From a born-and-bred New Englander comes a book that sings with all the flavors and textures of the beloved region. Sarah Leah Chase is a caterer, cooking teacher, and prolific writer whose books—including The Silver Palate Good Times Cookbook (as coauthor) and Nantucket Open-House Cookbook—have over 3.4 million copies in print. For New England Open-House
Cookbook, she draws from her memories of growing up in Connecticut and Maine; her experience living and cooking on Cape Cod; and her extensive travels meeting farmers, fishermen, and chefs.
The result is a wide-ranging cookbook for everyone who has skied the mountains of Vermont, sailed off the coast of Maine, dug for clams on Cape Cod, or just wishes they had. It reflects the bountiful ingredients and recipes of New England, served up in evocative prose, gorgeous full-color photographs, and 300 delicious recipes.
All of New England’s classic dishes are represented, including a wealth of shellfish soups and stews and a full chapter celebrating lobster. From breakfast (Debbie’s Blue Ribbon Maine Muffins) to delightful appetizers and nibbles (Tiny Tumbled Tomatoes, Oysters “Clark Rockefeller”) to mains for every season and occasion: Baked Bluefish with New Potatoes and Summer Rib Eyes with Rosemary, Lemon, and Garlic. Plus: perfect picnic recipes, farmstand sides, and luscious desserts.
Some recipes include:
Toby’s Blueberry Cheesecake - The blueberries, which must be large and juicy highbush ones as opposed to tiny wild ones, are folded right into the magically light filling, making it unlike any other cheesecake I have ever tasted.
Bluefish Flambéed with Gin - If you are one who enjoys sipping gin and tonics, you will likely covet the recipe.
Castine Ginger Cookies - Gingerbread in cake form has long been a very popular dessert throughout New England, but personally I’d rather munch on a batch of Hildy Whitaker’s ginger cookies any day of the week. The cookies are a perfect candidate for cookie jars but are also nice to pack for boating excursions since ginger is reputed to combat seasickness.
Clothbound Cheddar Cheese Wafers - the ever-growing abundance of top- notch artisanal cheeses throughout New England cries out for a revival of such cheese-anchored treats.
Fig N Pig - bruschetta combining a blue cheese and onion compote base with roasted fresh figs and the restaurant’s own in-house raised and cured pancetta.
Warm Goat Cheese Salad with Beach Plum Balsamic Glaze Pork, Pepper, and Smashed Pumpkin Ale Stew
Pork Pepper Pumpkin Stew - Every autumn food stores in New England seem to get more and more pumpkin crazed. While I’m not sure I really want to eat pumpkin- flavored Greek yogurt or pumpkin hummus, there is something to be said for cooking with and sip- ping the pumpkin ales being made by local New England breweries.
ABOUT THE AUTHOR: Sarah Leah Chase, who founded the Massachusetts specialty food shop and catering business Que Sera Sarah, collaborated on The Silver Palate Good Times Cookbook. Her other books include Nantucket Open-House Cookbook and Cold-Weather Cooking. Currently she writes a weekly food column for Nantucket’s Inquirer and Mirror newspaper and is recipe consultant to Ina Garten. Sarah and her husband, Nigel, are the owners of Coastal Goods, a retailer of fine seasoning blends. They live with their son on Cape Cod.