Clam Chowder
By Annie Copps

Thursday, November 4, 2010
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bowl of chowder

I'm a New Englander through and through and ergo, I enjoy clam chowder. But with apologies to my mother, I'm offerng my own recipe for this comfort food classic. This recipe includes all the traditional ingredients of true New England clam chowder: It's rich and thick without being glunky because we've all had that bad bowl of glue.

7 pounds cherrystone clams, well-scrubbed and rinsed
3 cups water
4 strips bacon, finely chopped
1 medium Spanish onion, diced small
2 tablespoons flour
3 large red potatoes, cut into 1/2-inch dice
1 teaspoon chopped fresh thyme
2 tablespoons chopped fresh parsley
1 cup heavy cream

In a large soup pot over high heat, add clams to 3 cups water. Bring to a boil and cook just until clams open, about 10 minutes. Remove clams from broth and set aside. (Discard any clams that don't open.) Strain broth through a sieve lined with a coffee filter and set aside.

Clean your soup pot; then over medium-high heat, sauté bacon until it's browned and fat is rendered. Using a slotted spoon, remove bacon to a paper towel. Discard all but 2 tablespoons of bacon fat.

Add diced onion to the pot and sautê until translucent. Stir in flour and cook 1 minute, being careful not to brown. Whisk in reserved clam broth. Add potatoes and thyme, and simmer 10 minutes.

Remove clams from shells, reserving liquid, and chop roughly. Strain liquid; then add clams and liquid to the pot. Stir in parsley and cream and cook just long enough to heat clams through, about 3 minutes.

(Courtesy: Yankee Magazine)

annie coppsAnnie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Teriyaki Shrimp Alfredo
By Ming Tsai

Monday, November 1, 2010
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hot apple cranberry sundae in a dish

Today's dish takes Teriyaki from the east and cream from the west and combines them to make my yummy Teriyaki Shrimp Alfredo.

1 pound medium sized shrimp, peel, cleaned
1 cup Wanjashan organic teriyaki sauce
2 large shallots, sliced
1 tablespoon minced garlic
1 cup cream
1 cup edamames
Juice and zest of 1 lemon
Grated Reggiano
Pinch of white pepper
1/2 pound blanched whole wheat fettucine or linguine
Extra virgin olive oil for cooking

Marinate the shrimp in teriyaki sauce for 2-3 minutes, drain.

In a saute pan on medium heat coated lightly with extra virgin olive oil, saute shallots, garlic and edamames until aromatic and slightly softened. Add shrimp and sear until just cooked.

Add lemon zest and juice and cream and bring to a simmer, then add desired amount of cheese, white pepper and pasta. Toss well until heated through.

Check for seasoning and serve.

Pan-Seared Striped Bass with Tomato Vinaigrette
By Annie Copps

Tuesday, August 24, 2010
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We tend to think of seasonal ingredients as the good stuff that we patiently wait for all year as it slowly rises from the soil and that is certainly true, but a summer staple I look forward to all year comes from the ocean—I’m talking about striped bass.

Yield: 4 servings

Bluefish, also abundant in Martha's Vineyard waters, works well in this dish, too.

1 cup pesto
1-1/2 cups plain breadcrumbs
4 tablespoons vegetable oil, divided
4 8-ounce fillets striped bass or bluefish, skin on

Place pesto and breadcrumbs into two separate shallow dishes. Divide vegetable oil into two medium-size frying pans over medium-high heat. Press each portion of fish, skin side up, into pesto and then into breadcrumbs. Place fish, crumb side down, into the hot oiled frying pans and sear 3 minutes.

Turn fish and cook 4 to 5 minutes. Arrange on serving plates and top with Tomato Vinaigrette.

Tomato Vinaigrette
4 medium tomatoes, cut into half-inch chunks
1 small red onion, diced
3 scallions, finely sliced
6 fresh basil leaves, cut into thin strips
1/2 cup white balsamic vinegar
1/2 cup extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
Combine all recipe ingredients in a non-aluminum bowl and let stand, covered, at room temperature 30 minutes.

