To Yetta with Love: A Matzo Ball Soup Story from Warren Bobrow

Happy Passover everyone.  I wanted to share with you a portion of a Matzo Ball soup recipe story from my friend Warren Bobrow, New Jersey food columnist and fellow Morristown (area) native.  And even though this is popular meal served at the Seder which has already occurred,  it's still a good recipe to keep in your collection.  This one will go in my "new food to try" list, especially since it's a Warren creation!

Matzo Ball soup as a cultural metaphor has been the source of much lore. It is sometimes known as Jewish Penicillin. I’ve been fighting off a grippe for the past few days, and a bowl of this soup has reputed mystical properties long understood to be the cure for the common cold-and now Swine Flu.  It is my thought to offer this matzo ball recipe because to share it brings another generation to the dinner table.

Unfortunately for strict recipe followers a great bowl of matzo ball soup is something that is felt deep inside the soul, and it doesn’t hurt to be Jewish, but this is not a prerequisite. It transcends the ages as an identifiable cause of that specific kind food story…that the matzo ball may be too firm, or too heavy or it fell apart in the pot!

I’ve heard that some people actually like their matzo balls to be as hard and heavy as a golf ball. In fact they have a golf ball in their kitchen so when they build these little bricks of cement ,the matzo ball’s weight will be about 2 ounces or more. Not me! I like them light and fluffy, made by hand,

Don’t bring me matzo balls that are round or heavy or hard to the tooth… I won’t eat them.  If you consider using a boxed- mix, leave those matzo balls at home and feed them to an unfriendly neighbor or his dog.  Open the pot- ruin the matzo ball, they’ll drop to the bottom like a hard potato dumpling in a kettle of Frogmore Stew.   Patience is necessary.  A good pinch of nutmeg is also recommended according to my great grandmother, Yetta, who taught me years ago about her Eastern European methods of matzo ball cooking.

And so, as we move into fall, I’m reminded of those in my family who have influenced me both present and past-through the ever-present bowl of matzo ball soup.

Prepare your chicken soup with a nice roasting bird like a Pullet,  *a small commercial supermarket chicken- just won’t do* add washed and peeled carrots, celery, onion, parsnip, maybe a turnip if you desire, add fresh dill and a several garlic cloves unpeeled, but cut on one end.

Heat the Pullet and the vegetables over a medium flame with at least 12 cups of pure spring water in a non-reactive soup pot. Stainless is best. (the soup will reduce over time-making you thankful you listened to me on the water amount used)

Set chicken aside to cool and when you can handle it, separate the flesh from the bones. Make another pot of water and put the remaining bones in it.. heat for 30 minutes or so on a medium simmer.  Use this bone-infused broth for cooking the matzo balls.   Strain the first stock and chill covered so that the fat rises up to the surface.  Put this stock in the fridge for the next day. This will be the soup.

Retain chicken fat for toast points ( memories of Sammy’s Roumanian? anyone?)

Matzo Balls
1/2 cup matzo meal
2 farm fresh eggs at room temp.
2 tablespoons reserved chicken fat from your soup
1 teaspoon salt and 1/2-3/4 teaspoons of freshly ground nutmeg (more if you want some spicy matzo-balls)
1/4 teaspoon freshly ground black pepper
3 tablespoons seltzer water, not club soda (too salty)

Mix all matzo ball ingredients in a bowl. Cover and rest in the in the refrigerator for at least an hour.

Bring 3 1/2 quarts of well-salted water or chicken stock to a brisk boil in a medium sized pot.

Reduce the flame. Wet your hands. Form matzo balls by dropping just enough of matzo ball batter to form approximately 1-inch in diameter into the palm of your wet hands and rolling them in the shape of an Idaho potato- loosely into oblong balls. Drop them carefully into the simmering chicken stock from the bones one at a time. Cover the pot and cook them for 30 to 40 minutes without opening or peeking or allowing anyone else to open the pot to catch a glance at them…. EVER!

Heat the dark Pullet-infused stock, add chicken pieces, some freshly snipped dill, carrots, celery and onions from the soup-pot.  Place the matzo balls into the stock to warm, and serve in heated bowls.

I dedicate this article to my great grandmother, Yetta, who taught me to make a pretty good matzo ball and to my grandmother, Sophia, who was there to share our Yom Kippur supper with us.

See entire article published October 7, 2009

Bernardsville's Gold Medal Chef: Scott Cutaneo of Equus and Claremont Tavern serves as 2010 Olympic chef

How many chefs in New Jersey, let alone the entire world, can tell you that they have been to the Olympics?  Bernardsville chef Scott Cutaneo of Equus Tavern and the new Claremont Tavern can! 

Scott just returned from Vancouver as the sole chef representing the United States in the 2010 Winter Olympics.  In a group of about 5 chefs from around the world, Scott cooked for the IOC (International Olympics Committee), athletes(like Freestyle Skiing Bronze Medalist Shannon Bahrke shown above) and professionals like Bill Gates, CEOs of Fortune 500 companies and invited guest Prince Albert of Monoco.  Scott's adventures are ongoing as he is getting ready to open the new Claremont Tavern.  But his true love is being a husband and father. Here's a little more about Chef Scott Cutaneo:

MrsMo: Tell me some of your culinary background and some of your favorite dishes/cuisine

SC: I was very fortunate growing up: my mother is from Europe so it enabled me for dual citizenship.  I felt that the experience in Europe, living and working there, bought me directly to the source to truly become "Great Scott."  Some favorite dishes are Michel Gueurd's "Les Prix D'Eugenie" and the longest running three star Michelin restaurant.  

