tag:blogger.com,1999:blog-1887661353475814742024-03-13T01:35:08.364-04:00Cheeseburger Cheeseburger Pepsi!Just a place to hang out and chat about all food! Sometimes a random poem appears. Coming to you from Connecticut!Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-188766135347581474.post-65762467789808902862012-08-14T15:56:00.001-04:002012-08-14T15:56:50.403-04:00On The Coast of Somewhere Beautiful<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Georgia, "Times New Roman", serif;">Once a year in August, we join the hordes of travelers for a
summer trek to Cape Cod.<span style="mso-spacerun: yes;"> </span>When you’re
born in New England, they make you sign a paper that says travel to the Cape is
mandatory.<span style="mso-spacerun: yes;"> </span>In preparation for the trip,
I obsess about packing and why I can’t ever find the bag with the beach shoes
in it.<span style="mso-spacerun: yes;"> </span>But most importantly, I begin to
plan out the meals that we will cook.<span style="mso-spacerun: yes;">
</span>Yes, <i style="mso-bidi-font-style: normal;">cook.</i><span style="mso-spacerun: yes;"> </span><i style="mso-bidi-font-style: normal;">On
vacation</i>.<span style="mso-spacerun: yes;"> </span>Since our family is in
different directions during the week, it’s a real treat to hunker in and cook a
meal where everyone sits together at the same table.<span style="mso-spacerun: yes;"> </span>We do eat out occasionally and in the
process, have found some of the best off-the-radar-no-award-winning-signs-here
clam chowder, lobster rolls and ice cream around.<span style="mso-spacerun: yes;"> </span>Not to mention, Portuguese glutton-fest in
Provincetown.<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">It’s breakfast that I look forward to every day.<span style="mso-spacerun: yes;"> </span>We settle in, head to the nearest markets for
Portuguese muffins, linguica, eggs, onions and spices.<span style="mso-spacerun: yes;"> </span>Add to that the 6 or so varieties of potatoes
I’ve brought from the local CSA, locally roasted coffee and let the fun
begin!<span style="mso-spacerun: yes;"> </span><o:p></o:p></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">In the quiet of the morning, I relish waking up to start
chopping potatoes and onions for the hash browns, brewing fresh coffee all
while enjoying a cool ocean breeze.<span style="mso-spacerun: yes;"> </span>At
home, meals are never plated, but that’s not the case on vacation.<span style="mso-spacerun: yes;"> </span>Fluffy eggs scrambled with linguica are
artfully arranged alongside potatoes, muffins and fresh fruit on <i style="mso-bidi-font-style: normal;">REAL</i> plates.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Boy, things are good until the day after vacation ends and
we find ourselves back to the work routine; staring at cereal boxes and
wondering who the hell is going to make breakfast.<span style="mso-spacerun: yes;"> </span>*Sigh*<o:p></o:p></span></div>
Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-82376845478585053502011-09-15T20:55:00.000-04:002011-09-16T15:24:53.037-04:00Come Ride with Me to the Distant Shore<div class="separator" style="clear: both; text-align: center;">
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Recently on a gorgeous Saturday night, I hosted a few ladies over for cocktails and dinner. My sister insisted we make “Ambrosia” burgers, which she enjoyed on a trip to Nepenthe in Big Sur, California. Judging from the photos, I am hard-pressed to find a more beautiful spot to enjoy <em>anything</em>, let alone the perfect burger. Yeah, you heard me. Perfect. She grilled them up, and was quick to point out that you must follow the recipe to the letter. Don’t get all fancy on yourself and start tinkering. (which, by the way, it irks me to read some people’s reviews of recipes. They trash the recipe and then follow with “so I added 3 cans of cheddar cheese soup and smothered it with crushed potato chips, THEN it was edible”; but I digress) And DO not ruin them by flattening with the spatula and flipping them 12 times. Don’t you have better things to do? <br />
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The folks at Nepenthe have posted the recipe and the instructions for their simple masterpiece in the link below. I encourage you to use the freshest ground beef possible, it is well worth it! Keeping with the California theme, the burgers were paired with Carmody McKnight “Motif” Cheval Rouge. I think we have a new desert island meal!<br />
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<a href="http://www.nepenthebigsur.com/recipes/ambrosia.html">Nepenthe - Ambrosia Burger</a><br />
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<a href="http://www.carmodymcknight.com/store/">Carmody McKnight</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-56456103315024430792011-05-17T21:21:00.002-04:002011-05-20T19:09:52.345-04:00I'll stop the world and melt with youHave you ever been chatting with a friend about your hot new sandals, and three seconds later, you find out they don’t like ice cream? WHOA. DID NOT SEE THAT COMING. Then you spend the rest of the conversation wondering how you overlooked such an obvious character flaw? <br />
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Growing up in the Cheeseburger family, there was always a half gallon of something in the freezer, usually Dad’s favorite flavor that no one else liked. And what about the excitement of going to Grandma’s house; where she stocked EVERYONE’s favorite AND you had your choice of cones? <br />
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Sure, ice cream is okay during the winter. But as thoughts turn to summer, it’s time for the quintessential ice cream experience. You know what I am talking about. Maybe it starts out with a drive to a local farm. You read the chalkboard of the day’s offerings and stroll up to the tiny screened window, where a young person takes your order. A minute later, the little trap door opens and they hand out your cup or cone. You fork over $20 (after all, you only ordered the small cone) before grabbing 35 napkins from the dispenser. Then you start chowing before the ice cream starts melting all over your white linen shirt. Paradise!<br />
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The Cheeseburger’s tour o' ice cream has started for 2011, has yours? What’s your flavor?Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com3tag:blogger.com,1999:blog-188766135347581474.post-67102727558510937542011-01-23T21:35:00.001-05:002011-01-23T21:37:12.098-05:00The New England Emporium Eatery & Marketplace - Middletown, CTMy brunch crew and I decided to brave the bitter cold today to check out The New England Emporium Eatery and Marketplace, located in the Main Street Market in Middletown. The space previously housed a natural foods market and last year underwent an extensive renovation. The owners did a wonderful job of creating a warm, inviting place using repurposed woods and fixtures. Local artwork adorns the walls; along with some unique touches, such as beautiful stained glass canopy. As we walked in, we couldn’t help browse the selection of New England made foods and products. Avery’s sodas, Fascia’s chocolates, Boxed Goodes spice blends, just to name a few. A perfect place to put together a gift basket for an out of town visitor! In the corner is a freezer stocked with prepared foods by well known Jordan Caterers.<br />
