Find out how to make this amazing dish inside. Photo courtesy of Robin Selden.
We are fans of infusing things into our dessert, especially when caffeine and liquor is involved. For this month’s recipe from Marcia Selden Catering, we’re excited to share a dessert that will warm you up and get you going: Chocolate Espresso Shortbread with Affogato. What other recipe do you know that uses some Sambuca and 12 shots of espresso? Hell yes! Check out the recipe here: Continue reading
Your love of turkey doesn’t have to go away now that Thanksgiving’s done! Photo provided by Marcia Selden Catering.
We know you’re probably still pulling out of your tryptophan coma, but good food shouldn’t stop anybody . . . that’s why we’re sharing a recipe for Beer-brined Turkey and Onion Gravy with Bacon from our friends at Marcia Selden Catering. And, although the recipe calls for six 12 ounce bottles of dark stouts/porters/ales, we think you should have lots more ready to go so that you can brine yourself to a buzz as you prepare this dish. This is a great and hearty meal for those cold winter days, for those times when you have friends over for football or hockey, or just because you need another dose of turkey . . . and bacon. Continue reading
Kiwi Carpaccio Salad from Marcia Selden Catering with photo courtsey of Robin Selden
Pardon us for a sec: our minds are kinda blown. That’s because we’re sharing a recipe from Marcia Selden Catering that uses kiwi and other fresh summer fruits to make an amazing carpaccio. Yes, what you normally see as beef carpaccio or even thinly sliced fish is now taking its place with a fruit version.
Serve up this easy to make dish as an appetizer, a snack, or a salad. Either way, this is a great dish to dive into because the weather is still crazy hot and demands some serious refreshment.
Kiwi Carpaccio Salad with White Balsamic Vinaigrette Continue reading
You’re Juan in a Million, yeah that’s what you are-r. You’re Juan in a Million babe, you’re a shooting star-r. Photo from Robin Selden. (Bonus points if anyone knows the song!)
Sure, we know that pizza and wings are the expected food when everyone comes together to watch football, but we have a feeling that you’ll have room for one more dish. Yup, yup: you’ll want to make this Juan in a Million Mexican Lasagna, put together by the awesome people at Marcia Selden Catering. Here’s the recipe: Continue reading
Oh dear God, look at that. Pic from Balducci’s.
Balducci’s is a great spot to check out if you’re looking to put together your holiday meal! They not only have some great, fresh, and hard-to-find ingredients, but they also have a great selection of prepared apps like Beef Short Rib and Roquefort Hand Pie, Balducci’s Osetra Caviar, D’Artagnan Foie Gras, and Maison de la Truffle Cheese. And, if you don’t like coming to the party empty handed, they have different gift baskets available like their Market Basket that is perfect for snacking, the Office Fiesta to elevate the mood at work, and their Celebration basket full of awesome goodies. Continue reading
Winter won’t suck this year with this recipe! Photo courtesy of Robin Selden.
Now that it’s “I can see my breath as I breathe” kind of weather, it’s only natural to begin to think of warm, comforting dishes to make. Well, it doesn’t get much warmer or more comforting than a beautiful bowl of soup. And, that’s exactly what we have to share with you today from Marcia Selden Catering: a rich, silky, hot and even low-fat Wild Mushroom Soup with Sherry. Our friends at Marcia Selden also say that you can freeze the base for easy reheating.
Here’s how to make it: Continue reading
Memorial Day is right around the corner and you know what that means: time to fire up the BBQ! Yes, it’s the official start of grilling time, so we asked Marcia Selden Catering if they could come up with a recipe for a killer burger to make all summer (or year depending on how heavy a carnivore you are) long. Well, here’s what they shared with us: The Double Onion Bacon Burger! Check out this easy recipe from the good folks at Marcia Selden Catering:
We love burgers, and so do our clients! They can be dressed up, dressed down, and served for any occasion at (almost) any time of the day. This recipe has to be one of our all-time favorites, and we’re happy to share it with you. These burgers also make great sliders.
