In celebration of the bounty of the season, Sejal and Rick hosted this month’s Food Battle…. Battle Pumpkin. To switch things up a bit, we were all to make brunch foods, rather than the typical dinner foods that we have been accustomed to. The versatility of this main ingredient made the challenge so interesting… Sweet? Savory? Spicy? And to add to the questions… Brunch!?

The challenge was accepted by all parties, and here is what we feasted on…

Appetizer Course – Priti and Chirag
Pumpkin Spiced Yogurt with Home-made Pepita Granola
The yogurt was rich and creamy, and was garnished with just a swirl of vanilla and spiral of pumpkin rind. The granola added texture and an incredibly nutty flavor from the almonds and pepitas. Chirag mentioned that the secret behind the texture of the yogurt was using a strained Greek variety, and then adding the fresh pumpkin and spices. This was a lovely starter – so delicious and something that I would love to add to my Sunday brunch repertoire!

First Course – Jigna and Piyush
Spiced Pumpkin and Sausage Hash ~ Pumpkin Crepe stuffed with Spinach and Fontina Cheese ~ Poached Egg ~ Spiced Pumpkin Puree
Complicated ingredients and sophisticated plating made an impression even before tasting the dish. But the combination of flavors is what stood out. The slightly spicy hash, the warm zing of the molded crepe, the brightness of the spinach and the perfectly poached egg – it all melded into a harmonious marriage of pumpkin goodness! Super creative use of the ingredient – especially in the crepe – and super tasty!

Main Course – Sejal and Rick
Roasted Spiced Pumpkin with Cream ~ Spicy Pumpkin Hash with Pancetta ~ Pumpkin and Bacon Muffins
Another mouthwatering course – providing the solution to everyone’s brunch dilemma – Sweet? or Savory? The “concern” of the morning was that the two middle courses had similar ingredients – the hash and the egg. But it’s brunch, folks – and two variations of an amazing dish are better than one, in my opinion! The roasted pumpkin offered something for the sweet seekers – warm and earthy with just the right amount of sugar. The hash was as savory as could be with the added help from the pancetta and the gorgeous fried egg (good job capturing the dripping yolk, MB!) And the muffin was the perfect balance of both – embracing the sweetness from the fruit and the meatiness from the bacon. Plates licked clean once again!

Dessert – Nita and Manish
Our version of Pumpkin Pie
I refuse to use the “D” word… Deconstructed, that is. I know that it’s what chefs used say, oh 10 years ago or so, to describe their versions of showcasing individual ingredients of dishes and proving that the combination of all of them would be just like the original dish. UGH. I never took well to the term and I hate it even more, now that WE were doing a dish that essentially WAS a deconstructed version of a classic. So, for my piece of mind, let’s say that this was “Our Version of Pumpkin Pie.” We baked strips of puff pastry as the “crust,” created disks of pumpkin pie custard (essentially the filling without a crust,) made some granola using pumpkin seed oil for the “streusel topping,” a quenelle of cinnamon spiced whipped cream, and dotted the plate with some pumpkin caramel. The custards were sprinkled with roasted, then sugared pumpkin seeds. Mission accomplished, in our opinion – and just in time for Thanksgiving weekend…

Thanks once again to my co-battlers for an incredible meal. Cheers!

Autumn is my favorite season.

My older daughter spent her first five and a half years admiring the green scenery of northern California. She didn’t understand me when I told her that I missed the seasons that we had back east. When we moved back to NJ, she realized what it meant to see the “leaves change.” It was always just an expression until then. She was amazed by our Japanese Maple, and how it could go from being green one day, to brown the next, to a purple and then finally to a scarlet red. And then, the colors fell. FALL – the inevitable but saddest part of the season. That year was a tease, because the autumns ahead were going to be wet and dreary, producing only a few bright colors on our natural canvas, and therefore, more aptly named, FALL.

Autumn 2010. This is probably the most “true to season” autumn we’ve had here in NJ in almost 4 years. My girls are daily commentators on the earthy spectrum of colors that vary in shade day to day – both in front of and behind our house. Trees, flowers, and shrubbery have never been so interesting to them. Such simple pleasures… the fact is that this season in the last four years has been pummeled with rain, wind, sleet, hail, and even snow… washing away the foliage before the changes in hue can even occur.

