Sunday, August 17, 2014

Melissa's Lobster Quiche - Great for Brunch, Lunch or Dinner!

This is so great because once it is baked, you can heat it up again or even eat it cold. It's just a good all round thing to make for the weekend. Out on the boat late, dinner is ready. Wake up and want a nice breakfast or brunch on Sun Morning. All ready. 


Lobster Quiche

Preheat oven to 400

Filling
4 free range eggs
1 c heavy cream
1 1/4 c. grated swiss cheese
1/4 large onion chopped finely
3 button mushrooms cut up
butter and olive oil for sautéing 
1 cup + or - of Lobster cut up in small pieces

1/2 of Pate Brisee Recipe See Crust recipe at this link: http://www.gloucestergourmet.com/2012/10/apple-cranberry-pie-made-with-pate.html

Roll out dough and line a pie plate with it. Dab some cream on the crust 

After you get the Pie Crust rolled out and in the Pie Plate. I like a glass Pie Plate.
Saute onion, mushrooms, zuchinni in butter and olive oil. Place on bottom of pie crust. Lay lobster chances on top of the vegetables. Place grated 1 c. swiss cheese in a mixing bowl with eggs and cream. Mix well and pour into pie crust. Sprinkle the 1/4 c. of Swiss Cheese on top of of the whole pie and place in a 400 degree preheated oven for 15 minutes. Turn down to 350 and cook and additional 45 minutes on a lower rack. Let sit 5 minutes before serving. Serve with Salad for a Brunch, Lunch, or Dinner! Delicious!

Quiche right out of the Oven!
There could be so many variations on this. I thought some fresh corn kernels in this would be amazing. I love the mushrooms in it with the Swiss Cheese.  Very good, especially if you use free range eggs and and heavy cream but it works with milk if thats all you have in the house.

Happy Summer, 
Melissa

Friday, August 15, 2014

Melissa's Lobster Marsala with Zuchinni Noodles

Lobster Marsala cooking in the pan!

Lobster Marsala Recipe:
Serves 2

2 Boiled Lobsters Shucked
1/2 Large Vidalia Onion
2 Tbsp. Butter - 3 Tbs Olive Oil
Several Mushrooms sliced
2 Tbs Flour
1 c. Marsala Wine
Large heavy skillet for sautéing
chopped fresh parsley for garnish

Shuck 2 boiled lobsters and set aside meet
Saute 1/2 large Vidalia Onion with Mushrooms in Butter and Olive oil, when cooked mound them up on side of pan and lay in the Lobster meat. Add more butter if needed, lightly sauté lobster turning once. Do not overcook. Whisk in some flour into the butter on one side of pan to make a roux. Turn up heat. Add 1 c. of Marsala Wine and gently spread mushroom onion mix over the lobster. The Wine should thicken to make a lovely sauce. Serve immediately

Plated Lobster Marsala Served with Zuchinni Noodles

I served the Lobster Marsala with some freshly made Zuchinni Noodles made with a nifty hand crank machine I have that turns zucchini into spagetti. I cook the zucchini in some butter, olive oil, chopped basil, and onions. Salt and Pepper. Steam for a few minutes. Basically steams in its own juice. Serve with the lobster Marsala. Delightful!


Photo of the Shore off of East Gloucester
where these lobsters originated!

Enjoy! 
This is creative summer cooking at it's Best!
Melissa Abbott

I think I am on to something here with this Lobster Marsala Dish! Turned out really great! 
This is the brand of Marsala I used, it comes in a big bottle
and its very light, good with chicken and seafood!




Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Cutter - I bought mine on Amazon



Friday, June 13, 2014

Easy Rhubarb Raspberry Honey Cake - 1 pan



Need a quick dessert and you have some Rhubarb in your garden and some nice local honey? I paired my fresh garden Rhubarb with some fresh Raspberries I had but you could use Rhubarb alone or pair it with Strawberries or even Apples. Whatever fruit is available would make an easy but stunning dessert. The raspberries are particularly wonderful because of the additional red color it naturally gives the dessert.
Rhubarb Growing in my Garden

RECIPE Rhubarb Raspberry Honey Cake

Ingredients:
2 c. fruit combination chopped Rhubarb and raspberries
1/3 c. + 2-3 Tbsp Honey
Cinnamon/Nutmeg to taste
1 Lemon
1 c. + 1 Tbsp Flour
3-5 Tbsp. Melted Butter
1 teasp. baking powder
dash of salt
2 eggs
1/2 c. milk

Method:
Place 2 c. of combination Sliced Rhubarb 
and Raspberries (or other fruit)
in a greased cake pan or pie plate
Drizzle on 2-3 Tbsp honey, touch of cinnamon/nutmeg, and juice of 1 Lemon and a bit of grated rind. Dredge the fruit mixture with 1 Tbsp of flour. Pour over the fruit dredged with flour 2-4 Tbsp of melted butter.

