Filtering by Category: Ingredients

Whole Foods Market Opens in Milford

Ingredients Events Specialty Market Opening

Stephanie Webster November 11, 2009

You would have thought they were giving away TV's at the pre-opening party at Whole Foods Market in Milford. A line snaked through the parking lot as people clamored to get a glimpse of this new glittering grocery mecca. The new location officially opened its doors today with their customary breaking of the bread ceremony, and I kid you not when I say that Milford residents have one more reason to smile when they wake up in the morning.

Wine Chat: Le Beaujolais n'est Pas Arrive

Ingredients Greenwich Norwalk Ridgefield Specialty Market Wine Chat

CTbites Team November 09, 2009

I am convinced that one of the best kept and most unfortunate secrets in the wine world is how good wines from Beaujolais actually are. Yes, that’s right–Beaujolais. The word itself creates a certain conundrum. It has been misappropriated and used as a gigantic ruse to convince the American wine drinking public that Beaujolais is actually that thin, fruit juicy froth that Georges Duboeuf has celebrated for years. Quel disastre!

Let me break it down: red wines of all stripes are crushed during harvest (the vendange), racked and barreled to age. Some wines – like great Spanish Riojas don’t get released for 7-8 years after they are harvested. The wait is worth it and the wines benefit from age. Not Beaujolais Nouveau. Beaujolais Nouveau is crushed and rushed into the bottle mere weeks after being picked. And it tastes like it. What the heck was Dubouef thinking? Obviously he wasn’t.

Wake Up to Holly’s Wickedly Plain Oatmeal

Ingredients Specialty Market Breakfast

Stephanie Webster November 03, 2009

I’m definitely one of those people who remain deep in a breakfast rut for an embarrassingly long period of time. For the past 2 years, it’s been Arrowhead Mills Old Fashioned Oatmeal (never instant). I get very cranky when I run out. But while stocking up last week at Whole Foods, a cute, yellow package positioned right next to my target oatmeal caught my eye. Holly’s Wickedly Plain Oatmeal. “The yummiest, healthiest, highest protein oatmeal” the package exclaimed. Could it be? I wondered. Who is this Holly and what can she possibly have done to improve oatmeal? On a whim (brave foodie that I am) and of course following careful inspection of the package (protein count, fiber, etc – okay, fine, Type A foodie that I am), I decided to give it a whirl. And I have not looked back since. Sorry, Arrowhead Mills.

Resource Guide to Buying your Thanksgiving Turkey

Ingredients Going Green Holiday Organic Specialty Market Thanksgiving

CTbites Team November 01, 2009

Photos c/o Ekonk Hill Turkey FarmAnaliese Paik, Founder of the Fairfield Green Food Guide has compiled this exhaustive shopping guide to purchasing your free-range, organic, all natural Thanksgiving turkey. Everything you need to know about where to find the centerpiece of your holiday is here.

There is no better time to aim high for superior freshness and quality in our food than when we’re playing hostess to friends and family at Thanksgiving. All eyes are sure to be on the turkey so now is the perfect time to check that most important food purchase off our to do list. If you’re like me, you are also thinking about where and how the turkey was raised and what it was fed. Well, you are in luck because there are many excellent choices of all natural, free-range, organic, and kosher turkeys available in local stores. If you are looking for extremely rare locally-grown organic Heritage Turkeys, they are available for home delivery. Choosing Heritage Breeds, which have been passed down from generation to generation because they taste good, helps preserve genetic diversity as well as American culinary traditions. Please note that the most coveted birds sell out fast.

Here is a complete guide to buying your Thanksgiving turkey with brands from your local Fairfield County markets.

Hummus Taste Test...Who's got the Best in FC?

Ingredients Specialty Market

Stephanie Webster October 30, 2009

A few weeks ago at a CT Bites editorial mtg. we got into a heated discussion regarding which brand of hummus was the best on the market. This may seem odd to some, but we are serious about our food here. Everyone had their personal favorites, and the issue could not be decided concretely by debate...there is no convincing a foodie. Chef Nicole stepped in with the perfect solution to our hummus conundrum…a humus showdown, or in practical terms a blind taste test.

