What Are Your Holiday & New Years Food Traditions? Features CTbites Shout Out Holiday Stephanie Webster December 22, 2009
Chef Talk: Osetra's Chef David Nivens-Lobster Spaghettini Features Chef Talk Norwalk Recipe Stephanie Webster December 21, 2009 Don't you always wonder what chefs make when they leave their throng of paying diners, kick back, and cook for themselves? Enquiring minds wanted to know, so CTbites asked top local chefs to share a holiday dish from their at home recipe box. This might be something they serve to their family at the end of the day or food that simply defines the season. We will be featuring these recipes throughout the month of December. We hope you try some of these meals in your home. You can be guaranteed they're good! Enjoy this delicious simple pasta entree from Chef David Nivens of SONO's Osetra. Read More
Cookies Part 1: Give the Gift of Homemade Cookie Dough Features Ask Chef Nicole Holiday Recipe Kid Friendly Dessert Nicole Straight December 17, 2009 Who doesn't appreciate a tin of cookies around the holidays? Well we've got some great tried and true recipes for cookies of all shapes and flavors. But before you pop these Coconut-lime Snowballs, Chocolate, Pecan and Orange Biscotti, Dark Chocolate Chewy Cherry Cookies, Lemon Snickerdoodles, or Chewy Kitchen Sink Oatmeal Cookies in the oven....why not gift without the heat? A gift of uncooked cookie dough allows the recipient the freedom to enjoy his or her cookies whenever desired. Plus YOUR gift won't go stale while your mail carrier or teacher attempts to consume the other 10 tins they received. Just wrap your dough in parchment, wax paper, or plastic wrap, and let your giftee know that it might be a good idea to get this parcel into the fridge as soon as possible. (Cooking instructions are helpful as well). For those of you who just want to bake up some delicious cookies, here are the recipes mentioned above. Read More
Butternut Squash Chevre Ravioli in Sage Butter Features Ask Chef Nicole Recipe Kid Friendly Nicole Straight December 15, 2009 Sure the cold weather brings fewer local fruits and vegetables, but have no fear, there's one versatile fruit (yes, it's a fruit) that you can count on in any season. I'm talking about the formidable squash, specifically the Butternut Squash that keeps us nourished with Vitamins A & C throughout the Fall and Winter months. This recipe for Butternut Squash Chevre Ravioli in Sage Butter falls into the category of elegant comfort food. You could include this dish in a dinner party menu or serve 'em up for a weeknight family dinner. The goat cheese and browned sage butter add nuance to your more standard squash ravioli and the result is remarkably delicious. These little pasta pockets look complicated but they are actually quite simple to construct if you follow my step-by-step video with added tips and tricks. Butternut squash chevre ravioli in sage butter Read More
Chef Talk: Da Pietro's Chef Scotti's Grilled Calamari Salad Interview Features Seafood Westport Recipe Christy Colasurdo December 14, 2009 Though better known around these parts for his inventive creations at DaPietro’s Restaurant in Westport, chef Pietro Scotti is all about tradition when it comes to the holidays. Leading up to Christmas, he bakes and decorates gingerbread houses with his kids, Tomaso, 7, and Lucia, 5, and sips festive hot cider with star anise, cinnamon and orange slices. He also bakes “Chicolino,” a bread with prosciutto and egg filling and a traditional sweet baked dessert that includes capellini pasta (go figure!), candied fruit, sugar, eggs and vanilla. Hailing from Ischia, a tiny fishing village in Italy, Pietro recalls fondly his family shopping excursions to the waterfront dock. There, his mother chose fish so fresh it was literally splashing around in buckets for his family’s “Feast of the Seven Fishes” Christmas Eve meal. When asked to provide CTbites with a favorite holiday recipe, Pietro chose this grilled calamari salad because it’s simple, clean and easy to prepare—a modern riff on a classic—but also because it reminds him of his childhood. Isn’t that what traditional holiday cooking is all about? Read More
