Recipe: Crustless Swiss Chard and Mushroom Quiche

My family just received the first batch of vegetables from this season's CSA. It seems like there's always Swiss Chard in those packages, and last year we barely used any of it! What a waste! I just don't have much experience cooking it or even seeing it in restaurants, but I know it can be used much like spinach. With that in mind, I thought I'd try to make a quiche with it. 

This recipe is a more or less "healthy" version of quiche, a traditionally heavy and calorie laden dish. First of all, it's crustless. Second of all, it uses half and half instead of heavy cream. Lastly, the volume of cream and egg mixture that often becomes the primary component of quiche is reduced, and the vegetables take center stage. If you prefer to add more cheese, go for it! Same goes for a crust (but it really doesn't need one)!

Ingredients

• 1 cup grated Swiss cheese
• 1 cup half and half
• 3 eggs
• 2 tbsp. olive oil, divided
• 1 tbsp. butter
• 1 Medium sized white onion, diced
• 1/8 tsp. nutmeg
• Salt and Pepper to taste
• 1 medium bunch Swiss chard, chopped
• 1 13 ounce container baby bella mushrooms, stems removed and slice

Steps

1. Wash, dry, and coarsely chop the swiss chard, then sauté in a large saucepan over medium heat in 1tbsp. olive oil, stirring frequently. After about 5 minutes, it will be totally wilted; remove from pan and set aside in a bowl.

 2. Melt the butter in the pan, and cook mushrooms until they release their liquid. Let the liquid cook off; about 5 minutes. Add the mushrooms to the chard and onion. 

3. Add 1 tbsp. olive oil to the pan, and sauté the onions over medium high heat until they start to soften and caramelize. (I also added some Harvey's Sherry...but that's not a necessary step) Remove the onions from pan and add to swiss chard.

4. Whisk together eggs, cream, nutmeg, salt, pepper, and grated cheese. 

5. Stir together the chard, onion, and mushroom mixture, then add it to the egg and cream mixture. Stir to combine.

 6. Pour the mix into a 9 inch glass pie pan and bake for 30-40 minutes.

     7. Remove from oven and let rest at least 10 minutes before serving (to let the center firm up).

Angry Shrimp and Barnacles! Newtown's Newest Restaurant, Barnwood Grill

There's a new dining option in Newtown; Barnwood Grill, located in the Caraluzzi's Market complex. Unassuming from the outside, it's a large space with high ceilings, brick walls, and reclaimed barn wood from Kent, CT. The dining room side has a long wall of windows, offering a romantic view of the Big Y across the street... The location isn't ideal but the bar, on the other side of the dining room, is flatteringly lit and a nice size. The long bar allows for plenty of room between seats, and high top tables run the length of the wall behind.

I didn't go with the intention to write a review, but the experience must be shared.

I heard about Barnwood Grill from a friend, and after hearing an excellent report on the food, decided to check it out. Of course, the bar is always my go-to spot, so we posted up at the corner and ordered some beers. There's a decent selection, and they had 2 Roads "Road to Ruin" Double IPA as well as Goose Island IPA, so I was happy.

We weren't hungry enough for a full-blown exploration of the menu, but we tried 4 appetizers: the tuna flatbread, stuffed mushroom, shrimp cocktail, and mussels.

With brutal honesty, I must say that we were not impressed.

The tuna flatbread was pretty to look at, but quite odd. It was essentially tuna carpaccio gone wrong. The tuna itself was good, but putting it on top of flatbread was not an enhancement. We pointedly removed all of the tuna from the flatbread and ate it plain (though it was topped with standard seaweed salad). Not bad once the offending element was removed, but not a dish I'd order again.

Tuna Flatbread

 The mussels were the smallest I have ever encountered. Like mussels for dolls. The broth, however, was tasty and we soaked it up with the warm crusty bread that had been delivered upon our arrival (along with a strongly garlic enhanced butter). Halfway through the broth soaking process we discovered a barnacle encrusted mussel and decided to move on (but not until we added it to our pointed pile of flatbread). It's not that barnacles are bad for you, but I don't want a second animal cooked with the animal I ordered. Flies live near cows, but I don't want flies in my beef, even though flies won't kill me.

