Garden State in a Basket

GSOP  recently donated a basket filled with NJ produced 

food items and books for a charity silent auction.

One of the best ways to advocate for New Jersey as a perfect state for foodies is to share its bounty with others.  With that concept in mind, the bloggers here at Garden State on A Plate recently donated the basket pictured above for the Fourth Annual Mercer County Sports & Entertainment Commission's Luncheon and fundraiser. 
     In addition to good eats, we included a few publications we felt were good reads and would be beneficial to both those well versed in Jersey's food resources, as well as others new to the state. 
     The most surprising aspect of our efforts was just how easy it was to fill a really big basket with wonderful local products. All of the food products were purchased within a few miles of our central New Jersey homes at three locations: Whole Foods Market and Terhune Orchards in Princeton and Trenton Farmers Market in Lawrence Township. Most of the products are also available at neighborhood stores and supermarkets. The hardest part? Leaving so many great local items out of the basket. We easily could have filled several baskets with completely different products. 
     Here is an item list with links (when available) for more information on these local gems:

Food & Beverage Items:

1. 1 Bottle of 2009 Revolutionary Red Wine from Unionville Vineyards, Ringoes, NJ   www.unionvillevineyards.com
2. Cookies and Apples from Terhune Orchards, Lawrenceville,  www.terhuneorchards.com
3. Farmer Steve’s Popcorn, from Amwell Valley Organic Grains, Ringoes, NJ, www.farmersteve.com 
4. Cocoa Bee Artisanal Chocolates from Donna & Company/Artisanal Chocolates, Cranford, NJ, www.shopdonna.com
5. Jersey Fresh Honey from Stiles Apiaries, Fords, NJ (732) 661-0700
6. Jersey Blues all Natural Blueberry Iced Tea, Whitesbog Village, NJ, www.blueberryhealth.com
7. Muirhead Apple Cranberry Chutney, Ringoes, NJ www.muirheadfoods.com
8. FunniBonz Barbecue Sauce, West Windsor, NJ, www.FunniBonz.com
9. 3 Monkeys Mustard, www.3Monkeysmustard.com
10. Severino Homemade Pasta, Westmont, NJ,  www.severinopasta.com
11. Fattoria Fresca-Jersey Fresh Crushed Tomatoes, Williamstown, NJ

Non-food Items

1. $25.00 Gift Certificate to Hamilton’s Grill Room in Lambertville, NJ, http://www.hamiltonsgrillroom.com/ 
2. $25.00 Gift Certificate to The Ferry House in Princeton, NJhttp://www.theferryhouse.com/
3. Book: Zagat 2010/2011 NJ Restaurant Guide
4. Book: Food Lovers Guide to New Jersey, by Peter Genovese
5. Book: The Farm Markets of Central New Jersey, published by the Garden Club of Princeton
6. 1 Copy of Edible Jersey Magazine
7. 1 Copy of NJ Monthly Magazine -

Chicken Croquettes-70 years later

A World War II era cookbook included a recipe for
 the diner menu staple: Chicken Croquettes

When my sister Sharon first told me she was making chicken croquettes my biggest concern was that she expected me to eat them. She had found an old war-time "patriotic"cookbook at a yard sale and we thought it would be fun to pick a recipe and see how well it held up as an original, or if it inspired a modern version. 
     "Chicken Croquettes? Are you joking?" I blurted when she told me of her selection.
     For many of us of a certain age, chicken croquettes conjure up images of crusty, paste-colored little pyramids dished out by snarly shcool cafeteria ladies; a food better suited for punishment than nourishment. An unruly lunch crowd on Monday? Chicken croquettes for sure on Tuesday. 
     Interestingly enough my sister, who had dined in the same cafeterias and in as many diners as I have, claimed she had never eaten them, didn't even know what they looked like.
     "I think they sound good," she said and began listing the ingredients, "chicken, mayonnaise . . ."
     I refused to give. "Fried chicken salad, yum." 
    She then made an insincere offer to make something else or yield the choice to me, which she knew I would refuse. It became clear that she had taken a liking to the croquette concept and was determined to prove me wrong. Somehow it had become a matter of pride. Chicken croquettes then, full steam ahead.
     Here's the video of our experiment:

     Undeterred by the visual confirmation of my "fried chicken salad" Sharon soldiered on. We never actually witness anyone eating the resulting croquettes (apparently the leftovers were taken to work as lunch the next day by her husband, Bob) and will have to take her word that they were "quite good." 

