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How to Cook dishes from New England
Traditional New England cuisine is justly famous for fresh seafood
and down-to-earth ingredients. Seafood (including
scallops,
oysters and
of course clam chowder and fresh boiled lobster),
Boston brown bread, and blueberry pancakes with maple syrup, are all on the menu.
New England offers a cornucopia of tasty foods.
Some popular New England recipes and dishes include:
- Apizza - A style of Neapolitan
pizza that originates from
New Haven in
Connecticut.
It is an irregularly shaped pizza topped with hard cheese and garlic,
and sometimes other ingredients.
- Crab cakes - Patties made from
crab meat, breadcrumbs, and seasonings. They are typically fried or broiled.
- Greek pizza - This style of pizza was introduced to the area by
Greek immigrants. It has a thick chewy crust and is baked in a pan in
the oven, rather than directly on bricks. Olive oil is used as
part of the topping, and sometimes other ingredients from
Greek cuisine such as
feta cheese, olives, and oregano, are used as well.
- Lobster - New England as a whole, especially
Maine, is famous
for its lobsters.
- Lobster roll - Lobster meat with mayonnaise
served in a grilled bun.
- New England clam chowder
(also sometimes known as "Boston clam chowder" in other
parts of the country) - A soup based on cream or milk. It contains
clams, flour, onions, potato, and bacon or salt pork.
New England clam chowder (unlike for the example the variety
served in
New York
("Manhattan clam chowder")
never contains tomato - indeed in
1939,
Maine's
state legislature considered a bill to make illegal to add
tomato to clam chowder.
- Corn chowder - A soup similar to clam chowder, but with corn and bacon
replacing the clams. This dish comes from
New Hampshire.
- New England boiled dinner - A meal made from cornbeef, smoked pork sausage,
with assorted vegetables such
as cabbage, carrot, onion, parsnip, potato, rutabaga, and turnip.
Horseradish sauce,
mustard,
or vinegar are used as condiments when eating the meal.
- Indian pudding - A traditional New England dessert. It is made from a base milk, butter
and cornmeal, sweetened with molasses, maple syrup, honey or sugar,
flavored with spices including cinnamon and ginger, and often has nuts and raisins added.
The mixture is slow maked for several hours and then allowed to cool.
It is traditionally eaten with hard sauce (a sauce made from butter, sugar, and brandy, rum or whiskey),
but nowadays it is quite often eaten with vanilla ice cream.
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By Alice Newman
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WINNER OF THE JAMES BEARD AWARD AND IACP AWARD FOR BEST GENERAL COOKBOOK -- One of Epicurious' Greatest Home Cooks of All Time delivers creative, delicious weeknight dinners with this quick and easy cookbook for beginner cooks and foodies alike.
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By Ina Garten
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Released: 1999-04-06
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Ina Garten and The Barefoot Contessa Cookbook provide the perfect recipe for hosting parties that are easy and fun for everyone--including the cook.
For more than twenty years Ina Garten's, Barefoot Contessa, the acclaimed specialty food store, has been turning out extraordinary dishes for enthusiastic customers in the Hamptons. For many of those years, people have tried to get the exuberant owner, Ina Garten, to share the secrets of her store. Finally, the energy and style that make Barefoot Contessa such a special place are shown here, with dozens of recipes and more than 160 breathtaking photographs, in The Barefoot Contessa Cookbook.
Ina's most popular recipes use familiar ingredients and yield amazing results. Her Pan-Fried Onion Dip is the real thing, with slowly caramelized onions and fresh sour cream. Tomato soup is created from oven-roasted tomatoes and fresh basil to intensify the flavors. Meat loaf is as good as your grandmother's, but it's healthier because it's made with ground turkey and fresh herbs. The light and flaky Maple-Oatmeal Scones are baked with rolled oats, whole wheat, and real maple syrup. Now these and other famous Barefoot Contessa recipes can be prepared at home.
Ina says that before she owned a specialty food store she often spent a week making dinner for six friends. Her experience at Barefoot Contessa has given her hundreds of ideas for creating wonderful parties in a few hours. And they're all in this book. Crab Cakes with Rémoulade Sauce can be stored overnight in the refrigerator and sautéed just before the guests arrive. Cheddar Corn Chowder can be made days ahead, reheated, and served with a salad and bread for a delicious autumn lunch. The ingredients for Grilled Salmon Salad can all be prepared ahead and tossed together before serving. The batter for the Raspberry Corn Muffins can be mixed a day before and popped into the oven just before breakfast.
Ina Garten teaches us how to entertain with style, simplicity, and a relaxed sense of fun. There are notes throughout the book for giving cocktail parties, lunches, and dinner parties where everything is done before the guests arrive. And there are easy instructions for creating gorgeous party platters that don't even require you to cook! |
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By Amanda Robbins
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By Ina Garten
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#1 NEW YORK TIMES BESTSELLER
Millions of people love Ina Garten because she writes recipes that make home cooks look great; family and friends shower them with praise and yet the dishes couldn’t be simpler to prepare using ingredients found in any grocery store. In Barefoot Contessa Foolproof, the Food Network star takes easy a step further, sharing her secrets for pulling off deeply satisfying meals that have that “wow!” factor we all crave.
