Stolen with permission from Executive Chef John Kuropatwa of Spigola Ristorante in New Jersey this colorful appetizer will be a feast for your eyes as well as your taste buds. The restaurant is named after the type of European sea bass that is referred to in Northern Italy as 'branzino' - spigola. Spigola Ristorante Vino e Cucina can be found in Hamilton Township which is part of Mercer County, New Jersey. It features a full menu of traditional and modern Italian cuisine, a dessert menu with such delights as Homemade Cannolis and Key Lime Mousse and a martini list featuring a Peanut Butter and Jelly Martini, a Coconut Cosmo and The Biscotini, to name but a few. With their extensive wine list and steak and seafood specialties, there's something for everyone here.
The cosmopolitan dining room features a Chef's Table where a special menu is created and presented by Chef John himself. Chef John is a man on a mission, he wants everyone to bring more color onto their plates and into their diets - and this vegetable terrine is the perfect way to start! He says, "When you sit down to eat, you don't usually think a lot about the colors on your plate, yet they are a big part of what makes the dish nutritious and appealing to the eye. It adds to the healthfulness of a meal, and it is also great for presentation."
Please note this recipe should be prepared a day in advance as it needs to be refrigerated overnight.
Layered Vegetable Terrine is served at Spigola for $10 as an appetizer and $12 as a lunch item.
This recipe makes 4 restaurant servings.
Layered Vegetable Terrine Ingredients:
- 1 Sicilian eggplant
- 1 yellow squash
- 1 green zucchini
- 1 beefsteak tomato
- 2 Portabella mushrooms
- 2 red bell peppers - cleaned and roasted
- 2 cups shredded mozzarella cheese
- Vegetable oil
- Salt and pepper
- Lemon juice
- Extra Virgin Olive Oil
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Stolen 'con permesso' from Executive Chef Marc Taxiera of Beppe, New York, this hearty traditional Italian recipe is perfect for fall.
Beppe's seasonal menu reflects Chef Taxiera's passion for quality ingredients; extra virgin olive oil from Tuscany, sea salt from the Mediterranean, and locally grown greens brighten many of Beppe's dishes. With a mouth watering array of authentic Italian dishes, the menu ranges from 'Fiori' (sautéed squash blossoms, zucchini and a fried quail egg over fettunta) to 'Orata' (a whole Mediterranean Sea Bream roasted with olive oil, lemon, fresh herbs and garlic) and a cocktail list which includes the 'Beppe Teenie' (Tanqueray Gin with muddled strawberries).
As Beppe's Executive Chef, Marc references a wide cross-section of Italian ingredients and his unique flavor pairings, combined with the restaurant's warm environment and welcoming staff, provide a transporting experience in the heart of New York City.
Norcino is served at Beppe for $11 as an appetizer and $20 as an entrée. This recipe makes 6 to 8 restaurant servings.
Norcino (Tuscan Meat Sauce with Spaghetti):
- tablespoons olive oil
- 1 small onion, chopped fine
- 1 carrot, chopped fine
- 1 celery rib, chopped fine
- 4 cloves garlic chopped fine
- 1 1/2 pound ground pork
- 2 1/2 tablespoons "Tuscan spice" (or a mix of nutmeg, cinnamon, mace, clove and chili powder)
- 1 cup red wine
- 2 each sprigs of rosemary, sage and thyme bay leaves (tied with butcher string)
- 28-to-32 ounce can whole tomatoes including juice
- 1 lb. of spaghetti (*any pasta will do but we use a house made spaghetti.)
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As Americans struggle to understand (or continue to blatantly ignore) the nutrition facts labels on their foods, as well as become even more confused by the variety of labeling programs designed to make identifying healthier foods easier, our comrades across the pond seem to be much closer to "quick reference" label perfection. Funded by the United Kingdom's Food Standards Agency (FSA), a report supporting a single front-of-pack labeling program that includes the UK's current "traffic light colors", the words "high, medium, and low", and the Guideline Daily Amount (GDA) (similar to the US's dietary reference intake) was recently released. The research sought to uncover general consumer understanding, and use of FOP nutrition labels, an investigation inline with the government's 'Healthy Weight, Healthy Lives' initiative. The study was conducted over 18 months by an independent agency.
