I’ve had this photo for a while now, and keep forgetting to share it. When I reviewed Grub Hut in Manville for the Packet back in June, this was the starter my friend and I shared. Loved this place. It was a blackboard special, Jefe’s (the boss’s) Mole Flautas ($9.95). Sassafras wood smoked chicken was shredded and … Continue reading
The Literature of Food
I keep meaning to tell you about Alimentum, a nifty literary journal I subscribe to, “the only literary review all about food.” Each issue (there are two per year), is full of food-themed essays, poetry, and other creative work, such as woodcuts by Mark Kurlansky (“Cod,” “Salt,” etc) in the Summer 2009 issue. Visit the website for … Continue reading
Simply Nic’s New Flavors
Simply Nic’s artisanal shortbread bars won our hearts from the first bite. Baker Nicole Wilkins Bergman started with two flavors, Rosemary and Lavender. She hit the local farmers markets and quickly built a stong customer base. By now she has added several new flavors, such as the Orange Spice and Pumpkin Spice you see here. In … Continue reading
A Smarter Choice
Well, glory be, the Smart Choices program I recently posted about is bowing to pressure and more or less suspending operations. In an article this morning in the New York Times, we learn that some of the food manufacturers who were participating are pulling out amid public and governmental pressure. The program allowed certain products … 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
World’s Smallest Mozzarella?
Okay, my mozzarella team in the cheese making class I recently took at MCCC didn’t have quite the success we’d hoped for. We think it’s because we quadrupled the recipe, and it was just too much volume of milk to heat evenly and form curds. Nonetheless, we had a great time, thanks to our instructor Frank … Continue reading
Cheese Mania Strikes
What is it about fall? More than any other time of year, I crave cheese when the weather turns cold. (Look for some posts and an article in the Packet later this week that continue on the cheese theme). So when I stopped by Cherry Grove Farm the other day for some eggs (the best … Continue reading
So many events, so little time
Encore Please! – Princeton HealthCare System’s October 21 Introduction to Korean Cuisine demonstration and tasting is fully subscribed, and at $10 per person, no surprise there! BUT, if enough people ask, they’ll schedule an encore presentation. (Call 609.897.8980 to get on the waitlist for that.) This event, and many others hosted by PHCS, is dedicated … Continue reading
A Trophy for “Canal House Cooking”?
One of my favorite recent cookbooks, Canal House Cooking Volume N°1, Summer, by Melissa Hamilton and Christopher Hirsheimer, was chosen as a finalist in The Tournament of Cookbooks on food52, a nifty new website aimed at serious home cooks (one I only learned of from the release about this book). According to the release, the … Continue reading
The Things I Do For You
I threw myself in front of the money bus for this one, dear reader. $11.99 at Whole Foods! But I couldn’t resist this Bacon Caramel Toffee from high-end Vosges chocolatier. And the bacon is Neuske’s. It’s made with 42% milk chocolate, not dark, but that might be the right thing here, with the extra creaminess offsetting the … Continue reading
NJ SPICE 