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August 2009

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• 08.22.09
  Summer of salsa: Shiitake mushroom chimichurri Uncategorized | (0)

  Not tired of salsa yet? Good. In case you haven’t been following, CP and I are celebrating summer by making a salsa every week. All the recipes are from the book Nueva Salsa by Rafael Palomino and Arlen Gargagliano. This week, number five, we made Shiitake Mushroom Chimichurri, paired with seared filet mignon. HERE'S WHAT YOU NEED: 4 ounces shiitake mushrooms, stemmed olive oil for coating, plus ½ cup 1 teaspoon minced garlic ½ teaspoon minced fresh thyme ¼ teaspoon dried oregano 1 shallot, minced juice of ½ lime pinch of red pepper flakes ¼ cup balsamic vinegar kosher salt and freshly ground black pepper to taste 1 tablespoon chopped fresh cilantro Lots of ...
• 08.22.09
  WE ALL SCREAM FOR ARTISINAL ICE CREAM Uncategorized | (0)

  7/16/2009 A couple of Fairfield County guys made the Daily Candy's "What to do This Weekend" list today, albeit for an event in New York. Ben Van Leeuwen, who came up slinging cones for Good Humor on the means streets of Greenwich and Norwalk chocolate phenom Frtiz Knipschildt team up for an event on Sunday in the East Village. From Daily Candy's weekend rundown: Ice Cream Social What: Scooping sweetheart of Van Leeuwen Artisan Ice Cream gets topped off by the owner of Knipschildt Chocolatier. Why: Fresh flavors and decadent sauces plus house whipped cream and conversation, just five bucks. When: Get your sundae on Sun., 1-4 ...
• 08.22.09
  CATCH A FIRE: BLUE SMOKE IN GREENWICH? Uncategorized | (0)

  7/15/2009 Greenwich Time staffer Neil Vigdor reports in today's paper that the renovation of the former HoJo's in Greenwich will feature a Blue Smoke Chophouse, "an upscale barbecue restaurant run by the owners of New York City's famed Union Square Cafe." This is exciting news as Blue Smoke's brisket is totally decent. I tend to shy away from Greenwich as a general rule, but will I be visiting Blue Smoke? Well, does Neil Vigdor wear go-to-hell-pants with only the slightest touch of irony? [Just in case you are wondering, the answer is yes.] –CP
• 08.22.09
  MY NEW FISHMONGER Uncategorized | (0)

  ABOVE: Trout and red snapper at New Wave Seafood in Stamford. NEW WAVE SEAFOOD: 81 CAMP AVE., STAMFORD 7/13/2009 I'd seen the delivery vans around town for years, emblazoned with their logo and the likeness of a proud yellowfin tuna, planting thoughts of seared ahi, poke salad and island living in my head. I even lived around the corner from their warehouse for a while. But until last month I had no idea that New Wave Seafood had a retail fish market, always assuming they were strictly wholesale purveyors. Only hours after I was bemoaning the state of supermarket seafood available in Stamford, settling ...
• 08.22.09
  READING WITH MY STOMACH Uncategorized | (0)

  7/10/2009 A CROSSOVER POST FROM THE ADVOCATE BOOK BLOG, BOOKENDS: I was in Barnes & Noble the other day with a $50 gift card burning a hole in my pocket. Predictably, I headed straight for the food section (I'm in a fiction rut right now) and immediately noticed some of the prominently displayed works of food porn, notably "A Day at El Bulli," and Thomas Keller's "Under Pressure: Cooking Sous Vide." The former is a 600-page tome containing literally thousands of full-color photographs representing a 24-hour period at the Michelin three-star restaurant in Spain. Widely considered one of the best restaurants in the ...
• 08.22.09
  Summer of Salsa: Papaya, Chipotle and Yogurt Salsa Uncategorized | (0)

  Welcome to installment four of our summer of salsa. To recap, CP and I are celebrating summer by making a salsa every week. All the recipes are from the book Nueva Salsa by Rafael Palomino and Arlen Gargagliano. This week we decided to go easy, with a fruit salsa you simply mix together and serve as a salad dressing. Here’s what you need: ½ papaya, peeled, seeded and finely diced (about 2 cups) ¼ cup plain yogurt 2 teaspoons chipotle puree juice of ½ lime In case you’re wondering, chipotles are fully ripened and smoked jalapeno peppers. You can find the puree in La Marqueta or a ...
• 08.22.09
  WALKING FOR LOBSTER Uncategorized | (0)

  ABOVE: The $9.99 "lobster dinner" from Stew Leonard's Grill at Calf Pasture Beach, seved with corn on the cob, drawn butter and a view of the beach. 6/29/2009 I'm a glass-half-empty kind of guy. So when I'm complaining about how I have to get up at 6 a.m. to meet a reporter for an assignment that requires walking through the mud and sand and who knows what else as part of our Breaking the Sound Barrier series, I tend to ignore all the good things. Good things like being out of the office, working on my farmer's tan and exploring new corners of ...
• 08.22.09
  SUMMER OF SALSA: EPISODE THREE, GUAVA, LIME AND ANCHO CHILES Uncategorized | (0)

  Maggie chips in with another Summer of Salsa recipe. I guess it doesn't always work out how you'd like it [see post], but I guess that's all part of the learning process. Do any of you have any salsa recipes you'd like to share? –CP Summer of Salsa: Guava, lime, ancho chile salsa Welcome to installment three of our summer of salsa. To recap, CP and I are celebrating summer by making a salsa every week (Please add a link to the last post). All our recipes are from the book Nueva Salsa by Rafael Palomino and Arlen Gargagliano. This week I navigated guava, ...
• 08.22.09
  SLOW ROASTED TOMATOES Uncategorized | (0)

  ABOVE: Roasted tomatoes and garlic. 6/26/2009 A QUICK UPDATE IN THE "IT'S-STILL-THE-FIRST-WEEK-OF-SUMMER" VEIN: Slow roasted tomatoes. It doesn't take a genius to figure this one out [read: even I can do this]. Halve a bunch of grape or cherry tomatoes, put them on a baking sheet with some whole, unpeeled garlic cloves. Season and drizzle with olive oil. Throw all this into an oven dialed way down to 225 for three hours. Eat. DISCLAIMER: This is stolen from Smitten Kitchen, who has some ideas for usage here, or you can just eat them as-is, like I did. –CP
• 08.22.09
  BOCCE NIGHT: BRING ON THE STEAK SANDWICHES Uncategorized | (0)

  ABOVE: Augustino Scicchitano, left, watches a bocce game while Nick Eisanelli and Dominic Schinella, enjoy steak sandwiches during bocce league night at the Minturnese Social Club. 6/24/2009 After rushing back on an express train from New York today, I arrived at Springdale station just in time for bocce night at the Minturnese Social Club. League nights started two weeks ago but I was out of town the first week and bocce was rained out last Wednesday. Today, despite the day-long sporadic precipitation, we rolled. 2009 marks the inaugural year for team "i Advocati," the newsroom's bocce team and we are off to a poor ...

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