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Entries in food (15)

Wednesday
Nov302011

recipe: leftover pie shake

photo by: rick photo by: Josep Ma. Rosell

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!

photo by: gemsling photo by: MyLifeStory

Special thanks to adam for this inspiration.

Tuesday
Nov292011

sugar & olives

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!

Tuesday
Nov222011

recipe: spicy turkey tacos

photo by: Paul Lowry Shred leftover turkey and season with your favorite spices—cumin, coriander, cayenne, salt and pepper—any of these could work very well.

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
big meal.

Special thanks to Adam for this inspiration.

Thursday
Aug112011

recipe: blta wedge salad

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
Serves 6-8

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.

Adam’s hints:
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.

Wednesday
Aug102011

recipe: pistachio and pecan crusted rack of lamb

3 fully trimmed racks of lamb (about 1-1/2 lbs each)
3 tblsp extra virgin olive oil
1/4 C dijon mustard
1/3 C pistachios, chopped
1/3 C pecans, chopped
1/4 C panko breadcrumbs
2 tblsp unsalted butter, melted
2 tblsp rosemary, minced
1 tblsp chives, thinly sliced
salt and pepper to taste
Serves 6-8

Directions:
Preheat oven to 375°F. Season each rack of lamb with salt and pepper and set aside.

Pour the oil in a large pan over medium-high heat and sear each rack for 3 to 4 minutes on each side.

Place each rack, bone side down, on a shallow baking sheet and brush the tops of each with a generous amount of mustard and set aside.

In a small bowl, combine the pistachios, pecans, panko, melted butter, rosemary, chives, salt and pepper and toss together until fully thoroughly combined. Cover the racks with the nut mixture and press the tops firmly ensuring the mixture will stick.

Place the racks in the oven for 25 to 30 minutes or until the tops have lightly browned and the meat is pink in the center.

Allow the racks to cool slightly—about 7 to 10 minutes—before slicing and serving.

Adam’s hints:
—remove the lamb from the fridge about 25-30 minutes before you cook it. This takes the chill off and helps for a more even cooking.
—cook lamb to an internal temp of 120° for rare and and 130° for medium.
—don’t forget: the temp will continue to rise after you remove it from the oven.