by Lucy Gordan | Nov 28, 2014 | Food, Food blog
NIKO ROMITO: ITALY’S ONLY CHEF SOUTH OF ROME WITH THREE MICHELIN STARS On November 5, 2013, Niko Romito, the timid, taciturn and modest, 39-year-old chef of the restaurant “Reale” in Castel di Sangro in the province of L’Aquila, was awarded his third Michelin star for...
by Scott W. Clemens | Nov 17, 2014 | Travel, Travel blog
text and photos ©2012 Driving down nearly deserted roads during the first two weeks of October, I couldn’t help but wonder, ‘If this is the busy season, what is Vermont like in the off-season.’ This, after all, was the “high season” as...
by Scott W. Clemens | Nov 17, 2014 | Travel, Travel blog
Text and photos ©2014 Through television series and advertisements, millions who have never been to California are nonetheless familiar with the sunny beaches of southern California, the dramatic cliffs of Big Sur, the rocky shores of Pebble Beach, the...
by Lucy Gordan | Nov 17, 2014 | Food, Food blog
Text © 2014 by Lucy Gordan Two years ago at a market stall near Vatican City I bought three illustrated cookbooks published only in Italian as supplements of the Italian magazine Famiglia Cristiana: La Cucina dei Pellegrini, La Cucina dei Papi, and La Cucina dei Santi...
by Scott W. Clemens | Nov 17, 2014 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
Properly aged wine may be an anachronism, but if you have the time and patience, the rewards can be stupendous. True, in aging wine you never know what you’re going to get. More often than not it’s a disappointment. But like digging in a mine, you will occasionally...
by Scott W. Clemens | Nov 17, 2014 | Wine & Spirits, Wine & Spirits blog
WHISKY DREAMS “Having Your Dram & Eating It Too” By Riannon Walsh 203 pages, $19 What a lovely book! I rarely review a cookbook favorably if it doesn’t have good photography. Well, this one has no photography and it’s still a special book. It’s one...
by Lucy Gordan | Nov 17, 2014 | Food, Food blog
In early September 2013 Tourisme Alsace and Office de Tourisme de Strasbourg et Sa Région invited me to Colmar, Sélestat, and Strasbourg. On my second evening in Strasbourg I had supper at the elegant, intimate boudoir “1741,” the city’s only restaurant with a...
by Scott W. Clemens | Nov 16, 2014 | Travel, Travel blog
It seems that every inch of Italy is “wine country,” though some areas are more popular than others. Popularity comes with a higher price and more fellow tourists to contend with. Even at the height of summer, Italy’s Adriatic coast is free of the hoards of tourists...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
by Lucy Gordan | Nov 15, 2014 | Recipes
From Chef Nick Anderer Serves 4 1 (3-pound) chicken, boned, butterflied, and halved 1 tablespoon coarsely ground black pepper Coarse salt 1 1/2 teaspoons crushed red pepper flakes 4 sprigs fresh marjoram 6 sprigs fresh thyme 3 tablespoons olive oil Pickled Hot Cherry...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
CORN on the cob with Sauce (Serves 4) 8 slices of Parma Ham 4 ears of corn 8.75 oz fresh cream 3.5 oz. Gorgonzola (or any mild blue cheese) Sprinkling of cognac Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
The following recipe is courtesy of the Consorzio del Prosciutto di Parma.GREEN MELONS WITH PROSCIUTTO DI PARMA (Serves 4) 7 oz. Parma Ham 4 small melons 7 oz. cheese flakes 1 T of coarsely ground pistachio nuts Sprinkling of Worcester sauceCut the tops off the melons...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Makes: 4 dozen. Ingredients: 1 c. butter or margarine, softened 2 c. sugar 3 eggs 2 T. buttermilk 5 c. all-purpose flour 1 t. baking soda 1 t. vanilla extract Directions: Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after...
by Scott W. Clemens | Nov 15, 2014 | Food, Food blog, Recipes
Ingredients: Serve warm, buttered, or with clotted cream, lemon curd, jam, or honey. (20 servings – one biscuit each). 2 c. all-purpose flour 4 t. baking powder 1 t. salt 1/2 c. shortening 3/4 c. milk Directions: Preheat oven to 400 degrees F (205 degrees C)....
by Scott W. Clemens | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog
In May of 1985 I attended a party at Palazzo Antinori in Florence, to celebrate the family’s 600th anniversary in the wine business. I was seated next to Lodovico Antinori, who told me about his recent development of property in Bolgheri, where he planned on...
by Scott W. Clemens | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog
Though wine is now produced in all 50 states, here in California I see more wines from the West Coast, Europe, South America and Australia, than wines from other states. My experience with Michigan wines was limited to judging a few Rieslings at The San...
by Scott W. Clemens | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog, Wine Reviews
©2008 Perusing wine lists on a recent visit to New Orleans I kept gravitating toward Albariño, attracted by its ability to pair with spicy cuisine, as wells as by its value. Albariño is a hot variety these days, as Pinot Grigio lovers look for similarly crisp...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
Molise is a tiny region with just 28 kilometers of seaside and very limited tourism. Wine has been made here since pre-Roman times, and was commented upon by Pliny the Elder. Today the area has about 49,000 acres under vine, grown on the long, low hills that stretch...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
The political divisions along the Adriatic are merely arbitrary human delineations and bear only cursory resemblance to the landforms, so I think I should take a moment here to set the topography in the reader’s mind. Behind Molise, the mountains rise to about 3,000...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
For the gastronomic traveler, there are reasons enough to visit Marché (pronounced Mar´kay). From the culinary point-of-view, Marche is a little more sophisticated than Molise or Abruzzo, sharing borders and culinary traditions with Emilia-Romana and Tuscany, as well...
by Scott W. Clemens | Nov 15, 2014 | Travel, Travel blog
Text and photos ©2010 Tucked away in a steep-sided narrow valley in the Northeastern part of the country, Alto-Adige seems a world apart from the rest of Italy. It’s almost unknown to American tourists who stick to more traveled roads, though it’s a popular...
by Susanna Gaertner | Nov 15, 2014 | Wine & Spirits, Wine & Spirits blog
Arriving in Santiago for the first time is thrilling: from the plane the Andes rear up but faintly, as though behind a scrim. You expect the curtain to rise any moment, then it does, and there is the city, cupped and tucked beneath the massive mountains. I would...
by Lee Daley | Nov 15, 2014 | Travel, Travel blog
Text and photos ©2012 The crossing: Getting to Whistler by air requires flying to Vancouver, a beautiful city that deserves at least afew days of your time. En route to Whistler, the awe-inspiring ambiance of the Sea to Sky Highway with its misty mountainous...
by Susanna Gaertner | Nov 14, 2014 | Wine & Spirits, Wine & Spirits blog
photo courtesy Weingut Hans Wirsching So many wonderful wineries located in some of the most beautiful small villages in all of Germany: welcome to Franconia. Located about a two-hour train trip southeast of Frankfurt, Franconia is home to one of the world’s most...
by Phyllis Meras | Nov 14, 2014 | Travel, Travel blog
Text ©2013 Photos ©2013 by Sal Laterra I have two strong recollections of my first visit to Turkey more than four decades ago. In Istanbul I stayed in the Youth Hostel overlooking the Bosphorus. Then and there, I decided that Istanbul must be one of...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog
When Lucy Gordan, our European Bureau Chief, sent me her interview with Annie Féolde of Enoteca Pinchiorri, I was instantly thrown into a reverie, for as a young man I’d met Annie Féolde during a memorable fortnight in May, 1985. I’d just come off an assignment...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog, Recipes
from Marek Fichtner, Executive Chef, Kempinski Hotel, Prague Short story about the recipe I spent most of my childhood and early adulthood growing up around the “Krkonose” mountains. A very good friend of mine is an avid Game hunter and brought me along for one...