MrsMo: How did the Olympics opportunity come about? 
SC: The main person whom is charge of all the catering aspects in the Olympics was a guest at his old restaurant, Le Petit Chateau, for 15 years.

MrsMo:Do you work with chefs from all over the world? Do you ever bring back new techniques/food combos?  
SC: I am always bringing back new techniques to show my staff so they can advance to that next level and pick up as much knowledge while working for me.  I have worked with Anton Mosimann, from London and Daniel Boulud, from NY.    

MrsMo: If you could create an “Olympic Menu” what would be on it for appetizer, main dish and dessert?
SC: It would depend on of course the location of event and based on the area, which products are the most seasonal for that time period in that particular place.  He wants the product to be the freshest and most enjoyable, so it really depends what is seasonal at the given time.   

MrsMo:How much downtime did you have? Did you get a chance to watch any of the events? Tour Vancouver?   
SC: I looks at the trip as all down time.  I gets to carry out my greatest passion, cooking, and too me not having to be responsible for managing all my employees or running a restaurant for a week, and can just enjoy catering/cooking, my true passion.  I caught up with a couple events and was able to route on my favorite team, USA!

MrsMo: I understand you are also opening a new restaurant.  How does it compare/differ from Equus? What can “fans” of your food/cooking expect at the Claremont Tavern? 
SC: The Claremont Tavern is going to be more of a casual dining atmosphere, with a lengthy menu so your sure to get exactly what your looking for.  It's more of a pub like atmosphere, beautifully redesigned and sure to be a real treat to the town of Bernardsville.  Many of the townspeople are anxiously awaiting the opening because they have been waiting for a restaurant such as this calber to open in the town for years, and it's finally here!  It's sure to be a real success and we're all very excited about it! 

MrsMo: What do you like to do with your down time?  
SC: I am first and foremost a family man.  Whenever I get a free minute I am spending it with his wife and kids.  Especially our newest addition, three year old Scottie (Scott Shane).

Mrs Mo Reviews: Viva Mexico Restaurant in Flemington

The unassuming facade of Viva Mexico gives away very little cozy setting and authentic cuisine you will find at the Flemington-based Mexican restaurant. 

The family run BYOB restaurant is the destination for when you're craving fresh homemade Mexican food or maybe when you're in the mood for tortilla chips and some hot and spicy salsa. Nestled in downtown Flemington, beyond the chain restaurants and diners, Viva Mexico was a date night destination that Rob and I will be bringing friends back to in the near future. 

While the decor of the place was nothing too special, it was certainly colorful and festive.  The menu was the highlight and obviously the reason for the packed room and constantly rotating tables of eager and hungry patrons.

Our waitress greeted us immediately with a bowl of crisp tortilla chips and a fresh salsa that lit up our taste buds. Even though I previewed the menu ahead of time online, Rob and I still mulled over the menu trying to choose from all the mouthwatering options.  So many good choices-do you go traditional and what you know? Or try something new?  I found an option that was perfect for the indecisive eater: The Combination Platter.  My choice of tamale, burrito and enchilada covered in salsa verde (you have a choice of salsa roja or mole), a drizzle of sour cream and a side of black beans and rice certainly left me stuffed but wanting more.  Each part had such unique flavor but seemed to work well together. The tamale was wrapped in a corn husk, steamed and stuffed with chicken; the burrito's ground beef was fresh and light with a slight taco flavor and the enchilada with chicken had a more mild flavor than the corn enhanced tamale.  Rob on the other hand, was adventurous and was intrigued by the Chiles Rellenos or Stuffed Poblano Pepper.  A surprising spinach flavor from the pepper was a nice compliment with the salsa roja and chicken. 

The friendly and helpful (with pronouncing the menu items) staff and the numerous other menu items are reasons that will take us back to Viva Mexico again. 

Viva Mexico, 117 Broad St., Flemington, NJ 08822; (908) 788-0744; Reservations: Yes; BYOB

Soup's on with Chef Joe Nastro

There are specific foods that come to mind when the weather snaps into a brittle cold: stew, chilli, hot chocolate and of course soup. 

A bowl of Chef Joe Nastro's soup will add some warmth and aroma to any cold or snowy day.  Joe is the sous chef at Ciao Restaurant in Basking Ridge, offering casual Italian cuisine in a warm and open environment with a central wood-burning fireplace.  Ciao is part of the Harvest Restaurant Group including Roots Steakhouse, Tabor Road Tavern, Grato and Huntley Tavern. 

Bon Appetit! 

Celery Root and Apple Soup with Sage Oil

Yield: 4 quarts  

1 cup  olive oil

4 ea  sprigs fresh sage

1 ea   onion, julienned

1 cup  apple cider

3 ea  celery root

6 ea  apples, Gala, Honeycrisp, Cameo, Macoun or the like

1 ea   bay leaf 

For the sage oil, roughly chop sage and place in small sauce pot. Add olive oil, place over medium heat and warm just until the sage starts to fizz. Remove from heat, and set in a warm location while you make the soup. 

Cook onions with a bit of olive oil until soft and translucent, making sure not to brown the onions or the soup will be less white at the end.  Add apple cider and reduce by half. 

Fill pot with one quart of water and add bay leaf.

Peel and cut celery root into large chunks and place directly into water so it doesn’t oxidize. Add enough water to keep celery root just barely under water. (Adding too much water will make the soup too thin at the end. You can always add more water later.) Simmer until celery root is almost soft, approximately 20 minutes.

Peel and cut apples directly into water and simmer until soft, about 10 minutes.

Remove bay leaf from the pot.

