“Food for Thought” Cookbook book club – Martha Stewart Everyday Food: Great Food Fast cookbook

“Food for Thought” Cookbook book club – Martha Stewart Everyday Food:  Great Food Fast cookbook

For our third meeting of the “Food for Thought” cookbook book club, we focused on Martha Stewart’s “Everyday Food Great Food Fast” cookbook and the “Everyday Food” Magazine’s recipes.

I’ve watched Martha Stewart’s cooking shows, seen her as a guest on the Today Show and commonly read her magazines.  Personally, I’ve always thought that many of her recipes are not for the average cook.  Many seem very complicated, require uncommon ingredients, involve methods that are long and arduous, and generally have an uppity style.  But I haven’t found that to be the case with her “Everyday Food” magazine or recipes.   It features quick and easy recipes targeted at supermarket shoppers and the every day cook.  Unfortunately, the magazine stopped its print versions in December 2012, but you still can enjoy the recipes in the printed cookbooks and online.

Sharon hosted this month’s gathering.  Our evening began with a glass of strawberry rhubarb sangria that Val made.

Strawberry rhubarb sangria

It was the perfect drink for June with the local strawberries just coming into season.  This sangria was made with Prosecco sparkling wine so it had a bubbly and fruity taste.  Val described the process of assembling the drink and quantified it as “easy” to make.  Often dubbed “the pie plant,” it was interesting to see rhubarb used for another purpose.  It made a festive start to our dinner that kicked off the summer season.

To accompany our cocktail, Pat made artichoke-parmesan crostini as our appetizer.

Artichoke-parmesan crostini

This appetizer had great flavor and looked beautiful arranged on the platter.  Pat quantified the recipe as “easy” to make.  It made a good portion – plenty for a party.  It is safe to serve in the summer heat since it doesn’t include any mayo or sour cream and would be perfect for vegetarians.

Sharon started grilling the main dinner entrée:  grilled Tuscan chicken with rosemary and lemon.

Grilled Tuscan chicken with rosemary and lemon

The chicken was juicy from basting it with lemon juice while it’s grilling.  It also had tons of flavors from the mix of lemon juice, olive oil, rosemary and garlic! Sharon quantified the recipe as “easy” to make and commented that she would make it again.

Accompanying the chicken were three side dishes and biscuits.  Susan made a corn and zucchini orzo salad.

Corn and zucchini orzo salad

It had a very light and delicious flavor.  She commented that the recipe was “easy” to make and that it made a very large amount – a good dish for a party.  This will be a great recipe to make as the native corn comes into season in a few weeks.

Val made asparagus and green beans with chili-orange oil.

Asparagus and green beans with chili-orange oil

The vegetables were crispy with a lively flavor from the olive oil that was infused with orange zest and red pepper flakes.  She quantified the recipe as easy to make, but noted to be careful when making the infused oil not to burn it.

For our final side dish, Terri made French fingerling potato salad. Parsley, thyme, shallots and red onion give the Dijon mustard vinaigrette a good boost of flavors.  Not just as picnic fare, this potato salad is versatile as a “go-with-anything” summer side.

French fingerling potato salad

Terri quantified the recipe as easy to make.  She also noted that it was important to allow the potatoes to sit in the vinaigrette before serving so the flavors have time to work together.

To cap off our main meal, Terri also made sweet potato biscuits.

Sweet potato biscuits

They were light and flaky and had a beautiful golden orange color.   She noted that the recipe was easy and that she had microwaved and mashed the potatoes instead of making the puree as noted within the recipe.  While we served them as a side to our meal, I also think they would be perfect for breakfast alongside eggs and bacon or sausage.

As all the elements blended on the plate, it made for a wonderful meal.  We commented how amazing it is that each of these dishes came together to create such a flavorful dinner.

All the elements blended on the plate to make a wonderful meal

For dessert, I made a key lime tart.  I’m not a big dessert baker, but in the spirit of cookbook club’s goals to broader our cooking experiences, I thought I would give it a try.

