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Christina Collins

Cold Food Can Be More Than Cold Cuts

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Gourmet flatbread topped with shredded cheese, herbs, and a mix of finely chopped vegetables and meats, served cold on an elegant white platter.

When I have guests over or need to bring a dish to party, there are about a zillion reasons why I try to focus on cold cuisine. I think the mistake many people make is thinking that cold cuisine means a cold cut platter. And please don’t misunderstand, I love my Boar’s Head Deli meats! But sometimes you need to kick it up a notch a be a bit more fancy. I obviously enjoy cooking and truly enjoy eating hot food, but sometimes I just think cold, or room temperature food, is wiser choice. Here’s why….In case you’re interested in my reasoning!

When you bring hot food to a party and you don’t know what the host may have in their oven, you could throw a real monkey wrench into their food plans by taking up a shelf in their oven. It’s been done to me and I’ve done it to others!

Hot food gets cold- Quick! So the time to share it with guests is limited and then it just goes to waste unless you have a way to keep it warm. Not likely. And lets face it, not all food works well in a steam tray so its not always a solution. (Has any ever really had a crispy buffalo wing out of a steam tray…(Sigh) another pet peeve for another day!)

Another great benefit of serving cold food is that it can be prepared and plated ahead of time with ease, which means less stress during the party.

And the #1 reason for avoiding hot foods during a party is that you don’t need to be in the kitchen while you’re guests are in the living room! I aim to not have much cooking to do when guests are over. Everything can be set up for when guests arrive or simply taken out of the fridge, already plattered and its done! Now everyone, including the host, can enjoy the event.

Some of my Favorite Cold Cuisines Dishes

  • Tomato & Mozzarella platter
  • Pasta Salads
  • Tomato Salald
  • Shrimp Cocktail
  • Tea Sandwiches
  • Assorted Bruschetta
  • Smoked Salmon
  • Ham & Swiss Sliders
  • Antipasti Kabobs

How far can you make a roasted chicken go?

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Golden roasted chicken on a green plate with lemon wedges, illustrating how far you can make a roasted chicken go.

I roast quite a bit of chicken, especially when I am trying to stretch my food store dollars. When I take the time to plan it out, it always amazes me how far I can make that chicken go. I always serve the first meal as roasted chicken with hearty sides like roasted vegetables and mashed potatoes. After dinner, I pull, or shred, the rest of the chicken and I see how many more meals I can make out of the leftover meat.

This week, after we enjoyed our roasted chicken, I looked at my pantry items and decided on chicken noodle soup & chicken salad. Thats 3 meals for 2 people from one chicken and an extra helping of soup still left over. Not bad for a $13.00 investment! And lets face it…what is better than starting the week off with the smell of a chicken slowly roasting in the oven?

What is your favorite thing to make with leftover chicken?

Take the Time to Plan

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The timing of a meal is very important to me. I want everything to get on the table at once, and hot! I also don’t want to have to spend time in the kitchen when my guests are enjoying drinks in the living room. I enjoy myself so much more when I know I have a plan that will ensure everything is timed effortlessly. The trick is to start backwards. Its also important to pick meal items that require the same oven temp to do whatever can possibly be done before guests arrive. I have created a few different menus and coordinating timelines and I recently started to save them so in the future I can refer to them for easy (or easier!) planning.

The Menu

Appetizers

  • Shrimp Cocktail
  • Spicy Crab Dip
  • Meat & Cheese platter

Main Course

  • Filet Mignon with Goat Cheese and Balsamic Reduction
  • Roasted Parmesan Asparagus
  • Roasted Brussel Sprouts
  • Double Stuffed Parsley Potatoes

Dessert

  • My ‘secret’ Hazelnut Mousse (AKA store bought)

