I walked by this sign that was in the window of a rather interesting establishment not far from Grand Central Station. I have walked by this place over a hundred times, but never noticed the sign before today. The owner of the establishment saw me taking a photo of the sign and came out to chat with me, which turned into a good laugh between us.
Quinoa (pronounced KEEN-wah) is the high protein dried fruits and seeds of a goosefoot plant (Chenopodium quinoa); these are used as a food staple and ground into flour. Quinoa is washed before cooking to remove a bitter residue from the spherical seeds. It is treated like a grain, but it is actually the fruit of an herb and it cooks twice as fast as rice. Quinoa produces its own natural insect repellent.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Among the delights of summer are picnics at the beach.
Nebraska Corn
Growing up in Nebraska corn was a nightly summer menu item. The corn plant is Native American in origin and Nebraska is corn country. Driving through the state, one will see endless fields of sweet corn, feed corn, and pop corn. Small plot gardeners know that corn takes up a lot of space as it is greedy for soil nutrients, prone to weeds and disease, destroyed by small animals, wind and frost. So then why do we go through all the trouble of growing corn? Because no corn is as fresh and sweet as the corn you grow yourself.
The period of peak freshness for sweet corn is measured in minutes, not hours or days. The best corn is simply the freshest corn. Proper timing for harvest is crucial to the quality of sweet corn. Harvest sweet corn when the ears are full and blunt at the tip. The husks should be tightly folded and green. Using your thumbnail, poke and end kernel. It should squirt a milky white sap. Under ripe corn will contain a watery liquid. Overripe corn will have a tough skinned kernel with doughy interiors. Also look at the silk, which should be turning brown and dry on the end.
Storing sweet corn for long periods of time will destroy it. The sugar quickly turns to starch, losing flavor, quality, and most of all sweetness. If you must store sweet corn, use perforated plastic bags and get it into the refrigerator as soon as possible. Warm temperatures hasten the conversion process. Try to use the corn within 1 to 2 days and DO NOT husk until just prior to cooking.
“Work With What You Got!”
© Victoria Hart Glavin Tiny New York Kitchen © 2015 All Rights Reserved
Lemon Squares For Tomorrow’s Picnic! Tart with just the right amount of sweet. I love making cookie squares for picnics. They’re easy to take along in the picnic basket.
This makes me very angry. I just bought this mozzarella from Whole Foods a few days ago and it’s already turning bad.
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
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
RAW
Pit and thinly slice for Spinach Salad with Plums and Goat Cheese
BAKED
Stone fruit crumbles, cobblers and crisps are hallmarks of late summer. Swap in plums for other stone fruits in your favorite recipes.
ROASTED/GRILLED
Roasting and grilling fruit brings out its inherent sweetness. Serve with crème fraiche, ice cream, or yogurt.
CANNED
Preserve plums by making jam, chutney, salsa, or a spicy sauce to enjoy the taste of summer year round.
DRIED
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
A Couple Of Flintstone Steaks On The Grill This Fine Sunday Evening
