Brown butter with sage is a classic Italian “sauce” for pasta—often ravioli or other pasta stuffed with squash or pumpkin. It is simple and elegant, and lets the flavors of the dish shine through. That is why I like it so much over flounder. Oven-roasted winter squash pairs up nicely as a side dish. Pan-Fried
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This recipe from Boston’s Union Oyster House gives a nod to our neighbors to the south. New Yorkers claim that theirs is the only “true” cheesecake, unadulterated by added ingredients or toppings. I personally have never met a cheesecake I didn’t like—New York or otherwise. New York Cheesecake INGREDIENTS 1 1/2 pounds cream cheese 1
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This recipe is courtesy of the cook aboard the Nathaniel Bowditch, one of the vessels in the historic Maine Windjammer fleet. Ground Nut Soup INGREDIENTS 1 tablespoon olive oil, more as needed 6 chicken thighs, boneless and skinless if desired 1 cup chopped onion 1 cup chopped red pepper 2 tablespoons flour 4 cups chicken
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Grilled Swordfish with a Mint Gremolata Gremolata is a traditional garnish/flavoring added to osso bucco. It is a simple mixture of grated lemon rind, finely chopped or mashed garlic, and minced parsley. With the aromatic lemon zest, this wonderful combination is a natural for seafood. INGREDIENTS 2 tablespoons fresh flat-leafed parsley, finely chopped 1 tablespoon
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Grilled Mackerel with Citrus and Fennel INGREDIENTS 1/2 teaspoon fresh lemon zest, finely grated 1/2 teaspoon grated orange zest 1 1/2 tablespoons fresh lemon juice 1/3 cup extra-virgin olive oil One bulb fennel, sliced 3 tablespoons fresh oregano, finely chopped, plus 4 large sprigs 1/4 cup flat-leaf parsley, chopped 4 whole Atlantic mackerel, about 1
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This recipe comes from FLAVOR editor Jean Kerr’s third cookbook, Windjammer Cooking: Great Recipes from Maine’s Windjammer Fleet. The chef aboard serves these with Bollinger Champagne to kick off their French wine-tasting cruises. Needless to say, they have some happy guests aboard. Gougeres are also great with red wines. Gougeres INGREDIENTS 1 cup water 1/2
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This is a quick and easy preparation that is definitely good enough for a dinner party. Crab-Stuffed Flounder Roulades INGREDIENTS 12 ounces of fresh or frozen crabmeat 1 tablespoon mayonnaise 1 tablespoon shallot, diced 1 tablespoon fresh chives, sliced 4 flounder fillets, each 4–5 ounces 2 tablespoon olive oil Salt and pepper to taste METHOD
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In Italy, guanciale, or cured pork jowl, is considered essential. It’s difficult to find in the U.S. so pancetta makes a good substitute. This recipe calls for bucatini, a hollow spaghetti-like noodle. This a great showcase for all the luscious tomatoes that are now ripening all over New England! This recipe is reprinted with permission
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This recipe is adapted from www.fishingworks.com—an amazing resource for anglers of all types. In addition to all the other information the site provides, it has an archive of recipes for just about any kind of fish you can think of. We thought this was a particularly interesting way to prepare striped bass. A little weird
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Some years ago I toured the Portland, Maine, fish co-op—a sort of clearinghouse for the commercial boats that fish out of that area. (The co-op itself is an endangered species I’m told.) The catch from each boat was unloaded, sorted into big plastic tubs by vessel and species, and examined by a group of wholesale
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