Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown PDF
Preview Cape Cod Chef's Table: Extraordinary Recipes from Buzzards Bay to Provincetown
signature Recipes from Cape Cod’s Top eateries C A R A F O L I C “John Carafoli’s colorful commentaries and Francine Zaslow’s evocative a photographs give an intimate, insider’s look at Cape Cod’s vibrant food culture. Cape Cod is, roughly, a 70-mile peninsula John F. Carafoli is an internationally The book’s mouthwatering recipes will send you right to the kitchen— p in Massachusetts divided into fifteen known food stylist, consultant, and food and then to your desk to plan your next visit!” e towns, each with its own unique personality, writer. He wrote the seminal book Food —Darra Goldstein, founding editor of Ga stronomica: The Journal of Food and Culture history, and gastronomic adventure. Cape Photography and Styling and two chil- C “What makes Cape Cod Chef’s Table so extraordinary is the gift that John Cod’s culinary landscape is evolving. Yes, danredn Th’s ceo Cokoobkoioek Cs,o Lookobko oWk.h Ho’es hCaoso bkeinegn weClla-rparfeoplai rheads ffooor dse waritchh isntogr oieust othf ep absessito nthaatet tchhee fCs awpheo hsaes i tnot eogffreitry; hshoinneesst ,i n o X T R A O R D I NARY RECIPES FR tbhroeriele adr oe rs tgirlli ltlhede dfieshli,c iaonuds lforbiesdte crl raomllss, tfhreast h also published in the New York Times and keeping with local, sustainable foods that make up the recipes. d E j8i OM have always been favorites, but many of Gastronomica and has written a quarterly That is what you will find in this gorgeous book!” today’s chefs are reinventing these traditional feature, In Carafoli’s Kitchen, for the —Mary Ann Esposito, host of PBS Ciao Italia and author of Ciao Italia Family Classics CAPE COD foods with a twist. Today’s Cape presents a C magazine Edible Cape Cod. Carafoli has thriving and unique culinary landscape, “John Carafoli’s deep and abiding respect for the folk, fare, and food traditions also been featured on the Food Network h CHEF’S TABLE and Cape Cod Chef’s Table gives readers, of Cape Cod shine in this beautifully photographed and written book. More and NPR. He lives in West Barnstable, locals, and visitors a new perspective on than a cookbook, it is a loving tribute to the special place we call home.” e Massachusetts. —Dianne Langeland, publisher/editor of Edible Cape Cod this culinary scene. f “A beautiful and delicious collection of all that is so wonderful ’ JOHN F. CARAFOLI s Cape Cod Chef’s Table gathers the Cape’s and edible on Cape Cod!” Photography by Francine Zaslow N —Ana Sortun, chef/owner of Ol eana in Cambridge, Massachusetts T BUZZARDS BAY TO PR O V I N C E T O W bveeysto rcsh eufnsd, reers otanuer raonotsf,, ffeaartmureirns,g a rnedci ppeusr - “John’s words and Francine’s images accomplished the Herculean task of a for the home cook from the Cape’s most capturing the incredible talent and beauty of these gifted chefs and restaurateurs. celebrated eateries and showcasing beautiful b Thank you for shining such a respectful light on this special region and for full-color photos of mouth-watering dishes, l sharing the thoughtful recipes from her bounty.” award-winning chefs, and the stunning —Annie B. Copps, chef/journalist and former food editor at e landscape of Cape Cod. Yankee and Boston Magazines Cover photographs by Francine Zaslow, John F. Carafoli, Deb Johnson, and Clambakes etc. Author photo by Francine Zaslow Lyons Press is an imprint of Globe Pequot Press Guilford, Connecticut LyonsPress.com Lyons Press signature Recipes from Cape Cod’s Top eateries C A R A F O L I C “John Carafoli’s colorful commentaries and Francine Zaslow’s evocative a photographs give an intimate, insider’s look at Cape Cod’s vibrant food culture. Cape Cod is, roughly, a 70-mile peninsula John F. Carafoli is an internationally The book’s mouthwatering recipes will send you right to the