Homemade Holiday Gifts: Vanilla Sugar & Extract Ingredients Features Ask Chef Nicole Holiday Recipe Dessert Nicole Straight December 07, 2009 Tired of giving your teachers and hosts the same bottle of wine, gift certificates, or coffee table books? Why not make your own eatable holiday gifts this year? CT Bites makes gift planning easy with our ongoing December feature "Homemade Holiday Gifts." No, we're not getting out the hot glue gun. We're getting crafty in the kitchen with delicious gift ideas that everybody will enjoy: Homemade Vanilla Extract & Vanilla Sugar. Read More
GreenChic Recipe: Green Goddess Salsa Features healthy Recipe Farm Fresh Jennifer Spaide December 01, 2009 Jennifer Spaide is the Founder of Greenchic.com, and is dedicated to educating and inspiring individuals to lead healthy lives, starting with what they eat. She lives in New Canaan and is a registered nutritionist, cook, mom, and foodie. This recipe was developed for one of my readers who was looking for a healthy salsa to serve at a party..."something a little green." I was so pleased she had made the request because this Green Goddess Salsa has become one of my staples. It is packed with healthy ingredients and is amazingly nutritious. It also has a clean, fresh flavor that is perfect with homemade tortilla chips, with eggs in the morning, or served with grilled meats. Green Goddess Salsa Read More
Cranbellinis: The Holiday Breakfast of Champions Features Cocktails Holiday Thanksgiving Recipe Elizabeth Keyser November 26, 2009
Stuffed: The Benefits of Stale Bread Features Holiday Thanksgiving Recipe Michael Mordecai November 24, 2009 Michael Mordecai is baker behind The Fairfield Bread Company and the wonderful "Flaxette." In giving thanks, respect is inherent. Our earth provides for us. We accept these provisions not with greed, but with appreciation. In celebrating food and the bounty of the earth, it is only right to respect the food by utilizing it to the fullest. Using leftovers to create new dishes minimizes waste of food and preparation time. Leftover stale bread has infinite uses. Hardened crusts and heels are transformed into delicious sweet or savory dishes. But now is the time to make stuffing. Use day-old (or 2 or 3 day-old) bread. Use what you have, crusts and all. If you must buy bread to make stuffing, buy a variety of day-old bread (or rolls) from a trusted bakery. The more varied the types of bread, the better the flavor, although one type will work: white, whole wheat, rye, pumpernickel, or sourdough. Read More
Ask Chef Nicole: Thanksgiving Side Dishes Features Ask Chef Nicole Holiday Thanksgiving Recipe Nicole Straight November 22, 2009 Thanksgiving is my all time favorite holiday, there’s no pressure to give gifts, and the whole day is about being together with people you love (or at least like very much) and think about all of the things I am grateful for. And of course, there’s the meal… When it comes to Thanksgiving, I must admit I am a bit of a purist. I want to know that this annual meal will taste exactly as it did last year and the year before that. The recipes I use are the ones my mother used and the ones her mother used. While I have made some small changes over the years (mostly to make life easier) the flavors are exactly the same as I remember them when I was young. My other favorite thing about Thanksgiving is the day after Thanksgiving sandwich, which is basically a little bit of everything (warmed just a little) stuffed between 2 soft pieces of white bread. When you make these recipes, be sure to make a little extra so you have enough for those yummy “day after sandwiches." Here are three of my favorites: Oven Roasted Brussel Sprouts with Prosciutto, Chestnuts and Apple; Mapled Sweet Potatoes; Classic Cranberry Sauce. Read More
