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Shrimp Saute For The New Year
Dec 29th, 2011 by

Here is the Roasted Pepper Shrimp Saute I made with a recipe from Joshua's Restaurant.

Roasted Pepper Shrimp Saute, made with a recipe from Joshua's Restaurant.

Here’s a simple and delicious way to cook shrimp. I got the recipe from a book called “Fresh From Maine, Recipes and Stories from the State’s Best Chefs.”

The book features more than 50 recipes and interviews with chefs from 20 restaurants in Maine, all of which get their ingredients from local farmers and fishermen to create all-natural and organic dishes.

My friend, Russell French took the photographs for the book and his friend, Michael S. Sanders, wrote the text. You may remember Russ as a guest photographer on Rootsliving when he took photos for my grandmother’s chicken and polenta recipe. I also wrote about about Russ’s avocation as a food photographer for the Book of Odds website.

I made this for Christmas Eve dinner but I think it would fit well with any New Year’s Eve dinner plan.

From Joshua’s Restaurant in Wells, Maine:

Ingredients (for four people as an appetizer):

  • Olive oil (3 tablespoons)
  • Shrimp, peeled and deveined (1 pound, 21-25 count)
  • Tomato, chopped in 1-inch pieces (1 1/2 cups)
  • Red pepper, roasted, thinly sliced. (1 large)
  • Jalepeno pepper, roasted, thinly sliced (1/2 pepper)
  • Garlic, chopped. (2 tablespoons)
  • Dry white wine (1 cup)
  • Butter, unsalted (4 tablespoons)
  • Fresh parsley, chopped (2 tablespoons)
  • Salt, to taste

What I did:

Preheat saute pan. Put oil in pan and when almost smoking, add shrimp, tomato, peppers, and garlic.

Let cook for about 1 minute, then toss thoroughly just once to create a caramelized flavor.

After another minute when shrimp is about half-way cooked, add the wine and salt to taste.

Reduce wine by half, cooking off the alcohol. Then add butter and parsley to finish.

Serve immediately with a few pieces of grilled baguette, which is perfect for soaking up the sauce.

Find more recipes in the Food section.

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Sacrificing Quality For Convenience
Dec 27th, 2011 by

I still have my turntable set up but hadn't played it in several years until Christmas morning.

I still have my turntable set up but hadn't played it in several years until Christmas morning.

My goddaughter Dani Siobhan gave me a vinyl record album for Christmas and on Christmas morning I dusted off my turntable and played it.

It was from 1975 and featured several bands of the British invasion including the Searchers, the Kinks, and the Foundation (did you know they’re the band that wrote and performed “Build Me Up Buttercup?”).

I loved it. Soon, I was pulling out a few of my old albums and enjoying them while sitting on the floor before the stack of stereo components. First I listened to Derek and the Dominoes Live in Concert (”Why Does Love Got To Be So Sad?“).

Then I found my old “Frampton Comes Alive” album and it transported me back to 1976 (”Do You Feel Like We Do,” “Lines on my Face“). I read the liner notes and learned that he was only 25 when that album came out. I looked at his picture and could believe it. The first time I did that he was much older than me. Now, he was only a few years older than my oldest son.

The album held up in 2011, even the part in the solo where he yells, “Bob Mayo on the keyboards, Bob Mayo!”

More Pleasurable Than Digital Music

The whole experience was more pleasurable than listening to digital music from a CD or iPod. It gave me pause to think about how we as a culture continue to sacrifice quality for convenience.

This is nothing new. More than 100 years ago, industrialization made it more convenient and affordable to build furniture on assembly lines in factories at the expense of craftsmanship.

When the highway system was built in the 1950s, many people publicly lamented what was lost for the sake of speed and convenience. Taking the highway gets us there quicker but it doesn’t show us the countryside, small villages, cities or an opportunity to meet new people along the way.

The Convenience To Quality Ratio

Now technological advances seem to be coming at a faster pace giving way to more examples of convenience over quality and as that happens, I wonder if we’ve become oblivious to it all.

