Archive for Shellfish

Spicy Corn & Crab Chowder
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Author(s)
09/12/2014
Paul S. Bartholomew
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Paul S. Bartholomew
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Corn, corn, corn everywhere in Bucks County during late summer. This is a wonderful time of year in anticipation of autumn and the beautiful scenics it brings. We can feel the seasonal change in the air especially at night and hear the crickets through the open windows. It’s so nice to live in the countryside. We’ve been exploring the… View Article

Coquilles Saint-Jacques (Gratinéed Scallops)
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Author(s)
05/10/2014
Andrea J. Bartholomew
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Paul S. Bartholomew
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Coquilles Saint-Jacques is the French word for scallops, meaning “shells of St. James.”  The same word refers to the classic French recipe of preparing scallops on top of a bed of mushrooms and shallots, and then broiling them with a rich gruyère sauce. There are a few fantastic versions of the legend behind the French name for… View Article

Crab Bake
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12/11/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
1

Serve baked crab with crusty bread and a cold beer. Print 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… View Article

Lobster Macaroni & Cheese
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11/05/2013
Andrea J. Bartholomew
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Paul S. Bartholomew
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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
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Author(s)
01/14/2013
Andrea J. Bartholomew
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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
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08/03/2012
Andrea J. Bartholomew
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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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