A Couple in the Kitchen

Go Local Magazine - June 2017 Issue

2017-06-21T11:34:00.000-04:00

It's not too late to read this month's copy of Go Local Magazine. Features include the Nerac Cycling Club, hitting the road this month for the 5th Annual Seven Lakes Ride; Wilbraham's Fountain Park and the revived Peach Blossom Festival; Ellington's 16-acre Kloter Farms and Ice Cream Barn; the Agawam Bowmen's Club, the oldest archery-only organization in Western Mass.; and Second Chance Equine Rescue in East Granby, CT.

There are recipes for 3 Simple Summer Sippers from yours truly and a list of 7 "Strawberry Pick-Me-Ups" to help you celebrate the beginning of berry season. And of course, in every issue, Go Local Picks, Go Explore, In the Garage, and so much more.

Pick up a free copy at one of our Go Local businesses or read it online now.

Go Local Magazine - May 2017 Issue AND Updated Website

2017-05-16T10:58:00.003-04:00

I'm not going to tell you what is in this month's awesome issue of Go Local Magazine. No. Instead, I'm going to tell you that the Go Local Website has been overhauled and you should...

CHECK IT OUT NOW!

Enter a contest!

Link to individual articles straight from the home page or in the featured articles tab!

Find out where you can pick up your free copy!

Use ISSUU to read the current issue or past issues!

Check out the all-new Recipe Archive!

And more!

So, I repeat...CHECK IT OUT NOW!

(That's all. For now, anyway.)

Taste of Manchester: Silk City Coffee

2017-05-04T18:00:00.002-04:00

As part of the Taste of Manchester 2017 Marketing Committee, Amy has volunteered to write short features on the participating restaurants and share them via our blog here.This year's Taste of Manchester will be held on Tuesday, May 9th from 5:30 to 9 p.m. See the TOM webpage, Facebook page, or Twitter @TastyTownCT (#TOMCT2017) for more information.

Silk City Coffee

For years now, my neighbors and I have bemoaned the fact that Downtown Manchester was lacking a decent coffeehouse. Main Street is brimming with breakfast joints, but once mid-afternoon comes and they close for the day, there's nowhere to sit and work or meet a friend over a good, non-corporate cup of joe.

The cozy space

Enter Silk City Coffee, the answer to all of Manchester's caffeine-withdrawal-induced prayers. Located right in the middle of Main Street (#763, to be exact), this cozy, small-town coffee shop opened in the fall of 2016 and has been going strong ever since.

Caleb making an Espresso over Lemonade

High school sweethearts who are now married, Sarah and Rob May manage the shop and own it along with business partners Tammy and Glenn Gerhard, who were the couple's guidance counselors and mentors. Talking one day about their feeling of dissatisfaction with their jobs, the Gerhards asked the Mays if there was anything they could be doing, what would it be? The Mays imagined owning a small coffee shop, and the four of them decided to make it happen.

Sarah May at work

The shop offers a variety of coffee/espresso drinks and high quality teas, as well as a hot chocolate that is to die for. They come up with some creative seasonal drinkss as well, like this summer's strange-sounding yet refreshing and zippy "Espresso over Lemonade" (trust me, it incredibly good). Sarah is the shop's baker, and the place has become well-known in town for their incredible cinnamon buns. They also have a small lunch menu and plenty of other specialty treats like cookies and pastries, all made from scratch, in house. The Mays have always loved to entertain, and now, Sarah says, "It's fun for us to have the whole town over!"

Hot Mocha

Treats

Affogato - Espresso poured over vanilla gelato

The cozy space, with tables, counters, sofas and comfy chairs, is perfect for a first date, a work meeting, or just a place to read a book and have a cup. Better yet, the Mays and Gerhards share a community-driven vision. In the back of the shop is the "Needs Board" featuring dozens of notes in which people state their needs and neighbors respond. The profit from t-shirts on sale in the shop go toward meeting these communal needs as well.

The Needs Board

Sarah says they chose Manchester because they "fell in love with the small-town feel." And there's no better way to experience that feeling than by attending the annual Taste of Manchester which is on Tuesday May 9 from 5:30-9. Silk City Coffee will be supplying participants with tastes of their batch brew, housemade chai and hot chocolate, with a mini-chocolate chip cookie on the side. Yummmmm.....!!!

Silk City Coffee's summer hours are Monday-Wednesday 7 a.m. to 6 p.m., and Thursday-Saturday 7 a.m. to 8 p.m. They occasionally host live music nights as well. They can be found on Facebook and @silkcitycoffee on Instagram.

The Amazing Food at When Words Count Retreat

2017-04-23T17:27:00.002-04:00

At first, I thought it was a scam. Around Christmas, my mother had sent me a sweepstakes link on Facebook, and on a whim, I entered it. A few weeks later, an email arrived, informing me that I had won. The prize was a 3-night stay at the country-inn-turned-writer's-retreat When Words Count Retreat in Rochester, Vermont. The stay would be my prize; I had to pay for the "gourmet meal service." If you're reading this, you know I don't mind paying for good food, so after I poked around the Internet looking for proof that this was a real thing, I called and booked my reservation. I figured it was a small price to pay for food when I'd have a long, quiet weekend to myself to work on my writing.

