Lobster Dinner Mess!

I was presented with the challenge of fresh lobster dinner as a New England staple to satisfy the curiosity of two lovely German tourist visiting my boyfriend. We walked the whole extend of Faneul Hall and Hay market to make it to the famed Union Oyster House of course that in it self is no challenge. Finding good creative Lobster Dinners for cheap was, further more finding that in the middle of the St Patrick's day festivities...now we are talking impossible. So the ever resourceful kitchen jock I decided that we could do our own. So I ventured out in to the cold found a supermarket that carried lived lobsters and set out to prove to this Germans that we in America can be generous host. (Trying of course to make for what terrible guest we are abroad) (Uhhnmm on second thought so are the Germans "
Terrible Tourist that is") Well this ones as I mentioned were very grateful and gracious. They were even cute, mind you I am dating a Kraut as well but they are not know for being warm, cute and cuddly. (Achtung!)This two were newly wed and still linked telepathically by a series of "humms" and "hamms" that a various rhythms and pitches made complete sentences of surprising complexity and candor. Writing about this secret yet totally understandable language is quite impossible but one can only equate it to an early developmental quirk in the language acquisition phase of an infant. And perhaps this series of hums and semi-breathless squirms is what we can all trace back to the ancestry of all languages. Interesting as a theory nonetheless way to cute for my jaded self to muster. Lets call this two adorable care-bears A and C.

For C and A here is the fabled recipe of your New England Lobster Chowder and all the yummy peripherals. Hope your baby is healthy and that your cravings stop at lobster. Wouldn't want to run the city for you looking for pickles.

1 kilo of Bacon
4 Medium Size Lobsters
Pepper
Salt both to taste
One Whole onion diced
One Leek Stem Cleaned and diced
1/2 Litter of Cream
Pinch of White Flour to thicken the Broth
1 Cube of Chicken Broth Concentrate
1 Glass of White Rhine Wine
1 Glass of Gin
Gin Berries (Juniper Berries) if available (8)
1/4 Kilo of Butter
One whole corn ear
One Whole Potato

Keep your lobsters in freezing cold tap water this will put them in a trance like state making them easy to handle. cut the rubber bands on the claws.

In a large and deep pot boil the lobsters in scalding hot water. Once they have turned completely red drain 1/2 the water and add to the pot the Gin and the Juniper Berries. Steam them lid closed for several minutes. They should be lightly flavored by the Gin.Save the remaining lobster water and Gin broth.
Set aside your lobsters and let cool.
Cut the corn in several chunks, save for last.
Dice the Onion, Leek and the Potato.
Fry the bacon in the bottom of the large empty pot do not fry to a crisp or burn.
Add the vegetables and sweat in the bacon grease add half the butter.
Separate the legs and torso of the lobster keep the coral (Bright orange pink substance) aside. Break open the thin legs, save all the shells. Set aside the claws and the tails.
Chop the torso.
Add to the pot of mixed vegetables and bacon; the chunks of shelled lobster and the legs, avoid small shell pieces.
Add the broth and a cube of the chicken concentrate to the mix.
Let simmer in low heat for an hour or more.
Add the Cream and corn.
Season with salt and pepper.
Thicken with a rue of flour and butter.
Serve with a sprinkling of parsley and the claws.
Save the tails for later dishes.

VACATION!

So I am ready to give you all more.
Hate me because I am beautiful but do not hate me because I had to take a vacation, short but boy was it good!
But I am back sort of in the groove of things.
I am ready to face the world again!
Went to Puerto Rico as a tourist rather than as a "resident" and guess what: I had a blast!
I discovered a lot about my food culture again.
Coconut Cachapas with Bacalao (Cod)
Bacalaitos(Cod fritters)
We fry a lot of stuff, one such treats are the now popular Empanadas.
Yes we make them out of everything and anything you can imagine from Pizza to Dessert. Nonetheless we tend to stuff them with something rateher savory.
Here is my own version of them.

Empanandas de Piquito

Buy at the store "Plantillas"
(Ready made turnover dough sheets available frozen in any supermarket with a latin food section, you may try substituting them with Wonton Sheets or any such sheet of dough that is thin, wheat and not self rising)

Not available? Well make your own it may be more fun, though I can not guarantee the results!