by Lucy Gordan | Nov 14, 2014 | Food, Food blog
From Chef Marek Fichtner Ingredients for 2 servings: 6 oz Barley large 2 tsp Beetroot juice 1.5 oz Gervais goat cheese 1 oz Butter 2 oz White wine 2 tsp Olive oil 2 oz Pecorino cheese Salt Pepper 1.5 oz Arugula Preparation time 40 min. Preparation...
by Lucy Gordan | Nov 14, 2014 | Food, Food blog
From Richard Fuchs Ingredients 4 portions 2.25 lb Beef cheek, cleaned and ready to cook 2 oz fresh Butter 2/3 c Olive oil 5 oz Carrots 3.5 oz Celeriac 3.5 oz Celery 3.5 oz Onion 2 Garlic cloves 3 Bay leaves Fresh rosemary Flour “00” 13 oz Barbera wine...
by Scott W. Clemens | Nov 14, 2014 | Wine & Spirits, Wine & Spirits blog
text ©2008 France has cognac, Scotland has scotch, Peru and Chile claim pisco as their national spirit, and yet until recently few of us in the United States had heard of cachaça, Brazil’s spirit of choice. With the caipirinha craze, as well as the opening of...
by Lee Daley | Nov 14, 2014 | Wine & Spirits, Wine & Spirits blog
text & photos ©2010 Host country for the World Cup 2010 Soccer Games, South Africa’s time has come. Buffed and polished to the nth degree, the nine host cities exude excitement and pride. Cape Town is where the June 11 kick-off begins and the “Mother City” of...
by Scott W. Clemens | Nov 14, 2014 | Food, Food blog
One of the highlights of my life was a week spent at Villa di Zano in Greve in Chianti, in May of 1985. I was part of a contingent of press who were invited to preview Giovanna Folonari’s cooking school, “The Ruffino Tuscan Experience.” It was a week...
by Susanna Gaertner | Nov 13, 2014 | Wine & Spirits, Wine & Spirits blog
Text and photos ©2012 The Rhone valley came to the San Francisco mint on July 14th to celebrate Bastille Day and give aficionados a chance to savor some of these blended beauties. We found a lot to like! The SF Mint is a truly marvelous venue for a wine tasting:...
by Susanna Gaertner | Nov 13, 2014 | Wine & Spirits, Wine & Spirits blog
©2010 Like many border areas in Europe, this precious parcel of wine-making heaven has been tossed between nations — here, Austria and Italy — and the wines reflect this double heritage. The Dolomites protect the vineyards from wind and allow the 300+ days of sunshine...
by Scott W. Clemens | Nov 13, 2014 | Travel, Travel blog
Review by Scott W. Clemens For the most part, I prefer the country and small towns. Yet there are in this world a few cities that I look forward with eager anticipation to visiting again and again. With its intertwining layers of history, art, and the art of...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Chef Graham Tinsley, Castle Hotel Makes 1 x 8” Tart Ingredients 5 Egg Yolks 10 oz. Double Cream 4.5 oz. Bailey’s Liquor 3.5 oz. Dark Chocolate 5 oz. Superfine Sugar Sweet Pastry 1 lb. Plain Flour 8 oz. Butter 4 oz. Superfine...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
From Graham Tinsley, Castle Hotel TREACLE TART Ingredients 6 oz. Butter 12 oz. Fresh Brown Breadcrumbs 3 lb. 4 oz. Golden Syrup Zest and Juice of 1 Lemon Zest and Juice of 1 Orange 2 tsp. Ground Ginger 4 Eggs 5 oz. Double Cream Pinch of Salt Method 1. Line 2 pastry...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Here are two slightly different versions of Welsh Rarebit. WELSH RAREBIT The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon. Ingredients 1 oz. butter 12 oz. Welsh cheese 4 oz. ale (or beer or...