Adapted from Doug Hewson, Mediterranean Restaurant, Matha's Vineyard, MA ___________________________________________________________
Annie B. Copps is a senior editor at Yankee Magazine. Annie oversees the magazine's food coverage, both as an editor and as a contributor of feature stories and columns.

Shrimp Scampi By Ming Tsai

Monday, November 8, 2010
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shrimp scampi in a bowl

If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.

1 pound pappardelle
1 tablespoon minced lemongrass (white part only)
4 shallots, sliced
1 tablespoon minced garlic
12 large shrimp, U-15, peeled, deveined
Juice of 3 lemons
1/4 cup fish sauce
2 tablespoons butter
Canola or grapeseed oil for cooking
Kosher salt and freshly ground black pepper to taste

Fill a stockpot 1/3 full with water and bring to a boil over high heat. When boiling, add salt. Add pappardelle and cook until al dente.

Drain pappardelle and set aside. In same stockpot over medium heat, coat lightly with oil and sautê the lemongrass, shallots and garlic for 1 minute, then season.

Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss to combine. Check for flavor and season, if necessary. Add the shrimp and sautê until cooked through, about 3-5 minutes. Add lemon juice, fish sauce and pasta and toss Add butter, toss to melt, taste and serve.

Richard Garcia's Squid Submarine Sandwich

Wednesday, July 25, 2012
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squid sandwich
Chef Garcia's Squid Submarine Sandwich

Seeking an alternative to the dismal meatball sandwiches from school cafeterias past, Chef Garcia has crafted local squid balls out of ground Long Fin squid from Point Judith, RI; breadcrumbs, garlic and marjoram; sandwiched in a black squid ink sesame submarine roll, topped with crispy tentacles and an old school tomato sauce he learned as a kid.

The sandwich combines chef Garcia’s passion for local, sustainable seafood and affinity for a good ol’ meatball sandwich, with a result that is as comforting as it is adventurous. “It’s a great alternative to a heavy meatball sub," says Garcia. "Once we add the seasoning and sauce, it literally tastes the same! Neither the squid nor the ink impart distinct flavors, so it’s more of a novelty than culinary genius, but always a hit when we feature it on the specials menu.”

Squid Submarine Sandwich

Ink Bread

3/4 oz Dry Yeast
1/2 cup whole milk
2 cups warm filtered water
2 oz unsalted butter (melted)
1 tsp Granulated sugar
2 TB squid ink
2 lbs AP Flour
2 tsp kosher salt

In bowl fitted with dough hook place all ingredients except for the flour and salt.
Place mixer on lowest setting and allow yeast to dissolve completely and all remaining ingredients to incorporate.
Add flour & salt and mix until a ball is formed.
Cover and place in a warm area of the kitchen. Allow to double in size
Punch down and remove from bowl onto floured surface. Cut into 4 oz balls. Shape the balls into ovals and uncovered  allow to rise (double in size) in warm area of kitchen again.
Brush with an egg wash before baking at 350F for 9-11 minutes.
Squid Meatballs

3 tbsp EVOO
3 cloves garlic, finely chopped
1/2 red onion, finely chopped
1 lb cleaned fresh squid tubes & tentacles
1 TB chopped FRESH oregano
1 TB chopped flat leaf parsley
1/2 tsp red pepper flakes
1/2 cup finely ground panko bread crumbs
AP Flour for coating  meatballs
Red Sauce of Your choice (see below)

Saute the garlic & red onion in the extra virgin olive oil until translucent (do not allow to get any color).
Season the garlic and onion mixture with salt & pepper.
Process the tubes and tentacles ( reserve a few tentacles for garnish) in a food processor.
With the machine still running slowly incorporate the garlic mixture into the squid and then add the herbs, red pepper flake  and bread crumbs. Season with salt & pepper.
Form into meatballs and place in the freezer for 15 minutes to allow to set up properly.
Dust meatballs in flour and sauté in olive oil until golden brown.
Heat up your red sauce and add the meatballs, cook the meatballs in the sauce over low heat for 15 minutes

Old School Tomato Sauce

1 tablespoon salt
1 tablespoon sugar
10 lb of your farmers over ripe tomatoes, halved lengthwise, cored, and coarsely chopped
10 garlic cloves, peeled and lightly smashed
1 red onion sliced thinly
1 cup SPANISH extra-virgin olive oil (sorry I can never resist saying that)
1 cup loosely packed fresh basil leaves

Toss salt and sugar with tomatoes in a large bowl, then let stand until you can see lots of juice, this will take about 15 minutes.