Paying homage to my favorite season, I’d like to share with you a recipe for “Autumn in a bowl.” I think that the slightly sweet, nutty, and mildly citrus notes of the dish pair extremely well with a Chenin Blanc from the Loire Valley. Specifically a Vouvray. And even more specific, if you can get your hands on one, a wine from Domaine Huet.

Spiced Pumpkin Soup with Cilantro Crema

1 medium sugar pumpkin (approx 4 lb)
½ cup water
1 large onion, chopped
2 large carrots, chopped
3 to 4 garlic cloves, minced
1 bay leaf
3 tablespoons olive oil
1 teaspoon salt
3 teaspoons ground cumin
1 ½  teaspoons ground coriander
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon black pepper
4 cups chicken broth
2 cups water (or more if needed)
2 tablespoons fresh orange juice
½ cup crème fraiche
½ cup cilantro, finely chopped
salt & pepper

Preheat oven to 350. Halve the pumpkin lengthwise. Place cut sides down on a rimmed baking sheet, and add ½ cup water. Roast for 1 ½ hours, or until tender. When cool enough to handle, peel pumpkin and roughly chop into 1 inch pieces. In a large pot, sauté onion, carrots, garlic, and bay leaf in the olive oil over medium heat until softened, about 10 minutes. Add next 6 ingredients and stir until everything is well coated, about 30 seconds. Add the pieces of pumpkin. Stir until well coated, about a minute. Add broth and water, and bring to a boil. Reduce heat to low, and simmer, partially covered, about 30 minutes. Add orange juice and simmer for 2 more minutes. Discard bay leaf. Transfer soup to a blender, and blend until very smooth. Use a strainer to refine the soup if you wish. Add water to the soup if you prefer a thinner consistency, and rewarm. Transfer soup to a tureen or serving bowl. Combine crème fraiche and cilantro. Mix well, and add salt & pepper to taste. Ladle soup into bowls, and top with a dollop of cilantro crema.

Serves 6

Chef David Bouley

October 6th, 2010 – Dinner at Bouley hosted by 56 Degree Wine. Words cannot describe how ethereal this experience was. I’ll try, but don’t blame me if you get hungry… or jealous.

Presented with the opportunity to attend a wine dinner hosted by Chris and Joe (from 56,) I was completely unprepared for the extravagant evening that lay ahead.  It was a rare occasion, where Chef David Bouley himself would be in the kitchen (and later at our table,) overseeing the execution of his thoughtfully created menu. The details of the courses would be revealed to Chris and Joe just a day before the event, and they would be faced with the challenge of pairing wines to the chef’s creations. No time to order, they chose what we had in stock at the shop. The challenge was met and conquered, and here is how the evening played out…

Our Private Dining Room

Entrance to Restaurant

The venue in and of itself is something out of a fairy tale. Magical is the word that comes to mind.  Bouley hired the best men for the job (some from overseas) to create the look that he was envisioning. Imported French doors (the one leading to the cellar is so heavy that Chef Bouley referred to it as “almost petrified,”) details dating centuries back, and stone that was from the same quarry used to restore the Versailles Palace in France are just a few of the authentic ingredients used to transform this space into a structural paradise. Upholstered frames, over-sized mirrors, and textured walls add to the appeal. It is romance to the nth degree. I had the opportunity to feast in the elaborate main dining room two years ago, but this time, the event was to take place entirely in the downstairs private room, adjacent to the wine cellar. The massive walnut doors and antique hardware was reminiscent of an old French Chateau. Just stunning.

Now, the meal.

Fresh Malibu Sea Urchin Terrine w/ Russian Golden Osetra Caviar and Fresh Kinome Leaf
NV Pascal Paillard Champagne Brut Bouzy Grand Cru
My notes… Such a unique dish! The creaminess of the sea urchin stood our for me, and my first encounter with kinome leaf – so savory, slightly peppery.. perfectly balanced dish. I was looking for ways to re-create this dish at home (challenge!) and then I found THIS! SCORE!!!!

Crab with Black Truffle Dashi and Corn Flan

Butter-Sugar Corn Flan with Live Dungeness Crab and Black Truffle Dashi
2001 Patrick Lesec Puligny Montrachet Les Pucelles 1er Cru
My notes… Rich and earthy while preserving a wealth of freshness and brightness (perhaps the corn?) Someone at the table questioned this and decided that the dashi was too overwhelming. I couldn’t disagree more. Amazing balance in this dish! And, it paired magnificently well with the Lesec!

