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Wednesday
Nov302011

Bumper Crop: Cauliflower Risotto

Cauliflower is a tough sell at my house. My husband is a reluctant vegetable eater at the best of times, and I’ve tried to get my boys to try it under clever marketing names like “brain vegetable.” But alas, little success. As a risotto pusher, however, I’ve been victorious. If its on a menu, hubby will always order it, and if I cook it for dinner (which admittedly isn’t often), it will vanish. So I thought, Why not combine the two and see what happens? 

Lovely, almost petite heads of cauliflower abound in the greenmarket now, so buying it is an easy temptation. Once home, I separated the cauliflower into florets and roasted them--and if you don’t know my stance on roasting, I strongly advocate it for bringing out the best in vegetables. The cauliflower caramelizes in a hot oven, with yummy, toasty browned edges. Folded into a creamy risotto, it’s one of the best vehicles imaginable for cauliflower, and over at my house, one way it will always get eaten. 

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Tuesday
Nov292011

Cupcakes: Trend or Tradition? A Guide to the Goods

A friend of mine recently referred to cupcakes as “portion-controlled cuteness.” While I can’t argue with the cuteness part, I may take issue with the portion control. At least, my self-control is a little lacking in that department.

Admittedly, the tasty little treats are perfect for a toddler’s birthday party. But lately, they’ve become a different kind of indulgence. 

The craze took flight in 2004 when New York City’s Magnolia Bakery had their signature red velvet cupcakes featured on Sex in the City. Since then, cupcakeries have popped up across the nation with reckless abandon. No doubt the little cuties are a recent phenomenon. The real question is sustainability. Is their popularity as fleeting as being crowned Prom Queen or will they reign supreme for decades to come?

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Tuesday
Nov292011

Texas BBQ franchise opens in Bridgeport via ctpost.com

This just in from ctpost.com.

The biggest barbecue fast food chain in the country is coming to Connecticut in the North End of Bridgeport. Dickey's Barbecue Pit will have its soft opening Sunday and its grand opening Dec. 8.

Cohen is a Dallas native, and often ate at Dickey's growing up. The first Dickey's Barbecue opened in Texas in 1941. The original location is still open for business, and Dickey's Barbecue is still owned and operated by the Dickey Family, according to the company website. The company began franchising in 1994.

Customers can expect to get their food in three minutes or less, Cohen said, but the meat is smoked for hours. The brisket, for example, is smoked for 14 hours before it hits a plate. "We have fall-off-the-bone ribs," Cohen said. "Most restaurants use a thermometer to test if the ribs are done. We test our ribs by picking them up and if they don't break in the middle, we know they're not ready to serve."

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Monday
Nov282011

White Truffles Dinner w/ Chef Matt Storch of Match

Can you picture yourself in Alba running through the woods chasing down the dog that has sniffed out your White Truffle gold, and then shaving them over rich and buttery pasta or eggs or roasted meat and fish while sipping juices from the Nebbiolo grape? Then this exclusive culinary experience is for you. 

Chef Matt Storch of Match Restaurant in SoNo has only 2 seats left for an exclusive private class and dinner featuring the elusive and divine White Truffle this Wednesday November 30th 6-8pm. Yes...every dish in this evening's 10 course menu will prominently spotlight white truffles.

Matt Storch will teach you about the golden fungus, what to pair it with and, of course, give you the opportunity to eat as much as you possibly can of it.  Today's White Truffle market price is $3425 per pound

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Sunday
Nov272011

Road Trip: Aberdeen Seafood & Dim Sum in White Plains

Upon our return to the United States this summer from living abroad for 13 years, with our most recent move from Hong Kong, my family and I were faced with a serious food challenge.  We hadn’t had access to good pizza, bagels and deli for years, so the first few weeks after we moved back, we became “born again” NY carb fanatics, showing our faces at every bagel and pizza joint north of NYC.   After a month or so, this eating frenzy thankfully began to wear off.  One of the things we miss most about Hong Kong is going out for Dim Sum, or yum cha, as it’s also called in Cantonese. After a friend mentioned Aberdeen Seafood & Dim Dum in White Plains, I knew we had to go to bridge East meets West food chain.

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Friday
Nov252011

Red Mango All Natural Fro-Yo Coming to New Canaan

Red Mango, a Dallas based company offering 100% all-natural frozen yogurt will open its first Connecticut location in New Canaan at 125 Elm St.  

Red Mango has a "real" yogurt taste more akin to Pinkberry vs. the more sugary versions found in many fro-yo venues these days. According to the Red Mango website, its frozen yogurt contains live and active cultures with no preservatives, artificial coloring, or preservatives. Its gluten-free yogurt uses only natual sweeteners and will offer an alternative to other frozen yogurts in the area that use high fructose corn syrup in their products.  The standard flavors include the original Sweet and Tangy,  a Pomegranate by POM, Madagascar Vanilla plus with an ever-changing special flavor, currently Cinnamon Apple Orchard at other locations.

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Friday
Nov252011

Shout Out: Thanksgiving Highs & Lows

Thanksgiving has come and gone for most and while I'm thankful for many things, I am most grateful that A) My husband did all the cooking B) We didn't burn down the house while deep frying the Thanksgiving turkey. 

As we all recover from the meal of meals...let us know...

What was your tastiest Thanksgiving dish?

What was the worst dish in your Thanksgiving lineup? 

1 lucky commenter will get an early holiday gift & WIN a CTbites mug!! 

Wednesday
Nov232011

Burger Bash @ Burgers, Shakes, & Fries on Nov 30th

Craving a good, juicy burger? Join fellow CTbites readers and contributors at Burgers, Shakes & Fries in Darien for a CTbites Burger Bash on November 30!  

The price of admission includes a customized burger, appetizers, fries & sides, as well as dessert. Plus, buy a drink and your second beer, wine or glass of sangria will be on us. 

Chef and owner Kory Wollins as well as Masters meat purveyor Mark Solasz will also join us, sharing their tips and tricks on making the perfect burger as well as the ingredients to BSF's success. 

Grab a friend or three, and meet us for our first-ever burger bash!Hope to see you there.

Reserve your ticket here. 

Wednesday
Nov232011

Ad: Cheesecake Factory & Brio Open @ Danbury Fair Mall

Danbury Fair has made shopping more appetizing this winter with the addition of popular restaurants, The Cheesecake Factory® and BRIO Tuscan Grille. These great new dining options bring affordable upscale dining to Danbury Fair and will provide the perfect rest stop during the upcoming holiday shopping frenzy. The Cheesecake Factory®'s award winning family friendly menu with over 40 decadent desserts promises something tasty for everyone while BRIO brings authentic, Northern Italian cuisine to Danbury CT.  

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Tuesday
Nov222011

Connecticut Food Bank Needs More Turkeys

Connecticut Food Bank needs your help by 2pm TODAY!! It is estimating that its annual Thanksgiving for All campaign is about 1,800 turkeys short of its goal this year. Please take a moment to help and donate a turkey through the CT Food Bank's virtual food drive at www.ctfoodbank.org.

Last year, Connecticut Food Bank distributed 24,000 turkeys and enough trimmings to provide an estimated 790,000 meals for people in need during the holiday season.   

This Thanksgiving, Connecticut Food Bank needs to distribute more food so more people in need can be served, especially in the ongoing challenging economic climate.  Member organizations of Connecticut Food Bank are reporting an average 30 percent increase in demand for services.

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