A Collection of Past Events

A Look at Some of Our Private Parties & Team Building Events in 2014 

A Pinch of Salt Black Rock Farmer's Market Demo Whole Wheat Pesto Pasta Recipe

 

Many of you enjoyed the pasta demoed at July’s Black Rock cooking demo so here is the recipe!  This is a synch to put together, it embodies seasonal ingredients and can transport to a picnic or bbq with no hassle.  Questions?  Email me at Raquel@apinchofsalt.com

Whole Wheat Pesto Penne w/ Zucchini, Summer Squash & Wild Arugula

Ingredients:

Pesto Sauce, preferably homemade
1 16oz box of Whole Wheat Penne
1 zucchini, diced into half moons
1 summer squash, diced into half moons
1 bunch of wild arugula
Extra Virgin Olive Oil
salt & pepper to taste

Directions:

1.       In a large pasta pot, bring water to a boil.  Add salt and then pasta.  Stir to prevent sticking.  Cook pasta al dente according to package instructions. 

2.       When pasta is ready, reserve about ½ cup of pasta water then drain completely. 

3.       While warm coat with pesto sauce.  Set aside to cool. 

4.       Meanwhile in a saute pan add about 1 Tbs. of extra virgin olive oil to pan.  Add in zucchini and squash and cook until tender, 6-8 minutes.  Remove from heat and toss in the arugula.  Mix well.

5.       Add the vegetables to the pasta and mix well.  Adjust salt & pepper or sprinkle in parmesan cheese.  Serve warm, cold or better yet room temperature!

 Not sure how to make a Nut-Free Pesto:

1.       In a food processor add 1 bunch of basil leaves, garlic cloves and drizzle in extra virgin olive oil.  Give it a whirl adding more olive oil or garlic until you get the consistency or taste you prefer.  Don’t forget a pinch of salt!

Want nuts?  Try adding almonds, pine nuts, or walnuts

Where's the cheese?  You are better off adding the cheese once the pesto is out of the food processor.  This way the cheese punch is flavorful and fresh.  The heat of the blades affects the cheese.

 

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Recipe from Black Rock Farmers Market Demo 6/7/14

This summer say goodbye to bottled dressings. Homemade ones are equally delicious (if not better and definitely healthier), easy to make, uses ordinary pantry items and can be customized any which way you like!   

A vinaigrette needs 3 basic components:  an emulsifier (mustard or mayo), an acid (vinegar, citrus) and oil (extra virgin, canola, or a blend).  An easy “recipe”to remember is 1 part acid to 3 parts oil.   After this point the possibilities are endless, try adding shallots, garlic, zest or even berries!

Here is the recipe for the Maple Syrup-Balsamic Vinaigrette used to dress our Swiss Chard, Spring Lettuce, Apple & Raisin salad sampled at last week's Black Rock Farmer’s Market demo!

Maple Syrup-Balsamic Vinaigrette

1 tsp. Dijon

1 tbs. of balsamic vinegar

3 tbs. of extra-virgin olive oil

2 tsp. of maple syrup

salt & pepper to taste

Combine all ingredients in a bowl or mason jar and mix well.  Don’t forget to always taste the greens on the salad your using!

Look forward to seeing you at the next Black Rock Farmers Market demo on July 5!  

Chef Raquel 

A Taste of Fairfield & Bridgeport, CT

Now that I am a resident of Black Rock, CT--and mentally in a place where I can feel comfortable eating in establishments with Aidan--my husband and I have started branching out to neighborhood gems that are serving up great food.  True, it's a far cry from the days I could actually use two hands to eat (or use one hand as the other held a glass of wine, beer or a cocktail!) the days when my husband and I could actually engage in a full conversation without forgetting our train of thought or stopping every few bites to pop something into Aidan's mouth to prevent a flair up!  Yes, the Before Parenting (BP) days, Ah! Nonetheless, Aidan who is now 15 months--and a hop, skip and jump away from the dreaded "terrible two's" (yikes!)--is able to sit in a high chair and come join us (once all the silverware has dropped at least once, and the folded napkin is being used to secure his seat jik) making the experience a challenge, but definitely memorable!  So, the 3 Musketeers are the new "date night" and you know what I am totally ok with that!