kitchen— p in Massachusetts divided into fifteen known food stylist, consultant, and food and then to your desk to plan your next visit!” e towns, each with its own unique personality, writer. He wrote the seminal book Food —Darra Goldstein, founding editor of Ga stronomica: The Journal of Food and Culture history, and gastronomic adventure. Cape Photography and Styling and two chil- C “What makes Cape Cod Chef’s Table so extraordinary is the gift that John Cod’s culinary landscape is evolving. Yes, danredn Th’s ceo Cokoobkoioek Cs,o Lookobko oWk.h Ho’es hCaoso bkeinegn weClla-rparfeoplai rheads ffooor dse waritchh isntogr oieust othf ep absessito nthaatet tchhee fCs awpheo hsaes i tnot eogffreitry; hshoinneesst ,i n o X T R A O R D I NARY RECIPES FR tbhroeriele adr oe rs tgirlli ltlhede dfieshli,c iaonuds lforbiesdte crl raomllss, tfhreast h also published in the New York Times and keeping with local, sustainable foods that make up the recipes. d E j8i OM have always been favorites, but many of Gastronomica and has written a quarterly That is what you will find in this gorgeous book!” today’s chefs are reinventing these traditional feature, In Carafoli’s Kitchen, for the —Mary Ann Esposito, host of PBS Ciao Italia and author of Ciao Italia Family Classics CAPE COD foods with a twist. Today’s Cape presents a C magazine Edible Cape Cod. Carafoli has thriving and unique culinary landscape, “John Carafoli’s deep and abiding respect for the folk, fare, and food traditions also been featured on the Food Network h CHEF’S TABLE and Cape Cod Chef’s Table gives readers, of Cape Cod shine in this beautifully photographed and written book. More and NPR. He lives in West Barnstable, locals, and visitors a new perspective on than a cookbook, it is a loving tribute to the special place we call home.” e Massachusetts. —Dianne Langeland, publisher/editor of Edible Cape Cod this culinary scene. f “A beautiful and delicious collection of all that is so wonderful ’ JOHN F. CARAFOLI s Cape Cod Chef’s Table gathers the Cape’s and edible on Cape Cod!” Photography by Francine Zaslow N —Ana Sortun, chef/owner of Ol eana in Cambridge, Massachusetts T BUZZARDS BAY TO PR O V I N C E T O W bveeysto rcsh eufnsd, reers otanuer raonotsf,, ffeaartmureirns,g a rnedci ppeusr - “John’s words and Francine’s images accomplished the Herculean task of a for the home cook from the Cape’s most capturing the incredible talent and beauty of these gifted chefs and restaurateurs. celebrated eateries and showcasing beautiful b Thank you for shining such a respectful light on this special region and for full-color photos of mouth-watering dishes, l sharing the thoughtful recipes from her bounty.” award-winning chefs, and the stunning —Annie B. Copps, chef/journalist and former food editor at e landscape of Cape Cod. Yankee and Boston Magazines Cover photographs by Francine Zaslow, John F. Carafoli, Deb Johnson, and Clambakes etc. Author photo by Francine Zaslow Lyons Press is an imprint of Globe Pequot Press Guilford, Connecticut LyonsPress.com Lyons Press X T R A O R D INARY RECIPES FR E j8i O M CAPE COD CHEF’S TABLE JOHN F. CARAFOLI Photography by Francine Zaslow N W BUZZARDS BAY TO PRO V I N C E T O 00_Frontmatter_CT_0i-xv_v55.indd 1 4/3/13 4:09 PM Copyright © 2013 Morris Book Publishing, LLC ALL RIGHTS RESERVED. No part of this book may be reproduced or transmitted in any form by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, except as may be expressly permitted in writing from the publisher. Requests for permission should be addressed to Globe Pequot Press, Attn: Rights and Permissions Department, PO Box 480, Guilford, CT 06437. Lyons Press is an imprint of Globe Pequot Press. All photography by Francine Zaslow except pages i, 80–81, and 138 courtesy of the author and those otherwise noted. Editor: Amy Lyons Project Editor: Tracee Williams Text Design: Libby Kingsbury Layout Artist: Nancy Freeborn