1 1/2 cup all purpose flour
1/2 Stick of Vegetable shortening or butter
1/3 cup of room temperature water
teaspoon of oil.

Make the Dough dry and plastic, play with the water but retain the oil/butter ratio
roll flat on a flour dusted flat surface and wort to a desired thickness with a roller. Cut in circles with a large cookie cutter pattern.
Keep them dusted on both sides.

Filler:

Cut bell peppers red and green in small cubes very small.
Cut onions in small pieces
Chop one clove garlic
1/8 cup olive oil
1/8 cup Apple Vinegar
One ripe Banana
1/8 cup of chopped walnuts and chopped parsley Mixture.
Minced(Ground Beef) or Dry Shredded Beef (Ropa Vieja)
In a large pan fry in olive oil all the vegetables until soft.
Add salt to taste
Strain remaining oil from vegetables on a paper towel
Use the same pan to cook the Minced Beef keep loose by constantly straining extra liquid and cutting lumps with the spatula.
Mix all the vegetables and meat stirring to keep mix loose, add Vinegar, Walnuts, parsley and the banana keep stirring.
Set aside leave in the refrigerator for one hour to marinade.

Fill the Empanadas as follow:

Lay the dough sheets flat on a waxed paper
Spoon (Table spoon no more) the filler in the center.
Fold the circle in two matching all the edges
With a fork gently press the edges together to seal the filler.
Pressing too hard will break the edges and prevent them form sealing the contents.
Pass a wet finger on the edge and keep on the waxed paper until ready to fry.
You may freeze them at this stage for later use.
Deep fry them or use a large pan to fry each side carefully turning them over after about one minute in the hot oil if fresh or two minutes if frozen.

Ideally they should blister and turn golden yellow.

QUACK!

How to cook duck great little link: Duck served with a thick layer of fatty rubbery skin YUMMM...? I often call it to the faces of the so called great chef/restauranteurs of Boston: -"Darling your Shoe a la Orange was devine I will run the next marathon using your resecipe pal".

I like this link finally someone got the one , two , three approach to Dcuk berast and did something about it.
http://www.cheftalk.com/content/display.cfm?articleid=117

The whole secret is to cook the breast slowly on its skin so that the fat has a chance to render, or melt out of the skin. Once the skin has lost much of its fat, it will not only shrink in size, but will then become crispy. Patience is indeed a virtue.

Temperature:
Medium / High
Salt and pepper skin
Skin side down
-approximately 12 - 14 minutes
Drain off excess fat as desired, until skin is crisp and rendering stops.
Option A or B:

A. Grill
Grill 1 Minute Skin Side
Grill 1 Minute Meat Side
(or as desired)

B. Pan
Cook Meat Side Down
- 45 Seconds for Medium
- 60 Seconds for Well Done

And the hard days keep coming.

Days get warmer and the economy gets harder.
The pollen starts dusting the window sills
and the sinus infections begin.
All the entire greatness of nature awakens and so do the cabin-fever sleepy heads; hungry and anxious.
So is no surprise that my patients have been coming with ever increasing problems. Problems that were put aside through the colder months. Now those problems also wake up and therefore here I am going crazy trying to solve them.
What to cook and what to eat no time for kitchen and no time to even sit down to eat.

Never underestimate the power of readiness, in a time of portion controls, diets and home delivered meal plans.
Having a little something available to eat, carry and pack ahead of a long and arduous day.

Peanuts, Almonds, Raisins, beans all Protein packed and easy to cook with or carry.

Easy pack meals can be frozen ahead and keept for later lunches.

Here is one:

Chicken (Not quite) Piccata

Brown your chicken breast or Thighs on a skillet until each side is golden brown.
Use a smaller lid to weight the chicken pieces and reatin heat evenly cooking the centers but not overdrying them(About 5 min each side at med high heat)

In a separate skillet clarify two tablespoons of butter in a dash of olive oil.
Carfull not to brown the butter and to skim the solids.
Add the juice of two lemons, dash of sugar, pepper and capers
Let simmer a bit 2 min low heat, add a can of white beans with the water of the can. (Any brand)
Chopped fresh parsley and little garlic.
Continue to simmer and use a slothed spoon to press some of the beans against the skillet so to make a sauce.

