Category: Food

In the kitchen with Joe Savitch

In April 2024 Joe Savitch left his job of 10-plus years to start doing mobile street vending.

“We originally were looking at various franchise concepts and ultimately decided that that was still working for somebody else. So using my background in marketing and branding and web development and all the things that I had done for the last decade or so, we came up with this concept kind of through a series of just organic conversations,” Savitch said. “We ultimately decided to center our food around all kinds of things in cones — from snow cones to waffle cones. We put fun things like chicken and waffles and taco cones, which we premiered this year at the Taco Tour. We also make a handheld Japanese-style crepe cone. Our plan is to be creative and leverage our creativity as much as we’ll leverage the cones, and have some fun with our food.”

What is your must-have kitchen item?

A sharp paring knife. It is a simple yet versatile tool that can do many jobs and often goes overlooked.

What would you have for your last meal?

Probably chicken broccoli with ziti. My mom would make this for me as a kid and I haven’t had it in a long time. … And since carbs wouldn’t be of concern any longer, I’d probably have some cheesy garlic bread and a glass of red wine.

What is your favorite local eatery?

Tucker’s. … I always enjoy going to Tucker’s for their incredible creations.

Name a celebrity you would like to see eating at your food truck?

Alan Ritchson. This also was a tough one. My first thought was Anthony Bourdain or Tyler Florence, but I think Alan would be a lot of fun to see at the truck. I think he would place a big order. To maintain that Reacher physique, he’s got to get a lot of calories.

What is your favorite thing on your menu?

Chicken & Waffles — fried chicken in a waffle cone. This is one of the first items we conceived when working on this project. It is a non-traditional twist on a classic dish that everyone enjoys.

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

Authenticity — and freshness. With so many restaurants cutting back staff in favor of digital tablets and ordering, I see many customers just looking for an authentic interaction and ordering experience. On top of that, they are looking for fresh ingredients. Most customers are interested in hearing where we get our various products — the ice cream, maple syrup, soda, etc.

What is your favorite thing to cook at home? Why?

I love to make Thanksgiving dinner. I get to break out fun recipes from the past and look for new things to mix in every year. My kids help me make the snowflake rolls and my oldest has taken over pie duties. We get to work together and have fun. They may only end up eating the rolls and pie, but it isn’t about the eating; it’s about the cooking. —John Fladd

Chicken Broccoli with Ziti
From Joe Savitch

1 pound ziti cooked and drained
1 pound broccoli (can be frozen steamed or fresh steamed)
1 pound chicken breast chopped into bite size (1-2-ounce) pieces
flour
1 pint of half & half
salt and pepper for seasoning
oil

Prepare the noodles and steam the broccoli. Set aside.
Cut the chicken into 1- to 2-ounce pieces. Dredge in flour seasoned with salt and pepper. Pan-fry in a little bit of oil. Cook the chicken until it browns on both slides, about 5-8 min.
There should be enough flour/oil to create a roux in the pan. If not, add a little more flour and butter (1:1 ratio) until there is a light roux formed in the pan. Add the half & half and heat until it simmers. If you want it to be saucier add some chicken broth.

Add the chicken, broccoli and noodles to the pan and heat through. Season with salt and pepper as needed.

Pup’s day out

Dog cafe prepares to open in Nashua

Ashyana Hall is in the final stages of launching Nashua’s first dog cafe, Pup In a Cup.

“It’s kind of a passion project that I started around two years ago,” Hall said. “I’ve been a dog trainer for about a decade and the biggest problem that I kept finding with my clients is they have nowhere to bring their dogs in the winter to practice socialization and be out with them. And especially this year, this year’s a great example of we’ve just been in a heat wave. They have nowhere to bring their dogs in the summer either now.”

Hall’s idea was to give dog owners a place to sit down with a snack, a cool drink or a cup of coffee, maybe meet some fellow dog people, and give their dogs a calm, vacuum cleaner-free space to relax.

