While I enjoy oysters all year-round, there’s something about summer in New England that gets me craving these bivalves on a far too regular basis. Not that I’m complaining, as this is the place to have those kinds of cravings. There are many varieties to choose from, should I ever become bored with one. My favorites span from Nova Scotia to Cape Cod, with many subtle and not so subtle differences between each location.
The traditional method of consuming oysters – raw with some lemon, cocktail sauce and/or horseradish – gets me every time. I love it.
However, I’ve branched out a bit and have had some exciting combinations lately – including shaved pickled ginger ice and red wine mignonette. I could also devour an entire batch of fried oysters in under thirty seconds if it weren’t for forcing myself not to do so. I had yet, however, been in the good fortune to indulge on a grilled oyster. That’s where this recipe, my backyard and the delightfully simple process for making grilled oysters at home come together.
I collected the ingredients and created this recipe to share over at EatBoutique.com. If you’re curious as to how to make these delicious crowd pleasers, follow the link to find out how!
You’ve got your coffee…but what about a little something to go along with it on this Monday? I’m opting for some of these tasty biscotti that I conjured up a few weeks ago.
The main ingredients are candied ginger chunks, cornmeal and chocolate. I show you how to make your own candied ginger here.) There’s also orange zest, almonds and anise seed. It’s a pretty flavorful treat that is super easy to make. Bring some with you for catching up with a friend or to your office to share with coworkers. The mix of flavors within will leave your cohorts in awe of your supreme baking abilities (which you may or may not have…but let’s just let them think you do either way).
For the full recipe and some more photos, head over to my recipe at Eat Boutique.
Turns out, making candied ginger is really easy. And much cheaper to make on your own as opposed to buying a small package in the store. Plus, once you make your own, you’ll have a long lasting supply of candied ginger that you can access at home, at the office, in the car…wherever!
I was never a hardcore fan of the store bought variety. I actually don’t think I’ve ever purchased a package of my own. But there was a quality about the flavor and the small, sugary slivers that I did enjoy. So that is what lead me to making my own.
The process is pretty simple. If you can boil water, you can make these candied ginger treats!
- Ginger Root (As much or as little as you’d like to make)
- Peel the outside layer of the ginger root off using the concave side of a spoon
- Slice ginger root into thin rounds
- Bring equal parts water and sugar to boil and add in the sliced ginger root. Lower the heat and let simmer for about 30 minutes
- Strain ginger from liquid.
- Place sliced ginger on baking rack and let dry for at least 5 hours
- Toss ginger slices in a bowl with sugar
Or would that be a Filthy Martini? Either way, I enjoy these.
There was a period of time, somewhere around my early-to-mid twenties, when I would only drink dirty martinis. My affinity for this libation arose after a friend of mine introduced me to a properly made “extra dirty” martini. I will forever be thankful to him for making my acquaintance with this cocktail and the olives that accompany it.
Whenever I travel to northern New England, I always make time to stop in to my favorite place for drinks and comfort food. Located in Eaton Center, NH, this pub is a little nook tucked away at the back of an 1880s boarding school – now turned into an inn at Crystal Lake.
This place will always – always – have the best dirty martini I have come across in my travels. The gathering room is called the Palmer House Pub. It is where the locals gather while the tourists and leaf peepers/skiers dine in the attached restaurant….Finding a bartender who can make this with the correct proportions of vodka to vermouth to olive brine is not as common as I would like it to be. There is one place, however, that I can always count on.
To read on, follow the link for the full post at EatBoutique.com
After wanting to take an upholstery class for a while, I finally was able to get in and sign up before all of the spots were filled in this 9 person learning experience. I also purchased a spot for my husband, as he is also interested in learning how to restore furniture appropriately.
I found this chair on Craigslist for $48 and it was exactly what I had in mind. It was an antique and had character in its bones, which I suppose were my only criteria. Upon starting to take this apart, tack by tack by tack, it became clear that this chair had originally been crafted with great care. The instructor noticed this as well, and commented on the hand sewn details of the interior, the hog hair filling, the burlap crown on the inside of the cushion filled with more hog hair, and the different sized tacks used for differing details.
Another interesting part which I loved about the chair, as did the instructors, was the backrest of the chair. The fabric had been sewn, tacked and held in place with handmade buttons in an intricate way which would have taken great skill and talent to accomplish. It may not show in the photo below, but it is quite impressive in the flesh (fabric?).
The underside of the chair was dusty and dried out, and was easy to take apart. With each tear and pull, more dust floated out and I was able to get a clearer view of the springs.
By the end of the three hour class, I had removed EVERY tack, which was one of the most meditative and relaxing things I have done in a long while. There was something so satisfying about pulling and picking out each individual spike. The only thing left intact is the fabric and hog hair on the front of the backrest. This is to preserve the uniqueness of the chair, and replicate it when reupholstering it.
I will update my progress here as the weeks go on. Now to decide on a fabric….
We had already made a tasty dish this week utilizing a pint of tomatoes from our CSA box from Saltbox Farm in Concord. There was still another pint waiting around the kitchen, nearly a week later, with not much inspiration to be found for it.
I was flipping through Jennifer Perillo’s book Homemade with Love for dinner ideas and found a simple recipe for slow-roasted tomatoes. I headed into the kitchen, grabbed the tomatoes and sliced them up. After following her simple instructions, I had a warm dish of late summer perfection to devour.
While the tomatoes were roasting in the oven, I ran out to the store for bread, apples, pears and fig jam. Oh – and cheese – Herve Mons Morbier; Emmi Gruyere Reserve; and Les 3 Comtois Comte. The tomatoes have definitely won out as the favorite cheese and bread compliment this evening. I am surprisingly full with nearly half of the cheese still remaining – quite an oddity in my presence.
The recipe, courtesy of Homemade with Love:
- 1 pint grape tomatoes, cut in half
- 1/4 cup extra-virgin olive oil
- Fine sea salt and freshly ground black pepper
- 6 sprigs fresh lemon thyme, chopped
Preheat oven to 250 degrees. Add everything to an 8-inch square baking dish and toss. Adjust seasonings to taste. Bake until tomatoes are slightly collapsed and tender, about an hour. Enjoy warm or store in fridge for up to two weeks.
I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.
I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.
Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?
For more, head over to the rest of my post at EatBoutique.com