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...]
Linguine with White Clam Sauce
Bill Buford's story in the September 6, 2004 issue of The New Yorker, "The Pasta Station", includes directions for making pasta with clams at home. I love this dish and whenever we find some nice fresh Cherrystone Aqua-Farms clams from the Eastern Shore of Virginia, we make it. … [Read more...]
Pad Thai
Adapted from Cook's Illustrated, July 2002. There were two ways to get Thai food on the Eastern Shore of Virginia: drive an hour south over the Chesapeake Bay Bridge-Tunnel to Virginia Beach, or make it yourself. We were desperate for the Thai food we had loved in San Francisco, … [Read more...]
Thai-Style Shrimp & Rice Soup
Another great recipe from the late and lamented Gourmet magazine, January 2004. This "shrimp with a kick" soup has brightened many a dreary winter day at our house. It's especially appreciated whenever someone is feeling poorly since it clears your head in a good … [Read more...]
Lemon-Glazed Shrimp and Pasta
From Foodwine.com, here is one of our favorite seafood dinners. It's a 1999 recipe by John Ryan, a chef and musician who wrote the blog Just Good Food from 1996 to 2001. We found the recipe in 2002 and it pleases just about anyone who likes seafood. You can use either shrimp or … [Read more...]