DinnerTool

Ariane's Cheddar, Beef Shepherd's Pie

2010-03-10T15:05:14Z

Ahhhhh the luck of the Irish! St. Patrick's Day! Many of us kiss the Blarney Stone or wish on a four-leaf clover and of course eat corned beef and cabbage. I am not Irish but I do eat corned beef once a year on St. Patty's Day at my Dad's favorite tavern, Tierney's. They make some of the best corned beef I've ever had! I wanted to share with you a recipe that you can make at home that is different then corned beef, but one that still makes me think of St. Patrick's Day. You can make this delicious Cheddar Beef Shepherd's Pie at home and it'll make you think you are in Ireland. So on the 17th of March, enjoy the day, drink a green beer, eat some corned beef and do a little Irish jig.

Cheddar, Beef Shepherd's Pie
2 lb ground beef
2 lb potatoes (peeled and sliced 1 inch slices)
¼ cup olive oil
4 cloves garlic (smashed and chopped)
3 carrots (peeled and small diced)
1 onion (small dice)
1 celery root (peeled and small dice)
¼ cup tomato paste
1 cup whole milk
1 ½ cups cheddar cheese (grated)
Salt and pepper

In a pot place potatoes cover with water and season with salt. Cook until soft.
While the potatoes are cooking, in a sauce pot add oil, let the oil get hot and add in ground beef. Let cook, stirring often to break meat up. Add onions, celery root, carrots, and garlic, cook for about 5 minutes. Add tomato paste. Cook for another 3 minutes. Drain any of the extra fat off. Place meat mixture in a 13 x 9 baking dish. Drain cooked potatoes. With a potato masher add milk salt and pepper and cheese. Spread potato mixture on top off ground beef mixture and bake in 350-degree oven for about 30 minutes.

Enjoy.

Ariane's Seafood Risotto

2010-02-10T21:25:18Z

February reminds me of romance. I guess because Valentine's Day is on the 14th, but also because there is snowfalls with white fresh snow, winter getaways, skiing, and cozying up by the fire. Maybe I am crazy and no one else is feeling this but me, but I just feel that it's a time of year that it's easy to get close to the ones we love, no matter who it is. I feel that after all the hustle and bustle with the holidays and the new year rolling in that in February we all kind of take a deep breath and get the opportunity to slow down. Which I welcome.

So maybe now that you do get some extra time, you'll want to get a little more experimental with your cooking and try something that you have never tried before or maybe even try something that you said, "I love it, but I will never make it."

I have a dish that I think is not only romantic, but also takes time and love to prepare. Once it is finished, it not only will be so delicious but also so rewarding.

Now are you wondering what it is??

Risotto. We are going to make Seafood Risotto.

Ariane's Seafood Risotto

Serves 4

2 cups Arborio rice
2 quarts chicken stock (can use vegetable)
1 cup parmesan cheese
1 cup thyme
1 cup small shrimp, peeled and deveined
½ cup bay scallops
Salt and pepper to taste

Warm your stock in a sauce pot and set aside. In a large sauté pan over medium heat, add rice and lightly toast for 2-3 minutes. Slowly add ½ cup of warmed stock at a time. Stir and let the rice absorb the liquid before adding more. You will continue this for about 18 minutes or until rice gets al dente. Just a little bite. Add shrimp and scallops. Continue to cook for about another 3-5 minutes. Season with salt and pepper. Add thyme and cheese to the amount you like and serve immediately.

Enjoy!

Ariane's Chipotle Cheddar Macaroni and Cheese

2010-01-26T19:42:45Z

Well, I hope everyone's year has gotten started off on the right foot and that 2010 will be all you hoped it would be.

For me I have been traveling a lot. Which isn't a bad thing, it just keeps me so busy. My most recent trip was to Las Vegas: the glitz, the glamour, the showgirls, the casinos... it never stops in Vegas! And let me tell you neither did I.