Organic Connecticut Farm Egg; 24 Month Prosciutto di Parma; Steamed Polenta, Artichoke, Coconut, and Early Garlic Broth
2001 Ronchi di Cialla Ciallabianco]
My notes… Always a favorite of mine on any menu… the FARM EGG. The coconut broth brought a whole new dimension to this dish, resulting in a mouthful of tropical richness. The Ciallabianco was a great pair – although I still had a tiny but of Puligny left over, and it was just as stellar of a pairing!

Chatham Day Boat Lobster; Brown and White Honshimeji Mushrooms, Passion Fruit, English Peas, Fresh Lychee, Hyssop
2008 Knoll Riesling Kellerberg Smaragd
My notes… Perhaps the marriage of the night! Rich lobster, earthy mushrooms, tropical passion fruit and lychee, fresh peas, and aromatic hyssop. Almost a chaotic slew of ingredients – but wow. The combination was magic (there’s that word again!) Every bite revealed another dimension, every sip of the Riesling reminded us of how incredible a meal like this can get with the “proper” wine pairings. Kudos and thanks to Chris and Joe and to the staff at Bouley for recognizing all of these flavors and for allowing every single guest in that room the chance at such a food and wine epiphany!

Venison Loin Wrapped with a Rye and Salt Crust; Roasted Chesnut Peels, Chestnut Gnocchi, Baby Roasted Brussel Sprouts, Comte Cloud
2001 Bruno Giacosa Barbaresco Asili
My notes… The venison loin was brought out just before slicing, and Chris caught a picture of it. Click here to view the masterpiece (keep in mind that there was very low light in the room when the picture was taken!) Again, such fragrant and savory flavors. And what better wine than the Giacosa Barbaresco to bring out the delightfulness in it all? PS – The coolest thing about this dish is that every item could have stood on its own… the venison; the chestnut gnocchi; the brussel sprouts; and the “comte” cloud – literally a cloud of cheese. YUM.

Chilled Strawberry Soup with Organic Yogurt Sorbet
My notes… For what seemed to be a “palette cleanser” or “pre dessert,” this course left us so satisfied and content. Fresh, bright, delicious!

Dessert

Caramelized Anjou Pear with Valrhona Chocolate, Biscuit Breton, Hot Toffee Sauce, Reglisee Sorbet, Tahitian Vanilla Ice Cream
2001 Isole E Olena Vin Santo
My notes… The dessert is a masterpiece. The thinnest slices of caramelized pear wrapped the little package up. Inside, was Valrhona chocolate and biscuit breton (a buttery biscuit that was first made in the northwest part of France.) Hot toffee sauce topped the pears and the sorbet and ice cream flanked on either side. The dessert wine was the perfect balance of nutty, toffee, rich goodness balanced with a good amount of acidity, so it didn’t seem cloying at all.

An unforgettable meal and experience. Still, the words I use don’t seem to do justice to the evening. So, I’ll just relish in my memory.

Cheers!

Greetings! Let me start by continuing my online journey of my gastronomic week, or shall I say, MONTH!?

Eggs Benedict

Next stop was WD-50. Stop THREE of my gastronomic week 2010. The first time I dined at the acclaimed Wylie restaurant, I was rather unimpressed. Perhaps I was fearful to detach myself from my traditional culinary roots? I don’t know… But I was determined to 1) have a completely different experience and 2) meet Wylie. Plus, a good friend was insisting I give this place just one more try.

Cuttlefish with cashews

Drum roll… a different experience it was! The courses were flavorful, and full of texture and complexity.  We, as a table, shared two orders of the eggs benedict, which consisted of deep fried hollandaise sauce, the thinnest pieces of Canadian bacon you’ll ever see,  and creatively prepared egg yolks. Nothing healthy about it, but it was delicious! I went with the cuttlefish appetizer with cashew and rootbeer. Heavenly – and the cashews added such amazing texture.

Aerated Foie Gras

Others at the table that day raved about the aerated foie gras. Divine. Light as cotton candy, with the decadence of the rich delicacy. For my main course, I decided on the scallop dish – accompanied by chicken fried lentils (crispy and yummy,) radish, and lychee. Innovative and creative flavors blended into one unique and delicious dish. We had the Margaine Brut Rose with our appetizers and then moved to a magnum of an incredible Riesling that I can’t for the life of me remember – can any of my dining companions refresh my memory? A perfect pairing for my scallops! And yes, Wylie was there. I was a tad star struck and got all googly as he whisked by me at one point to get what seemed to be a glass of water from the bar. Mission accomplished.

And then there was STOP NUMBER FOUR. Literally, at this point, I felt as though I needed to do a cleanse diet in between all of my extravagant dinners. This time, we celebrated a friend’s birthday and introduced them to our favorite restaurant in the state… yep. elements in Princeton… Again! The chefs paired some fabulous courses to the wines that we chose for the evening… 2006 Albert Grivault Meursault, 2002 Lopez de Heredia Bosconia, and 1999 Terrebrune Bandol Rouge. Manish and I both agreed that this was our all time favorite dining experience at elements (trumping my last post) which proves to me that the staff here are always aiming to grow and surprise you more with each visit! A peak into what we feasted upon… no pictures of the food but trust me when I say that each and every plate was an artistic masterpiece, showcasing the colors and flavors of the season and of course the amazing talentsof Chef Scott Anderson and Chef Joe Sparratta.

~The amuse bouche trio: Beet Salad; fresh Tomato soup with fennel salad; Broccoli soup
(The guys enjoyed the Maple Loch Cocktail with this and the gals enjoyed the 20th century cocktail – Mattias at the bar is a genius!)
~Super sweet cherry tomato salad with fresh feta cheese and basil
~Local peach salad; red quinoa; fleur vert; black garlic; poppy seed sponge cake – as uniquely amazing and satisfying as the last time!
~Tuna belly and hamachi sashimi with pear and jicama – So fresh and clean, with the perfect balance of fruit and acidity.
~Geoduck with herb risotto, clam juice, saffron, and fried artichokes – Last time I had geoduck was at dim sum. I liked elements’ version much better – perfectly cooked, so tender!
~Seared scallops with romesco sauce
~Turbot with mustarda greens – I’m a sucker for a good hearty green
~Hazelnut tortellini with shaved truffles, parmesan crisp, pecans, and garlic chips – Truly Decadent!
~Seared foie gras with pear and maple syrup – As though the word “decadent” should have an even richer meaning
~Veal sweetbreads and caramelized sunchokes
~Smoked duck with fingerling potatoes and haricot verts – Amazing pairing with the 99 Bandol!
~Pre-dessert was the Bacon and Eggs – something I think I would order EVERY time I go!

Pre Dessert

That marked the end to my gastronomic MONTH. Stay tuned to my October musings – I look forward to sharing! Cheers!!

The Thursday that followed my birthday was a true treat. I was given the opportunity to attend a wine dinner that 56 Degree Wine, in conjunction with importer extraordinaire Olivier Daubresse, hosted.  It was the most educational, inspirational, and phenomenal wine dinner that I have ever experienced.

The geniuses at elements in Princeton, Chefs Scott Anderson and Joe Sparatta, created a unique and ridiculously mouth-watering menu to pair with each flight of wine. Yes, I said flights. Olivier had the foresight to set aside some older vintages of all of the wines that were showcased so that one day, we could all enjoy a lovely event like this, comparing young vintages to ones that had more bottle age! The wines that were paired were all white Burgundy, 4 different producers from 4 different regions.

This dinner ranks in my top 5 dining experiences of all time, and the credit goes to the incredible staff at elements, and the hosts for organizing. I also believe that I had the best seat in the house – sitting in between Joe (wine director at 56) and Olivier (importer) and across from Chris (owner of 56.) The conversations were educational and inspiring. A thorough review of this event was done by Chris Cree, Master of Wine, owner of 56 Degree Wine, my boss and mentor, oh the list goes on. His blog post says it all, so I will just link to his here…

An incredible evening, the perfect birthday gift!

September… I LOVE this time of year. It’s as though the Weather God knows to crisp up the air as soon as Labor Day hits. Cool mornings give way to sun drenched days, and the evenings that follow demand pleasant “after dinner” walks outside.

Being a September “baby” also helps support my adoration for this month. I grew up with parents that made a big deal over my birthday. So, needless to say, it is always one of my most favorite days of the year.  While most people my age like to FORGET about their birthdays, I like to celebrate – with FOOD – preferably, for more than one day. This year, even though the people around me will not realize it, I will be celebrating ALL WEEK! I’ll post as I “experience.”

