Gloucester Gourmet

Cape Ann Fresh Catch CAFC caught aboard "F/V Kenneth Duncan" "Sauté Yellow Tail Flounder Marsala with Fresh Chives"

2013-05-16T19:16:00.001-04:00

Wash, Pat Dry,
and Dredge Filets with Flour

Heat a Mixture of Butter and Olive Oil in a Cast Iron Skillet

I worked two cast iron pans

Saute on Med High Heat

Yellowtail Flounder Filets

Chopped Fresh Chives

Flip the Fish Filets when brown on one side

Find a good Marsala Wine

Add Chives and Marsala Wine and Serve Immediately

Served with Basmati Brown Rice, Fresh Green Beans, and Corn

In Gloucester, MA where I live we have a bonanza of Fresh Seafood Options. One of the best initiatives in recent years is CAFC or Cape Ann Fresh Catch. Basically you sign up to buy fish in advance for several weeks of a season. I signed up for the Late Spring Early Summer Season which is a 7 week program. Every Thursday afternoon you pick up the fish at Turners Seafood , every Thursday afternoon between 3pm and 6pm. The emphasis is on locally caught sustainable fish. You have an option of getting 4lbs of unfileted fish or 2 lbs of filets. There are some other options for certain dietary restrictions but you can check out the website for that. This is my first time trying the Community Supported Fishery initative and I have to say it was extremely fresh and high quality fish. We picked the filets option so I froze one lbs of the Yellow tail and cooked up the other lb tonight and this is how I did it. The fish melted like butter in our mouths it was so delicious and tender! Paired with fresh vegetables and brown basmati rice, very healthy too!

Add caption

Gloucester is such a beautiful place to live!

Happy Fishing and Happy Cooking! Melissa

Parisian Sourdough Bread Adventure

2013-05-07T17:13:00.001-04:00

Making Sourdough Bread

with Parisian Sourdough Starter

RECIPE - makes 2 loaves

1 cup PARISIAN sourdough starter (I followed the instructions and allowed several days to grow the culture)
1.5 c. warm water
2 c. unbleached flour
1/4 c. honey (I used my own from backyard hives)

I mixed this together with my mixer and placed in
a covered glass casserole dish overnight 12+ hours in warm place

Culture I used from www.culturesforhealth.com

Sponge made with 2 c. flour
1 c. starter, and 1.5 c. warm water,
and 1/4 c. honey

after the sponge has rested and grown overnight, mix in a little at a time 5 c. flour, 1/4 c. warm water, 5 tbsp soft butter, and 1 tsp. salt. I kneaded with a kitchen aid mixer and dough hook but you can do it by hand too. I added enough flour until I had a soft and pliable dough and then I let it rise in the bowl in a warm place for another 1+ hours before dividing it and slightly kneading it and then letting two balls sit and rest for 15 minutes.

Bread after Baking

Resting

I prepared my cast iron pans by heating them till warm in the oven (not hot) and sprinkling some corn meal on them. You can use a pizza stone but I decided cast iron would be fairly good too. I placed the loaves on top of the cornmeal on warmed cast iron pan.

I brushed on some melted butter

I slashed a Cross knife cut as I have seen
on many European Loaves

Then I let rise in warm place for 1 hour. I did not cover them. I figured the melted butter was a cover and I put them in the warm but not turned on oven so it was like how they rise bread in France in a box affair they use there.

When it was time to bake, I preheated oven to 400 degrees. I placed a dish of hot water on oven floor for moisture. This makes the crust crustier.
Then I popped the pans on to the racks. After 12 minutes I switched racks as the bottom was rising and getting bigger and the top was getting browner on top. This is something I have to do with my oven and I do it with Pizza and other breads I make with the cast iron pans. Then I baked for a total of 25 minutes. The bread smelled incredible while it was baking!!

The Crumb and Crust is Amazing and
no strong flavor to the Sourdough

Happy Baking,

Melissa

Parisian Sour Dough Pancakes

2013-05-05T08:25:00.001-04:00

I bought some Parisian Sour Dough Culture online from Cultures for Health. They have several varieties of Sour Dough Cultures but I chose Parisian Sour Dough Starter.

I had tried making Sour Dough many years ago but failed. I don't think I had the right instructions and cultures to get it going successfully. I was super excited to hear that you could buy Authentic Heirloom variety cultures to use.

A couple of Sour Dough Memories: I have fond memories of eating Sour Dough bread in many places in my travels but the breads that I remember the most are the really tangy and strong sour doughs of the San Francisco Region in California. Delicious toasted, for sandwiches, a very particular and lovely taste.

I also remember a big round Sour Dough loaf baked on the north of Ibiza an island in the Baleric Islands I had the good fortune to spend some time living in an Ibizican Finca in SanVisente. The name of the Finca was Can Rey and it had solid think white stucco walls, tiled floors, and dark rafters. Surrounded by almond orchards and a near by dry river bed filled with blackberries in August. the valley was bisected by a road thru the middle and age old farms on terraced almond and olive orchards staggering up on either side. The ancient people here has goats, sheep, and chickens at their farms but also fennel and rosemary bushes everywhere. The earth there is red dirt and all the roads were red dirt roads. The baker in the valley had supposedly committed suicide by hanging himself in his cistern but his wife still baked this incredible big round loaf of Sour Dough for people in the valley. I bought the bread at a little local variety store which sold a few things like olive oil, salt, shampoo, toothpaste, bread, coffee, milk ,mânchego cheese, and tea. A very small store with a few shelves. The bread was magnificent. The taste was earthy, surprising, and almost like big bubbled silk in texture with a crusty brown crust. When you sliced it, it was an enormous oblong slice. I practically lived on this bread and I would toast it under a gas stove broiler and eat it with whatever toppings were on hand such as olive oil and salt,peanut butter, jams, butter, or cheese. With a cup of tea it could be any meal of the day. I remember boiling big pots of herbal tea from the fennel and rosemary which grew everywhere and what I didn't drink, I rinsed my hair in after washing it with the worst shampoo I had ever used sold in the same little store as the bread. I always associate sour dough bread with the smell of rosemary boiling in a pot on the gas stove. If you boil it, the oils come out of the stalks and that's what made a good hair rinse.

The Beach or Playa at San Vicente, Ibiza, Baleric Islands

All if this was a very long time ago when I was quite young, about 20 so forty years ago. Anyway, the idea of recreating some sourdough in my own home sort of brings me back to my time in Ibiza.

The Process:
Part if getting the sour dough going us a series of feeding and proofing the cultures over a period of days. You are supposed to take small amounts of the proofing sour dough culture and feed it with more flour and water. Because of this process, which I am in the midst of, there is leftover sour dough culture. I decided to make some sour dough pancakes with some of this discard as my first sour dough project. Apparently I have several more cycles of feeding the culture on a daily basis before I build up enough bubbly mojo sourdough starter to actually bake some bread. So yes, this is only the beginning of my sour dough adventures 40 years after eating thus amazing bread on the Island of Ibiza.

