This morning I had the pleasure of enjoying a divine breakfast courtesy of Dr. Naomi Grobstein and her Aga Oven!
Naomi prepared a full breakfast! Steel cut oatmeal, broccoli quiche, cranberry scones, roasted asparagas, onions and tomatoes, zucchini bread, and toasted almonds and cashews.
And delicious it was! The quiche was moist, yet perfectly browned, the scones were fluffy, the vegetables carmelized, and the toasted nuts were rich and full of flavor.
Naomi is very passionate about her three oven, cast-iron Aga. She humbly insists that her expertly executed fare is little to do with her, and more to do with her beloved Aga. I tend to think it's a little bit of both.
If you're unfamiliar with an Aga, here's how it works:
Last month Hot From The Kettle visited Market, now located at 12 Church Street, Montclair, to experience their new Church Street digs, and their new executive chef, Tre Ghoshal.
Chef Tre joined Market in November 2010. Chef Tre, who is of East Indian descent, has been cooking since he was thirteen. "It's all I know," he says.
And cooking is all he needs to know; he's a natural. Chef Tre is imaginative, passionate, artistic, and intuitive. He prepares his dishes with confidence and moves about the open air kitchen with fluidity and focus.
The owners of Market, Joshua Cedarbaum and Adi Hecht are committed to using local, organic and sustainable product. Cedarbaum and Hecht have transformed the physical space of Market to be just as wholesome and unique as their fare. The use of string lights and picket fence create an atmosphere reminiscent of a backyard on a summer evening, not to mention the olfactory enhancement courtesy of the open air kitchen.
When I was growing up with my grandparents, there was always dessert on the counter. Always!
My grandmother, who has always been a prolific baker, is Czech, which means she can do a lot more than Strufoli, Pizzele, and Tiramisu. From Baklava to Krusciki, and Meringues, to this one, Rugelach, Grandma has baked it all.
I've probably eaten hundreds of them - Strufoli! Sometimes referred to as "honey balls," these marble- sized Italian confections generally appear around Christmas and Easter.
If my memory serves me correctly, it was usually my Aunt Millie who sent over a plate of these honey-dipped tidbits.
They are a bit time consuming to produce, but very addictive.
On Tuesday, March 15, the historic and luxorious Pleasantdale Chateau, 757 Eagle Rock Ave, West Orange, will be hosting the Coppola Wine Dinner.
