From the Farm: Tomatoes

During the summertime, tomatoes are everywhere and at the peak of freshness, so take advantage of the bounty! This week at the farmers market there were a few different varieties of tomatoes, including Beefsteak, Ugli (an heirloom variety), and cherry tomatoes-both red and yellow. Naturally, I had to get some of each.

Not only do I love summer tomatoes, fresh off the vine, I especially love the fragrance that lingers on your fingers after picking a tomato off the vine. I think if colors had a scent, this is what green would smell like. Spring green-- not Kelly green or hunter green. A light green with lots of yellow. Like the line in that poem "nature's first green is gold". That is the smell you're left with after picking a fresh tomato.

I love a classic Caprese salad (tomatoes, mozzarella, basil,) --- red, white and green, the colors of the Italian flag. I decided to use these same flavors to make a summery pasta salad, which I served alongside grilled flank steak. By using both red and yellow tomatoes, cubed fresh mozzarella, and a basil pesto vinaigrette, I pay homage to the original, but give it a new twist. Any pasta shape will do, but I like the mini penne, or "pennette" for this dish. You could also use mini rigatoni, shells, or orechette. I like to match the shape and size of the pasta to the other ingredients in the salad. Since for this dish I'm using cherry-tomatoes and cubed mozzarella, I favor a short, shaped pasta as opposed to a long strand pasta. It just seems to work better---and aesthetically, looks more appealing.

The pesto can be made ahead of time and stored in an airtight container in the fridge, or even frozen for a longer period of time. The tomatoes should be fresh-and never refrigerated. It kills the fresh taste. As for the mozzarella...be sure to use fresh, not the rubbery kind found in the dairy section of the grocery store. Buffalo mozzarella has the fullest flavor, but other varieties are perfectly okay if you can't find buffalo. Just look for the kind that comes in the plastic container surrounded by water. The texture is softer and has more moisture, and the taste is incredible. The rubbery stuff is great for grating, but when cubing, look for the fresh variety.

Caprese Pasta Salad
Serves 6
1 lb. pasta (mini penne or rigatoni, shells, orechetti)
1 bunch basil
1 tablespoon pine nuts
1 clove garlic
Olive oil
Salt/pepper
2 tablespoons white wine vinegar
1 pint cherry tomatoes (red, yellow, or a combination), halved
6-8 oz fresh mozzarella, cubed

Set a large pot of salted water to boil. Add pasta and cook according to package directions until al dente. Drain, add 2 tablespoons of olive oil and stir. Set aside and allow to cool.
Meanwhile, place garlic and pine nuts in the work bowl of a food processor fitted with the metal blade. Pulse a few times until finely chopped.
Add basil and pulse again until finely chopped.
With blades running, add olive oil in a steady stream, until a sauce-like consistency is created.
Stir in salt, pepper, and vinegar. Add a 1-2 extra tablespoons of olive oil, stir, and set aside.
Place pasta in a large bowl and add pesto vinaigrette. Mix to combine. Add tomatoes and mozzarella cubes, and gently stir again until everything is incorporated. Serve at room temperature.

Restaurants: Fairfield Favorites

When I discover a new restaurant (or one new to me, at least), I usually end up profiling it here on my blog. It was once pointed out to me that I never write a bad review--- and that would be a correct observation. I made a conscious decision that if I were going to spend time writing about an eatery, it would be because I liked it! Therein lies the beauty of this blog---no one is paying me, so I can write whatever I want, and skip the rest! I'm too busy to spend time slamming restaurants I don't like.

I do, however, have a few favorites which I've never profiled, mostly because I've been going to them for years and figured everyone else already knows about them. But since they are my absolute stand-bys, I decided it was high time to write about my good ol' Fairfield favorites.

Centro (pronounced "CHEN-tro"), located at 1435 Post Road in Fairfield is my absolute favorite place to go with the kids. It is bright and cheerful, and was recently redecorated and rearranged, so there are now booths and banquettes in addition to regular tables. I have probably eaten at Centro something close to 100 times over the past several years, and I've tried almost everything on the menu. I can honestly say I've never had a bad meal at Centro. The kids can color right on the tables, which are covered with butcher paper, so mom and dad can actually have a conversation (well, sort of). In the warmer weather, we love eating on the patio overlooking the Sherman Gazebo. We are regulars, and love that the waitstaff knows our kids by name and that we like a few packets of grissini on the table in addition to the yummy bread. Centro is definitely one of my very favorite Fairfield spots. You cannot go wrong here.

