Posted: September 3rd, 2010 | Author: yankeecook | Filed under: Regional Cuisine, Seafood, Special Occasion and Party Menus, Yankee Cook Recipes | Tags: Lobster, Local, Pescatarian, Regional Cuisine, Seafood, Yankee Cook Recipes | No Comments »
Seasonality is a wonderful thing. Along with all of the fantastically fresh local veggies this time of year, there are a few other things that are at their peak and lobster is one of them. Lobsters shed their shells in the spring and form newer, softer shells which are much easier to crack.
Posted: August 25th, 2010 | Author: yankeecook | Filed under: Yankee Cook Recipes | No Comments »
It’s late August and fresh, ripe veggies are being picked in gardens and on farms across New England. The sun and the rain have done their thing, and now the year’s very best peppers, radishes, zucchini and tomatoes are ready to leap from their vines (or soil as the case may be) and onto a table near you.
Posted: August 24th, 2010 | Author: yankeecook | Filed under: Desserts, Yankee Cook Recipes | Tags: Cake, Chocolate, Double Complete Rainbow Cake, White Chocolate, Yankee Cook Recipes | 2 Comments »
I live in a coastal community, which is peaceful and serene 9 months out of the year. During the 3 months of summer, however, our fair community is inundated with tourists. Absolutely lovely individuals, but this mass onslaught of summer folk increases our community’s population by at least tenfold.
Posted: August 18th, 2010 | Author: yankeecook | Filed under: Chicken | Tags: Cheese, Chicken, Sauces, Side Dishes and Vegetables, Tomatoes, Yankee Cook Recipes | No Comments »
As you know, tomatoes are at their peak this time of year. As wonderful as they are served freshly sliced in a caprese salad, per esempio, it’s really not a tragedy to simmer them into a thick marinara sauce. In fact, doing so concentrates their already sun-condensed sugars even more to create a lusciously sweet tomato sauce that you would swear had a teaspoon of sugar tossed in for good measure. But there’s not. Tomatoes are running the show here and they wouldn’t stand for it. In this case, I used two pints of grape tomatoes, which are very sweet – the perfect foil for the Parmesan breaded chicken.
Posted: August 11th, 2010 | Author: yankeecook | Filed under: Pescatarian, Soup, Vegetarian, Yankee Cook Recipes | Tags: Side Dishes and Vegetables, Soup, Vegan, Vegetarian, Yankee Cook Recipes | No Comments »
Hot. Humid. Availability of fresh, local vegetables. Yup. Perfect conditions for gazpacho.
Posted: August 4th, 2010 | Author: yankeecook | Filed under: Pescatarian, Seafood, Yankee Cook Recipes | Tags: Fish, Pescatarian, Seafood, Yankee Cook Recipes | No Comments »
One fish, two fish, red fish. No bluefish, but this week’s Fresh Catch was indeed redfish, or ocean perch. After many weeks of cod, which I do adore, I was thrilled when my favorite fish expert pulled a bag of big-eyed, red fish out of the CAFC cooler. Yay!
Posted: July 29th, 2010 | Author: yankeecook | Filed under: Desserts, Fruit, Yankee Cook Recipes | Tags: Berries, Biscuit, Dessert, Pescatarian, Shortcake, Vegetarian, Whipped Cream, Yankee Cook Recipes | No Comments »
It’s berry season. My grandmother was famous for making a bang-up Strawberry Shortcake. In fact, she would make it every year for my mother’s birthday, until the year my mother finally requested a “real” birthday cake. Grandma felt that my mother is fortunate to have her birthday fall during berry season. That and it meant she got out of having to frost a cake. Wise lady, my grandma.
Posted: July 21st, 2010 | Author: yankeecook | Filed under: Fruit, Pork, Side Dishes and Vegetables, Yankee Cook Recipes | Tags: Bacon, Breakfast and Brunch, Fruit, Pork, Side Dishes and Vegetables, Yankee Cook Recipes | 2 Comments »
I’ve always been a proponent of balance. Savory and sweet come to mind, but also nutritious and not-so-nutritious. A big dish of veggies is great, but why not add a little cheese or bacony goodness to even the playing field between good and wicked? What would good be if there wasn’t a wicked? What would greens be without bacon? Just fine of course, but isn’t everything better with bacon? You’re getting all that lovely nutrition, why not add a little something to it?
Posted: July 15th, 2010 | Author: yankeecook | Filed under: Desserts, Yankee Cook Recipes | Tags: Goat milk, Vegetarian, Yankee Cook Recipes | No Comments »
I somehow ended up with two quarts of goat milk this week. Funny how these things happen. While goat milk is great to drink on its own – the initial taste is similar to cow’s milk, with the tart finish of chèvre – it occurred to me that its salty-sweet, piquant flavor might work nicely mixed into a dark chocolate pudding.
Posted: July 10th, 2010 | Author: yankeecook | Filed under: Beef, Yankee Cook Recipes | Tags: Beef, Griddle, Yankee Cook Recipes | No Comments »
This is one of those recipes that’s really just a reflection of what we have for dinner when I don’t feel like trying, but it actually turns out to be simple and great.
Seasonality is a wonderful thing. Along with all of the fantastically fresh local veggies this time of year, there are a few other things that are at their peak and lobster is one of them. Lobsters shed their shells in the spring and form newer, softer shells which are much easier to crack.