Key lime tart

The tart was very simple to make.  I was amazed at how little juice comes from a lime and how many limes you need to juice in order to get the amount called for in the recipe.  The pie was light and flavorful.  It made me think of summer and the Florida Keys – which is where the key limes grow.  The tart had a graham cracker crush which is common to this type of pie.

For our “take-home treat,” I made raspberry scones.

The recipe specifically said it was “fast” and I would agree.  However, the raspberries are very delicate berries and I found them difficult to fold into the dough.  This made it a somewhat messy process.

Raspberry scones

I packaged our “take-home treats” in cute gift bags with a flavored tea and coffee – perfect for the next morning or afternoon snack.

Our “take-home treats” in cute gift bags with a flavored tea and coffee

In total, nine dishes were made from Martha Stewart’s Everyday Food recipe collection.  Each dish was very yummy and made for a wonderful summer-themed meal.  We had another amazing meal and fun gathering.

Nine dishes were made from Martha Stewart’s Everyday Food recipe collection

Our next meeting is scheduled for mid September.  Susan is hosting.  We’ve selected the Betty Crocker cookbook as our focus – a timeless collections of recipes.  It will be a fun “retro-style” themed dinner featuring recipes that will bring forward past memories.

Max a Mia Ristorante, Avon, CT

Max a Mia Ristorante, Avon, CT

This year for Father’s Day, we decided to treat my husband and father to Sunday Dinner at Max a Mia Ristorante in Avon, CT.  It is one of the nine restaurants in the Max Restaurant Group, mostly located in Hartford County, CT.

Max a Mia Ristorante in Avon, CT

The restaurant has a casual Italian bistro style with a traditional Italian menu, including an authentic brick oven for its stone pies, fresh-baked Italian and focaccia breads.  The atmosphere is sophisticated, yet comfortable and family-friendly.  There is a large bar area, sizable dining room in addition to outdoor seating if the weather permits.

As with any restaurant in the Max chain, the service is attentive and courteous. I’d recommend reservations, especially for dinner, as the restaurant is busy.

We hadn’t eaten at this Max Restaurant in some time, but I remember the food was delicious.  The restaurant was conveniently located for both families and as I always say, “You can’t go wrong with a Max Restaurant” and that statement held true again!

While reviewing the menu, we were presented with a wonderful breadbasket and olive oil for dipping.  The basket included their fresh-baked Italian bread and homemade flatbread pizza.  The pizza was delicious!

The breadbasket included their fresh-baked Italian bread and homemade flatbread pizza.

After debating over several wonderful menu choices, I decided to start my meal with the Tuscan salad.  It includes a mix of fresh greens, fresh mozzarella, kalamata olives, tomatoes and warm polenta croutons, with a balsamic dressing.  Christine followed my lead and ordered the same.

Tuscan salad

Mike and Greg opted for the Caesar salad, their usual, which includes romaine lettuce, focaccia croutons with the creamy Caesar dressing. All the salads were very fresh and a good portion size.

Caesar salad

For my meal entrée, I opted for the Stonington sea scallops.  Roasted fingerling potatoes and cauliflower with pickled red onion vinaigrette accompanied them.  The scallops were seared to perfection and the red onion vinaigrette gave a sweet, citrus flavoring to the dish.  I loved every bite!

Stonington sea scallops. with roasted fingerling potatoes and cauliflower with pickled red onion vinaigrette.

Around the table, the others ordered:

Risotto with English peas, fava beans, fresh garbanzos and a tendril salad.

Risotto with English peas

Penne al Buttero with hot Italian sausage in a tomato cream sauce baked in the pizza oven.  Mike said it had just enough zing for his spicy palate.

Penne al Buttero

Eggplant lasagna – layers of eggplant, mozzarella and provolone cheeses with tomato butter.  It melted in your mouth!

