Asparagus
See Food & Wine Chickie’s Facebook post for the freshest asparagus spears around: http://bit.ly/bnhybO
Archives for 2010
New York Austrian Wine Tasting at a Discount
March 25, 2010 By
UPDATE: Use Special Code: AUSTRIANNYC for an increased discount of $10 off the cost of the event!
I’d like to let you know about an upcoming Austrian wine tasting on May 5th in New York City. This is going to be the biggest Austrian wine event to ever hit the states and will feature over 100 Austrian winemakers. The event also features food from top New York restaurants.
Readers of Food & Wine Chickie Insider get $5 off admission via the Austrian Trade Commission by using Special Code: BLOGAUSTRIA when reserving tickets at: http://bit.ly/cug2iV.
Join me for some interesting wines, great food and fun crowd!
Kabab Paradise Featured in NJ My Way
March 24, 2010 By
New Jersey folks, my review of Kabab Paradiseas featured by my friends at NJMyWay.com: http://bit.ly/9QVS3A – a MUST try if in the area!
15 March 2010 
Maple Taffee Goodness
March 15, 2010 By
Sugary Treat
So, who’s ever experienced maple taffee on snow? And who’s ever had that sweet smirk my niece has on her face after a taste?
9 March 2010 
Bucatini with Oven-Baked Veal Meatballs
March 9, 2010 By
Bucatini and Meatballs
Bucatini, a thick spaghetti with a hole in its center much like macaroni, is the perfect pasta to hold up to the rich veal meatballs in tomato sauce.
Ingredients:
- 1 pound dry bucatini (I used DaVinci brand)
- Oven-baked veal meatballs in tomato sauce
- 1 cup freshly grated parmesan cheese
Directions:
- Cook pasta according to package directions. Drain.
- While pasta is cooking, heat meatballs in tomato sauce in a large saucepan over medium heat for 15 minutes, stirring frequently.
- Add cooked pasta to tomato sauce and gently stir to coat pasta with sauce. Cook for 3-4 minutes.
- Serve 2 meatballs and a portion of pasta for each guest. Sprinkle 1-2 tbsp grated cheese over each portion.
4 servings.
9 March 2010 
Oven-Baked Veal Meatballs in Tomato Sauce
March 9, 2010 By
Veal Meatball
Craving pasta and meatballs? Using ground veal instead of the typical beef offers a version that’s moist and delicious.
Ingredients:
- 4 slices of fresh white bread, crusts removed
- 1/2 cup whole milk
- 1 1/2 pounds ground veal
- 3 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp grated parmesan cheese
- 1 large egg, beaten
- 1/2 tsp each salt and pepper
- Easy Marinara Sauce
Directions:
- Heat oven to 350 degrees. Pulse bread in a food processor until medium-fine crumbs are created. Should be approximately 1 cup.
- In a large bowl, combine bread crumbs and milk until bread is completely soaked and milk has been nearly completely absorbed, about 5 minutes.
- Add the veal, 2 tbsp parsley, cheese, egg and salt & pepper to bread mixture. Stir until just combined. Mixture will be somewhat loose. Refrigerate for 30 minutes.
- Spray a 13 X 18 X 1 rimmed baking sheet with cooking spray. Form meat mixture into large meatballs, approximately 4 inches across. Place meatballs on the sprayed baking sheet. Bake for 20 minutes.
- Heat marinara sauce in a large saucepan over medium heat for 5 minutes. Add baked meatballs and simmer over low heat for 45 minutes.
Makes 8 large meatballs.
Notes: Don’t have a food processor? Don’t fret, simply cut the bread into very small pieces using a serrated knife. Tomato sauce can easily be store-bought. Meatballs in sauce freeze well for about 1 month. Want to make 2-inch meatballs? Simply bake for 10 minutes instead of 20 minutes!
9 March 2010 
2008 Honig Napa Valley Sauvignon Blanc
March 9, 2010 By
I’ve tasted and liked the 2008 Honig Sauvignon Blanc in the past, but I recently sampled it again during a Sauvignon Blanc tasting and really enjoyed how different it was compared to the others. Here are three things I appreciated about this wine:
’08 Honig Sauvignon Blanc
1) It is medium-bodied, which I miss in many other Sauvignon Blancs in this price range.
2) As the wine warmed a bit, I got a big mouthful of chewy mango and tons of other tropical fruits.