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The menu features a creative selection of soups, sandwiches, salads and crepes. In addition to the regular menu, you can create your own sandwiches and salads, just grab one of the little clipboards at the counter and use your imagination. Everything is available for eat-in or takeout, and breakfast is served all day. Hey, did I mention crepes? When do we eat? After making our choices, we stepped up to the counter to order. Our friendly server took our order and gave us a number. We grabbed our mugs of coffee and decided on a table in front of the window. Now, I have said this before, but coffee is an afterthought at a lot of restaurants. Not here. The French Roast was smooth and rich; I know this because I quickly consumed two cups. There were several types and flavors of coffee to choose from, roasted specially for them. <br />
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As we chatted, I noticed families with small children, students, groups of friends all enjoying a slow-paced Sunday morning. Our orders arrived, each with a side dish of baby hash browns. The Parisien, on the “savory crepe” menu, is a buckwheat crepe filled with ham and Swiss; with a sunny side-up egg on top. The hash browns were well-seasoned, golden and crispy. The egg was cooked just right, and the flavors of ham and nutty cheese were a compliment to the crepe. Got a sweet tooth? Try one of the “sweet crepes”; perhaps the Bellini, filled with peach preserves and brie. <br />
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Service is very attentive and welcoming. We were able to soak up the vibe and enjoy breakfast without being rushed. The Emporium seems to be a perfect fit for Main Street and a complement to the other businesses in that building. Area cities take note! <br />
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<a href="http://newenglandemporium.com/index.php">The New England Emporium</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-68214690385264452552011-01-15T22:55:00.003-05:002011-01-16T09:51:35.399-05:00Chef's Dog House - Newington, CTLast weekend when most people were packing the gyms and clogging up the health food store aisles, I was thinking about hot dogs. So we headed straight to Chef's Dog House, located in the 7 Eleven Plaza on Willard Avenue. Judging by the amount of customers, it appears Chef's has a loyal following. The interior is sparse and clean, with plenty of tables and the state's largest condiment bar to dress up your dog. The menu also includes some interesting specialty dogs, as well as burgers, sandwiches and soups. We decided to try a couple dogs with kraut, a hamburger and onion rings. As we waited, a couple of guys near us dove into their Junkyard Dogs; wrapped in bacon, topped with chili, cheese and onions. Yes AND Please!<br />
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They called out our order and we headed over to the condiment bar. A simple dressing of kraut was all we needed for this trip, as the all-beef hot dog was the star of the show. I thought it was tasty, with the right amount of snap, but a little on the greasy side. HOWEVER, they serve them on grilled buttered buns and that is the ONLY way to properly enjoy a hot dog. The burger was perfectly cooked, served on a soft white bun. The onion rings were a standout, and some of the best I've had in the area. Nice thick slices of onion in a crunchy batter that held up nicely. I despise the mounds of shoestring onions that are so popular, and was pleased that someone still knows how to kick it old school. <br />
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Overall, Chef's serves up solid grub in a pleasant atmosphere. Check it out when you're looking for a little break from your New Year's resolutions. <br />
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Chef's Dog House<br />
337 Willard Avenue<br />
Newington, CT 06111Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-47617172017443929152010-10-31T22:22:00.000-04:002010-10-31T22:22:54.850-04:00For No Mere Mortal Can Resist...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ApoC3-PFyFBpH4CDoVNGvo1MDYdbIa6Ht7MwBXgh7pDPS4jMZr-cdUcKZMxHrsHtHFayZ8NTZxS3K6lPQpCypYikxDAnF1PhubP3SuzsWbkMQcLIkyF8TdjK_Ew9zbKIhZA4_1Q_bQRN/s1600/DSCN1459.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ApoC3-PFyFBpH4CDoVNGvo1MDYdbIa6Ht7MwBXgh7pDPS4jMZr-cdUcKZMxHrsHtHFayZ8NTZxS3K6lPQpCypYikxDAnF1PhubP3SuzsWbkMQcLIkyF8TdjK_Ew9zbKIhZA4_1Q_bQRN/s320/DSCN1459.JPG" width="320" /></a></div>A friend of mine, who is a very talented baker, told me I should try to make homemade donuts. Because I have made a career of avoiding baking <strong>and</strong> cooking with hot oil; I told her to just open a damn bakery and then we’ll discuss donuts. She muttered something under her breath and a fist fight ensued. <br />
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I decided that Halloween morning was the perfect time to try the donut experiment. Why not start <em>AND</em> end the day with treats? That’s what I’m talking about! I gathered my ingredients and necessary equipment, riddled with anxiety over having to deal with hot oil. Well, after all was said and done and I sat down to a plate of warm, chewy donuts; my fears vanished and a monster was born. An exuberant, sugary “when-we-can-do this-again” monster. Here's the recipe I used:<br />
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1 8-count package of Pillsbury biscuit dough <br />
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Vegetable Oil <br />
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1 cup sugar<br />
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1 tablespoon cinnamon<br />
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Pour enough oil in saucepan to cover two inches; heat on medium-high. While oil is heating up, lay each biscuit on cookie sheet or large plate. Lightly flatten each one with your hand. Using a 1 inch round cookie cutter, cut a hole in each one. Add 3 or 4 donuts to the oil and cook each side for 1 minute, they will turn golden brown. Remove the donuts from the pan with a slotted spoon and lay on paper towels to absorb the oil. Repeat and cook the remaining donuts and holes. Add the cinnamon sugar to a large bowl or paper bag. Toss the donuts in the mixture and ENJOY. They’re just as fun to make as they are to eat. <br />
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Happy Halloween!Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com1tag:blogger.com,1999:blog-188766135347581474.post-26290700984983620992010-09-29T21:56:00.003-04:002010-09-29T22:20:46.794-04:00Me and Mario Down By The Schoolyard<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNzAohR5p0HVTElZYiBJisJj_esimW9rsg8HsvwbpbUMn0j4HAMyBGy5_IuIHM0vVWFz-qG5nWCKQk0Wb7Dy31L-h9m93KHE24OQNgMMbcvxkXdNWELQ534NAuPvODkXyERfMXo5OuFEu/s1600/DSCN1374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" px="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuNzAohR5p0HVTElZYiBJisJj_esimW9rsg8HsvwbpbUMn0j4HAMyBGy5_IuIHM0vVWFz-qG5nWCKQk0Wb7Dy31L-h9m93KHE24OQNgMMbcvxkXdNWELQ534NAuPvODkXyERfMXo5OuFEu/s320/DSCN1374.JPG" width="320" /></a></div>If you’ve spent any time on the Cheeseburger fan page, you know that I had been eagerly anticipating the opening of Eataly, the 50,000 square foot Italian food mecca in New York City. The first U.S. location, Eataly was brought to you courtesy of Bastianich & Co. <br />
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Eataly is broken up into various sections, each with its own market and restaurant. The front area starts with a Lavazza coffee bar and leads into a gelato bar. You can buy chocolates and various confections, sit and enjoy the people watching and an espresso. As you move toward the back, the Panini bar meets the cheese and cured meats area. This is the point you think you've just found heaven but you're only at heaven's summer home. There's something larger and even more grand awaiting you. <br />
