Clown cupcake from Martha Stewart's new book (Clarkson Potter)
The big news for food fans (and celebrity watchers ) in Central Jersey this week was Martha Stewart's booksigning at Costco in Bridgewater. Here's my report.
Martha Stewart at Costco in Bridgewater Tuesday.(STAFF PHOTO: ANDREW MILLER)
Since I broke the news of the opening of Rise Bakery in Clinton on The Food Chain at the end of June, another new Central Jersey bakery, MC Bakeshop, featuring cheesecake cupcakes in many flavors (that cupcake thing again!) opened in Highland Park. Here's the story link, and after the jump are some additional photos from the two bakeries.
Speaking of Highland Park, HP has one of the most popular weekly farmers' markets in Central Jersey, many of which I'll be visiting throughout the summer and showing some of the specialties in produce and artisan food that are featured at them. This week's report also focuses on the Somerville farmers' market. After the jump are some photos. Also see Andrew Miller's photo gallery from the Highland Park market.
And, as promised, in Community Life Food this week and at MyCentralJersey.com, the rundown on Central Jersey food entrepreneurs who recently promoted their products at the huge, worldwide Fancy Food Show at the Javits Center in New York City. Read about the local companies here and see the photo gallery.
Also after the jump, see recipes using three of the products, Funnibonz Barbecue Seafood Jambalaya, Rice Salad with Peppadews and Walnuts and Muirhead Roasted Rhubarb Compote Meringue Pie.
Freshly baked breads at Rise
Sergio Rato celebrates the craft of breadmaking at Rise in Clinton with innovative recipes and interpretations.
The seating area at Rise in Clinton.
Cupcakes at MC Bakeshop in Highland Park.
Griggstown Quail Farm Market's stand in Somerville
Sweet corn from Stony Hill Gardens Farm Market. (STAFF PHOTOS: LOIS HEYMAN)
FUNNIBONZ BARBECUE SEAFOOD JAMBALAYA
4 cups chicken stock
12 ounces spicy link sausage, slice and/or bulk sausage crumbled
3 ounces side meat, bacon
1 cup onion, peeled and diced
1 cup celery, diced
1 cup diced green bell pepper
1 tablespoon vegetable oil
1 cup uncooked long-grain rice
3 teaspoons minced garlic
1/8 teaspoon dried red pepper flakes
1 bay leaf
3/4 teaspoon dried basil
3/4 teaspoon dried marjoram
1/8 teaspoon cayenne pepper
1 (14.5 ounce) can diced tomatoes
1/2 teaspoon Tabasco sauce
1/3 cup Spicy FunniBonz Barbecue Sauce
1 pound shrimp
1 pound scallops
1 pound catfish
Salt
Brown the side meat and sausage in a large, heavy-bottomed pot. Remove the meat and saute the onion, celery and bell pepper in the sausage grease until translucent. Remove the vegetables. Add the oil, if needed, and brown the raw rice in the same pan. When the rice begins to resemble Rice Krispies, add the garlic and spices, stirring constantly. When the garlic begins to smell cooked, about 1 minute, add the tomatoes, juice and all. Follow with 2 cups of chicken stock. Stir constantly. The rice will begin to absorb the liquid. Add a little more stock if the rice begins to look dry. Keep stirring until the rice appears halfway done, about 18 minutes. Add the vegetables and sausage. Keep stirring and again add stock as it is absorbed, about 8 minutes more. Add the shrimp, scallops and fish. Pour in 1/3 cup barbecue sauce. Finish the rice by stirring and adding more broth if needed. Stir in a few shakes of Tabasco and taste for salt. Cover and let jambalaya rest for 10 minutes before serving.
RICE SALAD WITH PEPPADEWS AND WALNUTS
Serves 4
Ingredients:
7 ounces cooked rice
2 tablespoons walnut oil
2 tablespoons sunflower oil
2 tablespoons PEPPADEW™ Sweet Piquanté Pepper liquid
1 crushed garlic clove
1 small can of sweet corn
3 finely chopped spring onions
1 ounce chopped walnuts or walnut pieces
5 chopped PEPPADEW™ Sweet Piquanté Peppers
Instructions for Preparation:
1. Take 2 tbsp of liquid from a jar of PEPPADEW™ Sweet Piquanté Peppers
2. Mix oil and garlic together and add to just cooked hot rice
3. Stir in all other ingredients and serve as a delicious accompaniment to dishes such as chicken
MUIRHEAD ROASTED RHUBARB COMPOTE MERINGUE PIE
1 8-inch pie shell, pre-baked
3 egg whites, room temperature
1/4 teaspoon cream of tartar
6 tablespoons sugar
1 jar Muirhead Roasted Rhubarb Compote
Preheat oven to 400 degrees. Beat egg whites until frothy. Mix in cream of tartar. Gradually beat in sugar until stiff peaks form. Spread Muirhead Roasted Rhubarb Compote on bottom of pie shell. Cover with meringue. Bake 10 minutes until golden brown. Cool and eat immediately. Serves 8.