Wholegrain-Banana Waffles
Before we moved to the States three and a half years ago, I had assumed that every North American owned two things: A donut maker (human) and a waffle maker (contraption). So, I speedily stocked our kitchen with a waffle iron, which has since been used almost every weekend – when we’re not having pancakes. On the donut front, it tickles me how often I find the inspiration for that policeman-eating-donuts stereotype right here in New Jersey. (more…)
A Happy Hanukkah, with Apple Fritters and Cilantro-Ginger Latkes
It’s time to reenact the Miracle of the Oil in the Temple again, by lighting the Hanukkah candles. And (the best part, surely), we get to eat fried food for eight days running, with impunity.
Well, thighs and hips may be impugned, but with the obligatory New Year diet round the corner, the sacrifice is small, necessary, and metabolism willing, easily reversed.
Anthony’s Cheesecake: A Year in Bloomfield
It’s been a year in Bloomfield, NJ for Anthony’s Cheesecake, whose repertoire has expanded to breakfast, brunch and lunch, alongside a mouthwatering array of baked goodies. You get all types when it comes to restaurateurs, but I like Anthony’s type best. Friendly and down-to-earth, and it’s nice that we both take food inspiration from our grandmothers. It also helps that he always remembers my (cake loving) son’s name and asks about him.
Here’s the story I wrote about Anthony’s Cheesecake when it opened last year.
I talked to him as the cafe celebrated its first anniversary recently, and here’s what he said: (more…)
Brick Lane Sizzles in Montclair
(A version of this review was published on Baristanet, July 26, 2011. This review includes dishes and photos from a subsequent visit. )
In the midst of the most blistering summer week in recent memory on the eastern seaboard, residents gave Brick Lane, Montclair’s new and most eagerly awaited Indian restaurant, a fervent welcome.
Liveblog (sort of): Diva Babysits
It’s a work-at-home day. A friend had an important meeting in NYC today and her regular babysitters weren’t available. So, after attending our own oldest son’s graduation from elementary school, I offered to watch Rachael and Mark’s two young children for a few hours.
By few, I mean five six (but who’s counting). It’s been a while since this family’s had a youngest who’s just 3, so I thought it might be fun to liveblog (sort of) the occasion. (more…)
Harrar, Ethiopian in South Orange
(Published on Baristanet June 21, 2011)
When the main component of your meal also serves as plate and spoon, it had better be tasty. And Harrar, an Ethiopian restaurant on the shop-and-restaurant-lined Village Plaza of South Orange, has its traditional sourdough flatbread, known as injera, down to a fine art.
The teff-based flatbread (teff is a high-fiber, high-iron, tiny grain harvested from an annual grass native to the northeast African highlands), is similar in texture but not ingredients to the Southern Indian dosa, a pancake which also goes through a fermentation process, and a labor-intensive grinding preceding it. (more…)
A Sweeter Tweeter (aka Cakebook)
(Published on Baristanet May 12, 2011)
Never underestimate the power of social media, even if you’re tweeting about cake.
Or the power of cake in general.
It was the savvy Twitter feed and Facebook posts of a young lady from Bloomfield that first alerted the tweet-sensitive antennas of Debbie Galant and me to the alluringly named Cake Seduction.
(more…)
A Spring Birthday!
I like to think of my child-rearing method now as carrot and stick. As in carrot cake and carrot stick. I’m not averse to cake, as you can tell by my well-fed Baked Goods label. But I am averse to anti-cupcake Nazi-types, who only fuel my desire to cheer the pro-life (pro-cake) population by regular and prolific baking. (more…)
Grandpa Mike’s Bubelach
This bubelach is precisely why I set up this blog. To pass on family favorites from one generation to the next 
During our recent visit to London, Grandpa Mike treated the boys to his favorite recipe for bubelach, a fried pancake which uses matzah meal and so, is suitable for Passover consumption. (more…)
Mesiah’s Charoset-Inspired Toffee’s a Revelation
(Published on Baristanet April 15th, 2011)
What could be sweeter than having some charoset at your Seder table made by Mesiah? Not the Messiah, but Nicky Mesiah, Montclair’s own queen of the caramelized confections, who has come up with a charoset-inspired toffee.
I cornered Miss Nicky recently and persuaded her to divulge the secrets of the Delivery of the Enslaved Toffee-Fruit Confection (to your home). (more…)
