Jersey Coastal Live radio show on the Fancy Food Show

After my appearance on Jersey Coastal Live in May, the show's host Andrea Tarr and I decided to travel to the Fancy Food Show together in June. We've mulled over our favorite nibbles of the day and reconvened to chat about them. Listen to the show here.

Here are some of my favorites from the day that we talked about during the show and a few we ran out of time to discuss.

Grey Ghost Bakery- Pick up my faves, chocolate espresso or packs of 2 cookies perfect for lunchboxes
Olympia Provisions- Five words: Salami Of The Month Club! Plus this t-shirt
Alexian Pate- Utter decadence for carnivores and vegans (made in my home town!)
Bittermilk- Hand-crafted cocktail mixer compounds. Up your game with these fantabulous mixers.
Hella Bitters- Don't make cocktails (or iced coffee) with them
Port Morris Distillery- Puerto Rican-style moonshine. What?
Kitchens of Africa- Aromatic simmer sauces that will turn weeknight dinners into wow-worthy events
Apinya Thai Food- Pumpkin Panang, Coconut Harissa, Ghost Vindaloo- get in my tummy!
Jeni's Splendid Ice Cream- They've had a hard year but the ice cream love lives on
Olive & Sinclair Chocolate Co- hunt down their duck fat caramels, salt & pepper chocolate bars
Rococo Chocolates- Dark chocolate bars with violet, rose, basil & Persian lime
Masala Pop- Indian spiced, non-GMO popcorn snacks
Cypress Grove Chevre- Truffle Tremor goat cheese now in a "personal" 1 lb. mini size

Top honors from me:

Salt and Flint Confections- I'm wild about their bee pollen and honey caramels

(Correction: During the broadcast I said Olympia Provisions is from Washington State. They are in Oregon.)

Tea Talk, Real Talk show

The video is now available for my appearance on Tea Talk, Real Talk  on Princeton Community Television with Sharon Levy of Taking Tea InStyle. This episode was shot in late spring so I brought in rhubarb and asparagus to talk about seasonal produce. We talked about so many more fruits and vegetables, my earliest experiences with food and my journey from a career in journalism to one in food. Having a half hour to chat really gave us time to explore issues around seasonality, food security, getting kids excited about produce, where to find Jersey Fresh produce and how those purchases support our local economy.

Speaking of that, check out Sharon's teas. I'm partial to her Blue Mango Paradise and Peach Sunshine.

Blueberry Sangria

For my second appearance on the evening new show, Chasing News, their Foodie Friday correspondent, Ashley Hall and I visited Terhune Orchards . Pam Mount showed us around the farm she and her husband have been working for forty years. After passing through a netted opening in the blueberry patch, Pam shared her secrets for picking the ripest berries. It was Ashley's first time picking. Good thing she went to a pro for tips.

All that time in the field made us a wee bit thirsty so we headed over to the winery room to make a batch of sangria made with our freshly picked blueberries and Terhune Orchards award winning wine. I chose their dry white table wine as a base that would be complimented by the fruit just harvested from the fields. For a bit of color and sweetness, I added a splash of a fruit wine made with the orchard's own apple cider and blueberries.

This weekend Terhune Orchards is hosting their annual Blueberry Bash. Head on over to pick-your-own berries and everything you need to make the recipe.

The segment should air on Chasing News on Friday July 17 on My9 at 10 p.m., Fox 29 Philly at 12 a.m. or Fox5 at 1 a.m.

Blueberry Sangria

Makes 4 servings

Ingredients:
1 pint/lb. fresh Jersey blueberries
1 ripe peach, thinly sliced
1 lime, thinly sliced
1/4 cup mint, loosely packed
1 bottle Terhune Orchards Farmhouse White wine
1/2 cup Terhune Orchards Harvest Blues wine

Directions:
In a clear pitcher, layer the blueberries, peach, lime and mint. Pour in the Farmhouse White wine and stir. Add the Harvest Blues and stir once more. Chill for several hours before serving. 

Be sure you enjoy all the fruit that has soaked up the wine.
 

