Cooking w/ Match Restaurant's Matt Storch Features Chef Talk Cooking Classes Norwalk Recipe Farm Fresh Amy Kundrat June 07, 2010 The home cook versus a trained chef. There are thousands of reasons that separate these two knife-wielding gourmands in the kitchen. And I'm not even talking about dicing technique, the battle scarred hands or the colorful vocabulary. I'm thinking more about the dozens of small things that only chefs can learn from years spent in kitchens developing and preparing dishes hundreds of times under the pressure of executing them perfectly for customers, that forces insight and knowledge. The Clarke Culinary Center in Norwalk is giving us entree into the world of the trained chef, allowing voyeuristic home cooks throughout southern Connecticut the chance to watch, smell, taste and touch alongside some of the best chefs in the area. This series launched in September 2009 and features some of the most talented and well-known chefs in our area including Matt Storch of Match in Norwalk; Read More
Chef Talk: Lolita Cocina's "Crack" Cornbread Features Chef Talk Greenwich Mexican Comfort Food Kid Friendly Stephanie Webster June 04, 2010 Executive Chef, Juan Manuel Reyes, of Lolita Cocina & Tequila Bar in Greenwich, came to Byram by way of Mexico City and several prestigious restaurants in Manhattan. His passion for the bold bright flavors of Mexican cuisine is felt throughout Lolita’s menu, and he has a unique ability to create comfort food with a kick. When we recently dined at Lolita Cocina (review coming soon) we couldn't help but audibly kvell over his delicious cornbread. The version on the menu is bathed in garlic butter, but I think it's fair to say that if you drizzle a little melted butter or honey over this side dish, you'll have some happy guests. Enjoy. Lolita Cocina Cornbread Recipe Read More
Get "Baked"... The Perfect FC Clambake Features Catering Holiday Seafood Sarah Green June 01, 2010 It’s that time again, isn’t it? The moon is in the 7th House, and Jupiter is aligned with Mars. Summer’s comin’, dude. Relax, crack open a cold one and get “baked” - Clam Baked, that is. Invite your friends over for a typical New England summer culinary experience. Or head down to the beach and get “baked” by the shore. (Penfield 2 in Fairfield allows it, Compo Beach in Westport also, some others too!) A clam bake is a great way to enjoy the best of New England and the perfect way to entertain. Birthdays, rehearsal dinners, anniversaries, graduations, start of summer, middle of summer, end of summer, because it’s a Thursday, the list goes on and on. There is always a good reason for a clam bake and there are several great seafood suppliers in Fairfield County. Here are some of your options: Read More
Chef Nicole: Buttermilk Brined Fried Chicken Features Ask Chef Nicole Chef Talk Holiday Recipe Kid Friendly Nicole Straight May 28, 2010 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. Happy Memorial Day!! Buttermilk Brined Fried Chicken Read More
What's Fresh @ The Westport Farmers Market Ingredients Features Ask Chef Nicole Farmers Market Recipe Farm Fresh Opening Stephanie Webster May 28, 2010 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. Here are Chef Nicole's recipes from the market: Read More
A Moveable Feast: Skinny Pines Brick Oven Pizza Truck Features Catering Local Artisan Pizza kids activity kids cooking party Liz Rueven May 26, 2010 The green Dodge pick-up truck slowly backed into my narrow, curved driveway with the 6 x 13 foot trailer leading. A dome shaped, brick pizza oven was mounted on the open trailer by some ingenious contraption that prevents it from being jostled and toppling off in a crumbled mess of mortar. Jeff Borofsky, chef/owner of SKINNY PINES, a portable wood fired oven catering company, was bringing the party to my home. A group of lucky CTbites contributors and other Fairfield County food producers were due to arrive in 90 minutes. I was beginning to wonder if the party would be ready for these friends with their discerning palates and voracious appetites. Read More
