The Secret Ingredient

Inspiration for Everyday Cooking

Eat Next Door! Bridgeport Faves

Wednesday, May 22, 2013 by:Tracy Holleran

Tired of going to the same old haunts? Why not go right next door to Bridgeport and check out one of these new eateries? They are some of my new favorites!!!

Shrimp and Grits at Barnum Publick.

Barnum Publick House, 1020 Broad Street, Bridgeport (Downtown)—I love the brunch at Barnum Publick, which has a very reasonably priced a la carte menu, plus fabulous “bottomless” brunch cocktails. Make-your-own Bloody Mary Bar, Mimosas or Bellinis, which get refilled without you even having to ask. Love it! They also have great lunches and dinners—-the shrimp and grits I had one time was delicious. The space is very nicely done with a big bar the even keeps board games for you to play while waiting for your food. However, each time we’ve been the service was so good (even on Mother’s Day) that you won’t have time to get through one round of Apples to Apples!

Steak & Arugula Salad at Tautog Tavern.

Tautog Tavern, 2926 Fairfield Ave, Bridgeport (Black Rock section)–an absolutely charming, authentic feeling Irish pub. A real neighborhood place to get a pint and some very good food. I had one of their specials, a steak and arugula salad with mushrooms and Brussels sprouts and let me tell you, this was NOT your typical pub-food. My kids ordered from the brand new children’s menu—and their yummy, tender sliders arrived on a wooden board with an adorable terracotta flowerpot full of fries. The especially liked that it came with a scoop of Timothy’s ice cream for dessert. They have staples like Irish stew and fish ‘n chips too, but lots of other ‘non-pubby’ things to choose from if you’re so inclined. Three thumbs up from me and my girls. Quotes overheard from other patrons while dining: “Those deviled eggs are stupid good!” “I think this place has the best burger I’ve eaten around here.” “The steak tartare is the BEST.” “The drumsticks on the app menu are HUGE!” Can’t wait to go back for a date night and then catch some live music at the Acoustic Cafe right next door!

Triple P Pizza at Fire Engine Pizza Co.

Fire Engine Pizza Co, 2914 Fairfield Ave, Bridgeport—just a few doors down from Tautog Tavern is a fire house themed wood burning pizza place that will not disappoint. In addition to gourmet pizzas (or pick your own toppings too, if you prefer!), there are lots of salads, apps and entrees from which to choose. We started with an order of fried calamari (deliciously tender on the inside, crisp on the outside), then we ordered 2 pizzas. Meatball for the kids, “Triple P” for me—peppers, pesto and Portobello mushrooms. It really was excellent. Service was great too—and your kids will love checking out all creative use of fire-gear around the restaurant ( railings made from fire hoses, a fire axe-turned door handle, etc).

Get thee next door to Bridgport!! Go!

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: General, Restaurants

The Local Meatball

Monday, May 13, 2013 by:Tracy Holleran

First the crepe truck on the Post Road in Fairfield, now a mobile meatball man? Look how hip we are with our food trucks!

The newest addition to the downtown scene is The Local Meatball! You’ll see Fairfielder Michael DiStassio selling homemade meatball grinders from a cart pulled by his souped up Smartcar, which is parked on Unquowa Road a few times per week.

The day I stopped by at lunchtime, business was brisk. He has had days where he sells out of his meatballs, so go early if you are really having a craving for them! Using his grandmother’s recipe, he started with the classic, then added a few varieties to the mix. That particular day, there were two varieties on the menu—”Classic” made from ground beef, and “Spicy Pork”, which get their kick from cherry peppers. I tried both, and they were both really flavorful. The pork balls were just the right amount of spicy—definitely not too hot, but had a lot of flavor. Plus they were very tender and juicy. He’s currently getting ready to roll out a honey bbq meatball and a Buffalo chicken meatball. All the grinders are served on nice fluffy white sub rolls from Fairfield’s own Billy’s Bakery. Even the organic meat he uses is locally sourced from Craft Butchery. The Local Meatball is true to its name!

