Now that the weather resembles an idyllic New England fall, soup season is on!
I was holding onto the last bit of summer this week, so I made a Mediterranean Fish Stew to highlight my two favorite summer ingredients: tomatoes and whitefish. This soup isn’t heavy, so it is perfect for lunch or a light dinner.
The secret to good soup is simple: prepare every ingredient the way it should be cooked. Sauté your garlic. Sweat your onions. Cook off your wine. It may take a little more time and planning, but doing this will leave you with a soup that is full of layers and distinct flavors.
After the summer hiatus, we’re back! I’m working on some seasonal recipes and reviews… more to come in the next couple of days…
I’m a New Englander, so given the choice between steamed lobster or crab, lobster wins every time. But if you take that crab, fry it up, serve it with a smoky dip, and tell me I can eat the whole thing… lobster might have some competition.
Soft-shell crab, named for – you guessed it – their soft shells, is the familiar variety of blue crab from the Mid-Atlantic. Throughout June the blue crab molt their hard shells leaving behind a paper-thin shell. The season for soft-shells is short and the demand is high, so if you can find any at your fish market, snatch them up and give this recipe a try.
RP & I went west to Northampton, MA last weekend to celebrate the marriage of two great friends. RP spent a summer there after college, so he knew his way around town and led us to Woodstar Café for a quick bite before the wedding festivities. Spoiled by living a stone’s throw from Block 11, I’m a sucker for good iced coffee. Woodstar Café did not leave anything to be desired! Their coffee, which almost had a cocoa quality, was outstanding! But what really stole the show was a little ruby-red dollop of compote that was served with our yogurt.
Usually, I’m a muesli-and-honey-with-my-yogurt girl, so this was a much-appreciated reminder of how perfectly compote pairs with rich yogurt. Then my mind started to wander, thinking of all the wonderful ways a compote can be used: mixed with yogurt, topped on ice cream, spread on toast as a jam, paired with cheese… the list is endless!
White anchovies and canned anchovies are both anchovies, but the similarities stop there. Good news for people (like me!) who aren’t enthusiasts of canned variety is that the strong taste associated with canned anchovies is not actually the flavor of the fish. The bold taste and dark-grey color of canned anchovies can be attributed to the curing process, where the fish are preserved in a salt-brine and then packed in oil or salt. But there’s more than one way to cure a fish… Cue the Spaniards…
(Photo credit: Wikipedia)
Our kitchen gets pretty toasty in warmer months, so any “snack-meal”* that we can make without turning on the stove earns major bonus points. This one earns extra points for being healthy and very adaptable. It’s not quite summer yet, but we’re having friends over to watch the Bruins take on the Rangers (Game 3 of the Eastern Semi-finals!) and this salad is a fast, easy appetizer.
Welcome to Bow Street Kitchen! Named for the little kitchen in my Somerville apartment, BSK has evolved from my interest in cooking, food writing, and exploring restaurants both locally and abroad. A good meal and great ingredients don’t mean anything if you can’t share them with people, so I hope this website does just that!
Join me as I explore recipes & restaurants, and discover people and places along the way. I truly hope you enjoy the musings from this Bow Street Kitchen.