I have been cooking up a storm, but haven't been posting here as I've been asked to write for a great site called http://www.salmoninseconds.com I've been making some incredible recipes and hope you check them out, they're worth the click.
Nicole
Friday, July 30, 2010
Monday, June 21, 2010
Grilled squid and cockles
The weather has been amazing here and last night was the perfect night to grill. I was feeling "meated" out, so I picked up some gorgeous little New Zealand cockles (they're like baby clams) as well as some beautiful cleaned squid.
In a disposable half sheet pan, I smashed up about 4 cubes of frozen garlic, a swirl of olive oil, about 1 C. of white wine, the juice of a lemon, a big pinch of kosher salt and pepper and a handful of basil leaves that I tore up.
Preheat your grill to high. While the grill heats, marinade the squid and clams in the mixture.
When the grill is hot, remove the squid and place on the grill. Leave the cockles in the marinate and place the sheet pan right on the grill. Cover the grill and let cook for 3 minutes. The cockles are ready when they pop open.
Turn the squid once and keep cooking for another 3 minutes.
Once the squid are done cooking, add to the cockles, garnish with another few leaves of basil and serve with a green salad and a baguette to sop up all of the juices.
Tuesday, June 15, 2010
Check out my segment on WTNH
http://www.wtnh.com/dpp/ct_style/in_the_kitchen/hoison-shrimp-snap-pea-stir-fry
Wednesday, June 2, 2010
I'm going to the White House!
Westport's own Time to Eat! chef Nicole Straight is heading to the White House on Friday to participate in First Lady Michelle Obama's Let's Move campaign to help bring about healthier choices to local schools.
"I am so thrilled to be a part of this, it's about time people begin taking our children's health seriously." Straight has been teaching busy parents in the tri-state area how to prepare delicious and healthy meals for their families for the past 9 years. Straight has been showing busy parents how easy it is to make 15 minute meals for their families that everyone will love.
As a working mother of 2, she sees the types of foods that kids are eating at school. "We live in one of the wealthiest towns in the country, I can not understand why our kids are being offered such unhealthy lunches at school, this has to change."
For more information on how to make Time to Eat! please visit www.timetoeat.info to register for a class.
Here is the official press release from the White House.
The White House
Office of the First Lady
For Immediate ReleaseMay 13, 2010
First Lady Michelle Obama Launches "Chefs Move to Schools" Program
THE WHITE HOUSE – As communities and organizations get behind the First Lady’s Let’s Move! campaign to solve the childhood obesity epidemic within a generation, one group that could have a tremendous impact on the health and well being of children is the Nation’s chefs. As part of her effort to turn policies into practical solutions for America’s families, Mrs. Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists and administrators to help educate kids about food and nutrition. By creating healthy dishes that taste good, chefs have a unique ability to deliver these messages in a fun and appealing way to the larger audience, particularly children.
The “Chefs Move to Schools” program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.
“Many children consume as many as half of their daily calories at school and as families work to ensure that kids eat right and have active play at home, we also need to ensure our kids have access to healthy meals in their schools,” said First Lady Michelle Obama. “We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! campaign.”
“Chefs and nutrition experts can play a critical role in addressing the childhood obesity crisis, and they are welcome partners as we work together to improve the overall health and nutrition of America’s children,” said Agriculture Secretary Tom Vilsack. “By passing a strong reauthorization of the Child Nutrition Act, Congress can provide important resources to improve school cafeteria equipment and expand training opportunities for chefs, school food service personnel, and nutrition experts in our schools, because they will be on the front lines of improving school meals for our kids.”
“School cafeterias are the frontline for fostering a healthy lifestyle for children,” said Secretary of Education Arne Duncan. “This initiative is a creative and vital opportunity for children to learn and practice healthy habits. When partnerships between schools and the broader community are created, everyone wins.”
"I am so thrilled to be a part of this, it's about time people begin taking our children's health seriously." Straight has been teaching busy parents in the tri-state area how to prepare delicious and healthy meals for their families for the past 9 years. Straight has been showing busy parents how easy it is to make 15 minute meals for their families that everyone will love.
As a working mother of 2, she sees the types of foods that kids are eating at school. "We live in one of the wealthiest towns in the country, I can not understand why our kids are being offered such unhealthy lunches at school, this has to change."
For more information on how to make Time to Eat! please visit www.timetoeat.info to register for a class.
Here is the official press release from the White House.
The White House
Office of the First Lady
For Immediate ReleaseMay 13, 2010
First Lady Michelle Obama Launches "Chefs Move to Schools" Program
THE WHITE HOUSE – As communities and organizations get behind the First Lady’s Let’s Move! campaign to solve the childhood obesity epidemic within a generation, one group that could have a tremendous impact on the health and well being of children is the Nation’s chefs. As part of her effort to turn policies into practical solutions for America’s families, Mrs. Obama is calling on chefs to get involved by adopting a school and working with teachers, parents, school nutritionists and administrators to help educate kids about food and nutrition. By creating healthy dishes that taste good, chefs have a unique ability to deliver these messages in a fun and appealing way to the larger audience, particularly children.
