Maggie's Farm

I am not a big fan of pasta dishes anymore (used to be, but have pretty much tired of them - especially with red sauce). Still, a favorite snack for me is pasta with garlic and oil - Pasta Aglio et Olio. Simplest thing in the world.

Tips: For this or any other spaghetti recipe, use thin spaghetti - never the full size. For this recipe, the amount of chopped garlic you use, and the extent to which you brown the garlic, is to your taste. I like tons of garlic and I like it brown. I do it with coarsely chopped Italian parsley, and plenty of it. Plenty of fresh ground pepper too. Lastly, make spaghetti the Italian way, by throwing the spaghetti into the hot saucepan and tossing with the sauce. That's the right way to coat the noodles and heat up the pasta at the same time.

A pal told me at a guys' night out barbecue dinner last night that his favorite pasta is Pasta alla Norma, the hamburger of Sicily. I've never had it.

This site has indoor and outdoor mushroom-growing kits. Given the prices of fancy mushrooms, it makes sense. Too bad you cannot grow my favorites at home: Chanterelles and Porcinis.

Here's Have you seen the mushroom man?

It's genetic, sort-of. In the NYT.

I think cilantro is a tired fad, but I do not dislike it. 

Dried salt Cod from the Grand Banks became popular in Italy, Spain and Portugal during the 1500s and 1600s, and naturally became incorporated into meatless fast days like Christmas Eve and Good Friday - and Fridays in general.

I stumbled onto some baccala at the market the other day as I was hunting for fresh mint, and, even though it is not a fast day, I will make a pile of these as an Easter appetizer.

Photo is Pew & Son Flake Yard, Gloucester, MA, 1899, from this site of old fishing photos. "Flakes" are codfish drying racks. That Atlantic Cod is, alas, being overfished to extinction. Mankind will be sorry. I remember when you could drop a hook with a clam on it into the Gulf of Maine and come up with a big Cod or Haddock for supper in about two minutes.

Jamie Oliver's Ministry of Food Control.

Governments love controlling people, don't they? It's a mental disease. Power is a drug for those susceptible to its perverse appeal.

When I was a kid, Kedgeree was my favorite breakfast. My Mom was taken by it on all of her trips across the pond, and we kids just did not go for blood sausage. I think I first had it in Scotland.

This Indian-inspired Brit meal is as rare on US menus as Shrimp 'n Grits is on Maine menus. It's great thing for kids in the cool weather, or anytime. Supper too.

Rice, curry, haddock or smoked haddock, etc., and sliced egg on top. I like it with regular haddock, and even the frozen is OK with this. Wonderfully filling, tasty, and rib-sticking.

Here's one recipe, but it need not be so complex.

This makes the best cornbread I've ever had - and I have had plenty of cornbread. I'll never bother with another brand. What makes it special is the sort of corn meal they use: coarse-ground with corn hunks so it comes out chewy but with a crunchy crust.

They sell it at Costco. Also, I was surprised to see, at Amazon. Try it.

A friend was thoughtful enough to give us a year's subscription to Zagat's online for Christmas. Zagat's has gone global now.

A (free) alternative to Zagat's is Yelp. Pick your city. I have been warned, however, that a 3-star rating on Yelp in NYC is equivalent to a 5-star rating elsewhere. New Yorkers are highly critical and demanding about dining - and about everything else. "If I can make it there..."

For example, we were in the city this weekend at the Irish Repertory Theater and were looking for Venetian restaurants in the neighborhood. We tried Le Zie in Chelsea on 7th Ave. Not pricey. Zie had some rough reviews on Yelp (people love to bitch in reviews) but the place was better than any neighborhood trattoria in Italy. The ten "small plate" seafood appetizers were wonderful, and the Venetian calf's liver with onions and vinegar sauce was a fine treat.

It was fun checking out Zagat for Venetian restaurants in NYC. Here are a few of them, for your amusement.

The menus give a good idea of what Venetian cooking consists of:

Cipriani

Osteria al Doge

Antica Venezia

Osteria Laguna

REMI

All good fun. Here's inside Le Zie:

I visited Venice for a few days many years ago, and do not feel driven to return - it's a giant tourist trap with a pickpocket team on every block - except that I wouldn't mind catching the Venice Regatta in August:

On further thought, I wouldn't mind getting a little more experience with Venetian cooking. All I know about it is Risi e Bisi, which doesn't look like much but which is killer delicious when Mrs. BD makes it.

Here's When I Paint My Masterpiece live with The Band in 1971:

As I was considering some dinner plans, naturally the idea of foie-gras-stuffed quail came to mind.

Quail, around here, are Bob Whites. (Hunters in the South call them "birds," hence the origin of the term bird dog.) Habitat loss and development is the main reason that these Eastern US birds are approaching endangered status in parts of their range. You can read about them here. 

I have heard them calling their name out on Nantucket, Long Island and on Cape Cod, but nowhere inland in New England.

Fortunately, they are readily pen-raised and thus easily available at supermarkets - and for preserve shooters who typically, even in the South, release thousands of pen-raised birds for the pleasure of the sports.

This site has 91 quail recipes.

That's supper for our friend the ex-blogger Hog on Ice (I like that raw sweet onion on the plate) whose book we'd like to plug.

Wines for fast food. Prof B

Nutrition and Tradition The Science of Food and the Culture of Cooking

A small Canadian seaside town in New Brunswick has been warned lobsters that wash ashore cannot be eaten because they weren't caught under license.

Whole Foods' John Mackey: Food Fighter

How school lunch programs manage to promote obesity and hunger at the same time.

Photo: Butterflied lamb from the grill. There is nothing better. Lamb must be cooked rare or it isn't worth eating, and the butterflied leg in the photo looks overcooked for my taste. Costco has great butterflied leg of lamb.

A BD pupette made home-made pumpkin ravioli last week. Nothing but butter and a little chopped sage on top. Delicious, but one only has to make the home-made ravioli pasta one time, just for the experience. After that, you can use wonton wrappers from the store instead.

Here's Alton on the topic:

Had enuf cookies yet?

Among the host of other Christmas goodies, the BD pupettes produced a couple of dozen Ginger Snaps made with grated fresh ginger. All other Ginger Snaps pale in comparison.

I made a batch of Gingerbread Men yesterday. Only three are left on the plate.

I guess they ran away. Gingerbread Men are known to do that.

A friend and beer afficionado responded to our post about Sam Adams' Winter Classics with this email:

"The best beer available in the USA is Palm. It's the only beer I will drink these days."

I guess I'll have to give it a try, but I don't think my local discount beer dump, which carries about 200 American and imported brands, carries it.

Palm is a Flemish beer. It has only been imported to the US for a year or two. Have you tried it?

Your editor is going off duty until tomorrow. 20 people arriving in a while (all bringing pies or vegetable dishes) - and a few more just for dessert. Here's what we're doing:

One just begun on the grill:

One in the oven, stuffed:

The cranberry sauce:

Squash pies (with heavy cream, spices, and brandy). More Pilgrim-authentic than Pumpkin: