Author Archive | essadmin

Lousiana Beans and Rice

This formula is flavorfully vegetarian as is, but feel free to execute the initial frying with bacon drippings or chunks or ham or sausage if you like. Simmer it up with any sort of stock you have on hand, for a meatier version. Recipe submitted by eSS&SC reader Ashley Sorrondeguy. 2 tablespoons olive or canola […]

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Slow Cooker Shredded Chicken

This recipe from Julia Powers couldn’t be easier! There are only two ingredients here, so she advises using both well-raised chicken and a good-quality salsa. If she can’t get locally made salsa at her farmers’ market she’ll reach for Green Mountain Gringo. Julia uses this easy fix as a filling for tacos, burritos, quesadillas, or […]

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Creamy Beet risotto

1 small onion, finely chopped several sprigs of fresh thyme, leaves stripped from stem and chopped 1 tablespoon olive oil pinch of salt freshly ground pepper 2 cloves of garlic ¾ cup Arborio rice 2 cups vegetable or other broth, hot 10 ounces fresh beets, roasted or steamed, peeled, and cut bite-size ¼ cup freshly […]

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Daikon, Watermelon Radish & Beet Salad with Nut Mustard Vinaigrette

Roots can be deceptive. From the outside, with their nondescript skins, they may appear uninspiring, giving no indication of the beauty and flavor hiding within. Once peeled and sliced, the candy-cane stripes of Chioggia beets and vibrant pink interiors of watermelon radishes are revealed, and to the cook are as extravagant and appealing as rose […]

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Roasted Kale and Brussels Sprouts with Dates and Pecans

Blanching or roasting kale for a few minutes softens the leaves, making them a pleasure to eat. This quick and easy side dish becomes a heartier main with the addition of some feta, grilled chicken, or salmon. 1 pound Brussels sprouts, sliced 6 tablespoons extra-virgin olive oil sea salt and freshly ground black pepper 1 […]

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Caribbean-Style Mackerel Baked in Spicy Coconut Sauce

2 large or 3 medium mackerel, cleaned 2 limes salt and pepper, to taste 1 bunch scallions 14 ounce can coconut milk 2 cloves garlic, minced 2 or 3 medium tomatoes, fresh, frozen or canned, roughly chopped 1 sweet red pepper, chopped 1–3 jalapeno peppers, chopped 1 habanero pepper, minced hot pepper sauce, to taste […]

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White Chili with Chicken and Winter Squash

A tasty way to eat any favorite winter squash. Just scrub, halve, and scrape the seeds out of delicata or acorn before chopping; peel butternut, kabocha, red kuri, or hubbard squash first. For deeper flavor, try using the simmered remains of a roast chicken or turkey instead of the chicken breast and broth called for. […]

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Winter 2018 Table of Contents

Grist for the Mill edible NOTABLES: Bridgewater’s Juice Mill Opens on Historic Town Common by Kristen Lofstrom edible SS&SC 10th Anniversary by eSS&SC Cellaring by Katie Callahan Roasted Delicata Squash with Pomegranate Molasses, Pumpkin Seeds and Goat Cheese White Chili with Chicken and Winter Squash Fishing Around by Suzette Martinez Standring Caribbean-Style Mackerel Baked in Spicy Coconut Sauce […]

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OystersCollage

Buck A Shuck Map ~ Tremendous deals on Oysters all over SE MA

Craving raw oysters? Then we have the map for you! Buck-A-Shuck’s all over SE Massachusetts. 2 Jerks BBQ 701 Broadway Street, Raynham MA 02767 (508) 386-2737 www.2jerksbbq.com Tuesday, 3:00pm – close Alden Park 160 Colony Place, Plymouth MA 02360 (508) 830-6777 www.AldenParkRestaurant.com Oyster special Wednesday, 4:00pm – 6:00pm Anna’s Harborside Grille 145 Water Street, Plymouth MA […]

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