Friday Froth: Gold Diggin' Ingredients Features Friday Froth Beer James Gribbon June 17, 2011 Every once in a while you just have to splurge, and this means different things for different people. For Mikhail Dmitrievitch Prokhorov this means playing underwater polo using solid platinum submarines off the Dalmatian coast, or the Beluga caviar high-dive, but non-oligarchs must find other avenues of diversion. This week we're going to dive into golden luxury like Scrooge McDuck taking a swim. These beers may not be kilt-wearing Scottish royalty like Ola Dubh, Tactical Nuclear Penguin or the clan Bruce, but if they're not members of the country club, they at least lunch there often. Read More
Connie's Cakes of Westport: Nostalgically Delicious Features Stephanie Webster June 16, 2011 David Evans knows a thing or two about coffee cake…and I don't mean those cloying jobs you find at the local deli. We are talking classic Midwest coffee cake, simply baked and conservatively dressed with streusel, but Connie's Cakes are based right here in Westport. David Evans launched this brunch-friendly brand in response to the throngs of people who reminisced about his mother Connie's coveted coffee and carrot cake when she passed away in 2008. In Indianapolis Connie's Cakes were legendary, a sought after nosh at every local event. In his new venture, Dave Evans has brought back a piece of his family, enabling Connie's recipes to live on. Read More
Barnum Hill Farm Meat CSA Now Open to FC Residents Ingredients Local Farm Christy Colasurdo June 16, 2011 Got Meat? Barnum Hill Farm Meat CSA Now Open to Fairfield County Residents Just in time for barbecue season, Barnum Hill Farm (BHF) is offering a limited number of memberships its bi-monthly Meat CSA, exclusively to Fairfield County residents. The Meat CSA brings all-natural, Vermont-raised beef, pork and poultry from a collective of small family farms right to your doorstep. These farms adhere to humane and sustainable practices in a healthy and humane environment, free of antibiotics and without use of artificial growth hormones. The cattle raised for Barnum Hill Farm are pastured outdoors during the seasonal months, where they graze on a steady diet of lush grasses and clover. To ensure the perfect balance of marbling and flavor, cows are finished on a diet of natural grains prior to harvesting. Read More
Thimble Island Oyster CSF for New Haven Ingredients Seafood Amy Kundrat June 15, 2011 This CSA's are for land lubbers only? Think again. The Thimble Island Community Supported Fisheries program is a joint venture between Miya's Sushi Restaurant and Thimble Island Oyster Co. modeled on land-based CSA's. This program is a way for seafood lovers to eat local, help restore the shoreline’s ocean ecosystem, and support local shellfish farmers.This program is designed for New Haven, so it's currently only available for people located in the New Haven-Guilford-Madison. This is admittedly too far for many folks who live and work in Fairfield County but for those of you who work in or around the Elm City, this could work for you. It also begs the question, why not a Fairfield County CSF? Read More
Brazilian Coconut Cake via Chef Leticia Features Brazilian Recipe Dessert Leticia Schwartz June 14, 2011 Chef Leticia Schwartz is the author of The Brazilian Kitchen, the cookbook that made Brazilian cooking accessible to the masses. She is also a Fairfield County resident, and if you have had the opportunity to take one of her cooking classes, you already know that her recipes are worth coveting. In Chef Leticia's blog she posted the original version of this recipe for Toalha Felpuda, a heavenly delicious Coconut Cake from a store in Rio de Janeiro. This recipe can not be found in her cookbook, and it takes this classic cake to a whole other level. Read More
Friday Froth: W(here)TF You Been? Ingredients Friday Froth Beer James Gribbon June 10, 2011 As I crash back through the figurative doorway of this site, dusty from the road, clutching a crumpled and beer-stained notebook and shaking the spiders from my clothing, I can only hope that this column's absence has made your hearts all the fonder. Although when I tried that line on a female acquaintance of mine some years ago she quipped that the sentence was not complete, and should have ended with "of someone else." Live and learn. Our triumphs and tragedies make us who we are, and sometimes intermingle. Such is the case with Lagunitas Brewing Company, and their Wilco Tango Foxtrot "Jobless Recovery Ale." Read More
Chef Nicole Straight Launches Cookbook for Busy Families Features Cookbooks Cooking Classes Kid Friendly Stephanie Webster June 06, 2011 Award winning local chef and long time CTbites contributor, Nicole Straight, has just published her second cookbook, "More Time to Eat! Delicious recipes from a busy kitchen," which aims to teach families how to streamline time spent in the kitchen, as well as make delicious meals in 15 minutes. The new cookbook is an evolution of Straight’s lengthy experience as a cooking instructor who has taught thousands of people how to bring their families back to the table and simplify the nightly 6 o'clock dinner time dilemma. Her new book comprises a plethora of easy recipes, such as BLT Tortellini, Provencal Braised Chicken Thighs, Asian Quinoa Salad and Dark Chocolate Cherry Cookies. She teaches you how to simplify meal preparation while minimizing time spent in the kitchen for both family meals and entertaining friends. Read More