Recipe: The Love Wins Salad

West Windsor Community Farmers Market invited me to stop by and do a cooking demo last Saturday. Beforehand, we chatted about possible dished and we decided on a sweet and spicy slaw perfect for upcoming 4th of July barbecues. I showed up armed with my knives, a bottle of vinegar and some of my favorite seasonings. Then I walked the market to get inspired by the produce of the day.

First I selected a gorgeous, light-green head of cabbage and some garlic scapes from Jeff's Organic Produce. At the North Slope Farm display, my eyes rested on slender carrots and beets in shades of red and gold. Great Road Farm's dark purple kale and shishito peppers also went into my market bag. A jar of Frank's Pickled Peppers were delivered to the demo tent and we were in business.

 I was extremely lucky to have the lovely and talented market volunteer, Kim help me wrangle the food processor and pass out samples. (You are on your own to drum up a kitchen assistant.). The majority of the prep work can be done quickly using a food processor. Cut the rest of the ingredients by hand.

After the demo, my husband and I went and shopped the market. While picking up some gooseberries at the Great Road Farm, the stand staffer Andrea Martin suggested I call the slaw I just made the Love Wins salad as I described its rainbow hues. What a perfect name for this culinary marriage of flavors that was prepared the day after the momentous SCOTUS ruling on gay marriage equality.

Love Wins Salad
Serves one big rainbow family or crowd

Ingredients:
1 green cabbage, cored, cut into wedges
1 bunch purple kale, ribs removed
2 red beets, quartered (tops reserved for another use)
2 golden beets, quartered (tops reserved for another use)
3 small carrots (tops reserved for another use)
6 garlic scapes
3 shishito peppers
1/4 cup bread and butter pickle chips
1/4 cup bread and butter pickle pickle juice
1/4 cup apple cider vinegar (I like Bragg's)
2 tsp. smoked paprika
1/2 tsp. celery seeds
hot sauce, to taste
kosher salt and freshly cracked pepper, to taste

Directions:
In a food processor fitted with the shredding blade, process all of the cabbage, carrots and beets. This should take a few batches. Transfer shredded veggies a large bowl or two medium bowls.
Remove the ribs from the kale and cut the leaves into 1/4 inch ribbons. Thinly slice the garlic scapes. Cut the peppers in half. Remove the seeds and ribs and slice the peppers thinly. Chop the pickles.
Add all of the chopped vegetables to the shredded vegetables and stir to combine using tongs. Next add salt and pepper, apple cider vinegar, pickle juice, the smoked paprika, celery seeds and a bit of the hot sauce of your choice. Stir to combine and taste. Adjust seasonings.

This slaw can be served immediately or refrigerated until ready to use. Because it is not mayonnaise based, it will stand up to the heat better on the barbecue buffet table. But don't expect it to last long!

Lights, Camera, Strawberry Action

I had a great time doing my first in-studio cooking demo television segment on Chasing News. My anxiety level beforehand was through the roof. All morning, I couldn't eat because I just felt sick with worry. Even the buttery aroma of that gorgeous pie could not calm my nerves while it baked. But as soon as I set up my table and picked up my whisk, I was in my happy place and not scared one bit. Suddenly, I was joking around and serving food to a hungry and appreciative crowd in the newsroom.

The segment held for a week after shooting it. Strawberry season is pretty much done now here in New Jersey. If you do see any last pints in the market, snap them up without delay. My plants in the garden are still producing about a handful a day. Perfect for afternoon snacking while I water the other crops.

Recipe: Summer Scallion Pancakes with Sesame Pea Salad

This week I did a cooking demonstration at the Princeton Public Library to help promote the Princeton Forrestal Village Farmers Market.  I chose to highlight dishes that can be made quickly from late spring and early summer crops. Seasonal eating does not have to be time consuming. I only had an hour to work with and I wanted to not only feed our guests quickly but demonstrate how a meal can come together in mere minutes.

As they began to arrive, I prepared the batter for these incredibly easy scallion pancakes and let it rest. We served strawberry mint lemonade and a radish tartine made with orange basil butter. Once everyone had something to eat (chewing guests are happy guests), I ladled the batter onto an electric griddle. While they cooked on one side, I put together a salad with snow peas, carrot and a sesame dressing. Then the pancakes were flipped and served with the salad. For a sweet ending, there were warm blueberry muffins made from berries I picked at Emery's Berry Patch in New Egypt.

