Bread, Vegetables, Seafood Panzanella Recipe

It's Good Friday. Let's make some seafood. Here is Jim's award-winning Panzanella Salad.

Serves two

8 Little Neck Clams
4 large Sea Scallops
3 oz. Calamari
3 oz. Monkfish
½ cup large diced Jersey tomato
½ cucumber julienne (matchstick size) or preferably cut on a mandolin to resemble spaghetti
¼ fennel bulb julienne (reserve a few fronds for garnish)
4 basil leaves roughly chopped
3-4 whole basil leaves for garnish
1 scallion cut on the bias into thin slices (reserve the green top for garnish)
½ cup Extra Virgin Olive Oil
2 garlic cloves, sliced
½ tsp. Sea Salt
3-4 whole basil leaves for garnish
1 scallion cut on the bias into thin slices (reserve the green top for garnish)
½ cup Extra Virgin Olive Oil
2 garlic cloves, sliced
½ tsp. Sea Salt
Black Pepper to taste
1 cup water
3 tsp. Lemon Juice
1 large baguette
Black Pepper to taste
1 cup water
3 tsp. Lemon Juice
1 large baguette

Method:
For the bread:
Remove the crust from the bread and cut into1/2 inch cubes. Lightly toast the bread in a 350 degree oven and set aside. You will need about a ½ cup of toasted bread cubes for the recipe. The rest of the bread can be used for the optional garnish described below if desired.

For the vegetables:
Cut the tomato into large dice. Dice the cucumber and fennel into matchstick size pieces (julienne). Slice the garlic cloves. Cut the scallions into small slices on the bias. Roughly chop the basil (chiffonade). Reserve some scallion tops and fennel fronds for garnish. Keep all of this chilled until ready to use.

For the seafood:
Skin the monkfish and cut into bite size pieces.
Rinse the clams off any sand.
Peel the abductor muscle from the sides of the sea scallops.
Peel and clean the squid, pull the tentacles and all that are attached from out of the tube. Cut the tentacles off just above from where they start and discard the beak and eyes. Also remove the tough clear membrane from within the tube and discard. Slice the squid into ¼ inch rings.
Keep all of the seafood well chilled until ready to prepare.
Heat a large frying pan and add the olive oil. Season the scallops and monkfish with salt and pepper and sear them until browned on the outside, remove from the oil and reserve on a plate on the side. Add the garlic and let brown slightly, add the calamari and give a quick toss. Next add the clams and the water, season lightly with salt and pepper. Cover until the clams begin to open and then return the scallops and monkfish to the pan. Cook covered until all the clams open. Try adding more water if clams do not open after 1- 2 minutes and adjust liquid to assure you have about a ½ cup of liquid left when the dish is finished. Discard any unopened clams.

To assemble: Put the cut vegetables into a large bowl with the basil and season with salt and pepper. Add the bread cubes and toss with the vegetables. Just before serving toss in the hot seafood and half of the cooking liquid. Portion onto plates, garnish with the scallion sprigs and fennel fronds and pour the remaining seafood broth around each plate. Serve immediately.

Optional garnish:
Make toasted bread ring molds by taking a large baguette and slicing it lengthwise into ¼ inch slices. Grease metal ring molds with olive oil and wrap the bread around them. Tie with kitchen string and bake until golden brown in a hot 350 degree oven. Remove from the oven, let cool, remove the string and carefully remove the bread from the molds. You can put these in the center of your plate and fill with some of the salad for a dramatic presentation. Also garnish with the fennel fronds, scallion top, and fresh basil leaves

Secrets Farmers (and chefs) Wish You Knew

Are farmers the new chefs?

When we read "Secrets Farmers Wish You Knew" we could relate to every single word.

The story features Rose Robson. Rose is a talented young farmer and our neighbor at the Forrestal Village Farmers Market (her mom is in the picture at their farmers market stand).

Here are some quotes we liked most:

"I wish people knew that there's a difference between fast food and good food."

"I wish people knew that supporting local farmers helps protect [their] own health."

"I wish consumers knew how long it takes to produce the food."

"Yes, the prices may be higher...but knowing that the product is the most natural food your family can consume, it's worth it!"

Amen and amen.

Read the whole article here.

A True Local Winter Treasure

Today is the day for Slow Food Central New Jersey Farmer Market
at Tre Piani. Stop by from 10-2 today for local goodness and live jazz. 

On your way there, we got you some heart-warming recipes from this blog. Or here is a new one, filled with true local winter treasure: mushrooms.

The sweetness of root vegetables is a great match for the earthy wild flavor of the mushrooms. I use mushroom stock to intensify the mushrooms’ flavor.