Map: Alena Joy Pearce © Morris Book Publishing, LLC Library of Congress Cataloging-in-Publication Data Carafoli, John F. Cape Cod chef’s table : extraordinary recipes from Buzzards Bay to Provincetown / John F. Carafoli ; photography by Francine Zaslow. pages cm Summary: “Over the past several years, Cape Cod’s culinary landscape has evolved. The huge resurgence and interest in organic and local farming has also reached the Cape, and chefs here are connecting with farmers and growers. Today’s Cape presents a thriving and unique culinary landscape and Cape Cod Chef’s Table gives readers, locals, and visitors a new perspective on this culinary scene. Featuring recipes for the home cook from the Cape’s celebrated eateries and purveyors along with full-color photos.” — Provided by publisher. ISBN 978-0-7627-8636-7 (hardback) 1. Cooking, American—New England style. 2. Cooking—Massachusetts—Cape Cod. I. Title. TX715.2.N48C37 2013 641.5974—dc23 0213010259 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 Restaurants and chefs often come and go, and menus are ever-changing. We recommend you call ahead to obtain current information before visiting any of the establishments in this book. 00_Frontmatter_CT_0i-xv_v55.indd 2 4/3/13 4:09 PM For John. He sings, and I cook. 00_Frontmatter_CT_0i-xv_v55.indd 3 4/3/13 4:09 PM 53 SeKae Vn3ite Pwark3A HuRmGerxaOehrBceoaerncmaa knHneta BRrblouocfrfk Ferry (Summer Only) CCAAPPEE CCOODD 6 Pilgrim Heights Provincetown Duxbury LOWER CAPE Tinkertown North Truro South Duxbury Island Creek Truro Provincetown CAPE COD Harbor 6 80 Plymouth NATIONAL SEASHORE Priscilla Beach Wellfleet 3A 44 White Horse South Wellfleet 3 Beach 58 Cape Cod Wellfleet North Eastham Harbor Bay South Easthaamm 495 Carver Sagamore Heights Tonset Nauset White Island ShoresCCeeddaarrvviillllee Sagamore Beach Rock Harbor Heights West East BBoouurrnedale Orleaannss East WareWWhaaamrreehhaamm WarehaOmnset 25 SSaaggaamSoarnedwich Sandy EBarsetw Bsrteewrster Orleans Buuzzzzaarrds Bay BBoouurrnnee Neck DEeansnt iDsennis 6A OOSSrroolluueeaatthhnnss E. Marion MMoonnuummeenntt BBeeaacchh 6 6A Yarmouth Pleasant Lake 6 ChNaotrhtahm Marion MMIIDD CCAAPPEE 195 6 130 BBaarrnnssttaabbllee HHaarrwwiicchh Chatham Pocasset Marston 28 UPPER Hyannis WHooodllsy N. Falmouth CAPE Mills CCee2nn8ttWeerrevvsiitllle YaSromuotuhth HaProwritchSouth Chatham Silver Beach Mashpee Hyannisport Osterville Chatham Angelica W. Falmouth 28 151 Cotuit Break Point PPooiinntt Inward Point SippewissEeatst FFaallmmoouutthh South Mashpee GGaammmmoonn Monomoy MNOATNIOOMNAOLY Island Falmouutthh Teaticket NNeeww SSeeaabbuurryy WILDLIFE NaushonWWooooddss HHQooullieessNNeotonnaammesesseste Istl aIsMVnlidasatnraad (FSeearsryo n al) Monomoy Point REFUGE Island dW est Chop Nantucket n S o u East Chop F Sound d Vineyard Oak Bluffs er yar Haven ry e Vin North Ocean Heights Tisbury Edgartown Great Point Menemsha MWTiseabsruttrhya’s VineKyaatarmda CIshlaanpdpaquiddick (SeaFseornrayl) Wauwinet Chilmark Muskeget Nashaquitsa Island Quidnet Polpis Tuckernuck Squibnocket Point Island Nantucket Quaise Monomoy N Madaket 0 8 16 km NNaannttuucckkeett IIssSlliaaasnncddonset 0 8 16 mi. Surfside 00_Frontmatter_CT_0i-xv_v55.indd 4 4/15/13 9:05 AM Contents acknowledgments . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .xi introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . xiii Upper Cape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1 añejo Mexican Bistro & Tequila Bar, Falmouth . . . . .2 Guacamole Pescado Encornflecado Belfry Inne & Bistro, Sandwich . . . . . . . . . . . . . . . . . . . . . .6 Pan-Seared Atlantic Halibut Bleu, Mashpee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10 Escargots with Garlic Butter Onion Soup Gratinée Café Chew, Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18 The “Pilgrim” The Chart room, Cataumet . . . . . . . . . . . . . . . . . . . . . . . . . . 