The Parisian Sour Dough Batter

Getting my Cast Iron Pans Set Up

Parisian Sour Dough Culture Proofing in Excalibur Dehydrator
Notice the little line, I put that there when I 1st fed the culture
and in a short time it grew beyond it

RECIPE:
Makes 8-9 pancakes enough for 2 people, double or triple the recipe if you have more Sour Dough Starter to use up and more people to feed!
1 c. Sourdough Starter
1 Egg
3 Tbsp. Honey
3+ Tbsp. Coconut Milk (can us Reg. Milk)
1 scant tsp Baking Powder (optional but makes fluffier)
Olive Oil to brush on Cast Iron Pans or Griddle

Mix together all the ingredients together and the amount of Coconut Milk you use is dependent on the thickness of your Sour Dough Starter. Heat the Griddle or Frying Pan to a med-hot range. Not too hot, not to cold but just right. Cook each side till golden brown. You will notice the that second side gets really bubbly and rises a bit when you flip. I keep plates warmed in the oven at 200 degrees and as each pancake is done I place in oven on warmed plate until ready to serve. I like to serve my pancakes hot and I do everything for them not to get cold before serving.

Served with sliced fresh strawberries, heated genuine maple syrup, and creamery butter. You can serve with any toppings you like and you can omit the butter and they are just as light and fluffly and delicious as can be. A very slight but delicious tang taste and coupled with the sweetness of the honey from my own backyard hives, a real treat!

Pancake starting to bubble up

Flipped, nice and brown and bubbly

Close up of the leavening bubbles - excellent!!

On my Wish List: As soon as I get the Parisian Starter fed and up and going, I will do a post on Sour Dough Bread but until that time this is my beginning process in the world of Sour Dough!

I bought my Sour Dough Culture online at: www.culturesforhealth.com

Happy Sour Dough Making,

Melissa

Blacksmith Shop, Rockport, MA Pineapple Upside Down Cake Baked in a Cast Iron Skillet

2013-04-30T20:39:00.002-04:00

The very first thing you do is melt
1/3 c. butter in the cast iron pan

Add 1 c. brown sugar to butter and
pineapple rings with some
freshly cracked pecans

The Blacksmith Shop Restaurant was run by my grandparents from 1929-1972 in Rockport, MA. This recipe comes from my Grandmother Melissa C. Smith's collection from that time period. This was a popular dessert in the 1950's and many remember the marchino cherries used as decoration in the
middle of the pineapple rings. In my grandmother's recipe she calls for either Cherries or pecans. Since Charlie and I had stopped and bought several pounds of pecans at Abbott Farms in South Carolina 2 weeks ago, I decided it was pecans for tonights cake. In addition, I used a cast iron frying pan my mother-in-law Priscilla Abbott insisted I take after she bought an induction range several years ago. It is my favorite pan now. I always think of her when I use it.

Pecans we bought in S.C.
At Abbott Farms

RECIPE

PINEAPPLE UPSIDEDOWN CAKE IN CAST IRON SKILLET

Melt 1/3 c. of butter in a heavy cast iron frying pan; blend in 1 c. brown sugar. Place drained pineapple slices into the mixture. Cok for a couple of minutes on simmer.Garnish with pecans or marchino cherries if you wish. Turn down to low or off while making cake.

Cake:
Soften with a wooden spoon 1/3 c. butter. Add gradually 1/2 c. sugar and 1/4 c. pineapple juice. Separate the 2 eggs, add egg yolks to the butter mixture; Beat Egg whites in mixer until stiff, adding 1/4 c. sugar during the beating to make egg whites nice and stiff. Sift 3x 1 3/4 c. flour, 1/2 tsp. salt, and 2 tsp. baking powder. Add dry ingredients and alternate with 1/2 c. milk with 2 tsp. vanilla in it. If cake batter is too stiff, add more pineapple juice. Beat well but do not stir. Carefully fold in egg whites. Cover the hot pineapple, butter, and brown sugar mixture in the cast iron pan with the cake batter. Bake in 350-375 degree oven for 40-50 minutes. Take out and let cool. I make sure I loosen around the edges with a knife while the cake is cooling. Find a nice extra large round plate and invert the cake onto it. Serve slices with freshly whipped cream. You might want to put the whipped cream on the side so as to show off the beautiful glazed pineapple.

Pour the cake batter right on top of the
sizzling pineapple slice mixture
in the cast iron pan

When it comes out of the oven it looks like this
and it smells heavenly!

After you invert on to a large round
plate the cake has a wonderful glaze

Serve with freshly whipped cream!
Old Fashioned but still delightful!

This recipe is on page 23 of my book of Historic collection of Cape Ann Recipes in
"The Legacy of Three Melissas"

Springtime Honey Fruit Nut Flax Crackers made in Excalibur Dehydrator and Vitamix

2013-04-27T11:17:00.000-04:00

1. Soak 1 cup whole flax seeds in

1 cup water for several hours

2.Grind in dry container of Vita Mix 1 additional cup flax seeds and turn into flax meal

Mix with 1/4 cup sunflower seeds 1/2 c pumpkin seeds 1/4 cup raisins, 1/4 cup dried cranberries, 2 Tbsp Chia Seeds, 2-3 Tbsp Honey, 1/2 cup chopped raw almonds

Mix together well and with a spatula spread thinly on two para flex sheets for dehydrating

Put into Dehydrator big huge flattened pancake of mixture ontp Paraflex Sheets and dry in your Dehydrator at 135 degrees for 6-7 hours and then turn down to low and dehydrate on low temperature overnight or for 7-9 more hours.

Take big hardened pancake off of Paraflex Sheets and cut into squares with Pizza Cutter and turn upside down on Paraflex sheets and pop little cracker squares back into the dehydrator for 2-3 more hours until completely dried out. Should be crispy!

Returning the dried and cut cracker squares to Dehydrator for a few more hours.
I have turned every cracker upside down

DONE!

I keep in a cookie jar on the counter for snacks. Very filling, good for you and Delicious!

These crackers are so expensive to buy in the store. I bought a small package once and it cost $7! It was no where near as good as I can prepare at home. I really love my Excalibur Dehydrator. It is one of the best investments ever!!

Happy Dehydrating!

Melissa

Coq Au Vin Avec Haricot Vert or Chicken in Red Wine with Green Beans

2013-04-21T20:04:00.002-04:00

I love Coq Au Vin, the kind you make with mushroom and let simmer or bake for hours with little pearl onions and potatoes with the entire cut up chicken. There is nothing so sumptuous! If you are like me, you might not start thinking about cooking dinner until 5pm on a Sunday Night because you are so busy out in the garden but still want that Sunday Dinner, that tastes like you cooked it all day long.

I invented a quicky little Coq Au Vin with ingredients I had on hand with included Green Beans and Celery and it came out pretty delicious if I do say so myself and it was ready in less then a half hour!! So a Quicky little Chicken in Red Wine with a cooked all day flavor!!

I like to cut up my veggies in advance

Dredged in Flour Chicken
Breast pieces cooking in Olive Oil

Get Nice and Brown on Both Sides
and Remove to a Plate

Saute the Veggies in a little more olive oil
added to the leftover chicken oil

Add Broth, Wine, Tomato Paste

Cook for Ten Minutes, I covered it

After 10 minutes Add Green Beans and chopped Chives, hey it's the only herb I have in my garden this time of year!!

Cook the stew for an additional
10 minutes with the green beans

I use a Le Creuset Dutch Oven and
I use the cover!!

Coq Au Vin Avec Haricot Vert

1/2 cup all-purpose flour

2 boneless chicken breasts cut into 6-8 pieces depending on the size

Salt

Pepper

1/4 cup water mixed with Tbsp leftover flour after dredging chicken

extra-virgin olive oil

A Heavy Enameled Cast Iron Pan like a

Le Creuset

1 stalk celery cut into 2 inch pieces

1/2 carrot cut into small pieces

2 small onion, halved and roughly sliced

1 tsp dried basil

1 tsp dried parsley

8-10 ozs chicken broth

1/2 cup Chilian Cabernet Savignon

1 tbsp tomato paste

1+ c. fresh green beans cut into bite size

2 tablespoons chopped fresh chives

Place flour in a shallow dish. Cut each chicken breast into 3's or 4"s depending on size you like. Sprinkle the chicken with salt and pepper and dredge in the flour. Whisk water with 2 tablespoons of the leftover flour in a small bowl; set aside.

Heat olive oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the chicken. Cook, turning once or twice, until lightly browned on all sides, 5 to 7 minutes total. Transfer to a plate.

Add a little more oil to the pan; reduce heat to medium-low. Add onions, carrots, celery and herbs and cook, stirring occasionally, until the vegetables are softened and browned in spots, about 5 minutes. Add broth, wine, tomato paste and salt and pepper to taste. Stir until the tomato paste is dissolved. Bring to a simmer.

Return the chicken to the pan and any accumulated juice to the pan. Cover, reduce the heat to maintain a simmer and cook for 10 min. Add the four water and whisk. After 10 minutes add green beans and chives. Transfer the chicken to a serving plate.

Serve the chicken with the sauce, sprinkled with additional chives. You can serve this over egg noodles, rice, or mashed potato.

For tonight's dish I cooked and mashed some wonderful potatoes with their skins still on for extra nutrition and flavor and whipped them with butter and milk in my Kitchen Aid Mixer. This dish serves 2-3 people. For a larger group double the recipe. Honesly I was thinking after I made this that it was good enough to serve to company and I may whip it up for guests soon. I actually had some little Corn, what a treat, that Charlie found at the grocery store which I served on the side. Serve with a nice glass of Cabernet and some crusty bread if you have it.

Bon Appetit,

Melissa

Whole Wheat Popovers made in Blender or Vitamix

2013-04-17T18:58:00.003-04:00

I usually make Popovers with King Arthur White Unbleached flour but I was all out so I made them with King Arthur 100% Whole Wheat Flour today and they came out fantastic. The recipe is similar to my regular recipe that I use from my book "The Legacy of Three Melissas" http://www.gloucestergourmet.com/2013/02/easterly-inn-popovers-recipe-from-my.html

WHOLE WHEAT POPOVERS

Easterly Inn Popover Recipe
made with Whole Wheat Flour
preheat oven to 400 degrees

4 eggs
2 c. milk
1 scant c. King Arthur Whole Wheat flour
blender or food processor
greased popover pan (6 popovers) or you can use 6 custard cups with great success if you don't have a popover pan. Put them on a cookie sheet.

Mix eggs on high in the blender, vitamix, or food processor to the slow count of 10. Stop blender. Pour in 2 c. milk and turn blender back on high again and slow count to 10. Turn off Blender. Pour in 1 c. flour and turn on blender and slow count to 10. Turn off blender immediately. The counting is very important, don't over mix.

Pour batter into heavily greased pans and bake for 15 minutes at 400 degrees. If you oven is slow you might want to turn it up to 425 (this is a trial and error thing). After 15 minutes, do not open the door, turn the oven down to 350 degrees. If you have a slow oven, meaning it doesn't seem to get as hot as the temperature, turn down to 375 degrees. Bake popovers for another 45 minutes. Don't open the door. I know you want to open the door, but don't. This is why an oven with a light and a window is so good!

Serve Popovers HOT with lots of butter. Exquisite!

Happy Baking,

Melissa

Liz DZuros The Best Ever Fra Angelico Carrot Cake Cupcakes

2013-04-13T20:58:00.002-04:00

The Best Ever Fra Angelico Carrot Cake Cupcakes
by Liz D'Zuro (my fantastic niece who lives in Boca Raton, FL)

My niece Liz D'Zuro made these cupcakes for Easter this year and they look like a normal cupcake but the taste explosion was amazing!! Something about using FraAngelico in the frosting maybe? Don't miss that part, it was stellar!!

Serves: 24
Cook Time: 48 Minutes

Ingredients
4 eggs
3/4 cup vegetable oil
1/2 cup apple sauce
1 cup sugar
1 cup brown sugar
1 8-oz. can of crushed pineapple, well drained
3 teaspoons vanilla extract, divided
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
Small pinch of ground cloves
3 cups grated carrots, grate on larger side of cheese grater
1 cup chopped pecans
For Frosting:
1/2 cup butter, softened
8 oz. cream cheese, softened
3 cups confectioners' sugar
1 teaspoon vanilla extract
Fresh coconut, shaved and toasted for garnish (optional)
Steps
Preheat oven to 350 degrees F. In a large bowl, beat together eggs, oil, apple sauce, sugars, pineapple and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt, cinnamon, nutmeg and small pinch of ground cloves. Stir in carrots. Fold in pecans. Pour into muffin tin lined with beautiful paper or foil liners. Fill each liner 3/4 full. Bake in the preheated oven for 18-20 min. Let cupcakes cool completely. While cooling, prepare frosting.

Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Pile the frosting high on the cooled cupcakes and garnish with the toasted coconut if desired.

Add no more than a 1/2 cup spiced rum to cake batter.
Add no more than 1/3 cup Frangelico to frosting and more sugar to get back thicker consistency.

Liz D'Zuro

Abbott Farms - Florence, South Carolina - famous for Peaches, Ciders, Preserves, & Fireworks!!

2013-04-12T15:33:00.001-04:00

Charlie and u are driving north from Florida on I-95 today and we stopped at Abbott Farms exit 157, 3810 Bancroft Rd., Florence, S.C. 29501 or www.AbbottFarmsOnline.com

Apparently they are a big grower of peaches in South Carolina but also grow Cherries, Blackberries, Blueberries, and assorted other things. They sell lots of different flavored fruit and peach ciders and we tasted the peach cider and it was exquisite! This South Carolina Abbott Family has been growing and selling peaches from their farm and also 5 other retail locations for over 50 years, since 1955. Charlie and I chose some Blackberry Cider, Blueberry Cider , Whole Pecans, and some Sparklers. They make salsa, jams, jellies, and oodles of other condiments too.
On the flip side, they sell fireworks too!! I guess that is a big seller in South Carolina and all the shops sell them. I got several packages of sparklers, a huge bag of Pecans, a bottle of blueberry cider, and a couple small bottles of blackberry cider. What a combination, Peaches and Fireworks!!