To say I was right would be an understatement. I could write a whole post about what an incredibly positive, possibly life-changing experience this one weekend retreat was for me. I arrived as a blog writer with a few articles published in some local magazines. By the end of my second day in Vermont, I had written almost 3,000 words of what I'm hoping will be my first book. The environment was ideal. The setting was inspiring. The schedule was accommodating. The discussion was stimulating. I really do want to go on.

However, when I first started this blog, I was determined to keep it focused on food, and so I will. The food at WWCR is, in a word, sublime. First, let's define what comprises their "gourmet meal service," and I take this from their website:

A sit-down, two-course country-style breakfast
A buffet farm lunch (fresh salad, protein portion, cheese board, crackers, soup, etc.)
Cocktail-hour hors d’oeuvres
Daily Coffee and tea service and
A four-course Gourmet dinner, prepared, each evening by our celebrated Chef

This costs $60 per day plus a 17% service charge which covers both gratuity and VT sales tax. I think I should say a mere $60 per day, because I found this to be an outstanding value for what I received, considering at most upscale restaurants where I live, I could easily spend that on a four-course dinner alone.

Here is one of my breakfasts, and yes, I mean both pictures constituted one breakfast: a bowl of creamy, tangy vanilla yogurt topped with crunchy granola and fresh berries, accompanied by scrambled eggs, thick country-style bacon, and strawberry-rhubarb-stuffed French toast.

For lunch the first day, this beautiful salad plate:

The next day's lunch, smoked salmon chowder and a flatbread topped with goat cheese, sun-dried tomatoes and arugula:

Are you drooling yet? Because recalling these meals is making my mouth water all over again.

Coffee and tea service was available all day, and we had a cocktail hour before dinner during which we were offered cheese and crackers, crudites, and the like. Needless to say, none of us went hungry that weekend. And I haven't even gotten to the dinner course.

So here's the teaser - my next post will focus on dinner alone, and will include at least one recipe. So check back soon! And writers? Check out When Words Count Retreat. You won't regret it.

Go Local Magazine - April 2017 Issue

2017-04-23T12:15:00.003-04:00

Spring is here and it shows in this month's issue of Go Local Magazine. April's features include articles on local arborist Laura Mele, Chef Franny Krushinsky of Longmeadow, Stafford's newest business the Stafford Cidery, the "lamb ladies" of Pine Knob Farm in Somers, and a sneak peek inside Route 83's architectural wonder Aborn Castle.

You can also read about disc golf at Crane Hill in Wilbraham and the good work being done by the Jeff Braun Memorial Foundation. Find out about local products, CSAs, how to make A Couple in the Kitchen's award-winning Quiche Caprese, and the great eats at Stir the Pot in East Windsor.

There are suggestions for springtime hobbies good for the whole family, places to find local herbs and mulch, and a list of community theatre groups.

Find all this and more online here or by picking up your April issue at your favorite local business - it's free!!!

Taste of Manchester Three Weeks Away!

2017-04-17T16:18:00.001-04:00

The 8th Annual Taste of Manchester is only three weeks away. On Tuesday, May 9 from 5:30-9, participants will sample a variety of foods from Manchester's eateries in this popular pub-crawl style event.

Click on the links below to read about some tried-and-true favorites that are returning to the TOM 2017 to share their favorite tastes with locals and visitors alike:

Tickets for the event tend to sell out, so go to the TOM WEBSITE where you can sign up as a volunteer, get more information and buy your tickets today.

Taste of Manchester 2017: Pagano's Italian Market

2017-04-12T10:52:00.003-04:00

Pagano's Italian Market

This year's Taste of Manchester is less than a month away, and our first featured participant is new to town, having celebrated their Grand Opening on April 7 of this year. That new business is Pagano's Italian Market, now open in the front of the Strano's Bakery building on Broad Street.

The espresso bar

Pastries, cookies, cannoli and more

Strano's Bakery is no stranger to Manchester. A commercial wholesale bakery famous for their grinder rolls, Strano's has been in business over 35 years. Bill Pagano has been friends with the owners of Strano's longer than that, so when the opportunity to take over the retail space at the front of the bakery building came about, Pagano jumped at the chance. His grandparents and parents were in the restaurant business in Italy, and he and his wife always hoped to have a small Italian place of their own.

Specialty Italian food products for sale

Pagano's Italian Market is more than the name implies. Yes, they offer Italian specialty products for sale, including olive oils, pastas, and sauces, to name a few. But they also consider themselves an Italian deli, bakery and cafe, and they sell entrees, grinders, soups, salads and desserts. Everything is made fresh in-house including their famous meatballs and a variety of Italian cutlets (beef, chicken, eggplant). Their thick sheet pizzas, giant grinders and stuffed breads are perfect for parties. They also accept orders for catering.

The menu and daily specials board

The space is open and well-lit with plenty of tables to enjoy their delicious offerings on site. In one corner is an Italian espresso bar, in the other, a case filled with Italian meats and cheeses. In the middle there is a bakery case filled with a variety of Italian cookies and pastries. Crisp cannoli shells are filled to order with a light, fluffy cannoli cream, perfect to enjoy with your cappuccino or espresso.