Thai Disney PhotoBoard

First Stop, Origin Thai III in Basking Ridge. French inspired Thai food. How much better can it get!? With the prodding of Maya, Manish made “early birthday” reservations for the four of us last night. We like to go to the Basking Ridge location because it’s convenient, close, and the newest one out of the three locations. The girls feel like they are going out to a “fancy restaurant,” and we have the added benefit of bringing our own wine! Here is what we consumed…

Shrimp and Crab Spring Rolls with a Basil Sauce – Crispy outer shell encased a delicate seafood medley filling. Dipped into the sweet Basil sauce, this was HEAVENLY!
Lemongrass Steamed Mussels – A “go-to” dish EVERY time we as a family visit Origin Thai. We all love mussels. The only thing this dish was missing was the bread to sop up the broth!!!
Crispy Whole Snapper with Tamarind, Chili, Garlic, Sweet Shallot Sauce – RIDICULOUSLY flavorful. The fish was so delicate (despite the cooking technique) and the sweet and spicy sauce was perfectly balanced. YUM.
Wild Boar with Chili, Thai Basil, Shitake, and Bok Choy – Extremely flavorful, and soooo savory. Would have licked the plate clean if they didn’t take it away as soon as they did! The only negative was that some of the boar pieces was “more cooked (ie tougher) than others. Didn’t really take away from the dish… just an observation.

For dessert, Maya insisted we order the warm chocolate cake and Kayla went for the Banana Crepe. And, the 2006 Donnhoff Felsenturmchen Riesling Spatlese that I was gifted a year ago made for the perfect accompaniment to most of the dishes above!

Cheers! And stay tuned for my next stop!

Some of these will seem funny to you, and some won’t make any sense at all – but all of these moments made an impression on me!

1. My dad to me… “Beta, I Eat to Live… YOU Live to Eat. That’s why I can’t tell you if this soup is missing anything.” (Beta is a term of endearment usually used by your elders addressing you as “honey or sweety.”)

2. Kayla on the phone to Maya who was visiting her friend in Maryland for a week… “Hi Maya didi… I miss playing with you, and can’t wait to see you this weekend. I loooove you!”

3. Maya to me after Kayla just said the words above (and voice crackling a little)… “My heart hurts.”

4. Maya to me at Origins Restaurant earlier this summer. I asked her to stick her nose into my glass of wine and tell me what she smelled… “Mommy, ewww. Why does this wine smell like gasoline?” It was a young Riesling!

5. Manish to me during our Fingerlakes trip, and Piyush agreeing… “Nita you really need to WATCH your face.” (Apparently, I spent the weekend making “faces” whenever I didn’t like a wine that I tasted)

6. Kayla to me when we first told her we were going to Disneyworld… “Oooh – when we get there, can I knock on King Triton’s door and ask if I can play with Ariel in her room!?” No Joke.

7. Kayla to me – and funny enough, Maya said something very similar when she was Kayla’s age… “Mommy, you’re the best cooker ever.” So I responded “Thank you honey, what’s your favorite dish that I make for you?” Her response… “Cereal!”

A few weeks ago, Manish and I traveled to the Fingerlakes with family and friends for an unforgettable weekend of food, wine, nature, and fabulous weather. We were celebrating Piyush’s 40th birthday, and we did it IN STYLE!

After a long and confusing road trip to our first stop (we tried to keep the trip a  secret from the birthday boy until the last possible moment,) we were greeted by the rest of the group at a beautiful tasting room - Six Mile Creek Winery right in Ithaca. The scenic views from the back terraces were something out of a magazine. From there, we stopped off at a local favorite, Ithaca Bakery, and stocked up on sandwiches of all sorts. We picnicked at beautiful Taughannock Falls State Park – and walked to the beautiful Falls that were nestled in layers of rock that seemed to reach the sky’s limit.

We checked into our lovely Bed and Breakfast – Gothic Eves. Roman, one of the innkeepers, greeted us and showed us to our rooms. The Inn is absolutely beautiful. Every room is adorned with lovely antiques and the grounds are manicured to a simple and natural elegance. We enjoyed evenings at the firepit and some of us soaked in the wood fired hot tub! We looked forward to our breakfast with Rose, innkeeper #2, as she has such a passion for local, organic, and sustainable ingredients.