2012 South Carolina Peach Festival Dessert Contest Winning Recipes

1st place – Cream Filled Peach Brownie Cake, by Patty Bloomer

Brownie layer – 1 box brownie mix, 1⁄2 cup vegetable oil, 1⁄4 cup water, 3 eggs
Cake layer – 1 box vanilla cake mix, 1-cup peaches finely chopped, 1 teaspoon cinnamon, 3⁄4 cup water, 1/3 cup oil, 3 eggs
Filling layer – 8oz pack. Cream cheese, 1⁄2 cup butter, 3 cups powdered sugar, 8oz whipped topping
Frosting layer – 16oz. whipped topping, 2/3 cup powdered sugar, 3 cups, sliced peaches
Pre-heat oven 350 degrees, stir all brownie layer ingredients, pour 1-cup batter in each of 2 pans. In large bowl beat all cake layer ingredients with electric mixer. Pour and spread about 1 1/3 cup of mixture evenly over brownie batter in each pan. Bake 20-30 minutes. Cool 10 minutes then invert cake on cooling racks. In medium bowl beat cream cheese and butter until smooth. Beat 3-cups powdered sugar then fold in whipped topping. To make frosting beat 16oz. whipped topping and 2/3 cup powdered sugar with electric mixer. To assemble cake, place one cake layer brownie side down. Spread filling layer top that with sliced peaches. Repeat 2nd layer brownie side down. Frost side and top of cake. Garnish with peaches. Refrigerate 1-hour before serving.

2nd place – Gaga’s Fresh Peach Cake, by Gayla Loudermilk

1-cup canola oil, 1⁄2 cup peach juice, 2-cups sugar, 3 eggs, 2 teaspoons vanilla extract, 3-cups self-rising flour, 3- cups peaches, peeled and diced, 1-cup chopped pecans, 1-cup coconut
Pre-heat oven to 350 degrees, mix all ingredients together in order listed above. Pour into lightly greased and floured Bundt pan. Bake 1-hour. Remove from oven. Let stand in pan for 10-minutes and turn onto cooling rack. Cover entire cake with peach frosting. Garnish, optional.
Peach Frosting – 1-8oz package of cream cheese, 1-box of powdered sugar, add 1-teaspoon of peach juice at a time until frosting is fluffy.

3rd place – Peach Ice Cream, by Mandy Tate

2-cups fresh blended peaches, 2-cups sugar, 1-can of condensed milk, 1-can of evaporated milk, 1-can peach nectar, 1⁄2 gallon of milk, 1-teaspoon vanilla
Mix all ingredients together in ice-cream churn and stir well. Churn until ice cream is frozen.

Baked Wild Orange and Mushroom Florida Permit Fish - similar to Pompano

2013-04-10T08:56:00.002-04:00

Wild Florida Permit Fish with rice and steamed asparagus

I had never even heard of Permit Fish when a friend from Gloucester, MA who is wintering in Stuart, Florida gave me some. My husband Charlie had caught some Pompano a few years ago off Cape Canaveral and that is a very nice tasting fish so hearing that the "Permit Fish" is a cousin of the Pompano, I was game to try it. Apparently, the permit fish lives in Sub Tropical and Tropical waters only so I have not heard of it in northern Florida but is prevalent in South Florida. I searched on the internet for recipes and really didn't come up with much so I decided to bake it because the pieces I had were fairly thick.

Baked Permit Fish

Wash and put Permit Fillets
in Glass Pyrex Dish.
I put little Olive Oil in
the bottom of the Pan too.

Chop an Onion

I squeezed on the juice of
an orange over the fish

Then I put a bit of the Orange

Pulp on top

and Sprinkled some Wine too

Saute some mushrooms and onions

Smash up some Ritz Crackers
1/2 a sleeve will do

Add Ritz Cracker Crumbs to
Sauteed Onions and Mushrooms

Place crumb mixture on

top of fish in baking pan

I baked for 1/2 hour in 375 degree oven and served right away with rice and asparagus. The flavor was light and delicious.

A very pleasant surprise!!

This was a first for me, so I wasn't sure how the fish would turn out but it came out really well.

Happy Fishing and Cooking,

Melissa

Wow that is Green Juice!! or The Purple People go Green!

2013-04-08T09:03:00.000-04:00

Hey, I had a friend ask me to post more of my juicing recipes because she was on a diet. I juice at least once a week and more often if I can. I love Green Juice but I like to sweeten it with Carrots.

Purple People Green Juice
6 carrots
bunch purple kale
1 cucumber
1 small zucchini

This is a recent juicing event where I made Carrots, Purple Kale, Zuchinni, Cucumber, and Carrots, dubbing it the Purple People go Green in reference to the Purple Kale! This was organic purple kale my sister Susie got from her Farm Coop in Boca Raton and she gave some to me. It made a fantastic juice and I admit to feeling like a powerhouse after drinking it yesterday! I really love adding zucchini and cucumbers to juice. So juicy and so green!!

I get everything washed and prepped as I set up my trusty Jack LaLaine Juice. And I slowly push thru my veggies and transfer to a glass carafe. I usually enjoy a glass immediately and save the rest for later in the day, sipping a bit here and there.

WOW That is some GREEN JUICE!! YUM!

Happy Juicing,

Melissa Abbott

Baked Stuffed Wild Florida Triple Tail caught off Cape Canaveral by Charlie Abbott! This is how I cooked it!

2013-04-03T08:29:00.000-04:00

Charlie Abbott with his Triple Tail!

Baked Stuffed Wild Florida Triple Tail!

Yep, My husband Charlie Abbott caught this fish last Friday and we took it to my sister's over the weekend to cook.

I have to say that Triple Tail is one of my favorite Florida Fishes! It is firm, white, and extremely tasty. I have cooked it several ways with good success but I think the classic Baked Stuffed in the Manner that I would stuff a Haddock back in Gloucester works the best! I used a Ritz Cracker Stuffing. Recipe Below!

BAKED STUFFED WILD FLORIDA TRIPLE TAIL RECIPE

Saute an Onion and Celery in Butter
and Chop some Parsley

Crush the Ritz Cracker Crumbs in a
Plastic Bag with a Rolling Pin

I cooked this with the Cape Canaveral Shrimp (thats a previous blog post)Add the Crushed Ritz Crackers and chopped Parsley to the Onion, Celery, Butter mixture and stir for a minute and then top the fish

Melt some butter and pour it over the top of the fish, this makes it moisturized and tasty,

Bake in a 350-375 degree oven for 20-25 minutes depending on the thickness of the filets. You don't want to dry it out and you want it moist.

Have a Glass of Wine, Relax, and
Enjoy while the fish bakes!

Serve with steamed vegetable and rice pilaf or baked potato. I always serve with a big wedge of lemon or lime. Leftovers make fantastic fish sandwiches on a bun with lettuce and tomato.

I'll be leaving Florida soon and traveling back to Gloucester, MA where I live and work. I admit that I am posting all the Florida Fish Recipes so I don't forget how to cook them when I return again, hopefully many times in years to come.

Happy Cooking and Happy Fishing

Melissa Abbott

For more New England Recipes check out my book at www.anadamabreadbook.com

Wild Caught Florida Mahi Mahi with Fresh Herb and French Bread Stuffing with Baked Lime and Marsala Marinade

2013-04-02T16:03:00.000-04:00

Baked Fresh Herb and French Bread Stuffing
with Lime and Marsala
Wild Caught Florida Mahi Mahi

Baked and Stuffed Fresh Herb and French Bread
Marsala and Lime
Wild Caught Florida Mahi Mahi

The 1st Step is to wash the filets and place in buttered or oiled pyrex pan. Then squeeze a couple of lime wedges over them and let sit a couple of minutes to marinate. You can salt and pepper right now too if desired. The pour some Marsala Cooking Wine over the Filets too!!

