Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/48190
1/2 tsp. allspice 1/4 tsp. ground clove 2 crushed bay leaves 1/2 tsp. ground caraway 1 tsp. dried tarragon 2 tsp. crushed fennel seed 1. Blend above ingredients, except salmon, for the cure. Place salmon on cooling rack with skin side down. Cover salmon with 1/3 inch of the cure and place in the refrigerator. Let sit for 10 hours uncovered. 2. After 10 hours, wash salmon of the cure and place back in refrigerator on cool- ing rack uncovered for one to three days, until fully dry. Can be served as is, or can be "cool" smoked for 1.5 hours. The meat should not cook from high-heat smoking. 3. This recipe will make more salmon than you need. Cured salmon can be kept in the refrigerator for 40 days. 4. Serve 1/2 of the cured salmon thinly sliced with the salad and citrus vinaigrette. Serve diced or with shaved red onion, chopped capers, and chopped hard-boiled egg. 5. For bread, toasted points of brioche or pumpernickel are excellent. Boston lettuce leaves are a great gluten-free option. Lobster and Winter Squash Quiche Serves 8 Blind bake a pie shell for 5 minutes at 350 degrees. Make your favorite pie dough recipe and line a 10"x2" pie pan. Frozen crusts are great, too. McClelland's favorite: 2 c. and 3 tbsp. bread flour, 1.5 sticks butter, 1 egg, and 1/2 cup water. 1 quiche custard 2 c. milk 2 c. heavy cream (steep lobster bodies for 30 minutes in heavy cream at 180 degrees if more lobster flavor is desired) 4 whole eggs 2 yolks 1 tbsp. kosher salt 1/4 tsp. white pepper 1/4 tsp. freshly grated nutmeg Whisk ingredients until fully incorporated. quiche filling 2 1 1/2–2lb lobsters 1/2 lb. slice bacon cut into 1-inch lardons 2 cloves garlic, minced 3 medium white onions, peeled and sliced 1 raw buttercup or butternut squash peeled, diced into 1/2-inch cubes tsp. salt 1/2 tsp. white pepper 1 1 tbsp. tarragon leaves, chopped tsp. flat-leaf parsley, chopped 1 1/2 c. of grated Comté, Appenzeller, Gru- yere, or Ementaller cheese 1. Preheat oven to 375 degrees, on convection heat if available. Steam lobsters and pick meat from bodies when cool. Dice the tail into 1/4-inch cubes. Chop the knuckle meat. Save the claws and cut in half lengthwise for garnish later. 2. Render lardons until crispy and brown. Add on- ions and stir. Cook uncovered over medium heat for three minutes. Add garlic, salt, and pepper, and stir. Cover and cook over low heat for 15 min- utes, stirring every five minutes. 3. Stir in winter squash. Cover and cook for 15 more minutes, stir- ring every five minutes. Remove from heat and cool for five minutes. Add tarragon and parsley. 4. Add squash mixture to cool, par-baked shell. Add lobster in the next layer, and then sprinkle with cheese. Top with custard. 5. Place quiche in oven and reduce heat to 350 degrees right away. Bake for an hour or until top of quiche is brown and custard is completely set. Quiche can be served cold or hot after it has cooled for at least 20 minutes out of the oven. Warm reserved lob- ster in melted butter in a small skillet to garnish. Serving suggestion: Salad of frisée and endive with simple lemon vinaigrette. Duck Hash with Poached Apple Street Farm Eggs Serves 8 Whole duck, seasoned with salt, pepper, lemon juice, soy, and ginger. 3 lbs. Yukon Gold potatoes, peeled and diced into 1/2-inch cubes 1/2 tsp. smoked paprika 1/2 tsp. salt 133