Cooking at Home: Radish Greens Features healthy Recipe Farm Fresh Elizabeth Keyser November 18, 2009 Elizabeth Keyser is a local writer living in Fairfield. Her work has been published in The New York Times, GQ, American Photo, The New York Post, Connecticut Magazine, as well as CT newspapers. She writes restaurant reviews and a food column for the Fairfield County Weekly. Radishes and chard were the last things growing in the garden. A creature had gnawed on one of the radishes, so it was time to pull them up. But I wasn’t just harvesting the root. I was eying their bright healthy-looking greens. Yes, you can eat radish greens. They contain more vitamin C, calcium, potassium and folate than the root, and while peppery, they’re mellower than the root. They say you can eat them raw, but I’m turned off by the fury-prickly texture. I make soup with them. Radish leaf soup is an old French recipe. You can find it in Larousse Gastronomique, but it’s easy enough to wing it. This is a quick soup. You’ll be eating in this mildly piquant green elixir in 30 minutes. Radish Greens Soup Read More
It's Breakfast Time: Eggs in Phyllo, Pita or Tortilla Cups Features Ask Chef Nicole Recipe Breakfast Kid Friendly Nicole Straight November 12, 2009 You wake up on Saturday morning. You're feeling guilty about feeding your kids frozen waffles every day this week. It's time to break out of the mould and try out a new recipe...something with a little pizazz. How about eggs? Boring you may say, but these are not just any eggs. This is an egg breakfast that comes wrapped in its own carb (in the form of phyllo, tortilla, or pita cups). With the addition of veggies, cheese, or meat you've got a whole meal in one tasty little package. They look complicated but they only take about 20 minutes, and your family will love the results. Eggs in phyllo, pita bread, or tortilla cups Read More
Ask Chef Nicole: Chicken Pot Pie...Easy Comfort Food Features Ask Chef Nicole Recipe Comfort Food Kid Friendly Nicole Straight November 05, 2009 A few days ago I had some puff pastry left over from one of my cooking classes, and given the autumn chill, I decided to make a chicken pot pie. I used to love these growing up, and my mother loved making them-- remove from freezer, open box and bake 40 minutes. My recipe is not quite that simple as it is made from scratch, but short of a frozen entree, this chicken pot pie is as easy as it gets. Don't be intimidated by the ingredients. The foundation for this savory baked pie is the mirepoix (diced onion, celery and carrot) which you can purchase from Trader Joe's. Now how's that for convenient? Feel free to leave out whatever veggies you don't have on hand, and don't be afraid of frozen vegetables. If you're tight on time, they can be a great shortcut. Enjoy, and watch my step-by-step video for additional cooking tips. Easy Chicken Pot Pie Read More
Halloween Recipes: Screamin’ Meanie Pulled Pork Bites Kids Bites Features Ask Chef Nicole Holiday Recipe Kid Friendly Nicole Straight October 24, 2009 Here is yet another fun and tasty party pleaser. We have listed two techniques for the creation of this delicious dish. Your selected preparation will depend on your expendable time, and your desire for home made fare vs. store bought ingredient assembly. We made these both ways over the weekend, and you will be happy with the results either way. If you are not a regular pulled pork eater, try it. The sweetness of the BBQ sauce, and the tenderness of the slow cooked pork makes this a real treat. Technique #1 I'm short on time: Screamin’ Meanie Pulled Pork Bites (Mini corn bread and pulled pork sandwiches) Read More
Easy Halloween Party Recipes Part 1: Bloody Fingers Kids Bites Features Ask Chef Nicole Holiday Recipe Kid Friendly Nicole Straight October 24, 2009 Halloween is around the corner, and this week, in honor of this ghoulish holiday, CT Bites will feature a daily recipe to help you plan the perfect Halloween party. These dishes are both adult and kid-friendly, and are simple time-saving delicious meals that will leave you plenty of time for dress-up. This is the first in our series, and really... what defines the real joy of Halloween more perfectly than eatable severed body parts? These "Bloody Fingers" are an updated version of a perennial favorite, pigs in a blanket. I like to use chorizo, but you could substitute chicken apple sausage or Portuguese linguica. Bloody Fingers in a Blanket (AKA chorizo in puff pastry) Read More
