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Connecticut

Connecticut is known as the Provision State because it supplied much of the food and cannons to General Washington’s Continental Army during the American Revolution. It is also known as the Nutmeg State and “Land of Steady Habits,” a reference to its strict Protestant past. Perhaps not surprisingly, the cuisine that developed in Connecticut is characterized by hearty dishes that dare not over-stimulate the palate. Historically, the Long Island Sound and Connecticut River have supplied locals with plenty of fresh seafood, including clams, oysters, lobsters, shad, flounder, and striped bass. As with other parts of New England, fish chowder was an important dish in Connecticut. Before chowder became virtually synonymous with clams, it was typically a cod-based soup combined with salt pork and dry ships biscuits. The word chowder is an Americanization of the French word “chaudiere,” which refers to an enormous pot or caldron.
 

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MARYANNDONAGHY

Cooking Level: Intermediate

Home Town: Newington, Connecticut, USA
Living In: Houston, Texas, USA
About me:
 Married with 3 grown daughters. Work for a major airline. My husband I have a 1951 chopped Mercury that he built and we go cruising in.

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Makoto

Cooking Level: Beginning
Home Town: Wethersfield, Connecticut, USA
Living In: Louisville, Kentucky, USA
About me: I'm a young gay man in a long-term relationship (6 years on June 21st 2009!). Right now, I work as a Quality Assurance specialist in software development. My long-term goals, ho…
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fredtabor

Cooking Level: Intermediate
Home Town: Torrington, Connecticut, USA
Living In: Fairfield, California, USA
About me: Love to BBQ, rain or shine. Own one propane gas grill. 1 22 1/2" Weber grill, 1 Perfect Flame smoker, which I love, and a turkey deep fryer.

delibaker

Cooking Level: Professional
Home Town: Coventry, Connecticut, USA
Living In: Ashford, Connecticut, USA
About me: My name is Danielle and I am a stay at home mom/wife 5 days a week, the other two i spend cooking and waitressing at my familiy's restaraunt. I am a big advocate for the earth an…
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The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Sugar 'n' Spice Nuts

Reviewed on Nov. 30, 2008 by BIG JESSE
Weee Doggies!! These nutz are showe nuff good!!! -Big Jesse
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The reviewer gave this recipe 5 stars. This recipe averages a 4.51 star rating.

Beer and Brown Sugar Steak Marinade

Reviewed on Nov. 30, 2008 by sandez
Excellent! We've used this recipie twice, both times with German beer (even a tart, nasty one)... both times it turned out great. Also, we don't have teryaki sauce so we made our own by mixing bulgolgi sauce & soy sauce to our liking... still turns out EXCELLENT!!! LOVE IT!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.33 star rating.

Streusel Coffee Cake

Reviewed on Nov. 30, 2008 by DIMITRIA
I always use an oven thermometer, and have many years of baking experience, yet this did not work out! The outside of the Bundt (10" size) was looking a little overcooked at 42 minutes, so I removed it and let it sit in the pan on a cooling rack for 30 min. When I removed it from the pan (came out nicely), the entire center of the cake literally OOZED out. The flavor of the ccoked area was nice, but there just seemed to be toooo much cake batter, even though the pan was the correct size... I did use a silicone Bundt pan, so maybe that's why?? I will probably not waste my time trying this recipe again until I buy another (metal) pan or just make muffins.
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