Friday, August 26, 2016

The "No Agenda" Weekend


A couple of weeks ago, I started talking with my husband (more like lobbying) about getting away for a quick two-day trip somewhere. Nothing fancy, just something to help me pretend that summer really isn’t almost over. Of course, I should have thought about this earlier. WAY earlier. Anywhere I wanted to go was either booked up, or the hotel prices were so exorbitant, even I couldn’t justify it. So I gave up and resigned myself to a weekend at home. The last weekend before Labor Day. The next to last weekend of “official” summer. Do you hear the tinge of sadness in my voice? I even held off on making any local plans with friends for this weekend in the hope of a last minute breakaway. But, alas, it was not to be.

So now with nowhere to go, and no local plans, I am embracing the “no agenda” weekend! That's right, we're just going to throw caution to the wind and do whatever we want, go wherever we want, laze about in the sun, maybe even show up at a restaurant without a reservation! Oh, the horrors!

Of course with all this lolling about we’ll need a cool beverage, so perhaps I’ll make this cocktail that my friend, Pam, sent me the other day (recipe below). It sounds so crisp and delicious.

What will we eat? Who knows? Maybe we’ll go out, maybe we’ll stay in. No agenda, remember? We had a delightful meal the other night at a cool Mediterranean spot in Montclair called “Mish Mish.” We could go back there for breakfast or brunch. 

And for dinner? I have been craving a lobster roll and with no trip to Maine in my near future, I think we’ll try the ones at Gus and Co (also in Montclair). The rolls looked divine when we were there buying soft shell crabs a few weeks ago. 

Luckily, if we need a sweet, dessert is already taken care of.  Last weekend I made this delicious Frozen Yogurt Bark, which is totally chilling in the freezer.  Fun and easy to make, frosty and sweet with raspberries, blueberries, and toasted almonds, it’s the perfect end of summer treat. You can use other fruits, nuts, or seeds to add different textures.

Pre-frozen yogurt bark


What is it that my Italian friends say?  “Dolce far niente,” literally, “sweet doing nothing.” That’ll be me this weekend. Hope you have a lovely, “no agenda” weekend, too.

Cucumber Vodka Cooler

Ingredients
- 2 cucumber slices
- 1 oz. simple syrup
- 2 basil leaves
- 1 oz. fresh squeezed lime juice
- 1 oz. white cranberry juice
- 2 oz. Praire cucumber vodka

- Muddle first 4 ingredients three times in a mixing tin
- Fill glass with ice (medium size glass) and pour ice into tin and muddle ice with rest of ingredients 7 times
- Cup mixing tin and shake vigorously for 10 seconds
- Pour contents into glass

- Use 1 Basil leaf for garnish

Saturday, August 20, 2016

Dough Pizzeria, Caldwell

Heirloom Stracciatella
Summer in New Jersey. Can’t beat it. Warm temps, beautiful beaches, rolling countryside, and gorgeous Jerseyfresh produce. I went in search of how a local restaurant makes the most of the bounty.

Dough Pizzeria, owned by Ed Simmons, exemplifies what makes “the Garden State” a chef’s playground. Their chicken comes from Gladstone Valley Farms in Peapack (pasture-raised, non-GMO), the pork in his homemade sausage is from Riverbend Farms in Far Hills, and of course, his produce is Jersey-grown (Circle Brook Farms in Stanhope). Let’s not forget about seafood: Jersey clams are on the summer menu. 

I asked Ed about his favorite produce. He likes “challenging, unique” greens, such as escarole, collards, jicama, broccoli rabe, and kale. He is definitely a veggie-forward kind of guy — his current breakfast smoothie consists of kale, spinach, and avocado. 

Ed’s philosophy is to offer patrons high quality, healthy ingredients  with excellent customer service, at an affordable price. 

