at table - Ken asked for meatballs!

Tyler's first meatball shared with his cousin, Michaela

Cape Cod, 1989

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Food is and should be satisfying and delicious.

Food is and should be comforting.

But above all, food should be about sharing......

Those times "at table" when we share food and conversation are moments that are stuck in our hearts forever. It is what we recall with fondness and those memories make the food taste even better in retrospect.

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In the early 1950's when on a Sunday afternoon the Archbishop of Boston, Richard Cushing, visited my great-grandmother - who did not speak a word of English - she was cooking at her stove. As he walked up and introduced himself to her, she wiped her hands on her ever present apron, smiled, picked up a fork, stuck it in a meatball and handed it to him.

The rest is history.

My dad, Tony, became the next meatball king. Picking up the torch from his mother and grandmother before him. Sunday morning meatballs was a tradition carried from our homes in Malden and Stoneham to our summer home on Cape Cod. And slowly even the blue blooded New England Yankees were on board - showing up at our door, like clock work, when the smell of garlic wafted over the neighborhood.

Countless friends, children and grandchildren all talk about their first .... meatball. Just out of the pan, stuck on a fork and eaten naked, with a bit of tomato sauce, or rolled in a slice of Italian bread.

Memories created one yummy bite at a time.

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Delicious as they are the meatballs were really about the camaraderie. Standing around the kitchen, forks in hand, talking and sharing time as the meatballs were slowly cooking in the skillet on the stove. You did not want to miss that part of the experience. Yeah, the meatballs were good later in the day - but they were best in shared company. 

Grab a fork. The memories are worth a lifetime.

Have a meatball Ken! 

Thanks so much for being a part of so many Sunday mornings - and
asking me to make you meatballs this week.
Shared memories.

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at table - experimenting in the kitchen

Introducing the Whippet

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Having a wedding to attend in NY over the weekend, Ty and Amy had dropped off the dogs late Friday night for us to babysit for the weekend. And with us not feeling overly comfortable taking the two dogs on our normal Saturday walk to the farmer's market and other venues ..... we found ourselves kind of house bound. Or at least confined within our fenced yard.

So - what to do?

Cook!

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I decided to delve into a bit of mixology and Tim thought he needed to bake. 

The dogs - Charlie and Penny - were thrilled! 

And ..... they loved the full time access to the back yard.

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I was shooting from the hip. Sunny summer day......

I wanted something refreshing and a bit tart. 

Frothy.

 Special but not overly complicated.

On the other hand, Tim had been thinking about shortbread for a very long time.

(And, full disclosure, it is my absolute favorite cookie!)

He wanted a basic recipe that could be the canvas for future flavor ideas.

We all got to work.

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Penny and Charlie paid attention to every detail of the process!

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 Of course, Tim's shortbread project took a lot more time than mine and the dogs were much more interested in helping him in his endeavors. Which was okay with me. I got to spend quality "grand-dog" time later that night... snuggled up together watching a movie. 

Charlie monitoring the shortbread cooking time.

I think we all succeeded in our plans and I believe the dogs enjoyed themselves as well. They didn't even whine about the fact that we didn't go for a walk or anything!

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"The Whippet*"

3 oz of gin (or vodka)

2 tsp St Germain Elderflower Liqueur

2 oz grapefruit juice

1/2 egg white

add all ingredients to a cocktail shaker filled with ice.

Shake.

Strain.

Serve.

This can also be served in a small rocks glass (with or without ice)

*whippet - breed of dog. a smaller and more refined version of the greyhound.

Shortbread and shortbread with crushed pumpkin seeds.

Whippets straight up.

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at table - thankful

Lewis Bay, Cape Cod

November 8, 2014

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Can't help it.

This time of year always brings a flood of memories. Family, friends, friends that are family, family that are friends...  and all the years - on two coasts - of gatherings around tables filled with food. Shared stories, shared laughter, and lots of shared song.

It is life at a human pace, each of us relishing the simple joy of being together - 

"At Table".

