Friday, July 24, 2015

Gluten-free Chocolate Almond Shortbread Cookies

Hello, Friday! Nice to see you (and just when I thought you'd never get here!). 

A few weeks ago I mentioned that I had another wonderful gluten-free recipe coming your way. Well, here it is! The original recipe, from the friendly folks at King Arthur Flour, has been tweaked slightly to ramp up the coffee/chocolate quotient to our liking. If you're not so much of a coffee lover, just follow the original directions.

Besides being gluten-free (they are made with almond flour), instead of regular powdered sugar, I use Whey-Low powdered sugar. Same great taste, no sugar. 

And what gives these cookies that extra coffee-coffee-ness? I swapped out the vanilla extract for Dave's Original Coffee Syrup. Whoa! If you are coffee fanatics, as we are, check out Dave's. Not just for this terrific, concentrated syrup (that is, btw, divine drizzled over vanilla ice cream), but for his coffee beans. We get a delivery about every two weeks from their shop in Rhode Island. 

On to the cookies! Oh, did I mention these only have about 40 calories/cookie?! You're welcome! :-)

Gluten-free Chocolate Almond Flour Shortbread Cookies (adapted from original recipe)

1 C almond flour (minus 2 TB) - I used Bob's Red Mill Almond Flour
3 TB softened butter
3 TB powdered sugar
1/8 t salt
1/8 t espresso powder
2 TB unsweetened cocoa powder
1/2 t Dave's Coffee Syrup 
Flaked sea salt (for sprinkling)

1. Preheat oven to 350 F. LIne a baking sheet with parchment paper.
2. Mix all of the ingredients in a small bowl until a cohesive dough forms.
3. Let dough chill in refrigerator for about 20 minutes.
4. Scoop 1" balls of dough onto the prepared baking sheet; a teaspoon cookie scoop works well here. Arrange the balls of dough about 1-1/2" to 2" apart.
5. Use a fork to flatten each cookie to about 1/4" thick, making a crosshatch design.
6. Sprinkle a few flakes of sea salt on top of each cookie
7. Bake the cookies for 10 minutes, until they start to turn light
8. Transfer to rack to cool.

Yield about 15 cookies. This recipe is easily doubled, and they keep very well in an airtight container. Sometimes I add about 1/2 C toasted, chopped hazelnuts to the recipe, which adds a very nice dimension to these babies.

Print here.

Have a fabulous weekend!

Sunday, July 19, 2015

"Bake and Release"

Photo credit: Bon Appetit

You may be familiar with the fishing phrase “catch and release.” I subscribe to a slightly different version: “bake and release.” This delightful phrase comes from one of my baking idols, Dorie Greenspan, who I was lucky enough to do an exclusive interview with a few months ago. Much to the chagrin (or delight depending on your perspective) of my family, friends, and colleagues, I give away most of what I bake. Part of the pleasure of baking is seeing the happiness on people’s faces after eating a delicious cookie, crisp biscotti, or slice of luscious coffee cake. Baking is sharing and that’s what I’m going to do with you today. I want you to make this fabulous cake, share it with others, and watch the smiles spread across their faces (and yours!). 

Carrot-Walnut Loaf Cake (Bon Appetit, May 2015) 
Makes one 9x5” loaf. If you only have an 8 x 4 ” pan, simply hold back about 1- 34 cups batter for later – it makes a mean waffle! 

1 cup vegetable oil, plus more 
1  cup plus 1 tbsp all-purpose flour, plus more 
1  tsp baking powder 
1  tsp ground cinnamon 
1 tsp kosher salt 
1 cup golden raisins 
1 cup walnuts, coarsely chopped 
3 large eggs 
1 cup granulated sugar 
2 tsp vanilla extract 
8 oz carrots, coarsely grated (about 2 cups) 
2 tsp light brown sugar 


Preheat oven to 350°. Lightly oil and flour a 9x5” loaf pan. Whisk baking powder, cinnamon, salt, and 1 cup flour in a small bowl. Toss raisins, walnuts, and remaining 1 tbsp flour in another bowl. 

Using an electric mixer on medium-high speed, beat eggs and granulated sugar in medium bowl until light and fluffy, about 4 minutes. With mixer running, gradually drizzle in 1 cup oil, then add vanilla. 