The Plan

  • 5:00 preheat oven
  • 5:20 croutons in oven
  • 5:26 pull croutons
  • 5:30 make platter
  • 5:40 Dip in oven
  • 5:58 put potatoes in
  • 6:00 put out platter & shrimp
  • 6:05 pull dip from oven
  • 6:10 put out dip
  • 6:23 put asparagus in
  • 6:26 start sauce
  • 6:30 start med/well steaks
  • 6:33 start med/rare steaks
  • 6:35 flip med/well steaks
  • 6:36 flip med/rare Steaks
  • 6:38 turn on broiler
  • 6:38 pull potatoes & cover
  • 6:38 pull asparagus & cover
  • 6:39 pull steaks and put on baking sheet
  • 6:39 Put Goat cheese on steaks
  • 6:42 put steaks under broiler
  • 6:43 Pull Steaks
  • 6:44 Sprinkle parmesan on asparagus & place under broiler
  • Plate steak & sauce
  • 6:45 Serve dinner

The Gift of the Perfect Meatball Tip

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A golden-brown, cooked meat patty, the gift of the perfect meatball tip, resting on a fresh green lettuce leaf.

My great-grandma GiGi died when I was quite young but there are things I remember and believe it or not, they have greatly influenced how I cook. First, when I cook there is a nostalgia of my childhood. I don’t remember GiGi being in any other room of the house but the kitchen and so I spent most of my childhood there too! The day always included demitasse and anisette poured only out of a decanter kept in the china closet in the hall. Over the years, the aroma of anisette began to permeate the china closet wood and stayed there for years after she passed. Because I, of course, wanted some coffee and anisette too, I got half of what I wanted. She would make me my demitasse but I got ‘special’ anisette from my very own decanter….later, to my disappointment, I found out it was water!

Now I am a home cook and spend all my free time working on one recipe or another. I am always surprised by how much I remember about her tips in the kitchen. I am sure most of it came from my mom repeating things throughout my life. But looking back, GiGi was the first influence and inspiration I had in the kitchen and my love for food.

I thought about GiGi tonight when I was making turkey meatballs and how I doubt she ever made anything but a beef meatball. I think about her every time I make meatballs because I use her meatball tip. She always said that a meatball is ready for frying when it rolls in your hand without the meat sticking to your palm. So I picked up my meat tonight, like I always do, rolled my first meatball and as it stuck just a bit, I knew I needed more breadcrumbs and cheese. After that, they were perfect. It works every time- especially since I never use a recipe for my meatballs. No one in my family does. You just make the meatballs adding a little of this and a little of that.

The Gold Medal Dining Experience

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daniel-boulud-and-tom-colicchio

I had the honor and opportunity to meet Chefs Daniel Boulud & Tom Colicchio at a special fundraising event held at the David Bouley Test Kitchen in New York City. It was a stunning cocktail hour followed by a 6 course sit down meal prepared by some of the world’s most renowned and accomplished chefs, namely Tom Colicchio, Daniel Boulud, Daniel Humm, David Bouley and Florian Bellanger. These chefs are the royalty of the culinary world.

The Gold Medal Dining Experience mission was to raise money for the USA Swimming Foundation, with a focus primarily on teaching under privileged children how to swim to reduce the high number of young victims of drowning. Having married into a notable swim family with strong ties to USA Swimming, this event was an important one to me. My father in law, John Collins is one of the world’s most accomplished swim coaches in America producing numerous gold medalists and world record holders and my mother in law, Linda Ludgrove, was an olympian and world record holder herself.

I was one of only 52 guests who had the privilege to be a part of this epic culinary experience that included Venison with heritage grains and huckleberries. Wild mushrooms with toro and black truffles. John Dory poached with citrus. Peekytoe crab with apple and walnut dressing. And a caramelized phyllo dough with lemon sherbet and passion fruit sauce.

Each course was masterfully prepared by one of the chefs and then presented to us describing every element of the dish from the inspiration behind it to the ingredients and preparation. Each course was then paired with a carefully selected wine from a reserved collection.

This experience was truly once in a lifetime and one I am most grateful to my father in law and long time supporter of USA Swimming, John Collins, for providing to me. It inspired me to continue working on my skills in the kitchen, and expanded my pallet to experience some of the best flavors I’ve had the opportunity to taste.

Grow your lettuce in a window box

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Green leafy lettuce and purple flowers growing in a rectangular planter on a wooden railing outdoors.

Home grown lettuce…what a treat! I grow mine in window boxes right on my deck. This allows me to have more control over insects and those pesky rabbits! It’s also quite convenient to walk right outside and trim a few leaves for a salad and pop right back into the kitchen!