Will they get the message?

By now, we were skeptical. The stuffed mushroom, which was described as having broccoli and shrimp, displayed perhaps a trace of broccoli, but there were no shrimp in attendance. The portobello mushroom cap was nicely cooked though, and it was served over julienned sauteed vegetables that were quite tasty. I'd be happy with just a plate of those. Personally, I prefer several small mushrooms when I order stuffed mushrooms, but that's just personal taste.

Lastly, we tried the cold shrimp cocktail. A resounding fail. They were extremely tough. Unreasonably tough. So tough that we could only ruminate on what sad, difficult, painful childhoods they must have had to end up in such a state.

Angry shrimp

Conclusion: I will still go back, because the beer selection is good, the ambiance in the bar was pleasant, and it's a change of scene. I'd even try more food, but next time I'll stick to the standards. Calamari and salad, anyone? 

Appetizers: $10-$15
Entrees: $16-$25

Chinese Takeout at Home - Easy Stir Fried Green Beans and Pork

Chinese takeout is one of those foods that evokes lazy nights in college, sitting on the floor and watching movies. It's a happy memory. Unfortunately, it's a (usually) pretty unhealthy dinner choice. Deep fried sesame chicken, egg rolls, salty oily sauces...it's not an indulgence I allow myself often.

Luckily, it's easy to replicate plenty of these dishes at home using minimal oil and far less salt. One of my favorite dishes is green bean and pork stir fry, and after seeing a recipe in Cook's Magazine, I decided to give it a go (and seriously simplify it along the way).

Feel free to eat it sitting on the floor and watching a movie. It'll taste even better, I promise!

Easy Stir Fried Green Beans and Pork

Ingredients:

• 1/2 lb green string beans, trimmed
• 3/4 lb ground pork, 80% lean
• 1/4 cup mirin (sweetened rice wine)
• 2 tbsp. EVOO
• 3 tbsp. tamari
• 1/2 tsp. white pepper (adds a distinct flavor, very different from black pepper)

1. Brown the pork over medium high heat until no longer pink; the end result should be crumbly, like taco meat.
2. Transfer the pork to a colander and let it drain. 
3. On high, heat the olive oil until shimmering. Sauté the green beans. Be patient, and don't stir them often - let them get browned and wrinkly on one surface before stirring. I like my veggies al dente, but if you like them well done, cover the pan. 
4. Once beans are cooked, add the drained pork, mirin, white pepper, and soy sauce. Stir to mix and make sure everything is coated. 

-Makes 4 servings if plated with rice.

Three Months is Not a Relationship; or, Why We Need to Redefine the Word "Dating"

Despite my generally independent nature, I've been in "serious relationships" for much of my young adulthood. Once I turned 25, however, something changed. I know that's still young, but it was the first time I had really felt like an adult, and it felt....fabulous. Things started coming together in my life, I was no longer so lost as to what the (short term) future might hold, and a career I really loved and could imagine lasting longterm began to materialize. I was climbing Maslow's heirarchy of needs toward self-actualization. Now, I'm 26 and have spent almost 8 months as a single person and an adult. I've learned more about people and relationships than I would have thought possible in such a relatively short amount of time.

Over the past 8 months, I've been astonished to discover how immature a vast number of people are when it comes to relationships. I'm talking ADULTS - people at least ten years older than me. They're just as confused and insecure as many of my peers! My peers are busy worrying about what they'll do with their lives or if they'll meet "the one," while the next generation and beyond is busy worrying about their unreasonable ex wives and whether their kids will ever be happy/get into the right schools/stay out of trouble. It's been quite fascinating to study the human animal.

The primary thing I've discovered, about both 20 somethings and 30 somethings, and 40 somethings, and even 50 somethings, is that they're totally off-base with what I believe a "relationship" is. To illustrate my point, I'll share three recent conversations that totally astonished me:

1 - A 21 year old female:
Her: Tom and I broke up.
Me: Oh, I'm so sorry. Good thing it only went on for a couple months!
Her: Actually, I'm really struggling. I'm just so hurt and confused.
Me: Um.....::awkward silence::
Her: Well, at least we never slept together.
Me: I have to go.