by Scott W. Clemens | Nov 11, 2014 | Food, Food blog, Recipes
Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
by Lee Daley | Nov 11, 2014 | Travel, Travel blog
text and photos ©2012 Burma is now on many world travelers’ “A” list. With the release of Nobel Prize Laureate Aung San Suu Kyi from house arrest last year and her subsequent triumphant election campaign, tourism to the country is at an all-time high. Decades of...
by Bill Marsano | Nov 11, 2014 | Travel, Travel blog
Alliteration conjures treasures in the Veneto. Venice, Verona, Vicenza come readily to mind, and a fourth joins them in an old folkloric rhyme: Veneziani, gran signori; Padovani, gran dottori; Vicentini, mangia gatti; Veronesi, tutti matti. Freely...
by Lee Daley | Nov 11, 2014 | Travel, Travel blog
© 2011 A painting made me do it. I’m not sure whether it was “Purple Hills II” or “LavenderHill with Green 1952” that gave me the itch but when a friend gifted me with a coffee table book commemorating Georgia O’Keeffe’s artwork, I knew I had to set foot on the land...
by Bill Marsano | Nov 11, 2014 | Travel, Travel blog
text and photos ©2011 by Bill Marsano Languedoc-Roussillon is almost invariably short-changed. It’s blessed by lovely, lively Nîmes and dramatically walled Carcassone, but Provence just across the Rhone gleams with Avignon, Arles and Aix, with gritty Marseille and...
by Phyllis Meras | Nov 11, 2014 | Travel, Travel blog
Text ©2010 Long ago, when Adam and Eve left the Garden of Eden, a compassionate angel, seeing the abandoned flowers weeping there, swooped down and gathered an armful of them to carry back to a happier home in Heaven. But as the angel flew across the Atlantic,...
by Curtis King | Nov 11, 2014 | Travel, Travel blog
text ©2010 I first visited Hanoi, the capital of Vietnam, in 1997. It was a quiet, charming capital city that had only recently opened up to the West. Traditional Vietnamese culture had not really been exposed to the modern outside world – most women still wore...
by Lee Daley | Nov 11, 2014 | Travel, Travel blog
Text and Photos ©2010 by Lee Daley From cool and classy to centuries-old and traditional, Oaxaca never fails to entertain Whether it’s sassy and sultry, simmering with sensuality or slow and easy with a soothing after dinner drink, Oaxaca nightlife serves up...
by Susanna Gaertner | Nov 10, 2014 | Wine & Spirits blog
Barossa. McLaren Vale. Coonawarra, Margaret River. Most U.S. wine consumers are familiar with these names for they are the Australian wine regions which export abundantly overseas: those chesty Chardonnays and heady reds from Western Australia and the old-...
by Jonathan Clemens | Nov 10, 2014 | Food, Food blog, Recipes
makes 20 servings (1/2 cup each) by Jonathan Clemens Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months. It tastes like the holidays. A cup of eggnog with...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Yield: One 9” Loaf Created by Executive Pastry Chef Tara Smith — Standard Baking Co. (see Harvest on the Harbor) Ingredients: 1 ½ c. Cake flour 2 ½ tsp Baking powder 1 tsp Salt ½ tsp Nutmeg 10 T (5 oz) Butter (softened) 1 ¼ c. Sugar 10 oz Whole...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
from “Poilâne – Star Breadmaker of Paris,” Epicurean Traveler, Vol.1 #1 Here are a few tartines, open face sandwiches, from the booklet “The best tartines of Lionel Poilâne.” The tartines are ideal to go with a cocktail, or as...
by Susanna Gaertner | Nov 10, 2014 | Wine & Spirits blog
I recently went on a wine safari of Switzerland. This is the only way to define a voyage of discovery as filled with tantalizing tastes and sights as you might experience during a safari through the African veldt. Only here the exotic flora is rare grape...
