I wasn’t sure what to expect as we entered the butcher, but were warmly greeted with a glass of champagne by Chef (Chris) Plum himself and were shown to our table. Butcher’s Best deli and butcher in Newtown, CT has been transformed twice in 2013 to offer 30 lucky diners one of Plum’s "Dinner Undergound" culinary evenings. I was lucky enough to enjoy night #2.
Chef Plum is a graduate from The Culinary Institute of America with over 18 years of experience. He has worked all over the east coast in five-star hotels and resorts, as well as small neighborhood restaurants. Plum-Luv-Foods was born in 2006 and since then has brought whole farm foods to families, small parties, Broadway actors, executives, Food Network and network TV.
Plum’s happy demeanor shines through his food. His inventive style and clever riffs show both his appreciation for food and simple enjoyment of offering his guests thoughtfully created dishes. As each course is served, Plum tells us about where the food is from, his inspiration and why he chose to marry the components.
Holiday cookie time is just around the corner, so if you are starting to gather recipes like we are, you will want to add this one to the "virtual" stack. Chef Nicole Straight likes to keep it simple for all those busy cooks out there. This recipe is no exception. Get some decorative boxes and give the gift of cookies this holiday season.
Chef Nicole is back with some great grilling tips to maximize your summer cooking. This dish was inspired by a trip to Patel Bros, Norwalk's new Indian grocery superstore, and is a delicious and simple dinner or appetizer just perfect for your next BBQ, picnic or beach party. These Grilled Tandoori Shrimp are super quick and can be eaten hot or cold. The Hot Pickled Lime Chutney is seriously addictive.
I made these Thai Meatballs with Dipping Sauce last week for my family and they were devoured in record time. Served in a lettuce leaf or over rice, they are big on flavor, but are not overly adventurous for little palates. These are perfect for busy families as the prep time is minimal. Try them in your house, and let us know what you think.
Growing up in California, fish taco’s were very common. When we moved to the East Coast, they were almost impossible to find. I’ve been making this dish for years and everyone loves it! These Salmon Fish Tacos are a little bit o'sunshine with the crunchy purple cabbage and blood orange slaw.
I still remember the first time I had ever seen a blood orange, my husband and I were in Venice and we wandered past a fruit stand selling Sanguines- blood oranges. We peeled one and the ruby colored flesh immediately took us by surprise. The flavor is similar to an orange, but a little sweeter and a little tarter.
Nothing says "cocktail party" like Sweet & Spicy Nuts. Salty and satisfying for both the sweet tooth and those seeking a little heat, this appetizer is a must have in any entertaining repertoire. Cinnamon and smoky paprika give this dish great flavor.
NOTE: Make sure nuts have cooled completely before even thinking about putting them in the fridge, or you'll have some seriously soggy nuts. In fact, avoid the fridge if at all possible. Also, watch nuts closely in oven as cook times vary. We nearly torched our test batch.
Shrimp cocktail is the perfect holidays starter, but purchasing good ready-to-eat cooked shrimp can be a tad spendy. This classic appetizer is so simple to make at home, there is really no need to ever buy out again. There is just one trick to this dish. The shrimp must be boiled in court bouillon NOT water (unless you like your shrimp rubbery and tasteless). The key to the perfect shrimp cocktail lies not just in the quality of the seafood but in the boil. Here's how to do it right, complete with zesty homemade cocktail sauce.
When Chef Nicole came over with her sushi grade tuna claiming that she was going to make that great Sesame Crusted Tunaappetizer I tend to gravitate towards on any sushi menu, (and she was going to prepare the whole dish in under 5 minutes), I was dubious.
If you watch the video below you will bear witness to the simplicity of this recipe and you will have a new go-to menu item for any dinner party or gathering. These days, sushi grade tuna can be found at many local fish mongers. We like Fjord Fisheries, but if you live in Westport, the Double L Farm Stand is now getting shipments of tuna and salmon every Thursday from Boston and it is spectacular!
My girlfriend and I were thumbing through our monthly cooking mags and we both noticed the cover picture of a very decadent looking Halloween themed candy bark. I thought, “ this looks like fun, but I can do better than that!” So off I went to our local grocery store that is stocked with bins of interesting looking sweets and nuts. 10 mini bags later, here’s what I came up with! Alas, it's not healthy, but Halloween only comes once a year, and it's a great activity for a kids Halloween party. The making is (almost) the best part of this recipe!
Chef Nicole Straight of Time To Eat! is back with another great solution to the weeknight dinner dilemma. So many mouths to feed...so little time. Here is a great one pan recipe that the kids can help prepare (if they're done with their homework).
Enjoy this quick and easy recipe for Chicken With White Wine, Mushrooms & Pine Nuts.
Nicoise salad has always been one of my favorite salads. The classic combination of textures and flavors is ideal for any lunch gathering with friends. Although the standard preparation calls for seared tuna, I like to change things up by occasionally and go with salmon atop my bed o' greens.
Using salmon is an easy way to add delicious lean protein to your diet while getting Omega 3 fatty acids and vitamins B-12.
This salad is surprisingly easy to make but the finished product will have you looking like you've been in the kitchen for hours.
One of our family’s favorite summer traditions is going blueberry picking. We always pick way to many berries and come home wondering what we’re going to do with them. This recipe for Blueberry Peach Crumble is always at the top of our list.