THAT WAS NOT A RELATIONSHIP. THREE MONTHS, NO SEX? That was hanging out, getting to know each other, enjoying each others company. Why would you ever call yourself "boyfriend and girlfriend" when you could just have fun and not be so worried about labels?

2 - A 43 year old male:
Him: My ex girlfriend is at the other end of the bar. It's awkward; she's still really upset.
Me: Oh, wow, that's hard! How long did you date?
Him: Ehh, about three months.
Me: Um...::awkward silence::

THAT WAS NOT A RELATIONSHIP. She could not POSSIBLY have gotten to know him so well that she was EVER in love with him, let alone STILL in love with him. These people are too old to be so shallow. 

3 - A 50 year old male:
Him: (about a mutual acquaintance I had mentioned) Oh, yeah, I actually dated her for a while!
Me: (teasingly) Oh, she's hot! Bet she looks great naked....
Him: I actually never saw her naked.
Me: Um....::awkward silence::

THAT WAS NOT A RELATIONSHIP. Why would you say you dated? You just went out a few times, and that was that. It's not even worth mentioning. I'm not saying there's anything wrong with hanging out for three months and not having sex, if anything I'm pretty conservative about that, but don't label it as anything. It's way too casual for that. 

My conclusion? It's time to stop labeling things. Just go out, get some drinks, laugh, and stop worrying about labels and attachments. If something serious is meant to happen, it will.

On the flip side, it seems like marriage is NOT taken seriously enough. Casual dating shouldn't be so serious, but if you decide to marry, it's time to be committed. To illustrate the lack of commitment I've observed, I have another couple conversations to share:

1 - A 39 year old MARRIED male: 
Him: When I sleep with women, especially young ones, they immediately get attached.
('nuff said)

2 - A 38 year old single male: 
Him: Most of the women I meet are either crazy or married. But they all tell me their husband doesn't care what they do.
('nuff said)


My conclusion? Relationships are confusing, and hard, and people get married when they shouldn't. Can't we all have a little more fun dating and not take ourselves so seriously?

Acqua of Westport - A Shining Star in the Westport Dining Scene

I had the recent pleasure of enjoying a lunch with my mother at Acqua of Westport. We had noted how nice it looked many times in the past, but had never stopped in; after our meal there is no doubt we will return! 

We had trouble deciding what to order, as there truly wasn't a single unappealing dish on the menu. Everything had a nice balance of unique preparations and ingredients without sounding overdone. It's an approachable menu but not at all run of the mill. In addition to the regular menu, there is an "express lunch" menu with more limited choices for $15.

After debating our options, we chose two appetizers and two entrees, and shared everything. First, Yellowfin tuna crudo with avocado, sliced radish, ginger-lime juice, & micro onions. Not only was the dish beautifully presented, but the combination of flavors was spot-on. The tuna was fresh and sweet, the avocado perfectly ripe, and the vinaigrette added a tanginess that didn't detract from the brightness of the tuna. 

For our second appetizer, we chose the Prince Edward Island mussels with red curry, cream, fava beans, & cilantro. I love mussels, and these were sweet and tender. I was particularly impressed by the broth; it was completely different from the lemony white wine broth one often encounters with a dish like this. It wasn't heavy at all, but the splash of cream added a sweetness to the slight bite of red curry. We gobbled up all the mussels and proceeded to soak up the broth with focaccia. Yum!

We were already feeling full and happy, but there were entrees on the way, and we were more than happy to make room. I chose the pan roasted bronzini with crisp spaetzle, brussels sprouts, wild mushrooms, and tart apple mustard. I was surprised by the combination of flavors. I love bronzini because the skin is so deliciously flavorful and crispy. I'm used to it being served with savory accompaniments, and the sweet applesauce-like dressing wasn't to my liking. Of course, that's just an issue of personal taste - it wasn't bad at all. The wild mushrooms were a nice touch. 

