Ordinary Out of the

OOO by Kate Krukowski Gooding

The Scotch bonnet pepper is slightly different from the Habanero pepper. They are two varieties of the same species but have different pod types. Both peppers have the characteristic thin, waxy flesh with a similar heat level and flavor however, the actual degree of "heat" varies greatly with genetics, growing methods, climate, and plant stress. While the Scotch Bonnet pepper originated in the Caribbean, the Habanero came from the Yucatan Peninsula.

I first discovered the Scotch Bonnet pepper in Jamaica while trying some Jerk Chicken; they are well known for their Jerk Sauce on chicken and pork. The peppers left a residual burn on your lip, it was a happy burn. 

The first time I made this sauce my nose was running and I was sneezing up a storm. I blew my nose and some of the juice went through the tissue. Not funny then but it is now. There I was running around with ice cubes up my nose calling the hospital to see what I could do since I had no milk products to calm this down. In the end I had to call my husband to come home with sour cream to neutralize the heat. I dilearn this one the hard way! Always wear gloves and don’t touch ANYTHING until your hands are clean!

Wicked Good Hot Sauce

Ingredients
Serves 2-4
1 ½    cup carrots, chopped
1 yellow onion, chopped    
2 cups white vinegar
¼ cup lime juice
12 garlic cloves, chopped
1 teaspoon salt
1  teaspoon sugar
13 fresh Scotch Bonnet peppers, chopped 

Directions
1. Combine all ingredients except Scotch Bonnet peppers in saucepan. Boil 19 minutes or until carrots are soft.  Add Scotch Bonnet peppers. Puree in blender until smooth. 
2. Pour in sterilized jars and refrigerate. 

Note: I follow regular canning instructions for a longer shelf life.

You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.
 More information at www.blackflystew.com

Ordinary Out of the

OOO by Kate Krukowski Gooding
When the rain comes, or the chill is in the air, it feels like a comfort food moment to me. I have been dying to try something with a twist using this free-range veal. I love all kinds of mushrooms, and the layering of the mushroom oil, powdered mushrooms and then adding the fresh mushrooms gives this dish richness with which to reckon with. You won’t want to put your fork down until the last bite is gone. And be careful if you are too slow an eater, someone may be eyeing that last bite of yours! 

Wild Mushroom Veal Marsala

Ingredients
Serves 2-4
2 tablespoons Porcini Olive Oil    
4 veal chops    
½ ounce morels mushroom powder  
½ ounce porcini mushroom powder
1 teaspoons powdered garlic
½ teaspoon Sea Salt 
2 tablespoons olive oil
2 shallots, minced
6 ounces fresh baby Portabella’s, sliced thin
1 teaspoon garlic paste
1 cup dry Marsala Wine
¾ cup chicken broth
¾ cup lamb broth
Leaves from 1 sprig rosemary leaves (about 3 teaspoons)
2 tablespoons unsalted butter

Directions
1. Preheat the oven to 250 degrees F. Use non-stick spray on 9 x 9 baking dish.
2. Combine mushroom powders, garlic and salt together; dredge veal chops in mushroom mix. Heat the Porcini Olive Oil in large skillet over medium-high heat. Sear on both sides in heated skillet about 5 minutes total, to an internal temperature of 160 degrees F. Remove veal chops to baking dish and cover with foil; keep warm in oven until ready to serve.
3. Heat olive oil in skillet over medium low heat, and sauté shallots and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in Marsala Wine and garlic paste; stir until thickened. Combine chicken broth and lamb broth with rosemary leaves; add to skillet and cook until liquid is reduced to about ¼ cup. Remove from heat, and whisk in butter until melted. Serve Marsala sauce over veal.

You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

Italy Delicious

by Ashley Bartner

Whole Fish in Salt Crust: Pesce in Crosta di Sale
This is delicious healthy fish dish that comes out super moist & buttery every time with a dramatic table-side presentation! Don't be afraid of the name - it is not salty at all. In fact the salt crust seals in moisture essentially steaming the fish inside. Because the salt absorbs the moisture, the texture and taste of the fish ultimately is more that of roasted than steamed fish.