On our first morning, we enjoyed a decadent french toast. The bread was from a local bakery (organic of course,) the berries and fruit were all local and organic – and if I remember correctly, she even picked some of them herself, the eggs were collected that morning from her friend’s backyard where free range chickens roam, and the maple syrup was tapped from one of the local NY State sugarbushes. Yes, our mornings with Roman and Rose (and their food) really fueled us up for the day’s activities!

Crispy Quail

The breakfasts at the inn were not the only “blog worthy” food experiences we had. Dinner at Hazelnut Kitchen was DIVINE. Jigna had researched a bit and heard great things about this restaurant, and when we told Rose and Roman where we were going for dinner that evening, they nodded in agreement. The theme is pretty much what we saw everywhere out there – natural, local ingredients are showcased, and new and interesting flavors are combined to create unforgettable meals. So many dishes to write about… so instead of mentioning them all, I’ll just tell you what I ordered. To start, the crispy fried quail with tomato chutney, mustard and creme fraiche, and vegetable slaw. The chef literally picked just the meatiest parts of the quail, and the result was a perfectly crisp coating and super tender meat. Delicious! The tomato chutney’s ingredients popped out singing the fact that they were just picked that morning. Yum. The incredibly fresh “spicy prawns” were a tad too spicy for my taste, but even then, I finished most of my meal – it was THAT good! The dessert that stood out in my head was the hazelnut butter cake with sea salt caramel & hazelnut ice cream. So decadent, but not overwhelming at all. The sea salt caramel provided balance to the rest of the components. Like I said before, Divine! Most of the crowd enjoyed local and artisanal microbrews with dinner. I opted to order some wine, and staying with theme, ordered a local winery’s claim to fame. More about the Bloomer’s Creek Block 97 Chardonnay below!

We went wine tasting along the Cayuga and Seneca Lake trails, visiting wineries such as Shalestone, Sheldrake, and Bellweather Ciders to just name a few. The one that really stood out for me though, was Bloomer Creek Vineyard. We tried the Block 97 Chardonnay the night before, and I remember Sejal and I looking at each other wondering if what we just tasted wasn’t a Bourgogne Blanc! I know… I am making a very broad statement here. But compared to many of the off dry to sweet whites and “interesting” reds that we tasted, the Bloomer Creek Block 97 Chardonnay was a true find! Hopefully we all can “find” it nearby soon! Kim Engle is the winegrower and vintner and Debra Bermingham adorns the walls, ceilings, and floors of their tasting room with her vision and true art. Literally – the walls are filled with her art work, and the floors are gorgeous displays of workmanship – with inlays of significant newspaper articles flanking the wood planks. Just plain gorgeous. And their wines… I not only noticed the Chardonnay as being “something to talk about,” but their Rieslings had a petrol nose, and the dry Gewurtztraminer was probably the best pairing for Indian food I’ve tasted from the US!

We ended our weekend with a visit to the one and only Ithaca Farmers Market. We tasted some of the sweetest corn in the world here. And for that, I’ll forever be grateful. This will not make any sense to you unless you were there, that day, eating the raw corn kernels off the cob (or in my case, having Manish cut them off for me – lol.)

Happy Birthday, Piyush bhai!

So, what do you get when you combine efforts with your brother and sister in law for a LAST MINUTE evening of grilling? Try it, because when I did, I experienced the BEST MEAL of the SUMMER thus far!

It was 10am on a random Saturday, and we decided on a last minute dinner at Jigna and Piyush’s place. I can’t take much credit for what I’m about to describe, as what was supposed to be a “simple” meal (said Jigna) turned into such a grande affaire! I had a couple pork tenderloins in the fridge and marinated them in a savory “herb-y” marinade that was balanced with a splash of sherry vinegar, a drizzle of honey, and just enough soy for the umami effect. I still had some sour cherries that I froze after my trip to the market a few weeks ago, so with sous chef Maya’s help, made a sour cherry gastrique. The pork marinade was reduced into a sauce with loads of depth which accompanied the grilled protein, but a dollop of the gastrique reminded us of summer’s bounty and brought balance to the main course. That was my contribution.

We started the evening with an elegant and lovely rendition of Summer Bruschetta. Perfectly diced tomatoes, a chiffonade of basil, and a smidge of garlic (with the additions of balsamic and olive oil) topped grilled pieces of baguette and satisfied everyone’s craving for a hearty appetizer. A very balanced and seasonal blueberry mojito accompanied the appetizers – fresh blueberries, ginger simple syrup, fresh squeezed lime juice, and RUM… YUM. One was enough for me though. As I have experienced in the past, if I want to enjoy a cocktail, consume but only ONE!

