Fire Roasted Heirloom Salsa Via Parsley Thief Features Entertaining Recipe katie vitucci September 13, 2011 I've made many variations of salsa before...like this green kind, some with fruit, and more with fruit. Usually, if I'm making traditional red tomato salsa, I make it in a similar fashion to the ones I just mentioned, using raw ingredients. But, this time I wanted to try something new. So, I ended up roasting half the tomatoes, along with some of the other ingredients on the grill, until they were charred and full of smoky flavor. The other half of the tomatoes, I left raw. I did this to keep some of the fresh, juicy texture of heirloom tomatoes present...yet with the roasted flavor mixed in. Read More
Peach and Black Bean Salsa Recipe from Chef Nicole Straight Ingredients Features Recipe Liz Rueven September 06, 2011 Chef Nicole Straight will present two easy and flavorful recipes to shoppers at the Westport Farmers’ Market on September 8 between 10-2. Straight is the founder and Chef of TIME TO EAT, which helps parents and other busy people cook healthy, simple meals without investing hours in the kitchen. She was invited to the White House to participate in First Lady Michelle Obama’s GET MOVING CAMPAIGN, recently appeared on Bravo TV’s ROCCO’S DINNER PARTY, has won numerous awards in Fairfield County and may be seen on Channel 8’s WTNH, where she instructs viewers on simple meal prep. Straight will be presenting her PEACH AND BLACK BEAN SALSA (recipe below) Read More
Creamy Tomato Basil Bisque via Graze Delivered Features Recipe Christy Colasurdo September 01, 2011 This fresh-tasting tomato basil bisque is a great way to use all of those juicy (but bruised or imperfect) late-season tomatoes from the garden and the farmers' market. Not only is it quick to make, but it freezes well. Graze customers keep asking, “Are you SURE there’s no cream in this soup?” The secret is out: We thicken the soup with pureed butternut squash! Serve with a simple salad of arugula and shaved Parmigiano-Reggiano and a loaf of crusty Italian bread for a simple, al fresco lunch. Read More
Blue Lemon Restaurant @ Westport Farmers' Market Features Restaurant Farmers Market Recipe Liz Rueven August 31, 2011 The Westport Farmers Market is the place to be on Thursday September 1st as clean up from the not so friendly Hurricane Irene continues all over town. Come out to replenish your pantry and fresh produce supply while helping out area farmers and producers. Bryan Malcarney, chef/owner of Blue Lemon in Westport, will be the guest chef this week. He has been in the same spot in Sconset Square for over eight years and has quite the following. His presentation at the market will include two seasonal favorites as he offers CUCUMBER DILL GAZPACHO (recipe below) and GOLDEN BEET GAZPACHO for tasting. Read More
10 Questions w/ Prasad Chirnomula of Thali Restaurant Interview Chef Talk Indian Amy Kundrat August 31, 2011 1. If you had unexpected guests arriving at your home for dinner in one hour, what would you whip up? If it is in season will check my garden for some veggies and greens, next check the refrigerator and pantry and then make a decision if I have to go out to the restaurant or grocery store. Tacos are always a priority and a very quick fix. Typically I would whip a salad and/or seafood appetizer and a mix-grill of marinated meats and veggies on the deck. 2. What is the last dish you cooked for yourself? Today was particularly a very hot day. I made some green apple Gazpacho in the morning and stored it away in the refrigerator and Crab filled Japanese Eggplant with Roselle leaves and green chili paste. Apples, Chilies, Peppers, Tomatoes, Cucumber, Roselle Leaves were picked fresh of my garden. I am from the rice and spice country, so made some fragrant Basmati Rice. Read More
Making Gazpacho w/ leFarm's Bill Taibe Features Farm to Table Farmers Market Westport Recipe Bill Taibe August 24, 2011
Caprese Burger w/ Pickled Tomatoes c/o Parsley Thief Features Recipe Comfort Food Kid Friendly Burgers katie vitucci August 17, 2011 Usually, when I make burgers at home, my toppings are fresh mozzarella, pesto, and tomato. But, for this post, I wanted something more creative than just that. Something worthy of being called a "recipe"...otherwise, I'm basically just telling you how to build a sandwich. For a twist on the traditional Caprese ingredients, this burger is made with pickled tomatoes. Something that seems to be catching on these days...at least according to all my Food Network TV viewing. The basil and balsamic vinegar elements come in the form of a basil mayo...which works out well for me, as I'm also known to enjoy mayonnaise on a burger. The rest is the usual...forming the patty by hand, between two pieces of wax paper {makes a perfect patty every time, in my book} and searing it in a hot, "salted" cast iron skillet {a method I learned from my MIL}. Lastly, my favorite parts...creamy, salty fresh mozzarella cheese, and a crusty, airy bread, like ciabatta. Read More
