Seaweed Soup

This Korean seaweed soup (miyuk gook) was made by a colleague at work.  It was yummy!  Even if you think you don’t want to eat seaweed, I encourage you to try it sometime, as the flavor is quite mild. The soft seaweed acts almost like a noodle. It’s made with beef, garlic, and the seaweed, plus fragrant sesame … Continue reading →

One 53 Burger

I’ve gotta say, this was just about the perfect burger for me.  Medium-rare and juicy, caremelized onions, a gloss of Swiss cheese, and excellent fries with truffled mayo on the side.  (I always remove the lettuce and tomato, though, since I don’t like salad on my burger, except, for some strange reason, at certain fast food … Continue reading →

How about an aria with those appetizers?

Or some Puccini with your pasta?  Opera is on the menu at the Rocky Hill Inn Eatery & Tavern on Friday and Saturday, April 2 and 3, when Liana Brooke Guberman, a one-time employee of the restaurant, performs the works of Puccini, Mozart and Gounod, starting at 7 pm. Liana attended Westminster Conservatory in Princeton during … Continue reading →

Canal House Cooking Vol. 3

It doesn’t get much better than this!  The third volume of Canal House Cooking arrived on my doorstep just a few days before the arrival of spring and warm weather.  This latest volume in a series from Melissa Hamilton and Christopher Hirsheimer offers recipes for winter and spring, but judging from the cover, their hearts are in … Continue reading →

Lombardia via Eno Terra

I haven’t been to Eno Terra in a while, so I’m really looking forward to their Thursday night dinner featuring the foods of Lombardia (part of their regional Italian series), where my grandmother was from. But Granny may not have eaten quite this well back in Villa Marioli, where life for her family was hardscrabble poor.  The … Continue reading →

Wegmans Twisted Root Baguette

This Twisted Root bread from Wegmans is delicious and interesting to look at, as the long loaf was twisted before baking, so it’s sort of swirly looking on the outside (which I neglected to photograph!). Beneath the not-too-thick crust you’ll find a light-textured interior, made more intesting by the addition of some rye and barley malt.  … Continue reading →

Lamb Lo Mein & thank you PSE&G

Determined to mine the depths of my freezer recently (to make room for new “loot”), I thawed out some grass fed ground lamb I’d purchased at the Whole Earth Center.  I also had a package of frozen lo mein noodles, which only need about 40 seconds in boiling water to cook if you thaw them … Continue reading →

Havoc!

Dear foodies – what do you eat when the lights are out?  I hope you didn’t do too badly in our storm.  I am going on 24 hours with no electricity at home in Montgomery Twp., and anticipate another 48.   Last night I made a pb&j, today I ventured out for a sandwich at McCaffreys, and visited … Continue reading →