. Not bad, you’re saying. Not bad!

I’m saying, “WOW!”

A great way to start the day, and it’s on the house.

Another friend, Susan, has been getting her hair cut at the same salon for years. She always schedules her appointments bright and early in the morning. Why?

“I come in with the staff,” she says. “That’s when the bagels arrive hot and fresh from the oven, and the coffee is perking. I eat like a queen, and it’s always on the House. I love it!”

Having never been privy to breakfast on-the-house at any place I’ve visited, I was totally blown away when I arrived at Lexus of Edison this past week. As I walked through the showroom, I came upon a group of people lounging in comfortable seats. Some were reading the morning papers, others brought their books, and still others were chatting on their cell phones or text messaging their buddies.

And as I got closer to my destination, I noticed a small counter filled with baskets of muffins and bagels. Being a foodie, I naturally had to inspect the selection. There was a generous variety of chocolate, blueberry, and corn muffins, plain bagels, and a coffee station replete with cups, sugar, milk, and artificial sweetener.

I had just had my breakfast, so I only checked out the fare and headed to my appointment.

But, suddenly it was early afternoon, and we were taking a break. As I left the showroom, I couldn't help but notice that the morning repast had been replaced by a gorgeous platter of sandwiches. There were all kinds of freshly prepared turkey, ham, cheese, chicken, and deli sandwiches, along with some really tempting wraps. Finding this much too difficult to pass up, I indulged in a wrap. It was delicious. I was not handed a bill. I did not leave a tip.

From there, I headed to an appointment with my friendly ophthalmologist. Lucky me. It was time for dessert. There on his special counter was a container of cookies, a big dish of candy, and would you believe more coffee?

So what did I learn?

Time your appointments to coincide with breakfast, lunch, and possibly a mid-afternoon snack. If you’re lucky, you’ll be invited to enjoy a cup of coffee. If you’re really lucky, you’ll get to bite into a bagel with cream cheese or enjoy a Danish pastry. And if you’re really, really lucky, and it’s lunch time, you’ll get the opportunity to choose between a tuna on rye with tomato and lettuce, a sub sandwich, or a generous grilled chicken wrap with lettuce, tomato, and balsamic vinegar.

You cannot afford not to take advantage of every bit of generosity during these tough economic times. Just don’t forget to say, “Thank-you!”

A Day in Tunisia (in Little Silver)

By Pat Tanner

My first trip abroad, shortly after I was married, was to Morocco and I have had a special place in my heart for the foods of North Africa ever since. So on October 29 I plan to make the much shorter but still exotic trip down to Sickles Market for special tastings and demonstrations. Special guests, from 10 a.m. to 4 p.m. that day, will be members of the Mahjoub family, whose Tunisian estate produces olives, sun-dried tomatoes, harissa, olive oils, and other traditional, authentic condiments. The event, which is free and open to the public, will introduce a new line of specialty food from all around the Mediterranean, Tunisia included.

Shortly after my Moroccan adventure I came across the recipe below in Deborah Madison’s first cookbook and it as been one of my go-to party dishes ever since. It can be made in any season, looks gorgeous in a big glass bowl (you can add black oil-cured olives for contrast), is inexpensive, and can be assembled in a matter of minutes. The carrots are sliced lengthwise into thin, fettucine-like ribbons. Using a swivel-action peeler like Oxo’s makes the job a snap. If you haven’t used orange flower water before, be advised that a little goes a long way. Start with half a teaspoon, taste, and add quarter teaspoons after that.

MOROCCAN CARROT SALAD
“The Greens Cookbook” by Deborah Madison, Reed Business Information, 1987

1 pound carrots
2 tablespoons fresh lemon juice
1 teaspoon extra virgin olive oil
1 tablespoon sugar
1/8 teaspoon salt
Orange flower water to taste

Peel the carrots and discard the peels. Continuing to use the peeler, scrape the carrots lengthwise, working your way around them, removing strips of carrot about 3/8 in wide. Set them aside in a bowl. Mix together the remaining ingredients. Taste and add more orange flower water if needed. Pour this dressing over the carrots and toss them very lightly with your fingers. Cover and refrigerate 1 hour before serving.
Makes 4 cups, serving 4 to 6.