Eggplant lasagna

Spaghetti Vongole – spaghetti with littleneck clams, pancetta in a lemon-herb broth.  My dad really enjoyed it!

Spaghetti Vongole

Chicken Parmigianino – a hearty portion of the traditional Italian favorite over spaghetti with marinara sauce.

Chicken Parmigianino

We all reviewed the dessert menu and were tempted by several choices.  Despite Mike’s usual choice for something chocolate, he opted for the coconut layer cake.  And we were glad he did.  The piece was very large – great for sharing.  It included coconut cream frosting, toasted coconut and toffee sauce.  The flavor was amazing.  It tasted like the coconut was picked fresh from the tree. We asked for additional forks and all had a taste or two.

Coconut layer cake

To cap off an outstanding meal, the restaurant gave both fathers a $25 gift certificate for their next time dining.  That was a very nice touch – and very unexpected.

The restaurant gave both fathers a $25 gift certificate for their next time dining.

Father’s day is a celebration honoring fathers and celebrating fatherhood and the influence of fathers in society.  As Bill Cosby said, “Fatherhood is pretending the present you love most is soap-on-a-rope.”  Unconditional love!

 

Have you ever eaten at a Max Group restaurant – if so, what’s your favorite?

What’s your favorite restaurant to celebrate Father’s day? 

Parallel Post Farm-to-Trumbull Dinner

Parallel Post Farm-to-Trumbull Dinner

Parallel Post restaurant hosted its second in the four-part Farm-to-Trumbull culinary dinner series on June 4. Parallel Post is a farm-to-table restaurant located in the Trumbull, CT Marriott, but it is more than you expect from typical hotel dining.  It is one of six restaurants owned by award winning and James Beard nominated, Chef Dean James Max.

Chef Dean James Max

The restaurant follows a farm-to-table style focusing on all fresh, natural and sustainable products.

Upon arriving at the restaurant, the hostess guided us outside to an intimate outdoor area.  “Bootleg Greg,” resident mixologist – because the title of bartender definitely won’t do – greeted us with the choice of two very original cocktails.

“Bootleg Greg,” resident mixologist greeted us with the choice of two very original cocktails.

Greg had mixed up a cucumber fresco, which you could either have in its original non-alcoholic form or with the addition of cilantro-infused gin for the adult version.  It was very refreshing for the warm day.

Cucumber fresco

The second cocktail was a carrot juice with wheat and soy extracts and could be infused with brandy for a spiced up version.

Carrot juice with wheat and soy extracts

As guests continued mingling on the cocktail patio, the wait staff was passing two appetizers to whet our palates.

The wait staff was passing two appetizers to whet our palates

The bison tartar with farm fresh egg had a hint of spice to it.  The chefs commented that the bison was sourced from Creamery Brook Bison farm in Brooklyn, CT.  I had no idea there was a bison farm in Connecticut.  We also learned that bison has fewer calories and less cholesterol than beef, chicken and turkey, making it a very healthy red meat.

The bison tartar with farm fresh egg had a hint of spice

The coffee-cured salmon, the second appetizer, was served on flaxseed bread with Connecticut farm cheese with chives.  The nutty bread paired with the rich cheese and salmon was a wonderful combination of flavors.  Shearwater coffee roasters supplied the coffee for this appetizer.  Shearwater is the first and only USDA-certified organic coffee roaster in Fairfield, CT.

Coffee-cured salmon

The chefs joined us on the patio to mingle and discuss some of the food we were sampling.

Chef Ali Goss joined us on the patio to mingle and discuss some of the food we were sampling

After the cocktail hour, guests made their way into the private dining room.  Two large tables were set up in community-style dining format, making it a friendly atmosphere.

Large tables were set up in community-style dining format, making it a friendly atmosphere

Chef Dean James Max introduced himself and the other team members.

