Fall is in the air, and we love this cozy, warm soup that says "Shore" with fresh, glorious shrimp warmed with sliced sausage (we used our contributor D'Artagnan Foods' wonderfully spicy Andouille), and made hearty served over fresh cooked rice (we used brown). This easy family friendly recipe is on p. 42 in "Savoring," 100% net proceeds to NJ Shore Sandy recovery. You can find "Savoring" at a select retailer listed at left and always at Amazon.com. So much has been accomplished, so many are not yet home.
One of the easiest recipes in "Savoring" is also one of the most delicious--fresh, juicy peaches, grilled in minutes and topped off with some freshly whipped cream. The complete recipe is on page 120 in "Savoring." And the bonus is 100% net proceeds from your purchase benefit ongoing Superstorm Sandy recovery at the NJ Shore. Find "Savoring" at a select retailer listed at left and always at Amazon.com.
Tune in to The Food Network on Thursday July 30 at 10 PM ET as New Jersey's rising star chef (and "Savoring" instant recipe contributor) Peter Morris faces off against Tex Mex master Gregory Webb in a battle to see who's got the skills to "Beat Bobby Flay." Exacting New York City and Atlantic City chef Geoffrey Zakarian and New York City chef Scott Conant make the call!
And while you watch, enjoy a fabulous new instant Sauteed Shrimp appetizer recipe from Chef Morris--featuring succulent fresh shrimp and luscious shiitake mushrooms punctuated with a dazzle of pomegranate. Purchase this special small bite recipe instantly by following the link below, with 100% net proceeds going to NJ Shore Sandy recovery.
Chef Morris earned the Top New Chef Award at the New Jersey Restaurant Association’s 2014 Restaurant Operator’s Conference in April 2014 and was crowned “Food Fight” champion at Porta in Asbury Park in the spring of last year. He was also winner of The Food Expo's Tri-State Culinary Competition at The Meadowlands in Secaucus in October. He graduated from the Culinary Institute of America and has worked in esteemed kitchens around the country including cooking for President George W. Bush. He currently is a chef at Woody's Ocean Grille in Seabright, NJ, and is slated to be Executive Chef at the new Woody's coming this fall to Tinton Falls, NJ.
Let the Yum begin!
Beat the heat with "Blueberry Iced Tea," a quick and delicious masterpiece from Ren Miller, editor in chief of DesignNJ Magazine. It features fresh and luscious NJ blueberries and green tea and is a family favorite at our house. You'll find the recipe on page 21 in "Savoring," 100% net proceeds to ongoing NJ shore Sandy recovery. Purchase "Savoring" at a select retailer listed at left or always at Amazon.com. PS--see you at the beach!
Rock the Fourth with this cool and delicious Watermelon Gazpacho recipe available for instant purchase here!
This recipe has been shared by Chef Jason Crispin of Gourmand Cooking School in Point Pleasant Beach which offers classes to individuals and groups and is open to the public. No stove required for Watermelon Gazpacho--just a blender and cooler and some wonderful fresh fruits and vegetables. Watermelon Gazpacho comes together in minutes and packs a big flavor--just chill and it's ready when you are. (We added a thin slice of Jalapeno for garnish and a little extra pop.)
Every $1 raised through the purchase of this recipe goes to ongoing NJ Shore Sandy recovery. The complete Savoring the Shore cookbook featuring 150+ recipes from celebrity chefs and home cooks is also available through the link at left, at select retailers, and always at Amazon.com. 100% of net proceeds from the Savoring the Shore cookbook go to Sandy recovery. So much has been accomplished, but so many are not yet home.
This coffee cake recipe is so good that you will almost believe it was baked by the fabulous team at Mueller's Bakery themselves. It is truly a cake consistency with a light and airy texture that melts in your mouth.
We recommend it for Mother's Day, Father's Day, or any day when you are not near Bay Head, NJ, and therefore can't be at Mueller's Bakery to pick up an amazing array of goodies.
The recipe is on page 82 in "Savoring," 100% net proceeds to ongoing NJ Shore Sandy recovery. Purchase "Savoring" at Amazon.com or from a select retailer listed at left--including Mueller's Bakery! The Shore is most definitely back--but many are still not home.