Cocktails: The Aviation c/o Barcelona's Gretchen Thomas Features Cocktails Entertaining Gretchen Thomas August 12, 2011 Gretchen Thomas is the Wine & Spirits Director for the Barcelona Restaurant Group. The classic cocktail revitalization is supercharged right now. San Francisco, New Orleans and Manhattan can take credit for getting that ball rolling, and the rest of the US...well we are a little behind as expected, but people are taking notice more and more. Why did the classics ever die out? In my opinion (strong emphasis on opinion), most of the classic drinks are whiskey or gin based, and Americans got sick of those flavors, turned to flavorless spirits, and they have been in fashion until recently. Now, vintage is back! My new favorite vintage drink is the Aviation. Read More
Ultimate Guide to Making Ice Cream: A Recipe (of Sorts) Features kids activity Recipe Kid Friendly Dessert Chris Grimm August 11, 2011 Nothing says “Summer” like ice cream. I make a lot of ice cream – more than we can eat. I make really great ice cream, if I do say so myself. So when my sister-in-law asked for an “award winning” ice cream recipe, to use in her local agricultural fair, I was happy to oblige. I haven’t won any actual awards, but if you follow my instructions, you’ll appreciate my confidence. Although Eleanore skipped the contest, she said she wished she had entered, if only because the entries all required detailed recipes and, as you will see, mine is nothing if not detailed. The key to a great ice cream is its base. I almost always make fruit ice creams. While different fruits require different treatments and benefit from different supplemental ingredients, the base doesn’t vary. I use a basic Cuisinart one-and-a-half-quart ice cream maker that only costs about $50. If you like ice cream, it’s the best $50 you will ever spend Read More
Peace Tree Desserts in Westport: Give Peace A Chance Ingredients Features Westport Dessert Margie Treisman August 09, 2011 Contented goats frolicking in green meadows, giving fresh, naturally homogenized milk. Local, sustainable, organic ingredients. The leafy Bohdi Tree, symbol of Buddhist enlightenment. Lovely images to associate with . . . dessert. Yeah, yeah, kumbayah, you may say. Get to the good stuff -- the treats, not the trees. But they go hand in hand at Peace Tree Desserts, according to owner and chef Robyn Eades. The Peace Tree, inspired by her dog Bodhi, is a fitting symbol for Robyn’s approach to sourcing and creating delicious desserts. Even the Peace Tree labels are eco-friendly, made from soy ink and recycled paper. Read More
Grilled Marinated Flank Steak via Chef Emilie Features BBQ French Recipe CTbites Team July 21, 2011 Fire up the grill tonight ... your outdoors will get great with the flavors and the aromas of Grilled Marinated Flank Steak ! Whether you're cooking chicken, burgers, steak, fish on the grill, a tasty marinade gives taste and tenderness to every meat. You can use almost everything you have in your kitchen to make your own marinade. Today, I decided to buy a piece of Flank that I marinated with : Olive Oil, Garlic, Onions, Basil, Thyme, Parsley, dried Herbes de Provence, Barbecue Sauce and few drops of Tabasco. Check out the recipe below. The result: a serious crowd pleaser. La recette de Grilled Marinated Flank Steak Read More
10 Questions w/ Matt Stanczak of Stanziato's in Danbury Interview Restaurant Chef Talk Danbury Pizza Amy Kundrat July 19, 2011 Matt Stanczak is chef and owner of Danbury's two-year-old Stanziato's Wood-fired pizza. Trained at the Culinary Institute of America, he has worked for the last decade as both a private chef and for restaurants in New York City and Westchester but now, and thankfully for us, he calls Danbury home. Stanczak’s contemporary take on on the classic Neopolitan pizza is one of the most outstanding in the state. His puffy charred crusts, devotion to local ingredients and seasonality as well as his nightly specials with their intuitive pairings have made me literally pound the table in delight. 1. If you had unexpected guests arriving at your home for dinner in one hour, what would you whip up? This time of year I'm definitely thinking a fresh Guacamole....Avacodos from my favorite Latino bodega, Lots of freshly squeezed Lime Juice, Onion, maybe a chopped up jalapeno, sea salt, and lots and lots of cilantro! Simple, Fresh, Delicious. 2. What is the last dish you cooked for yourself? Read More
“Hot” Wine Picks for the Summer Ingredients Features This Week In Wine JoAnn LoGiurato July 12, 2011 JoAnn LoGiurato is a Certified Wine Specialist and the owner of Dancing on Grapes. Deck parties, outdoor picnics, grillin’ and chillin’…. summer is definitely upon us, and so is the summer wine dilemma. What to drink now? Hmm, many people believe that summer is all about white—au contraire! Here are 11 of my favorite wine sips for summer, including a couple of delicious reds and a rosé for those not afraid to “drink pink.” All of them are available at one of your favorite Fairfield County wine shops. If you can’t find the exact wine you’re looking for, ask the merchant to show you something similar—heck, it’s just fermented grape juice. Taste, experiment, and have fun with it! Read More