Chef Brian Lewis Hosts Cooking Classes @ Ambler Farm Features Restaurant Cooking Classes Farm to Table Local Farm Stephanie Webster June 06, 2011 Ambler Farms is hosting a 2-part Cooking Series with Chef Brian Lewis, Wednesday, July 20th and August 17th. Ambler Farm's popular 2011-12 cooking series resumes in July with Chef Brian Lewis making his debut in the Carriage Barn kitchen. Chef Lewis' kitchen credentials include Lutece, Oceana and The Sign of the Dove. His most recent venture was at The Bedford Post Inn which he co-created with Richard Gere. His new restaurant is due to open on Elm Street in New Canaan. Chef Lewis will work with Farmer Ben Saunders at the time of the dinners to select and harvest seasonal ingredients to create his menu. Attendees will receive recipes, hands-on instruction and a fully serviced four course menu. Prices: $100/course for Ambler Farm members and $115/course for non-members. Read More
Nicholas Roberts' Whole Wheat & Porcini Fettuccine Features Chef Talk Norwalk Recipe Stephanie Webster June 02, 2011 Nicholas Roberts Gourmet Bistro is a restaurant with a lot of heart and some really well prepared food. On a recent dinner excursion, we stumbled upon a seasonal pasta special that I knew wouldn't stay on the menu for long, and yet I could envision myself craving it on a weekly basis. I considered lobbying for a permanent spot on the NRGB menu, but some meals are more ethereal in nature. Instead, Chef Rob Troilo handed the recipe over to CTbites to enable future enjoyment in our own homes. If you don't want to make your own pasta, go buy it fresh, and take advantage of the beautiful asparagus currently available at our local Farmers' Markets. Let us know how you like Nicholas Roberts' House Made Whole Wheat & Porcini Fettuccine with Artichokes & Asparagus. Read More
Chef Leticia's Brazilian Homemade Honey Liquor Ingredients Cocktails Leticia Schwartz May 31, 2011 I recently toured the beehive colonies in Trout Brook Valley field in Easton with my friends Patty and Sergei Boyce, program directors for The Backyard Beekeepers Association of CT. It was an amazing education on the art of honey production. Inspired by my newfound knowledge, and some great local honey, I began to explore the Brazilian school of preparing home made liquors and after dinner drinks from fruits, vegetables, and honey. I used Patty and Sergei’s honey and Leblon Cachaça to make this recipe. Enjoy! Read More
Opening Day @ The Westport Farmers' Market Ingredients Farmers Market Local Artisan Local Farm Westport Liz Rueven May 26, 2011 CLICK ON ABOVE IMAGE TO LAUNCH PHOTO GALLERY The Westport Farmers’ Market opened today with a celebratory vibe as late spring temps finally pushed into the low 80’s and bright sun pushed through the early morning fog. More than 30 vendors set up under their tents, arranging heaping towers of local produce and lovingly prepared food product as shoppers streamed in to resume their Thursday routines of shopping, eating, and shmoozing at this one stop al fresco mecca. Westport’s market, winner of BEST FARMERS’ MARKET for the third consecutive year in the annual BEST OF THE GOLD COAST AWARDS, has embarked on its sixth season with stricter guidelines imposed on market vendors. Lori Cochran Dougall, Market Manager, has developed 12 guidelines that must be met by both farmers and small food producers. These guidelines are accepted by all vendors and make the mission of this market clear: all edibles must be local, sustainable and healthy. What does this mean for shoppers? Read More
Chef Talk: Tuscan Oven's Limonata Cocktail Ingredients Features Chef Talk Cocktails Recipe Amy Kundrat May 25, 2011 Meeting a friend for an overdue gabfest, I found myself at Tuscan Oven in Norwalk for cocktails. Just as I was about to order the requisite martini, I spied a cocktail that whispered summer. The Limonata. If you find yourself in denial about the cool indecisive weather, or perhaps you'd like to be transported to a sunny afternoon on the Amalfi Coast, this Tuscan Oven cocktail may be just the thing. The Tuscan Oven Limonata Read More
Guide to Fairfield County Farmer's Markets from FGFG Ingredients Local Artisan Local Farm Specialty Market Farm Fresh Stephanie Webster May 20, 2011
Caramel Popcorn & Pretzel Bars via The Parsley Thief Kids Bites Features Recipe Kid Friendly Dessert katie vitucci May 20, 2011 This weekend, I once again volunteered to organize the Bake Sale at my children's school carnival. Last year, I made bags of caramel popcorn, which was a big hit! I planned on making it again this year. But, due to time constraints, I needed to find something easier. While these Chewy Saramel Popcorn & Pretzel Bars taste a lot like caramel corn, one batch made 24 {big} bars...which could be cooled & wrapped individually in plastic wrap. This ended up being a lot easier than stuffing little cello bags with sticky popcorn. I also loved the idea of mixing sweet, chewy caramel popcorn with salty, crunchy pretzels...I'm a huge fan of the sweet/salty thing. Read More
