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!
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
I was asked to come up with a Valentine’s Day dessert recipe with honey as the star ingredient for my friends over at True Food Movement. I chose to make this refreshing granita to close out the most love-filled day of the year with a sweet and cleansing frozen treat. The recipe uses honey and a sparkling rosé Labrusco….yum!
The recipe is featured in True Food Movement’s first e-cookbook Honey for my Hunny! It puts some of the best recipes using honey together in one place, and I suggest you go on over and take a look.
What are you doing to celebrate Valentine’s Day? Making anything special??
My most recent post for Eat Boutique focuses on using chestnuts as the main ingredient in a filling and seasonally mouth-watering stuffed mushroom.
Over the past few weeks the air in New England has been changing. It’s a familiar feel that brings an open-arm embrace to sweaters and hooded sweatshirts while at the same time an outstretched grasp hoping to cling to a few more days of warm weather. Fireplaces begin to smoke and the scent of burning wood while working out in the yard brings about a certain hunger. Thoughts of consuming recipes composed of heartier elements than most that I have eaten over the past few months begin to invade my cravings.
The seasonal changes of fall bring about the recollection of roasting chestnuts in the fireplace while growing up. The uniquely brown nuts marked with an “X” pattern would line the outer tiles of the fireplace hearth, slowly roasting until their aroma filled the room. My family would eat them together as soon as they were cool enough to peel, but we had never used them in a recipe.
Recently, while consulting with my hunger, I sensed that these hard-shelled delights might work well in a stuffed mushroom. I combined the fresh chestnuts with local leeks and hand-picked apples from a local orchard, then added some Manchego cheese to round out the flavors…
To read more and to get the recipe, head on over to Eat Boutique! While you’re there, check out the gift boxes and individual items in the shop! I had the chance to sample (and purchase!) many of the items available at the Eat Boutique Holiday Market in Boston this past Sunday. The items and packages you will find easily make perfect gifts for someone on your list (or treat yourself!).
My favorites include the Mexican Chocolate Almonds from Q’s Nuts (made right in my neighborhood!), Donovan’s Cellar Ginger Spiced Beets and for someone special, the Joy the Baker Gift Box which comes with Sweet Brook Farm Maple Syrup, Sweet Revolution Caramels and a 14-oz bag of Marge Granola – oh, and a signed copy of Joy Wilson‘s cook book!
I am excited to announce that my first post writing and photographing for Eat Boutique, an online magazine and market, is up! I truly admire the aesthetics and ideas behind what they have accomplished, and I am honored to be a part of it, in whatever small way I am able. I urge you to go check out eveything they have put together over the past several years.
Below is an excerpt from my first contribution on how to make a delicious and filling veggie taco (Hint: Fried Green Tomatoes).
“Being a carnivore married to a vegetarian can sometimes be a challenging adventure. Over the past ten years I have been enlisted as a vegetarian-by-default at many a meal. During this time, however, I have grown to appreciate plant-based foods in ways that still surprise me. Using vegetables in unexpected places to fill the void in a meatless marriage has become a skill I am still honing, but there are those moments when a vegetable dish leaves me completely satiated.
Vegetarian tacos have been a recurring presence in my kitchen and typically involve a frozen meat substitute defrosted and flavored with a taco seasoning packet – and a lot of cheese. This dish, however, has none of the previously mentioned vegetarian taco curses. Using the leftover green tomatoes gathered from my garden right before the first frost settled in, I refocused the vegetarian taco into an exciting, fresh and multi-layered delight.”
Click here to read the rest of this post and to view images of how beautiful this dish is….
I was craving a bunch of things to eat this evening when I got in from work. I decided to put them all onto burgers and combine the goodness into some seriously flavorful bites.
I found my favorite peanut sauce at the store the other day and have been dying to put it on something, anything, since I picked it up. I also wanted cheese. I haven’t had any since Saturday. This is a huge deal.
Instead of dipping the cheese into the peanut sauce and satisfying my desires while at the same time ignoring thousands of years of evolution, I thought it might be nice to be civilized and eat a proper meal. Hence my burger idea.
I mixed the meat with some garlic, fresh herbs, salt and pepper and grilled. Then took two routes.
Burger One: Apple (fresh picked at the orchard yesterday!) and Brie.
Burger Two: Blue Cheese (Bleu d’Auvergne), Onion, Peanut Sauce.
I started out eating the peanut sauce burger first. Then switched to the brie and apple. There was some intense flavor action going on between the two as they fought for dominance over my tastebuds. They kind of complimented each other though. And I am happily satiated because of it.
Thirsty? Check out Bantam Cider Company from Massachusetts. A local company using nearby orchards to make their deliciously flavorful cider. I wrote a bit about them, here’s an excerpt:
The company chose their name because “the word bantam means small and mighty. When we were looking for a name, we wanted something that was a metaphor for our home market of Boston and at the same time, would embody our company – which is a small cider company in a sea of very large beverage brands.” explains Michelle da Silva of Bantam.
Bantam Cider Company’s first endeavor is a cider they have named “Wunderkind”. The name is in honor of one of the greatest modern adventurers, Amelia Earhart, who just happens to have local ties as well.
At the moment, Bantam is concentrating their energy on creating a variety of ciders. The company hopes to focus on cider in a way that people begin to reshape the way they experience it. Bantam has been experimenting with several new ideas, including a heavier farmhouse style cider and one with some accents of other fruits and spices…
…With autumn fast approaching, Bantam Cider Company will be starting up production again in late September/early October. At that time, apples fresh from central and western Massachusetts vineyards will be pressed for sweet cider. Bantam then adds yeast and ferments the cider in stainless steel tanks. Once ready, the cider is then blended to create the final product.
You can read the rest at the Boston Local Food Festival blog!