by Scott W. Clemens | Nov 10, 2014 | Food, Food blog, Recipes
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
by Susanna Gaertner | Nov 10, 2014 | Wine & Spirits, Wine & Spirits blog
text and photos © by Susanna Gaertner Our jumbo Airbus 340, on its recently inaugurated non-stop service from San Francisco to Zurich, with its exuberantly colorful markings is a novel sight. As I look down on it before departure, the man next to me wants to know...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
from Chefs Margaret Mclellan and Mackenzie Arrington (see Harvest on the Harbor) Yield: 1 gal soup Soup Ingredient Amount 3 T Butter, unsalted 1 Onion, chopped 3 Shallots, chopped 2 oz Ginger, minced 5 lbs. Red Beets, peeled 5 lbs.Yellow Beets, peeled 2 gal....
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(see Harvest on the Harbor) From Chef Melissa Bouchard, Dimillo’s Floating Restaurant, Portland For the BISQUE: ¼ c. butter 2 medium onions, peeled and diced 2 sweet potatoes, peeled and diced 3 Fuji apples, peeled, cored and diced ½ tsp...
by Lee Daley | Nov 9, 2014 | Travel, Travel blog
Photos and Text ©2009 Oaxaca’s appeal is so fundamental it’s a wonder this southern state of Mexico and its mile-high capital, Oaxaca [pronounced wah-HA-ka] City, are not more traveled. Blessed with year-round temperate climate, nearby archeological ruins,...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog
THE YOUNGEST GERMAN CHEF AWARDED A MICHELIN STAR Interview ©2014 Born in Siegen on December 8, 1985, from the age of three Sören Anders dreamed of becoming a chef. His dream not only came true, but in 2010, at age 24, while he was the chef at Oberländer Weinstube in...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Pasta ‘Carmella’ with ricotta and parsley in sweet pepper fondue). Serves 6 INGREDIENTS — Pasta 4 c. unbleached all-purpose flour 4 extra large eggs ½ c. water ¼ t. salt 4 oz. fresh spinach, trimmed of stems (about 2 ½ cups) steamed and pureed. ...
by Scott W. Clemens | Nov 9, 2014 | Food, Food blog, Recipes
(Cooked Cream with Oranges) 6 Servings 1 ¼ c. sugar 2 c. heavy cream 1 packet unflavored gelatin ¼ c. Grand Marnier 2 navel oranges In a small, heavy saucepan, dissolve the sugar in ¼ cup water over low heat. When dissolved, increase the heat to...
by Roy Stevenson | Nov 9, 2014 | Food, Food blog
Text ©2013 Photos ©2013 by Linda Popovich Periodically, as you walk through Singapore’s busy streets, a powerful mélange of sweet, fragrant, and pungent food aromas will waft past your nose from the front doors of its many restaurants. Fish paste. Ginger....
by Roger Sands | Nov 9, 2014 | Food, Food blog
Text ©2013 Photos by John McGauley Situated on a picturesque mountaintop in the Pocono Mountains, about 90 minutes from the hectic pace of New York City, Skytop Lodge presents a peaceful charm that has been attracting generations of families — along with couples and...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Lightly salt chicken breasts and sprinkle with sunflower oil. Wrap in kohlrabi leaves and slowly cook. The leaves may begin to burn, but the chicken slowly stews and acquires taste from the leaves. Boil the semolina in fresh milk with a little butter and salt....
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Thoroughly coat the farm fresh rabbit with butter, salt and pepper it and wrap it in waxed paper. Bake at 120 °C for 40 minutes; lower temperature to 70 °C and bake for another 30 minutes. Debone the rabbit and cut into portions. Before serving, sauté each portion in...
by Roy Stevenson | Nov 9, 2014 | Food, Food blog
text ©2012 photographs ©2012 by Linda Popovich When Tom Vella, owner of Rogue River Valley Creamery visited Roquefort, France in 1955, to learn the secrets of making blue vein cheese, he had no idea that he was sowing the seeds of today’s flourishing artisan...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
Excerpted from 300 Best Potato Recipes: A Complete Cook’s Guide by Kathleen Sloan-McIntosh © 2011 Robert Rose Inc. www.robertrose.ca Reprinted with permission. Photo credits: Colin Erricson/www.robertrose.ca Classic Twice-Baked Jacket Potato Makes 4...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
SHANGHAI GUOTIE POT STICKERS The word for “pot stickers” in Chinese is guotie, literally “pot-stick,” a name they have earned from their cooking method. Chinese cooks first steam guotie in giant flat-bottomed iron pans. When all the water is absorbed by the dumplings,...