I wasn't there too long, but it was nice to get home. I don't mind getting away every so often, but you know after a while you start missing the normality of living your life and having a comforting home cooked meal. I sure did. So that is why I am going to share with you an amazing macaroni and cheese that is easy and delicious and worlds away from that little blue box we are all used too.

I am using some chipotle cheddar as one of my cheeses, but you can use whatever cheeses you like.

Ariane's Chipotle Cheddar Macaroni and Cheese

1/2 stick butter
3T flour
2 cups milk
2 cups cream
1/2 cup parmesan cheese
1 cup gruyere cheese
1 cup sharp cheddar cheese
2 cups chipotle cheddar cheese
salt and pepper
1 lb elbow noodles, cooked aldente
1 cup Japanese bread crumb
1/4 c olive oil
1t fresh thyme, chopped

Preheat the oven to 325 degrees F.

In a large sauce pot melt butter over med-low heat. Stir in flour and let cook for about 2 minutes. Do not allow mixture to brown.

In a separate pot, combine milk and cream over high heat, stirring constantly. When milk is nice and hot turn off heat and slowly add milk to roux (butter and flour mixture). You need to do this slowly so you don't get lumps. Let that cook for about 5-8 minutes.

Add all your cheeses. Season with salt and pepper. Fold in your pasta.

In a small bowl mix bread crumb, thyme, olive oil, salt and pepper.

Place your macaroni and cheese into a baking dish and put bread crumbs evenly on top. Bake this for about 20- 25 minutes until nice and brown and bubbly in a 325 degree oven. Cheesy goodness.

Enjoy!

Ariane's New Year Resolutions

2010-01-12T21:00:14Z

Well it's the New Year. That means resolutions, new commitments, and all of us just promising ourselves that we will try to be better in every aspect of what we do!!
Of course one of the biggest commitments we make is to get healthy...and that means exercising and eating right!

For this episode I decided not to give you a recipe, but to just remind you that eating healthy is important. Not just for you, but for the whole family. We really need to be conscious of what we are putting on the dinner table.

Now I am not saying you have to eat salads every night. HELLO!!!

There are so many things we can do to make our lives healthier. We need to familiarize ourselves with wholesome grains like faro and quinoa. Nutrient-rich vegetables like parsnips, brussel sprouts, and kale. Healthier oils like pure olive oil, avocado, grapeseed, and canola. Meats with less fat like chicken thighs no skin.

And of course never forget that exercise is important, too. Walking, biking, roller blading. These are fun things you can do with the family.

So I guess what I am saying is eating right and exercising can be fun and rewarding at the same time.

Enjoy life. Live, Love and Eat well.

Ariane's Rack of Lamb with Rosemary Breadcrumbs and Dijon Mustard

2009-12-21T15:56:43Z

When it comes to impressing family and friends around the holidays, a fancy dinner is in order. Pull out the "good" china, the best silver, linen napkins. Oh la la. Decorate the table with some place cards. These things are simple to do every once in a while and is quite rewarding because you are sure to get many compliments.

Rack of lamb is always a treat. I have a great recipe I have been making for a long time that my kids love and even more my friends: Rosemary Breadcrumbs, Dijon Mustard rubbed Rack of Lamb. You can even start this a couple days ahead. So you are not running around the day of your party.

I really think you will like this one. Happy Holidays!

Rack of Lamb with Rosemary Breadcrumbs and Dijon Mustard

To serve 8:
5 racks of lamb (from your butcher already frenched. They can be Australian, New Zealand or American)
1 1/2 cups fresh breadcrumbs
3T olive oil
2T rosemary, chopped finely
1 cup Dijon mustard
Salt and pepper

Preheat the oven to 450-degrees F.

Mix breadcrumbs, rosemary, olive oil, salt and pepper. Keep in frig until ready to use.

Generously season racks of lamb with salt and pepper. In a large sauté pan, add ¼ cup blended oil. Heat the oil over high heat until it is smoking hot. Place one rack of lamb slowly in pan and sear until you get a nice brown color. Turn over and sear on other side. Do this with all the lamb.

Place seared lamb on a sheet pan. In a preheated 450-degree oven put lamb in for 10 minutes. Set a timer!!!

Remove lamb, let cool. Spread each rack with Dijon and then coat generously with breadcrumbs. You can prepare the lamb ahead of time and refrigerate for up to 2 days before serving.

The day of the party, remove the lamb from the refrigerator about 45 minutes before you are ready to cook.

Put lamb into a 450-degree F oven for about 12 minutes. Heat until you get an internal temperature of about 120-125 degrees. Slice into chops, platter, garnish with some fresh rosemary, and voila!!!

Enjoy!

Ariane's Breaded Chicken Cutlets

2009-12-08T13:04:06Z

With the holidays approaching quickly, I find myself running, running, running! Work, family, Christmas shopping, and just everyday chores. Man, I hate laundry.

UGGGGGHHHHHH!!!

So for dinner, I am always trying to make quick and easy dishes that the kids really enjoy, too. Being Italian we tend to love chicken cutlets. They are cost-effective and always a crowd-pleaser. Tonight, we're making chicken cutlets with melted mozzarella and lemon butter and broccoli with toasted garlic for a healthy and delicious side dish.

The thing about chicken cutlets is you can top them with anything you like to make a delicious dinner. Tomato sauce, herbs, olives and capers, ham and cheese...just to name a few easy ideas. What I always like to do is to find a good basic recipe and then add the ingredients that I like to make the meal complete.

You can prepare a bunch of cutlets and freeze them which is always a plus to making dinner quick and easy. When you are in a bind and need to have dinner ready quickly, just pop them in the oven to warm them through and you'll have dinner in no time.

So make simple and delicious meals and enjoy your holiday!!

Breaded Chicken Cutlets, Melted Mozzarella, Lemon Butter

2 ½ pounds boneless chicken breasts (sliced horizontally in 4 slices)
3 cups seasoned bread crumb
2 eggs scrambled
2T water
1 cup blended oil
2 lemons juice only
2T butter
1t dried parsley

Beat eggs and add water. Put into a bowl big enough to fit chicken. Place ½ the bread crumbs in a bowl or pan that will fit chicken.
The procedure is to dip the sliced chicken into egg and then into the bread crumbs until coated. Repeat until all chicken is breaded. Heat about ½ cup oil in large sauté pan at medium heat and brown chicken for about 4 minutes on each side and repeat until all chicken is nice and brown.
When finished, add butter to pan until melted. Finish with lemon juice and parsley.

Broccoli, Toasted Garlic

1 Bunch Broccoli (cut into florets)
3 cloves garlic (sliced thinly)
1T olive oil
Salt and pepper

Blanch broccoli in salted boiling water for 3-5 minutes. While that is cooking, heat oil over medium-high heat and add garlic (watch closely so garlic doesn't burn), let garlic brown and then add broccoli. Season with salt and pepper.

Enjoy!

Ariane's Citrus Brine for a Juicy and Delicious Turkey

2009-11-23T22:03:41Z

Thanksgiving. To me it means turkey, stuffing, gravy, and mashed potatoes. We love it in my house!

But we hate it, too. It can be so much work.

If you remember from Top Chef Season 5, I won best turkey on the Thanksgiving Day challenge. I'd like to share with you a way to make sure your turkey stays juicy and moist: Brining. Not only will your turkey look delectable, it will taste so moist and succulent, too! It is definitely something different to try, but so easy and delicious.

I think Thanksgiving is a great time to be ambitious and try something different...something you haven't done before.

Everyone will love your turkey. Happy Thanksgiving.

Citrus Brine

4 cups orange juice
2 cups salt
1 cup sugar
6 bay leaves
2T whole black peppercorns
12 sprigs thyme
4 cups water

Mix all together. Making sure sugar and salt dissolve. In a container large enough to fit a turkey pour brine over turkey. Do this 1 or 2 nights before roasting. You should rotate turkey once. When ready to roast, remove from brine and discard the brine. Season your turkey the way you normally do and roast.