My mother definitely picked a winner: seared dry sea scallops with fennel - orange salad, pomegranate vinaigrette, & crisp prosciutto. I had to resist stealing all of her scallops, which were cooked perfectly. They were completely tender, with just the right amount of char. Absolutely excellent. 

Acqua was a pleasant spot for lunch, and would be perfect for a date night. The bar area is just the right size to be intimate without seeming so small that everyone can hear your conversation, and they have a nice wine list. I look forward to my next visit! 

Acqua is located at 43 MAIN STREET, WESTPORT, CT 06880 . (203) 222-8899

The mass of men lead lives of quiet desperation... - Henry David Thoreau

As the media coverage of the recent movie theater shooting continues, I can't help but reflect on the many issues that the event raises. On the surface, it appears to be a non-sensical and cold-blooded act of violence. The knee jerk reaction seems to be "That guy is crazy! What a psycho!" But as the story unfolds, it's clear to me that it's not that simple. The man who got shot was apparently not just quietly texting, but being combative. The shooter asked him to stop, but he didn't.

Of course, being rude, and even being physically aggressive, is no cause for being shot and killed. I am particularly struck, however, by the fact that the shooter actually left the theater and then returned to kill the offensive movie-goer. This removes the argument that this was a crime committed in the heat of the moment, and it's this piece of information that is the crux of my pondering.

The phrase on everyone's lips, it seems, is "gun control." Yes, gun control is a major issue with many different arguments, both logical and emotional, surrounding it. But I don't think this recent shooting is necessarily about gun violence, nor do I think it would have been prevented if guns were illegal.

It's not the actions of the shooter that lead me to wonder about human behavior or violence, it's the man who died. He didn't deserve to die, but he wasn't an innocent bystander. What is it about our society that makes people so obnoxious? Why do people need to be angry and combative? Why can't we all just be polite to each other?

There's something wrong with a society full of people who are unable to treat each other with common decency. Don't use your phone in a movie theater. Don't pick fights. Don't be rude. I picture the victim's life (accurate picture or not, I think it describes many people's): He's probably beat down and frustrated. Has a job that doesn't pay enough, and a boss who makes him feel small.  He comes home to a demanding toddler, a bundle of responsibilities he may not even have been ready to take on. His wife doesn't look at him the way she used to, they're both tired and frustrated all the time, they're rarely intimate anymore.

Of course people are all wound up and angry! What a tough world we live in!

The issue isn't gun control, it's quality of life improvement. We need to remember that we're all just striving for happiness. We're all lonely on some level, and all of us are seeking fulfillment in the best way we can.

A Sixth Sense Ignited

Memories of food stand out with surprising clarity in my mostly blurry recollections of childhood. The intensely sensory nature of cooking surely plays a role in why these memories are so vivid, but perhaps more important was the encouragement I received from my parents. They never shooed me out of the kitchen; instead I was given a chair to stand on so I could be part of the action.

Cooking involves an intricate blend of all five senses and they are all prominent in my memories: kneading dough for cardamom bread with my mother, the uniquely spicy smell permeating the air. Bundling juniper berries and slicing kielbasa with my father for choucroute garnie, and wrinkling my nose at the smell of sauerkraut not yet mellowed by hours baking in the juices of pork, chicken, and sausage. Plunging my small hands into cold (somehow appealing in its sliminess) ground meat, eggs, and breadcrumbs for meatballs, my father reminding me not to overwork the meat. 

As my experience grew, I came to realize that a sixth sense – intuition – is just as important as the others. I loved this magical dimension, the synapses firing and pulling out memories of smells and tastes to help decide what extra pinch of spice might be required to make a dish “pop.”

Attempting to cook in what may have been the world's crappiest kitchen. I don't miss that apartment...

Pan Roasted Brussels Sprouts with Toasted Pecans, Bacon, and Sherry Glaze

This recipe is a Thanksgiving tradition in my family; it began as a more simple concoction made my my father, but I've added a few twists to make it even more "crowd-pleasing." Bacon adds even more meaty richness to what is already a surprisingly satisfying side dish. Of course, if you'd like it to be a vegetarian recipe, the bacon can be omitted without ruining the flavor.