Pastries and cannoli to eat-in or take home

Manchester's newest business offers something for everyone. From antipasto to zuppa, eat-in or take-out, Pagano's Italian Market has it all. They are located at 255 Broad Street, and are open Monday-Friday 10-7, Saturday 10-4, and closed on Sundays. Their menu and more information can be found on their Facebook page, and of course, they will be serving up goodies at this year's Taste of Manchester. Tickets are on sale now!

Go Local Magazine - March 2017 Issue

2017-03-06T16:06:00.003-05:00

As winter melts into spring, Go Local Magazine's March issue urges its readers to come out of their self-imposed hibernation and discover some of the amazing people that make the CT/MA line a great place to live. This month’s magazine includes features on Go Local’s own fabulous photog Jackie Sidor, Murphy’s Pub in Agawam (perfect for a St. Patty’s Day outing), local dairy Hastings Family Farm in Suffield (written by Amy), Enfield Auto Restoration and more. Some great new products like juices and smoothies made by My Main Squeeze in East Longmeadow; Job's Hill Provision’s sauces, salsas, pickles and more from Ellington; and seven maple syrup sugarmakers boiling local sap this spring are highlighted throughout the issue. The featured recipe on the “Go Eat” page is A Couple in the Kitchen’s Maple Cheddar Dutch Baby, one of our newest recipes that would pair perfectly with some of that local maple syrup. You can read your copy online here or visit one of our local businesses to pick up your March issue - it's free!!!

Quickie King Cake

2017-02-28T19:04:00.000-05:00

Sometimes Mardi Gras sneaks up on you. You wouldn't think so, as it is a set day every year - the day before Ash Wednesday, 46 days before Easter, and the whole Mardi Gras season actually starts on Three Kings Day (January 6) so, again, you think you'd have time to plan. Well, Mardi Gras snuck up on us. We managed to (barely) get our crawfish order in on time to have them delivered on Fat Tuesday, but the king cakes were outrageously expensive, if not sold out entirely.

Amy hemmed and hawed and finally came up with a plan, inspired by a can of Pillsbury Crescent Rolls in the fridge and the vague memory of making some sort of stuffed holiday wreath appetizer with them at someone's Pampered Chef party years ago.

This particular version is simple enough to be worthy of the Big Easy itself, where King Cake rules tables in office lunch rooms and teacher lounges for the first two months of the year. Someone starts by bringing in the first cake, and the person who finds a plastic baby in their slice gets the ~~dubious honor~~ luck of bringing in the next one. Needless to say, King Cake has ruined many a New Year's resolution.

The colors of Mardi Gras have meaning, so remember that when you are decorating - purple stands for justice, green for faith, and gold for power. And don't forget to put a plastic mini baby doll (or dried kidney bean) somewhere inside for luck.

If Mardi Gras snuck up on you, too, you still have time to grab a few ingredients and make this quickie version before midnight rolls around.

Happy Mardi Gras! Laissez les bon temps rouler!

Quickie King Cake

Ingredients:

1 8-ounce container whipped cream cheese

1/2 cup brown sugar

2 teaspoons vanilla, divided

1 teaspoon ground cinnamon

2 cans refrigerated croissant/crescent roll dough

3/4 cup chopped pecans

1 plastic mini baby doll or dried kidney bean

1 1/2 cups confectioners' sugar

3 tablespoons whole milk

purple, green and gold colored sugar

1. Line a baking sheet with parchment paper and preheat oven to 350F.

2. In a large bowl, stir together the cream cheese, brown sugar, 1 teaspoon of the vanilla, and the cinnamon until well-combined.

2. Unroll each piece of dough in a circle with the flat sides of the triangles on the outside of the circle and the pointed ends of the triangles in the center of the circle, slightly overlapping each other.

3. Spoon the cream cheese mixture about half way out, then sprinkle with the chopped pecans, if using. Place the baby somewhere on there.

4. Flip each piece of dough over the cream cheese mixture and press on it the seam in the center so it doesn't leak out.

5. Bake at 350F for 30 minutes, until golden brown and allow to cool completely.

6. Whisk together the sugar, milk and remaining teaspoon of vanilla to make the glaze. Spoon the glaze over the cooled cake, allowing it to drip over the sides.

7. While the glaze is still wet, decorate with purple, green and gold sugar.

Maple Cheddar Dutch Baby, Baby!

2017-02-09T16:44:00.001-05:00

It's a SNOW DAY, which in this two-teacher house means sleeping in and making something fancy for brunch. Today's fanciness is a Maple Cheddar Dutch Baby, a light, airy oven pancake with a savory flair. We have to give props to the food artisans in Vermont for this one, though. First, we love Grafton Village Maple Smoked Cheddar, which is made right outside of Brattleboro, and we sprinkled this on top as we put the batter into the oven. Not only did that offer a cheddary tang, but it crisped the top of the Dutch baby perfectly. A drizzle of maple syrup made by Amy's cousins at Maplehurst Farm in Greensboro, right when it came out of the oven, heightened the maple flavor.