Ingredients
Whole fish (we use Spigola or Orate but you can use any whole round fish you like or that looks good at the market on any given day)
Lemon
Parsley
Pepper Flakes
Sea Salt, course ground or rock salt
Egg
Olive Oil

Directions
1. Stuff the cavity with parsley & lemon slices.
2. In a separate bowl put 3 1/2 pounds of coarse sea salt per 1 1/2 pounds of fish, a small handful of pepper flakes, rind of one lemon and one egg for each fish & mix. (You can add any herbs you like - rosemary, thyme, garlic cloves - it doesn't matter you are just flavoring the salt.) It should have the consistency of for making good sand castles, add a water a little at a time to achieve this consistency.
3. Rub the fish down with olive oil and then lay a 1/2 inch bed of salt in the bottom of a roasting pan. Place down the fish and cover with the remaining salt. There should be a 1/2 inch crust of salt all around the fish. It is not necessary to cover the head & tail.
4. Bake at 425 degrees for 20-40 minutes depending on the thickness of the fish. You can insert a fork into the center of the fish & when the tips are hot the fish is done. The fish will stay warm in the salt crust for well over an hour - this is something you can do ahead of time as pull it out as your guests arrive.
5. Crack the salt crust table side - for a dramatic entrance of the secondo! Use a pastry knife to gently brush away excess salt.

Tutti a tavola — everyone to the table!

Ashley Bartner is living the foodie dream in Italy. Together with her Chef-husband Jason, they own and run La Tavola Marche  an organic farm, inn and cooking school in Central Italy's region of Le Marche.

Tips Tasty

by Anna Tourkakis

Start with the Right Potato
For a great potato salad, start with the right potato.

Salads are a staple of summer menus. Ever present at cookouts, picnics and just about any party this time of year is the potato salad. Making a great potato salad starts with the right potato. Choose a potato that remains in distinct pieces after cooking. The right choice is the waxy type potato. 

There are two basic types of potatoes, waxy and non-waxy. The difference is due to their relative content of sugar and starch. The waxy potatoes are high in sugar and low in starch. The non-waxy potatoes are just the opposite: high in starch and low in sugar. These qualities influence how well they hold their shape during cooking.

Non-waxy type potatoes, such as the Idaho or russet potato, with their higher starch content, are ideal for mashing, baking and frying.  The waxy potato, such as Yukon gold and red potatoes, with their low starch content, are better suited for preparing boiled potatoes. Waxy potatoes retain a distinct outline after cooking is completed and hold their shape well during preparation.  Usually, potatoes that are round in shape, with a thin, smooth, and lighter colored skin tend to be waxy; long flat potatoes with thicker, darker, and coarser skin tend to be non-waxy.   

The potato of choice for a potato salad boasting solid pieces are Yukon gold, red potatoes, and other varieties of waxy potato.  

Anna's new cookbook Delicious Simplicity is now available. It's packed with quick-and-easy recipes, Delicious Simplicity is your go-to cookbook for scrumptious meals. Save time and money while preparing delectable recipes that make nutritious eating in your busy life practical.

Buy Delicious Simplicity.

by J. Michael Wheeler
Thanksgiving Tips: Game Plan
There’s no question about it, for me, Thanksgiving is absolutely the best holiday: it’s all about getting together with friends and family and eating a great meal. No Christmas present stresses or New Year’s Eve anxiety. Cook a lot of good food and share it with friends and family. One of my favorite Thanksgivings was when I was in college in San Diego and I organized an “Orphan’s Thanksgiving” for my fellow college friends who wouldn’t be traveling home for the holiday. It was a bit less than traditional, but the spirit certainly was there.

Of course, for the host, Thanksgiving might not be all that stress-free. Still-frozen turkeys, wallpaper-paste gravies, and well, we’ve all got our stories (we’d love to yours). So in the interest of everyone enjoying our favorite holiday, we’re sharing with you some tips for a great Thanksgiving. We’ll start out with an overall game plan that we call, cleverly, T-Day Game Plan.

Break it Down
Sit down with paper and pen well before your first trip to the grocery store (yes, you’ll shop in phases) and starting with the menu, break the T-Day undertakings into steps. This will give you a bird’s eye view (couldn’t resist that one) of what needs to be done and when. As you accomplish each task you can check it off, giving you a measure of your progress, as well as what tasks remain to be done. Learn to love Lists.

Hardware
Check your hardware (as Alton would call it). Does that 36-pound turkey fit in your oven? Or even through the kitchen door? Did you ever get that roasting pan back from your neighbor from their dinner party last month? Check your appliances, table and serving wares, and cooking tools. Oops, what happened to our instant-read thermometer?

A List of Lists: Shopping
Way Ahead Shopping: Non-perishables. You can buy your baking supplies, canned goods, spices, foils, plastic wrap, storage containers, mixed nuts, and other items from the list you created in the planning stage. You can buy your wines, soft drinks, and other beverages ahead of time, too. Order your turkey ahead to make sure of size and quality. Need table linens, paper napkins, or candles? Now’s the time to buy those too.

Last Minute Shopping: Shop for fresh produce, breads (not baking your own?), and other perishables the day before. And of course for those “Oops, how did I forget…” items.

Organize Your Time
In the menu stage, consider what needs to be cooked where and when. Does your menu contain lots of dishes that need to be cooked in the oven, at different temperatures, and at the same time your turkey is filling up the oven? Oops. Better plan again.

Look at your menu and use it to make a timetable. What can you prepare two days ahead? The day before? For Thanksgiving Day, work backwards from serving time and make a detailed schedule that includes preparation, cooking times, carving time, serving, clearing courses, and serving the next course. Are you making fresh whipped cream for the pumpkin pie? Your timetable will help you remember to chill down the bowl and whisk, and when to start the coffee to serve with it.

So, the turkey’s in the oven, the pies are baked, and casseroles will just need reheating. If you’ve been true to your timetable there will be just a few last minute items to do, like making the gravy, tossing the salad, opening the wines.

But remember, Thanksgiving is to be enjoyed by everyone. Even you. Cheers, and Happy Thanksgiving from all of us here at Dancing Spoon!

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Kitchen Art That Starts in Your Hand
MKS Design Handcrafted Kitchen Knives
It doesn't matter what your passion is: when you've got it, you've got it. We recently had the pleasure of meeting Adam Simha, a master at handcrafting kitchen knives. He is very passionate about his craft. He makes superlative bench-made knives. We are honored to be one of the only venues where MKS Design knives are sold.

Knife designer Adam Simha designs and handcrafts absolutely superb bench-made high-performance steel blades for his knives. These designs feature body geometry influenced by the best of both Asian and Western traditions. His blades are tempered to a Rockwell 56 hardness to provide toughness, easy sharpening, and remarkable edge holding. Steels used in the different blades are 13C26, 440-C, 154CM, and SF77 stainless.

The unique grip: MKS knives come with an injection-molded bicycle grip that is tightly fitted over a naturally bacteria-resistant stainless steel tube. The bicycle grip, with its deep grooves for the fingers, provides a perfect balance of shock absorption and control.

Each knife is tuned precisely for weight, balance, and control. They are visually remarkable and functionally exquisite and have been featured in many publications including Atlantic Monthly, the Boston Globe, City, and Kitchenware News.

Find Handcrafted Knives, hand selected Cook's Tools, and unique Gifts for foodes at Foodie's Emporium!

Tips Tasty

by Anna Tourkakis

The wholegrain mustard is the mustard of choice in this recipe. It is a bit milder than other types and works better with the red wine vinegar. 

Salad Greens with Homemade Croutons and Bacon

Ingredients
Serves 4
4 slices bread, whole-wheat
1 garlic clove, cut in half
3 teaspoons extra virgin olive oil, separated
2 scallions, chopped
3 slices turkey bacon, cut into short strips
1/3 cup red wine vinegar
3 teaspoons wholegrain mustard
8 oz mesculin salad mix
4 eggs, poached or soft-cooked eggs 
Salt and pepper to taste

Directions
1. Rub the bread with the garlic. Brush each side of bread slices with a bit of  oil. Toast the bread. Cool and cut into ½ inch crouton size bite.
2. Heat a skillet over medium heat with remaining oil. Add scallions and turkey bacon,  regular pork bacon can be substituted. Cook for 2 minutes. Add the vinegar and mustard and cook for 2 minutes. Remove from heat and pour over salad leaves; toss to wilt a little. Arrange on serving platter.
3. Poach the eggs by placing 3 cups of water in a shallow pan with 1 tablespoon of vinegar and bring to a simmer. Crack each egg in a small bowl and gently slide in simmering water. Adjust the heat to keep the water at a simmer. Poach for 3 minutes or until yolk is cooked as desired. Lift out with a slotted spoon and drain on paper towels. Place on salad and sprinkle with the croutons. Serve immediately. 
Note: Simmer is when liquid is just about to boil but not boiling. The water temperature is held at about 200 degrees.

Anna's new cookbook Delicious Simplicity is now available. It's packed with quick-and-easy recipes, Delicious Simplicity is your go-to cookbook for scrumptious meals. Save time and money while preparing delectable recipes that make nutritious eating in your busy life practical.

Buy Delicious Simplicity.

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Ordinary Out of the

OOO by Kate Krukowski Gooding
The combination of the sweet, tangy, and salty with the textures and colors make this salad in high demand in your kitchen. It is an easy summer salad for any gathering and goes well with everything, especially on the grill.

This is my number one most requested salad. It is great warm or chilled.   

Indonesian Rice Salad

Ingredients
Serves 2-4
2 cups brown rice
1/3 cup peanut oil    
¼ cup sesame seed oil
½ cup orange juice
2 tablespoons soy sauce
1 cup crushed pineapple
1 tablespoon honey
3 scallions, minced
½ pound mung bean sprouts
1 cup raisins
½ cup chopped peanuts
2 tablespoons sesame seeds
2 cups red, orange, and yellow peppers, diced
1 cup water chestnuts, slightly chopped

Directions
1. Cook brown rice in 3 cups water.  
2. Wisk together peanut oil, sesame seed oil, orange juice, soy sauce, crushed pineapple and honey to make the dressing.
3. Add scallions, bean sprouts, raisins, chopped peanuts, toasted cashews, sesame seeds, peppers, and water chestnuts to hot, cooked rice. Pour dressing over rice and vegetables, mix and enjoy.

You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair. More information at www.blackflystew.com

And visit Foodie's Emporium for Unique Kitchen items!

Italy Delicious

by Ashley Bartner

Green beans, runner beans, french beans or fagiolini — whatever you call them they are in-season on our farm! Here we pick them while they are still young & tender — not the huge knobby tough beans I was used to before. And don't even get me started on the difference between fresh picked beans and the soggy, salty ones I was force-fed to eat as a kid...from a can!! (No wonder so many kids grow up hating vegetables). Now I eat them right off the vine!

This is a delicious, fast, simple and healthy way to devour these fantastic green veggies. The crunchy, toasty almonds pair so nicely with the al'dente green beans, just begging you to go back for seconds - guilt free!

Sauteed Green Beans with Toasted Almonds

Ingredients
Serves 4
4 handfuls of green beans, trimmed and cut in half
2 cloves of garlic
Pinch of chili flakes
100 gram toasted almonds, chopped
Olive oil
Salt & pepper
 

Directions
1. Blanch your beans in boiling salted water for 3-8 minutes depending on the size and thickness of beans or until half cooked.
2. Drain and rinse under cold water.
3. In a frying pan slowly heat 3-4 glugs of olive oil along with the garlic and chili flakes.
4. When the garlic is nicely browned turn the heat up and add in the green beans and saute for a minute or two.
5. Add quarter cup of water. Allow the water to evaporate fully cooking the beans for about 3 minutes.
6. Season with salt & pepper.
7. Toss in toasted almonds.(If you like you can add in a squeeze of lemon.)
8. Serve. (Leftovers: also delicious served cold.)