The magical addition is the Harvey's Bristol Cream Sherry. It's sweet, adds depth, and when it reduces down with the butter, forms a nice glaze that isn't at all heavy or overpowering of the fresh veggie flavor in the sprouts. 

Ingredients: 

• 3 tbs. unsalted butter
• 1/3 cup toasted pecans
• 1/2 lb brussels sprouts, rinsed and halved
• 4 slices cooked bacon, crumbled
• 1 medium white onion, chopped
• 1/4 cup Harvey's Bristol Cream Sherry
• coarse black pepper

1. Heat a large saute pan over medium heat and add all of the butter.

2. Making sure the pan is very hot (the butter should be just starting to brown), add the brussels sprouts. Stir to coat with the butter, then LET THEM SIT. Patience! Resist the urge to keep stirring, or they won't get roasty-browned. Let them cook about 4 minutes, then you can toss them and let them sit another 4 minutes or so. 

3. Set aside the sprouts 

4. Add the chopped onion to the pan, as well as the Harvey's. Turn the heat to medium and let the

onions get soft while the Harvey's reduces. 

5. Add crumbled bacon, toasted pecans, and the sprouts, and mix them together. Add a little more butter and Harvey's if needed.

Once everything is tossed together and evenly coated in the Harvey's butter, you're ready to enjoy!

To the illuminated mind, the whole world burns and sparkles with light. - Emerson

I am continually blown away by the intense beauty of the universe. I am so lucky to live where I do; every moment here is special. There's the quiet of nature, the charm of New England towns, and the best city in the world is just a train ride away.

The reservoir in Redding has always been a favorite spot. There's a rock that you can clamber down to, and while I know it's trespassing I can't help but keep going to sit there and stare out at the water lately. I used to go to the same spot in high school, but I haven't climbed down to that rock in many years. About a month ago I got the urge to go back. It was a totally unexpected thought but totally had to be obeyed. The sun was rising, and I pulled off the road and travelled the familiar route through the trees to my favorite spot. Sitting there, breathing the air, reflecting on my luck to be alive in that moment, feeling the cold rock against my back; I felt a contentedness so powerful it was a physical ache. It's not like the world is perfect or I'm blissfully happy all the time. I was a philosophy major! Of course there's some angst in my soul at all times. ;-) But lately, it's really hard to feel anything but the magic that surrounds me and feel grateful to experience it.

I share with you some of the photos I've taken reservoir-side recently:

I must also share an excerpt from Thoreau's "Walking":

"I wish to speak a word for nature, for absolute Freedom and Wildness, as contrasted with a freedom and Culture merely civil, — to regard man as an inhabitant, or a part and parcel of Nature, rather than a member of society. I wish to make an extreme statement, if so I may make a emphatic one, for there are enough champions of civilization; the minister, and the school-committee, and every one of you will take care of that. 

I have met with but one or two persons in the course of my life who understood the art of Walking, that is, of taking walks, who had a genius, so to speak, for sauntering; which word is beautifully derived "from idle people who roved about the country, in the middle ages, and asked charity, under pretence of going à la sainte terre" — to the holy land, till the children exclaimed, "There goes a sainte-terrer", a saunterer — a holy-lander. They who never go to the holy land in their walks, as they pretend, are indeed mere idlers and vagabonds, but they who do go there are saunterers in the good sense, such as I mean. Some, however, would derive the word from sans terre, without land or a home, which, therefore, in the good sense, will mean, having no particular home, but equally at home everywhere. For this is the secret of successful sauntering. 

He who sits still in a house all the time may be the greatest vagrant of all, but the Saunterer, in the good sense, is no more vagrant than the meandering river, which is all the while sedulously seeking the shortest course to the sea. But I prefer the first, which indeed is the most probable derivation. For every walk is a sort of crusade, preached by some Peter the Hermit in us, to go forth and reconquer this holy land from the hands of the Infidels."

