Category: Food

Chocolate & caramel oatmeal bars

It’s almost Christmas, so you probably are already surrounded by many treats. You may wonder why you need one more dessert recipe right now. The answer is simple: These bars are delicious and make a fabulous dessert that doesn’t require a lot of time.

During this holiday season, cookies usually take center stage, which is fine. The problem with cookies is that you need to make batches of them. Plus, you need to find a cute serving tray on which to serve them. That’s where this bar recipe can assist you. You can bake and serve in the same pan!

When you make these (not if but when), there are three important ingredient notes. (1) You need to use old-fashioned or rolled oats to provide the correct texture. (2) The soft caramels are the ones that come individually wrapped but don’t have that white/creamy center. (3) Although it’s only a few tablespoons, whole milk really is the best choice to keep the caramel sauce creamy.

Now you have a dessert that is bound to receive many oohs and ahhs. Make sure you save one for yourself!

Chocolate & caramel oatmeal bars
Makes 20

1½ cups flour
1½ cups old-fashioned oats
1 cup light brown sugar
¾ cup unsalted butter, softened
1 teaspoon baking soda
¼ teaspoon salt
7 ounces soft caramels
4 Tablespoons whole milk
12 ounces semisweet chocolate chips

Preheat oven to 350 degrees.
Using a stand mixer with the paddle attachment, mix flour, oats, sugar, butter, baking soda and salt on medium speed until butter is the size of rice.
Line a 13×9 pan with parchment paper, and then grease the parchment paper with butter or nonstick cooking spray.
Place 3/4 of the cookie dough in the pan; spread evenly and pat firmly.
Bake the bottom crust for 12 minutes.
While the crust bakes, combine the caramels and milk in a microwave-safe bowl.
Heat the caramel mixture in the microwave in 30-second increments, stirring after each.
Remove crust from oven; spread melted caramel over it.
Sprinkle chocolate chips on top of caramel.
Scoop remaining cookie dough into tablespoons, and distribute evenly over the chocolate chips.
Bake for 15 to 20 minutes or until the crust is golden brown.
Cool for at least 30 minutes before serving.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Chocolate and caramel oatmeal bars. Courtesy photo.

In the kitchen with Frank Barrese

Frank Barrese of Nashua is the executive chef of The 101 Grille (88 Shirking Road, Epping, 734-2273, the101grille.com), a new eatery that opened inside the Seacoast United sports complex last month. Currently open five days a week for dinner and on Saturdays for lunch, The 101 Grille features everything from snacks and appetizers to burgers, sandwiches and flatbreads, with a heavy emphasis on from-scratch cooking and locally sourced ingredients through the Three River Farmers Alliance. Barrese is originally from Port Chester, New York — he later moved to Fairfield County in southwestern Connecticut, eventually landing his first executive chef job at the former Picador restaurant in the town of New Canaan. Just prior to joining The 101 Grille, he worked as a chef on the campus of Emmanuel College in Boston for about two years.

What is your must-have kitchen item?

Tongs.

What would you have for your last meal?

Garlic noodles from this place in Charleston, South Carolina, called Pink Bellies, and probably a nice Kölsch.

What is your favorite local restaurant?

Smokehaus in Amherst. They do great barbecue. … I get the pulled pork with their tangy and spicy sauce.

What is your favorite thing on your menu?

It would be the nduja crostini. Nduja is a soft, very spicy Calabrian pork sausage, and Short Creek Farm [of Northwood] actually makes it in house. They source the peppers from Calabria, but everything else is local. … Nduja is something that you don’t see very often and the fact that I was able to find one that was made in New Hampshire was really exciting.

What celebrity would you like to see eating at The 101 Grille?

I’m going to say Bruce Willis. That would be pretty sweet.

What is the biggest food trend in New Hampshire right now?

Ghost kitchens are starting to become more and more prevalent, and I am a big fan of them.

What is your favorite thing to make at home?

Sourdough bread is probably my favorite. I’ve had the same sourdough starter for the last five years.