Next was the salad… We harvested some greens from the garden just moments before assembling the salad. Fresh, gourmet lettuces created the bed for this course. This was topped with grilled peppers, grilled red onions, and Italian sausage slices. Atop this was slices of fresh figs and sprinkled goat cheese. This was probably the most savory and flavorful salad I have EVER consumed.  The best part? Leftovers go well on a pizza the next day. YUM.

The pork tenderloin was the entree but the sides were the stars at this dinner party! Succulently sweet corn, cut off the cob, with literally “tons of herbs” folded in. Basil, parsley, and dill were amongst the many that were showcased. A unique take on potato salad was served – grilled red bliss potatoes with red onions, capers, and whole grain mustard. SOOO savory, and such a perfect match to the complimentary flavors of the pork and the corn. The entire meal was something out of a magazine; which is why I had to blog about it today!

We ended our meal with brown sugar glazed grilled peaches and vanilla ice cream (with a blackberry sauce.)

P&J…. Thank you so much for this feast fit for a king! We truly enjoyed (and appreciated) the entire experience, and look forward to many more in the future! CHEERS to my Bhai and BB! xoxoxoxo

Sour Cherries fresh from The Cherrful Cherry at the Greenmarket in Union Square NYC

Berries and Cherries and Stone Fruit…. Oh My! Yes, one of the many rewards to braving the summer heat is sinking your teeth into one of these delectable fruit gems…. bare and simple; baked into a treat; or incorporated into a delicious sauce of both savory and sweet dimensions. Two of my favorites…. the sour cherry and the blueberry.

Blueberries from Hillview Farm in Meyersville, NJ. Just up the road from me!

Sour Cherry Turnover

Sour cherry season is short lived. Very short. Mid June through early July, and many of the farm markets sell out of their stash (at least the ones that I frequent!) To my friends out there that laugh at me for trapsing into the city on a random early weekday morning to secure my lot of sour cherries… take one bite of this tart or turnover and see why I am so passionate about it! (Oh and forgive the lame shot of the sour cherry tart as that was me taking the picture at 10pm on Sunday night on my cell phone. Manish wanted make sure I mentioned that!

Blueberry Pancakes with Blueberry Ginger Preserves (here melted into a sauce)

I went blueberry picking with some friends and my daughters over at the Hillview Farm here in Meyersville. It was the perfect morning, weather wise, and most of the blueberries were ripe, juice, and ready to be plucked. We left with 7 lbs of blueberries, all deliciously plump and sweet. Three days of blueberry pancakes, muffins, and jam, and we still wanted more!

Sour Cherry and Almond Tart

Ingredients
3/4 cup flour
1/2 teaspoon sugar
1/8 teaspoon salt
6 tablespoons cold butter, cut into 1/2 inch cubes
3 tablespoons ice water
1 lb sour cherries, pitted
1 tablespoon cornstarch
2/3 cup sugar
1/4 teaspoon almond extract
1/4 cup raw almonds
1 tablespoon sugar

Combine first 3 ingredients together in a medium bowl. Mix in butter pieces with fingertips until incorporated (it’s ok if you see clumps of butter.) Stir in ice water with a fork until just combined (dough will be shaggy.) Empty contents of bowl (in other words, the shaggy dough) into a large piece of plastic wrap. Form the dough into a disc and wrap tightly. Refrigerate for 1 hour.

Flour a piece of parchment paper and place dough disc on top. Place another piece of floured parchemnet on top (flour part touching the dough.) Roll dough out into a 12 to 13 inch diameter circle. Transfer dough carefully to a 10 inch tart pan. I found this pate brisee very delicate, so if it breaks, no worries – just “seal” any holes with the scraps of dough. Form dough into tart pan and up the sides. “Roll off” any excess dough with the rolling pin. Refrigerate for one hour.

Meanwhile, in a bowl, combine the sour cherries, sugar, and almond extract in a bowl. Grind the almonds and 1 tablespoon sugar in a food processor until fine.

Sprinkle almond mixture into the tart shell, and pour the cherry mixture on top. Bake in a 400 degree oven for 45 minutes to an hour. Serve warm.

Sour Cherry Almond Tart