A Field Guide to Fairway Market's Smoked Salmon Ingredients Seafood Specialty Market Stamford Breakfast Lou Gorfain May 17, 2011 Gossamer thin slices of novy, redolent of smoke, salt, and the sea, layered on a bagel with a schmear -- I salivate as I write the words -- used to be a food group you couldn't easily find in Fairfield Country. We might as well have been in Kansas. Then, as if by wizardry, a piece of the Upper West Side was transplanted to Stamford's South Side last year. That's when Fairway Market opened its new 80,000 square foot foodie emporium on Canal Street. And the most outstanding feature of this wonderland greets you just past the spectacular array of cheeses: a deli case featuring 10 varieties of smoked salmon and lox from oceans around the world. Read More
Babycat Milkbar Opens in Wilton Ingredients Amy Kundrat May 12, 2011 With a cup of iced Ruby Slippers tea in hand, I made my way through Babycat Milkbar, Fairfield County's latest pop up shop and cafe in Wilton. The brainchild of Jeena Choi, Babycat Milkbar is a temporary shop designed as a gathering space and small retail hub for coffee, tea and often hard-to-find locally sourced treats. The shop's items include the owners own brand of tea, Mamacat’s Q. Tea and others we know and love such as Cake Box in Ridgefield, SoNo Baking Company in Norwalk, Red Bee Apiary in Weston, Zumbach's Gourmet Coffee in New Canaan as well as other local artisans, photographers and crafters. Read More
Zaatar Meatballs via Jeanette's Healthy Living Features Middle Eastern Recipe CTbites Team May 12, 2011 Today, I tried a new spice called zaatar (or za'atar) in a meatball recipe. Meatballs are popular with my kids, and an easy way to introduce new spices to them. Zaatar, a Middle Eastern spice, is a mixture of sumac (which has a lemony taste), thyme and sesame seeds. Zaatar is not a strong spice, but it has a nice tang from the sumac. Traditionally, zaatar is mixed with olive oil and baked on a flat bread called manakeesh bi zaatar. It is also eaten with labneh (a strained yogurt), bread and olive oil for breakfast. In the Middle East, zaatar is believed to have health advancing properties, including making the mind alert and the body strong. I found a recipe for meatballs using zaatar Read More
Vegan Desserts, Sumptuous Sweets for Every Season Features Cookbooks Special Dietary Needs Vegetarian Recipe Liz Rueven May 11, 2011 Perhaps one of the keys to the bold flavors and exciting range of vegan desserts presented in Hannah Kaminsky’s latest cookbook, VEGAN DESSERTS, SUMPTUOUS SWEETS FOR EVERY SEASON, is that she insists that there aren’t any disclaimers about her recipes. “Each dessert must be delicious, bold and beautiful, not just for a vegan dessert but for ANY dessert.” It is for that reason, that Kaminsky’s latest book will appeal to a wide range of home bakers including those concerned with reducing fat and sugar, vegans and vegetarians, and Kosher bakers (always on the prowl for non-dairy desserts) alike. Read More
Arogya Tea in Westport Ingredients Local Artisan Special Dietary Needs Specialty Market Tea And Coffee Liz Rueven May 10, 2011 Photography by Pam Zaremba Woodsy, flowery and herbal scents wafted towards the entrance of AROGYA as I sought shelter from the cold drizzle of the damp, spring day. Part tea boutique, part apothecary, AROGYA is committed to providing the ultimate tea drinking experience to novice and devoted tea connoisseurs alike. There were two contemporary glass teapots filled with steaming liquid on the reception desk. I made a bee line for the golden hued warmth, placed both hands around the handsome ceramic cup that was offered to me and inhaled the deep, earthy flavor of Pu-erh. The knowledgeable and friendly woman behind the counter explained that I was drinking organic Yunnan Pu-erh tea leaves combined with organic ginger. She proclaimed it to be the perfect warming anecdote to the chilly damp day. She was correct. Read More
Local Find: You & Me Cookies Ingredients Bakery Local Artisan Dessert Jeff "jfood" Schlesinger May 05, 2011 Every so often the fine art of sampling in grocery stores uncovers a delicious new product. While shopping last week in Fairway Market in Stamford I stumbled across a local business, You&Me Cookie, that is creating three scrumptious versions of old-time favorite cookie recipes: the original Chocolate Chip, a Cranberry and Dark Chocolate Chunk, and a modern version of an old-fashioned Oatmeal Raisin. I sampled and loved all of the varieties. With one bite I knew I had an obligation to let our readers know that You&Me Cookies are now available in Fairfield County. After two years of successfully selling through specialty stores in Westchester County, co-owners Heather Mahland and Kyle deLasa have expanded their distribution with the addition of Walter Stewarts in New Canaan, and Plum Pure Food, Starlight Café at the YMCA and Caffé Bon in Greenwich. Read More
