In an unusual but convenient industrial park in Groton, just near the Groton Airport, Mystic Cheese Co. is opening a new location this month to serve homemade and artisanal cheeses to the after-work crowd and cheese connoisseurs alike. Upon stepping into the front doors at the new site of Mystic Cheese, visitors are welcomed into a cozy tasting room in which they can perch on barstool seating that offers glimpses into the impressively sized cheese maturation room.
The feeling that the owners, Brian Civitello and Jason Sobocinksi (former owner of the beloved Caseus Cheese), have tried to create with their events and cut to order cheese is relaxed, fun, and unpretentious. Mystic Cheese has definitely accomplished this with their communal tables, friendliness, and awesome narwhal logo. By doing this, their overall aim is to attract people to the world of artisanal cheeses by offering cheeses at multiple price points, cheese-centric food, and educational classes.
Dare I say they have some of the best freshly made pasta in the state? Yes! I’ll tell anyone who asks — Paul’s Pasta serves my favorite pasta dishes in Connecticut. This family-owned pasta shop is nearly as old as I am, and I have two decades of experience dining at Paul’s Pasta to share with you in this review.
If the tell-tale sign of a great restaurant is a crowded establishment with smiling customers eating with gusto, then Paul’s Pasta is definitely one of the best in the state. When coming during the height of mealtimes, Paul’s Pasta always has a waiting list, but this shouldn’t dissuade visitors — turnaround times are generally not substantial and the wait is always worth it. Reservations are not accepted.
Inspired by a recent inquiry from a local chef, we’ve rounded up some of our favorite places to take a flavorful break on the way to or from Connecticut’s casinos. No need to gamble on where to stop for a bite; the southern shoreline towns along I-95 dish up some amazing food—from banh mi to seafood, donuts, Greek specialties and more.
Branford
You’ve heard us say it before, but the recommendation bears repeating: look no further than Takumi Sushi, Ramen & Lounge for the finest sushi and ramen around!
I made these Thai Meatballs with Dipping Sauce last week for my family and they were devoured in record time. Served in a lettuce leaf or over rice, they are big on flavor, but are not overly adventurous for little palates. These are perfect for busy families as the prep time is minimal. Try them in your house, and let us know what you think.
Growing up in California, fish taco’s were very common. When we moved to the East Coast, they were almost impossible to find. I’ve been making this dish for years and everyone loves it! These Salmon Fish Tacos are a little bit o'sunshine with the crunchy purple cabbage and blood orange slaw.
I still remember the first time I had ever seen a blood orange, my husband and I were in Venice and we wandered past a fruit stand selling Sanguines- blood oranges. We peeled one and the ruby colored flesh immediately took us by surprise. The flavor is similar to an orange, but a little sweeter and a little tarter.
Nothing says "cocktail party" like Sweet & Spicy Nuts. Salty and satisfying for both the sweet tooth and those seeking a little heat, this appetizer is a must have in any entertaining repertoire. Cinnamon and smoky paprika give this dish great flavor.
NOTE: Make sure nuts have cooled completely before even thinking about putting them in the fridge, or you'll have some seriously soggy nuts. In fact, avoid the fridge if at all possible. Also, watch nuts closely in oven as cook times vary. We nearly torched our test batch.
Shrimp cocktail is the perfect holidays starter, but purchasing good ready-to-eat cooked shrimp can be a tad spendy. This classic appetizer is so simple to make at home, there is really no need to ever buy out again. There is just one trick to this dish. The shrimp must be boiled in court bouillon NOT water (unless you like your shrimp rubbery and tasteless). The key to the perfect shrimp cocktail lies not just in the quality of the seafood but in the boil. Here's how to do it right, complete with zesty homemade cocktail sauce.
When Chef Nicole came over with her sushi grade tuna claiming that she was going to make that great Sesame Crusted Tunaappetizer I tend to gravitate towards on any sushi menu, (and she was going to prepare the whole dish in under 5 minutes), I was dubious.
If you watch the video below you will bear witness to the simplicity of this recipe and you will have a new go-to menu item for any dinner party or gathering. These days, sushi grade tuna can be found at many local fish mongers. We like Fjord Fisheries, but if you live in Westport, the Double L Farm Stand is now getting shipments of tuna and salmon every Thursday from Boston and it is spectacular!
Chef Nicole Straight will present two autumnal dishes to shoppers at the Westport Farmers Market on Thursday October 7th, between 10-2. Balsamic macerated figs with sweetened ricotta (recipe below) is a welcome alternative to baked fruit desserts at this time of year. Straight’s simple and flavorful preparation is assembled in two easy steps. She allows plump, glossy figs to be front and center, accented by the creaminess of sweetened, whole milk ricotta. Her second presentation will be a fall twist on bruschetta. Now that tomato season has sadly wained, Straight concocts an equally appetizing combo of eggplant, apples, butternut squash and onions with honey, balsamic vinegar, salt and pepper, cayenne and paprika. She hits all of the taste buds in this colorful and nutrient packed assemblage of the season’s highlights. The chef will source all of her veggies, onions, honey and figs from the market that morning. She often turns to SONO BAKING CO. for her bread and will use their baguettes to support her veggie laden topping on Thursday.
