Tag Archives | Spring 2009 Recipes

Sweet Glazed Chicken


By Julie Pryma

You can always readymade teriyaki sauce but some have garlic or sesame seeds and things like that. Yummy but not authentic.

I serve with steamed rice and cooked green beans and julienned carrots (sizzled at the end with a little butter or sesame oil to make them glossy). It's a really simple meal and good for the kiddies.

  • 4 chicken thighs, boned
  • vegetable oil
  • teriyaki sauce (see below)
  1. Pierce the skin of the chicken with a fork to allow the sauce to penetrate. Brush a frying pan with oil and fry the chicken over high hear, turning, until well browned.
  2. Remove the chicken from the heat and rinse with boiling water. Return the chicken pieces to the pan and pour over the teriyaki sauce. Cook until the sauce is glossy, turning the chicken so that it is well coated in sauce. Remove from heat when the sauce is well reduced and thick.
  3. Cut the chicken in to half inch slices, and arrange the slices on individual plates. Serve hot. (Serves 4.)


  • 7 ounces soy sauce
  • 7 ounces sake
  • 3 1/2 ounces mirin (Japanese sweet cooking wine)
  • 2 ounces sugar

Combine ingredients in saucepan and stir over medium heat to dissolve sugar. Sauce may be used immediately or cooled and refrigerated.

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Veggie Stir-Fry with Soba Noodles

  • 10 ounces buckwheat soba noodles
  • 1 teaspoon canola oil
  • 2 garlic cloves, minced
  • 1 red bell pepper, sliced thin
  • 1 orange or yellow bell pepper, sliced thin
  • 1 zucchini, diced
  • 1 and 1/2 cups of fresh spinach
  • 1/4 cup of diced chives (or scallions)
  • 3 teaspoons low-sodium soy sauce
  • 2 teaspoons sesame oil
  • 1 tablespoon of sesame seeds
  1. Cook soba noodles according to package instructions, drain, set aside.
  2. Put canola oil into a sauté pan and heat over medium-high heat with canola oil.
  3. Add garlic to pan and cook for 2-3 minutes.
  4. Add peppers and cook until softened.
  5. Add zucchini and cook another few minutes.
  6. Add spinach and chives or scallions, cook 3-4 minutes.
  7. Add soy sauce, sesame oil, and sesame seeds.
  8. Cook together for 2-3 minutes more.
  9. Toss over soba noodles gently and serve.

Makes approximately 6 servings.

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Poached Asparagus with Scrambled Eggs, Shad Roe, & Chives


Hamilton’s Grill Room serves this dish when the shad are running in the nearby Delaware River.

  • Salt
  • Half of a shad roe set
  • 1 bunch large (fat) asparagus, trimmed and peeled
  • 6 tablespoons unsalted butter
  • 1/4 cup flour
  • 4 eggs
  • 2 tablespoons heavy cream
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives
  1. Bring a small pan of salted water to a simmer over medium heat and poach the shad roe until it just becomes firm and turns pale in color, about 2 minutes. Drain and set aside.
  2. Bring a medium pan of salted water to a boil and poach the asparagus over medium heat until tender, 3–5 minutes. Drain, return the asparagus to the pan, and add 2 tablespoons of the butter. Cover the pan to keep the asparagus warm.
  3. Put the flour into a bowl and season with salt. Slice the shad roe crosswise into 1/2-inch thick pieces, then dredge in the seasoned flour, shaking off the excess. Melt 2 tablespoons of the butter in a small skillet over medium heat. Add the shad roe and sauté until golden brown, 2–3 minutes per side. Turn off heat but keep the shad roe in the skillet to keep it warm.
  4. Melt the remaining 2 tablespoons of the butter in a small skillet. Beat the eggs and cream together in a bowl then pour into the skillet and cook, stirring the eggs often, until they are soft scrambled, 2–3 minutes. Season with salt and pepper.
  5. To serve, divide the asparagus between 2 plates, spoon half the scrambled eggs on top of each, top the eggs with half the shad roe, and garnish each with the chopped chives. (Serves 2)
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Seared Salmon Fillets with Salsa Verde and Asparagus

Chef Judy Mancini, Executive Chef/Partner
Burden Free Foods, Morristown

One of the best parts of spring is the fresh herbs. They are young and beautiful and packed with flavor. Salmon and asparagus stand up nicely against the aromatics.