Microwave popcorn isn’t as good as popcorn cooked over the stove; online journalism isn’t as in-depth or thoughtful as some of the journalism that is written specifically for newspapers and magazines; and interacting with friends and family on Facebook isn’t as fulfilling  and uplifting as communicating with them in person.

It’s as though every technological advancement that replaces something also sacrifices something for the sake of convenience.

The late Robert Mapplethorpe designed this album and took the photographs.

The late Robert Mapplethorpe designed this album and took the photographs.

Why Vinyl Is More Pleasurable

The listening experience of playing vinyl record albums is superior to listening to digital music.

First there is the sound. Analog sound from a turntable is very different than digital. It’s not as clean or effortless and that makes it more real, even with the rare, popping sound exploding from the spinning disc. And it was immediately apparent that the sound coming from two stereo NHD bookshelf speakers was far superior than the sound of my Bose SoundDock, even though the sound of it is pretty impressive.

Then there is the experience of listening to one artist’s complete album in one sitting. It gives the artist’s musical idea a chance to build, to ebb and wane. And the listener learns something through that, as well as through looking at the album art and reading the liner notes.

On Christmas morning while playing Patti Smith’s “Wave” album, which was released in 1979, I learned that Robert Mapplethorpe designed the album cover and took the photos. He was the artist who’s photographic work ignited a national debate over public funding for the arts and the definition of obscenity 10 years later in 1989.

I also learned that Todd Rundgren produced that album and that he played bass on “Dancin Barefoot.” And there was also a note on the liner notes that said the song was dedicated to the mistress of artist Amedeo Modigliani. I didn’t know who Modigliani was in 1979 when I bought that album but since then I learned who he was. I had a print of one of his paintings of his mistress hanging in my dining room for several years.

Acknowledge What We’re Missing

There are advantages to listening to digital music, getting your news online, taking the highway, and even microwaving popcorn. It’s all more convenient and we’re not likely to start sacrificing that convenience for quality.  But we need to treat ourselves, every once and awhile, to some old school quality experiences so that we can at least acknowledge and be aware of what we’re doing and what we’re missing.

There are some signs that a backlash is growing against all of this convenience over quality. In recent years, the Slow Food movement has been growing; more people are choosing to pay more for locally grown and locally raised food; and even vinyl records are being reissued and showing up in music stores, both online and offline.

However, just as the Arts and Crafts movement of the 19th century was a way of rebelling against the convenience of mass industrialization for quality, we won’t turn back time. Instead, there will be small movements and trends that will help us appreciate and celebrate quality.

This isn’t a war that must or can be won. We simply need to occasionally recognize there is a struggle.

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What’s Cooking This Christmas
Dec 25th, 2011 by

Homemade macaroni with bolognese sauce was served on Christmas Eve.

Homemade macaroni with bolognese sauce was served on Christmas Eve.

So here’s what I cooked up this holiday season.

  • I started by making a couple of hundred Befana cookies, a traditional Italian Christmas cookie with flavors of sugar, orange, lemon, almonds and anisette.
  • I then moved on to try something new: chocolate bark with orange peel and walnuts; and white chocolate bark with cranberries and pistachio nuts.
  • On Friday night I had my brother-in-law and his wife over for dinner. They flew in from Florence, Italy (their Fall home) by way of Florida (their permanent residence). And so I made them something very Florentine, Ribollita soup, followed by a main course of roasted vegetable napoleons with a side dish of parmesan cups filled with porcini flavored orzo. I’ll post the recipe for the latter sometime this week.
  • Then, last night on Christmas Eve, I had my brother’s family over along with my friend Danny and his daughter (my God daughter) Dani Siobhan. For that dinner I made fried calamari, roasted pepper shrimp saute, and homemade macaroni with meatballs. For the homemade macaroni guests had their choice of a bolognese sauce or an all vegetable red sauce made with carrots, celery and tomatoes. Recipes for this dinner will also be posted later in the week.