While the Mahi Mahi is marinating in the Wine and Lime Juice, sauté 1/2 a chopped onion in some butter in a pan over medium heat until clear.

Onions Sauteing!

While the Fish is Marinating and the Onions cooking, pick some fresh herbs from your garden. I used parsley, thyme, basil, and rosemary. Use whatever is available even if it is just parsley. Chop up in your food processor till they are a good rough cut.

Add Day Old French Bread Crusts

and process roughly

Add the herbs and french bread crumbs to the butter and sauté onion

Pour Herbed Bread Crumbs over marinating fish and place in a preheated 350 degree oven for 20-25 minutes until completely cooked but not dried out!

Mahi Mahi are also known as Dolphin fish but they are not related to dolphins but rather to Ocean Perch and they are fast and acrobatic swimmers known to inhabit subtropical and tropical waters. They are a popular sports catch in Florida and I got this from a friend from Gloucester, MA who fished for it off Port St Lucie, FL. Charlie and I stopped in to say hi on our trip back from Boca Raton to Merritt Island and they gifted us with some Mahi Mahi and some Permit Fish (I am cooking the Permit Fish tonight so that will have to be another blog but Permit fish as similar to Pompano). Mahi Mahi is a lovely firm white fish similar in taste to Flounder. They make great fish tacos or fish sandwiches with leftovers and soak up the taste of any herbs, peppers, wines, or flavorings used with them. They are fantastic with any kind of salsa too!!

I served this last night with steamed white rice and a stir fry of onions, mushrooms, and zucchini! Absolutely delightful!! There was plenty of crusty french bread on the side and a green salad too but I didn't get a photo of that.

Happy Fishing and Happy Cooking!

Melissa Abbott

For more of my Historic New England Recipes and Stories visit: www.anadamabreadbook.com for links to "The Legacy of Three Melissas"

Baked Stuffed Wild Caught Florida Cape Canaveral Shrimp

2013-04-01T18:45:00.002-04:00

Baked Stuffed Cape Canaveral Shrimp

Shrimp Boat fishing off Cape Canaveral, Florida

I have spent most of the winter in Florida, on Merritt Island, specifically which is right next door to Cape Canaveral. Not only is Cape Canaveral famous for rocket launches and Indian River Oranges but is also well known for it's delicious locally sourced wild shrimp. The fishermen here, fish for a few different kinds of shrimp. There is a wonderful Rock Shrimp and a super good Ruby Red Shrimp. These particular shrimp are Cape Canaveral White Shrimp which my husband bought fresh and whole at a Seafood Market in the Port Area. These shrimp are a bit of work to devein and clean but well worth the effort. I have to "thank" my husband for doing the cleaning. We brought them packed in ice to my sister's house in Boca Raton, Florida to have on an Easter weekend visit.

I have to tell you, these shrimp made a fantastic seafood dinner and we paired it with some fresh fish my husband had caught on a fishing trip (that is a whole "other" blog post to come).

My sister's house in Boca Raton is large and comfortable and she welcomed us in with our two dogs Scupper and Captain and we had a fantastic weekend visit. I documented cooking this Shrimp because it was just so delicious! If you are in Florida and get a chance to get some of these Shrimp, I highly recommend them.

Rockport, MA Artist Helen Van Wyck's still-life
hangs in my sister, Susan D'Zuro's Boca Raton Dining Room.

RECIPE

Cleaned and Deveined Cape Canaveral Shrimp in buttered pan. Glass or Corning Wear works best.

Sprinkle very lightly with some white wine (if desired) not too much just a sprinkle....

Saute 1 chopped onion in several Tbsp. of butter

in a heavy pan

Crush Ritz Crackers with a
Rolling Pin in Plastic Bag! I know I know, you could do this same activity using your food processor but I have to tell you that for some reason, and I don't know why, crushing the crackers with a wooden rolling pin makes them better! It just does! I learned this trick from my mother-in-law Priscilla Abbott and I always wondered why her Baked Stuffed Shrimp was so delicious and I do believe this is the reason.

chopped 1 stalk celery and add to sautéing onion

Chop some Fresh Parsley and add to
Onion and Celery!

Add crushed Ritz Cracker Crumbs and stir with a wooden spoon to coat all the cracker crumbs

Pour Crumb mixture over Fresh Deveined Shrimp in a buttered pan

Pour a little melted butter over the
top for extra goodness. Yes, yes, this is a lot of butter but you can have this one night because it just isn't as good unless you do this!!

Baking in 350 degree oven for 20-25 minutes!
Shrimp is on the bottom rack. That is fish and crusty french bread baking on the top rack. Always make sure to have plenty of hot french bread whenever you serve a dinner party!! Otherwise, it just isn't a great dinner party, it just isn't. Take my word for it.

We had red wine but you can serve white if that is your preference!

Serve with Organic Asparagus and Steamed Rice!

Little Easter basket with Godiva Bunnies on the Piano all ready for Easter!!

I really enjoyed cooking this meal the Saturday Night before Easter this year for my Florida Family and I am sharing it here with you because, I am going to tell you something, it is just plain a wonderful thing to do!!
Thanks again to my sister Susie and her great family, husband John, Daughters Kat and Liz, and son Michael for welcoming us and sharing their Easter with us.

Happy Cooking!!

Viva Le Shrimp!!

Melissa Abbott

For More of my Recipes, check out my Cookbook
"The Legacy of Three Melissas"

Seaward Inn "Top Hat Coffee Cake" - from Ann Cameron's "Pierre Tells All! The Cooks' Book from the kitchen of Seaward Inn" 1981

2013-03-31T10:54:00.001-04:00

A Piece of Seaward Inn
Top Hat Coffee Cake

When I was growing up the Seaward Inn on Marmion Way in Rockport, MA was run by Ann and Roger Cameron. They started the business in 1945 and it is still run by their daughters to this day. A seaside Inn, it was as charming and beautiful as any Inn could be. In 1981 Ann, wrote down all her recipes from this quintessential New England Inn and published "Pierre Tells All" a compilation of her collection of Seaward Inn recipes.

My grandparents, Bill and Melissa Smith, who I write about extensively in my book "The Legacy of Three Melissas" were close friends of the Cameron's. We were often invited to Seaward Inn for skating parties when Roger would flood the backyard with water and we would skate and skate. Ann was one of the most charming and lovely people I ever knew and her graciousness comes thru in her collection of Rockport Innkeeper recipes.

I am visiting my sister Susie in Boca Raton and this is a photo of her of "Pierre Tells All! The Cooks Book". Apparently, every Easter and Christmas, my sister makes this coffee cake and this year was no exception, we woke up to it this Easter morning.

Seaward Inn Top Hat Coffee Cake Recipe

Cream until light and fluffy:

1/2 c. butter

1 c. sugar

Add:

2 eggs, one at a time

beating well after each addition

Add:

1 c. sour cream

1 tesp. vanilla

Sift Together:

2 c. flour

1 teasp. baking powder

1 teasp. baking soda

1/2 teasp. salt

Topping:

2/3 c. firmly packed light brown sugar

1 tbsp. cinnamon

2 tbsp. melted butter

1 c. chopped nuts

Stir dry ingredients into creamed mixture, beating well. Spoon 1/2 the batter into a well greased 9" square pan. Mix topping ingredients and sprinkle half over batter. Add remaining batter and sprinkle with rest of topping. Bake in a preheated 350 degree oven for 40-50 minutes or until done. Enjoy!!

