• 1/2 cup (1 stick) butter 
• 1 teaspoon vanilla extract
• ½ cup sugar 
• 3 egg yolks 
• 1/2 cup cornstarch 
• 1 cup flour 
• 1 1/4 teaspoons baking powder 
• 10 small plums pitted and sliced
• 2 teaspoons ground cinnamon 
• 3 tablespoons sugar
• 
  

Preheat the oven to 350°. Mix together the butter, vanilla, 1/2 cup sugar, egg yolks, cornstarch, flour, and baking powder. When well blended, press the mixture into the bottom and sides of a greased 8-inch square or 9-inch round baking pan. 

In a bowl, mix the plums with the remaining 3 tablespoons sugar and the cinnamon until the fruit is well coated. Pour on top of batter and bake for approximately 55 minutes or until well browned.  Serve hot or cold. 

 Any cucumbers will do the trick, but for best results, use English cucumbers ( also known as seedless, or European cucumbers).  These are longer and thinner than salad or pickling cucumbers, and often come tightly wrapped in plastic. English cucumbers also have thinner skins and a sweeter taste then salad cucumbers, and the seeds are smaller.

Cucumber salad comes together so easily. All you need is your salad bowl and a cutting board.

Prep: Slice or chunk the cucumber and thinly slice the sweet onion.

Dress: Combine all ingredients in a large mixing bowl and stir until the sugar dissolves.

Marinate: Add the sliced or chunked cucumber and sliced sweet onion and toss to coat. Marinate for a few hours before serving

INGREDIENTS

2 long english cucumbers

• ½ sweet white onion
• ⅓ cup white vinegar or cider vinegar
• 2 tablespoons vegetable oil or light olive oil
• 2 tablespoons water
• 2 teaspoons sugar
• 2 tablespoons fresh dill
• salt and pepper to taste

INSTRUCTIONS
Wash cucumbers and peel if desired. Thinly slice cucumbers and onions.

Mix vinegar, vegetable oil, water and sugar. Combine mixture with cucumbers and refrigerate at least 1 hour or up to 4 hours. (Stir or toss a few times while marinating).

Place in a bowl and toss with dill, salt and pepper to taste.

• 4 zucchini 
• 1/4 cup olive oil 
• 1/4 cup balsamic vinegar 
• 1/2 teaspoon fresh or dried  mint leaves
• 3 cloves garlic, chopped 
• Salt and pepper to taste 

Slice zucchini with skins on. In a large skilled heat oil and fry until golden brown. Set aside. In a medium casserole layer the fried zucchini with vinegar, chopped garlic, salt, pepper and mint leaves. Cover casserole and let zucchini marinate at room temperature. You may serve it hot or at room temperature.  

MAMA LOUISE'S POTATO AND STRING BEAN SALAD

2 LBS OF POTATOES PEELED AND CUBED

1 POUND OF STRING BEANS

1/2 CUP OF CORN OR OTHER LIGHT OIL

1/4 CUP WINE VINEGAR

PINCH OF GARLIC POWDER

1/2 TEASPOON OF SALT

1/2 TEASPOON OF FRESHLY GROUND PEPPER

IN A LARGE SAUCEPAN OF WATER, BOIL THE POTATOES UNTIL FORK TENDER. DRAIN AND SET ASIDE TO COOL

 IN A MEDIUM SIZE SAUCEPAN

STEAM THE STRINGBEANS UNTIL BARELY TENDER.  DRAIN AND RUN QUICKLY UNDER COLD WATER TO SET THEIR COLOR.

.SET ASIDE TO COOL.

IN A LARGE BOWL 

COMBINE POTATOES, BEANS, OIL, VINEGAR, GARLIC POWDER, SALT AND PEPPER. MIX WELL,

 ADD MORE OIL AND VINEGAR IF NEEDED.