Green leafy lettuce and purple flowers growing in a rectangular planter on a wooden railing outdoors.
Red leaf lettuce growing in a planter box with a grassy yard in the background.
A planter box with leafy green lettuce and white flowers, set on a wooden surface with grass in the background.
Fresh romaine lettuce and herbs in a bowl on a kitchen counter.
Large red leaf lettuce growing in a rectangular planter box next to purple flowers.
A bowl filled with fresh, leafy green lettuce on a kitchen counter.
Clear glass bowl with fresh green lettuce leaves and a small bowl of green dip inside.

Cooking out of my comfort zone

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Sliced rack of lamb with herb crust on a wooden board, served with a side of sautéed mushrooms.

Last year was a looooong year. My attention was focused on my day job- I over committed myself to committees and projects and social obligations. It left me overwhelmed and with no time to spend on myself, traveling or working on any of my hobbies- like Feast & Merriment! But it’s a new year, and although my work schedule hasn’t changed much, I am over take-out and boring pan-seared chicken. So, I am committed to make the time to cook and to cook what I love. I am resolved to try new recipes and have my meals be totally and completely ‘Sassyfying!’

One of the recent challenges I embarked on was a rack of lamb. I love lamb- I always have. I grew up eating it with my grandmother. My uncle would sear individual loin lamb chops in a cast iron pan with olive oil, salt and pepper to an even medium. She liked them ‘pink’ inside, and we ate them with classic mint jelly. (Mint jelly is no longer my favorite sauce, but back them it was delicious and marked a special occasion!)

Remember to step out of your comfort zone in the kitchen once in a while. If you don’t, you’ll be stuck making the same ‘ole things all the time.

I’ve grilled and pan seared lamb over the years, but I never roasted a rack. No particular reason except that it’s expensive and I was scared to screw it up. But how do you learn if you don’t try- right? I did not head out to the butcher expecting to come home with a rack of lamb- it wasn’t even on my radar. But it was featured and on sale and decided to be impulsive.

I brought it down to room temperature and made a herb rub for it. I melted some butter and olive oil together, added minced garlic, chopped parsley, chopped rosemary, salt, pepper, dried thyme, dry mustard and lemon zest. I mixed it together to a paste consistency (tasted it) and then rubbed it all over the lamb. I let it sit for about an hour until ready to roast.

I heated the oven to 425 and cooked the roast, fat side up, for about 30 minutes- checking it for doneness every few minutes since I wasn’t sure how long it would take. Once I decided to pull it out, I let it rest for 10 minutes before slicing. I decided to serve a very good quality, thick, tzatziki sauce in place of a mint sauce- it was an excellent decision and I can imagine having lamb with out tzatziki again.

In conclusion, remember to step out of your comfort zone in the kitchen once in a while. If you don’t, you’ll be stuck making the same ‘ole things all the time. I stepped out of my comfort zone with this lamb and it was well worth the risk. I can’t wait to make it again!

Aweee Shucks!

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A platter of oysters and shrimp surrounds a square dish of cocktail sauce topped with horseradish.

For the love and learning of shellfish

We love shellfish around here. All of it- any kind, prepared any way. But we really love fresh shucked oysters and clams. We’ve been working on mastering the art of shucking- and let me tell you, it ain’t easy! We are finally making strides in this department this picture certainly proves that!

Oyster Resources and Recommendations:

Check out Oysterology.com  It’s an incredible resource and their database is unbelievable.

Learn more about the history of Oysters

Oysters played a big role in history. This books talks specifically their presence in New York City many years ago. Get your read on- The Big Oyster

The best Oysters in Westchester.

Saltaire Oyster Bar in Port Chester, NY. Hands down- the best oysters around. Be sure to make a reservation first – the secret is out.

Best Oysters are best for beginners.

Typically West Coast Oysters are what I recommend. They tend to be smaller and less briny.