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My eyes got huge while perusing the seafood, beef, pasta, vegetable and bakery areas. Oh my god, there’s even a wine bar. Having heard about their in-house vegetable butcher, we decided to have lunch at Le Verdure. The nice thing about dining in is that you have to check in at a kiosk and from there you are seated. After ordering a bottle of wine, we ordered the Zuppa di verdure, raw vegetable salad and a combination plate containing a rice salad, soup and caponata. All beautifully presented, colorful and what flavors! Oh, how far we've come, from eating grey canned green beans to perfectly cooked, bright vegetable soup! Or how about heirloom tomatoes, lightly dressed in a lemon citronette? Clearly, the vegetable butcher means business. <br />
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After lunch, we shopped each area; stopping for salumi, porchetta, fine Italian chocolates, pasta sauce and baby vegetables. Dried pasta for miles, beautiful packages of candies, aged vinegars, Italian beers. There's no end to the fun you could have and spend a pretty penny in the process. After chatting with a manager who told us about La Scuola, led by Dean Lidia Bastianich, plans were made to check out an upcoming cooking class. A rooftop beer garden is also in the works, making Eataly an all encompassing culinary mecca. <br />
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A fun highlight of the trip was seeing Mr. "4 stars" Batali in the store when we arrived. He spotted me across the room, complimented me on the new leggings and insisted on cooking a private lunch. If you ask him about it, you get a completely different version of the story. <em>Whatever Mario.</em> <br />
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<a href="http://www.newyork.eataly.it/">Eataly NYC</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-82206642031544220892010-09-10T17:00:00.002-04:002010-09-10T20:53:24.369-04:00The Coffee Trade - Avon, CTIt’s official, school has started and everyone is “back”. The changing weather and increased traffic can only mean one thing…a return to hot beverages. I’d like to dedicate this post to the unsung hero of my food world, coffee. And where does the Cheeseburger get her coffee? At the Coffee Trade of course! Always trying to support local businesses, they are a little slice of heaven in the hurried world we live in. <br />
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The Coffee Trade is one of those places that comes to mind when you hear someone say they would love to open a coffee shop. The husband and wife owners have created a cozy and interesting place, he the roaster and she responsible for the antiques that fill each space in the old farmhouse. Don’t worry, you can get your frou-frou drinks here, but the focus is on the coffee. They offer an interesting variety daily, ranging from the perfect morning brew “Olde Trade Blend” to my new favorite “Brazilian Dark Roast”. No matter the blend; they are smooth, rich with flavor and unique. <br />
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Order in and linger at one of the outdoor spaces or find your way to one of the tables inside. I dare you to walk in and not browse the selection of tea, vintage jewelry and other eye-catching items in the front room. It’s nearly impossible and somewhere in that room you will find the perfect gift for yourself or a friend. <br />
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Next time you are in the Avon area, stop by and savor a cup of coffee. Don’t you deserve it? If you can’t make it to the shop, check out the website for coffees that can be shipped to you. I am a big fan of their dark roasts for the French Press! <br />
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<a href="http://thecoffeetrade.com/">The Coffee Trade</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com1tag:blogger.com,1999:blog-188766135347581474.post-24751874959755698252010-09-01T19:10:00.000-04:002010-09-01T19:10:13.473-04:00It wasn’t a rock, it was a rock lobster!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrDc29l1NQfVbi9FumMqHhu55PVNsrSdjFoFDN6wwqOEb4kXXSTdSrjFfWN132menCxdmPvkTIWUYKc_42_8nHmXk4hJ8qqqyf0jm3gPwD-Kydu2GXe022QO-PZPjm-ozuypE3nI143wn/s1600/DSCN1063.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOrDc29l1NQfVbi9FumMqHhu55PVNsrSdjFoFDN6wwqOEb4kXXSTdSrjFfWN132menCxdmPvkTIWUYKc_42_8nHmXk4hJ8qqqyf0jm3gPwD-Kydu2GXe022QO-PZPjm-ozuypE3nI143wn/s320/DSCN1063.JPG" /></a></div>Man, do I have some major writer’s block this week! It’s officially the Cheeseburger blog’s 1st birthday and I have nothing to say! Super!<br />
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I decided a fitting tribute would be to highlight a New England summertime favorite and the topic of many a heated discussion…the lobster roll. On a recent trip to the Cape (a requirement of every New England resident); I feasted on a wonderful lobster roll at PJ’s on Rt. 6 in Wellfleet. Now, I am not of those seafood nuts who eats them every day, screaming about who has the best one and “don’t go there, they use celery” or “they use potato rolls, what the fu*k”. All I know is we were simply enjoying vacation and a meal of simple elegance. Sweet lobster dressed oh so lightly with mayo on a toasted roll. I was always a hot buttered lobster girl, but I’ve changed my tune! It was so good that we went back a few days later. Apparently, the dude from “Ace of Cakes” declared them his favorite lobster roll on a Food Network show. Hey, if a cake expert tells me to eat lobster, I’m there. <br />
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PJ’s is a no-nonsense family place, offering seafood, fried chicken, ice cream, to name a few things. We also tried the clam chowder, and although I prefer mine thicker, it did have a buttery rich flavor and CLAMS. I know, weird concept. If you want no-frills seafood done right, give it a try next time you venture up to the Cape!Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-86659963760169280112010-08-26T20:23:00.000-04:002010-08-26T20:23:21.964-04:00Jam On It<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhwVzb5nXBliyXFHzS970CurPWs9MN4fLtf8dE7dM5hLtF8_Z9KDnZ_0RCNDBAiIAEjo5E-wn79M_yQ1kpNxuQdElzGMPWpvZa3cuT7XHkP1IePHb9Zg49bEFK_RMCUGgFFGLYoXJ8-i1/s1600/DSCN1285.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNhwVzb5nXBliyXFHzS970CurPWs9MN4fLtf8dE7dM5hLtF8_Z9KDnZ_0RCNDBAiIAEjo5E-wn79M_yQ1kpNxuQdElzGMPWpvZa3cuT7XHkP1IePHb9Zg49bEFK_RMCUGgFFGLYoXJ8-i1/s320/DSCN1285.JPG" /></a></div>Ch-Ch-Ch-Chia! You will be cursing me by the end of this post, because that commercial will be stuck in your head for all eternity. Who hasn’t been blessed with a Chia Pet, purchased lovingly at a local Walgreens or Big Lots <em>just for you</em>? Well, my friends, the joke is on the gift giver! Chia seeds are actually an edible superfood; full of essential fatty acids and antioxidants, to name a few. I’ve been using them as an alternative to flaxseed and have discovered they are a perfect thickener in certain recipes. I decided to try them in homemade jam and loved the results. You can adjust the maple syrup depending on your taste preference. I bet a pinch of cinnamon would taste great too! Use the jam as a spread on scones; try spooning it into your yogurt or oatmeal. <br />
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Fresh Mixed Berry Jam<br />
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3 cups fresh berries (I used strawberries, raspberries and blueberries)<br />
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1 tablespoon fresh lemon juice<br />
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3 tablespoons real maple syrup (you may want to add more if you prefer a sweeter jam)<br />