These local diner croquettes were of the
 high school cafeteria variety

     Sharon recommend serving them with a dipping sauce such as dijonnaise or a sweet and sour barbecue sauce. I do know this, they had to be better than the towers of sawdust and chicken (see photo at right) served  at a local diner which shall remain nameless. I brought these home to my mom , who thought Chicken Croquettes were exotic and French when she ordered them as a  child at Horn & Hardarts in New York. Her verdict on our modern diner version: Let the croquettes, croak.
Click on "read more" for recipe and photo

C'est La Vie French Bakery & Cafe - A little bit of Paris on the Delaware

I’ve never been to Paris.  But, C’est La Vie French Bakery in New Hope, Pennsylvania is exactly what I imagine a french patisserie to be.

Situated at the end of a narrow alley off of South Main Street, C’est la Vie is a tiny shop with low ceilings and dark wood walls.  This was not my first visit, and each time I walk through the door I’m met with the familiar scent of freshly baked baguettes, fresh brewed coffee and sugary sweets. 

As I stand in front of the glass enclosed case full of glistening fruit tartelettes, cookies, pastries, millefeuilles and gateau, I feel as though I have entered a fine jewelry shop, browsing for just the right gem in the perfect setting. But these rubies and sapphires were strawberries and blueberries nestled in a topaz crust.  They were truly treasures, not to be worn–to be eaten.  

Hmm...what will it be?  The decision would be difficult. After all, I couldn’t afford one of each. (I’m talking about my hips not my pocketbook.) Everything looked so beautiful.   

I finally choose the pain au chocolat.  One bite and I know this yummy treat will be worth every extra mile on the treadmill.  The pastry is buttery and flaky with just the right amount of dark chocolate.  I've chosen well.  Next time I’ll try a Napoleon, or an eclair or a chocolate cookie...maybe the quiche...

The authentic Paris vibe found in both the setting and the pastries is the work of proprietor Joel Vitart. Chef Joel, who learned his trade in Paris, spent years tweaking recipes to replicate the flaky, sweet confections available along the Seine. According to his wife and business partner Jane, Joel believes "when you walk through the doors of C'est La Vie, you're walking into France."
  
C’est La Vie offers a wide assortment of pastries, cakes, cookies, brioche and breads as well as savory quiches and sandwiches.  When weather permits, their river-view patio is a great spot to “manger” and watch night sky sparkle.

C’est la Vie French Bakery is the perfect place to relax, sip cafe au lait, nibble on a Madeleine and pretend to read Proust.


C'est La Vie French Bakery & Cafe
20 South Main Street
New Hope, PA 18938
(215) 862-1956
Tues 7:30am-2pm
Wed&Thurs 7:30am-5pm
Fri.-Sun., 7:30am-6pm

A Visit to the Viking Cooking School at Ninety Acres in Peapack-Gladstone, NJ

 Viking kitchen in its final moments of cleanliness prior to class

My sister Sharon recently treated me to a night out in Rome for my birthday. Nice sister, huh? Actually, she took me to a cooking class titled “Girls Night Out in Rome” at the recently opened Viking Cooking School at Ninety Acres. The much talked about “table-at-the-farm” concept restaurant is located on the grounds of Natirar, a Somerset County estate once owned by the King of Morocco.

This renovated Carriage House is home to the
 Viking Cooking School at Ninety Acres at Natirar 

The 50-minute scenic drive north from our starting base of Pennington was capped by a tree-lined winding entrance drive that skirted past a rambling brook and up an incline before revealing our destination: an exquisitely restored Carriage House shared by the school and restaurant.

Outdoor entrance/reception area.

The beauty of the setting can not be overstated. When we proud New Jerseyans defend our state from misguided naysayers by pointing out the state’s many scenic areas, this patch of rolling hills in the middle of “horse country” is exactly what we’re talking about.
The school is housed in what was once the garage section of the carriage house. Warm woods, exposed brick and wall-to-wall multi-paned windows provides a sunlight saturated environment that manages to be both spacious and inviting.

The space is anchored by a u-shaped state-of-the art cooking island and teaching station; rolling stainless steel tables can be arranged as needed for students. When we arrived, the staff had already completed our mise en place for the class.