22 Steamed Mussels Baked Stuffed Lobster Cranberry’s restaurant and pub, pocasset . . . . . . . 28 Buttermilk Fried Chicken Fresh Littleneck Clam Chowder Crow Farm, east Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . . 36 Ellen Crowell’s Blueberry Bread 00_Frontmatter_CT_0i-xv_v55.indd 5 4/3/13 4:09 PM Dunbar Tea Shop, Sandwich . . . . . . . . . . . . . . . . . . . . . . . . . 38 Bumbleberry Pie Dunbar Scone Recipe The Glass Onion, Falmouth . . . . . . . . . . . . . . . . . . . . . . . . . . 44 Lobster Strudel Lavender Chèvre Cheesecake with Blueberry Compote Green Briar Jam Kitchen, east Sandwich . . . . . . . . . . . 54 Sun-Cooked Peaches Bread & Butter Pickles Quicks Hole, Woods Hole . . . . . . . . . . . . . . . . . . . . . . . . . . . 58 Lobster Tacos Sagamore Inn, Sagamore . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 62 Sagamore Inn’s Grape Nut Custard Pudding Shirley’s Yankee Pot Roast The Seafood Shanty, Bournedale . . . . . . . . . . . . . . . . . . . 66 Lobster Roll MID Cape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69 Brazilian Grill, Hyannis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 70 Caipirinha Cape Cod Beer Company, Inc ., Hyannis . . . . . . . . . . . . . . 72 Spent Grain Cheese Crackers Spicy Beer Brittle Cape Cod Central Dinner Train, Hyannis . . . . . . . . . . . 74 Breast of Chicken Hommarde vi Contents 00_Frontmatter_CT_0i-xv_v55.indd 6 4/3/13 4:09 PM Centerville pie Company, Centerville . . . . . . . . . . . . . . 77 Centerville Pie Company Apple Pie FIN, Dennis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 84 Grilled Pineland Farms Rib Eye Steak Lemon Tart with Fresh Berries Four Seas Ice Cream, Centerville . . . . . . . . . . . . . . . . . . 88 Peach Ice Cream Good Butter Bakery, Hyannis . . . . . . . . . . . . . . . . . . . . . . . 90 Brioche Roasted Rhubarb Bread Pudding Strawberry Rhubarb Butter Sauce Rosemary Bread Sticks The Island Merchant, Hyannis . . . . . . . . . . . . . . . . . . . . . . . 94 Cape Cod Potato Chip Encrusted Tuna Steak Naked Oyster raw Bistro and Bar, Hyannis . . . . . . . 100 Clam Chowder Oyster Stew Norabella, West Dennis . . . . . . . . . . . . . . . . . . . . . . . . . . . . 104 Tuscan Veal Chop with Pancetta & Cannelloni Beans pain D’avignon, Hyannis . . . . . . . . . . . . . . . . . . . . . . . . . . . . 106 Chicken Paillard pizza Barbone, Hyannis . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 109 Pizza Dough Corn & Bacon Pizza Margherita Pizza Sweet Sausage Pizza Contents vii 00_Frontmatter_CT_0i-xv_v55.indd 7 4/3/13 4:09 PM LOWer Cape . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 115 atlantic Spice Company, North Truro . . . . . . . . . . . . . 116 Vegetarian Curry Brewster Fish House, Brewster . . . . . . . . . . . . . . . . . . . 119 Monkfish with Lentils & Pureed Cauliflower Cafe edwige, provincetown . . . . . . . . . . . . . . . . . . . . . . . . 124 Lobster Benedict The Cape Sea Grille, Harwich port . . . . . . . . . . . . . . . . 126 Oven-Roasted Cod with Autumn Vegetables Chatham Bars Inn, Chatham . . . . . . . . . . . . . . . . . . . . . . . . 130 Cedar Planked Salmon Dalla Cucina, provincetown . . . . . . . . . . . . . . . . . . . . . . . 140 Chicken Livers with Polenta Hot Chocolate Sparrow, Orleans . . . . . . . . . . . . . . . . . 143 English Toffee Napi’s restaurant, provincetown . . . . . . . . . . . . . . . . . . 145 King’s Feast pB Boulangerie Bistro, South Wellfleet . . . . . . . . . . 152 Braised Short Ribs pisces, Chatham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 157 Chatham Littleneck Clams in Portuguese Kale Stew The red Inn, provincetown . . . . . . . . . . . . . . . . . . . . . . . . . 164 Herb-Marinated Lamb Chops Sunbird Food Truck, Wellfleet . . . . . . . . . . . . . . . . . . . . . 168 Sunbird Brussels Sprouts viii Contents 00_Frontmatter_CT_0i-xv_v55.indd 8 4/3/13 4:09 PM
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