5. – The Chicago Tribune Thin Pastry Sheets have a Thick History “Whether you’re searching for exotic appetizers or just a lighter alternative to standard dessert crusts, take a leaf from the Turks and use phyllo (FEE-low). Layered into stacks, this tissue-thin dough adds a bit of zest to commonplace fruit pies and a hearty crunch to vegetable, meat and cheese snacks.”
4. – The Boston Globe Planning Hassel-Free Meals has Gotten a Little Easier “Neighborhood supermarkets are vying for these customers by offering foods that are partially prepared – already cut up or marinated or mashed – so you can go home and do some quick assembly. In fact, food industry watchers consider supermarkets to be the stiffest competition facing fast-food restaurants. More and more aisle space is devoted to prepared and semi-prepared foods to make meal planning and cooking simpler. Bags of washed and torn lettuces, shredded cabbage, fruit chunks, celery sticks, rotisserie chickens, mashed potatoes, marinated meats, ready-to-grill chicken or vegetables threaded on skewers, and foil-wrapped garlic bread proliferate.”
3. – The LA Times Gourmet Magazine: Once the Epitome of Good Living “For 68 years, Gourmet magazine upheld at least one end of the foodie vision. For decades, its vision virtually defined sophisticated cuisine for Americans. Back then, Gourmet was the only game in town. In its early days, the magazine had a genteel, clubby feel, suggesting that its readers had probably traveled in Europe, something very few Americans did before cheap airfares appeared in the 1960s.”
2. – The NY Times Lobster Roll with that Anorak “Her goal, she said, is to save Maine’s most iconic industry by ending its dependence on Canadian processors and, under her Linda Bean’s Perfect Maine label, to mass market Maine lobster the way Perdue does chicken.”
1. – The Washington Post The Measure of Old Bay Seasoning “What would you do if you suddenly found yourself without a can of Old Bay? There are people out there who worry about this.”
photo from The LA Times
If you love lobster and don’t live in the northeast, you’ve got to get a piece of this! Catch a Piece of Maine offers “partnership” it their company. For only $2,995 per year, they offer an entire season’s worth of lobsters caught in your own designated lobster trap (which you can monitor online), and a lobsterman to tend to it. You’re guaranteed at least 40 lobsters annually, sent to the address of your choice throughout the season. Each of your packages also comes with fresh mussels and clams, a home-baked dessert, bibs, and cooking instructions.
If that’s a bit out of your budget, you can buy a “share” for your next dinner party. For $249 (includes overnight shipping) you’ll receive a gourmet dinner for four including four 1 ½ lb. hard shell lobsters, 1 lb. Maine steamer clams, 1 lb. Maine Mussels, 4 servings Maine made desserts from local purveyors, lobster bibs, cooking instructions and recipes, utensils, wet-naps, sea salt, a photograph of the lobsterman and the date he caught your lobsters, and the DVD about the Catch a Piece of Maine lobstermen showing your support of the working waterfront and the values associated with Maine.
And, lucky you, they are offering The District Domestic readers a special discount of 10% off your next order. Just enter “district08” when placing your order.
Apparently even a well-dressed sushi can look like a million bucks….or at least a thousand!
Koi, a sushi restaurant in New York City, is now serving a $1,000 sushi roll, cleverly named the “high roller.” Along with the interior of sweet lobster, or langoustine, sashimi, the chef at Koi tops the roll with fois gras, vanilla/saffron butter, 200 year old balsamic, and caviar. Then prepare to mingle with the culinary master himself, as he then shaves white alba truffles, table-side.
Admittedly, I love sushi, fois gras, lobster and a well-aged balsamic. And the dish sounds does fabulous. But come on, I could get 100 rolls from Sashi Ko over the next year for the price, and with far less guilt for the damage caused to my wallet.
Come to think of it, I have been dying to roll my own sushi. Perhaps it’s time to try, of course drawing inspiration from this chic menu item!
As I mentioned earlier today, the lobster bisque that Donna Creese made for the St. Supery tailgate party at the International Gold Cup on Saturday was delicious! She shares her recipe below…
2 fresh lobsters (1.5 lbs each) split & cleaned
12 tablespoons butter
1 cup peeled carrots
1 cup chopped onions
1 bunch leeks, cleaned, chopped
1/2 cup chopped shallots
4 cloves garlic chopped
2 tbsp chopped fresh Italian parsley
1 tsp dry tarragon
6 tbsp brandy
2 1/2 cups homemade chicken stock
2/3 cup dry white wine… Donna recommend St. Supery Sauvignon Blanc
3 tbsp Madeira…(not the cheapest you can find…buy one that you will drink by the fire this winter)
1/2 cup unbleached all purpose flour
3 cups whole milk
3 cups half and half
2 large cans plum tomatoes chopped
1 medium can tomato paste
Cayenne pepper to taste
Salt to taste
click below for instructions…
Filed under Food, Recipes
While in New York the last couple of days, we had lunch at Mary’s Fish Camp a delightful little place in the West Village with my friend, Bee
I had the Trout BLT
While Bee and Rachel had the Lobster Roll
Now, the restaurant is tiny – just a wrap around counter with a few tables, but definitely cozy for sitting back for a great afternoon lunch with a glass or two of wine. Just like sitting on the dock, picking away at a lobster – only in the middle of the overcrowded New York City.
Definitely charming and a place you must check out on your next visit to the city!