Favorite Food Finds of 2008

I follow several food blogs, and it seems as if everyone is putting together their "Best of 2008" lists this week. So, I decided to follow suit and create a list of my own favorite things from 2008. Think Oprah's "favorite things" show without all the fancy give-aways! Here it goes:

Favorite local restaurant: Osianna in Fairfield. Blogged about it ages ago---still love it.

Favorite lunchtime discovery: Roly Poly sandwiches. These sandwiches can be ordered cold or warm and have tons of interesting combinations to choose from. They are big too, so half a sandwich is more than enough. I'm especially excited about the new Fairfield location on the Post Road (next to Vincent et Isabelle French Bakery)! Where have I been all these years?

Favorite cookbooks I got this year: I've cut back considerably on cookbook purchases, but these I received as gifts and are great: 1. Mediterranean Fresh by Joyce Goldstein. A beautiful collection of salads and small plates with great photography. 2. Cooking with All Things Trader Joe's by Deana Gunn & Wona Miniati. The perfect book for the busy cook---lots of yummy recipes using great short-cuts available at Trader Joe's.

Favorite food-related tv shows: Everyday Food and America's Test Kitchen--both on PBS. I love these shows because they are so practical....not all the flash of some of the Food Network shows. Just good, straightforward cooking and tips any cook will appreciate.

Favorite new wines: Luzon Verde Organic Jumilla Red Wine from my favorite wine shop, Mo's Wine and Spirits on the Post Road in Fairfield. It is a simple red wine perfect for every night drinking...remember a glass of red wine a day is good for you! Plus, it's organic! At about $8 a bottle, you can't go wrong.


Favorite new cheese & crackers: Cambozola---- a fantastic combination of Camembert and Gorgonzola. I found it at Trader Joe's. And on that note, the Gorgonzola Crackers, also at Trader Joe's. Great on their own or with mild cheese.

Favorite new gadget: The Bialetti Mukka Express stovetop cappuccino maker my husband bought me for Christmas. It is just like the Bialetti "macchinetta" I blogged about earlier this year over at Season to Taste, but has the added attraction of a built-in milk frother for perfect cappuccini in under 5 minutes.

Favorite tip: This is from my friend Elena in Italy, whose family was in the restaurant business. If you have champagne left over, don't toss it. Put the handle of a spoon into the neck of the bottle and refrigerate. I've had it stay bubbly for an entire WEEK!

Favorite "can't wait" for 2009: From the owners of Fairfield's Fraiche restaurant, Fraiche Burger which will be opening in the early part of '09 on Main Street in Bridgeport.

What are YOUR favorites of 2008-----or things you can't wait for in 2009? Let me know by leaving a comment! I'd LOVE to hear from you!

Happy New Year and all the best in 2009!

Champagne photo by dotw.

Interview at Cooking With Trader Joe's

I was recently interviewed by the folks over at Cooking with Trader Joe's, one of my favorite food blogs. I discussed what I love about TJ's and shared my recipe for Purple Coleslaw with Orange Supremes. Check out the interview here!

Pick Your Own Apples in Shelton, CT

Fall is apple-picking season, and it is one of my favorite yearly traditions. This year, we tried a new orchard, Beardsley's Cider Mill and Orchards, in Shelton, Connecticut. For years we picked apples at another orchard, closer to our home in Fairfield. At that particular farm, you are required to purchase a certain number of bags depending on the number of people in your party, and that was often far more apples than I wanted to pick (and ended up costing a small fortune). At Beardsley's, it is done much more fairly, where you are given a bag when you enter the orchard, you pick as many or as few apples as you wish, and when you leave, the bags are weighed and you pay per pound of apples picked. We picked four good sized bags of apples for around $25. Compared to what I unwillingly spent last year, that was quite a deal. Upon leaving, I also realized that you are able to bring your own recyclable bags to use while picking. Those of you who read my Season to Taste blog know how I feel about that, so next year I will surely remember to do so.

On the day we visited, the apples that were ripe for picking were Winesap and Mutsu (the varieties and rows you are able to pick are clearly marked with big signs). The Winesaps are a beautiful, deep red and the Mutsus are greenish, with a yellowish-peach hue. They are both decent eating apples, but because they are a bit on the tart side, I think they are better suited for cooking. We picked both types in equal amounts, although my young girls decided the Winesaps were "prettier".

