Kim WB

Thanks, all for your suggestions. Suvir, that looks especially interesting, I love root vegetables/nut combination, very satisfying to me. I was alos led, by Helena, to a Lidia Bastainich (sp?) recipe that seems like it was the specific one I was attempting to replicate..but these suggestions sound great, too.

I had a simple braised brussel sprout/shallots side dish recently. There was certainly vinegar ( wh wine?) in it...and bacon. I've tried to replicate it, but need some help. Assuming you sautee the bacon and shallots first, then add the halved sprouts, how much ww vinegar or other cooking liquid should you add? And for how long, about? My sprouts are still quite raw after 20 minutes...and I must not have added enough vinegar, ( I was afraid to sour it too much) because I had some sprouts sticking to the bottom, I had it on med low heat..should I have brought it to a boil and then reduced the heat? Any help appreciated, thanks!

I'm not familiar with Shanghai Park..where is it? Thanks.

Not in N NJ, but central: The Blue Danube in Trenton wins raves from foodie friends who enjoy this style cuisine. It's a very pretty place, like your grandmother's dining room, and the spaetzle is legendary.

Regarding frying bacon, I think the secret is keeping the heat low, very low, for the first 20 minutes or so, flipping and moving the bacon around. Then, once most of the fat is rendered, I turn up the flame a bit and get it to crisp a bit..but bacon takes patience, care and loving attention. Plus, the entire time the bacon is cooking, I can be digging into the depths of the vegetable crisper and cheese drawers in the fridge, looking for omlette inspiration. Regarding bacon with game or other meats: While I agree that bacon with beef is most often a trick used to cover the flavor of inferior beef, there is a purpose for using it with poultry or game. For most wild fowl or organic farm raised birds, the legs are much thinner than the breasts, and its hard to get the leg and thigh meat done without dryng out the breast. ( I'm not talking Perdues, which are plumped up by ways of which I have no desire to learn about!). For Christmas, I had a D'artagnan pheasant. I wrapped the breast with a few good thick slices of Vermont Bacon ( not heavily or maple smoked) and roasted the bird to perfection: clear juices on the thighs with a moist breast. Apricot and golden raisin sauce, with the bacon/bird drippings.

Yes, I enjoy them for lunch...my sister lives in Somerville, so we do either Shumai, Verve or Origin...but it's not Thai, it's Thai/French fusion... on my last visit, I had coconut milk creme brulee.

better than a Trouser Trout Pressed sandwich... :

off my list: FromagerieRumson. Should have left the list long ago, but they are nice people. Diamond's: unless my hjusband insists, but too coked up Soprano stuff for me. Metuchen Inn, Panico's, La Fontana: way dated. On my list: Rat's in Hamilton Harvest Moon Inn in Ringoes/Flemingotn Passage to India/Lawrenceville Masala Grill. Princeton Hamilton Grill. Lambertville No. 9 Lambertville Stage House Inn, Scotch Plains Amanda's Hoboken

Hi Weiner, Welcome to E-gullet and the NJ board. What's yor all time favorite restaurant in NJ?

