Neat Thoughts About Food, Wine, Travel & More
My local grocery store had beautiful, organic Roma tomatoes this morning so I was inspired to make a light marinara sauce to complement my Almost Guilt-Free Individual Eggplant Parmesan. The quick recipe calls for a food processor, but if you don’t have this handy kitchen appliance, use a blender or hand-chop the tomatoes. Ingredients: ¼ […]
[Continue reading...]Chef Bryan Gregg hosts a French-inspired dinner with some of New Jersey’s top chefs to benefit the Carol G. Simon Cancer Center of NJ. Chef Gregg will be joined by: Chef Manuel Perez of Peacock Inn Chef Robert Ubhaus of Redux Chef Anthony Bucco of Restaurant Latour Chef Thomas Ciszak of Chakra and Blue Morel. […]
[Continue reading...]
Aruma means “night” in the language of the Quechua, the native Indian population of the Mendoza region. The name is appropriate for this deep purple/red wine from Mendoza. Big floral and red fruit aromas. In the mouth, this medium-bodied Malbec is velvety with licorice and dried cherry flavors and peppery notes. Long finish with firm […]
[Continue reading...]
First off, there is indeed a reason why I’m sharing a recipe that’s completely not “from scratch” and that’s cooked in the microwave, of all things. Every Memorial Day, friends come up from Florida to celebrate with us and we’ve gotten in the habit of finding the most hands off recipes on the net and […]
[Continue reading...]
Last weekend, I had the immense pleasure of welcoming Toronto Chef Peter Minaki, the creator of the popular Kalofagas food blog and the author of The Everything Mediterranean Cookbook to my home for a dinner party. The guest list encompassed my wine group friends, and of course, Chef Minaki. We spent Friday in New York […]
[Continue reading...]
This simple batter is best made the day before and refrigerated. Great stuffed with hazelnut spread and raspberries. Ingredients: ¾ cup flour ¾ cup milk 2 tbs sugar ½ tsp salt 2 tbs vegetable oil 2 eggs Vegetable oil for frying Directions: Stir together flour, sugar and salt in a medium bowl. Add milk, oil […]
[Continue reading...]
The Orange Squirrel is launching a new, four-course prix fixe menu Monday through Thursday from 4:30 – 7:30pm. The cost of the new menu is $29 (not inclusive of tax/gratuity). Course I Mushroom Tempura – baby artichoke aioli / truffle oil or Chitarra Marinara Meatballs Course II Mesclun Green Salad – vinaigrette / croutons / […]
[Continue reading...]
For those who prefer to stay home and treat mom to breakfast on Mother’s Day, here are five easy recipes to treat her to that don’t require advanced cooking skills to prepare. World’s Easiest Pancake Recipe Cremini and Spinach Crustless Mini Quiches Waffles with Raspberries and Nutella World’s Best Hollandaise Sauce for Eggs Benedict Breakfast […]
[Continue reading...]
I’m very excited about the June opening of Chef/ Restaurateur Chris Siversen’s BURG: Burgers & Taps in the heart of Newark’s recently revitalized Military Park. I was at Chef Siversen’s popular Maritime Parc for brunch recently, and he gave our group a sneak peek (and taste) of some of the burgers he’ll be serving at his […]
[Continue reading...]
On Saturday, May 9 from 12-2pm, wine columnist at The Wall Street Journal and winner of three James Beard Awards, Lettie Teague will be at the Wayne store on May 9th to discuss and sign copies of her new book Wine in Words: Some Notes for Better Drinking . The book is a companion for the modern taster, a […]
[Continue reading...]
Recent Comments