oftt.jpg


 

butter  

Dedicated to the notion that one of the things that’s wrong with the world is that there aren’t enough waffles in it and everyone should sometimes, not all the time, but sometimes order “one for the table”.

-Amy Ephron

 
 

Bacon BBQ Oysters

by Paul Gerard
PrintEmail

bacon-bbq-oysters"The BBQ oysters were inspired by cookouts I’d have down in New Orleans. My friends and I would pull oysters out of the Gulf, crack them open and throw them on beach fires, and add all kinds of different sauces. Then, when I brought the recipe up to New York, I also was making this BBQ bacon sandwich. I thought, these two would be great together, so I combined the BBQ with the bacon and with the oysters." - Chef Paul Gerard, Exchange Alley, NYC

Oyster Barbecue Sauce:

1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
1/4 cup fresh chilies
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
1/8 cup tablespoons white vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon pimenton…smoked paprika
Freshly ground black pepper

Moist 7-Up Pound Cake

by James Moore
PrintEmail

7upcake.jpgYears ago, when I was living on Beacon Street in Boston’s Back Bay, I was invited to a rooftop barbecue by my neighbor. Everyone was bringing something, so I thought a pound cake with fresh strawberries would be nice. It was a great party, and the host, who was raised in North Carolina, prepared an elaborate feast of primarily Southern Cuisine – ribs, chicken, baked beans, succotash, corn bread, etc.

When it came time for dessert, everyone seemed to enjoy the pound cake and berries and I asked our host if he liked the cake. He said it was good and asked if I made it with 7UP. When I said that I had NOT, he replied, “then this is pound cake’s cousin – a real pound cake has 7UP in it!” When I saw this recipe in the Summer Entertaining issue of Cook’s Illustrated, I decided to try it. It’s a great buttery cake with a delicious lemon-lime flavor. I guess my neighbor knew what he was talking about!

Mail-Order BBQ

by Amy Ephron
PrintEmail

porkbutt.jpgConfession: I love food that comes in the mail.

I, also love having something in the freezer just in case we decide on a whim to have eight people for dinner tomorrow night. Or tonight for that matter, but this only works if you decide this early enough in the day to defrost whatever it is you have in the freezer just in case you’re entertaining on a whim.

A few weeks ago, I was sent samples from Edwards & Sons Virginia Traditions BBQ. It was summer and I was really excited to get them, especially since the samples included an entire pork roast butt (completely suitable for a dinner party of eight or more).

I don’t write about things that are sent to me unless I love them. Those “crabcakes” from Baltimore come to mind, the ones that sort of resembled a baseball. We tried everything – we even put them in a tomato sauce and put them on top of spaghetti – no luck. A crabcake should not resemble a meatball!

The Herb Brush: A Great Summer BBQ Tool

by Adam Perry Lang
PrintEmail

herb-brush.jpgAny night this summer, you’ll find me hanging with friends, raising a frosty one in the backyard, while the kiddies run around and the guys flip steaks, burgers and chops. Is there anything better?

I’ll be using one of my favorite grilling tools, a do-it-yourself “herb brush” which I use to baste the meat while it cooks. Besides looking cool, it lets you slowly, steadily and subtly layer on the aromatic oils in those herbs, while keeping the meat moist. Using kitchen twine just tie a bunch of fresh herbs (any of your favorites will work: thyme, rosemary, sage, …) to the end of a wooden kitchen spoon. I like a really long spoon and it will make it easier to baste with.

And when you are done basting, you can chop up the herbs and add them to baked beans or sprinkle over grilled vegetables—you can’t do that with a regular basting brush! Herb brushes are great on beef, and on Fourth of July there's nothing I like more than an over 1-inch Rib Eye. Here's how you do it:

Lobster Pot Pie

by Nancy Ellison
PrintEmail

lobster pot pieWhether you choose individual ramekins or create a large pie, this recipe is meant to be general in its directions. Since I have no pastry skills, I will choose what seems the simplest way to make the pastry. Surely you will do better left to your own cleverness.

Cafe Lulu Macaroni and Cheese

by Lou Jane Temple
PrintEmail

the Cafe Lulu version by Lou Jane Temple

I had a restaurant in Kansas City in the 90’s and one of the most popular items was this version of macaroni and cheese.  The key to a good mac and cheese is the timing.  Don’t add the sauce to the noodles until you are ready to pop it in the oven and serve it as soon as you can when you take it out of the oven.  Despite its popularity with school cafeterias, it is not a dish that holds well.  The pasta absorbs the sauce and you end up with sticky, dry noodles.


Ingredients:
1 pound elbow macaroni
1 tablespoon vegetable oil, plus additional for the
baking dish
¼ cup butter (1/2 stick)
¼ cup flour
2 cups chicken stock
2 cups half and half
½ cup grated Gruyere cheese
1-2 cups grated cheddar cheese, medium or sharp
1 cup grated Parmesan cheese
½ teaspoon each of kosher salt and ground white
pepper
¼ teaspoon paprika, sweet or hot


For the Topping:
1 package (10 oz) potato chips
½ cup butter (1 stick)
½ cup grated Parmesan cheese

Egg Salad with Grilled Vegetables and Crisp Bacon

by David Latt
PrintEmail

Starting with my mom's basic recipe, I've added grilled vegetables and freshly chopped parsley for color and flavor. Crisp bacon gives a salty crunch.