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½ cup apple or any type of fruit juice<br />
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2 tablespoons chia seeds<br />
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Mix chia seeds into fruit juice and let soak until juice thickens, at least 30 minutes. It should be gelatinous; you can add more seeds if necessary. In a blender or food processer, combine the seed mixture, berries, lemon juice and syrup. Pulse a couple of time or until you achieve your desired consistency. Pour into a bowl and chill. Makes approx. 3 cups<br />
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I want my baby back, baby back, baby back ribs….Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com1tag:blogger.com,1999:blog-188766135347581474.post-3423795827104561042010-08-24T19:42:00.003-04:002010-08-24T19:54:07.363-04:00You like tomato, I like tomahto<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasY1Yrpb8LbjEbjhjLZoiiCe2C8yxrPJhsekuD9NP8itcgNTQMvNr5uOvavQIbMnEH5VFMHtkKjttaP2RgBAUTDa9CyBYFjk07GXROQ_4KfUdMSQ3PpSdKz85ueiMbFnExxhilqiXFrwJ/s1600/DSCN1282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiasY1Yrpb8LbjEbjhjLZoiiCe2C8yxrPJhsekuD9NP8itcgNTQMvNr5uOvavQIbMnEH5VFMHtkKjttaP2RgBAUTDa9CyBYFjk07GXROQ_4KfUdMSQ3PpSdKz85ueiMbFnExxhilqiXFrwJ/s320/DSCN1282.JPG" /></a></div>Have you ever considered yourself to be lycopene deficient? The only way to combat such a problem is to attend an heirloom tomato tasting, which I did over the weekend. One of my two “must do” food events of the year, Tomato To-mah-to is a local event sponsored by the Connecticut Slow Food chapter. Located on the Upper Forty Farm in Cromwell and featuring over 100 varieties of tomatoes, it’s a fitting way to celebrate summer. As if that isn’t quite enough, there are several area chefs creating dishes featuring tomatoes along with Connecticut food artisans. Dill Cheesecake from the Pond House, Green Tomato Pie at Bloodroot, Beltane Farms cheese, were some of the standouts this year. <br />
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If you’ve never tried an heirloom tomato, you are missing out. Forget about your usual supermarket tomato; heirloom varieties come in a rainbow of colors, an incredible range of flavors, name and sizes. How about a tiny version in a husk that tastes like a pineapple? Or a vibrant green tomato called "Green Chile" with a crisp, almost apple-like flavor? Leave the dress at home, all you need is a dash of olive oil for your "Nebraska Wedding". It’s not too late to enjoy them either, check out your local farm market. As we left the festival, bags full of bread, cheese and vegetables, we looked forward to the annual "post festival" supper....a glorious tribute to the carefree days of summer.<br />
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<u>Green Tomato Pie - served at Bloodroot - this dish is incredible!!</u><br />
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A savory dish that appears to be Pennsylvania Dutch in origin. Proportions are hard to be specific about in this recipe since it depends on how big your pan is and how many green tomatoes you have. From Roberta (Sage) of A Woman's Place, Athol, NY <br />
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1) Make pie crust (see recipe index) using 9 c. white flour, 2 1/4 t. salt, 1 lb. plus 1/2 stick sweet butter, 2/3 c. vegetable shortening, and 1 1/2 c. ice water. <br />
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2) Using a large pan, for example, one 11" x 17", roll out enough pie crust to fit and line pan.<br />
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3) Thickly slice 8-10 very hard green tomatoes, removing stem end. <br />
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4) Slice 2 very large onions and sauté in fry pan in 1/2 stick sweet butter<br />
5) Slice 1 lb. Swiss cheese and 1 lb. Muenster cheese. <br />
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6) Sprinkle pie crust lined pan with bread crumbs. Layer tomato slices, cheeses and sautéed onions in pan. Sprinkle with coarse salt and lots of fresh ground pepper. AIso sprinkle over about 2Tb. brown sugar. Repeat layers until ingredients are used up. Top with more bread crumbs and a sprinkle of wine vinegar. <br />
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7) Roll out crust to top pie. Crimp edges and slash. Bake at 375° until brown. When it begins to brown, the top crust can be brushed with milk to glaze it. Leftover portions can be reheated in an oven or toaster oven.<br />
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Serves 10-12Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-35341436008783695852010-08-02T19:18:00.000-04:002010-08-02T19:18:01.161-04:00Who Can It Be Now?Ding Dong! What? There’s no one at the door? That’s because your neighbor just dropped a bag of zucchini on your doorstep and ran like hell! Now what are you going to do? You are going to bake, that’s what! Not your usual zucchini bread, how about Chocolate Zucchini Cake? Oh yeah. I make this every summer, just like my grandmother did. It’s a cross between cake and a brownie, rich and moist. I don’t frost it, preferring to eat plain or with vanilla ice cream. There are few ingredients and after whipping up a few batches, you might want to invite your neighbor in for coffee and cake next time.<br /> <br />Ingredients<br /><br />1/2 cup applesauce <br />1 1/4 cups white sugar <br />2 tablespoons vanilla <br />2 cups all-purpose flour <br />1/2 cup unsweetened cocoa powder <br />1 1/2 teaspoons baking soda <br />1 teaspoon salt <br />2 cups shredded zucchini<br /> <br />Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan; then lightly “flour” the pan with cocoa.<br /> <br />In a large bowl, mix together the applesauce, sugar and vanilla until well blended. Combine the flour, cocoa, baking soda and salt in a separate bowl; stir into the sugar mixture. Fold in the zucchini and spread evenly into the prepared pan.<br /> <br />Bake for about 25 minutes, brownies will spring back when touched. <br />Cut into squares and serve with a scoop of vanilla ice cream! They also freeze very well. <br /><br />Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com1tag:blogger.com,1999:blog-188766135347581474.post-43192356532799227022010-07-25T16:00:00.001-04:002010-07-25T16:06:38.956-04:00Connecticut Valley Winery - New Hartford, CT<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6N8g_GIWr-GPLt7BIvig3G1EzzVQjt10BnOP5PRJQbct0xRwouKOvTs5cxp4V8XQHsCbPwL1wzJ9fi8BpC_d44leS52DAa2X33-m7qhZ9hsyfuYmMHCcFOONNW1_PUjfeqwEu_VKIuyL/s1600/DSCN0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6N8g_GIWr-GPLt7BIvig3G1EzzVQjt10BnOP5PRJQbct0xRwouKOvTs5cxp4V8XQHsCbPwL1wzJ9fi8BpC_d44leS52DAa2X33-m7qhZ9hsyfuYmMHCcFOONNW1_PUjfeqwEu_VKIuyL/s320/DSCN0915.JPG" /></a></div>Yesterday we were pleasantly surprised with a call from Grandma, SHE had decided to take Jr. for the day. We found ourselves with an entire afternoon alone, so we headed to the most obvious place...Target. On the way home we decided to finally visit Connecticut Valley Winery. I had been driving by it for the last couple of years, admiring it's rustic beauty.<br />
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The winery is family owned, and the grapes are all grown in the state. Wine making is not easy and takes several years to come to fruition when growing your own grapes. I think a lot of people easily dismiss their local wineries, but let me tell you....there is a lot of heart and soul in that tasting glass. Don't discount them!<br />