The tables where we watched our children grow up and the tables where we collectively shared the loss of those suddenly not present any more. 

Our shared table has always been about our shared friendships.

And I am so very thankful for that.

And for all the fabulous food as well!

Once again, our gathering will be small this year. Just six for dinner.

Tyler requested we have two old favorites from Thanksgivings past -

A fried turkey - from our Florida years - 

and 

lobster bisque - a nod to ol' Cape Cod. 

And, of course, there will always be a wink to our L.A. years whenever mashed potatoes are served!

So, as we approach another holiday season I tip my hat to the past and look ahead to the many changes that will inevitably find their way into our lives in the coming year.

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Lobster Bisque*

*from the cookbook "City Cuisine"by Mary Sue Milliken and Susan Feniger.  

This is a commitment. 

A BIG commitment. 

There are 2 stocks to be made, 3 straining/pressings, not to mention a Cuisinart blade to be sacrificed!!

But it is well worth all the effort because it is the most sublime lobster bisque you will ever have.

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Stage 1

Make @ 5 cups of fish stock. 

Okay - you can buy it..... but please do not use a canned version. You can buy fresh fish stock at Whole Foods, which, in a pinch, is quite tasty.... but....... your own will, undoubtedly, be much better. 

Freeze it if necessary. I tend to make this soup in stages over the course of a few weeks. 

Stage 2 

Boil up four 1 1/2 lb lobsters. Let cool and then remove and reserve the tail and claw meat. Do this over a large bowl saving all the drippings/shells. 

You can save the lobster meat for another use or put a big chunk of it in the bisque when serving.

(That's what I like to do.) 

Freeze the lobster meat.

the beginning to a great stock - crushed lobster shells

Now the fun begins!

Put all the shells and bodies in a large plastic bag. Using a mallet or hammer, crush them up as best you can. Then grind them as fine as possible, along with any reserved drippings, in a food processor. This is best done in batches. And if you have an old blade ... use that one.

Feel free to freeze the ground up shells if you want to wait for the next step.

Stage 3 - the actual stock

8 tab butter

1/4 c olive oil

2 med onions, finely chopped

2 carrots, peeled and chopped

3 stalks of celery, chopped

1 1/2 tsp salt

2 c dry white wine

1 c Maderia 

5 c fish stock (the one you made... or bought)

3 c. tomato juice

1 head of garlic, with skins, cut into quarters

1/2 bunch fresh parsley

1 tbl black peppercorns

2 bay leaves

1 1/2 tsp dried tarragon

1 tsp dried thyme

1/2 tsp cayenne pepper

Melt the butter and the oil in a large stockpot over med/high heat. Cook onions, carrots, celery and salt until golden - @ 10 min.  Stir in the crushed shells, white wine, and Maderia. Turn the heat to high and cook until the liquid is reduced by half.

Add the fish stock and tomato juice. Bring to a boil and carefully skim and discard foam that rises to the surface. Add the remaining ingredients and cook at a simmer, uncovered, for 1 hr and 15 min.

Strain through fine sieve and refrigerate the stock up to 2 days or freeze it.

Approximately 7 1/2 c of delicious lobster stock

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 Stage 4 - Making the bisque

2 tbl butter

12 shallots, thinly sliced

12 mushrooms, thinly sliced

1 c brandy

1 c Maderia

6 c lobster stock

1 1/2 c heavy cream

1/4 tsp fresh lemon juice

dash of tabasco

Beurre Manié: 1 tbl softened butter, 2 tbl flour. Mix together with your fingers to create a smooth paste.

saute the shallots and mushrooms in butter and oil

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Melt the butter in a large stockpot over med/high heat. Salute shallots till golden. Add mushrooms and cook over high heat until lightly browned.

Remove from the heat and add the brandy and Maderia, reserving 1/4 c of each for the final seasoning. Cook over high heat until the liquid is reduced by half. Add lobster stock and return to a boil. Reduce heat to simmer and cook, uncovered,  for @ 30 min - depending on the strength of your stock. (Weaker stocks will need to cook longer to concentrate the flavor). Occasionally skim and discard foam that rises to the top.