Beat together a batter of 1 c. flour, 1/3+ c. honey, 1 teasp. baking powder, dash of salt, 2 eggs, 1 Tbsp melted butter, 1/2 c. milk until well blended but do not over mix or you will toughen the cake. Use a quick light touch. Pour the batter over the fruit and bake in preheated 425 degree oven for 30 minutes. Let cool and use a knife to loosen sides. You can serve right out of the pan or invert the cake onto a pretty plate. 
Best if served warm with freshly whipped cream.

My Honey from my Backyard Hives
There is something supremely satisfying about making a Rhubarb Cake. It is a thing I do every June. I have sometimes covered the whole thing with whipped Cream and served it. I have even made 2 layers and covered them with Whipped Cream. The tang of the Rhubarb and the redness of the Raspberries makes the most incredible color to end your meal. Pairing it with local honey instead of using sugar makes this extra special. 

If anyone is interested in East Gloucester honey please click here to visit my website where it is available to purchase. www.abbotthoney.com

Happy Growing, Support Your Local Grower or Your own Backyard Endeavors,
Melissa Abbott

Tuesday, June 10, 2014

Melissa's Fish Dip


Fish Dip Recipe
5-6 Oz. Leftover Grilled Mackerel or other Fish
1/2+ c. Cream Cheese
1/4+ c. whipping cream
1-2 Tbs. Chopped Fresh Chives
1-2 Tbs. Chopped Fresh Parsley
1 finely chopped Shallot

Mix together in Small Bowl with a fork until completely blended. This makes about 1 c. of Dip. Serve with toasted Pita, Crackers, or toasted French Bread as a before dinner appetizer.



I admit the one of the reasons I have a food blog is so I can remember some of the things I make. For years I never wrote anything down and I vaguely remember making something and really wish I had the steps written down. Sure I have those tattered pieces of paper stuck into an old cookbook with things scribbled on them. Most of them make little sense. 

This Fish Dip, made with leftover barbecued Mackerel caught off Gloucester, MA was as elegant and delicious as anything I have ever eaten. It is hard to imagine this lowly fish making such a great appetizer. Highly recommend! I don't have any excuse for not making this again because I now have preserved the recipe.

Happy Cooking,
Melissa Abbott

Monday, June 9, 2014

Rustic Grilled Freshly Caught Gloucester Mackarel with a Wedge of Lime, Ear of Corn, and Greenbeans paired with Beautiful Homegrown Garden Salad

Your know you must be a real Gloucester Native if you relish a bit of Grilled Mackerel, if you aren't a Gloucester Native and you like Grilled Mackerel then that's as good as being born in the Addison Gilbert Hospital and going to Central Grammar in the 1960's. If you knew who Bob Karcher and All Swekla were and how they broke up all those fights while everyone passed in the halls then you probably had your share of Mackerel Dinners back in the day. You probably also know about corning a Hake and how to cook Finnan Haddie. 

I use a Simple Olive Oil, Salt
and Pepper Marinade on Cleaned Fish
This is the time of year mackerel are caught as they swim just outside and inside Gloucester Harbor. They tend to run this time of year is magnificent schools not far below the surface of the water. It is what the Striped Bass are chasing. So while you are trying to get a tinker mackerel to use as bait for a Striper, you may hook a few mackerel for your Dinner. Of course, many people think of them as lobster bait but there are very good eating with a flaky but tender meat and worth the work it takes to get out the bones.
I caught these fish on one cast on a Sabiki Rig

There is a trick to taking out all the bones and I think that is why people don't like the fish because of the bones, all the while, it is Omega rich and sustainable. If you are at all interested in subsistence living then this fish is for you. The fish is easy to catch because it latches on to a very simple Sabiki rig on any old pole. 
This ends up being pretty good considering you aren't going shopping at DeMoulas Supermarket that day and spending a wad of cashola. Pair this dish with a salad straight out of your burgeoning Spring Greens Garden and you have an old timey Gloucester meal your ancestors thought was just great. While your friends may turn up their noses at such fare, there is something supremely satisfying about the sustainability and effort it takes to catch a humble but delicious dinner.
My Dog Captain was helping me
fish off Niles Beach

There is that old Sea Shanty
"Gloucester Girls,
They Have No Curls,

Heave Away Haul Away, They comb their hair with cod fish bones,
We're on our way to Australia"

Charlie Putting them on Gas Grille



You just cook the whole fish right on the Grille. The skin gets "charcoal grilled" but you are just going to peel off the skin for the delectable meat underneath. So don't worry if it seems sort of burnt.
All Grilled and Ready to serve


I served with a wonderful Salad with the Fish made from my Freshly Picked Home Grown Lettuce. There are two kinds in the Salad, Red Leaf and Boston. I paired the Lettuce with red grapes, grated carrot, a few tomatoes, and sunflower seeds.


