Saturday, August 21, 2010

The End of Summer

Summer is nearing an end, especially in the Northeast.  But it's been a GREAT season and we have a few weeks left...to celebrate, I just wanted to post this beautiful photo I took in my own kitchen of some amazing produce.  The tomatoes were grown in my neighbor's backyard garden, which she generously shared with us.  Everything else was bought at our local farmer's market.  I must say, everything was delicious and made us very appreciative!  Hope you've had a wonderful summer, too....

Tuesday, April 27, 2010

Wine and Cheese on a Rainy Day

 Photo by Scott Mulin
Most people hunker down on a rainy day, but not me...I like to enjoy it, which is great 'cause so does K.  I guess we're training Sweetie to do the same thing because on Sunday we decided to get out together and explore a little.  Okay, okay, so it wasn't pouring down rain---just a little drizzle, but that made our discovery of this quaint, cozy wine bar that much more exciting.   We were walking through downtown Ridgefield, which if you've been there you know it's adorable, and we decided to go back behind the shops on Main Street.  After browsing through the Milillo Farm store (which is another absolute must), we noticed a tiny restaurant tucked back in the parking lot.  We noticed it was a wine bar so K suggested we stop in for a glass and a nibble.  Most people aren't brave enough to go into a place like that with a 10-month old but I guess we're a rare
breed and we're so glad we did.  First of all, like I said, it has great ambience.  The servers were unbelievably nice and solicitous.  They brought Sweetie all the olive oil she wanted, as she's a big fan of bread dipped in olive oil.  We tried a couple of their reds by-the-glass (both from Italy but they also have California wines) as well as a three-cheese platter with a delicious goat cheese from Westfield Farm in Massachussetts, an amazing Pecorino Tartufello (sheep's cheese with black truffles!), and finally an incredibly unique aged mimolette, which was nutty with a full flavor. 

Of course we can't forget to mention their olive mix....just go and try it.  You'll love it!  We can't wait to go back for dinner for more of the chef's Northern Italian, seasonal cuisine.  They also have a $14 lunch special that's a great deal--let me know if you head out there!

Monday, January 4, 2010

Better Connecticut, TAKE TWO!

The Gourmet Observer was on Better Connecticut again on Tuesday, January 5th at 10am on Channel 3 (WFSB).  Here's a clip of my appearance!
Here's the recipe I presented:

CHICKEN ENCHILADAS
This recipe makes 10 servings, great for two pans of enchiladas. Serve both, or freeze one for later!
12 oz. Sour Cream
2 cans cream of chicken soup
2 small cans of diced green chiles (or use jalapenos for more heat)
1 cup sliced green onions
4 cups cooked chicken, shredded (buy rotisserie chicken, discard skin and pick off meat or buy packaged pre-cooked chicken from grocery store)
2 cups shredded cheddar cheese (divided)
1/2 cup milk
1 package of corn tortillas (25-30 tortillas)
Oil for frying tortillas
Extra chopped green onions for garnish (optional)
Preheat oven to 350 degrees and grease 2 large baking dishes. Combine sour cream, chicken soup, green chiles and green onions in large bowl. Reserve 1 cup of this mixture and set aside. Mix in chicken and 1 cup of the cheese into the large bowl. (The rest of the cheese will go on top of the dish.)
Heat oil in small fryer (available at Wal-Mart/Target for approximately $25) or on stovetop to 350 degrees. Place tortillas, one at a time, in hot oil for approximately 20 seconds. Tortillas should be easy to remove from oil with tongs but still pliable. Fill each tortilla with about 2 Tbsp. of sour cream and chicken mixture from the large bowl, roll, then place seam side down in baking dish. Fill baking dish with stuffed and rolled tortillas.

Mix milk into the reserved 1 cup of sour cream mixture, until it is the consistency of gravy. Cover tortillas with the milk mixture and sprinkle remaining cheese on top. Cover with tin foil and bake for 30 minutes. Uncover and bake for 15 more minutes to brown cheese. When cheese is brown and bubbly, remove from oven, sprinkle with chopped green onions and serve hot.

This dish is economical and can easily be frozen, then defrosted and heated for a great meal on another day when you don’t have much time! You can also use any other type of meat you have available, which is great if you have leftover turkey from the holidays or a big family meal.