If we're going out without the kids, I love Quattro Pazzi, located right down the street at 1599 Post Road. Unless you go by about 6:00 pm on weekends, you'll almost certainly have to wait awhile, since it is a very popular spot and they do not accept reservations (hence the reason for going sans kids). Quattro Pazzi also recently underwent a facelift, with new tile floors, wall decorations, and seat coverings. Like at Centro, I've eaten just about everything on the menu at Quatto Pazzi, and have never once been disappointed. I'm always drawn to the fresh pasta dishes, but everything is truly delicious. The bar is lively and usually has my favorite Sangiovese wine by the glass, so I almost don't even mind waiting for a table. Quattro Pazzi's sister restaurant, Osianna, has quickly become one of my other favorite eating destinations, but I've already told you about that when I profiled it back in December.

When we're in the mood for take-out food, I always head to Senor Salsa (previously called La Salsa--but has the same menu). I usually stick to the salads (the Chili-Lime is my favorite), but when I feel like having a calorie splurge, I go for one of the fresh burritos (I love the Classic with steak or the Cancun Shrimp). I always make sure to load up at the fresh salsa bar----Fire Roasted Tomato for my husband, Avocado for me, and a few little containers of the crunchy carrots to share (and to counteract all the homemade tortilla chips we're injesting). Yes, this is a franchised chain, but I like it anyway.

Other favorites of mine include Fin for sushi, Caffe Quattro for lunch with grown-ups (and after-dinner coffee/dessert), WineKnot for pre- or post-dinner drinks, and Fire House Deli for lunch with the kids.

So go! Go out to dinner! You don't need to go far from home to enjoy fantastic food.

In Season: Eggplant

As a kid, I hated eggplant. Okay, maybe that is a bit of an overstatement; I thought I hated eggplant. To start, I didn’t like the name. I wasn’t wild about the egg, and figured that anything bearing its name, much less a plant, couldn’t be much better. Besides, it was brown and mushy and there was no way I was eating it.

I’m happy to report that things have changed.

Eggplant is available year round, but is in season in late summer to early fall. The deep purple, elongated pear-shaped variety is the most common, but other types are becoming more popular too. Baby eggplant, sometimes referred to as Italian eggplant, is a smaller version of the ones we’re most used to seeing at the grocery store, and is typically a bit more tender. Japanese eggplants are long and thin, and work well sliced into stir-fries and other mixed vegetable dishes.

But how do you choose a good one? Pick an eggplant that feels heavy and is free of soft spots. Many years ago I remember hearing that you should also look at the eggplant’s blossom end (the one opposite the green stem/cap). If it were round and flat and smooth, then it had fewer seeds and would be sweeter. If the end was indented like a belly button, it would be loaded with bitter seeds. One was supposed to be the “male” eggplant, and the other was “female”. I could never keep straight which was which—- I just knew to avoid those innie-belly buttons like the plague. Now I know that the innies are females and the smooth ones are male…..so stick with the boys on this one.

I love to grill eggplant— it gives it a great smoky flavor and a nice, crisp skin. I slice it in thick rounds (so they don’t fall through the grates), brush with olive oil, season with salt and pepper, and fire up the grill. I like to leave the skin on for two reasons; it helps the rounds stay intact while cooking, and I love its flavor. Once grilled, I either use the rounds for sandwiches, as part of a grilled vegetable platter, or better yet, I spoon on tomato sauce and cheese for little individually-sized eggplant parmesans. They are light and delicious! You get all the flavor of this classic dish, without any of the breading, frying, assembling, and baking, all of which can be very time consuming.

When I prepared these grilled eggplants the other evening, I used a smaller, light purple and white striated variety I got at the farmers market (photo above). They were fresh and tasty, but the beautiful color was completely lost on the grill. Next time, I’ll stick to the larger, dark purple ones I normally use, which get richer looking as they cook.

