Seafood
For boat’s chef, some thrills and spills
Keeps crew happy with comfort food By Debra Samuels, Globe Correspondent September 23, 2009 GLOUCESTER HARBOR – The schooner Roseway, a 137-foot former fishing boat, lurches through the waves, and doors flap to the rhythm. time,announces Jessica Reale, who quickly secures the kitchen cabinets with bungee cords. The 26-year-old chef works quickly, holding a door …
Read moreLobster Cantonese
(Photos by Debra Samuels for The Boston Globe) The classic method for Lobster Cantonese calls for chopping the raw crustacean – a scary proposition. Instead, start with a cooked lobster – unconventional, but perfect for squeamish cooks. This recipe is based on one from Irene Kuo’s “The Key to Chinese Cooking,’’ which does begin with …
Read moreMaharashtra fish curry
Boston Globe, February 25, 2009 In this fish curry from the Maharashtra region in western India, you get both delicate and piquant in one dish. Coconut milk makes the sauce creamy but you get plenty of heat and flavor with a balanced blend of spices. Most Indian cooks toast and grind whole spices – some do …
Read moreChanghai’s Shrimp Soup
This simple but flavorful Chinese soup cooks up in a flash. Aromatic sesame oil and spicy Vietnamese sauce Sriracha are added at the end for maximum impact. Changhai’s Shrimp Soup Ingredients: Serves 4 1/4 pound shrimp, peeled and cooked 2 1/2 cups chicken stock* 2 slices ginger, smashed 2 scallions, smashed 3 tablespoons tomato paste …
Read morePressed Salmon Sushi
These sushi pieces are served on a platter sprinkled with scallions, with soy sauce. To dip the pieces, turn them salmon side down; if you dip the rice end first, the pieces fall apart. Ingredients: Rice (about 30 bite-size pieces) 2 1/2 cups short-grain white rice 2 3/4 cups water 5 tablespoons rice wine vinegar …
Read moreSalmon Mousse with Sour Cream Dill Sauce
Boston Globe, May 16, 2007 If you’re hosting a crowd for a graduation party or wedding shower, you might want to turn the oven off and keep things light. Stash away the stew and lasagna recipes for fall — it will be here soon enough. A flavorful fresh salmon mousse makes an elegant addition to …
Read moreFrom one pot, a bounty of Japanese flavors
In the family of Japanese one-pot wonders — sukiyaki among them — the standout dinner is yosenabe, a mixture of seafood, chicken, tofu, glass noodles, and vegetables. Diners use their chopsticks to dip into a communal earthenware pot on a portable burner. Inside the pot is a simmering broth filled with the seafood, vegetables, and …
Read moreFeeding on the many flavors of Stockholm
STOCKHOLM – Situated in an archipelago of thousands of islands, Stockholm is one of the most beautifully situated capitals in the world. After long winters, its frozen waterways are finally cleared of ice floes, and its tour boats ferry visitors in and out of its many harbors. By late March, it is warm enough to …
Read moreLoad up your plate with regional Italian delicacies at a ‘sagra’
MAGLIANO, Italy – There you are, dining al fresco on a warm summer’s eve in the Italian countryside. Plates of the ”gastronomia tipica” (local dish) are splayed out before you, and a pitcher of hearty wine is being passed your way. You are engulfed in a lively, informal atmosphere. The flow of food and conversation …
Read moreMaking sushi can be fun and easy
Making sushi at home may seem fussy and complicated, but it need not be. It needs virtually no cooking, is inherently low in fat and nutritious, and can involve the guests in preparation. A temaki zushi(hand-rolled sushi) party is fun and an authentic way to eat sushi at home. When the Japanese are not eating …
Read moreCrabber keeps fishing in family
DEER ISLE, MAINE – Kelly Pratt, ninth generation Islander, has deep rootsin this part of the Maine coast. Legend has it her great-great-grandfather,Julius Heanssler, found his way to a cove here in the late 1800s in a row boat andnever left. For generations, fishing has been the family’s livelihood, and Pratt, 36,keeps that tradition alive. …
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Bento:Build a Better Lunch
Debra Samuels, bestselling author, food writer and cooking instructor, wants to give the American lunchbox a makeover. In the chapter on “bento,” the traditional Japanese lunch box, in her upcoming book, My Japanese Table, Debra encourages the use of color, texture and taste to create healthier and more visually appealing meals.
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