A Little Taste of Cape Cod - Couverture rigide

Copps, Annie B

Couverture rigide

ISBN 10 : 1681883503 ISBN 13 : 9781681883502

Editeur : Weldon Owen, 2018

Synopsis

A Little Taste of Cape Cod is a small, illustrated cookbook featuring the classic neighborhood dishes of Cape Cod. Acting as both cookbook and guidebook, A Little Taste of Cape Cod offers readers recipes for signature dishes celebrating the flavors of everyone’s favorite cape. 

Exploring the sweet and savory dishes of Cape Cod has never been easier. This exquisitely prepared guide through the classical and modern flavors of this prime beach territory will take you on an adventure that will surely become a memorable exploration of Cape Cod’s food and history.

Cocktails

1. Cape Codder
2. Blueberry Mojito
3. Summer Wind
4. Bloody Mary with a Coastal Twist

Appetizers & Small Bites

1. Garlicky Mussels with Linguiça and Grilled Bread
2. Grilled Calamari
3. Oysters with Mignonette Sauce
4. Classic Shrimp Cocktail
5. Smoked Bluefish Dip
6. Soft-Shell Clams Steamed in Beer with Drawn Butter
7. Stuffed Quahogs

Soups, Sandwiches & Sides

1. Lobster Bisque
2. New England Clam Chowder
3. Portuguese Kale and Sausage Soup
4. Fried Clam Roll
5. Lobster Roll
6. Corn Pudding

Main Courses

1. Baby Back Ribs with Cranberry Barbecue Sauce
2. Pork Vinha D’alhos
3. Broiled Cod with Bread Crumbs and Lemon Butter
4. Jamaican Jerk Chicken with Rice and Beans
5. Mussels with Spaghetti & Red Sauce
6. Pan-Seared Scallops with Avocado and Salsa

Desserts & Baked Goods

1. Apple Crisp
2. Cranberry Granola
3. Blueberry-Ginger Pie
4. Blueberry-Lemon Pound Cake
5. Portuguese Sweet Bread

 

A propos du livre

À propos de l'auteur

 Annie Copps is a food writer, cooking teacher, and former chef. Annie has worked as a food editor for Boston Magazine and Yankee Magazine. She worked as a chef in many notable Boston restaurants, including Olives, Jasper's, The Harvest, and Michela's. When she's not at home in Boston or visiting the Cape, you can find her teaching cooking classes all over the world.

Extrait. © Reproduit sur autorisation. Tous droits réservés.

Lobster Roll
 
There are many ways to make a lobster roll. This one is straightforward, with no mucking about—the point is to be able to taste the lobster, the
distinct sweet flavor of which is also subtle and shouldn’t get lost among
stronger flavors or too much mayonnaise.
It is important to use New England–style hot-dog buns. These soft, straightsided,
flat-bottomed rolls are ideal for buttering and toasting on both sides,
which lends a lot of flavor and texture to the lobster roll.
 
MAKES 6 SANDWICHES
2 pounds cooked lobster meat, coarsely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh celery leaves
About ¾ cup mayonnaise
2 tablespoons unsalted butter, at room temperature
6 New England–style hot-dog buns
6 large butter (Bibb) lettuce leaves
 
1 In a bowl, combine the lobster meat, parsley, and celery leaves. Add half of the mayonnaise, fold gently to combine, and taste. The lobster should be the predominant flavor, but there should be (just) enough mayonnaise to hold the ingredients together; add more mayonnaise if necessary.
 
2 Spread the butter on both sides of the hot-dog buns. In a large sauté pan over medium heat, toast the buns, turning once, until deeply browned on both sides, about 2 minutes per side. Lay a lettuce leaf inside each bun and divide the lobster mixture evenly among them. Serve right away.
 
 

Détails de l'édition

• Éditeur: Weldon Owen
• Date d'édition: 2018
• Langue: anglais
• ISBN 10: 1681883503
• ISBN 13: 9781681883502
• Reliure: Relié
• Nombre de pages: 72
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible