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Boston: Jasper's Pan-Roasted Lobster with Chervil and Chives
Jasper's, the eponymous North End venue on the water owned by chef Jasper White, became a family favorite growing up, and for one dish in particular: the pan-roasted lobster with chervil and chives. When we'd been storing up our annual excitement for a typical Yankee platter—boiled with drawn butter, baked potato, coleslaw, plastic bib, wet naps—this interpretation was shellfish nirvana. But in the mid-1990s, disaster struck. Jasper closed his restaurant, and with it, I figured, went the greatest lobster dish there ever was. Until 2000.The Nasty Bits: Geoduck
Every once in a while I treat myself to geoduck, a hefty clam that sells for a hefty price. Geoduck is often described as ugly or strange, but is it really such an unattractive mollusk? Its appearance is not unsightly so much as it is unfamiliar: a ponderous clam shell from which a firehose kind of siphon protrudes, wrinkled and dark, like an extraterrestrial creature rising from the depths of the earth.The Nasty Bits: Periwinkle
I love snails and periwinkles so much, I'm ashamed that it's taken me more than a year to get around to them on this column. Meaty like clams and as sweet as oysters, periwinkles are highly ranked on my list of unappreciated creatures, slightly below sea cucumbers but way ahead of squab (pigeon).Video: Mussel Farming in the Pacific Northwest
In the latest video from Food Curated's Liza de Guia, we meet mussel farmer Gordon King. He farms 1.25 million pounds of Mediterranean mussels—an especially meaty-plump kind of mussel that's sought after by chefs—per year on the southern end of Washington's Puget Sound. He also looks like a brawnier version of Sean Connery, which is kind of what you'd hope for in a mussel farmer, right? Listen to him talk about harvest season in this video.Snapshots from France: The Oyster Stands of Cancale
In honor of National Oyster Day, I figured now was as good a time as any to torture you all with a slideshow from my recent trip to France. In the quaint fishing town of Cancale, "the oyster capital of Brittany," you're not going to find oysters any fresher than those at the little group stands atop the town's seawall. I know a lot of people can't stomach them, and I had never really loved oysters until eating them out of the shell just yards from where they were harvested. What about you? Do you like oysters?Quiz: How Much Do You Know About Oysters?
Oysters are a briny, fresh taste of the sea. But they can take some getting used to. Just ask a child (and some adults for that matter) if they want to eat raw, salty, slightly slimy seafood—the answer will most probably be an emphatic no. But once you learn to love them, you probably can't get enough. It's easy enough to eat six oysters in one sitting, a dozen, or even two dozen if you're that obsessed. Plus, they're a pretty low-calorie food for what it's worth. So how much do you know about oysters? Take the quiz! »Knife Skills: How to Peel and Devein Shrimp
Pre-cooked shrimp are unfailingly pre-overcooked-shrimp, and are impossible to add flavor to the way you can with raw shrimp. Shrimp that are raw but peeled and deveined are a small step up, but often get mangled and beat up in the cleaning. You are much better off buying whole, headless shrimp (or at the very least E-Z peel) and cleaning them yourself. It's a little more work, but worth the effort. This video will show you everything you need to know.Video: Farming Geoducks in the Pacific Northwest
Ever heard of geoducks? First of all, they're pronounced gooey-ducks. The prehistoric-looking and, well, pretty ugly shellfish, are native to the Pacific Northwest and fascinating creatures. Though tough to raise (it involves hours of hunched-over farming), they've been called the prime rib of clams. Liza de Guia of Food Curated tried some for the first time on her recent trip to Washington state. "I can honestly say as a seafood lover I felt like I had been missing out my whole life." Watch the video to learn more about geoducks.Is it Dangerous to Eat Shellfish in the Summer?
While there's a saying that advises against eating shellfish in months without the letter "r," targeting May through August, the New York Times says commercial shellfish aren't any more likely to be toxic in the summer than during the rest of the year....Hot Topics: Technique of the Week | The Food Lab
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8 Delicious Chocolate Cakes and Pies for Valentine's Day
Some might say that chocolate on Valentine's Day is about as unoriginal as you can get. We all remember the first heart-shaped box of overly sweet chocolate bonbons from grade school Valentines. But chocolate gift-giving needn't be a cliché. This year, let's bake our sweethearts chocolate cakes and pies instead! Here are 8 delicious recipes perfect for celebrating your love (of chocolate.)
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