Author Archives: goatsandgreens

Lobster Salad with Tomalley Dressing

As you’ve probably gathered by now, I tend to eat everything except the squeak on things I cook. They had a Fourth of July sale on lobster near by, so I bought one for eating later the following week.  I … Continue reading

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Arctic Char (yet again). Pan-fried with Crispy Skin.

Arctic char is in my top ten faves in the seafood world.  While I love salmon, steelhead trout and regular trout, this one is my very favorite, and at least around here, it is cheaper than most wild-caught salmon (with … Continue reading

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Spinach and Goat Cheese – a “Makeover”

I’m calling this one a makeover although the original my family grew up with, and loved, remains serviceable. The original recipe involved three packs of frozen spinach for the whole family, and a packet of Philadelphia brand cream cheese (other than home-made, … Continue reading

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Dining out in Massachusetts: Salem and Gill

I want to take this opportunity to introduce everyone to fine dining in Massachusetts, if only in a couple of destinations. However, since this is a food blog, and I took no photos of food during either visit, I’m going … Continue reading

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Of Goats and Greens at Four Years

It has been four years of blogging, with my first post uploaded on June 12, 2010.  I had hoped to have my 200th blog post coincide with the time, but I’ll be off by about a month or so. For … Continue reading

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Bay Scallops with Mushrooms, Snow Peas and Shallot

I remember back decades ago, when bay scallops cost more than sea scallops  It has reversed, now, and today the bay scallops were on sale.  Mind you, these were large bay scallops — I’d say about 1/2 inch diameter in … Continue reading

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Korean Japchae

We have a great little Japanese/Korean restaurant nearby, and although I’m pretty much a sushi/sashimi buff, I’ve branched out into the Korean side of things there. I find that their entrees are way too large and way too rice-filled for … Continue reading

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A Dijon Viniagrette Salad Dressing

This recipe is simple: Juice of 1/2 lemon Add rice vinegar to make 50 mL / 1.7 fluid ounces total volume atop the lemon juice (I used one of those Ball half-pint canning jars, and just added everything directly to that. … Continue reading

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Crawfish Boil

Wow, one of the local groceries carried crawfish (crayfish to some of you) last week.  I don’t usually like posting two recipes in one day, but there’s a backlog here. I picked up a half pound or so of them, … Continue reading

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Moroccan Lamb Shanks

This is a recipe adapted from the cookbook, Staffmeals from Chanterelle, by David Waltuck, owner of Chanterelle (a restaurant in New York City I’ve never dined at, but the comments on Amazon enticed me to try the book).  A quick … Continue reading

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