Phoebe's Kitchen

Best Lobster Roll at HB Provisions, Kennebunk, ME

During a trip in November of 2010, I had my first lobster roll at HB Provisions in Kennebunk, ME so when I found myself at the store around lunch time there was no doubt what I'd be having. This is the only lobster roll I ever had that is served on a round bun and not a hot dog bun. One of the reasons it is so sweet is that they only use knuckles and claws, no tail meat which tends to be tougher.
You can find our Taste and Tales of Coastal New England and A taste of lobster and tales too can be found at HB Provisions.
Lobster Roll
1 round bun
1 claw and knuckle
1 lettuce leaf
1 slice tomato
1 teaspoon mayonnaise
1. Spread half of mayonnaise on bottom bun.
2. Place lettuce leaf on top of mayonnaise, then tomato.
3. On top of tomato place lobster meat .
4. Finally, spread mayonnaise on bun and place on top of lobster. Cut in half, if desired.
Serves 1

Potato Cheese Casserole for Easter Brunch

Many years ago a dear friend in Florida, Jan Dean, gave me this recipe.  Easter brunch is not complete unless this dish is serve.  It is extremely rich, but it is only once a year so go for it.

It is also a delicious dish to be served at bridal showers or any large gathering. 

Potato Brunch Casserole

1 32 ounce package hash brown  

1 pint whipping cream    

16 ounce package of swiss cheese, grated       

¼ (1 stick) pound of butter, melted 

nutmeg

1.  Preheat oven to 350 degrees.  

2.  Put all ingredients in an oven-to-table casserole dish; mix thoroughly.  Sprinkle top with nutmeg.    

3.Bake covered for 30 minutes; remove cover and continue baking for another 30 minutes until golden and bubbly. 

Note:  Do not double recipe in same pan.
 From Taste & Tales of Massachusetts

A Sunny Evening at Costa del Sol

Last week some friends and I went to Costa Del Sol in Hartford, CT for a birthday celebration.  This is the second year that we ventured south.  Last year I shared a delicious Paella Marinera which included clams, mussels, shrimp, scallops and fish.   My friend Peter ordered Parrillada (for two) which is comprised of a grilled assortment of shrimp, scallops, clams, squid, mussels, fish and jumbo head-on shrimp.

The Costa del Sol opened over 25 years ago with food from the Galicia region of Spain.  Located in the far south end of Hartford and is easily accesible from InterState 91.

Make Paella is time consuming and expensive, but the end product is delicious.  I remember the first time I had this dish was many years ago at a restaurant around 36-37th Street in New York City. At the time I was a buyer for a major department store and part of the fun of going to NYC once a month was the variety of restaurant cuisines.   

Dansk made a beautiful paella dish which came in a variety of colors besides blue.  Today you can find them at tag sales or through auction websites such as ebay.                              

Panella

• 1 pound medium to large shrimp (16/20 count)
• 4 or 5 (about 6 oz. each) lobster tails in the shell
• 1 pound cod, halibut or other firm mild fish
• 18 to 24 live clams or mussels (OR a combination of both)
• 1/2 pound chorizo, linguisa or hot Italian sausage, crumbled (optional). If pre-cooked, slice into 1/4-inch rounds.
• 3 tablespoons olive oil
• 2 medium onions, chopped
• 2 medium or 1 large red bell pepper, cored, seeded and cut into 1-inch strips
• 2 cloves garlic, minced or pressed
• 1/2 teaspoon paprika
• 1/2 to 1 teaspoon saffron threads, in 1/4 cup hot water (optional)
• fine sea salt and freshly ground black pepper
• 2 bottles (8 to 10 oz. each) clam juice
• 1 large tomato, peeled, seeded and finely chopped
• 3 cups short-grain paella or Arborio rice OR long-grain white rice (see note) 
• 1 package (10 oz.) frozen peas, thawed