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The tasting room is very spacious and airy, which lends to browsing their selections or savoring a glass at the nearby tables. The son of the owner, a very knowledgable young man, led us through their current selections, both red and white. A standout white was the "Chardonel", a late growing grape that produces a full bodied wine with a tinge of fruit. My favorite red was the "Black Tie Cabernet Franc", a dry, complex wine. I personally love Cabernet Francs, and this was one of the best I have tried in recent memory. I thought all of the wines were excellent quality, and it's clear the family takes the business seriously. <br />
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As enjoyed our glass of Chardonel out on the patio, we relaxed while others enjoyed picnic feasts and soaked up the gorgeous view. A little slice of heaven in our corner of the world. <br />
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<a href="http://www.ctvalleywinery.com/">Connecticut Valley Winery</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-13013407940288662942010-07-15T21:17:00.000-04:002010-07-15T21:17:50.710-04:00Ferme at Avon Old Farms Hotel - Avon, CT<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFEyag_rEelkd9nobUV8ojet1dzQLtlXqLtQ6gTClv0XlS5PBEIhn6yi7boRi3xVsJrx7nJ5sdGTRCDMQgJ3eg0-yiB8jj2wYgzokd4kosjTANiIsFqEPwFJMEE2g0a3afXoKtNOA_N2u/s1600/DSCN0910.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUFEyag_rEelkd9nobUV8ojet1dzQLtlXqLtQ6gTClv0XlS5PBEIhn6yi7boRi3xVsJrx7nJ5sdGTRCDMQgJ3eg0-yiB8jj2wYgzokd4kosjTANiIsFqEPwFJMEE2g0a3afXoKtNOA_N2u/s200/DSCN0910.JPG" width="200" /></a></div>Always in search of good eats for lunch, my co-worker and I decided to check out Ferme, located in a beautiful space at the Avon Old Farms Hotel. I read some positive reviews of it by my fellow Chowhounders, enough to pique our interest. We arrived on a recent weekday at prime lunch hour to find an empty restaurant. I have no idea how any restaurant in our area could be completely empty at lunch, as it’s happened to us on several occasions at various places. To those non-diners, I ask…are you patronizing your local businesses??<br />
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Ferme bills itself as a true farm to table restaurant, the menu reads like one long mouth watering description of local bounty. Cato Corner Cheese, Hudson Valley Foie Gras, Nodine’s bacon, among others. You can order half or full portions of most appetizers and entrées; we’ll discuss this later. The menu begs you to play nice and share with others, perfect for a group of friends or a quiet dinner for two. Me, you and warm duck pâté…ooo la la<br />
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After obsessing about what to order, we decided on a cheese plate, roasted mussels, and meatballs. Yeah, I said meatballs! While waiting, we relaxed over two mason jars of chamomile coolers; a refreshing blend of chamomile tea, honey and lemon verbena. The drink list contains some interesting and classic cocktails, along with a thoughtful wine selection. An olive-rosemary martini, anyone? <br />
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Our cheese plate arrived, a generously sized assortment of Cato Corner Bridgid’s Abbey, Champlain Triple Cream and Point Reyes Original Blue. Complimenting each were apricots, honeycomb, marcona almonds and a fig jam. Every lunch should start out that way! As we wondered if we could finish our cheese fiesta, the mussels and meatballs arrived. As our server set the mussels on the table, our mouths gaped open. A half portion was set before us; a huge bowl, overflowing with mussels in a fragrant broth. Four large meatballs arrived in a small cast iron skillet, the size of tennis balls. There was nothing left to do but dig in! The meatballs were amazing, a rich mixture of meat and foie gras with hints of tarragon, Dijon in a cognac sauce. The mussels were a delicious mess, the roasting brought out their sweet flavor which was complimented by the saffron broth and sauce that was drizzled over the entire dish. A side of hand cut fries rounded out our lunch, and we were already making plans for our return. I snapped a quick photo of the mussels, but it doesn't do the dish any justice.<br />
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Now, about the prices and portions; you are getting some serious bang for your buck at Ferme. In the land of the $12 lunch sandwich, our mussels set us back $9 while the meatballs were a wallet-friendly $8. I will definitely return, hopefully soon to try it out for dinner. I haven’t seen much advertising from them, and I hope people will give them a try. Don’t let the fact that they are a hotel restaurant dissuade you; Ferme is a gem and an incredible value. <br />
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<div class="separator" style="clear: both; text-align: center;"></div><a href="http://www.avonoldfarmshotel.com/dining.html">Ferme </a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com3tag:blogger.com,1999:blog-188766135347581474.post-87416448531146039602010-06-25T15:53:00.002-04:002010-06-25T19:48:36.111-04:00Little City Pizza - Simsbury, CT<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApRaAz55-4kisvVWLfz68u3XQBe5KJeodSJBt4-oJHlN3qnjWfFz9fd_KgbFqjtWwZVKouLqirW0Iyldn7cs-C4q48qnz6V72rhcsUxuCbSCAOrSS8IJyl0-Wiijdy1ctLaJ-dz5fe3Yj/s1600/DSCN0761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiApRaAz55-4kisvVWLfz68u3XQBe5KJeodSJBt4-oJHlN3qnjWfFz9fd_KgbFqjtWwZVKouLqirW0Iyldn7cs-C4q48qnz6V72rhcsUxuCbSCAOrSS8IJyl0-Wiijdy1ctLaJ-dz5fe3Yj/s320/DSCN0761.JPG" /></a></div>Sometimes a girl just wants pizza. This is was the case recently when Jr. and I met up with friends to check out Little City Pizza in Simsbury. I’ve read some good things about it, and we decided a field trip was in order. <br />
The storefront is in a plaza on Rt. 10, and easy to miss (ask “oh she who drove by it twice”), just look for Starbucks and TURN! Once I got inside, I was instantly at ease with the casual décor and vibe. Folks of all ages were smiling and boy, did the place smell great! The walls are decorated with comic book art, as are the tables. We had fun picking out our favorite superheroes. <br />
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The menu has a little something for everyone. Salads, burgers, paninis and yes…pizza. We decided to start with: chopped salad, Caesar salad and curly fries. I wanted a nice simple pie, so I went with one cheese pizza and one pepperoni. One in particular that I WILL be returning to try is the Mashed Potato pizza, it was calling my name!<br />
Salads and fries arrived quickly and well presented. The chopped salad was a generous mound of lettuce, apples, cucumbers, carrots and almonds in a creamy dressing. I thought it was very tasty and the vegetables were nice and crisp. My friend declared the Caesar salad delicious, especially the dressing, which did not overpower. Curly fries were your standard variety…curly and a little spicy. <br />
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Pizzas arrived and we dug in. The pepperoni pie was exactly what I was hoping for; thin crunch crust with a little sauce, a gooey layer of cheese and a whole lot of hand cut pepperoni. I was most impressed with the crust: perfectly cooked, not soggy and held the ingredients well. Jr. can be picky about cheese pizza and she ate two slices without a complaint. Good enough for me! And for you health conscious folks, I do believe they make wheat crust, but I would call ahead to confirm. <br />
