Posts Tagged ‘ Northeast Traditions ’

The Feast of the Seven Fishes: A Christmas Eve Tradition

Dec 2nd, 2011 | By
The Feast of the Seven Fishes: A Christmas Eve Tradition

Photographs by Ted Axelrod. In Christian cultures around the world, seafood is the culinary centerpiece of the Christmas Eve table. Fasting or meatless meals prior to a feast day was proscribed by the Catholic Church, and yet the practice of eating fish the night before Christmas has also been widely embraced by Protestants. My own
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Oysters Rockefeller

Aug 3rd, 2011 | By
Oysters Rockefeller

Oysters Rockefeller Oysters Rockefeller is a classic and luxurious treatment of oysters. Countless chefs have introduced variations on the theme of spinach, bacon, and oysters; this is mine. INGREDIENTS 2 slices thick-cut bacon 1 tablespoon butter 1 shallot, finely minced 6 cups loosely packed spinach leaves 1 tablespoon Pernod (optional) 1/4 cup whipping cream 12
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Union Special Oysters

Aug 3rd, 2011 | By
Union Special Oysters

Union Special Oysters This is a classic—and delicious—oyster preparation that has been on the menu at the Union Oyster House for decades. It appeared on a 1930s menu as “Broiled Oysters on Half Shell, Union Special, Half Dozen” for 45 cents! A small serving of oyster stew was 30 cents. INGREDIENTS 1/4 cup butter 3
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My New England Oyster Tradition

Aug 3rd, 2011 | By
My New England Oyster Tradition

“He was a bold man that first ate an oyster.” — Jonathan Swift M. F. K. Fisher noted in The Art of Eating that “There are three kinds of oyster eaters: those loose-minded sports who will eat anything, hot, cold, thin, thick, dead or alive, as long as it is an oyster; those who will
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Bonus recipe from the Northern Shrimp story featured in the Spring 2011 issue

Feb 25th, 2011 | By

Potted Shrimp This is an updated New England adaptation of a popular British dish of the 1800s that was served as either an appetizer or a “savoury,” which came after the main dish. Northern shrimp lend themselves well to this because they are so tender. 4 tablespoons softened butter, divided 3 shallots, finely chopped 1/2
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Bonus recipes from the story My New England Oyster Tradition from the Winter 2010/2011 issue

Nov 30th, 2010 | By

Old Fashioned Oyster Stuffing We think of oyster stuffing as a Thanksgiving dish traditionally served with turkey. But in the Boston Cooking School Cookbook by Fannie Farmer, there are two recipes for fish with oyster stuffing. Oysters were so popular in the 1800’s they made their way into all kinds of dishes and menus. This
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Regional Seafood Festivals

Jul 19th, 2010 | By
Regional Seafood Festivals

Sample the harvests of our local waters at an abundance of seafood festivals throughout the New England region. These festivals celebrate our fishing culture in ways both fun and unusual. Join the festivities and experience true local flavor! Maine The Maine Lobster Festival, celebrating 63 years this summer. Held August 4th–8th in Rockland, Maine, this
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