Who's up for fresh, creamy, juicy, and delicious? This all-star dish from Chef Michael Thompson (a graduate of the prestigious California Culinary Academy in San Francisco) is perfect for company. It's also wonderful family comfort food--spring style!--with crisp tender asparagus, juicy fresh chicken breast and creamy risotto dotted with wild mushrooms and a splash of white wine. The recipe appears on page 90 in "Savoring." 100% net proceeds from "Savoring" go to ongoing NJ Shore Sandy recovery.
Share the Yum! this Mother's Day with a gift of "Savoring the Shore," featuring 150+ recipes from celebrity chefs, restaurateurs, and home cooks. "Savoring" is available at Amazon.com or from a select retailer listed at left. So much has been accomplished at the NJ Shore post-Sandy, but so many are not yet home.
Savoring Life, Inc. a NJ non-profit organization has announced a "Savoring the Shore" grant has been awarded to Jersey Shore United in Toms River, NJ. The grant is being used to provide “Hope Chests” of household items for families just now returning to their homes after Superstorm Sandy and also funds to support ongoing Sandy reconstruction projects facilitated by Jersey Shore United.
Based in Toms River, NJ, Jersey Shore United was founded in the aftermath of Sandy to provide "needy home owners with up to a full set of appliances, furniture for the majority of their rooms, and new quality bedding." The Construction Assistance Program provides "free skilled labor and limited funding for a large list of construction projects home owners need done as they put their lives together."
The Operation Hope Chest project provides everything that a family needs beginning their first night back in their home including "sheets, pillows, blankets, alarm clock, towels, shower curtain, rod and rings, dishes, glasses, silverware, toaster, coffee machine, pots and pans, and...a $50 gift card for groceries." Savoring Life, Inc. is honored to note that the Hope Chests now also include a copy of the "Savoring the Shore" cookbook.
"Savoring" features 150+ recipes from celebrity chefs, restaurateurs, and home cooks with 100% of net proceeds going to ongoing Sandy recovery.
Among the contributors to “Savoring” are Top Chef judge Tom Colicchio, Top Chef Masters competitor and NJ restaurateur David Burke (Fromagerie, Rumson), Chopped champion and NJ restaurateur Eric LeVine (Morris Tap and Grill, Randolph), and NJ restaurateurs and 2013 Best Chefs America honorees Chef Marilyn Schlossbach (Langosta Lounge, Asbury Park), Chef Michael Jurusz (Chef Mike’s ABG, Seaside Park), and Chef Anthony Micari (The Virginia House, Cape May).
Chef Drew Araneo of Drew’s Bayshore Bistro, Keyport, who recently defeated Chef Bobby Flay in a Throwdown has four recipes in the book. There are also recipes from five Hell’s Kitchen chefs, including Chef Amanda Giblin who grew up in Toms River.
In addition, in response to requests from chefs and home cooks who still wish to participate, new recipes are being sought for the "Savoring the Shore" web site. The contributors will submit a profile to be shared on the site and their recipe will be available for purchase on the site. 100% of the proceeds from this new initiative will go to ongoing Sandy recovery at the NJ shore.
The recipe for these easy and delicious short ribs comes to "Savoring" from Branches Catering in West Long Branch, NJ. When they asked what recipe to share, we especially requested a beef recipe from them, and we are so glad we did! (EVERYONE who tried these succulent short ribs had seconds.)
The ingredients list is short too and, besides the short ribs, includes fresh celery, carrots, endive, onion, and seasonings. The short ribs are seared in olive oil then braised with the vegetables.
The crispy frizzled onions fry up fast in olive oil and are a fun and tasty (dare we say slightly decadent?) touch.
The complete recipe appears on page 97 in "Savoring" which is available for purchase online through Amazon.com or via the link at left, and is also available from a number of select retailers around New Jersey (please see list via link at left).
100% of net proceeds from sales of "Savoring" go to ongoing NJ Shore Sandy recovery. Much has been accomplished, but so many are not yet home. For a view of the type of work still being done, please see the photo below. This is a Sandy victim's kitchen more than two years later. The rest of the house is in similar condition. The good news is that thanks to groups such as Adopt a Home and Jersey Shore United, this home is now being repaired. "Savoring" is proud to support initiatives such as this. Thank you in advance for helping to make this possible through your purchase of "Savoring" and/or the individual Rebuilding Recipes on the left of this page!
