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
Beyond Breakfast @ Rosie in New Canaan Restaurant New Canaan Breakfast Comfort Food Lunch Kid Friendly Stephanie Webster April 18, 2010 By Saturday morning I can't bear the thought of cooking another breakfast for my children. These are the mornings I lean heavily on the culinary skills of my husband, or abandon the house to allow a paid cook handle the whims and desires of my family of five. Sure, there are many local diners around town, but I'm always on the lookout for something more…well, more unique. Rosie in New Canaan is just this type of place. Caterers Rosie and George Nammack are the brains and cooks behind "Rosie," offering eat-in, take-out, and catering services. Walking into their almost unmarked glass-store front on Elm Street, I am reminded of some of my favorite coffee houses in Seattle serving that perfect combination of well prepared comforting fare and plush pillows. 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
Join Sugar & Olives for Supper Saturday Night! Restaurant Events Norwalk Organic Stephanie Webster April 16, 2010 Still looking for that perfect Saturday night reservation? I just got wind of this dining event. Check it out... JOIN SUGAR & OLIVES FOR SUPPER SATURDAY NIGHT! SATURDAY, APRIL 17th ••• Here's a small slice of the pie they'll be offering: 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
Kids Talk: The Under 10 Set Reviews Sunny Daes Kids Bites Restaurant Fairfield Stamford Trumbull Westport ice cream Kid Friendly Dessert Multiple Eaters April 14, 2010 When Ben & Jerry's closed in Westport this Fall, there were murmurs of discontent amongst the younger crowd. Where does one get homemade ice cream with solid mix-ins in this town? Fortunately help was just around the corner...literally. Sunny Daes opened just months later and now Westporters young and old don't have to drive to Fairfield to get their fix. This full service ice cream shop has 68 flavors of frosty desserts says owner, Sergio Keskin. Plus, it isn't shipped in on trucks; it's made right behind the counter. If this isn't enough to get you in the door, they also serve gelato, frozen yogurt, soft-serve ice cream, and ice cream cakes. Sure, I could tell you how good the ice cream is, but I thought it made more sense to let the kids tell it like it is... Read More
Thali Opens In Westport w/ Small Plates & Big Flavor Restaurant Indian Amy Kundrat April 11, 2010 Credits clockwise from top left: Copyright 2010, Chuck Dorris, eDining.us, Amy Kundrat, Copyright 2010, Chuck Dorris, eDining.us, Amy KundratThe culinary muscle flexed by Thali's Chef Prasad Chirnomula has educated and perhaps even defined Connecticut's interest and demand for Indian cuisine. With the fifth Thali opening in Westport, and his thirteenth restaurant overall, Chef Prasad has clearly hit his stride. Mining the traditional and regionally diverse dishes of India with a contemporary interpretation is Thali's niche. Staying true to this, Thali Westport innovates with a small plate approach skewed thoughtfully toward our impatient palates and lighter wallets. Throughout his menus, Chef Prasad uses his homeland as a starting point with each Thali launch continuing to raise the bar for eclectic Indian culinary experiences and Westport is paving the way. The beauty of the small plate style of eating is two-fold. As a way to explore an interesting menu in greater depth, it offers you smaller proportions and more opportunities to experience different flavor profiles. It also offers a relaxed and steady stream of food, as the kitchen will send out each plate as it is prepared rather than slam you all at once. I much prefer this anyway as I know my shrimp, usually done in a flash will not be overdone or sit waiting for my lamb croquettes to catch up. And if you prefer not to share, you can easily order an entree or make a meal out of your own small plates and hoard them for yourself, you selfish gastronome. Read More
Learn While You Lunch @ Sport Hill Farm: Season 2 Ingredients Restaurant Events Local Farm Organic Recipe Farm Fresh Lunch Stephanie Webster April 10, 2010
