These just looked so good that I couldn’t resist sharing! I have to confess that when I do succumb to supermarket ice cream, Edy’s is often my choice. And I tend to like these seasonal, offbeat flavors best. When I was a kid, my favorite ice cream was Ho Jo’s peppermint stick, which is probably … Continue reading
Filed under Eating in …
Now that’s a salad
This is my favorite salad of the moment, based on the house salad at DeLorenzo’s Tomato Pies in the Washington Town Center, Robbinsville. Usually it’s made with spring mix, but I had arugula at home, which went quite well with the fruit-nut story. Theirs has slices of apple, but I usually just throw in dried … Continue reading
Asian Marinara?
The package of frozen seafood I bought at an Asian supermarket claimed to be “Marinara Mix,” and contained cooked mussels, squid, cuttlefish, octopus, clam, and shrimp, plus some of that “krab” stuff. It was, I believe, from Thailand (forgot to look), and everything but the name seemed to be aimed at the Asian market. Why they … Continue reading
Panna Cotta
Panna Cotta means “cooked cream.” If you check out the link to the Wikipedia page on this traditional Italian dessert, you’ll see a photo showing panna cotta with blackberry sauce. My friend Vesna, who made the version pictured here on the left, went that chef one better I think. She had full-of-flavor Concord grapes to use … Continue reading
Artichoke Ravioli and Roasted Squash
This was a hasty dinner one night, but a delicious one. I’d bought the artichoke ravioli at Trader Joe’s after tasing a sample in the store. I’m not a big ravioli person (the pasta is usually too thick), but this seemed pretty good, especially with the shaved parmesan on top, as served in store. I don’t … Continue reading
Rigatoni in Parchment with Five Cheeses
Here’s the recipe I promised readers of my Princeton Packet In The Kitchen Column in today’s issue. We made this in my October 10 cheese making class at Mercer County Community College, and it was delicious. Very, very rich. And very, very delicious. You get the idea. Rigatoni in Parchment with Five Cheeses Adapted … Continue reading
Mac ‘n’ Cheese season
With the first fall-like weather, I wanted to make macaroni and cheese. I had miscellaneous cheeses that needed to used up, plus some leftover cooked bacon and even some pork carnitas from Trader Joe’s which sells it already cooked, ready for folding into tortillas – or mac ‘n’ cheese. So I made a white sauce … Continue reading
Beijing-Style Noodles (Zhajiang Mian)
I really enjoyed reading Jen Lin-Liu’s “Serve the People, a stir-fried journey through China.” Of the recipes in the book, I’ve so far made the Beijing-style noodle dish you see at left, which the author made for her cooking school friend, Chairman Wang, when the woman injured her foot and was housebound. It is noodles, … Continue reading
Flanken
Take a bow McCaffrey’s Market, Gillian’s Gourmet, Jade Asian Sauces, and FunniBonz. McCaffrey’s for selling flanken ribs (short ribs cut across the bone), which can be hard to find (and they weren’t too expensive, either). And to the others for making such tasty sauces. What’s more, Gillian’s and FunniBonz are local companies, often to be … Continue reading
The Joy of Breadcrumbs
I’m always going on about how handy home made breadcrumbs are to have around. I’ll buy a nice loaf of bread, but only manage to use some of it before it goes stale. So I either slice and oven toast what’s left (that’s especially good with whole grain breads), or whirl it in the blender or processor … Continue reading
NJ SPICE 