Westfield Foodie: January 2010

Friday, January 29, 2010

Lost and Found - where French Toast meets the LOST Season Premiere

Every Friday on Shabbat I bring home a beautiful golden brown braided challah from my daughter's pre-school at Temple Emanu-El in Westfield. Typically we rip it apart in the car ride home because it is so incredibly sweet and fresh. Hello my name is Lauren and I am a carboholic. It is odd for me to even be writing about bread items that go stale because they usually don't make it to that point. But this challah is tremendous and I find that while we devour it on Chestnut St and nosh on it over the weekend, by mid-week it is stale and tossed. But this week I have a different plan.

It turns out that stale challah makes the best french toast. The French call it "pain perdu" or "lost bread" -- bread that would be tossed because it is no longer fresh. Perfect! How timely, considering that the season premiere of LOST - which is full of questionable coincidences - is Tuesday night. Just when the challah starts to get a little stiff after 5 days...coincidence? I think not! Maybe this is what that lunatic French woman Danielle was ranting about in her radio transmission from the island?

Well my friends, the loss of fresh challah is the gain to french toast lovers everywhere. Parfait!

Lightly beat eggs with milk and mix in cinnamon, lemon zest and juice and a pinch of kosher salt. Soak sliced challah well and add to a frying pan with melted sweet butter. Stale slices will absorb less of the milk/egg mixture and fry better so the less fresh the better (to a point!) When golden brown flip and cook other side until it resembles a Denny's ad. You are ready to add syrup, fresh fruit or confectioner's sugar and chow down.

It is God's will...or Locke's will...or Jack's will... whatever, will you please pass the Aunt Jemima?

Shabbat Shalom!

Wednesday, January 27, 2010

Best Pizza in Westfield...

Who makes the best pizza in Westfield? Everyone has an opinion, and I want to hear from you.

I've tried many a slice and there's some good pizza in town, but I'm still not sold on a clear top choice. Buona Pizza on South Avenue is on my speed dial and is my delivery and birthday party pizza of choice. I also like Cosimos and Sorrentos. But they are all very doughy, and too filling on carbs and low on the "wow" factor. I also really like the pies at Chrone's Tavern, which is technically Mountainside but is a great dine-in or take-out alternative that is thinner, crispier and tastier than the above. But, they do not deliver and when I moved from 1/4 mile away to 3 miles away it is harder for me to justify picking it up on the way home since I'd have to drive 20 minutes out of my way to do so.

So yesterday at the supermarket, I fulfilled a marketing manager's dream and made a clutch purchase at the checkout counter: I picked up the February 2010 issue of New Jersey Monthly. They ran a cover feature on "25 Perfect Pizzas." I couldn't wait to rip it open. Sadly, Westfield was not represented on the list; in fact, there was only one pizza joint in all of Union County on this elusive list, and it is Santillos Brick Oven in Elizabeth. I don't know about you, but I am not eagerly going to downtown Elizabeth for pizza, especially when it is described in this issue as "it looks like nobody's home." I want proximity, reliability and, ideally, home delivery. And of course to bring it home safely.

I love pizza in theory, and lived in Manhattan for 12 years eating at all the top spots. Patsy's, Johns, Lombardis, Rays (any & all!). But my favorite pizza EVER, ANYWHERE is Star Tavern in Orange, NJ. When I picked up the NJ Monthly issue I quickly flipped through to make sure this made the top 25 before I purchased it, because to me the inclusion of Star Tavern makes this list credible. Using that logic, the fact that there is no Westfield pizza place on this list means the judges are using a criteria I would use and agree with me that there is no clearly superior pizza in town. Star Tavern is just really incredible pizza: I cried as an adult once when my older brother copped the crust I was saving. This is what I mean by the "wow" factor... That I would save it, that he would steal it, and that I would cry. As an adult. I mean, really! (yes, really!)

So after scouring the articles making sure there wasn't another 908 area code listed, I did happen upon a sidebar article featuring local NJ celebrities and their top picks. There it was...a Westfield pizza place made it into the magazine. Chris Carlin, a sportscaster, and TV/Radio personality from Scotch Plains, raved about Brick Oven in Westfield.

Funny, I thought, I've lived here 9 years and I didn't realize Brick Oven had pizza but of course with a name like that it now makes perfect sense. Within 15 hours of reading the article, I placed an order for 1 plain takeout pie and zipped over after gymnastics with 3 ravenous girls (me included) ready to dig in. I was SHOCKED that the pizza was in a box that measured 10" x 10"; they do not make full pies, only individual sized pizzas. That could have been conveyed to me on the phone! I was also bitter that they did not take VISA and I had to run and get cash, as the other 2 hungry girls were locked in my dark cold car outside. And I most disappointed in the taste. My ten year old described it as chewy and miniature. My husband said it tasted like "spaghetti sauce on bread." I thought it was salty and burnt. All in all a complete disappointment.

