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  1. I am a member of the Montclair-Bloomfield CSA. Although I don't use 100% organic produce, I try to do so as much as possible. This is worthwhile way to have a steady supply of wonderful produce and as a bonus you are supporting your local farmers. Last year, I belonged to another CSA but switched this year because of this one is closer and more convenient. Right now, we have had only two weeks of pickups, and today is the third. The produce has been nice although not as plentiful as it will be as we get further into the growing season. The thing that I most enjoy is the fact that I am fo
  2. John: I just have to give you a quick correction. Without getting too technical on the subject, the things you are talking about are saturated fats - not trans fats. You are correct that they have become the devil and they are not - in moderation, of course. Transfats were created in the lab, taking an oil that is liquid at room temperature and turning it into a solid. It increases shelf life and it's cheap. AND it's bad for you. This is the hydrogenated stuff. Beef tallow, animal fat, and butter are not transfats. Marie
  3. The thing that always astounds me about now and when I was married in 1970 is the accessability of recipes. In those early days, recipes were precious and most that I collected were hand written. I did own a few cook books: Betty Crocker for the basics and The New York Times Cook Book, but so many recipes were passed around a circle of family and friends. Now I own 150 or 200 cook books. None of them were so well-used as Mastering the Art of French Cooking which was my first written by a celebrity chef. I had book shelves of Gourmets in my attic, catalogued by year. Now when I want to get
  4. Thank you for your suggestions. Before I had a chance to get her the certificate, she had a medical emergency and went back to the hospital. Thinking that the time is not right for dining out, I was wondering if anyone had a suggestion for a restaurant that might deliver a couple of nice meals to a home in Hawthorne. Thanks for your suggestions. I am hopeful that things might be better by Christmas, when I can give her a night out to a nice restaurant. Marie
  5. I would like to give a gift of dinner at a nice restaurant to a friend who has been having health problems of late. She lives in Hawthorne, so I thought Ridgewood might have the most choices. But I'm open to anything that wouldn't be a long drive. I would like to keep the cuisine fairly simple since I'm not sure what kind of food she likes. American or Italian would probably be best. I don't know if she can drink alcohol right now so BYOB might not be an issue. If I found a nice BYOB, I might include a bottle of wine. Even if she can't drink it now, she might be able to save it for when
  6. I haven't posted about our events for a while, and I apologize for that. Our Italian Wine Education series is coming up at the Frelinghuysen Arboretum beginning on November 14th. Our wine tastings will be hosted by Gary Tonucci, our Italian Wine specialist. The first session will feature wines to pair with the Thanksgiving meal. We also will be tasting cheeses from Bobolink. A book discussion will be led by Peter Conway on Passion on the Vine by Sergio Esposito. The next two will feature Italian sweet and sparkling wines and Italian super whites. For more information about these eve
  7. We used some of your suggestions for a long weekend trip to Savannah in late September. We happen to hit the Savannah Jazz Festival which was a particular treat. And for the food: We were trying to find Harris Baking Company for a great croissant. We didn't realize that it was on side alley and totally missed it. On the main road was a cavernous place called J Christopher's. We thoroughly enjoyed our pancakes and there were many types of offerings. As a matter of fact, the menu was extensive, but we were in the mood for some starch. Another day, we had breakfast at Clary's. My husband
  8. njduchess


    I joined a friend for the "soft opening", too. I hesitated to comment on this "practice run" (and a free night, too). I'm glad that Curlz stepped in, and I wanted to follow up a little, too. We got there at 7:00 p.m. - maybe the same Friday night. We skipped the bar and went straight to a table. The crab cake appetizer was really nice with a corn relish accompaniment. I had hoped for the scallops with barley, but they were gone and replaced with the hanger steak. I switched to the mahi mahi with white beans. The fish was truly delicious. My friend ordered the pineapple parfait and s
  9. Slow Food is hosting a Savory and Sweet Chocolate Dinner at the Church Street Cafe in Montclair on Saturday, February 23rd. It is an interesting menu planned around this special ingredient. Here is a link to the menu and more information. Savory and Sweet Chocolate Dinner We have also joined forces with Terra Tea Salon, to host a Book Club. The upcoming session will be our third. The book choice is Slow Food Nation and the discussion will be at the Terra Tea Salon in Montclair on Saturday night, March 29th, at 7:00 pm. If you would like to participate, please e-mail us at slowfoodnnj@yah
  10. In April, I am going to be doing a cooking demonstration for our Slow Food members on Cambodian cooking. This past December, in addition to our visits to the Temples of Angkor Wat in Cambodia, my husband and I also took a cooking class that included a visit to the market of Siem Reap to gather ingredients for the meal that we prepared. There are some unusual ingredients I will need, but I was fortunate enough to find most. At the Asian Market in East Hanover, I found beautiful water spinach, Asian pumpkin or squash, and most importantly banana blossoms. They didn't have fresh tumeric, but I
  11. Slow Food of NNJ has a full season of food-related events planned for the first half of 2008. As they come up, I will keep you updated. Our first event is particularly for all of the Moms who are concerned about the food being served in their children's school cafeterias. We are holding a screening of "Two Angry Moms" at the Frelinghuysen Arboretum, 53 East Hanover Avenue, Morristown on Thursday, January 17th at 7:00 p.m. This is a documentary that asks the question: What happens when two "fed up" moms try to change the school lunch program. Amy Kalafa, the film's creator and producer wil
  12. My first job out of school was at B'nai Jeshurun on South Orange Avenue - "just around the corner" from Seymour's. We used to go there for lunch or get take out and that was in 1969. They were well established at that time. Marie
  13. Thanks for your help. I'll let you know how it went. I'll even try to post pictures. Marie
  14. Thanks for the suggestions. I think I'll try the Cooks Illustrated recipe for a dense and firm type. With chocolate dipping, I think I would prefer a non-chocolate cheesecake. I think I'll give the "pops" less than an hour in the freezer before dipping. What I would really like to do is bake the cake in a sheet cake pan so I can get nice even squares. I wonder if it would bake properly in a non-round cake pan. Anyone know? Thanks. Marie
  15. We are going to try cheesecake on a stick as a dessert. I've seen pictures of the type that they sell at State Fairs, which is basically a wedge of cheesecake on a stick dipped in chocolate. There is also the David Burke type of cheesecake lollipops, dipped in chocolate and other confections. I think we are going to have to compromise and do something in the middle in terms of size. I think that the wedge of cake would be just too big to dip with home-kitchen equipment. Now here's the question: What kind of cheesecake would be the best to try for dipping. Do we need to make something fi
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