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Vacation, Annisquam 2010

crispychef — Sun, 01 Aug 2010 07:10:15 +0000

Greetings from Cape Ann, Massachusetts, where I’m now sitting, on a veranda looking out across the Annisquam River over Wingaersheek Beach, around the corner from Lobster Cove and down the road from Gloucester. Have you ever read Kipling’s Captains Courageous? (This book should be required reading for every teenager in America.) It’s Gloucester fishermen who rescue young Harvey Cheyne and help turn him from a spoiled kid to a capable young man. Here one lives by the sea and all that accompanies it: the tides which determine if you can jump off the deck into 6 feet of sea water, or walk out for hundreds of yards of mud flats, the squalls that seem to appear without warning and drench you thoroughly if you can’t find cover. Cape Ann is the home of Anadama bread, magical violet skies, and some of best seafood in the country. I’m here on vacation visiting my friends Ann and Nick in Annisquam. I’m not doing much cooking at the moment, but I thought I would share with you some photographs of the local scenery.

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Gingery Garlicky Tempeh

crispychef — Sat, 31 Jul 2010 07:10:40 +0000

Steaming the tempeh first helps it stay moist and absorb this flavorful marinade. Any leftovers can be added to salads, sandwiches and vegetable dishes.

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Steak, chips & quick pepper sauce

crispychef — Sat, 31 Jul 2010 07:10:21 +0000

Home alone? This no-fuss version of a classic creates a special solo supper

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Christmas Recipes: Molasses Cookies

crispychef — Fri, 30 Jul 2010 09:10:13 +0000

My Mom’s recipe and one of my favorites. Spicy and chewy, they store well and can be frozen. Great for gift giving or shipping.

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Anadama Bread

crispychef — Fri, 30 Jul 2010 06:10:24 +0000

Have you ever had Anadama bread? It’s a traditional dark yeast bread from New England. Please welcome Hank Shaw as he shares the recipe for this delicious loaf he made for us the other day. ~Elise

My mum was never much of a baker, but she used to tell us about a bread she loved back at home on the North Shore of Massachusetts called, oddly, anadama bread. Apparently the old tale is that Anna was a fishermanÂs wife who fed her beau little more than cornmeal porridge sweetened with molasses. One day, so the story goes, the fisherman came home, added some flour and yeast to the mush and tossed it in the oven to make bread Â all the while muttering, ÂAnna, damn her!Â

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