And now, today on Christmas Day, I can rest. But there’s no rest for Tricia who is obligated to make her Asian shrimp salad to bring over my brother’s house. It’s a great recipe that she found in a cookbook that a previous tenant left in an apartment she lived in years ago. It’s a crowd pleaser and now has become a Christmas Day tradition.

Merry Christmas to all and to all a good meal!

Find more recipes in the Food section.

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Cookie Cutters Just In Time For Christmas
Dec 17th, 2011 by

My old star-shaped cookie cutter fits in well with the playing card suit cutters I bought on eBay.

My old star-shaped cookie cutter fits in well with the playing card suit cutters I bought on eBay.

These vintage babies arrived in the mail this week.

Every Christmas I make Befana cookies and look for cookie cutters in the shape of the four playing card suits (that’s how my grandmother made them) but had no luck until this year. Last week, I found them on eBay and today I got to use them.

They’re vintage cookie cutters, from the 30s or 40s and they work better than what is made today. These cutters pick up the dough when you use them and the wooden handles allow you to pop off a cookie with one shake, keeping the shape in tact.

Up until now, I only had a vintage star-shaped cookie cutter with a wooden handle and a newer spade-shaped cutter that didn’t work as well.

If you don’t have vintage cookie cutters in the shape of playing card suits, don’t fret. A Befana cookie by any other shape would taste as sweet.

Here’s the recipe. Enjoy!

Find more recipes in the Food section.

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Chocolate Bark Christmas Gift
Dec 10th, 2011 by

Colorful, tasteful, quick and easy chocolate bark.

Colorful, tasteful, quick and easy chocolate bark.

The only thing that would be easier than making this sweet treat would be going out and buying it. And it takes only about a half hour.

I got these recipes from the Boston Globe Sunday Magazine but altered the ingredients somewhat in the dark chocolate version to create my own flavor combination. I also doubled the recipes because they didn’t make much and who wants to waste time doing this in batches.

Put a few pieces in a small gift bag or box and you have an instant gift.

Chocolate Bark With Walnuts and Orange

Ingredients:

  • Semi-sweet chocolate (Toll House chocolate chips are fine) (24 ounces)
  • Chopped walnuts (1 1/2 cup)
  • Candied orange peel (4 ounces, chopped)

A combination of flavors and colors for the holidays.

A combination of flavors and colors for the holidays.

What I did:

Lightly toast the walnuts in a hot oven (400 degrees or so for about 5 minutes).

Line a cookie sheet with parchment paper (or waxed paper).

Melt chocolate in a double boiler on top of the stove. Do not let water touch bottom of pan. Stir frequently.

Combine walnuts with candied orange peel. Set aside 1 cup in another bowl.

Stir in the larger bowl of nuts and orange into the chocolate.

Dump chocolate mixture onto the parchment paper and spread to about 3/4 inch thickness.

Sprinkle the remaining nuts and orange mixture evenly over the chocolate and press into the chocolate.

Put cookie sheet into the freezer for about 20 minutes (do not allow to freeze).

Take out of freezer and peel off parchment paper. Break bark into pieces and store in an air-tight container in the refrigerator. Should be good for about 2 weeks.

White Chocolate Bark With Pistachios and Cranberries
Ingredients:
  • White chocolate (Toll House morsels are fine to use) (24 ounces)
  • Pistachios (chopped) (1 1/2 cups)
  • Dried cranberries (chopped) (1 1/3 cups)
What I did:
Followed instructions for chocolate bark above, using these ingredients instead of the chocolate bark ingredients.
Find more recipes in the Food section.
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A Phenomenal Guitarist, At Any Age
Nov 12th, 2011 by

(Above, the 12-year-old New Bedford resident played the House of Blues in Boston in 2010.)

I had quite a surprise Friday night when I went to see Buddy Guy at the Wilbur Theatre in Boston.

I didn’t want there to be an opening act, but when I got there, I didn’t want the opening act to stop playing.

Read: Why I’m A Believer In The Mighty Quinn.

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