Fold in dry ingredients, raisin mixture, and carrots; scrape batter into prepared pan. Sprinkle with brown sugar. 

Bake cake until a tester inserted into center comes out clean, 65-75 minutes. Let cool slightly in pan, then turn out onto wire rack to cool completely. 

Do ahead: bake up to 2 days ahead. Store wrapped at room temperature. 

Tuesday, July 14, 2015

Cowan's Public - Nutley, NJ

Today’s “gastro pub” is yesterday’s “gourmet.” The definition of gourmet is “a connoisseur of fine food and drink.” Throughout the 60s and 70s, when a restaurant was touted as having “gourmet” food, patrons knew it was going to be an exquisite experience. Then every Tom, Dick, & Harry food purveyor started using it to describe their offerings; little by little the term got watered down, and today it really means nothing (I laugh to myself every time I see “gourmet” splashed across a menu or an ad). The same line of thinking could be applied to gastro pub. Let’s review.
I spent a leisurely afternoon at Cowan’s a couple of Saturdays ago, soaking up the cool retro vibe, chatting with the two brothers who own the place, and enjoying the delicious food. This is not your typical “bar food,” my friends. There are no mozzarella sticks or onion rings on this menu. This is bar food kicked up a notch or two (or three). Exhibit A: what bar do you know that serves perfectly cooked Pan-Seared Brussels with a Champagne Mustard Vinaigrette and Shallots?
Exhibit B: Chipotle Deviled Eggs (lusciously creamy with slight heat at the back). And a kickin’ Burger with Bacon-Onion Jam, Sharp White Cheddar, house made pickle, and Sriracha Ketchup on a Balthazar brioche roll! I rest my case.

Owned by Tom and Dean Maroulakos, they both have experience working in the bar/restaurant industry in New York City, and Dean has a design background. They set their sights on an area fixture – the Nutley Pub. The bar, which had gone through a few owners and incarnations since it was opened in 1934, had fallen into serious disrepair. Anybody else would have been overwhelmed by the amount of work needed to turn this post-prohibition bar into something that today’s savvy customer would want to spend time in. But Tom & Dean took it on, and doing most of the renovation themselves, have transformed it into a modern day bar/restaurant but with a nod to its heritage. No detail has been overlooked. From the curved art deco bar to the restored tin ceiling, to the authentic artifacts that are sprinkled about, these two know what they’re doing.
The proprietors have installed experienced bartenders who are passionate about their job. They want to educate their customers but in a fun way. In addition to a rotating selection of craft beers and ciders, they have some great signature cocktails (I had a terrific Mojito the day I visited), and a nice wine selection. Next time, I’ve got my sights set on their Strawberry Airmail cocktail, made with Real McCoy rum, muddled strawberry, lime juice, honey syrup, and topped with Prosecco.

On the food front, the kitchen is headed by Justin Caldwell (formerly of Upstairs in Montclair). Justin has developed a terrific menu of small plates made for sharing (such as the Brussels Sprouts and Deviled Eggs mentioned above). They will begin to introduce some larger entrée plates this month.
On a subsequent visit, I tried the Summer Salad - watercress, marinated tomato, quinoa, roasted chickpeas, charred corn, and grilled haloumi cheese, with a sherry vinaigrette. I added some nicely charred shrimp to round it out and with a glass of crisp sauvignon blanc, it was the perfect late spring dinner.
While Cowan’s Public is keeping the brothers plenty busy, this dynamic duo already has another project in the works. They are in the process of developing a farmhouse-type restaurant in Clifton. They will be renovating an 8,000 square foot former restaurant and outfitting it with a post and beam bar, outside garden, and seating for 150 people. They are targeting early 2016 for the opening. While Cowan’s is set up more as a bar/restaurant, the focus for Clifton will be food heavy. Sounds good to me.
My bottom line: don’t go to Cowan’s Public if you’re looking for one of those faux gastro pubs. But if you’re looking for inventive, well-cooked food, dynamite cocktails, and a cool place to relax, managed by the personable Maroulakos brothers, discover Cowan’s – the “un-gastro” pub.
229 Centre Street
Nutley, NJ
Open Monday – Friday, 4pm – 2am
Saturday, Sunday: 12pm – 2am

Sunday brunch: 12 – 4pm

Saturday, June 27, 2015

RECIPEinaFLASH: Gluten-free Blueberry Muffins

From a terrific Wall Street Journal article on the myths and truths of olive oil (May 16-17 edition); these muffins are delish! Packed with #Jerseyfresh blueberries, the recipe uses almond flour, plain yogurt, and extra-virgin olive oil. You can throw them together very quickly (I made them this morning in about 20 minutes - of course, you have to remember to take the eggs out the night before) so you can have warm muffins with your Saturday or Sunday coffee.

