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maracuya61's Profile

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Garlick-y White Pizza- 'Jersey Style!

Yeah I know Colts pretty well- used to stop by Delicious Orchards ( or as we fondly called it "D.O.") for their cider donuts and pies. Used to send my Nana the donuts via the internet for various holidays when I couldnt make it back east. Had a boyfriend from around there too. Or was it Homdel?
Duh....

Aug 10, 2010
maracuya61 in General Topics

Garlick-y White Pizza- 'Jersey Style!

Hilarious- thats where I did my undergrad and grad work- Cook College- Was your pop there between '79 to '86? Is Theresa's still around? Got an address? They MIGHT give some clues....
I do the "7 basic food groups of Freehold" when I visit: Sorrento's Subs, Entemann's crumb cake, Federicci's pizza, Dunkin Donuts, ANY eggplant parm made locally,salt bagels, 'Jersey corn on the cob. We also try to squeeze in a visit to The Parker House (Sea Girt) on Tuesdays for the lobster dinner complete with gin & tonics on the outside deck . Then I head north of the 49th home to diet and run 100 kilometers/week til the pounds melt away.

Aug 03, 2010
maracuya61 in General Topics

Garlick-y White Pizza- 'Jersey Style!

I hear you. Stuck up in Canada with arty fartsy ham and pineapple ( very budget) to white truffle and spring lamb on buckwheat flax seed rounds( GAWD- so presumptuous!). Give me a Federici's thin crust pizza( Freehold NJ) anyday.

Can you find a recipe for any of them? I think the diff. is the NJ mozza which is whole milk- not those rubbery part skim blobs we get here or it's the flour used in the crust....

Having a sib in new bruns bring a 'zza on the plane this Oct.!

Jul 26, 2010
maracuya61 in General Topics

what was your favorite type of school lunches?

salami and cream cheese on pumpernickle with tomato. Ate it everyday my whole 5th grade.

Jul 26, 2010
maracuya61 in General Topics

Garlick-y White Pizza- 'Jersey Style!

Anyone of a *certain age* who resided in central New Jersey (between Princeton and New Brunswick) may have also enjoyed an awesome white pizza who's recipe I am dying to recover today. When I was in grad school at Rutgers in the mid 80’s, my major professor would occasionally take the lab out for a celebratory white pizza at a simple Italian place called Theresa’s (I think). It was just a cheese and garlic orgy. And one you never wanted to end. We didn’t go often as the boss's wife would throw him out of the house after he also enjoyed the garlicky goodness- She claimed he oozed garlic from every pore. Now THAT’S a great pizza!

Anyone know of this place (probably long gone- all the good ones usually are!) and know how to re-create that white pizza? There was only cheese, olive oil, garlic, oregano and think crust…Nothing like grilled veggies or chicken on top. Just pure lactose!

Help me out with either your fond memories and the name of the place and/or a recipe!

Jul 26, 2010
maracuya61 in General Topics

Need recipe from Gourmet or Bon Appetit between 1974 to 1979 [moved from General Topics]

Thanks for checking- much appreciated- any help I can give you? I have an good number of Peruvian recipes having lived there with my chef husband for awhile...

Apr 22, 2010
maracuya61 in Home Cooking

Safeway icing: does it have crack in it? (Just kidding!)

I have a kryptonite issue with Safeway cake icing- I make an utter fool of myself whenever one of the basic white sheet cakes with the tidy bowl blue dyed icing flowers piled high in one corner appears at parties- I go for the corner piece with a mountain of that lardy, teeth itching goodness... and I want to lick the serving knife and run my finger across the cardboard support to gather up all the left-behind icing.. I don't of course but it's sheer will power that gets me to hold back. Anybody else know what the bloody composition of this addictive oh-so-bad-for-you icing is that turns this snobby foodie into a slobbering oink?

Apr 19, 2010
maracuya61 in General Topics

Need recipe from Gourmet or Bon Appetit between 1974 to 1979 [moved from General Topics]

Thanks, I've see this recipe and it s good- but it misses the mark a bit as the rind is not included- all those excellent flavenoids and tartness is excluded!

Apr 19, 2010
maracuya61 in Home Cooking

Need recipe from Gourmet or Bon Appetit between 1974 to 1979 [moved from General Topics]

Neither of them responded as that was my 1st attempt at "recovery" and I know Gourmet ended publishing with their November 2009 issue! Only Bon Appetit is left...and their "contact" person hasn't returned my contact request.Our library doesn't carry microfische of them either- so I'm at an impasse.

There must be SOMEBODY out there who likes a challenge and excuse to dig thru old magazines...

Apr 19, 2010
maracuya61 in Home Cooking

Need recipe from Gourmet or Bon Appetit between 1974 to 1979 [moved from General Topics]

Desperately looking to find somebody who has access and time to help me locate a lost recipe. It was named something like Orange Oatmeal Tennis Loaf: and it was a crazy recipe whereby you made a quick sweet bread baked in a cleaned upright tennis ball can. It was very healthy- using a whole orange run thru a blendor/food procesor and oatmeal. The best part was the baking in the tennis ball can: after baking and cooling you cut out the bottom of the can and pushed out the bread and sliced off rounds for eating- it could be then stored with the plastic caps on both ends, travelled well and stayed moist. I found this recipe while babysitting for some foodies in high school and haven't found it since then on any google search.

Apr 16, 2010
maracuya61 in Home Cooking