By John Holl:
John Holl, an enthusiast who believes that there’s a perfect beer for every meal, conducts an exciting tour of delicious food designed to eat with fine craft beer. Thinking beyond standard burgers and nachos, talented brewpub chefs offer pairings such as Pistachio-Crusted Salmon Sandwiches served with a bright hefeweizen, and Curried Pumpkin Chicken Soup paired with — what else? — a pumpkin stout. Craft beer never tasted so good.

This cookbook, authored by the son of my first cousin John G. Holl, was laying around the house when I visited sister Lolly and her husband Paul in western Michigan a few weeks ago. Our visit occurred on an absolutely stunning, 75-degree, early September weekend, and we therefore determined a BBQ was in order. I believe it was Paul who thumbed through his copy of The American Craft Cookbook and found the recipe for the Roasted Chipotle Salsa Burger, and then a shopping trip ensued to purchase the perfect ingredients. Alas, we did not have access to the suggested beers from John’s book, but for those of us who like a hefty spice note, this burger was for us!

Not everybody dining with us that evening, which included Lisa Samson, Desi Samson and Betty Ann Holl, had a penchant for spicy food, so they ate their burgers without the salsa and with mild colby cheese slices as opposed to the pepper-jack cheese for the zesty burger crew. The addition of ripe avocado sections atop the salsa provided a smooth counterbalance to the smoky chipotle flavor.

Roasted Chipotle Salsa Ingredients

• 7 plum tomatoes, chopped
• 3 dried chipotle chiles, chopped
• 1/4 cup minced white onion
• 1/4 cup finely chopped fresh cilantro leaves
• 2 garlic cloves, minced
• 1/2 cup water
• Salt

Make the salsa

1. Combine the chiles, tomato, onion, cilantro and garlic in a medium saucepan. Cook over med-high heat, stirring occasionally, until the tomatoes break down and the mixture comes to a simmer.
2. Add the water and bring to a boil. Reduce the heat to low and simmer until the mixture begins to thicken, about 5 minutes.
3. Remove the saucepan from the heat. Mash the ingredients together with a potato masher for a thicker salsa or an immersion blender for a finer salsa, adding salt to taste. Allow the mixture to cool in an airtight container in the refrigerator for at least 1 hour, or for up to 3 days before serving.

Burger Ingredients

• 2 lbs. lean ground beef
• 1 tsp cumin
• 1 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 8 buns
• 8 slices monterey jack cheese
• 2 ripe avocados, pitted and thinly sliced
• Tortilla chips for serving

Mix beef through garlic powder in bowl and form into 8 patties. Grill according to your preference. Add cheese slices and cover grill until cheese melts. Add to buns and layer mixture and avocado slices on top. Mangia!

To purchase John’s book visit his website at http://johnholl.com

About Those Avocados—
Although most avocados you find at the store are hard, some stores carry ripe, ready-to-eat avocadoes for their customers. An avocado is ripe when its skin turns from green to a dark brown-green color and “gives” slightly when it is gently squeezed. You can select the best, ripe and ready-to-eat avocado by looking for one that is slightly soft, without dark sunken spots or cracks. Obviously, these signs apply not only to avocados that are ripe in the store, but to those at home, giving you signs as to when your fruit has reached the perfect time to be eaten. Be sure not to purchase avocados that rattle when you shake them. This means the pit is pulled away from the flesh and it is overripe.

How to Store Avocados After You Bring Them Home
Never refrigerate unripened (hard) avocados because they will not ripen in cold temperatures.
Unripened (hard) avocados are best stored in a cool dark place until they have ripened.

If Your Avocados are Not Ripe, Here’s How to Ripen Them
Place unripe avocados in a brown paper bag to ripen. This traps the ethylene gas they produce and helps them to ripen. A firm avocado placed in a paper bag will ripen at room temperature in about three to six days. As the fruit ripens, the skin color will darken.