Ok, I'd move some of these around a bit: Rat's should be moved to extraordinary. I went to the Vueve Cliquot tasting dinner on the 27th..flawless. three dinners there in four weeks, with hardly a negative even if I tried. Stage Left...based on the previous chef, its not excellent, just very good. Blah menu, nothing to "grab" you as a memorable choice. Ajihei Japanese, Princeton: Not even good. I can name you two or three better places within 15 miles: Banzai, Shumai. Ajahei is stark, unwelcoming with no real sushi bar, poor service, and over priced. I've been to Jewel Bako, Morimoto, Nobu this place is blah. The chef has "celebrity" connections...but tuna is tuna. DaFilippo...just good. Predictable Italian that anyone can do at home with a good cookbook. There are better Italina choices ( Mountain View, Ewing) , and much better choices in Somerville ( Shumai, Verve) De Lorenzo's: this is an embarrassment, its not a restaurnat, its a pizza joint. And conte's in Princeton, is ten years older and ten times better. Frog and the Peach: I'll just never be a fan. Went twice this year, as a guest both times. I don't feel comfortable there, it's so 80's. And the food has too many reductions, and the menu is just not balanced..I have to add that I have a number of foodie friends who love it, so I think this is just me. They still have those "architectural" desserts. Overpriced wines. Not any better than Soho on George, which didn't make the list. Harverst Moon: this should so be in excellent. Fabulous wine list, beautiful space, strong flavors with interesting twists, great game selection, high qulaity ingredients, great service. Just a step down from Ryland or Rats. Joe and Maggie's: it deserves points for longevity and consistency, I guess ift belongs in the VEryt good, cause he does do some stand out dishes..though I must admit that I have not been in about 1 1/2 years, so my opinion here is not too valuable..I can tell you from the "buzz" that if I'm hauling down tho that area, I'm going to Restaurant Nicholas! Lahiere's: I live three minutes from here, and have studiously avoided it for the last 5 years, after a appetizer of mushrooms on toast, which were...canned button mushrooms, on Pepperedige Farm toast. Perhaps I maight visit, though most folks say you get a similiar meal at the Hyatt Dining room. Lobster House: While the Lobster and some seafood is good, the wine list is non existant for all intents and purposes..candidly, I suspect this made the cut cause they needed a south Jersey place for balance. If they want a Shore place, go to Karen and Rei's. Passage to India: I agree. And when I spoke to the chef about my Diwan dinner, he came out with photos of the chef at Diwan, Helmut, and him at some function, very kind and enthused and willing to answer my questions. I've only been to dinner twice, but order off the menu at lunch even though they have the opbligatory lunch buffet. Le Plumet Royal: Ugh, this place is boring..but its reported that there is anew chef, so I will see if they are open for lunch to do a test run. They previously did heavy, cream on cream french food. Soupe Du Jour...as a VERY GOOD??? this is a little soup and sandwhich cafe...sure, tasty fat laden choices..how hard is it to make a good BLT, expecially with boursin, pancetta, etc...but as an end of the year BEST OF entry? No way!! Go across the street, to Brother's Moon, at least its a real meal, or better yet, go 8 miles down 518 to Lambertville, and eat at the Hamilton Grill. Or No. 9. Or that really great NOLA style place whose name I cna't remember. Or 5 miles up Bear Tavern Road, to the Mountan View INN. Hell, Merlino's on 29 or the Revere has this beat..and Marsilieo's, in the burg. Tre Piani: I would not have put this on the list. I personally feel t he chef here is into celebrity chefness, while at the same time not changing his menu, serving poor lunches, and using balsamic vinegar like EVOO. But, like Frog and Peach, it has its devotees,a nd I'm more than willing to conceed that its just me, that I have not been there at the right time and ordered the right dish... so, just this little diner's 2 cents, at least on the central Jersey selections.

And in central Jersey, Sunny Garden in Princeton/West Windsor is head and shoulders above the rest...though I have found that discussing my visit to China with my local strip mall place has improved my options considerably..they are willing to make everything "special for you".

All the kids will be with the exes as of noon, so Bob and I are planning a grown up feast. He ordered caviar from Petrossian, I raided D'artagnan: two pretty slabs of foie gras, I think I am going to sautee with apples, but I will peruse some cookbooks tomorrow for inspiration, we will roast a pheasant( with dried apricot/goden raisin sauce), wild rice, maybe asparagus which won't match the menu but is a favorite. Beautiful cheeses, I need to get to Wegman's for a great bread, he's been rustling around his wine cellar for some nice matches, so I'm expecting a wonderful, intimate meal after two days of family and presents and chaos...Then two of the kids are going to Colo for 5 days...and our College girl is working in Philly, will stay in her apartment there...so it should be a couple of very nice days..a mini-honeymoon, of sorts..

Thanks Helena, I worked there when it was just a small center, and have heard many good things about its continued growth a nd high quality classes. I was a volunteer server/cleaner, and got to take the classes for free.. anyway I misspoke in my initial request, I am looking more for a seminar than classes...he does not have the time commitment for a series of classes. I have heard from another board that Vino Versity is all fluff, no real content, just for future reference.

