Want to have people ask you what is in that special sauce? We are all used to regular cocktail sauce for our seafood. However, try this discerning dip for New England’s local seafood. Steam or poach shrimp from Maine, Lobster from Connecticut, and Oysters from...
Americans in general don’t know too much about the sultry mulberry. They often think it is inedible. If you have the serendipity to have a tree in your neighborhood, wait until they are ripe and bring your least favorite blanket and shake and harvest a textured,...
Gooseberries are big in Europe. The American gooseberry range in color from light green/yellow to pink to red – wine at peak ripeness and are quite thorny bushes. The berries can be furry with little spikes at its base with a fruity floral scent. They have a...
4 shallots, minced 1 cup shelled peas 2 tablespoons minced spring herbs (mint, tarragon, thyme, rosemary, marjoram, sage, basil in the Italian family) 25 bread toasts Sauté shallots until slightly wilted, around three minutes on medium high heat. Add peas and continue...
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