Archives for 2011

18 June 2011 Happy Father’s Day – Bonne Fete des Peres

Happy Father’s Day – Bonne Fete des Peres

June 18, 2011 By

I can’t say that dad was a huge influence on my love of cooking when I was growing up.  As far as I can recall, his home cooking repertoire was limited to pan-fried steak and sautéed canned mushrooms.  One thing my dad fixed that I absolutely loved though, was spit-roasted lamb that would develop a beautiful lacquered skin and was juicy and a perfect food.  What fun it was to party all day while watching the lamb roast over a wood fire.

One of my dad’s love that I inherited later in life is the love of wine.  Dad spends several weeks each year in France and has toured many wineries throughout that country.  His cellar is his pride and joy and features mostly French wines, but a few other little gems that he’s saving for special occasions.  We love to compare notes on what each other’s drinking and he enjoys reading this blog and seeing my wine reviews.

To all the fathers out there, a very happy father’s day.  To my dad, the guy who instilled strong work ethic in me and is starting to like American wine, bonne fête des pères!

Veronique

Filed Under: Other Neat Things Tagged With: ,
17 June 2011 Gooey Caramel Squares

Gooey Caramel Squares

June 17, 2011 By

This is a variation on one of the first recipes I baked as a young teen.  It makes for a soft, gooey, caramel dessert that spoons out of the pan easier then it cuts into neat squares and is delicious and easy to bring to a friendly summer party.

Ingredients:

  • 2 cups whipping cream
  • 2 Tbsps. powdered sugar
  • Homemade Caramel Pudding recipe
  • 15 Graham crackers
  • ¾ cup brown sugar
  • 1 5-ounce can evaporated milk
  • Powdered sugar for final dusting (optional)

Directions:

  1. In the bowl of an electric mixer, whip the cream with 2 tablespoons of powdered sugar until stiff peaks form, about 4 minutes.
  2. Saving 1 cup for final serving, combine the remaining whipped cream with the pudding in a large bowl, ensuring the mixture is mostly homogenous, while avoiding over-mixing.
  3. Cover the bottom of an 8×8 pan with 5 Graham crackers, breaking pieces as needed to completely cover the surface.
  4. Spread ½ of the pudding mixture over the cracker layer.  Cover the pudding layer with 5 more Graham crackers, the second ½ of the pudding mixture then finally with the remaining 5 Graham crackers.  Set aside.
  5. In a small saucepan, combine the brown sugar and the evaporated milk.  Simmer the mixture over medium-high heat, stirring frequently, for about 4 minutes.  Remove from heat, whisk vigorously (mixture will not be completely smooth) then pour over the top Graham cracker layer covering the dessert.  Tilt pan around to ensure the entire surface of the dessert is covered with the hot mixture.
  6. Let the dessert stand for 20 minutes at room temperature, cover with shrink wrap and refrigerate at least 12 hours.
  7. Serve with whipped cream and a dusting of powdered sugar.

Makes 9 servings.

Notes: Don’t have time to make your own caramel pudding?  Take a short cut by using 6 single-serving cups of butterscotch pudding.  Waiting at least 12 hours before digging into this tasty treat will be difficult but you must in order for the flavors to meld and for the crackers to soften enough to create gooey results.

Filed Under: American, Canadian, Desserts, French Tagged With: , , , , ,
16 June 2011 Jefferson Diner – Solid American Food with a Greek Twist

Jefferson Diner – Solid American Food with a Greek Twist

June 16, 2011 By

Even prior to moving to New Jersey, the diner capital of the USA, from South Florida, I had been a fan of diners.  Granted, there were just a couple ‘real’ diners in the Ft Lauderdale area, but I always recognized the appeal of homey, comfort food in a relaxed atmosphere.

After arriving in New Jersey, and to my delight, I saw diners on nearly every street corner.  New Jersey is the state with the greatest number of diners with over 350 “greasy spoons” from Port Jarvis to Cape May.

Although I have enjoyed disco fries, gyros and pancakes at many diners in Northern New Jersey, my favorite is Jefferson Diner in Lake Hopatcong.  As with many diners in the Garden State, Jefferson Diner is owned by a family of Greek ancestry.  The Seretis family opened its dining establishment in 1985 and through the years, the popular spot has garnered significant media attention.  Jefferson Diner has been featured on Diners, Drive-Ins and Dives with host Guy Fieri and Unwrapped with Marc Summers (watch episodes here).