1 parsnip, peeled

1 small celery root (celeriac) peeled and cut into large chunks

1 tablespoon vegetable oil

2 onions, chopped

1 tablespoon fresh thyme, chopped

3 cloves garlic, chopped

1 lb. mixed exotic mushrooms + at least 1 cup maitake, brushed clean and cut into large chunks

1/2 cup white wine or dry sherry

2 medium potatoes, diced

5 cups mushroom broth (see recipe below)

½ cup pearled barley, rinsed

Salt and freshly ground black pepper

Garnish:

Grated lemon zest

Chopped parsley and chives

1 cup sour cream or thick yogurt

Pulse parsnip, celeriac, and carrots in a food processor until chopped or use a box grater (fine holes).

In a stock pot, sauté onion in oil until translucent, about 2 minutes. Add the garlic and thyme and sauté 2-3 minutes.

Add mushrooms (fresh and re-hydrated) to the pot and sauté for 2-3 minutes. Season with salt and freshly ground black pepper

Add the chopped vegetable mixture and sauté for 2-3 minutes.

Add the wine and let it boil down for a couple of minutes.

Add mushroom broth. Bring to a boil and cook for 5 minutes. Add barley and potatoes and return to a boil.

Cover, reduce heat and simmer for 30 minutes, skimming the foam from time to time.

Leave covered for 15 minutes before serving or refrigerate overnight.

Serve hot with a generous dollop of sour cream or thick yogurt.

Mushroom Broth

3 ounces dried mushrooms (like chanterelle, cremini, morel-whatever you like)

Soak dried mushrooms in 5 cups hot water until soft (no more than 20 minutes).

Remove mushrooms from the soaking liquid with a slotted spoon, reserving the liquid.

Strain the liquid through a fine-mesh sieve, leaving any dirt behind.  Slice the mushrooms and combine  with the fresh mushrooms.

Chicken Soup Recipe Goes Italian

Chicken Soup Made Italian

What could be better than steaming bowl of chicken soup on a cold day? A steaming bowl of chicken soup-with an Italian twist, of course!

Start with a really good chicken broth (tips below) and then add some chopped greens (preferably escarole), white beans, pasta, shredded chicken, even some chopped tomatoes. Oh, and don’t forget to top it all with some shaves of good parmigiano reggiano.

Here are some ground rules, followed by a recipe.

Use a whole chicken: Each part—breast, legs, wings and back—contributes to the well-roundedness, freshness, and richness of the flavor.

Consider using chicken stock as a base:  The result is a more intense flavor.

Add the right amount of water: That is, the exact level of the chicken and vegetables. No more and no less.

Keep it at a simmer: Flavors need to leach out and mingle slowly and gently. Rapid boiling just ruins it. More importantly, it cause the protein in the meat and vegetables to break and make the soup cloudy. This is especially critical if you are using a marrow bone.

Chicken Soup

4 quarts water or chicken stock

1 large cut-up chicken, traditionally stewing or large roaster, but a good organic chicken will do (try to get the biggest one you can)

Marrow bones

3 whole onions, halved, unpeeled

2 parsnips, peeled and left whole

5 stalks celery and their leaves

1 rutabaga, peeled and quartered

1 large turnip, peeled and quartered

4 carrots, peeled and cut into 1 inch chunks

1 tablespoon salt

¼ teaspoon pepper

Put the water and the chicken in a large pot and bring the water to a boil. Immediately turn down the heat and bring to a simmer. Skim off the froth.

Add the chicken, marrow bones, onions, parsnips, celery, rutabaga, turnip, and carrots. Cover and simmer for 2½ hours, skimming frequently the solids that float to the surface. Stay in the kitchen and hover over the soup. It should never boil. You want to see a very slow, lazy bubbling.

When done let cool a bit. Strain, pressing the vegetables and chicken down lightly to release flavorful juices. Discard the vegetables and reserve the chicken. Strain the liquid again through a double layer of cheesecloth. Adjust  the seasoning to taste and let cool.

Refrigerate the liquid to solidify the fat. When the fat solidifies, remove it from the soup.

Remove the skin and bones from the chicken and cut the meat into bite-size chunks.

To Italianize it:

1 cup shredded chicken

2 cups escarole, or other sturdy greens, shredded
One 15-ounce can cannellini beans, drained and rinsed
Good olive oil for shaving

1/2 cup chopped high quality Italian canned tomatoes (option)
A nice chunk of parmigiano reggiano for “shaving”  

Bring the soup back to a boil. Drop the chicken into the boiling soup and simmer for 5 minutes. Stir in the greens and beans and simmer until wilted, 5 minutes longer. Divide into individual bowls, drizzle with good olive oil and, using a vegetable peeler, shave on some parmesan. Serve immediately, passing extra cheese at the table.

Many thanks to Nirit Yadin, http://www.nirityadin.com, for her help

Slow Food Winter Market at Tre Piani

Only four short weeks to Slow Food Central New Jersey winter farmers market at Tre Piani. We love watching our local food community grow from year to year.