Puree the soup in a blender leaving some liquid behind so as not to thin out soup too much by adding too much of the cooking liquid. Strain through a fine sieve and season with salt.

Strain the sage oil.  Serve the soup drizzled with the sage oil.

Photo credit: http://photograzing.seriouseats.com/tags/celery%20root

Wild Love on a Plate-a healthy Valentine's Day meal

Are you still trying to think of what to make for your sweetie this weekend? Stop! Do not make reservations ladies and gentlemen. You can create a memorable meal in your own kitchen. If you are like me and need to watch calories, because as we get older the extra pounds are hard to lose, then eating out at a restaurant and being tempted by unhealthy choices is just not the way to go. We desire to bring a little variety to our plate don’t we?

Come on stay with me, I can hear a lot of you saying ‘Awwwwww’, because you really did not want me to make you feel guilty. I intend to, because you can still cook a fabulous and romantic meal, keep it simple, learn to eat lean portions, and add a touch of ‘wild’ ingredients to bring out the tiger in your partner’s palate without compromising yourself. Portion control is one of the keys to keeping off weight.

Sure eating out you can share a plate, not order carbs, ask for low sodium, or whatever our nemesis is. But I challenge you to take it to the drawing board. What ‘wild’ ingredients do you like, but reserve for only special occasions? That could also be a hidden disaster in itself. My doctor always told me to eat a little bit of something I crave, like chocolate. If I did not, he said I would eat more than my share because we tend to binge on things we are keeping at a distance. Keep things you like on hand, so that you do not go off of your eating plan.

Let’s put something wild on the plate for Valentines! My sweetie likes risotto. He likes red wine, and mushrooms of all kinds. He and I both are passionate about truffles. You cannot get fresh truffles though-unless you own a restaurant. Only in oil and products at your local market, and boy are they expensive. He also likes wild boar. There is only one place I know for sure carries it all year long and I drive all the way to Philly to buy it. My first choice for our special meal was an endive salad with a few ingredients that included chocolate shavings and port dressing. Oh now you are saying, “That does not sound low calorie to me”!

Snow put a dent in my Valentine meal plans! Exotic ideas and creative risk can pay off though if you keep a few ingredients on hand for those spur of the moment ideas. So I have this wild boar ham, I have risotto, broth, crescent dough, a little cheese, and I have a jar of la tartufata (truffle cream). This might seem like a magic pantry as a friend calls mine, but I just splurge on occasion. Hubby and I both try and eat light and vegetarian during the week, so we can dip into ingredients that are not on our low calorie menu plans. I know, kind of bites right? Since you all are being so nice and are still with me I am going to give you my recipe for a ‘Wild’ Valentine Love on A Plate.

I hear from clients and friends how hard making risotto. They say you have to nurture the pot with love for hours and hours. No, it takes all but thirty minutes to prepare, and with a little mise (French for organization) you can have it all done within an hour. Ask around; see if you have a high end market that carries truffle products. If you cannot find wild boar or dried mushrooms, then improvise and use pancetta, regular prosciutto, or fresh mushrooms of your choice. Let me tell you I have cut back on calories in this dish with less cheese, and no cream! Smell the truffle love!

Mise-

1/4 pound of wild boar prosciutto thick cut- 1 slice cut into small pieces for risotto prep

¼ of chopped red onion, or onion of your choice

1 teaspoon full of Italian seasonings

1 teaspoon full of garlic, or 2 crushed garlic cloves

¼ cup of dried mixed mushrooms- crumble larger mushrooms with hands (amazing how easy it was), or 1 Portobello mushroom, remove stem, and clean out gills (1 small equals ¼ cup)

4 tablespoons of olive oil

1 ½ cup of arborio rice (risotto- gets creamy consistency as it cooks)

4 cups of stock or broth, preferably veggie stock

1 small jar of La Tartufata, or white truffle oil (lasts in refrigerator, good for drizzle only)-1 teaspoon for each serving of risotto as garnish, and for making spread for mini’s

1 scallion per 2 bowls of risotto for garnish (optional)

1 package (sheet) crescent dough- this will be enough for eight mini sandwiches, or substitute with small size baguette, cut into 2 inch horizontal pieces, and slice in half

2 teaspoons of prepared mustard, or mayo- your preference, I just used the truffle spread alone.

1/3 cup of Italian cheese blend- ¼ for risotto, and the rest sprinkled on mini sandwiches

1. Mix together either mustard or mayo with a teaspoon of la tartufata (optional)
2. Bake crescents until golden brown, cool, slice in half; set both aside
3. In a 5 quart pot over medium heat add olive oil. Just before smoking point add wild boar (ham), onions and cook until translucent; add Italian seasonings, garlic, and stir well; quickly add risotto and stir, letting it brown a bit (an old south American rice trick I learned in Texas). Then add veggie stock until it just covers the rice an inch over. When risotto begins to boil add mushrooms. Stirring the risotto on a medium heat, uncovered (this is where it is a labor of love) until it begins to thicken, you will need to add stock. Only add stock if rice begins to show, and you know it is not ready yet. Stirring also helps release the starch to create the creamy texture that so many love about this dish. As this is cooking the mushrooms are also soaking up the broth and will become tender to the bite. (This process should only take from the moment risotto began to boil, about 20 minutes or so. Move off of heat, add ¼ cup cheese; stir in well and let sit. Any moisture you do not see at the bottom will soak into risotto.)
4. While that is waiting add some wild boar (ham) pieces to the sliced bread of choice, spread la tartufata or mixture, and sprinkle with light cheese. Heat up Panini maker, or griddle pan and cook till cheese melts.
5. Top off with a dab of la tartufata and scallions, and serve with two mini wild boar Panini’s. Add a side of spinach or a salad to complete a healthy recommended meal.