Beardsley's has a country store that sells a larger selection of apple varieties, pies, fabulous cider donuts, and specialty items like apple butter, jams, local honey, maple syrup, and apple chutneys. They also press their own fresh apple cider right on the premises, which you can watch (pressing is done on weekends between about 11:00 am and 2:00 pm, and other random times as well).

While you're in the area, Jones' Farm is right down the road, where they have a corn maze, pumpkins, hay rides, and even wine tasting on weekends (at the main farm location)! For a fun fall excursion, make a day of it and head to Shelton!

Be sure to check out my recipe for Apple Crisp, which will be posted on October 14 over at my Season to Taste blog!

Beardsley's Cider Mill and Orchards, LLC

278 Leavenworth Road

Shelton, CT

203.926.1098

http://www.beardsleyscidermill.com/

Jones' Farm (Pumpkinseed Hill Farm)

130 Beardsley Road

Shelton, CT

203.929.8425

http://www.jonesfamilyfarms.com/

I'm Just Buzzing about Foodbuzz

Back in April, I was contacted about becoming a Foodbuzz.com Featured Publisher. I honestly didn't really understand what Foodbuzz was all about (and I'm still learning), but I figured it was a good way to share my blog with more people. And that it has.

The other day I came home to find a fluffy package jammed into my mailbox (gee, thanks, Mr. Mailman....I'm glad it wasn't fragile!). I opened it to reveal the nicest gift from the folks over at Foodbuzz.... a very nice, high quality chef's apron featuring the Foodbuzz logo, and a bright green silicone spatula (you can never have too many of those---and I JUST redecorated my kitchen with green! What luck!). Over the past several months I've received a number of fun and clever goodies. The mini-business cards with my blog address were a fantastic idea, and the cotton "Foodbuzz" tote is perfect for my (many) trips to the farmers market and grocery stores (because if you read my other blog, Season To Taste, you already know what I think about plastic single-use grocery bags!). I must say that the apron/spatula was the best to date. I'm especially looking forward to an upcoming dinner with the New York City Metro-Area Foodbuzz Featured Publishers....a chance to talk shop with my cyber-colleagues and foodie friends!

As a relatively new food blogger, it is nice to know that not only is there an online community out there devoted to life, liberty, and the pursuit of foodie-ness, but that they appreciate those of us who work so hard (many without any monetary reneumeration!) to share something very close to our hearts....our cooking. I am excited to wear my new apron while teaching my cooking classes, and hope to introduce Foodbuzz to my fellow Fairfield foodies!

Why I Love Trader Joe's

No, I am not on the payroll at Trader Joe's. Nor am I getting any kickbacks or free groceries from them. I just love Trader Joe's for a million reasons, and I'll give you a few of them here.

In my cooking school, when someone asks where to find a certain ingredient we're using during class, the answer is more often than not "at Trader Joe's!" Although the store here in Fairfield, Connecticut is probably less than a quarter of the size of our supermarkets, somehow I just seem to find so many more things to buy there. Yes, I still need to hit the supermarket for the Special K I eat every morning, the Pepperidge Farm "Thin" Whole Wheat bread my kids love, and Hellmann's mayo, but I pretty much buy everything else at TJ's.

So why do I love it? I love that they have so much organic produce, meats, dairy and grains, and they are priced not to break the bank, which you could easily do with organics in a regular supermarket . I love that most, if not all of their meats and dairy are hormone free and use no antibiotics. I love that so much of the fish (frozen or fresh) is wild-caught rather than farmed. I love that they offer lots of nitrate-free deli meats, bacon, and hot dogs, again, at decent prices. I love their terrific selection of cheeses, which are, once again, really well priced. I love that they have lots of "short-cut" items, like pre-chopped mirepoix (trio of onion, celery, and carrot), pre-sliced mango, already-assembled veggie kabobs, and freshly cut stir-fry veggies. I love their free-trade, organic coffee (we favor the Bolivian Blend or the one with the orange parrot on the front). Okay...you're getting the picture.