1. Peel and devein the shrimp. Halve the lobster tails lengthwise. Cut the cod into 1½-inch chunks. Scrub the clams and/or mussels; remove the beard from mussels. Put the shellfish in a bowl of cold salted water and set aside in the refrigerator for 1 hour or up to 24 hours.
2. Wipe out the pan with paper towels. Heat the olive oil over medium heat. Add the onions, red pepper and garlic and sauté until soft, about 10 minutes. Stir in the paprika, saffron with its liquid, salt and pepper. If making in advance, transfer to a bowl and set aside or cover and refrigerate up to 24 hours.
3. For final cooking: Add enough water to the clam juice to make 5½ cups liquid; bring to a slow boil. Preheat the oven to 375 degrees. Add the tomato to the onion mixture to the paella pan and sauté until hot, 3-5 minutes. Stir in the rice and sauté 3-5 minutes. Stir in the hot clam juice and mix well. Cook over moderate heat uncovered for 5 minutes without stirring. Add the chorizo and squid; stir thoroughly and pat into an even layer. Press the lobster, shrimp and fish into the rice mixture and cook 1 minute. Press clams and/or mussels, hinge side down, into the rice. Bake uncovered in the heated oven for 15 minutes. Sprinkle with the peas and cook until the rice is tender, the lobster, shrimp, fish and calamari are cooked and clams and/or mussels are open, about 5 minutes longer. Take from the oven, cover with a dish towel and let stand 10 minutes. Serve directly from the paella pan at the table.

Servings Per Recipe: 8-10

Cook’s Note:  You can buy packages of rice with saffron at the market.  Makes a tasty yellow rice.

Find the Taste and Tales of Massachusetts at Orchard House in Concord, MA

Orchard House was the home of author Louisa May Alcott.  The house is most noted for being where she wrote and set her beloved classic, Little Women, in 1868 at a "shelf desk" her father built especially for her.  Approximately 80% of the furnishings on display were owned by the Alcotts, the rooms look very much as they did when the family lived there, causing many modern-day visitors to comment that, "A visit to Orchard House is like a walk through Little Women!"

Our cookbook, the Taste and Tales of Massachusetts is available at the Orchard House Museum Store.  This weekend there will be holiday festivities at the House, "A Little Women Christmas at Louisa May Alcott's Orchard House"

French Apple Pie

 6      large apples - 2 each                                    MacIntosh,  Cortlands and                            Granny Smith  

1/2   teaspoon cinnamon                        

1/2  teaspoon nutmeg                               

1      cup sugar                                               

        pinch  sea salt 

 1     tablespoon flour                                      

 3/4 cup raisins tossed with 1 tablespoon  flour

1. In pie shell arrange alternate layers of apples, sugar,spices, and raisins.  Cover top with thin pastry.
2. Slash top in several places and seal edges.
3. Bake 60-70 at 350° until pastry is golden.
4. Top with confectioners sugar mixed with water.

Optional:  Add 1/2 cup dried cranberries before covering pie.

Find Taste and Tales of Coastal New England at R J Julia in Madison, CT

R J Julia at 768 Boston Post Road in Madison, CT now carries the Taste and Tales of Coastal New England, A Taste of Lobsters and some tales too... and the Taste and Tales of Cape Cod.  

Growing up our family spent many hours along the Connecticut shoreline.  I took my first boatride at the age of 6 months from Clinton, CT.  As teenagers my brother and I spent time at Hammonasett Beach.  It is so different than it is today.  Back in the 1960s, there was a wonderful boardwalk with concession stands and even music events on weekends. The My brother and his pals usually spent a week camping at the State Park.  The word Hammonasett means, "where we dig holes in the ground" and refers to the place where a settlement of eastern woodland Indians farmed along the Hammonasset River. The park has served many purposes since 1898 when it was used as a testing range for Wincester Repeating Arms Company; an army reservation during WW II and an aircraft firing range.  I best remember it as a beach. My brother and his pals usually spent a week camping at the State Park.  I remember going from our home in Old Lyme one evening and having sloppy joes sitting around a campfire.  

                                                                                                                                                                    
Sloppy Joes                    

1 pound lean ground beef  

1  medium onion, chopped

1 garlic clove, minced

1/4 cup chopped celery

1 cup celery

1 cup ketchup

1 tablespoon Worcestershire sauce

1 teaspoon ground mustard

freshly ground pepper to taste

6 hamburger buns, split

 

1. In 10-inch skillet, cook beef, onion, garlic and celery over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
2. Stir in remaining ingredients except buns. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes, stirring occasionally, until vegetables are tender.
3. Fill buns with beef mixture.

Serves 6

 

 

San Diego and the Night the Lights went out

Following my visit to Tuscon, I moved on to San Diego for a conference.  Upon landing and checking into my hotel, I had plans to spend the afternoon at the San Diego Zoo.   I was told that the weather in San Diego was always in the mid-70s and the dewpoint was around 50.  However, on this particular day the temperature was 97 and the dewpoint was over 70, so no zoo.                              