Grilled scallion chimichurri
From the kitchen of Frank Barrese of The 101 Grille in Epping (yields about two cups; great on grilled steak or vegetables, mixed with mayonnaise as a dipping sauce for fries, or on a sandwich or wrap)

1 shallot, finely chopped
1 tablespoon Aleppo chile pepper, or crushed red pepper
4 cloves garlic
½ cup red wine vinegar
1 teaspoon salt
3 bunches of scallions, lightly brushed with oil, charred on the grill, then roughly chopped
¾ cup extra virgin olive oil

Combine all ingredients except extra virgin olive oil into a food processor and process until finely chopped. While food processor is running, add the extra virgin olive oil until well-incorporated. Store in an air-tight container.

Featured photo: Frank Barrese. Courtesy photo.

Say cheese

Prime Time Grilled Cheese opening restaurant in Manchester

Alex and Marcie Pichardo found success in 2018 with Prime Time Grilled Cheese, a Manchester-based food truck offering unique takes on the traditional grilled cheese sandwich. After more than three years of participating in public and private events, the couple is getting ready to expand their business in the form of a new brick-and-mortar restaurant.

On track to open on the corner of Hanover and Chestnut streets in the coming weeks, Prime Time Grilled Cheese will be sharing space with Sub Zero Nitrogen Ice Cream, the franchise’s first location in the Queen City.

Plans have been in the works for the restaurant since before the pandemic — the Pichardos took over the former storefronts of both Summer Pizza and Hien’s House of Tailoring, knocking down the wall separating the two units. The space will offer a fast casual atmosphere with both bar and table seating inside.

Cheddar, colby jack and Monterey Jack make up the base cheeses for each sandwich. Among the truck’s most popular options are grilled cheeses with Buffalo chicken, pulled pork, and jalapeno macaroni and cheese, and while you can expect those to be part of the menu at the restaurant, the larger space will give the Pichardos even more creative grilled cheese freedom.

“I think I counted about 20 different grilled cheeses,” Marcie Pichardo said. “We’re going to have a Philly cheese steak grilled cheese, a Mediterranean, a chicken Parm … and then we’re going to bring our old menu, so we’re going to have the tuna melt and the Super Sloppy Joe.”

Fueled by customer suggestions, there will also be special “grilled cheeses of the month.”

“Everyone has their own ideas where they would say, ‘That would be amazing in a grilled cheese,’ and so we want to interact with people and make it fun,” she said.

Other menu items will include flavored macaroni and cheese bowls, salads and a line of about four to five different soups, from chicken noodle to tomato or French onion. A few domestic and local craft beers will be on tap, and a small space for live local music is also planned.

Sub Zero Nitrogen Ice Cream came along when the Pichardos met Rita and Mark McCabe, the owners of the Nashua shop, while attending the same events as vendors. Although they will operate as two separate businesses, they will share the same seating area inside the restaurant.

The McCabes are natives of Pelham who first brought the franchise to the Granite State in 2014 after seeing it on the ABC series Shark Tank. They’re now the area developers of the brand for New England, helping franchisees open other shops in New Hampshire and Massachusetts.

Prime Time Grilled Cheese

An opening date is expected in early 2022 — the restaurant will also feature a new locally owned Sub Zero Nitrogen Ice Cream location under the same roof. Visit their website or follow them on social media for updates.

Where: 119 Hanover St., Manchester
Hours: TBA
More info: Visit primetimegrilledcheese.com, email [email protected] or find them on Facebook and Instagram @primetimegrilledcheese

Featured photo: Ham and Cheese grilled cheese. Courtesy photo.

The Weekly Dish 21/12/23

News from the local food scene

• Here’s to 2022: Depending on when you’re reading this, there may still be time to make a reservation for New Year’s Eve (Friday, Dec. 31) — check out our listings that ran in the Dec. 16 issue; they begin on page 30. You’ll find all kinds of unique ways local eateries will be ringing in the new year, from special multi-course meals to late-night buffets, parties, midnight Champagne toasts and more. A few restaurants will also be open for brunch on either New Year’s Day, Saturday, Jan. 1, or the following morning, Sunday, Jan. 2. Go to issuu.com/hippopress and click on the Dec. 16 issue to read the e-edition for free.