by Lucy Gordan | Nov 9, 2014 | Food, Food blog, Recipes
from Chef Nick Anderer Serves 4-6 For the suckling pig braise: 1 suckling pig ham (#5 total) 1.5 quarts chicken stock (or enough to almost cover the two hams) 1 white onion, cut into large pieces 2 stalks celery, cut into large pieces 1 bulb...
by Roger Sands | Nov 9, 2014 | Food, Food blog
Text ©2010 An oasis amid mayhem? Afternoon Tea at the St. Regis Hotel, an historic Manhattan landmark at 55th and 5th Ave., serves as the perfect segue from the frenzy of New York City to the calm of a centuries-old British tradition. As we sat in...
by Roger Sands | Nov 9, 2014 | Food, Food blog
Text © 2010 “If it’s not fresh, it’s not on our menu,” says Jaco Smith, head chef at the acclaimed Georgia’s Bistro in the lavish Ritz Carlton Plantation Resort. Such is not an idle claim from Smith, who for the past few years has partnered with a local...
by Phyllis Meras | Nov 9, 2014 | Travel, Travel blog
Text & photos ©2010 What could be better at any time of year than chocolate? And what could be a better place to sample it than Flanders, Belgium? I have recently returned from Flanders, the Dutch-speaking part of Belgium. I have enjoyed its many...
by Bryan Moe | Nov 9, 2014 | Food, Food blog
(2008) by Michael Pollan Book Review by Bryan Moe The phrase “food-like-substances” seems to be repeated in my conversations with a high frequency rate these days. “Hey man, those cheetos are not really food, they are a food-like substance,” is not an uncommon...
by Scott W. Clemens | Nov 7, 2014 | Food, Food blog, Recipes
Yields 4 servings Winner of the 2009 Maine Lobster Recipe of the Year from Chef Mackenzie Arrington, recent graduate of the Culinary Institute of America Equipment Needed: 1 large cast iron skillet 1 large saucepot 1 large sauté pan or a...
by Scott W. Clemens | Nov 7, 2014 | Food, Food blog, Recipes
Recipe from Rick Skoglund, Samoset Resort, Rockland, Maine (see Harvest on the Harbor) Yields 35 ravioli (7 servings) Ingredients: 1 lb peeled, roughly chopped butternut squash 4 oz mascarpone cheese 1 oz roasted garlic 1 oz brown sugar 1 T salt Pinch of white...
by Scott W. Clemens | Nov 7, 2014 | Travel, Travel blog
Text © 2009 by Scott W Clemens Hailed by Coastal Living magazine as one of the “Top Ten Seafood and Wine Festivals,” and held in Portland, dubbed “The foodiest Small Town in America” by Andrew Knowlton of Bon Appetit magazine, I looked forward with pleasant...
by Lee Daley | Nov 6, 2014 | Travel, Travel blog
Text and photos © by Lee Daley While spending a week in San Miguel de Allende, a city in the Mexican highlands that I love, I heard stories of a nearby ghost town that has gained new footing as a haven for artists. My curiosity was piqued by local expats around town,...
by Scott W. Clemens | Nov 6, 2014 | Travel, Travel blog
By Joan Peterson and Marcella Croce Sicily is the melting-pot of the Mediterranean, having Phoenician, Greek, Roman, Arabic, Norman, Germanic and French influences, and sitting down to a meal in Palermo is much more than stopping in at the local fast food franchise....
