Even Shopping Trolleys Fight For A Place In The Queu

Gonzo Takes Some Chicks For A Joyride

Perfectly Pumpkin ~ A New Class At Kings Cooking Studios In Short Hills

Pumpkin Isn't Just About Pie Anymore

Pumpkin usually visits our homes once a year as a pie.

In this class, we’ll release these orange orbs from their typecast performance and let them shine in both sweet desserts and savory dishes where they take center stage or work as a great side.

High in fiber and bursting with vitamins, pumpkin is full of surprises. Menu Highlights: Sweet and Savory Pumpkin Bread Puddings; Quick Pumpkin Soup; Pumpkin Ice Cream; Pumpkin Crème Brulee; plus some pumpkin sides that will add a new twist to Thanksgiving traditions.

This class is a part of a series put on by the Hot From The Kettle culinary team. Instructor: John Lee $55 per person, Voluntary Participation 403 Short Hills, Mon 10/29/12 6:30 - 9:30 pm To sign up for this class visit King's Cooking Studio

Sunburst Gable ~ Church Street Montclair NJ

There's A Renaissance Happening On South Park Street Montclair

Some love it, some hate it ~ it's happening, get over it.

Lavender

A close up of one of my favourite plants in the garden. Not only does the lavender attract all manner of bees and butterflies, but its smells great when brushed against. Some of the dried flowers will find some frangrant use somewhere indoors. Since I know these flowers are organic and pesticide free some will find uses in the kitchen.

The Color Purple ~ A Photo Collection

from The Color Purple

Shug : I think it pisses God off when you walk by the colour purple in a field and don't notice it.

Celie: You saying it just wanna be loved like it say in the bible?

Shug: Yeah, Celie. Everything wanna be loved. Us sing and dance, and holla just wanting to be loved. Look at them trees. Notice how the trees do everything people do to get attention...

except walk?

[they laugh]

Shug: Oh Miss Celie, I feels like singing!

(click on the triangle thingy to see the colour purple)

Waiting For Opening Day ~ Olive That And More

Oh the anticipation!

Everyone in Upper Montclair has been waiting for opening day of Olive That and More on Bellevue Ave. The paper on the shop windows has changed from brown craft paper to a more decorative gift wrap (something's afoot).
And this incredible bench has appeared in front.

All I know is what was posted on Hot From The Kettle awhile ago (Olive That And More! Coming To Montclair) so I guess I'll have to wait for opening day like everyone else.

Tomatoes From Matarazzo's Farm at the Montclair Farmer's Market

Pig And Prince, Restaurant And Gastrolounge: A Different Perspective On Dining

Just as the perfect plate is a result of the combination of elements - the farm, the preparation, and the seasoning - so too, is the perfect place to experience that dish.

At Pig and Prince, the unique dining space combines historic treasures, found under carpeting, behind walls, and in the basement, with new fixtures based on period pieces.

Wide shots of the restaurant are great but its more fun to climb on things, roll on the floor, and peak around corners to discover all the details that make this space so special.

Here's a slightly different perspective on Pig and Prince!

Cameron Heard There's Something About Pigs In Lackawanna Plaza Montclair

Cameron heard there's something about pigs going on in Lackawanna Plaza Montclair.

I'm A Little Obsessed With The Waffles At Anthony's Cheesecake

Waffles, Cookie Butter, Strawberries, Banana at Anthony's Cheesecake It's more than just cheesecake : Anthony's serves breakfast, lunch, and oh yeah, CHEESECAKE! Read more about this discovery in Bloomfield Center on Hot From The Kettle

The Great Falls At Paterson NJ

Morning Glory

Balsamic Blueberry Sauce Recipe : Sweet, Savory, or Sassy

Blueberries are one of those super foods about which we are told to consume more, but sadly most of us limit them to cereal and oatmeal. Pish! The variations of this simple blueberry sauce celebrate this fruit and with some simple switches that can work in sweet and savory situations.

Given their recent abundance fresh blueberries were used for this recipe and photograph, but the store bought frozen variety work equally well for those times of the year when fresh are not available. We even had a go at this recipe with fresh blueberries that we froze ourselves and they worked great.

Sure there are lots of blueberry sauces and jams that could be melted a bit to make a sauce but more supermarket varieties are loaded with sugar or corn syrup. We’re keeping these versions as close to the farm as possible.

For the balsamic vinegar Olivier 25 year old barrel aged Balsamic Vinegar from Williams Sonoma was used. It’s so much better than anything found at the supermarket and is so sweet and thick that it is possible to do balsamic shots.

For the basic sweet blueberry sauce:

2 cups blueberries

1 Tbs Balsamic Vinegar

1Tbs Honey

¼ tsp cinnamon

In a skillet over really low heat stir together the Balsamic and Honey*, as they warm they’ll start to combine nicely. Add the blueberries. Stir to coat as much as possible. We’re not really looking to cook the blueberries as much as we’re just heating them through. Most likely it will seem that nothing’s happing, nothing’s happening, then oops, the balsamic mixture is bubbling up. At this point add the cinnamon and stir. With the back of a fork start smashing blueberries. Their juices will be released and add to the liquid portion of the sauce while the smashed inner fruit helps thicken it.

Since this is all about the blueberries, I smash only half of the berries, leaving the other half fully intact. And pinch of salt is all that’s needed to complete the sauce. Those full sized blueberries scream homemade and will roll over the top of ice cream or pound cake beautifully!

*If using a more tart balsamic you might have to add another teaspoon or two of honey to balance the acid while the sauce is still very warm so it blends easily.

For a savory version of the sauce: Add a wee bit of olive oil to a skillet and sweat a minced shallot over low heat, once its soft and translucent continue as above with the addition of a second tablespoon of the balsamic. We’re keeping the honey in this version because we love honey and it helps keep things thick, just a bit. Be sure to NOT forget the cinnamon. Cinnamon is used in savory foods in India and North Africa and it will add that extra something to this savory version as well. Adding a pinch of pepper at the end makes this the ideal surprise sauce for grilled salmon.

For the sassy version: Cook in something from Victoria’s Secret (only kidding)! The only difference between the sassy version and the savory is the addition of a ¼ tsp of chili powder at the same time the cinnamon is added.

We use local honey in our recipes not only for their flavor but because those purchases support local farmers as well as local ecosystems.

Still Life With Ketchup And Fries At Elevation Burger Montclair

Happy Birthday Julia ~ Bring On The Roasted Potatoes!

Bring On The Roasted Potatoes, Bring on the Montrachet!

Hydrangea In The Garden

The Mudhole In Nutley On A Summer Evening

So Where Do I Find Out About The Legend Of The Death Seat Burger

The urban legend is true!

The Death Seat Burger does exist!

The Old Canal Inn is at the corner of East Passaic Avenue and Pake Street in Nutley NJ and once you get there you'll find out about the legend of the Death Seat Burger!

And it takes lives - young, beautiful, food-blogging lives!

Find out more about what happened to New Jersey's hottest food blogging team on Hot From The Kettle as we revisit the Old Canal Inn and chronicle the adventure in pictures and video.