The “Chefs Move to Schools” program, run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities so together they can create healthy meals that meet the schools’ dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices. With more than 31 million children participating in the National School Lunch Program and more than 11 million participating in the National School Breakfast Program, good nutrition at school is more important than ever.
“Many children consume as many as half of their daily calories at school and as families work to ensure that kids eat right and have active play at home, we also need to ensure our kids have access to healthy meals in their schools,” said First Lady Michelle Obama. “We are going to need everyone’s time and talent to solve the childhood obesity epidemic and our Nation’s chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community. I want to thank them for joining the Let’s Move! campaign.”
“Chefs and nutrition experts can play a critical role in addressing the childhood obesity crisis, and they are welcome partners as we work together to improve the overall health and nutrition of America’s children,” said Agriculture Secretary Tom Vilsack. “By passing a strong reauthorization of the Child Nutrition Act, Congress can provide important resources to improve school cafeteria equipment and expand training opportunities for chefs, school food service personnel, and nutrition experts in our schools, because they will be on the front lines of improving school meals for our kids.”
“School cafeterias are the frontline for fostering a healthy lifestyle for children,” said Secretary of Education Arne Duncan. “This initiative is a creative and vital opportunity for children to learn and practice healthy habits. When partnerships between schools and the broader community are created, everyone wins.”
Saturday, May 22, 2010
Wheatberry, kale and Israeli couscous salad- a.k.a. my new favorite salad!
There are three things that I love so I decided that together they would make something great, and did they ever! Here's my recipe/newest obsession.
1 c. wheatberries
1 C. Israeli couscous (use regular if you can't find it)
4 C. kale, stems removed and chopped
4 C. chicken stock divided in half
3 tbs. olive oil
2 cubes garlic
kosher salt and pepper to taste
1 tbs. soy sauce
1 C. toasted slivered almonds
2 Tbs. toasted sesame seeds
Boil 2 C. chicken stock in a pot. When liquid boils, add wheatberries, remove from heat and cover for an hour. This can be done 1 day in advance. Remove wheatberries from liquid and add a pinch of salt and pepper.
In another pot boil 2 C. chicken stock and a drizzle of olive oil. When stock boils, add couscous, reduce heat to low, cover and let cook until all liquid is gone. This can also be made 1 day in advance.
In a large nonstick saute pan, add 1 tbs. olive oil on high heat. Rinse chopped kale and when oil shimmers, add kale and garlic cubes. Cook for 2 minutes, stirring, until kale has wilted down but is still bright green. Add a pinch of salt and pepper.
Combine wheatberries, couscous and kale in a bowl. Add 1 tbs. of olive oil, soy sauce, nuts and sesame seeds. Stir to combine and try not to eat the whole thing in 1 sitting!!
Wednesday, May 19, 2010
Recent article in Moffly Media
APRIL 26, 2010
Who wouldn't like to whip up dinner in 15 minutes? Nicole Straight's Time to Eat cooking classes, held at the Christopher Peacock showroom in Greenwich, prove that it's not only doable but even easy. I attended a recent midday class that attracted a group of moms from Westport plus a nanny and a mom-to-be from around Fairfield County. While the class concept is geared to parents and family meals, I think most everyone would like to have a few quick, satisfying recipes up their sleeves.
The setting for the classes is luxurious—you get to cook in one of Christopher Peacock's gorgeous kitchens using all state-of-the-art equipment. As you are admiring the sleek stainless ranges and beautiful tile work, Nicole shows you, in a lively and down-to-earth fashion, how to turn out supper in record time.
As a chef and mom of two young girls, Nicole wanted convenient but healthy meals to feed her own family. Her friends liked her 15-minute meals so much that she turned the concept into a business. While Nicole is cooking, none of her ingredients are pre-measured, so she follows all of the steps for each recipe right in front of the class as she explains the different techniques. Along the way, she gives lots of shortcuts and helpful hints. The tip I plan to use immediately is to buy frozen cubes of cilantro, garlic and other herbs at Stew Leonards—definitely a time-saver and I couldn't taste any difference from fresh chopped.
First we savored some yummy Skirt Steak Fajitas—the steak is cooked in the broiler—followed by an Udon noodle soup with chicken and mushrooms. Next Nicole prepared Egg Noodles with Chicken Sausage and Parmesan, which also contains peas and sundried tomatoes. I've already made this dish for my family at home and it was a hit with both my husband (who's a semi-picky eater) and my 3-year-old daughter (who is often just too distracted to eat). I especially liked the last dish Nicole made for us, Greek shrimp with couscous and tzatziki. She uses frozen shrimp and pre-made tzatziki, which is available at Trader Joe's, for faster preparation. Only an hour had passed by the time Nicole had cooked all four of these dishes and given us a chance to taste them.
If you're interested in taking a class, check out the schedule information on Nicole's site, timetoeat.info. She also offers private cooking classes and parties.