Sickles Market is at 1 Harrison Avenue, Little Silver, 732.741.9563, sicklesmarket.com

Autumn Culinaire

By Pat Tanner

I have tremendous respect for the Big Brothers Big Sisters organization, so was pleased when the Mercer County chapter instituted an annual food and wine fundraising gala a few years back. This year’s Autumn Culinaire, as it is called, takes place October 15 at Greenacres Country Club in Lawrenceville.

While this event constitutes a tasty way to give to a good cause, it’s also a way to scope out new and interesting eateries. Among the outstanding newcomers are New Brunswick’s Due Mari and Princeton’s elements. (You can read my reviews of both elements and Due Mari) Plus, there are some familiar names with new endeavors. Bobby Trigg of the respected Ferry House recently opened BT-Bistro on Route 1 in West Windsor, and while Lawrenceville’s Acacia restaurant has been around for decades, even dedicated diners may not be aware that it got new owners and a new persona two years ago. They, Kelly Edelstein and Joe Immordino, plan to serve a crabcake surf-and-turf appetizer and lemon curd tarts.

The evening’s additional pleasures include samplings of about 150 wines and beers, live music, and a silent auction that features everything from a Tiffany watch to a dozen new cookbooks from the shelves of yours truly. Host chef Daniel Daniluk of Greenacres will be dishing up braised pork agrodolce with white polenta and, for a sweet treat, wild berry mango parfait. Other participants include: Anton’s at the Swan, Archives, Blue Bottle Café, Blue Point Grill, Brothers Moon, Lindt Chocolate, the Nassau Club, On the Bone, Ota-Ya, Parallel 40, Ruth’s Chris Steak House, Silver Decoy Winery, Starbucks, Triumph Brewing, and Witherspoon Grill. Deserving of a special shout-out is Salt Creek Grille in Princeton, which plans to serve duck at the gala, but which is also donating $1 from every order of its Herb Roasted Chicken dish to BBBS-Mercer County throughout 2009.

Big Brothers Big Sisters Autumn Culinaire will take place on Thursday, October 15 from 6 p.m. to 9:30 p.m. at Greenacres Country Club, 2170 Lawrenceville Road, Lawrenceville. Tickets are $85 in advance, $95 at the door. For tickets and information visit bbbsmercer.org or phone 609.656.1000.

Taste of Crete

By Pat Tanner

Taste of Crete, a small store that opened on Route 206 in Hillsborough a couple of weeks ago, represents what is for me the most dangerous form of shopping. Esther Luongo Psarakis, the proprietor, stocks an intriguing selection of imported Greek artisanal foodstuffs that are all natural, often organic, and uniformly delicious. I go in with the intention of stocking up on hostess and holiday gifts but come away laden with delicacies that somehow never make it out of my own kitchen.

These include Taste of Crete’s award-winning olive oil, made from Koroneiki olives and bearing the European Union’s PDO (Protected Designation of Origin) seal; raw honeys in flavors like wild thyme, pine, and chestnut; jarred savories such as smoked eggplant spread; jarred sweet toppings in flavors like fig with ginger and chocolate in honey; and traditional cookies (naturally vegan and cholesterol free) named for and made using the recipes of Evangelia Psarakis, Esther’s mother-in-law.

In fact, Evangelia was the inspiration for the gourmet food company, which has been selling its wares via the Internet since 2004 and which has been featured on Martha Stewart Living Radio. After marrying into this Greek family - and having, as she calls them, “two big Greek weddings, first in America and then in the mountains of Crete” - Esther and her husband would return to the family’s homestead each summer and from that – and Evangelia’s home cooking – the idea for Taste of Crete was born.

On my first visit I was introduced to an intriguing new taste sensation: sweet olive topping, intended for over ice cream and yogurt. Who knew olives cooked with sugar and lemon would be delicious? Unless I manage to give away my jar very soon, I just know I’ll find myself in my own kitchen dumping some over soft goat cheese and glomming it up with crackers.

Taste of Crete, 400 Route 206 South, Hillsborough. Open 9 a.m. to 5 p.m., Mon.-Fri. and 9 a.m. to 3 p.m., Sat. Phone: 908.685.2035, tasteofcrete.com.

