Eats: 76 (very) Pleasant Street
Recipe
76 Pleasant Street Crab Cakes
1 pound fresh crab meat lump
1 / 3 cup red bell pepper, diced
1 / 4 chopped cilantro
1 cup panko breadcrumbs
3 / 4 cup homemade mayonnaise or good quality
Juice and zest of 1 / 2 lemon
A pinch of curry powder
Salt and pepper to taste
2 ounces clarified butter
Preheat oven to 400 degrees. In a large bowl, combine all the above ingredients except the butter.
Shape into 3-oz cakes. Heat a large ovenproof skillet ready to medium-high heat.Add the clarified butter in the skillet and when butter begins to flicker, add the crab cakes. Enter on each side until crispy and brown, about 2 minutes. Finish in oven for 3-5 minutes until hot. Makes 12 cakes.
Oh, 76 Pleasant Street, how can I love you? Let me count the ways.
Yes, definitely a rare day when I Wax Poetic, but the lovely evening and wonderful food at night last Saturday at 76 Pleasant Street, Norway put stars in your eyes. Thus begins a new business. I want to share a few jokes on this charming little restaurant:
No. 1. The two friendly and congenial hosts, Brett and Amy Baker. Transplanting themselves last summer from Lake Tahoe to Maine, they both come from long careers in the food and restaurant careers. They have both opened numerous restaurants over the years for other people, but when they opened 76 Pleasant Street last December, it was their first experience as owners. With a staff of merely three, they both wear many hats: from maintenance man and groundskeeper to prep cook for Brett; from general manager to wait staff for Amy.
No.2. Their clever and talented chef, Jeremy Donovan. A New Hampshire native, he has gained both experience and an excellent reputation cooking coast-to-coast. All meals are cooked to order, and his style and menu selections are varied, original and a little out of the usual. As an example, his current menu includes a “blanco” gazpacho — a nice twist on the traditional tomato version, topped with a beautiful tempura-coated soft-shell crab.
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Clara Wolfe of Roxbury, third, chocolate snack cake. Continued Bob Zaloski of New Milford competes in the tractor pull. Photo by Laurie Gaboardi. Also in the senior baking contests: Dolores Bukowski of Seymour: first, marbled chocolate peanut butter
1 seller) served with black bean risotto cake and tomatillo salsa. When asked to define their style, the Bakers were hard-pressed to come up with just one term. In spite of a few international flavors and condiments, they decided on “American cuisine.
Sara Hanson, fine wine specialist and blogger (thesarkuswineblog.com) "I love the Parkhouse Eatery's roasted polenta cake with chunky tomatillo salsa, eggs (get them poached) and feta cheese — The perfect marriage of flavors.
I am also eager to try my hand at some of the desserts, including butter-rum cake with lime icing and Venezuelan chocolate pudding with espresso cream. All of the recipes are designed to be easy on the cook, and fortunately for us, local supermarkets
The fine mince of raw apple and green tomatillo brings acid and texture to balance the smooth, mildly sweet cider sauce. Don't underestimate the Miller Farms roasted chicken. This bird's juicy meat and savory flavors are a reminder of how delicious
Foodwhirl | 15 Recipe Ideas: Sweet Peppers & Tomatillos
Check this out at perrysplate @: I love lists of ideas to do with a particular ingredient? Natalie a few good ideas and recipes on what to do with a letter containing peppers and tomatillos CSA. I love the list of inspirational recipes featuring peppers, tomatillos and for, it includes a handy recipe for Green Salsa (yum!).
I was almost giddy when you have a bunch of peppers from our CSA box a few weeks ago. Especially the lighter green that looked like a pirate hook. Fresh produce has a personality much more than commercially grown!
I think they have planted on the farm and tomatillos, but I was antsy and ran to the store to get. I had wanted a salsa verde for a while and could not wait any longer.
If you have not tried tomatillos, you probably should. They look like little green tomatoes wrapped in a papery shell and a tart citrus flavor. I'm not a fan of eating them raw, but after a good roast, they are a fantastic salsa. Make a good amount of salsa verde (recipe at end of post!) And whisk until some of these recipes.
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