Fresh blueberries freeze beautifully. Simply wash, and freeze in a single layer on a cookie sheet before transferring to a ziplock bag. I’ve been asked over the years what the difference is between a crisp and a crumble. After some research, I found these general definitions, but the truth is you will not find a universally agreed upon answer. Whatever you call it, this dessert is simple, summery, and delicious!
It's summer, and most of like to cook outdoors in these hot months. If fish is what you crave, but you don't feel like cleaning up a messy grill, we've got a great solution. Why not pouch it? As the spokesperson for Norwegian Salmon, Chef Nicole is constantly inventing new preparations for this healthy and delicious seafood favorite. Today she has paired an aromatic pouch technique with a wonderful White Bean & Fig Salad. It couldn't be easier to prepare, and is amazingly nutritious.
I don’t make fried chicken regularly, but when I do, I always use this recipe. It is a Memorial Day tradition in the Straight family, and it's all about the brine. I soak the chicken for a whole day in a buttermilk brine to give it plenty of time to soak up the tangy seasoned buttermilk. The extra liquid keeps the chicken juicy during cooking resulting in moist, flavorful delicious fried chicken.
Note: When you are brining your chicken, make sure all of the pieces are completely immersed in the liquid.
I don't know about you, but I'm often daunted by Asian food prep as the list of ingredients always seems to require multiple pages. I'll admit it...this scares me. My lack of fortitude is unfortunate as Asian flavors rank high on my list of preferred meals. When it comes to a food conundrum of this magnitude, I always rely on Chef Nicole of Time to Eat! to streamline the situation. I told her I wanted a simple weeknight dish with Asian flavors that would not require a trip to the specialty market in Norwalk(not that I don't relish walking those aisles). She came up with this great Thai Coconut Curry with Chicken, Shrimp and Vegetables. Vegetarian? No problem. Simply omit the chicken and shrimp and use diced extra firm tofu.
Thai Coconut Curry with Chicken, Shrimp and Vegetables
With warmer weather on its way, it's time to clean up that grill and bring on the 2010 grilling season. And really...doesn't everything taste just a little bit better on the grill? Even pizza....
If you've never made grilled pizza, you'll be amazed by how simple it is. Chef Nicole throws down some serious pie in her step-by-step video, and she's got tons of great tips. We've gone with Prosciutto, smoked Gouda, and arugula for our toppings, but feel free to dream up any accompaniment you wish.
If you decide to make you own pizza dough vs. picking one up in the store, Chef Nicole has a great recipe for homemade dough. Happy cooking!
Muffins are alway a crowd pleaser in my family, so I'm always looking for interesting new recipes. Chef Nicole developed these Pear and Candied Ginger Granola Muffins during her days as a personal chef. The candied ginger gives these healthy fruit based muffins a little extra zing. You can buy candied ginger at any number of groceries (i.e. Trader Joe's) or make your own. David Lebovitz has a great recipe if you are feeling up for the challenge.
It's not easy coming up with the mid-week meal, especially if you've got picky kids. It is precisely this type of conundrum that makes Chef Nicole tick. Mired in a massive cooking rut last week, I called her for some advice. She had just the solution for a tasty and ridiculously simple healthy weeknight dinner, Provencal Braised Chicken Thighs.
I used to steer clear of chicken thighs favoring the white meat breasts, but I'm a changed woman. Thigh meat has great flavor, and only 10% more fat than the leaner breast. This is a delicious dish that the whole family will enjoy.
Often, when I peek into peoples' refrigerators, I see upon the shelves a multitude of bottled salad dressings. Everyone loves salad but many don't know how easy it is to make a delicious homemade vinaigrette. The basic proportion of a vinaigrette are 3 parts oil, 1 part tangy (vinegar, citrus). Add some salt and pepper, find yourself a left over jam jar with a good lid, and you are ready to start dressing. Note: I can not stress the importance of having a tightly fitted lid, as I’ve spilled more dressings when I’ve gone to shake it.
Here are a few tried and true recipes I make in my house. You'll never buy bottled again!
Try these simple recipes for Classic French Dijon Vinaigrette, Asian Balsamic Vinaigrette, Latin Vinaigrette, Creamy Blue Cheese Vinaigrette and Caesar Salad Dressing.
I don't know about you, but in my family, the one meal that is unanimously savored is pulled pork. With three kids, it's a minor miracle if nobody turns their nose up when we sidle up to the table, but everybody loves the shredded, juicy, tender "other white meat." Sweet, spicy, savory...any way you make it, it's good. We traditionally go BBQ style, but eager for a change from the vinegary sweetness of this recipe, I asked Chef Nicole to come up with an alternate version. She suggested this spicier cousin, Latin Roasted Pulled Pork.
What I like about this recipe is that it requires almost no work and you don't need a slow-cooker to make it. Sure, you can use yours if you own one, but when we taste-tested this recipe I quickly realized I didn't miss the equipment. If you are cooking for kids, just leave out the jalapeno. It still tastes great.
Note: If you are looking for a quick BBQ pulled pork recipe, check out the Screamin' Meanie Pulled Pork Bites from our Halloween party snacks post.
I wasn’t sure what to expect as we entered the butcher, but were warmly greeted with a glass of champagne by Chef (Chris) Plum himself and were shown to our table. Butcher’s Best deli and butcher in Newtown, CT has been transformed twice in 2013 to offer 30 lucky diners one of Plum’s "Dinner Undergound" culinary evenings. I was lucky enough to enjoy night #2. 