Falafel
Dough has a rich and varied menu. Obviously, there’s pizza (almost every table orders a crispy, wood-fired pie). But there’s also a creamy stracciatella, served with heirloom tomato, avocado, and watermelon; tender meatballs, and interesting salads (on one of my visits, I had a wonderful escarole and strawberry salad). The new summer menu highlights a quinoa salad dotted with summer squash, radish, blueberries, and pistachios in a lemon-cumin vinaigrette; little neck clam pappardelle served with bacon, Jersey corn, in a white wine butter sauce; Jamaican-jerk pork medallions (a special); and the currently on-every-menu- around (but for good reason) poke (raw tuna with jicama salad, crispy wonton, candied ginger, and avocado). There's also a lovely vegetarian falafel served with butterhead lettuce and cashew tzatziki.

So how did a guy from Sussex county come to own a pizzeria in Essex county? Ed started working in local restaurants at age 14, discovered he was good at cooking, and put himself thru culinary school at the CIA. He  worked in New York City at various restaurants but was laid off after 9/11. This lead to a big life decision: he realized he didn’t want to work for other people anymore. While he and his wife opened a children’s fitness center, he continued to work in the food industry, working at Columbus Bakery in NYC where he learned all about pizza. At home, he began experimenting with wild dough starters and practiced his craft for four years before opening his own restaurant. But he didn’t want to open a typical pizza joint. He focused on developing a spot where the chefs could be creative in utilizing local foods, where guests are warmly welcomed, and where exemplary service is job #1 for the staff. 

When you’re looking for a restaurant that stays true to its’ (Jersey) roots, think Dough in Caldwell. Fresh ingredients, local farmer partnerships, sustainable practices, and delicious food.

437 Bloomfield Avenue
Caldwell, NJ
973-226-3300

#Jerseyfresh

Photos courtesy of Dough Pizzeria


Saturday, August 13, 2016

Peaches!

You know here in the Garden State, we’re all about #Jerseyfresh produce, and summer is the time when it really gets into high gear. Jersey peaches are something I look forward to every year, but they don’t come into their prime until July through September. So when I saw an article in Food & Wine raving about peaches from a small, specialty grower in Georgia, I decided to splurge and order a box.

Whoa! Wow! Wonderful! And, of course, OMG!

My order of Georgia peaches sent from The Peach Truck arrived on a Friday, perfectly timed for weekend eating and baking. When I opened the box, I found thirteen beautiful peaches, carefully wrapped in paper, packed in foam to prevent bruising, and at peak ripeness. When I picked one up and held it to my nose, that’s where the first “wow” came out of my mouth. It was the aroma and essence of summer. 

Now, what to do with these beauties? Well, of course, the opportunities were endless. I knew I would bake something, but what? Right now, I needed to sink my teeth into one of these babies. Wonderful! The texture was perfect - no mealy, blah flesh. And sweetness like I’ve never had in a peach before. 

Now I was peach-obsessed! Need to eat them, use them, in EVERYTHING! 

I started with a little pre-dinner snack. How about Jersey tomatoes, Georgia peaches, homegrown basil, and fresh mozzarella? Whoa! This, my friends, is what summer is all about! We had this simple dish for lunch every day that weekend.

So, what did I bake with the peaches? I thought you’d never ask! There are zillions of peach recipes out there to choose from, but the folks at The Peach Truck have put together a lovely collection of recipes on their site and one, in particular, caught my eye. Their Fresh Peach Coffee Cake with Pecan Streusel. Oh yeah…that’s got my name all over it. If you know anything about me, it’s that I will take a good coffee cake over any other type of sweet or dessert every time! And in reading the recipe, I just had a feeling that this was going to check every box on my “coffee cake must-haves.” Buttery? Check! Cinnamon? Check! Nuts? Check! And just for good measure, this recipe threw in one of my favorite spices: cardamom. 

Off I went to bake last Sunday morning! This makes a nice, big 9” cake, so you could make it for company, take some to work (as I did), or just keep it for yourself and eat it every day (as I did)! The cake is baked in a springform pan (essential so you don’t have to invert it and risk losing any of the incredible streusel!), and is easy to put together. The aroma in our house from the cardamom and cinnamon was heady. 

