We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
The Atlantic Oyster (Crassostrea virginica) lives from the Northeast US down all the way through the Texas coast.
They grow faster and larger in the south, and, in my view, are tasteless. In fact, they need to be cooked with something to be any good at all.
Our Wellfleet Oysters are the best in the world, raw on the shell. Some afficionadoes call it "merroir," like terroir with grapes: These oysters grow slowly in mostly cold water, are splashed twice daily with fresh water from the Herring River, and spend low tide in the air. A rare combination of things. They are generally not too large.
Due to demand, they are farmed now in commercial oyster beds, although my father-in-law and I have had some fun snagging a bag of them at low tide because there are still some wild ones. (Wear sneakers.) Don't go near the commercial beds or they might kill ya.
Finishing up my documentation of some real Italian food from our trip last month. This was a cool supper in Siena. (as I have said, Mrs. and I split each course. We want the tastes.)
We observed that when guys go out for a fun supper together, they have Tuscan steak, cooked rare. They dig into it with gusto, sloshed down with Tuscan wines. Then gnaw the bone. I've had it twice over the years, and it does not compare with a Costco ribeye.
Our Primo: Poached egg on a cheese fondue with crispy leeks - and a fried pumpkin blossom:
A second primo: Chickpea puree with a chunk of cod, and pancetta. Pancetta is good with cod.
Secondo: Roast Pigeon with foie gras. A little bed of potato puree in the middle. Wow - pigeon is good. It is red meat, like goose.
In parts of Italy (northern, mainly) mashed potatoes are a common accompaniment. I happen to be a big fan of them. Anyway, we happened to have a lunch on the Campo in Siena with some mashed with both courses by happy accident. Classic Italian food:
Primo: Artichoke Pie (wow-good) which came with a little side of mashed. That's pancetta on top of the goat cheese on top of the pie.
Secondo: Cinghiale stew with a side of mashed
Nice lunch. Yes, we share them so it's not as much as it seems. Whatever we order, we split each course. Restaurants are fine with that.
One interesting thing we noticed about Italians is how they go out to dine. Yes, they do that frequently. But we noticed that it tends to be groups of men, and groups of women. Small groups and large groups. Gregarious people who love to go out with pals and have a good time.
Any time we saw couples they seemed to be tourists or young lovers. But young lovers do not eat much of course. One more "real Italian" dinner we had in Siena, before Thanksgiving week when it's different foods.
Primi: Poached egg with goat cheese fondue and caramelized leeks
Second primi (yeah, we share each course): Chickpea puree with a hunk of cod, with crispy pancetta:
And more amazing, rare roast pigeon with some roasted corn and mushrooms, with a fig sauce drizzle. That's Italian:
It's the time of year when I stock up on bags of Cranberries and throw them in the freezer.
The canned cranberry "sauce" pictured is garbage. It's just congealed sweetened cranberry juice.
The recipe on the Ocean Spray bags is pretty good, but I cut the sugar they recommend in half. It's nothing but water, fresh or frozen berries, and sugar.
Better yet for Thanksgiving, game, and even chicken, isCranberry-Orange Relish. Raw berries and an orange. Thanks to the mother-in-law for introducing me to this tangy thing years ago.
A great food, the Cranberry. I love to put them in pancakes (the combination of the sweetness of the maple syrup and the tartness of the cranberries is perfect).
Funny thing about Cranberries: not many animals or birds like to eat them. Maybe bears? I've seen Box Turtles take a bite out of one, but I've never seen anything else eat them. I love Cranberries, as long as they aren't cooked too sweet. Here's a tiny Massachusetts Cranberry bog, flooded for harvest:
If driving around southern Tuscany, you might want to stop by and see the hilltop fortress the Sienese built against the threat of the Florentines.
Cool little fortress, but it was all silly then. Chess moves. The fortress was a rook. We split a nice snack up there: A pistachio crepe. Amazing. Ever had one? That is Italian. Mrs. BD, who loves to drive in Italia, had a Coke and I had a glass of Chianti.
I like to drive in Italy too, but she just loved to drive that Citroen.
A good supper in a cool cafe (Etruria) in Volterra. As usual, we showed up as the first customers at 7 but the place filled up at 8. It was chilly so we sat inside. No big COVID deal in Italy.
Our Primo: Gnocchi with a pumpkin and sausage sauce. Far tastier than the photo looks. I had a glass or two of Brunello:
Secondo: Roast Cinghiale with a dolceforte sauce (vinegar + chocolate) on a bed of fried polenta, with a cotorno of canellini beans in some tasty broth because they had no spinach that night. Spinach sauteed in oil and garlic is one of my favorites with a secondi, but the beans were just fine.
Go for a nighttime stroll after and get lost as usual. But this can be found. Go for the pistachio:
For dinners, Mrs. BD and I typically order one antipasto, one primo, and one secondo, and share them. That way, many tastes but no gluttony. Sometimes we skip one of the courses. The primi are usually small and tasty (one or two pasta dishes are usually among the primi, never a Secondi - meaning meat course).