How to Speed Up the Ripening of Your Avocados
Add a tomato, apple or banana to a paper bag in which you have placed an avocado. This will produce more ethylene gas and speed up the ripening process. It will usually only take one to three days to ripen.

When to refrigerate avocados
Only refrigerate ripe avocados. Avocados will keep for up to 5 days when refrigerated but leaving them too long in the refrigerator will cause them to lose their flavor and begin to turn dark in color. Avoid slicing avocados before refrigerating as they will turn brown after they are cut.

It’s no secret, it’s a banner year for this season’s corn crop! It is soooo good that I’ve eaten it right off the cob without adding anything at all. While there is still fresh corn available, you may want to try these tasty side dishes from Cooks Illustrated • Sept/Oct 2014 issue.

To create corn side dishes with rich, toasted flavor, strip the corn from the cobs when they are raw and then cook the kernels in a nearly smoking skillet. A useful tool to strip the corn off the cob is a Corn Cutter, which we actually bought this year at B B & B, but it’s easy enough to use a sharp chef’s knife. In the skillet, it is important not to stir the corn for a few minutes to give it a chance to brown. Once the corn is cooked, mix in plenty of salty, savory ingredients to balance the sweetness. Finally, an acidic component rounds out the dish.

Sautéed Corn with Bacon and Leeks

INGREDIENTS

INGREDIENTS

• 2 tablespoons vegetable oil
• 3 garlic cloves, sliced thin
• 4 ears corn, kernels cut from cobs (4 cups)
• Salt and pepper
• 6 ounces cherry tomatoes, halved
• 1 1/2 ounces ricotta salata cheese, crumbled (1/3 cup)
• 1/4 cup shredded fresh basil
• 1 – 2 tablespoons lemon juice

INSTRUCTIONS

1. Heat oil and garlic in 12-inch nonstick skillet over medium heat. Cook, stirring frequently, until garlic is light golden brown and fragrant, 2 to 3 minutes. Using slotted spoon, transfer garlic to large bowl, leaving oil in skillet.
2. Return skillet to medium-high heat and heat until oil is shimmering. Add corn and sprinkle with 1/2 teaspoon salt. Cook, without stirring, until corn is browned on bottom and beginning to pop, about 3 minutes. Stir and continue to cook, stirring once or twice, until corn is spotty brown all over, 2 to 3 minutes longer. Transfer corn to bowl with garlic.
3. Stir in tomatoes, half of ricotta salata, basil, 1 tablespoon lemon juice, and 1/4 teaspoon pepper. Season with salt, pepper, and remaining lemon juice to taste. Sprinkle with remaining ricotta salata and serve.

In Spanish:  Flan de Queso Casero con Frutas de Bosque

At then end of the Paella blog I mentioned this dessert:
Blueberry Cream Cheese Flan…

If you like cheesecake (and I don’t know many people who don’t), you’ll love this flan. It is super simple to make – mix sugar, eggs, cream cheese and milk. Divide mixture into 6 dishes and toss in a handful of blueberries, then bake in a water bath. The result is a rich and creamy flan dotted with fresh blueberries.

It had been almost a year since we grilled a paella outdoors on the paella grill. And unfortunately, we weren’t going to be able to do so on the weekend we had invited some friends over for this outdoor experience. The 2014 summer weekends had been consistently splendid up to this point, but this particular Saturday proved uncharacteristic in that it rained almost all day and into the evening. But alas, making paella (a saffron-flavored Spanish dish made with varying combinations of rice, vegetables, meat, chicken, and/or seafood) is very flexible and something you can make over your kitchen stove—which is what we did.

Barb Walsh, Brad Collins, Fran and Grant McNinch

Our guests—two other couples who all once resided in my old Yardley ‘hood before I moved to Langhorne—contributed to the Spanish theme with appetizers of grilled eggplant rounds dipped in olive oil and balsamic vinegar topped with tomato slices, feta cheese and basil, and an antipasto platter of sorts with Serrano ham and manchego cheese rolls, sliced chorizo and olives; and we uncorked numerous bottles of Temperanillo red wine, among other requested cocktails. So despite the inclement weather, we were determined to make the most of great food, ample libations and engaging company.

