Phoebe's Kitchen"The ubiquitous fried clam was invented on July 3, 1916 at Woodman’s in Essex. Whether on purpose or by accident, Lawrence “Chubby” Woodman dropped a clam or two into a fryer while he was making a batch of french fries and lo and behold, the fried clam was born. To true New Englanders, a fried clam must have the belly and they must be Ipswich clams; those small, yet ever so succulent, bivalves (shells consisting of two halves, or valves). The Ipswich clam is really a bivalve king, monarch of the mollusks. Dug from tidal flats along the Essex River, the clams must, by law, be taken only by a hand rake and not dredged." Taste and Tales of Massachusetts
On Sunday, I saw an article about a new cookbook, Woodman’s of Essex — Five Generations of Stories, 100 Years of Recipes. Immediately e-mailed a fellow food, Heather Atwood of Gloucester, who said it was great. It came today and has all the famous recipes that countless thousands have enjoyed throughout the years, but one! I figured it would be the fried clam recipe and I was wrong, it is the fried onion recipe. So whether it is Nannie Woodman's, Lemon Pie or the great cole slaw, they are all here.
Chubby and Bessie's Fried Clams
26 ounces whole belly clams
12 ounces evaporated milk
4 cups corn flour
Lard (Crisco can be used). Do not use olive oil.
1. In a 4 quart saucepan, melt 2 3/4 pounds lard or vegetable oil to a depth of 2-inches in the pan. Heat to 350 degrees F. Using two bowls, pour evaporated milk into one, and corn flour into the other. In small batches put the clams in a hand-held strainer, and submerge into the bowl of evaporated milk to coat. Remove the strainer from the bowl and shake off the excess milk. Next dredge the clams until they are well covered with corn flour (you may want to use a clean dry hand-held strainer to shake off the excess flour).
2. Carefully place the clams into hot lard or oil. Be careful, because lard will spatter. Cook in small batches, turning to cook both sides, until they are golden brown. Using a slotted scoop remove from oil. Shake gently to remove excess oil. The clams will take approximately 1 1/2 minutes to cook. The color is the most important. They should be a golden brown. Serves 8 (appetizer-sized servings).
For those few who have never been to Woodman's, the restaurant is located on Main Street (Rt. 133), Essex, MA.
Courtesy of Woodman’s of Essex — Five Generations of Stories, 100 Years of Recipes
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.
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
- See more at: http://basspondpress.typepad.com/#sthash.Cnj2mKXb.dpuf
Cortez village is one of the last remaining fishing villages on Florida's southwest Gulf coast. The area was originally settled In the 1880s by families from the southern edge of the Outer Banks in North Carolina who came to the area known then as Hunter’s Point to escape the Atlantic hurricanes. Records indicate that by 1887, Cortez was a thriving fishing village with a store and school. A hurricane in 1921 destroyed virtually all the buildings, but the residents, in true Florida fashion rebuilt.
Many of the descendants still live in the village. The residents called the eastern shore of Sarasota Bay south of the village “The Kitchen” as its wealth of fish, scallops, and other seafood made it possible for them to feed their families in hard time.
The Village comprises homes, stores, marinas, and restaurants. I have been hearing about the village for decades, but finally decided to explore some of it this year.
My neighbor was celebrating her 87 birthday and I decided we needed to have lunch at the Star Fish Market. We arrived around 11:45 a.m. figuring we were ahead of the lunch crowd – wrong!! I stood in line for 45 minutes to place our order and then waited another 30 for the meal to be delivered in a white box. Nobody complained about the wait because the meal was well worth it.
I had my usual, grilled grouper and the birthday girl had crab cakes. This was by far the freshest grouper I have ever had, most likely caught within 24 hours. The meals come with fries, hush puppies and the absolutely very best cole slaw I've ever had. They chop the slaw into small pieces and it had a wonderful flavor. I took home a Stone Crab and Corn Chowder and more slaw to have the next evening. There was enough to serve 3 of us.
Seating on the dock watching all the activity was fun. Seems that the waters off the docks are the home to a flock of white pelicans. I have spent years trying to add this bird to my life list, but have never located them in the area. Imagine my surprise when I look out and there they are. While eating a pod o f dolphins also swam by.
So the next time you are visiting the west coast of Florida stop by and grab a bite. Also in February they also have the Cortez Fishing Village Festival which attracted 25,000 attendees this year.
Recently, I had company visiting from Texas and we
decided to take a day trip and go to the Vermont Country Store in Weston,
Vermont. On the way up we were looking
for a place to have lunch and decided to try a restaurant in Ludlow called “The
Hatchery.” It is a country/urban café which
has served the Okemo Valley for over 30 years.
After having lunch I can understand why it has lasted 30 years. We were greeted by a pleasant hostess and
seated with a view of Main Street.