That evening I decided to walk to Little Italy and decided to  dine at Buon Appetito on India Street.  I have to say it was one of the best meals I have ever had.  I didn't see it on the menu, but I requested Veal Parmigiana and I have to said I have never had any better.  First, they served me warm Italian bread with a dipping sauce they was made with olive oil, fresh chopped tomatoes, fresh chopped basil, minced garlic and a dash of red pepper.  Soon after I was served a delicious plate of Veal Parmigiana.  Most of the meals I have had of veal are served with a marinara sauce, but not this one. On top of the most tender slices of veal was a sauce made from all fresh vegetables and herbs.  It was absolutely delicious.                                      

The next nght I walked to the waterfront and dined at Anthony's Fish Grotto on the bay.  This restaurant was recommended by the driver of the shuttle from the airport.  He said make sure I tried the  cole slaw with a creamy pineapple dressing.  I decided to have the Pacific Ling Cod served over a bed of citrus pilaf.   The roll was served with a butter mixture with garlic dried tomato paste. 

On Thursday, I was in the last session of the day and the speaker from Microsoft was about to begin his presentation when the lights went out.  Seems that a workman in Arizona cut a cable that turned off all the light from Phoenix to L.A. My friend from high school was on her way to have dinner with me.  She called at 4:55 p.m. and said she was 2 miles out and would arrive in 20 minutes.  She showed up at 7:00 p.m.  Traffic was in gridlock and nothing was moving.  Barb and I went off to fine something to eat but the health inspectors had shut down all the restaurants so we went back to the Hyatt.  They were making sandwiches and for $9.00 we had two slices of turkey on dry (no mayo or mustard) bread.  We sat on the curb of a planter.  The next day we learned that other area hotels provided food free to their guests.                                                         

I wanted to see more of the town so on my final afternoon in town, I took the San Diego Trolley Tour.  It was great!  You can get off and on at whatever tops you want.  In particular, I want to see the Del Coronado Hotel and this was the best way to get there.  I started the tour at Seaport Village.  The trolley then took us through the city and up over the Coronado Bay Bridge to the island of Coronado with the U.S. Navy's occupying  the north end of the island.  The tour took us through the town and along the beach which was listed as the second best beach in the World this year.  Of course, not to gloat, the winner was Siesta Key Beach  in Sarasota, FL. 

I got off to tour the Hotel Del Coronado.  Our tour guide said that the roof of the hotel has over two million red tiles. When it opened in 1888, it was the largest resort hotel in the world and the first to use electrical lighting. The lumber for the hotel was floated over on a barge.  Over the last 120 years, the "Del" has hosted presidents, royalty, and celebrities throughout the years. 

From the "Del," I got back on the trolley and continued the tour to Balboa Park and "Old Town."  Old Town is known as the Birthplace of California. In 1821, when Mexico gained independence from Spain, a small group of Mexican settlers began building homes at the foot of the hillside below the first mission and Presidio. Because wood was scarce at the time, sun-dried adobe bricks were used.

 For my last night in town, my friend and I went to the Prado Restaurant in Balboa Park.  The Prado  is located at the historic House of Hospitality in the center of San Diego’s famous Balboa Park.  It is a beautiful setting with some of the most amazing blown glass structures situated around the restuarant.  We both had a delicious seafood paella, but the piece de resistance was the dessert "Tres Leches".  It consists of a traditional "three milk" soaked sponge cake, baked pistachio meringue filled with caramel bananas, and vanilla bean ice cream.

 

Anthony's Cole Slaw with Creamy Pineapple Dressing

• 1 cup mayonnaise
• 1/3 cup crushed pineapple
• 1 tablespoon milk
• 1 tablespoon ketchup
• 1 teaspoon sugar
• 1 teaspoon poppy seeds, optional
• 1 teaspoon Worcestershire sauce
• 8 - 10 cups coleslaw mix

1.  In a small bowl, combine the mayonnaise, pineapple, milk, ketchup, sugar, poppy seeds if desired and Worcestershire sauce.

2.  Place the coleslaw mix in a large bowl; add dressing and toss to coat. Cover and refrigerate for 2 hours. 

Yield: 4-6 servings.

Travels to Tucson

Over Labor Day weekend I headed west to visit family in Tucson, Arizona.  The landscape is so vastly different than that of the Northeast.  It is such a dramatic change to go from lush green to the stark brown of the dessert.  For those tired of mowing lawns and trimming trees, this is the place to live.  It takes a few days to adjust and then you really begin to enjoy the desert and the mountains that surround Tucson.

