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.
Sweet and Spicy Nuts
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 Tuna appetizer 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!
Sesame Crusted Tuna w/ Wasabi Creme Fraiche
Chef Nicole Straight will present two autumnal dishes to shoppers at the Westport Farmers Market on Thursday October 7th, between 10-2. Balsamic macerated figs with sweetened ricotta (recipe below) is a welcome alternative to baked fruit desserts at this time of year. Straight’s simple and flavorful preparation is assembled in two easy steps. She allows plump, glossy figs to be front and center, accented by the creaminess of sweetened, whole milk ricotta. Her second presentation will be a fall twist on bruschetta. Now that tomato season has sadly wained, Straight concocts an equally appetizing combo of eggplant, apples, butternut squash and onions with honey, balsamic vinegar, salt and pepper, cayenne and paprika. She hits all of the taste buds in this colorful and nutrient packed assemblage of the season’s highlights. The chef will source all of her veggies, onions, honey and figs from the market that morning. She often turns to SONO BAKING CO. for her bread and will use their baguettes to support her veggie laden topping on Thursday.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.
You can find more salmon solutions on her blog at http://blog.salmoninseconds.com.
Greek Grilled Salmon With White Bean & Fig Salad
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.
Happy Memorial Day!!
Buttermilk Brined Fried Chicken
Chef Nicole and I have been eagerly awaiting the opening of the Westport Farmers Market all Winter, and finally the day had arrived. The weather held up, and under the new leadership of Market Director Lori Cochran, we were delighted to see some exciting new vendors in the mix. Chef Nicole made the rounds looking for ingredients for a Memorial Day market fresh lunch, and while gathering the goods we chatted with a few of the vendors who made this menu possible.
Check out the video to hear about a new sustainable coffee roaster, buying your milk straight from the cow, backyard chickens, and a great reason to clean out your pantry every Thursday.
Here are Chef Nicole's recipes from the market:
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.
Pear and Candied Ginger Granola Muffins
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.
Provencal Braised Chicken Thighs
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.
Latin Roasted Pulled Pork
People are often daunted by the prospect of proper beet handling and cooking. Personally speaking, I always order them when dining out because I lack the will to cook them at home. Recently, I sat in on one of Chef Nicole's cooking classes, where Balsamic Glazed Roasted Beets with Toasted Walnuts & Grapefruit Over Watercress was on the menu. Watching the simple preparation of this delicious dish helped me turn the corner.
Beets can be found year round at your local grocer although the small tender beets are generally in season only from June through October. High in nutrients and low in calories, these sweet earthy root vegetables are great solo or in salads like the one below. The acidity of the balsamic vinegar and the grapefruit work well to counterbalance the sugary beets, while the toasted walnuts provide great texture and crunch. Make this dish for your next dinner party or as a light healthy lunch.
Balsamic Glazed Roasted Beets with Toasted Walnuts and Grapefruit Segments Over Watercress
Chef Nicole has mastered the art of the kid-friendly recipe that works just as well the adults in the crowd. These Asian Turkey Vegetable Potstickers are a perfect hands-on activity for all ages. Personally, all that folding took me right back to those origami craft projects from my younger days. These little GBD packages are deceptively simple to make and very tasty. We also have a vegetarian version below. Try 'em in your house and let us know what you think.
Asian Turkey Vegetable Potstickers