Maple Cheddar Dutch Baby

slightly adapted from this recipe from The New York Times

(serves 2-4)

Ingredients:

1/2 cup plus 1 tablespoon all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 large eggs

1/3 cup whole milk

3 tablespoons unsalted butter

1/4 cup shredded Maple Smoked Cheddar cheese

sea salt

Preheat oven to 425F (this is very important!). Whisk together the flour, salt and pepper in a bowl. In another bowl, whisk together the eggs and milk. Whisk the wet and dry ingredients until they are combined. Melt the butter in a 12-inch, preferably cast iron skillet, over medium heat. Let the butter cook until it is brown (2-3 minutes) and swirl it so it coats the whole bottom of the skillet. Pour in the batter and sprinkle the whole thing with the cheese and a pinch of sea salt. Place the skillet in the oven and cook until puffed up and golden brown, about 25 minutes. Serve with real maple syrup. Or Amy will hunt you down and she can not be responsible for what happens after that.

Go Local Magazine - February 2017 Issue

2017-02-06T16:11:00.002-05:00

The latest issue of Go Local Magazine is in circulation around its free distribution spots and this month's theme is a celebration of love, just in time for Valentine's Day.

There's quite a few foodie stories this month. The cover story celebrates the love and work of George and Fred Koulisis, the couple behind Stafford House of Pizza and Basil's Restaurant who have been married for 45 years and are still going strong. And speaking of restaurants, this month marks the debut of "Local Dish," a monthly feature on our favorite local eateries, such as this month's Crazy Jake's in Wilbraham. Amy wrote the article on the Ellington Winter Farmers Market, and A Couple in the Kitchen's recipe for Flourless Chocolate Walnut Torte (page 25) is the perfect dessert for your romantic V-Day dinner. But if you don't feel like baking, there's a list of "7 Heavenly Sweet Shops" that will do it for you.

Sharing the love this issue is a group trying to preserve the Farm at Hilltop in Suffield, developed by Indian Motorcycle co-founder George Hendee. "Local Tails" focuses on the K9 unit in Wilbraham, and who doesn't love those hard-working dogs and the officers who work with them?

Of course, those are just a few of things you can read about in the February issue. There's a whole lot more, so go ahead and read it here now or get your copy at any one of these Go Local businesses and advertisers!

Happy Valentine's Day!

Sesame-Pistachio Napoleons

2017-01-15T22:07:00.002-05:00

We were picked to enter the Simply Sesame Blogger Recipe Challenge and we are excited to share our recipe entry with you. But first, a little bit about Simply Sesame - these are all-natural creamy sesame spreads that are perfect for spreading, dipping, spooning or frosting. They have the texture of peanut butter and a hint of pure cane sugar for a sweet balance to the rich, nutty sesame taste.

Right now, there are three varieties, but the flavor we chose to play with is the one with pistachio morsels and a hint of cardamom. It reminded us a lot of Middle Eastern cuisine, and so we decided to do a play on baklava and made Sesame-Pistachio Napoleons.

With baked puff pastry as our base, we folded the sesame spread into some freshly whipped cream. After assembling our napoleons, we garnished them with additional chopped pistachios and some confectioners' sugar. Voila! Simple, elegant, and delicious!

Sesame-Pistachio Napoleons

Makes 6

Ingredients:

1/2 of a 17.3-ounce package of frozen puff pastry (1 sheet), thawed

1 cup whipping cream

1/4 cup Simply Sesame Pistachio

1/4 cup chopped pistachios

6 whole pistachio nuts

confectioners' sugar

Preheat oven to 400F. Line a baking sheet with parchment paper. Unfold thawed pastry sheet. Cut into three strips, then cut each strip into 4 rectangles. Place the 12 rectangles on the baking sheet and bake for 15 minutes. Remove from oven and allow to cool. Split each pastry into two layers, making 24 in all. Set aside 6 top pastry layers.

Whip cream in a large bowl until thick. Fold in the Simply Sesame Pistachio spread. Using a spatula, top 6 bottom pastry layers with cream. Sprinkle with chopped pistachios and top with another pastry layer. Repeat this process twice, then top with the final pastry layer. You should have 6 Napoleons of 4 layers each. Garnish with a small dollop of whipped cream and a whole pistachio, then sprinkle with confectioners' sugar.

You can find out more about Simply Sesame spreads on their Facebook, Twitter, and Instagram pages, and you can order them through their website.

Go Local Magazine - January 2017 Issue

2017-01-14T13:07:00.000-05:00

So we're two weeks late, but Happy New Year! This month's issue of Go Local Magazine is out and has a bunch of inspiring stories and new features to ring in 2017.

For one of this month's stories, Amy had the honor of interviewing some Ellington High School students who have trained to be EMRs and EMTs through the unique Ellington Rescue Post 512. For those whose resolutions include improving their bodies and spirits, there's a feature on SWEAT Power Yoga in East Longmeadow. More inspiration comes from a feature on DopaFit, fitness classes specifically tailored toward people with Parkinson's disease. And you can learn more about New England's iconic stone walls from Somers resident Charles Crary, owner of True North Stoneworks.

This month's "Go Eat" recipe for Sweet Potato Chipotle Bisque comes from our friend, local personal chef and caterer Lise Jaeger, who teaches cooking classes in various spots in CT. Fat-free and full of flavor, it's a nutritious choice for the new year.

There's even more to read about in the January Go Local, so read it here now or get your copy at any one of these Go Local businesses and advertisers!

Happy 2017!

Bloody B.L.T.

2017-01-07T14:27:00.000-05:00

Farewell, 2016. You were not the best year, that is for sure, and we're not sorry to see you go. We welcome 2017 a week after the fact on a snowy Saturday meant for brunch and cocktails. In fact, a few weeks ago, we registered to take part in the Stirrings "Stir It Up Holiday Blogger Mixology Challenge" and after some experimentation, we think we've finalized our entry.