 SERVE CHILLED OR AT ROOM 

Chef Bob’s Iron Skillet Eggplant Bucatini Amatriciana with Mushrooms

Dr. Robert Doidge

Yield: 6-8 hungry people

8oz Pancetta

1 medium red onion (chopped)

1 cup shitake mushrooms

1 cup button mushrooms

1 cup oyster mushrooms

1/2 cup dry white wine

Put pancetta in skillet and brown in pan and remove, cook red onion and cook mushrooms in pan with

pinch red pepper flakes to taste -some like it hot! and after cooked remove and deglaze with dry white

wine. Add marinara to this base (whatever your favorite one is!). I make my own with San Marzano

tomatoes, oil and garlic sautéed lightly and simmer for 15-20 minutes.

Cut ends off eggplant and peel every other row (skin adds fiber and texture) slice and put on rack and

salt for 25 minutes and wipe salt off and press down with cloth towel to remove excess water.

Canola Oil

EVO Olive Oil

Seasoned Panko Breadcrumbs

4 Eggs & water = egg wash

All-purpose flour

5 Large eggplants (I like to mix purple and white-whatever is available at your local green grocer)

Heat Canola oil and EVO olive oil in frying pan

Eggs wash -4 eggs and splash of cold water

Panko breadcrumbs (seasoned)

Take eggplant slice, dip in flour, egg wash and then press seasoned Panko breadcrumbs onto eggplant

(make sure they are coated evenly and well).

Fry eggplant slices until golden brown

Let settle on paper towels in layers to drain any excess oil

In a large Iron skillet – coat pan with thin film of oil and light layer of sauce followed by freshly grated

parmesan cheese to give pseudo crust , layer the eggplant followed by sauce, parmesan and mozzarella –

either grated or thin slices if using fresh mozzarella, continue to do another layer with same 3

ingredients.

Put in oven at 375 degrees for approximately 20 minutes or until cheese is bubbly!

Serve to friends and family with loaf of fresh Italian bread and good wine, good music and laughter!

 
Dylans Chunky Monkey Milkshake @Yogart Froyo

• 1/4 Cup Chocolate Froyo
• 1/4 Cup Peanut Butter Froyo
• 1/4 Cup Banana Flambe Froyo
• 1/4 Cup Vanilla Bean Froyo
• 1 Scoop of Peanuts
• 1 Scoop of Walnuts
• 1 Scoop of Fudge Brownie Bites
• 1 Scoop of Chocolate Chips
• 1 Small Ripe Banana
• Chocolate/Peanut Butter Frosted Rim Encrusted with Peanut Butter Chips
• Whipped Cream Drizzled with Hershey's Chocolate Sauce & Nutter Butter Filling
• Sprinkled with Chocolate Shavings and Crushed Peanuts
• Garnished with a Nutter Butter Cookie and a Chocolate Covered Banana Marshmallow
• Finished with Chocolate Teddy Grahams and a Cherry on Top!

 Pop's Tomato Sandwich

 1 Serving

2 - slices Italian semolina bread

1 medium-sized to large New Jersey Tomato sliced

2 or 3 thin slices sweet onion

olive oil

 balsamic vinegar 

dried oregano 

salt and freshly ground pepper to taste.

For this sandwich, you need the best semolina bread, perfectly ripe new jersey tomatoes, and the best olive oil. ( We always had olive oil and vinegar in the truck). If we were near a delicatessen or general store, sometimes my father would buy a little jar of mayonnaise and use that too. If you're using mayonnaise , spread a thin layer on both slices of bread. Then cover one piece with a thick layer of tomato slices, then thinly

sliced onions. Sprinkle some hot pepper on top( as i got older i cut out the hot pepper) Dress with olive oil, vinegar, oregano, salt and pepper. Top with second slice of bread.

TAKE A BITE AND YOU WILL KNOW IT'S SUMMER !!!
 

