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

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.

From Sun to Snow

Spring arrived 2 weeks ago according to the calendar, but  I guess someone forgot to tell Mother Nature.  Two  weeks ago I was sitting in the sun on Siesta Key beach  in Sarasota, yesterday I was preparing the snow blower to be used.  Is there something wrong with this picture? 

I must say the weather was marvelous for my annual trip.  It was raining as I left Bradley International, but miraculously ended as the plane landed in Tampa.  As I stepped out of the airport the warmth enveloped me.  I headed out in rental car with the windows open and headed to Publix, my favorite grocery store. 

Sarasota has one of the finest Farmer’s Market on Saturday morning.  Always best to get there early in order to get a good parking spot.  The flowers, vegetables, and fruits are straight from the growers.  After the   market we head to the Broken Egg at  Lakewood Ranch.  Their meals are very inventive and don’t besurprised to see Dick Vitale having breakfast or signing books. 

 

As usual a trip to Anna’s Deli on Siesta Key was in order.  Founded in 1971, it is now the oldest
restaurant on Siesta Key.  The reason for this success is the delicious sandwiches, especially the surfer.  It is a combination of ham, turkey, cucumbers (sliced on length very thin), cheese and their special dressing.  Friends kept testing and believe that the dressing is a combination of mustard and mayonnaise. 

One can not leave Florida with out having grouper.  I prefer mine grilled and the Phillippi Creek Village Restaurant and Oyster Bar.  The restaurants sits on the edge of the creek and dining is in the Old Florida tradition.  Phillippi Creek Oyster Bar is actually the converted winter home of the Phillippi family and has changed little since being built in 1604.  His ship the “Philly P” is said to have gone down off Island Park during Hurricane Maria in 1619 and supposedly on moonlit nights a ghostly vision of the ship can be seen sailing up the creek without a paddle.

For my entire trip, the days were warm and sunny and the skies were cloudless and there is nothing quite like the sun setting over the Gulf of Mexico.      

 

                                                         Grilled Grouper

4 (6-ounce) grouper fillets                                                                                     2 teaspoons olive oil         1/2 teaspoon salt                                                                                                                                                                 1/4 teaspoon freshly ground pepper                                                                  lime wedges                                                                                              cooking spray

1.  Rub fish with olive oil, psrinkle with salt and pepper.                                       2.  Heat a large nonstick grill pan over medium high heat; coat pan with cooking spray or heat grill at same temperature and spray grill with cooking oil.                  3.  Add fish, cook 5 minutes on each side or until flakes easily when tested with a     fork.                                                                                                                  4.  Serve with lime wedges.

Serves 4                                                                     Taste and Tales of Florida

Come To CLASH on Cape Cod this Weekend

 Come to the Cape this weekend and partake of the many events that are happening.  CLASH stands for the "Celebration of Land and Sea Harvest" and happens at the end of September.  For the past three years the weekend had been hampered by rain, but this weekend it is suppose to be beautiful. 

I have been invited to participate at a tasting event at the Riverway Lobster House in South Yarmouth on Route 28.  Our hosts will  be sampling Lobster & Crab Chowder along with some hot hors d'oeuvres.  I will be signing copies of "A taste of lobster and some tales too...".  The event takes place on Friday, September 24, 2010 from 2 - 4 p.m.   This event was organized by Marie McHugh, Manager of Books By the Sea in Osterville and South Yarmouth.  Rmember a portion of each book sold goes to breast cancer research.

On Saturday, September 25, 2010, I will be doing a booksigning at Where the Sidewalk Bookstore in Chatham at the end of Main  Street.  Met Joanie Goodrow whose delicious Divine Lobster Pie is on Page 74.  Stop in at Gustare Oils & Vinegars which is right
across the street from the bookstore and sample some of their marvelous extra virgin olive oil and balsamic vinegars. 

Check out all the events happening during CLASH.  Other bookstores having booksignings include Titcomb's in E. Sandwich and Books By the Sea will be at the Osterville Historical Society on West Bay Road at the Osterville Farmers' Market.

Drew from  "Nantucket Wild Gourmet & Smokehouse will join the fishermen on the Chatham Fish Pier on Saturday from noon until 6 p.m. with samplings of their smoked fish and pates.  After chatting with the retired fisherman and sampling some delicious bluefish pate stop in at the Chatham Pier Fish Market for some of their delicious chowder.

Take tours of some of the farms and get delicious produce and other products at their stands such as Crow Farm in E. Sandwich, Surrey Farm in Brewster, Tuckernuck Farm (Yarn) in Brewster, Coonamessett Farm in East Falmouth, or stand in at the Tihonet Market in Wareham and pick up some cranberries.