From the minute it came out of the oven, I was in love. A thing of beauty, I could see the streusel had baked to a perfect golden brown. After cooling, I released the cake from the pan, and waited (not so patiently) to cut it after dinner. 

OMG, people! This was the holy grail of coffee cakes! The body of the cake was super light with a fabulous buttery taste, intermingled with the incredible sweetness of those peaches. And the streusel was over-the-top amazing: sweet, crunchy, spicy. I know I’m gushing, but really, it is all that! If you’re a coffee cake fan (like me), MAKE THIS CAKE! 

Now for the bad news, peach season in Georgia is over, and The Peach Truck is sold out, but Jersey peaches are going strong. And wherever you are, use your local sweets. 

How good was this cake? So good, that I’m making it again today for dinner with friends. I have four peaches left and since the recipe calls for 2-3, believe me, I’ll be enjoying that last peach the old-fashioned way: out of hand, with those slurpy, sweet juices running down my chin.


Have a fabulous weekend!

Print recipe here!

Sunday, August 7, 2016

RECIPEinaFLASH: Gluten-free Banana Bread

Have a few over-ripe bananas in your fruit bowl? Are you (or a friend or loved one) on a gluten-free diet? I've got your perfect Sunday afternoon recipe right here! Courtesy of The Kittchen, I whipped this up in no time last weekend.

Bursting with (to borrow a wine term) "fruit-forward" banana flavor, I loved the texture it gets from almond meal and chopped walnuts.

I made a couple of tweaks to the original recipe. Rather than traditional brown sugar, I used Whey-Low's Gold Brown Sugar Replacement, and when serving it, I dusted the top with their powdered sugar replacement to make this an "almost" totally guilt-free dessert. Scatter a few sweet berries on the plate for good measure, and voila!

Have a great Sunday!

Print original recipe here.

Sunday, July 31, 2016

Al Fresco Dining

Last weekend I ramped up the outdoor cooking and dining. Since we were in Alaska the early part of the summer, we got a late start enjoying the backyard to its fullest.

On Saturday morning, after coffee and the paper (outside, of course) we were off to the Paterson Farmer’s Market. It’s the first time we’d been there this season (and it’s the end of July already!). The market was bursting at the seams with gorgeous produce and flowers. We immediately headed to our favorite farmer to see if she had any zucchini flowers (even though it was mid-morning and they are usually first to go). Success! They had beautiful blossoms, albeit small, but nice. We also picked up a basket of regular zucchini and some ripe tomatoes. Here in the Garden State we're all about #jerseyfresh!

On the way home, I fired off a note to my friend over at OlderFatterHappier.com for her zucchini flower recipe, remembering how good they looked on her site a few weeks ago. By the time we got home, the recipe was in my inbox. However, after washing and inspecting the little flowers, we felt they were a tad too small to stuff so I moved on to Plan B (finding a suitable substitute recipe!). 
Food52 did not let me down. They supplied a fabulous recipe for a zucchini flower frittata, and since one of my most favorite things is breakfast al fresco, we decided to hold the flowers for Sunday brunch. The frittata was absolutely delicious! After a quick sauté of a few chopped blossoms and onions, you pour the egg mixture into an oven-proof pan, place the remaining whole blossoms on top, and into the oven it goes for a short bake. 


Later in the day, I threw together a wonderful tomato/nectarine/basil/ricotta salad. Just mix quartered tomatoes and nectarines in a bowl, add some chopped basil, and crumbled ricotta salata (you could also use torn bufalo mozzarella or crumbled feta), extra virgin olive oil, salt, ground black pepper and let the flavors marinate for a few minutes while you grill. Served alongside fabulous “lacquered” chicken thighs, it was a fabulous day of outdoor dining. There is really no recipe for these wonderful chicken thighs. We merely marinate boneless chicken thighs with Mama Sita’s marinade for a few hours in the fridge, then grill. The result: crispy, delicious, and moist chicken! 

