Tapping Local Flavor

Brewer taps the thirst for localness By Marlene Switzer An ever broadening world economy could be partly responsible for Americans’ growing desire to eat what literally has nearby roots. There’s the promise of freshness and quality control but also the allure of consuming something unique to one’s neighborhood. That pursuit of creative, healthy ingredients is being credited for seeding the popularity of craft beer brewers. “We’ve got a whole local movement of craft brewers in the country,”...

Smoked Haddock Fish Cakes from the Farm

Photo by Kirk Williamson INGREDIENTS: 2 lbs. Idaho potatoes, peeled 1 lb. smoked haddock*(can be substituted with fresh haddock) 1 C Italian breadcrumbs 1 small white onion diced 1 T garlic powder Pinch of salt and pepper Oil for shallow-frying White flour Lemon wedges to serve DIRECTIONS: Boil the potatoes in a large pan until tender,then drain well and mash. Transfer to a bowl and leave to cool.Add fish to the mash with breadcrumbs, onion, and garlic. Season with salt and freshly ground black pepper, and mix well....

Lamb Scaloppini from Stone Soup

Serves 4 people 1 ½ lbs. lamb, cut into scaloppini cutlets and pound thin. RUB 2 T fennel ½ C flour 2 tsp pepper 2 tsp salt 1 tsp ground ginger Put dry ingredients in a blender and blend to a fine powder. Pour rub onto a plate and dredge the lamb cutlets in the flour rub. Sauté both sides in olive oil, over high heat and remove from pan. Set aside. SAUCE (Be sure to add the ingredients but the...

Asparagus-Ricotta Tart

Ingredients • 1 sheet frozen puff pastry (half of 17.3-oz. package), thawed • 1 egg, beaten to blend • 1 lb. slender asparagus spears, trimmed • 1/2 cwhole-milk ricotta cheese • 4 t extra-virgin olive oil, divided • 1/8 t salt • 1 1/2 oz thinly sliced soppressata or other salami, cut into 1/2-inch pieces • 2/3 c grated gruyere cheese (about 3 ounces), divided Preheat oven to 400°F. Roll out pastry on floured surface to 13x10” rectangle. Cut off ½”-wide strip from all 4 sides. Brush strips on 1 side with...

Out of the cold and into Ithaki

FROM Ithaki Restaurant IN IPSWICH BY CAROLINE FORRESTER The reviews are in, and they are delicious. Petros Markopoulos, owner and head chef of Ithaki Restaurant, has created a beautiful spot to transport you to the Mediterranean while you dine. The restaurant, in downtown Ipswich, is newly renovated, and the end results are spectacular. Markopoulos studied interior design and, not surprisingly, the redesign of Ithaki exudes tastefulness. The expanded bar has two flat-screened TVs for watching sports and...

Grilled Salt Cod

RECIPE 1 piece of Salt Cod, 8-10 ounces 2 Garlic cloves1/4 Cup olive oil Presoak Salt Cod in water for 48 hours, changing the water five times. (*This removes the salt and hydrates the cod.) Rub Cod with olive oil, then place cod, flesh side down, on hot grill to make grill marks. Cook on grill for about five minutes on each side. Finish cooking the cod in convection oven at 450 degrees for ten minutes. In a sauté pan, heat garlic slivers in...

Minestrone Soup

Serves 6 - 8 Ingredients: 3 tbs of olive oil 3 cups of finely chopped onion 1 cup of carrot cubed ¼” thick 1 cup of celery cubed ½” thick 2 cups of fresh tomatoes, peeled and finely chopped 4 oz. of chopped spinach or Swiss chard 2 cups of Idaho potato cubed ½” thick 2 cups of zucchini cubed ½” thick 6 oz. of canned cannellini beans or pinto beans 2 oz. of Ditalini pasta or cut spaghetti 5-6 leaves of fresh basil,...