[this is last night’s pork - i cooked it a little to high on the heat - i make mistakes!] i’ve been grabbing dubreton pork from fairway lately and it’s been consistently great. hailing from quebec province, dubreton is: Certified organic production Production focused on the welfare of animals Pork raised without antibiotics Vegetable grain diet if you can locate this,...
en route to my hometown. lots of good food coming up: garbage plates, white hots, chicken french and maybe some dinosaur ribbies. stay tuned.
remember to always surround yourself with: goodness, light and love. :o)
no reality shows.
i was a serious reality show fan, during the days when they were real and fantastic [or cheesy and cheap?]. elimidate [talk about epic craziness!]. shipmates. 5th wheel. road rules [when they actually were in an R/V]. [*i also was a die-hard CBS soap watcher for years but finally kicked the habit 2 years ago when CBS cancelled as the world turns…i saw my favorite soap star on the metro...
ted's steamed cheeseburgers.
i’ll admit it. i turn trips into food side-trips. we golfed at traditions yesterday in wallingford and since we were so close to ted’s, i said “let’s go!”. my expectations were pretty high and although the burger was good…i wasn’t wow’d. the meat is steamed in these little tins. the cheese is steamed. the homefries are steamed. everything was...
my friend c and her husband picked up the turkey from a farm near their house in madison. it was amazing. they brined it and it was just perfect. i made a terribly disappointing caesar salad with endives [endives as the holder]. it was gross. really, really gross. too lemon-y and too saucey. oh well. i managed to make cakes and not burn them or ruin them, so that was a bonus. i also...
a day of lots of food, lots of love and lots of thanks.
i received a surprise in the mail yesterday - i thought it was from the S.O. but then i realized my lovely friend jessica sent it! it’s amazing and i’m already cooking a recipe out of it for tomorrow: sage/bacon/caramelized onion stuffing. thank you, thank you!
ricotta pasta + sausage + chives + spinach.
i must admit. i used to loathe ricotta. but i realized, i was eating the crummy ‘supermarket’ kind and not the rich, creamy and delicious kinds that you find say at fairway…or whole foods…or wherever there’s a creamery [don’t eye roll]. tonight i made this: ricotta pasta with spinach, sausage and chives. it was quick and delicious and probably way too...
S.O was a doll and got my pancake mix from whole foods. however, the mix didn’t turn out so delicious [looks delicious, but tasted weird]. he bought me a substitute box of the real stuff and i’m having that for dinner tonight! i like many syrups. we went to lyman orchard for a round of golf on saturday. i played like garbage but rewarded myself with an apple dumpling. on...
lots of food...
so little time. photos tomorrow! night, night.
we’re attempting to eat everything in our freezer so it was a chile night last night with some stew’s chicken breast. the process to quick this took about 4 hours, with too many steps. the recipe was heavily modified [used broth instead of water for a richer taste] and there were many things omitted [no beans] and added [corn] but it came out fantastic. S.O picked up a square of...
a friend of mine invited me out for a happy hour/green drinks event at grand last night. i’d never been to one so i thought it’d be nice to check it out. 1st: grand needs a serious bath. i was shocked at how dilapidated the interior looked…and they just did a revamp of their menu [burger bar, which i wanted to try but made me think twice] and one would think, they’d...
last night's dinner: bolognese, sort of.
i like making pasta sauce. i rarely buy a jar anymore. i make puttanesca, vodka, basic marinara or whatever else - it’s quick and easy. yes you can spend an entire sunday making sauce but i do it fast and it comes out A+: olive oil diced onions and minced garlic. saute for a few moments. like 7 minutes. add some broth - whatever you have, beef…chicken…whatever. let...
food and wine + buick = discovery tour.
i was fortunate to snag a rsvp for myself and R for the buick discovery tour that was held this past weekend at the stamford sheraton. it was fun and a nice way to enjoy a sunday afternoon: eating, drinking and driving [driving FIRST, then drinking] from green mama’s blog: Buick has partnered with Food & Wine magazine to bring this exclusive culinary event to Stamford, Connecticut....
last night's pizza.
we went to a party last night at an acquaintances casa and had some appetizers and cocktails. we left early because we are homebodies and home is where my stove is. ha. leftover bell & evans roast chicken that i made + monterrey jack + wegmans basting oil + a little tiny bit of tomato sauce. the pizza was a little thick in some areas and thinner in others. not my best pizza. but pretty...
soup, in the microwave, that tastes good.
at my former job, we weren’t allowed to microwave foods because microwaves weren’t allowed so i had to throw away a lot of leftovers that i’d normally have brought to work to eat. one can only eat so many over-priced sandwiches [although delicious…], so i found these dr. mcdougall’s soups which can be heated with hot water [thank you water cooler for this]. these...
franklin street works.
i made my way to the ‘grand opening’ of franklin street works last night. the buildings are on franklin street [obv] across from uconn/target. there’s a sweet little cafe, with sandwiches and salads and a variety of beers/wine. it’s a funky space to hang out in / watch their monthly movies / just take in the various exhibits. SAC next door has their opening reception on...
a few new places [and closings] in stamford.
i found the above truck in the jerry springer lot. julian’s II. looks like it could be good. goji organic mart was opened and closed in a very short time span. bummer because it could have been a good thing. rack and roll is out, lucky break is in. a new menu and a slightly revived dining room. no more buck hunter! new subway opening up in the fidelity building [directly across...
