It’s a summer ritual, large or small, with all the flavors of New England’s luscious seafood, and a little smoke. It’s quite a process. Feeding any type of meal to 750 people is a daunting task, but when we are talking delicate seafood, all served up piping hot and perfectly cooked, the technique has to…
Category: Seafood & Fish
Fresh Ginger and Marmalade Glazed Cod
A tropical crop in the the north country? Why not? The fresh ginger harvest is starting in the Northeast, and it’s a delightful addition to our meals. For the last five years or so, fresh ginger has appeared at our farm stands in late summer and fall. Until then, I had never seen or tasted…
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The taste of the Sea, with a little curry to flavor it up!
This curry can be made with whatever seafood you find locally! Here, we’ve used wild caught sustainable New England fish and shellfish from the cold northern waters of the Gulf of Maine. When I make a seafood curry, you know company is coming. Let’s get together! We’ll cook. Recently, we were delighted to have a…
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Baked Sockeye Salmon with French Mustard and Yoghurt
Wild Alaskan Sockeye Salmon is in season right now with its dark red flesh and full flavor. In fact, sockeye salmon is considered to be the most flavorful of wild salmon. In season from mid-June through July, it is a popular summer barbeque fish, and frequent star of wedding feasts. The harvest of these fish…
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Cookbook Confidential: “Nothing Fancy,” by Alison Roman
My friend Bernadette from New Classic Recipe (https://newclassicrecipe.com) came up with the wonderful idea to have an on-line cookbook club with some of her blog buddies. What a fun, and great way to choose a recipe or two from the books, cook them, and review them. Then, you decide if the book is worth you…
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Light and Lively Grilled Oysters
Once you get them shucked, this is as simple as it gets, and memorable for any gathering! May is the month of my mother’s birth, her death, Mother’s Day, and, of course, here we are in the middle of Memorial Day Weekend, my thoughts turning to all of those who are no longer here: my…
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Grilled Shrimp with Ginger, Lime, and Garlic, and Sesame Baby Pak Choi
Quick, delicious, healthful! Our farm stand had some lovely new baby pak choi (bok choy, Chinese cabbage) this week, and I knew I had to build a meal around it. It is extremely nutritious, delicious, and easy to grow, especially in cold climates. A great source of fiber, antioxidants, Vitamins C and K, zinc, and…
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Maine Crab Fritters with Potato Chip Crust and Horseradish Sauce
Had you at the potato chip crust, right? These could be a lovely little starter, or a fun addition to a party buffet. Not quite as fussy as a crab cake, easier to cook, but still filled with crab flavor. A cup of good crab is better than gallons of preservatives I’ve used the meat…
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Feast of Seven Fishes – Stew!
You can honor the idea of the Feast of Seven Fishes in a one-dish meal that takes a fraction of the time, but delights with great flavor! Time is short, and I’m sending you a rerun of a previous post. Happiest of Holidays to you all! Dorothy I prepared the full Feast of the Seven…
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New England Steamer Clam Chowder with Fennel
We call it chowdah, a regional staple with the flavor of the sea. A friend of mine asked me for a clam chowder recipe recently, and I told her to check my blog. However, there wasn’t one there! I checked my family cookbook, and I didn’t include one there either, lots of other chowdahs, but…
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A Yankee’s Shrimp and Grits with Asparagus
It may not be a traditional Southern Shrimp and Grits, but this dish is packed with flavor and freshness! Grits were not a part of my childhood cuisine. In fact, I never tasted them until I was an adult and actually lived in the South. I must confess, my first encounter with them was as…
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Potato Crusted Sesame Tuna with Spicy Lime Dressing
Lightly seared tuna is a once in a while indulgence, and sesame is always a great partner. My mother-in-law Pat was an accomplished chef and she taught me quite a few little tricks of the trade. One of her favorite ingredients to sneak into a high-end meal was potato flakes! This humble ingredient makes pretty…
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Peekytoe Crab Stuffed Sole
New England seafood favorites, sole and a sweet Maine crab. We finally got out of town! A few days at the sea shore, and we are refreshed and ready for spring. It felt like winter when we left, a driving icy rain that turned to sleet now and then, lots of fog, and winter shoes….
