Bahr's Big Time Moment

 One Super Bowl commercial can make or break a product. In this case there is a by  product that did well  and it's Bahr's the much beloved seafood restaurant in New Jersey's Atlantic Highlands. It's on the map any way thanks to its' great food and great atmosphere.

Bahr's has  been a part of the jersey shore for one hundred and five years.The original owners, Jack and Florence Bahr were not in the seafood industry. They owned and operated a small neck tie company in Newark's Ironbound or Dutch Neck section, The only connection to the sea was that Jack';s grandfather was a tall ships captain. After their business suffered several robberies, the Bahr's went south to the Highlands where they purchased a small boat rental company.The Bahr's and their four children sold bait ,rented towboats and cooked dinners for fishing parties that came down by the local train. Soon they were offering lobster and fish dinners.. The menu was expanded to include their famed Manhattan clam chowder along with dishes reflecting their German heritage. They have attracted all sorts of celebrities from the famed swimmer Gertrude Ederle to actor Ernest Borgnine in the fifties. Recently Bahr's was alluded to in Ronan Farrow's 2019 Catch and Kill: Lies, spies and A Conspiracy To Protect Predators. According to Farrow former spies used to meet regularly , discussing what to do with the author after his expose on Harvey Weinstein. The latest brush with fame is a Chevrolet commercial featuring Jamie-Lynn Sigler and Robert Iler reprising their Sopranos  characters Meadow and AJ Soprano  meet in front of the iconic sign and eatery.

Yet go to Bahr's not for its' celebrity cache but for the wide variety of seafood and German dishes. One of their best is the Manhattan clam chowder, a savory classic, rich with large ,chewy clam bits and redolent of herbs such as rosemary and sage. Another must have is their shrimp cocktail , an icy cold but flavorful appetizer of plump shrimp with cocktail sauce. I am also a big fan of their lobster.It's just good with  butter sauce, perfect with tender tail and claw meat. It's usually served with their homemade cole slaw and homemade biscuits. It's also great at Moby's served with a side of fries that you can also dip in the butter sauce. Keep in mind they also offer scallops along with flounder and salmon. Their chef has a creative streak, evident in his seafood chili , a mix of fish, tomatoes and clam broth and his lobster pot pie, a dish that brings you back to the Gilded Age. Puff pastry covers a creamy melange of lobster cream sauce, carrots and peas.They also have  a plate of wurst along with filet mignon and Florence's pot roast recipe. You may be too stuffed afterwards to enjoy a treat but Bahr's has a good selection of pies, cakes and creme brulees.

Bahr's has always attracted a good deal of attention .It s mainly for its' excellent seafood and home cooked sides. Go to this iconic restaurant for just that - not for its' refound celebrity cache.

 

The King Of Pot Roast

Everyone American has their favorite pot roast memories. Whether it's brisket on the East Coast or daube down in New Orleans, it's been a kitchen staple for generations.Now there's a king, yes king of pot roast, Gavin Kaysen and he's making the dish haute.

Brett Anderson wrote about this nostalgic dish in today's New York Times Food section.He grew up in Minneapolis/St. Paul where pot roast reigns supreme.It's also the home of Spoon And Stable,Chef Kaysen's signature restaurant.The dish wasn't on the menu at first because Chef Kaysen felt it may offend diners. He thought that he was pandering to their down to earth tastes. because he was a young cook  with an impressive resume. Chef Kaysen  first worked at impressive restaurants in Switzerland,London and California, He, himself, also  impressed the famed French  chef  , Daniel Boulud which lead to a seven year stretch as executive chef at Cafe Boulud  This alone  could be off putting to many  Midwestern customers who may be insulted by his rendering of  their family  dishes. Instead he first  offered dishes with a nod towards the Minnesota regional along with a nod to nearby Canada instead  The initial Spoon and Stable menu offered:. Canadian bison, cheese curds in the creamed spinach  and dill cured salmon. It was a whim that made him sneak in his grandmother, Dorothy's pot roast onto it . It was a good call. Diners loved it.

Mr. Anderson does too. It is not mom's pot roast, instead a more upscale version. The sides are lacy chanterelle mushrooms along with a pomme puree,  a silkier version of mashed potatoes and a milk soaked and sauteed parsley root. Mr Anderson missed the traditionally made veggies which are usually soft enough to mash. - although Chef Kaysen feeds those to his staff. The gravy was spot on, redolent with rosemary and silken. This is the way it should be .Pot roast gravy is a restorative Paleo broth , appealing to our most primal tastes. The meat used is a richer flavored  shoulder cut the French called paleron and Minnesota butchers call flat iron roast. Why this, instead of the usual chuck that everyone including Kaysen's grandmother's Dorothy used? According to the chef, it has a "really fantastic tendon that runs right in the middle of it" .If it's cooked down enough , it turns into a marrow like consistency.He first used it during his time at Boulous for the pot au feu. However home chefs following the recipe need not worry, Chuck roast is the meat called for. It also has carrots and parsnips for pot roast purists too. Tomato paste is also added for color and flavor as well along with enhancing the meat's flavor.