Soup's On!! 17 Bean & Barley Soup Mix from Trader Joe's Features Ask Chef Nicole Soups Recipe Kid Friendly Nicole Straight October 21, 2009 Soup season is upon us bringing to the table a plethora of wonderful Fall dinner options. I am always on the hunt for interesting new contenders for my weekly line-up, so I jumped on a tip from a friend who recommended that I check out the 17 Bean & Barley Mix from Trader Joe’s. The bag's ingredient list has an interesting assortment of, you guessed it, 17 types of barley and dried beans, including black eyed peas, pinto, lentils and navy. You would certainly enjoy this bean mix up straight, but I decided to throw in some added protein and a little varied flavor with the help of some smoked turkey wings, (although you could use a ham hock or bacon as well). Here’s my recipe for Hearty Bean & Smoked Turkey Soup. This soup can also be made vegetarian by omitting the turkey and using vegetable stock. It is a simple weeknight entree everyone will enjoy. Read More
An IKEA Smorgasbord...No Assembly Required Ingredients Features Specialty Market Swedish New Haven Sarah Green October 20, 2009 "IKEA, Swedish for common sense," is how the commercial goes. Yet my common sense seems to escape me while shopping there. Although the products are nifty and super cheap, it is NOT my greatest talent to build beautiful furniture from planks of wood, a package of bolts, and a direction sheet that has only arrows as its vocabulary. Yet back I go, trip after trip, filling my cart with baskets of every size, shape, and dimension and spectacular flower-shaped light bulbs that may or not fit in American lamps. "What’s the sense?" I have asked many times. Now I know. It’s all about the sense of TASTE- The IKEA food mart rocks! Tack sa mycket, (thank you) Bjorn! Now I must confess, I lived in Stockholm for years so my taste for things Swedish is admittedly subjective. So, to be fair and unbiased in writing about the food, I decided to have a Smorgasbord with my Westport peeps so they could tell me their unadulterated opinions. Here's how it went down: Read More
Wine Chat: Wine Pairings for Fall Flavors Ingredients Features Darien Fairfield Ridgefield Specialty Market Westport Wine Chat CTbites Team October 19, 2009 Fall is here. And beyond the obvious weather changes: frost alerts, foliage color and the end to most farmers’ markets, there are other exciting changes in the lives of wine enthusiasts: Fall marks the start of the red wine drinking season! Sure we drink red wine in the Summer, but enthusiasm for the darker reds is tempered by the weather, and the kind of red wine experiences that appear easily from a slight chill in the air can at best be forced in the heat of outdoor dining. But as the leaves start falling and people begin to spend more time indoors, out comes the Le Creuset for stews, Emile Henry for roasts, the cast iron skillets for, well, that restaurant style pan seared rib eye. We all know that wine is made for food – and Fall food is made for red wine. So, here, in an inaugural ditty on wine in CT Bites, we wanted to share with you not only our unfettered enthusiasm (break out the mandolines – we’re talking the kitchen variety not featured instrument in Rod Stewart’s Maggie) for the high season of food and wine with some recommendations about what to try and buy across the next few months leading up to Winter. (See our local resource guide with recommendations below.) Read More
Ask Chef Nicole: Quick & Easy Mini Meatloaves Features Ask Chef Nicole Recipe Comfort Food Kid Friendly Nicole Straight October 16, 2009 Sometimes the meatloaf can be a daunting dinner entree...not because it is difficult to prepare, but because it is lacking visual appeal when sliced table-side. In thinking about how to make the meatloaf a more attractive kid-friendly entree, I decided to pull from my arsenal the kitchen pan most pleasing to the under 12 set...the muffin tin. Recreated in smaller, (and dare I say cuter) rounds, this classic comfort food is both delicious and healthy, especially with the added vegetables sneaked in the mirepoix base. (Hey, if Reagan was able to count catsup as a vegetable, I'm counting carrots, celery and onion.) If you are somebody who purchased those ridiculous brownie pans to maximize the crispy edges, you will love these. Enjoy! Watch Chef Nicole's step-by-step video for proper mini meatloaves preparation. Read More