Enjoy.

Ariane's Coriander- Rubbed Roasted Pork Loin with Apple Chutney

2009-11-03T21:47:46Z

I know that it's apple season when the weather gets cooler and the leaves start to change color. That's when I take my family to Pennings Farm in Upstate NY. It has been a family tradition for a few years now and it is just wonderful.

We make a full day of it: pack up a lunch and some snacks (of course some cheese and wine!) to accompany all the apples we pick and eat right there when they're at their freshest. There is nothing like an apple picked right off the tree... that satisfying crunch you get and all the sweet, juicy goodness inside.

My favorite right now is the golden crisp; that one is great just for eating. There are so many varieties and there are so many different things you can do with them. When we are done picking all the apples we can carry, we head down to the little shop they have for some of the best apple cider donuts around! We pick up a few gallons of apple cider and we come home very happy!

I am sharing my recipe for a delicious Coriander- Rubbed Roasted Pork Loin with Apple Chutney. This makes for a great holiday meal or just for a delicious and healthy dinner any night of the week. The chutney holds for a few weeks and also makes a great gift.
Take a fun family trip to pick apples and then cook delicious dishes with them. I highly recommend starting this tradition with your family.

Coriander- Rubbed Roasted Pork Loin with Apple Chutney

Coriander Rub

12 shallots, peeled
1c garlic, peeled
2 1/2c brown sugar
1/4c black pepper, ground
1c salt
1/2c coriander, ground
1tsp olive oil

Place all ingredients in Cuisinart. Pulse and puree until smooth.

Coriander Rubbed Roasted Pork Loin

3lbs pork loin
coriander rub

Preheat oven to 500 degrees. Rub pork loin with coriander rub. Roast at 500 degrees for 15 minutes. Lower oven to 325 degrees and cook for 40 minutes.

Apple Chutney

6 Gala apples, medium diced
2 1/3c brown sugar
1c dates, diced
1c golden raisins
1tbs onion, minced
1/8t pepper
1t salt
1/2t ground cloves
1/2t cinnamon
1/2t ground allspice
1/4t garlic power
1c cider vinegar
1c almonds, sliced

Mix all ingredients in a sauce pot and cook over low heat for 1 hour, until mixture is thick. Stir occasionally.

Ariane's White Bean Chicken Chili in the Crock Pot

2009-10-14T14:38:39Z

I don't know about all of you, but I am still trying to get used to being on a school schedule. The mornings come fast. Too fast. And I feel I am always on the go. Trying to remember what is happening with the girls lives, who has to be where - it is crazy! I really don't remember my mom running around after me and picking us up and driving us wherever we wanted to go. Times have changed for sure. The last thing we need to worry about is what are we eating for dinner. Sometimes you just want to walk in the door and know that dinner is ready and you didn't have do much to make it happen. I may have the answer: the crock pot. I have a girlfriend who uses hers often and I thought I would give it a go. What could be easier than throwing a few ingredients in a pot, covering it, letting it cook while you go to work or run your errands or even while you take a nap! One recipe I like to make is chicken chili. We all really enjoy it and it's great on these fall nights or on a Sunday watching the game. This recipe comes from my sister in law. Try the crock pot . Let me know what you think. Hopefully it will give you back a little time in your busy schedule.

White Bean Chicken Chili
1 lb dried Great Northern white beans, rinsed
2 lbs boneless chicken breasts
1 T vegetable oil
2 cups onion, chopped
4 medium garlic cloves, minced
2 4-ounce cans chopped mild green chiles
2 tsp ground cumin
1 1/2 tsp dried oregano
1/4 tsp ground cloves
1/4 tsp cayenne pepper
8 cups chicken stock
1 12-ounce can beer
3 cups monterey jack cheese, shredded and divided
fresh cilantro leaves, chopped
optional: sour cream and salsa (I don't used these)

Place beans in a large heavy pot. Add enough cold water to cover by at least 3 inches. Cover and soak overnight.