Harvest Treats for Food and Wine Lovers

By Brianne Harrison

It’s just about harvest time in New Jersey, and food and wine lovers will have plenty of opportunities to celebrate autumnal abundance this weekend.

Starting on Saturday, Sept. 19 and running through the 27 is the 13^th Annual Cape May Food & Wine Festival. This week-long foodie’s delight will feature a Gourmet Marketplace at the Cape May Winery, a chef’s cook-off, People’s Choice Chowder Contest, a beer-tasting dinner, cooking lessons, and, of course, meals and special offers at the area’s best restaurants. While you’re in the area, you can swing by the Carriage House Tearoom & Café at the Emlen Physick Estate for the Cape May Harvest Food & Wine Tasting on Saturday. The café will be serving a sampling dinner inspired by local products, co-sponsored by the Seaside Cheese Company and Cape May Winery. Representatives from both companies will be available to discuss their offerings and appropriate pairings. The four-course dinner will start with hors d’oeuvers and will be paired with wines from Cape May Winery.

If you like to have a little entertainment with your wine, Valenzano Winery is hosting WineFest, the state’s largest blues, jazz, and wine festival this Saturday and Sunday. Enjoy live entertainment, wine and cheese tastings, and helicopter rides over the pine barrens. Some of the top crafters from around the state will also be there, so you can get a nice head start on your holiday shopping. For more information, visit localwineevents.com or call 609.268.6731.

Love a good craft beer? Trump Marina invites beer lovers to toast the end of summer at their Craft Beer Fest on Saturday. A $25 ticket allows you to sample featured beers like Jack’s Pumpkin Spice, Victory Fest Beir, Magic Hat #9, and offerings from 25 micro-brews. Send the summer of ’09 off in style as you enjoy live music, good beer, and delicious food.

Those looking to give back as they dine out have three upcoming events to choose from. From September 20 to the 26, The Bernards Inn will participate in the Great American Dine Out. A portion of the inn’s proceeds from this period will go to Share Our Strength, an organization committed to ending childhood hunger in America.

Head to the Renaissance Plaza in Flemington on September 21 for The Culinary Affair, an evening of wine, beer, entertainment, and delicious food from restaurants in Hunterdon, Somerset, and Warren counties. This event benefits the Hunterdon Hospice and Visiting Health and Supportive services.

Finally, the Women on the Move luncheon will take place September 22 at Dogwood Hills Farm in Locust. This luncheon raises money for the New Jersey Chapter of the National MS Society. To learn more, call 732.660.1005 or visit nationalMSSociety.org/NJM.

A Weekend’s Worth of Food, Music, Art, and Fun

By Pat Tanner

If you’ve been meaning to spend a day touring picturesque Princeton or roaming the lush, beautiful, sculpture-filled acres of Grounds for Sculpture in Hamilton, there is no more opportune time than this coming weekend, which features two of my favorite autumn events back to back.

JazzFeast

Princeton’s historic Palmer Square will be closed to traffic from noon to 6 p.m. on Saturday, September 12, for the 18th annual open-air, rain-or-shine festival that features free performances by leading jazz groups. Food and drink is on offer by 17 Princeton eateries this year and among them are some of my local favorites. To whit: Scott Anderson’s new restaurant, elements, which is, in my opinion, currently the most exciting restaurant in the state; Mediterra, which last year brought on board the noted Spanish chef, Luis Bollo; and the very modest Tiger Noodles, which just happens to cook up the best home-style Chinese food for miles around. For more info visit palmersquare.com.

Epicurean Palette

Kevin Sbraga, the new executive chef at Rat’s Restaurant at Grounds for Sculpture in Hamilton, will be host chef on Sunday, September 13th for this year’s food and wine benefit for the 35-acre public sculpture park founded by Seward Johnson.

When the STARR Restaurants Catering Group took over management of the food facilities at Grounds for Sculpture earlier this year they recruited Sbraga, who has worked for some of Philadelphia’s leading chefs and restaurateurs, among them Georges Perrier, Stephen Starr, and, most recently, Jose Garces.