The editorial team loved the idea, so last week we gathered to talk shop, and more importantly, to eat hummus...lots of hummus. We tried to get a sampling from a wide range of markets, and even included a favorite Middle Eastern restaurant. Sure, we may have missed some, but here were our contenders:

Hummus Showdown Contenders

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:

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.)

Yumnuts Cashews: Have You Said Yum Today?

Ingredients

Deanna Foster October 19, 2009

When you walk into a company that makes a product called “Yumnuts”, it’s tempting to joke about the name. But on a recent visit to Yumnuts Naturals’ office in Norwalk, it was apparent that these guys are serious about their nuts. See, I had to do it, but all kidding aside, the makers of Yumnuts want to know if you’ve said “yum” today? If not, they have just the cashew for you.

In fact, they have six: Toasted Coconut, Honey, Chocolate, Spicy Cajun, Sea Salt and Hot Chili Lime. If you’re in the mood for something savory, go for the Spicy Cajun, a hit among four discerning CTBites tasters. We also loved the Chocolate Cashews, which are dusted in cocoa powder – no heavy milk chocolate coating here - and the Toasted Coconut, which are brushed with a subtle but satisfying coconut powder. If you’re drinking a Margarita, toss that slice of lime and reach for the Hot Chili Lime Cashews instead; they pack almost as much punch as the tequila. And, to give equal and deserving credit to the other flavors, the Honey Cashews have a teasingly light taste of honey and the Sea Salt flavor will please purists who need just a hint of salt and a lot of cashew flavor.

The Fresh Market Opens in Westport

Ingredients Specialty Market Spices Westport

Stephanie Webster October 14, 2009

The much anticipated Fresh Market opened today in Westport (despite the picket lines) not with the ceremonial ribbon cutting, but a Parmigian cheese cutting as is customary for Fresh Market store openings. The arrival of this North Carolina based grocery chain promises to do much to revitalize both the old Shaw's shopping center and our daily shopping routine. The physical space and the products they carry feel like a breath of fresh air, and I haven’t encountered such friendly executives and staff since I lived on the West Coast. Granted it was opening day, but employees stood ready in each aisle anticipating your every need and every question--often offering you something delicious to eat. The atmosphere is comfortable and warm, almost like a European general store, but the best part (even better than the fact that they walk you to your car) is the quality and diversity of the product lines.

I have spent my life driving between Whole Foods for my higher end specialty items, and then high-tailing it, often in traffic, to Stop & Shop for my basics (maximizing my carbon footprint). The Fresh Market fees like a higher end shopping experience, but it also carries standard grocery store items.

Don't Miss the Fall Bounty @ Your Local Farm Stand

Ingredients Specialty Market Farm Fresh

CTbites Team October 06, 2009

We Fairfield County residents are uniquely lucky to have access to beautiful fresh local produce thanks to the labors of our farmers and businesses that support them via independently run farm stands. Do yourself a foodie favor and make one of these farm stands a destination this week and greet the farmer or owner by name. You’ll be surprised and delighted at your experience and wonder why you haven’t visited before. I know what you're thinking...more apples...no thanks. Read on and see what is available from the farm these days. You will be amazed by the bounty and variety. Most farm stands close after the first hard frost, so get it now while the gettin’s good.

El's Kitchen Seasonings: Versatile Dry Rubs 6 Ways

Ingredients Spices

Deanna Foster October 05, 2009

I followed my nose at the Blues and BBQ Festival in Westport last weekend, moving in many directions from one flaming grill to the next, when amidst all the smoke, one flavorful bite of spice rubbed grilled chicken stopped me in my tracks. The scent did not lie; the taste did not disappoint. The chicken was grilled with El’s Kitchen Chicken and Pork Medium Spicy Dry Rub and Seasoning Mix. The small sample was so flavorful; I bought a jar on the spot. Home cooking proved the tastiness could be achieved without festival accoutrement, and I called Eleanor Smith, the owner and the “El” of El’s Kitchen, who lives in Weston to learn more about her products.