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With 150 gorgeous color photographs and Ina’s invaluable tips, Barefoot Contessa Foolproof is a stunning yet infinitely practical cookbook that home cooks will turn to again and again.
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By Erin French
CLARKSON POTTER
Released: 2017-05-09
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An evocative, gorgeous four-season look at cooking in Maine, with 100 recipes
No one can bring small-town America to life better than a native. Erin French grew up in Freedom, Maine (population 719), helping her father at the griddle in his diner. An entirely self-taught cook who used cookbooks to form her culinary education, she now helms her restaurant, The Lost Kitchen, in a historic mill in the same town, creating meals that draw locals and visitors from around the world to a dining room that feels like an extension of her home kitchen. The food has been called “brilliant in its simplicity and honesty” by Food & Wine, and it is exactly this pure approach that makes Erin’s cooking so appealing—and so easy to embrace at home.
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By Ina Garten
Clarkson Potter Publishers
Released: 2006-10-24
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#1 NEW YORK TIMES BESTSELLER
Throughout the years that she has lived and worked in East Hampton, Ina Garten has catered and attended countless parties and dinners. She will be the first to tell you, though, that nothing beats a cozy dinner, surrounded by the people you love most, in the comfort that only your own home can provide. In Barefoot Contessa at Home, Ina shares her life in East Hampton, the recipes she loves, and her secrets to making guests feel welcome and comfortable.
For Ina, it’s friends and family–gathered around the dinner table or cooking with her in the kitchen–that really make her house feel like home. Here Ina offers the tried-and-true recipes that she makes over and over again because they’re easy, they work, and they’re universally loved. For a leisurely Sunday breakfast, she has Easy Cheese Danishes or Breakfast Fruit Crunch to serve with the perfect Spicy Bloody Mary. For lunch, she has classics with a twist, such as Tomato, Mozzarella, and Pesto Paninis and Old-Fashioned Potato Salad, which are simply delicious. Then there are Ina’s homey dinners–from her own version of loin of pork stuffed with sautéed fennel to the exotic flavors of Eli’s Asian Salmon. And since Ina knows no one ever forgets what you serve for dessert, she includes recipes for outrageously luscious sweets like Peach and Blueberry Crumble, Pumpkin Mousse Parfait, and Chocolate Cupcakes with Peanut Butter Icing.
Ina also lets readers in on her time-tested secrets for cooking and entertaining. Get the inside scoop on everything from what Ina considers when she’s designing a kitchen to menu-planning basics and how to make a dinner party fun (here’s a hint: it doesn’ t involve making complicated food!).
Along with beautiful photographs of Ina’s dishes, her home, and the East Hampton she loves, this book is filled with signature recipes that strike the perfect balance between elegance and casual comfort. With her most indispensable collection yet, Ina Garten proves beyond a shadow of doubt that there truly is no place like home. |
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By Ina Garten
Clarkson Potter
Released: 2010-10-26
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Ina Garten, bestselling cookbook author and beloved star of Barefoot Contessa on Food Network, is back with her easiest recipes ever.
In Barefoot Contessa How Easy Is That? Ina proves once again that it doesn’t take complicated techniques, special equipment, or stops at more than one grocery store to make wonderful dishes for your family and friends. Her newest must-have cookbook is all about saving time and avoiding stress while having fun in the kitchen.
These are not recipes with three ingredients thrown together in five minutes; instead home cooks will find fantastic Barefoot Contessa recipes that are easy to make but still have all that deep, delicious flavor Ina is known for—and that makes a meal so satisfying. Think Pink Grapefruit Margaritas served with Smoked Salmon Deviled Eggs—two classics with a twist. For lunch, Ina makes everyone’s favorite Ultimate Grilled Cheese sandwich and Snap Peas with Pancetta. For dinner, try Jeffrey’s Roast Chicken (tried and true!); Steakhouse Steaks, which come out perfectly every time and—with Ina’s easy tip—couldn’t be simpler; or an Easy Parmesan “Risotto” that you throw in the oven instead of stirring endlessly on the stovetop. Finally, Ina’s desserts never disappoint—from Red Velvet Cupcakes to Chocolate Pudding Cream Tart.
To top it all off, Ina also shares her best tips for making cooking really easy. She leaves bowls of lemons and limes on the counter not only because they look great but because they also remind her that a squeeze of lemon in a dish brightens the flavors. She shows us the equipment that makes a difference to her—like sharp knives, the right zester, an extra bowl for her electric mixer—and that can help you in your kitchen, too.
Filled with 225 gorgeous full-color photographs, Barefoot Contessa How Easy is That? is the perfect kitchen companion for busy home cooks who still want fabulous flavor. |
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By Mark William
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