I will say that I also love the staff at TJ's. Unlike at some other stores (okay, most other stores), here the staff here actually knows what they are talking about. They know the products, have tried the everything, and can make great recommendations. They are friendly and helpful, and seem (gasp!) genuinely happy to be working there. No bored faces and blank stares here! They even know how to bag groceries---- no bread on the bottom or "one-item-per-bag" you get elsewhere. And speaking of bags, they even have a weekly raffle as further incentive to bring your own (although if you forget yours, the brown paper bags with handles are far superior to the white plastic ones).

Here is one of my favorite "all-Trader Joe's" recipes. I bring this dish to lots of parties and they are always among the first things to be gobbled up! Now you know my secret!! Trader Joe's!

Marsala Cocktail Meatballs
Serves a crowd

I got this recipe from a tasting that was held at Trader Joe's one afternoon.

1 jar Trader Joe's Marsala Sauce

12 oz sour cream

2 bags Trader Joe's Mini Meatballs, defrosted

Preheat oven to 350 degrees.

In a 3 quart casserole dish, combine Marsala sauce and sour cream. Add defrosted meatballs and stir to coat with sauce.

Bake for 20-30 minutes, or until meatballs are heated through and sauce is hot. Serve warm.

Note: Alternatively, this may be prepared in a crock pot. Simply combine all the ingredients and heat on low until heated through.

Food Fun: Entrees Made Easy, Fairfield, CT

***Please note that Entrees Made Easy is now closed.

A couple years back, someone said to me, "you should open one of those places where you assemble meals to keep in your freezer!" The suggestion wasn't particularly far fetched, given my love of cooking. I thought that this concept was an excellent idea for someone else to pursue---someone who didn't love teaching cooking as much as I do.

"Someone", in the form of seven local entrepreneurial women*, also saw the potential for this type of business, and in March 2008, opened Entrees Made Easy on Black Rock Turnpike in Fairfield. Nestled behind Billy's Bakery, EME is a place where you can go to "assemble" meals which will be later cooked at home. The idea is that you can have a home-cooked meal, which you do actually cook, but didn't have to think of, shop for, or prepare (up to the cooking stage). No cleaning the veggies, no cutting up raw meat, and no mile-high stack of cutting boards and prep bowls to wash afterward. The busy work is all done for you at EME. Simply walk around to each entree station, place all the pre-washed, pre-chopped ingredients in the provided container, and bring it home to cook later (don't worry, each station is equipped with easy-to-follow instructional recipes). In about 30 minutes, you could put together enough meals for an entire week.

For people who actually love to cook, it is easy to think "I could do this exact same thing at home for less money." At first I thought the same thing. But once there, I have to admit that there really was something fun about putting together an entire dish in literally a few minutes. Besides, as they say in the business world, "time is money", and the time you save on planning, shopping, and prepping is substantial. Fast as it may be, do not mistake this for traditional fast food. Everything is extremely fresh (brought in and prepped every single day---no leftovers here), and in its original form (no processed junk).

At the ribbon cutting celebration, I had the opportunity to taste four of the menu items. While I think the concept for this store is fabulous, I wasn't sure what to expect of the food. I figured it would be on the bland-side, in order to appeal to the largest common denominator. Not true---- each dish I tasted was really very good. The Apricot Glazed Pork tasted vaguely of a sweet and sour pork dish, and included tender medallions of pork tenderloin. The Cassoulet was my favorite. The French-style stew used veggies, white beans, pork and sausage in a herb-infused tomato sauce. The Pasta Pomodoro was a light and flavorful combination of broccoli, oven roasted tomatoes and Parmesan tossed with pasta. I also assembled a meal to take home; I selected the Brandywine Chicken--boneless chicken breasts marinated in an apricot-brandy/Dijon mustard/ fresh herb mixture. Instead of putting it in the freezer, I actually made it the next night on my grill pan (the directions suggested an outdoor grill, but it was raining!). It was a hit with my entire family----and it even came with a fresh bag of green beans and carrots, which I cooked in my microwave for a super-speedy, no-fuss meal.

Entrees Made Easy is a much needed service in this area, which is loaded with busy families who want a home-cooked meal on the table each night. Whether you work, stay home with little ones, or simply want to liven up your dinner options, you'll definitely love this concept!

Still not sure what to make of it all? Head over this Saturday, April 5th, from 11 am to 2 pm, for a free tasting event, where you can sample selections from April's menu.