From the Farm to Your Door: CTFFE Delivers

Ingredients Delivery Service Organic Farm Fresh

Deanna Foster October 01, 2009

What would you say if you could support Connecticut farmers and small business entrepreneurs, reduce your carbon footprint and enjoy a wide variety of locally grown, farm fresh food with just a few clicks of your mouse? “Bring it on!” comes to mind.

Which is just what I did when I heard about CT Farm Fresh Express. This wonderful service recently arrived in Fairfield County, bringing Connecticut grown produce, meat, dairy, baked goods and other products right to your front door.

Now, you can leave the shopping and the driving to Deb Marsden, who began her service, CTFFE, in February ’08

It's All Greek To Me @ Steve's Market in Norwalk

Ingredients Greek Norwalk Specialty Market

Jenny Vynerib September 24, 2009

When I decided to throw a Greek-themed dinner party, I wasn’t sure if I would be able to find my stuffed grape leaves, taramasalata, and fresh feta in Fairfield County. Ye of little faith. After doing a little research, I found a place that sounded promising on Main Street in Norwalk called Steve’s Market. Filled with imported Greek produced specialty grocery items, prepared foods, religious relics and wonderful baked goods – Steve’s couldn’t be more authentic. It was like walking into a little shop on a side street in Athens, Greece. Little did I know that after one visit to Steve’s, it would become one of the stores on my “weekly visit” list.

5PM is the New Tea Time: Bigelow Does Happy Hour

Ingredients Cocktails Recipe Tea And Coffee

CTbites Team September 15, 2009

Tracy Holleran is a local blogger and founder of The Secret Ingredient Cooking School. She has taken tea to a whole new level with these innovative cocktails. Read on...

Some like it hot. Others prefer it iced. But tea as a mixer for cocktails?

When I teamed up with Fairfield-based Bigelow Tea to develop recipes using their many brews, that is exactly what we had in mind. Sure, I developed a wide variety of dishes, both sweet and savory, but these cocktails with a twist seemed to garner most of the attention.

There are two important steps to making your tea infused cocktail:

1. For maximum flavor, prepare a super-concentrated brew using several tea bags.

2. Once the tea is lightly sweetened with some sugar, put it into the freezer to chill for about 30-45 minutes.

In no time, you’re ready to start shaking, stirring, and sipping! Mix up a batch of these cocktails and this will be one tea party no adult will want to miss!

Here are two of my favorites:

Easy Fall Fruit Picking @ Bishops Orchards Farm

Ingredients Guilford Local Farm Shoreline East kids activity Farm Fresh Kid Friendly

Deanna Foster September 11, 2009

When I reluctantly moved to Los Angeles at the beginning of this decade, I missed our annual fall apple and berry picking trip so much that I dragged a posse of ex-East Coasters and their small children to the closest orchard (two hours into the desert) to pick apples one hot October Sunday. To put it mildly, apple picking in California is a sad facsimile of the real deal here in New England. The air was heavy, we were sweaty and the only ones enjoying the adventure were the children– they didn’t know any better.

Being back in New England, where there really is a fall season and apples taste like, well apples, we recently took advantage of the pick your own trifecta: September peaches, apples and raspberries and visited Bishops Orchards in Guilford, CT.

Suckerborne Suckers...This Ain't Your Ordinary Lolli

Ingredients New Canaan Dessert

Sarah Green September 08, 2009

Photo c/o Suckerborne

THESE SUCK!!! and they say there’s a SUCKERBORNE every day. Turns out, it's true. Read on....

Finally, a sophisticated and spectacular lollipop designed for adult palettes. Using nothing but sugar, a stick, and some outrageously decadent yet all natural ingredients, Darien resident Megan Ferrell has entered the candy market with chic and style. These lollipops have the power to transcend. For every day a sucker is born, there is a Suckerborne:

Monday- you are in your mini van on one of the endless schelpps from one soccer game to another ballet class. Where do you want to be? Under a blanket with your lover, real or imaginary, watching the waves pound the Vineyard shore. It seems a long way from reality to fantasy. But there is hope. One lick of Suckerborne’s “Dark and Stormy” and you’re there! From the first taste, the ginger beer nips at your tongue. Then, quietly, the dark and moody Premium Black Seal Rum comes from behind to bathe your mouth in a delicate splash of fire. Monday is boring. “Dark and Stormy” is inspiring!

