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Cook the Book: 'Canal House Cooking, Vol. 1'
My grandma's clams casino - preferably made with clams my uncle and I caught earlier that day. Gotta love it!
Cook the Book: 'Endangered Recipes' by Lari Robling
We used to spend summers at my grandma's house on the bay and my dad always set up lines for us to go crabbing from the dock. We would get so excited to catch the crabs and then dad would let us help clean them, which was more fun than one might think. Then we got to help grandma pick all the meat out of the crabs we had caught and turn them into delicious crab cakes that everyone would devour that night for dinner. Those dinners were the best.
Cook the Book: 'Bottega Favorita' by Frank Stitt
I love to make campanelle with veggies like asparagus or peas that kind of get scooped up inside the bell shape - usually with a simple lemon butter sauce.
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About asborb07
Location: Philadelphia, PA
About: I am obsessed with cooking and baking, and with reading online about people's adventures cooking and baking :)
Favorite foods: Pickles, sauerkraut, eggplant, beef stew, chicken paprikas, artichokes, roasted red peppers, brownies, actually all chocolate desserts
Last bite on earth: Mom's Chocolate Chip Cookies
Just a note that one of the top 2 sites that come up when "Chilean Seabass" is typed into Google is for the Monterey Bay Aquarium's great site.
Here is what it says:
"Chilean seabass is severely overfished and is rated “Avoid.” In addition, most Chilean seabass in the U.S. market come from boats that are fishing illegally and using unmodified bottom longlines. This unmodified fishing gear hooks and drowns thousands of seabirds each year, most notably endangered albatross."
I hate to be a downer, but I thought it was worth noting, and something good to think about.