Category Archives: Laurie Lufkin Cooking

Jingle Rock Sip’n’Shop – Come Support Cape Ann Vendors

We are very excited to be hosting our first Sip’n’ShopSeveral Gloucester vendors will be selling their wares (come support them) like

Come enjoy some Rockin’ Holiday Music, a cocktail and fun hassle-free shopping.  Hope to see you all on Wednesday.

From New Orleans to Gloucester

Hey Joey! Kate Lufkin here. I moved back to New Orleans in August and haven’t been keeping up with GMG as much as I should, but I just saw this story on the nola.com homepage and thought of you and the weird lobsters that you guys land!

Hope you find it interesting!

Kate

Lake Charles shrimper catches freaky crustacean under I-10 bridge

image

Read the entire article here

Today’s Rockport Harvestfest Schedule

EVENT

Make Your Own Instrument!

DESCRIPTION

Family Activities

TIME & LOCATION

10am to 12pm at the Old Firehouse Trust

MORE DETAILS

Sponsored by Rockport Music

Dog Parade!

Family Activities

11:30 in Harvey Park with prizes awared following the parade

Dog Parade is sponsored by the Cape Ann Animal Aid

Sasquatch  & Co.

Music

11am – 12:45pm in Dock Square

Folk & Americana

Ipswich Ale Beer Truck

Food

11am – 6pm. Enjoy the craftsmanship of microbrews under the tent on T Wharf

Ipswich Ale Brewery

Cooking Demo: Paola LaBoa demonstrates how to make his award-winning pesto

Food

11am on T Wharf

Paolo’s pesto was featured in La Cucina Italiana Magazine

Eric Wilson & John Rockwell

Music

11am to 11:45am on T Wharf

Old Cold Tater

Music

12pm to 2:30pm on T Wharf

Celtic, Folk, Americana

The Buddy Walker Band

Live Music

1pm, 2pm, 3pm in front of Bearskin Neck Leathers on Old Harbor Road.

Polish Polka music from a band founded nearly 65 years ago! Sponsored by Bearskin Neck Leathers

MIT Juggling Club

Entertainment

1pm & 3pm on Bearskin Neck, 2pm in Dock Square

MIT Juggling Club

Cooking Demo: Laurie Lufkin, creator of prize-winning recipes and accomplished cook

Food

1pm on T Wharf

Nicholas Bogosian

Music

1pm to 2pm

Roots music

Cooking Demo: Seafood Throwdown

Food

2:30pm on T Wharf

Sponsored by NAMA

The HarvestFest Cape Ann Contra Dance

Family Activities

2:30pm to 5:30pm

Sponsored by Cape Ann Contra Dance

Scarecrow Chase. Find the the Great Scarecrow! A parade for children of all ages (in costume or not).

Family Activities

3pm, beginning in Harvey Park

The Sturdy Oaks

Music

3pm to 5:30pm on T Wharf

Bluegrass, Folk, Americana

Art/Light: a public send-off to a temporary public art installation

Art

6:15pm on Lumber Wharf (public access behind 1 Main Street and down Pier Avenue)

WOCA Nonprofit Fair (WOCA stands for: What’s on Cape Ann?)

Family Activities

All Day in Harvey Park

WOCA Fair

NYRE Food Booth

Food

All Day in Harvey Park

Local Fare Food Tent. The best of New England regional food producers come together under one tent!

Food

All Day on T Wharf

Local Fare Food Tent

Stores open during Harvestfest!

Shopping

All Day throughout downtown

See all music sorted by time here.

HarvestFest is TODAY!!!: Cooking Demos, Live Music, Local Food & Contra Dancing!!!

Don’t miss Rockport’s HarvestFest THIS Saturday, October 19th from 10am to 6pm. The fun includes dancing and a bit of Ipswich Ale, among other delights. This post would be a million words long (really!) if I included everything going on, so for the details check out the website:  www.rockportartfestivals.com/harvestfest/schedule-of-events In the meantime, here are just a few highlights:

  • Rockport Music is sponsoring a Make Your Own Instrument Workshop for children at 10am (first come, first served)
  • Cape Ann Animal Aid is sponsoring a Dog Parade at 11:30, with lots of fun prizes to be awarded!
  • Bearskin Neck Leathers is sponsoring the Buddy Walker Band, a polka band founded 65 years ago with performances at 1pm, 2pm and 3pm in front of the shop.
  • The MIT Juggling Club is joining the fun with performances throughout the afternoon.
  • The HarvestFest Contra Dance, sponsored by the Cape Ann Contra Dance group, will host an outdoor dance in Dock Square, complete with live musicians and a caller. Did you ever think there would be dancing in the streets in Rockport?
  • -1The Annual Scarecrow Chase Costume Parade for children begins at 3pm. Lots o’ fun & a treat for children are in store.
  • Don’t forget the all-day food & drink under the big tent on T Wharf. Ipswich Ale, Twin Lights and an awesome roster of vendors will be on hand.
  • Cooking demos will take place throughout the day, culminating in the famous Seafood Throwdown at 2:30, sponsored by the Northwest Atlantic Marine Alliance.RFHarvestFest2013FoodVendors
  • Finally, close out the festival by sending off the public art installation that has been on Lumber Wharf all summer (due to be disassembled the day after HarvestFest). Head over to Lumber Wharf at 6:15 to join us to say farewell to this very cool piece of public art.HFsummerbuildartlight

Because Wedding Season is fast approaching………..another clever idea from my friend Beth!

I know this story isn’t really Cape Ann oriented, but since lots of you will either be hosting or attending a wedding shower sometime this Spring/Summer, I thought this was a really clever idea.

This project comes from my friend Beth at www.hungryhappenings.com.  I have posted a few of her ideas in the past, particularly at Halloween, because she is so creative but I think this idea takes the cake!  If you need ideas for pretty much any themed party, check out her blog.

Roasted Garlic Parmesan Cheese Ball Wedding Cake

Ingredients:

1 whole head (bulb) of garlic
1 teaspoon olive oil
2/3 cup blanched and slivered almonds
2 – 8 ounce blocks of cream cheese, softened
3/4 cup freshly grated Parmigiano-Reggiano Cheese (or freshly grated Parmesan)
pinch of salt
optional: pinch of white pepper (don’t use black)
optional decorations: a tub of cream cheese, or edible flowers, or white cheese slices

Ateco 5357 11 Piece Plain Round Cutter SetSpecial Equipment Needed:

4 1/2″, 3 1/4″, and 2″ round cookie cutters
food processor or an electric hand mixer
offset (angled) metal spatula
tin foil and plastic wrap
optional: piping bag fitted with a coupler and a #21 star tip

Instructions:

Preheat oven to 400 degrees (I use my toaster oven for small jobs like this.) Cut head of garlic in half and set on a piece of tin foil. Drizzle olive oil over garlic.  Fold foil and pinch edges closed. Roast in oven for 35-45 minutes until garlic is golden brown. Allow to cool to room temperature. Squeeze the two halves of the garlic to expel the soft roasted garlic. Note: I put my garlic through a garlic press, just to remove the darker outer skin of the garlic cloves, so that my cheese spread didn’t get too brown. It isn’t necessary, but I think the cakes look better cream colored than tan.
Roast the slivered almonds. Pour the almonds into a skillet set over medium or medium low heat. Stir often as they roast until they turn golden brown.  I usually heat the nuts until they just begin to brown, then I turn off the heat and allow the nuts to roast in the residual heat of the skillet.  I don’t worry about burning the nuts that way. Allow the nuts to cool to room temperature.

Combine the cream cheese, grated Parmesan cheese, roasted garlic, salt, and white pepper, if using, in the bowl of a food processor. Pulse until creamy and smooth.  Add nuts and pulse 10 times just to incorporate the nuts.  If using an electric mixer, combine all the ingredients in a mixing bowl, and blend until smooth and creamy, roughly chop the nuts and combine.

Line each of the round cookie cutters with plastic wrap. Spoon the cheese spread into each of the cutters, making sure to completely fill the cutter. Level off the cheese spread using an offset spatula.
Fold plastic wrap over the top of the cheese spread. Flip the filled cookie cutter upside down. You need to make sure the cheese completely fills the cutter. As you can see, in the middle picture, the cheese doesn’t completely fill the cutter on the left. Use your fingers to press the cheese to flatten it out so that it fills the cutter around the edges. If you skip this step, your layered cakes will have gaps where the cakes touch.

Chill for at least 2 hours, and up to several days.