 

Yield: 4 servings

Time: 45 minutes

Ingredients

4 farmers' market fresh large or extra large eggs
1 large carrot, washed, ends trimmed, peeled
1 ear of corn, tassels and husk removed, washed
1/2 cup Italian parsley leaves, washed, finely chopped
1 tablespoon capers, rinsed, finely chopped
2 strips of bacon, finely chopped, sauteed until crisp, drained
1 tablespoon finely chopped shallots or scallion
2 tablespoons mayonnaise
2 tablespoons olive oil
Sea salt and black pepper

Strawberry Avocado Summer Salad

by James Moore
PrintEmail

strawberrryavocadosaladSweet summer strawberries at their peak flavor combine with the buttery creaminess of ripe avocados to deliver one stunning salad. Just toss it all together with a simple lemon vinaigrette for a great seasonal salad.

Simple Lemon Vinaigrette

1/2 teaspoon grated lemon zest plus 3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 teaspoon honey or agave nectar
1/2 teaspoon mayonnaise
Salt and pepper
Pinch cayenne
3 tablespoons extra-virgin olive oil

Iron Skillet Peach Pie

by James Farmer III
PrintEmail

peachpieskilletEarly August is here and the close of peach season in my neck of the woods is drawing nigh. Thankfully 'maters and peas and other summer produce will take us into an Indian Summer and then, thankfully into fall!

I have two sets of iron skillets - one set for savory cooking and one set for sweets. There's hardly anything better than a good iron skillet, but there's hardly anything worse than a peach or apple or berry pie that tastes like onions and gravy! Trust this Farmer, keep a sweet skillet handy so you don't serve onion/gravy flavored peach pie at a dinner party!

Mimi was the source - of course - of any of my iron skillet prowess. She taught me about cooking with them, in them, seasoning them and even bringing a rusty one back to life. She told me that if the house caught on fire, grab the silver and family photos - the skillets will be just fine!

So here is one of my favorite pies in an iron skillet - peach! Followed closely by apple and bringing up the rear would be my pineapple upside cake. The iron gets so hot that the cake or pies cook quickly and give your crust some crunch and substance. Besides tasting absolutely divine, these desserts are beautifully presented in their skillet caches - one less dish to wash and allows for easy reheating!

 

 

 

Amazing Waves

by Clark Little

  • 18
  • Dsc_4897
  • Dsc_5568
  • Dsc_9066
  • Dsc_0164
  • Dsc_9952
  • Dsc_0043
  • Dsc_5520
  • Dsc_1794
  • Dsc_8483
  • Dsc_1136
  • Dsc_7808
  • Dsc_7738
  • Dsc_0088
  • Dsc_8454

Stories Below1

Mulled Wine
by Joseph Erdos

mulledwine.jpgWarm yourself from head to toe with a hot drink on a blustery day like today. Mulled wine does that and more. Popularized in Germany and Scandinavia, mulled wine has been a holiday favorite for hundreds of years. Christmas markets in cities and towns all over Europe swell with shoppers who turn to mulled wine when they want to warm up their...

Read more...
Summer Quenchers: The Lemonade Variations
by Jessica Harper

Lemonade22240I’ve got this Meyer lemon tree in my yard that is dripping with fruit. With a sudden burst of culinary energy (for some reason I’m channeling Rachael Ray) I am doing a lemon project this week, finally committed to using my harvest for something other than dog toys.

First, of course, I made lemonade. While I have often advised my kids (much to...

Read more...
Key Lime Pie and a Memory of Key West
by Marilyn Naron

keywestbridgeThere’s no question my husband loves his daughter, his dog and me – and no question, in that order – but he is not sentimental. He’s got his moments – as in, let’s dump my high school notes, let’s save his 80′s matchbooks – but on the whole, what Greg likes best is the ca-chunk of the recycling bin. Or better yet, the trash.

His today’s-today...

Read more...
Cheese & Poetry
by Lisa Dinsmore

grilledcheese.jpg We're not sure who makes these decisions...

April is not only National Grilled Cheese Month, but also National Poetry Month.  In an effort to celebrate both, The Pop Shop in Collingswood, New...

Read more...
Grilled Ham and Cheese Sandwich with Caramelized Onion
by Joseph Erdos

hamandcheeseLunches for me have been a mixed bag of sorts, I'm never sure what to eat, and I'm not always satisfied with what I get. But the sandwich shop near my workplace always seems to have the right...

Read more...
The Egg Came First
by Ann Nichols

eggs.jpgBoth of my parents worked, and both of my parents cooked. My mother cooked our nightly dinner, cooked elaborately for dinner parties, and cooked traditionally for holidays; my father had a small...

Read more...
Coconut Cupcakes for Easter
by Noelle Carter

eastercupcakes.jpgDear SOS: Whenever I get out to L.A., I have to stop at Auntie Em's Kitchen in Eagle Rock for a cupcake fix -- specifically, for a coconut cupcake with coconut cream cheese frosting. It's a...

Read more...

 

restaurant news

Kampuchea
New York
by Hope Stranger

kampucheadiningroom.jpgAlex and I have been dating for almost four months now.  We have shared several meals and conversations together beyond Casa Mono.  As our relationship has settled into a ‘monogamous’ place, we...

Read more...
Dorchester: 224 Boston Street
Boston
by Kitty Kaufman

224 3Last year Boston Magazine named owner Kevin Tyo's 224 Boston Street: "Best Dorchester restaurant, neighborhood casual." Sadly, their website doesn't say when they opened. It's got to be 20 years...

Read more...
Guest House Cinnamon Rolls
Florida
by Sue Doeden

ImageOutside, the roosters crow. I look at the time display on my cell phone within reach. 4:30. A.M. As hard as I try, I cannot fall back to sleep. The continuous crying sounds of the roosters are...

Read more...
Reel Dinner: Legal Sea Foods
Boston
by Kitty Kaufman

legal kendall 0684Come to Boston, eat fish. In Cambridge, Legal Sea Foods is in Kendall Square. In Boston, seek out the Legal that's in Copley Place (near Barneys) because you can nearly always get seated.

Don't...

Read more...

Sing for the Climate Belgium-