We have all kinds of upscale restaurants, and there is a lot of interest in complicated cuisines, but sometimes it's the really simple things that give you the most pleasure. When I was a kid, I had to help my father sell produce out of the back of his truck. At lunchtime he'd stop at some little store and buy a loaf of Italian bread. Then we'd find a place where we could pull off to the side of the road. He'd put down a piece of cardboard for a cutting board, slice the bread, cut up a tomato and an onion, and make tomato sandwiches. Sometimes when I come home from work and I'm too bushed to prepare or even eat a full meal, I'll make myself a tomato sandwich. Food brings back memories. You can sit down with the most ordinary things on your mind and eat something good and it will bring back memories - things you haven't thought about in years. Even memories that might not start out being so good seem to improve as time goes by. At the time I hated peddling fruits and vegetables out of that truck with Pop, but now I wish I had the time to pull off to the side of the road they way we did then. We don't have the luxury of slowing down - everything is geared to working and being productive. Produce, produce, produce! Wouldn't I love to be able to take my son and go sit by the side of the road and have a tomato sandwich? With the perfect ripe red tomato and good bread, there's nothing better.

 Here’s a basic skill everyone needs to know: how to boil corn on the cob! This tried and true method is the easiest way to do it. Seasoned with butter, salt, and pepper, it’s truly a classic American side dish. The best part of summer is sinking your teeth into those golden, juicy morsels! Of course: you can get fancy, too. Here’s how long to boil corn, other best ways to cook it, and some tasty toppings.

How long to boil corn on the cob? 5 minutes in a pot of boiling hot water. That’s right! There are only a few tips to making this classic recipe in your own home. Here’s what you need to know:

• Allow 15 to 20 minutes for the water to boil. With a large pot of water, it takes quite a while to boil. Plan accordingly!
• Generously salt the water. Just like you would with pasta, add about 1 tablespoon salt to the water.
• Shuck the corn. It’s a given for the boiling method. (You can leave it on if you roast it.)
• Add the corn and boil 5 minutes. Yep! 5 minutes is all you need for that classic, juicy corn on the cob.
• Boiling is the most basic way to cook corn: but there are lots of other tasty ways to cook it. Here are the best methods, in order of preference:

OTHER WAYS TO COOK YOUR JERSEY CORN

1. Perfect Grilled Corn Smoky, charred and sweet, this method results in the best corn around! It’s got sensational flavor.
2. Grilled Corn in Foil Wrap corn in foil and it’s a mostly hands-off method! It’s like a cross between grilled and boiled: sweet and juicy, with a lightly smoky undertone.
3. Oven Roasted Corn on the Cob Here’s another no-fail way to cook corn! You don’t even have to remove the husk; just throw it right onto the oven grates.
4. Once you’ve boiled your corn on the cob: it’s time for the toppings! Here’s where you can get creative, outside of the standard butter, salt and pepper. Some ideas to get your creative juices flowing

TOPPINGS

• Paprika or smoked paprika. A sprinkle of red adds color and flavor: amp the smokiness by using smoked paprika.
• Parmesan cheese and herbs. Butter, Parmesan, and a sprinkle of chopped basil, oregano or chives makes for a tasty cob.
• Old Bay. This famous seasoning is perfect on corn; use purchased or homemade.
• Mexican street corn (elote). A top way to eat corn on the cob is dressed up as elote: a creamy, spiced sauce, sprinkle of cheese, lime and cilantro.
• Greek seasoning. This Greek seasoning features basil, oregano, garlic powder and onion powder: perfect for sprinkling on corn.
• Ranch. Try this ranch seasoning on corn: it’s surprisingly good!