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Part of the reason we visited Little City is that I read a recommendation on Chowhound that their cupcakes were worth trying. On the day we were there, they were offering three flavors: vanilla, chocolate and strawberry. Each is served with your choice of frosting: chocolate or vanilla bean butter cream. We all ordered different flavors to try: vanilla with vanilla frosting, chocolate with vanilla frosting and strawberry with vanilla frosting. They arrived, each generous sized cupcake with a little chocolate star on top and a sprinkle of powdered sugar. The cakes themselves were perfect, not too sweet. However, the table was in agreement that the frosting was a bit too sweet; but that will not deter us from enjoying them again. <br />
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Another plus about our visit that evening was the outstanding service we received. Our waitress was so friendly, and it was fun to hear the conversations she had with Jr. about the food. Unfortunately, I didn’t get her name, but she really made for a great experience!<br />
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Next time you’re in Simsbury and have a hankering for some solid pizza, you know where to go. <br />
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<a href="http://www.restaurantway.com/?restaurant=2729&view=restaurant">Little City Pizza</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-56704181984886436892010-06-20T14:11:00.005-04:002010-07-25T16:32:26.956-04:00When Daddy let me drive<div class="separator" style="clear: both; text-align: center;"></div>Father's Day card shopping, always an interesting experience. The card companies have pigeonholed our dads into three activities: golf, grilling and remote control olympics. I need cards about Nascar and classic cars, where are they??<br />
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Here is our menu for today; I will be playing the part of the grill mistress, stand back boys!<br />
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Father's Day Menu<br />
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Pork Burgers with Saffron Aioli<br />
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1 lb. Ground pork<br />
1 Tbl smoked Spanish paprika - key ingredient!<br />
Pinch of salt and black pepper<br />
1 Tbl minced garlic<br />
1 onion, sliced<br />
Olive oil<br />
4 slices Monterey Jack cheese<br />
4 hamburger rolls<br />
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Combine pork, paprika, salt, pepper and garlic in bowl, do not over mix. Shape into 4 patties. Grill until internal temperature reaches 165 degrees, approx. 10-12 minutes. Add cheese and cook until it melts. Brush onion slices with olive oil and grill until tender, remove with burgers. Add burgers to each bun, top with onions and aioli.<br />
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Saffron Aioli<br />
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1/4 cup mayonnaise<br />
Pinch of saffron<br />
1 Tbl lemon juice<br />
1 tsp lemon zest<br />
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Combine ingredients in small bowl, can be made ahead of time. <br />
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Grilled Corn on the Cob<br />
Old School Potato Salad <br />
Brownie Sundaes<br />
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I am pouring a chilled Rose of Malbec and "People's Pint Blonde Ale"!<br />
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Happy Father's Day! <br />
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-- Post From My iPadMichellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-18774400730975588262010-06-16T22:28:00.002-04:002010-06-16T22:37:55.186-04:00Meadow Asian Cuisine - Simsbury, CT<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ArBYpnXQ6R_AdynuJSv3144ahPzRM7AR0EmB51aDNVg4GjkA93iUuQauk4dof-q7BGlZX_8lmH4-9wxGYOrcDGS1oAoi_M2Tig9oVFiDsC1MAgCradzpuXoWw9rc_eqJ8uKGdBiBFiNz/s1600/DSCN0733.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0ArBYpnXQ6R_AdynuJSv3144ahPzRM7AR0EmB51aDNVg4GjkA93iUuQauk4dof-q7BGlZX_8lmH4-9wxGYOrcDGS1oAoi_M2Tig9oVFiDsC1MAgCradzpuXoWw9rc_eqJ8uKGdBiBFiNz/s320/DSCN0733.JPG" width="320" /></a></div>After a busy day celebrating Cheeseburger Jr's graduation and feasting on a ton of junk food, we decided that a sushi dinner was in order. Meadow has been on my list of places to return after enjoying a nice dinner there shortly after they opened. Located along busy Rt. 10, it can be easy to miss but you'll be glad you found it. The vibe hits you as soon as you enter; the sleek and restrained decor gives an air of sophistication and relaxation. No need to rush through your meal here.<br />
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A bit of laziness hit us as the day progressed, so we opted for take-out. Spicy tuna maki, Dragon maki, Alaska maki and "French Cake" completed our order. (I ignored the fact that French cake was really raw fish). The menu isn't your run of the mill sushi selection...no way. They also offer several entrees and noodle dishes. Rack of Lamb, stir fried noodles are just a couple of things you may be tempted to try.<br />
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I returned home with our goodies, and we dug in. The rolls were outstanding. The Dragon Maki boasted a colorful display of generous sliced fish; The Spicy Tuna had just enough heat and the Alaska Maki was a straightforward combination of salmon, avocado and cucumber. The standout was the French Cake roll. Salmon and yellowtail topped the roll containing a spicy tuna mixture and avocado. Covering the entire thing was a sweet sauce (eel, perhaps?) and a layer of crunchy panko. Ooo la la. The flavors melded together perfectly. Sometimes sushi rolls can be too "busy", but I am always impressed when so many ingredients come together harmoniously.<br />
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The seafood is extremely fresh and the rolls are generous. Although we were very pleased with our take-out, I recommend that you experience Meadow by dining in. The large front windows open in warm weather, which makes for a pleasant open air dining experience. Do try it! <br />
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<a href="http://www.meadowrestaurant.com/">Meadow Asian Cuisine</a><br />
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-- Post From My iPadMichellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-33385742589163456152010-06-02T18:00:00.002-04:002010-06-02T18:37:57.801-04:00Jack's at Harbor One Marina - Old Saybrook, CT<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3HN_DTETQuaYhoB5wy_tkVyywKiK6PHzNmWtrM9bujsDMIPEJOvPx1vTBSU7Hj4nr1-o5-J7hXIVr8QzgsDk-LKy0YP6XiiGS_snayuCt513ozoMhpMJTi9mz0cQ5lU0MuS_wmdURCJ2/s1600/DSCN0653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ3HN_DTETQuaYhoB5wy_tkVyywKiK6PHzNmWtrM9bujsDMIPEJOvPx1vTBSU7Hj4nr1-o5-J7hXIVr8QzgsDk-LKy0YP6XiiGS_snayuCt513ozoMhpMJTi9mz0cQ5lU0MuS_wmdURCJ2/s320/DSCN0653.JPG" /></a></div>I hope you all enjoyed Memorial Day weekend! We were blessed with perfect weather and after enjoying some time with friends at a party, we hightailed it to the beach. <br />
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Last summer, we were delighted to find a “hidden” gem down at the marina in Old Saybrook, serving the greatest hot dogs around. (The Mr. fell for the mini-burgers) We snuck over there for snacks in between sand time, devouring dogs on butter grilled buns. Did I mention they also make a mean egg sandwich? *sigh*<br />