SPECIAL FOR SECRET INGREDIENT BLOG READERS: Now through April 15th, Entrees Made Easy is offering a special to my blog readers---"buy 3 full or half sized entrees, get a 4th from our freezer, FREE" . When registering, just choose "Secret Ingredient" as your referral and give the promotion code "SECRET" when prompted on the "create an order" page to receive your free entree. Read on for how to get started---it's very simple:

1. Go to the Entrees Made Easy website and register (under "Referred by" choose "Secret Ingredient" to be eligible for the special). Be sure to check out the monthly menu.
   
2. Create an order online, and schedule a session to assemble your meals. (go alone, with a pal, or with a group of friends--it's a great idea for a "girls night" outing). Walk-ins are welcome too!
   
3. Once you arrive, proceed to a meal prep station to begin assembling your meals (meals are available in two sizes---2-3 portions or 4-6 portions). There are staff members there to help newcomers navigate through the process.
   
4. Label everything with the pre-printed stickers (which include cooking instructions).
5. Check out at the desk, and they'll give you all the appropriate side dishes (included in the meal price, such as veggies, potatoes, bread, etc).
   

GREAT TIP: Don't have time to assemble? Pre-assembled entrees are also available from the EME freezer for pick-up too!
* Owners are Nina Boynton, Michelle Larkins, Ginny Longley, Melissa Trumbore, Elizabeth Barnes, Janice Feher, and Roxanne Harrrison.

Entrees Made Easy
1879 Black Rock Turnpike (Behind Billy's Bakery---enter parking lot on Katona Drive)
Fairfield, CT 06825
203-572-0140
fairfield@entreesmadeeasy.com


For more information on Entrees Made Easy, private parties, and more, go to http://www.entreesmadeeasy.com/

Learning from Experience

There is something to be gained from every experience. Therefore, anytime I learn about a cookbook author, chef, or restaurant owner giving a lecture or doing a book-signing, I book a babysitter and clear my calendar. I'm also a sucker for "Chefography" on the Food Network, but that is neither here nor there.

While listening to Mark Bittman speak at my local Border's bookstore, I learned that not only was he not a culinary school graduate, but that when he first started food writing he did it for free. I also learned that he thinks the best way to learn your way around a professional kitchen is to work in a restaurant (again, without pay, if necessary). From local, underpaid writer/restaurant kitchen apprentice, to New York Times columnist and bestselling cookbook author. Impressive, and duly noted.


Next I attended a lecture given by Carole Peck, chef/owner of the critically acclaimed Good News Cafe in Woodbury, Connecticut. She regaled us with stories about being a member of the first class to admit women at the Culinary Institute of America, and of working her way through restaurant kitchens all over the country, having to prove herself as a "real" chef, despite not possessing a Y chromosome. I learned that cooking in a restaurant can be incredibly competitive, and sounds incredibly exhausting. I also learned that as long as you absolutely love what you are doing, and believe in it fully, with some patience, a little luck, and a lot of hard work, you can be successful. Ms. Peck was also the first person to suggest to me that I start a food blog. At that point, I wasn't really sure what a blog was, but I promised myself I'd look into it.

Most recently, I returned to Border's to hear Sheila Lukins discuss her new edition of The Silver Palate Cookbook. I learned that she began her career in food much in the same way I did. As an educator-turned-stay-at-home mom of two, she greatly enjoyed cooking and often entertained for friends. There was no formal culinary training, simply a love of food and cooking. While our paths diverge at this point---Ms. Lukins began a catering business where as I began a cooking school---I certainly hope my road leads me to the places she's been over her 25+ year career. I learned that writing a cookbook takes years of hard work. I learned that her signature dish, Chicken Marbella is pronounced "Chicken Mar-BAY-a" as in Marbella, Spain, not "Mar-BELLA" like it is spelled. I also learned that she is the second successful person in the food world who believes I should start a food blog. Again, duly noted.

So, as I wrap up this most recent blog entry, I give thanks to those who suggested I try "blogging", I reaffirm that I've chosen the best career path for me, and I accept that there is plenty of hard work ahead. Now, back to watching my TiVoed episodes of Chefography.

For more information on cooking classes, go to http://www.thesecretingredientonline.com/