Text 25298, 89 rader
Skriven 2015-03-24 13:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: repeats 414
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 DS> It was decent, not superb.  Gail's chicken dish reheated ok.

Decent but not superb was my impression of the food the
first time. But with the discount, it sounds worth it.

 DS> crispy grouper did not.

I imagine. Re-deep-frying would probably be the only way
to do it, but then the flesh would likely be overcooked.
On the other hand, then the bones would be nice and crispy.

=
 DS> One fall we made a leaf peeping trip to the Poconos.  It decided to
 DS> snow in very big flakes in some parts of PA on our way.  The
 DS> juxtaposition of autumn colors, bright sunlight and white snowflakes on
 DS> the leaves was quite pretty.

I can imagine. Contrast can be a big part of the appeal.

 DS> In a few weeks we will probably make our annual trip to an area near
 DS> Olney for the cherry blossoms.  There is a developement just south of
 DS> the intersection of Route 108 and Georgia Avenue called Williamsburg
 DS> Village that has 50+ year old cherry trees.  On one main street they
 DS> form a white tunnel over the street.
           
There's a neighborhood in Bethesda near the District that
is famous for cherry blossoms - it's called Kenwood I
think - an ordinary to slightly upscale subdivision whose
developers cleverly thought to plant cherry trees. It's
become a local attraction in April; some people visit year
after year, the way you do in Olney. Which reminds me,
that Williamsburg of yours sounds convenient to those half
price burgers we like so much. Too bad I'm not around much
next month, otherwise I'd be happy to enjoy these with you.

I heard that the chef of this place, with whom I had a
nodding acquaintance, died last year; sad thing. It once
was one of the best restaurants in eastern Massachusetts;
then the guy retired, and his kids took the place and ran
it into the ground; so he had to unretire and fix the
situation, but he was old and tired, and the fix didn't take
all that well:

New England Clam Chowder
categories: soup/stew, seafood
Serves: 10
    
15 extra large clams (fresh)
32 fl water
2 oz minced celery
2 oz minced onion (fresh)
2 oz flour
7 oz white potato, diced 3/8"
16 fl heavy cream (scalded)
1/2 ts old bay seasoning
1/2 ts fresh sage leaves
salt and pepper to taste
    
1. Steam clams in 1 qt water, cover until fully cooked.

2. Strain and reserve broth.

3. Remove clams from shells and chop medium fine and
reserve meat.

4. Heat or render 3 Tb salt pork or a mixture of butter
and extra virgin olive oil.

Sweat the onions and celery until translucent, 7 min.

Add the flour evenly and stir-cook 6 min.

7. Combine the reserved clam broth and the mixture of
flour, celery and onions; incorporate completely until
mixture is without lumps.

8. Add potatoes which have been cooked until tender.

9. Add chopped clams.

10. Add heavy cream, salt, pepper, old bay and sage.

11. Taste and correct seasoning to your taste.

Castle Restaurant, Leicester MA

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