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Recipe: Caparonnes (Red Bean Stew)
This recipe comes to us from the kitchen of Barcelona New Haven’s Executive Chef, Jodi Bernhard. Chef Jodi served Caparonnes at our October 14th Palacios Remondo Wine Dinner in New Haven. This hearty...
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Sasa’s Argentine Chimichurri
Our Executive Chef from Fairfield, Helton DaSilva, was one of the featured CTbites chefs at the 4th Annual BBQ Festival last Saturday in Westport. He showed everyone how to make his delicious...
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A Garden Grows in Fairfield
Perhaps you’ve seen it when you came to visit our restaurant in Fairfield. Perhaps you didn’t know it existed…and now you know! Last year, we dug deep, got our hands dirty and planted some seeds. Many...
View ArticleTheBarcelonaChannel: Brussels Sprouts with Pickled Onions
As promised, here is the delicious second half to Chef Adam’s video on Brussels Sprouts with Pickled Onions! Here’s to many more videos and recipes in 2012!
View ArticleChef Frank- Hanger Steak with Truffle Sauce
New Haven’s Chef Frank Proto is back with another video filmed by CTbites! The time around, he’s preparing a Barcelona staple: Hanger Steak with Truffle Sauce. Barcelona Truffle Oil and Truffle...
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Preservation Instincts
Tomato season is here, and we’ve got more tomatoes than we know what to do with! Make the most out of the season by jarring and canning your leftover tomatoes (and cucumbers, etc etc). It sounds...
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Kimchi Quis Style
By: Ria Rueda During Chef Scott Quis’ New York restaurant days, he was exposed to the Korean culture and loved kimchi. He was unable to ever get a recipe so he devised his own and occasionally...
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Lean & Green
It’s been a few weeks since the decadence of holiday dining and many are still working on their New Year resolutions and lightening up their meals. Healthy eating doesn’t have to lack in flavor. Here’s...
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Ramp It Up [Recipe]
Ramps are wild spring onions. With a small, white bulb and hairy root, they resemble scallions but have a forward, garlic-onion flavor. Their season is short — just a few weeks from late April to early...
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Festive Holiday Cocktails
‘Tis the season for entertaining! From a summertime staple with a cold weather twist to a scarlet showstopper and frothy favorite, these holiday drinks will be sure to impress your guests. Cheers!...
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Tis the Season for Brussels Sprouts
By: Ria Rueda Brussels sprouts are cold weather vegetables, thus they’re in their prime this time of year. You can pick up some nice ones at the Farmers Market or at Whole Foods. And not only are they...
View ArticlePreserving the Fall Harvest: Home Canning
Tomato season is here, and the harvest has resulted in more tomatoes than we know what to do with! Make the most of the season by jarring and canning your surplus tomatoes. It sounds labor intensive,...
View ArticleEveryone’s Favorite, Chicken Pimientos – The Perfect Crowd Pleaser for...
This is one of our signature dishes. Hundreds of customers come in just for this chicken – some of them have it for dinner three or four time a week. Its popularity makes it a great dish for a party;...
View ArticleA Make Ahead Appetizer That Will Wow Your Guests
From the Barcelona Cookbook: Goat Cheese With Mojo Verde This is a great dish to make ahead for parties as it keeps for days, though we admit it tastes best on the day it is made. It’s flavorful,...
View ArticleCrepas Salguero and Chocolate Indulgence
There are two delicious food holidays (Crepes Day and Chocolate Cake Day) in the span of one week, and we’re celebrating! Try our recipes for Crepas Salguero and Chocolate Indulgence. If you’re looking...
View ArticleCook our Albondigas to Celebrate National Meatball Day!
Little kids with their parents at Barcelona are always delighted to discover that one of Spain’s classic dishes is meatballs in tomato sauce, called albondigas. We don’t think there’s a culture in the...
View ArticleNational Paella Day, Barcelona-Style
We have made this paella thousands of time, but every one is still different. Paella is difficult to make in a restaurant – it should be made to order, cooked slowly on top of the stove, and served as...
View ArticleA Barcelona Wine Bar Favorite: Empanadas with Smoked Pepper Sauce
You can put anything inside an empanada: eggs, lobster, fish, oxtail…we’ve done it all. This is our staple empanada, from a recipe Andy came up with the day before we opened. The meat is spicy but not...
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