When the broth has a strong, almost salty, lobster flavor, add the cream and bring it back to a boil, skimming foam occasionally. Press the beurre manié on to the end of a whisk and whisk into the broth until dissolved. Cook for an added 5 minutes over high heat, whisking occasionally. 

take a deep breath. you are almost there.......

Strain through a sieve, pressing with the back of a ladle to extract all the deliciousness. 

I tend to stop here and refrigerate until the next day - which would be Thanksgiving - and do the reheating / finishing right before serving. But - it's your choice.

Season the bisque with lemon juice, reserved brandy and Maderia, and Tabasco.

Serve.

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Happy Thanksgiving!!

our little Thanksgiving

November, 2013

34 years of adventure!

Just one of the sunsets we have shared

Horseneck Beach, MA

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Wow! 

We have been together longer than either of us were apart. 

We have lived in over 13 residences in 6 states - and yes, have packed and moved just as many times, have raised 1 son,  3 dogs and 2 cats, had 3 motorhomes and have had approximately 10 careers between us.

Truth be told - other  than having another child - I don't believe we are done with that list yet!

34 years of shared experiences.

Some exhilarating, some difficult and some life changing. But - each one shared.

I definitely don't remember each anniversary but I think I will remember this one.

It was another tiny adventure that both relaxed and exhausted us

.... proving that what we really need is sometimes just outside our door.

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A beautiful fall day and the plan was to explore the Blackstone River Valley Bikeway.

 The POD is also the perfect day trip vehicle - bikes strapped to the back, a refrigerator for water and  snacks and a comfy place to change into bike gear or simply put one's feet up in - especially after the 20 mile ride.

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Much of the bikeway follows the "tow way" along what was once the Blackstone Canal - a transport canal built in 1828 between Providence and Worcester. 

Remnants of the canal

Lincoln, RI

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One of the few unpaved off shoots of the bikeway

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One of the dams along the Blackstone River

Smithfield, RI

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The fully paved bike path wound its way alongside the Blackstone River. It was extremely well maintained and there were a fair amount of other riders (of all ages) as well as a few runners and rollerbladers. There are a number of places to access the path with good parking so it seems like it is really part of the community.

The path is fairly level all the way althou from the point where we started there is a large downhill to the river.... which, of course, meant an even larger uphill at the end of the ride!

We ended the day parked overlooking the lake in Lincoln Woods State Park. Sitting in the cab of our POD we shared a beer and some crackers as the sun began it's graceful bow into the tree tops. 

Another day, another year, another adventure awaits!

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Lincoln Woods State Park

Lincoln, RI

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at table - an engagement

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our favorite people

somewhere in the Berkshires

July 12, 2014

the day before their engagement

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It is actually quite fitting that Tyler proposed to Amy after making her breakfast on Sunday morning. I don't know what he served but I'm sure it was delicious and was made with special care - especially that morning.

Everyone gets comfortable and relaxes when there is good food to share.  

Good Food + Love = Lasting Memories

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We could not have asked for a better son and are so happy that he found the perfect complement in Amy. (whom we just happen to adore as well!!)

Here's to all the wonderful memories they will create over a lifetime! 

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at table - somethin' is brewin'

Bucket Brewery

Pawtucket, RI

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So many new developments this past month!  

I want to give a big shout out to my husband, Tim, for both his drive and creativity. He is now the "official" blogger for BUCKET'S KITCHEN, the food and pairings blog for Bucket Brewery located in Pawtucket, RI. Basically, he creates and shares food recipes that use Bucket's amazing brews as well as talk about food pairings and such. 

There has been such positive reaction from the brewmasters at Bucket that Tim is now looking at rent ing local kitchen space and working to get his food license, all while perfecting some very special treats that the brewery wants to sell. 

(I don't think I should give away what these are just yet.....)

And.... while trying to incorporate local food and businesses into his writing .... Tim has connected with our neighborhood olive oil store and they are currently intrigued with his infamous crackers!! And they would like him to pursue that as well as some other specialty items.