Corned Beef Hash and Scrambled Eggs

The meal I enjoy the most at Jefferson Diner is breakfast.  The menu is substantial and the standard fares are peppered with Greek favorites.  There are 30 kinds of omelets ($5.29 – $10.99) featured on the menu ranging from a Greek Omelet with Feta and tomatoes ($7.99) to a Lox and Onion Omelet ($10.99).  There are short and full stacks of both light and fluffy buttermilk pancakes ($3.99 – $7.89) and French toasts ($3.69 – $7.79).  There are also a variety of waffles and breakfast sandwiches to please any palate.

At our table, a typical breakfast at Jefferson Diner consists of homemade oatmeal with brown sugar ($3.39), cheesy scrambled eggs with crispy corned beef hash ($8.59), a gyro platter ($9.99) and lobster bisque.  Did I say lobster bisque?  Yes!  Soup comes with the gyro platter, so why not go for the unpredictable and start the day with a bit of crustacean?  The oatmeal is creamy and comforting and exactly as it should be.  The eggs and corned beef hash come with enough hash browns to feed the whole family and the gyro platter (chicken or beef) features crisp greens, ultra fresh tomatoes and Tzatziki, a Greek yogurt, cucumber, mint and garlic sauce.

Even though the diner can accommodate over 250 patrons, and often does, the Seretis family ensures each guest is warmly greeted and attentively taken care of during his/her meal.

Tip: If you go to Jefferson Diner for lunch or dinner, do not miss the Big Fat Greek Section of the menu!

Jefferson Diner, Inc.
5 Bowling Green Parkway,
Lake Hopatcong, NJ 07849

973-663-0233

Website: www.jeffersondiner.com

Social Side of Jefferson Diner:

Twitter: @jeffersondiner1

Facebook: www.facebook.com/jeffersondiner

Filed Under: Restaurant Reviews Tagged With: , , , , , ,
15 June 2011 Homemade Caramel Pudding

Homemade Caramel Pudding

June 15, 2011 By

I know making homemade pudding is pretty old school with all the available, decent-quality commercial puddings on the market, but there truly is a tremendous taste difference that warrants rolling up one’s sleeves every once in a while.  Here’s a version with a deep caramel flavor you can enjoy on its own or you can use in various recipes.

Ingredients:

  • 2 cups whole milk
  • 1 ½ cups heavy cream
  • 4 Tbsps. (1/2 stick) butter
  • 1 cup brown sugar
  • 3 egg yolks
  • ¼ cup cornstarch
  • ¼ tsps. sea salt
  • 1 ½ tsps. pure vanilla extract

Directions:

  1. Add the milk and cream to a large saucepan and cook over medium heat until small bubbles start to form on the surface, about 4 minutes.  Remove from heat and set aside for later use.
  2. Melt the butter in a large, heavy skillet over medium-high heat. Raise the heat to medium-high and add the brown sugar.  Simmer, stirring frequently, until the mixture caramelizes and begins to have a nutty aroma, about 5 minutes.
  3. Gradually pour the hot caramel mixture into the reserved cream mixture, whisking vigorously to fully combine. If the mixture is lumpy, pass it through a fine sieve.
  4. In a medium bowl, whisk the egg yolks. Add about a cup of the hot liquid to the eggs and whisk vigorously to prevent curdling.  Add the cornstarch and salt to the egg mixture and whisk to fully combine.
  5. Add the egg/cornstarch mixture to the pan with the hot liquid and cook over medium heat until the mixture is thick and just begins to boil, about 3 minutes.  Take the pan off the heat and add the vanilla extract.
  6. Ladle the pudding into decorative cups, cover with shrink wrap and refrigerate several hours or overnight.

Makes about six 4-ounce servings.

Filed Under: American, Canadian, Desserts, Eggs, French Tagged With: , , , ,
14 June 2011 Fond Farewell to My Foodie Hero

Fond Farewell to My Foodie Hero

June 14, 2011 By

Grandma in Her Tiny Kitchen Circa 1980s (Notice Counter Space!)

Saturday, the person who instilled my love of baking and cooking passed away.  My Grandma, Laetitia, succumbed to the aneurysm that had not caused her any pain or suffering for over six years.

Grandma’s passion for food brightened my childhood and taught me that creating tasty, satisfying dishes did not have to rely upon luxurious staples, but that fresh ingredients and inspiration were the key to solid cooking. Since Grandma moved to a retirement community over six years ago, I would write a weekly letter and make my Friday night ritual call to Quebec to tell her about the baking or cooking I had done the previous week or the restaurants I had gone to. She enjoyed imagining the food through my letters and phone calls and I loved that food still connected us after all those years.

