This homey lunchpail classic is really a nice cookie when prepared with good ingredients, and it's a nice change of pace and a welcome addition to many cookie-platters.
The texture is light and crumbly, never tough, and the toasty-peanut flavor is wonderful when they are fresh. In my opinion, this cookie does not store well, but if you make them with good ingredients that should seldom be a problem!
The distinctive look could be trademarked.
Type of Post:
Best of Show
Destination:Fall River, MA
Best of Show:Chaves Market and the wonderful Portuguese food
It was March after a long winter, and the relentless gray showed no sign of yielding to spring. Richmond got it in his head that I just had to try his favorite restaurant in Fall River. I think it was a case of cabin fever, but I was ready for an adventure, so I took a day off from work and we set out across Carver's frozen cranberry bogs to Fall River.
Fall River is best known for Battleship Cove, and the cuisine of the US Navy is deservedly unsung.
But there is a strong Portuguese population in Fall River, too, and there are foodie delights for the intrepid explorer. Some of them are hard to come by in places that lack a Portuguese community. That was our quarry.
Our first stop was Chaves Market, at 49 Columbia Street. It's a big market, but they have no website or Facebook page that I could find.
Since I'm a frugal Yankee, my gym is Shaw's Supermarket.
I've gotten to know the staff so I have the same camaraderie I'd get in a gym I had to pay for. I go early when the aisles are free of shoppers, and I walk briskly seven times around, which I estimate to be a mile. It's just as good as a treadmill. When I've finished the seventh lap, I get a cart and go around again.
Being there early, I find bargains. There's a spot at the end of the meat counter where they put the stuff that didn't sell, and the other day I found two veal chops that had been discounted deeply. They started at $7.00 each, but this isn't Whole Foods, and they languished. They were marked down to $5.00 - still no takers. Now they had manager's special stickers deducting $3:00 from the lowest marked price so the $7.00 chops were $2.00 each. How could I resist?
Happy Day! Annette saw something on TV that told her tequila is good for you. Personally, I never pay attention to the nutritional and other health segments of the morning news, but ‘tis an ill wind….
I am ordinarily the family bartender, but I was off this morning purchasing bagels and the Sunday New York Times. When I returned Annette had gotten out the cocktail shaker and mixed up Mexican Madrases. Here’s a recipe. I don’t know if it’s the one she used or if she followed the one she found, but it looks like a good start.
Shake with ice, strain, and serve with a half orange slice.
I’m not sure how much health benefit you get from one tiny ounce of tequila, but the recipe may be modified according to your conscience, your body’s need for nutritious agave, and your taste. The mere presence of breakfast cocktails improved our mood on this cold and cloudy March day. We clinked glasses, munched our bagels, and went off to our newspaper in good spirits.
When you’re two years old, a long winter has taken up a sizable percentage of your time on the planet; and my two-year-old grandson was ecstatic about the coming of spring. On the phone to Annette, he exclaimed, “Nannie, the grass is here! Indeed it is, and it was time for us to break out of hibernation and go to Mattapoisett for sauerkraut.
I’d asked The Foodie Pilgrim if he was going to be near the famous Morse’s Sauerkraut, but the grass has not yet emerged in Waldoboro, Maine, and the Pilgrim had no immediate plans to venture that far up Route 1. Still his knowledge of the food resources of New England is encyclopedic, and he told me I could score creditable sauerkraut at How on Earth in Mattapoisett.
It was a pleasant trip. The snow had melted except in sheltered places and grimy piles in parking lots. Many of the ponds had open areas where water sparkled for the first time in months. A sharp wind was blowing in from Buzzard’s Bay when we pulled into the How on Earth parking area. Hurrying inside, we found a good selection of fine New England foodstuffs, and from the refrigerator case we picked up a jar of Real Pickles Organic Sauerkraut.
This is a main component of a New England-style St. Patrick's Day corend-beef-and-cabbage dinner, a New England Boiled Dinner, and the Plymouth Succotash, as well as Corned Beef Hash and some wonderful sandwiches.
This recipe is to cook and cool the beef to be used for hash or sandwiches.
You can start with corning the brisket yourself with the recipe in Salt Beef, where you will also find some interesting lore about this old favorite.
This is great sliced thin and served with almost any kind of cheese, especially farmhouse cheese and local ale!
I made this one with King Arthur Irish-style flour and NH buttermilk, but the supermarket stuff makes good bread too - this is an excellent recipe.
Here's a New England classic, often served for breakfast with Baked Beans (but they're great with fried eggs, too!
You can buy fishcakes in a can. It's easier than making your own. But they're disgusting.
Some restaurants, especially clamshacks, sell fishcakes. In many cases they're no better than the canned ones. Sometimes they're 9-parts potato with a hint of fish essence.
These are not hard to make, and you get enough servings that it's worth your while. The mixture keeps in the fridge for some days so you can fry up a few fishcakes when you want them.
Annette requested a drink called an apricot smash, so I got on line and looked at recipes using vodka and rye, but selected one that called for bourbon. You were supposed to muddle a fresh apricot, but there are none in the supermarket at this time of year, so I got canned apricots instead.
For one drink I used four ounces of bourbon and two canned apricot halves, the juice of one lemon, and about a teaspoon of simple syrup. Recently I splurged on a nifty muddler from Crate and Barrel, but it didn't seem the thing for canned apricots, so I put the whisky, the lemon juice and the apricot halves in the blender and whizzed them up. Then I strained the mixture into a shaker and added the syrup.
You can buy simple syrup at the liquor store, but it's easy to make. You stir equal measures of sugar and water in a pan and boil it until the liquid becomes clear. Put the syrup in a covered jar and store it in the refrigerator. Don't make too much because it will become moldy after a while and have to be thrown away. Always check the syrup for spots of mold before using.
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