Endless food, drink, sunshine, and happy memories at The 3rd Annual Greenwich Wine & Food Festival

An incredible experience, the Greenwich Wine & Food Festival on Saturday, October 5th, wins a solid spot in my list of most memorable and enjoyable adventures. From the moment I walked through the gates, I knew I'd entered a foodie Shangri-La. Bright sunlight, free flowing wine and beer, a waterside view, and true culinary masters surrounded me, as did a milling crowd of people who all share the same passion for good times and good food. 

I must sheepishly admit, I was thrilled to receive a press pass and a CTBites "blogger lounge" pass, and couldn't help but feel like a celebrity even as I wandered around starry eyed myself. The whole CTBites model is one I admire, from the content they put out to their logo and branding, and to be included in their list of guests was a special moment. I've always had a passion for food and cooking, and after starting in the restaurant management realm (AGM at Rizzuto's in Bethel), I have made a happy transition to writing about the culinary world. I do feel a pang of nostalgia for the unique culture of restaurant life, but I don't think the long hours are something I could have kept up for long. 

The atmosphere at the festival was so glowingly happy and pleasant, and the appreciation for both the event and the perfect weather was tangible. There was a silent camaraderie among festival-goers who all knew that the people around them were equally as pleased to be in attendance. Even in an incredibly crowded tent full of people stopping at random moments to take pictures, bumping into each other, and becoming increasingly full of alcohol, there was not a single instance of tension that I could detect. We were all just basking in the glow of a great experience. Who could ever be unhappy in the presence of fabulous food, wine, beer, spirits, and a gorgeous view? 

As the day wore on, people lounged by the water and recharged for a second or third spin through the tents, and by 4pm the Southern Bash tent was ready to go. Burgers (Shake Shack wins my vote for best), BBQ, and beer were in unlimited supply, and even with a full stomach and a rosy glow, we pushed on! 

I departed the festival in a euphoric state (yes, I'll admit my wine glass was rarely empty ;-)), and couldn't help but think to myself that I've found my calling and hope against hope that I can keep doing what I have been doing! I feel like a dork admitting it, but a big moment for me was when a stranger stopped me in the crowd and said "I follow you on instagram!" Social media has created such an interesting world! It's not isolating, it's a way to make connections that relate to real life. I think it's so interesting, and I feel so lucky. Nothing makes me happier than being around food, people who appreciate it, being able to document my experiences, and sharing my enthusiasm with others. I am thrilled to be a part of such a dynamic community of bloggers, reporters, photographers, and food lovers. 

For all 117 photos from the day, click here for HamletHub Redding's Album. 

Changing Seasons, Changing Dishes: New Fall Menu at Bistro 7 in Wilton, CT

Now that fall is underway and the leaves are changing, there are new offerings on Bistro 7 Wilton's menu! As usual, the menu reflects what is available locally and seasonally.

New items on Bistro 7's fall menu: butternut squash soup, BBQ chicken chowder, crispy kale pizza, speck and herbed sweet potatoes, kale smoked caesar salad, organic wild arugula salad with butternut squash, hazelnuts, pancetta, and hazelnut dressing, seafood risotto, and braised short ribs.

I haven't tried all the new items, but here's a recap of the ones I can offer opinions on. (Note: dishes pictured are tasting portions)

BBQ chicken chowder: This was rich, thick, and smoky. I loved it. Perfect for a cool fall evening, and thick enough to dip crusty bread into to soak up every last bit!

Butternut squash soup: Rich and creamy, with parmesan shaved on top, which I thought was an interesting unexpected choice, but I really enjoyed the background flavor that it added.

Organic arugula salad with pancetta, butternut squash, and hazelnut dressing: An interesting combination of flavors! Slightly bitter arugula, smoky pancetta, and the nutty sweet tang of hazelnuts, which added a nice crunch, too. The butternut squash isn't even necessary, though it's good.

Seafood risotto with scallops and shrimp: By far my favorite dish out of the ones I got to try. It's creamy but not heavy or cheesy, and the seafood is really bright and fresh. The scallops were tender, which is often not the case when they're mixed in with other ingredients (and get overcooked). 