1/2 white onion + 5 garlic cloves, pulsed in a food processor. grapeseed oil [i’m still out of olive!] in saute pan and saute onion/garlic for a few minutes…maybe 7? i had a nip of absolut, so i threw that in and a splash of sherry, for good measure. saute. muir glen diced tomatoes [i think a big can, the 20 ouncer] and saute. penzey’s pasta sprinkle + cracked black...
no-buffalo chicken sandwiches.
leftover chicken = football sammies. i poured bella [no] buffalo chicken sauce over my left over thighs. dipped them in panko. light friend them in grapeseed oil. chopped up some: romaine, celery, cilantro shallots and green onions and made a ‘salad’. bought semolina bread from the sono baking company, gutted the bread and put the salad in the inside. added the chicken and then had...
yesterday, R and i had grand plans to visit eataly. i knew it’d be busy but i had no idea it’d be such a mess of people. after 20 minutes looking, we left. we headed down to rivington to loreley beer garden for schnitzel fest. between the two of us, we had schnitzel [side of curry] with spatzle and two weiners and potato salad. schnitzel wasn’t too seasoned but still good....
chicken riggies - recipe update & results.
this was really good and quick. after searching for a recipe for this, i found one but then modified it. food processed: 1/2 white onion, 5 garlic gloves. dropped onion/garlic mixture into saute pan with butter, sauteed for 10 minutes. added one can of muir glen diced tomatoes and one julienned cubanelle pepper. i forgot to do the chicken in the onion pan, so i did that separate in another...
rillettes - not the pork kind.
so i happened to make another recipe out of my book. the book i said i would put down, walk away from and give it a rest but i couldn’t help it. around my french table is just fun. rillettes is basically a pate of sorts and i heart pate so i gave it a go. it was with sardines and quite frankly, the final product looks like a fancy cat food [let’s take this one step further and i...
lunch: leftover steak = steak sammy.
yes, i said sammy. don’t be a hater. martin’s potato “party rolls” + shelburne farms cheddar and last night steak plus a few onions and of course, a1. i assembled it all and popped it into the oven on 350 for 5 minutes. even though we switched out all of our condiments to organic a few years back, i can NEVER, ever give up: a1 or helman’s mayo. i just...
if you’re looking to snag cato corners cheese from colchester ct or some other local foods, artisan made northeast is the place to go. i’m fortunate enough to have greenwich and new canaan farmer’s market nearby, so the goods come to me or i can be really adventurous and just drive to the farms but if you want to order it online and have it sent right to your home, visit the...
who's excited for chicken riggies?
i am apparently. more upstate - central - western new york food needs to be made in our household, so it’s chicken riggies tonight. there’s a recipe from rachel ray that’s floating around but it wasn’t what i was looking for. so i found this one, that seems just about right from rebe mecomber [a central new york blogger, with lots of great stuff]: Chicken Riggies 1...
stout day special.
i bought a victory stout for stout day [who buys one beer? me] and made the below steak salad. it was good. montchevre is always good. you could add that to anything and bam, instantly delicious [except maybe adding it to bananas or frosted flakes - says the S.O]. although, i ran out of olive oil [who does that?] and ended up using grapeseed oil which the bottle said i could substitute [it...
zaza round III or IV.
zaza is definitely in my rotation as a go-to restaurant. the food is consistently yum. last night was really yum and i am now a big fan of butternut squash gnocchi [not something i’d normally order, so thanks to R for the recommendation]. i went with my friend [this is our second visit] who introduced me to the gnocchi and i introduced her to polenta. our first time at zaza was so so but...
last night i made a mornay mac and cheese [topped with shelburne cheddar] and well, the S.O prefers the regular non-fancy mac n cheese i make [shredded cheddar and a light bechamel sauce]. noted. this mac and cheese was incredibly rich and i liked it but it’ll remain as a defunct and out-of-rotation recipe. i topped this with garlic and panko. i’ve heard a lot about darien...
tarry market - port chester, ny.
wine store next door fresh pastas i took a quick trip [10 minutes from stamford if you’re driving quickly. i drive quickly] to pc to tarry market [batali’s place with bastianich] because i wanted some special spirals for tonight’s mac n’ cheez [the bechamel i made is way nuts]. tarry market is great. there’s so much to look at: cheese, antipastos, meats,...