Chef Dean James Max introduced himself and the other team members

Chef Ali Goss, Chef de Cuisine, has been at Parallel Post for almost two years.  Previously she was the lead cook at Chef Max’s restaurant in Ft. Lauderdale, FL.

Chef Ali Goss

Chef Chris Molyneux, is executive chef for the restaurant and all the hotel’s dining.

Chef Chris Molyneux

Chef Max described each item on the menu, highlighting the local sources for the ingredients.  Since the menu was inspired by the farms’ fresh offerings of the day, it wasn’t revealed until the evening of the event.  He also mentioned that all the dishes would be served family style – and the food was plentiful!

The menu was inspired by the farms’ fresh offerings of the day

Our first course began with parsnip soup poured over Norm Bloom clams salad.

Norm Bloom Clams Salad

The soup was served in glass bottled and each guest poured the soup over the salad that was already in the serving cups.

The soup was served in glass bottled and each guest poured the soup over the salad

The soup had rich flavor and the salad added a crispy element to the soup.

Parsnip soup

The first course continued with a beautiful salad filled with Gilbertie’s farm greens, early summer watermelon radishes, soy-ginger mushrooms with wasabi green vinaigrette.

A beautiful salad filled with Gilbertie’s farm greens

Finally the first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli.  The crabs were sweet and succulent.

The first course was capped off with crispy soft-shell crabs, pea shoots drizzled with cayenne ramp aioli

Jam Jar brand Moscato sweet wine was served with the first course.

Jam jar wine

For the entrée portion of the meal, we began with four side dishes.

Grilled asparagus and frissee was topped with Manchego cheese and sherry vinaigrette.

Grilled asparagus and frissee

Purple potato salad.

Purple potato salad.

Baby kale salad with roasted walnuts, feta cheese and pickled apricots.

Baby kale salad

Fiddle head ferns, which are only available for a few weeks in May/ June.

Fiddle head ferns

The main entrée featured two protein items:

Grilled pork chop with lima beans, mustard greens and bacon jam.

Grilled pork chop

Montauk roasted tuna with English pea puree, roasted fava beans, pearl onions and wheatgrass vinaigrette.

Montauk roasted tuna

We filled our plate with some of each item because we wanted to taste everything.  I was amazed at the pairings one key ingredient with several others to create amazing flavors.

We filled our plate with some of each item because we wanted to taste everything

Route Stock cabernet wine was served with the main dinner entrees.

Route Stock cabernet

For dessert we were treated to several indulgences:

Warm strawberry crostata with goat cheese crumble.

Warm strawberry crostata

SoCo vanilla bean ice cream served in a mason jar.

SoCo vanilla bean ice cream

Gilbertie’s farm lavender flavored crème brulee.

Gilbertie’s farm lavender flavored crème brulee

Additionally, we were forewarned of a frozen cocktail treat.  It consisted of a strawberry and yogurt popsicle house made by “Bootleg Greg.”  He made the rounds spraying the popsicles with Campari liqueur.  It was like nothing we’d ever seen or had before.  What a fun treat!

Strawberry and yogurt popsicle house made by “Bootleg Greg.”

As the meal drew to a close, the diners joined in a round of applause for the chefs and wait staff.

Me and Chef Dean James Max

As I reflect back on all the dishes, my favorites included the salmon appetizer, the parsnip soup and salad from our first course, and the purple potato salad and grilled pork chop from our entrées.  Dessert was a three-way tie.  I loved all the items – crostata, which brings back fond memories of my Italian grandma, homemade ice cream and lavender crème brulee.

The entire farm-to-Trumbull dinner, from appetizers through dessert, was first-class – both food and service.  Chef Dean James Max and his team masterfully turn fresh ingredients into culinary art highlighting flavors, textures, colors and local sourcing.

I encourage you to check out one of Parallel Post’s upcoming farm-to-Trumbull dinners.  You can find details about the remaining two dinners on the Parallel Post website.

