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Greetings!
Just through the 10 hot days of June - a break in the weather, time for an update. Mid-may was the last news from Blue Rooster -- remember that? The New York Times review on Mother's Day. We are still enjoying the many new visitors who find their way to Cranbury & The Blue Rooster due to that article.
Now, a wide array of short notes. Hopefully you will find the ones of interest, make plans for your next visit and enjoy the bits about the rooster that suit you!
Thank you all for your continued interest & support!
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In the kitchen
Check our recipe for White Gazpacho below. It is the 2nd most popular soup of summer for us. Our traditional gazpacho rules & we do a range of summer soups including cucumber dill, sweet pea with mint, roasted eggplant, viccysiose and more.
A new muffin in the bakery: New Jersey Blueberry! Flying off the shelf.
Best fish of summer (all from Nassau St Seafood): rainbow trout served simply with a lemon butter & the Wild King Salmon - again, not overly "dressed" - grilled & served with a bit of mango salsa on the side; wild rice, chard - a meal as fresh as can be had.
We are picking vegetable 3 times a week @ Brown Dog CSA. Everyone in the kitchen is going out (not 5 minutes away, so it's easly to share the work). This week we are picking pattypan squash, zucchini blossoms, lettuces, chard, BEETS (our new favorite for roasting!) and great herbs.
***Our first evening of baking with Bob was a great success.
Ask about it if you know a foodie who might enjoy learning the baguette baking techniques of our master baker!
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In the dining rooms
Our recent most favorite comment card: "How can you improve on perfection?" This one is up on the kitchen blackboard for now. We know that striving for perfection is the goal...and we have many opportunities to continue striving..
New decaf on offer--- De-fogger (dark roast, like on our Fogbuster -- it is fabulous!
The gooey, "stinky" cheese recently in from Long Valley are very well received: Riverulet is the one & Sentsational the other
All the other great artisan cheeses they make are part of the fabric of our menu & we appreciate the flavor, the texture & the great work done to bring us these fab foods.
Just a nod to two other regularly raved about "condiments" - our Tait Family Farms jams & our Coombes Farms Pure Maple syrup. Anyways the best, makes breakfast as close to that perfection we strive for as possible!
And now, the spoons -- we are looking into adding an American teaspoon to our cutlery setting -- any comments?
Finally: our newest artisan partner: John Shedd - he is making beautiful porceline dishware for us! Look for it next time you are in. And yes, we will be selling pieces as well.
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On the porch
Yes, those are cushions, finally! They look a bit like "tuffets" to me, I hope they do the trick - helping our al fresco diners to be as comfortable as possible.
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Hunger & Housing
Thanks to each of you, another $162. to The Mercer Street Food Bank.
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Jazz Fridays
July sees Doug on keyboard & Bernard on upright bass; classical jazz. Make reservations & join us for dinner.
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White
Gazpacho Ingredients: - 2 cloves garlic, crushed
- 2 ½ cups green grapes
- ½ cup vegetable stock
- 2 slices white bread, crusts removed
- 1 cup cream or ½ & ½
- 3 tablespoons white wine vinegar
- 1 cup extra virgin olive oil
- 2 cucumbers, seeded and diced
- ½ cup toasted almonds
- Salt and pepper to taste
- Diced avocado & cucumber (for the garnish)
Instructions:
- Soak the bread for ten minutes in the vegetable stock.
Squeeze dry; place at the bottom of food processor.
- Add almonds, garlic, grapes, cucumbers and almonds.
Blend in food processor for several seconds or until pureed.
- Add cream and white wine vinegar. Blend until mixture
liquefies.
- Slowly drizzle in olive oil. When all ingredients are
fully mixed, add salt and pepper to taste.
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We look forward to hearing from you & to seeing you before long ~
Sincerely, |
Bob and Karen Finigan
Blue Rooster Bakery and Cafe |
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