Hope to see you at either the Riverway Lobster House or Where the Sidewalk Ends!

 

 

Find Us in Essex, CT

Goods & Curiosities, a retail store of the Griswold Inn located at 47 Main Street in Essex, CT.  The shop  now carries the Taste and Tales of Coastal New

England, A Taste of Lobsters and some tales too... and A Taste of Cranberries and some tales too. 

The Griswold Inn is the oldest continuously operated Inn in the U.S.A.  It originally opened in 1776   Its Hunt Breakfast is served every Sunday at the Inn.  To learn more about it read the tales in the Taste and Tales of Coastal New England.

Farmers' Markets of Cape Cod

    For a few days in August I had been asked to do booksignings at some of the Farmers’ Markets at the Cape.  On Tuesday the 17^th, I arrived at the green on Rt. 6A in Sandwich early and had the opportunity to chat with a few vendors before the day began.  At the corner was a mobile pizza vendor called “Pizza Barbone.”  Jason O’Toole is the chef and produces a delicious variety of pizza. I was curious about the brick ovens and he told me that the internal temperature reaches 1000 degrees so he is able to cook the individual pizza in 2-3 minutes. There had been an article in the Sunday Cape Cod Times about Jason and his mobile pizza.  I can truly say people came from near and far to purchase his pizza.  Regretfully, by the time I got over to buy lunch, the Lobster Pizza was gone, actually everything was gone, but I managed to get half mozzarella and sopressata and the other half mozzarella and basil.  Jason does private parties, festivals, farmers’ markets, and even weddings and can be contacted through his website, www.pizzabarbone.com.

 

Also at the Sandwich market, I met the owner of Nantucket Wild Gourmet and Smokehouse in Chatham.  Drew catches all the fish, except the salmon, that he then smokes for nearly 20 hours.  I purchased some Smoked Bluefish to make the Bluefish Paté that J.W. Jackson in Phil Craig’s novel made famous.  This recipe was featured in a previous blog.

 

My friend, Lori Caron, of Salty Lou’s Lobster, hosted me at the Sandwich and Hyannis markets.  Her partner, Rob Martin harvests the lobster with over 500 traps in Cape Cod Bay and out to Stellwagen Bank, where this time of year the whales are on the move, along side his faithful four legged friend Salty Lou.  These products are guaranteed fresh, live and local.  Look forward to Lori's new restaurant, The Farmers Table on Sea Street in Hyannis.  As soon as it it officially open, I will let you all know.

 

LOBSTER WHIP

 

1 (8-ounce) package cream cheese, softened

2 tablespoons sour cream

1 small onion minced

sea salt, pepper, celery salt

sprinkle of Worcestershire® sauce

1 pound cooked lobster meat, cut in bite-size pieces

 

1. Preheat oven to 375 degrees.

2. Mix together all of the above ingredients and place in a

1-pint baking dish.

3. Sprinkle with slivered almonds.

4. Spread with lobster.

5. Heat in oven for 15 minutes.

6. Serve on crackers directly from oven dish.

The Taste of Gloucester (1976)

 

 

I love going from table to table checking out the unusual fruits and vegetables that simply aren’t available at local grocery stores.  This year it was chocolate and husked cherry tomatoes and a zucchini/summer squash combination.  The husked cherry tomatoes have a tartness to them and are fun to squeeze from the husk and I thought 

the chocolate cherries from Crow Farms in E. Sandwich were a little sweet, but had no taste of chocolate.

 

 At Osterville, I was the guest of Books by the Sea for a booksigning along with three other authors.  It was here that I came across the husked cherry tomatoes from Allen Farms in Westport, MA.  Next to him was the Great Cape Baking Company.  They were also in Sandwich, but like the pizza man, they had nothing left by the time I got to them.  This time I was determined to try their apple cider donuts.  I almost lost out again.  This was   all they had left within a half hour of their arrival.  

 

On Saturday morning, I stopped by the Orleans Farmers’ Market to buy some of the soap by Summer House Soaps.  After much pondering, I decided on the Hydrangea, Beach Rose and Vineyard Lilac.  Their scents are marvelous and packaging quite lovely.  They would  

make terrific Christma gifts.

 

 

I thoroughly enjoyed my few days at the Cape this year and look forward to next year!

Find us in Kennebunk, ME

Keys to the Kitchen on Rt, 35 in the lower village In Kennebunk, ME now carries the Taste and Tales of Coastal New England, A Taste of Lobsters and some tales too... and A Taste of Cranberries and some tales too.

Lobster Cookbook benefits Breast Cancer Research

WOW!  What a combination! Of all the books, why the lobster book? 