But wait! There’s more! Remember those zucchini I bought at the Farmer’s Market? Well, in addition to grilling a few for dinner, I decided to use the rest for an incredible Double Chocolate Zucchini Bread (from the King Arthur Flour site). Of course, I’ve made zucchini breads before (hasn’t everybody at about this time of the summer?), but this one (IMHO) should definitely be at the top of the list. Brimming with shredded zucchini, honey, cocoa, espresso powder, and chocolate chips, it was fantastic! I strongly encourage you to try this recipe!

Now, of course, any al fresco day at our house wouldn’t be complete without our favorite summer drink: mojitos! This drink personifies summer for me, and I’ve been using this same recipe (see below) for the past couple of years. Try it, see if you don't agree that it is a winner. If you have a mojito recipe you’re partial to, please share!

Happy Summer!
Perfect Mojito recipe

Introduction 
This is a very simple and delicious drink to make, but unfortunately it gets muddled up (literally) too often. There are two important keys that will guarantee a perfect Mojito every time. First, you must use fresh-squeezed lime juice. No premixes or bottle lime juice here — they just won’t cut it. Second, the lime juice to simple syrup ratio must be 1:1. Do not take liberties. Use a jigger for accuracy. If you get these two things right, you’ll be making perfect Mojitos at every party! 
Ingredients 

10-15 mint leaves, plus sprig for garnish 

1 oz. fresh lime juice 

1 oz. simple syrup (see Note) 

2 oz. premium rum (such as 10 Cane, Bacardi Superior, Cruzan, etc.) 

Splash of soda water 

Steps 
In the bottom of a rocks glass, muddle the mint leaves with the lime juice and simple syrup. (Muddle lightly to just release the oils in the mint, do not pulverize the leaves.) Add the rum. Top with crushed ice and the soda water. Stir well from the bottom up. Garnish with the mint sprig and serve.
Notes 
To make simple syrup: Combine 2 cups sugar and 2 cups water in a medium saucepan. Over medium heat, stir until sugar is completely dissolved. Let cool completely, then bottle and keep refrigerated until ready to use. This makes enough for 10 Mojitos. 

Sunday, July 3, 2016

Witness to Nature: Alaska!

Last month we took off on a major “trains, planes…” vacation: a visit to our 49th state: Alaska! Visiting Alaska has been on my husband’s vacation wish list for as long as I can remember. But until now, other destinations took precedence. Well, this was the year! 

A word of warning: this is a looooonnnnng post. Alaska is a big, beautiful state with a lot of ground to cover, and we saw only a fraction of it. So get a cup of coffee, maybe a cookie, and settle in. Come with me as I revisit our incredible Alaskan adventure. Thank you. :-)

We began in Juneau and to get the ball rolling right away, we took a flight-seeing plane over Taku Glacier (Juneau’s largest glacier) and Mendenhall Glacier, landing in the water at the Taku River Lodge (built in 1923). 
Mendenhall Glacier
Taku River Lodge

Oh, before I forget: we were there during Alaska's incredible 12-18 hours of daylight season! It's really something to almost NEVER see darkness. We went to bed when it was daylight and when we woke up it was daylight. Wonderful but weird.

The view of the glacier from the air was breathtaking. After a smooth landing in the water, the feasting began with wild King salmon grilled over alder wood. Our timing was spot-on as King salmon season was just beginning and you can bet we got our fill! At home whenever we have salmon, we always buy wild, but the salmon we enjoyed in Alaska was incomparable.