ENJOY YOUR NEW JERSEY FARM FRESH CORN

Iachetti’s Kitchen

John Iachetti

Owner and Chef

Roast Sweet Corn and Vegetable Salad

Serves Four

4 ea Ears of Corn- silk removed and husk pulled back

2 oz. olive oil

2 oz. pilsner beer( can be replaced with water and or white wine)

1 oz curly parsley-chopped

1 oz onion powder

1 ea whole lemon( cut in half, pitted) squeeze juice and reserve

Pinch salt and black pepper 

2 oz- red pepper-diced

2 oz –green onion- chopped use green ends only

1oz- white onion- chopped and lightly sauteed

1 ea beefsteak tomato-small dice

2 oz- olive oil

1 oz-lemon or lime juice

¼ T salt

1 t cracked black pepper

Method

Pre heat oven to 450 degrees for 15 minutes- LEAVE OVEN ON-

Herb Oil Marinade

In small bowl combine Olive oil, pilsner beer, parsley, onion powder, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients

Pull back corn from husk being careful to leave husk intact at the end. Remove all the silk – Generously brush ears of corn with herb marinade and then pull husk back over the ears covering all the kernels

On baking sheet line up ears of corn-Place baking sheet in the preheated oven for about 30-40 minutes or until corn husks are  brown and kernels soft- 

Remove and Cool- 

Once cool, pull back husks. Using sharp knife slice and MILK the corn kernels off the cob into large bowl- Repeat process for all the ears of corn-Once complete add the red peppers, green & white onions and tomatoes. 

Being careful not to over mix stir corn mixture quickly- Next add olive oil, lemon or lime juice, salt and pepper-

Let stand at room temperature for thirty minutes before enjoying

This salad can be made night before and brought out  to room temperature 30 minutes before being served 

Iachetti’s Kitchen

John Iachetti

Owner and Chef

Roast Cauliflower and Verry Veggie Flatbread- serves one

For this recipe you can use pizza dough or pizza shells

1 ea.  6 ounce pizza doughs- floured and rolled out to ¼ thickness

or 1 ea - 8 inch pizza shell-(store bought)

¼ . Head Cauliflower (-hard and white)-Un wrapped-

2 oz. olive oil

1 oz Italian parsley-chopped

1 oz garlic- chopped fine

1 ea whole lemon( cut in half, pitted) squeeze juice and reserve

 Pinch salt and black pepper

2 oz- roasted cauliflower

2 oz –pizza sauce- use tomato sauce as well

1oz-   broccoli raab- sautéed until soft (can also use spinach )

1 oz- artichokes- quartered – seasoned touch salt and pepper

1 oz- carrots-diced - sautéed until soft

5 ea pear or cherry tomatoes- cut in half

2  oz- Fresh Mozzarella- cut into 3 slices-approximately  1/8 inch thick

Method

Pre heat oven to 450 degrees for 15 minutes-LEAVE OVEN ON-

Olive Oil Slurry

In small bowl combine Olive oil, parsley, garlic, lemon juice and salt/pepper- Whisk with small whip being certain to incorporate all ingredients

On baking sheet place cauliflower head up- Brush cauliflower generously with olive oil marinade- Once covered place in preheated oven for about 30-40 minutes or until cauliflower is brown and soft- Remove and Cool- Once cool – Remove core and break cauliflower apart –RESERVE  REMAINING OLIVE OIL SLURRY

Flatbread

Place pizza crust on pizza paddle or on  pizza pan-

 Spread pizza sauce evenly on crust-

 Simply place Broccoli Raab, carrots and artichokes around flatbread shell

 Next place Roasted cauliflower throughout the shell covering other vegetables

Add mozzarella - Finish the flatbread  with the sliced tomatoes

Place in 450 degree oven for 10-12 minutes until crust is crispy and cheese melts

Remove flatbread and place on cutting board- Brush flatbreads crust with olive oil slurry

Let cool for 2-3 minutes -With pizza cutter or sharp knife cut flatbread into 8 even pieces and ENJOY!!