• Charcuterie and chocolate: Derry-based business 603 Charcuterie is teaming up with Loon Chocolate to launch a new shared storefront, set to open in early 2022 at The Factory on Willow (252 Willow St., Manchester), owner Theresa Zwart recently announced. Loon Chocolate owner and founder Scott Watson had previously announced plans to open his first retail space, which will almost triple the size of his current production facility. Zwart, meanwhile, is now planning on having all of the New Hampshire-made cheeses, meats and other products she features on her charcuterie boards available for sale at the space, as well as merchandise and charcuterie boxes to go. Since launching 603 Charcuterie in late 2020 as a small takeout ordering business, Zwart has gone on to teach charcuterie board-building classes and has also expanded into catering larger boards and grazing tables for weddings. Visit 603charcuterie.com or follow her on Facebook or Instagram for updates.

• A wine wonderland: New Hampshire Wine Week is right around the corner — tickets are available now to the 18th annual Easterseals Winter Wine Spectacular, happening on Thursday, Jan. 27, from 6 to 9 p.m. at the DoubleTree by Hilton Manchester Downtown (700 Elm St.). Acclaimed winemakers from all over the world travel to the Granite State to attend this expo-style event, which has grown over the years to have the largest gathering of wines in northern New England with more than 1,000 types available for sampling. In addition, the event features foods from more than a dozen local restaurants, as well as a silent auction and raffle and the opportunity to meet with and learn from more than 60 wine personalities. This will be the first in-person Winter Wine Spectacular since January 2020 — the pandemic forced its transition into a series of virtual tastings last year. Tickets are $65 for access to the grand tasting, or $135 for access to the Bellman Cellar VIP tasting room (limited availability), with proceeds benefiting Easterseals New Hampshire. For the most up-to-date details on New Hampshire Wine Week, which also includes bottle signings and wine tastings across the state, visit nhwineweek.com.

Sugar and spice

’Tis the season for holiday beers

I used to be obsessed with holiday brews. As in, there wasn’t enough holiday beer in the world to satisfy me.

There was just something about the slightly sweet, slightly spicy style that drew me in and helped me to appreciate the holiday season. Let’s be honest, we’d all like to be in a good mood for the holidays and the right beer can help. Why not have a beer that tastes like Christmas in a glass?

I’m calling it a style but I’m not sure you’ll find “holiday brew” listed in the dictionary of beer styles. To me, these are beers that can run across styles and to categorize them would be to ask yourself, “does this beer put me in the holiday spirit?” If you answer yes to a particular brew, then, bingo.

These are beers that tend to feature a hearty malt character amplified with cinnamon, brown sugar, peppermint, vanilla and nutmeg — and, I don’t know, maybe chocolate. You’ll find holiday beers that are wheat beers, amber lagers, stouts, porters, sours, brown ales, bocks and dunkels, and there is probably some brewer right now trying to offer patrons a holiday IPA.

I wasn’t alone in my obsession. To this day, one of my college buddies receives an annual shipment of Harpoon Winter Warmer from his mother on his doorstep in California.

Then again, holiday beers aren’t for everyone. I can never forget the look of utter disgust — classic bitter beer face — on an acquaintance’s face as he tried to get through a sip of some holiday beer, wondering aloud, “What is that?” (The “that” in holiday beers is always nutmeg.)

I’m not as obsessed with holiday beers as I used to be, probably in part because there’s just so much incredible craft beer available that it’s hard to be too focused on one style, regardless of the season. Plus, more and more craft brewers are cranking out delicious, decadent stouts boasting huge flavors of chocolate, coffee and vanilla that aren’t necessarily holiday brews but are awfully hard to ignore at this time of year.

For a while it at least seemed like craft brewers weren’t really exploring holiday beers in earnest. That might not be reality, but it seems to me the style has received much more attention from brewers in recent years. That’s good news.

Here are four New Hampshire-brewed holiday beers to enjoy right now.

