Wednesday, September 06, 2006

New England Blog September 7th to September 18th 2006

Travelling to New England in September has its great advantages. The American Summer ends the Labour day weekend. That means that the beaches are relatively empty and life by the sea is distinctly calmer. The average temperature for Massachussets in September is 26C (79F) that means for us living in more temperate parts of the world - a good and warm summer - still.

The trip goes from Boston on to Scituate on the citys south shore. Then we leave for Salisbury by the Sea on the stateline between the Commonwealth and the Granite state.

In Boston we have booked a deluxe-double room at the Colonnade Summit Hotel in the Back Bay Area. This five star business hotel was booked on www.hotels.com. A very good bargain at a litte over $200 a night. With a posh Alsatian Restaurant on the Ground floor and the only rooftop pool in Boston I have great expectations for the visit. Review of the hotel will follow here at Enjoy.

In Boston we will visit Quincy Market and eat Dim Sum at the China Pearl Restaurant. I will share great food moments in my New England Food Blog for the stay published after my vacation.

Another great spot is Green Dragon Inn. It is sometimes referred to as the “Headquarters of the Revolution” by historians. In this place several secret groups met, and many of the patriots that would come to be forever linked with the foundation of the United States. The tavern itself was actually in the basement while the upper rooms were used for meetings, weddings and parties. In 1764, it was purchased by the Masons of St. Andrews Lodge for use as their hall, but it remained a tavern in daily public use. The building itself is gone now, but a small ink and watercolor drawing still survives, as do the stories of what transpired within. Today it is a charming restaurant. More will come on this historic site.

The next stop is 79 Kenneth Road in Scituate where I stay with Mark and Erica Eastman Brady. The latter is my cousin once removed. Scituate is an old town founded in 1636. Here you can dine at Barker Tavern, housed in what is said to be one of the oldest english houses in the US dating back to the mid 17th Century. The restaurant have a large classic menu and also a good pub menu. If you want to try something less pricey try Pier44 or Mill Wharf Plaza - great places down at the harbour.

Salisbury by the sea is situated on a long barrier island running from the end of the Merrimack River close to the old town of Newburyport and to Hampton Beach. It is shared by the towns of Salisbury MA and Seabrook N.H. We will stay in a house cross the stateline into New Hampshire. But knowing my cousin Ann Eastman McDonnell, she will eagerly cross the stateline into the Granite State with her mug of coffe early in the morning, knowing that I am an early bird. The house we have rented is a three bedroom house one street away from the sanddunes and the mighty sea. Here we will stay until departure back across the ocean September 17th/18th.

Here the pace is slower and there are only a few bars and restaurants scattered around. The Eastmans in Seabrook in New Hampshire is highly recommended (and yes - they are relations).

The serve:

"Baked Haddock *Baked Sea Scallops *Boiled Lobster w/ drawn butter *Clambake {Lobster & 1 lb. Steamers} *Baked Stuffed Lobster *Lobster Roll (Done that - scrumptious) *Baked Seafood {Haddock, Shrimp, Scallops - that too, yummie} *Baked Stuffed Haddock w/ seafood stuffing & lobster sauce (Heaven, if you ask me) *Chargrilled Teriyaki Steak Tips *Fried Haddock or Shrimp or Scallops *Surf & Turf *Fried Clams *Fish & Chips *Fried Combo: Haddock, Shrimp, Clams, & Scallops *Seafood Alfredo(O God!) *Linguini w/ Red or White clam sauce *Shrimp Scampi *Chicken Linguini Parmagiana *Chicken Caesar Salad"

And then there is Round Rock just over the stateline. As the say on the net:

- "Try the Best Prime Rib & Lobster Pie on the Coast! Lobster & Steamers Daily. Casual Fine Dining at its Best on Seabrook Beach at the intersection of RTE 286 and RTE 1A"

Consult the food blog and see what was served after the journey.

And I hope I will get my Maine Lobster - again!!

So be patient, ladies and gentlemen (and if there are any readers there give me a comment), Food Blog, People Blog and Place Blog from the vacation will come after my return to Norway.

Tuesday, September 05, 2006

Food blog September 1st to September 4th 2006

1. Long roast chicken with stuffing and oven roast vegetables (Serves 4)

This way to make chicken is one of my favourites. Roasting on a low heat for four hours leave you with a extremely succulent and very tender result. During the roasting time you can safely leave the food and do other things. The stuffing combines the sour-sweet tast of apples with onion salty chorizo and sage.

2 chicken (5-6 lbs / 1,5-2 kgrs)
3 oz / 100 grs salted butter
3 cloves of garlic
A good quantity of fresh herbs (parsley, lemon thyme, tarragon, lovage)

Stuffing
1 1/2 oz / 45 gr butter
1 large / 2 small apples
1 regular sized onion
1 1/2 oz / 50 grs of spanish fuet or chorizo sausage
4-5 leaves of sage
2 oz / 75 gr croutons
3 fluid oz / 1 dl applecider
Salt and pepper

Crush the garlic and cut the herbs finely. Mix with butter. Spread evenly on both chicken.

Slice onion and cut apple and sausage in cubes. Fry them in a hot pan, adding croutons and chopped sage. Then add applecider and stir until mix is dry. Allow to cool, and stuff both chicken. Then place the chicken on a baking tray and place in the middle of an oven on a low heat (120 C / 250F) for 3 1/2 hours. Then turn the heat up to 200 C / 400F for half an hour. Brush with juices at the end of roasting time in order to get a crispy skin. As ovens may vary check chicken regularly at this point.

Add finely chopped vegetables and asparagus mixed with oil, salt and pepper at the end og cooking period. Continue to roast vegetables in the oven as the chicken rests for 10 minutes, giving them 40 minutes roasting time.

2. Fried Mackerel with sour cream sauce (Serves 2)

2 medium sized or four small mackerel (1,5 kg / 3 lb)
60 gr / 2 oz of fine flour
salt and pepper
60 gr / 2 oz of butter

Sauce
0,5 dl / 2 fluid oz water
2 dl / 7 fluid oz sour cream
chives
pinch of sugar
salt and pepper to taste

Cut the filéts off the fish. Ad salt and pepper to the flour and cover the filets. Fry them in very hot butter until brown and crispy. Turn temperature down. Add water to the pan and stir. Then add sour cream and pepper salt and sugar to taste. Add chives just before serving.

Served with boiled potatoes and sliced cucumber.

Monday, September 04, 2006

September 1st to September 4th 2006

The following posts sums up a wonderful stay at Vatnebu gård, on the south eastern coast of Norway. We are here on the threshold of fall. The mist of summer has been replaced by cool, clear days. Still we have touched 20 degrees Celsius (68F) during sunday and monday. But the nights are much cooler.

Ketil Johan Zahl (picture right) is a regular visitor on this weekend this year. We have had some great meals and consumed a very good quantity of red wine. See the food blog for recipes. Here I will also share impressions from a visit to Café Lindvedske hus in nearby Arendal.