Cocktails: Sangria Flora c/o Barcelona's Gretchen Thomas Features Chef Talk Cocktails Entertaining Recipe Gretchen Thomas July 07, 2011 We are pleased to introduce a new CTbites contributor, Gretchen Thomas, the Wine & Spirits Director for the Barcelona Restaurant Group. She supervises the largest Spanish wine program in the United States, managing 200 labels from 11 countries, and acts as the lead mixologist for The Barcelona Restaurants. Summer months bring lots of outdoor cooking opportunities. As an avid BBQ host, I know that the simpler the menu, the easier it is to relax and enjoy the fun. Firing up the grill and throwing on the hotdogs and burgers is always a cinch, but planning the beverages can often be a frustrating element. An extremely simple and delicious recipe for Sangria Flora crossed my desk a year ago and it has become a necessary staple at all my backyard gatherings, right up there with the yard games and bug spray. It was introduced to me by the founder of St. Germain, an Elderflower liqueur that is prominent at every real cocktail bar in the country. The recipe was created by the company and its simple – St Germain, dry white or rose wine, and chopped fresh fruit. Read More
Headbanging Hostess: Dinner on a Stick Night Features Entertaining Recipe Kid Friendly Vanessa David July 05, 2011 Vanessa David has been throwing dinner parties as the "Headbanging Hostess" for over a year, feeding some of Fairfield County's hottest bands and featuring their music in her food porn. She recently recieved a Culinary Arts Certificate from Norwalk Community College. ‘Tis the season to be social - summer is here, the sun is shining, the grill is going, is there a better time to throw a dinner party? Well, if you ask me, anytime is a great time to throw a dinner party. I’m the Headbanging Hostess, throwing dinner parties is what I do. But if you’re new to entertaining at home Dinner on a Stick Night just might inspire you to give it a go. Read More
CTbites Shout Out: What's Your Favorite Grillable? Features BBQ CTbites Shout Out Holiday Amy Kundrat July 01, 2011
Friday Froth: Loud and Proud Ingredients Features Friday Froth Beer James Gribbon July 01, 2011 "I am apt to believe that it will be celebrated, by succeeding Generations, as the great anniversary Festival. ... It ought to be solemnized with Pomp and Parade, with Shews, Games, Sports, Guns, Bells, Bonfires and Illuminations from one End of this Continent to the other from this Time forward forever more." - John Adams to Abigail Adams, July 2, 1776.That's right, the Continental Congress voted in favor of independence two days before they voted in favor of the profoundly important Declaration. Our national celebration should actually be held two days before it is. Friday Froth: come for the beer nerdery, stay for the history dorkism. Feel free to bust both out at your cookouts on this king of three day weekends. Read More
Mango Avocado & Quinoa Salad c/o Healthy Living Blog Features healthy Recipe CTbites Team June 29, 2011 Today I decided to whip up a Mango Avocado Black Bean Quinoa Salad, a vegetarian/vegan salad with fruits, grains and beans. I got the idea as I was staring at the bowlfuls of mangos and avocados that have been sitting on my kitchen counter the last several days. For those of you who are not familiar with quinoa, quinoa is actually a seed, not a grain, and is a relative of leafy green vegetables like spinach and Swiss chard. It is sometimes referred to as an ancient grain as it was once considered to be the “gold of the Incas.” Quinoa is a “complete protein,” meaning it contains all 9 essential amino acids. In addition, quinoa is a good source of manganese, magnesium, phosphorus, copper, iron, folate, and fiber. Read More
Grilled Tandoori Shrimp w/ Cilantro Lime Yogurt Features BBQ Recipe Indian Nicole Straight June 21, 2011 Chef Nicole is back with some great grilling tips to maximize your summer cooking. This dish was inspired by a trip to Patel Bros, Norwalk's new Indian grocery superstore, and is a delicious and simple dinner or appetizer just perfect for your next BBQ, picnic or beach party. These Grilled Tandoori Shrimp are super quick and can be eaten hot or cold. The Hot Pickled Lime Chutney is seriously addictive. Read More
Pizzeria Rosso in Norwalk Features Restaurant Bridgeport Delivery Service Norwalk Pizza Amy Kundrat June 19, 2011 At Pizzeria Rosso, it’s a family affair. As chef and partner of Norwalk’s newest take-out pizzeria, Pasquale Pascarella is the driving force behind this old world meets new world approach to pizza. His cousin handles the dough, his mother arrives each morning at 7 a.m. to make the sauce, and Dad shuttles the pies from oven to destinations in Norwalk and just beyond. A veteran chef of Stamford’s Old Saltwater Grille where he remains a partner, Pasquale decided that a take-out pizza business would help him shift his focus and gain control back to what he loves about cooking, both Italian-inspired dishes and traditional Neapolitan pies (he cites San Francisco’s A16 as inspiration) would be a great muse for this transition. Read More