One of my favorite food experiences with Grandma was the picking of wild strawberries in Eastern Quebec when I was about six years old.  The picking was labor intensive, back-breaking but yielded perhaps the best single food item I have ever tasted. Grandma would freeze some of the tiny red gems, turn a portion of the harvest into jams and fix me her signature Strawberry Sandwiches. Pure heaven. In what I will call very symbolic, Saturday night, after hearing of her passing, I had to attend a work function, and when I arrived at the remote location, next to my parked car were hundreds of ripe wild strawberries. The first I have seen in over 25 years. Wink Grandma, I know that was you – well played.

Grandma had 13 brothers and sisters and her family was not wealthy, so stretching the ingredients and being creative in the kitchen was something she learned early on. If pot roast with mashed potatoes was presented to my nephews or nieces now, I do not think it would be a well-received thing. When Grandma made an adventure out of the dish by shredding the meat, pilling up the mashed potatoes into a mountain that she topped with, of all things, a pimento-stuffed olive and called it a fort – I ate it up (literally and physically). Here are some of Grandma’s recipes that I enjoy making and that have brought me, and will continue to bring me, simple pleasure.

When I was little, after every round of intense tickling, Grandma and I called a truce where we stared at each other with a serious look on our faces and said “a la prochaine bataille” loosely translated to “to the next battle”. R.I.P. Grandma and “a la prochaine bataille”.  Know that your foodie passion lives on! Véro

Filed Under: Canadian, Other Neat Things
13 June 2011 Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

June 13, 2011 By

Penne with Fresh Chorizo, Buffalo Mozzarella in a Yellow Tomato Sauce

I simply adore the sweetness of ripe yellow tomatoes and try to find multiple uses for them since I grow them in my garden every summer.  This dish is simple to prepare and very satisfying.  A great way to use up extra grilled sausages from last night’s BBQ.

Ingredients:

  • 3 cups, yellow cherry tomatoes
  • 10 fresh basil leaves
  • ½ cup extra virgin olive oil
  • ½ tsp. each red pepper flakes, salt and black pepper
  • ½ pound dry penne pasta, cooked one minute less than recommended on the box
  • 4 fresh Chorizo links, cooked on the grill then cut into bite-size slices
  • 1 cup cubed fresh buffalo mozzarella
  • Parmesan cheese, for grating

Directions:

  1. Add the tomatoes, basil, oil and spices to a food processor and pulse for 1 minute, until a smooth salsa is created.
  2. Pour the salsa mixture into a large saucepan and cook over medium heat for 3-4 minutes.  Add the cooked pasta to the sauce and gently stir to coat. Cook for 1-2 minutes.
  3. Add the Chorizo slices and the mozzarella to the pasta and stir to combine.  Cook an additional minute.
  4. Serve with a grating of Parmesan cheese.

Serves two generously with some leftovers.

Notes: Can’t find yellow cherry tomatoes? Substitute with red ones and add ½ teaspoon of sugar to the salsa when pureeing.  Fresh Chorizo not readily available where you are? Simply use another spicy sausage in its place.

Filed Under: American, Cheese, Entrees, Italian, Pasta, Pork Tagged With: , , ,
10 June 2011 New Jersey Cult Cook Triumphs at CulinAriane

New Jersey Cult Cook Triumphs at CulinAriane

June 10, 2011 By

Tuna Amuse Bouche

CulinAriane, as the name suggests, is all about graduate, Chef-Owner Ariane Duarte’s culinary prowess.  The staff is courteous and knowledgeable, the space in foodie mecca, Montclair, is warm and inviting, but the reason patrons are drawn to this cozy spot is the fabulous food.

On a recent visit, my party was offered an outdoor, curbside table.  The evening was warm and this seating arrangement was perfect for a group of six guests interested in catching up with one another.  Right upon arriving, guests know the dining experience at CulinAriane will be special.  From the great glassware (nice touch for a BYO), the fine china and flatware and the antique serving pieces, attention to detail is not spared and helps set the mood for the coming evening.

The menu is creative, albeit condensed.  Each starter and entrée is more appealing than the next, and the nightly specials encompass amazing combinations.

Tuna Sashimi

Some outstanding starters ($12 – $16) my group sampled are the Sashimi Tuna Flower ($14), the Venison Carpaccio (nightly special), the Cornmeal Crusted Oysters ($12) and the Tempura Rock Shrimp Salad (nightly special).  The tuna sashimi flower is a signature dish, and absolutely beautiful, fresh and delicious.  The venison Carpaccio was more than seared causing it to be somewhat dry and grayish in appearance.  The fried oysters with a horseradish sauce were crisp, juicy and succulent.  The rock shrimp salad featured lightly fried Tempura shrimps over perfectly-dressed greens.

