A Little Taste Of Cape Cod

Auteur

Annie Copps is a food writer, cooking teacher, and former chef. Annie has worked as a food editor for Boston Magazine and Yankee Magazine. She worked as a chef in many notable Boston restaurants, including Olives, Jasper's, The Harvest, and Michela's. When she's not at home in Boston or visiting the Cape, you can find her teaching cooking classes all over the world.

Texte du rabat

A Little Taste of Cape Cod is a small, illustrated cookbook featuring the classic neighborhood dishes of Cape Cod. Acting as both cookbook and guidebook, A Little Taste of Cape Cod offers readers recipes for signature dishes celebrating the flavors of everyone's favorite cape. Exploring the sweet and savory dishes of Cape Cod has never been easier. This exquisitely prepared guide through the classical and modern flavors of this prime beach territory will take you on an adventure that will surely become a memorable exploration of Cape Cod's food and history. Cocktails

1. Cape Codder
2. Blueberry Mojito
3. Summer Wind

4. Bloody Mary with a Coastal Twist Appetizers & Small Bites

5. Garlicky Mussels with Linguiça and Grilled Bread
6. Grilled Calamari
7. Oysters with Mignonette Sauce
8. Classic Shrimp Cocktail
9. Smoked Bluefish Dip
10. Soft-Shell Clams Steamed in Beer with Drawn Butter

11. Stuffed Quahogs Soups, Sandwiches & Sides

12. Lobster Bisque
13. New England Clam Chowder
14. Portuguese Kale and Sausage Soup
15. Fried Clam Roll
16. Lobster Roll

17. Corn Pudding Main Courses

18. Baby Back Ribs with Cranberry Barbecue Sauce
19. Pork Vinha D'alhos
20. Broiled Cod with Bread Crumbs and Lemon Butter
21. Jamaican Jerk Chicken with Rice and Beans
22. Mussels with Spaghetti & Red Sauce

23. Pan-Seared Scallops with Avocado and Salsa Desserts & Baked Goods

24. Apple Crisp
25. Cranberry Granola
26. Blueberry-Ginger Pie
27. Blueberry-Lemon Pound Cake
28. Portuguese Sweet Bread

Résumé
A Little Taste of Cape Cod is a small, illustrated cookbook featuring the classic neighborhood dishes of Cape Cod. Acting as both cookbook and guidebook, A Little Taste of Cape Cod offers readers recipes for signature dishes celebrating the flavors of everyone’s favorite cape.

Exploring the sweet and savory dishes of Cape Cod has never been easier. This exquisitely prepared guide through the classical and modern flavors of this prime beach territory will take you on an adventure that will surely become a memorable exploration of Cape Cod’s food and history.

Cocktails

1. Cape Codder
2. Blueberry Mojito
3. Summer Wind

4. Bloody Mary with a Coastal Twist
   Appetizers & Small Bites

5. Garlicky Mussels with Linguiça and Grilled Bread
6. Grilled Calamari
7. Oysters with Mignonette Sauce
8. Classic Shrimp Cocktail
9. Smoked Bluefish Dip
10. Soft-Shell Clams Steamed in Beer with Drawn Butter

11. Stuffed Quahogs
    Soups, Sandwiches & Sides

12. Lobster Bisque
13. New England Clam Chowder
14. Portuguese Kale and Sausage Soup
15. Fried Clam Roll
16. Lobster Roll

17. Corn Pudding
    Main Courses

18. Baby Back Ribs with Cranberry Barbecue Sauce
19. Pork Vinha D’alhos
20. Broiled Cod with Bread Crumbs and Lemon Butter
21. Jamaican Jerk Chicken with Rice and Beans
22. Mussels with Spaghetti & Red Sauce

23. Pan-Seared Scallops with Avocado and Salsa
    Desserts & Baked Goods

24. Apple Crisp
25. Cranberry Granola
26. Blueberry-Ginger Pie
27. Blueberry-Lemon Pound Cake
28. Portuguese Sweet Bread
    

Échantillon de lecture
Lobster Roll
 
There are many ways to make a lobster roll. This one is straightforward, with no mucking about—the point is to be able to taste the lobster, the
distinct sweet flavor of which is also subtle and shouldn’t get lost among
stronger flavors or too much mayonnaise.
It is important to use New England–style hot-dog buns. These soft, straightsided,
flat-bottomed rolls are ideal for buttering and toasting on both sides,
which lends a lot of flavor and texture to the lobster roll.
 
MAKES 6 SANDWICHES
2 pounds cooked lobster meat, coarsely chopped
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons coarsely chopped fresh celery leaves
About ¾ cup mayonnaise
2 tablespoons unsalted butter, at room temperature
6 New England–style hot-dog buns
6 large butter (Bibb) lettuce leaves
 
1 In a bowl, combine the lobster meat, parsley, and celery leaves. Add half of the mayonnaise, fold gently to combine, and taste. The lobster should be the predominant flavor, but there should be (just) enough mayonnaise to hold the ingredients together; add more mayonnaise if necessary.
 
2 Spread the butter on both sides of the hot-dog buns. In a large sauté pan over medium heat, toast the buns, turning once, until deeply browned on both sides, about 2 minutes per side. Lay a lettuce leaf inside each bun and divide the lobster mixture evenly among them. Serve right away.