There are so many really wonderful recipe's in this classic Rockport Cook Book and I treasure my copy and became inspired to share this recipe because my sister made it for easter this year!

Happy Baking, Happy Easter, Melissa

The Legacy of Three Melissas available on Amazon.com: http://www.amazon.com/The-Legacy-Three-Melissas-Authentic/dp/1450722156/ref=sr_1_7?ie=UTF8&qid=1364741583&sr=8-7&keywords=legacy+of+three+melissas

The Tao of Juicing Oranges

2013-03-29T09:46:00.002-04:00

There is nothing quite like living in Florida and Juicing the Oranges here. Since I will be traveling back north to Massachusetts in a couple if weeks I am going to talk about it. Many of my readers get really upset that they are wintering in MA and I have flown the coop for points south on a seasonable temporary basis only. My heart is in Gloucester while my aging body is refreshed, rejuvenated, and happier in Florida during the winter. I have a lot of gratitude for my life and my choices. So yeah, yoga and juicing is part of my life and yeah, no apologies, I feel better for it all around.

I love going to the orchards here in Florida on the Indian River and buying fruit from the orchard, taking it home and fresh juicing it myself. Amazingly good!!

Oranges at
Orchard Barn
on Merritt Island, FL

Unpaved Road thru
Merritt Island Orange Grove

My advice is to get a nice crystal or glass pitcher and glasses to use for juicing. I bought a gorgeous set at a yard sale and gave been using them all winter.

You know, you can buy a citrus juicer very inexpensively and no matter where you live juice your own oranges and create your own healthy Florida lifestyle and feeling in your own home, even if you live on the North Pole!!

You can also take the rinds and make a fantastic house cleaning solution out of the orange peels with a little white vinegar!! Visit my blog for that recipe. I used lemons in that blog but oranges work fantastically well too!! Click here for details: Melissa's Essential Household Cleaner

Using and appreciating each part of the fruit is practically the most abundant and positive thing you can do for yourself. So yeah, get yourself a juicer, a bag of oranges, and get out your best carafe or pitcher and some nice glasses and treat yourself well with some nice freshly squeezed orange juice!

Recipe of Orange Juice Greatness

1 Pitcher or Carafe (make it something glass and gor-orange-ous)
12 juicing oranges
1 hand squeeze or electric juicer
a wonderful glass in which to drink this orange elixir

Juice and Enjoy!

Love and Orange Blessings, knock knock, whose there? Orange. Oranage gonna let me in?

Melissa

Remembering Bob's Clam Shack in Gloucester, MA

2013-03-28T10:54:00.001-04:00

Remembering Bob’s Clam Shack in 95 East Main Street, East Gloucester, Massachusetts began in 1953 and continued until 1980.

Remembering Bob’s Clam Shack in 95 East Main Street, East Gloucester, Massachusetts began in 1953 and continued until 1980.
Originally being a fish flake yard where fish was processed and salted in large wooden barrels and placed on racks to cure in the sun and then they were shipped around the world. Millions and Millions of lbs were processed in this way, on that property. This process was started by the earliest settlers in Gloucester (The Dorchester Company from 1623). In those days, it was the only way to preserve fish so it would keep for long periods of time. The location has historically been known as "Collins Cove".

I actually have a copy of the “Bob’s Clam Shack Cookbook” and Bob writes about his humble beginnings in 1953 when the building measured 18 x 1 4 with a small porch and picnic tables. I remember going there are a child after long hot dusty rides on summer evenings, parking in front, and waiting in the car while my Dad ordered friend clams at the take out window.

In the first shack, only boiled lobsters, steamed clams, lobster rolls, and potato chips were sold which customers would either bring home or eat on the 8 picnic tables. In 1955, a second building was erected and it measured 24 x 18 and the menu was enlarged to about 8 items including: fried clams, french fries, onion rings, scallops, fish & chips, hot dogs, and hamburgers. The prices back then were .75 for a boiled lobster, .65 for steamed clams, and .69 for a lobster roll. For the next 3 years the only parking was on the street and cars lined East Main Street for 1 mile on either side. During the summer of 1958 a fire destroyed most of the larger building and the summer season was finished out in the smaller building. In 1959 a new and larger building was erected about 70 ft. back form the road and measured 50 x 35. It had a good sized kitchen, take out windows, and a dining room which accomodated about 55 customers and off street parking for about 30 cars. After 1959, enlargement continued for many years turning the fish flake yards into a Marina.

Bob’s Fried Clams Recipe
from his cookbook which originally sold for $8

1 pint freshly opened soft shell clams
3 c. evaporated milk
1 c. regular milk
1/2 lb. yellow cornmeal flour
2 fresh eggs
1 qt. frying oil
Mix eggs and milk to make batter. Dump flour into a mixing bowl. Using a deep fat thermometer, heat fat to 360 degrees. Using a small wire mesh basket, dip about 12 clams into the batter. Make sure all clams are battered. Shake off excess batter and place clams into flour to bread and shake well. Then transfer the clams into 360 degree oil using some kind of fry basket. Fry approximately two minutes. Do not try to cook too many clams at one time. I recommend not more than 12 clams to each quart of oil. Serves 6-8

For more original Cape Ann Recipes from the 1920′s-1970′s check out my book:
“The Legacy of Three Melissas” available at local Cape Ann bookstores or Amazon.com with recipes from The Blacksmith Shop Restaurant, The Easterly Inn, The Faraday Inn, The Cable House Bed & Breakfast, and The Anadama Bread Bakery.

Originally being a fish flake yard where fish was processed and salted in large wooden barrels and placed on racks to cure in the sun and then they were shipped around the world. Millions and Millions of lbs were processed in this way, on that property. This process was started by the earliest settlers in Gloucester (The Dorchester Company from 1623). In those days, it was the only way to preserve fish so it would keep for long periods of time.

I actually have a copy of the “Bob’s Clam Shack Cookbook” and Bob writes about his humble beginnings in 1953 when the building measured 18 x 1 4 with a small porch and picnic tables. In the first shack, only boiled lobsters, steamed clams, lobster rolls, and potato chips were sold which customers would either bring home or eat on the 8 picnic tables. In 1955, a second building was erected and it measured 24 x 18 and the menu was enlarged to about 8 items including: fried clams, french fries, onion rings, scallops, fish & chips, hot dogs, and hamburgers. The prices back then were .75 for a boiled lobster, .65 for steamed clams, and .69 for a lobster roll. For the next 3 years the only parking was on the street and cars lined East Main Street for 1 mile on either side. During the summer of 1958 a fire destroyed most of the larger building and the summer season was finished out in the smaller building. In 1959 a new and larger building was erected about 70 ft. back form the road and measured 50 x 35. It had a good sized kitchen, take out windows, and a dining room which accomodated about 55 customers and off street parking for about 30 cars. After 1959, enlargement continued for many years turning the fish flake yards into a Marina.