Place chicken in a large, heavy saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin and cut chicken into cubes.

Drain beans into large colander. Heat oil in a crock pot. Add onions and saute over medium-low heat until translucent, about 10 minutes. Stir in garlic, green chiles, cumin, oregano, cloves and cayenne. Saute 2 minutes. Add beans and stock. Reduce heat and simmer until beans are very tender, stirring occasionally, about 6 hours. Add additional water if necessary. (Can be prepared one day ahead. Cover and bring to a simmer before continuing.) Add chicken, beer and 1 cup of cheese. Stir until cheese melts. Ladle chili into bowls. Serve with remaining cheese, sour cream, salsa and cilantro sprinkled on top.

Ariane's Citrus Stuffed Roast Chicken (and Pulled Chicken Salad for the next day!)

2009-09-30T20:47:26Z

You can feel the change in temperature. The air smells different. You just know that fall is here. School has started, and I feel the need to clean house and organize. It is like we are starting all over again, and I treat it like my girls are going to school for the first time. New clothes. New shoes. Folders, pencils, and erasers.

But, I know I also have to start thinking about our schedules again. I find it important to eat dinner together as often as we can. With our business and the girls' after-school activities it does get tough. But, when we can eat together, we do. I like to fix dinners that the girls really love. I feel it is important to get them involved with food. I do this not only because it is my husband Michael's and my life, but because knowing how to eat right is so important today. I think we should all be aware of that.

One of our favorite dishes is Citrus Stuffed Roast Chicken. And, best of all, it's so easy to make!

Here's what you'll need:
3 lbs. Whole Chicken
1/4 cup olive oil
3 lemons or oranges or combination of both
5 sprigs rosemary
salt and pepper
3 carrots peeled and cut into 2 inch pieces
1 large onion large diced
2 potatoes peeled and cut into 2 inch pieces

Quickly rinse out cavity of chicken pat dry. Cut citrus of choice in half. Stuff into cavity along with rosemary sprigs.

Rub with skin with 1/2 the olive oil and season generously with salt and pepper. Place in roasting pan. Toss carrots, onions, potatoes in remaining olive oil and season with salt and pepper. Place vegetables around chicken. In a 350 degree oven let chicken roast for about 1 hour.

Let rest for about 10 minutes and cut and serve with side of vegetables. Enjoy!

Whenever we roast a chicken we always have some leftovers. This is always great because it can become lunch for the kids the next day. One of my favorite leftover recipes for chicken is:

Pulled Chicken Salad with Butternut squash and Lemon Thyme
2 cups leftover chicken (pulled no skin)
1 small onion small diced
1/2 cup celery small diced
1 tablespoon lemon thyme chopped
1 cup butternut squash medium dice and roasted
1/2 cup mayonnaise
salt and pepper.
Mix all together. Season with salt and pepper. Enjoy!

Chicken and Chanterelle Mushrooms Pot Pasta

2009-09-16T19:40:15Z

Chicken Pot Pasta was created by me for Joe Tsonga. Joe is a tennis player in the US Open. I was asked to create a dish that would be delicious and have the protein and carbs you would need if you were going to play a tennis match.

This is a great dish with our kids back in school since they are active and busy. It 's also perfect to serve with the fall weather rolling in right on time.
It is a play on chicken pot pie - a classic dish that has been around a long time and a dish I think we all love. It's definitely comfort food!

The way I prepare it is a little simpler than the original - but just as delicious.