Spanish appetizers were enjoyed while the paella cooked.

Paella might be the world’s most perfect company dish—from the drama of presenting the giant pan at the table, to the beautifully seasoned, addictively flavorful rice.

The raw ingredients

Chicken thigh pieces browning in the paella pan

Russ stirring the paella as it cooks

Brad assists in the compilation of the caprese salad

Meat is pushed to the edges while the grated tomato is added

The paella ingredients before the bomba rice is added.
The story continues after the recipe…

Continue reading A Paella Party! →

A short while ago we blogged about our first attempt at a grilled pizza, with some success. The visual effect left something to be desired, so not satisfied with mediocrity, we vowed to make several more over the course of time. With that resolve, we spotted a Roasted Tomato, Fennel and Asiago Pizza (Cooks Illustrated) that appealed to our culinary sensibilities and used that recipe as our base this time around.

While I was hoping to make the garlic-herb pizza crust from scratch, we had a premade pizza dough in the frig that was about to expire. (Those of you with wheat issues may want to use a gluten-free dough.) As you may recall in the previous pizza blog, Russ had a bit of an issue rolling the dough into some semblance of a circle. This time however he had a lot more success.

He discovered that there was more hand working the dough, not so much rolling it out. The bubbles take a beating under a rolling pin, leaving the finished product dense and tough. Instead, think light and gentle, and work with your hands to pull and stretch the dough out to your desired size. If the dough proves impossible to work with—snapping back when stretched, for instance—it’s either been overworked or is too cold. Let it sit at room temperature for a full 15 minutes to let the gluten relax and the temperature rise before trying again.

As luck would have it, just as we were going to start making the pizza, an unexpected rain storm burst out of nowhere (predictions were ZERO percent precipitation that day!) So Plan B was to use the oven, which we preheated to 550 degrees. (Note this recipe is for grilling pizza.)

The evening before, we roasted the tomatoes for 20 minutes as described in this recipe–in the oven, not on the grill. But the next day they seemed too watery to me. Having roasted tomatoes before, I knew they usually take a long time, so I popped them back in for 1 1/2 hours at 325 degrees. This eliminates moisture and concentrates the flavors—a very important step. They came out beautifully!

While Russ worked the dough, I placed the 11″ pizza stone in the oven to preheat; prepared the onion, fennel, garlic mixture in a sauté pan; and grated the Asiago cheese (we used more like a cup.) The dough was split in two, and the first pizza was assembled directly on the hot pizza stone, put in the oven for 5 minutes, turned and cooked for another 3 minutes. Perfectly browned crust! The second try, Russ decided to assemble the pie on a cookie sheet and slide it onto the hot pizza stone. GONK. Without a pizza peel and cornmeal, not a smart move! We finally managed, but made a bit of mess with toppings falling off.

As a final touch we added fresh basil from the garden cut into ribbons. We oohed an aaahed as we ate, definitely agreeing we’ll make this combo again! For those who prefer a bit of meat, a good addition would be crumbled Italian sausage with fennel. Although, if you do add other ingredients, you may want to scale back on the fennel/onion mixture so that the pizza doesn’t get soggy.

Continue reading Perfecting the Personal Pizza →

Hopefully by now you’ve been enjoying locally grown tomatoes, corn and basil. Whether separate or combined, these August favorites are at their peak this time of year. You’ll find some tasty recipes in the new blog under the Bits N Pieces tab.

OK so maybe the title is a bit nonsensical, but it does make sense to try out this vegetarian restaurant. In an unassuming mini strip mall off of Second Street Pike in Southampton, PA, sits the Blue Sage Grille. Established about 14 years ago, this BYOB restaurant has become one of the most popular restaurants in Southampton and the “granddaddy” of vegetarian restaurants in Bucks County. It serves lunch and dinner 5 days a week (closed on Monday), and now also serves Sunday brunch.