The photo above shows how teeny tiny the slices are, as my daughter's miniature four year old hands are bigger than the crust! It made me miss that dollhouse store called "Little Treasures" that was driven out of town due to high rent. It was a great store and the site has been empty for about 4 years...maybe I can convince Star Tavern to open a franchised outpost in a key Broad Street locale. Or is Westfield just missing the point entirely?

So I'm back to square one and really need your help! I have 2 kids and we eat a lot of pizza. Birthday parties, playdates, Friday night dinners. I really can't expect to drive to Manhattan or Orange, NJ or even Elizabeth to indulge our need for a good slice. So I am turning to you, my faithful readers and fellow foodies, to tell me what you like in town.

If you care to comment, please do so in the box marked "comments" below. Thanks for listening and happy eating!

-WF

Thursday, January 21, 2010

The Heat is On for Jets Game - Make it Hotter with Spicy Wings

Jets fans are doubly blessed this year. First, they have a supercool rookie quarterback Mark Sanchez who is plotting to crush Peyton Manning, brother to the Giants quarterback that the other half of NJloves. Dirty Jerz will be split down the line as neighbors, friends and co-workers make bets and stake claims. Game day in Westfield will be heated for sure, and your munchies demand some heat too. That's where the other blessing comes in: it's hot wing season AND it's warm enough to grill over flame. Bring out your inner caveman and lets serve up mounds of meat on a bone!!

I can't separate football and wings. In Ann Arbor, MI one of my college roommates worked at Spots and she always brought home (pilfered no doubt) leftovers for our tailgate spreads (Go Blue!). My then boyfriend was from Buffalo, and introduced me to the Anchor Bar, undisputed home of Buffalo Wings. Wings in Buffalo is like Pizza in New York City. It really is better, and unless you've been you can't imagine. Then we moved to New York City in the early 90s, and I had to endure 4 straight years of Buffalo making it to the Superbowl and losing, two of which were to New York. That hurt, almost as bad as when he wiped a tear from his eye and forgot he had wing sauce on his hands. ouch. That four punch was topped a year later with the whole OJ fiasco. Buffalo was down but not out. At least they have good wings.

So back to game day food prep. Here are some options to cook or order wings from spicy & crispy to grilled and organic.

Cooking Basic Hot Wings

If you make your own, you probably already have a great recipe. If you want one, here's a real basic recipe. The key is to keep it simple, using little more than hot sauce and butter to coat the flour-dusted chicken pieces.

Ingredients:

2 tablespoons all-purpose flour

1 teaspoon salt

2 pounds chicken wingettes and drumettes

2.5 tablespoons hot sauce

2 tablespoons unsalted butter

Directions:

Preheat the oven to 500°. Line a large baking sheet with foil and spray with vegetable oil. In a bowl, mix the flour with the salt. Add the chicken and toss to coat. Spread the chicken on the baking sheet in a single layer and spray with vegetable oil. Roast the chicken for 45 minutes, turning once or twice, until browned and crispy. In a bowl, toss the chicken wings with the hot sauce and butter; serve.

Ordering Hot Wings

If you want to order in, the best wings are just across the town line. On the corner of South and Center, across from the Post Office, is Garwood BBQ & Grill. Their wings are plump and meaty, and have just the right amount of kick and pepper. There were made fresh right in front of me by the lovely owner, who tells me they are opening up for breakfast later this month. Most importantly here, they are not greasy or excessively fried (yuck!) If that's what you want though, the wings at The Office (formerly Jolley Trolley - still can't get used to the new name) will give you a lot of taste and a lot of gook on your fingers. You can choose between Regular or Fireball! Better yet - go there for wings and stay for the game on their huge screen tv and fun bar section.

Grilled Chicken Strips with Light Blue Cheese and Veggie Sticks

If you love the taste of wings but not the grease or the mess, you will love this crowdpleasing recipe. You can grill them an hour before guests arrive and let them soak in the sauce after cooking. The weather is promising and it's always fun to use the bbq off season. Jim Beam makes a wonderfully viscous wing sauce, and it plays off of the char grilled chicken to trick you into thinking you are eating something bad for you when really you are eating healthy grilled chicken. Add the smoothness of Maries Light Blue Cheese Dressing and you will be in wing heaven. You need to use a thick dressing that will hold up to the chunky chicken skewers or you are asking for trouble (and a lot of napkins).