Braised short ribs with mashed cauliflower and steamed carrots: I'm not generally a meat eater, but this was buttery tender and fell apart on my fork. Amazing flavor! The mashed cauliflower was a new experience; I tend to favor potatoes, but I could barely tell the difference because the texture was so similar. 

There are also new desserts, including a bananas foster cheesecake and a pumpkin mousse topped with butternut squash seed brittle. Give either one a try - you won't be disappointed. I dislike bananas, and I dislike mousse...yet I liked both of these desserts. Go figure!

A Night Out in Ridgefield Connecticut: Art, Wine, Nachos, and Live Music!

All too often I hear people complain that there's nothing to do around Fairfield County. While it can be difficult to find activities at first, a small effort reveals a myriad of options every single night. My recommendation is to plan your night as an "activity crawl" - a bar/event/restaurant hop. It's the best way to try out new places without committing, and meet lots of new people in one night. In a small area like Ridgefield/Redding/Bethel/Danbury, the key to finding out what's going on is by having as varied a network of acquaintances as possible. Remember, everyone wants to go out and find interesting activities as much as you do! So never be afraid to engage new with new people. The only downside is that it's hard to have a totally free night, so be prepared to spend some money. It's worth it though, and mixing free events with dinners out and ticketed parties is a good way to keep your spending under control. Plus, there are tons of happy hours around the area.

Last night was a great night out and about in Ridgefield! I caught some photos along the way.

6:45pm: Opening reception for new exhibit "Wonderland" at Seven Arts Gallery in the Georgetown region of Ridgefield. Really cool art, a great space, and an opportunity to meet other people who enjoy the local arts scene. Plus free wine is always a plus!

8:00pm: Drinks at Bistro 7 down the road about 1/4 mile. It was hopping! We were lucky to snag a spot at the bar, and just stayed for one drink. Miles to go before I sleep! This is a great spot during the week if you're looking to take advantage of happy hour. It's half price tap beers, wine, and cocktails from 4-6pm, plus half off their awesome bar menu. It's class on a budget!

8:50pm: The Hideaway in downtown Ridgefield for a couple beers and shared nachos. It was pretty dimly lit so I didn't get a nacho shot, but they were delish. Great beer list and really good food. It was much quieter than Bistro 7, and there were some families having late dinner. Another spot with a good happy hour starting at 3pm on weekdays. 

9:45pm: The Bayou in central Ridgefield. Cajun themed restaurant/bar. Pretty small. Nice live music, but WAY TOO LOUD for my tastes. We couldn't hear each other. However, everyone else seemed very happy. They definitely draw people in who are there specifically for the music. They also have a good happy hour during the week. 

A terrible picture! But a good band, Lefty. 

Pork Tenderloin and Roasted Baby Potatoes with Balsamic, Rosemary, and Shallot Butter Sauce

Pork tenderloin can be a delicious and moist dish, but all too easily it comes out dry, tough, and flavorless - the cost of such a lean cut. Done right, however, tenderloin is a satisfying yet low fat meat. While many recipes for fall tenderloin include apples and cider, I wanted to try something a bit different but no less hearty. After consulting a few cookbooks, I created a sauce that's warm and hearty with an indulgently buttery consistency, yet only uses about 4 tablespoons of butter for 4 servings! The trick was the addition of Harvey's Bristol Cream Sherry, an ingredient I didn't see in any of the recipes I consulted, but that I've had success with in the past for bringing out meaty flavors in other dishes. 

I chose to pair the dish with roasted baby potatoes; a very simple two step recipe. 

Ingredients:

• 1lb pork tenderloin, well sprinkled with coarse salt and fresh black pepper, about 2 tsp. each
• 3 tbsp. EVOO
• 1 tbsp. minced fresh rosemary (fresh is imperative)
• 1/4 cup diced shallots
• 4 tbsp. unsalted butter
• 3 tbsp. water
• 1 tbsp. packed dark brown sugar
• 1/4 cup Harvey's bristol cream sherry (a worthy purchase as it's useful in many recipes)
• 4 cups sliced baby potatoes

