Category: Eats

Heather Atwood Now Blogging On Her Food for Thought Blog

Posted on by Joey Ciaramitaro

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Heather is blogging on what looks like a Gloucester Daily Times blog platform.  Heather is full of passion for food and writing and especially proud of telling the stories behind the food.

I’m looking forward to seeing more from her.

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From her blog-

Everyone has a story about food, whether it’s a grandmother’s recipe or an unforgettable meal from a Japanese stand on the way to the Tokyo airport. Ultimately, the recipe for Nisu bread or the bowl of soba are the vehicles for the larger tale, usually a story of warmth, joy, love, adventure, even loss.

Food is a language with which we talk about life. It marks what we were doing when we loved someone, when we were loved by someone, when we were happy, when we were trying to change the world, when we were on an adventure. The fact that one of the symptoms of extreme grief is to stop eating, makes certain there will be no taste around to remind us of that time. When life turns a bad corner, taste refuses to go with it, stubbornly remaining a signal only of life’s better times.

For years I wrote fiction, but also spent much of my time cooking or talking about cooking with friends and family. I finally saw that the stories were always at my table. Or they were at my friends’ tables, or the table of the stranger I would meet that day.

The “Food for Thought” blog will be a corner to collect those stories and the recipes that go with them. With a free-wheeling mix of literature, images, and just about anything revelatory about the powers of food – growing it, remembering it, preserving it, crafting it – “Food for Thought” welcomes all. In the words of Virginia Woolf, “One cannot think well, love well, sleep well, if one has not dined well.”

Here is an interview with Heather we did

Heather is also on twitter- http://www.twitter.com/heather_atwood

You can always find her blog in the GMG Blogroll to the right.

Lily’s Secret Strawberry Pie

Posted on by laurielufkin

Happy Memorial Monday all. Hope you have had a glorious day filled with remembering those who have served and are serving our Country.

I was hoping to have a recipe for you from a new episode of Inspired Cooking today but due to technical difficulties, the new show will air next week. In the meantime, Lily and I thought you might enjoy this recipe, Lily’s Secret Strawberry Pie–the perfect recipe to use the native strawberries that are so terrific right now!

We made the video a few weeks ago for Kiwi Magazine’s Next Young Chef contest (which explains the brand names next to the ingredients) and fingers crossed that she does well and wins one of the big prizes! Here is the recipe and video.

Be sure to leave a comment on the youtube page or here and let Lily know what you think!

And here is the recipe:

Lily’s Secret Strawberry Pie
For the crust:

25 chocolate wafers cookies
1/4 Wholesome Sweeteners Organic Sugar
5 tablespoons melted butter
3 oz Endangered Species All Natural Milk chocolate, finely chopped

Combine cookies, Organic sugar and melted butter in the food processor. Process until fine crumbs form. Press into 9” pie plate. Bake at 375 for 10 minutes. After 10 minutes, sprinkle on chopped milk chocolate and bake for 2 more minutes until chocolate is softened. Remove crust from oven. Using a pastry brush, paint melted chocolate over the bottom of crust. Place crust in refrigerator until cooled and chocolate is hardened.

For the filling:

1 cup heavy cream
2 cups light cream
ÂĽ cup cornstarch
1/2 cup Wholesome Sweeteners Organic granulated sugar
2 large organic eggs plus one egg yolk, lightly beaten
1 teaspoon Nielson-Massey vanilla extract
Pinch salt

In a large microwave safe bowl, whisk together heavy cream, light cream and cornstarch until smooth. Stir in sugar, eggs, vanilla extract and salt.

In the microwave on 100% power, cook custard mixture for 11-13 minutes, depending on the strength of your microwave, pausing to stir the custard at 5 minutes and every one minute thereafter until thickened. Refrigerate until cooled.

To assemble pie:
6-8 large strawberries, thinly sliced, plus one strawberry for the top of the pie
1 oz shaved Endangered Species Milk chocolate, shaved

When ready to assemble pie, spread sliced strawberries over chocolate coating on pie crust. Spoon custard over strawberries and spread until level. Sprinkle shaved chocolate over the custard and top with remaining strawberry. Refrigerate until ready to serve.

Great Gloucester Burger War – Topside Grill Bacon Cheeseburger $7.89

Posted on by Joey Ciaramitaro

For Other Great Gloucester Burger War Entries Click Here To Check Them Out For Yourself

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Mike’s Place Chicken Broccoli Ziti

Posted on by Joey Ciaramitaro

On Monday Tuesday and Wednesday Mike’s Place has half off all of the pasta dishes.

The portions are enough for two and this plate with garlic bread is $6  Quite a bargain.

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Amy’s Coffee and Cones -New Coffee and Ice Cream Joint On Rocky Neck Video

Posted on by Joey Ciaramitaro

Amy talks about the hours, offerings and a special event this weekend with $1 scoops

The best of luck to Amy!

Grand Opening kicks off on Friday, May 28th with $1.00 scoops of ice cream between 4pm and 7pm.
Saturday, May 29th Kids Face Painters from Art Haven from 12pm to 2pm and A-Train Orchestra performing on the deck from 3pm to 6pm. Come join the fun!!!

Farm Bar and Grille With Jen Video

Posted on by Joey Ciaramitaro

Farm Bar and Grille Hospitality With Jen

Get an insiders view with Jen

Heather Atwood Gives Abby The GDT Food For Thought Treatment

Posted on by Joey Ciaramitaro

Heather Atwood Featured here in this video on GMG gives The 5th Joy blogger and former neighbor Abby Cahill O’Brien the Atwood treatment in Today’s GDT http://www.gloucestertimes.com/lifestyle/x1414114593/Sometimes-good-taste-is-laborious-and-costly-but-not-always#comment-52192261

Look at Abby all growns up!