Roasted Oyster Recipe

Roasted Oysters in Tray
Print Recipe
5 from 1 review

Roasted Oysters

These baked oysters are succulent and rich and oh so delicious! 
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Seafood
Keyword: oysters

Ingredients

  • 1 stick butter
  • 1/4 cup finely chopped fresh parsley (and/or any combination of basil, tarragon or chives)
  • 1/8 cup minced celery with leaves (optional, but recommend!)
  • 2 tablespoons finely minced shallots
  • 1 1/2 teaspoons grated lemon zest
  • 1 tablespoon finely minced garlic
  • Kosher salt and freshly ground pepper
  • 3 ounces gruyere cheese (or similar nutty cheese)
  • Sprinkle of breadcrumbs- optional
  • 12-24 fresh oysters (in the shell)

Instructions

  • If you have a oyster roasting pan now is the time to use that! If you don’t, prepare a baking sheet with a roasting grate to support the oysters, or make a bed of dried rice or rock salt to nestle the oysters into on the sheet pan to keep them supported so they do not spill their liquor or the butter sauce you will add.
  • Preheat the oven to 425 degrees F. 
  • Open the oysters with an oyster knife. (if you don’t know how to safely do this, don’t make this recipe!)  
  • Meanwhile, melt together the butter, herbs, shallots, lemon zest, garlic and a dash of salt and pepper. (Feel free to add a dash of white wine) Be careful not to burn the butter sauce but cook it enough to cook down the shallots and garlic. 
  • Once all oysters are in place on your roasting tray, add a heaping teaspoon of the melted butter mixture on top of each oyster. Top with about a teaspoon of shredded cheese followed by a pinch of breadcrumbs, if using. 
  • Roast the oysters until the the oysters are just cooked through and the cheese is melted and turning golden brown. (About 8 to 10 minutes) Serve immediately.

Notes

If your cheese is not browning or you really want a nice dark brown color, Put the oysters on broil for the last 2 minutes.  

Toma Artisanal Bloody Mary Mix

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Toma Bloody Mary Mix

Introduction to Toma

Once in a great while you come across a person that ‘gets it’ just like you do. You see the world through the same set of eyes, and just maybe, you taste things the same way too! That’s what happened when Local Taste got together with the creator of Toma Bloody Mary mix, Alejandro López, to chat Bloody Marys.

We discovered that we share a vision for a world (or at least Westchester, NY) where bad Bloody Marys no longer exist! Alex was so determined to see this vision come to fruition, that he set to work on a creating his very own Bloody Mary mix that could be made available to the public and to restauranteurs, so all could enjoy this complex cocktail at any time, without disappointment.

Alex is of course not the first person to create a Bloody Mary mix. After all, there is a surplus of Bloody Mary mixes on the market today. So what makes Toma special? Actually, quite a bit.

Toma Bloody Mary is Something Special

Like all great things, Toma comes from a place of passion. Alex has always enjoyed cooking for his family and friends, especially Brunch. And you can’t serve Brunch without serving a Bloody Mary. But Alex didn’t just serve up any ordinary Bloody. He went as far as to actually create his own sriracha and chipotle tomatillo sauce, whereas the rest of use a jar of hot sauce. Worcestershire sauce? Yep, he made that too. That, my friends, is commitment. And it was also delicious. Delicious enough that he decided to take his operation large scale and bottle his recipe. And so Toma Artisanal Bloody Mary Mix was introduced to the world.

What Make Toma Bloody Mary Mix so good:

he Toma mix has a smooth consistency, without over blending the ingredients. This means you can still see the specs of pepper and horseradish, but the ingredients don’t add unwanted texture and certainly nothing that will get stuck in your straw. Just by looking at it, Toma’s deep, dark, red color tells you it is going to be good. 4 parts mix to 1 part vodka, Toma delivers slightly smokey heat, well rounded acidity and a overall savory flavor that keeps you going back for more. The use of tomatillos, chipotle and of course, Alex’s housemade sauces, combine to produce a remarkable Bloody Mary.

The Verdict from Local Tasters

We conducted an in-house taste test of Toma. 4 tasters participated and after our tasting session, all 4 deliberated if it was to be named ‘The Best Bloody Mary they have ever had.’ Of course, we drink a lot of really good Bloodys around here, so this is a tough determination to make. But c’mon… the fact that this was the conversation we were having should probably tell you something. That, combined with the fact that we drank it faster than any other Bloody Mary we have ever had, certainly means it is a Bloody Mary worth seeking out.