In addition to parking his cart on Unquowa Road (check website for schedule and times), he is also available for private parties and events.

Get some balls and check out The Local Meatball!

Prices range from $3 for a child-sized sandwich up to $7.50 for a three-meatball grinder.

THE LOCAL MEATBALL CART

Unquowa Road, Fairfield and other locations www.thelocalmeatball.com

Photos courtesy of The Local Meatball.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: General, Restaurants

Volunteers Needed! Food Bank and Food Gardening!

Monday, May 6, 2013 by:Tracy Holleran

Looking for a great way to give back to our wonderful communities? There are a few upcoming events in need of volunteers, fit for people who love food/gardening. For a complete list of volunteer opportunities in our community, check out The Connected Citizen site!

Volunteers Needed for Food Drive Saturday afternoon, May 11, 2013

Fairfield Theatre Company, Sanford Drive, Fairfield

Volunteers needed for unloading and sorting donations from the Annual Food Drive from the US Postal Carriers to support Operation Hope of Fairfield.

Volunteers needed from 2:30 PM to 7:00 PM. Any amount of time appreciated!

This is an event that can include all family members, however, it can be very chaotic with many mail trucks arriving and leaving so we do ask that parents of young children work side by side with them at all times.

Please contact Donna Schmidt at 203.292.5588 or dschmidt@operationhopect.org to you are interested in volunteering for this event.

Green Village Initiative

203.858.2001

Carmela Iacobucci ci@mainstreetresources.com

Green Village Initiative’s goal is sustainability and community-building through focus on localization, local food, water/power/garbage, and education of all kinds. At any given time, there are volunteer opportunities with Green Village Initiative, in the area of internships, Bridgeport Edible Garden Builds, and Urban Farms

Operation Hope’s Community Garden

Donna Schmidt at dschmidt@operationhopect.org

Help with Operation Hope’s Community Garden…Needed are people to water, weed, and harvest so that our food pantry patrons can share fresh produce with their families.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: General

What’s for Dinner?

Monday, May 6, 2013 by:Tracy Holleran

I think people assume because I teach and write about cooking, that I’m making some fabulously fancy meal every night of the week. I’m sorry to report that’s not really the case. Yes, I do cook. And yes, I do make things from scratch most nights. But I’m not making Coq au Vin, and I’m not making Osso Bucco or whole roasted Branzino. I’m making chicken and biscuits, and chili, and lasagna, and simple stir fries. Sometimes it’s taco night and sometimes we grill burgers. And yes, sometimes we order pizza (but sometimes we make it at home too). I don’t spend in inordinate amount of time cooking dinner. I opt for straightforward dishes that my family will enjoy. I do have kids after all, and while I do try to sneak in a few new or unusual recipes, they are often met with mixed reviews from my youngest critics. But it doesn’t really matter what you cook, what matters is that you’re cooking something. Something that is healthy and nourishing. Something that gets you all to sit around the table as a family at least a few times a week. Don’t allow dinnertime to intimidate you. Sure your kids will remember some of the actual dishes you make, but what they’ll really remember is the time you spent around the table each night, sharing about your day and catching up on each others’ lives.

Chicken & Biscuits

The more you cook, the easier it becomes. Stick to simple recipes that don’t have a million ingredients. THAT is what is overwhelming and often steers people away from the kitchen and straight to the phone for take-out. If your family is anything like mine, our evenings are often packed with sports practices and homework and activities, so spending hours in the kitchen isn’t an option even if i did feel like it. This is one of my favorite super un-fancy, super simple dinners that is also really healthy. My kids love it, and I hope yours will too!
Lentils and Rice

Serves about 4

3-4 cups cooked brown rice

1-2 cans lentil soup (we like Progresso) OR 2-3 cups plain cooked lentils (available in a can at Whole Foods or in the fridge section at Trader Joe’s)

grated Parmesan cheese

Cook rice according to package directions (for an even quicker meal, I use the Organic Brown Rice in the frozen section at Trader Joe’s).

