Cassoulet Toulousain
“Cassoulet is one of the great classics of French cooking, of which there are three regional variations," says Dominique Filoni, executive chef of Avenue in Long Branch. "Over time, the differences between them have become blurred and their ingredients debated. Lamb or mutton, for instance, is often added to this version. The crust is also contentious, with traditionalists insisting that it should be broken into the stew seven times during cooking. This version is Cassoulet Toulousain or Cassoulet de Toulouse, made with pork meat, sausage and duck confit.”
Golden Beet Arancini
"This dish has gotten a lot of positive feedback from our guests and on on our Facebook page," says Chris Albrecht, executive chef of Eno Terra in Kingston. "It takes a lot of prep time, but the reward is fantastic. You're taking the best of the risotto world and presenting it in a way that is very pleasing and easily shared. You can make this days ahead of time, fry them slightly ahead, and reheat them in the oven."
Spinach Pappardelle
"It's very easy to put spinach or some other green in the dish in itself, but I chose to incorporate it in the pasta to make it a little more lively and colorful," says Chris Albrecht, executive chef of Eno Terra in Kingston. "The oxtail is very rich. You could substitute short ribs or even beef brisket. Cippolini onions and sunchokes (Jerusalem artichokes) are very high in nutrition and flavor. All the ingredients are available now and even throughout the summer."
Beet Risotto Timbales
Chef Chad Ellis Peters of David Ellis Events in Cedar Knolls takes advantage of the color and sweetness of beets to create a charming dish perfect for entertaining.
Pan Roasted Sea Scallops, Scallion-Farro Risotto, Shaved Fennel and Red Onion Salad w/ Grapefruit Vinaigrette
“This luncheon or light dinner menu is as healthful as it is delicious,” says Ryan DePersio, executive chef of Fascino in Montclair and the new Bar Cara in Bloomfield. “It’s also versatile. You can substitute red snapper or sea bass for the scallops, or Valencia or navel oranges for the grapefruit in the salad.”
Braised Short Ribs w/ Truffled Polenta and Spinach
“Braised short ribs is one of our most popular dishes,” says Ryan DePersio, executive chef of Fascino in Montclair. “People even beg me to put it on the menu in summer, but it’s really meant for winter.
Cheese Steak Spring Roll
"The cheese steak spring roll is a twist on what is unique and traditional in Philadelphia," says chef Chris Scarduzio of Mia restaurant at Caesar's in Atlantic City. "It shows what we do as chefs to make a classic more interesting and creative."
Greek Galaktoboureko–Cream Milk Pie
“Galaktoboureko is a beloved traditional Greek dessert, although not as well-known as baklava among non-Greeks,” says Alekas Tsamis, executive chef of Greek Taverna in Montclair. “It’s essentially a cream custard, wrapped in phyllo and infused with an orange-flavored syrup.”
Salt-Crusted Branzino and Tian of Vegetable
“This is a dish that embodies the essence of the Riviera and Cote D’Azur," says Dominique Filoni, executive chef of Avenue in Long Branch. "It is made traditionally with local Loup de Mer, the vegetables representing Provence, and the fresh tomato sauce capturing an array of flavors."
Butternut Squash Soup
“Butternut squash soup is a classic dish," says Michael Burbella, executive chef of Table 8 in Montclair.
Peanut Butter Banana Marshmallow Milkshake
Milkshakes, loaded with ice cream, are among the best bets at Bobby's Burger Palace, Bobby Flay's casual restaurants in Eatontown and Paramus. Here's a shake that's not on the menu; it comes from his book, "Bobby Flay's Burgers, Fries & Shakes" (Clarkson Potter, 2009).
Drunken Cranberry Mojito
Restaurant Nicholas in Red Bank, a perennial on New Jersey Monthly's Top 25 Best Restaurant list, has published its first cookbook. It's a big, heavy, beautifully produced coffee table number, with exceptional photographs by Steve Legato and text by chef/owner Nicholas Harary with writer Peter Zuorick. The recipes, which have been adapted and tested for the home kitchen, are not simple, but accurately bring to life the classics of the Nicholas menu for all seasons. This cranberry mojito is easy to create and makes a great holiday cocktail.
Pomegranate Lime Meringue Pie
When Martha Stewart recently held a pie bake-off, two of her finalists were Jerseyans--Karen Mazanek of Hackettstown (apple/pear/blueberry pie) and Angela Galan of Guttenberg (pomegranate lime meringue pie). Here is Galan's recipe...
Angel Food Cake w/ Berries and Cream
"This is one of my favorite desserts of all time," says chef Loryn Dagon of Chef Loryn's Cafe & Catering in Madison. " It's simple but flavorful--a homespun classic."
