NJ's own, Cupcake Wars Judge, Florian Bellanger brings us Mad Mac Macarons...

To millions of foodies and foodnetwork fans around the world, he's become a household name with his hit show, Cupcake Wars. But New Jersey's own Florian Bellanger has long been wowing the culinary & pastry worlds with his incredible skill and sparkling personality for over 20 years. While enjoying the accolades and fame that comes with having a hit TV show, he and his partner Ludovic Augendre have been slowly turning America's palate on what some have described as a funny looking french cookie  with their Paterson, NJ company, Mad Mac Macarons. You can read Chef Bellanger's story here.

The Macaron" or "Gerber," is made primarily of almond flour, sugar, and egg whites. Throughout the years, very little has changed in terms of components. They have a very classic flavor and  colors that are mellow, but recently, the two renowned chefs have experimented, giving the french favorite countless colors and flavors beyond your wildest imagination. Available are such innovative flavors as Peanut Butter, Matcha Green Tea and Pistachio. Best yet, for those with gluten allergies, Mad Mac Macarons are made with no preservatives and are gluten-free.

Recently, Chef Bellanger explained to me, "When we started Mad Mac in 2006, cupcakes were the thing, they were exploding," he explains, "like macarons had done in France years before. But we believe macarons are a product that is part of the future. Even McDonald's in France has macarons on the menu now." This year Mad Mac will sell well over 2 million macarons.

About Macarons

The macaron, not to be confused with the American macaroon, is the most coveted cookie in France, particularly in Paris. It is a favorite sweet of children, the ideal breakfast treat, the beloved cookie of Parisian tea salons, the fashionable gift to give, and the ideal cookie for holidays such as Valentine’s Day and Mother’s Day. The first Macarons were simple cookies, made of almond powder, sugar and egg whites. Many towns throughout France have their own prized tale surrounding this delicacy. In Nancy, the granddaughter of Catherine de Medici was supposedly saved from starvation by eating macarons. In Saint-Jean-de-Luz, the macaron of Chef Adam regaled Louis XIV and Marie-Therese at their wedding celebration in 1660. Only at the beginning of the 20th century did the Macaron become a "double-decker" affair. Pierre Desfontaines, the grandson of Louis Ernest Laduree (Laduree pastry and salon de the, rue Royale in Paris) had the idea to fill them with a "chocolate panache" and to stick them together. Since then, French Macaron cookies have been nationally acclaimed in France and remain the best-selling cookie in pastry retail stores.

You can order Mad Mac Macarons online via their website below, call or send them an email. Mad Mac Macarons are available nationwide. You can see Chef Bellanger on foodnetwork's Cupcake Wars. Check local TV listings near you. 

Mad Mac Macarons

• Tel : 973.225.0930
• Email : CustomerService@MadMacNYC.com
• Mailing Address : Mad Mac LLC, 265 Vreeland Avenue, Paterson, NJ 07504

Bon Appetit

Lou

Spice Market New York: A stellar culinary journey through Southeast Asia

Recently, I had the pleasure of dining at Jean-Georges Vongerichten’s Spice Market New York, located in New York City's legendary Meat Packing District, and this restaurant delivers on all counts. The atmosphere is truly inspirational, transporting you instantly to Southeast Asia.

Vongerichten collaborated with designer Jacques Garcia to create an atmosphere that is warm, cozy, sexy and inviting. With artifacts imported from Rajastan, South India, Burma and Malaysia and combined with custom-made colonial style furniture, the space is literally transformed into, as the restaurant's site describes, "An Oriental cocoon worlds away from the neighborhood’s bustle."  Soft music and lighting add to the wonderful experience, speaking whispers of the special cuisine yet to come.

