New England Lobster Rolls

Although I had heard of them, I really had no idea what a lobster roll was until my recent trip to Boston....

After a tour of the Sam Adams brewery, a trolley shuttled us to Doyle's Cafe - a "bah" with the best "lahbstah" rolls in town, according to the driver. I'd trust that driver any day, because this was one of the best things I've ever tasted.

Some research back at home led me to realize that this tasty delight is available across the country. A Bon Appétit article (click here), highlighted six of the best lobster rolls available in the US, from Santa Monica to Rhode Island.

This Esquire article (click here) has a recipe for "The Perfect Lobster Roll". Maybe someday...

Baked Rigatoni with Turkey & Yellow Squash

Source: Me & the garden...

Inspired by fresh squash and tomatoes from my garden, this rigatoni became dinner tonight. It was delicious and I would absolutely make it again. Nothing was measured, but here's a rough roadmap of how it came about:

• Boil rigatoni noodles, drain and place into a baking dish
• Toss noodles with a small amount of melted butter and Parmesan cheese.
• Layer the following onto pasta:
• Cooked ground turkey* (Browned and seasoned. Can be prepared & frozen ahead of time... as it was tonight.)
• One small handful of shredded mozzarella cheese
• Prepared tomatoes: Slice two medium tomatoes. Saute slices in water, olive oil, basil, garlic powder (next time fresh minced garlic*) and pepper. Layer tomatoes onto the pasta and pour liquid evenly over dish.
• Roasted cherry tomatoes: Toss cherry tomatoes in olive oil. Place atop foil on a cookie sheet. Season with salt and pepper. Broil tomatoes until browned.
• Prepared yellow squash: Cut yellow squash into 1-inch pieces, saute in olive oil until golden brown (add water at beginning to steam if needed). Season with garlic powder and pepper. Remove squash from pan.
• 1-2 slices provolone cheese, cut into strips
• (Because no sauce was used I drizzled a small amount of olive oil over the entire dish before baking... this wasn't necessary.)
• Cover with foil, bake at 350 degrees for 45 minutes. Remove foil, bake an additional 15 minutes.

* This could easily be made with beef, chicken, or as a vegetarian dish.
* Fresh garlic would absolutely have been included if I had any on hand!

Mike & Patty's

I love a dish that sticks with you... in the figurative sense. After having this breakfast sandwich at Mike & Patty's in Boston, I woke up craving it days later.

It was the "North South Classic - fried egg, american cheese, peameal bacon, collards on an english muffin". This article from Boston Magazine shows it on a sub roll. Hmmmm.... maybe next visit.

I'm pretty sure there must have also been a secret (highly addictive) ingredient added, because it made me want to do backflips.

Vino Volo

At the end of a recent trip to Boston, my fellow travelers and I stopped at Vino Volo in Logan airport for a quick sip and bite.

Everything was delicious. I was envious of my coworkers' marcona almonds... perfectly sweet, salty, and seasoned with rosemary. But when my food arrived, the envy quickly dissolved into food bliss.

The chickpea & chorizo chili was mouthwatering, and the brie & prosciutto sandwich with fig jam made me feel like I had taken a quick jaunt to wine country. I think I could recreate the sandwich fairly easily, not so sure about the chili... but maybe with a little practice.

 

Company French Toast

Tried it: I think so (?)

Popovers

Source: Cousin Emilee's Kitchen

Tried it: NOT YET

Breakfast Strata

Source: Cousin Terri's Kitchen

Tried it: YES

Thoughts: This is DEEEEEEE-licious. And easy.

Ingredients:

1 lb. Bob Evans sausage, browned, drained, & crumbled
1 lb. (loaf) French bread, cut into 1-inch cubes
1 lb sharp cheddar cheese, shredded or grated
1 dozen eggs
1 cup (approx) half & half

Preparation:

The night before: Mix together eggs and half & half. Mix in remaining ingredients. Pour into a butter-greased baking dish. Refrigerate overnight.

In the morning: Bake at 350 degrees for 45-60 minutes.

Veggies can be added as well... mushrooms, onions, peppers, etc. But it's GREAT as-is.