“We’re going to have a full drink and snack menu for the dogs,” she said. “That’s mirrored to the human menu, so we make our own teas and smoothies and with that we have teas and smoothies that are dog-safe, dog-friendly and that are for them as well. The snacks look the same, or as close as we can get as possible. So you could go and enjoy a macaron or something like that with your dog.” The cafe’s baked goods will come from Lighthouse Local in Bedford. “They do a bunch of really cute doughnuts, they do cupcakes, and scones,” Hunt said. “So they do a bunch of different, just fun sweets and cookies. All the bakery goods for the humans are locally sourced from there.”

Pup In a Cup will also have two Quiet Rooms available for dogs, or even human children, who are still working on their people skills. Hunt sees them as a way to make the café more inclusive.

“As a trainer,” she said, “most — half if not more — of my clients were there for behavior modification, reactivity, things like that. You can rent [a Quiet Room] out for about 50 minutes and be out in public without your dog getting overwhelmed by there being too much going on because your dog’s not ready for it.”

At this point, Pup In a Cup is almost ready to launch. Human restaurants are inspected by the Health Department, but animal food — including food for dogs — has to go through the Department of Agriculture.

“The main thing that’s getting approved right now is the kitchen itself,” Hall said. “We’re essentially creating an airlock system [around the kitchen]. There is absolutely no direct access from the area where the dogs and people are to the kitchen. ” Hall said that she is excited to get started.

“I’m looking forward to the experience of it all,” she said.

Pup in a Cup
Pup In a Cup is expected to open in the second half of August.
295 DW Highway, Nashua, pupinacupcafe.com

Food, crafts and a lot of whoopie pies

Great New England Food Truck Festival returns

Jody Donohue knew she was on to something as she watched a woman funnel a two-pound whoopie pie into her mouth.

Donohue’s company Great New England Craft and Artisan Shows (gnecraftartisanshows.com) is in charge of the Great New England Food Truck Festival (gnefoodtruckfest.com) Saturday, Aug. 3, from 11 a.m. to 6 p.m. at the Hampshire Dome (34 Emerson Road, Milford, 673-8123, hampshiredome.com). Fourteen food trucks will be set up outside the Dome, with 35 vendors inside. There will be live music, a children’s area, and a whoopie pie eating contest.

Which brings us back to the whoopie pie woman.

Donohue’s company was putting on a similar event on the Seacoast in July.

“Someone brought a gallon zip-lock bag,” she said. “As soon as the timer started and they said ‘go,’ she took the whoopie pie, stuffed it into the gallon bag, squished it all up, ripped a hole in the corner, and was squeezing it into her mouth. Is that insane or what?”

Although this is the first year the Food Truck Festival in Milford will include a whoopie pie eating contest, it is the seventh year for the Festival itself. Donohue is especially excited about the venue.

“We’ll be inside and outside the dome,” she said. “It’s a 94,000-square-foot dome! It’s an air-supported structure; there aren’t any beams inside. It’s beautiful.”

Most of the vendors inside the dome will be artisan craftspeople. There will be jewelry-makers, hot sauce vendors, and pet product designers. Donohue emphasized the variety of crafters in attendance.

“We have someone that makes cards out of aluminum cans,” she said. “She cuts aluminum cans up for her designs and makes her own cards. We’ll have 3D printing materials there. There’s a sticker booth with thousands of stickers. We have Make Your Own Teddy Bear [station] this year. You can pick out the fabric and then go through the experience of stuffing it, choosing accessories for it if you want, and naming it.”

The main draw for a food truck festival, of course, is the food trucks, which will be parked outside the Dome.

“We have 14 different food trucks here this year,” Donohue said. “You’re going to find anything from trolley dogs, popcorn, fresh squeezed lemonade, Mexican food like burritos and tacos. We will have sausage, peppers, onions. We’re doing a cannoli truck. We have Kona ice there. We’ll have a Jamaican truck, a pizza truck, Chinese, a coffee truck [and a] barbecue truck.”

When not eating food truck food, attendees can play cornhole and listen to live music. In the KidZone, there will be bounce-houses, face-painting, bubble play and chalk-drawing activities. “We’ll have a raffle,” Donohue said. “It’s a scratch ticket raffle. You have a chance to win $100 in scratch tickets and those proceeds benefit a local lacrosse program.”

