Chef Talk: Barcelona's Spicy Lobster Salad Features Chef Talk Seafood Recipe Stephanie Webster March 04, 2010 Here is our second installment from the Barcelona Cookbook, Spicy Lobster Salad. This recipe will have you craving those Summer lobster runs to Massachusetts. It is simple, fresh and delicious, but has a little kick giving it that signature Barcelona flair. Spicy Lobster Salad Read More
A Guide to Fairfield County 2010 CSAs Ingredients Features Delivery Service Local Farm Organic healthy Farm Fresh CTbites Team February 26, 2010 Community Supported Agriculture (CSA) is a means for consumers to buy a share in a farm's seasonal production directly from the farmer. Consumers benefit from buying local, farm fresh, high quality produce at an attractive price and farmers benefit from pre-selling the harvest. It’s a clear win-win. CSA members typically pick up their weekly shares at the farm or a location in their community, but a new CSA option is delivered to your door! Community pick up locations generally involve a small volunteer commitment, perhaps two hours per season, during which the site is readied and broken down for weekly share distribution. CSA membership is not for everyone because in such a partnership arrangement, the consumer shares both the bounty of the farm's harvest and some of the risks inherent in farming. We have lost so much farmland in Connecticut that less than one percent of our residents earn a living by farming. Eat well, support your local farmer and do your bit to preserve farmland by buying a CSA share in one of our precious organic or IPM (Integrated Pest Management) farms. Back in January I announced that it was CSA registration month and shared that two organic farms were expanding and had opened their lists to new CSA families: Sport Hill Farm in Easton and The Hickories in Ridgefield. The CSAs from these two farms quickly sold out. The good news is that there are still a few CSAs open for new subscribers, but you should act quickly if you want to secure a share. Read More
Roasted Beet & Watercress Salad w/ Toasted Walnuts Features Ask Chef Nicole Chef Talk healthy Recipe Stephanie Webster February 23, 2010 People are often daunted by the prospect of proper beet handling and cooking. Personally speaking, I always order them when dining out because I lack the will to cook them at home. Recently, I sat in on one of Chef Nicole's cooking classes, where Balsamic Glazed Roasted Beets with Toasted Walnuts & Grapefruit Over Watercress was on the menu. Watching the simple preparation of this delicious dish helped me turn the corner. Beets can be found year round at your local grocer although the small tender beets are generally in season only from June through October. High in nutrients and low in calories, these sweet earthy root vegetables are great solo or in salads like the one below. The acidity of the balsamic vinegar and the grapefruit work well to counterbalance the sugary beets, while the toasted walnuts provide great texture and crunch. Make this dish for your next dinner party or as a light healthy lunch. Balsamic Glazed Roasted Beets with Toasted Walnuts and Grapefruit Segments Over Watercress Read More
Ask Chef Nicole: Asian Turkey Vegetable Potstickers Features Asian Ask Chef Nicole Chef Talk kids activity Recipe Kid Friendly Nicole Straight February 18, 2010 Chef Nicole has mastered the art of the kid-friendly recipe that works just as well the adults in the crowd. These Asian Turkey Vegetable Potstickers are a perfect hands-on activity for all ages. Personally, all that folding took me right back to those origami craft projects from my younger days. These little GBD packages are deceptively simple to make and very tasty. We also have a vegetarian version below. Try 'em in your house and let us know what you think. Asian Turkey Vegetable Potstickers Read More
Raising The Bar On Eating Locally...Don't Miss FRESH Features Education Events Going Green Farm Fresh CTbites Team February 17, 2010 Analiese Paik is the Founder and Editor of The Fairfield Green Food Guide. She is devoted to raising awareness for eating locally and incorporating sustainable food into your family's daily routine. Analiese organized a sold out screening of the documentary FRESH last August. If you missed it, on February 27th, you have a second chance to see this film. Details are below: You are invited to a very special screening of the documentary food film FRESH on Saturday, February 27 from 2:00-4:30 pm at Audubon Greenwich. Immediately following the film, a panel of prominent members of the local/sustainable food movement will discuss the critical role we each play in supporting local farms and creating a local market for sustainable products and offer practical ideas about small but important steps we can take to join and strengthen this grass roots movement. Please join us afterwards for complimentary organic wine and local cheese in the exhibition area. A special educational program for children ages 5 and up is being offered free of charge so the whole family can enjoy an afternoon at the beautiful venue. Read More
