We wish this recipe replicated Sautéed Mussels in Rich White Wine Sauce, one of the most popular appetizers at Mickey & Mooch in Charlotte. We'll keep tweaking it, with frequent research trips to M&M, until we get it right. Adapted from the classic French Moules … [Read more...]
Shrimp Perloo
Adapted from a Blue Apron recipe that called for Bomba rice. I substituted Arborio which was delicious too. The recipe also called for 10 ounces of shrimp, but unsurprisingly a full pound of shrimp made it even better. 1 pound peeled and deveined shrimp 1 cup Bomba rice … [Read more...]
Big Bowls of Beans & Rice Plus
Of course you can't duplicate the experience of sitting under the seagrape and mangrove trees on Meads Beach in Anguilla at Blanchards Beach Shack, but you can enjoy an approximation of a Blanchards Big Bowl at home. The Beach Shack menu advertises "a full meal in a bowl". … [Read more...]
Clam Pizza
Adapted from The Gourmet Cookbook, edited by Ruth Reichl (2004). When we lived on the Eastern Shore, littleneck clams (called "nicks") were an everyday part of our menu. One of Jane and Michael Stern's Roadfood books talked about New Haven clam pizza, Frank Pepe's pizza in … [Read more...]
Brandade de Morue
For years I kept reading about brandade, but it wasn't until we went to Paris in 2011 that I tried it at Brasserie Balzar on Rue des Écoles, chosen because of Adam Gopnik's story in the August 3, 1998 issue of The New Yorker about Brasserie Balzar in its earlier years. Not … [Read more...]