My first adventure was to travel to El Charro Cafe where the chimichangas was   invented.  I did try the El Charro Carne Seca, the original chimichangas that made the El Charro Cafe famous.  I thought it as a little greasy, but had a lot of flavor.  What we did have as an appetizer that was absolutely delicious was a Cheese Crisp.  It is basically a tortilla with cheese on top baked in the oven.  Consider it a pizza made with a tortilla. 

On Sunday, we headed up Mt. Lemmon in the Coronado National Forest.  It is a 9,167 feet above sea-level.  We drove up the Catalina Highway which starts on the eastern side of Tucson.  The views on the ride up are absolutely spectacular.  Near the top is the town of Summerhaven which was burned out in the Aspen Fire in 2003.  Many of the homes have been re-built.  We had lunch at the Iron Door Restaurant near the top with hummingbirds enjoying the sugar water near out table.  While there the temperature dropped 35 degrees and it rained.  However, go a few hundred feet down the mountain and there was no rain.  At 4,000 feet Saguaro cactus and other desert plants are once again visible.

Know as the "White Dove of the Desert," San Xavier Mission, the oldes European structure in Arizona, was founded as a Catholic mission by Father Eusebio Kino in 1692.  The current church began in 1783 and was completed in 1797.  The interior is filled with marvelous statuary and mural paintings.  In 1783, Franciscan missionary Fr. Juan Bautista Velderrain was able to begin contruction on the present structure using money borrowed from a Sonoran rancher. He hired an architect, Ignacio Gaona, and a large workforce of O'odham, a group of aboriginal Americans who reside primarily in the Sonoran Desert of the southeastern Arizona, to create the present church.

Cheese Crisp

1 (10-inch) tortilla                    

 

 1-1 1/2 cup grated cheese (Cheddar, Monterey, Queso Quesadilla  and Asadero) or your favorite

 

1. Place the tortilla on a large, dark cookie sheet. Spread butter all over the top of the tortilla, making sure to get the butter all the way out to the edges. (The butter is very important! Don't omit.)  Sprinkle top

2.  Preheat oven to 350 degrees F. and cook for 6 minutes, or until the tortilla begins to visibly brown. Remove from oven, sprinkle cheese over the top and return to oven for another 2-3 minutes.  Be careful not to burn the tortilla. 

 

 

Farmers' Museum Celebrates New York Foods

On exhibit through October 30, 2011, the New York’s Good Eats! Our Fabulous Foods is happening at the Farmers' Museum in Cooperstown, NY. 

Many of these foods from Buffalo Wings to Pie a la Mode to Jell-o were invented in New York State.

Our latest cookbook, the Taste and Tales of New York, highlights many of these foods.  Below is the tale about one of New York's famous drinks.

What is an Egg Cream?                                                                                                         

This is definitely a Brooklyn drink and it does not contain either eggs or cream.  I can remember from my days as a buyer in New York that after a busy day in the market our resident buyer Joe would suggest we all go for an egg cream.  Initially I thought he meant a chocolate egg cream, but I learned that he meant the following drink.  There are a couple of versions of how the egg cream came to be.  The first was that a Yiddish actor had a drink called chocolate et creme, in Paris, France, and wanted one made here.  A more likely tale is that in the early 1900s candy shop owner Louis Auster, owner of Austers, invented the drink and sold hundreds a day until the store closed.

Cadwell's Cheese House

Cadwell's Cheese House in Dewittville, NY was the first to carry our latest book the Taste and Tales of New York. 

 I have know the owner Jane Currie- since the 70s..  She is an outstanding photographer and the author of several books about western New York state around Chautauqua.  Cheese  had been in the Currie family since the last 1800s and the Cadwell Cheese House has been selling quality cheese and gifts since 1927. 

Check out their website at http://www.janeandpamela.com/cadwellmain58/cheese32/pid1cheese.html

Taste and Tales of New York

        Introducing our latest cookbook with over 200 recipes and nearly 200 interesting tales and tidbits. 

Once again Louise Minks of Leverett, MA painted an amazing image that we used for the cover.  The colors literally just jump off.

Kudos go to Lynee Rudie of Turners Falls who designed the book.  She did an absolutely fabulous job. 

The book is available through our website, www.basspondpress.com.  There are representative tales and a delicious recipe for the official muffin of New York, an Apple Muffin.