I'm wondering if anyone has ever participated in Vino-versity in NYC, or seen the facilities, taken a class. I am thinking of a wine class of Supertuscans,Brunellos, other Italiians for my husband, who already has a LOT of knowledge with these wines, but might enjoy a very serious kind of tasting/class. Is vino-versity serious in their approach, or more lighthearted? ( the name sounds silly, it might be affecting my perception, but also the website is FUN!!! and SPUNKY!!!! whcih my husband is NOT!!!! )Any info appreciated, alternatives REALLY appreciated.

How cool is it that Nick #2 has a friend. who is a fisherman, named Mutton? Mutton. go figure. I can be a witness that fake scallops cut from skate was a method practiced by a well known mini-chain ( three NYC restaurants) in 1987. if anyone remembers Squid Roe,( 77th and 3rd) The something Crab ( 96th and third) and I forget the other. Was a manager there for a very LOOOONNGGG two months in 1987. They would just cover the fakes in chopped parsley.

I would reccomend Mei Thai in Woodbridge...easy for you from Route 9 and for them up Route 1.. And I like the "Manalapanese", I'm going to use that one again!

While I am not a contributor to the cooking thread, I am an AVID reader...and very often, I am a little green with envy at the apparant comfort you all have as home cooks. Also, I am often salivating at the descriptions...but really, Kits offer for that soup, after the protracted conversation and other descriptions, Nick#2's teasing...( those ham bones were nearly PORN!!) I was THIS CLOSE to checking expedia for rates to fly from Princeton NJ to Long Beach, CA...it sounded that good! And happy birthday, DAd!!!

That's hilarious! Of course, I've got to ask... Did Ms. Client enjoy her meal? She seemed to, or at least she thanked us a bit...

Naah....I don't want anyone from that area of my life to read this...then who could I complain to???

Went to the Harvest Moon in Ringoes on Friday night. Had a 7:30 reservation for 4..I did not know the other couple very well, it was business holiday entertaining, with a client of my husband's. We had visited this place about twice a year, since it was open, but inthe last 18 months have not been at all. The only real misstepof the night came when I walked in the door. It was raining, so I was dropped off a the door and entered alone. Imeediately, my caot was requested, and I wss asked the name of the reservation. Then told" There is a private party at the bar, you will not be able to wait there, we will bring you to your table". I smiled, and said I would like to wait for my husband before I was seated. She looked at me as if I had two heads. When Bob arrived moments later, she brought us to the table, and then handed me the open menu. I smiled again, made a point to fold the menu and put it onthe show plate, under the napkin, and said, " I think we'll order a drink first, and save the menu until our guests arrive. " She looked at me as if I had two heads, again. They certainly seemed like rather reasonable, and polite, requests to me. I was worried service would suck, and these were clients. However, things markedly improved from there. OUr waiter was professional and friendly, but Mrs. Client was a blast. She sat down,a nd after the preliminaries, she announced that she had read the The ARtful Diner's review of Harvest Moon, and knew just what to order. She had memorized all the dishes and comments he reccommended, along with comments about dishes he didn't. I had never seen a person depend so much on a review..and it was over a year old..so she is all confused, becasue WHERE are the pork chops he reccomended? I explained politely abvout seasonality, changing menus, etc.,.it was jsut very amusing to realize that some people do not want to take even the slightest risk. Then, Mr. great waiter was interviewed and quizzed on every dish...and not in the " how is this prepared way" but in the " what do most people order", " do you like this? Should I get the oyster appetizer or the salad" kind of way. KUDOS for this guy, he was great and handled her questions well. She was not rude, on the contrary she was funny and friendly, but just really concerned about getting every ones opinion. Once she narrowed down her choices, using TAD's and the waiters info, she then quizzed each of us at the table, and narrowed her choices down further. I was laughing so hard..out loud, because after she got her selections pretty well pinned down, based on everyone's opinion, she say's " but,I don't really like oysters, but if its a good dish..." and she ORDERED IT! How funny is that?? She went through the entire process again with dessert. Now, I actually agree very often with TAD on his reviews...and have told him so..but really, to hang on his every word like that...I had no idea anyone puts THAT much weight on a review. On to the food: I didn't get to taste too much, my own meal and a bit of Bob's. I sarted with sauteed foie gras, on a crisp polenta, huckleberry reduction. Heaven. Bob had a great venison sausage with cranberry demi glace..this was a strong flavored warm sausage, with a ragout of vegs in a poolof hte demi...great balance of strong flavors. A real shining star. I went with the Lamb Shank, with whipped potatoes and parsnip chips...oh, to have every meal ordered in a restaurant hit its mark like this did...It was a hearty portion, and I could have eaten another..the kind of dish that you think about fondly the next day, wishing fo one more bite! Bob had the Seared tuna, and enjoyed it very much...served very rare as requested. There was a wasabi fettucine on the menu which I did not have the opportunity to order as an extra course, as it would have upset the flow of the meal a bit, but really caught my interest. Just about any combo of banana and milk chocolate makes me swoon, but this banana and milk choc ganache with praline chips and caramel IC was just about perfect. Mrs. client ordered the choc bread pudding, which looked traditional. Service continued at a high caliber all evening. Bob really likes their wine list, and picked some real winners this time: 97 Spring Mountain Meritage for $115, and 97 Staglin ( one of my favorites) for $135. He was the only person to order fish, the rest of us ordered lamb, duck and beef. The cab was great with my braised lamb.