I wasted a lot of years not eating eggplant…so now I’m making up for lost time. Fire up your grill and let me know if I’ve converted you too!

Italain Style Grilled Eggplant
Serves 2

2 medium eggplant, sliced into ½” rounds
Olive oil for brushing
Salt & Pepper
1 cup tomato sauce (your favorite variety)
½ cup ricotta cheese
¼ cup parmesan cheese

Preheat grill to medium high heat.
Brush eggplant rounds on both sides with olive oil and season with salt and pepper.
Place on grill and cook for 3-5 minutes, or until grill marks appear and the flesh begins to soften.
Flip rounds, and on the cooked side, place about a tablespoon of tomato sauce, a teaspoon of ricotta cheese, and a sprinkling of parmesan cheese.
Continue grilling an additional 3-5 minutes, until softened and sauce/cheese is hot and bubbly.
Serve with a green salad and crusty bread for a complete meal.

From the Farm: Raspberries

In this week's CSA farm share I received some gorgeous, plump raspberries. I decided I'd better use them quickly, since they are delicate and don’t last very long. Raspberries usually will start to get moldy after only a day or so, but I've found you can extend their life a bit if you refrain from washing them right away and keep them refrigerated. However, be sure to thoroughly wash them just before eating, as berries tend to be heavily sprayed. Therefore, look for organic berries whenever possible.

My two little ones gobbled up most of the fresh berries, but I managed to save a handful for a simple hors d’oeurve. This recipe takes only a matter of minutes to prepare, but never fails to impress (I have to give a shout-out to my friend KD, who gave me this idea).

By slicing off the very top of a mini wheel of brie (try goat’s milk brie if you can find it—it is delicious!), you create a little canvas for some food-art: spread a tablespoon or so of your favorite preserves on the cut surface (I like to use apricot), and use the fresh raspberries to make a little design on top. Pop in the oven to get the cheese all oozy and delicious, and serve with crackers or thinly sliced baguette. It’s a great excuse to have a girls night in!

Baked Brie with Raspberries

Serves 4-6

1 - 4 to 6 oz wheel of brie

1 tablespoon preserves or marmalade (apricot, raspberry, or your favorite)

10-12 whole fresh raspberries

Preheat oven to 350 degrees.

Carefully slice off the thin papery layer on top of the brie, exposing the cheese interior.

Spread preserves over cut side of the brie.

Arrange the raspberries (bottom-side facing up) on the brie, using the preserves as a sort of “glue”.

Place on a baking sheet and bake for 15-20 minutes, or until cheese is softened and warm.

Serve with crackers or thinly sliced baguette.

Fresh From the Farm

I love farmers markets. I love how the fresh produce is haphazardly placed in bushels, on tables, and in crates….none of those perfect pyramids of peppers or gravity-defying walls of grapes so common at certain unnamed grocery stores. I love the colors, the smells, and the energy of the farmers market. In most cases, the produce was picked earlier that morning, the dirt still clinging to the veggies, green tops still attached to carrots and radishes and beets (”oh my!”).
Years ago, while living in New York City, I joined a food co-op, and picked up my share at a neighborhood church twice a month. The pre-packed bags were filled with whatever was in season at the time, and was a great opportunity to try all sorts of new things. It was my first experience with fiddlehead ferns, various leafy greens, and root vegetables I didn’t recognize. I enjoyed trying to figure out what to do with my harvest, and loved tasting everything at the peak of freshness.

We now live in the suburbs, and I joined a local CSA (Community Supported Agriculture) program, which works similarly to the co-op. Each week, the farm brings that week’s harvest to one of our local farmers markets, where I go and choose 6 different types of veggies and one fruit to take home. Then, let the games begin!

My most recent share included long, thin, Japanese style eggplant, summer squash, corn on the cob, heirloom tomatoes, cilantro, carrots, and some gorgeous, plump raspberries. I decided to work on the raspberries first, since they are delicate and don’t last very long. My two little ones gobbled most of them up, but I managed to save a handful for a simple hors d’oeurve. This recipe takes only a matter of minutes to prepare, but never fails to impress (I have to give a shout-out to my friend KD, who gave me this idea).