Indulge the Shore way for Fat Tuesday or any day with author Karen Schnitzspahn's wonderful dish, Fried Oysters on Toast (with a little history on the side). The recipe is a tantalizing combination of "plump oysters, fried in cracker crumbs, and served smoking hot, on delicately browned toast." It is a re-creation of a Victorian recipe served at Frank Clusey's, a restaurant in Red Bank, NJ, in the 1880's. The modern recipe appears on page 77 in "Savoring," 100% net proceeds from "Savoring" go to NJ Shore Sandy recovery.
Ms. Schnitzspahn is the author of a number of books about New Jersey, including Jersey Shore Food History: Victorian Feasts to Boardwalk Treats. Her most recent book Remarkable Women of the New Jersey Shore was just released on February 9 and covers "a diverse selection of stories about women along the coast from lighthouse keepers to rocker Patti Scialfa (Mrs Bruce Springsteen)." Both books, plus "Savoring the Shore," are available on Amazon.com and at select retailers throughout New Jersey.
Chef Peter Morris has earned some significant accolades in his career. In 2014 alone, he won the New Jersey Restaurant Association's first annual Top Chef of New Jersey competition and the Tri-State Food Expo's culinary competition. In 2015, watch for him on the Food Network show "Beat Bobby Flay."
Chef Morris started his career in the restaurant world as a busboy when he was a teenager and soon found that his real home was in the kitchen. A graduate of the prestigious Culinary Institute of America, he's committed to "creating new combinations and experimenting with new flavors and techniques while being careful not to compromise the integrity of the product." He's also all about genuine hospitality--for guests and staff alike. He is currently Chef de Cuisine of Marilyn Schlossbach's Langosta Lounge in Asbury Park, NJ.
For "Savoring," to benefit ongoing Sandy recovery, Chef Morris has shared his grandmother Olympia Goscila Jubinsky's recipe "Baba's Pierogi." The recipe features a purple sweet potato filling punctuated with pork sausage seasoned with sage and some lovely grated manchego. The pierogies are served with a white sauce bright with shallots, riesling, and taleggio cheese. Chef Morris notes that "meat fillings and mushroom fillings would work too."
Chef Morris and his family recommend "Baba's Pierogi" for family weekday dinners or for holiday celebrations. We know the pierogies are taking our 2015 Super Bowl celebration up a notch or more!
"Baba's Pierogi" is available instantly by following the purchase link below. 100% net proceeds go to NJ Shore Sandy recovery. So much has been accomplished, and so many are still in need. Thank you for your support!
This is the easiest way we've ever found to keep up our resolutions, at least on weekdays, all year long (think frosty shake for breakfast--what could be a better treat?!)! Credit for our love affair with smoothies goes to Self Magazine's periodic detox issues, most notably for us September 2013! This Frosty Blueberry Smoothie is a riff on those as we've been experimenting and enjoying ever since.
Frosty Blueberry Smoothie
1 cup unsweetened almond milk
1 cup low fat Greek yogurt
1 – 2 handfuls spinach, kale, or spring mix salad greens
1 cup frozen blueberries (substitute mixed berries and/or frozen cherries if desired)
½ cup frozen pineapple (substitute 1/2 frozen banana if desired)
Water as needed to thin to desired consistency
Add ingredients to blender and blend for 2 minutes. Serve in a glass--with a spoon as needed. Serves 1 – 2.
If we have avocado on hand we sometimes add a 1/4 cup for some good fat. Or, because some of us like a savory smoothie we sometimes add a teaspoon of olive oil and a handful of fresh parsley too.
It's a great way to start the day on the right side of getting enough fruit and vegetables. Please enjoy and share, and visit amazon.com or a select retailer listed at left to purchase Savoring the Shore. Savoring features 150+ recipes from celebrity chefs and home cooks and 100% of the net proceeds go to ongoing NJ Shore Sandy recovery.
At The People's Pantry Relief Center Cheryl Larkin of "Savoring" presents a grant check to Pantry Executive Director Patricia Donaghue as Ocean County Long Term Recovery Group Director Sue Marticek looks on. The grant has purchased 500 turkeys and trimmings to brighten #Sandy victims' holidays. We are so grateful to all who shared recipes with "Savoring" and to all who have supported the effort by purchasing and giving "Savoring." Together we are showing that "every little bit helps." Happy Holidays!