Gavin Kaysen is the king of pot roast. His recipe ofor pot roast will change the way America thinks about it. It 's still comfort food but elevated to another level.

SoCal'sBest Eating The Lemonade Cookbook

Los Angeleno's have it pretty good.There's that sunny weather , the nearby beaches and those movie and TV star sightings.There's also Lemonade, a mini chain offering delicious food and sweets for everyone to enjoy. Now chef Alan Jackson along with Joanne Cianciulli have written a cookbook featuring the restaurant's tasty and refreshing dishes.

The Lemonade Cookbook , published by St. Marten's Press, has the mini chain's recipes. There are all sorts , from salads to sweets. Some have a SoCal twist, featuring a plethora of veggies in hot and cold dishes. I love their salad section. There are a few interesting combinations.such as a  hot salad consisting of olive oil braised lima beans with garlic chips and lemon that would be the perfect holiday meal side/ Other veggies are also mixed into a variety of different blends. Chef Jackson also brings us homey recipes such as buttermilk baked  chicken and pulled pork with barbecue sauce. Exotic dishes like harissa and tangine are also included as are Lemonade's famed pot roast sandwiches.

Lemonade is known for its' sweet endings as well. The dessert section is great, with all sorts of tasty sweets, again perfect for holiday baking. Bakers will love the on trend pistachio macaron recipe as well the chocolate cake. Fancier ones such as chocolate pot de creme  and raspberry Linzer tortes  are also in the book. Of course the restaurant's signature drink, lemonade has several interesting and refreshing recipes.Mr Jackson bases them on agua  frescas, the stimulating fruit  ades that Mexican street vendors sell on Los Angeles streets. Lemonade itself, represents the sunny easiness of Southern California life  and it is a big part of a lunch or dinner at Lemonade.

If you want  So Cal recipes  or  are a big Lemonade fan then The Lemonade Cookbook is for you.It's a great blend of refreshing drinks and salads along with homey dishes. It's the perfect go to book for both everyday and holiday meals.

A Fall Fave Pot Roast

Cold weather calls for hot and hearty meals. Pot roast fills that bill nicely, giving the cook an easy meal to make with the end result a rib sticking dish. Served with filling sides it can be the perfect meal on a chilly fall night.There's nothing like a tender slice of pot roast with braised veggies and dumplings to keep anyone warm and happy.

Pot roast is basically just braised beef.The meat is taken from the chuck or shoulder section of the cow and slow cooked. You can also buy the section with a bone in it. This is called seven bone pot roast or roast. Since both are very chewy and sinewy, they can't be oven roasted. This would render them hard to cut and chew. Braising breaks down the fibers using the Maillard reaction or caramelizing. First brown the meat using margarine on all four sides and then braise in water for two hours. Use bay leaf and marjoram as flavoring.

Pot roast goes well with its' own gravy. After the meat has cooked , reserve the juices and add a homemade roux to it for a lovely thick one. Dumplings are a must and these you can make light fluffy ones using Bisquick. A variation is having a side of buttered egg noodles.Many home cooks also simmer veggies in with the meat. Traditionally they are carrots and potatoes but you can also add tomatoes and button mushrooms as well as turnips or parsnips. The leftover meat and veggies can easily be can frozen and then microwaved later for another hearty meal. You can even throw in the dumplings and noodles too.

These chilly nights call for a nice, warm pot roast. Make one for an enjoyable family dinner. It's the perfect autumn dish, full of flavor and goodness.

Foodie In A Blizzard

Even though it's still fall, there are some parts of the world that are undergoing their first heavy snowfall. In other words its' blizzard season!This goes well with the holiday atmosphere yet it can strike panic in the hearts of foodies. What do we stock up on? What would be the best meal to make during these times? For that matter what's the heartiest meal to eat ?

The golden rule for any disaster is stock up on the food basics - eggs milk and bread. there's a lot you can do with these. ,from French toast to just scrambled eggs on toast. Also have coffee and tea along with some frozen dinners. (no joke here. You'll be exhausted after snow shoveling and won't want to make a home cooked meal) Another staple is pasta. It's easy to cook and there's nothing like a hearty spaghetti meal after a day outside. If you have room in your fridge also think about storing comfort foods like brisket. This makes for a nice pot roast which is the perfect cold weather meal. it's hearty and filling especially when served with its' own gravy and vegetables.

Of course a blizzard also means being stuck inside. have rolls of cookie dough at the ready for something to do. This also eliminates the extra chore of holiday baking. Snacks and soda are musts too. There's nothing like watching a movie on a snowy night, complete with a bowl of hot buttered popcorn . Also have chips and sour cream because the night could also turn into family game night where there' ;bound to be plenty of snacking.

Be a prepared foodie when those first heavy flakes start drifting downward. Have your fridge, freezer and pantry stocked not only with the basics but also with fave s to get you through the first big snow of the season. You can just stay in and eat - the perfect thing foodie thing to do during a blizzard!