So here's the recipe I'm making for dinner tonight, courtesy of Nicole:
Skirt Steak Fajitas
1 skirt steak
2 tablespoons olive oil
juice from one lime
2 cubes frozen garlic
2 cubes frozen cilantro
pinch of kosher salt and pepper
1 tablespoon unsalted butter
1 onion
1 red pepper
1 package flour tortillas
Preheat oven to broil. Line a cookie sheet with aluminum foil. Combine olive oil, lime juice, garlic, cilantro, salt and pepper. Add half of the mixture to the steak and broil for 5-6 minutes.
While the steak cooks, add butter to a large nonstick pan. Slice onion and pepper into thin strips and add the other half of seasoning. Cook for 3-4 minutes on medium high heat. Remove pan from heat.
Remove skirt steak and slice into thin strips; add to onions and peppers. Warm tortillas in the microwave for 45 seconds and serve.
Reader Comments:
Who wouldn't like to whip up dinner in 15 minutes? Nicole Straight's Time to Eat cooking classes, held at the Christopher Peacock showroom in Greenwich, prove that it's not only doable but even easy. I attended a recent midday class that attracted a group of moms from Westport plus a nanny and a mom-to-be from around Fairfield County. While the class concept is geared to parents and family meals, I think most everyone would like to have a few quick, satisfying recipes up their sleeves.
The setting for the classes is luxurious—you get to cook in one of Christopher Peacock's gorgeous kitchens using all state-of-the-art equipment. As you are admiring the sleek stainless ranges and beautiful tile work, Nicole shows you, in a lively and down-to-earth fashion, how to turn out supper in record time.
As a chef and mom of two young girls, Nicole wanted convenient but healthy meals to feed her own family. Her friends liked her 15-minute meals so much that she turned the concept into a business. While Nicole is cooking, none of her ingredients are pre-measured, so she follows all of the steps for each recipe right in front of the class as she explains the different techniques. Along the way, she gives lots of shortcuts and helpful hints. The tip I plan to use immediately is to buy frozen cubes of cilantro, garlic and other herbs at Stew Leonards—definitely a time-saver and I couldn't taste any difference from fresh chopped.
First we savored some yummy Skirt Steak Fajitas—the steak is cooked in the broiler—followed by an Udon noodle soup with chicken and mushrooms. Next Nicole prepared Egg Noodles with Chicken Sausage and Parmesan, which also contains peas and sundried tomatoes. I've already made this dish for my family at home and it was a hit with both my husband (who's a semi-picky eater) and my 3-year-old daughter (who is often just too distracted to eat). I especially liked the last dish Nicole made for us, Greek shrimp with couscous and tzatziki. She uses frozen shrimp and pre-made tzatziki, which is available at Trader Joe's, for faster preparation. Only an hour had passed by the time Nicole had cooked all four of these dishes and given us a chance to taste them.
If you're interested in taking a class, check out the schedule information on Nicole's site, timetoeat.info. She also offers private cooking classes and parties.
So here's the recipe I'm making for dinner tonight, courtesy of Nicole:
Skirt Steak Fajitas
1 skirt steak
2 tablespoons olive oil
juice from one lime
2 cubes frozen garlic
2 cubes frozen cilantro
pinch of kosher salt and pepper
1 tablespoon unsalted butter
1 onion
1 red pepper
1 package flour tortillas
Preheat oven to broil. Line a cookie sheet with aluminum foil. Combine olive oil, lime juice, garlic, cilantro, salt and pepper. Add half of the mixture to the steak and broil for 5-6 minutes.
While the steak cooks, add butter to a large nonstick pan. Slice onion and pepper into thin strips and add the other half of seasoning. Cook for 3-4 minutes on medium high heat. Remove pan from heat.
Remove skirt steak and slice into thin strips; add to onions and peppers. Warm tortillas in the microwave for 45 seconds and serve.
Reader Comments:
Tuesday, May 18, 2010
Buttermilk brined fried chicken
I don’t make fried chicken regularly, but when I do this is my favorite recipe. Soak the chicken for a whole day to give it time to soak in the flavors. This is a great dish to bring to any bbq, picnic or beach party!
For the soak/brine:
10-12 pieces chicken wingettes
3 C. buttermilk
2 tbs. kosher salt
1 tbs. paprika
1 tbs. black pepper
For the fry:
2 c. peanut oil
2 C. flour
1 tbs. paprika
1 tbs. celery salt or Lawry’s seasoning salt
1 tbs. black pepper
½ tsp. cayenne pepper
Combine all soaking/brining ingredients in a ziplock bag. Gently shake to combine, and let sit overnight in the refrigerator for 24 hours.
For the fry:
Preheat oven to 350. Heat oil on medium high heat in a large pot, a Le Creuset works beautifully. While the oil heats, combine remaining ingredients in a bowl. Remove chicken pieces from brine and roll in flour mixture. Add 3-4 pieces of chicken and let fry for 5-6 minutes, until crispy and golden colored. Remove chicken and place on a parchment lined cookie sheet. Keep warm in the oven until all chicken is ready to eat. Continue frying a few pieces of chicken at a time.
This chicken disappeared within 5 minutes in our house. If you happen to have any leftover the next day, it’s even delicious cold!
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