• 2 heads broccoli, cut into small pieces
• 1/2 cup golden raisins 
• 1/2 small onion, red or white diced
• 1/2 pound bacon, cooked and crumbled
• 1 cup of cashew nuts

• 1-1/2 cups mayonnaise 
• 3-4 tablespoons red wine or balsamic vinegar
• 1/3 cup sugar 

In a large bowl, mix together all the salad ingredients. In a small bowl, whisk together the dressing ingredients; then stir into the salad until well coated with dressing.  Chill and serve.

Strawberry Rhubarb Pie

Crust:

2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup

1/2 cup cake flour (recommended: Soft As Silk)

3 teaspoons sifted powdered sugar

1/2 cup butter-flavored shortening (recommended: Crisco)

1/4 cup salted butter

Pinch salt

1 egg

2 teaspoons vinegar

1/4 cup ice cold water

Filling:

2 1/2 cups chopped red rhubarb, fresh

2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)

1 1/2 cups sugar (1 1/4 cups for high altitude)

2 tablespoons minute tapioca

1 tablespoon all-purpose flour

1/2 teaspoon lemon zest

1/2 teaspoon lemon juice

1/2 teaspoon ground cinnamon

1 teaspoon vanilla extract

3 tablespoons butter, cubed small

1 egg white beaten with 1 teaspoon water

Large granule sugar

Directions

Crust Preparation:

Using 2 pastry blenders, blend the flours, sugar, shortening, butter and

salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the

dry ingredients incorporating all the liquid without overworking the dough.

Toss the additional flour over the ball of dough and chill if possible. Divide the

dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place

into a pie dish. Put dish in refrigerator to chill.

Preheat oven to 425 degrees F.

Filling Preparation:

Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of

lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into

chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with

egg white wash. Roll out the other piece of dough and place over filling. Crimp to

seal edges. Brush with egg white wash and garnish with large granule sugar. Collar

with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375

degrees F and bake for an additional 45 to 50 minutes, or until the filling starts

bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively.

Also, you can use a pie bird for extra decor. Let cool before serving.

 PETER Jr.’s Guacamole Dip

3 Avocados, peeled & mashed

Juice of 1 lime

½ - red onion, peeled & diced

2 teaspoons – fresh Cilantro, minced

1 Plum tomato, seeded & diced

Pinch of garlic powder

Salt & pepper to taste

Pinch of Cumin, (optional)

In a large bowl, add all of the above ingredients and mix together.  If you are not serving it right away, you can put into the refrigerator.
Please Note:To keep the avocado dip from turning brown, before you put it into the refrigerator, take the pit from the avocado and put it on top of the dip and press down until part of the pit is in view. 

Ingredients

• 1/2 pound broccoli rabe 
• 1 small onion, diced 
• 3 garlic clove, diced 
• 1/2  pound sausage, no casing 
• 3/4  pound ricotta cheese (whole milk) 
• 1/2  cup shredded mozzarella cheese
• 3  tablespoons grated cheese 
• 1 egg
• 2 pie crusts for bottom and top
• 1 teaspoon salt
• 2 Tsp olive oil 
• 
  

Sauté garlic and oil until lightly browned and add broccoli rabe; sauté until tender. Strain the broccoli rabe and garlic mixture to remove the excess liquid. Chop the mixture finely, and set aside for later use. Cook the sausage meat and the diced onions until the mixture is fully cooked.  Drain the sausage mixture of any excess liquid.  Make sure the sausage and onion mixture is chopped, without any large pieces of meat. Add sausage mixture to the broccoli rabe mixture.  Blend well.  Next, add the ricotta, mozzarella, grated cheese and egg.   Stir until mixed well.  Add broccoli rabe and sausage mixture to the pie crust, and distribute evenly.  Add pie crust over the top.  Cut a vent hole in the center of the pie. Pinch the edges of the two crusts together. Brush the top of the pie and the edges with a beaten egg yolk.    Place pie on a cookie sheet, and bake at 375° for 45 minutes to an hour, or until golden brown. Let it sit for 5 minutes before serving