Daily Fare: Down To Earth Gourmet To-Go Features Restaurant Bethel Catering Coffee Breakfast Amy Kundrat May 20, 2010 Being greeted with a cup of locally roasted coffee and the promise of a healthy prepared meal each day may be the only foolproof way to overcome the indignity that is a Metro North train commute. Located inside the Bethel train station, Daily Fare offers a nourishing and caffeinated segue into the freneticism of a work day and the welcome flexibility of a healthy prepared take-home meal for lunch or dinner. This coffee shop-meets-gourmet-to-go is not just for commuters. For many of us faced with the daily demands and dwindling hours of busy schedules, Daily Fare affords us hungry and time-crunched souls the luxury of well balanced meals instead of shopping, cooking and preparing a meal. For many of us who like to cook, it can be a much-needed respite. For others who can't cook or don't want to, it's like having your own personal chef without having to foot the bill. Read More
Chef Talk: Tuna Marinato From Morello Bistro Features Chef Talk Greenwich Seafood Recipe Stephanie Webster May 18, 2010 Photo Credit: Thomas McGovernThe beautiful dish comes from the Marches region of Italy and is typically prepared with salt cod. Executive Chef Townsend Wentz of Morello Bistro in Greenwich uses tuna, which has a richness and fattyness that is cut by the spicy tomato. The tuna itself is marinated in rosemary and orange zest, which is mirrored in the rest of the dish. If you are wondering where to purchase your sushi grade tuna, check out our Sushi Party Primer. If you have a favorite local seafood resource, share it with the group and post a comment below.Tuna Marinato Read More
GreenChic: Shrimp in Spicy Garlic Adobo Sauce Features Seafood healthy Recipe Jennifer Spaide May 14, 2010 I like to periodically check out the local blogs to see what culinary feats the Fairfield County home cooks are coming up with. One of my favorite places to browse for healthy recipes with seasonal ingredients is Jennifer Spaide's GreenChicLife.com. As a nutritionist, Jennifer uses her vast knowledge to create recipes that are both flavorful and packed with nutrient dense ingredients. Here's what Jennifer has to say about why you should make this dish in your home (other than it just looks great): Shrimp are a healthy addition to any diet. Aside from being an excellent source of low-calorie, low-fat protein, shrimp boast a high concentration of many important nutrients including selenium, vitamin B12, and omega-3 fatty acids. Selenium is a powerful antioxidant that helps protect against cancer and other degenerative diseases. Vitamin B12 is a key factor in cardiovascular health. And the omega faty acids are anti-inflammatory as well as heart protective. Enjoy her beautiful recipe for Shrimp in Spicy Garlic Adobo Sauce. Read More
Thai Coconut Curry w/ Chicken, Shrimp & Veggies Features Asian Ask Chef Nicole Chef Talk Recipe Nicole Straight May 07, 2010 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 Read More
Q&A, Book Signing: The Dressing Room's Michel Nischan Features Cookbooks Events Stephanie Webster May 01, 2010
Chef Talk: Sono Baking Co's Tomato Tarts Features Bakery Chef Talk Cookbooks Recipe Stephanie Webster April 30, 2010 John Barricelli, owner and chef at Sono Baking Company, takes his tarts seriously. If you visit his storefront, you will see them perfectly crisped, savory, and seemingly impossible to make at home. A few months ago, we went "behind the scenes @ Sono Baking Co." and watched John cooking up these tasty morsels, and decided this was one recipe we had to have. Fortunately his new cookbook came out last month and now every home cook can enjoy these divine Tomato Tarts without having to drive to Norwalk. Read More
Green Food Tips To Reduce Your Footprint Ingredients Features Education Going Green Organic Seafood healthy CTbites Team April 29, 2010 One of the easiest ways to make Earth Day every day is to green your kitchen. Here are some delicious and fun ways to reduce your family's "foodprint" while eating well. You can also view some of Analiese's tips on this Channel 8 news segment. 1. Buy locally grown food from a farmers' market and learn to cook with the seasons. Michel Nischan's (of The Dressing Room) latest cookbook is perfect for anyone looking for inspirational ways to cook with the seasons Read More