Open up a great bottle of Masi Campofiorin- Baby Amarone (Ripasso) wine in the $15 price range

LaTartufata Lesson

LaTartufata (Mushroom, Olive, Truffle Condiment and Sauce) is produced in Italy's unspoiled Marche region renowned for truffles. La Tartufata is a versatile condiment and sauce ready to use as is or diluted in chicken stock, olive oil or cream.

As a condiment, add to pasta, rice, egg dishes, cutlets, chicken breasts, scaloppini, or on warm crostini as an excellent appetizer. Use also as a stuffing for meat, or as a filling for ravioli and tortellini. I recommend you do not cook with this product, it is meant to add at the end of recipe process, or it will lose its truffle strength (only contains 3% white truffle, more of an essence, but worth it!).

Elizabeth Stelling hails from Texas, and is a New Jersey Chef/Blogger who likes to experiment with flavors. Chef Elizabeth also encourages everyone to revisit tastes you thought you disliked, but will realize you have replaced those old taste buds. She teaches Basic Culinary classes, runs a boutique catering company, CookAppeal, LLC, as well as a wine and food pairing club, www.partnersinwineclub.com. Chef E is also a published poet and writer. You can read more of her food and wine pairing ideas, as well as food education at www.cookappeal.blogspot.com/.

Meals for new moms and dads

It seems like it's baby season at my church. New pregnancies, new deliveries and very busy bakers! For every new baby, we (the women in the church) sign up to make and deliver dinner to the family for about a week. When I had Maddy it was so wonderful knowing that we had a set week of food that we didn't have to prepare or purchase. And I've been waiting for the opportunity to do the same for another couple. The opportunity came up recently and I knew exactly what to make!

Meat Sauce with Eggplant
A great meal that's warm, filling and definitely has leftovers is a meat sauce and spaghetti. But I made a healthy version courtesy of the Cook Yourself Thin Faster cookbook.  I made a few substitutions to the recipe, but the main ingredients really made the meal.  Please note: I did not choose the menu for the "thin" aspect. I prefer using lean meat and wanted to see how the eggplant tasted in the sauce and I loved it! I've made it 3 times now.  

1 pkg lean ground beef or turkey

1 large eggplant, peeled and chopped into 1 in. cubes

1 yellow onion, diced

3 cans seasoned spaghetti sauce (I used Hunt's varieties)

salt

pepper

oregano (opt)

soy sauce (opt)

Worcestershire sauce (opt)

1. In a separate skillet, brown the meat with Worcestershire or soy sauce (optional) depending on your taste preference. Set aside once cooked.
2. In a stock pot or large sauce pan, cook the eggplant and onions under tender. Add water to the pot if begins to stick or burn.  *The eggplant adds texture and flavor without the extra calories.
3. When the eggplant/onion mix is soft, add the sauce on medium heat, stirring ocassionally. 
4. Add the ground meat back into the sauce and cook for a few minutes.
5. Prepare spaghetti as desired. Serve and enjoy!

The recipe says that the eggplant will dissolve in the sauce, but it didn't for me but that was fine. It didn't taste funny. No one commented on what it was. It was delish!

Chicken Pot Pie

Another classic dish that is always a favorite is Chicken Pot Pie. My friend Jennifer made it for me when I had Maddy and she was planning to make it again for the next new mom.  Here is her recipe:

10oz peas and carrots

1/3 cup margarine or butter

1/3 cup flour

1/3 cup chopped onions

1/2 tsp salt

1/4 tsp pepper

1 3/4 cup chicken broth

2/3 cup milk

2-3 cups cut up chicken

pastry for 2- 9" pies  (I use store bought)

1. Melt margarine in saucepan over medium heat.  Stir in flour, onion, salt and pepper.  Cook, stirring constantly until mixture is thick and bubbly.  Remove from heat.  Stir in broth and milk.  Heat to boiling stirring constantly.  Once boiling stir one minute and add chicken, peas, and carrots and remove from heat 
2. Heat oven to 425 degrees 
3. Roll out pastry in pie pan, add chicken mixture.  Top with remaining pastry and flute edges. 
4. Bake for 35 minutes or until golden brown.

What are some of your favorite recipes to bake for others? Or that make tons of leftovers? Leave your ideas or links below!

Enjoy a SOY wonderful turkey for Thanksgiving! (Review & Giveaway)

Every year, I have a Thanksgiving Party on the weekend before Thanksgiving.  Not only is it a fun way to bring family, friends and colleagues together, but it's good practice for when it's my turn to host for the entire family! So I've been cooking nearly 20lb turkeys since 2003 and every year I turn to the Internet, Magazines and TV Shows for new ways to prepare the turkey. This year I'm doing a Soy Brine Turkey, with special thanks to Kikkoman!

Kikkoman, the brand behind the familiar soy, teriyaki and specialty sauces has launched their first ever blogger campaign and I was asked to test drive their new special Kikkoman recipe, Savory Turkey Brine.  Sounds a little odd right? But did you know that soy sauce contains a natural ingredient called "Umami" which acts as a flavor enhancer in a lot of foods and not just sushi and Chinese entrees. And the BRINING technique keeps the turkey moist. This would be perfect for my party! But I had to test it out first before I made dinner for over 20 people!  Luckily, Kikkoman sent me all the ingredients, a gift card for the turkey and recipes and instructions I needed to test drive my new turkey masterpiece!

And it just so happened that last weekend I was hosting my parents and in-laws for dinner so I knew that they would love me unconditionally even if the turkey didn't work out. But I didn't have to worry, because the result was better than expected (and my husband was definitely on the fence about me cooking a turkey soaked in soy sauce!)