Summer Scallion Pancakes with Sesame Pea Salad
Makes 20 mini pancakes

Ingredients for pancakes:
2 cups flour
2 eggs, beaten
1 ½ cup warm water
1 bunch scallions, sliced thinly
1 tsp kosher salt
oil for frying

Ingredients for salad:
1 lb. snow or sugar snap peas
1 carrot, grated
2 Tbsp. sesame oil
1 Tbsp. soy sauce
kosher salt and black pepper, to taste
1 tsp. black sesame seeds
1 tsp. white sesame seeds
 

Directions:
Whisk together all ingredients into a thin crepe-like batter. Allow to rest for 10-15 minutes.
Lightly coat a sauté pan with oil or heat an electric griddle to 400 degree and drizzle on oil sparingly.
Use a 1/4 cup measuring cup to ladlebatter into the pan. 
Cook until golden brown on bottom. Flip and cook through second side.
While the pancakes are cooking, assemble the salad. Grate the carrot into a large bowl. Add the peas and toss to combine. Drizzle on the sesame oil, soy sauce and season with salt and pepper. Toss again and sprinkle on the sesame seeds.

Recipe: Quinoa and Arugula Salad with Strawberry Dressing

This salad is a snap to pull together.  It is so easy, I demonstrated how to make it on my first network television cooking segment. Two minutes and you've gota light, protein rich lunch.

I like to make the quinoa the night before so it is completely cool. Try using light and fruity white balsamic vinegar or feel free to try another of my favorites such as rice wine, sherry or champagne vinegars.

QUINOA AND ARUGULA SALAD WITH STRAWBERRY DRESSING

 Ingredients:
1 cup quinoa, rinsed
2 cups chicken, vegetable stock or water
5 oz arugula or spinach
2 Tbsp fresh mint, chopped

1 tablespoon strawberry jam
1 tablespoon Dijon mustard
3 tablespoons white balsamic vinegar
pinch of kosher salt and freshly cracked pepper
1 cup strawberries, chopped fine
½ cup olive oil

 Directions:
In a saucepan, bring the quinoa and stock to a boil and then reduce to a simmer. Cook approximately a half hour until the quinoa unfurls and is al dente. Set aside to cool.

Whisk together the jam, mustard and vinegar. Add the strawberries. Stir to combine. In a thin, steady stream, add the olive oil while whisking continuously. Taste and adjust salt and pepper to taste.

In a large salad bowl, toss together the arugula, quinoa, mint and dressing.

More sliced strawberries and chopped mint can be used as garnish.

Recipe: Strawberry Basil Lemonade

Strawberry fever may go to your head and suddenly find yourself with berries than you know what to do with at the moment. There is a good chance that some at the bottom of the carton will be a little less camera ready than the ones up top. They are still tasty and juicy but not pretty. A gorgeous local berry is a terrible thing to waste. When that happens make a batch of strawberry basil lemonade.  (You can certainly make this recipe with pristine berries, too.)

Strawberry Basil Lemonade
Serves 6

Ingredients:
For the syrup:
3/4 cup granulated sugar
1/2 cup water
1 pint strawberries, washed, hulled, and sliced 1/2 inch thick, divided
1/2 cup tightly packed basil leaves, divided
For the lemonade:
4 cups cold water
1 cup lemon juice, chilled
Ice

Directions:
Place the sugar and water in a saucepan over high heat and stir until the sugar dissolves and the mixture comes to a boil. Add half of the strawberries, reduce the heat to medium low, and simmer until the strawberries have softened, about 10 minutes.
Remove from the heat, add half the basil leaves, and stir. Cool to room temperature.
Strain through a fine-mesh strainer; discard the solids. Refrigerate until ready to use.

Pour the water, lemon juice, and 3/4 cups of the strawberry-basil syrup into apitcher and stir to combine. Add additional strawberry-basil syrup as needed.

Pour over ice and garnish with sliced strawberries and basil leaves.