The sculpture park is closed to the public for the day, so only guests will meander the beautiful paths, from 1 p.m. to 4 p.m., as they sample fine wines and other beverages and fare from about 20 restaurants and food artisans, among them Rat’s, Bobolink Dairy, Brother’s Moon, Eli’s Bread, Miele, One53, Piccola Italia, Provence Catering, Ruth’s Chris Steak House, Starr Restaurant Group, and The Yardley Inn.

Tickets must be purchased in advance, at $99 per person ($85 for Grounds for Sculpture Members). Visit epicureanpalette.org or phone 609.584.7760.

Spending Labor Day with Livingston Bagel

By Millicent K. Brody

Believe it or not, the “official” final weekend of summer 2009 is here, and many of us are hosting one last summer party with family and friends. At my house, as we’ve done for many years, we’re celebrating with Sloppy Joes from Livingston Bagel.

Unlike the Sloppy Joes that arrive on soft, round, buns stuffed with mounds of sauteed ground beef, onions, green and sometimes red peppers, and your favorite brand of tomato sauce, Livingston Bagel Sloppy Joes are sure to wow the crowd.

Displayed on a tray garnished with sour pickles, three large slices of fresh rye bread are topped with layers of three different cuts of deli meat. Depending on where you go to purchase your Sloppy Joe, meat choices might include roast beef, corned beef, pastrami, turkey, and possibly tongue. After each layer of bread has been adorned with the deli meat of your choice, it’s then topped with a very generous amount of coleslaw and slathered with Russian dressing.

“We prepare our Sloppy Joes with first quality deli meats,” says executive chef Kris Wojciuk. “Each Sloppy Joe has eight cuts. Depending on the size of your crowd, we believe one Sloppy Joe can serve three to four people. For a party of 10, we suggest three Sloppy Joes, two pounds of potato salad, and two pounds of our special health salad, which we prepare with marinated cabbage, sliced cucumbers, peppers, and carrots.”

If Sloppy Joes are not your thing, Livingston Bagel offers a huge array of deli meats, hot dogs, hamburgers, and turkey burgers. Add a container of their own house-baked beans, and sauteed onions and mushrooms, and you’ve got a successful party.

Once a tiny mom and pop bagel shop, Livingston Bagel has grown into a multifaceted food emporium. Whether you’re coming for breakfast, lunch, or a really early dinner, you’ll find shelves and glass-enclosed, refrigerated cases filled with everything you’ve always wanted to eat. The moment the door opens, you’re greeted with counters and shelves filled with trays of barbecued chicken and ribs, veal, mac and cheese, pastas, salads, ravioli, spreads for your crackers, and even tuna, chicken, and egg salad.

But that’s not all. You shouldn’t leave without one of their very special chocolate babkas, a few black and white cookies, a selection of hand-sliced cheeses, and of course, a dozen bagels.

FYI:

Location: Livingston Bagel, 37 Northfield Rd., Livingston

Call: 973.994.1915

Hours: 6 a.m. to 6:30 p.m. Monday to Saturday; 6 a.m. to 3 p.m. Sunday.

Fancy Food Show 2009

By Pat Tanner

You might think that in this struggling economy the Fancy Food Show would be not as well attended as in years past. Yet the 25,000 food professionals who showed up at the Javits Center at the end of June represented an increase. The reason? Treats like cheeses, chocolates, confections, and savory snacks are small indulgences that help us get through tough times. In that light, I pass along a few of my favorite finds.

Edward’s Surryano Ham. You’ve read about it in the New York Times, and if you’re a customer of Heritage Foods USA you’ve been tempted to buy it. Sure, it has all the sustainable bona fides, but the number one reason to buy it is the sumptuous, not-too-salty taste and silky, melt-in-your-mouth texture.

Effie’s Homemade Oatcakes. The company pushes these crackers/biscuits/cookies as ideal accompaniments to farmstead cheeses, but I can’t stop eating them unadorned. Available at Whole Foods.

Tastybaby Frozen Organic Baby Food. I wish I still had little mouths to feed because if the banana-and-mango is any indication, I’d load up on these portable, re-sealable, single serving goodies. Available at Whole Foods.
LeGrand Pestos and Tapenades. Maison LeGrand’s cold-processed sauces are delicious and fresh tasting, but beyond that they come conveniently packaged in stand-up plastic (but recyclable) pouches that sport re-sealable caps. They’re available at Whole Foods, Zabar’s, and online.