Chef Nicole Straight of Time To Eat! is back with another great solution to the weeknight dinner dilemma. So many mouths to feed...so little time. Here is a great one pan recipe that the kids can help prepare (if they're done with their homework).
Enjoy this quick and easy recipe for Chicken With White Wine, Mushrooms & Pine Nuts.
Nicoise salad has always been one of my favorite salads. The classic combination of textures and flavors is ideal for any lunch gathering with friends. Although the standard preparation calls for seared tuna, I like to change things up by occasionally and go with salmon atop my bed o' greens.
Using salmon is an easy way to add delicious lean protein to your diet while getting Omega 3 fatty acids and vitamins B-12.
This salad is surprisingly easy to make but the finished product will have you looking like you've been in the kitchen for hours.
One of our family’s favorite summer traditions is going blueberry picking. We always pick way to many berries and come home wondering what we’re going to do with them. This recipe for Blueberry Peach Crumble is always at the top of our list.
Fresh blueberries freeze beautifully. Simply wash, and freeze in a single layer on a cookie sheet before transferring to a ziplock bag. I’ve been asked over the years what the difference is between a crisp and a crumble. After some research, I found these general definitions, but the truth is you will not find a universally agreed upon answer. Whatever you call it, this dessert is simple, summery, and delicious!
It's summer, and most of like to cook outdoors in these hot months. If fish is what you crave, but you don't feel like cleaning up a messy grill, we've got a great solution. Why not pouch it? As the spokesperson for Norwegian Salmon, Chef Nicole is constantly inventing new preparations for this healthy and delicious seafood favorite. Today she has paired an aromatic pouch technique with a wonderful White Bean & Fig Salad. It couldn't be easier to prepare, and is amazingly nutritious.
I don’t make fried chicken regularly, but when I do, I always use this recipe. It is a Memorial Day tradition in the Straight family, and it's all about the brine. I soak the chicken for a whole day in a buttermilk brine to give it plenty of time to soak up the tangy seasoned buttermilk. The extra liquid keeps the chicken juicy during cooking resulting in moist, flavorful delicious fried chicken.
Note: When you are brining your chicken, make sure all of the pieces are completely immersed in the liquid.
Chef Nicole and I have been eagerly awaiting the opening of the Westport Farmers Market all Winter, and finally the day had arrived. The weather held up, and under the new leadership of Market Director Lori Cochran, we were delighted to see some exciting new vendors in the mix. Chef Nicole made the rounds looking for ingredients for a Memorial Day market fresh lunch, and while gathering the goods we chatted with a few of the vendors who made this menu possible.
Check out the video to hear about a new sustainable coffee roaster, buying your milk straight from the cow, backyard chickens, and a great reason to clean out your pantry every Thursday.
I don't know about you, but I'm often daunted by Asian food prep as the list of ingredients always seems to require multiple pages. I'll admit it...this scares me. My lack of fortitude is unfortunate as Asian flavors rank high on my list of preferred meals. When it comes to a food conundrum of this magnitude, I always rely on Chef Nicole of Time to Eat! to streamline the situation. I told her I wanted a simple weeknight dish with Asian flavors that would not require a trip to the specialty market in Norwalk(not that I don't relish walking those aisles). She came up with this great Thai Coconut Curry with Chicken, Shrimp and Vegetables. Vegetarian? No problem. Simply omit the chicken and shrimp and use diced extra firm tofu.
Thai Coconut Curry with Chicken, Shrimp and Vegetables
With warmer weather on its way, it's time to clean up that grill and bring on the 2010 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. Chef Nicole throws down some serious pie in her step-by-step video, and she's got tons of great tips. We've gone with Prosciutto, smoked Gouda, and arugula for our toppings, but feel free to dream up any accompaniment you wish.
If you decide to make you own pizza dough vs. picking one up in the store, Chef Nicole has a great recipe for homemade dough. Happy cooking!
Muffins are alway a crowd pleaser in my family, so I'm always looking for interesting new recipes. Chef Nicole developed these Pear and Candied Ginger Granola Muffins during her days as a personal chef. The candied ginger gives these healthy fruit based muffins a little extra zing. You can buy candied ginger at any number of groceries (i.e. Trader Joe's) or make your own. David Lebovitz has a great recipe if you are feeling up for the challenge.
It's not easy coming up with the mid-week meal, especially if you've got picky kids. It is precisely this type of conundrum that makes Chef Nicole tick. Mired in a massive cooking rut last week, I called her for some advice. She had just the solution for a tasty and ridiculously simple healthy weeknight dinner, Provencal Braised Chicken Thighs.
I used to steer clear of chicken thighs favoring the white meat breasts, but I'm a changed woman. Thigh meat has great flavor, and only 10% more fat than the leaner breast. This is a delicious dish that the whole family will enjoy.