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Haddock Piccatta 0

Haddock Piccatta Recipe by Terri Lafferty

“Piccatta” actually refers to a preparation method first developed in Italy’s Milanese region using veal, where the meat is sliced, coated and sautéed. While the best-known variation is Chicken Piccatta, when you live in Essex and have shuffled from surf to sand “down river” as many summers as Terri has, you’re well-versed at considering the many innovative ways to link sea and shore.

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Scallop-Stuffed Sole 0

Scallop Stuffed Sole Recipe by Tom Shea

Scallop Stuffed Sole Ingredients

1 tablespoon onion, chopped

2 tablespoons celery, chopped

1 tablespoons parsley, chopped

2 tablespoons melted butter, divided

4 tablespoons bread crumbs

3 ounces scallops, chopped

Dash of pepper

¼ teaspoon garlic salt

2 pieces fillet of sole

How to Make Scallop Stuffed Sole

Preheat oven to 375˚F.

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The Lobster Trap 0

 

The Lobster Trap pub at Woodman's sign

“Milkman.” “Troll.” “Shirl.” These were just a few of the nicknames, provided by Larry Woodman and his sidekicks, J. B. Amero and Dana Muise, of those who frequented the Trap, which is how locals referred to the once-legendary drinking establishment beneath The Essex Room. As Doug Woodman observed, after the Bunghole Lounge was closed, the space sat idle for a few years in the late 1970s.

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Fish Stock 0

Fish Stock Recipe by Woodman’s of Essex

Bessie would use this stock when making stews, soups, and chowders using the fish bones from Chubby’s latest catch. These days it also makes a fine base for dishes Bessie may have never heard of, such as paella, bouillabaisse, cioppino, gumbo, and risotto.

Fish Stock Ingredients

2½ to 3 pounds of rinsed fish bones from sole, flounder, and/or halibut.

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Fish Tacos 0

Fish Taco Recipe by Jonathan Woodman

This is a colorful, highly textured variation of a popular dish that was enjoyed long before it was called by its familiar name: taco. Anthropologists believe that early inhabitants of the Valley of Mexico’s Lake Region were making tacos thousands of years ago, by filling their corn tortillas with species of fish that, like many of the lakes themselves, are now extinct.

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Spicy Green Beans with Garlic 0

Spicy Green Beans Recipe by Terri Lafferty

Roasted Green Beans Recipe
Roasted Green Beans

Spicy Green Beans with Garlic Ingredients

1 tablespoon extra-virgin olive oil

12 ounces green beans

1 to 2 cloves garlic (according to taste)

½ teaspoon crushed red pepper (according to taste)

2 tablespoons soy sauce, (according to taste)

Spicy Green Beans Directions

Heat the olive oil in a skillet.

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Eggplant Parmesan 0

Parmigiana di Melanzane (Eggplant Parmesan Recipe) by Tara Patrican

Despite its Northern Italian name Tara’s recipe is very much a Southern Italian creation. While parmigiana literally means “from the (northern) city of Parma,” Parmigiana di Melanzane (Eggplant Parmesan) is a traditional dish of the southern regions of Campania, Calabria and Sicily.

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Crane-berry Scones 0

Cranberry Scones Recipe

Cranberry Scones Ingredients

2¼ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

How to Make Cranberry Scones

Woodmans Craneberry SconesPreheat the oven to 400˚F. Grease a baking sheet or line it with parchment paper. In a large mixing bowl, sift together the flour, sugar, baking powder, salt and ground cloves.

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Kale Salad 0

Kale Salad Recipe by Laurie Woodman

Kale Salad Ingredients

8 cups kale leaves

¼ cup olive oil

Juice from freshly squeezed lemon

1 tablespoon lemon zest

Sea salt

How to Make Kale Salad

woodmans-kale-salad

Wash the kale leaves and separate the leaves from their stems by running your pinched fingers down the stems.

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Auntie’s Nut Mixture 0

Candied Sweet Nut Mixture 

Nut Mixture Ingredients

1 egg white

1½ teaspoons water

1 cup granulated sugar

1 teaspoon cinnamon

1 large, 17-½ ounce can mixed nuts

Cooking spray

How to Make a Candied Sweet Nut Mixture

woodmans-candied-nuts

Preheat the oven to 300˚F. Whisk the egg white and then add the water, sugar, and cinnamon.

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