Dump the chicken in it and serve. taste for acidity iof too acid add some pinches of sugar.

Serve hot or separate into portions and frezze.

Restaurant Week in Boston

LAST NIGHT OF RESTAURANT WEEK UNTIL END OF SUMMER.
GOODBYE SHORT MENU (VERY ADHD FRIENDLY)
GOODBYE $33 THREE COURSE MEALS.
GOODBYE LATE WINTER

HELLO SPRING...

Edible Flowers
Common Name Botanical Name Comments
Angelica Angelica archangelica May be skin allergen to some individuals. Good with fish and the stems are especially popular candied. Tastes like: celery-flavored. More info here.
Anise Hyssop Agastache foeniculum Tastes like: sweet, anise-like, licorice
Apple Malus species Eat in moderation; may contain cyanide precursors. Tastes like: delicate floral flavor
Arugula Eruca vesicaria Tastes like: nutty, spicy, peppery flavor
Basil Ocimum basilicum Tastes like: different varieties have different milder flavors of the corresponding leaves. Tastes like: lemon, mint. More info here.
Bee Balm Monarda species Used in place of bergamot to make a tea with a flavor similar to Earl Grey Tea. More info here.
Borage Borago officinalis Taste like: light cucumber flavor. More info here.
Burnet Sanguisorba minor Tastes like: faint cucumber flavor, very mild. More info here.
Calendula* Calendula officinalis Tastes like: poor man's saffron, spicy, tangy, peppery, adds a golden hue to foods
Carnation Dianthus caryophyllus (aka Dianthus) Tastes like: spicy, peppery, clove-like
Chamomile* Chamaemelum nobile Tastes like: faint apple flavor, good as a tea
Chicory* Cichorium intybus Buds can be pickled.
Chives: Garden Allium schoenoprasum Tastes like: mild onion flavor. More info here.
Chives: Garlic Allium tuberosum Tastes like: garlicky flavor
Chrysanthemum: Garland* Chrysanthemum coronarium Tastes like: slight to bitter flavor, pungent
Citrus: Lemon Citrus limon Tastes like: waxy, pronounced flavor, use sparingly as an edible garnish, good for making citrus waters
Clover Trifolium species Raw flowerheads can be difficult to digest.
Coriander Coriander sativum Pungent. A prime ingredient in salsa and many Latino and Oriental dishes. Tastes like: Some palates detect a disagreeable soapy flavor while others adore it. More info here.
Cornflower* Centaurea cynaus (aka Bachelor's Buttons) Tastes like: sweet to spicy, clove-like
Dandelion* Taraxacum officinalis Tastes like: very young buds fried in butter taste similar to mushrooms. Makes a potent wine.
Day Lily Hemerocallis species Many Lilies (Lillium species) contain alkaloids and are NOT edible. Daylillies may act as a laxative. Tastes like: sweet, crunchy, like a crisp lettuce leaf, faintly like chestnuts or beans
Dill Anthum graveolens More info here.
English Daisy* Bellis perennis Tastes like: tangy, leafy
Fennel Foeniculum vulgare Tastes like: sweet, licorice flavor. More info here.
Fuchsia Fuchsia X hybrida Tastes like: slightly acidic
Gardenia Gardenia jasminoides Tastes like: light, sweet flavor
Gladiolus* Gladiolus spp Tastes like: similar to lettuce
Hibiscus Hibiscus rosa-sinensis Tastes like: slightly acidic, boiled makes a nice beverage
Hollyhock Alcea rosea Tastes like: very bland, nondescript flavor
Honeysuckle: Japanese Lonicera japonica Berries are highly poisonous. Do not eat them!
Hyssop Hyssopus officinalis Should be avoided by pregnant women and by those with hypertension and epilepsy.
Impatiens Impatiens wallerana Tastes like: very bland, nondescript flavor
Jasmine: Arabian Jasminum sambac Tastes like: delicate sweet flavor, used for teas.
