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By Victoria Hart Glavin of Tiny New York Kitchen

It’s the ultimate old-fashioned, everything-you-could-wish-for Valentine’s Day cake! INGREDIENTS

Cake:

2 Cups Unbleached Flour
2/3 Cup Unsweetened Cocoa Powder (Not Dutch-Process)
1 1/2 Teaspoon Baking Soda
1/2 Teaspoon Kosher Salt
1 Cup Softened Unsalted Butter
1 Cup Packed Dark Brown Sugar
3/4 Cup Sugar
4 Large Eggs (Room Temperature)
1 1/2 Teaspoon Vanilla Extract
1 1/2 Cups Buttermilk

Frosting:

2/3 Cup Whole Milk
3 Large Egg Yolks
1 Tablespoon Plus 1 Teaspoon Unbleached Flour
1 1/2 Cups Powdered Sugar (Divided)
1 Teaspoon Vanilla Extract
1/4 Teaspoon Kosher Salt
1 1/2 Cups Unsalted Butter (Cut Into Tablespoon Pieces & Softened)
8 Ounces Melted & Cooled Milk Chocolate
2 Ounces Melted & Cooled Unsweetened Chocolate

To Make The Cake: Preheat your oven to 350 degrees. Butter two 9×2 inch round cake pans and line the bottom of each with a round of parchment paper. Butter the paper and dust pans with flour. Knock out any excess. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen
When you go to your fishmonger make sure to ask for “dry” scallops. Dry scallops are free of preservatives and release only a small amount of liquid while cooking, which is the key to getting a good crusty sear. INGREDIENTS

1 Tablespoon Olive Oil
1 Pound Sea Scallops (Side Muscle Removed)
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
3 Tablespoons Unsalted Butter (Cut Into Small Pieces)
4 Tarragon Sprigs
2 Teaspoons Freshly Squeezed Lemon Juice

In a large-size sauté pan heat olive oil over a medium-high heat for 1 minute. Season scallops with kosher salt and pepper. Place scallops in sauté pan and cook for 3 minutes on one side (until golden brown). Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

I like to use lowfat ricotta, lean ground beef, and spinach to make this lasagna healthy and lower in fat. My Tuscan Lasagna is the ultimate comfort food for these bleak winter days. INGREDIENTS

1 Pound Ground Sirloin
1 Cup Sliced Cremini Mushrooms
1 Minced Small White Onion
3 Crushed Garlic Cloves
5 Tablespoons Chopped Fresh Parsley
1 Tablespoon Kosher Salt
2 Teaspoons Dried Basil
1 Teaspoon Italian Seasoning
1/2 Teaspoon Fennel Seeds
1/4 Teaspoon Freshly Ground Pepper
1 Cup Lowfat Ricotta Cheese
1 (8 Ounce) Package Whole-Grain Lasagna Noodles
Vegetable Oil Cooking Spray
16 Ounces Marinara Sauce (Divided)
1/2 Cup Part-Skim Fresh Mozzarella (Divided)
2 Cups Frozen Spinach (Thawed)
1/3 Cup Parmesan Cheese

Preheat your oven to 375 degrees. In a large-size sauté pan cook ground sirloin, mushrooms, onions, garlic, parsley, kosher salt, basil, Italian seasoning, fennel seeds, and pepper over a medium heat for 15 minutes. Remove from heat and transfer to a large-size bowl. Continue Reading →

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By Victoria Hart Glavin of Tiny New York Kitchen

Here is a new twist of traditional Mac & Cheese. I’ve used chèvre instead of cheddar for a delicious French style dish. Change up your weeknight menu with my Mac & Chèvre. INGREDIENTS

8 Ounces Macaroni or Cavatappi
8 Ounces Diced Chèvre
1 1/2 Tablespoon Butter
1 1/2 Tablespoons Unbleached Flour
3/4 Cup Whole Milk
1/2 Cup Heavy Cream
Dash of Hot Sauce
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
1/4 Cup Chopped Chives (Optional)

Prepare pasta according to package directions. Drain and reserve. Continue Reading →

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Governor Malloy announced on Sunday that CL&P has been contracted to install new transformers in Cos Cob in hopes of improving service on the New Haven line. The work starts Monday, Feb. 3 in Greenwich, and should double the electrical supply and prevent future power failures like the one caused by a Con Edison power outage in Mt. Vernon back in September. That outage disrupted service on Metro-North’s New Haven line, inconveniencing tens of thousands of commuters. Continue Reading →

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