First you want to marinade boneless, skinless chicken breasts in a gallon size ziploc bag with salt, pepper, juice & zest of 3 large lemons and a liberal amount of any hot pepper sauce. You can do this for an hour or overnight. Grill chicken as you normally do, and if you can make a criss-cross pattern that is a nice touch. When the chicken is cooled, cut them into strips. If you want to get real fancy, slide some wooden skewers every inch or so thru the wide part of the breast prior to slicing (once again, ouch!) and transfer to a serving platter. Now you officially have meat on a stick, the next best thing to an actual bone. Smother in room temperature Jim Beam Hot Sauce and let the flavors just meld together. Serve with Blue Cheese dressing and sliced carrots and celery sticks.

Chik'n Wings (veggie & soy)

I never thought I'd eat chickenless chicken, but Morningstar makes zesty tasty wings! They are obviously much lower in fat and calories than their traditional counterpart. Trader Joes has a big Morningstar selection but this is my favorite. Spicy taste but no compromises.

That's all for now, let's get out of the kitchen and onto the couch to let the games begin

-WF

Monday, January 18, 2010

Prospects are Good for 16 Prospect

16 Prospect is not my favorite place in town, but something keeps bringing me back. For starters, it's a bar in a town with very few bars. They have live music. I typically see friends from town there too. Or, It might possibly be the free tapenade bruschetta at the bar.

It's certainly not that the owners are friendly. The service is very slow. They are often out of the wines I want. I don't love the food. And the place is a sensory overload. The kitschy decor and the loud microphone. The overabundance of disco balls and the cup of tampons on the sink. The aroma brought me right back to Paris, France. Not the dining room, or even the kitchen; the ladies room smelled like the WC at Gare du Nord.

But it's a fun place to go if you keep your expectations low. And the free tapenade bruschetta at the bar is really super delicious. It is very generous of the owners to supply us with something so addictive and satisfying as a bar treat. Sure beats the bowls of goldfish at Jeffreys (what am I on a playdate?)

So if you haven't been lately, get on down to 16 Prospect. Enjoy a glass of monte or a martini. Did I mention the free tapenade bruschetta at the bar?? Munch on it while you wait endlessly for your server.

ciao for now,

Wednesday, January 13, 2010

Roast Chicken, Hold the Pickles (but not the juice)

Are you in a pickle about what to cook for dinner? This recipe from Feb 2010 Food & Wine for pickle-brined chicken caught my eye today. Roast chicken brined in pickle juice is a brilliant, convenient and economical choice for me and my family. We seriously go through 2-3 jars of pickles each week, my daughter lists pickles as her favorite food. It is a vegetable, right? So I usually dump the liquid, which is such a waste but I never ever thought to reserve it to update the ubiquitous roast chicken. Not a stranger to reserving liquids, I save olive juice to make dirty martinis when my friend Nancy comes to visit, and like to whisk the leftover oil from marinated artichokes with fresh lemon juice for a fresh zingy salad dressing.

So this recipe will be tested in my kitchen this week, if not tonight. The original recipe includes a lengthy process for separately braising and shredding chicken legs and I'm not a big fan of below-the-belt chicken, so I adapted the recipe to just include the split chicken breasts and swiss chard. I get the chicken at Kings, you can find the breasts 2 to a pack in the poultry island. They have fresh or bagged chard, or you can substitute with spinach. Any leftover pickle juice should be delish, 2 cups is probably the entire jar.

Those clever folks at Food & Wine even managed to pair it with wine! "Vinegary pickle brine is a tough match for wine, but a fruity, unoaked or lightly oaked white is probably the best option for this tangy chicken (and for the lightly bitter Swiss chard). Try a Chenin Blanc, like the fragrant 2008 Mulderbosch or the complex 2008 L'Ecole No 41."

pickle brined chicken with swiss chard

INGREDIENTS

4 split chicken breast, with skin on bones
2 cups brine from jarred dill pickles
Freshly ground black pepper
Salt
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 pounds Swiss chard—thick stems and ribs removed, leaves coarsely shredded
1 large garlic clove, thinly sliced

DIRECTIONS

In a large resealable plastic bag, combine the chicken breasts with the pickle juice and a generous pinch of ground pepper. Seal the bag, pressing out any air, and refrigerate overnight.
Preheat oven to 350°. Pat the chicken breasts dry. Heat 1 tablespoon of the oil in an ovenproof skillet. Add the breasts, skin side down, and cook over high heat until golden, about 6 minutes. Turn and cook for 2 minutes longer.
Transfer the skillet to the oven and roast the chicken for about 25 minutes, until cooked through. Transfer the chicken breasts to a platter and let rest for 10 minutes.
Wipe out the skillet and heat the remaining 1/4 cup of olive oil until shimmering. Add the Swiss chard and garlic, season with salt and pepper and cook over high heat, tossing, until tender, about 5 minutes.

Sunday, January 10, 2010

Clyne and Murphy - the Feel Good caterers

I've been eating a lot of Clyne & Murphy these days, and for good reason. If you were to plot out a graph of deliciousness, presentation and reliability, you would put a big red circle around Clyne & Murphy.