Savannah Bee Honey Grilling Sauce. Honeys – single-flower, infused with other flavors, or still in the comb – continue to grow in popularity, but I noticed a new twist: honey grilling sauces, such as this one by my favorite honey source.

Muirhead of Ringoes. This NJ producer of fruit butters, chutneys, mustards, and salad dressings grew out of the erstwhile restaurant of that name that was opened by Doris and Ed Simpson in 1974. This year the company introduced Roasted Rhubarb Compote, which is good enough to convert even the rhubarb reticent. There was a unique and touching feature at the Muirhead booth: Ed Simpson passed away last summer and, as a tribute, Doris and daughter Barbara exhibited the cherry-condition 1930 Chevy Sedan that Ed had worked on restoring.

July Restaurant Happenings

By Millicent K. Brody

* The Tri-County Cooperative Auction Market in Hightstown has been offering fresh Jersey produce, flowers, and nursery stock from local growers for sale since 1931. This year, the night auction opened in mid-May rather than July and has been featuring early season South Jersey produce trucked north by Flaim Farms. The auction is open Monday, Wednesday, and Friday for the rest of the season.

* The South Jersey Independent Restaurant Association (commonly known as the South Jersey Hot Chefs) is again planning a week-long celebration of special dinners called “Farm to Fork Week”. Taking place July 19th-25th, special four-course menus will consist of produce grown by local farmers for $35.00 per person. A series of four “Feast in the Fields” special dinners will also take place between July 11th and September 13th at South Jersey farms. Each event will feature the cuisine of three or four restaurants. For more information, visit sjhotchefs.com.

* Planning a picnic this weekend? Make it easy on yourself and pick up a July 4th Snack Pack at Rosie’s. It includes one bottle of bubbly and two champagne glasses, hummus with crudite, a French baguette and several cheeses, an assortment of fruit, a few chocolate sweets, and glow-in-the-dark wrist bands, all packed in a green Rosie’s Wine Tote: cost: $40 plus tax. Snack Pack orders must be in by noon on Friday. Pickup is after 4 p.m. on Saturday, the 4th of July. If you visit Rosie’s restaurant on the 4th, there’s good news: corkage fees will be $4 all night. Enjoy $4 drafts; house wine at $4 a glass, and a 4% discount on all dine-in dinner bills. Rosie's, 514 North Ave., Garwood. Call 908.518.WINE

* Restaurant Serenade is catering to the 4th of July with a picnic. Proprietor and Executive Chef James Laird is offering culinary fireworks with 4th of July picnic food. Enjoy a grilled picnic entree and dessert for $30 per person (plus tax and gratuity). Seating for the special event begins at 5:30 p.m. The menu features hamburgers, hot dogs, barbecued chicken, corn on the cob, corn bread, cole slaw, and flag tarts. An a la carte menu will also be available. For reservations, call 973.701.0303. Restaurant Serenade is located at 6 Roosevelt Ave., Chatham.

* The Pluckemin Inn in Bedminster has a new chef: Juan Jose Cuevas. A graduate of the Culinary Institute of America, Chef Cuevas worked directly with Chef/Owner Dan Brown at 81 in Manhattan. In San Francisco, he worked at Jardiniere and the Ritz-Carlton. In New York, he opened Alain Ducasse at the Essex House and served as sous chef at the four-star Lespinasse. The Pluckemin Inn is located at 359 Rte. 202/206 S. Bedminster. Call or stop for a drink at their Plucky Bar. 908.658.9292.

* Visit the Mountainside Spanish Tavern from Friday, July 3rd to Sunday, July 5th and indulge in Maine lobsters at dramatic savings. Enjoy two 1/1/4 lb. lobsters for only $20.95 (plus tax and gratuity; no special offers or coupons will be accepted for this event). Regular lobsters (2 lb - 3 lb) are priced at $14.95 per lb. The menu features a variety of your favorite Spanish dishes. Be sure to order a pitcher of their famous sangria. The Spanish Tavern, 1239 Route 22, Mountainside. Call 908.232.2171.

