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Entries in Recipe (289)

Tuesday
Jul262016

Zucchini Fritters Recipe & Edible Flowers via The Westport Farmers' Market

Edible flowers are all the rage, and squash blossoms are perhaps one of the most familiar of culinary botanicals. Though tremendously popular today, serving the flowers of plants in the Cucurbit family – which includes Cucurbita pepo (zucchini, yellow squash, acorn, and pumpkin, among others) – dates at least as far back as 16th century Italy, and to Native Americans before then. Barcelona of Fairfield will bring this Mediterranean tradition to the Westport Farmers’ Market as this week’s featured chef. Don’t miss their demonstration, complete with recipe, starting at 10:15.  

Squash blossoms are not the only edible flowers you’ll find at the market. Muddy Feet Flower Farm, of course, is chock full of flowers for your table and recipes, but other vendors feature flowers for your plate and palette, too. Nasturtium, lavender, calendula, thyme, dill, clover, begonia, elderberry, and even daylilies adorn dishes and recipes, from cocktails to the main course. Make this the week you gather an armful of edible flowers to try at home. 

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Friday
Jul152016

Rose’s Berry Farm Blueberry Streusel Recipe + Westport Farmers’ Market

Farmers and gardeners in the Northeast sometimes lament the inability to grow plants in acidic soil. A low pH in soil affects a plant’s ability to absorb nutrients. But there is one genus of plants that thrives in acidic soil and this season, we are the better for it. 

Vaccinium (pronounced vak- SIN- ee- um) – the genus that produces cranberries, lingonberries, and huckleberries – brings us an abundant crop this year of everybody’s favorite: high-bush blueberries (Vaccinium corymbosum). And the folks at Rose’s Berry Farm are elated. With over 42 acres of blueberry fields in South Glastonbury, Rose’s is the largest berry producer in Connecticut. Lucky for us, they’ll bring their bounty to the Westport Farmers’ Market this week.

Blueberries are one of the most nutrient-dense foods we can eat; they boost heart, brain, and eye health and are known cancer fighters. Of course, there is practically no limit to recipes for blueberries, either. Why not simmer a simple compote of berries and maple syrup or honey to serve over Nutty Bunny frozen vanilla or chocolate dessert?

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Wednesday
Jun012016

Grilled Pizza with Pea Pesto, Caramelized Onions, Herbed Ricotta & Meatballs

With warmer weather on its way, it's time to clean up that grill and bring on the 2016 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza....

If you've never made grilled pizza, you'll be amazed by how simple it is. We've gone with pea pesto, caramelized onions, herbed ricotta and meatballs for our toppings, but feel free to dream up any accompaniment you wish. Marcia Selden Catering has more great summer recipes coming soon. 

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Thursday
Apr282016

Crabby-Cado + Plantain Chips Recipes

Chips + guacamole go together like lime and tequila! We’ve kicked our guac up with fresh crabmeat. It’s guaranteed to be a hit at your Cinco de Mayo party. Make sure to taste it because you won’t have leftovers for this recipe. Check out the full recipes for Crabby-Cado and Plaintain Chips below. 

CRABBY-CADO

Ingredients

3 ripe avocados

3 t fresh lime juice

½ C chopped cilantro leaves

1 T minced jalapeno

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Tuesday
Apr052016

Tuscan Kale Caesar Slaw Recipe via Marcia Selden Catering

Tuscan Kale Caesar Slaw with Garlic Bread Croutons & Parmesan Frico

Eating clean, healthy and minimally processed foods are better for you and for our environment.  You’ll eat fewer chemicals and there will be less fuel used to transport packaged foods. This yummy slaw makes it easy (and delicious) to eat your greens for Earth Day and every day! 

