Archive for Shellfish

Crab Bake
Submitted
Author(s)
12/11/2013
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
1

Serve baked crab with crusty bread and a cold beer. Crab Bake Author: The Framed Table Ingredients 8 oz cooked crab meat 1 tbsp parsley, chopped 2 tbsp gin 2 tbsp Dijon mustard 4 tbsp grated cheddar ground black pepper 1 peeled whole onion 5 or 6 cloves 1.5 cups milk 1 small bay leaf 2… View Article

Lobster Macaroni & Cheese
Submitted
Author(s)
11/05/2013
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
0

Thomas Jefferson did not invent macaroni and cheese.  Our third President was however famously obsessed with the pasta and cheese dishes he enjoyed in Europe, so much so that he had a macaroni machine delivered from Italy to Monticello in Virginia so he could serve “macaroni” (his word for any kind of pasta) to his… View Article

Shrimp and Arugula Spaghetti
Submitted
Author(s)
01/14/2013
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
6

Arugula is also known as rugula, rucola, rocket and roquette and is a spicy, peppery and nutritious salad green. Originating in the Mediterranean it has long been used in Italian cooking, and the ancient Romans not only ate it for good luck but also as an aphrodisiac. Shrimp and pasta is a perfect vehicle for this… View Article

Mussels in Mustard & Saffron
Submitted
Author(s)
08/03/2012
Andrea J. Bartholomew
Photographer(s)
Comments
Paul S. Bartholomew
6

We love mussels.  During our first trip to Paris, we went to one particular restaurant named La Tête d’Or in the 1st arrondissement several times, for one very good reason – can you guess?  On the first visit, I ordered the moules marinières expecting the usual 10 or so mussels normally served when I’ve ordered… View Article

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