Spice Up Movie Night with Penzeys (Popcorn) Spices

Ingredients Norwalk Specialty Market Spices Recipe

Stephanie Webster September 01, 2009

Recently my husband brought home a spice from Penzeys Spices in Norwalk. It looked harmless enough. It was the Smoky Penzeys 4/S, where the so-called "4S's" stood for special seasoned sea salt. Sure, I've had smoked sea salt before, and yes, they do add great flavor to chicken, beef or fish, but this "all purpose smoky salt" touted one more tasty possibility. Upon reading the words "…even popcorn" my husband and I decided to give it a try for the Sunday night line-up.

We popped up a large batch on the stove top - the old school way - sprinkled on a generous amount of the 4/S while the kernels were still hot, and raced over to the TIVO. After the first bite, I could no longer focus on the screen. I had to run downstairs to add more spice to the crunchy corn and only then could I carry on. The salty smokiness of this seasoning is absolutely wonderful, and really turns your average bowl of popcorn into a gourmet treat. I've had a lot of seasoned popcorn, but with ingredients like smoked paprika, black pepper, rosemary, and thyme, this spice was a winner, and it's reasonably priced at $2.95 for 4 ounces.

Given the unexpected joy in this little brown canister, I went back to Penzeys to inquire about other popcorn possibilities.

Fabulous Fish Finds @ Fjord Fisheries

Ingredients Features Cos Cob Seafood Specialty Market Westport

Deanna Foster August 25, 2009

I can deal with tomatoes that aren’t as good as I had hoped - there’s always tomato sauce; an inferior cut of meat can lead to a great stew. But fish that isn’t the highest quality or supremely fresh? That is just unacceptable in my book.

Fortunately, we have a number of fish market options in Fairfield County, many of which are very good. Markets like Pagano’s in Norwalk, and Superior Fish in Westport certainly have their followings, but after doing a thorough sampling, I have found that one stands apart from its peers: Fjord Fisheries. Fjord gets my vote on two counts: quality and selection.

I recently spoke with Jardar Nygaard, Fjord’s owner, who shared the secret to his outstanding product.

Home Made Indian Fare in a Flash

Ingredients healthy Recipe Indian

r2d2 August 20, 2009

As I walked into my house the other day, distracted with thoughts of what to make for dinner for our houseguests, I was greeted by a sweet scent of ginger and curry wafting through the door. I was famished after a long day and was downright tickled to find a delicious terrine of spinach, chickpeas, and Indian spices stewing on my stovetop. I sighed, thinking how pleasant it was to have houseguests after all!

My dear friend Jackie and her Indian husband, Habib, were staying a few nights on their way up to Maine. As I lifted the lid and took in the tantalizing aroma, I was transported back to Jackie and Habib’s wedding in a Tribeca loft, where Habib’s mother had seemingly spent weeks preparing the most sumptuous Indian fare for their wedding reception. I had heard from Jackie that Habib had inherited his mother’s cooking skills as well as their old family kitchen secrets, but I had never experienced it firsthand. Turns out, anyone can enjoy this home made Indian fare without spending hours in the kitchen.

A Better Bread: Wave Hill Breads in Wilton

Ingredients Bakery Special Dietary Needs Wilton healthy Breakfast

Stephanie Webster August 11, 2009

My first experience with Wave Hill Breads was at The Dressing Room in Westport. Ordinarily, when the "bread course" arrives, I sample but only pick as I like to save my appetite for the main event. That evening, however, when the waiter strolled to the table, the smell of freshly baked bread immediately altered the dining plan. It was warm to the touch, had a strong crunchy crust, and the kind of dense spongy inside that has great mouthfeel. It required no spread. It was perfect all by itself... although the sweet creamy butter slathered on sure didn't hurt. When asked where this resplendent loaf had whence come, they answered Wave Hill Breads.

Googling Wave Hill Breads from the restaurant, I found to my great excitement, that these lovely loaves were made locally in Wilton, in a small bakery right off Route 7. I was there the following day. I had to find out more.