Inspired by Jean-Georges' trip through Southeast Asia, the menu is a nod to the various foods offered in Vietnamese street markets and Thia food stalls, painstakingly and meticulously delivered by Chef de Cuisine, Anthony Ricco. The food is eclectic, fresh, perfectly portioned and delicious, while being uniquely served family style, allowing all at the table to experience the culinary wonders Chefs Vongerichten and Ricco have created. Service was discreet, with servers being ever present, if unobtrusively so.

All ala carte dishes are moderately priced, and there is also a chef's tasting menu for $48.00 per person. My favorite dishes were the Chicken and Coconut Milk Soup and the Crispy Pork Belly (pictured). All in all, I highly recommend this restaurant and look forward to my next sojourn through the menu.

Spice Market New York - Meatpacking District Restaurant • 403 West 13th Street.New York, NY 10014 • Tel: 212.675.2322 • Get Map

Bon Appetit

Lou

Pesto Stuffed Pork Loin

This recipe was developed by Elaine Giammetta and myself and combines two of my favorite ingredients, Pork & Pesto and includes a special cheese called Brie Stuffed With Cheese; a combination of Brie, Stilton or Bleu and Triple cream. (I agree. we could just enjoy the cheese and leave it at that, but trust me this recipe will make you happy.)

 Pesto Stuffed Pork Loin

Ingredients
3-5 lb pork loin
1/2 cup pesto
Spice rub

The Pesto
Ingredients
3/4 cup arugula leaves 3/4 cup basil leaves
1/4 cup 'Brie stuffed with cheese.' (see NOTE)
1/4 cup pine nuts, whole
4 large cloves garlic, minced (reserve 1 T)
Olive Oil

Method

Place arugula and basil leaves into a food processor. Add the pine nuts and garlic. Slowly add olive oil until paste begins to form. Next take the ‘cheese’ and crumble into the mixture. Pulse until thoroughly mixed. Set aside.

The Spice Rub
Ingredients
1 T minced garlic
1 tsp black pepper, freshly ground
3/4 tsp red pepper flakes, less if you don’t like heat
1/2 tsp fennel seeds
1/2 tsp celery seeds
1/2 tsp thyme, freshly ground
1/4 tsp cumin, freshly ground
Salt to taste

Place all ingredients into a spice grinder (I use whole fresh thyme, cumin pods, & peppercorns) and blend until all spices are powder. Set aside.

Method
Preheat oven to 375 degrees unless you are grilling, then preheat grill to medium-high heat.
Butterfly pork loin until ¾ of an inch thick. Next, using the flat side of a kitchen mallet, pound until ½ inch thick. Using a spatula, spread the pesto mixture over the pork loin. Roll up the loin and use a skewer or chef's twine to keep tightly closed. Take the spice mixture and rub the entire loin, making sure to coat the ends as well. (Reserve the extra rub for the sauce.)

Add 2 T olive oil to a large saute pan and place on medium-high heat. Sear the loin on all sides till golden brown. Once all sides are nicely seared, place the roast on a rack inside a roasting pan with sides. Set aside saute pan without removing fond. Place roast on center rack of the oven and cook for 45 minutes, making sure to periodically check for doneness after 30 minutes. While loin is cooking, add 2 T of balsamic vinegar and the extra rub mixture into the saute pan, making sure to scrape up all the fond. Thin with vegetable or chicken broth and cook on medium-high heat until it reduces to a roux-like consistency. Remove from heat and set aside until pork is done.

Plating
Place the loin on a cutting board and let rest. Using a serrated knife, cut a few ½ inch medallions leaving the rest of the loin whole. Place on plate with medallions fanned out in front. Quickly reheat sauce. Fan out arugula and or basil leaves putting a small spoonful of sauce at their base. Serve.

NOTE: The cheese used in this recipe is called 'Brie stuffed with cheese.' If you cannot find this at the local store where you buy your cheese, it's easy to make your own. Simply combine Brie, any blued veined cheese and a triple cream. WOW, you will not be disappointed. You can probably find a blue veined Brie more easily, so just add the triple cream.

 As always, Bon Appetit!

Lou