Tag Archives: menu

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette

Roasted Chicken with Wild Rice and Potato Goat Cheese Galette Serves 4   For Chicken and Wild Rice 1          cup wild rice 1          cup diced yellow onion ½         cup diced carrot ½         cup diced celery 3          TBS. unsalted butter 2          TBS. olive oil 1          TBS. fresh thyme leaves 5          clove fresh garlic, peeled             salt… Read more »

At the “Farm” with Chef James Laird

Local and Organic, Why We Should Dine Responsibly Chef James Laird has been farming organically at his home “farm” since the early nineties. It’s been his goal to provide locally grown, organic foods for the guests at Restaurant Serenade since its conception in 1997. “My mother and grandmother were both smokers.  They also ate a… Read more »

Tomato Water Recipe

  Make your very own consomme or tomato martinis with Chef James Laird’s Tomato Water:  Tomato Water   Yields: ~ 1 pt.   8             Large Tomatoes 1              tsp. Salt   Top a container with a coffee filter. Purée tomatoes with salt in a blender. Strain tomato purée in the prepared container for 48 hours under… Read more »

Corn Soup Recipe

3          ears fresh corn, shucked, kernels removed 1          shallot, minced 1          TBS. extra virgin olive oil ½         cup water 1          TBS. butter             salt and pepper   Sweat the shallot in the olive oil with a touch of salt for five minutes, taking care not to color the shallots. Add corn, water and butter and… Read more »

Sixteenth Annual Tomato Extravaganza!

Wednesday, August 9, 2017 7PM  Complete your Foodie Bucket List! Join us for our Sixteenth Annual Tomato Extravaganza! Heirloom tomatoes grown by Chef James Laird will be featured in all five courses (even dessert) but the fun doesn’t stop there… tomato themed hors d’oeuvre, tomato martinis and wine pairings by Sommelier John Jansma. Tomato Extravaganza August… Read more »

Seared Tuna with Celery Root Salad

SEARED TUNA WITH CELERY ROOT SALAD (Serves 4) 1 LB. Sushi quality tuna 2 TBS chopped fresh thyme leaves 2 TBS. extra virgin olive oil 1 tsp sel gris (large grain sea salt) 1. Combine thyme, oil and salt. Rub on tuna. 2. Heat sauté pan until very hot. 3. Remove tuna from marinade. Shake… Read more »

Farm to Table Luncheon – METC

  The Museum of Early Trades & Crafts 9 Main Street, Madison, NJ 07940 Contact: Erin O’Donnell, Communications Coordinator 973-377-2982 ext. 16 [email protected] FOR IMMEDIATE RELEASE METC PRESENTS FARM TO TABLE FUNDRAISER AT RESTAURANT SERENADE Madison, NJ – On Saturday, June 17 at 12:30 pm, the Museum of Early Trades & Crafts (METC) will host… Read more »

Asparagus Soup Recipe

Fresh Asparagus Soup with Cherry Tomatoes, Morels and Mint 6 Servings   4          cups asparagus, cooked and cut into one inch pieces 1          TBS fresh shallot, minced 1          TBS. fresh thyme leaves, chopped 3          cups vegetable stock 1          TBS. EVO (extra virgin olive oil) 2          TBS. butter 6          cherry tomatoes, cut in quarters 1          cup… Read more »

Fruit Cobbler Recipe

Fruit Cobbler Serves 8   8          cups fruit, cleaned, peeled, pitted, etc. ¼         cup all-purpose flour 3/4       cup granulated sugar (depending on the sweetness of the fruit) 1          lemon, grated zest and juiced. 1          cup granulated sugar 1          cup dark brown sugar 2          cups all-purpose flour 1          tsp. ground cinnamon ½         lb. unsalted butter, cool… Read more »

Fleur de Provence, Provencal Vegetables Recipe

From Edible Jersey: “The flower-shaped pinwheel of sliced vegetables, which he serves as a special summer appetizer, is a variation on a dish Laird learned to make as a young chef working in Provence. In his revised version, he shrunk the size of the dish from a single large “flower” to individual florets. And he… Read more »