Monthly Archives: August 2011
Lobster with citrus seasoned asparagus and arugula salad
Print Add this recipe to ZipList! Bloody Mary Recipe courtesy of Chophouse, GibbsboroIngredients2 oz. your favorite vodka 3 oz. tomato juice 2 dashes Tabasco 1 dash Lea & Perrins Worcestershire sauce 2 lime wedges Black pepper mill ½ tsp. horseradish (fresh root if available) Pinch celery salt Celery stalk InstructionsIn a large glass filled with [...]
Read MoreChicken, Peach and Brie Quesadilla
Print Add this recipe to ZipList! Assembly Required: Luxury Bread The word panettone derives from the Milanese, “pan del ton,” meaning “bread of luxury.”Panettone recipe courtesy of Chef Kathy Gold, In The Kitchen Cooking School, Haddonfield.Ingredients1/3 cup warm water (about 110 degrees) 2 (.25 ounce) packages active dry yeast (not fast rising) 5-6 cups all-purpose [...]
Read MoreNew Orleans food glossary
New Orleans cuisine has a vocabulary all its own. In case you need a cheat sheet… Andouille (ahn doo’ e) A spicy pork sausage used in gumbo, jambalaya or with red beans and rice. Beignet (ben yay’) Think a square doughnut without the hole sprinkled with powdered sugar, served at Café Du Monde. Boudin (boo [...]
Destination Dining: New Orleans
Jersey Eats Jazz Story by Beth D’Addono He may be a Burlington County attorney on the outside, but Richard Isolde’s heart beats in time with the sassy brass of New Orleans. Isolde, who built his Beverly house as a close replica to a manse on tree-lined Esplanade Avenue on the edge of the French Quarter, [...]
Five places to eat in New Orleans
In city that lives to eat, the only thing to talk about while enjoying local specialties like crawfish étouffée and seafood gumbo is where the next meal is going to be. Here’s the dish on five tasty stops on the Big Easy culinary map. Brennan’s 417 Royal St. (504) 525-9711; http://www.brennansneworleans.com One of the many [...]
Jersey tomato and Hass avocado salad with wild arugula and ciabatta
Print Add this recipe to ZipList! Meringue This recipe is for making shells and other forms that can be dried in the oven and eaten as is, dipped in chocolate, or used for sorbets.Recipe courtesy of Chef Richard Bennett, Classic Cakes, Cherry Hill and Washington TownshipIngredients8 large egg whites 1 cup sugar 2 cups confectioners’ [...]
Read MoreHeirloom Tomato and Burrata
Print Add this recipe to ZipList! A Perfect Rob Roy Ingredients2.5 oz. Dewar’s Scotch 1/4 oz. Sweet Vermouth 1/4 oz. Dry Vermouth Dash of Angostura bitters to tasteInstructionsAdd to mixing glass filled with ice, stir vigorously, place in chilled cocktail glass and top with a lemon peel twist .Google Recipe View Microformatting by ZipList Recipe [...]
Read MoreThe Jersey Tomato Project
By Janet Leonardi Fame can be fleeting; just ask the Jersey tomato. Renowned nationwide, it was long held in the same high regard as juicy Florida oranges and sweet Georgia peaches. But times change and so can the lip-smacking tangy taste of a just-plucked-from-the-vine tomato. Sadly, Jersey tomatoes began losing their legendary luscious luster in [...]
Read MorePeach and Lobster Salad
Print Add this recipe to ZipList! Classic Ricotta Pie Yield: 8 Recipe courtesy of Penza’s Ingredients4 eggs 1 cup sugar 1 cup light cream 3 generous cups ricotta cheese 1 Tbsp. grated lemon or orange zest 3 Tbsps. lemon juice 3 Tbsps. flour One half tsp. salt 3 Tbsps. Grand Marnier (optional) Instructions Blend ingredients [...]
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