My View of Life on the Dock
Ken explains that he does not just cook, he composes a meal based on contrasting flavors in order to fully engage your taste buds. Whenever possible he also uses ingredients that are from local waters and farms. In this recipe he utilizes a line caught cod from a Gloucester fisherman and makes a celery root puree similar to mashed potatoes.”]<a href=”http://food.gloucestertimes.com/?
Since Julie Geary has been in the catering business that her mother started out of their home in Magnolia she has learned many tricks and techniques for getting the most flavor from her food – and when she wants to the most bang for the buck. She loves to share that knowledge with people and does so here with this delicious recipe for cooking a lamb shank that is so tender the meat will fall off of the bone. The secret is to braise, cook in the proper liquids and slowly simmer on the stove or in the oven for a few hours. It is a good recipe for a long, cold, rainy afternoon. Watch her do it here.
Good Morning Gloucester 