The menu is extensive for such a small restaurant with a
wide variety of selections for both breakfast and lunch. Some of breakfast items includes pancakes,
omelettes, French toast, Belgian waffles and all sorts of egg
combinations. They have a wide variety
of sandwiches for lunch including vegetarian.
All sandwiches are served on artisan breads made in Chester, Vt. My sister-
in-law wanted to try the “Beer
Batter French Fries.” I not a fan but I
said OK!! My brother had the “Patty Melt” with sautéed onions, mushrooms and melted
cheese all on grilled rye bread. Pat and
I had the “Turkey and Ham” with sautéed mushrooms and melted Cheddar cheese on rye
bread. The “Hatchery” roasts its own
turkey.
When the fries arrived we all tried them and determined
that they won the blue ribbon for fries.
They were by far the BEST I have ever had. So the next time you are in Vermont, stop by “The
Hatchery” on Main Street in Ludlow.
Nearly a month ago, a horrific event happened in Boston perpetrated by cowards. Last week a friend and I went to Boston to show support for city and spend a few dollars. Our day began at Riverside Station where we tried to figure out how to get a ticket. Whatever happened to customer service!!
The temperature when we left Springfield was quite lovely, but by the time we got to Boston the temperature had dropped and the wind had come up. I was freezing and did not have a jacket with me. We got our ticket and fortunately got into a warm subway car. We headed to Haymarket Square which was the
closest station to the North End.
My friend, Theresa, had never really seen much of Boston so we started with the Old North Church where we lucky enough to arrive when the Guide was about to speak to an assembly of children. It was interesting to hear the history of the church again. When we left the church we cut through the park in back and were fortunate enough to find a street vendor who was doing a brisk business in sweatshirts. After we each purchased a shirt and were once again warm, we headed down Hanover Street (originally called Orange Tree Lane) named for the British House of Hanover.
We went to Pagliuca’s for lunch where the two Marie’s served us. After a delicious lunch we headed to Modern Pastry to have dessert. I learned something very valuable today. Mike’s Pastry is well-known, but primarily tourists are their customers. Modern Pastry, however, is where the peoplein the know and “Italians” get their pastry. Once I ordered my cannoli, I knew why. It was made fresh and had not been in a case for hours. I am know spoiled and it will be hard to enough
regular cannolis now.
From here we checked out Paul Revere’s House and then headed to Quincy Market. I toured Theresa through the North Market where we enjoyed the sights and smells. While it was still rather chilly we sat out in the courtyard and enjoyed watching people go by. People watching is a favorite activity of mine.
We then went to Government Center, dealt with the Charlie ticket machine again and headed to Copley Square. Upon arrival at the Square, the environment had changed. It was a much more somber climate. We crossed Boylston and headed to the memorial. It was amazing the number of shoes, hats and caps and shirts that were a part of it. People had written their sentiments on everything imaginable. Fortunately, the City archivists removed them before the rains came. We then headed back to Riverside and home. All and all, it was a good day and my heart goes out to those who have suffered at the hands of two cowards.
Future printings of our cookbook, Taste and Tales of Massachusetts will see a portion of sales goes One Fund Boston. The publisher Bass Pond Press has already sent a donation to the fund.
It has been aid that Jimmy Buffet’s inspiration for writing the above song was a visit he ade to the
Cabbage Key Inn on Cabbage Key off Pine Island, Florida. There are only two ways to get to the key either by your personal boat or by water ferry. Our trip was on the Tropic Star out of Bokeelia.
The ride out was a bit chilly and waves in Charlotte Harbor were a bit choppy, but our Captain was a true pro – he handled that vessel so that the passengers were quite comfortable. After we crossed the IntraCostal and entered the water of Pine Island Bay, the water became much smoother. The Tropic Star first stopped at Cayo Costa State Park to drop off campers and day trippers. The rest of us continued on to Cabbage Key for lunch. Upon arrival we headed to the Inn which sits on the top of a Calusa Indian shell mound.
The Wells family has owned the Key for 35 years. Besides the restaurant there are several cabins that can be rented. Currently there is one house at the eastern point for sale for $1.2 million – has a dock but no pool or beach.
We were seated in the bar room right next to the fireplace and since we were chilled from the ride
over, it was nice to feel of the warmth of the blaze. I had the burger with coleslaw. The burger was tasty, but I do feel there could use a better quality cheese. Their coleslaw was exceptional, would love the recipe. It had green cabbage, carrot and celery seeds with a mayonnaise based dressing. My traveling companions had the mahi-mahi fish sandwich and thought it was delicious. For dessert we shared a piece of frozen key lime pie which I must say was marvelous. The walls of all the rooms are covered in over $70,000 worth of $1.00 bills, most signed by their owners. There is one signed by former president G.W. Bush and, of course, the original one signed by Jimmy Buffett is behind the bar framed.
