Gray skies of winter got you down?? Cheer everyone up with this fabulous Bouillabaisse for 4 from Gert Rausch of the Aqua Grille in Sandwich. Chef Rausch’s video will walk you through all the steps: http://www.aquagrille.com/
Bouillabaisse for Four
Professor Robert S. Cox of the University of Massachusetts knows a lot about chowder. His recently published book, A History of Chowder: Four Centuries of a New England Meal, is the definitive tome on one of New England’s favorite comfort foods. An archivist and historian at UMass Amherst, Rob Cox is a recovering paleontologist, reluctant molecular biologist, former cowboy, and would-be New Englander. Professor Cox welcomes your chowder 
comments and questions.
YUM!!!
Super Bowl can wreak havoc with anyone’s diet, so how about baking the onion rings instead of frying them? This recipe tastes fabulous and baking reduces the calories. Try it!
1 medium sized Vidalia or other sweet onion, cut crosswise into rings
2 cups Japanese style Panko breadcrumbs.
1 egg
1/4 cup flour
1/2 cup low-fat buttermilk*
sea salt and freshly ground pepper to taste
1/8 tsp. cayenne pepper
2 Tablespoons Olive Oil
In a shallow bowl, whisk egg, flour, buttermilk*, salt & peppers. Place breadcrumbs in a shallow bowl or on a plate. Spread the olive oil on a rimmed baking sheet. Dip the onion rings in the egg mixture and then coat with the Panko and put on baking sheet. Place in a preheated 450 degree oven and bake for about 15 minutes, until golden, turning once.
*To substitute for buttermilk, add 1 1/2 teaspoons lemon juice to 1/2 cup 1% milk and let stand 5 min.
Do the dreary winter months get you down? Want to add some sparkle to your events or menus? At a recent sparkling wine dinner on beautiful Cape Cod, Chef Bob Calderone of the Barnstable Restaurant & Tavern knocked our sox off with his fabulous menu including Poached Oysters & Nantucket Bay Scallops with Champagne Caviar Butter, Chives and Leeks, and Lobster 3 Ways – a Bisque, a Galette and a Gnocchi with Lobster Sauce. To add to the fabulous menu, wine expert Diane Slater of the Cape Cod Package Store not only chose perfectly matched sparklers but she also added, as an introduction to our first glass of champagne, a Wild Hibiscus Flower (which is gorgeous and edible). To make the event even more special, the Barnstable Restaurant & Tavern invited a Guest Sabreur, Kevin Howard from the Club Des Sabreurs. Sabreur Kevin (one of only 36 Sabreurs in the U.S) used a sword to lop the top off a bottle of Moet Imperial. So now who thinks winter on Cape Cod is sleepy and boring? We’d love to hear about your exciting events – perhaps we can all be inspired to make the winter sparkle!
4 heads endive
1 pkg. boursin cheese
1 pkg. baby sprouts
Carefully remove larger leaves of endive and trim wide end.
Fill wide end with a dollop of boursin and top with a few sprouts.
Arrange filled endive leaves in a circle on a round tray.
Ever wanted to knock everyone’s socks off during the holidays with your culinary flair? Yet, want something that’s quick and easy and not too expensive? This is it! Several of our chefs shared their take on two of the easiest hors d’oeuvres that are perfect for Christmas or New Year’s entertaining. Here’s what you’ll need:
1 bag Rippled Potato Chips
1 container Sour Cream
1 small jar fresh Horseradish
1 lb. Smoked Salmon pieces
1 jar Romanoff Black Whitefish Caviar (about $10 at your local supermarket)
To make the salmon hors d’oeuvres: To about a cup of sour cream, add horseradish to taste. Put a dab of the mixture on a rippled potato chip and top with a slice of smoked salmon.
To make the caviar hors d’oeuvres: Top a ruffled potato chip with a dab of sour cream (about 1/2 teaspoon) and top with about 1/2 teaspoon caviar.
You can place the hors d’oeuvres on a silver tray with half salmon, half caviar chips which looks gorgeous – or only one kind, if you prefer. I tested the amount of time the chips with the toppings will hold – one hour they are perfect, two hours they are good, but at 3 hours they are starting to wilt. so you cannot make them too far in advance but they assemble quickly.
I also saw a variation of this recipe in the 2010 Holiday edition of Food & Wine magazine.
Bon appetit!
If you have ever had a pizza in Rome, you drool every time you think of the paper thin crust. Can anyone out there tell me how to get that crust so thin? I keep trying but my efforts result in the crust cracking or breaking when it starts to get thin. I want to try the paper thin crust with zucchini flowers, anchovies and fresh mozzarella. Can you help?