Heat the lentils in the microwave until hot, and spoon over the cooked rice. If you are using the lentil soup, use a slotted spoon so most of the liquid stays behind and you’re only putting the beans/veggies over your rice.

Top with a generous amount of Parmesan cheese and serve hot.

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: Entrees, One Pot Dishes, Recipes, Soups

Cape Classics Wine Expands to France

Tuesday, April 30, 2013 by:Tracy Holleran

Fairfielder Rob Bradshaw, COO of Cape Classics, announces their expansion into France! I’ve tried many of Cape Classics’ South African wines (full disclosure, Rob is my neighbor!), and every single one is really excellent. I have no doubt that the excellence will continue into France. Stay tuned for local retailers who will carry these new wines!

PRESS RELEASE:

April 29, 2012
Wine importer Cape Classics has ventured into the Loire Valley and partnered with two leading Vouvray producers, Domaine Vincent Carême and Clos du Gaimont. Previously focused solely on South African wine, Cape Classics announced earlier this year it would be expanding its portfolio to include wines from France aiming to boost the Chenin Blanc category in the United States.

“We approached this new region with the same mission that we have used for over 20 years in South Africa – we want to represent the best of the best,” said Robert Bradshaw, President and COO of Cape Classics. “We’ve made significant progress teaching the market about Chenin, and adding expert Vouvray producers Domaine Vincent Carême and Clos du Gaimont will only help to expand that message.”

Since 2010, Cape Classics has experienced a 60% increase in Chenin Blanc sales with South African labels including De Morgenzon, Ken Forrester, Indaba and Raats Family Wines. The Loire Valley has garnered a reputation as one of the world’s most prestigious Chenin Blanc growers and is birthplace of the grape varietal.

Domaine Vincent Carême, owned by Vincent & Tania Carême, is an industry leader in organic farming in Vouvray, exclusively cultivating Chenin Blanc on 37 acres of AOC land. Cape Classics will import estate labels Les Clos 2008 and Le Peu Morier 2011, both with a suggested retail price of $39.99.

Clos du Gaimont is a small parcel of the esteemed Clos de Nouys Estate, one of the premium AOC winemaking domains at the heart of Vouvray. Owner Francois Chainier manages according to a sustainable agriculture philosophy and solely produces Chenin Blanc. Cape Classics will import the 2012 Vouvray and 2012 La Monaco, both with a suggested retail price of $19.99.

Domaine Vincent Carême and Clos du Gaimont will be available in select US markets in July. Pre-sale orders will be taken at Cape Classics’ hosted trade tastings in May.

“Although we’ve moved outside of only South African wineries, our focus on representing family-owned and operated, thoughtfully grown, carefully crafted, exceptional wines, remains the core of our business and DNA,” said Bradshaw. “We’re tremendously excited to be bringing these new wines to our various distributor partners/customers.”

Categories: General

Shrimp Fried Rice at Home

Monday, April 22, 2013 by:Tracy Holleran

I read a lot of cooking magazines. I try a lot of recipes I find in them. Many of them are very good, but only occasionally do I find one that makes it into my regular rotation. I recently hit the lotto with this very simple recipe for Shrimp Fried Rice from Bon Appetit. My kids both love shrimp, and love Asian flavors. I have one child who loves rice, and another who is not so crazy about it. I decided to give this a shot anyway because it sounded yummy. Well, after trying it, the exact words from Miss Not-So-Crazy-About-Rice were “now THIS rice dish I want you to make again!” Score.

Everything cooks in one pot!

It’s really very simple and doesn’t have a lot of ingredients. What I love about it is that other than the scallions, everything else in the recipe are either staples you already have in your kitchen (rice, eggs, garlic, soy sauce), or things you can keep in your freezer (peas, shelled edamame, shrimp). Even the ginger can be kept frozen (buy fresh, freeze–and then just grate frozen into the dish), or you can even buy pre-minced frozen ginger which comes in tiny ice cube trays (available at Stew Leonard’s and some Trader Joe’s locations). You can read my post about this on my old blog, Season to Taste.

