Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
317 Benson Place
Westfield NJ 07090
Corn and Basil Cakes
Corn and Basil Cakes
Whisk flour, milk, eggs, 1 tablespoon oil, baking powder, salt and pepper in a medium bowl until smooth. Stir in corn and basil. Brush a large nonstick skillet lightly with some of the remaining 1 tablespoon oil; heat over medium heat until hot (but not smoking). Cook 4 cakes at a time, using about 1/4 cup batter for each, making them about 3 inches wide. Cook until the edges are dry, about 2 minutes. Flip and cook until golden brown on the other side, 1 to 3 minutes more. Repeat with the remaining oil and batter, making 10 cakes total. Reduce the heat as necessary to prevent burning.
[print-me target=”.post-content”]
Beef with Broccoli
Beef with Broccoli
Slice steak diagonally across grain into very thin slices. Combine tomato slices and boiling water; let stand 5 minutes. Drain and slice tomatoes into thin strips, reserving liquid. Combine cornstarch, soy sauce, sugar, and reserved tomato liquid, stirring until smooth. Set aside. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak and cook, stirring constantly, 3 minutes. Remove from skillet, and set aside. Add broccoli; cover and cook 3 minutes. Add tomato strips, scallions, and garlic. Cook, stirring constantly, 3 minutes. Add cornstarch mixture and steak; cook, stirring constantly 1 minute. Serve over rice.
[print-me target=”.post-content”]
Old Fashioned Onion Rings
Old Fashioned Onion Rings
Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.
Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.
Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.
[print-me target=”.post-content”]