Donohue is looking forward to a good turnout this year.

“It’s open to the public, and it’s a great way for everyone to come together, enjoy themselves for a day, and hopefully forget about life for a while,” she said.

And enjoy the drama of the whoopie pie contest.

The Great New England Food Truck Festival
Where: The Hampshire Dome, 34 Emerson Road, Milford
When: Saturday, Aug. 3, from 11 a.m. to 6 p.m.
Info: gnefoodtruckfest.com
Admission: Adult tickets are $8 each, children age 14 and under attend free.
Parking is free.

The Weekly Dish 24/08/01

News from the local food scene

• New doughnuts: What the Fluff! Donuts (87 Amherst St., Manchester, 233-1215, whatthefluffdonuts.com) slated to hold its grand opening on Thursday, Aug. 1. Located across the street from Victory Park and the Victory Parking Garage, What the Fluff! will serve “exceptional donuts [made] with the finest ingredients,” according to the website.

• Weenie Weekend: Celebrate Weenie Weekend Five at Candia Road Brewing Co. (840 Candia Road, Manchester, 935-8123, candiaroadbrewingco.com) Saturday, Aug. 3, and Sunday, Aug. 4. To commemorate the release of its Vienna lager, Wiener Lager, Candia Road will devote its entire menu to 24 different hot dogs.

• Tomatoes forever: Learn how to preserve fresh tomatoes to make salsa and sauces at Joppa Hill Educational Farm (174 Joppa Hill Road, Bedford, 472-4724, sites.google.com/theeducationalfarm.org/joppahillfarm), Sunday, Aug. 4, from 2 to 3 p.m. This class will be taught by Betsey Golon, certified master food preserver by the University of Maine. Tickets are $20 per person if purchased online, $25 at the door. This event requires registration.

• Veggies forever: The Tuscan Market (Tuscan Village, 9 Via Toscana, Salem, 912-5467, tuscanbrands.com) will host a class called Pickling, Italian Style! on Sunday, Aug. 4, from 4 to 6 p.m. Participants will learn to make homemade giardiniera and some knife skills, too. Tickets are $70 each through the Market’s website.

Cucumber yogurt

Yogurt

  • 1 half-gallon (1,900 g) whole milk
  • 1 small container – 7 ounces or so – of plain yogurt; it doesn’t matter what brand, although I like Fage, but the ingredient label should say something like “Contains live active yogurt cultures” and then a list of their Latin names

Cucumber Syrup

  • 1 large, flavorful cucumber, washed
  • An equal amount, by weight, of white sugar

Equipment

  • A food thermometer
  • A medium-sized cooler. It could even be a disposable, Styrofoam one.

Sometime, an hour or so before bedtime, pour the milk into a saucepan, and cook it over medium heat to 190°F. Remove it from the burner, and keep an eye on it while you clean up the kitchen.

When the temperature of the milk has dropped to around 120°F, whisk in the container of plain yogurt. The “live cultures” the yogurt label referred to are strains of bacteria that feed on sugars in the milk and produce lactic acid, which thickens it up and makes it tangy. The live cultures you are adding to the warm milk have been living in the cold and dark for quite some time. When you plunge them into an infinite vista of untouched milk, they are going to behave much like a bunch of frat brothers given the keys to a brewery. They’re going to go a bit wild and put 110 percent of their effort into partying and reproducing.

Pour your proto-yogurt mixture into two one-quart containers, then place them in the cooler. To keep it warm, fill several bottles or jars with very hot water, and pack them around the yogurt jars. Wish everyone a good night, seal the lid, and go to bed.

The yogurt should do its thing for six to 12 hours. The longer the Bacteria Bros have to party, the more lactic acid they will produce, and the tangier the final yogurt will be. Open one of the jars and taste it. If it’s a little bland for your taste, refill the hot water bottles and leave the party to rage for a while longer.

You will end up with a very creamy full-fat plain yogurt. It will be about as thick as heavy cream. If you want to firm it up, drain it through a tea towel in a colander for half an hour or so. A lot of the liquid — “whey” is the official term — will drain off, leaving you with about a third less yogurt, but much thicker. When it’s at a consistency you like, put it in the refrigerator.

