RedFireMA 193x300 Life Hack: Find Your Local Farm on Facebook
It’s officially the first week of summer. In coastal Connecticut, this not only means sunshine and days at the beach, it also means seeing my favorite local farmers at markets, stands and pick-your-own events. But unlike in the past, this year it doesn’t feel like like a reunion. Thanks to Facebook, I never really had to say goodbye.For locavores and food lovers, it’s an indispensable life-hack:

By “liking” your favorite farms on Facebook, you can be privy to the harvest status of crops,which can vary greatly from year to year given the vagaries of weather.
You will also readily access schedule changes, event notices & specials. And increasingly, Facebook is a forum where farmers and their community members share recipes.

So if your seasonal market closes once the cold weather arrives, there’s no need for sweet sorrow. Watch your farmers preserve, prune and plant all year…until you meet again in summer.

Enjoy here a few of the farms across the country that I follow on Facebook. Please share your favorites in the comments.

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2012DRCFMTransparentNoMergeNew Copycopy 300x133 National Doughnut Day: Foodie Fatale on Mike and Kim in the Morning

Once again, I had a great time on 102.9 DRC-FM with my friends Mike and Kim in the morning for “Foodie Friday” on June 6th, 2014.

In honor of National Doughnut Day, we discussed  my choices for the Top 5 Doughnut Shops in Connecticut.
Have a listen to our talk while you watch the slideshow. And if you want to try making your own easy baked doughnuts at home, check out this King Arthur recipe and demonstration I shared on Better Connecticut. Happy Eating!

Gulianos 300x225 National Doughnut Day: Foodie Fatale on Mike and Kim in the Morning

 

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ScotHaneyFoodieFataleJocelynRuggiero 300x300 Easy Baked Doughnuts: Foodie Fatale on Better Connecticut
I had great fun celebrating National Doughnut Day today  with Scot Haney, guest host Kristen Taekman and the Better Connecticut crew.  We couldn’t stop eating these irresistible  Baked Doughnuts- and neither could our audience! We also had fun discussing my recent  post: Top 5 Doughnut Shops in CT. Thanks to King Arthur Flour for the great recipe and baking pans.
WFSB 3 Connecticut
BAKED DOUGHNUTS, Recipe Courtesy of King Arthur Flour

KingArthurDoughnuts 300x300 Easy Baked Doughnuts: Foodie Fatale on Better Connecticut

Recipe Summary
Hands-on time:15 mins.
Baking time:10 mins. to 12 mins.
Total time:25 mins. to 27 mins.
Yield: 6 doughnuts

INGREDIENTS
1 cup Round Table Unbleached Pastry flour or 7/8 cup King Arthur Unbleached All-Purpose Flour
1/2 cup sugar
1 teaspoon baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
1 teaspoon cinnamon
3 tablespoons dried buttermilk powder
2 large eggs
3 tablespoons vegetable oil
2 tablespoons water

DIRECTIONS

  • Whisk together all of the dry ingredients in a medium-sized mixing bowl.
  • In a separate bowl, beat the eggs, oil and water (or buttermilk or yogurt) until foamy.
  • Pour the liquid ingredients all at once into the dry ingredients and stir just until combined.
  • Butter or grease the doughnut pan; non-stick pan spray works well here. Note: even though the pan is non-stick, since the doughnuts are low-fat they may stick unless you grease the pan first. Fill each doughnut form half full.
  • Bake the doughnuts in a preheated 375°F oven for 10 to 12 minutes. When done, they’ll spring back when touched lightly, and will be quite brown on the top.
  • Remove the doughnuts from the oven, remove them from the pan, and allow them to cool on rack. Glaze with icing, or coat with cinnamon-sugar or any non-melting sugar.

Tips from our bakers

  • Using pastry flour will make a more tender doughnut.
  • If you don’t have buttermilk powder on hand, substitute 2 tablespoons buttermilk or yogurt for the water.

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In honor of National Doughnut Day, I spent the past month tasting doughnuts throughout Connecticut. What difficult work this was!!! Most of my stops were recommended by my fabulous Facebook  fans- thank you!

Please enjoy this slideshow of my favorite five shops*- all worthy of a special trip!

Top 5 Doughnut Shops in Connecticut*

Guiliano’s Bakery (Niantic)
Coffee An’ Donut Shop (Westport)
Neil’s Donut and Bake Shop (Wallingford)
Pastry Fusions (North Branford)
Heavn’ly Donut (Derby)

*List is unranked

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Foodie Fridays with Mike and Kim in the Morning: May 9, 2014

May 16, 2014

Podcast: Play in new window | Download I was thrilled to join Mike and Kim in the morning once again for “Foodie Friday” on Connecticut’s 102.9 DRC-FM. We had a great time talking Summer Food! Have a listen and enjoy the fun!

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Foodie Fatale’s Top Four Summer Cocktails: 2011-2014

May 8, 2014

When I think back to the last few summers, the memory of each is infused with the taste of a particular cocktail.It’s in my nature to “go on a kick” when I really love something and these drinks proved worthy of my passion. As the summer of 2014 approaches, consider trying them (click on hot links to […]

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Ninigret Nectar Oyster: Taste

April 27, 2014

I interviewed Matt Behan, owner of Behan Family Farm in Charlestown, Rhode Island in 2013 as part of  a Foodie Fatale radio pilot that aired on NPR station 88.3 WPPB in Southampton, NY. I learned so much from Matt and his father Gary about how their Ninigret Nectar Oysters are farmed – and have never eaten an oyster since then in the […]

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Foodie Fridays with Mike & Kim in the morning on 102.9 DRCFM: April 4, 2014

April 12, 2014

Podcast: Play in new window | Download I was thrilled to join Mike and Kim in the morning for “Foodie Friday” on Connecticut’s 102.9 DRC-FM. Have a listen and enjoy the fun!

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Egg-in-a-Hole

April 10, 2014

“Egg-in-a-Hole” “Spit in the Eye” “Hole in the Middle” “Surprise Egg” (“Surprised Egg”) “One-eyed Egyptians”. “Toad in the Hole!” (“Toad-n-holes”) “Floating Island” “Guy Kibbee Eggs” My great Aunt Phil cooked the food that was the heart of my family and my childhood. When my young mother married my father and became part of the family, Aunt Phil taught […]

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Gazpacho Passion

April 6, 2014

All photos  by Fran McMullen Photography- at Chef Prasad Chirnomula’s Oaxaca Kitchen in New Haven, Connecticut. Perhaps all romance is like that; not a contract between equal parties but an explosion of dreams and desires that can find no outlet in everyday life. Only a drama will do and while the fireworks last the sky is a […]

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