Here are a few places we have made the efforts (making sure we have pampers, his own spoon & bowl, a toy, a bib and the other countless--but minimal things needed--which despite the fact you checked your list three hundred times you can bet your life that one of these items is bound to remain in the car or safely at home!) to visit and eat at.

Indian:

Bangalore Restaurant & Bar offers a nice variety during their lunch buffet—yes has real table cloths, but Aidan did very well to not make it a hot mess!  Aidan enjoyed the flavors and vegetarian options and the staff is very nice!

 
Vietnamese:

Pho Saigon is everything you want: authentic food (great pho!), cheap bill, a neighborhood "hole in the wall" hence gem where a baby can wail and it will be fine...ok perhaps that's pushing it, but you get the drift! 

Ramen:

Mecha Noodle Bar was a delicious, but big mistake!  While it claims to be "good for children" they are clearly referring to children who do not require a high chair as everyone sits on a bench communal-style. Trendy spot indeed with a yummy cocktail, but won’t be frequenting here.

     

Seafood:

Bridgeport Lobster & Shellfish Co is a local fish market that offers a few stools to eat up some of their fresh, classics like fish & chips.  Their lobster roll was especially buttery and delish, no mayo....hmmmm   

Brunch

Barnum Publick House was quite impressive for us as we try our best to avoid crowds.  Actually, when I noticed how packed the restaurant was I was seconds away from doing a bow face, glad we didn't.  Servers were accommodating and fellow customers were so busy chatting and enjoying the bottomless mimosas that Aidan felt right at home with his chitter chatter.

As I write this, I am proud of myself, my husband and Aidan.  We are breaking free and really making the most of being new parents who still want to live like "normal folks!"  True, we had to accept that one-on-one date nights won't be possible for a while--neither will establishments like Le Bernardin and Daniel-- but as long as we learn how best to include Aidan we can actually make these eating out experiences just as fun and special!  

A Pinch of Salt in February

Although February is the shortest month we certainly found a way of making it all fit!  The month was composed of an at-home teen cooking class upstate, a group cooking class, a neighborhood sampling event for 150 ppl in which A Pinch of Salt was a vendor and private and special sit-down dinner.  It is through these events that I am reminded of why I am a chef, the reward is endless!

A New Year, Time to Build Some Memorable Cooking Moments w/ A Pinch of Salt

Host your own private cooking party with A Pinch of Salt!

A Pinch of Salt has kicked off the new year already celebrating bachelorette, engagement, family gatherings and birthday parties!  Thank you to all the clients for allowing us to be a part of your special day.

Fall/Winter and A Pinch of Salt

Dear A Pinch of Salt Fans,

I have been adjusting to motherhood, but rest assured that I have been exercising my cooking skills.  I have taken Aidan into the kitchen and with his passion for all things new I have tested some new recipes, baked a few cakes and prepared my little guy some homemade baby food highlighting items from the farmer's market! 

I have returned to work part-time for Wellness in the Schools were I provide training to cafeteria staff and have the privilege to teach preK-8th graders the importance of making healthy eating choices!  I have also done a few cooking classes/demos at the Riverside Farmer's Market and completed two cooking series with Cooking Matters in Bridgeport, CT! 

While I have not yet returned to providing at-home classes or group cooking classes just yet, A Pinch of Salt is back on track with private cooking parties in time for holiday team building events and private celebrations.  Contact me should you wish to host your own cooking party of 8 or more. I will also be issuing gift certificates in time for the gift giving season!  And as a reminder A Pinch of Salt is now providing services in parts of Connecticut!

As always I wish you and yours a wonderful Fall/Winter Season and I look forward to touch base with you.   Any questions reach me at Raquel@apinchofsalt.com.

Happy Cooking!
Raquel