Jersey Fresh: Taste the Best NJ Has to Offer

By Maureen C. Petrosky

After indulging in last week’s Real Housewives of New Jersey finale-- drenched in Godfather moments and finished off with flipping tables--I wondered: Really, how could the Garden State top that? Well, we’re doing it, and this time you won’t have to wince as we make waves in the press. Break out your most fashionable drinking shoes (gilded or otherwise), grab your friends, and get ready to celebrate New Jersey in style.

The former New Jersey Slow Food and Wine event has blown up to become the first East Coast Food and Wine festival, and it’s right here in your backyard. For the first time ever, Central Jersey is the place to be for food and wine lovers to revel in the biggest wine event on the calendar. That’s right, no need to travel to Napa Valley, Oregon, or the North Fork to spoil yourself with world class wine and artisanal food.

This weekend New Jersey’s wine-loving housewives (TV’s and otherwise), wine connoisseurs, and rookies are all invited to Hopewell Valley Vineyards for the festival. Don’t miss your chance to taste hundreds of wines grown in the Garden State, served alongside dishes from popular chefs and restaurateurs. Wine and cooking seminars as well as talks on beekeeping and honey making and cheese making are all yours for the taking. Yours truly will be under the tent at 2 p.m. on Saturday, toasting all of you wine lovers, locavores, and those who just can’t get enough of all the best parts New Jersey life has to offer. I can’t promise I’ll flip over my table but I can’t promise I won’t either. You’ll just have to come and find out for yourself.

For more information, visit slowfoodandwinefestival.com

Salmon Sez

By Judith Garfield

It’s been said the secret of staying young is to live honestly, eat healthfully, sleep sufficiently, work industriously, and…lie about your age.

This is great advice, but it’s difficult to do if you own a magnifying mirror.

My recommendation: if you want to keep thinking you look as young as you feel - ditch the mirror.

Magnifying mirrors should come with warning labels. “Approach with great caution. May be hazardous to your health and cause heart palpitations, fainting, and serious depression.”

We can run to the dermatologist to be refreshed and rejuvenated, but this usually involves needles and machines that make disturbing noises.

Or… we can eat foods that are said to be anti-aging, like nuts, grains, leafy greens, and salmon.

I’m going with the salmon.

Salmon is rich in omega 3 fatty acids, which is supposed to reduce the body’s production of inflammatory substances that can cause wrinkles and dehydration. One very famous dermatologist recommends eating it up to ten times a week for optimum results.

I love this simple, delicious salmon recipe from my cousin Donna. She is a great cook and has a beautiful complexion.

Ingredients
4 salmon filets
juice of one lemon
l large purple onion, sliced thin
2 T olive oil
2 T balsamic vinegar

Brush salmon with olive oil. Season with salt and pepper to taste. Squeeze lemon over salmon. Grill for 8-12 minutes, turning once.

Put olive oil in non-stick pan. Add onions and cook on low heat until they begin to caramelize, about 15 minutes. When ready to serve, drizzle with balsamic vinegar and heat through.

To serve, top salmon with onions.

For really great salmon and recipe tips, visit Metropolitan Sea Food in Clinton. Kyle, Colin, and all the guys are happy to share fish stories and delicious samples.

There is no empirical evidence that eating salmon will make you look younger, but as the old vaudeville joke goes, it couldn’t hoyt.

Curiosity: Satisfied

By Millicent K. Brody

I recently spent an entire Friday satisfying my curiosity, and loved every minute of it. There were places I wanted to go and things I wanted to experience, but they were NOT in Central Jersey.

Before heading to the Turnpike, I visited the new Whole Foods Market in Union. Although it did not have my favorite cranberry nut rolls, it did have a case full of delicious flagels (a Flagel is a flat bagel). Wandering over to the fruits and vegetables, I marveled at the lovely lemons, delicious apples, and various types of berries. Whole Foods may not be in your exact area, but it is definitely worth a trip.

Popping a couple of bags into the trunk, we headed to Jerry’s Market on South Dean Street in Englewood (pictured above). If you go, park your car and follow the trail of folks rushing to shop. From artisan cheeses to delicious candy to shelves of balsamic vinegar to wine from every region, bags of pasta that would easily serve twenty-five, and fruits from every corner of the world, Jerry’s has just about everything a foodie could want. If you’re not in the mood to cook, the shop also has a full counter of prepared meals for take out. I booked dinner reservations at my friend Carol’s house. We decided we’d each select our favorite dish and enjoy it at the dining room table at her Fort Lee apartment.