Chef Talk: Barcelona's Gambas Al Ajillo Features Chef Talk Recipe Stephanie Webster February 13, 2010 Barcelona has long been a Fairfield County favorite for authentic and distinctive Spanish Tapas. All of their locations share that perfect festive vibe, and the cocktails, well they're worthy of their own post. When the Barcelona Cookbook came out last Summer, I was incredulous that I could recreate the flavors that emerge from their kitchens. Sure, these recipes don't come with music and engaging bartenders, but the food tastes great. These Gambas Al Ajillo are the first of four recipe we will feature from Barcelona Wine Bar. Enjoy! Gambas Al Ajillo Read More
Chef Nicole: Chocolate Ganache Cake w/ Hazelnut Praline Features Ask Chef Nicole Chef Talk Recipe Dessert Nicole Straight February 09, 2010 Ok people...there are tons of delicious recipes on CTbites, but this is hands down my favorite to date. Chef Nicole won an award for this Almost Flourless Chocolate Cake with Dark Chocolate Ganache and Hazelnut Praline, and after your first bite, you'll know why. We used dark chocolate left over from the "Sustainable Dark Chocolate Tasting" we had earlier in the week, so it was truly outrageous. (More on that later). Bonus: The extra ganache can be used to dip fruit into resulting in a beautiful accompaniment to this decadent treat. Forget flowers this Valentine's Day...just make cake. Almost Flourless Chocolate Cake with Dark Chocolate Ganache and Hazelnut Praline Read More
Super Bowl Soup, Skins, and Chili 2 Ways Features Ask Chef Nicole Chef Talk Recipe multiple Authors February 06, 2010 If you are doing a little last minute Super Bowl menu planning, you need to look no further. Here are a few recipes you can make for the masses that are tried and true delicious group pleasers. Don't miss the Trader Joe's shortcuts in Ronit's Lentil Soup recipe. Everyone should have these in their back pocket for simple soup prep. Chef Nicole brings us healthy recipes for Vegetable and Meat Chili, and of course the ever-popular...Mini Potato Skins. Enjoy the game and the food. Read More
Granola 3 Ways: Let Them Eat Oats! Ingredients Features Ask Chef Nicole Recipe Breakfast multiple Authors February 01, 2010 If you spend any time in any grocery store these days you can't help but notice a serious proliferation of high end granola. Everyone and their grandmother is packaging their "one-of-a-kind" recipe for this oat-some breakfast treat. Many of these are high in fat, loaded with sugar, and quite frankly, not that good. We decided to consult our experts for their takes on this perennial favorite. All of these recipes are highly customizable and have an endless array of add-on possibilities. Here is 'Granola 3 Ways." At long last...three reasons to wake up in the AM. Read More
Chef Talk: Chef Rob Troilo, Nicholas Roberts Features Chef Talk Norwalk Recipe Stephanie Webster January 28, 2010 Many of us at CTbites are loyal followers of Chef Rob Troilo and the inventive fare served up at Nicholas Roberts Gourmet Bistro. His food is creative, yet not overdone, and always exceptionally delicious. Last week I had the pleasure of dining with him for lunch and encountered this special; Quinoa with Butternut Squash, Roasted Fennel & Caramelized Pear Stew. The fennel in this dish is very subtle, and the squash and pear work nicely together to create a richness that does not come from 2 sticks of butter, but from the depth of the ingredients themselves. Rob's preparation of these Winter fruits and vegetables almost makes you forget about missing Summer. Now if I can just get ahold of the recipe for Rob's Maker's Mark Mac-n-Cheese... Read More
Roasted Cauliflower Soup with White Truffle Oil Features Ask Chef Nicole Soups healthy Recipe Comfort Food Nicole Straight January 20, 2010 Uh....It has white truffle oil in it. Need we say more? Roasted Cauliflower Soup with White Truffle Oil ½ onion finely chopped 2 Tbs. olive oil 1½ C. cauliflower florets 5 C. (40 oz.) chicken stock 1 Tbs. smoked salt (Penzey’s in Norwalk sells one and Whole Foods sells a delicious Chardonnay smoked fleur de sel) cracked black pepper ¼ c. chives for garnish truffle oil Read More
Health in a Hurry: Fast Food That's Good for You Features Restaurant Fairfield Organic Special Dietary Needs Vegetarian healthy Farm Fresh Liz Rueven January 15, 2010 Entering Health in Hurry in Fairfield is like entering a close friend's kitchen after she has prepared fragrant dishes for you all day. Owner, Sue Cadwell, greets customers while literally standing in the kitchen of her 275 Sq. foot storefront tucked away off the Post Road. There is nothing but a short counter to separate you from the simmering pots and a couple of dedicated cooks chopping and packing healthful, mightily flavored dishes to go. Sue's philosophy is simple. She provides a welcome alternative to fast-food for busy people using organic, whole foods, seasonal produce and ethnic flavors from around the world. What she does in this tiny kitchen is remarkable, and even while working she is always ready to pause and greet her customers with a welcoming smile and a hug. She will ask if it is your first time there and gladly explain as much or as little as you would like to hear about each dish and its ingredients. Food allergies? Food sensitivities? No problem. Sue caters to all dietary needs and to her loyal following. This may be a small, intimate operation, but Heath in a Hurry has a big heart and big intentions. Read More