Another spectacular sight in Juneau was the ride up1800 feet via the Mt Roberts Tram with fabulous views of Juneau and Gastineau Channel. We took a short hike at the mountain top and visited Lady Baltimore, a bald eagle rescued several years ago and who now lives at the Juneau Raptor Center. Quite a sight to see a bald eagle up close! There were more bald eagle sightings to come but none like this.
The view from Mt  Roberts and Lady Baltimore

Next, we set out on a small ship cruise for 7 days, focusing on spectacular Glacier Bay National Park (GBNP), which comprises 3.3 million acres of mountains, glaciers, forests, and waterways. We spent a week aboard the Safari Explorer (part of Un-Cruise Adventures) sailing the magnificent bays and rivers of southeast Alaska. During nature hikes, kayak and skiff outings, throughout Icy Strait, Endicott Arm, and Fords Terror (to name a few) we were lucky to see eagles, humpbacks, orcas, otters, bears, mountain goats, Dall porpoise, puffins, sea lions, and harbor seals. To see these magnificent creatures in the wild was just amazing! 


Seeing the wildlife up close was incredible, but the majesty and beauty of the glaciers was breathtaking (you use that word a lot in Alaska). Many people had told us that the landscape is stunning (and it is), but you really cannot appreciate it until you see it for yourself. Pictures, no matter how good, do not capture it. To give you some idea of the size of these glaciers, the face of the Margerie Glacier in GBNP is a mile wide. And Dawes Glacier is 250 feet tall from the water level (and probably another 200 feet below the surface)! Further, you begin to understand why the native Alaskans (the Tlingit) revere this land. I found an overwhelming sense of peace and tranquility there, especially at Lamplugh Glacier, which the Tlingit believe has special spiritual qualities. In fact, they believe that this area is especially important to otters, and ships (no matter how small) cannot go beyond a certain point during the spring birthing season so as not to disturb these beautiful creatures.
Waterfalls galore in SE Alaska!
Dawes Glacier calving!


The latest in Alaska cruise wear!
Iceberg!
Now let me tell you about life aboard the Explorer. This was not one of those mega-ships (no 3,000 vacationing companions for us, thank you). The Explorer welcomes 34-36 guests aboard (with a crew of 18). There is a relaxed ruggedness to the cruise. Rest assured no one is dressing up. You spend your days in jeans or convertible pants, hiking shoes, fleece jackets, and down vests. When out in the elements, waterproof boots, pants, jackets, wool hats, gloves, and (sometimes) long underwear are de rigueur. Nobody is vying for the “best dressed” award - the goal here is to stay warm and dry. 

Tiramisu
Baklava
The food on the boat was terrific. From the just-baked pastries every morning at 6:30 (so right up my alley), to delicious lunches, the very civilized cocktail hour at 5:30pm, and fabulous, creative dinners, the Explorer and Un-cruise easily won my vote. But one of my favorite rituals was the the greeting you received when coming back aboard the boat after a morning or afternoon of exploring. Our charming bartender, Silas, would meet returning explorers on the back deck with a thermos of a delicious “hot toddy.” One day it might be hot apple cider with (optional) Jameson’s. Another day,
Churros
Fabulous Rack of Lamb
Early riser treats!
hot cocoa with peppermint schnapps. 


Every morning, people would gather on the sun deck at 7am for yoga. I must tell you, beginning your day with these incredible mountains as the backdrop, was one of the highlights of the week. And just as the session ended, a steward would magically appear with a tray of hot green tea with honey and lemon. I’m telling you, a girl could get used to this!

The wonderful week aboard the Explorer ended all too soon. Our cruise was over, but not our vacation. 
After the cruise, we took an overnight trip on the Alaska Railroad from Anchorage to Seward, where we visited Seavey’s Sled Dog camp (and got to hold adorable three-week old sled dog pups!), hiked Exit Glacier, and viewed a salmon run. Seward is a cute little fishing village (or as the locals say, a drinking town with a fishing problem!) about 4 hours from Anchorage (via train). BTW: the Alaska Railroad is a terrific way to see the landscape. You can also opt for the dining car package (yes, a real old-time dining car with pretty good food) to make your trip a bit more fun. We spent a few hours at the Alaska Sea Life Center, viewing rescued otters, octopus, and a very playful harbor seal. 