Tutti a tavola — everyone to the table!

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Raye’s Mustard Mill, located in Eastport, Maine, is a working museum with tours given weekdays. Did you know mustard is perhaps the world's oldest condiment. All recorded histories note the cultivation and use of the plant for epicurean and medicinal purposes. Napoleon's armies were supplied with mustard to ward off digestive ailments and make their food more palatable. Modern science has shown that mustard seeds are high in antioxidant properties and in combination with other herbs and spices have antibacterial qualities.

Grilled Swordfish with Raye’s Maple-Mustard Sauce

Ingredients
Serves 2-4
1 pound swordfish steak, about 1 ¼-inch thick
2 teaspoons smoked sea salt   
2 tablespoons Dragonfly Farm Dark Amber Maple Syrup

Raye’s Maple Mustard Sauce
2 tablespoons butter, melted
¼ cup Raye’s “Bar Harbor Real Ale” Stone Ground Mustard
2 tablespoons Dragonfly Farm Maple Syrup
1 teaspoon apple cider vinegar

Directions
1. Spray gas grill rack with non-cooking spray and heat on high. Pat fish dry, sprinkle smoked sea salt and brush with maple syrup. Grill swordfish about 10 minutes; turn and grill 3 more minutes.
2. Heat butter in small saucepan; add maple syrup, apple cider vinegar and mustard and simmer until heated through..
3. Spoon auce over swordfish and serve.

Wine Pairing Dragonfly Farm and Vineyards-By-the-Numbers white wine.

You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

Relish Your Meals
Cooking is definitely simpler and easier during summer. Temperatures are warm, fruits and vegetables are plentiful and meals can be easily put together.

For quick cooking, grilling is a frequent go-to method. Adding a relish to these meals produces a surprising delightful lunch or dinner. Typically, a relish consists of raw vegetables, pickles and spices. This cucumber relish replaces the pickles with jalapeño and uses a combination of summer favorite ingredients that are colorful and flavorful accompaniment to grilled meats resulting in a satisfying, healthy and delicious meal.

Cucumber Relish

Ingredients
1 cup seedless cucumber with skin, diced
1 cup tomato, seeded and diced
½ cup red onion, diced
1 teaspoon jalapeno, minced
4 teaspoons balsamic vinegar
1 tablespoon chopped parsley
2 teaspoons extra virgin olive oil
¼ teaspoon salt
Fresh ground black pepper to taste

Directions
1. Toss all ingredients together.
2. Taste for seasoning.
3. Serve as a relish.
TIP If you get excess liquid, drain the relish and use it as part of a salad dressing. Toss with mixed greens.

Anna's new cookbook Delicious Simplicity is now available. It's packed with quick-and-easy recipes, Delicious Simplicity is your go-to cookbook for scrumptious meals. Save time and money while preparing delectable recipes that make nutritious eating in your busy life practical.

Buy Delicious Simplicity.

Foodie's Emporium is an Amazon Pro Merchant!

by Ashley Bartner
What to do with radicchio? Sauteed with cherry tomatoes and piled high atop crostini!  

Ok, so what is radicchio? If you once thought it was just a purple lettuce, think again. Its an ancient leafy vegetable in the chicory family. Radicchio has a bitter and spicy taste, which mellows when it is grilled or roasted. Its commonly found throughout Italy and we grow it on our farm too! Radicchio is such as versatile ingredient — eaten raw, grilled with olive oil or in risotto.

Here's a quick and easy recipe to enjoy this under rated leafy veg, you can use this topping as crostini, atop grilled chicken or try it in a frittata.

