"Struffoli is a classic Southern Italian pastry that you usually get around Christmas or Easter to celebrate the holidays," says Joseph Baldino, chef/owner of Zeppoli in Collingswood. "It's just a simple, but delicious, fried pastry dough rolled in honey with some citrus. We give it away as a complimentary treat after dinner at Zeppoli."...
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I’ve been making candied olives since 1998,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It’s not something made up just for Daryl. I was working at Crisci’s in NYC and we were experimenting with unusual ingredients for desserts. We used saffron, parsnips, and olives. We even played with celery. People like things they are used to eating. But it is all a matter of acceptance.”...
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The koagie comes to Cherry Hill. ...
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Scallop fishermen, working like dogs, haul in Jersey’s most valuable seafood crop. A day on the job with the crew of the scallop boat Lucky Thirteen....
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Seafood is a given on virtually every restaurant menu, but some places pride themselves on providing a broad range of the very freshest catch. Here are some of our favorites, with a few words on what to expect. If none of these float your boat, there’s always sushi....
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For quality and quantity, the ocean is one of the Garden State’s richest gardens. ...
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Mahi-mahi is a fish that needs some help for flavor,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “So we combine something sweet—pineapple—and something spicy—jalapeño. At the restaurant we serve this dish with a sweet-and-sour glaze, which adds an acidic flavor.”...
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Panna cotta is a perfect spring dessert—nice and light, just made with milk thickened with gelatin," says Zod Arifai, chef/co-owner of Daryl in New Brunswick. "Unfortunately, today people add egg and other ingredients to make it more fatty and thick. Many people are used to pudding- and custard-like consistencies for panna cotta, which is not the true dessert."...
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This is a very easy dish to prepare and does not take more than 15 minutes,” says Zod Arifai, executive chef/co-owner of Daryl in New Brunswick. “It can be prepared ahead of time and kept in the refrigerator. We use size U12 (super colossal) shrimp. Most markets sell the extra-jumbo size (16-20 count).”...
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This is one of my favorite, versatile recipes for both grill and oven,” says executive chef Michael Weisshaupt of Crystal Springs Resort, where the NJ Wine and Food Festival will be held March 30-April 1, honoring famed chef Thomas Keller. “It’s an easy dish to make and plate, and the papillote technique ensures a moist and delicious fish.”...
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Daniel Rosati leads gustatory tours of his famous neighborhood, the Ironbound....
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This is an enchanting little treat that is rich but also refreshing,” says Peter Turso, executive chef of Ursino in Union. “We use local organic eggs and fresh cream to get great results. Rather than add juice to this custard we make a puree of kumquats which adds an intensity of flavor and does not “water down” the custard.”...
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This dish was conceived after a diner requested something with a high level of spice and heat,” says Peter Turso, executive chef of Ursino in Union. “I was reluctant to just add to one of our existing dishes, so I created this offering, which was delightedly received.”...
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To me, similar colors in food means similar and harmonious densities of flavor,” says Peter Turso, executive chef of Ursino in Union. “In this case I saw a match in the striking crimson hues of tuna and pomegranate. The two flavors co-exist separately on the palate, but also harmonize to create something delicious and beautiful, like a chord in music.”...
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This popular cake is a cross between a molten chocolate cake and a brownie,” says Adam R. Weiss, executive chef of Esty Street in Park Ridge. “At Esty Street, I set the plate with a shot glass of cocoa fudge sauce topped with whipped cream alongside a scoop of house-made mint chocolate chunk ice cream.”...
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For good food, writes Brian Yarvin, Brits can look proudly to their traditions....
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This is without a doubt one of our most popular seafood entrees,” says Adam R. Weiss, executive chef of Esty Street in Park Ridge. “Coming up with different preparations is always a challenge. I thought that a risotto would pair very nicely with the scallops, but I decided to put a more rustic spin on the entree by using the Italian grain, farro, instead of canaroli rice.”...
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Parisian Gnocchi is an inspired starter that came from the idea of having a pasta-like dish on the menu that is comforting and familiar,” says chef Adam R. Weiss of Esty Street in Park Ridge. “Beef Stroganoff came to me as the center point using the classic ingredients: filet mignon tips, mushrooms, caramelized onions, and sour cream.”...
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This dish came about after the owner of Esty Street, Kim Costagliola, attended a dinner party at which chef David Bouley made a mushroom flan with miso and truffles,” says chef Adam R. Weiss of Esty Street Restaurant in Park Ridge. “This dish inspired me to create an appetizer based around the idea of a savory flan called chawanmushi." ...
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