We hereby give you The Bloody B.L.T. - the cocktail version of the simple yet perfect bacon, lettuce and tomato sandwich. It's made with Stirrings Bloody Mary Mix and bacon-infused vodka but everyone knows the best part of a Bloody Mary is the garnish. This one has grilled romaine lettuce and a perfectly crisp rasher of bacon along with some chopped bacon bits on the rim. Indulgent, yes, but just what the New Year ordered. CHEERS!

Bloody B.L.T.

makes one cocktail

Ingredients:

8 ounces Stirrings Simple Bloody Mary Cocktail Mix

2 ounces bacon-infused vodka

1 slice cooked bacon

1 leaf romaine lettuce, preferably grilled

1 wedge lemon or lime

bacon bits for the glass rim

Pour some bacon bits onto a small plate. Use the lemon or lime to moisten the rim of a glass, then press the rim of the glass into the bacon bits. Fill the glass with ice, then add the vodka and cocktail mix; stir to combine. Garnish with lettuce and bacon.

You can get more information on Stirrings cocktail Mixers on their social media including their Facebook page, Twitter @stirringsmixers, Instagram @stirrings and Pinterest page. Stirrings Cocktail Mixers are available locally at Total Wine and More, Stew Leonard's, and M&R Wine and Spirits. #STIRRINGSMIXOLOGYCONTEST

Cranberry Curd Tartlets

2016-12-08T06:00:00.000-05:00

Thanksgiving may have come and gone but fresh cranberries aren't just for holiday cranberry sauce. These sweet-tart, juicy berries are grown on vines in bogs that were originally created by glacial deposits, and thrive in the Southeastern part of Massachusetts, which happens to be Amy's home state. Cranberries possess a variety of health benefits, most notably that they are packed with Vitamin C and antioxidants, and are known to assist in urinary and digestive health. Fall is when cranberries are harvested, so fresh cranberries are plentiful now.

We've made lemon curd before, which you can read about here, and while looking at a beautiful bag of fresh cranberries in the store, Amy wondered if one could make cranberry curd by heating up the cranberries to get the juice out of them. There would be only one way to find out!

We heated the cranberries with sugar, orange juice and orange zest until the pop-pop-popping of the berries told us they were done. We squeezed the sugary juice into a bowl, and created a curd by adding eggs, egg yolks and butter. After it cooled, we piped it into those little store-bought phyllo mini-cups and baked them for about 10 minutes so they could set. The color was a little strange (Amy likened it to a slightly darker pink than Pepto-Bismol) but otherwise, these were creamy, tangy, sweet and crunchy all at once. The orange flavor was a bit too strong, so next time we would probably add only the orange zest.

Cranberry Curd Tartlets
Makes 30

1 lb. bag fresh cranberries

1 cup granulated sugar

juice and zest of one large orange

1 stick unsalted butter, softened

2 large eggs

2 egg yolks

2 packages mini-phyllo shells

Place cranberries, sugar, orange juice and orange zest in a medium saucepan over medium heat. Simmer until cranberries pop and soften to let out their juice (about 10 minutes). Press through a sieve into a large bowl. Cut the stick of butter into four pieces and whisk the pieces into the warm cranberry liquid. In a separate bowl, beat the eggs and egg yolks. Slowly add a half-cup of the cranberry liquid into the eggs, whisking quickly to temper the eggs. Then continue to pour the remaining cranberry liquid into the eggs and whisk to combine. Return the mixture to the pot and cook over low heat, constantly stirring, until thick and bubbling, about 10 minutes. Allow to cool completely, then pipe or spoon the curd into the phyllo cups. Bake the tartlets at 350 for 10 minutes to set.

Go Local Magazine - December 2016 Issue

2016-12-04T11:23:00.000-05:00

It's the holidays, and Go Local Magazine's December issue has plenty of features to inspire you to make this year's season your best yet.

Several of this month's articles focus on unique holiday traditions, including:

A woman in Stafford Springs who practices and teaches the art of Japanese Temari
The residents of Greenleaf Drive in Hampden, who have made their street a celebration of Christmas since the 1970s
Balboni's Bakery, where baking has been a tradition in Agawam for 100 years and counting
Silver Bell Farm in Monson, where Holiday cheer abounds with sleigh rides, treats, and visits from Santa.

Amy had a chance to sit and speak to Rabbi James Greene of the Springfield Jewish Community Center about how family, tradition and community intermingle especially well this time of year, and that conversation is the topic of the article "Hannukah in New England."

In addition to all of those great articles, there is a list of "7 Ways to Spread Holiday Cheer," directions on how to make a DIY Snowy Candle-lit Jar, a list of local gift ideas and a holiday recipe round-up that includes A Couple in the Kitchen's "Rum Balls" and "Grapefruit Sparklers."

All of this and so much more can be found in the December 2016 issue of your favorite FREE local magazine, Go Local. Read it online here or pick up your copy at a distributor in your local town.

New England Clam Chowder

2016-12-02T06:00:00.000-05:00

We went clamming on a recent trip to Cape Cod. Well not really recent, but don't ask us where the last couple of months went. Stock it up to having very busy teachers' lives.