Have you ever been to a farm-to-table community dinner event?

 

Disclaimer:  While I was invited to the June farm-to-Trumbull event by the Parallel Post’s marketing and public relations team, the opinions and views expressed above are my own and describe my personal experience at the dinner. 

Wine Tasting with Food Network Executive Chef Rob Bleifer

Wine Tasting with Food Network Executive Chef Rob Bleifer

On my way home, I stopped at Valley Fine Wine & Spirits in Simsbury because I had seen they were having a wine tasting with a Food Network celebrity.  I love watching the Food Network channel.

Valley Fine Wine & Spirits in Simsbury hosted a wine tasting featuring Entwine wines and Food Network’s Executive Chef Rob Bleifer

The tasting featured Entwine wines and was being hosted by Food Network’s Executive Chef Rob Bleifer.  Chef Bleifer wears many hats at Food Network.  He oversees the team that takes care of the food needs for about 15 shows, caters events, food styles for photo shoots, develops recipes for Food Network kitchens and Food Network Magazine, picks the “Chopped” mystery basket ingredients and many other projects.  He was also part of the blending team that developed the wine.  Blending wine means tasting and blending lots of wines with the goal of producing new wine.  Many wineries do this to enhance and polish the wines before bottling it.

Chef Rob Bleifer wears many hats at Food Network

Entwine wines is a collaborative effort by Wente Vineyards (one of Americas oldest wineries) and Food Network.  It’s a line of “every day drinking wines.”  About three years ago, they debuted four wines in the line – a cabernet sauvignon, a chardonnay, a merlot and a pinot grigio.

At the tasting, all four of the wines were available to sample and were paired with simple food items that best bring out the wine’s flavors.  The cabernet sauvignon was paired with blue cheese to bring out its rich and fruity flavors.  The chardonnay was paired with potato chips to bring out its hint of apple.  The merlot was paired with Soppressata because the toasty cherry flavor aligns well with the spicy Italian salami.  The pino grigio was paired with chunks of Grana Padano cheese because the nice acidity rounds out the flavors of the Parmesan.  I sampled the pino grigio and the merlot with their accompanying food items.  I enjoyed both.

Chef Bleifer was available to answer any questions about the wines, sign a bottle of wine or snap a quick photo, which I did.

Me and Chef Bleifer

He and I also chatted about several of the Food Network celebrity chefs (Bobby Flay, Giada DeLaurentiis, Ina Garten and Ree Drummond) and what it’s like to work with them. It was an interesting conversation.

This was a quick and fun stop on my way home.  A very cool way to end the week!

 

Have you tried any of the Entwine brand wines?

Have you ever been to a wine tasting at a liquor store?

“Under the Tuscan Sun” Themed Dinner Party

“Under the Tuscan Sun” Themed Dinner Party

Five times a year, my college friends and I have “couples dinners” at each other’s homes.  Since there are five couples, everyone hosts once a year. The goal is to ensure we gather together, despite busy schedules.

We’ve had these dinners for over 15 years and counting.  When it’s your turn to host, you determine the “theme” and core menu elements.  Other couples contribute a food/ dessert item, as the host determines.

Over the years, there have been many great dinners.  Some of the gatherings have included: movie nights, seasonal menus, sporting venues, and international/ tropical food themes.  One of my favorites was a Gilligan’s Island themed party, with guests dressing up as their favorite castaway (we had every castaway represented except Ginger) and island/ tropical food.  It was a very fun night with lots of laughs.

For this year’s dinner, I chose an “Under the Tuscan Sun” theme – inspired by the movie and book with the same name.  I’ve read the book and seen the movie several times and knew Frances Mayes wrote a cookbook, which was an outgrowth from the recipes within the book/ movie and her Tuscan travels.