Sunday, March 1 10:00-2:00 at Tre Piani

Here is a list of this year's vendors

• Beechtree Farm
• Bobolink Dairy and Bakehouse
• Cherry Grove Farm
• Chickadee Creek Farm
• Davidson Exotic Mushrooms
• First Field
• Frank’s Pickled Peppers
• Fulper Family Farmstead
• Happy Wanderer Bakery
• Hopewell Valley Vineyards
• Jams by Kim
• Lillipies
• Shibumi Farm
• Terhune Orchards
• The Artisan Tree
• Valley Shepherd Creamery
• WoodsEdge Wools Farm
• Birds and Bees Farm

And while we’re at it. Tre Piani will participate in the second season of the Princeton Forrestal Village Farmers Market, that has been dubbed “The Gourmet Market”. Jim will be offering grab-and-go lunch items, Tre Piani’s fresh mozzarella, house-fermented pickles and more (June 5 to September 25 11am-2pm, right outside the restaurant)

Jim's Roman Holiday Pasta

Try a new way to look at a holiday meal. You’ll get two for the price of one: the festivity of a roast with the familial comfort of pasta.

I love to braise a succulent leg of lamb with aromatic vegetables and serve it over bucatini, those thick spaghetti with a hole running through the center (also called perciatelli). Bucatini are perfect for trapping the delicious braising liquids. Topped with pecorino romano, they make the quintessential Roman-style holiday feast.

Ingredients:

½ cup olive oil

2 lbs. boneless lamb leg or shoulder, cubed into bite-size pieces

1 onion, diced

2 carrots, peeled and diced

1 tablespoon tomato paste

1 lb. bucatini pasta

¼ cup fresh grated pecorino cheese

4 tablespoons chopped fresh parsley

Salt and pepper to taste

Season lamb with salt and pepper. Heat the olive oil in a large skillet or Dutch oven. Add the lamb and let it brown all over. Add the onion and carrot and continue cooking until the vegetables begin to sweat. Add the tomato paste and stir until dissolved. Add two quarts of water and bring to a boil (if you are not using a Dutch oven, transfer the contents into a large oven proof casserole). Cover and put into a 350° oven for 1-1½ hours or until the meat is tender and sauce is slightly thickened.

Remove from the oven and season with parsley, salt and pepper. Serve over freshly cooked bucatini pasta and top with grated pecorino cheese.

Serves 4-6 as an entrée.

A Latkes Recipe, Made in New Jersey

Here is an all-New Jersey applesauce recipe for your latkes and beyond, followed by a Mediterranean take on latkes. Happy Hanukkah!

Apple Sauce

4 New Jersey apples

1/2 cup New Jersey cranberries

Water or cranberry juice

¼-½ cup sugar

Lemon juice

Peel, core, and dice apples. Put into saucepan with cranberries and about ¾ cups water or cranberry juice. Add sugar. Boil gently until the apples are soft but not falling apart. Drain liquid. Use potato masher to gently squish apples. Finish with a little lemon juice.

Feta-Spinach Latkes
1 russet potato, coarsly grated

1 Yukon gold potato, coarsly grated
3 handfuls baby spinach, chopped
½ cup feta cheese, crumbled
¼ cup minced fresh herbs (dill, mint, and oregano are my favorites to use here)
3 large eggs, lightly beaten
2 scallions, minced

⅓ cup all purpose flour
Salt and black pepper, to taste
Vegetable oil, for frying

In a large bowl, combine potatoes, spinach, feta, herbs, eggs, and scallions. Stir to mix well. Then sprinkle in the flour until it all is incorporated and holding together.

Fill an 8-to-10-inch skillet with ¼-inch deep oil. Heat on a medium-high heat. Place a tablespoon of the mixture in the hot oil and flatten it with the back of the spoon. The oil should reach about half the height of the center of the latke. The edges should be submerged. Repeat until the pan skillet is filled but there is about a ½-inch gap between the latkes.

Cook the latkes until golden brown, about 4-5 minutes. Flip and cook on the other side until golden brown. Transfer to a flat plate lined with paper towels. Serve hot with yogurt sauce (recipe below).

Note: If you are planning to serve the latkes immediately, keep them in one layer until serving (you can place them in a warm-250°-oven). If you are planning to serve them later, cool completely and keep in a tightly covered container in the fridge, layers separated with paper towels. To heat them up, place in one layer on a baking sheet in a 350° oven until warm and crisp.

Yogurt Sauce

When using garlic in raw preparations, you might want to to pound it into a paste rather than chop it. I find it just tastes better that way.

1 clove garlic, peeled

½ teaspoon kosher salt

2 tablespoons chopped mint or parsley

¼ cup extra virgin olive oil

Juice of half of a large lemon

1 cup whole yogurt

½ cup chopped walnuts (optional)

Pound the salt and garlic into a paste using a tablespoon (or a mortar and pestle, if you have it). Add the chopped herbs, the olive oil and the lemon juice, and mix.

Just before serving, mix in the yogurt and optional walnuts and correct seasoning with salt and lemon (the flavors should be bright and strong). Serve with the spinach-feta latkes.