Red Bean Sushi: New Contender in Westport Restaurant Deanna Foster April 07, 2010 If you love sushi, you already have your favorite place to go, but that doesn’t mean you can’t try something new to see if the wasabi is hotter on the other side of the fence. Red Bean Sushi is a very small and unassuming new sushi restaurant on the Post Road in Westport. It doesn’t look like much from the outside and it can be easily missed as its small storefront is surrounded by larger retail spaces – notably Stop and Shop across the street. But, this little place is worth a trip to expand your sushi options. Red Bean is the latest culinary venture for chef and owner Eric Xie. He also owns Village Gourmet, (arguably the best Chinese in the area). I honestly didn’t expect much on my first visit but after 5 trips, this is the place I want to go when I crave sushi. Read More
Re-creating leFarm's Golden Beet Salad w/ Lentils & Feta Features Vegetarian Recipe Farm Fresh Lauren fister April 07, 2010 I came across this post from a local blogger, Lauren Fister of chatNchow.com. The words "excellent dinner at leFarm" caught my eye, and I read on to find out that Lauren and I shared a common obsession with a new appetizer featured on leFarm's menu, the Beet & Lentil Salad. In fact, she liked it so much, she went home and tried to re-create the dish in her own kitchen. From the looks of it, she did a pretty good job. Mind you, we're not promising Bill Taibe here, but check out her recipe for a delicious Golden Beet Salad (Nature's Candy) With Lentils & Feta. Golden Beet Salad (Nature's Candy) With Lentils & Feta Read More
Bereket Turkish Restaurant: Istanbul in Bridgeport Restaurant Bridgeport Delicious Dives Turkish Vegetarian Stephanie Webster April 04, 2010 It's been 24 hours since I left Bereket, a tiny hole in the wall Turkish restaurant located behind a Citgo station on Bridgeport's Main Street. As I write this I wonder, is it too soon to go back? Bereket has been dubbed by people in the know as Fairfield County's best kept secret, and I finally understand what all the fuss is about. Mind you, this place is not fussy. Hidden beside of the gas station's mini mart, Bereket's small dining space has only 3 tables and boxes of Turkish beverages and pantry staples lining the walls. But what this single room Turkish delight lacks in ambiance, it makes up for in the quality, freshness, and flavor of the food. Owner Selahattin Cinar has been in business for 6 years, and chats with customers while holding court in the kitchen preparing a steady stream of take-out orders. He greeted us warmly as we walked in, and we were relieved to find that he spoke enough English to answer questions and help us navigate their extensive menu. When we asked what was good, we were led to a display case filled with cold mezes (appetizers) and kebabs awaiting the heat, and simply told, it's all good. And it was. Read More
Chef Talk: The Schoolhouse Serves Apple Tart Tatin Features Chef Talk Wilton Recipe Dessert Stephanie Webster April 03, 2010 If you have dined at The Schoolhouse at Cannondale in Wilton, you have experienced the consistently inspired dishes that emerge from Chef LaBant's kitchen. LeBant's ingredients are pristinely fresh, locally farmed, and always beautifully prepared. An evening in The Schoolhouse's intimate dining room is always a treat. With a strong background in French cuisine, LaBant does jutice to the classic French treat, Apple Tart Tatin. This recipe will take you right back to the great bakeries of Paris. Plus, it's surprisingly simple. Enjoy. Read More
Passover Dessert Solution: Matzoh Toffee Brittle Features Holiday kids activity Recipe Dessert Stephanie Webster March 30, 2010 Passover can be tough times for the young who need to give up their baked goods, or at least modify their ingredients. Here is a dessert recipe that is both satisfying and simple, and it makes for a great gift. Kids will enjoy decorating the brittle once it is prepped, and the topping options are limitless. Think marshmallows, sprinkles, candied nuts...you name it! Our tester felt she could have used half the quantity of butter in this recipe, but taste it yourself and see what you think. Matzoh Toffee Brittle Read More
Salad Dressing Roundup: Make Your Own! Features Ask Chef Nicole Chef Talk Recipe Nicole Straight March 29, 2010 Often, when I peek into peoples' refrigerators, I see upon the shelves a multitude of bottled salad dressings. Everyone loves salad but many don't know how easy it is to make a delicious homemade vinaigrette. The basic proportion of a vinaigrette are 3 parts oil, 1 part tangy (vinegar, citrus). Add some salt and pepper, find yourself a left over jam jar with a good lid, and you are ready to start dressing. Note: I can not stress the importance of having a tightly fitted lid, as I’ve spilled more dressings when I’ve gone to shake it. Here are a few tried and true recipes I make in my house. You'll never buy bottled again! Try these simple recipes for Classic French Dijon Vinaigrette, Asian Balsamic Vinaigrette, Latin Vinaigrette, Creamy Blue Cheese Vinaigrette and Caesar Salad Dressing. Read More