The entrees ($30 – $42) were not overshadowed by the starters.  Some stellar choices are the Pan Seared Scallops ($30), the Grilled Bronzini ($30) and the Focaccia-Crusted Hake (nightly special).  The scallops were perfectly seared and of the highest quality and the forest mushroom ragout they were paired with were an ideal match.  The portion of Bronzini served was considerable and the fish was masterly cooked.  The pan-fried hake was served over fiddleheads, broccoli rabe and fingerling potatoes and a great dish.

Maple Creme Caramel

Not to be outdone by wife Ariane, Pastry Chef / Co-Owner / Gracious Host, Michael Duarte, also a Culinary Institute of America graduate, completes the top-notch foodie experience with his dessert creations ($8 – $10).  Can’t-miss finales are the Callebaut Chocolate Ganache Tart with Orange Whipped Cream ($10), the Maple Syrup Crème Caramel ($10) and the Lemon Meringue Martini ($9).  Don’t skip on coffee which is strong, bold and a perfect accompaniment to the super desserts.

Word of warning, reservations are challenging to secure at this uber-popular restaurant, so plan in advance.

Yes, Chef Ariane amassed a cult following through her appearance on Bravo’s Top Chef series.  Is CulinAriane all media hype without culinary substance?  No, it is not.  It’s about quality ingredients, skillful preparation and clever presentation.

CulinAriane

33 Walnut St
Montclair, NJ 07042
973-744-0533
Website: www.culinariane.com

Social Side of CulinAriane:

Ariane’s blog: http://blog.dinnertool.com/

Twitter: @Culinariane

Facebook: www.facebook.com/pages/CulinAriane/174585542583637

Filed Under: Restaurant Reviews Tagged With: , , , , , , , , ,
8 June 2011 2010 Stoneleigh Marlborough Sauvignon Blanc

2010 Stoneleigh Marlborough Sauvignon Blanc

June 8, 2011 By

Paired this New Zealand white wine with some seared scallops and a shrimp salad and it was fabulous.  This Sauvignon Blanc is bright, young and fresh and perfect for any summer parties.

The nose on this pale green wine is citrusy – Meyer lemons and pink grapefruit.  On the palate, this isn’t your typical ultra-light Sauvignon Blanc but a bit more substantial wine with tart flavors of honeydew melons, key limes and other tropical fruits.  The finish is zesty, mouth-watering and medium in length with bright acidity.

Around $10.

This wine was provided to me for sampling and I’m adding to my repertoire as it’s truly enjoyable.

Filed Under: New Zealand, Sauvignon Blanc, White Wine, Wine Reviews Tagged With: , , , , ,
7 June 2011 2009 Wyndham Estate Bin 333 Pinot Noir

2009 Wyndham Estate Bin 333 Pinot Noir

June 7, 2011 By

Brought this South East Australia Pinot Noir to a BYOB restaurant as I needed a wine that could be paired with multiple dishes and was pleased at how well it held up.

The wine is bright red in the glass and offers more of a strawberry jam nose than the cherry one typical of Pinot Noirs.  The strawberry continues in the mouth, but with juicy cherry flavors with a hint of spice.  Soft tannins give this wine some backbone and the finish is surprisingly long.

This very affordable Pinot Noir is perfect for any summer get-togethers and would pair well with grilled chicken or salmon, and also some light-sauced pasta dished.

Around $10.

This wine was provided to me for sampling and I’m adding to my repertoire as it’s truly enjoyable.

Filed Under: Red Wine Tagged With: , , , ,
27 May 2011 2009 Red Newt Circle Riesling

2009 Red Newt Circle Riesling

May 27, 2011 By

I met Red Newt Cellars co-founder, Debra Whiting at the New York Wine Expo this year and loved how passionate and proud she is of this well-crafted Riesling.

The 2009 Circle Riesling is ideal in any setting with its 3.2% residual sugar.  Great on a Tuesday night with Thai take out or paired with lobster in a spicy red sauce on the weekend.  The fact that this Finger Lakes Riesling is affordable is just another perk and makes it possible to order by the case for most wine lovers to have on hand for any occasion.

The wine is crisp, bright and juicy with the right amount of acidity.  On the nose, the aroma is peaches and nectarines.  In the mouth, it’s Meyer lemons with honey and Fiji apple undertones.  The finish is clean and slightly sweet and makes me look forward to the next sip.

Wine Spectator 86 points.

Around $13.

Filed Under: White Wine, Wine Reviews Tagged With: , , , , , , , ,
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