Johnny-Jump-Up Viola tricolor Contains saponins and may be toxic in large amounts. Tastes like: sweet to bland flavor
Lavender Lavendula species Lavender oil may be poisenous. More Info. Tastes like: floral, slightly perfumey flavor
Lemon Verbena Aloysia triphylla Tastes like: lemony flavor, usually steeped for tea
Lilac Syringa vulgaris Tastes like: lemony, floral, pungent
Mallow: Common Malva sylrestris Tastes like: sweet, delicate flavor
Marigold: Signet Tagetes tenuifolia (aka T. signata) Tastes like: spicy to bitter
Marjoram Origanum majorana More info here.
Mint Mentha species More info here.
Mustard Brassica species Eating in large amounts may cause red skin blotches. More info here.
Nasturium Tropaeolum majus Buds are often pickled and used like capers. Tastes like: sweet, mildly pungent, peppery flavor
Okra Abelmoschus aesculentus
(Hibiscus esculentus) Tastes like: similar to squash blossoms
Pansy Viola X wittrockiana Tastes like: very mild sweet to tart flavor
Pea Pisum species Flowering ornamental sweet peas are poisonous.
Pineapple Guava Feijoa sellowiana Tastes like: similar to the ripe fruit of the plant, flavorful
Primrose Primula vulgaris Birdseye Primrose (P. farinosa) causes contact dermatitis. Tastes like: bland to sweet flavor
Radish Raphanus sativus Tastes like: milder, sweeter version of the more familiar radish heat
Redbud Cercis canadensis Tastes like: mildly sweet
Rose Rosa rugosa or R. gallica officinalis Tastes like: sweet, aromatic flavor, stronger fragrance produces a stronger flavor. Be sure to remove the bitter white portion of the petals. Rose hips are also edible (see Rose Hips Recipes).
Rosemary Rosmarinus officinalis Tastes like: pine-like, sweet, savory. More info here
Runner Bean Phaseolus coccineus Tastes like: nectar, bean-like
Safflower* Carthamus tinctorius Another "poor man's saffron" without the pungent aroma or strong flavor of the real thing
Sage Salvia officinalis Sage should not be eaten in large amounts over a long period of time. Tastes like: varies by type. More info here.
Savory: Summer Satureja hortensis More info here.
Scented Geranium Pelargonium species Citronella variety may not be edible. Tastes like: varies with differing varieties from lemon to mint. More info here.
Snapdragon Antirrhinum majus Tastes like: bland to bitter flavor
Society Garlic Tulbaghia violacea Tastes like: a very mild garlic flavor
Squash Blossom Cucurbita pepo species (aka Zucchini Blossom) Tastes like: sweet, nectar flavor. More info here.
Sunflower* Helianthus annus Tastes like: leafy, slightly bitter. Lightly steam petals to lessen bitterness. Unopened flower buds can be steamed like artichokes.
Thyme Thymus vulgaris Tastes like: lemon, adds a nice light scent. More info here.
Tuberous Begonia Begonia X tuberosa ONLY HYBRIDs are edible. The flowers and stems contain oxalic acid and should not be consumed by individuals suffering from gout, kidneystones, or rheumatism. Further, the flower should be eaten in strick moderation. Tastes like: crisp, sour, lemony
Violet Viola species Tastes like: sweet, nectar
Yucca Yucca species Only the petals are edible. Other parts contain saponin, which is poisonous. Large amounts may be harmful. Tastes like: crunchy, fresh flavor
Disclaimer: The author and Home Cooking Guide have thoroughly researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. Neither the authors or Home Cooking can be held responsible for any adverse reaction to the flowers.