CLOSED A Taste Of Charleston: Southern Cuisine In Norwalk Restaurant Norwalk Southern Comfort Food Kid Friendly Sarah Green March 28, 2010 Frankly my dear, you SHOULD give a damn! OK, so Tara was in Atlanta, and Rhett Butler is no where to be found. But for a flavorful and thoroughly authentic southern meal, harness up the horses and giddy-up to A Taste of Charleston at 195 Liberty Square in Norwalk. This charming and relatively new restaurant located just over SONO’s “Stroffolino” Bridge is serving up some amazing southern cuisine, South Carolina’s finest, complete with fried chicken, collard greens and catfish po-boys. A Taste of Charleston Southern Cuisine is a labor of love, co-owned by Chris and Catherine Reed and their partner Chris La Rose; the Reeds had a dream of re-creating culinary memories of their childhood trips down south, and La Rose was immediately on board. Mr. Reed, “…grew up on my grandmother’s cooking” and the magical smell of Grandma Daisy’s kitchen is just what the team at A Taste of Charleston is attempting to recreate. They are succeeding. Read More
Chef Talk: Passover Planning w/ Tabouli Grill's Chef Judy Features Chef Talk Stamford Recipe Stephanie Webster March 26, 2010 When contemplating my Passover planning this year, I once again pulled out the old tried and true recipes from my family's ancestral Jewish bubbie playbook. But somehow this year I felt I needed a break from the past, or at least an update. I knew just whom to ask for help; Chef Judy Roll of Tabouli Grilll in Stamford. I had gotten wind of her Passover menu (seen below) and had been keeping it in the back of my mind as a solid contingency plan if things went awry in the kitchen. Chef Judy was happy to help out with a few suggestions that were both kid and adult friendly. Armed with her Passover Fattoush Salad with Pomegranate Vinaigrette, Matzah chips, and Scallion, Cottage Cheese, and Matzoh Meal Latkes I was ready for action...and now you are too. Read More
CTbites Lunch Recap: The Dressing Room Restaurant CTbites Lunch Events Stephanie Webster March 25, 2010 Our 4th CTbites lunch event at The Dressing Room was a huge success. CTbites readers filled the elegantly rustic dining room of this classic Westport eatery. With this beautiful backdrop, people met up for a quiet lunch or connected with large groups of girlfriends (those parties were considerably more boisterous). The CTbites masthead was well represented with almost everyone in attendance, and there was a nice steady buzz as people settled down to the business of eating. The lunch began on a festive note with specially selected organic wines and a sweet, but not cloying, signature Proseco cocktail. This "Sweetheart" drink featuring Wild Alpine strawberries is the brain child of John Cronin whom you will often see behind the bar, and it has achieved beverage fame. Jon Vaast, the new Executive Chef at DR, created a Spring menu with great local ingredients and refined flavors. Read More
What Makes Great Chili? Where to Sample in FC? Ingredients Features Events Recipe Comfort Food Stacy Lytwyn Maxwell March 24, 2010 Stacy Maxwell is the author of the upcoming book, El Cheapo Gourmet—Thinking Outside the Restaurant Box: The Best Homemade Breakfast, Lunch & Dinner in Connecticut. Chili with…corn? Absolutely….That’s what some of the evening’s guests at this past winter’s Connecticut Audubon Society Center’s Adirondack Night felt about the three corn-laden crock pots full of chili while others at the event felt: absolutely not! Without doubt, the bright, sunny specks of color added aesthetic appeal to the Adirondack, Sweet and Vegetarian-style dishes that provided the main fare for one of three major annual fundraisers. Of course, when the palate is involved, beauty amounts to beans. As I sampled a cup full of chili while chilling next to a guest who was also hankering down on his eats, I commented, “Perhaps the corn in the chili is a Yankee tradition.” While chewing intently on the kernels, he shrugged off my assumption, saying, “This belongs somewhere in northern New York—far north.” Chidings in the chili world are not new. Back in the 1980s, I was part of a television crew Read More
