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Popovers
Popovers Recipe by Judi Woodman McComiskey With a name that describes the way these light “muffins” swell or “pop” over the muffin tin, the popover is basically a Yankee Yorkshire pudding. This may not be immediately apparent, as both dishes have gone through numerous (and separate) changes since “batter puddings” were created in 18th-century England, […]
Baked Haddock with Cracker Crumbs
Originally referring to whatever type of whitefish was caught on a given day, Harvey D. Parker, original owner of Boston’s Parker House, is credited with coining the term ‘SCROD’ (i.e. Seaman’s Catch Received On Deck), which has since become a staple menu item in restaurants and fish markets up and down the New England coast. These days Scrod specifically refers to cod or haddock filets weighing less than 2 1⁄2 pounds. As members of the same species, the fish are similar in appearance and taste (although purists find haddock to be more flavorful), and while cod is generally moister and plumper, haddock’s dryer, flakier consistency is perfect for baking.
Play Dough
Cream of Tartar Play Dough Recipe by Rhonda Woodman Play Dough Ingredients This is a cooked version of play dough that uses cream of tartar. Although it takes a little longer to make, it tends to be smoother than non-cooked versions. Once it has been slightly cooled, the warm dough being molded by little hands is […]
Rebooting the Family Business
Here’s a fine reminiscence, typical of the corporate culture that had been passed to the next generation: “There was a guy who’d had an impoverished childhood and years ago he worked at the Pool,” says a family friend. “One day someone saw him take money from the till and reported it. Deckie’s response was to […]
Hot Crab Dip
Hot Crab Dip Recipe Hot Crab Recipe Ingredients 4 ounces cream cheese, softened 1½ tablespoons mayonnaise 1⁄3 cup low-fat sour cream ¼ teaspoon salt 1⁄8 teaspoon paprika 2 teaspoons minced onion ½ cup Parmesan cheese, grated 2 cans lump crabmeat, picked over for shells How to Make Hot Crab Dip Preheat the oven to 350˚F. […]
Smothered Pork Chops
Smothered Pork Chops Recipe by Judi Woodman McComiskey Smothered Pork Chops Ingredients 6 pork chops Salt and pepper to taste Olive oil 2 tablespoons butter 6 large sweet onions, chopped 1 teaspoon granulated sugar 1 2-ounce package dry Lipton onion soup (optional, but it does add taste) How to Make Smothered Pork Chops Season chops […]
Haddock Piccatta
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 […]
Scallop-Stuffed Sole
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 […]
The Lobster Trap
“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, […]
Fish Stock
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 […]