My husband, in-laws and parents all commented on how moist the turkey was and how they liked the mild enhanced flavor from the soy sauce and additional seasoning.  While soy sauce is a main ingredient in the recipe, the ratio of water to sauce is about 20:1 keeping it from being too salty but enough to add a little zing!

Here is how you prepare a Soy Brine Turkey:

Ingredients:

• One 16-24lb turkey
• 2 gallons of cold water
• 10 oz Kikkoman Naturally Brewed Soy Sauce 
• 1/2 c. kosher salt
• 1/2 c. sugar
• 2 Tbsp. dried sage
• 2 Tbsp. dried celery seed
• 2 Tbsp. dried thyme
• Large stockpot or 5-gallon bucket

Procedure:

1. Prepare your brined turkey the NIGHT BEFORE you cook it. It needs to sit in the "sauce" for at least 8 hours or just overnight in the fridge.
   
   
2. Remove the turkey giblets and neck.  Rinse your turkey inside and out.
   
   
3. Next, get your ingredients ready to pour into the bucket/pot.  I thought I had a big enough pot for my turkey but couldn't find one. Instead, I purchased a laundry basket from the local dollar store, lined it with foil (a lot of times) and then lined it with 2 garbage bags.  For extra protection, I placed the basket in the base of the turkey pan.
   
   
   
   
    
   
   
4.  Mix water with remaining ingredients. Stir well until all of the salt has dissolved.
   
   
5. Place the turkey in te pot and cover with the lid. In my case, I tied the bag closed.
   
   
6. Place in fridge and leave overnight.  Even if it involves removing a shelf to make it fit! 
   
   
   
   
   
   
   
   
   
7. Follow regular cooking instructions.

Kikkoman also sent me recipes and ingredients for creating savory leftover meals like Turkey Fried Rice and Terrific Turkey Tetrazzini, all of which can be found at the Kikkoman website: http://www.kikkomanusa.com/homecooks.

GIVEAWAY:

So you may be thinking: hmm, sounds good. I think I'll try it! Well don't run out and get the Kikkoman sauce for yourself just yet.  You can order online with a BOGO coupon available HERE.  I'd also like to give you an opportunity to win your own prize pack from Kikkoman! Here's what you'll get:

• A Special Kikkoman Recipe Book
• TWO full-size bottles from Kikkoman's specialty line of sauces

How to enter:

1. Sign-up for the Mrs Mo's monthly mailing list and then leave a comment about why you'd LOVE to try a soy brine turkey for yourself!
2. For additional entries: Become a fan on Facebook and leave a comment under the contest post
3. For another entry: Tweet about the contest with my Twitter handle attached (@MrsMoNJ)

Disclosure: I received a gift card and Kikkoman products from The Rogers Group as part of a blogger campaign to promote the new Kikkoman Savory Turkey Brine recipe.

Mrs Mo Reviews: Lo Fatt Chow in Ringoes

It’s hard to miss the Rt 31 billboard for Lo Fatt Chow in the Ringoes/Flemington area-not for its design, but for its name. The menu is equally intriguing: healthy Chinese food made with “No Trans fat, No Grease, No MSG.” As a health conscious woman/mom/person, I was excited to take our small family out for a healthy meal.

Lo Fatt Chow is primarily a take-out/delivery eatery, but they do have some tables for dining in. The menu is similar to other Chinese restaurants, but what makes it unique is the owner’s commitment to offer healthy choices and alternatives as part of Hunterdon County’s healthy initiative called “Eat Out, Eat Smart.”

Lo Fatt Chow is a perfect dining option for those with special dietary restrictions or needs. If you’re looking for the flavor that normally comes with higher fat and salt, then Lo Fatt Chow may not be for you, but it’s hard to turn down a dish like their popular Chicken Curry (which I had) or Spicy Szechuan dinners.

As far as options for little kids go, I would stick to the main menu because the kids’ choices are mostly fried food. My 1 ½ year old actually shared my curry noodles with me and loved them!

Perhaps what is most appealing about Lo Fatt Chow is their partnership with the Hunterdon Medical Center for the countywide health initiative. Beverly Manganelli, RD, CDE, the co-chair of the Weight/Physical Activity Action Team, helped establish the program which has partnered with 6 other local restaurants.

“We want to give patrons options of healthy choices in the area,” said Manganelli. “If someone wants oatmeal for breakfast instead of eggs and bacon, they can.”

For more information about the community services available in Hunterdon County, visit www.hunterdonhealth.com. For Lo Fatt Chow information, visit www.lofattchow.com.

This is a repost of the review I did for NJMyWay. Click here for the original.

Panera is going Pink for Breast Cancer Awareness

Beginning October 1^st, Panera will donate 25 cents to the Cancer Institute of New Jersey for each Pink Ribbon bagel purchased at any of their 37 New Jersey locations.

Jim Nawn, a NJ Panera franchise owner, brought the Pink Ribbon campaign to New Jersey to support Sue Stees, a Panera franchisee in Oklahoma, who was fighting breast cancer. “I started with “Operation Dough-nation” which was just financial support but now Panera’s contribution has blossomed into a month-long event with activities and a special luncheon for local cancer survivors.”

This year also marks the 10^th anniversary of Panera in New Jersey and in celebration, three North Jersey locations are holding “Panera in Pink” day on October 1^st. Residents of West Orange, the first store, and their neighbors in Montclair and West Caldwell will be treated to a free pink ribbon bagel and coffee (with purchase) for dressing in pink that day.