The hubby is following a strict no-carb lifestyle so I've been searching for alternatives to regular white flour to satisfy his cravings and my need to bake! Using a recipe calorie counter, one muffin has only 116 calories (bonus!).

This recipe, and one other that I will post shortly, totally meet these criteria! Happy weekend, people!

Saturday, June 13, 2015

Direct from the UK: Yo! Sushi, Paramus

An innovative concept in the “fast casual” dining market has landed in Paramus. Yo! Sushi opened its first US location in April and it’s already a big hit!

Yo! Sushi’s management transported the proven formula of quality ingredients, enthusiastic service, and fun (think conveyor belt-delivered sushi!) from around the world (where it already has 87 outlets) to the Garden State Plaza, and I was happy to test out the concept recently.

My first reaction to the idea of food being delivered on a conveyor belt was “ohhhhhhK, let’s see how this works.” You read that correctly. The sushi bar options make their way around the restaurant from the kitchen to your table via a tiny conveyor belt. After settling into a booth next to the open kitchen, and seeing the adorable little plates and bowls going around, I warmed up to the idea.

When you see an interesting looking dish roll by you, you simply pluck it off the belt and start eating (no waiting!). Each table (or counter seat) has soy sauce, ginger, and wasabi jars so you can customize your sushi as you see fit. You might ask how they know what your bill is if you are essentially ordering and serving yourself. Well, all the bowls on the conveyor belt are different colors. At the end of the meal, your server adds up the bowls by color and that’s your bill (pretty easy).

You might think, as I originally did, that this is just a cute gimmick with so-so food. Guess again! Top quality seafood delivered daily from local purveyors, thorough staff training (both kitchen and wait staff), and innovative recipes were mentioned as the bedrock of Yo! Sushi’s success when I spoke with Darren Wightman, the company’s VP of Operations, a few days after my visit. He told me that a London entrepreneur with no food & beverage experience started Yo! Sushi in 1997. What he did have was rock and roll production experience and that totally comes through when you spend time in the restaurant (see lava lamps below).

I was interested in how much and what kind of training the kitchen staff gets. Each location’s head chef and sous chef spend time in London with the Executive Chef to thoroughly learn from the company’s recipe bible, but they are also encouraged to experiment and innovate when they return home.

Here’s part of the fun experience at Yo! Sushi: each table has a call button of sorts to summon your server if you’d like to order off the menu (these reminded me of high-tech lava lamps). Press the button and the “lava lamp” turns from blue to red so your server knows you need something. Clever. Besides traditional sushi items, Yo! Sushi offers many hot items (ordered from a server), such as dumplings, beef skewers, spring rolls, and soft shell crab tempura (delicious!). In addition, there are quite a few choices of noodle and rice dishes (and many vegetarian options) that looked good. I loved the Blossom Roll (crunchy shrimp roll topped with spicy tuna and a sweet, sticky soy glaze), and the Salmon Avocado Maki (salmon, avocado and mayonnaise in sesame soy paper).

During my visit I noticed an interesting looking machine in the kitchen and Mr Wightman told me it was their “sushi robot.” A member of the kitchen staff drops cooked rice into the top of the machine and out pops perfectly formed rice that the chefs top with salmon or tuna, etc.
Sushi Robot
The restaurant has a casual, hip, feel to it. And I think shoppers will feel comfortable stopping in for a quick bite, or meeting friends after work. In the near future, they will offer takeout and catering, and even though the majority of the mall is closed Sundays, Yo! Sushi, along with the other mall restaurants, is open.

I asked Mr Wightman how they chose New Jersey for their first foray into the states. He told me that they are excited to be here; they love the demographic  - young, vibrant, food-centric.

Garden State Plaza
Sunday: 11am – 9pm
Monday-Saturday: 11am – 10pm

Opening in Short Hills in September

Note: I was invited to visit Yo! Sushi and received a complimentary meal.

