Greenwich Free Press

Whole Foods Mozzarella

July 23, 2015

This makes me very angry. I just bought this mozzarella from Whole Foods a few days ago and it’s already turning bad.

Making Coffee Ice Cream

July 19, 2015

For those of you who prefer an electric model ice cream machine, there are machines that can be had for under $50 that make a quart. The drum will need to be frozen before starting a batch. Larger machines range from $125 to $300. Cuisinart makes a model that produces two quarts in about 30 minutes, which is the ice cream maker that I used in this video.

Stores such as Williams-Sonoma sell ice cream starters that require a few simple added ingredients put into the machine to create ice cream. Personally, I don’t think that you need these starters.

There are endless combinations of ingredients that can be added to a batch of your homemade ice cream. Have fun experimenting with different flavors and add-ins. Enjoy summer with homemade ice cream that fits your personality.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Connecticut Lobster Lover’s Guide

July 15, 2015

Connecticut Lobster Lover’s Guide

If Connecticut ever had to name an official state food, it would probably be a close call between pizza and lobster. Of course, lobster has been on the Connecticut menu a lot longer, dating back to the days before the European settlers arrived. Today it’s available everywhere, served in all sorts of ways and always hard to say no to. Here is a quick look at some of the best Connecticut lobster purveyors.

Lobster Rolls: Connecticut, 80 years ago was the birthplace of the hot lobster roll, now commonly called the Connecticut lobster roll. It began at the eatery called Perry’s in Milford when the proprietor heated up freshly picked lobster meat, doused it with melted butter and put it on a bun. Simple, but delicious. You can find modern day versions at Captain Scott’s Lobster Dock in New London, Lobster Landing in Clinton, Lobster Shack in Branford, and Johnny Ad’s in Old Saybrook. Try lobster rolls and homemade slaw at Higgie’s Food and Ice Cream in Higganum or daily caught lobster where sweet lobster meets toasty buns at Guilford Lobster Pound in Guilford. Ride the charity carousel (which features a lobster chariot) before ordering a hot buttered lobster roll at Lenny & Joe’s Fish Tale in Madison. Savor poached king lobster rolls at Knapp’s Landing Restaurant in Stratford.

Whole Lobsters: Sometimes only a complete lobster will do, complete with bib, shell cracker and accompanying melted butter. You can find yours at seafood restaurants such as Westbrook Lobster in Clinton and Wallingford, Carmen Anthony’s Fish House in Woodbury, Max’s Oyster Bar in West Hartford, at classic steakhouse, The Capital Grille in Stamford or David Burke Prime at Foxwoods Resort Casino, where every Monday is Lobster Night. For a unique treat, head for The Place in Guilford, where you can dine outdoors with a crackling wood fire cooks your lobster to smoky perfections.

Lobster Mac & Cheese: This could be the ultimate comfort food, and now it can be found at a number of places around Connecticut. You can give it a try at Mac N’ Out in Milford and MacDaddy’s in Monroe, both of which specialize in many different sorts of mac & cheese, or lobster specialist Lobster Craft in Darien.

Lobster Bisque: Creamy, with a touch of sherry, lobster bisque is a wonderful way to taste a favorite crustacean. You can get yours at a full-fledged restaurant such as Good News Café in Woodbury, The Lazy Lobster in Milford or Gaspar’s in New London. Or you might try the more casual approach at Abbott’s Lobster in the Rough in Noank (who will also ship lobsters or lobster rolls to your door) or the Clam Castle in Madison.

Miscellaneous: Still not satisfied? Go ahead and try the classic New England Shore Dinner (chowder, cherrystones, lobster, steamers, corn) at Lenny’s in Branford, or the lobster pot pie at U.S.S. Chowder Pot IV in Hartford or Flander’s Fish Market & Restaurant in East Lyme or perhaps the lobster sliders at Plan B Burger Bar in Simsbury and other locations.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

5 Ways To Make The Most Of Plums

July 14, 2015

5 Ways To Make The Most Of Plums

Pit and thinly slice for Spinach Salad with Plums and Goat Cheese

Stone fruit crumbles, cobblers and crisps are hallmarks of late summer. Swap in plums for other stone fruits in your favorite recipes.

Roasting and grilling fruit brings out its inherent sweetness. Serve with crème fraiche, ice cream, or yogurt.

Preserve plums by making jam, chutney, salsa, or a spicy sauce to enjoy the taste of summer year round.

Dry slices in a low temperature oven for a sweet, chewy on the go snack, which are perfect for packed lunches.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Rib Eye Steaks On The Grill

July 12, 2015

A Couple Of Flintstone Steaks On The Grill This Fine Sunday Evening

Soaking Wood Chips In Beer For Grilling

July 9, 2015

Soaking Wood Chips In Beer For Grilling

Here is a secret. You can turn your gas or charcoal grill into a smoker by just using beer. Soak wood chips in beer before you fire up the grill. The beer will be imparted into your smoked food.

Soak wood chips in beer for at least 30 minutes. The wet wood chips will produce more smoke and flavor. Drain wood chips and sprinkle a handful of soaked chips over the hot coals when they are ready and covered with a white ash. Put the lid on the grill and wait for the smoke to start to pour out of the grill. Then place the food on the cooking grate.

For charcoal grills, position it so that the vent is on the side of the grill opposite the charcoal. This will draw the heat and smoke over the food and out of the vent.

For gas grills, when using wood chips with a gas grill, follow the smoker box instructions for best results.

A couple of handfuls of wood chips will provide 10 to 20 minutes of smoke, depending on how hot the fire is.

Keep the grill lid closed as much as possible to allow the smoke to fully permeate the food.

Always use heat-resistant barbecue mitts or gloves when operating your grill.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Another Culinary Debt To Thomas Jefferson 1789

July 5, 2015

Another Culinary Debt To Thomas Jefferson 1789

Thomas Jefferson, then American minister plenipotentiary in Paris, asked a young friend visiting Naples to bring him back a macaroni machine. The young friend duly obliged, and the machine became the first of its kind in the United States of America when Jefferson returned home in September of 1789. It is unknown whether Jefferson followed the advice of the Parisian pasta maker, Paul-Jacques Malouin, who in 1767 had advised that, “the best lubricant for a pasta machine is a little oil mixed with boiled cow brains.”

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

Happy July 4th America

July 4, 2015

Tiny New York Kitchen wishes you and your loved ones a very Happy 4th of July!

Runzas Rising On The Back Porch

July 2, 2015

Every once in awhile I get a request to make Runzas,a Nebraska favorite. I grew up eating Runzas and have made them for many many years. I had a recent request for them so I took three days out to make them. Yes, they are that labor extensive! Here they are filled and rising on my back porch.

Stone Fruit

June 29, 2015

5 Ways to Make the Most of Seasonal Stone Fruit

Ripen: Ripen peaches, nectarines and apricots at room temperature. Once ripe, they can be refrigerated for just a few days to help keep them at their best.

Speed Up: Speed up the ripening process by placing fruit in a brown paper bag on the counter, checking a few times each day.

Can: Preserve stone fruits by canning them (make jam, syrup or salsa) to enjoy the taste of summer year-round.

Dry: Bake or grill halves or slices at 200 degrees for about 3 hours, turning every 30 minutes or so, until dehydrated yet still soft. Store in the refrigerator.

Freeze: Lightly poach halved and pitted fruit in water (sugar optional), portion and freeze for later use in smoothies, baking, desserts or fruit sauce for pancakes.

“Work With What You Got!”

© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved

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