And if pink is your color, go BIG! Customers who show up in the most “Pinkerific’ outfit may just win a free lunch courtesy of Panera.

For more information about The Cancer Institute of New Jersey and ways to support Breast Cancer Awareness Month, visit www.cinj.org.

Contests for your kids

One of the benefits of being a 'mommy blogger' is the relationship you form with various family brands. And when you get to know the people behind the name, you have a new appreciation for the product and find yourself telling friends, neighbors and colleagues to get their products.

That's why I'm happy to share 2 great contests going on now from Dole and Earth's Best.

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Dole is running their Bowl-a-Day contest through October 2nd with an opportunity for entrants to to win $300 just by sharing how they enjoy the Dole fruit cups. If you challenge your friends, you qualify to win $1000 for you AND a charity of your choice! I just entered to win for Feeding America. The Dole website also offers a variety of recipes, FREE coupons and printables for your family to enjoy. Here are some health facts about the Dole fruit bowls:

• DOLE Fruit Bowls are 80 calories or fewer
• DOLE Fruit Bowls are rich in Vitamin C
• DOLE Fruit Bowls are naturally Fat Free
• DOLE Fruit Bowls are low in Sodium
• DOLE Fruit Bowls have been honored as the ChefsBest® Award-Winner since 2004!

Enter now! Contest ends October 2nd.

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Maddy isn't eating baby food anymore, but when she did, I often purchased the multi-packs of Earth's Best food, not only because they are Organic, but because of the delicious sounding food combinations like Pumpkin Apple, Apple Turkey Cranberry and Sweet Potato Cinnamon. I may have sneaked a few tastes here and there.


When Maddy was 10 months old, I captured a funny moment of her eating a blueberry and apple blend. You can believe we posted it on Facebook and sent it around to our family since it was so funny, but now you can view it on the Eath's Best YouTube channel for their Earth's Best Most Memorable Feeding Contest going on now through November 30th.

Just by uploading your child's feeding video, entrants will receive over $5 worth of Earth's Best coupons. And then 25 lucky babies will be selected as the new faces of "Earth's Best Generation Pure." The lucky parents will win a month's worth of Earth's Best food, diapers and wipes value over $200.

Lastly, Earth's Best will donate a product for each video uploaded to Feed The Children. All the more reason to share your baby's most memorable feeding experience!
Enter now. Contest ends November 30th.

Cupcakes for Charity: The Iron Cupcake Challenge

WARNING: reading this article may evoke a strong urge to go to your nearest bakery for a cupcake.

On Saturday August 29, twenty bakers from the Moorestown and Philly area will be vying for the title of Iron Cupcake Champ during The Kati’s Kupcakes Iron Cupcake Challenge being held at Green Apple Bistro in Moorestown. Attendees will go nuts for the coconut themed event that is raising money for The Food Bank of South Jersey.

Last month the inaugural challenge raised $2,000 for Alex’s Lemonade Stand Foundation and had 54 bakers (that’s 54 cupcake varieties!), celebrity judges like the town mayor and an ABC anchorwoman, and the Phillies Mascot who rallied the crowd around this sugary sweet cause! This year’s celebrity judge is “Stink” Fisher, owner of the Pop Shop in Collingswood.

The creative genius behind this delectable monthly event is Kati Angelini, owner of Kati’s Kupcakes in Moorestown. With the popularity of cupcakes spreading from Hollywood to Anytown USA, Kati thought the challenge would be an exciting event to bring to the small Burlington County town.

“[The Iron Challenge] is tons of fun and a great way to bring together baking enthusiasts and cupcake lovers. Helping a worthwhile charity while enjoying cupcakes--what could be better!”

Kati’s cupcakes have made quite a stir in the area and in national magazines with Family Circle Magazine loving her Hawaii theme designs. The formally trained artist is also known for her banana butterscotch cupcakes (now my stomach is growling!) and fondant toppers.

“I incorporate my art degree with a love of baking to make cupcakes which are equally pleasing to the eye and the tummy!!!”

Kati’s Kupcakes truly are a work of art.

The Iron Cupcake Challenge will be held Saturday August 29 at 7pm at Green Apple Bistro, 73 E.Main Street Moorestown, NJ. Contestant entries are still available. Call Kati at 609-332-2172, email fangelini@verizon.net or follow her on Twitter: @KatisKupcakes

Don't miss the Jersey Peach Party!

I'm a very bad New Jerseyan.

I almost missed an entire month devoted to celebrating the mouth-watering, juicy and flavorful Jersey Peach! I've been enjoying the fuzzy fruit all summer long-topping it on my oatmeal and adding flavor to my Diet Tonic-but I had no idea that 13 farmer's markets and 26 restaurants around the state were participating in a "Peach Party" for the month of August.

The New Jersey Peach Promotion Council’s "Jersey Fresh Peach Party" launched its third season on July 30th with an expanded restaurant participation and the new farmer's market addition. The Council's website, www.JerseyPeaches.com, includes recipes from the participating restaurants, an overview of where and why to buy NJ peaches and some nutritional information like how one 37-calorie medium peach is full of fiber and Vitamin A &C. The site also includes a "Peach Party" schedule from July and August, all of which have already taken place. But fear not: There is still is time to visit any of the 26 restaurants featuring peaches on the menu. The Frog and Peach restaurant in New Brunswick is also running their 5th Annual Festival of Peaches menu through September, showcasing different varieties of the fruit in a 6-course tasting menu.