The culinary gods were with us for our one dinner in Seward. Directly across the street from our hotel, was The Cookery and Oyster Bar. What a find this was! Innovative, delicious food with friendly, professional service; I tried to convince them to leave Seward and come to New Jersey! No dice… 

The Cookery and Oyster Grill, Seward
The executive chef/owner, Kevin Lane, has got it going on! Starting our evening with BLToast (fabulous house bacon, tomato jam, & arugula), and the House Rustic Bread (salted butter, sun-dried tomato pesto), we knew we had come to the right place. For our main courses, I had the incredible “Smoked Brisket Steak Au Jus” served with fingerling potato/cabbage hash and sweet/sour tomatoes. Barry had a special of delicate pan-seared Sable fish that was just outstanding. 

But it was the desserts at The Cookery that really blew us away. My husband has a world-class chocolate obsession. So of course, his choice was the Chocolate Charcuterie (dark chocolate “salami,” smooth “pate,” and crackers). OMG. Even I, not a chocolate-obsessed individual, could not get enough of this.

My dessert that evening was (are you ready?) Cream cheese ice cream, balsamic reduction, and strawberries. To put this in perspective, I LOVE ice cream. When presented with dessert options at a restaurant, if there’s homemade ice cream on the menu, that’s it, I’m done. This ice cream dish at The Cookery was probably the best ice cream I’ve ever had. Hands down. This may even beat some of the gelato I’ve had in Italy. No kidding. Do you live in Seward? Are you anywhere near Seward? Get yourself to The Cookery. Now. This was our best restaurant meal of the trip.

Mama & baby Moose
Bull Moose
Dall Sheep
Denali
After returning to Anchorage, we met up with friends who graciously offered to show us the beauty of their state, starting in Talkeetna. A rustic little town supposedly the inspiration for the TV show Northern Exposure (I could see the resemblance). While in Talkeetna, we stayed at the beautiful Talkeetna Alaskan Lodge, with incredible, dead-on, gorgeous views of Mt Denali (formerly known as Mt McKinley). Wow. That’s all you can say about Denali. Magnificent also comes to mind. We were especially lucky to have unobstructed views of  the 20,310 foot Denali for almost two days. Our friends tell us this is very rare. Most days, Denali is shrouded in clouds and many people never get to see it at all. Denali is so high it has its own weather system (wow, again).

From Talkeetna, we headed north to Denali (Denali means “tall one” in the native Athabaskan language) National Park and Preserve. If you have not heard, 2016 is the 100th anniversary of the National Park Service, and Denali was the first park commemorated. It’s a good year to see YOUR national parks.

Chocolate Pot de Creme
Scallops with Crispy Prosciutto
Espresso Ice Cream
We had dinner on our one evening in the park at 229 Parks. Talk about in the middle of nowhere! Laura Cole, chef/owner, is a James Beard award nominee, and it shows. Housed in a beautiful log-cabin-type structure (built by the chef’s husband), with warm light streaming in and fresh flowers everywhere, the food is inventive and delicious. This restaurant is an oasis in a sea of not so great food options within Denali. My scallops with crisp prosciutto was a dream. Desserts were knock-outs, too. Our friends loved the Chocolate Pot de Creme, and true to form, I had the luscious Espresso ice cream. If you visit Denali National Park, and want a real treat, make a reservation at 229 Parks.

The next day it was time to see the park. One of the few ways to see a small part of the six million acres that is Denali, is via a NPS bus tour. They restrict personal vehicles to preserve and protect the precious wildlife that call Denali home. We took a six hour (yes, six hours) tour that slowly traverses the mostly unpaved roads (and sometimes scary, no-margin-for-error hairpin turns). It was long, but during that tour we saw moose (including a mother with babies), caribou, bear, Dall sheep, eagles, and countless other birds. 

What an incredible, once-in-a-lifetime trip this was! As one of our cruise expedition leaders described it, “Alaska: more eagles than bears, more bears than people.” Eagles dot almost every tree in Alaska, but you never lose that sense of awe every time you see one. And that’s the way it should be. 





All pictures copyright The Cook's Tour 2016. No reproduction or downloading without express permission.