Anyhoo...

Amy had never been clamming before, although Chris used to go all the time as a kid. The youngest of seven, Chris spent his summers roaming the beaches of the Cape with his brothers, sisters and cousins, and clamming was a favorite pastime, of course, as it involved mud and tools. He was (is?) that kind of kid.

Of course, it wasn't summer when we went. It was a rainy October Sunday (the picture above is us in Chatham the following afternoon) but we managed to get in about an hour of time with our pail and rake and scored two dozen clams of various sizes, from littlenecks to bordering on what we'd consider a quahog.

We kept them in a cooler overnight then created our own New England-style chowder with them once we were back in our home kitchen. It didn't come out quite as thick as we would have liked, but we were very happy with the flavors, especially how tender and fresh the clams tasted. Next time we might add more flour, or if anyone else has a suggestion on how to thicken it, let us know.

New England Clam Chowder

Ingredients:
2 russet potatoes
2 dozen fresh clams
2 onions
2 bay leaves
10 cloves garlic, peeled
20 peppercorns
small bunch fresh parsley
2 teaspoons celery seed
1 cup water
4 ounces diced pancetta
2 teaspoons fresh thyme
1 shallot, peeled and chopped
1/2 stick butter
2 teaspoons all-purpose flour
2 cups half-and-half
kosher salt, to taste
freshly ground black pepper, to taste
Worcestershire sauce, to taste

Cook the potatoes:
Peel, dice and boil the potatoes until they are tender. Then strain them into a bowl, reserving the water.

Steam the clams:
In a large pot put the clams, 1 unpeeled onion cut in half, the bay leaves, 8 of the garlic cloves, pepper corns, parsley, celery seed and water. Put a lid on the pot and place over medium-high heat. Steam the clams until they are all open, 5-7 minutes. Strain the pot into a large bowl, reserving the liquid. Remove the clams from the shells and chop them.

Make the soup:
Peel and chop the other onion and remaining 2 cloves of garlic. Wipe out the pot and return it to the stove over medium heat. Brown the pancetta in the pot. Then add the chopped onion, chopped garlic, chopped shallot, thyme and butter to the pot and cook until the onions are translucent. Then add the cooked potatoes and chopped clams. Stir in the flour at that point, and cook until the flour turns golden. Then add the liquids - 1/2 cup of the reserved potato liquid, the reserved clam broth, and the half-and-half. Bring to a boil, reduce to a simmer, and season with salt, pepper and/or a few dashes of Worcestershire sauce, all to taste.

New York Times' Quick Tomato, White Bean and Kale Soup

2016-11-08T06:00:00.000-05:00

We signed up for a Fall CSA from Simpaug Farms in Suffield and we've been using up these beautiful fall vegetables right and left.

With our first batch of kale, which also had some lingering summer tomatoes, onion, and parsley along with it, we made this delicious and nutritious soup from the New York Times.

It includes a melange of veggies - onion, carrot, celery and garlic plus the tomatoes (we chopped a few fresh ones instead of the can this recipe calls for), potatoes and of course, kale. Fresh herbs like parsley, thyme and bay add flavor and white beans add heartiness.

In addition to sprinkling some Parmesan on it when serving, we threw a big piece of Parmesan rind in it while it simmered, which added some saltiness and flavor. This recipe is bookmarked for sure. We even shared some with Simpaug's farmer Keith and he gave it a thumbs up, too.

Happy harvesting!

Go Local Magazine - November 2016 Issue

2016-11-06T13:33:00.001-05:00

It's November. The month of Thanksgiving and thanks-giving. This month's issue of Go Local Magazine is out and it's filled with ideas on how to celebrate your friends and neighbors who make the CT/MA line a great place to live.

This month's features include instructions on how to make your own fall leaf bowl, an article about the festive desserts offered at Armata's Market in Longmeadow, and a story on a local band called Farmhouse. There's a Go Local gift guide, suggestions on where to get the best comfort food in the area, and an article on Cold Creek Brewery in Ellington.

Amy wrote a feature on Chic and Antique, a Suffield shop known for their beautiful farm tables, on which you can serve your harvest meal on stunning Polish pottery from Janelle Imports in Enfield, also included in this month's issue.

And what's a good Thanksgiving dinner without gravy? Our award-winning recipe for Cider-Sage Gravy is this month's Go Eat feature.

There's even more to the November Go Local, so read it here now or get your copy at any one of these Go Local businesses and advertisers!

Happy Thanksgiving!

Hot Dog! Family and Friends Roadside Cart Debuts Wednesday November 9!

2016-11-03T10:57:00.001-04:00

Perhaps you read my article in the July 2016 Go Local Magazine on Ellington native Nick Glomb and his dream to own a hot dog cart. Well, thanks to many generous donors to his GoFundMe page, and with help from the folks at New England Business Associates, his dream is coming true next week when the Family and Friend Roadside Cart makes its debut at the "Hartford Entrepreneur Hangout" Wednesday November 9 from 5-7 p.m. at the Hog River Brewing Company at 1429 Park Street in Hartford. All are welcome to attend. At this event, he will serve his first hot dog. Nick will be serving foods from local sources, including hot dogs from Bogner's Quality Meats in Manchester, Hosmer Mountain Soda, and chips from Severance Foods in Hartford. His cart was produced by Cart Concepts International in Manchester.