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SOOOO….with memories of last summer fresh on our minds, we headed over on Monday to check out the place. Rumor has it that someone in the car may have whooped with glee when the “OPEN” sign was spotted. We walked in, checked out the chalkboard menu and couldn’t believe our eyes…NO HOT DOGS. Mostly a selection of breakfast and lunch sandwiches (a $17 lobster roll if you want to splurge). After a quick regroup in the corner, we decided to order egg sandwiches and some delicious Ashlawn Farm coffee. While waiting, we felt bad for the young man working as he had to repeatedly tell people they weren’t serving hot dogs. In the owner’s defense, I would like point out that he does have a place, Jack Rabbit’s on Main Street in Old Saybrook, which DOES serve his famous “Dragon” dogs and creative burgers. But not nearly as fun as sneaking off to the little place in the marina! We sat outside, enjoying our breakfast and savoring the coffee. The egg sandwich is very straightforward…fried egg and cheese on a soft roll. Simple and perfect. <br />
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Let’s consider this my open letter to Jack, PLEASE bring back the Dragon dogs. <br />
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<a href="http://www.jackrabbitsburgers.com/">Jack Rabbit's</a><br />
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<a href="http://www.farmcoffee.com/">Ashlawn Farm Coffee</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-17690590777590715392010-05-28T13:03:00.000-04:002010-05-28T13:03:23.309-04:00Hit that sand and play some rock n' rollSun’s out, the grill calls! You know what I'm talking about...hot dogs, burgers, 3,000 tons of potato salad and slaw. The Cheeseburgers will be enjoying every moment of it, going to a few parties, maybe the beach. In the meantime, if you're going through a little withdrawal, check out the NEW Cooking Channel lineup! Catch ya next week! <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1aXzBqQ7S-R-QWS55Sp8bSb2fVlTOllFdzcOHHRt5FcfJOY581WkCO12hlyBON6VAWfiVtlOv_xNMSsIXN5T3PYrqftOzd87OzrP1sC715qGwqNQFPHMbccv2Y2PLphWZlXxl-A1GpBk/s1600/CC_blog-lemon_480x360.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1aXzBqQ7S-R-QWS55Sp8bSb2fVlTOllFdzcOHHRt5FcfJOY581WkCO12hlyBON6VAWfiVtlOv_xNMSsIXN5T3PYrqftOzd87OzrP1sC715qGwqNQFPHMbccv2Y2PLphWZlXxl-A1GpBk/s400/CC_blog-lemon_480x360.jpg" width="400" /></a></div><br />
<a href="http://blog.cookingchanneltv.com/2010/05/26/cooking-channel-launch-day-lineup/">Cooking Channel Marathon Lineup</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-36493718380495072802010-05-26T18:46:00.002-04:002010-05-26T18:47:05.762-04:00Spicy Green Bean - Glastonbury, CTSo far, 2010 is shaping up to be one mother of a year. When I say mother, I am referring to Joan Crawford “are those metal hangers?”; not Heidi Klum “the hot mom at school”. Yeah, it pretty much sums up the way the year is going. One of the bright spots is a monthly brunch outing with friends. We try to change it up and last weekend found ourselves at the Spicy Green Bean in Glastonbury. Their daily Facebook menu posts are so tantalizing; a visit was most definitely in order. <br />
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Located in a small storefront next to a dry cleaner, it’s easy to miss, but worth searching for. The place is intimate, with eclectic art that decorates the cozy dining area. We started out with a cup of delicious coffee, offered by a very hospitable waitress. The perfect playlist of acoustic music filled the room on our visit. The breakfast menu is a well chosen selection of pretty much anything you might want to eat in the morning and then some. Although the sweet potato pancakes were calling out for me, I opted for the Ropa Vieja burrito, after hearing it was made with pork instead of chicken. My friends ordered the Chicken in a Biscuit and The Krabby Omelet. To complement our dishes, we were offered a choice of a complimentary mimosa or Bloody Mary. The Bloody Mary was served in a fun retro glass with a spicy green bean garnish. Crunchy with kick, we could have eaten an entire bowl of them. <br />
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Our entrees arrived to a collective “WHOA!” from our table. The portions were very generous and each was served with a side of home fries, which contained several varieties of potatoes, making for an appealing presentation. I loved the burrito, chock full of tender pork, eggs, beans AND rice. You needed a game plan to attack the chicken dish; fried chicken breast on a biscuit topped with a rich sausage gravy and two eggs. Biscuits and gravy are one of the most delicious combinations on earth. My friend raved about her crab omelet, only wishing it contained a bit more of the chive cream cheese, but that’s only because it was so damn good. <br />
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The Spicy Green Bean has a nice laid-back vibe; I would love to try it out for dinner, which is BYOB. As far as breakfast goes, we will definitely return! <br />
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<a href="http://www.spicygreenbean.com/">Spicy Green Bean Deli & Catering</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-14220639426851099682010-04-22T21:58:00.001-04:002010-04-22T22:01:48.430-04:00George's At The Cove - La Jolla, California<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUs2VfLErhHRG_QRfT64zhz-_SzPFqRnR8RpC452L10vQLhmZmTtGVo5brlBOB8LqGL2aHv9Ax6ew9qU2zyB7Ph3kmogQDqfuVYBfGkBg94SW6jPZJmVeNxDE_GXcWtpREPcYZcZxaKB6t/s1600/DSCN0491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUs2VfLErhHRG_QRfT64zhz-_SzPFqRnR8RpC452L10vQLhmZmTtGVo5brlBOB8LqGL2aHv9Ax6ew9qU2zyB7Ph3kmogQDqfuVYBfGkBg94SW6jPZJmVeNxDE_GXcWtpREPcYZcZxaKB6t/s200/DSCN0491.JPG" tt="true" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1714v9Jbk62qaObmtQt69vUa9KfvaWyd_S2PqQU-y4kpgzUs8mp_KWaZbZW8IdLtmLbB6a-qT_NorDUQ8n4ZhhiXTDEFhw7sQMcm4uJm6kBkHwFrXGcvShdwg2BJbM01ZDaj1O3xjGnFI/s1600/DSCN0492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1714v9Jbk62qaObmtQt69vUa9KfvaWyd_S2PqQU-y4kpgzUs8mp_KWaZbZW8IdLtmLbB6a-qT_NorDUQ8n4ZhhiXTDEFhw7sQMcm4uJm6kBkHwFrXGcvShdwg2BJbM01ZDaj1O3xjGnFI/s200/DSCN0492.JPG" tt="true" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Recently, the Mr. and I took a little trip to California for some fun and relaxation. We encountered a lot of friendly folks, breathtaking scenery and yes, delicious food. This post could go on for miles, as we had many memorable meals and I even found a new favorite wine in the process. One of the standouts occurred on a day trip to La Jolla, where we discovered George's At The Cove. A sophisticated restaurant with the trademark California vibe, it did not disappoint and was a highlight of our trip. <br />
We were fortunate enough to be seated on the balcony, which allowed for a stunning panoramic view of the Pacific. While staring out at the ocean and daydreaming about beach life, I ordered a floral California Viognier and perused the menu. George’s offers a selection guaranteed to please any appetite, from burgers to ahi tuna. <br />
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As we read the menu, we couldn’t help but inquire about the “George’s Famous Soup.” How famous was it? One word….Oprah. Like you’re gonna mess with <em>her</em>. So we ordered it. Out came a sizable bowl of thick soup, a unique blend of smoked chicken, broccoli and black beans. It tasted better than it looked, but all agreed it was worthy of fame. Yes Oprah…you told me so.<br />
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After the soup, I promptly decided on the fish tacos, a favorite food that is hard to come by in our area. I could eat them practically every day! The Mr. ordered a cod special (pictured) while our friends chose the Spaghetti with Clams and the Five Spiced Chicken Salad. While we waited for our entrees to arrive, there may have been a conversation about working indoors and the bitterness associated with it. I don’t remember. <br />