Chicken and Chanterelle Mushrooms Pot Pasta
Serves 6
Chicken and Mushrooms
1/4 cup Smart Balance Butter Blended Olive Oil
3lbs. Chicken Breast cleaned and cut into 1/2 inch pieces
1lb. Chanterelle Mushrooms cleaned
3 Shallots small dice
1 Tb Parsley chopped
4 Thyme sprigs
Salt and Pepper

Pot Pasta Sauce
1/4 cup Smart Balance 50/50 Blended Salted Butter
1/4 cup Flour
1/2 cup Milk
1/2 cup Chicken Stock
2 Bay Leaves
1/4 cup Smart Balance Blended Olive Oil
2 cups Onion 1/2 inch dice
2cups Carrots peeled and 1/2 inch dice
2 cups Leeks cleaned and 1/2 inch pieces
2 cups fresh English Peas blanched and shocked
1/4 cup Lemon Thyme picked
1lb. Whole Wheat Penne Pasta cooked and drained

Chicken and Chanterelles
Season chicken with salt and pepper. In a hot saute pan, add Smart Balance Olive Oil. Pan should be very hot. Add chicken and brown. Cook for approximately 5 minutes. Remove from pan. Add Smart Balance Butter into same pan. Add chanterelles and shallots. Season with salt, pepper and thyme sprigs. Cook on high heat for about 5 minutes. Return cooked chicken and remove from heat. Sprinkle with parsley. Reserve.

Pot Pasta Sauce
In a pot, melt Smart Balance Blended Butter over medium heat. Whisk in flour and cook for 3-4 minutes. Slowly add in milk and chicken stock, allowing the liquid to thicken. Add bay leaves, season with salt and pepper and let simmer for about 30 minutes.
In a hot saute pan add Smart Balance Blended Butter 50/50. Add onions, carrots. Season. Cook about 5 minutes. Add leeks. Cook another 3 minutes. Add peas. Sprinkle with lemon thyme. Add to sauce pot with thickened sauce. Mix with cooked whole wheat pasta.

Put into bowl and top with chicken and mushrooms. Enjoy!!

Roast Pork Loin with Blackberry Lemon Thyme Sauce

2009-09-03T20:43:46Z

It is approaching the end of summer. I don't know about anyone else, but I hate to see it go. I am definitely a summer baby!! Not only was I born in the summer, but I lived on the beach in the summer growing up. It was the best. Also, the fact that our produce in New Jersey is flourishing makes summer a great season. There is nothing like summer corn, tomatoes, tons of different herbs, berries of all kinds and so much more!

When I shop is if I see something that looks so beautiful and delicious, I tend to over buy. I think we are all a little guilty of that. Berries are one of these beautiful, delicious, juicy purchases. When the price is right I buy pints and pints. We eat them right out of the container. But I also find myself baking a little bit more in the summer. Cobblers and pies are family favorites.

The challenging thing about berries, since when fresh they are very delicate, is if you don't eat them right away they tend to mush or mold. My tip for you: when this starts happening put them in a ziploc baggie and freeze. DO NOT THROW THEM AWAY. There is so much you can make with these even once they are frozen.
I am going to share a recipe with you.

Roast Pork Loin with Blackberry Lemon Thyme Sauce
Serves 4-6
3lb. pork loin
salt and pepper
2 tablespoons canola oil
3 shallots small dice
3 cloves garlic smashed and chopped
1/2 cup blackberry brandy
2 cups chicken stock
1 cup frozen blackberries (press through sieve to remove seeds)
2 tablespoons chopped thyme
1 pint fresh blackberries (for garnish)

Rub the pork loin generously with salt and pepper. Almost like a crust. Place in roasting pan. Let roast in 500 degree oven for 15 minutes. Lower oven temperature to 350 degrees. Finish roasting for about 30- 40 minutes until you have an internal temperature of 160 degrees. Let rest.

In sauce pot add oil. Heat the oil. Add shallots and garlic. Brown. Add thyme. Deglaze with brandy. Let reduce by half. Add chicken stock. Let reduce by half. Add frozen berries. Let cook for about another 10 minutes. Season with salt and pepper. Right before you are ready to serve add fresh berries.
Slice pork and ladle sauce over. Delish. Enjoy.