Our graphic designers’ sister-in-law, Phesephone Miel, passed away from a recurrence of breast cancer during the production of the A taste of lobsters and some tales too.  Lynne valiantly worked to get the book to the printer in between trips to Boston to visit Phesephone and family.  I felt it was only right that a portion of the proceeds of the book be donated to cancer research.  My own family has been struck with this dreaded disease many times and the hope is that a cure will be found so that others won’t have to suffer in the future.

My own father was diagnosed with cancer on the roof of his mouth which metastasized to the brain during my college years.  For 2½ years, he had lobster for lunch and dinner. He claimed it was the only thing he could eat that he wouldn’t choke on.  He also felt that if he was leaving this fair earth, he was going eating what he like most – lobster.  My mother became an expert of various ways to serve his favorite dish.  So indeed, it is appropriate that A taste of lobsters and some tales too…. benefit cancer research.  

The book has been shipped north to Rockport and Maine and south to the Cape, Connecticut and Rhode Island.

Bar Harbor Inn Lobster Mac and Cheese

2 cups uncoooked elbow macaroni

2 tablespoons floor

2 tablespoons butter

2 cups milk or half-and-half

8 ounces Cabot's grated Sharp Cheddar cheese

12 ounces cooked cleaned lobster meat cut into bite size pieces
4 ounces cracker meal
1 teaspoon paprika

1. Preheat oven to 350 degrees.
2. Bring large pot of water to boil.  Add macaroni and cook until al dente, about 10-12 minutes. 
3. While macaroni is cooking, make white sauce by melting butter in saucepan and stir in flour to make a roux.  Cook the roux for a few minutes, stirring continuously.  Gradually add the milk; add 6 ounces grated Cheddar cheese, stirring constantly until melted.  Add lobster to sauce.  Add sauce to cooked macaroni.
4. In a separate bowl mix cracker meal and paprika. Place macaroni mix in glass or ceramic casserole dish and top with cracker meal mix and remaining cheddar cheese.
5. Bake for 1 hour or until top is golden and bubbly.
6. Serve with fresh field green salad and crisp white wine.

Serves 4

Cook’s Note:  Al dente means cooked firm but not hard.  If you want a richer sauce use a heavy cream.  I made mine with fat-free half-and-half and it was delicious. I used Orion (5 ounce) container of frozen lobster meat.

Courtesy of Executive Chef Louis Kiefer

Best Sandwich at SandwichFest 2010

On Saturday, July 10, 2010, the second annual “Sandwichfest” took place on Jarves Street in Sandwich, MA.  I had been invited by Mary’s Bookstore to sign copies of my latest cookbook, the Taste and Tales of Coastal New England, at her booth located in front of My Sisters Gallery.

For the second year in a row, the Aqua Grille took first place in the sandwich competition.  The People’s Choice for this year was called a Lobster Sliders.  These were lobster cakes with a cornflakes, almonds and coconut breading and then sautéed. It was served on a brioche with avocado mayonnaise and sprinkled with an ancho chili sauce.  

 

Beth’s Special Teas on Jarves Street took best vegetarian sandwich.  The Cape Cod Cranberry Wrap was made with a cranberry chutney spread, baby spinach, dried cranberries, candied walnuts, alfalfa sprouts and cucumbers on a spinach wrap.

 

The best non-vegetarian was won by the Daniel Webster Inn.  The sandwich was called a Breuben Sandwich and was made with braised bison, cabbage, caramelized onions, 1005 (not a typo) Island Dressing, Cabot Swiss cheese on grilled brioche bread.

 

For all the winners, check out http://www.sandwichchamber.com/index.html.  If you didn’t get a chance to taste the entries, they will be available on the menus of the restaurants.

 

 

 

  

Courtesy of Sandwich Chamber of Commerce

 

 

Below is a delicious recipe from the Skipper’s Dock Restaurant in Stonington, CT.

 

Grill Lobster Sandwich

 

6 to 8 ounces lobster meat, cooked and cut into ½-inch pieces

4 slices white or whole grain bread, buttered

4 slices American or Swiss cheese

1 tablespoon butter

1 tablespoon sherry

sea salt and pepper

parsley sprigs

 

1. Place 2 slices of bread, buttered side down, in a skillet.  Top with cheese and other 2 bread slices, as with a grilled cheese sandwich.
2. In a small skillet, melt the butter with the sherry and warm gently for 1 minute. Add the lobster meat and toss.
3. Grill sandwiches on one side until nicely browned and turn.  Gently open sandwich and divide sherry lobster meat evenly.  Recover sandwich and cook until bottom is browned.  Remove to warm plates; cut in half diagonally and garnish with parsley sprigs.

 

Serves 2