By slicing off the very top of a mini wheel of brie (try goat’s milk brie if you can find it—it is delicious!), you create a little canvas for some food-art: spread a tablespoon or so of your favorite preserves on the cut surface (I like to use apricot), and use the fresh raspberries to make a little design on top. Pop in the oven to get the cheese all oozy and delicious, and serve with crackers or thinly sliced baguette. It’s a great excuse to have a girls night in!

Baked Brie with Raspberries

Serves 4-6

1 - 4 to 6 oz wheel of brie

1 tablespoon preserves or marmalade (apricot, raspberry, or your favorite)

10-12 whole fresh raspberries

Preheat oven to 350 degrees.

Carefully slice off the thin papery layer on top of the brie, exposing the cheese interior.

Spread preserves over cut side of the brie.

Arrange the raspberries (bottom-side facing up) on the brie, using the preserves as a sort of “glue”.

Place on a baking sheet and bake for 15-20 minutes, or until cheese is softened and warm.

Serve with crackers or thinly sliced baguette.

To find farmers markets and/or CSAs near you, go to http://www.localharvest.org/.

Restaurants: The Best of Bridgeport

Living in Fairfield, we are right next door to Connecticut's largest city, Bridgeport. Luckily for us, it has some fantastic eating destinations. If you're looking to liven up your weekend, head for the border and check out one of these great Bridgeport eateries!

In the past few years, several sections of Bridgeport have seen lots of positive development. The Black Rock Historic District has seen an influx of eateries in recent years, and has become downright (dare I say?) quaint. The section of downtown near the courthouse (Fairfield Avenue/Main Street) also has a slew of great restaurants, some new, some old, but all worth a visit.

In Black Rock, I recently ate at Dish Supper Club at 2889 Fairfield Avenue. It is by reservation only, and currently only open for dinner on Friday nights (although it serves breakfast on weekdays). It works more like a supper club than a restaurant, and you almost feel like you're part of a fabulous dinner party at someones home. The fixed price, set multi-course meal is served in a casual setting, at shared tables. During the summer months, the menu featured a New England Clambake---complete with wonderful clam chowder, mussels, clams, a whole lobster for each person, corn, potatoes, purple cabbage cole slaw and dessert (homemade ice cream sandwiches from Timothy's Ice Cream--YUM). It was really excellent...and I can't wait to go back in the fall to see what Janet, the chef/owner cooks up in her open kitchen. BTW, it is BYOB and will also open for private groups on other days of the week. This is a place NOT to be missed.

Other notable restaurants in the area are Cafe Tavolini (nice decor, nice Italian menu), Viale (classic, upscale Italian restaurant feel, very good food), and Home on the Range for breakfast (you'd pass it if you weren't looking---very small but a great breakfast!). Don't forget dessert---either at Timothy's Ice Cream (a mainstay---mentioned above) or the new Helado Vasquez for great, homemade gelato and sorbetto (all on Fairfield Avenue in the Black Rock section).

In downtown Bridgeport, Cafe Roma at 269 Fairfield Avenue is a relative newcomer to the scene (opened in 2006), and is owned by two Italian-born Fairfielders. The space is excellent---- two story ceilings, exposed brick, perfect lighting, and a friendly staff. The service is a little on the slow side, but it didn't seem incompetent---maybe just more of a laid-back European style. The food was really good, and the portion size perfect. Just the right amount so everyone leaves happy (not in a food coma). They even have an "economic stimulus plan" where if you pay in cash, you get a 10% discount!

Also in the same area of downtown Bridgeport is Ralph 'n Rich's (815 Main Street). It is a large, airy space with great energy and serves up excellent Italian food (in huge portions!). It's great for large groups too. Joseph's Steakhouse (360 Fairfield Avenue) has a traditional, old-school steakhouse feel to it, with excellent service and top-notch food (just keep the wine flowing so when the check comes, you don't have a heart attack). After eating at any of these great spots, head over to Two Boots for some live music (or go earlier for some great pizza).

What are you waiting for? Start eating out in Bridgeport! You'll be happy you did!