Food Notes: Hamilton's Little King Sandwich Shop wins Soup 4 You Cook-Off (2024)

Accolades keep coming for the Little King Sandwich Shop in Hamilton. After being named one of the top 10 sandwich shops in the state, the family-owned restaurant took top honors in the recent Soup 4 You Cook-Off sponsored by the Rotary Club of Hamilton.

The Little King's chefs won for their Smoky Roasted Potato Soup, while Mannino's 3 received the chef's award for the restaurant's Chicken Alfredo Soup. An honorable mention went to Mamma Rosa's Restaurant for the chef's Vegetable Been Soup.

The public also tasted and voted on soups from many of Hamilton's other restaurants including Chicken and Rice from Killarney's Publick House, Roasted Garlic Soup from Coltello Ristorante, Sweet Potato Soup from Bill's Olde Tavern, and Nacho Momma's Chicken Soup from Jersey Girl Cafe. Also participating were Mastoris in Bordentown, which served Crab and Asparagus Soup; La Piazza Ristorante in Allentown serving Chicken Cheesesteak; and students from the culinary program at Mercer County Community College, who prepared Smoked Duck with Mushrooms Soup. The students also prepared homemade pastries, cookies, bread and rolls for the event.

Outstanding chef nominee

Gabrielle Hamilton, daughter of Lambertville restaurateur Jim Hamilton and sister of cookbook author and chef Melissa Hamilton, has been named a finalist for the coveted James Beard Outstanding Chef Award.

Hamilton already has received two Beard awards. One was for her best-selling memoir, "Blood, Bones and Butter," the other was for best chef in New York City. The current nomination is a national award; she was nominated for her work at her restaurant Prune in New York City.

The outstanding chef award goes to a working chef in America whose career has set national industry standards and who has served as an inspiration to other food professionals.

Hamilton grew up in New Hope, Pa., and started her restaurant career at age 12 as a dishwasher. She is competing against four other chefs, including two from California, one from New Orleans and Michael Solomonov of Zahav in Philadelphia. Her restaurant has been called the one where chefs like to dine.

More winners

We appreciate our local farmers and farm-to-table restaurants, but it's nice to know that someone else recognizes their quality.

Three Mercer County food experts were named 2017 "Food Heroes" by Edible Jersey magazine for their work to help create and maintain sustainable communities. Judith Smith Parrot of Judith's Dessert Boutique on Bergen Street in Lawrence was named best food artisan (judithsdessertboutique.com). Chef/owner Rennie DiLorenzo's 12 Farms Restaurant was named best restaurant for its support

of many more than 12 area farms (12farms.com), and Jess Niederer's Chickadee Farm in Hopewell Township was named best farm (chickdeecreeckfarm.com). All are involved in creating or supporting local farms and farming practices and with creating excellent products.

Other New Jersey "heroes" were Ability2Work/Grateful Bites in Flemington as best non-profit, Mike Beneduce of Beneduce Vineyards in Pittstown as best beverage artisan and Bay Head Cheese Shop in Bay Head as best food shop. (ediblejersey.com)

Beet-and-Tomato Soup with Cumin

The recent bout of cold weather reminded us that it's still soup season. This recipe is posted on the website of Roots to River Farm in Hopewell Township, which credits it to winemaker Benjamin Leroux. The mix of beets, tomatoes and tomato paste has the flavor of a light borscht, according to the farmers. It can be made vegetarian and would make a lovely Lenten meal, especially if served with grilled cheese sandwiches.

1 pound medium beets

3 tablespoons extra-virgin olive oil

4 medium shallots, thinly sliced

3 medium tomatoes, chopped

Salt and freshly ground pepper

1 teaspoon ground cumin, plus more for garnish

1 quart vegetable stock or chicken stock

1 tablespoon tomato paste

1/4 cup plus 2 tablespoons creme fraiche

2 tablespoons chopped parsley

1. In a large saucepan, cover the beets with water. Bring to a boil and cook over moderately high heat until tender, about 1 hour; if necessary, add more water to keep the beets covered. Drain the beets and let cool slightly, then peel and coarsely chop.

2. Wipe out the saucepan and heat the olive oil in it. Add the shallots and cook over moderate heat until softened, about 4 minutes. Add the tomatoes and chopped beets, season with salt and pepper and cook, stirring occasionally, until the tomatoes release their juices, about 5 minutes. Add the 1 teaspoon of cumin and cook, stirring, until fragrant, about 1 minute. Stir in the vegetable stock and tomato paste and bring to a boil. Cover and simmer over low heat for 10 minutes.

3. Puree the soup in batches in a food processor. Rewarm the soup in the saucepan and season with salt and pepper.

4. Ladle the soup into bowls and top with dollops of creme fraiche. Sprinkle with a little cumin and the parsley and serve.

Chocolate Peanut Butter Eggs

With St. Patrick's Day behind us, we can start thinking ahead to Easter. It arrives fairly late this year, but holiday candy has been in stores for weeks. Some say that's because we buy it, eat everything ourselves, then have to go back to buy more. Starting early means there is time to practice and taste-test this recipe for peanut butter eggs from food.com.

4 cups powdered sugar

1 1/2 cups creamy peanut butter

1/4 cup butter

2 to 3 tablespoons milk

3 cups semi-sweet chocolate chips

1 tablespoon shortening

1. Mix together powdered sugar, peanut butter and butter.

2. Add milk, one tablespoon at a time until it becomes a nice workable dough. It will be like Play Dough and easy to work with.

3. Form dough into egg shapes and place in freezer for 1 hour.

4. Place chocolate chips in and shortening in a glass measuring cup. Microwave 1 minute at a time, stirring in between, until melted. (You can use a double broiler if you prefer).

6. Dip each egg in the melted chocolate and place on waxed paper until set.

7. Trim any excess chocolate off that may pool with a paring knife.

8. Decorate with royal icing or sprinkles if you wish.

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