Archive for January 18th, 2011

Thataway Cafe

I was in Greenwich over the weekend to meet up with a friend for lunch.  We decided to dine at Thataway Cafe,, which is at the bottom of the Avenue.  I have not eaten there in at least 10 years and found the food (especially dessert) to be very good.  The restaurant had a very relaxed environment and you werent rushed out the door, after finishing your meal.  The restaurant offered a great list of specials and I ended up with the Grouper Wrap.  The sandwich also came with a cup of Butternut Squash Soup, which was delicious.  I think my favorite part of the meal was the Tollhouse Cookie Pie.  I seemed to have no problem inhaling the entire thing.


Add a comment January 18, 2011

Chicken Bouillabaisse


  • 1 (4 to 5-pound) chicken, cut into 10 pieces
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon minced fresh rosemary leaves
  • Good olive oil
  • 1 large head garlic, separated into cloves and peeled
  • 1 teaspoon saffron threads
  • 1 teaspoon whole fennel seeds
  • 1 (15 ounce) can tomato puree
  • 1 1/2 cups good chicken stock, preferably homemade
  • 1 cup dry white wine
  • 3 tablespoons Pernod
  • 1 pound baby Yukon gold potatoes, halved
  • Rouille, for serving, recipe follows
  • Crusty French bread, for serving


Pat the chicken dry with paper towels and season it generously with salt, pepper, and the rosemary. Heat 2 tablespoons of olive oil over medium heat in a large Dutch oven and brown the chicken pieces in batches until nicely browned all over, about 5 to 7 minutes per batch. Transfer the browned chicken pieces to a plate and set aside.

Lower the heat to medium-low and add the garlic, saffron, fennel seeds, tomato puree, chicken stock, white wine, Pernod, 2 teaspoons salt, and 1 teaspoon of pepper to the pot. Stir and scrape up any browned bits on the bottom, and simmer for 30 to 40 minutes, until the garlic is very tender, stirring occasionally.

Meanwhile, preheat the oven to 300 degrees F.

Carefully pour the sauce into the bowl of a food processor fitted with the steel blade. Puree until smooth. Return the sauce to the Dutch oven and add the sliced potatoes and browned chicken pieces with their juices. Stir carefully.

Cover the pot and bake for 45 to 55 minutes, until the potatoes are tender and the chicken is done.

**This was a good dish, but I found that it took longer to cook the chicken and I also used an oven temperature of 375 degrees. 

Add a comment January 18, 2011

Potato Leek Soup


2 Tbsp butter
3 leeks (or 1 leek and 1 large chopped onion), white and light green parts sliced thin
3 medium potatoes, diced
2 cups chicken broth
2 cups water
1/2 cup heavy cream

-Saute the leeks (and onion, if applicable) and potatoes in butter for 5 minutes in a stock pot or dutch oven
-Add chicken broth and water and bring to a boil
-Once boiling, turn down to simmer, cover and cook for about 20 minutes or until potatoes are cooked
-Add cream (this is also optional, but to me it makes a world of difference)

**I did not have any Pernod, but the soup was wonderful without it. 

Add a comment January 18, 2011






January 2011

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