By John F. Carafoli, Francine Zaslow
Cape Cod, Massachusetts is, approximately, a 70-mile peninsula divided into 15 cities, each one with its personal detailed character, historical past, and gastronomic experience. Cape Cods culinary panorama is evolving. definite, there are nonetheless the scrumptious fried clams, clean broiled or grilled fish, and lobster rolls that experience continuously been favorites, yet a lot of todays cooks are reinventing those conventional meals with a twist. Todays Cape offers a thriving and exact culinary panorama and Cape Cod cooks desk offers readers, locals, and viewers a brand new point of view in this culinary scene. With recipes for the house cook dinner from the Capes celebrated eateries and purveyors along attractive full-color photographs, Cape Cod Chef's desk is the final word reward and memento cookbook.
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Additional resources for Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown
Bake until hot and bubbly, about 7 minutes. Serve immediately with crusty French bread. Win e s ug g es t io n : Red Burgundy. French red Burgundy is made entirely from Pinot Noir and it’s a natural accompaniment for Escargot. Pairing regional food with regional wine is easy peasy. An earthy and downright sexy choice to wash down those snails! indd 13 Bleu 13 4/3/13 9:35 AM Onion Soup Gratinée (Serv es 6) 1/4 cup olive oil 1 tablespoon unsalted butter 4 large onions, peeled and sliced 1/4 inch thick 2 cups dry red wine 2–3 sprigs fresh thyme 1 garlic clove, minced 1 bay leaf 6 cups chicken stock 2 cups rich beef stock Heat the oil and butter together in a large heavy pot over medium heat.
I am totally comfortable with their needs. Then the fun begins for me! com Owners: Chef Bob King and Tobin Wirt In its short existence Café Chew has won numerous accolades. Top ten coffeehouse, best lunch, best brunch, best breakfast sandwich, and the raves keep coming. Proud to be “organic, natural, whole,” Café Chew is a place where you’ll feel at home having coffee or a sandwich, surrounded by friendly faces and an attentive staff. The walls are Tuscan orange, and each table is beautifully hand painted with images from napkins that owners Bob King and Tobin Wirt brought back from Provence.
We use Pain D’Avignon’s sourdough, multigrain, and of course cranberry nut bread. We buy our honey from E&T Farms, in West Barnstable,” explains King. Café Chew uses produce purchased locally from individual farmers and Crow Farm in East Sandwich. indd 19 4/3/13 9:35 AM The “Pilgrim” (Serv es 2) This is one of the Café Chew’s signature sandwiches, made with Pain D’Avignon‘s Cranberry Walnut Bread. Use freshly roasted turkey breast or leftovers from a turkey dinner. For the herb bread stuffing: For the cranberry mayonnaise: 1/2 cup (4 ounces) unsalted butter 3 celery stalks, trimmed and diced 1 onion, peeled and diced 4 cups crumbled white or wheat bread, day old or lightly toasted 1 tablespoon Bell’s seasoning or ground sage Salt and pepper to taste 1/4–1/2 cup water or turkey stock 3/4 cup whole cranberry sauce 3/4 cup mayonnaise To assemble the dish: 4 slices your favorite nut bread 4–6 slices roasted turkey breast 4 romaine lettuce leaves, washed and dried For the herb bread stuffing: Melt the butter in a sauté pan over medium-high heat.
Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown by John F. Carafoli, Francine Zaslow
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