http://homecooking.about.com/library/weekly/blflowers.htm

Trial and error...

I just got done with part of the kitchen remodeling. Finally! And eventhough I have no running water yet, I decided it is time to have my friends over for dinner. What an error, lets say that after several failed attempts at hosting a dinner I gave up. Good thing it is restaurant week here in Boston. I did have one almost sucessfull dinner party. (Thank you R+E for not throwing back at me the cold soup and warm salad) Actually even cocktails have been a somewhat frustrating event, given that after that dinner party and camping out at a friends house. I came back to an overflowed 4 days old busted and fully loaded dishwasher.(Thank you B+C for not noticing that I had to do an emergency cleanup of all my china in the bathtub) I swear I do clean them individually in the bath sink as I use them.

Crema Rusa(Creamy Borsh)

Prepare a base of beef (Veal) stock 4 cups
Add sliced beets about two large tubers(1 cup)
Save some fresh slices for later
1 pakage of cream cheese
1 Whole onion
several springs of Majoram
Dash of white pepper
Boil the beets and onion in the stock until very tender add salt, pepper and the majoram
Let simmer in low heat for 15 min remove the springs of majoram, no need to strain all the leafs. Add the remaining fresh beets to brighten the color. let simmer for 5 min and add the cream cheese. Carefully transfer to a blender or use a handblender to liquify. Serve with a dolop of sour cream and black caviar. Do not add salt as the caviar will be salty. No better way to have caviar. I like adding a sliver of Roasted Poblano and a cutting of the Majoram to the presentation. And like to follow it with pickled garlics and other pickled preserves with a very cold shot of good Vodka.

Scallops in Saffron (Vieras en Azafran)
Two Sticks of butter
1 lb jumbo Bay Scallops
Dash White pepper
Pinch salt and sugar
1 oz Saffron
1/4 cup Chardonnay Wine
1/4 cup Heavy Cream
2 Kaffir lime Leaves or Zest of an Orange 1/2 teaspoon

Prepare a Rue of butter and flour set aside.
Braise the jumbo scallops in hot butter and a drop of oil to avoid burning the butter, about a minute each side.
Deglase the skillet with Chardonay and the lime leafs, meantime on a small skillet toast your Saffron.
To the saffron add a 1/2 cup of cream and let simmer in the remaining heat turn the bruner off. Once deglassed the pan separate the liquid and stirr the Rue, add the Saffron Cream and wisk continiously. (Add a pinch of salt and sugar)

Serve the sauce in a flat plate, add bitter herbs like Dandelion Greens or better yet Water cress (Berros), place your scallops over the sauce and the greens on top or by the side.

Ensalada de Granos

Any grain pre cooked and strained
(Wild rice may be too strong flavored for this)
Any white beans
Fava Beans
Butter Beans
Salt
lemon juice
Olive oil
Rose water
Mix all serve cold with some green grapes.

I see GREEN!

Dr. Seuss was very fond of his green, (green ham and eggs and so on) but being originally from this area of New England it was no surprise he saw green sprouting through the dark soil or just the Leprechauns and green beer flow for St. Pat's day. I see green people and green every were and wonder about my irish experience here in Boston.
I like the Irish, curse aside, but disliked Irish-American Cuisine.
Here is a brief review of the Irish fare in and around Boston.

Best Corn Beef Harsh: Geoffrey's cafe in Roslindale. Yes, the old Back Bay and South End eatery that relocated several years ago much to my dismay...by the way they also have the best Farina (Cream of Wheat) custard just skim the Apricot Jelly off the top and pour some cream or milk over it.
Best Boiled Dinner: ??Whata hek?? Is there any flavor leaft to discern any diference?
Cabbage, Potatoes and Corned Beef...
That was a very short review!

The People from Ireland do have a very long and rich cooking tradition and unbeknownst to us here in America they have been harvesting and using Seaweed as a vegetable for many thousands of years. So here are some of their recipes, none are mine to claim but have tried most. Finding the seaweed now a days is not that dificult anymore. Below each recipe there is a link to find ingredients and other recipes.

Thank you to the people of the Irish Seaweed Centre in the University of Ireland, Galway. Very informative folks.

Here is are some Irish Dishes that could knock your green striped socks off:

Irish Fish Chowder

2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
Fresh summer savory or thyme (2 tablespoon)
2 dried bay leaves
2 pounds of potatoes, peeled diced
5 cups Fish Stock
Sea salt and freshly ground black pepper
3 pounds skinless haddock or cod thick chunks,bones removed
1/2 pound of a Fatty Fish Cut or the Sins
1 1/2 cups heavy cream (or up to 2 cups if desired)
3 oz Carrageen (or Irish Lettuce Seaweed)

preparation

In Low heat braise the skins to render their fat, later increase heat to medium and cook until crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Not a lot of fat comes out so add butter too.
Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally.
Add the potatoes and stock (just enough to cover them taters). Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. Add the Carrageen and smash a few of the potato slices against the side of the pot, cook for a minute to thicken the broth. Reduce the heat to low and season with salt and pepper. Keep in mind you have to still add the fish so make it a bit saltier than you like. Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
Stir in the cream and maybe some salt and pepper again, let it cool a bit, but avoid refrigeration as the collagen and seaweed will turn into a very thick jelly, that may not look very appetizing.

