Entries in food (16)
If you find yourself with an abundance of pie, why not try a—insert favorite pie name here—milkshake?
Combine ice cream and milk in a blender. Blend until creamy then drop in a slice of pie. Don’t be afraid to spike it—rum or cordials would be a nice compliment.
Like most milkshakes, toppings are key—try freshly whipped cream, sprinkles, fruit chunks, nuts…or, think outside the box and layer mixings for a parfait!
Special thanks to adam for this inspiration.
Sugar & Olives is in its third year of serving ‘farm to family’ style, and its tucked away location draws a steady and curious crowd.
The converted factory space sits on a side street in Norwalk, Connecticut, and without a sign or any evidence that it’s a restaurant, it has become a local favorite for private dining, cooking classes and a swanky spot to sit, eat and enjoy some tasty food.
Want to know where your food is from? Just ask and they’ll tell you—or look it up on the iPad menu. Each guest gets one so they can choose their meal, and search for more information as they wish.
Vegetables, fruit, poultry, shellfish, dairy and eggs are gathered from farms within CT, while grains and other items are sourced regionally from the Hudson Valley to Vermont. Sweet and savory as the name Sugar & Olives implies, with a focus on flavor and simplicity, allowing each item to shine.
The sustainable build-out and best practices of this small shop has earned it three stars with the Green Restaurant Association. The efforts to keep a tiny footprint include waste reduction, pre- and post-consumer composting, recycling, a water filtration system with zero plastic water bottles on the premises, and a rain barrel to boot.
Special thanks to jennifer and cristina, store manager west hollywood, for the inside scoop!
Quickly saute in a hot skillet with a little canola oil and top with the usual suspects—lettuce, diced tomatoes, onions and guacamole.
Or plan ahead and stock up on peach salsa, wild rice and cilantro when shopping for the
Special thanks to Adam for this inspiration.
bleu cheese vinaigrette:
1/2 C olive oil
4 tblsp white wine vinegar
2 garlic cloves, minced
1-1/2 to 2 tsp anchovy paste
1 C blue cheese crumbles
salt and pepper
4 hearts of romaine, cut in half
2 C cooked bacon, crumbled
2 shallots, thinly sliced
4 radishes sliced thin
salt and pepper to taste
For the dressing, whisk together olive oil, vinegar, garlic and anchovy paste till blended. Stir in blue cheese crumbles and season with salt and pepper. Place in the refrigerator until ready to use.
To assemble the salad, place the romaine wedges on a platter or individual plates and pour the dressing over each wedge.
Sprinkle the tops of each wedge with the crumbled bacon, sliced radishes, sliced shallots, season with salt and pepper, and serve chilled.
BLTA = bacon, lettuce, tomato, anchovy…hold the tomato! Originally it was in the recipe but it didn’t work on-set and we never changed the name—my apologies for any confusion.