Tuesday, January 31, 2017

Manchester Breakfast - January 28


I had seen Kellie's coffee 
house a week ago when I had driven down 
to Manchester for the first time.  Manchester
is only a 20 minute drive but I've never 
taken the opportunity to explore it until
recently.  Of the two breakfast opportunities
in town, only Kelly's opens at a proper time
(7:00 am).  I tried it this past Saturday and
wasn't disappointed.  Breakfast was great.


On the way back I had to stop to check out this 
dragline.  I wonder if it is still moving gravel after
all these years or, maybe, it just there to look 
really cool.

Sunday, June 14, 2015

June 13 Fish Stew

This has been adapted from a few sources, including "Science in the Kitchen and the Art of Eating Well" Pellegrino Artusi

It take about one hour and serves 2 (generous servings) or 4 as an antipasto

Ingredients:

Sea food:
1/2 pound mussels (clean shells)
1/2 pound shrimp in shells (rinsed)
(clams would have been nice as well but they didn't look so good at the shop)
2 pieces of on firm fish (in this case I use one small slice of sword fish and one fillet of cat fish.  Use whatever looks good).   About 3/4 to 1 pound of fish in total.

Sauce:
2 large tomatoes
4 large cloves garlic
1 shallot
3 stalks celery
1 dried chili pepper (seeds removed)
olive oil
1 table spoon salt
bunch parsley
basil
1 cup dry white wine
garlic salt

Toasts:
4 slices good white or sourdough bread
butter

Steps,
In an iron dutch oven on stove top.
Add s generous pour of olive oil
Add coarsely cut garlic cloves and brown very lightly
Skin and chop tomatoes and add to pot
Slice shallot and add to pot
Slice one stalk of celery and add to pot
Cut chili pepper in very small pieces over the pot (I use a scissors and cut it into shavings)
Add remaining stalks of celery whole (these will be removed before serving)
Add salt
Allow sauce to cook down for about 15 or 20 minutes

Once the tomatoes have cooked down...
Add wine and simmer about 15 or 20 minutes
Cut fish into one inch cubes and add to the sauce (do this about the time the mussels are beginning to steam.  See below)

In separate sauce pan add a cup of water with a little garlic salt
Allow to come to a boil and add mussel.  Once they have opened, remove them and add to the sauce.

Use pan and water you used to cook the mussels to briefly pre-boil the shrimp then add the shrimp to the sauce to finish cooking them.

Stir in the parsley and basil and simmer for about one or two minutes.

Serve in a bowl over two slices of well buttered, slightly toasted bread.







Sunday, November 23, 2014

Mom's Cheese Cake


12 oz. solid type of cream cheese
2 eggs
1 Tbsp. flour
1/2 C. sugar
3/4 tsp. vanilla


1 C. Crushed Graham crackers
2 Tbsp. butter, melted
1 Tbsp. sugar


Topping:
1C. Sour cream
2 1/2 Tbsp. sugar
3/4 tsp. vanilla

Let cream cheese stand at room temp. until soft. Add whole eggs one at a time beating well, add sugar, flour and vanilla. Use electric mixer.

Mix cracker crumbs, butter, and sugar together. Line bottom of 9x9 pan with crumb mixture. Pour filling slowly over crumbs. Bake at 300* for 50 minutes, then take out leaving oven turned on and cool cake for 15 minutes. 

Pour topping over cake and bake 10 minutes at 300*. Cool then store in fridge.

Saturday, November 1, 2014

Brains on My Lawn...



This fall we have seen some unfamiliar mushrooms.  I don't know if it is because of the strange weather this year or if it is because I have mowed some areas that I had not in prior years.  Anyway, here they are...











Sunday, May 4, 2014

Stockbridge All Clubs Event May 4, 2014


 Stockbridge 2014: Sun, coffee, doughnuts, and bikes...









Just passin' through...