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Friday
Nov182011

Roasted Pumpkin & Squash Soup via Dressing Room

Everyone's favorite winter harvest holiday is soon upon us and it's time to start lining up those Thanksgiving recipes. While some have tried and true favorites passed down from generation to generation, my family is slightly more A.D.D. (attention deficit disorder) about the whole affair. Every year becomes an "exciting" opportunity to test out new dishes (some savored...some spit out) and pave the way for new traditions. We have however found that the best recipes often come from our local chefs. Hence, CTbites brings you the first in a series of Thanksgiving recipes from the Fairfield County chefs you know and love, starting with Executive Chef Jon Vaast of The Dressing Room. Enjoy! 

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Friday
Nov182011

Bread Pudding w. Bourbon Pecans & Butterscotch

When I saw this recipe in the November issue of Bon Appétit I knew I would make it.  I thought maybe as a Thanksgiving dessert.  But, it turns out I couldn't wait that long and made it the day after it arrived in my mailbox.  Of course the fact that it was a bread pudding comprised of pecans, and bourbon, and butterscotch sold me.  More than all that though, I was intrigued by the use of poppy seeds in this dessert.  Poppy seeds in bread pudding?  Well, yes.  And - they work.  The little bits of black splattered among all the other rich, creamy goodness add a nice crunch and texture.  

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Friday
Nov182011

Friday Froth: Seasonal Brews

The following Froth column was originally scheduled to run last week but got sucked into a worm hole. Pardon any time related ambiguity.  

Congratulations to those of you who are now able to read this after having been gracefully ushered back into the 19th[strikethrough] 21st century by our benevolent dictators at CL&P. There's a scene in Gladiator where Djimon Hounsou's character sees the Roman coliseum for the first time and says "I did not know men were capable of such things." I imagine that's a little what it's like to use an oven or turn on the lights after a dozen days whose rhythms were controlled by the Sun's rise and fall; writing notes on the back of a wooden shovel with a lump of coal by candle light, that kind of thing. The long nights of the winter can now once again be banished by the sorcery of compact fluorescent bulbs, but some elements of the wintertide are to be embraced, like seasonal brews.

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Friday
Nov182011

Food 52 @ Darien Library Nov. 28

Amanda Hesser and Merrill Stubbs, co-founders of the site Food52.com and authors of a new FOOD 52 cookbook will be speaking and signing books at the Darien Library on Monday, November 28 at 7 p.m. This event is held in conjunction with Barret Bookstore.

Their site food52.com is a celebration of the best home cooks in the country. Over the course of 52 weeks, they ran recipes competitions on the web site and that year-long exercise has turned into The Food52 Cookbook.

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Thursday
Nov172011

The Wine Mapp Opens in Greenwich

The Wine Mapp, a unique wine and spirits boutique, recently opened its doors in Greenwich. The store is nicely sized, cozy and intimate. There’s a feeling of warmth at The Wine Mapp that eludes the larger competitors.  

The store is owned by Allyson and Charlie Do of Norwalk. It was Charlie who first had the idea of opening up such a shop after visiting a restaurant in New York City where a waiter came out with a list of wines that were stored on an electric tablet of some sort. He knew, at that moment, that he was going to open a wine shop that would incorporate technology - more specifically, he knew he was going to incorporate the iPad to give customers the best possible shopping experience. 

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Thursday
Nov172011

WFM Weekly Trivia : Win $20 @ Westport Farmers' Mkt

 

 

 

 

 

The first person to answer the following question wins $20 to spend with ANY vendor @ The Westport Farmers' Market (now at their Winter location @ Gilbertie's)


 What was the first location of the Westport Farmers Market?

Wednesday
Nov162011

Invite: Gourmet Cheese Selection from 109 Cheese & Wine

Ideal for an upcoming Thanksgiving Day gathering or hostess gift, this 109 Cheese & Wine Gourmet Cheese Selection is made for the holiday party circuit. But if you're like us, you may just keep this to yourself and recreate your favorite restaurant's cheese course in the company of a few good friends.  

Selected by Amy Kundrat, CTbites Editor, this 109 Cheese & Wine "Gourmet Cheese Selection" includes a few of her favorite cheeses accompanied with dried fruits, nuts, crackers, and a fig & almond spread. 

Packaged in your choice of a rustic wire gift basket or a lunch pack. Or buy two, one for yourself and one as a gift, and split the difference!

Wednesday
Nov162011

Butter & Herb Roasted Turkey with Madeira c/o Fine Cooking

Opening up the latest issue of Fine Cooking, we found it impossible to take our eyes of the cover. So who better to kick off our series of Thanksgiving Day recipes than the good folks at Fine Cooking who came up with this amazing-looking recipe and have let us share it with you. So if you've got the bird in your sights but are lacking inspiration, here is one recipe you may want to consider. 

Butter & Herb Roasted Turkey with Madeira

Serves 10 to 12, with a good probability of leftovers

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Tuesday
Nov152011

Swiss Chard Calzones

As we creep into November, the look of the greenmarket changes. More gourds, potatoes, and with the exception of collards and kale, less greens. I’m ready for a seasonal change but part of me is still holding onto warmer months past and long to see some leafy goodness. This week at the Imperial Avenue market I spotted some gorgeous rainbow swiss chard. Now chard and I have a history, one in which I could never imagine a future promoting it. Growing up in suburban New York, my parents maintained a good sized garden where swiss chard thrived; in fact, took over. Mom and dad couldn’t give it away fast enough, and the stuff that remained made its way to our dinner table just about every night. Later in life I renewed my relationship with chard. At Gourmet, our Executive Food Editor couldn’t stand the stuff, but to her credit, she was open minded enough to know that other people enjoyed it--or at least should eat it, and because I had more than a passing familiarity with it, chard crept into a few recipes I developed at the magazine.  

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Tuesday
Nov152011

Ad: Order Turkey = Raise $$ for Wakeman Farm

Graze is opening up ordering on our delicious, fresh (never frozen) Misty Knoll Farm free-range turkeys to supporters of the Wakeman Town Farm in Westport.

The turkeys are $4.50 a pound. There are 100 available. First-come, first-served. Ten percent of the proceeds of the sale of these turkeys (and anything on our Thanksgiving Menu) is going to support Westport's Wakeman Town Farm. When you order, please use the code WAKEMANTURKEY so we can apply the promotion to the farm.

Please request approximate number of pounds and Graze will deliver your turkey fresh (not frozen) to the farm for Thanksgiving. Misty Knoll will provide a turkey as close in weight to your request as possible, within a small range. A good rule of thumb is 1.5 lbs. per person (this allows for leftovers; 1lb/person without leftovers). 

Pickup is at Wakeman Town Farm, 134 Cross Highway, Westport on Monday, Nov. 21 from 2-6 p.m.

Email us @ grazedelivered@gmail.com or call 1-888-WE GRAZE to reserve. Or, place your entire Thanksgiving order online at Graze

 

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