There was a charming story published in Thursday’s Ledger by reporter Sue Scheible about Bob’s Muffin and Coffee Shop in Weymouth. The restaurant has been around for more than 50 years and in that time patrons say it has become the heart of the community. Find the story here.
But wait, you say — that’s just like my regular place! Well, let us know about it. Post your story here or e-mail me at firstname.lastname@example.org.
Stop & Shop is recalling several potato products because of fears of contamination. The 20-ounce bags of Simply Potatoes Shredded Hash Browns, Simply Potatoes Homestyle Slices and Simply Potatoes Red Potato Wedges have use-by dates ranging from March 29 to April 3.
Genova solid light tuna has also been removed from the store because of an undeclared ingredient on its label: soybean oil.
The Ledger has more details about both recalls here.
Fat Tuesday sugary bliss is just a click away after all. The king cake, a New Orleans tradition, arrived in the office courtesy of 1-800 Bakery this week, and although it’s not part of my Fat Tuesday paczki tradition, this 2 1/2 pound cinnamon sweet bread decorated in purple, gold and green sugar may become my substitute.
The cake’s sugary colors may give you pause, but the colors are symbolic, with purple for justice; green for faith; and gold for power. According to the bakery, the cake is representative of a jeweled crown, in honor of the Three Wise Men who visited Jesus on the Epiphany. A tiny plastic baby symbolic of baby Jesus is placed inside each king cake.
You can order the cake from 1-800 Bakery here. At $23.95 plus shipping, it won’t be the cheapest breakfast you’ve ever had, but 2 1/2 pounds of bread will take you pretty far toward the 18-20 slice estimate.
We published the first installment of our meatless recipe series for Lent this week, and it’s only fitting that I must atone for the worst sin a food editor can bestow upon her readers. A very important item was left off the list of ingredients for Elinor’s Shrimp Creole — that would be “1 pound cooked shrimp” to those of you playing along at home. Many, many apologies for the omission. The corrected recipe, taken from a charming cookbook by Cambridge sisters Marilynn Brass and Sheila Brass called “Heirloom Cooking,” appears below:
Elinor’s Shrimp Creole
2 tablespoons extra-virgin olive oil
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
1 1/2 cups chopped celery
1/3 cup chopped pimentos
3 cloves chopped garlic
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon chopped, brined hot peppers
1 can (28 ounces) whole plum tomatoes in juice
1 can (15 1/2 ounces) tomato sauce
1 tablespoon firmly packed brown sugar
1 pound cooked shrimp
2 cups cooked rice
Heat olive oil in a large heavy-bottomed pot over medium heat. Add onion, bell pepper and celery and cook until onions just begin to brown. Add pimentos, garlic, salt, black pepper, thyme, bay leaves and hot peppers and stir to combine.
Add tomatoes with juice and break up with wooden spoon. Add tomato sauce and brown sugar and stir to combine. Bring to a boil, reduce heat, and simmer, covered, for 15 minutes, stirring occasionally. Uncover pot and continue cooking another 45 minutes, or until sauce thickens. Stir occasionally to prevent sauce from catching on bottom of pot. Remove from heat.
Add shrimp and let stand in sauce 10 minutes to absorb flavor. Reheat gently. Serve shrimp on a bed of rice. Store leftovers in a covered container in the refrigerator. Yields four servings.
Every one of my three food reviewers wanted to be the one to review Orta, the new Jimmy Burke restaurant in Pembroke I wrote about a few weeks ago, but Jen Wagner got there first. Her review is in; read it here.
In this week’s food pages, Jody Feinberg wrote about gourmet hot chocolate. We didn’t mention that Starbucks hoped onto this trend in the latter part of 2008 with its Signature Hot Chocolates, too — so if you can’t get to Philips Candy House in Dorchester or one of the Finale locations, there is some hope for you. You can find the story here.
One thing that came up as Jody was writing the story was that we knew of no restaurants on the South Shore focused on dessert, a la Finale. If you know of any, drop us a line.