New Coffee and Ice Cream Shop Opens On Rocky Neck- Amy’s Coffee and Cones

Posted on by Joey Ciaramitaro

Here’s Amy Blake the owner.  There had been an ice cream shop in this space but Amy has added iced coffee, coffee and specialty teas.  New hours, new items and more.  Look for her video tomorrow morning.

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Two Sisters Egg Sausage On Anadama Bread Sangie!

Posted on by Joey Ciaramitaro

You want something that’s gonna power you through a hard day of physical labor?  Yeah, they got that at Two Sisters.

Two Sisters Egg Sausage On Anadama Bread Sangie!, originally uploaded by captjoe06.

Memory and Joe Talk About Soon To Be Opened Giuseppe’s Ristorante and Piano Bar Video

Posted on by Joey Ciaramitaro

Meet Joe and Memory and wish em well!

Get the inside scoop first here at GMG 🙂

Here is Giuseppe’s Site

You can also check out Memory Layne Creative and the beautiful watercolor work she does.

Meet Memory and Joe- Proprietors Of Soon To Be Opened Giuseppe’s Ristorante and Piano Bar

Posted on by Joey Ciaramitaro

Look for our interview and a little piano action with Joe and Memory tomorrow in these pages. 

They’ve been hard at work making changes to the layout and transforming the space which used to be occupied by Elliott’s at The Blackburn into their vision.

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Sweet & Tart Raspberry Lemonades

Posted on by laurielufkin

No, I didn’t fall in a hole……I have just been a little more wacky busy than normal lately and I promise I will make it up to you with some great recipes and some new Inspired Cooking shows!

Here is a recipe I created for a contest that is sponsored by Paula Deen and Philadelphia Cream Cheese.  Because it is a contest, there is some product promotion (so please excuse that as it is not my regular m.o.) and enjoy the recipe and the video!

And here is the recipe–these are perfect for a party this weekend!

Looking for a delicious, gorgeous and crowd pleasing dessert in a few easy steps? Grab the Philly Cream cheese and get started! These little pink cuties will be a hit at any event from the PTO bake sale to your best friend’s baby shower and a breeze to make. Enjoy!

* Prep time: 10 minutes
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* Cook time: 25 minutes
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* Total time: 35 minutes
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* Servings: 24

* 1 17.5 oz package sugar cookie mix
* 1 stick salted butter, melted
* 1 cup(s) of plus one tablespoon frozen pink lemonade concentrate, defrosted
* 2 tbsp. of cornstarch
* 2 8 oz. packages Philadelphia Cream Cheese, softened
* 1 large egg yolk
* 1 cup(s) of plus one tablespoon granulated sugar
* 1 -3 drops liquid red food coloring
* 1/2 cup(s) of seedless raspberry preserves
* 48 fresh raspberries
* 24 small mint leaves

Steps

1. Position oven rack in the center of the oven. Preheat oven to 350 degrees F.
2. Place a paper baking cup in each of 24 regular sized muffin cups.
3. In the bowl of a food processor fitted with the metal blade or with an electric mixer in a large bowl, process or beat sugar cookie mix and melted butter until a dough forms, scraping sides of bowl as necessary.
4. Place a heaping tablespoon of dough mixture in to prepared muffin cups and press lightly to cover bottom of liner.
5. Bake in preheated oven for 5 minutes.
6. In the meantime, in a small bowl, whisk together lemonade concentrate and cornstarch until smooth and set aside.
7. Add softened Philadelphia Cream Cheese, egg yolk, granulated sugar and pink lemonade concentrate mixture to bowl and process or beat until smooth and creamy.
8. Add desired amount of food coloring and process again until completely combined.
9. Place one teaspoon of raspberry preserves in the center of each of the partially baked cookie crusts.
10. Using a quarter cup measure, scoop 3 tablespoons of cream cheese mixture in to each of the prepared muffin cups to cover raspberry preserves.
11. Bake for 18 to 20 minutes until centers are set. Remove from oven and place in refrigerator immediately to cool for 20 minutes.
12. After 20-30 minutes (or as soon as cool), remove from and top with two fresh raspberries and one mint leaf in the center and enjoy!

Beat Down At The Farm Bar and Grille Video

Posted on by Joey Ciaramitaro

We captured this beat down at The Farm Bar and Grille On Video

Nice Work Rabbit!

Crazy Cairns Part II

Posted on by paultmorrison

I had the lab over to the house for a going away party for my best chemist going off to grad school. Teach them some chemistry and they run off …
Picked up a bag of bugs at the dock and they looked so nice I went to get my iPhone since I forgot my real camera. I didn’t notice that someone had slipped a kielbasa into the mix.

You really need to keep an eye on these people. So after they left at sunset I had to go for a walk as maybe I had a few too many cupcakes and got seven cairns going in the failing light. The nice tall round one was still up from two weeks ago. No wind in the forecast so these seven might hang out. Or Halibut2 might add some more.

If I did not get rid of these cupcakes I would have eaten the last four so I went to the harbormaster meeting in Rockport (every Thursday night at 7PM) and tried to bribe Rosemary and Scott into moving me up on the mooring list. Not much luck on that one but they likely succumbed to the creamy frosting right after I left.

Scott did give me ID stickers for my kayaks. I follow the Coast Guard on Twitter and it seems like half their time is spent trying to find out where the empty kayak came from. It may have just blown off a dock but they have to treat it as a lost kayaker. But if every kayak had a name and cell phone number inside the hull on an easily recognizable sticker the problem would vanish.