But you cannot leave Englewood, without a visit to Balthazar’s Bakery. It’s an absolute MUST! Known as an outlet, guests have the pleasure of watching a stream of bakers prepare all of your favorite desserts from behind a glass window. And although counter space is almost miniscule, you'll have serious problems making final choices. To start with, I selected a seven-grain loaf, sticky buns filled with colossal raisins, giant chocolate chunk cookies, and an apple galette (a free-form tart.) The good news is, I don't live in Englewood, for if I did, I'd surely be the size of an elephant.

From there, we headed to the Promenade at City Place Mall in Edgewater. We wanted to visit The Greek Taverna. We’d been to their Montclair location and were ready to enjoy another round of Garides Sta Karvouna, charcoal grilled jumbo shrimp with fresh herbs in a lemon olive oil sauce, and a gorgeous Greek Taverna salad filled with tomatoes and fresh feta cheese. After dinner, we strolled the mall, then treated ourselves to a dish of homemade coffee ice cream from Baumgart’s. We never left New Jersey, and we had the greatest day!

The Road Trip Back: Travel and Dining Tips

By Millicent K. Brody

I’ve learned it’s easy to take plenty of clothes on vacation, especially when you’ve got a car with an oversized trunk. I’ve also leaned that, regardless of how packed your trunk appears to be, there is always room for a little something extra.

And so after growling about all the “stuff” we took but did not wear on our winter holiday, we growled, hissed, and repacked the car while planning our trip back to New Jersey.

Knowing it is more than 20 grueling hours on the road, we discovered the easiest way to endure a lengthy road trip is to stop, stretch, and change drivers every two hours. We also learned to request a room in a relatively new establishment wherever we stop for the night. (And, if for some reason you’re not completely satisfied with the accommodations, simply request a change. Management is usually very accommodating.)

To avoid heavy business traffic, we schedule our departure for the weekends.
We left Florida at 7 a.m. on Saturday, March 14. In spite of all of the tasty billboards hawking delicious breakfasts of eggs, hot buttered biscuits, oatmeal, and whatever you could scoff down for less than cheap, I’m never turned on by fast-food establishments. Not feeling terribly hungry, we drove for three hours before searching for a local food emporium. Lucky us: We stopped at a Publix Super Market in New Smyrna Beach, Florida, where the baker cut a freshly baked Irish soda bread into four chunky parts. My husband ordered a delicious Danish pastry, and would you believe they invited us to have a cup of coffee on the house? Publix in New Smyrna Beach offers free coffee 'til noon. Amazing!

By 1 p.m. we were dipping into goody bags filled with roadway snacks. Along with grapes, chunks of cheese, and apples, we take along small plastic bags of Trader Joe’s nuts and raisins, dried cranberries, and chocolate.

By 2 p.m. we were drooling for lunch. Once again, I plan ahead. Depending on weather conditions, we’ll either eat in the car or head for a picnic table at a Visitor’s Center.

Reaching into our cooler I retrieved two freshly prepared, chunky egg salad sandwiches on crusty rolls accompanied by a choice of bottled water, cranberry juice, or a diet drink.

We always go out for dinner. Should you be in the area of Fayetteville, North Carolina, enjoy dinner at Huske Hardware House Restaurant & Brewery located at 405 Hay Street in Historic Downtown Fayetteville. Not your typical chicken and rib place, the restaurant takes pride in their platters of freshly prepared food, priced well for any budget. Should you be traveling toward Rocky Mount, North Carolina, try the new Outback Steakhouse. Touted again and again by friends who frequent the area, I was particularly impressed with the enormous crowd waiting for tables, and a casserole of steamed fresh vegetables. You’re also able to order an oven-baked potato or sweet potato to accompany your filet mignon. That with an ample-size Caesar salad, cost less than $20. If you’re not heading south anytime soon, there are a number of Outbacks scattered throughout New Jersey. Visit outback.com/locations to find one nearby.