But you don't need to go out to enjoy a meal with peach infusion. There's many ways to enjoy a healthy meal with peaches, and not just in a peach pie! My favorite way to add peaches to a meal is to mix them in with fresh salsa (usually found at Shop Rite or Whole Foods) and then add to a light fish like Tilapia, Flounder or Catfish. What are your favorite healthy peach recipes?

Here is a brief listing of some Pick-Your-Own farms, abundant with Jersey Peaches!

Allen Family Farm | Belleplain

Stoneyfield Orchards | Belvidere

Melick's Town Farm | Califon

Alstede's Farms | Chester

Strawberry Hill Farm | Chesterfield

Giamarese Farm | East Brunswick

Battleview Orchards | Freehold

Demarest Farm | Hillsdale

Terhune Orchards | Lawrenceville

Johnson's Corner Farm | Medford

Fruitwood Orchards Honey Farm | Monroeville

Peaceful Valley Orchards | Pittstown

Conte Farm | Tabernacle

Guest Post: Kids’ Ice Cream Party Ideas

Mira S. Park is a North Jersey blogger who focuses on local news and events, kids, food, parties, travel and budget living. After more than 10 years in the book publishing industry as an editor for romance, thrillers and westerns, she transitioned into work at home positions. Besides being a wife and mother of two wonderful children she also does sales and consulting for online advertising and social media. You can email her at: mira.park@drivenlocal.com and read her blog at: www.mirabest.com

With the humidity rising and the dog days of summer ambushing us with stifling air, what’s the best way to cool down? If you have a child’s birthday party to plan in the next few months, you will definitely be interested in these “cool” local spots.

Ice Cream Party Locations

Ben & Jerry’s at Port Imperial in West New York, NJ, opened just one year ago. The basic party is $225 for a minimum of 10 kids ($14.99 each additional). They provide invitations, paper goods and balloons; all you have to bring are the drinks! The staff will also keep kids busy with arts and crafts, face painting, games and dancing. If you do the 11 am slot you can order lunch with their approved caterers. That’s not all. Kids can take a store tour, make a waffle bowl and of course, make their own sundae with all their favorite toppings! Two things that could concern some parents about this location is the lack of parking and the fact that you would have to be open to their regular customers in the same area. There is no separate party room.

Little Scoops in Closter, NJ, is also known for hosting kids birthday parties. Take a step back in time with their 1950’s retro ice cream parlor. Parties here include invitations, paper goods, dancing, games, pizza, drinks, autographed T-shirt and make-your-own sundaes. You get four flavors of Edy’s ice cream and up to 12 toppings. They can accommodate from 15 to 40 guests. The cost is $370 for 15 kids and each additional kid is $18. Owner Rachel said that parents love them because they do everything—serve the food, bag gifts, clean up, etc. There are 90 parking spots in a municipal lot behind the store. This is a good option because you don’t have to share the store with regular customers but the choices in ice cream flavors are limited.

McCool’s is located in Madison, NJ, and they have a great deal for parties. They serve 35 flavors of Hershey’s ice cream. There is a 10-child minimum (20 to 25 max) and it will cost $13/child. This includes any flavor of ice cream and unlimited toppings, drinks, table settings and two games: ice cream bingo and pin-the-cherry-on-the-ice-cream sundae. They also decorate with balloons and tablecloth in a color you can pick. To ensure privacy, parties are scheduled at 11 before the Noon opening. You can also order pizza locally or add on a craft, spin art, piñata or clown/singer/magician. There is ample parking and owner Mary Ellen said she gets lots of new parties from parents who have attended a previous party.

Applegate Farm has parties only at its Freehold, NJ, location. What stands out is that in addition to making your own sundae, they have an ice cream making demonstration where kids can take turns on the churner to make vanilla ice cream. They have a separate party room for 10-20 kids that has a barnyard theme and small dance floor. Kids can play musical chairs, pin the tail on the donkey and limbo. The basic package (no sundae or pizza) is $9.95/child. There is also a $12.95 and $16.95 package; the $18.95 package includes everything. All packages include a 6-inch round ice cream cake and drinks.

(note: all of the above are 1 ½ hour parties)

Ice Cream at Your Door

Say you are a big fan of ice cream but want to host it at your house. Another option is having the cart come to you! South Street Creamery in Morristown, NJ, will bring 4 tubs of ice cream of your choosing, 2 servers and around 10 toppings. They have over 100 different flavors to choose from and come supplied with spoons, napkins and tablecloths. They will stay for 1 ½ hours and will travel to a 30 mile radius around Morristown. There is a 40 person minimum and it costs $6.50 per person.

There aren’t many options for ice cream party locations in Essex county but there is an ice cream truck that you can have come to you. Mike’s Ice Cream truck of Verona will come to your house if you live in Essex or Morris County. Somehow the sight of an ice cream truck makes kids ecstatic. He charges you what people take from the truck and a small service fee (which can be waived for large parties). For 20 kids it can come to about $40.

Do It Yourself

If you’re like me, you’re thinking, “Maybe I can do this myself?” Buy your favorite ice cream by the bulk and serve out of a dressed up cooler filled with dry ice. Rent an old-fashioned ice cream costume and have daddy serve it. Mini M&M’s and hot fudge are easy enough to buy. The Internet has great resources from party planners and every day “Martha-wannabe” moms:

Kids party blogger Peppers and Pollywogs has wonderful suggestions for tableware, invitations, favors, crafts/games, etc. and provides a marketplace to purchase items. I liked the decoration idea of using party hats upside down as “cones” and putting different colored balloons inside to be the “ice cream.”

If you are a bit more crafty, Dotcomwomen has a great decoration idea for ice cream cones: I also liked their craft idea—using plastic sundae glasses (at dollar stores) and colored cotton balls to make fake ice cream bowls. For their favor ideas, I liked the cookies, berry-filled cones, mini scrapbook and Strawberry Shortcake book ideas the best.

