“Preppy Cookbook” Recipes; Agricola & Frog & Peach News;Tips for Berries & Oysters

Award-winning North Jersey Chef Keeps the Preppy Flame Alive. Literally.

Christine Nunn, whose previous restaurant, Picnic in Fair Lawn, garnered a rare three-and-a-half stars from me, has given birth not only to a new restaurant, Grange in Westwood, but also to her first book.

In The Preppy Cookbook, subtitled “Classic Recipes for the Modern Prep,” Nunn makes a strong case for the timelessness of the “prep” lifestyle, including the eternal merits of hollandaise, Hellman’s, and hangover hash browns. Alongside classics such as poached salmon and eggs Benedict are thoroughly modern, easy-to-prepare gems. Sara Moulton, a friend and fellow prep, wrote the introduction. The book won’t be released until August 27, but you can pre-order it here on amazon.com.

Preppy Cookbook

I couldn’t hold off sharing Nunn’s seasonal recipes for summer squash salad, savory peach compote, and roasted fruits with honey and walnuts. Find them and more  in my In the Kitchen column from the August 2nd issue of The Princeton Packet, and here:

SUMMER SQUASH SALAD
The Preppy Cookbook
by Christine Nunn

Zest and juice of 2 lemons
1/3 cup vegetable or corn oil
2 tablespoons honey
1 teaspoon dry mustard
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon red pepper flakes
8 small zucchini and yellow squash, about 2 pounds, unpeeled and rinsed well
1/3 cup pine nuts, toasted
2 ounces Parmesan cheese

  1. Place lemon juice and oil in a large bowl or blender. Whisk by hand or blend on low speed for 3 minutes, until emulsified. Add the honey, mustard, salt, and black pepper and whisk or blend on low speed until well incorporated. Taste for acidity and seasoning and add more salt and black pepper as needed. Stir in the lemon zest and the pepper flakes.
  2. Using a mandoline or a vegetable peeler, slice thin ribbons of squash into a large bowl. Once there are lots of seeds in the squash and a little flesh, stop and move on to the next squash.
  3. When ready to serve, add the dressing and the pine nuts and toss until evenly coated. Divide evenly among chilled salad plates and, with a vegetable peeler, shave the cheese over the squash.
    Serves 4 as a first course.

SAVORY PEACH COMPOTE
The Preppy Cookbook
by Christine Nunn
Nunn uses this one-step condiment to top breaded pork chops and pork roast.

2 ripe peaches, cut into 1-inch cubes
1-1/2 tablespoons Pommery mustard
1/2 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley

Mix all ingredients in a large bowl.
Serves 4.

ROASTED STONE FRUITS WITH HONEY & WALNUTS
The Preppy Cookbook
by Christine Nunn

8 assorted stone fruits, such as peaches, nectarines, plums, and apricots, halved
4 tablespoons butter, cut into 1-inch cubes
1/3 cup honey
1 cup dry-roasted walnuts
1 tablespoon fresh cracked pepper

Preheat oven to 400 degrees. Lightly grease a 9 x 13-inch baking dish. Arrange the stone fruits, skin side down, in the dish and top with the butter.  Roast for 20 minutes. Remove dish from the oven and stir. Add the honey and stir again. Roast for 5 minutes more, until the fruits are softened and beginning to turn golden. Stir in the walnuts and the pepper. Serve immediately. (Top with ice cream if desired.)
Serves 4.

EAST ENDER COCKTAIL
The Preppy Cookbook
by Christine Nunn
“This refreshing cocktail [comprises] a triple threat of prep. It is named after a section of London (Britain, preppy), made with gin, the prep alcohol of choice, and a hint of mint that is slightly reminiscent of a mint julep (Southern preppy).” – CN

3 slices cucumber, plus one thin peel of cucumber for garnish
6 mint leaves
2 ounces gin
1 ounce fresh lime juice
3/4 ounce simple syrup
Ice cubes

Chill 1 old-fashioned glass. In a cocktail shaker, lightly crush the cucumber slices and mint with a muddler. Add the gin, lime juice, simple syrup, and a handful of ice cubes. Shake well. Strain into the chilled glass. Float the cucumber peel on top.
Makes 1 drink.