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Thursday
Mar312016

Spring Saketini Cocktail Recipe from Kawa Ni

It is rumored that the saketini came into being when chef Matsuda San, arriving in Queens for the World's Fair in 1964, unveiled a primitive version of the cocktail. Craig Ventrice, mixologist for Kawa Ni in Westport uses fresh spring sugar snap peas and a hint of lemon in his recipe, giving a vibrant (and slightly addictive) twist to this classic drink. Can't make it to Westport? Craig has been kind enough to share his recipe below

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Friday
Mar042016

Healthy Food Substitutions From The Granola Bar

The foundation of eating ‘right’ is preparing food that will not only satisfy the parameters of a healthy diet but will also leave one feeling satisfied. A healthy diet is only as effective as the impetus to remain on said diet and the more satisfying the meal, the more likely one would be to continue the trend. So, how do we make satisfying food more ‘healthy’? The simple answer is building flavors.  When you take away the reliance on sugars and fats to add richness and depth of flavor to a dish, it is important to pull flavors from more non-traditional roots. The Granola Bar in Westport (Greenwich coming soon) has some great tips for food substitutions that will enhance both the taste and health benefits of any dish. 

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Tuesday
Mar012016

Vespa Pastry Chef Susanne Berne's Recipe for Fudgy Brownies

CTbites was introduced to Pastry Chef Susanne Berne at the Community Plates fundraising event in Stamford several months ago and were incredibly impressed with her delectable desserts. After a visit to Vespa Restaurant in Westport where she oversees the dessert menu, and we indulged in more of her creative and outstanding deliciousness, we reached out and asked if she would share a recipe with our readers. She was more than happy to deliver several to our in-box. One immediately caught our eye...Fudgy Brownies. Who doesn’t like brownies, and who would not want to have an entire pan filled with them cooling in the kitchen waiting for that first bite. After tasting a batch that Chef Berne made for us, we all agreed...these are outstanding.

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Wednesday
Feb242016

Behind The Bar: "Healthy" Cocktail Recipes from Mixologist Adam Patrick

Alcohol is a poison. Well, that escalated quickly. But, let’s face it, it’s delicious, we like drinking it, and as long as we are responsible, in its consumption, there’s nothing wrong with a little fun. But, in this new era of gluten-free, non-GMO, organic, fair trade, free-range, everything, trends are making their way into the alcoholic beverage world, as well. And, as the makers of all things cocktail, we need to embrace the fresh and healthy, as well as the indulgent. 

I take the same approach to cocktail design that I take to cooking a meal. Always source, and use, the best ingredients you can. Remember, “garbage in, garbage out.” While pasteurized, from-concentrate, juices are easy to obtain, squeezing, or juicing fresh, is always preferable. But the effort doesn’t stop there. Freshly picked strawberries, grown locally, should be chosen over store-bought. Citrus can be easily found in the supermarket, but a local market, or small distributor, will always have fresher, more vibrant products. A good rule of thumb is to think small, and work your way larger. Using fruits and foods in season, will always lend a better product, than not. Seasonal cocktail menus (as well as food menus,) at restaurants and bars, change seasonally for this reason. A strawberry margarita looks out of place on January’s drink list, but lands right at home in July.

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Sunday
Feb212016

The Spread's Chef Carlos Baez’s Chicken Mole Recipe from "Beat Bobby Flay"

On Thursday February 11, local chef Carlos Baez of The Spread threw down against celebrity chef Bobby Flay.  After besting another Long Island chef in the first round, he and Flay went head-to-head to create the best chicken mole.  Flay ultimately won the challenge, but it was close!  The judges declared Baez’s mole supreme.  Flay, however, adorned his with a tomatillo salsa that impressed the judges.

I didn't win this challenge but I feel really happy with the results,” says Baez.  “I know my chicken mole was well balance and traditional.”

Baez used his grandmother’s recipe for mole in the challenge.

  “My mom was so happy when I told her that I was going to make my grandmother’s recipe,” he reveals.  “Mole-it's something that I'm really proud I know how to make.”

Chef Carlos Baez’s Chicken Mole Recipe

 

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