Typically a nice dinner for both of us will run around 50-55 Euros, not including a glass or two of wine. Tip? In Euroland, 10% is more than enough.
I plan to do an Italian food post one of these days, but for starters here's a pic of a restaurant's offerings in Volterra. If your Italian is terrible, Pasta al Nero is squid with a squid ink sauce. We will try a pasta as a primo on rare occasions, and only if it seems unique:
Desserts in Italy are not worth it. If you need a sweet, grab a gelato on the street. Or a lemon ice, which the Italians learned from the Arabs who, remarkably, imported the snow and ice from the Alps.
Tiramisu seems to be a popular Italian dessert. I think it's ok, but I rarely eat dessert anywhere. I had one gelato (coffee) in Italy, and it was disappointing.
I'll start it off: A dinner which included woodcock ravioli with gibier sauce, followed by roasted (boned) Quail stuffed with foie gras. The appropriate wines, of course. Followed by a tarte tatin - with a hard caremelized crust. Ice cream on top.
My second might be a dinner when we indulged in 24 Wellfleet oysters each, followed by broiled Cod, Portuguese-style.
I could go beyond two, but that's the science.
The Mrs. would list Maryland Crabcakes in a Eastern Shore crab shack, and a burger she and her gal-pal had in Hattiesburg, Mississippi. She claims they are both worth a trip, and I concur with real crab cakes.
I've had fancy meals all over NYC and Europe, but those are my best.
One of my daughters and her pal caught 12 Porgies this morning from the boat. It is Porgie season in New England.
Last night I made a bowl of Peach salsa from our peaches to accompany Indian take-out, and Mrs. BD made a peach pie (yeah, she always makes her own crust - rolls them out with her grandma's rolling pin).
Thing about peaches is, for cooking, best if they are firm and far from ripe. For salsa, not ripe but slightly softer and crunchy like an apple. A skewer of hard peach chunks on a grill makes them perfect.
For fresh peach chutney that you don't want to bother canning (I am done with canning - it's a pain), you want to use unripe fruit. Just cook it up and put it in the fridge. Peach salsa and peach chutney go with everything, but especially shrimp and fish. And Porgies.
Readers know that we love Italy and Italian cuisine but we do not much care for pasta dishes as Primi - with a handful of exceptions. For one thing, I find tomato sauce to be close to disgusting which might make me a food snob and, for another, I find pasta to be a generally unpleasant experience except in very small amounts. I deserve some credibility because we have eaten our way through Italy from the Alps to the southern coast of Sicily.
Truth is, the cuisine of the Mezzogiorno is not exactly wonderful. Sicily, unlike southern Italy, is not big on pasta (more couscous and rice), but they make a few pasta Primis that are not bad: alla Norma, con le Sarde, and con Vongole (in order, with eggplant, with fresh Sardines, and with Little clams or cockles.
(The northern Italian pasta Primis I have liked have been Pappardelle con Funghi (only Porcinis) and alla Bolognese. Given a choice, I'd often prefer a gorgonzola risotto sprinkled with a red wine reduction instead. Or a small bowl of steamed mussels with wine and herbs.)
Reminder: In Italian cooking, Pasta and tons of other things serve as Primi, meant to be small amounts of tasty first courses before the meat or fish Secondi.
When I think of Sicilian food I think first of eggplants, lemons, grilled pork and seafood, and couscous.
Sicily grows lots of eggplant and it is used in lots of their poverty cooking. Many people think alla Norma is wonderful but I think it is just OK, in small amounts.
Over the years, we have tried to inform our readers about regional Italian food.
I guess we usually refer to "northern Italian" as north of Rome, but that covers plenty of cultural diversity. This episode is from the most northern part, where there has been plenty of milk, butter, potatoes, cabbage, and beef during the good times. Also, maize.
I've never had anything made with chestnut flour, but chestnuts are found all over Italy. The amazing roasted chestnuts on the streets of New York are all from Italy, and they are darn good.
One of the tastiest salt-water critters of the eastern half of the US coast is the Blue Crab.
When they moult (to grow) they are soft-shelled. Much as I love real Maryland crab cakes (all crab, no bread crumbs etc), my favorite is a sauteed soft-shell. You eat the entire juicy thing, feathers and all.
The are alive and kicking at the fish market, but Mrs. BD has them kill them by cutting off their faces before she takes them home.
It's Shad Season now in the Northeast. Just had my first shad roe dinner of the season with pals last night. They made it with a caper and mushroom sauce with chopped bacon on top, on a bed of spinach, with roasted potatoes. It should be fully pink in the middle but crusty on the outside.
Many of us in Yankeeland welcome this brief season - mainly April-May, when the Shad migrate from the ocean up the rivers to lay and fertilize the eggs, with the females filled with their delicious egg sacs we call Shad roe.
If you drive over the Hudson River, the Connecticut, or Housatonic bridges, you will see the shad fishermen's nets spread out right now.
The roe, cooked with bacon, is as good as food gets. Do not overcook it - it is Shad caviar. But the meat of the Atlantic Shad (a large type of herring, I believe) is underestimated. It requires an expert boner which makes it expensive, but it's as tasty a fish as exists. The Shad is full of crazy bones.