Agricola Opening for Lunch

This restaurant that has taken Princeton by storm is finally adding lunch hours, starting August 8th (after the restaurant takes a 2-day hiatus). Here’s a taste of what’s on the menu:

Great Road Farms Heirloom Tomato Salad (watermelon, lemon cucumbers, almond hummus)
Cobb Salad (Valley Shepherd blue cheese, grilled chicken, house-cured bacon, avocado, Great Road Farm tomatoes & hard-boiled eggs)
Housemade Veggie Pita (whole grain pita, quinoa, cauliflower, carrot, cucumber, sprouts, eggplant, lemon herb vinaigrette)
The Standby (Cup of tomato soup, grilled house-smoked ham & cheese sandwich)

Josh Thomsen

Josh Thomsen

Josh Thomsen, Agricola’s executive chef, will be cooking at the Beard House this Tuesday night (August 6). Among the hyper-local treats this French Laundry alum will be serving up for his Rustic Farmhouse Feast are Great Road Farm egg custard with sweet corn and summer truffles and Cape May day boat scallops with fingerling potato-bacon cake, shaved apples, fennel, and mustard vinaigrette. www.jamesbeard.


Super Lunch Deal at The Frog & The Peach

Through Labor Day, chef/owner Bruce Lefebvre is offering this spectacular 3-course lunch for only $19 at his popular New Brunswick restaurant:

Frog & Peach: Black Truffle Gnocchi

Frog & Peach: Black Truffle Gnocchi

FIRST COURSE: Heirloom Tomato Salad (House Smoked Berkshire Bacon, Organic Bibb, Spiced Pignoli, Aged Cheddar Emulsion) or Black Truffle Ricotta Gnocchi (Cremini, Buffalo Mozzarella, Basil Pesto)

SECOND COURSE: Pan Roasted Griggstown Chicken (Smoked Pecans, Sweet Potato, Pickled Bell Peppers, Bourbon Pan Sauce) or Grilled New Jersey Monkfish (Gigante Beans, Fennel, Pancetta, Tuscan Kale
Littleneck Clam Red Sauce)

THIRD COURSE: Coconut Semifreddo (Caramel, Chocolate Croquettes) or Valdeon Cheese (Leon, Spain: Cow/Goat Blue, Wrapped in Oak Leaves
Endive Marmalade, Pistachios)

The $19 cost excludes beverages, tax and gratuity. The same menu is offered for dinner at $42. www.frogandthepeach.com

Helpful Tip #1: Keeping Berries Fresher Longer

Photo by George Point

Photo by George Point

The following excellent advice comes directly from the newsletter of the West Windsor Community Farmers Market. Thanks, manager Chris Cirkus and crew!

If you aren’t planning to eat your berries the day you bring them home from the Market, here’s a simple tip that works like a charm to keep them from getting moldy…give them a vinegar bath!

  • 1 TBS organic apple cider vinegar
  • 10 TBS filtered water
  • Fresh berries

Prepare the mixture in a large bowl. Place your berry beauties in the mixture and swirl around. Drain, rinse; although not necessary to rinse as the mixture is so diluted that you can’t taste the vinegar. Place your washed berries in the fridge in a covered container.

The vinegar kills any mold spores and other bacteria that may linger on the surface of the berries. Raspberries will last a week or more. Strawberries go almost two weeks without getting moldy and soft.

Helpful Tip #2: An Easier Way to Shuck Oysters

Courtesy of Tre Piani restaurant

Courtesy of Tre Piani restaurant

I haven’t tried this method yet, but it comes via the innovative, reliable folks at chefsteps.com. I profiled ChefSteps, the free online cooking school from key members of the team behind Modernist Cuisine, a while back at njmonthly.com, and since that time the school has amassed 12,477 students/users. Here’s the step-by-step for oysters.

2 responses to ““Preppy Cookbook” Recipes; Agricola & Frog & Peach News;Tips for Berries & Oysters

  1. I am a long-time reader of your rticles in the Princeton Packet, and I enjoy them very much. Thank you for printing the recipe for Christine Nunn’s Roasted Stone Fruits. However, the recipe did not explain what to do with the 1/3 cup honey in the list of ingredients. I would be very grateful if you could please email me and let me know what to do with the honey. Thank you!

  2. Thanks, Sherrill, for bringing this to my attention. I’ll print the entire recipe here on my site, but meantime, these are the complete instructions:

    Preheat oven to 400 degrees. Lightly grease a 9-by-13-inch baking dish. Arrange the stone fruits, skin side down, in the dish and top with the butter. Roast for 20 minutes. Remove dish from the oven and stir. Add the honey and stir again. Roast for five minutes more, until the fruits are softened and beginning to turn golden. Stir in the walnuts and the pepper. Serve immediately. (Top with ice cream if desired.) – Pat

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