“The quality of the food that comes into the kitchen is great,” explains executive Chef Mike Jackson. In fact, 98% of what comes into the restaurant is whole food, be it grains, vegetables, fruits or beans. But you won’t find a lot of meat substitutes like tofu or seitan here. There is balance between vegetable, grain, beans and dairy, and Jackson and his kitchen staff bring out the best in each. “The challenge is that we need lots of different vegetables,” says Jackson, “in fact, some of our entrees take four sauté pans to prepare.”

On the “con” side, the place itself is quite small, 15 tables in all, packed closely together. We were seated at a booth on one end of the restaurant, which our dinner companions, Barry and Eve—who have eaten here often—told us was actually spacious compared to other tables. Reservations are a good idea any night, but absolutely required on a Friday night, as the place has so few tables. The sound level was at times deafening, resulting in the waitress having to repeat herself, and made conversation a struggle.

But the “pros” certainly outweigh the cons. The atmosphere is casual, and the food is definitely top-notch. Even a die-hard carnivore would have difficulty not enjoying something off this eclectic menu, which includes numerous vegan entrees for those so inclined. Food service was leisurely / slow (which is actually refreshing when enjoying an evening out), and the wait staff is attentive. Beware, the portions are very large, and VERY filling. Also on the plus side is that it’s a BYOB, with no cork fee.

Being our first time at this establishment, we relied on our dining friends for advice. The only thing they told us to stay away from were the Empanadas, which they said were dry. With that tip in mind, we started the process of narrowing down our choices from the list of appetizers, salads, tacos, sandwiches, entrees and dessert. Finally, Russ and I settled on one of their “5-star” appetizers to share: Adobo Goat Cheese Nachos—Fresh‎ blue corn tortilla chips with smokey adobo black beans, roasted corn, grilled julienne red peppers, oven-dried cherry tomato halves, creamy roasted onion goat-manchego queso. When the large platter of nachos arrived at the table, it was all I could do to keep Russ from diving in before I could take a photo!

Barry and Eve chose the Arancini, a twist on the classic Italian rice ball—almond crusted green apple risotto fritters with gazpacho dipping sauce and dry aged goat cheese; the four pieces easily divided among the two couples.

Our second choices varied from different parts of the menu. I think the next table over influenced Russ’ decision with the arrival of their Falafel Wrap—Griddled whole wheat wrap encased crispy falafel fritters, cucumber-yogurt dressed jicama slaw, char grilled green curry barbecue red onions, roasted red peppers, served with baby greens in chile lime vinaigrette… it’s presentation solidifying the selection for Russ.

Lynn chose one of their delicious salads (name forgotten, mea culpa!), a bed of mixed greens and kale, with lots of crunchy almonds, sweet and mild cipollini onions, roasted baby beets, red grapes, black mission figs and shaved manchego cheese slices—unbelievably huge, and quite tasty. But WAY more than a days worth of fiber in this baby!

Barry ordered the Quesadilla Rustica cut into 4 pieces, filled with mozzarella, tomatoes, and other veggie ingredients with a side of black bean salsa and arugula;

and from the Taco menu Eve chose the Blue Corn Asparagus—Griddled with monterey jack, grilled asparagus and tomato-almond romesco, black bean salsa, ancho crema, field greens. Both dishes were pictures of perfection!

While we waited for our entrees, our “influential” friends at the neighboring table received theirs, and encouraged us to photograph them to add to the blog. One entree was the Carnivale, a stuffed squash in what looks like a beet juice reduction with baby roasted carrots and parsnips.

Continue reading Vidi, Vici, Vegan →

The advent of farmers markets and farm-to-table restaurants have brought food sourcing to the forefront of Americans’ consciousness, with the farmers market movement already serving a broader purpose. More pressure is put on grocery and other fast-food segments of the industry as people begin to look for fresh food in their everyday dining options. And in that vein, the “highlight” dining experience of my birthday celebrations back in July was at Agricola, a farm-to-table restaurant in Princeton that uses fresh local ingredients from their very own Great Road Farm as well as from other neighboring providers. In Latin, “Agricola” means “farmer” which embodies their farm to table spirit and their dedication to community and comfort.

