Archive | Recipes

Confit Duck Leg, Spätzle, Hazelnuts and Cured Egg Yolk


courtesy of Chef Ehren Ryan, Common Lot

Makes 6 appetizer-sized portions or 3 entrees

If you are short on time, confit duck leg can be purchased from D’Artagnan or DeBragga. Premade spätzle can be purchased at good supermarkets, or use pasta instead. You can substitute cabbage or another leafy green for the spinach; kale also works well. Lastly, you can use poached eggs instead of cured egg yolk.

Three to four days before serving:


4 duck or chicken eggs

Carefully separate the egg yolks from the whites. Place the yolks in a plastic container and cover them with salt.

Leave at room temperature for at least 3 days. Carefully remove the egg yolks from the salt and give them a quick wash. Place in the freezer for at least 1 day.

The day before serving:


6 duck legs
About 10 ounces salt

Duck fat, enough to cover the legs First, cover the legs with the salt and let them rest overnight in the refrigerator to draw out moisture.

The next day, preheat the oven to 320°F. Rinse off the salt and place the legs on a baking tray. Cover each leg completely in duck fat. Cover the tray and place in the oven for 3 hours.

When it’s ready, take the legs out of the oven and let them cool at room temperature. Once they are cool enough to handle, pick the meat off the bones and set it aside.

The day of serving:


7 ounces flour
1 teaspoon salt
2 eggs, beaten
2.5 ounces yogurt
3 ounces milk
Olive oil

Place the flour and salt in a bowl. Add the beaten eggs. Then add the yogurt and milk, and mix slowly until the mixture has the consistency of a batter.

Bring a pot of water to a boil and season it with a good pinch of salt.

Place the batter in spätzle maker and start pushing it through and into the boiling water. (If you don’t have a spätzle maker, pushing the dough through the holes in a coarse colander works too.)

Once the spätzle are floating, take them out with a slotted spoon and toss them with some good olive oil to avoid sticking. Keep warm until ready to serve.

To assemble:

Duck fat
Picked duck meat
Salt and pepper
Parsley or chives, minced
Cured egg yolks
Sauerkraut or pickled onions or pickled mustard seeds
Hazelnuts, toasted, roughly chopped

Take a little duck fat from the legs and place it in a pan, heat it up, and sweat the spinach in it. Add in the spätzle and duck meat. Heat and season to taste with salt and pepper.

At the last minute, add in fresh herbs. Put the dish into bowls for serving. Finely grate the cured egg yolk over the top using a microplane grater. Top with a small spoonful of sauerkraut and garnish with hazelnuts. Serve immediately.

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Matcha Smoothie

Courtesy of Latta USA,

2 cups plain kefir
1 ripe banana
1 green apple, cored, with the skin left on
3 tablespoons honey
4 teaspoons matcha powder
2 ice cubes
A splash of milk (optional)

Blend all ingredients in a blender until smooth, starting on low speed and then finishing on high speed. If using milk, add in a little at a time to adjust the consistency. Serve immediately after blending.

Other ways to use kefir:

  • In smoothies
  • In place of buttermilk in cooking and baking
  • In salad dressings
  • With granola or other cereal
  • In place of sour cream
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Adapted from The Global Banquet

Serves 8

3 bunches curly parsley, stemmed and thinly sliced
1 bunch mint, stemmed and thinly sliced
5 cucumbers, diced small
5 tomatoes, diced small
1 onion, thinly sliced
2 lemons, juiced
¼ cup extra-virgin olive oil
Salt to taste
Optional: shredded carrot, diced radish, fried pita strips

Mix parsley, mint, cucumbers, tomatoes, onion, and optional ingredients (except pita). Add lemon juice, olive oil, and salt. Stir until combined. Garnish with fried pita, if desired.


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courtesy of Sara Erb

Erb recommends soaking your chia seeds for at least eight hours. While they will begin to expand immediately, more time makes a big difference. Expect a gel-like texture.

¼ cup organic chia seeds
2 cups room-temperature water
Lemon or lime, to taste
Stevia or raw honey, to taste

In a quart-sized mason jar, mix the chia seeds and water. Close the jar tightly and shake for several minutes to begin the soaking process. Continue to shake it intermittently over the next hour and throughout the day. Leave the jarred mixture to soak in the refrigerator overnight, or for a minimum of eight hours. Flavor with citrus or sweetener to taste.

With the rise of Chia Star, first launched in 2012, Morris County– based wellness entrepreneur Sara Erb intends to popularize this tiny powerhouse closer to home with her line of chia-based drinks that merge fruit flavors like blackberry lime or peach green tea with chia-based hydration. A holistic nutritionist with a track record in the wellness space—she launched one of NJ’s first full-service organic grocers in the 1980s—Erb honed in on the seed just as medical journals began to extoll its benefits.


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Makes 4 individual pot pies

8 ounces Kerrygold Irish butter, room temperature, divided
1 whole fryer chicken, 3 to 3½ pounds, preferably organic, washed and dried
Coarse sea salt, fresh-cracked black pepper and a pinch of ground fennel
2 cloves black or roasted garlic, smashed
2 thyme sprigs
1 lemon, cut in half
1 bay leaf
2 tablespoons olive oil
2 leeks, cleaned and roughly sliced
4 carrots, peeled and roughly chopped
4 celery ribs, washed and roughly chopped
1 onion, roughly chopped
2 parsnips, peeled and roughly chopped
2 sprigs tarragon, chopped
4 sprigs flat parsley, chopped
1 cup all-purpose flour
1 quart chicken stock
1 pint heavy cream
1 cup frozen peas
2 sheets puff pastry
1 egg

Preheat oven to 400°F.