Bob’s Fried Clams Recipe
from his cookbook which originally sold for $8

To see sample pages and overview of book: www.anadamabreadbook.com

Available as a book or via electronic download on kindle ON AMAZON: http://www.amazon.com/Legacy-Three-Melissas-Authentic-Original/dp/1450722156/ref=sr_1_3?s=books&ie=UTF8&qid=1364482332&sr=1-3&keywords=legacy+of+three+melissas

Pamela Leavey's Mediterranean Chicken

2013-03-19T20:28:00.001-04:00

When I cook I rarely follow a recipe and usually change things up each time I cook it. Mediterranean Chicken is one of my favorite chicken dishes. It’s easy and light fare. I have had some requests for the recipe. Enjoy…

Pamela Leavey

Luckily for us, she found time to cook and share this fantastic recipe with us.

Mediterranean Chicken

1 1/2 lbs. chicken tenders – cut into 1 inch cubes

1 14.5 oz can of diced tomatoes (with garlic or basil is a good choice)

1 14 oz. can of whole or quarter artichoke hearts (not marinated) — drained and chopped

1 medium yellow onion sliced thin

2 cloves garlic chopped

splash of olive oil

1 tsp thyme

1 tsp oregano

1 chicken bouillon cube

juice of 1/2 lemon

1 4 oz. package of feta cheese

Saute onions and garlic in olive oil and then add chicken and spices and saute until the chicken is lightly cooked. Stir in tomatoes and simmer on low for 20 minutes until chicken is tender. Add lemon juice and chopped artichoke hearts. Cover and simmer for 5 minutes. Turn off heat and sprinkle with feta cheese and fresh ground pepper.

I recommend pairing this with a salad of spring greens and red onion with vinaigrette and ciabatta.

Alternatives to the Mediterranean Chicken… substitute artichoke hearts with sliced zucchini or summer squash. Add rosemary or basil.

Serve on rice. Serves 4 – 6.

Looks like a quick and easy dish for a winter night. Thank-you Pamela for sharing this with my readers and being a guest blogger. A pleasure to know you!

Happy Cooking!

Melissa

Melissa's Essential Lemon Rosemary Lavender Household Cleaner

2013-03-18T19:28:00.000-04:00

Melissa's Essential Lemon Rosemary Lavender

Household Cleaner Recipe

Peels from 5-7 lemons

2+ c. White Vinegar

2 Sprigs Fresh Rosemary

15 drops Lavender Oil (I used good Aveda Brand)

Recycle a spray bottle (I washed out a Windex Sprayer)

2 c. filtered waterwashed out a Windex Sprayer)

2 c. filtered water

Soak the Lemon Peels and Fresh Rosemary covered in White Vinegar in a jar or covered container for up to 2 weeks. Strain and pour into a recycled spray bottle with 2 c. of water and add 15 drops lavender oil. Shake well. Your household cleaner is ready to use! If you are in a rush, you can soak for 24 hours and make right away but best if it soaks for longer. If I am in a rush, I make a bottle of the cleaner and then pour more vinegar over the peels to make another batch thats ready in a couple of weeks. You can use any type of citrus and many people like oranges. I like lemon because it really truly cleans counter tops and bathrooms like nothing else. In the olden days, hospitals even used rosemary as a disinfectant in hospitals. I love the smell of lemon, rosemary, and lavender together but you can make this without the rosemary or lavendar with excellent results.

Recycling your lemon peels and spray bottles makes a lot of sense. I peel the lemons and then put the pulp thru my juicer and make fresh lemon juice for lemonade or for cooking a piccata or something. This smells so good you won't believe it and wonder why you ever bought expensive cleaners in the first place!! Our grandmother's knew what they were doing!!

Pictured from left to right: Peels and rosemary soaking in white vinegar, bottle of Aveda lavender Oil, bottle of white vinegar and a recycled windex bottle with my cleaner all made. I washed the kitchen counters with this after I made it tonight and I loved the scent and everything was squeaky clean.

Happy Cleaning!!

Melissa

A Bit of the Green - St Patrick's Day Sauteed Fresh Swiss Rainbow Chard with Onions, Mushrooms, and Marsala Wine

2013-03-17T10:17:00.002-04:00

My sister Susie gave me some absolutely gorgeous Rainbow Swiss Chard the other day! She belongs to an Organic Farmer's Coop in Boca Raton and she had extra of this and I brought some home with me. I can't tell you how delicious this was!!

I cooked it very simply:

Sauteed Fresh Swiss Rainbow Chard

with Onions, Mushrooms, and Marsala Wine

1 head or bunch of Rainbow Swiss Chard

4 button portobello mushrooms (roughly chopped)

1 small onion (chopped)

4-5 Tbsp. Olive Oil

2 Tbsp. Butter

salt and pepper

1/2 c. Marsala Wine

Large Pot with cover

Saute chopped onion and mushrooms in heated (med-high) pan turning down heat to med if it gets too hot. When onions are limp and clear, salt and pepper the onion/mushroom mixture and stir with a wooden spoon.

Add chopped Swiss Chard and toss a few times over the heat and pour over Marsala Wine and pop cover on top of the pan to steam everything and cook a few more minutes (5 min) and serve immediately. Delicious!!

Thanks Susie :)

Happy Cooking,

Melissa

St. Patrick's Day

St. Patrick's Day is here, you see.

We'll pick some shamrocks, one, two, three.
We'll count the leaves and look them over,
And maybe find a four-leafed clover.
I'll sew green buttons on my vest,
Green for St. Patrick is the best.
I'll wear a green hat, very high,
And dance a jig--at least I'll try!

Grilled Mahi Mahi with Olive Oil and Weber Brand Seafood Spice Mx

2013-03-15T10:32:00.004-04:00

I went to visit my sister, Susie D'zuro in Boca Raton, FL this last week for a few days and she bought a really stunning piece of Mahi Mahi to "Grille" while I was there!

Mahi Mahi Grilling!!

Susie's Kitchen and her daughter Liz on right

She cooked it simply in a way her family enjoys using some Seafood Seasoning she likes:

The Steps she took are:

1. Boston Bay Weber Spice Mix Seafood Seasonings

2. Weber Mango Lime Seafood Seasonings

3. Liberal Olive Oil

4. Grilled the Piece of fish straight on her grille with very delicious results! She turned one and the whole process took about 15 minutes.

Almost Done!!

Served with Fresh Asparagus and Lemon!!

Photo of myself left and my sister Susie right

Happy Cooking and in my Case this Week Traveling!!

Melissa

Honey and Spice Acorn Squash

2013-03-14T20:16:00.000-04:00

Honey and Spice Acorn Squash

serves 4

1 acorn squash cut into quarters with seeds scooped out

2 teaspoons olive oil, or to taste

1/2 teaspoon hot chili pepper flakes

Salt and pepper

1 tablespoon butter

4 Tbsps. Honey

Marsala Wine

Squeeze of Fresh Lemon

Preheat the oven to 375ºF. Cut the acorn squash in half and scoop out the strings and seeds. Place in a small pie pan or baking dish. Rub one half with the olive oil, coating the cavity well. Then salt and pepper and sprinkle on hot chili pepper flakes. Place a small pat of butter on each squash quarter.

Bake for 50-60 minutes or until the squash comes up easily when scraped gently with a fork. Let cool for a few minutes, then eat straight from the rind, mashing it up with a spoon.

This goes great with any type of dinner. This particular squash was given to me by my sister in Florida who got it from an organic farmer near her but in the summer, I grow a bunch of these in my garden and they are plentiful in the grocery store year round.