Radicchio Crostini

Ingredients
Radicchio, core removed, sliced
4-5 Cherry tomatoes, halved
1 Clove of garlic
Extra virgin olive oil
Salt & pepper
Soft cheese (we use stracchino a soft cows milk cheese)
Toasty bread

Directions
1. In a frying pan heat 3-4 glugs of olive oil and gently fry the clove of garlic. Once brown, remove garlic.
2. Raise the heat, add radicchio, season with salt & pepper and saute for 3-4 minutes as the radicchio will cook down a bit.
3. Add the cherry tomatoes and lower the heat to medium-low. Gently cook everything down, letting the tomatoes wilt about 10 minutes. It may be necessary to add a spoonful or two of water if it looks like its drying out.
4. Taste and check your salt & pepper.
5. Turn off heat & allow to cool. Add a healthy drizzle of extra virgin olive oil over top and mix in.
6. Toast your bread slices. Spread layer of soft cheese & spoonful of radicchio mixture.

Tutti a tavola — everyone to the table!

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The more you can stay out of the kitchen and the longer a dish lasts, all the better. This dish is simplicity itself! Here is a tasty salad that can last a week in the refrigerator, as long as you don’t leave it on the table for any too long. Remember that mayonnaise is sensitive to heat. Enjoy!

Broccoli Summer Salad

Ingredients
6 cups broccoli florets, chopped
1 cup sunflower seeds
¾ cup raisins
1/3 cup red onion, chopped
7 slices crumbled bacon
1 ¼ cup mayonnaise
2 tablespoons honey
3 tablespoons apple cider vinegar
1 teaspoon smoked sea salt

Directions
1. Combine mayonnaise, sugar and vinegar.
2. Pour over broccoli and stir to combine. for 3-4 minutes as the radicchio will cook down a bit.
3. Add sunflower seeds, raisins, red onion and bacon. Mix well.

You can find Kate Gooding's book, Black Fly Stew - Wild Maine Recipes at Foodie's Emporium! Click here. Kate has published three cookbooks: Wild Maine Recipes and Simple Gourmet Lamb with Side Dishes and Wine Pairings. She is currently is working on her one in the Black Fly Stew series – which carries and an international flair.

Delicious Simplicity
Dancing Spoon's contributors include its fair share of cookbook authors and we're pleased to let you know Anna Tourkakis, Tasty Tips, has just joined that impressive group.

Anna's new cookbook Delicious Simplicity is now available. It's packed with quick-and-easy recipes, Delicious Simplicity is your go-to cookbook for scrumptious meals. Save time and money while preparing delectable recipes that make nutritious eating in your busy life practical.

Inspired by the healthy ingredients of European cuisine, Anna brings old-world flavors to weeknight meals. She’ll help you create mouthwatering dishes with a Mediterranean flair to intensify flavors and aromas. The luscious, guilt-free desserts take the same approach. This is nutritious cooking at its best. Take pleasure in serving good-for-you food that nourishes your family’s health and bonds built at the family table.

Buy Delicious Simplicity.

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by J. Michael Wheeler
This Fourth of July Grill brought together friends, food, drinks, and even an impromptu bagpipe serenade! Joe, the piper, is also Joe the sailor, and he just recently completed the 2010 Newport (Rhode Island) to Bermuda (Sailboat) Race. It’s a 635 mile ocean race, most of it out of sight of land, and can last anywhere from three to six days. (If you’re into sailing, Joe sailed on a Hinckley 70!)

Besides his pipes, Joe also brought a big pot filled with a taste of the race destination: Bermuda Fish Chowder. It’s a locals’ recipe using local ingredients, but as with many fish stews, use whatever local, fresh fish is available. There are two very unique ingredients to this fish stew however: the local Outerbridge’s Sherry Peppers Sauce for kick, and Goslings Black Seal rum as a topper. 

Here are two tasty and similar recipes (Joe says use either one). The first recipe is from Outerbridge’s of the Sherry Peppers Sauce, and the second is from Gosling’s Rum.