1. Preheat oven to 400 degrees.
2. Heat 3 tbsp. EVOO a saute pan until almost smoking. Add the tenderloin and sear, about 1 minute, then turn and sear on the other side for another minute or so. Keep turning until all sides are nicely browned. 
3. Heat a medium saute pan, add 1 tbsp. EVOO, heat over medium heat until shimmering, and add the sliced potatoes. Do not stir; let them get brown on one side, about 5 minutes, then give it a stir and cook another 5 minutes or so. They do not need to get tender, as they'll finish cooking in the oven with the pork. 
4. Place the pork in a baking pan, (I line with foil for easy cleanup), surround the pork with the potatoes, cover loosely with foil, and pop it in the oven. Set the timer for 10 minutes. 
5. In the pan used to cook the pork, add 2 tbsp. butter, 2 tbsp. EVOO, and scrape the bottom of the pan to loosen browned bits of pork that have stuck to the pan. 
6. Add the water and brown sugar, stir to incorporate.
7. Add the shallots and cook over medium heat until caramelized, about 5 minutes. 
8. Lower the heat and add sherry, rosemary, and remaining butter.
9. Remove the pork from the oven and let sit, still covered, for 10 minutes. The internal temperature should register 140 degrees. The meat will be SLIGHTLY pink. 
10. Add all the pork, potatoes, and juices (there will be about 1/2 cup) to your pan sauce, stir it all together so the potatoes are coated in sauce. Then slice your tenderloin into medallions, and serve!

Serves 4 people

Heirloom Tomato Pasta Pomodoro

I've always loved the light, clean taste of pomodoro sauce. It's much brighter than a traditional marinara sauce, and doesn't require all day cooking to get a rich flavor. Since there was a pile of tomatoes from the CSA slowly over-ripening on the counter, it seemed like the perfect time to try my hand at a favorite.

Ingredients: 

• Two cups diced tomatoes, preferably local. Canned tomatoes just don't taste the same! Reserve all the liquid, pulp, and seeds; they're actually where most of the flavor is, and the liquids form the majority of the sauce. 
• 1/4 lb. spaghetti or cappellini
• About 5 fresh basil leaves, coarsely chopped
• 4 cloves garlic, minced
• 4 tbsp. EVOO
• 2 tbsp. unsalted butter
• fresh ground black pepper to taste
• red pepper flakes to taste (I used about 1/8 tsp. because I'm weak when it comes to spice!)

This recipe would comfortably serve 2 very hungry people, or 3 people with no leftovers remaining. Adjust amounts accordingly. 

1. Get your pasta water boiling. Use less water than you normally would; you'll use some of the extra starchy water to augment the sauce. Salt the water; it's the only added salt you'll need. 
2. Heat EVOO till shimmering, then immediately turn the heat to low and add the garlic. Don't let it brown at all, just let it soften. This will retain a mellow flavor so it won't overwhelm the brightness of the tomatoes. 
3. Add all of the tomatoes, liquid, pulp, and seeds. Raise the heat and get it bubbling. 
4. Start cooking the pasta. 7 minutes should do it. 
5. Add your basil, red pepper flakes, and black pepper to the pan. Keep letting it reduce. 
6. When the pasta is done, drain it but reserve about a quarter cup of the liquid, and toss it all into your pan. 
7. Swirl in the butter - the added fat helps everything stick to the pasta. 
8. Cook the sauce down for a few more minutes over medium heat. 

Now just pour a glass of wine, grate some parmesan for those who like it, and get eating! 

Two Days, Two Josh Ritter Concerts

I was lucky enough to attend two Josh Ritter performances (my 8th and 9th) on August 18th and 19th. First at Toad's Place in New Haven, CT, and again at Tanglewood in Lenox, MA. What a great experience both nights were! I got to Toad's Place very early, which landed me a dead center front row seat. At Tanglewood, Josh opened for Grace Potter, so there weren't many people seated yet - I just went and sat in the front, and no one seemed to mind!

At Toad's Place I captured some nice video, and 22 seconds into my video of "Joy to You Baby", guitarist Austin Nevins looks right at the camera. A nice moment to catch!



Here's the setlist:

Here are some of my best stills from Toad's Place:

New Milford, 2011