Barley with Roasted Portobello Mushrooms, Peppers and Halloumi
A beautiful sunny day, I went a little overboard shopping for fresh produce. Barley with Roasted Portobello Mushrooms, Peppers and Halloumi Serves 2-3 Ingredients: 1 cup dried barley 100g halloumi cheese 1 portobello mushroom cap 1 yellow pepper, sliced into thin strips 1/4 cup cherry tomatoes, halved 2 tbsp basil pesto olive oil freshly chopped chives Directions: Heat oven to 350 F/180 C. Wash mushroom cap and cut into long 1/2" thick pieces. Toss with sliced peppers and tomatoes, drizzle with olive oil. Season with salt and pepper. Cut halloumi into several 1/4" slices. Spread vegetables and cheese out onto one layer a baking sheet and bake for 10-15 minutes, until tender. Flip halloumi halfway ...
Old Lady Gray – Tea Infused Shortbread
This weekend, A Food Coma was featured in a New York Times article about New Jersey food bloggers and restaurant reviews. I'm so proud of all the bloggers mentioned and unbelievably honored to be a part of this group; F. Scott & Zelda, Jersey Bites, John and Lisa are Eating In South Jersey, Off the Broiler, and South Jersey Locavore. But the list goes on (and on and on), with people far more talented than I am. The local food scene is completely exploding, in a very delicious way. Having spent the past twenty years living and growing here, I can say ...
Blackberries: Destructive and Delicious
Bobbi Lee Hitchon has been volunteering at an organic vineyard and farm in Victoria, Australia. This week, she dispatches a story about her experience with wild blackberries. To read her full articles, plus stories of her travels and experience with WWOOF, a cultural work exchange program, please visit Heels and Wheels Online. As with a lot of things in Australia, I learned the full story on blackberries in the country in Bill Bryson’s book “In a Sunburned Country.” In the book, he explains how blackberries were introduced to Australia and what a pest the fruit has been since then. The weed ...
Pasta with Homemade Arrabbiata Sauce
And so there I am on the train back to Jersey after a long day. Flickering overhead lights. Dingy fabric seats. A disconnect. I am clutching at my too-heavy laptop bag and practicing my yoga breathing. This breathing, this mindful control of my body and lungs, is supposed to help me calm down. Which I really need right now, because I'm recalling an earlier phone conversation with some asshole, while trying not to think about the stack of unfinished paperwork on my desk at home, and the lady in front of me is ignoring her screaming kid and my back won't ...
RECIPES
Culture Bites
Restaurant Buzz – Xochitl, El Sitio, Barnacle Ben’s, Apollinare»
Every other week, we’ll poke around for all the juicy restaurant gossip, say hello to new establishments in New Jersey and Philadelphia and goodbye to others.
A nice surprise»
I just got my very first piece of Le Creuset cookware. Though it’s only a mini one, I’m totally in love with it. What should we cook in it?
Romantic Menu Ideas»
Here’s a round-up of some of our favorite recipes to make your romantic evening extra sweet, no matter how you want to spend it.
Reviews
Product Review: Clover Hill Riesling»
Dennis reviews a Lehigh Valley Reisling from Eastern Pennsylvania’s Clover Hill Winery.
Shuck ‘em and suck ‘em: shrimp and crawfish at Oyster House Philly»
Even after a thorough washing, I could still smell the potent cajun spices on my fingertips an hour later…and that’s not a complaint. We get down with a southern-style seafood boil.
Wine Review: Maison Louis LaTour – Pinot Noir»
This is a great Pinot Noir for the wine newcomer with a lighter hue resembling a clear ruby or garnet color. Given the lighter character of this wine, I would suggest that you enjoy it with a medium pork dish, a tuna steak or a tomato-based pasta recipe.
Video
Episode 10: Red Velvet Cupcakes on Teaching Tina»
Last spring, Alex guest starred on Rowan University Television’s Teaching Tina. She attempted to show Tina how to make red velvet cupcakes. They crammed a whole crew into Alex’s little apartment to get this segment and Alex was happy to feed them.
Episode 09: Tuna Salad with Swiss Chard»
Think you know tuna? In this episode, Alex makes a delicious tuna salad with vegetables fresh from her garden with a twist from the ordinary.
Episode 08: New England Clam Chowder»
This episode was filmed on the picturesque Monhegan Island in Maine. Using a recipe passed down from Brandon’s grandfather, we whipped up a hearty clam chowdah using super fresh ingredients!