Here it is! The test of whether you really have it in you to Eat Locally and Think Globally. Grilled Mackerel with an Ear of Butter and Sugar Corn, Fresh Green Beans and a Homegrown Salad. Delicious!! 
My mother in law always floured and fried the mackerel and thats an old school alternative to the Grille. I spritzed both the Mackerel and corn with some lime and it was delightful!!

Happy Fishing, Gardening, and Cooking in Gloucester, MA,
Melissa Abbott
June 2014



Monday, June 2, 2014

Sweet Potato and Apple Dog Biscuits made with Garden Fresh Mint and Parsley

Even the dogs can benefit from fresh produce from the garden. I made some Mint, Parsley, Sweet Potato, and Apple Biscuits today and yes, my dogs loved them! This recipe made about 3-4 dozen small cookies. These were pretty simple to make and have you checked out the prices for dog biscuits lately and with all the scare of buying this that come from China sickening dogs, I decided to make my own. 
This is the recipe and the result!


These are the Fresh Breath Mint and Parsley Dog Biscuits 
Fresh Mint and Fresh Oregano from the Garden

RECIPE
1 baked sweet potato (I microwaved mine for 6 minutes)
5 Tbsp. Chicken Broth
2 c. King Arthur Whole Wheat Flour
1/2 c. Corn Meal
1/4 c. chopped fresh Mint
1/4 c. chopped fresh Parsley
1 Chopped Apple

Mix everything in a food processor or blender. Roll Out with some extra flour to 1/4 inch thick and cut with a small biscuit cutter. I really wish I had a cut dog bone cutter but even if you don't have a cutter you could use a knife and cut into squares. Place on a greased or silicone baking mat and bake at 325 degrees in the oven for 40 minutes. Then turn off oven and let dry for an additional hour. I also put a tray of these in my dehydrator at 135 degrees for 6 hours with the same result.

This is the Dough after going through the food processor
 and getting ready to roll out.


Close Up of the Dog Biscuits

Scupper and Captain riding to the dock on the Inflatable!!
Happy Baking, 
Melissa Abbott

Friday, May 30, 2014

Baked Stuffed Flounder with Shallots, Portobello Mushrooms, Broccoli with Marsala Cheddar Cheese Sauce

Baked Stuffed Flounder with Shallots, Portobello Mushrooms, Broccoli with
Marsala Cheddar Cheese Sauce

Right Out of the Oven!



Since my husband has Lobster Traps, he sometimes gets Flounder in the traps or sometimes we catch them while hanging out on the boat. Sometimes we fry the fish and sometimes I stuff it with crab or lobster but for today I decided to try a tasty Marsala Wine Vegetable Stuffing. I love the taste of Mushrooms paired with Marsala and the cracker crumbs and mushrooms soak up the flavor and and then it permeates into the meat of this delicate fish in a beautiful way and creates a magnificent and tasty dish. You can make a Neuburg Sauce with some Lobster Shells and sometimes I do but I love a nice cheese sauce with a fish and broccoli. Broccoli and Cheese sauce go hand in hand.

 
Making the Cheddar Cheese Sauce
to pour over assembled stuffed flounder roll ups

RECIPE:

Preheat Oven to 375 degrees

1. Saute in Heavy Cast Iron Pan - Med to Med Hi : 2 Shallots, 1 chopped Portobello Mushroom, 1/2 c. chopped cooked broccoli in 2-3 Tbsp. Olive Oil and 1-2 Tbsp Butter until cooked nicely. Lower heat. Add 1/2 a sleeve crushed Ritz Crackers (I crush mine in a sandwich bag with a rolling pin) and 1/2 c. Marsala Wine. Take off any heat and place to side to cool slightly.

2. Butter or Olive Oil a Pyrex baking Pan (I just love how Fish comes out cooked in Glass). Take 4 Flounder Filets (enough from one large fish your husband caught off Gloucester, MA or you can buy store bought Flounder or would work with Sole too) and divid stuffing into 4 portions and using your palm compress each portion and then role up a Filet around it and place in Pan. Role up all 4 filets. Let sit while you make the cheddar cheese sauce.

3. Saute another chopped Shallot in 2-3 Tbsp Butter for a couple of minutes, don't burn butter and then add 2 Tbsp Flour and stir with a whisk and add 1 c. milk, 1/2 c. Marsala Wine, and 1 c. Grated Cheddar Cheese. If it is too thick add more milk or wine or both.

4. Pour Cheddar Cheese Sauce over the Stuffed Flounder Filets and crush a couple of Ritz Crackers and sprinkle across the top. Bake at 375 degrees for 20-25 minutes until bubbly. Serve Immediately!

Pour Cheese Sauce over
Stuffed Flounder Filets

Sprinkle a Couple of Crushed
Ritz Crackers Across the Top

before popping into a 375 degree oven. 


Stirring the Cheese Sauce
till grated Cheddar Cheese is all melted.

Ready to Serve
Toasty Bubbly and Hot

Happy Flounder Fishing,
Melissa Abbott