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Spanish Shrimp with Artichokes on Toasted Farro with a Little Saffron Love
A versatile dish you can serve many ways, even vegan! Just don’t forget the saffron. Spanish flavors. The gorgeous smoked paprika, all the tasty peppers, tomatoes, olives, saffron of course. Saffron has a special place in my heart. An expensive spice My brother Floyd was a talented cook, and he adored saffron as much as…
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Cajun Seafood Pot Pie
Time to celebrate Spring, Mardi Gras, and perhaps a Birthday! I celebrate the seasons along with the meteorologists. Spring begins on March 1 in my book, and no one usually argues the point. Of course, in Vermont, March, and even April for that matter, often looks more like winter than spring, but some years we…
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Potato and Carrot Soup garnished with a few memories
It’s still cold and icy, so it’s time for comfort soup. In this house, that probably means potatoes and usually soup. There’s both a shrimp and a vegan version! It’s been cold and icy, and February arrived this week reminding us that even though the sunlight is slowing returning, we are still sitting firmly in…
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Lemon Garlic Shrimp over Spaghetti Squash, something light for the new year
We’ve indulged, and now it is time to think about a little lighter experience at the dinner table! The stars were with us, and our family was able to gather together and celebrate the holidays this year, only the second time we’ve all been together in over two years. This being Vermont, with its unpredictable…
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Let’s Have a Party! We’ll Have Crab and Mashed Potato Stuffed Artichoke Bottoms!
A special starter for a dinner party, fun hors d’oeuvre, or a comfort food supper. (And there is a delicious vegan option as well!) First of all, any dish that has mashed potatoes as a prime ingredient is going to be on my favorites list. This has both mashed potatoes and local crab meat, which…
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Omelet with Nantucket Bay Scallops and Peas
When they are in season, Nantucket Bay Scallops are a treasure from our New England waters. If you are lucky enough to travel to Nantucket Island, Mass., from November to March, plan to dine at one of the fabulous seafood restaurants and look for their bay scallop dishes. You won’t be disappointed. The best in…
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Aunt Mary’s Salt Cod Cakes
The fish that fed the world, traveled from my Aunt’s kitchen to mine, with a few changes along the way. My Aunt Mary made cod cakes frequently, with a flavor that still tickles the memory after all these years. An old New England standby, these were extremely economical, although usually a bit on the bland…
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Polenta with Shrimp and Cherry Tomatoes
Yes, the cherry tomatoes are still coming strong, and this dish is a perfect accompaniment to shrimp atop a lovey batch of polenta, otherwise known almost affectionately as cornmeal mush in New England! First, the cornmeal The cornmeal is definitely half the main act here. Creamy and full of corn flavor, polenta makes a wonderful…
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Cod (or tofu) Baked with Fresh Tomatoes, Swiss Chard, and Summer Herbs
This is a quick summer supper with little hands-on time. There are lots of tomatoes about in New England (and everywhere else) right now. A perfect time to sample beautiful heirloom tomato varieties when they are at their peak of freshness, flavor, and a good price as well. Cod is a favorite in this region,…
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Cod with Roasted Vegetables, Olives, and Marinara Sauce
This is a quick and simple recipe that is weeknight easy or Sunday dinner delicious, in fact, we had it this weekend! Everyone in the family loves this. When you start with potatoes and onions, add some zucchini, some lovely herbs, then offer up the marinara and fresh cod, how could you not have a…
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Shrimp and Arugula over Jasmine Rice
A spicy scampi-type dish that you can also make vegetarian. The base of this dish is a flavorful rice, topped with either shrimp or tofu which have marinated in a lemony, garlic, and paprika bath. It has a lot of the flavor of shrimp scampi, with the rice holding its own here. It is easiest…
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Haddock Quenelles in Saffron Fish Broth
Light, fluffy dumplings swimming in a flavorful pool of delight, inspired by a character from the past. Dec. 31, 1985, was memorable on several counts. First of all, I made a lavish New Year’s Eve feast inspired by the vintage cookbook “Francatelli’s Modern Cook” 1887, a revision of earlier editions. I had picked this up for…