Outerbridge's Bermuda Fish Chowder

Ingredients
Serves 12

4 Quarts water
1 ½ Pounds white fish fillets
Salt
Spices: thyme, bay leaves, peppercorns, ground cloves
2 Tablespoons butter
2 Tablespoons oil
3 Large onions, chopped
8 Stalks celery, chopped
1 Garlic clove, minced
2 Green peppers, chopped
1 Can (28 oz, 794g) whole tomatoes, chopped
1 Can (10 oz, 285g) beef consomme
1 Cup catsup
½ Cup chopped parsley
2 Tablespoons Worcestershire Sauce
2 Teaspoons lemon juice
2 Pounds potatoes, peeled and diced
6 Carrots, diced
1 Jigger (2 ounces) Gosling’s Black Seal Rum (or a good dark rum)
4 Tablespoons Outerbridge’s Original Sherry Peppers Sauce
Freshly ground pepper to taste

Directions
1. In a large pot, put water, fish fillets, salt and spices. Bring to a boil, lower the heat, and let simmer for 30 – 45 minutes.
2. In a frying pan, melt butter and oil and briefly sauté onions, celery, garlic and green peppers. Then add tomatoes and consommé and simmer covered for 30 minutes.
3. Transfer this mixture to the fish stock and add remaining ingredients. Simmer partially covered for 2 hours. Adjust seasoning.

Serve soup piping hot and pass around Outerbridge’s Original Sherry Peppers Sauce and Gosling’s Black Seal rum (or a similar good quality dark rum) so guests can add a few dashes of each.

Gosling’s Rum Bermuda Fish Chowder
by Edward Bottone

Ingredients
Serves 12

4 qts water
2 lbs fish fillets (Rockfish, Sea Bass) or 5 lbs Grouper heads
1 tbs fresh thyme
6 bay leaves
20 peppercorns
¼ tsp ground cloves
2 tbs butter
2 tbs olive oil
3 large Bermuda onions, chopped
1 large clove garlic, minced
1 stalk (8 ribs) of celery, chopped
2 green bell peppers
28 oz can of whole tomatoes, seeded, chopped
1½ cup good chicken broth
1 cup catsup
½ cup parsley, chopped
2 tbs Worcestershire sauce
2 tsp fresh lemon juice
2 lbs potatoes peeled, small dice
6 large carrots peeled, small dice
freshly ground pepper to taste
2 oz Gosling’s Black Seal Rum
4 tbs sherry peppers

Directions
1. In a large pot bring the water to a boil and put in the fish fillets, salt and spices. Lower flame and simmer for 45 minutes.
2. In an another cauldron large enough to contain all of the ingredients melt the butter and oil together and sauté the onions and garlic until just golden. Add the celery and green peppers and sauté another few minutes. Add the tomatoes and broth and simmer for 30 minutes.
3. Strain the fish stock into the cauldron. Pick out the fish and add it to the pot as well, discard the spices. Add the remaining vegetables to the pot and simmer partially covered for two hours.
The soup should be thickened, but not thick and be a dark reddish brown and very aromatic. If not thick enough you may resort to a little cornstarch and water, stirred into the boiling soup, I won’t tell. At the end of the cooking time add the sherry peppers sauce and Black Seal Rum. Serve immediately, or allow to cool and keep a day for more intense flavors. At serving time pass cruets of additional Black Seal Rum and sherry peppers sauce for the brave.

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by Ashley Bartner
Fava Beans
We've picked nearly a TON of fava (or "broad bean" as our British friends call them) out of our garden/farm – most likely if you have stopped by in the past 2 weeks you have either been given a bag of fresh picked fava to take home, shelled 'em, and/or eaten them!

So what to do with a crate of fava? Lots of choices, from crudo (raw) to crostini to pasta. Here we share a few of our favorite "Farm to the Table" fava dishes:

Simplicistic Antipasta
With the sweet spring flavor of shelled (double shelled) fava we simply pair it with a hunk of fresh pecorino cheese for the ultimate in simplicistic antipasta and country/peasant cooking.

Another great antipasta is fava crostini – the color and crisp flavor on crunchy bread – how can you only eat one?! Here's Jason's fava crostini recipe:

Fava Crostini
Ingredients
Serves 4

1 cup of double shelled (outer pod & inner shell removed) fresh fava or broad bean
couple glugs of olive oil
garlic clove, skinned, whole
squeeze of lemon
water
shaved parmesan
salt & pepper
baguette or crusty bread, sliced & toasted

Directions

Tutti a tavola — everyone to the table!

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