Earlier this week we shared an interview with Liz Rueven, owner and editor of Kosher Like Me and co-author of the brand new e-book, 4 Bloggers Dish: Passover; Modern Twists on Traditional Flavors. Hopefully you’ve had a chance to check out her site (if you aren’t already following it), and get the cookbook. Just a quick refresher course: 4 Bloggers Dish: Passover is a cookbook authored by Liz Rueven of Kosher Like Me, Whitney Fisch of Jewhungry, Sarah Lasry of The Patchke Princess, and Amy Kritzer of What Jew Wanna Eat. All the recipes provide creative, modern twists on Passover classics, helping you to change things up.
Liz was kind enough to share one of the recipes from the book with us, so we thought that we needed to help spread the wealth. This dish features one of our favorite ingredients: quinoa. This highly-revered ancient Incan superfood is low in calories compared to other options, but packs a whopping punch when it comes to protein. Basically, use it in place of things such as bulgur wheat, couscous, and rice to get yourself going.
Quinoa Salad with Spring Vegetables and Buttermilk Dressing
Oh, that just sounds dirty. Well, kinda dirty…if you consider digging into the ground and popping up carrots. Yes, caucus carota, the carrot, is a thing of beauty to many and the root (hahah punny) of scorn for others. But, we’re sharing this post with the carrot lovers of the world, so carotaphobiacs may run away in fear.
Okay, still with us? Cool. Maybe you love carrots so much that you can think of a million dishes to make with them: carrot cakes, carrot muffins, carrot bread, carrot bread pudding, fried carrots, deep-fried carrots, grilled carrots, boiled carrots, honey boiled carrots, pickled carrots, carrot stew, or maybe even a fancy carrot juice? Well, that’s not a million, but we’re honestly out of ideas. But, maybe you aren’t! If so, why not enter Westport Farmers’ Market‘s Carrot Recipe Contest? Here are all the deets for you:
- E-mail Lori Cochran-Dougall by February 19 (spots going fast)
- Get carrots from a local farm (make sure to label your dish with which farm the carrots are from)
- Create a dish that highlights the amazing β-caroteneness of the carrot
- Bring your dish to Westport Farmers’ Market by 10:30 on 2/23
- The contest begins at 11 am
- The awesome chefs Matt Storch from Match and Chelsea and Geoff Lazlo from LeFarm will be your judges!
- They will announce the winners at noon!
Westport Farmers’ Market
Carrot Recipe Contest
2/23/13 at 11 am
7 Sylvan Lane
Westport, CT (Their winter location @ Gilbertie’s Herb Garden)
When Whole Foods Market presented us with the challenge of building a recipe around a secret ingredient from their upcoming Madness sales, we were totally game. We waited (impatiently) a month to find out what our ingredient would be. Would it be something easy to cook with, something we liked, something we hated, or something weird like burdock or smoked eel? Well, we found out a couple of weeks ago that our secret ingredient was shrimp, which would be featured in the first week of their sales. At first we were a bit unsure what to do because the shrimp we were asked to use was pre-cooked, cleaned, and then frozen. But, a flash of inspiration crashed down and we knew that we had to make a bright, citrusy, and refreshing ceviche.
Kristien’s handiwork in our kitchen…
We thought about all the ceviche that we had eaten: from Port Chester, to Stamford, to Norwalk, to Costa Rica, even to Barcelona, Spain. From those dishes, we took what we loved the most and turned it into a killer recipe. We knew it had to have a good kick from the citrus, a nice contrast in texture, and have some heat. We headed out to Whole Foods Greenwich (we might have driven out a bit before the driving ban was lifted after Nemo, just maybe… shhh) with our video camera and our shopping list. After we got all the ingredients, we shot the “cooking” portion of the video then edited it all together and turned it into what you see here! Yes, you don’t cook ceviche, that’s why we used the quotes. :P Enough teasing, here’s the recipe:
What Ya Need