CT LIVE!: New Haven Restaurant Week, Fall 2019 - NBC Connecticut
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CT LIVE!: New Haven Restaurant Week, Fall 2019

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    NEWSLETTERS

    CT LIVE!: New Haven Restaurant Week, November 2019

    New Haven Restaurant Week runs through November 8th. (Published Tuesday, Nov. 5, 2019)

    Fall Forward Gin & Tonic:

    • Uncle Val's Restorative Gin - 1.5oz
    • Nonino - .5oz
    • Squash Syrup - .5oz
    • Liberation Apple Bitters - 1 pull
    • FeverBc Tree Tonic Sage
    • Orange Peel

    Built in glass

     

    Miso Salmon

    Miso Glaze:

    • 450 g White miso
    • 240 g honey
    • 675 g Rice wine vinegar
    • 2 qt canola oil

    Combine all ingredients except the oil into the vita mix and then blend, slowly add oil until emulsified

    Red onion Soubise:

    • 4 qt sliced red onion
    • 1 lb butter
    • 1 qt heavy cream
    • 1 oz tomato paste

    Sweat onions in the butter until soft. Add heavy cream and simmer on low for 15 mins. Blend with the tomato paste and strain through a chinois.

    Oven Roasted Tomatoes:

    • 1 case plum tomatoes
    • 1/2 cup sugar
    • 1 cup sherry vinegar
    • Salt and pepper to taste

    Cut tomatoes into quarters and toss in all other ingredients and then lay out on sheet trays with sil pats. Cook at 200 until they are almost dehydrated. Cryovac in bags and store in the fridge.

    Lentil stew:

    • 3 boxes of green French lentils
    • 4 large yellow onions small diced
    • 2 qt carrots small diced
    • 1 cup chopped garlic
    • 2 TB ginger
    • 1 qt celery small diced
    • 1 qt white wine
    • #10 can mutti tomatoes (blended)
    • 2 TB Calabrian
    • 2 TB "seafood seasoning" -ask chef

    In a medium stock pot cook lentils in vegetable stock with no salt. When lentils are almost done cooking, add salt to taste. Sweat onions, garlic, celery, carrots, and ginger. Add spices and then deglaze with white wine and add tomato product, Calabrian chili and salt and pepper to taste.