Fall Harvest Salad
"Are you a fan of locally grown berries and greens?" asks Marilyn Schlossbach, chef/owner of Langosta Lounge in Asbury Park. "This salad is for you. If pistachios aren’t your favorite, feel free to substitute macadamia nuts or almonds. This flavorful salad perfectly complements a day spent apple or pumpkin picking."
Shrimp w/ End-Of-Summer Vegetables
Chef Loryn Dagon of Chef Loryn's Cafe & Catering in Madison loves the adaptability of this entrée.
Garden State Seafood Panzanella Salad
Jim Weaver, chef/owner of Tre Piani in Princeton, presented this easy to make (less than one hour) dish at the first annual Great American Seafood Cookoff in New Orleans in 2004. It's still one of his favorites.
Grilled Eggplant Sandwich
“This grilled eggplant sandwich makes a great midday treat,” says its creator, chef Marilyn Schlossbach, owner of Langosta Lounge in Asbury Park, Labrador Lounge in Normandy Beach, and Pop’s Garage in Asbury Park and Normandy Beach.
Rigatoni with Bolognese Sauce
Chef Jae “Tony” Park of Capriccio restaurant in Edgewater grew up in Palermo, Sicily, where he attended culinary school. Bolognese is one of the classics of Italian cuisine.
Titanic French Toast
That Puck of the pantry, chef David Burke of the David Burke Fromagerie in Rumson, sets sail with these whimsical loaves of French Toast shaped like the doomed ocean liner, complete with three cookie smokestacks.
Autumn Bean Salad
From C'est Cheese, the terrific soup and sandwich shop in Morristown, comes this health, delicious recipe, which makes perfect picnic fare.
Honey-Mint Lemonade
Two readily available ingredients, honey and mint, add personality to this picnic favorite, frosty lemonade.
Miso-Glazed Salmon w/ Stir-Fried Vegetables
This main course salmon dish exemplifies the “health-forward approach” of chef Jason Hensle of Salt Creek Grille in Princeton.
Sweet Corn Soup w/ Bacon and Chives
Make the most of the season's last delicious sweet corn with this soup from Alphabet Soup Café that tastes wonderfully rich (but isn't).
Chicken w/ Apple-Cider Glaze
Jim Weaver, executive chef of Tre Piani in Princeton, uses chicken from Griggstown Quail Farm when he serves this dish in the restaurant, along with fresh, locally dug potatoes and vegetables from farmers’ markets.
Backyard Summer Tomato Pie
Chef and food stylist Bobbi Cappelli of North Cape May contributes this layered tomato-and-cheese pie, which turns the bounty of the season—fresh Jersey tomatoes and basil—into a luscious lunch or a dinner appetizer.
Argentine Sausage With Sauteed Fennel
Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes this succulent appetizer with an intriguing combination of textures.
Peruvian-Style Olive, Potato & Cheese Salad
This unusual and versatile salad from Maricel Presilla, chef/owner of Cucharamama in Hoboken, is delicious and easy to make.
Mojito Iced Tea
Maricel Presilla, chef/owner of Cucharamama in Hoboken, shares her personal recipe for iced tea with fresh mint.
Passion Fruit Guarapita
Maricel Presilla, chef/owner of Cucharamama in Hoboken—one of NJM’s Top 25 Restaurants—contributes four phenomenal recipes for all occasions.
Pan-Seared Scallops w/ Creamy Chili-Herb Grits
At the 2009 Great American Seafood Cook-Off in New Orleans last weekend, Peter Fischbach, executive chef for gourmet dining services at the New Jersey Institute of Technology in Newark, assisted by Erik Weatherspool of Bistro 44 in Toms River, captured second prize for their pan-seared scallops with creamy chili-herb grits, pickled root vegetables, applewood bacon, micro greens, and corn volute.
Grilled Marinated Sea Bass with Shrimp
Bill Dorrler, executive chef of Due Mari in New Brunswick (left, with GM François Rousseau), chooses a recipe for Mediterranean Sea Bass, which he prizes "for its superb flavor and texture."
Salmon Gravlax with Yogurt, Cucumber and Tarragon
“This is a simple-to-make, very refreshing summer appetizer,” says Zod Arifai, chef/owner of Blu in Montclair.
Baked Prawns and Three Cheese
Whether served as appetizer or entrée, this adaptable dish from chef and author George Kyrtatas is hearty and delectable.
Fennel, Feta and Kalamata Olive Salad
Complementary flavors and textures make this simple salad from chef and author George Kyrtatas a winner.