I served this with a stuffed chicken and steamed rainbow swiss chard and it was delicious.

Happy Cooking,

Melissa

Baked Haddock in a Pate Brisee Crust with Mushrooms, Red Pepper, & Asparagus Stuffing

2013-03-13T07:40:00.002-04:00

Crust - Pate Brisee without sugar in a Food Processor
3/4 stick unsalted butter
1 cup flour
1/2 tsp. salt
1/4 cup plus a few spinkles if needed very cold water

Cut butter into small pieces and put in food processor with flour and salt - pulse several times until the flour adn butter are blened and it looks like small pea size or smaller nuggets, sort of like a coarse meal (but not too small). Please do not over pulse because one of the tricks with Pate Brisee is not to over handle it too much. Next ad water to the food processor whizzing away steadily (not pulsing) until a ball mass is formed in the processor itself. If you do not get this quickly ad a few more sprinkles of water. This comes together very quickly. Wrap the dough up in plastic wrap and put into the freezer for 10 minutes or in the refrigerator for 2+ hours. Then roll out with a little flour into an oblongish shape

Filling:
olive oil
1 small chopped onion
1/4 red or green pepper (red looks very pretty)
6-7 button mushrooms sliced
10 asparagus spears cut into small pieces
any fresh herbs you feel guided to ad such as parsley or basil - works well with out herbs
a little white cooking wine (I use leftovers I didn't drink) Everyone says, I never have leftovers but I don't drink so much so I usually have a little leftover. If you don't have leftover, then open a new bottle and drink a little of it while you make this dish. Saute everything together in a nice cast iron pan, salt and pepper and add a little wine.

Fish: Use any firm white fish available. I think this would be good with just about anything. I have made this with halibut with great success but for this recipe I used 2 fillets of Haddock which is about one lb. You could make individual portions but for this I made one large fish pasty shaped like a fish (just for fun!)
Wash the fish and pat dry. I fresh it with a squeeze of fresh lemon juice. Set to the side and create the crust.

Roll out the crust and cut a portion of it off for the bottom layer of the pastry.

Lay 2 Haddock Fillets (about 1 lb) on top of pastry layer.

Layer the mushroom, red pepper, onion, and asparagus filling on top of fish

Cut the remaining pastry to a shape of a fish (be creative!)

Lay the pastry on top of the fish and stuffing. Use extra pieces of pastry to decorate the fish and make eyes, fins, gills, and tail. Pinch around the edges. Place into a 400 degree oven for 15-20 minutes and then reduce heat for 15-20 more minutes until browned and looks and smells done.

Brush the pastry with Milk and Pop into the Oven

Serve with sidedishes of choice great with everything. I am serving this with butternut squash, popovers, and an almond rigatoni herbed pasta.

When it's finished you may have to carefully take it out of pan with a large spatula if you wish to serve it at the table or you can slice in the kitchen and serve on plates to guests.

Happy Happy Cooking! Eat More Fish! Melissa

My Very Favorite Cookie - Oatmeal White Chocolate, Butterscotch, Chocolate, Nut, Cranberry Cookies

2013-03-12T06:50:00.001-04:00

Amazing Oatmeal White Chocolate, Butterscotch, Chocolate, Nut, Cranberry Cookies

1 cup butter

1 cup brown sugar

1 cup white sugar

2 eggs

1 Tbs Vanilla

1 Tsp. Almond Extract (secret ingredient)

2 cups oatmeal

2 1/2 cups flour

1/2 tsp salt

1 tsp baking powder

3 oz. White Chocolate Chips

3 oz. Butterscotch Chocolate Chips

3oz. Dark or Milk Chocolate Chips

1/2 cup Cranberries or Raisins

1/2 cup chopped Nuts - Walnuts, Almonds

Preheat Oven to 400 degrees, Cream first 5 ingredients in a mixer, add the rest of the ingredients except for Chips, Cranberries, and Nuts. When flour is all mixed in add the rest of the ingredients so that they are inorporated into the dough. Scoop Tablespoons onto cookie sheets and flatten with palm a bit for best results. Cook 8-10 minutes, remove and cool on racks. Moist, Delicious, and Wonderful!

I swear by this recipe and I have been making this cookie and variations of it for twenty five years. This cookie made more money at the bake sales then any other recipe I have except maybe a chocolate cake I make for them.

As long as you add the white chocolate chips, you can include variations of all types of things, you have a delicious cookie! The oatmeal makes it, at least, semi-healthy. The SECRET ingredient is the almond extract and it really gives this cookie and interesting flavor. Don't use too much, just a smallish tsp. for best results.

Happy Baking,

Melissa

Avery Lucas makes Cheese Soufflés

2013-03-10T09:10:00.003-04:00

Avery Lucas, an artist living in Pawtucket, Rhode Island, (and my amazing daughter) shared with me her recipe for individual cheese soufflés.

She made these to go with a special weekend dinner she was cooking at her studio for friends. She was celebrating her installation of her recent Sculpture "Envelop" recently installed in a Contemporary Art Gallery in San Antonio, Texas.

Avery's Sculpture is being featured at
Equinox Gallery in San Antonio, Texas this month
Clint a Gallery Pal is standing next to it

Soufflé Cooking Directions:
*Rub the inside of the soufflé mold or ramekins with the soft butter, and coat evenly with the finely grated Parmesan, making sure to tap out the excess. Set these in the freezer for about 5 minutes, or set in the fridge until you’re ready to fill the mold.
*In a small saucepan, combine the rest of the butter and the grated garlic and cook until the butter is melted and the garlic is fragrant.
*In a separate bowl, combine the flour, salt, nutmeg, cayenne and black pepper. Then add the mixture to the melted butter and cook over medium heat for about 2 minutes, whisking often.
*Add in the heated milk and whisk until nicely thickened. Then add the cheeses and remove the saucepan from the heat.
*Whisk the egg yolks and temper them to the hot milk and cheese mixture, gradually adding all the yolks, whisking constantly and rapidly.
*Adjust this mixture to taste with more salt, pepper or cayenne.
*In a separate bowl, mix together the egg whites and cream of tartar. Whisk this with an electric mixer until stiff, glossy peaks form.
*Rapidly mix ¼ of the egg whites into the cheese base to lighten the batter. Now comes the gentle part: Add the egg whites in ¼ increments to the base. (Note: Folding consists of moving the spatula around the sides of the bowl, down the center and bringing the spatula up from bottom to top, and repeating again.) Be careful not to deflate the egg whites you worked so hard to whip! This is what gives your soufflé its beautiful leverage.
*Place the batter into the prepared mold or ramekins, leaving about ½ inch of space at the top.
*Set the mold or ramekins on a baking sheet, and bake for about 30 to 35 minutes. *Never open the oven while a soufflé is cooking!

Avery's Dinner with Cheese Souffles

Congrats to Avery on her Gallery Showing. You can see her Hot Air Balloon Sculpture in the photo above! Thanks for sharing the recipe and your work with my readers.

For more on Avery Lucas, her teaching schedule, exhibits, and her art visit her Tumblr Page at: http://averylucas.tumblr.com or her Website: http://averylucasart.com/home.html
Recent Work at:http://www.ganoksin.com/exhibition/main.php

A recent photo:
I am on the left and Avery on the right