RECIPE: Mediterranean Fish Stew

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.

FishStew

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.

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RECIPE: Panfried Soft-Shell Crab

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.

Crab-Paper

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.

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RECIPE: Apple & Berry Compote

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!

Apple Compote

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