Ariane's Deep Sea Dinner

2009-08-05T18:30:00Z

So, last weekend I went deep sea fishing. We made a whole family affair of it. Mike, the girls and I went with my dad, brother and two sisters. And, of course my girls brought a friend. We decided to fish for fluke. We are not that fond of bluefish since one trip when my dad and brother caught about 100 of them. Yes, we were eating bluefish FOREVER! Needless to say, that's why we are not that fond of it anymore.

The morning starts around 7 am with a good breakfast, packing lunches and we are off to the docks in Point Pleasant Beach to board The Gambler. We are all excited!
The boat takes off! It is a beautiful day. Now we only hope that the fish are biting. And, yes they were! We came home with dinner for everyone!
Even some bonus skate wing filet - my favorite! The best was that the mates even filet it for you. There is nothing like fresh caught fish! Enjoy the recipe we prepared that evening.

Sauteed Fresh Fluke in Basil Lemon Caper Butter
Serves 4

4 6-8oz Fluke Filets
1 cup flour for dredging
salt and pepper
1 tsp paprika
3 tbl canola oil
3 lemons juiced
2 tbl basil chiffonade
1/2 cup capers
4 tbl butter

Season fish filets. Mix flour with salt, pepper and paprika. Dredge filets in flour. Gently shake off excess. In sauté pan add canola oil. Get hot. Add filets. Cook for about 3 minutes or until golden on each side. Remove to serving plate. In same pan add butter, let brown slightly and quickly add basil, lemon juice, capers.
Let reduce for about 2 minutes and pour over fish. Enjoy!!

CulinAriane's Root Beer Float

2009-07-22T19:41:11Z

Who doesn't like ice cream?! My girls eat it with cereal for breakfast - something their Grandma Glo concocted for them. They love it! I guess that would fall under Vitamin D? Whether it's gelato, sorbet, soft ice cream, or hard ice cream, you know it will put a smile on anyone's face.

At CulinAriane we brought back an old-time classic - the root beer float. After enjoying one, so many customers have been brought back to the days when they were kids.

Here's how we make this special treat:
6 oz root beer
2 big scoops vanilla ice cream
Place ice cream in a tall glass
Cover with root beer.
Serve with a straw and enjoy!! Be a kid again!!!

Our restaurant is small, so we don't have the room to make our own ice cream. We have a great place in NYC that makes it especially for us. They use the freshest fruits and ingredients of the season for their ice creams and sorbets. Soooo amazing!!

Here are the details:
Il Laboratorio del Gelato.
95 Orchard St. NYNY 10002
212 343 9922
If you are close by, you can visit them for a great treat, or give them a call and they will mail your order.

Jersey Tomato Watermelon Feta Salad

2009-07-16T21:46:10Z

When it is summertime I can't have enough watermelon in the house. My two girls can probably eat a whole one by themselves. I am so lucky because we have a local store that sells them for $3.50!! Yes, that is right. So, needless to say I buy them at least three at a time.

What you want to look for is a firm, green-skin watermelon. I prefer the seedless. But, if you buy one with seeds you can always have a pit-spitting contest. That can amuse the kids for a little while outside.

All of you who watched Top Chef Season 5 know that I won a challenge with my Jersey Tomato Watermelon Feta Salad. I have been making this salad for about nine years. My customers love it!! The sweetness of the tomatoes and watermelon combined with the saltiness of the feta makes a perfect pairing.

But again, sometimes keeping it simple is just as great!! Olive oil, fresh basil, fluer de sel. If you buy some great olive oils, sea salts, and maybe some aged balsamic and keep them in your pantry. fixing up summer Jersey tomatoes is easy and quick!

Ingredients (add as little or as much as you like):
Jersey tomatoes sliced
Watermelon batonette cut
Greek feta crumbled
Sea salt (you can find at a good gourmet store)
Aged balsamic drizzle
Extra virgin olive oil

(Photo by Conway Yen, at restaurantouring.wordpress.com)