Tim has also established his own web site, 

the KITCHEN DRUDGE

where he will link all of the Bucket recipes as well as others he is working on

He has also been forced to set up a Facebook page 

(oh, how he hated doing that!!)

But - one way or another .... please follow him and you will get to hear about all those new treats coming!

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at table - a recipe for memories

Apples at the Lippitt Park Farmer's Market

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A Recipe for Memories

1. Take a wooden carton filled with fresh red apples. (seen at the local farmer's market on Saturday)
2. Add the just completed visit from my sister which included a 4 day road trip to see family.
3. Finish with the news of the sudden passing of a friend.
4. Once all the emotions have settled - finish with the promise of remembrance.

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Apple Soup

It was so naive and innocent yet it is truly my first actual memory of food. It  was fresh, delicious, and it was made with love just for me. I do not recall the first time I had it but I do know that I asked my sister to make it for me again and again. I would sit there at the table, patiently waiting, while she prepared this heavenly treat for me.  Finally she would place the bowl carefully in front of me and then sit down next to me. She never made it for herself but she would stay with me and wait while I ate it. 

I remember how delicious it was, the sweet and the tart flavors mixed in every spoonful, the variety of colors in each bowl, how cool and refreshing it was. 

I loved this time together - simple, unconditional, watchful, and caring. Was it the soup I really requested over and over and remember so well? 

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Midnight on a Summer Night

It was an afternoon BBQ with extended family at the start of our road trip. A beautiful summer day sitting around the pool enjoying family and seeing children all grown up. As always, the food was outstanding. Hot sausages and steak tips on the grill, salads, eggplant parmigiana - more food than was necessary but somehow, over the hours, we consumed it all. Table hopping with each course so that we were all sure to get time with everyone - to catch up and reminisce. As the day came to a close one by one everyone left to attend to families or other events but four of us remained sitting outside allowing the sun to set beyond us and the crystal clear night to envelop us.

My sister, our 83 year old aunt, our cousin, and myself sat under the stars till midnight sipping wine and beers. Voices in the dark sharing stories, sharing lives - none of it important yet all of it important. 

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Dinner in a Garden in the Country

The garden behind the little rented cottage was wild with flowers, bees, butterflies and the rich pastiche of summer sounds and scents. My husband and I had driven out to western MA for dinner with friends. We had not seen them in over a year so there was much to catch up on. The four of us sat in Adirondack chairs so comfortable in each other's company - the conversation bouncing between the present, the past, and plans for the future.  Dinner was simple - grilled salmon and vegetables. Well after dark the four of us gave up on the garden and went inside to eat berries for dessert. And then our goodbyes and a plan to get together next at our new house in September.

It is the conversation, the setting sun on his relaxed face, his crisp windowpane check shirt, his laughter and the comfort of our friendship that I will forever remember.

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At table...... Yes, it is the food that might beckon us there but it is something else that keeps us there long after the food is gone and the dishes are cleared. It is then when memories are made and friendships are cemented. 

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Apple Soup

1 - 2 ripe apples (variety dependent on the season)

Cold water

1. Wash apples. Core and dice into 1/2" cubes. 
2. Place in bowl. Add cold water - enough so that the apples are "swimming" and not over crowded. 
3. Sit back, take the time, converse and make a memory.

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at table - welcome to my table!

Pull up a chair and be part of the on-going dinner conversation of life. 

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We are defined first by our family and our culture, by the smells and sounds that filled our childhood, and the traditions that were layered upon us. I grew up in a small Italian household........that happened to have many, many relatives living within shouting distance.

Dining, at any one of the many tables in the neighborhood, was about enjoying the company, the laughter, and yes, of course, the food. But most importantly it was about the shared experience. Whether it was an summer afternoon meal that extended well beyond lunch time, a holiday dinner for  50 or the simple dinner at the end of a long day. Each of these times at table were to be savored. None of them can be repeated, ever. It is the company, the food, the conversation and that moment in time that makes each “at table” uniquely its own.