Divide the butter into three pieces. Rub one-third of the butter all over the chicken. Season with salt, pepper and fennel. Place the garlic, thyme, lemon and bay leaf into the cavity of the chicken. Place the chicken breast side up in a roasting pan and roast for 50 to 60 minutes or until a thermometer in the leg registers 160°F, basting a few times throughout.

Let the chicken rest until it is cool to the touch. Reserve the juices. Remove all white and dark meat, reserving the skin and bones for stock.

Heat a Dutch oven over moderate heat and add one-third of the butter plus the olive oil, vegetables, tarragon, and parsley. Cover and stir often with a wooden spoon until the vegetables are fork tender, about 10 minutes. Add the remaining butter, the flour and the reserved juices. Stir until well mixed. Add the stock, cream and reserved chicken meat and cook for 10 minutes over medium-high heat until the sauce is creamy. Turn off the heat. Add the peas.

Place the filling into four 12-ounce ceramic dishes and top each with a piece of puff pastry to cover the entire dish and drape down a little on all sides. Cut two slashes in the top and brush with a beaten egg.

Place the dishes on a sheet tray and put them in a 400°F oven for about 15 minutes, until the dough is golden.

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POLLO ALLA ROMANA (Chicken with Tomatoes and Bell Peppers)


Recipe adapted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City (Clarkson Potter)

Serves 4

3 tablespoons extra-virgin olive oil
1 whole chicken, salted in advance and cut into 8 pieces
2 yellow onions, cut into ¼-inch-thick slices
3 bell peppers, seeded and cut into 1-inch slices
2 garlic cloves, smashed
½ cup dry white wine
1 tablespoon fresh marjoram
1 can (14 ounces) whole or crushed tomatoes

Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the chicken, skin side down, and cook for 8 to 10 minutes, until it is browned on all sides, adjusting the heat as necessary to prevent burning. Reduce the heat to low, remove the chicken and set aside.

Add the onions, bell peppers and garlic to the same pan and cook until the onions and peppers have softened, about 10 minutes. Add the wine, increase the heat to medium and scrape up all the browned bits from the bottom of the pan. Once the alcohol aroma dissipates (about a minute), add the marjoram and tomatoes.

Return the chicken to the pan and add enough water to submerge it halfway. Cook, stirring occasionally, for 30 minutes more, until the chicken is tender and nearly falling away from the bone and the sauce is thick and deep red but not dry. If the sauce becomes too dry, add a bit more water.

Serve immediately as a standalone dish. You can also reheat deboned leftovers to serve with crusty bread.

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Four Ways with Cauliflower




Soup it: Warm a generous glug of olive oil in a soup pot, add a sliced onion, and cook low and slow until the onions are very soft—about 20 minutes. Add a chopped head of cauliflower, 4 cups water, and simmer for about an hour. Purée and season well with salt.


Pulse a chopped head of cauliflower in a food processor until it resembles couscous, stir-fry for a minute in olive oil with garlic, and top with your favorite meat, bean or vegetable stew.


Add several inches of canola oil to a heavy pot and heat until shimmering but not smoking. Add cauliflower florets and fry until crisp and brown. Toss with hot sauce mixed with melted butter and serve with blue cheese dressing— a vegetarian take on hot wings


Steam or boil chopped cauliflower until very tender, and then pulse in the food processor until creamy. Add a dollop of sour cream and chives and serve as an alternative to plain old mashed potatoes.

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Matt’s Moonshine Twist


Jersey Shine is a family tradition, so it only seemed fitting to share my “research” with my dad, Matt Sullivan. The result is a cocktail we created together, perfect to share with your favorite people while milling about the kitchen before dinner.—J.H.

Makes 1 cocktail

1½ ounces Cranberry Jersey Shine
½ ounce King’s Ginger
2 ounces ginger ale
Orange twist

Run the peel side of the orange twist along the rim of an iced glass. Shake liquors with ice and strain into glass. Top with ginger ale and add the orange twist. —Matt Sullivan

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Recipe courtesy of Chef James Costello of the Ohana Grill

Serves 6


1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 jalapeno peppers, finely diced
1 small red onion, finely diced
2 mangoes, finely diced
1/2 pineapple, finely diced
3 papayas, seeds removed and flesh finely diced
6 ounces rice wine vinegar

Combine the peppers, onion, mangoes, pineapple, and papaya. Add the rice wine vinegar and a pinch of salt and pepper to taste. Mix well and refrigerate.


2 ounces canola oil
1 yellow bell pepper, finely diced
1 red bell pepper, finely diced
1 small white onion, finely diced
1 pound lump crab meat
8 ounces lobster meat, chopped
4 ounces mayonnaise
4 ounces Dijon mustard
6 dashes Tabasco
1 cup panko bread crumbs
Salt and pepper to taste

Heat the oil in a sauté pan over medium heat. Add the peppers and onion and cook until softened. Place on a sheet pan to cool.

Once cool, combine with crab, lobster, mayonnaise, mustard, Tabasco, panko, and a pinch of salt and pepper.


4 ounces butter
6 ounces chopped macadamia nuts

Melt the butter in a sauté pan. Add the macadamia nuts and cook until brown.


6 thick 8-ounce mahi-mahi fillets
2 ounces canola oil

Preheat oven to 400°F.

Make a horizontal cut in one edge of each fillet, creating a pocket by leaving the other three sides intact. Fill each fillet with stuffing. Heat the oil in a sauté pan over medium-high heat. Salt and pepper both sides of the fish and sear lightly. Move to the oven and bake for 12 minutes.

Serve with Tropical Salsa. Top with Macadamia Nut Topping.

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