Footy Pajamas Belgian Style Holiday Ale by Henniker Brewing Co. (Henniker)

Dark fruit, spices and brown sugar: you can sip this 8.7 percent ABV brew slowly by the fire and let the beer and the flames warm you right up.

Monks Vice Belgian Quad by Loaded Question Brewing Co. (Portsmouth)

This isn’t brewed specifically for the holidays as far as I know, but with big flavors of complex caramel up front, it seems perfectly suited to this time of year. The brewery says the finish is “reminiscent of crème brulée from black strap molasses.” This is another slow sipper you can savor with friends and family.

Smuttlabs Peppermint Porter by Smuttynose Brewing Co. (Hampton)

This is basically a glass full of peppermint patties.

The Great AK; Dunkles Bock with Gingerbread by Northwoods Brewing Co. (Northwood)

I haven’t tried this one but it is now on my list for the holidays. Tabbed as the brewery’s “ode to the Master Woodsman of the World,” the beer is brewed with gingerbread and actual gingerbread men, resulting in “aromas of dates, plums, toffee and cinnamon.” Frankly, it sounds delicious.

What’s in My Fridge
Samuel Adams Holiday White Ale by Boston Beer Co. (Boston) Probably 15 to 20 years ago, if a beer was described as “citrusy and hazy,” this is what you’d expect. Nowadays, someone says citrusy and hazy, and approximately 1,000 percent of the time that person is talking about an IPA. This is a delightful brew; flavored with holiday spices and orange peel, it has a smooth, festive flavor with borderline nonexistent bitterness you can enjoy all winter long. Cheers.

Featured photo: Footy Pajamas by Henniker Brewing Company. Courtesy photo.

Baked falafel burgers

Falafel is one of those dishes that seems like it’s healthy, but that isn’t always the case. Although falafel is mainly composed of garbanzo beans, quite often they are deep fried and topped with heavy sauces. Now, there is nothing wrong with a little decadence, but at this time of year there is so much indulgent eating, a healthier alternative is greatly appreciated.

Thus, today I have a recipe for baked falafel burgers. This simple-to-make dish is about as healthy as can be. There is no oil added to the burger, and they are baked instead of fried. However, all of this healthiness does not equal a boring dish. These burgers are bursting with flavor from the addition of two different fresh herbs as well as a dried spice.

Serve these “burgers” in a piece of pita bread and add lots of veggies, and you have an incredibly healthy meal. To keep it even healthier, skip mayonnaise and opt for something lighter, such as Buffalo sauce. You can even make your own two-ingredient condiment: 1/4 cup plain Greek yogurt mixed with hot sauce (you choose the amount). This recipe should be enough to top all four falafel burgers.

Serve these falafel burgers with some baked green bean fries or a fruit salad, and you have a delicious, health-conscious meal for four!

Baked falafel burgers
Serves 4

15-ounce can garbanzo beans, rinsed & drained
½ cup fresh parsley
1 cup fresh cilantro
3 cloves garlic, minced
2 teaspoons cumin
¼ cup walnuts
3 Tablespoons lemon juice
Salt & pepper
Optional:
Hamburger buns or pita bread
Lettuce, tomato and condiments

Combine garbanzo beans, parsley, cilantro, minced garlic, cumin and walnuts in the bowl of a food processor.
Add 2 tablespoons of lemon juice, and pulse.
Add remaining lemon juice, 1 teaspoon at a time, blending until smooth.
Divide mixture into 4 equal portions, and form into patties.
Place on a small greased baking sheet.
Refrigerate for at least 30 minutes.
Preheat the oven to 375 degrees.
Remove falafel burgers from the refrigerator, and bake for 30 minutes.
Serve in a pita or on a bun with desired toppings and condiments.

Michele Pesula Kuegler has been thinking about food her entire life. Since 2007, the New Hampshire native has been sharing these food thoughts and recipes at her blog, Think Tasty. Visit thinktasty.com to find more of her recipes.

Photo: Baked falafel burger. Courtesy photo.

Stay in the loop!

Get FREE weekly briefs on local food, music,

arts, and more across southern New Hampshire!