Oct 25
2009

IMG_5418Yesterday, David and I were so lucky to have celebrated our civil union with just about 70 of our closest family and friends.  Despite the rain, wind, and occasional rumbles of thunder, it was a really fantastic day!  (And believe it or not, the weather completely matched that of our original ceremony back on 02/19/2009!)

We had the party at my parents’ house in Waldwick, NJ.  Anticipating a rainy day, they were able to set up two gigantic tents earlier this week outside on the deck and patio to accomodate quite a few guests.  The caterers (from the oh-so-superb Cafe L’Amore in Oakland, NJ) arrived right on schedule and brought in two giant platters of fresh mozzarella with tomatoes, basil, and kalamata olives and another large antipasta.  They also made delicious trays of penne a la vodka, chicken boscaiola, ziti with grilled eggplant, shrimp pargmiana, and sausage, peppers, and onions.  Everything was superb and delicious as ever!

The table decorations were simple but elegant.  Each table had one or two candles and several in-season gourds.  The table cloths had stripes of colorful leaves, which were beautiful when viewed against the yellow and red leaves on the trees.

My parents also doubled as sommeliers, and they picked out a wide range of wonderful wines.  My favorites from the bar: Beringer white zinfandel and sparkling and sweet Gran Spumante.  All of the other wines were delicious, and we noticed more guests preferring white (or blush) wines to fuller-bodied reds.

Dave’s mother picked up the desserts for the day, and they were excellent, too.  There were two cakes: a chocolate cake with chocolate mousse, and a white cake with strawberry mousse.  We also served pumpkin cheesecake and another assorted cheesecake (with several white- and dark-chocolate flavors by Godiva).

It was such a nice day to share with our families, and everyone seemed to have a great time.  Dave and I are so grateful to be surrounded by so much love and warmth, and we know that we always have a great circle cheering us on and thinking about us!

You can see our table decor and the cake designs below.  Enjoy!

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Oct 10
2009

Photo courtesy Alessio426.com

Photo courtesy Alessio426.com

To celebrate the end of yet another work week, Dave and I went out to dinner at the lovely Alessio Restaurant 426 on Main Street in Metuchen.  As usual, the food was excellent and inspiring.  I would recommend trying this great restaurant the next time you’re in central NJ!

Dave started with a cup of the butternut squash soup.  It was slightly sweet with a faint cinnamon aroma.  The texture was creamy and consistent throughout, and it was served piping hot.  I opted for the pumpkin shrimp ravioli in a butter sage sauce.  The homemade ravioli were cooked to al dente perfection, and the slightly sweet filling was a lovely muted orange.  The flavor was predominantly pumpkin, though the shrimp notes were present in each bite.  It was light but not overpowering, and the butter sage sauce nicely coated the two large ravioli.

Next, Dave and I ordered the same special entree: boneless duck breast with a wild blueberry reduction, served with grilled polenta and the house vegetable ratatouille.  The duck was simply fabulous, cooked to the chef-recommended medium-rare degree.  The meat was tender and not at all greasy, and the skin had a  delightful crisp.  The flavor was a perfect blend of dry-rubbed spices with a hint of sweetness, and the moist meat was perfectly seasoned throughout.  Hidden beneath the carefully carved breast meat was a whimsical wild blueberry reduction.  It was not too sweet nor too heavy, and with a dollop on each slice of breast meat, it brought the dish to a magnificent conclusion on the palate.

The polenta (my first foray into this dish) was delicious as well.  Though a bit drier than I would have liked, the grilled flavor complemented the grainy texture.  It soaked up some of the blueberry and duck juices during the meal, a real treat.  My only regret was the ratatouille.  While the selection of vegetables (include zucchini and squash) was commendable, the flavor was highly reminiscent of canned salsa.  Tomatoes and onions overpowered the side, detracting from the natual flavors of the nicely cooked vegetables.

Though Dave and I opted to skip dessert this time, I can’t neglect to mention the scrumptious dessert I indulged in last time we visited.  It was a wonderful pumpkin bread pudding served with ginger cookies, vanilla gelato (they ran out of pumpkin gelato the night we were there, but the vanilla was wonderful), and a heavy-handed drizzle of caramel sauce.  While I swooned over this masterpiece, Dave sipped his coffee with chocolate and mint syrups, which he thoroughly enjoyed to the last drop.

As you know, I place a high premium on good service.  The wait staff is quick and unobtrusive, and they are always polite to their customers without being overly engaging.  The hostess is bubbly and charming, and she remembers us each time we visit (always a wonderful asset for any restaurant).  The chef knows how to pair great flavors and has created an elegant, fascinating menu.

I must say: I’m looking forward to our next visit to Alessio Restaurant 426!  It’s nearly perfect, and I can’t sing high enough praises of its adventurous twists on traditional Italian fare.  Bravo and bellissimo!

Alex’s rating: 9.2 / 10.0

Alessio Restaurant 426
426 Main Street
Metuchen, NJ 08840
732.549.6464

http://www.alessio426.com/

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Sep 26
2009

Last night, to celebrate the end of the work week, I made hoisin baby back ribs for dinner.

They were epic.

It all began on Monday when Dave and I went grocery shopping.  While strolling down the ethnic foods aisle, Dave spotted the “Iron Chef” line of sauces and marinades.  They’re endorsed by Fuji Television, the station that produced the original Iron Chef series in Japan.  We were stuck between the General Tso’s sauce and the hoisin sauce, but Dave pushed to try the latter.  While strolling along the meat case, we saw a great sale on baby back ribs–so we picked up a rack and figured we’d try them this week.

On Thursday morning, I took the ribs out of the freezer and let them defrost in the refrigerator.  Then, when I came home from work, I placed them on aluminum foil and smothered them with the hoisin sauce.  I wrapped it tightly and set it on a metal baking pan in the refrigerator to marinate overnight.

When I got out of work on Friday afternoon, I returned home and placed the ribs in the oven around 6:30.  Using Emeril Lagasse’s cooking instructions, I oven baked them for 90 minutes at 325-degrees with bastings every 30 minutes.  Around 8:00, I opened the oven and the most delicious smell wafted out.  Dave and I each had a rib and agreed–they were absolutely scrumptious!

Check out a few pictures of the ribs and the hoisin sauce below, and be sure to give the sauce a shot!

The hoisin sauce--such great flavor!

The hoisin sauce--such great flavor!

The ribs--notice the charred drippings around the rack.

The ribs--notice the charred drippings around the rack.

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