Green Gourmet To Go: Healthy Eats in Bridgeport Ingredients Features Local Farm Organic Special Dietary Needs Vegetarian healthy Farm Fresh Liz Rueven April 28, 2010 If you discover sweet potatoes and spinach in your fudge brownies at Green Gourmet to Go don't be surprised. OK, you can keep that a secret from your kids because the veggies are not detectable in these moist, chocolatey bites or in the Blondies with a sweet potato base. The chocolate (anti oxidants a plenty!) masks the veggies and you will be better off for having added a few more to your daily intake. My fave desserts were the peanut butter chocolate chip cookies and the almond oaties. They tasted most like what I would expect (read: crave) from a cookie. Imagine eating your veggies in your dessert! I didn't mean to jump to the end first but I was so enthralled by the ingredients list that I did exactly that! Linda Soper-Kolton has been open in Black Rock for only 5 weeks but she is well on her way to establishing herself as a resource for healthy meals and nutrient dense foods. Read More
Bringing Back The Martini Ingredients Features Cocktails Recipe Amy Kundrat April 27, 2010 The gin martini deserves to be revered. Done well, it's a study in radical simplicity. Done poorly, and you’re better off using it as a cleaning solution. Each Monday I encourage you to celebrate the start of the week with a classic dry gin martini. A weekly ritual in our house, it should begin with good quality gin, a whisper of vermouth, combined with a shaker full of ice and finished with a twist of lemon served in a chilled glass. (If you'd rather not serve, but be served this classic cocktail, check out our "Martini Map" below.) An acquired taste for many, the juniper and botanical essence of gin over time will grow on you, especially when paired with an olive or olive juice (the dirty martini), perhaps a pickled onion (the gibson) and of course (my preferred pairing) the lemon twist Read More
Great Entertaining: “Lulu Powers Food to Flowers" Features Catering Cookbooks Education Elizabeth Keyser April 22, 2010 Elizabeth Keyser recently had the chance to interview Lulu Powers, entertaining guru, and celebrity chef. Here is what she learned, along with a few of Lulu's amazing recipes. After writing a profile of Lulu Powers, Weston girl gone caterer-to-the stars, I met Lulu last week at a book party for “Lulu Powers Food to Flowers” at the Westport Women’s Club. Lulu lives in L.A., where she has cooked for Madonna, Will Smith and Jada Pinckett-Smith and Bill Clinton. Lulu’s philosophy is that entertaining should be fun, and it can be simple and fuss-free Read More
How To Make Grilled Pizza Features Ask Chef Nicole Chef Talk Pizza Recipe Video kids activity Recipe Kid Friendly Nicole Straight April 20, 2010 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! Read More
Chef Leticia Brings Brazilian Cooking To Fairfield County Ingredients Features Brazilian Cooking Classes Education Deanna Foster April 19, 2010 You never know what to expect when you sign up for a cooking class. How much cooking will you do? Who will attend and what will they want from the class? How will the personality of the chef influence the experience? What if you could cut down on all those variables by gathering a group of friends with common food interests and visiting the home of a chef whose only motive is to ensure you have a good time and eat well? It would be a fabulous experience – wouldn’t it? Recently, eight CTBites contributors had just such a fabulous culinary experience with chef, teacher and cookbook author Leticia Moreinos Schwartz at one of her in-home Brazilian cooking classes. Read More
Wkend Brunch: Pear & Candied Ginger Granola Muffins Features Ask Chef Nicole Chef Talk Recipe Breakfast Nicole Straight April 17, 2010 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. Pear and Candied Ginger Granola Muffins Read More
Ask Chef Nicole: Provencal Braised Chicken Thighs Features Ask Chef Nicole Chef Talk Recipe Nicole Straight April 15, 2010 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. Provencal Braised Chicken Thighs Read More
