Clarified Butter

It is easier to clarify butter in larger quantities, at least 1/2 cup (one stick) at a time. A 1/2 cup of butter will yield 1/4 cup clarified butter.

Servings: 1/4 cup clarified butter

Fresh 1/2 cup (1 stick) unsalted butter

Melt butter Melt the butter in a sauce pan over low heat. [...]

Boston Baked Beans

We used the excuse of needing a “bean pot” for this recipe to buy a beautiful new 5.5-quart Dutch oven. Baked beans require two pots, an overnight step for preparation, and four hours to cook – but the result is worth the effort. The beans are even better the next day reheating, or as Jim [...]

New England Clam Chowder

It took us several attempts to get Clam Chowder right, and the mixture of light cream and whole milk made this perfect.

Servings: 6

Fresh 1 oz. salt pork 1 Spanish onion 1 celery stalk 2 garlic cloves 2 medium boiling potatoes 3/4 cup light cream 3/4 cup whole milk 3 Tbsp. butter


Whoopie Pies

More than any other recipe, Jim was excited about Whoopie Pies. We bought a pre-made Whoopie Pie from local market a few weeks ago and Jim was not impressed. The following recipe closely mirrors Jim’s childhood memories.

Servings: 6 pies

Fresh 2 eggs 1 cup whole milk

Pantry 1-1/4 cups shortening, divided 1 cup [...]

Baked Rice with Mushrooms

This relatively simple side dish is very flavorful and special enough to serve while entertaining.

Servings: 6 (1 cup each)

Fresh 4 oz. white button mushrooms 2 cups Chicken Stock or vegetable stock 1/2 small onion 1 Tbsp. butter

Pantry 1 cup long grain rice 2 bay leaves 1/4 tsp. dry thyme

Prepare [...]

Corned Beef

Homemade corned beef requires planning and time commitment. The beef brines in the refrigerator for at least a week, longer if you are more patient than we are, to absorb the salt and flavors of the brine. Once ready to cook, the beef boils slowly on the stove for 3 to 5 hours depending on [...]

Cod Fish Cakes

Jim put together this recipe and suggests modifying the number of potatoes depending on how much “fish taste” is desired. The original restaurant recipe calls for deep frying, something I am neither inclined nor equipped to do, so the cakes were pan-fried in a non-stick pan and a little olive oil. We formed the [...]

Tartar Sauce

I hope this is the first of many light-versions of classic New England recipes we develop for our cookbook. Some recipes leave little room for healthy modifications, like the upcoming onslaught of desserts to be posted on promptly given away to friends and co-workers. But when opportunity presents, I plan to take full advantage [...]

Baked Stuffed Shrimp

These shrimp are simple to make; the most time-consuming activity is clarifying the butter.

Servings: 3 (2 shrimp each)

Fresh 6 jumbo shrimp 4 Tbsp. clarified butter, melted

Pantry 1 box (16 oz.) plain crackers, such as Toll House Original or Townhouse

Prepare shrimp Preheat the oven to 350-degrees F. Peel, de-vein, and butterfly the shrimp and [...]