Peach Crumble -Quick & Easy

This is the perfect homemade dessert for those who think they cannot bake and for those who can too!

Preheat oven to 425 degrees and have ready a baking dish large enough to hold fruit.

2 lbs. peaches, peeled,
pitted and sliced (or fruit of your choice)

For the topping:

3/4 cup flour
3/4 cup sugar
1/2 cup sliced almonds
1/4 teaspoon salt
4 oz. cold unsalted butter, diced

Combine flour, sugar, salt and almonds and process until nuts are roughly chopped.  Add cold butter cubes and process just until mixture starts to "clump".

Spread fruit evenly in baking dish and sprinkle topping over it.

Bake until topping is brown and fruit is bubbling.  Serve warm or at room temperature with vanilla ice cream.

Watch the video:

Betty's Summer Salad

Betty's Summer Salad: This has become one of our favorite salads.  It really tastes of summer! 

Fresh corn/avocado salad

Kernels from 2 or 3 ears of corn
1 large avocado
1 cup diced fresh tomatoes
8 oz. black beans, rinsed and drained
1/2 cup finely diced red onion

Vinaigrette dressing

2 tablespoons red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup oil

Place all ingredients in a small jar, cover and shake vigorously to blend.

You can make larger quantities and keep in refrigerator.

View the video:

Here is a fascinating new idea in "home cooking" or is it?

Tovala’s new kitchen gadget takes on Chipotle and Blue Apron at the same time. WSJ Personal Tech columnist Geoffrey A. Fowler reviews this internet-connected steam oven and its $12-a-person simple, delicious meal plan. Photo: Emily Prapuolenis/The Wall Street Journal

What do you think?

Mini Chocolate Truffle Cakes

These Mini Chocolate Truffle Cakes are a chocoholic's dream come true!
From the dense, fudge-like cake to the silky ganache topping, every bite is pure delight.

Cake Ingredients

14 ounces dark chocolate-broken into pieces
2/3 cup butter
2/3 cup sugar
5 eggs separated
1/3 cup all-purpose flour

Use a 9 x 13 pan

Glaze Ingredients:

4 ounces dark chocolate-chopped
1/2 cup heavy cream (almost boiling)

Tip: To make cake easier to cut freeze until firm. Also, cut in squares, if you prefer.

PBS American Masters series with James Beard, Julia Child and Jacques Pepin

There is a series running on PBS called American Masters.  They are currently featuring American cooks such as James Beard, Julia Child and Jacques Pepin - OK I know he is French, but he is an American citizen -  I am enjoying it thoroughly since these are the cooks who inspired me when I was learning to cook.  I still have the books they published and refer to them often.
Give it a try - I think you will enjoy!


Betty's Quiche

Quiche Lorraine - essentially a fancy sounding French name for what the Brits would call a bacon and egg pie! Still, the combination does produce an elegant dish that is at home for brunch, lunch or supper. Even better - you can make it ahead and even freeze it. Doesn't get much more versatile than that.


1 prebaked pie shell, 9 to 10 inches
4 slices bacon cooked till quite crisp and crumbled
1 large onion, sliced about 1/4" inch thick and cooked until softened in bacon fat
6 ounces Swiss or Gruyere cheese, shredded
2 whole eggs and 2 egg yolks
2 cups heavy cream
a few gratings of nutmeg

Preheat oven to 450 degrees.

Combine eggs and cream either in a food processor or mix well with a whisk.
Put onion, drained of fat, in bottom of pie crust, top with bacon pieces.
Add cheese and pour in egg/cream mixture.

Bake at 450 degrees for 15 minutes, lower temperature to 350 degrees and bake for another 15 minutes or until pie seems fairly firm when shaken.


Cooked broccoli and cheddar cheese
Smoked salmon, Swiss cheese and asparagus.


Betty in our home pub
This is a revisit to the ubiquitous Fish ‘n Chips. The traditional recipe calls for dipping the fish in batter and deep frying it. Truly delicious but containing about a week’s worth of calories and fat in one serving! Great for a treat about once a year but, if you would like to enjoy this combination more frequently, try my non-traditional recipe.

Non-Traditional Fish ‘n Chips for Two


8 ounces fish filets (I used flounder)
About 20 Ritz crackers, finely crushed
1 egg
Olive oil spray
2 baking potatoes
Olive oil
Cole slaw for serving

Preheat oven to 375° convection, or 400° conventional oven. 
Peel and cut potatoes into French fries. Place in a non-stick baking pan and sprinkle with about 2 tablespoons of olive oil. Toss to coat and spread out in a single layer. Place on the middle shelf of the oven and bake for about 25 minutes.

Meanwhile, prepare the fish. Cover a baking sheet with foil and spray lightly with olive oil spray. Beat the egg well to mix and spread crushed Ritz crackers on a piece of waxed paper. Dip the fish in the egg and then in the cracker crumbs to coat on both sides. Place on prepared baking sheet. When potatoes have started to brown, place fish in oven and cook for 5 to 7 minutes.
Serve with cole slaw, if desired.

NOTE: If you are using a thicker fish such as cod or halibut, increase cooking time to about 10 minutes or until it appears done when flaked. 


Mushroom Croustades

These lovely mushroom croustades are from a cookbook that is about 55 years old!  

While many of the other recipes in the book seem outdated, these tartlets have stood the test of time and have remained in my repertoire to this day.

Both the filling and the tart bases can be made ahead and frozen which makes them perfect for impromptu entertaining.



24 slices fresh, thinly sliced white bread
2 tablespoons very soft butter


4 tablespoons butter
3 tablespoons finely chopped shallots
1/2 lb. mushrooms, finely chopped
2 tablespoons flour
1 cup heavy cream
1/2 teaspoon salt
1/8 teaspoon cayenne
3 tablespoons finely chopped chives
1/2 teaspoon lemon juice

2 tablespoons freshly grated Parmesan cheese to finish.

Watch the video

Sad news from Bridge Kitchenware


Sad message from our favorite kitchen supply store...Bridge Kitchenware.

April 9, 2017
UPDATE on Bridge Kitchenware
After 71 years of operating a retail store, Bridge Kitchenware is transitioning to a Website only operation on April 9, 2017. 98% of the items found on the website will be shipped directly by the manufacturer, and are not available in the East Hanover location.

I have partnered with several manufacturers and am looking for more unique and quality products for you. I will still be working out of the East Hanover location by Appointment only. Appointments are available on Thursday's and Sunday's and must be made at least 24 hours in advance by emailing

I still want to offer the best quality merchandise at a fair price and keep my family business open. This was a tough decision to arrive at, but having a retail store and juggling the needs of my family has been challenging. As of tomorrow April 10, I will start working at Paul Miller Audi in Parsippany, NJ as a Audi Brand Specialist.

I will no longer be available during the day to answer customer calls, but please leave a message and let me know when would be a good time to get back to you. Email will be the best way to get in touch with me going forward.

The BridgeVintageChina ETSY operation will continue out of its East Hanover location, orders will be shipped on Thursdaymornings. Orders must be received by Wednesday mornings to be included in Thursday shipments.

I appreciate all of my customers, and want to continue the best in customer service that you have been accustomed to over the past 71 years. I also need to support my family as well. This decision wasn't an easy one, but I am trying to make it a Win-Win for everyone involved."

Best regards,
Steven Bridge
Bridge Kitchenware
198 Mt. Pleasant Avenue, East Hanover, NJ 07936
Phone: 973-884-9000