The ride back was much nicer than the ride out and I now have another destination checked off of my bucket list. All in all it was a good day to see a little of old Florida.
Cider-Brined French Pork Chops, Pan Seared Sea Scallops, Barolo and Garlic Braised Veal Osso Bucco and Grilled Beef Tenderloin were all entrees that we enjoyed. I must say that the evening was delightful. Lattitudes in on Memorial Drive in West Springfield, MA, right across from the main entrance to the Big E. Parking can be an issue, but fortunately they provide valet service for their guests. We had a reservation for 7:30 p.m. and when we arrived both the bar and dining room were very busy with a delightful musical group playing in the bar.
The hostess sat us right on time in a smaller room off the main dining room where the six of us were able to sit comfortably at a long banquet table but not so long that we couldn’t converse with one another. We began dinner with a selection of three appetizers – fried Brussels Sprouts with Sweet Chili aioli; Pan Flashed Point Judith Crisp Calamari in a Sweet and sour soy glaze; and a Steak and Cheese Flatbread with grilled tenderloin, roasted garlic, and shredded mozzarella. All were delicious, but I must say the fried Brussels Sprouts were exceptional. I asked how the sprouts were cooked and I was told they are chopped and then fried in canola oil. Delish!!
I had been told by others who had dined at the restaurant that serve was slow, but I didn’t find that to be the case. Our waitress, Amanda, did an outstanding job. If I were to give our experience at the
restaurant stars – it would be a solid four.
Last week when I was in a cooking frenzy, I decided to do a pot roast. I checked out the chuck roast at
both my local grocer and also a local meat store, but didn't buy any because it was all so fatty. The next day I was at Walmart and checked out the meats and found an amazing roast with little too no fat. So I hauled out the crock pot; put all the ingredients together; placed them in the crock pot; turned it on and expected to have a delicious meal in 6 hours. Six hours later I tested the carrots and they were as hard as rocks. I then checked the pot and it was cold as ice. While I had turned it on, I had never bothered to plug it in. Without electricity nothing much happened. I then plugged it in and let the roast cook for another 2 hours and finished it the next day. I think that leaving the partically cooked roast in the liquids overnight actually acted as a marinade and the next day when I got to eat it, it was positively delicious.
Crock Pot Roast
1 (3-lb) boneless chuck beef roast, (trimmed of excess fat)
1 teaspoon fine sea salt, divided
1 teaspoon freshly ground black pepper, divided
1 (14-oz) can fat-free beef broth
4 cups carrots, cut into 1/2-inch rounds
3 cups roughly chopped onion
2 cups sliced mushrooms
1 cup celery, cut into 1/2-inch pieces
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme
1 teaspoon chopped garlic
2 tablespoons cornstarch
1. Coat a large skillet with nonstick spray and bring to high heat. Season roast with 1/4 teaspoon each fine sea salt and freshly ground black pepper. Cook and rotate until all sides are browned, about 5 minutes.
2. Place in a slow cooker. Add all remaining ingredients except cornstarch, including 3/4 teaspoon
each salt and pepper. Gently stir.
3. Cook on high for 3 to 4 hours or on low for 7 to 8 hours, until roast is cooked through. Turn off slow cooker. In a small bowl, dissolve cornstarch in 2 tablespoon cold water.
4. Stir cornstarch mixture into liquid in slow cooker. Let sit, uncovered, until slightly thickened, about 5 minutes. Discard thyme. Slice meat and top with veggies and sauce.
Serves 10-12
Adapted from January Issue of Dash
It has been several months since I have a written a blog and I do apologize. I will try and do better in 2013. This past week New England has been experiencing a taste of winter - snow, cold and winds. The cold isn't so bad if it were not for the wind which goes right through you. On days like this, there is nothing like a cold bowl of soup or chowder and my Cheeseburger Chowder fills the fill. Serve it with a salad, some artisan bread and a glass of wine and you have a delicious hardy meal. The recipe is from the Taste and Tales of Massachusetts.
Cheeseburger Chowder
2 medium green peppers, chopped fine
1 onion, chopped fine
2 tablespoons flour
1/2 pound (8-ounce) hamburg or ground turkey
1 quart chicken broth
4 ounces cheddar cheese, shredded
1 pint half & half or milk
1. Saute onions and peppers in large pot. Add hamburg and brown.
2. Add chicken broth. Mix flour with 1/4 cup of broth and blend well before adding to mixture. Bring to a boil.
3. Add cheddar cheese and half & half (or milk). Stir until cheese is melted.
4. Season to taste. Serve hot with a salad and French bread.
Yields 6 - 8 servings
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