taste of today

  • taste of today Mar 8

    Connecticut Maple Creme Caramel

    1/2 cup of pure maple syrup 1 Tbsp. of light corn syrup 2 eggs 1/4 cup of sugar 1 cup of milk 1 tsp. of pure vanilla extract Pinch of salt Place 4 oven-proof (4 ounce) ramekins on a baking sheet and spray each with vegetable spray. Prepare the caramel to line bottom of custard cups. Boil the maple syrup…

  • taste of today Mar 7

    Chicken, Broccoli, and Tomato Pasta

    1 pound rigatoni pasta boiled in 6 quarts of water for 8-10 minutes The pasta should be just under cooked then set aside.  Do not rinse. 1 tablespoon oil 1 pound boneless-skinless chicken thighs cut into 1 inch pieces 1 cup small diced onion 1 tablespoon chopped garlic 1 teaspoon dry basil 1 teaspoon dry oregano 1 tablespoon kosher salt…

  • taste of today Mar 1

    Parsnip and Apple Soup

    2 Tbsp. of butter 1 cup of onions – diced 1/2 cup of celery – diced 1 1/2 cup of parsnips – peeled and diced to 1/2 inch 1/2 cup of apple – peeled, cored and diced to 1/2 inch 3 cups of chicken or vegetable broth To taste salt and black pepper In soup pot over medium high heat,…

  • taste of today Feb 23

    Crispy Cornflake Crusted French Toast With Connecticut Maple Syrup

    4 slices of white bread 2 eggs 1/3 cup of milk or heavy cream or a mix Pinch of ground cinnamon 1/8 tsp. of pure vanilla extract 1 cup of cornflake cereal – crushed up into coarse breadcrumbs As needed Connecticut maple syrup As needed butter or oil Preheat a griddle to 350F. Whisk together the eggs, milk and or…

  • taste of today Feb 22

    Pasta With Garlic, Greens, Egg and Parmesan

    2-3 tablespoons of extra virgin olive oil 1 cup of small, diced onions 2-3 cloves of chopped garlic 1/4-1/2 teaspoon of chili pepper flakes 1 teaspoon of kosher salt 1 head of baby boc choy, chopped small (an 8 ounce bag of spinach is a good substitute) 1/2 cup of white wine juice of half a lemon 1 pound of…

  • taste of today Feb 16

    Sautéed Chicken Thighs With a Maple-Mustard Glaze

    Chef Jamie Roraback makes chicken thighs with a maple-mustard glaze.

  • taste of today Feb 16

    Sautéed Chicken Thighs With a Maple-Mustard Glaze

    4 chicken thighs – boneless, skinless, butterflied or pounded to even thickness 1/2 cup of all purpose flour – seasoned with salt and pepper 3 tablespoons of vegetable oil 3 tablespoons of finely cut onions or shallots 1/4 cup of chicken broth 1/4 cup of pure maple syrup 2 tablespoons of dijon mustard To taste kosher salt, black pepper and…

  • taste of today Feb 15

    Simple Tomato Soup

    1 tablespoon of oil 1 cup of chopped onion 1 teaspoon of salt 1/2 cup sherry or dry white wine 2 28-ounce cans of tomatoes 1/2 cup of cream 1 tablespoon of kosher salt 1/2 teaspoon of black pepper Heat a 4-quart pot on medium heat. Add the oil and sweat the onions on low heat until translucent. (It should…

  • taste of today Feb 9

    Bittersweet Chocolate Crème Brûlée

    Chef Jamie Roraback makes Bittersweet Chocolate Crème Brûlée.

  • taste of today Feb 9

    Bittersweet Chocolate Crème Brûlée

    7 tablespoons unsalted butter – (1 stick minus 1 tablespoon) 3 ½ ounces bittersweet chocolate – chopped ¼ cup water 3 ½ tablespoons granulated sugar 2 large eggs Preheat the oven to 275°F. Melt the butter and chocolate over a simmering pot of water in a bowl large enough to accommodate the other remaining ingredients. Whisk smooth. While the chocolate is melting,…

  • taste of today Feb 8

    Tortellini Pasta in a Tomato Vodka Cream

    Chef Jamie Roraback makes Tortelloni Pasta in a tomato vodka cream

  • taste of today Feb 8

    Tortellini Pasta in a Tomato Vodka Cream

    1 package freeze-dried, tortellini 1 tablespoon oil ½ cup diced onion 1 tablespoon minced garlic ¼ cup red wine 1 – 14.5 ounce can diced tomatoes ¾ cup cream ½ cup grated Parmesan cheese 6-8 fresh basil leaves chopped 2 tablespoons premium vodka Cook the tortellini as stated on the package then drain and set aside. In a medium sized…

  • taste of today Feb 2

    Chinese Pork and Rice Meatballs

    2 cups of Japanese sushi rice- short grain rice 2 Tbsp. of vegetable oil 1/2 cup of finely chopped onion 1 tsp. of Chinese five spice- optional 1 Lb. of ground pork- preferably ground from the butt, but not too lean 1 egg 1/4 cup of cornstarch, sifted 3 Tbsp. of soy sauce 1/2 cup of finely grated carrots To…

  • taste of today Feb 2

    Chinese Pork and Rice Meatballs

    Chef Jamie Roraback makes Chinese pork and rice meatballs.

  • taste of today Feb 1

    Buffalo Chicken Mac and Cheese

    1 pound of macaroni, cook and set aside 1 tablespoon of oil 1 pound of chicken breast, diced 1 cup of celery, chopped 1 quart of milk 4 tablespoons of cornstarch 4 tablespoons of cold water 1 teaspoon of kosher salt 1 tablespoon of sugar 1/2 teaspoon of celery salt 2 cups of shredded cheddar cheese 3 cups of panko…

  • taste of today Feb 1

    Buffalo Chicken Mac and Cheese

    Chef Chris Prosperi makes buffalo chicken mac and cheese.

  • taste of today Jan 26

    Kansas City “Steak” Soup

    2 Tbsp. vegetable oil 1/2 lb. ground beef, formed into small oval meatballs 1 cup of onions, diced 1/2 of cup carrots, diced 1/2 cup of celery, diced 4 Tbsp. tomato ketchup 2 Tbsp. flour 2 1/2 cups of chicken broth 1 can of corn kernels, drained To taste salt, black pepper, Worcestershire sauce and steak sauce Heat sauté pan…

  • taste of today Jan 25

    BLT Salad

    6 strips of thick-cut bacon cooked, drained and chopped 4 cups of cherry or grape tomatoes, cut in half 1 cup of croutons 1/4 cup of small diced red onion 12 basil leaves, thinly sliced 2 tablespoons balsamic vinegar 2 teaspoons of extra virgin olive oil 1/2 teaspoon kosher salt 1/4 teaspoon sugar A couple of grinds of fresh ground…

  • taste of today Jan 25

    BLT Salad

    Chef Chris Prosperi makes a BLT Salad.

  • taste of today Jan 19

    Cream of Broccoli Soup with White Cheddar

    2 Tbsp. of butter 1/2 cup of onions, diced 1/4 cup of celery, diced 2 Tbsp. all purpose flour 1 1/4 cups of chicken broth 1 cup of chopped broccoli (save some blanched florets for garnish) 1/4 cup of shredded white cheddar cheese 1/2 cup of heavy cream or half and half To taste salt and pepper Heat a large,…

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