Some of the main findings of the research included: a single front-of-pack label is most helpful to shoppers, as the presence of different labeling causes confusion and more difficulty in using the supposed handy, quick reference. The majority of shoppers who use this type of labeling reported that they were shopping for children, comparing different products, shopping to fit a certain medical diagnosis e.g. hypertension, or watching their weight. The aforementioned consumers and others who use the labeling greatly value it.
The researchers also concluded that consumers have a generally high level of understanding regarding the information found on the front-of-pack labels, which suggests that raising awareness of a single scheme could encourage increased front-of-pack use when buying food. Evidence also suggested that the combination of words (high, medium, low), colors (red, yellow, green) and GDA percentages, created the most comprehensive and favorable label.
Currently, a variety of UK retailers and brands have adopted the FSA's traffic light system, which includes the red, green and yellow traffic light colors, the associated words: high (red), medium (yellow), low (green), and the respective GDAs. As of yet this quick reference system is not a mandatory labeling practice in the UK. Could the results of this study prompt a unified, industry-wide front-of-pack labeling program, or at least prompt more manufacturers to adopt this effective system? Answers to that question may come in time, but the study's relevance to the issues Americans are facing in the supermarket aisles is obvious. We should only hope for a unified labeling scheme in our country in the near future, and not in ten years when we might conduct a similar analysis on our own turf.
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Stolen with permission from Jean Francois Meteigner of La Cachette Bistro -- a new restaurant he opened in August -- this recipe makes melt-in-your-mouth short ribs and perfectly creamy mashed potatoes. What could be better? The menu at the new bistro is Jean Francois' very personal and passionate interpretation of California-French bistro fare with many ingredients from California, such as the cheeses and olive oil, while produce comes from the local Santa Monica Farmer's Market.
The restaurant's interior is filled with red banquettes, wood floors, hazelnut wood walls and dark green granite-topped bar and tables, with a collection of rare, original bistro posters, along with art from Jean Francois' private collection adorning the walls. Guests can also soak up the sunny atmosphere of Ocean Boulevard in the private, glassed-in patio. One of Jean Francois' favorite dishes, the Buffalo Short Ribs with Coffee Rub and Cabernet Jus, requires marinating the meat in the fridge for two days before preparation, so be sure to plan ahead.
Buffalo Short Ribs with Coffee Rub, Mashed Potatoes and Cabernet Jus is served at La Cachette Bistro for $25. This recipe makes 4 restaurant servings.
Buffalo Short Ribs with Coffee Rub, Mashed Potatoes and Cabernet Jus Ingredients:
- 4 6-ounce pieces of bison or beef short ribs
- 2 tablespoons ground coffee
- Olive oil for rub, as needed
- Salt and pepper
- 1 bottle red wine
- 2 cups canned beef stock
- 1 lb Yukon Gold potatoes
- 1/2 cup of whole milk
- 3 tablespoons butter
- Grape seed oil, pure canola or butter for cooking, as needed
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This recipe was stolen with permission from Yoshio Shinohara, Executive Chef and his team of chefs at Megu, NY. Meaning "blessing" in Japanese, Megu presents modern Japanese cuisine, sushi, and sumibi aburiyaki (a grilling technique using bincho-tan, a special charcoal found only near Kyoto and prized for its superior purifying properties.) Megu has several locations throughout the world, with more opening soon and the concept of the restaurants is to combine organic food, excellent service and a sophisticated ambiance with traditional Japanese elements. The Megu team has carefully selected the best American Kobe Beef available in the U.S, as well as the best Japanese Satsuma Beef from Kyushu and specializes in highly refined selections of hand-made Tofu, fresh organic edamame and authentic smelts, flown in from all parts of Japan. Other Japanese condiments such as salt, soy sauce and 6 varieties of miso are also carefully selected.
Please note: this recipe calls for Hosho paper, a special Japanese paper, but if you can't find it, parchment paper is a good substitute.
Silver Cod in Hosho Paper is served at Megu for $24. This recipe makes 4 restaurant servings.
Silver Cod in Hosho Paper Ingredients:
- 1 pound black cod
- 14 sheets Hosho paper
Ingredients for the Marinating Sauce:
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
Ingredients for the Mixed Miso:
- 1 cup white miso
- 2 tablespoons sugar
- 1/2 cup shimeji mushroom
- 2 teaspoons yuzu citrus peel
- 4 very thin lemon slices, quartered
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