"This Vegetable Garden Pie gets me invited back year after year to visit friends for a summer weekend on Long Beach Island," says contributor Eileen Smith, therapist in Bernardsville, NJ at Eileen Smith Therapy. We also know Eileen from B.I.G--Believe, Inspire, Grow, a fun and inspiring group for women entrepreneurs originally started in NJ and expanding into Manhattan and across the country.
She adds, "I get all the fresh vegetables and herbs for the pie from the local farm stands. The crust has a delicious flavor because of the lemon juice and buttermilk combination, giving it a tangy taste which complements the fresh New Jersey vegetables!"
We have sampled (inhaled) this wonderful pie and agree wholeheartedly that this is Jersey Fresh at its best. Thank you so much Eileen for sharing! 100% of the proceeds go to NJ Shore Sandy recovery.
Get your copy of Eileen's recipe for luscious Vegetable Garden Pie instantly by clicking the link below.
"I use this rub on EVERYTHING going on the grill," says contributor Josh Gryvatz of Lasolas Market, 3591 Highway 35, Normandy Beach, NJ. "I've used it on Ribeye or NY Strip steaks. I've used it on pork chops, chicken and even cedar plank salmon. My favorite application though is as a rub for St. Louis ribs before smoking them."
We used it on venison as pictured above, and the results were mouth-watering!
"'Rite Rub" comes together in minutes--maybe seconds--and the recipe is available instantly via the "Purchase Recipe" button below. 100% of net proceeds go to ongoing Sandy recovery at the NJ Shore.
Chef Gryvatz didn't always work in the world of food. "There was a time when I wore suits, sat in cubicles, attended meetings and other such office activities. I was in advertising and marketing," he says. But he grew up in the food business. His parents owned a convenience store in NY when he was ten and the family owns two full service deli/market/catering businesses today.
He says, "...in the years I spent at agencies and corporations, there was always something simmering away on the back burner of my mind (get ready for food puns); the allure of the professional kitchen." So after many conversations with family and friends, "I made it happen. I ditched the tie for an apron and joined my family in business." That was seven years ago.
Today, you can find Chef Gryvatz at Lasolas Market in Normandy Beach, a stone's throw from the ocean, or maybe walking on the boardwalk with his wife while the kids run ahead. "There's something peaceful and rejuvenating about standing outside the shop...and being able to hear the waves crashing in the not-so-distance," he says.
In our travels over the past year to share the story of "Savoring" and it's 150+ recipes from celebrity chefs, restaurateurs, and home cooks, we've been asked by many if there is a way to still contribute a recipe. Now there is!
Today, "Savoring" officially launches "Recipes for Rebuilding"--recipe features from guest contributors which are then available for purchase right here on the spot. As always, we are all volunteer, and 100% of the net proceeds go to NJ Shore Sandy recovery.
Our first recipe available for a donation online is warm and delicious Ryland Inn Tomato Soup from Executive Chef Craig Polignano.
Inspired by his family’s own kitchen and garden growing up, it seemed natural that Craig Polignano would, from the age of 13, choose to work in an array of local NJ restaurants before making the decision to attend the Culinary Institute of America in pursuit of his career in food service. After completion of his studies, Chef Craig’s relentless enthusiasm landed him a spot in the kitchen of The Ryland Inn of Whitehouse, NJ. There his passion and dedication prompted him to enhance the existing 3-acre organic garden by building a 15-bed specialty herb garden with dozens of varietals.
Chef Craig went on to expand his knowledge base and worked as Sous Chef at Copeland in the Westin Governor Morris in Morristown, NJ, and shortly after was promoted to Chef de Cuisine at The Bernards Inn in Bernardsville, NJ. He then accepted an opportunity with the Michael Mina group at the St. Regis Hotel in Dana Point, California as Executive Chef of the Stonehill Tavern.
Chef Craig has since returned home to NJ and the Ryland Inn which has been brought back to life by Frank and Jeanne Crettella, owners of Landmark Hospitality, which also owns Liberty House Restaurant in Jersey City, NJ and Stone House at Stirling Ridge in Warren, NJ. After spending almost two years as Chef de Cuisine, Chef Craig has recently been promoted to Executive Chef.
Along the way Chef Craig says, "Some of my best memories as a young adult are of spending time at the NJ Shore. My best friend's family had a small boat, and we spent hours going up and down the shore line, fishing and relaxing."