How to Buy Toma Bloody Mary Mix

In addition to a growing list of Westchester food eateries, Toma is also sold at select shops which are listed on the Toma website. Or, without leaving the comfort of your digital device, order online! Toma ships to most states around the country.

The Lobster Bin, Greenwich CT

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Two men exchanging a large lobster outside The Lobster Bin in Greenwich, CT, with one man smiling, holding the lobster, and wearing gloves, while the other, in an apron, assists him

Because Fresh is Always Best

Costal, north east living means an abundance of quality fish markets to choose from, making selecting a favorite a tough task. The Lobster Bin in Greenwich CT is my go-to market for fresh fish and lobster. They are close by to our house and take great care in providing the neighborhood with top quality fish. Located on Railroad Avenue in Greenwich CT, The Lobster Bin competes with a lot of quality competition including nearby Bonton Seafood and Citeralla Market as well as the popular Fjord Fisheries just a few miles north. But the Lobster Bin is a reliable shop whose fish is well presented, fresh and top quality. I highly recommend the Lobster Bin.

Recommended for:

  • Live Lobsters: They don’t get better than this!
  • Fresh Fish: The fish from Lobster Bin is always fresh- you’ll want more than you need!  

Fjord Fisheries, Cos Cob CT

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Ahi tuna steak on display at a seafood counter, surrounded by lettuce and other fish fillets.

[vc_row][vc_column][vc_custom_heading text=”Premium Responsibly Sourced Seafood” font_container=”tag:h2|text_align:left|color:%23e69b10″ use_theme_fonts=”yes”][vc_column_text css=”.vc_custom_1546301031097{margin-bottom: 0px !important;}”]With an impressive amount of locations available, my favorite is still the Cos Cob location. Conveniently located next to Fairfield Cheese shop and Fleishers Craft Butcher, you can get everything you need to make an incredible meal.

I won’t lie- it’s not cheap! But if you want premium, responsibly sourced fish, look no further.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_custom_heading text=”Recommended for:” font_container=”tag:h2|text_align:left|color:%23e69b10″ use_theme_fonts=”yes”][mk_custom_list style=”mk-icon-ok”]

  • Oysters: I head to Fjord when I am in the market for oysters. They have the widest selection around and are always fresh.
  • Lobster Rolls: When you need to have a lobster roll, you need to have one. They offer them warm with drawn butter or cold with mayo. You also get a choice of 2 sides. (I never make it past my car- I dig right in sitting in my driver’s seat!): 
  • Sushi: The sushi here speaks for itself. Walk in an take a look and you won’t be able to resist. It doesn’t get much fresher than this.

[/mk_custom_list][mk_button dimension=”flat” corner_style=”rounded” size=”large” url=”https://www.fjordfishmarket.com/home” target=”_blank” align=”center” bg_color=”#e69b10″ btn_hover_bg=”#4c4c4c”]Visit Fjord’s website [/mk_button][/vc_column][/vc_row]

Fleishers Butcher Shop Greenwich, CT

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Fleisher’s is a craft butcher shop and it only takes one visit for you to know that you are getting the absolute top quality meats.

Unlike other butcher shops and counters, Fleishers actually butchers the animals out in the open for a completely transparent experience. This is important for a few reasons. For one, it means they are proud of their product and two, confident in their craft. This approach also provides us, the public, with a good reminder that you should not take the luxury of meat for granted and that we are eating a once alive and healthy animal. This is easy to forget when meat is so often packaged up neatly in a package with the butchering hidden from us.

Fleishers sells only the best, locally sourced, grass fed beef and other responsibly sourced meat products.

Recommended for

  • Top quality meats: Grass fed beef, veal, pasture raised chicken, heritage breed pork and more.
  • House made cold cuts: In high demand and not always available, their ham, roast beef and Canadian bacon is perfection.
  • Bones for broth: With a goal for no waster, bones are available from in house butchering and can be used to make the absolute best homemade broth.
  • Butchering classes: Those interested can sign up for butchering classes