Chef Talk: Beat the Winter Blues With Booze Ingredients Features Chef Talk Cocktails Holiday Norwalk Recipe Stephanie Webster January 12, 2010 When asked to share a recipe with our CTbites readers, Jennifer Balin of Sugar & Olives went right for the drink. If you have been to an event at her great retail/party space you already know that she mixes a mean cocktail loaded with organic infusions and flavorful syrups. Here are two cocktail recipes you can try at home, including directions for her wonderful ginger syrup. Whip up one of these "Sugar & Olives Martinis" or "Bourbon Marries Ginger" drinks on a cold winter's night (when you aren't carpooling) and you'll barely feel the cold. Read More
Fairfield Cheese Company: Cheese 101 Ingredients Features Catering Education Fairfield Specialty Market Farm Fresh Stephanie Webster January 11, 2010 Have you ever walked into a cheese shop, and been utterly confused by the array of choices in front of you? For those of you who just nodded your heads, let me introduce you to Fairfield Cheese Company. Their bright beautiful retail space, right next door to Harry's Wine and Liquors, serves as a canvas for carefully chosen specialty foods and an impeccable selection of artisinal and locally produced farmstead cheeses. When Laura Downey and Christopher Palumbo opened their doors in May of 2009, they did so with a purposeful dedication to demystifying the daunting process of buying cheese and introducing their customers to the range and craftsmanship of artisan cheeses. "Cheese stores can be intimidating. We wanted to take away the mystique….It's not rocket science" says Laura. Read More
What The Heck Is A CSA? Ambler Farms Event Tells All Ingredients Features Education Local Farm Organic Wilton healthy Farm Fresh Stephanie Webster January 05, 2010
Winter Comfort Food: Lamb with Leeks & White Beans Features Ask Chef Nicole Recipe Comfort Food Nicole Straight December 31, 2009 On a snowy day, there is nothing like slow cooked meat and savory beans. Braising (where the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot) is a low-effort way to get that great tender fall-off-the-bone meat we all crave. If you are still stalling on your New Year's Eve menu, this is an easy recipe to make for both a dinner party or a cozy quiet night at home. Hmmm..I may need to go pick up some lamb shanks and whip up a pot right now. Lamb with Leeks and White Beans Read More
Stay At Home Sushi: A Dinner Party Primer Features Japanese Seafood Specialty Market Recipe Stephanie Webster December 29, 2009 Ok…Seriously…How good does that look? Given the widespread adoration for sushi these days it has always amazed me that more people don't attempt to replicate this Japanese meal in the comfort of their own homes. What could surpass the pleasure of creating your own maki combinations with an endless supply of fish? Just think of the possibilities. My suspicion is an overarching belief that some meals are better left to the experts. The precision and foreignness of Japanese cuisine feels daunting to most. Surely there is some trick to obtaining the stunning entrees that arrive tableside when we eat out. Where in the world would one even get all of the ingredients, not to mention sushi grade fish? It was with all this culinary baggage that I received an email from a CT Bites reader. "I'm hosting a sushi dinner…where in Fairfield County can I get sushi grade fish?" Aha..a brave soul. I led her to the appropriate fish market (Spolier alert: Fjord Fisheries) but now feeling implicated in this fish-fest, I had to see how this sushi dinner unfolded. I invited myself to dinner. Here is how it went down, and how you can replicate this sushi smorgasbord in your own home. Read More
Entertaining: Shrimp, Mango & Jalapeno Lettuce Cups Features Ask Chef Nicole Holiday Recipe Nicole Straight December 26, 2009 Need a menu item for your New Year's Eve party? Why not try these elegant and easy to prepare lettuce cups filled with shrimp and mango? They have a great subtle kick, and can be made with slightly un-ripe mangoes so you don't have to drive all over town looking for the perfect fruit. Here is the real beauty of this dish. You can prepare almost all of this recipe ahead of time so you can actually enjoy the party instead of slaving away in the kitchen while your guests party on without you. Check out my directions for pre-prepping below: Shrimp with Lime, Mango and Jalapeno in Lettuce Cups Read More
Chef Talk: LeFarm's Bill Taibe-Slow Roasted Pork Belly Features Chef Talk Holiday Recipe Stephanie Webster December 23, 2009 For Chef Bill Taibe of LeFarm, a holiday is not a holiday without a little pork belly. Here is his amazingly decadent yet simple preparation for Slow Roasted Pork Belly with Apple Pulp, Fresh Horseradish Root & Arugula. I'm already drooling... Read More