Archives for April 2012

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Chef Mina Newman

by TT April 30th, 2012| Chef Interviews
After a brief stop in the DC area, we continue our journey toward our home base of New England.  Of course, that includes a stop in New York City.  With so many fabulous restaurants located within this city, it comes as no surprise that we found three to feature in our spring menu series.

We start first with Christos Steakhouse, located in Astoria.  We spoke with Chef Mina Newman, who in addition to being the Executive Chef, also has been a competitor on Food Network's show, Chopped.  Not only did Chef Mina compete, she was the winner on her
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Peachy Cocktail Sauce

by TT April 26th, 2012| Recipes, Spreads & Sauces
In an attempt to broaden my 14 year old's seafood palate, I decided to cook tuna last week.  Unfortunately, the fish counter that I visited had none available, so I went with her current favorite fish, salmon, and jumbo shrimp.  Shrimp is a type of seafood that she doesn't like, but the rest of us do.  I figured if I got her to try it again, it may start to be a seafood item that she likes.  She adores coconut, so I thought some coconut shrimp might do the trick.

Apparently, the lure of a coconut coating isn't enough
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Chef Ashwani Ahluwalia

by TT April 25th, 2012| Chef Interviews
Traveling the Atlantic Coast, we move from Singer Island, Florida, to Great Falls, Virginia.  Here we found a great dining destination in BRX American Bistro.  This interestingly named restaurant is not named for an owner's monogram, rather as play on the wine term of "Brix".  It is explained as such on their website, "When grapes reach 25 degrees 'brix,' they have reached their optimal time for the wine harvest. We want our restaurant to be the perfect place for you to gather with family and friends."

We were able to speak with the chef/owner of BRX, Ashwani Ahluwalia.  Chef
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Roasted Red Pepper Linguini

by BnB Finder April 24th, 2012| Best BnB Bites
We are two months into our newest feature, Best B&B Bites, and unsurprisingly all of the recipes thus far have been breakfast items.  With this column based on the tastiest recipes from bed & breakfasts, dishes from the morning make a good deal of sense.  However, many B&Bs serve more than just breakfast.  Most feature an afternoon tea or cocktail hour, and a good portion offer lunch and dinner dining.  This week we are pleased to share our first dinner recipe.

Roasted Red Pepper Linguini comes to us courtesy of Inn & Spa at Cedar Falls, which is located
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Green Bean Fries

by TT April 23rd, 2012| Appetizers, Side Dishes
I will start with a disclaimer.  Do not make this recipe as a way of replacing french fries for people who love them.  Although they are salty and have a similar shape, no fan of the french fry will think of these as an equivalent substitute.  That being said, these green bean fries will be enjoyed when presented as a secondary salty snack or side dish.

Personally, I am not a fan of most french fries.  They tend to be heavy in grease or oil and are unappetizing to me.  So, for me, switching to green beans is an easy
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Chef Adam Hervieux

by TT April 19th, 2012| Chef Interviews
From Orlando we move even further south to Singer Island.  On this coastal island you will find 3800 Ocean, which is located within Palm Beach Marriott Singer Island Resort & Spa owned by Urgo Hotels.  In addition to enjoying beautiful seaside views, you will also find yourself amazed at the fabulous cuisine here, which is part of their all new Collaborative Kitchen menu.

To learn more about the menu at this restaurant, I spoke with Chef de Cuisine Adam Hervieux.  A native of New England, he joined the 3800 Ocean team this year.  Having graduated from the Culinary Institute
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Pineapple Mango Salsa

by TT Jr. April 18th, 2012| Appetizers, Recipes, Spreads & Sauces
Hey there! I am sure you guys are usually used to seeing TT's name in the author spot, but my mom has been very busy lately so we decided to split up the articles. . .and I should probably now introduce myself. I am TT Jr.  If you are one of her avid readers, you would know me as her fourteen year old daughter.  You may already know this, but I am a competitive gymnast and a vegetarian.

Last weekend my family and I were having munchies for dinner, and I offered to help cook.  I decided to make pineapple
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Dried vs. Fresh Sage

by Elizabeth Skipper April 17th, 2012| Ask the Chef
A recipe calls for 6-8 fresh large sage leaves; how much dried sage can I substitute for the fresh?

Sage is one of the herbs that dries particularly well. However, I wish I knew what dish you're making, because sometimes I don't recommend substituting dried sage for fresh. For others, it makes no difference.

For a sage butter sauce for pasta or gnocchi, for example, or for saltimbocca, I wouldn't substitute dried sage; I'd just wait until I had access to fresh to make the dish. The dried version won't soften up sufficiently in the cooking, and the texture will be
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Chef Cory York

by TT April 16th, 2012| Chef Interviews
From Cleveland, we head almost directly south to Orlando, Florida.  This thousand mile journey brings us to a location whose temperatures are more summer-like than spring and where there already is a great amount of locally sourced produce available.  Having a warmer climate helps to provide a great bounty of options for a spring menu.

We spoke with Chef Cory York of deep blu seafood grille about his spring menu.  In addition to the abundance of fresh seafood and local produce, deep blu also is growing its own herbs to provide the best possible ingredients.  The combination of fresh
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Chef Rocco Whalen

by TT April 12th, 2012| Chef Interviews
From Kansas City, we're journeying approximately eight hundred miles to Cleveland, Ohio.  Moving from a city that borders the Missouri River to a city that borders Lake Erie, we continue to find restaurants with new spring menus.  Here I was able to speak with Chef Rocco Whalen, owner and Executive Chef of Fahrenheit.

Fahrenheit is a decade old restaurant, located in the Tremont section of Cleveland, that is noted for its contemporary American regional cuisine.  Another claim to fame for the restaurant is the chef.  Chef Rocco recently starred in the Food Network series, Fat Chef, and lost 130
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Balsamic Strawberries

by TT April 11th, 2012| Appetizers, Desserts, Spreads & Sauces, Tapas Monday
The other night was a cooking-free Tapas Monday.  On this occasion, the lack of cooking wasn't dictated by a busy schedule; rather, it was created due to a shopping trip my husband and I made over the weekend.  Spending some time at an Italian pasta and cheese shop, we found many delicious items and chose a few to bring home.  With the purchase of country pâté and a goat's milk brie, our Monday menu was almost fully planned.

I was thinking about what could be added to the menu to provide a little lightness and more flavor when my husband
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Breakfast Pizza

by BnB Finder April 10th, 2012| Best BnB Bites
Who doesn't like pizza?  For me, it is the combination of some of my favorite foods:  warm bread, melted cheese, and the toppings of my choice.  At our house, homemade pizza night is a favorite.  Everybody gets to roll the dough to its desired thickness and cover it with their favorite ingredients.

However, we always do make your own pizzas as a dinner.  I have never ventured into the world of breakfast pizzas.  Today's Best B&B Bites recipe has given me some inspiration for a different lazy Sunday breakfast.  Courtesy of Maple Leaf Inn Bed and Breakfast in Barnard,
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