3) The finish is pleasantly long with bouncy citrusy notes.
I typically think of Sauvignon Blanc for warm Summer parties where a refreshing, uncomplicated wine is de rigueur, but the ’08 Honig would also be perfect with a roasted pork chop in the middle of Winter.
Note: 89 points Robert Parker
Pairings: Fish, seafood, especially seared scallops
Style: White Wine
Grape Type(s): Sauvignon Blanc
Region: Napa Valley, CA, USA
Price: $15.99
8 March 2010 
Tasty Afghan Food at Kabab Paradise
March 8, 2010 By
Mixed Gyro Platter
Kabab Paradise is a spotless, attractive restaurant featuring Afghan cuisine for onsite dining, take-out or delivery ($15 minimum).
Chef Sal Fahim and his crew couldn’t be more customer-friendly. Diners are greeted warmly as they enter the restaurant and are treated like extended family as they dine in the cozy space. During a recent visit, I could hear ‘the ususal?’ being asked by the cooks to the patrons. Kabab Paradise has had a loyal following since it set up shop in Morris County in 2004.
Hummus
A key to this smallish space’s success is that the food is fresh and absolutely delicious. Kabab Paradise offers an extensive Halal menu that’s completely made from scratch. From the very tasty hummus to the hand chopped burger meat to the fabulous kabab entrees, Kabab Paradise prides itself on serving the freshest middle eastern food around.
On a recent visit, my party enjoyed an attractive platter of hummus ($3.99 for small and $6.99 for large), made on the premises. The portion, enough for several diners, is beautifully presented with just the right amount of fruity olive oil.
Some of the entrees we enjoyed were the beef kufta kabab, the mixed gyro platter and the chicken breast kabab. The juicy beef kufta kabab ($9.99) is made of broiled ground beef marinated in fresh spices and absolutely wonderful in every way. The mixed gyro platter ($8.49) is comprised of thinly sliced then chopped beef, chicken and lamb masterly seasoned and presented in a sizeable portion. For those of us who’ve been served dried out grilled chicken on a stick in the past, Kabab Paradise will be a revelation of moist, succulent chicken chunks broiled to perfection. These entrees are presented with a large serving of seasoned basmati rice, a choice of beverage, bread and a tasty, tart cilantro and lime dressing. You’ll want to pour the secretly-prepared dressing over just about everything. Warning – it’s addictive and you’ll dream of your next taste.
The restaurant is social media-conscious and garners the power of the web, Twitter and Facebook to attract new customers and to share tidbits with its avid followers.
Kabab Paradise is a must-try for a casual meal prepared using fresh ingredients by a team focused on making diners think of their next visit even before they finish eating.
76 North Beverwick Rd
Lake Hiawatha, NJ 07034
Phone: 973-334-7900
Fax: 973-334-7199
Tue-Thur: 11AM – 10PM
Fri-Sat: 11AM – 11PM
Sun: 1PM – 9PM
3 March 2010 
March Recipe Contest – Doing it with Five or Less
March 3, 2010 By
Hey foodies, post a link to a recipe of yours on your blog that features 5 ingredients or less and get a chance to win a Le Creuset® Cassis Rectangular Baker 2-Piece Set!
Don’t have a blog? No problem! Simply email your entry to Food and Wine Chickie!
By 3/31/10, leave a comment on this post letting me know which recipe on your site you’d like considered, and you could win!
Top 10 recipes will be featured in a special post.
* Open to US and Canada residents only. Contest ends 3/31/10 and entries must be received by then. Winner will be selected at my discretion by 4/15/10. Open to Food and Wine Chickie Twitter followers or Facebook fans only.
Sauvignon Blanc Online Community Wine Tasting
February 28, 2010 By
Like Sauvignon Blanc and into Twitter? Don’t miss #sauvblanc Online Tasting on 3/4/10! The event is hosted by Rick Bakas of St Supery (@rickbakas).
The Objective of #SauvBlanc Online Tasting:
+ Promote Sauvignon Blanc producers AVA’s worldwide by connecting w/ wine drinkers on Twitter
+ Share interesting content about your respective wine growing region
+ Be positive and promote one another.
+ If possible have wines on hand from different wine growing regions. Share the beauty of this grape!
Click the following to register FREE: http://bit.ly/dpCslx
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