Agricola runs the gamut from enormous flatbreads made in the wood-­burning oven that are perfect for sharing—and we did, ordering the Shibumi Farm’s Mushroom Flatbread with oregano, great road farm egg, chili flakes, parmigiano-reggiano—to the impressive entrées, such as the impeccably tender and crisp NY State Duck “Two Ways” (serves two) over faro and turnips with cherry gastrique for textural contrast and color. While it is not a BYOB, we ordered a bottle of French Cotes de Rhone that went fabulously well with the complimentary basket of crusty bread.

Although we did not choose seafood, the choices include a fun starter, crispy Atlantic cod fritters, said to be as addictive as french fries. A green olive/fennel tapanade bringing a visually compelling arctic char dish to life. Vegetarians are well considered here, with a wild mushroom stew that includes farro, kale, sunchokes and the slight sting of harissa, a north African pepper paste. But keep in mind that the menu changes often depending on the season and the available produce and meats.

Above are pictured the Jacobsen Orchard and Peter tending to his organic garden.

Russ, Lynn, David and Dan at the French Laundry in September 2005.

Dan and Dave Hartman helping Peter Jacobsen cook our organic lunch al fresco at Jacobsen Orchard in September 2005.

NOTE: having worked at Mercer County Community College for 30 years, it makes me proud that Agricola is supporting MCCC’s Culinary Arts Program with scholarship money for deserving culinary students who demonstrate a combination of passion, creativity, and academic achievement.

Ideal for weekday business lunches or fine evening dining with family and friends, the Washington Crossing Inn offers a relaxing atmosphere, scenic views, and fabulous menus. With friends Barb and Brad in tow on a recent gorgeous August evening, we experienced alfresco dining while sheltered by a lush canopy of trees in the outdoor patio area intimately nestled next to their Secret Garden, while listening to live steel drum music.

The Washington Crossing Inn never disappoints as a social venue. And now that the dining has been recalibrated, the entire experience rocks. The building exudes bona fide historic warmth. The barroom is a popular watering spot—vibrant and cozy. Sunday Brunch is a traditional hit. Fridays and Saturdays feature live music in the barroom. And as spring breaks, alfresco dining on the lovely patio ranks among the region’s best.   — Bucks County Magazine

There are three menus to order from: The Tavern Menu, The Tapas Menu, and the Secret Garden Menu.

Russ and Lynn, not surprisingly, ordered several items from the Tapas Menu: Chicken Pintxos; Charcuterie with Jamon Serrano, Chorizo and Proscuitto; Fire Roasted Shrimp with garlic, shishito peppers, olive oil and garlic bread; and Chicken Tacos with lettuce tomato and smoked cheddar cheese. Our companions ordered from the Tavern Menu: Shaved Prime Rib Sandwich with crispy red onions, Black River blue cheese, spinach, horseradish cream on a ciabatta roll; and the Grilled Chicken Panino with pickled red onion, spinach, cheddar, and roasted tomato aoili; both sandwiches served with french fries.

A Bit of History:

In 1919, the Commonwealth of Pennsylvania created a park along the Delaware to commemorate the famous crossing by General George Washington and his troops in 1776. At this time, the name of the picturesque village was changed from Taylorsville to Washington Crossing. In the 1930s, the Haven family, who had been operating the Old Ferry Inn in the village, purchased the Taylor Family home. They renovated the home, constructed the colonial style addition that is now the present day lobby and ballroom. The original 1817 home was preserved as the inn’s public dining spaces: the Hearth Room and Covered Bridge Room. In 2009, brothers Dr. Eli Mordechai and Jerry Moradi purchased the inn to continue the tradition of the preserving the landmark of Bucks County hospitality.

From daring attack to hospitable acts, the site of this colonial style inn holds a significant place in America’s history.