This is good yogurt — creamy, fresh and satisfying. But it is, as noted above, plain. If you’d like a sweeter, flavored yogurt, you could do a lot worse than hitting it with some cucumber syrup.

Before you make that face, consider that cucumbers are technically fruit.

Chop, freeze, and make a syrup out of a medium cucumber, with an equal amount of sugar. Strain it, and add it to your yogurt to taste.

Featured Photo: Photo by John Fladd.

In the kitchen with Keith Sarasin

Keith Sarasin is a renowned chef, restaurateur and cookbook author who has dedicated more than a decade to studying the art of Indian cuisine. With a deep passion for the food and culture of the Indian subcontinent, he has honed his skills through extensive research and study, working with top food researchers like Dr. Kurush Dalal, and chefs like Maneet Chauhan and Chintan Pandya of Dhamaka, to expand his knowledge and abilities. Sarasin is the author of six cookbooks that offer a wealth of recipes and tips on topics such as meat cooking and preparation, the art of fermentation, and seasonal recipes using fresh ingredients from local farmers. He is currently filming a documentary-style show, Finding India, which chronicles his personal journey as a chef, from overcoming tragedy to rediscovering his passion for cooking.

What is your must-have kitchen item?

A Vitamix or a mixer-blender. It’s such an important tool to make smooth sauces, gravies and more.

What would you have for your last meal?

For my last meal? Pizza and a side of butter chicken gravy to dip the crust in. Because if I’m checking out, I’m doing it with the best of both worlds.

What is your favorite local eatery?

Chowrastha in Nashua. They are serving really great dishes from the Indian subcontinent without compromising anything.

Name a celebrity you would like to see eating your food.

Shah Rukh Khan. He is an incredible actor and producer who is a legend in the Bollywood world. The stories of his incredible work ethic are inspiring. I would love to share my passion for food that he grew up on with him.

What is your favorite thing on your menu, or for your pop-up dinners?

It’s like choosing a favorite child, but if I must, I’d say our signature Butter Chicken, because it’s the dish that made my taste buds throw a party and convinced me I had to share this magic with the world. Plus, we toast all the spices and it leaves you wanting more. Our version of the dish will change your world.

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

People are seeking out quality restaurants and food. From pizza to Indian, people are seeking to try new things and it is really encouraging.

What is your favorite thing to cook at home?

Simple Masoor Dal. It reminds me of my mentor Indira and how the first time she made it, it changed the way I thought of food.

Masoor Daal
“This recipe was handwritten by my mentor, Indira. It was the first dish I ever ate that she made, and it blew my mind,” Sarasin said.

Ingredients
3 Tablespoons canola oil
Pinch of hing (asafoetida) – available online or in Asian markets, this is a very pungent spice, used in small quantities, to give a subtle depth to Indian and Middle Eastern dishes
2 teaspoons cumin seed
2 teaspoons ajwain (sometimes known as carom) seeds – available online or in Asian markets.
1 cup chopped onion
3 teaspoons minced ginger
2 teaspoons kosher salt
3 teaspoons turmeric
2 Kashmiri chilies – these are deeply flavored, hot-but-not-intensely-hot red chiles
3/4 cup chopped tomatoes
1/4 cup water
3 cups of masoor dal – Indian red lentils
1 Tablespoon kassori meti – dried fenugreek
1 teaspoon garam masala
1/4 cup chopped cilantro

Directions
First, wash and rinse the dal well. You want to wash this with clean water several times till the water runs clear.
Heat 3 tablespoons of oil in pan.
Once the oil is hot, add a pinch of hing into oil.
Add cumin and ajwain seeds.
Once they pop, add the onion and salt and fry until translucent.
Add ginger and Kashmiri chiles and cook for 2 minutes.
Add 3 teaspoons of turmeric and ¾ cup of chopped tomatoes.
Add ¼ cup water.
Add 3 cups of dal and cover the mixture with water.
Cover dish partway and cook for 20 minutes on low heat or until the dal absorbs all the liquid and is mushy.
Add kassori meti and garam masala (1 teaspoon).

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