It's a brief season for Shad, and there are Shad Festivals all over the Northeast.
Photo above is Shad roe. My Mom loved it, and so do I.
Looking good is an Italian thing. It doesn't have much to do with food, but these guys visit Liguria looking for food. Yes, mashed potatoes in nothern Italy. Towards the end, how to make make and serve basil pesto.
On our two trips to Sicily we saw very little pasta, except al vongole. Which was delicious, of course. We never hung around Palermo but only because of our scheduling. We missed the cathedral bcause it was closed to visitors on Sundays.
Are Sicilian women beautiful? Like the food, a mix of Arab, Spanish, French, and Greek. Some Italian too.
Brits love Sicily.
Last time, we landed in Palermo and drove around the entire coast, and up into the mountains too. Ended leaving from our lemon farm B&B to the airport in Catania at 3 AM, arrived with the sun rising over Etna. Just an amazing place.
Stay for lunch. It'd just be a bite, she said. Scraps, mainly. The manservant with the striped jacket came and went. He brought meaty moist proscuitto crudo slices and a dark rucchetta salad. Rich Venetian oxtail stew with slices of fried polenta. I like it best like that, said Marta Marzotto, heaping our plates. Slices off a huge pink Mortadella. You must have some of this, said Marta. A present from Pavarotti. The mortadella looked not unlike its donor, minus beard and teeth. There was a subtle chicken and lemon casserole. The most beautiful gorgonzola I'd ever seen. Entire, hacked open and voluptuously spilling out its creamy blue guts. The countess offered wine from an unlabelled bottle. A fine fruity white wine that was drunk even less than the food was eaten. We ate with massive, weighty cutlery made for real hands, and drank from Marta's fantastical colored goblets of Murano glass. Then a gloriously substantial coffee semifreddo. Have some more, said the countess generously, shovelling semifreddo on to my plate. It's warming up.
That is an Italian luncheon. Until halfway through the book when I decided to google her, I had thought that Marta was fictional. Nope. She befriended the author. While married to Count Umberto Marzotto, she managed a long affair with Sicilian artist, movie-maker and famous Communist Renato Guttoso who figures prominently in the book. A close pal of Picasso. Colorful people, adding a lot of life to life. La dolce vita, so different from life in Yankeeland.
Garum was a condiment made from the drippings of fermented fatty fish that was popular in Ancient Rome. Many of the anchovy-based condiments that we use today—including colatura di alici and Worcestershire sauce—can trace their development back to the popularity and flavor profile of garum.
They needed something tangy.
Italian, and European food in general, was bland stuff before Columbus' followers brought good plants from the New World. It is funny to me to imagine Asian food without peppers, especially chiles, but that's the history.
My list of some the imports to the Old World and Asia from Central and South America:
Maize (corn), potato, all squash (summer and winter squash, including pumpkin), all peppers, peanut, avocado, every kind of bean (except Fava), Sunflower, Cocoa (chocolate), Tomato, Pineapple, Papaya, Vanilla, Sweet Potato. Also, turkeys.
Of course, the New World brought plenty of good foodstuffs from the Old World: Most grains, cattle, sheep and goats, pigs, Strawberries, apples, Honey Bees, etc etc.
I learned from one of those Italian cuisine Youtubes that "fresh" pasta, ie still not fully dried and packaged, is a waste of money. The comment was that "You're paying extra prices just for the water weight."
Not a big fan of pasta, really, because it feels like filling, empty calories to me. Sure, rare exceptions like when in Italy. Come to think of it, though, I do eat Thai noodles about monthly in noodle soup or Pad Thai, so there's that.
The point remains, though, that pastas were invented for food storage, carb storage like dried beans. They are made to be dried. Sheesh, years ago Mrs. BD and I made fresh homemade lasagna with a pasta machine. Worth doing it once to see what it's like, but after that a waste of time.
It's the time of year when I stock up on bags of Cranberries and throw them in the freezer.
Yes,
One of my daughters and her pal caught 12 Porgies this morning from the boat. It is 
Works even better with Sarsaparilla if you have some around your cabin.
The main issue is what kind of cheeses to use. Many choices for that, but supermaket white bread, cooked in lots of butter, is required.
Readers know that we love Italy and Italian cuisine but we do not much care for pasta dishes as Primi - with a handful of exceptions. For one thing, I find tomato sauce to be close to disgusting which might make me a food snob and, for another, I find pasta to be a generally unpleasant experience except in very small amounts. I deserve some credibility because we have eaten our way through Italy from the Alps to the southern coast of Sicily.
One of the tastiest salt-water critters of the eastern half of the US coast is the Blue Crab.
It's Shad Season now in the Northeast. Just had my first shad roe dinner of the season with pals last night. They made it with a caper and mushroom sauce with chopped bacon on top, on a bed of spinach, with roasted potatoes. It should be fully pink in the middle but crusty on the outside.
I learned from one of those Italian cuisine Youtubes that "fresh" pasta, ie still not fully dried and packaged, is a waste of money. The comment was that "You're paying extra prices just for the water weight."