Mains, Recipes

Linguine with lobster and crab: A Jersey Shore tradition recreated in Maine

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There are many things I prefer to forget about my college boyfriend, but one fond memory remains, which, perhaps not surprisingly has to do with food. Thanks to his kind, long-suffering mother — whose heart was Irish, while her kitchen was Italian to please her husband — I was introduced to a dish largely unheard of outside South Jersey and Philadelphia: Spaghetti with crabs.

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Mains, Recipes

Tuscan-style Veal Chops

Finished veal chops with potatoes

Because of the horrific way they are raised commercially (which I won’t get into, but you can look it up), we have long been opposed to eating veal. Until we discovered that such a thing as humanely raised veal exists, thanks to Ted’s photography work for the specialty meat purveyor, D’Artagnan.

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Desserts, Recipes

Chocolate Zucchini Cake with Bourbon Glaze

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There’s something fine and wonderful about a chocolate cake. I much prefer the sturdy, yet tender, straightforwardly deep chocolate kind — the sort that begs for a glass of cold milk – to a cake with any more embellishment than a lick of frosting.

Come to think of it, that’s how I like my chocolate bars, too: dark and plain. Ted, on the other hand, goes for Reese’s Peanut Butter Cups and Cadbury Dairy Milk Fruit & Nut bars. Food for thought, there …

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Drinks, Recipes

Friday Happy Hour: The Dock Holiday

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In the mid-to-late 1700’s, New England had more than 150 rum distilleries, supplying sailors and stevedores with what was then America’s favorite tipple. By the early 1900’s, they had all but disappeared, whiskey having replaced rum as the most popular spirit.

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Mains, Recipes

Fresh Corn and Quail Egg Pizza

“Let’s make pizza tonight!” always sounds like such a great idea. But it’s a project with several potential pitfalls. You stretch the dough to the thickness you want, and then get a giant hole. The crust burns but the cheese isn’t yet fully melted. Or my personal favorite: The assembled, uncooked pizza refuses to detach from the peel and slide onto the pizza stone, until you give it a good jerk and the whole thing ends up splayed against the back of the oven. Continue Reading