Cook the onions and garlic in the extra virgin olive oil in a wide 8 to 10-quart heavy pot over low-moderate heat, stirring occasionally, until soft, 3 to 5 minutes. Carefully add tomato mixture, stirring to combine. Bring to a boil, covered, stirring occasionally, then reduce heat and simmer, uncovered, stirring more frequently toward end of cooking, until sauce is thickened and reduced by half which will take about 3 hours. Add your fresh basil and force sauce through food mill (if you don't have a food mill, you can put everything in a food processor at this time or a blender)  into a large bowl, discarding all the solids left in the food mill. Ladle sauce into airtight containers and cool completely, uncovered, then freeze, covered if you’re not going to use right away. This makes about 2 qts of sauce.


Richard Garcia is the Executive Chef of the Renaissance Boston Waterfront Hotel. He is one of the many chefs who will be at the Taste of WGBH Food and Wine Festival on September 13-15, 2012. Be sure to check out his Chef Demo on Saturday.

Lobster: Cheaper than Bologna

By Toni Waterman   |   Tuesday, July 17, 2012
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July 17, 2012

Listen: Toni Waterman reports and WGBH science editor Heather Goldstone adds her perspective.

SOUTH BOSTON, Mass. — If you’re the type of person who associates lobster with big, celebratory events, then you’re in luck. With prices lower than they’ve been in decades, something as simple as — well, a Tuesday night can be reason to celebrate.
It’s 6 a.m. at Medeiros Dock in South Boston. The sun is just coming up as lobsterman Steven Holler gets his boat, the November Gale, ready for a day at sea. He steps into his bright orange bib pants, slips on his galoshes and then effortlessly glides his boat to the bait dock.
He loads $700 worth of fish on to the deck. And by 6:15, Holler and his crew of one set off to haul lobster traps in the waters off Boston’s Harbor Islands.
Lobsters, lobsters everywhere
In 35 years in the business, Holler says he’s never seen a lobster season quite like this one. It all started this spring.
“We came out to haul that gear expecting to get 30 or 40 pounds and what we saw was just totally off the charts. Something we’ve never seen before. There were just lobsters everywhere,” he says.
Plentiful catches came early, flooding the lobster market up the East Coast. And since it was May, there weren’t enough tourists to eat them up.
And if there’s one thing we all learned in economics class: Surpluses make prices plummet.
Lobstermen in the Boston area are getting $3 - $3.50 a pound right now. Retail prices are a bit higher at around $5, which means that the price is running pretty equal to a bologna sandwich.
“I looked at a slip from last year and it was anywhere between $4.50 - $4.75 per pound,” says Holler. "The price we’re getting is something like you’d get in the '80s — mid-'80s. And we’re paying 2012 fuel prices, bait prices and labor prices.”
The problem in a nut lobster shell
Lobster is even cheaper further north: The Wall Street Journal reports that some lobstermen in Maine are getting as low as $1.25 a pound. And it doesn’t seem to be going up anytime soon, because now there’s another factor dragging prices down: soft-shells. Those are lobsters that have just shed their shells and are growing into new, bigger ones.
The shedding process usually doesn’t start until mid-July, but lobstermen this year have been catching soft-shells since May.
“A soft-shell lobster is veal in the lobster world,” says Holler. “It is tender. It is sweet.”
Sweet, but fragile — too fragile to ship long distances, which puts even more lobsters in the Northeast supply chain.
A solution: Eat up
“The public has to know: there’s a lot of lobsters out there,” says Holler. “So the more lobster people buy, hopefully it will be better for the industry and hopefully that trickles down to the fisherman.”
There’s one more big factor playing in this perfect storm: Canadian processing plants, which usually buy up any extra lobsters, aren’t. They had strong catches this season too and already have their own backlog of lobsters.
Still, Holler says he will keep setting his traps, even if it means catching too much of a good thing.

Bill Adler of the Massachusetts Lobstermen's Association talks about the problem on Greater Boston.

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