Unmold and unwrap the chilled cheese rounds.  Set the 4 1/2″ cheese round on a serving platter or small cake stand.  Each of the cheese rounds (a.k.a. cake layers) will have a wrinkled looking exterior caused by the folds in the plastic wrap.  This is unavoidable.  To smooth out the top and sides of your cake layers, run an offset spatula under hot water, dry, then use it to smooth the top and and sides of the cheese round. I actually filled a glass with hot water and just dipped the spatula into the water, then wiped it dry with paper towels, and used it to smooth out the wrinkles.  Once you’ve smoothed out the bottom cake layer, stack the 3 1/4″ cake layer in the center on top of the first layer.  Smooth it out then add the third and smallest cake layer and smooth it out.

You can now decorate your cake any way you’d like.  Keep is simple and add a small cake topper, pipe cream cheese “frosting” in a lovely pattern on the cakes, cut slices of white cheese using mini cookie cutters into flowers or polka dots and attach them with a dab of cream cheese, or arrange edible flowers all over the cakes.

Making Baked Stuffed Clams with Clark Dexter…YUM!

Here it is, friends!

A new episode of Inspired Cooking airs on Cape Ann TV tonight at 8:30 and the show features one of my favorite guests the talented Clark Dexter!  Clark is a legend in the restaurant industry around here and is food can’t be beat.  Clark makes food that brings me back to my childhood–great memories of eating at The Hearthside in Essex for special occasions and enjoying every second of it!

Although this recipe is not exactly like the stuffed clams that Clark served at the restaurant he said it is pretty darned close.  So go and get some clams and treat yourself and your family to some excellent baked stuffed clams!

BAKED STUFFED CLAMS recipe by Clark Dexter

6 Cherrystone Clams
12 oz. Water
(2) 6 ½ oz. Canned Chopped Clams drained, reserve liquid
1 Med. Shallot – Chopped fine
6 Tbls. Butter
6 Tbls. Flour
2 Tbls. Fresh Parmesan Cheese
2 Tbls. Bread Crumbs
1 Tbls. Sherry Wine
1 Dash Tabasco Sauce
½ tsp. Worcestershire Sauce
1/8 tsp. White Pepper

Wash Cherrystone clams and put them in 12 oz. of water.

Bring this to a boil and cook until clams open. Remove clams and retain the water and the shells that the clams were cooked in.


Remove clams from shells and grind or coarsely chop.


Sauté shallots in butter until soft about 3 minutes.
Add flour to make your roux and cook about 3 minutes.


Add the rest of the ingredients to the liquid the clams were cooked in.

Next add the roux, cook until thick, then add the clams.
If the mixture seems too thick, add a little of the clam juice from reserved canned clam juice.

Let this mixture cool for a few minutes.

TOPPING FOR CLAMS  

2 cups of fresh bread crumbs
1 cup of milk crackers
¼ lb. Butter
1 clove of finely chopped garlic
1/2 cup finely chopped onions
1/4 cup finely chopped celery
1/8 tsp. celery seed
1/8 tsp. onion powder
1/8 tsp. Italian seasoning which consists of marjoram, thyme, rosemary, savory, sage, oregano, and basil.
1/2 cup fresh parmesan cheese

Melt butter in a large frying pan. Add onions, garlic and celery to pan and sauté until soft ( about three minutes). Add seasonings and parmesan cheese. Cook about one minute.
Turn off heat, add bread and cracker crumbs.

With a tablespoon, put clam mixture into clam shells, not over-flowing the shell.

Now top with crumbs.


Bake at 375 degrees for about 25 minutes on a baking sheet until the clams are golden brown. Serve with fresh lemon wedges.

*You can make the clams up ahead of time and refrigerate for up to three days.  They also freeze very well and can be kept frozen for up to three months.    If frozen, it’s best to thaw before cooking.*

This is my plate of clams…..I dug in the minute I could!

Thank you again Clark for sharing your recipes with us and I look forward to shooting another episode soon!

Lily’s Springtime Shortbread Cookies video from how2heroes!

Here’s the link to Lily’s awesome and easy Springtime shortbread cookies video that she did with how2heros last week.  They came to our house and shot her cooking in my Mom’s kitchen and she had a ball.  Because I don’t know how to imbed the video unless it is on youtube, all I can provide you with is the link so here goes:

http://web1.how2heroes.com/videos/dessert-and-baked-goods/lily-chocolate-dipped-shortbread-cookies

The recipe is on the same page and it would be a great rainy day project for today!  Enjoy and if you watch, please leave a comment and I will be sure to share them with my girl–I am very proud of her!

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