Friday, May 1, 2015

Interview: Cook, Baker, and Author Dorie Greenspan (and a recipe!)

In March, I attended “Conversations with Dorie,” a baking demo at the Kings Cooking Studio in Short Hills, lead by famed cook, baker, and cookbook author, Dorie Greenspan. Dorie took us through four delightful recipes from her most recent book, Baking Chez Moi, Recipes From My Paris Home to Your Home Anywhere. From the delicious Double Strawberry and Rose Shortcakes, to elegant Bubble Eclairs, to the luscious Top Secret Chocolate Mousse, the afternoon flew by as Dorie brought these recipes to life, enchanting the class with stories of her baking life in Paris.

About a week later, I had the pleasure of speaking with Dorie in an exclusive interview for JerseyBites, and I was thrilled to have this one-on-one conversation with one of my all-time favorite bakers!

Our discussion ranged from tips for home bakers to the subject of her next book, to pastry tours in Paris. Read on for my very own “conversation with Dorie.”

Terry: What is the inspiration for the cookie book you are currently working on?

Dorie: I have always loved cookies. Each of my baking books has hefty cookie chapters, but I didn’t really think about it until the idea started to take shape during “Beurre & Sel,” (the pop-up and then permanent cookie bakery she ran in New York City with her son, Josh). We were creating really unusual cookies, and when the bakery closed, I thought, “gee, I love doing this.”

Terry: What kind of cookies will be in this book?

Dorie: There are 150 recipes, everything from “cocktail” cookies (small, savory cookies that you can enjoy with wine, cognac, port, etc), to pfeffernusse (tiny spice cookies popular in Germany, Denmark, and the Netherlands). I love focusing on one subject and seeing how far you can go. I only care about deliciousness!

Terry: What do you think the most important things are for home baking success?

Dorie: You know, so many people can cook but not bake. I think baking is easier than cooking. I love the process of baking; it engages all your senses. Baking is an optional thing – you bake for pleasure. Baking is about transformation and magic.

I am a big believer in mise en place (the French phrase meaning to put in place). Bakers often don’t wait for things to cool to the right temperature. Read the recipe thoroughly before starting, give yourself time to bake; it’s not a last minute thing. And finally, your job is to follow the recipe. If you do these things, you have a good chance of being successful.

Terry: Do you cook/bake differently depending on your location (Dorie splits her time between New York, Connecticut and Paris)?

Dorie: My food is the same but shopping is different. In Paris, I shop every day, and we entertain friends for dinner more often in Paris, it’s more spontaneous. But it’s also a function of the kitchen. I have a lot of space in Connecticut and Paris, but I have a galley kitchen in New York.

Terry: Do you have any formal training as a baker?

Dorie: No, I was taught from cookbooks. I loved baking and after grad school, I got a job as a baker, but was fired. So I started writing about food and got a “permalance” job for Elle magazine. They had a great food section so that was the start of my training, working with the most fabulous chefs, translating recipes for home cooks. I worked with Jean Georges, Daniel, Pierre Herme. I got my training standing next to great chefs!

Finally, I asked Dorie if she would ever consider leading a pastry tour in Paris (which would be a dream come true for me).

Dorie: No, she laughed, there are people that do that now. There is a wonderful group that does food tours called “Paris by Mouth.” They offer cheese tours and pastry and chocolate tours.

In Paris, we live in the sixth arrondissement, which is basically “sugar plum central.” It’s a quick walk to Pierre’s shop, and fabulous chocolate shops like Laduree, and there are great pastry shops everywhere you turn. I still scout pastry shops all the time. In Paris, it’s art.

I love the tradition of French pastry – it’s hundreds of years old. Cloistered nuns in the Middle Ages made macarons!

PS: after my conversation with Dorie, I made her Lemon Madeleines. I had always wanted to try my hand at making the famous madeleines and when I saw her recipe, I decided to give it a go! They are a dream – the ultimate tea cake! I gave them just a shower of confectioners’ sugar, but Dorie includes a lemon glaze recipe that I’m sure would be just “the icing on the cake!” By all means, give them a try!

Dorie Greenspan’s latest book, “Baking Chez Moi,” is published by Houghton Mifflin Harcourt, and is available on Amazon, Barnes & Noble, and Indie Bound.