Posted by Ed Levine, June 22, 2008 at 8:00 AM
Every once in a while, usually during the onset of summer, I make fried food for brunch. If that means that the brunch has become lunch, so be it. And though my guests might miss the egg dishes or pancakes they might have been expecting, they quickly get over it when they experience that incredible first bite of fried deliciousness. This fried oyster recipe is adapted from an unlikely source, French pastry chef Francois Payard's Bite Size. I didn't think the balsamic vinegar would work with the fried oysters, but its sweet and sour notes actually work well with the brininess of the oysters and bright acidity and tartness of the lemon.
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Posted by Ed Levine, May 25, 2008 at 11:00 AM
I know serving corn dogs for brunch is a bit of a stretch, but I think I can get away with it on Memorial Day weekend, which in many parts of the country is the start of the corn dog season. This recipe is adapted from Jasper White's The Summer Shack Cookbook. White is the founding father of the serious contemporary Boston chef scene. His restaurant Jasper's in many ways defined chef-driven dining in Beantown. Jasper's closed many years ago, and after a stint as Legal Seafoods' corporate chef, White returned to the restaurant wars with the incredibly cool Summer Shack in Cambridge. What's really cool is that he actually serves these incredibly delicious corn dogs there.
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Posted by Adam Kuban, August 1, 2007 at 7:00 PM
Today's featured recipe from Cucina del Sole is for deep-fried zucchini blossoms. If you grow your own zucchini, you should have no problem procuring blossoms. If not, check at a farmers' market.
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