Serve reheated is the best way as this allows the flavors to stew overnight.
This one is my recipe, share it and have fun.
I like it with chives and chopped Savory

Brown Soda Bread with Dillisk

226g White Flour
226g Coarse ground wholemeal Flour
113g Margarine
1 heaped tsp bicarbonate of soda
400mls Buttermilk
14g dried Dillisk , chop finely and soak in water for 5 mins

Sieve the white flour, soda and salt into a bowl. Rub in margarine. Add wholemaeal flour and finely chopped dillisk, pour in buttermilk mixing continually (this mixture is very moist). Pour into an oiled lined 2lb loaf tin. Bake at 200ºC for 30-45 mins. Cover if getting too brown.

(Dillisk) Broth (Also known as Nori Broth)

4 litres of water
25g of lentils
3 medium chopped onions
2 stalks chopped celery
3 medium sized potatoes
15g of shredded dried dillisk or roasted nori (one cupfull)
1 tsp Cayenne pepper
1tsp mix herbs

Chop the onions, celery, dillisk or nori and sautée in light oil for 4-5 minutes. For a better taste use seaweed oil. Mix the sauted vegetables with chopped potatoes, lentils, herbs and cayenne pepper in 4 litres of water and cook for twenty minutes.
Two thirds of the broth can be removed temporarily, put in a blender, and returned to improve the smooth texture. Add salt and pepper to taste.
http://www.irishseaweed.com/recipes.html


SEAFOOD CHOWDER
Source: AdLib, the definitive guide to dining in Ireland
From: Chef Jerry O'Sullivan, The Tankard
Kilfenora Fenit Tralee Co. Kerry, Ireland

Fennel
Plain Flour
Fish stock
Cream (Pouring)
Diced Seafood
Bay Leaf
Onions
Clarified Butter
White Wine
Aniseed
Pernod
Fresh Dill

Finely diced onion and bulb fennel sweated in butter, add flour to take up moisture.

Add white wine and fish stock and simmer the ingredients for 15 minutes or until flour has been cooked out.

Add bay leaf and freshly ground aniseed, cream and a dash of Noilly Pratt or Pernod. Add chopped fresh dill and selection of seafood - diced salmon, cod, monkfish, prawns and mussels. It is important not to use smoked fish as this will overpower the other fish used. Originally this recipe did not ask for any other thickener but adding 0.25 oz. Carrageen sea weed makes a rich and thick broth beyond the use of the Flour Rue.

Serve piping hot with whipped cream.

CARRAGEEN BRAMBLE FLAN

This recipe was found in 8 oz. the Book of Seaweed (Alan Major) and was originally provided by the Irish Embassy, London.

8 oz. Flour
0.5 tsp. salt
4 oz. Lard or lard/margerine mix
1 egg
Cold water
1 lb. Blackberries
4 oz. Brown sugar
Whipped cream
0.25 oz. Carrageen
3 cups milk
3 tbs.. Sugar

Rub the fat into the flour, and mix with the yolk of an egg and enough water to make a firm paste. Roll out and use to line a 7 inch flan tin.

Bake at 400 deg. F. for about 20 mins and allow to cool

Stew the Blackberries with the brown sugar until tender, in just enough water to cover the fruit. Keep some berries for decoration and put the rest in a sieve.

Have Carrageen steeping for 10 mins. Drain, add milk with salt and boil quickly for 15 mins. Add sugar, strain and stir in the blackberry puree, mixing well. Pour into the pastry case and spread smooth.

Whip the egg white very stiffly with a little fine sugar and fold into the whipped cream. Pipe this on top of the flan and decorate with whole
Blackberries.


http://www.alga-net.com/seavegetables/recipes.htm