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Our food arrived and we dug in. The flavors of fish, jalapeno and lime accented with fresh crispy cabbage put me in fish taco euphoria. The Mr. and friends were clearly enjoying their dishes as well, all generous portions and wonderfully presented. Our waitress was very gracious, which enhanced an already perfect afternoon. After enjoying lunch at George’s, I could easily picture having a wonderful sunset dinner on the Terrace. I don’t think it gets much better than that. <br />
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<a href="http://www.georgesatthecove.com/">George's At The Cove</a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com1tag:blogger.com,1999:blog-188766135347581474.post-8737348153947480352010-04-18T00:07:00.002-04:002010-04-18T10:22:45.768-04:00For the love of the grapeFingers caress, a swirl of the glass<br />
Close my eyes, savor each note<br />
Another sip, the taste lingers <br />
Wine and memory intertwineMichellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com1tag:blogger.com,1999:blog-188766135347581474.post-33195467360419557542010-04-11T21:10:00.001-04:002010-04-12T21:31:42.698-04:00Good times Bad times you know I've had my share...<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63i072ePqK42XcD5uRvG9axG-FpQQXDNyfnA1Wk-c-9lw39lJIebw7JjBcL4fDbNRUYF46zQlGjV1azjltVllfKWwhEgB02ByBAlDVtey6uSPEveYIKTZc3H_2tXeQegRmGEtBiFSUmOk/s1600/DSCN0579.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh63i072ePqK42XcD5uRvG9axG-FpQQXDNyfnA1Wk-c-9lw39lJIebw7JjBcL4fDbNRUYF46zQlGjV1azjltVllfKWwhEgB02ByBAlDVtey6uSPEveYIKTZc3H_2tXeQegRmGEtBiFSUmOk/s320/DSCN0579.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><span style="font-family: "Trebuchet MS", sans-serif;">I came to a realization recently; if I had a cover band our opener would most definitely be "Good Times Bad Times". Some people daydream about <em>unicorns</em>, others about set lists for a band <em>that does not exist</em>. And then there's food.... </span><br /><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br /><span style="font-family: "Trebuchet MS", sans-serif;">On a recent field trip to the shore, we bought some fennel sausage from Mike's, a great little meat market (with killer sandwiches) in Old Saybrook. I wanted to make a dish that would really bring out the flavor, and decided to roast them with potatoes, peppers and onions. It will quickly become a favorite comfort dish once you try it! Combine the onions with shallots for added sweetness. </span><br /><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br /><strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Roasted sausage, onions, peppers and potatoes</span></strong><br /><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br /><span style="font-family: "Trebuchet MS", sans-serif;">4-6 links fresh sausage</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">3 large potatoes, peeled and sliced</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">2 red peppers, sliced</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">1 large onion, sliced</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">1-2 shallots, sliced</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup chicken broth</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp smoked paprika</span><br /><span style="font-family: "Trebuchet MS", sans-serif;">Salt and pepper to taste</span><br /><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br /><span style="font-family: "Trebuchet MS", sans-serif;">Preheat oven to 400 degrees. In a large baking dish, place potatoes on bottom. Next, add onions and peppers. Place sausage on top. Pour broth into dish. Sprinkle paprika over the top. Cover with foil and bake for 1 hour. Remove foil and bake for an additional 45 minutes, until sausage is nicely browned. Serve with merlot or white Bordeaux. </span><br /><span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"></div><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Mike's Quality Meats & Deli</strong></span><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong>1522 Boston Post Rd.</strong></span><br /><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Old Saybrook, CT</strong></span><br /><br />Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0tag:blogger.com,1999:blog-188766135347581474.post-29399172184231150402010-04-10T10:46:00.002-04:002010-04-10T10:47:50.956-04:00I drank the Kool AidHello! I hope you are all enjoying your weekend! Going to a pajama party later at a fabulous restaurant in the area; which should make for a fun post tomorrow! <br />
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-- Post From My iPadMichellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com2tag:blogger.com,1999:blog-188766135347581474.post-59752567041345725792010-04-04T19:25:00.002-04:002010-04-04T19:27:04.557-04:00Take It Outside<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVTFHVoVgsjtBuDpcQnkG5RzqUDyuFiKEJFBxSrWfhaeg-eLo33C0fIZfdlqe8OY39WV_yGWFKuojQuhjRmWi8Q1r3e76rrncak3Nn_Rtg4ohG1C5C9SKFoux-FOVTaBkVjOJdNwSxShF/s1600/DSCN0559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" nt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVTFHVoVgsjtBuDpcQnkG5RzqUDyuFiKEJFBxSrWfhaeg-eLo33C0fIZfdlqe8OY39WV_yGWFKuojQuhjRmWi8Q1r3e76rrncak3Nn_Rtg4ohG1C5C9SKFoux-FOVTaBkVjOJdNwSxShF/s320/DSCN0559.JPG" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In world of flesh eating aliens, only one thing stands between them and the renegades who are fighting for the good of all mankind….Grilled Flank Steak! </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Wouldn’t you like to begin every conversation as a movie trailer? You could have lots of fun with that! Now back to the post….</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Warmer weather has finally arrived, time to head outside for some grilling and backyard games! While standing in line at the meat counter on Friday, I ordered a flank steak and the guy next to me asked how I was preparing it. I shared with my favorite preparation method, which prompted him to buy a steak and try it out. Flank steak is very versatile and will hold any type of marinade. It's simple enough for a weeknight dinner yet perfect for an outdoor dinner party. </span><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Grilled Flank Steak with Chimichurri Sauce</span></strong><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1 ½ - 2lbs. flank steak</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1 cup fresh Italian parsley </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup olive oil </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1/3 cup red wine vinegar </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 cup fresh cilantro </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">2 garlic cloves, chopped</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">3/4 teaspoon dried crushed red pepper </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1 teaspoon ground cumin </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 teaspoon salt</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add ingredients to food processor and blend well. Transfer to a plastic storage bag or dish. Add flank steak and marinate for 2-6 hours. Grill on high heat approx. 3-5 minutes per side, or until the internal temperature reaches 135 F. Remove from grill and let sit for a few minutes. Slice steak against the grain, in long strips. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve with grilled vegetables and an Argentinean Malbec or California Cab.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Speaking of meat, our town is getting a butcher shop; someone is listening to my food prayers! (HELLO Trader's Joes!!..) Check it out: </span><a href="http://www.themeathouse.com/"><span style="font-family: "Trebuchet MS", sans-serif;">http://www.themeathouse.com/</span></a>Michellehttp://www.blogger.com/profile/07707596983506541507noreply@blogger.com0