I love this centerpiece idea: she suggests carnations in sundae glasses and Ikea has the glasses for cheap (I happen to have them!). Here is another site that has a ton of games you can try including tips on how much ice cream you will need for the amount of people you expect.

For the real do-it-yourself advice BirthdayPartyIdeas.com has real moms giving tips and they will blow you away: The first honorable mention is Sara from Suffolk, VA, and she put a lot of work into making it a great birthday party. I love her games—“Cold Cone” and “Ice Cream Relay” are both easy to recreate. Charlotte, in Rochester, MI had a great game, too—having the kids catch the ice cream (balloons) with their cones (made of poster board). I also loved Lynn in Canada (Special Mention)’s idea of a favor: putting jelly beans in a wafer cone and tying it up with cellophane.

Whether you go to a local spot or do it at home, there are wonderful options for throwing a yummy ice cream party for your child in NJ. You may have some sticky fingers and sugar high reactions but the smiles and laughter will make it all worth it.

Biscotti & Hockey: Wife, Mother and Mompreneur Kathy Favro

What do biscotti and hockey have in common? A New Jersey mompreneur.

Westfield resident and hockey mom Kathy Favro noticed a lack of true Italian Biscotti in the marketplace. After baking her own creations at her husband's restaurant and finding her treats in high demand, Kathy started Fine Ingredients, a mail-order line of handmade artisan biscotti and cookies made with fine imported Italian ingredients. With clientele ranging from spas & salons, corporations to wedding planners, this hockey-mompreneur has been baking yummy gourmet treats for over 15 years, allowing her to support her son’s passion for hockey while being a stay at home mom for him.

I asked Kathy to share with us a little history behind her mouth-watering business and to offer some inspiration to other moms looking to launch their own career from home.

Q: Tell me more about your company and the name. I’m thinking “Ooooo Yummy” would be hard to brand, right?

A: The name is simple and reflects my company’s overriding concern: fine ingredients, including imported Belgium chocolate, Italian flavorings, German sweet cream butter, and the freshest nuts available. Of course, my recipes make these ingredients sing in harmony, but only the finest ingredients go into my cookies

Q: I loved your chocolate dipped biscotti and savored them knowing that I was eating natural and quality ingredients. How do your artisan biscotti and cookies differ from other varieties?

A: My signature biscotti, chocolate chocolate dipped, is my best seller because we do not spare the ingredients. It is not a chocolate coated biscotti, where a thin layer of poor quality chocolate coats the bottom of a biscotti. Our chocolate chocolate dipped biscotti is hand-dipped in covertured Belgium semi-sweet chocolate and set to cool and harden without any additives or artificial flavors. This dedication to every cookie, to every recipe, and to all flavors represents the pride of Fine Ingredients, Inc.

Q: Your biscotti are like a work of art! So what inspired you to take your obvious baking talent to the next level and launch your own company?

A: As the mother of a young child when I founded Fine Ingredients, Inc., I was dedicated to fulfilling my obligations as parent yet continuing my passion: baking. After several years of restaurant baking, I decided to start Fine Ingredients, Inc. in order to be with my son as he grew and to serve biscotti and chocolate chip cookies to my devoted clientele from the restaurant business.

Q: As a fellow work-at-home mom who started her own company, I am fortunate to be able to be home with my daughter. Tell me more about how important it was for you to be home with your son.

A: It was the reason I started Fine Ingredients. With my husband in the restaurant business, a sector known for 18 hour days and 7-day weeks, I needed to provide my son with my presence, stability, and care. Fine Ingredients allowed me to do this, while simultaneously continuing my passion for baking and to provide my son with the extra income he needed to pursue his passions in school and in hockey. Without my son, I know that I would have left the restaurant business eventually, but I don’t know if I would have had the courage and inspiration to start Fine Ingredients.

Q: Oh yes, the hockey career. I remember high school classmates who played. It was like a part-time job for them and their parents. Not to mention the costs involved! But it is a passion and it’s wonderful when families can support their children’s interests.

A: Hockey was my son’s passion, and as a result, became mine. Even though I founded Fine Ingredients to be with my son, I never used it as a reason to not be at his games. Ask any hockey mom and they will tell you what life is like: endless road trips, stress, and a steady drain on the pocketbook. Nevertheless, I was always there as my son progressed with hockey, from youth hockey, to prep school, to Division 1.

Q: You definitely can’t put a price on the happiness of your children and the quality time you can spend with them. But how did your business help relieve the financial expectations of hockey parents?

My business undoubtedly enabled me to provide the extra money he needed to achieve his dreams. So long as he had the passion and the drive, my husband and I did everything to enable him to pursue those dreams. Fine Ingredients helped us pay for everything: equipment, tuition fees, nights in hotels across the county, and now his Ivy League education. We undoubtedly struggled at times to make ends meet, but as my son dedicated himself to his passion, I dedicated myself to my business, because without it, I would not have been able to give him the opportunities he worked so hard for.

Q: That passion is something a lot of moms can relate to. What advice can you give to moms who want to transition from stay-at-home mom to work-at-home moms with their own business?

A: Follow your passion. So long as you love what you do, you will find a way to make it work. For me, my passion was baking and my son. I was able to use baking to support him, despite my husband’s long hours and my son’s demanding game. I have certainly made mistakes in getting my company off of the ground, but I never let this discourage me because I knew that this business was something that I wanted to do and I knew what I as doing it for. Follow your passion, follow your drive, and you will surprise yourself with what you are capable of.