The Tuscan Sun Cookbook by Frances & Edward Mayes

After reviewing this cookbook’s recipes, I chose braised short ribs as the main entrée.  I’d never made short ribs, so I decided to test-drive the recipe before the dinner.  I am glad I did.  The test-drive short ribs were good, but I knew I could make a few slight changes to make them even better.

Practice round of Tuscan short ribs – served with polenta

Shortly after I decided on the “Under the Tuscan Sun” themed dinner, I learned that Frances Mayes was launching a line of wines – “Tuscan Sun Wines” – with the debut a few days before my dinner.  What luck!  My husband was able to find the new wines at our local wine shop.  They were a nice addition to my “Tuscan-themed” tablescape.

Tuscan Sun Wines debuted a few days before the dinner – what luck!

The evening began outside on our porch, where we served our guests cocktails and appetizers.  The appetizer selection featured deconstructed bruschetta and a small antipasto.  The antipasto included chunks of Italian sharp and Parmesan cheeses, cured salami and prosciutto.

The appetizer selection featured deconstructed bruschetta and a small antipasto.

The deconstructed bruschetta is an appetizer I’ve served a few times previously and it has been a big hit!  I include charred bread, pesto, fresh ricotta drizzled with honey and freshly cracked sea salt, and slow roasted tomatoes.  Guests assemble their bruschetta as they like it – with any of the elements offered.

Slow-roasted tomatoes – one element of deconstructed bruschetta

After chatting and nibbling, we asked guests to come into the dining room for the main meal.  The short ribs had been roasting for 3+ hours so the whole house smelled amazing.

I decided to replicate the “Aunt Josie Sunday Ragu” meal served at Bricco Trattoria in Glastonbury.  In addition to the Tuscan braised short ribs, we made roasted Italian sausage (my dad’s homemade) and my homemade meatballs.  The three meats were paired with a beef-based risotto that Terri made.  The risotto was amazing!  I also included a simple salad, sweet roasted peppers and Italian bread.

Tuscan braised short ribs, roasted Italian sausage and meatballs over risotto

The modifications I made to the short rib recipe were, “spot on.”  The meat melted off the bones, just as the recipe said it would if cooked properly.

I asked Lisa and Sue to make dessert.  Sue made apple and raspberry crostata.  Crostata is a rustic Italian, baked dessert tart.  Technically, it’s a form of pie, but it doesn’t use a pie plate or a tart pan.  You make it directly on a baking sheet, piling fruit into the center and wrapping the crust around.  Sue’s crostata was delicious.  I just love the combination of apple and raspberry.

Apple and raspberry crostata

Lisa made a lemon cake – the recipe was from the “Tuscan Sun Cookbook.”  It had the texture of a pound cake.  Its delicious lemon flavor reminded me of a bowl of fresh lemons.

Lemon cake – the recipe is in the “Tuscan Sun Cookbook.”

Despite everyone being quite full from the appetizer and meal, most opted for a “sampler plate” of dessert – a slice of each.

In the spirit of ending the meal in the “Under the Tuscan Sun” dinner party theme, we offered our guests an after-dinner liqueur of Limoncello.  It’s an Italian lemon liqueur, mainly made in Southern Italy.  In the movie, the main character, Frances, has Limoncello for the first time with Marcello in Positano, along the Amalfi Coast.

The dinner was capped off with an after-dinner liqueur of Limoncello

The meal was beautiful and delicious – possibly one of the best I think we’ve ever had.  My husband commented that all the items in the meal were of “restaurant quality.”  That is quite a compliment to all the cooks!

The “Under the Tuscan Sun” dinner was of “restaurant quality.” That is quite a compliment to all the cooks!

There are several quotes from the book/ movie that stay with me long after reading/ watching.  I will share with you one of my favorites:

“Life offers you a thousand chances…all you have to do is take one.”

– Frances Mayes, Under The Tuscan Sun

 

Have you read the book or seen the movie “Under The Tuscan Sun” by Frances Mayes?

What’s your favorite dinner-party theme?