I'd like to add my thanks for your diary, and hope your exams go well. Will you have a break before the externship starts?

Quickie lunch: Can of red or pink kidney beans Can of chickpeas Can of Black beans I use goya. thinly sliced scallion fine diced celery chopped cilantro dressing: Mayo, cayenne or chipolte pepper powder or cumin or a little of each, mixed well. Mix all the beans, vegs and then add dressing to lightly coat. I like it on a bed of greens. Also: Turkey Sausage, Italian Style, loose red onion, chopped fine canned White beans diced tomatoes oregano, basil. parsley, etc. Saute turkey till mostly done, then add onions. Saute till softened. Add rinsed beans, diced tomatoes until wilted and heated through. Add herbs. If using dried, add a little earlier. I've done it with both canned and fresh tomatoes, if using canned drain it well. It's good with regular pantry ingredients, but is really great with fresh tomatoes and herbs. I get the sausage from a local farmer's market, so that makes a difference,t oo. Also a mushroom and sweet potatoe gratin that I got from Cooking Light, but I replace potatoes with butternut squash. edited to apologize for not even knowing how to make a link. OK, not even knowing what the heck a "tag" is. IF a tag is a button, i t doesn't work for me, it asks for my webpage?? Never mind, I am a TC person, technologically challenged..plus I never remember once I learn, anyway.

Great question, and Suzanne is summarizing it accurately from my recollection, too.

First, thank you for the replies. Knowing the "real" name allowed me to do a search, and I now have Makivnyk info to share with my in law family, who all love these rolls. The internet won't work, I need them soon. I celebrate Christmas with my husband's family the week before, as mom-in-law then travels to VA to be with her daughter's family. I scheduled in baking days a month ago..gotta stick to the plan! I think I have located a source in Allentown, NJ, which is in Burlington Cty. But later today I will be calling the other places named, since they are the same travel time away, but there are lots of good MALLS to stop at along the way, where as Cumberland County is mostly cranbury bogs. Thank you all....to me, this is what makes E-gullet the best...

Hello all, I make my husband a Slovakian Christmas bread, we callit poppy seed roll but it probalby has an officail name. Anyway, the place I go to for kielbasa, pierogyis and such , and poppy seeds, ( Europena Provisions, South River) doesn't have any. Another local option in Trenton is sold out as well. Therefore, do you have any "kielbasa" stores around? And, please provide as much info as possible regarding address, since I will need to look them up and call before traversing the state. Thanks in advance of your help.