What’s also great is that it is even better when made with cold rice, so you can use leftover rice, or make the rice earlier in the day, saving you even more time on evening preparations.

Who said you have to go out for Chinese?

Click here for Bon Appetit’s fantastic recipe!

IMPORTANT NOTE ABOUT RICE!!! Please read this Time Magazine. article about imported rice containing high levels of lead. Please check your labels and make sure you use domestic rice!! The frozen Organic Brown Rice at Trader Joe’s is made in the USA and one of my favorite convenience items.

http://healthland.time.com/2013/04/11/high-levels-of-lead-found-in-imported-rice/?xid=rss-topstories

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: Entrees, One Pot Dishes, Recipes, Side Dishes

Real Grown-ups Eat Quiche

Monday, April 15, 2013 by:Tracy Holleran

I had a couple of girlfriends over for lunch the other day and decided to pick up a quiche for a nice light entree. I’ve been getting quiches at Billy’s Bakery in Fairfield for years, but that day they really outdid themselves. I even called to tell them whomever made my quiche should be told it was the BEST quiche I’ve ever eaten (we tend to make calls only to complain, but I have resolved to call when things are great too!). Billy’s quiches are always good, but this particular one was outstanding (and, as my husband well knows, this is a word I reserve for very, VERY few things). Flaky homemade crust, creamy yet fluffy filling, layer of cheddar between the crust and egg/broccoli filling…delicious.

There are otherwise very good bakeries in the area that do not make homemade crusts, but rather use store-bought ones. Despite Billy’s being on the other side of town for me, it’s worth the extra few minutes to get there. All quiches are $12 each and are available daily. Call ahead to reserve one to be sure they aren’t sold out when you go (it’s happened to me before!).

I defy you not to love this quiche. I’m also a giant fan of their bacon quiche. And the three cheese. And the spinach-feta. But that broccoli cheddar? Divine…and I’m not sure I’ve ever uttered that word!

Billy’s Bakery

1885 Black Rock Turnpike, Fairfield

(203)337-5349

http://www.billysbakery.com/

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: Breakfast, Entertaining, Product Profile, Restaurants, Tracy's Take

Food Scoop Around Town….

Monday, April 8, 2013 by:Tracy Holleran

In the past week I noticed a few things up and coming in our area….

Tuscany Restaurant is opening on Black Rock Turnpike in the former Bon Appetit space (under Billy’s Bakery)! The long-time Bridgeport standby is closing its doors on Madison Avenue in mid-April and moving to Fairfield!! The food there is wonderful and I’ve been told they make the best Martinis in the area! Now it’s even a little closer—- hurray!

Looks like a second Panera Bread is opening in Westport, right next to Home Goods…. I like Panera but certainly hope it doesn’t put Village Bagel out of business, where I think they make the best New York style bagels in Connecticut and have one of my very favorite sandwiches on earth…. so be sure to continue to support our local eateries!

Most of you already know that The Shack recently closed, and will be missed for it’s family-friendly, and fun atmosphere. Other closings include Vino in the Fairfield Brickwalk. Rumor has it a South American-style tapas bar might be going in that space…. but if you have the official scoop, let us know!

We’re also all eagerly awaiting the pizzaria/gelateria being opened by the owners of Molto on the Post Road—but it doesn’t look like there’s been much activity there in some time. Hoping it all gets worked out before ice cream season!

If you have any food scoop…leave a comment below!

Click here for more information about Tracy’s Connecticut cooking classes, or to read her The Secret Ingredient Blog.

Categories: General, Restaurants, Tracy's Take

Page 1 of 1712 3 Last »

The Secret Ingredient

Eat Next Door! Bridgeport Faves

The Local Meatball

Volunteers Needed! Food Bank and Food Gardening!

Green Village Initiative

Operation Hope’s Community Garden

What’s for Dinner?

Cape Classics Wine Expands to France

Shrimp Fried Rice at Home

Real Grown-ups Eat Quiche

Food Scoop Around Town….

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