I ate a lot of C&M when I first moved to Westfield, when I actually worked in an office as a professional corporate event planner (OK, VP of Biz Dev). We had their daily menus faxed to our office. We would have meetings just to discuss lunch. We had fun talks over lunch. I miss working.

OK back to the food. My friend swore she got food poisoning from C&M so I have avoided them for the past 3 years. Then on Christmas Eve a miracle occurred. Not the one you are thinking of...this one involved scalloped potatoes. Holy Cannoli! My daughter had 3 heaping plates of it. I was all over the Chicken Andoline - a piccata style chicken breaded and served with prosciutto and artichokes. mmmmmmmmmm.........

My husband, not knowing I was secretly plotting a surprise dinner party for his out-of-town parents and a few close friends, told me we should have a party and have C&M cater it. Done! So, last night his parents and friends feasted on spicy wings, truffled mushroom risotto, cheeseburger sliders, red potatoes with salmon & caviar, spinach & goat cheese crosini and parmesan chicken. I have no leftovers and no one has called in sick!

As if this wasn't good enough, my lunch on Thursday was just as good! I stopped by to discuss another catering order for a 250+ dinner I am planning, and it was 1pm so I decided to sit and have lunch. I ordered a grilled reuben wrap and brought half of it home for my husband. Double score! Between catching up on emails, texts and paperwork in a relaxing quiet environment, I met with Jennifer, the owner and caterer. Not only did I leave feeling full, satisfied and semi-professionial (my meeting did not involve toys, crayons or crawling on the floor); but they actually treated me to lunch!

C&M is back on my map, much to my friends chagrin. Sorry to her, but between the delicious food, complimentary lunch and amazing attention to detail, I am finding it hard not to recommend Clyne & Murphy.

enjoy!

Limani Seafood Grill - Keep It on the QT!

It's official. Limani is the place to go.

When I dine out I admit I have high expectations and can be skeptical. I am not easily impressed but our waiter "Cory" promised and delivered a fantastic dinner despite his name, as we knew he could be no older than 25 and therefore practically discounted him as a credible source for recommending obscure Greek fish dishes and pouring fine wine. Cory is a quick study and has a bright future is all I will say.

Allow me to backtrack... So one day I was passing by at lunchtime and decided to pop in for a Greek Salad and shrimp cocktail after the space went from Blue Water to Blue Wave to Limani in a few month's time. Nothing special but it was a good lunch. I was the only customer there so the service was amazing. I didn't run back but didn't cross it off my list. Opinion pending...

My next visit was during Westfield Restaurant Week in September 2009. Our table of 3 were the only patrons that day and it made me sad that the rest of the foodies in town would miss out on their Branzino, the light but satisfying sauteed spinach and the cute lemon wedge in yellow cheese cloth...classy touch! I hate lemon pits in my food. I was intrigued and looking forward to returning.

On my third visit my husband and I joined another couple there for dinner. I was blown away by the bustling back dining room filled with Westfield locals of a slightly older age bracket AND live music. Wow! I enjoyed a salad and the scallops appetizer as an entree, which was large enough to satisfy my hunger and my palate. It was a tasty and economical choice. Cory opened 3 bottles of wine that night. It was a good night.

I can't wait to return to Limani. My friend went on my suggestion and told me it was "super! Our new favorite place. Yummy oysters, scallops appetizer, tuna and rack of lamb. Everything was amazing."

When was the last time you heard THAT? Most of all, I was really excited because friends are starting to buzz about this site and read it and follow it...wow!

Just do me a favor and don't tell EVERYONE because then we won't be able to secure an already hard-to-get reservation. Our secret, OK?

enjoy,

Westfield Diner Cheesecake - who knew?

I had to write this seconds after I licked my plate clean of the creamy rich cheesecake I got from Westfield Diner. I had no idea cheesecake this fantastic was in my zip code. I found out by accident, when my 9 year old came home from a gymnastics party with a slice of heaven. I think I demolished it on the spot and made my daughter cry because I didn't save any for her. It was that good!

I am a huge cheesecake lover, but I've been burned by so many mediocre cheesecakes that I've come to mistrust the dessert as a whole. My stumbling upon this best kept secret was really fortuitous. So last night for my husband's surprise 43rd (why not?) I ordered 2 cheesecakes of unbelievable creamy richness quality for the same price as a Stop & Shop sheetcake. Score! (One was more than enough, so now I have a lot left over - score again!)

I requested the plain so I could decorate with blackberries & pomegranite. They also offered me up graham, oreo or cherry varieties. Even better!

So not to encourage you to skip that trip to Arthur Avenue or Brooklyn, but right here in Westfield is a great delicacy.

enjoy!