Congratulations, Nick!!! Way to go, and best of luck to you!

Go Local Magazine - October 2016 Issue

2016-10-04T19:06:00.001-04:00

The October issue of Go Local Magazine is out! Go Local is a local lifestyle magazine promoting life around the Massachusetts/Connecticut line. The magazine features nearby businesses where you can play, shop and eat, and showcases the citizens who make the region a great place to live. The newest issue is filled with all the things that make this the best time of year, Autumn traditions such as corn mazes, marching bands, fall excursions, and more.

Of particular interest to our foodie followers might be A Couple in the Kitchen's own recipe for Onyx Moonshine Apple Cake (page 39) and the feature on Foster Hill Farm in Stafford Springs. ACK fans may be interested to know that Amy wrote the article on Sue Muldoon, who is reviving the art of seatweaving in Enfield, CT with her business Redux for You (page 41), and also wrote the article on Ellington High School's Marching Band (page 11), who recently performed at The Big E.

In the October issue are also articles on a special Special Olympics coach in East Longmeadow, stone carving experts from Longmeadow, and a Monson family who is doing cool things with twisted wood. Included in every issue are the Go Local Picks, Local Snapshots, the Local Einstein quiz, and the Final Countdown (this issue's is 7 Places to Watch Football), and as always, so much more.

You can read the current issue online here, or pick up your FREE copy today and Go Local!

Facebook Video Recipes - Like?

2016-09-29T06:30:00.000-04:00

So I finally joined Facebook. I gave in and joined the 21st century. And instantly, I was hooked. The connections! The memes! The 30-second video recipes! Like! Like! Like!

Then I tried one of those recipes for the first time. It was this one (Apple Roses), and I decided to make them instead of the usual apple pie I make for Chris's birthday. This picture is one of twelve - the other 11 aren't nearly as pretty. (Insert heavy sigh here).

Mistake #1: Relying solely on the one video. While the ingredients appeared as captions within the video, there were no measurements or actual directions. What can I say? That video made it look REALLY EASY, and I have a lot of experience in the kitchen. I got cocky.

Mistake #2: Ignoring my intuition. I kept wondering, how are these apple slices, even super thin ones, gonna' roll up so easily inside the pastry without breaking or making holes in the dough? Answer? They aren't.

Mistake #3: Trying to bake puff pastry at 330F for 30 minutes. More like 375F for 35-40 minutes. Unless you like to eat soggy, slightly raw pastry dough.

Lessons Learned:

1. Do more research. Poke around the Internet, get clearer directions and/or tips from other people who have tried the recipe.

2. Listen to your inner chef. Soften the apple slices by simmering them in water for a few minutes before trying to bend them without breaking them or the pastry. And definitely turn the oven up, preferably from the beginning of the cook, not 1/2 hour in when you realize they aren't cooking.

3. Get real. It never looks as pretty in real life as it does in the video. And that's OK.

To sum up: There's a lot of great stuff on Facebook. So, yes, I still LIKE! but I shall proceed with more caution in the future. I advise you to do the same.

"Frosty" Peach and Prosciutto Bruschetta

2016-09-26T17:30:00.000-04:00

Mystic Cheese Company makes amazing cheese. Chris and I first tried their cheese while talking to company founder and cheesemaker Brian Civitello on a tour of Graywall Farm, a dairy farm in Lebanon, Connecticut. While we went crazy over that cheese, a satiny, buttery, wonderfully meltable concoction known as Melville, Brian was explaining that he makes all of Mystic Cheese's cheese in two "cheese pods," shipping containers that he has set up on the farm. It is a fascinating and innovative idea and if you want to read more about it, this article or Mystic's own website both do a better job than I ever could.

Anyway, we fell in love with their cheese that day and when we found out they recently came out with a new cheese, we bought it as soon as we found it (at the Coventry Farmers' Market). It's called "Frost," and it has the texture of spreadable fudge, it stinks to high heaven, and it is very, very earthy. I could barely eat it straight, so I knew any recipe I used it in needed to be well-balanced.

I thought on it for about a week and then it came to me, just in time for Chris's birthday. The recipe calls for a nice mix of basic ingredients - bread, meat, cheese and fruit - and only takes about 5 or 6 minutes to make. And look how pretty and fancy they are!

"Frosty" Peach and Prosciutto Bruschetta

(makes 12)

Ingredients:

1 medium sized baguette, cut into 1/2-inch slices

1 package Mystic Cheese Co.'s Frost

6 slices prosciutto, torn in half

1 large peach, cut into thin slices

olive oil

balsamic glaze

Place the baguette slices on a cookie sheet and put under a high broiler to toast; remove from broiler when toasted to your liking. Spread each piece with a thin layer of Frost. Place 1/2 a slice of prosciutto on top of the cheese. Grill the peach slices on each side, just long enough to warm through and get grill marks, about 4 minutes total. Set the peach slices on top of the prosciutto. Drizzle the bruschetta with olive oil and balsamic glaze, and serve immediately.

3 Times Thursday - Autumn Apples

2016-09-15T05:30:00.000-04:00

For this week's 3 Times Thursday, enjoy autumn's best gift - apples! Fall in New England means it's time to head to your local orchard and do the "Twist and Pull!" And since it's cooler out, you won't mind turning on the oven to bake ones of these autumn apple favorites.

