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.

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.

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.

 

 

Disaster and Candlelight

Those of us who live in New England have always been so happy that all we have to put up was snow which could be shoveled and pushed around. We didn't have to worry about severe hurricanes and tornadoes.  That all ended on June 1, 29, 2011.  I had spent the day in Boston and as I was headed home, I received a call that told me the Commonwealth was under a tornado watch.  I got off the turnpike in Palmer and had planned to do some shopping, but one look at the sky made me change my mind. I called a friend and asked where the storms were, she checked the internet and indicated they were just crossing the New York state border.  I turned my car around and headed home.  I watched the area tv stations and they were all talking about a storm cell in the Northampton-Amherst area.  Nobody mentioned any other areas.  All of a sudden I noticed a green dot in the Westfield area that was growing quickly.  Within a few minutes, the weatherman said touchdown in Westfield (and he wasn't discussing football).  I watch the sky darken and all of a sudden I heard a sound like a wall of hail approaching.  I headed to the basement and by the time I got to the foot of the stairs, it was over.  I looked out my windows and everything looked normal, not a leaf out-of-place.  Pretty soon I noticed cars turning around and my neighbor flying into my driveway saying I had to come see what had happened to the lake we live one.  I could not believe my eyes - all the trees on both sides of the middle of the lake were gone.  I went back home and started walking down the street - about 200 feet away I could see the beginning of the devastation. Prior to the day, our street could have been certified as a canopy road, but not anymore.  Within minutes the police were going house-to-house to make sure nobody was injured.  Thankfully, there were none.  They then suggested we return to our houses as the warnings were still on.  I then spent an hour or so in my neighbor's basement.  We then decided it was time to eat.  Since there was no power and had no idea when we would get it back, we had to get some items out of the freezer. 

My neighbor's eldest son, Peter, is quite the cook and had already brined chicken to grill that night. So to the table we added lobster and a salad. A few Coleman lanterns were added for lighting and tea candles for ambience.

Lemon Grilled Chicken

5 lemons, halved

12 bay leaves

1 bunch (4-ounces) flat-leaf parsley

1 bunch (1-ounces) fresh thyme

1/2 cup clover honey

1 head garlic, halved

1/4 cup freshly ground black peppercorns

2 cups (10-ounces) kosher salt

2 gallons water

2 roasting chickens, cut-up

1.  Combine all ingredients in a large pot, cover and bring to a boil. Boil for1 minute,  stirring to dissolve the salt.  Remove from the heat  and cool completely,  then chill before using.  The brine can be refrigerated for up to three days.

2.  Place cut-up chicken into brine and let sit for for 12 hours, stirring several times.  Remove chicken, rinse and dry.

3.  Heat grill. Rub chicken pieces with olive oil, garlic, sea salt and freshly ground pepper.  Place chicken on grill and grill, turning once. Serve immediatley.

We enjoyed this delicious chicken with a wonderful salad and grilled kale that was seasoned with sea salt and freshly ground pepper.

Recipe adapted from Thomas Keller.                                                            

 

 

 

 

Easter Brunch - Potato Brunch Casserole

Hard to believe that we ate outdoors last Easter on the first Sunday in April.  This year the weathermen can't make up their mind - rain or sun.

The dish below was given to me by a dear friend from Sarasota, Florida.  Whenever it is served, it just disappears. All I can say absolutely  delicious.  From Taste and Tales of Massachusetts

                 Potato Brunch Casserole

1 (32-ounce) package hash browns

1 pint whipping cream

1 (16-ounce) package Swiss cheese, grated

1 stick butter, melted

few dashes nutmeg

1. Preheat oven to 350° F.
2. Put all ingredients in an oven-to-table casserole dish; mix thoroughly.  Sprinkle top with paprika.
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.  

Serves 6-8                             

Host of Golden Daffodils and A Daffodil Cake

Yesterday on April 11, 2011 the last bit of snow melted from my yard at the same time my first daffodil of the season bloomed.  It took me several hours to clean out my beds and 15 containers of leaves, etc were left for pick up.  Hopefully, this year will be not as hot as last and everything will bloom when it is suppose too. Winter did a number on my shrubs with one "Cornell Pink Azalea" being destroyed by snow coming off the roof. Have the remnants in a vase and am enjoying the blossoms  in the dining room.

Daffodil Cake

1 cup cake flour
2 tablespoons of sugar                                                   
12 egg whites
1½ teaspoons cream of tartar
¼ teaspoon salt
¾ cup sugar
6 egg yolks
1½ teaspoons vanilla
1 tablespoon fresh lemon zest

Lemon Glaze
1½ cups powdered sugar
1 tablespoon lemon zest
¼ cup freshly squeezed lemon juice

1. Preheat your oven to 375 degrees. Stir together the cake flour and the 2 tablespoons of sugar and set aside.
2. In a large electric mixer bowl with the whisk attachment, ,beat egg whites, cream of tartar and salt for about 60 seconds, until foamy. Add the 3/4 cup of sugar, one tablespoon at a time, beating on high speed until the meringue holds very stiff peaks. Gently fold the vanilla and lemon zest into the meringue.
3. In another electric mixer bowl, beat the egg yolks for about 5 minutes, until they are very thick and lemon colored. Set aside.
4. Sprinkle the flour-sugar mixture, one quarter at a time, over the meringue, gently folding the flour in just until the dry ingredients disappear. Pour half the batter into the bowl with the whipped egg yolks, and fold gently together.
5. Get out an ungreased tube pan, about 10×4 inches. Spoon the yellow and white batters alternately into the pan, and gently cut through the batters with a knife to swirl.
6. Bake on the bottom shelf of your oven for 35-40 minutes, until the top springs back when gently touched with a finger. Invert the pan on its funnel and let the cake hang until it is completely cooled.
7. While the cake is cooling, it’s time to make the glaze. Sift the powdered sugar into a bowl and add the lemon zest. Add the lemon juice one tablespoon at a time to the powdered sugar, whisking vigorously until the mixture is smooth.  The mixture will thin very quickly as you add the juice so go slowly and stop when you get to your desired glaze consistency.
8. Carefully remove the cake from its pan and spoon the glaze over the top.  Enjoy!

Betty Crocker Cookbook