Chef Craig's Ryland Inn Tomato Soup is a perfect tonic to ward off autumn's chill, fragrant with fresh vegetables and quick and easy to assemble. Thank you Chef Craig for contributing this recipe for ongoing NJ Shore Sandy recovery!
The Ryland Inn is located at 115 Old Highway 28,Whitehouse Station, NJ 08889, telephone 908.534.4011. Executive Chef Craig Polignano uses farm-to-table, local and sustainable ingredients to create menus of fresh food and flavors that change with the seasons.
Because every little bit helps...
We are thrilled to announce the first "Savoring the Shore" grant is awarded to USA Hometown Heroes for aid with housing assistance, rental assistance, housing reconstruction and repairs, and furniture and appliances for individuals still living with the devastation wrought by Sandy.
Based in Toms River, NJ, one of the areas hardest hit by Sandy, USA Hometown Heroes is a NJ non-profit organization that was founded in 2008 to help others by paying it forward. They continue to work with victims of Sandy in all 21 NJ counties that were affected by the storm, and they receive new applications for help every week.
The "Savoring the Shore" project has been nearly a two-year journey that has celebrated the NJ shore while raising funds for ongoing Sandy recovery through the community cookbook "Savoring the Shore." "Savoring" features 150+ recipes from celebrity chefs, restaurateurs, and home cooks with 100% of net proceeds going to ongoing Sandy recovery. Much has been done in the almost two years since Sandy, but many are still displaced. The need is great and our motto is "every little bit helps."
"Savoring" may be purchased through the link at left, a retailer listed at left, or at amazon.com.
Know a great group who is helping the Jersey Shore continue to recover? Click here for our grant application.
This beautiful confection from Chef Adele DiBiase of Vita Organic Foods and Pizza Vita in Summit, NJ, features fresh berries floating on a layer of whipped mascarpone and cream in a pastry crust. We will be demonstrating the recipe on Friday night September 26 at 8:15 PM at the Roseland Greek Fest in Roseland, NJ, and the complete recipe appears on page 120 in "Savoring."
Almost two years after Sandy there are still families and businesses who are trying to rebuild their lives. 100% of the net proceeds from "Savoring" go to ongoing NJ shore Sandy recovery. We are a NJ non profit and 501(c)3 and we are currently accepting applications for grants.
"Savoring" features 150+ recipes from celebrity chefs, restaurateurs, and home cooks and is available online by following the link at left or through amazon.com. "Savoring" is also available at a number of retailers throughout NJ whose names are listed on the page at the left.
There's no better way to celebrate the NJ harvest than with Drew's Bayshore Bistro's Chef Drew Araneo's delicious recipe "Roast Poblano - Creamed Jersey Corn" featuring (yum!) fresh Jersey tomatoes and Jersey corn.
Start with fresh Jersey corn cut off the cob.
Chop ham, onion and roasted Poblano.
Saute the ham and Poblano in butter. Then add the onions and cook until translucent.
Stir in the Jersey tomatoes and corn and heat through for a super quick and bright side dish (absolutely no leftovers here). The complete recipe--including Chef Drew's optional cream sauce--is on page 61 in "Savoring."
100% net proceeds from "Savoring" go to ongoing NJ shore Sandy recovery. Copies of "Savoring" may be purchased online through the link at left or through Amazon.com, "Savoring" is also available at the retailers listed at left. Non-profits helping Sandy victims please apply for grants through the link at left.
These little gems from the sea are mouth-meltingly delicious. They are also so easy to make that they will likely become your new fast food! In the time that it takes to preheat the oven to 500 degrees F they are assembled.
Lightly season the scallops on both sides and place in a pan. Add butter, chicken stock, a splash of white wine and some lemon juice.
Top with ground pistachio nuts and bake for under 10 minutes. That's it--just serve and enjoy!
We are so grateful to Chef Adele DiBiase of Vita Organics and Pizza Vita for sharing this delightful recipe with "Savoring," 100% net proceeds to NJ shore Sandy recovery. The complete recipe may be found on page 75. Books may be purchased through the link at left, through the retailers listed on the page at left, or through Amazon.com.
Grant applications for our first round of funding are due in our office on August 15. Please find more information and a link to the grant application on the left side of this page.