Salsa Verde:

  • 3 anchovy fillets
  • 1 garlic clove, peeled and finely chopped
  • 3/4 cup chopped fresh Italian parsley
  • 1/3 cup (lightly packed) cilantro leaves, chopped
  • 1/4 cup chopped fresh mint
  • 1 and 1/2 tablespoons fresh lemon juice
  • 1 tablespoon finely grated lemon peel
  • 1 tablespoon red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 and 2/3 tablespoons olive oil
  • 1 pound spring asparagus
  • 4 salmon fillets
  1. In small bowl, smash anchovy fillets with garlic. Add remaining ingredients, stir until combined. Let sit for 1 hour or up to 1 day.
  2. Trim and wash asparagus. Place in Pyrex or metal pan. Toss in 1 tablespoon olive oil, lightly salt and pepper and roast in preheated 350° oven until tender.
  3. Season 4 salmon fillets. Heat a sauté pan (cast-iron works best). When hot, add 2 teaspoons (2/3 tablespoon) olive oil and place salmon fillets flesh side down. Cook 4–5 minutes, then flip. Cook additional 2–3 minutes.
  4. To serve, place asparagus on plate, lay fish on asparagus, and top with salsa. (Serves 4.)
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Fava Bean Salad


Christopher Albrecht, Executive Chef • Eno Terra, Kingston

To me, the fava bean is a sure sign of spring. Although it requires an effort to release it from its pod, the fava bean is well worth the time.

  • 1 and 1/2 pounds fava beans, shelled
  • 5 tablespoons shelled hazelnuts, lightly toasted and cooled
  • 2 and 1/2 tablespoons oil (hazelnut or olive)
  • Freshly ground black pepper, to taste
  • Salt, to taste
  • 2–3 small radishes*, sliced thin
  • 1 tablespoon chervil, chopped
  • 1 tablespoon parsley, chopped
  • 1 teaspoon tarragon, chopped
  • Lemon juice
  • 2 tablespoons extra-virgin olive oil
  • Pecorino cheese (or any sharp cheese, preferably sheep’s-milk)
  • Prosciutto di Parma (or San Daniele, preferred)
  1. Bring a large pot of salted water to a boil and cook the fava beans until they are tender, depends on size but usually 3–5 minutes. When tender, remove them from the boiling water and shock them in ice water. Then slip off the tough outer skin.
  2. Combine the toasted hazelnuts and the 2 1/2 tablespoons oil in a food processor and pulse until a coarse paste; season with salt and freshly ground pepper.
  3. Slice the radishes. Add to fava beans and stir. Add the herbs and hazelnut paste, salt, and pepper. Stir.
  4. Serving suggestion: Serve over thinly sliced prosciutto. Add a slice of Pecorino cheese
  5. Drizzle with extra-virgin olive oil and a squeeze of fresh lemon.
  6. (Serves 4 as an appetizer.)
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Fabulous Strawberry Muffins


Sussex County Strawberry Farm, Andover

Strawberries are best enjoyed fresh-picked and unadorned, but here’s a baker’s recipe from a northern New Jersey farm that has been growing berries for over 30 years.

  • 2 and 1/2 cups flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 cup buttermilk
  • 1/3 cup melted butter
  • 2 eggs, slightly beaten
  • 1 teaspoon vanilla
  • 1 pint fresh strawberries, hulled and chopped
  • Additional sugar for topping
  1. Preheat oven to 400°. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
  2. In a large bowl combine flour, sugar, baking powder, baking soda, and salt, stir well until all ingredients are well blended.
  3. In another bowl, whisk together the buttermilk, butter, eggs, and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and add the strawberries. Using a large spoon, gently fold ingredients just until moist. Do not overmix.
  4. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20–25 minutes.
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