• Served as a ferry crossing from late 1600s until 1834.
• Site of inn / tavern for colonial travelers.
• Where General George Washington and his troops made the famous crossing.
• Site of 1817 Bernard Taylor Homestead.
• Popular landmark inn opened by the Haven Family in the 1930s.

I highly urge you to try out this historic landmark for dinner alfresco before the cooler weather is upon us. However, once the seasons change, you can always dine inside…

Washington Crossing Inn is located at 1295 General Washington Memorial Blvd.(River Road), Washington Crossing, PA

The hotter it gets outside, the less inclined we are to turn up the heat on the oven inside. If you use a grill to make pizza in the hot summer months, you can keep the heat outside where it belongs. Grills also better mimic a wood fired oven than your conventional indoor oven. Whether using charcoal or gas, the smoke from the grill will help give your pizza more flavor. It’s also dead easy… so we finally, after years of saying we would make grilled pizza, actually did! Although we did not make the crust from scratch (we had two store-bought pizza crusts in the freezer), it did renew our resolve to create from scratch in the near future.

For starters, the crusts were thawed in the frig overnight, kneaded and put in a towel covered bowl to rise according to package directions. Once ready, it was quite humorous watching Russ try to roll out some semblance of a circle. We finally settled on more of a rectangle for one crust, and an amoeba shape for the other (not winning any contests in the shape department here.)

A few nights previously, we had grilled a vegetable medley of peppers, onions, garlic and eggplant with plenty left over so that was the basis of our toppings. For the first layer, instead of a pizza sauce, we used seeded and sliced heirloom tomatoes from our garden, pressed to remove much of the moisture. Then scattered on the vegetable medley, followed by sliced fresh mozzarella and grated parmesan. Once aptly topped, close the grill lid and let heat through until the cheese is melted. Slide onto a large pizza stone or cutting board and sprinkle on your fresh herbs (and of course, crushed red pepper!)

Continue reading Pizza on the Grill →

My latest blog about making pasta can be found under the “Reconnecting with Friends” tab. We had a blast making it from scratch with our good friends Paula and Mike Graham–the folks we went to Italy with…

August is here. But don’t sweat it. Enjoy a cool refresher with homemade Lemon Olive Oil Sorbet.

Russ found this recipe online by Deb Brunson. It truly is incredible. Tart but slightly sweet, refreshing but oh so decadent. “Little condensed frozen ball of summer.” This recipe is originally from Auguste Escoffier School of Culinary Arts, but taken a step further as Russ decided to emulsify the egg white and olive oil resulting in the silky texture.

Ingredients

• 14 oz water
• 11 oz sugar (a shy cup and a half)
• 14 oz lemon juice (this will be about 9 lemons, but completely worth it)
• 7 oz olive oil
• 1 egg white
• 1 tsp lemon zest (we used closer to a Tbs)

1. Make a simple syrup by bringing the water and sugar to a boil until the sugar dissolves. Remove from heat and let cool.
2. Add the lemon juice, olive oil, egg white and zest to the syrup.
3. Chill and process according to your ice cream machine’s directions.

Russ’ alteration
Place egg white, lemon zest and simple syrup (when cooled) in a blender and blend until mixture is well combined. With blender running, slowly pour in olive oil until mixture is well emulsified, then add lemon juice and blend briefly until everything is well combined. Pour mixture into your ice cream maker and process until mixture is thick and slushy. Place in container, cover tightly and freeze until firm.

Next time, we intend to add a few sprigs of rosemary to steep in the hot simple syrup, and once cooled, removed before it gets added to the other ingredients.

(Yields 1 1/2 quarts)

This savory one-pan supper is weeknight-friendly because you can marinate the salmon before work or for as little as 30 minutes before you broil it (or grill it as we did.)

Here is the entire recipe, Miso-Glazed Salmon with Sesame Asparagus, as shown in the June/July 2014 issue of Fine Cooking. However, we grilled the salmon instead and had grilled corn on the cob with miso butter, and stir-fried bok choy as our sides of choice instead of the asparagus.