3. Square Cider Donuts - Although this one doesn't use apples per se, it does use apple cider, and all the best local orchards will be selling theirs this month and next. Why square? Why not?!?

Makes 24 doughnuts plus 24 doughnut holes

Ingredients:

canola oil for frying

1 egg

1 1/4 cup sugar, divided

2 teaspoons ground cinnamon, divided

1/2 teaspoon nutmeg

1 cup apple cider
1 teaspoon vanilla extract
1 cup flour
2 cups baking mix (we used Bisquick)

Preheat oil in a large pot, skillet or deep fryer to 375 degrees, checking the temperature often using a candy thermometer. Whisk together egg, 1/4 cup sugar, 1 teaspoon cinnamon, nutmeg, cider and vanilla. Using a wooden spoon, stir in flour and baking mix. On floured surface, with floured hands, knead dough several times and roll to 1/2-inch thick. Cut with a donut or biscuit cutter, and make holes in the center of each. Carefully drop into hot oil. Working in batches of six, cook until golden brown, flip, and cook other side until golden brown. Adjust the heat on the burner as necessary to keep the temperature steady at 375. Drain on sheets of newspaper or paper towels. Mix together remaining 1 cup of sugar and 1 teaspoon of cinnamon; while doughnuts are still hot, coat in cinnamon-sugar. Eat while still warm!

2. Apple Pie - No apple dessert list would be complete without a recipe for classic apple pie. Or should we say, pie filling, since we cheat and use Pillsbury crust.

Ingredients:

1 package refrigerated pie crust, or homemade crust
10 apples, variety of your choosing, peeled, cored and diced
2 teaspoons lemon juice
1/2 cup flour
1/2 cup sugar
4 tablespoons apple pie spice
2 teaspoons salt
4 tablespoons butter
1 tablespoon milk

Preheat oven to 425. Place one pie crust in an ungreased pie plate and press firmly against the side and bottom of the dish. In a large bowl, toss the diced apples with the lemon juice. In a separate bowl, mix the dry ingredients well. Pour the dry ingredients into the bowl with the apples and mix well so that all the apples are coated. Spoon the filling into the crust-lined pie plate. Cut the butter into pats and place randomly on top of the apple pie filling. Top with the second crust and press the edges together to seal (if using refrigerated pie crust, see package directions for a two-crust pie). Brush the crust with the milk. Cut slits in several places in the top crust and bake for 45 minutes, until apples are tender and the crust is brown. Cool for at least an hour before serving.

1. Onyx Moonshine Apple Cake - We soak our apples in our favorite local moonshine for 24 hours, then use a friend's apple cake recipe to make this boozy confection.

Cake Ingredients:

5 medium apples, peeled and diced (feel free to soak them in Onyx Moonshine for a day or so, if you dare)

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda

1 teaspoon salt

3/4 teaspoon ground cinnamon

1 cup vegetable oil

2 large eggs

Topping:

3 tablespoons all-purpose flour

3 tablespoons granulated sugar

1 tablespoon ground cinnamon

1 tablespoon unsalted butter, room temperature

Preheat oven to 350 F. Combine all cake ingredients in a large bowl, and toss to coat apples. Place in a 9X13 pan that has been greased with butter or sprayed with cooking spray. In a separate bowl, combine topping ingredients and pat over top before placing in oven. Bake for 40-45 minutes, until bubbly. If desired, dust with confectioner's sugar before serving.

Simpaug Farms' Fall CSA

2016-09-13T05:30:00.000-04:00

Amy's first writing assignment for Go Local Magazine was a feature on Simpaug Farms, a family-owned farm on 250 acres of preserved farmland in Suffield, Connecticut. You can read that article HERE (January 2016 Issue).

Many farms, including Simpaug, now sell shares of their crops. This is known as Community Supported Agriculture, or CSA, and is essentially a pre-paid subscription to a farm's seasonal produce (veggies, herbs, flowers), and sometimes, meat and eggs. There are many excellent reasons to purchase a CSA, such as getting to know the farmer, having confidence and trust in exactly where your food is coming from, and gaining the satisfaction of supporting a local business. You may even enjoy the benefit of eating healthier, as your fridge will be automatically stocked with fresh, local, seasonal food.

You may wonder why we bring this up now, when the farming season, at least in Connecticut, is nearly at its end. Well, that is because while most farms sell Summer CSAs, Simpaug Farms is one of the few farms that has a Fall CSA. If you have never tried a CSA, and you're not sure if it's right for you, it makes sense to start with one that is shorter, and therefore a smaller investment.

Simpaug Farms offers a lot of options for their CSAs. Fall CSAs can be purchased as weekly or biweekly shares, with or without eggs. There are also a variety of pick-up locations throughout the state. Options, dates, prices, locations and all other pertinent information (including an order form) can be found HERE. You can pay online for added convenience or you can sign up online and have an invoice mailed to you so you can pay by check.

We just purchased ours, choosing a Fall half-share (since we're a two-person household), with a dozen eggs added in, which means we will be picking up our share at the Ellington Farmers Market every other Saturday starting October 1st. We are very much looking forward to our very first CSA, and to enjoying the bounty of Simpaug Farms.

Look for our fresh produce-inspired recipes starting in a few weeks!