by Scott W. Clemens | Nov 6, 2014 | Travel, Travel blog
photos and text ©2008 From fine dining to dives, from centuries-old towns to the pastel seaside mansions of Bogue Banks, North Carolina’s Crystal Coast offers the epicurean traveler a sea-to-table experience, with plenty of activities available to burn off the...
by Scott W. Clemens | Nov 6, 2014 | Food, Food blog, Recipes
Amos Mosquitos Scalloped Scallops INGREDIENTS: 1 ½ pounds sea scallops 1 ½ t.onion powder ½ t. salt ¼ t. ground black pepper 2 c. ½ cracker, ½ breadcrumb mix 1/3 c. butter, melted 1 c. half and half 8 T. Parmesan cheese METHOD: Puree one-cup cracker crumbs with...
by Scott W. Clemens | Nov 6, 2014 | Travel, Travel blog
WASHINGTON Camellia Cove B&B (3 rooms) 211 West Hill Street Washington, LA (337) 826-7362 Herman & Annie Bidstrup Built around 1825, Camelia Cove offers large rooms, beautiful antiques and private baths, plus 2 acres of garden and shade trees....
by Scott W. Clemens | Nov 6, 2014 | Food, Food blog
There are thousands of good restaurants in Southern Louisiana. Here are a few of our favorites around Lafayette and St. Landry Parish. Charley G’s 3809 Ambassador Caffery Pkwy. Lafayette, LA 70503 (337) 981-0108 email: amg@charleygs.com Dishes like...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Rene Bajeux of La Provence restaurant Ingredients: 1 lb. duck liver 1 c. duck fat or butter 3 eggs Salt and pepper to taste 1 oz. finely chopped celery 1 oz. finely chopped garlic 1 oz. finely chopped onion Method: 1. Pureé...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
recipe from Breakfast at Brennan’s 1 pound butter 1 celery rib, finely chopped 2 bunches scallions, finely chopped 1 bunch parsley, finely chopped 3 tablespoons Worcestershire sauce 1 teaspoon Tabasco 1⁄2 to 3⁄4 cup Herbsaint or Pernod 11⁄4 cups seasoned bread...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Restaurant, New Orleans Ingredients: 1 large Idaho potato 1⁄4 cup (1⁄2 stick) butter 1 pound beef tenderloin, diced (beef tips can be substituted) 1⁄2 cup onion, finely chopped 1⁄2 cup celery, finely chopped 1⁄2 cup green bell pepper 2...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Brennan’s Ingredients: 8 salmon fillets, about 3 ounces each salt and black pepper 8 poached eggs 2 cups hollandaise sauce (see note*) Method: Preheat a grill or broiler. Season the salmon with salt and pepper, then grill or broil the fish until flaky and...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Brennan’s restaurant in New Orleans (8 servings) 1⁄2 c. (1 stick) butter 1 large onion 1⁄2 c. all-purpose flour 2 quarts beef stock 2 T. Worcestershire sauce 1 t. white pepper Salt to taste 2 tsp. eggshade or yellow food coloring (optional) 1⁄4 c. freshly grated...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA Ingredients: 1 c. light corn syrup 1⁄2 c. granulated white sugar 1⁄2 c. light brown sugar 3 eggs, lightly beaten 3 tbsp. melted butter 1 tsp. vanilla extract 1⁄4 tsp. lemon...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Jason Huguet, Chef/Owner of Steamboat Warehouse Restaurant in Washington, LA 1 large eggplant 2 quarts Heavy whipping cream 1⁄2 lb. fresh backfin lump crabmeat 6 eggs 1 qrt. buttermilk 2 c. whole milk 6 c. corn flour 1⁄4 c. fresh chopped parsley 1⁄4 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Jason Huguet of Steamboat Warehouse Restaurant Serves 4 Ingredients: 3 c. crabmeat 2 stalks of Celery 1 c. Onion 1/2 lb. real Butter (unsalted) 4 Egg Yolks 1 c. White Flour (sifted) 2 cans Evaporated Milk 1 t. Salt 1 t. Red Pepper 2 c. shredded cheddar...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Jumbo Gulf shrimp simmered in a rich Creole Herb Velouté with garlic toast points for dipping. For the Seasoning, mix: 1 t. salt 1/8 t. Oregano 1/4 t. Garlic 1/4 t. Black Pepper 1/8 t. Onion Powder 1/16 t. White Pepper 1/8 t. Paprika 1/16 t. Red Pepper 1/8 t. Thyme...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
“Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup ButtermilkHeat approximately 3 inches of pure vegetable oil to 350° F. in a deep pot. Meanwile, in a large bowl,...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Mama Redell of Vermillionville Ingredients: 1⁄4 c. cooking oil 2 lb. bag frozen okra 1/3 c. vinegar 1 1⁄2 c. stewed tomatoes with green chilies 2 medium onions, chopped 2 lbs. shrimp, seasoned to taste with salt, black pepper and cayenne 1 1⁄2...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana “Makes 16” 1 cup Yellow Corn Meal 1 cup All-Purpose Flour 2 tsp. Baking Powder 1/2 cup Sugar 1/2 tsp. Salt 1/4 tsp. Baking Soda 1 Egg 1/2 cup Buttermilk Heat approximately 3 inches of pure...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 1 lb. crawfish tails 3⁄4 to 1 c. butter 3⁄4 to 1 c. flour Trinity (1 1⁄2 c. chopped onion, 3⁄4 c. chopped bell pepper and 1⁄2 c. chopped celery) Seasoning to taste (salt, cayenne pepper and hot sauce) 4 – 6 c. water...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
from Mama Redell of Vermilionville, Louisiana Ingredients: 4 to 5 c. whole kernel corn, drained 1 c. to 1 1⁄2 c. sugar 3⁄4 c. margarine or butter 1 c. trinity (onions, bell pepper, celery) 1 c. stewed...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
Ingredients: 3 loaves French bread 6 eggs 2 c. sugar 1⁄2 c. cinnamon 1 stick butter 2 cans evaporated milk (milk can be added for more moisture) 1⁄4 c. vanilla extract Procedure: 1. Break bread into small pieces and place into a large bowl. 2. Add all other...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄4 lb. pecan meal 3 qts. Olive oil 3 c. apple cider vinaigrette 2 oz. balsamic vinaigrette 11⁄2 oz. creole mustard 1⁄4 c. minced garlic 11⁄2 oz. lemon juice 1⁄2 t. salt 1⁄2 c....
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 1 4-5 lb. duckling 2 onions chopped medium 4 chopped rib celery 2 chopped bell peppers 2 tbsp. garlic 2 c. dark roux 2 tbsp. season salt 1 T. Tabasco 1 lb. andouille 1 tsp. white...
by Scott W. Clemens | Nov 5, 2014 | Food, Food blog, Recipes
From Chef Holly Goetting, Charley G’s Seafood Grill in Lafayette, LA Ingredients: 11⁄2 gallon milk, scalded 3 chopped onions 3 chopped green bell peppers 3 chopped red bell peppers 1⁄4 c. chopped garlic 1 quart white wine 4 lbs. lump crabmeat 4 lbs....
by Scott W. Clemens | Nov 5, 2014 | Travel, Travel blog
As you travel west from Opelousas (birthplace of zydeco music) on highway 190, you’ll find yourself driving beside rice paddies — Cajun Country is known for its swamps, and rice cultivation is the natural solution to making swampland productive. If you’re taveling the...
by Scott W. Clemens | Nov 4, 2014 | Food, Food blog, Recipes
From Justin Ferguson of Capital City Grill, Baton Rouge, Louisiana Winning Recipe from Louisiana for the 2008 Southern Breeze Gulf Coast Chef Challenge Ingredients: 4 duck breasts, scored 1 c. polenta 3 c. milk 2 ears corn 1/2 c. Parmigiano-Reggiano 4 sage leaves 4 T....