Ingredients

• 1/2 cup white miso
• 1/4 cup dry sake or dry white wine
• 1/4 cup mirin
• 1 Tbs. honey
• 1 Tbs. soy sauce
• 2 tsp. finely grated fresh ginger
• 1 1-1/2- to 2-lb. skin-on wild salmon fillet
• 1-1/2 lb. medium-thick asparagus, trimmed
• 2 tsp. vegetable oil; more as needed
• Kosher salt
• 1 tsp. Asian sesame oil
• 1-1/2 tsp. toasted sesame seeds
• 1 handful cherry tomatoes (optional)

Directions

1. In a baking dish or on a rimmed baking sheet large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, soy sauce, and ginger until combined. Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
2. Position a rack 6 inches from the broiler element and heat the broiler on high. In a large bowl, toss the asparagus with the vegetable oil. Line a large rimmed baking sheet with foil and lightly brush with oil. Leaving a light coating of the marinade on the salmon, transfer it skin side down to one side of the sheet. Arrange the asparagus on the other side of the sheet. Sprinkle 1/2 tsp. salt over the fish and asparagus.
3. Broil until the salmon is browned around the edges, 2 to 4 minutes. Toss the asparagus and continue to broil until the asparagus is tender and the salmon is cooked to your liking, 3 to 5 minutes more for medium rare and 5 to 7 minutes more for medium. 1 to 2 minutes before the salmon is done, add the cherry tomatoes (if using) to the baking sheet. Use a paring knife to check for doneness; medium-rare salmon will be slightly translucent in the center, and medium salmon will be opaque but juicy.
4. Transfer the salmon and asparagus to a serving platter. Drizzle the sesame oil over the asparagus, sprinkle the sesame seeds over both, and serve.

At the time of purchase, wild salmon was outrageously expensive so we bought farm-raised salmon instead.

If you can’t cook fresh salmon right away, loosely wrap it in plastic and keep it in the coldest part of the refrigerator for no more than two days, or wrap well in plastic and heavy-duty aluminum foil and freeze for up to three months.

Grilled Corn with Miso Butter
August 2014, Bon Appétit

1. Mix 4 Tbsp. room temperature unsalted butter and 1 Tbsp. miso (red or white) in a small bowl.
2. Rub 4 husked ears of corn with 2 Tbsp. vegetable oil; season with salt.
3. Grill over medium-high heat, turning often, until lightly charred and tender, about 5 minutes.
4. Spread corn with miso butter and sprinkle with toasted sesame seeds.

Yummy, yummy, to my tummy!

This casual, comfortable restaurant, Charcoal, along the Delaware River in Yardley, PA, used to be known to the locals as “Dirty Bills.” Don’t ask me why, but I lived in Yardley for 27 years and no one could ever tell me the reason behind the odd name. Before the flood in 2006, Charcoal Steaks-N-Things as it was originally called, was a homey luncheonette in a no frills room with unadorned formica tables, on street level.

But after suffering through three floods in a row—2004, 2005 and 2006—the owner Anton (Tony) Plescha spent two years rebuilding, and it is now elevated 10 feet above ground. From the moment you walk up the stairs (there is also an elevator) and into the dining room, prepare to be impressed. From the near perfect view of the Delaware River to the thoughtful seasonal menu, this 70-seat BYOB does not disappoint. In 2009, Charcoal was redeveloped from the much beloved diner into an avant-garde dining experience by Tony’s sons, Mark and Eric Plescha, the innovative chef-brother team. While Papa Plescha still runs breakfast and lunch, the two sons preside over the state-of-the-art dinner menu.

Today, Charcoal is an outstanding example of seasonal ingredients being morphed into absolute lusciousness through innovative technique. Inspired by the products grown at local farms near the restaurant, the menu changes regularly. And we had some excellent choices on our most recent visit (one of many celebrating my birthday) so it took a while to zero in on the perfect choices.

For starters, from the “Small Plates” menu Lynn ordered Warm Lobster and Grilled Corn Chow Chow with lovage and lobster butter. Simply Heaven! Russ chose the Deviled Beet Tartare with lychee pickled shallots, arugula, on grilled bread. An unusual combination, is was so satisfyingly delicious, we could have ordered it as a main entree.

Continuing in my seafood frame of mind, I ordered the Shrimp Scampi with blackened rigatoni from the “Pasta” section of the menu. The black rigatonis arrived al dente with a healthy portion of shrimp and garnished with micro-greens.

From the “Large Plates” segment the Pork Porterhouse with “XO” roasted chanterelles, and sweet corn seemed to be calling Russ’ name. Lucky for me, he graciously cut me a small portion to taste. If I had three hands, I’d have rated it “Three Thumbs Up!”

“People come in and dine for two hours now, when before it was 40 minutes,” said Tony Plescha. “Instead of $10 dinners, we’re doing $13 to $30, and no one has complained yet.”

Breakfast and lunch is still mainly Dad’s domain. But in the evening, the music changes, candles are set out on the tables, and many diners show up with some of their favorite bottles of wine. As noted on their website, Charcoal is still a family restaurant, with a bit of a modern twist.

http://www.charcoalbyob.com

One of my first Accounting for Taste blog’s last January was about a group of coworkers meeting for a holiday dinner at Padrino’s Bistro & Italian Steakhouse, authentic Southern and Coastal Italian cuisine, on Kuser Road in Hamilton Township, NJ. Well this time around, it was with another group of MCCC staff members—the College Advancement team, some of whom have retired and/or moved on to other pursuits. One thing you can always count on at Padrino’s is a large, varied menu with huge portions! And we weren’t disappointed…

Because we couldn’t stop gabbing, our friendly waitress had to come back several times before we finally put in our order. And with their long list of specials, there were numerous requests for a repeat description. Most entrees come with a choice of soup or salad and while we waited for these to arrive, we enjoyed tastings of various red wines provided by some of the group (it is a BYO.)

Native Italian food is a part of Chef Leonardo Coppola who was born and raised in Monte di Procida, Napoli Italia. He spent his very early years in his Nonna’s kitchen, sitting on the counter watching and “helping.”That’s how it started. In that country kitchen filled with fresh tomatoes, basil, and olive oil picked from the families land, she taught him how to prepare the family’s homemade secrets. He learned you can’t rush a good sauce and fresh herbs and good olive oil make all the difference. The most important lesson Nonna taught: cook from the heart and the soul is rewarded.

Edyta’s Capri – Chicken breast grilled and layered with pesto and fresh mozzarella, then broiled and topped with bruschetta served with broccoli rabe and fried cheese ravioli in a sundried tomato cream sauce. “YUM, YUM, YUM!”

Lynn’s entree was Ischia – Jumbo lump crabmeat, shrimp and clams (although, not liking clams I asked for extra shrimp), in fra diablo sauce over bucatini pasta. “Very large succulent shrimp, perfectly cooked!”

Rosanne ordered Parma – Veal layered with prosciutto, eggplant & mozzarella cheese served in a marinara sauce served with cheese ravioli & spinach. “…it was delicious twice, since I had the leftover again yesterday.  I liked that it was not over the top huge.”

Saveria dined on Luca – Salmon topped with an artichoke salad with pesto risotto and asparagus. “Very good, but they went overboard on the huge pile of risotto!”

And Wendy ‘s meal was Toscano – Chicken breasts in a sherry wine sauce served with artichokes, grilled asparagus, sun dried tomatoes and topped with portobello and fontina cheese over cappellini (although Wendy requested whole wheat penne instead.) “It was delicious and HUGE. I still haven’t eaten all the leftovers!”

With no room for dessert, and doggie bags for most, we ended the evening with lots of reminiscing and laughter. But a storm warning had been issued and prompted us to get started on our separate journeys home.

Seated from left: Wendy, Edyta, Saveria, Lynn and Rosanne.
Brenda and Candace had cancelled…