Baker's Pantry opens the book with information on ingredients and notes on storage, then the recipes begin with Muffins, Scones, Pastries and Breakfast Cakes which offers up banana strudel, rum raisin and sour cream muffins, and sour cherry chocolate, lemon currant and cheddar chive scones. Other treats in this chapter include apple walnut strudel, cheese danish, monkey bread, sticky buns and blueberry tea cakes.
Cookies, Brownies and Bars, is filled with meringues, meltaways, pecan squares, macaroons, lemon drop sugar cookies, chocolate chunk cookies, chocolate hazelnut biscotti, Soho brownies, THE BEST Lemon Squares (will be making soon!) and macadamia butterscotch bars. In Pies and Tarts we are given the choice of apple hand pies, mile high apple pie, a plum tart, jam tartlets, a chocolate truffle tart or a maple pecan tart.
A few of the options in Cobbler, Crisps and Buckles include ginger pear brown Betty, apple pandowdy plus treats made with rhubarb, dates, cherries and blackberries. Trifles, Mousses and Puddings consist of raspberry coconut trifle, chocolate, lemon or passion fruit mousse and caramel bread, rice, date nut and butterscotch puddings. For Cakes, some of the yummy dishes are chocolate ganache, yellow sponge, orange chiffon, hazelnut, apple spice, flour-less chocolate and several cheesecakes.
Sifting to savory delights, Breads & Focaccias offers brioche, challah, croissants, cinnamon swirl bread and potato rosemary bread, plus focaccia topped with potatoes, onions & rosemary and dried fruit while the final chapter has tomato tartlets, leek, asparagus and corn tarts, pulled pork empanadas and cheese straws.
Legal Seafoods Cookbook, published in 2003. Over 200 fresh and simple recipes from the Cambridge, Massachusetts based chain restaurant.The first eatery opened in 1968 and in 1998 it was named one of the 10 classic American restaurants by Bon Appetit. When the book was published, there were 26 restaurants in 7 states, this is the second cookbook, with the first being published in 1988.
The first few chapters touch on storing and selecting seafood with many hints and tips, plus info on many types of fish including how to cook, where they are found in the ocean and the taste/palate of each fish. The same information is conveyed for shellfish with additional instructions on cleaning and shelling crabs, shucking oysters and cleaning squid. The last chapter before the recipes commence delves into basic cooking techniques ~ baking, broiling, frying. grilling, microwaving (lobster), poaching and steaming.
Per usual we begin with Appetizers, there are spreads, dips, pate, crab cakes, hush puppies, ceviche, and a shrimp pizza(!), which is followed by Main Courses, which includes bluefish with chorizo and potatoes, cod with horseradish & lemon, braised king crab legs, halibut with fruit salsa, mackerel stew, oven roasted mussels, an oyster & mushroom casserole, Asian glazed salmon, a seafood casserole and balsamic roasted trout among the offerings. Leftovers is filled with burritos, egg rolls, fish curry, nachos, turnovers, quesadillas and bruschetta.
A few of the Salad dishes are coleslaw, potato, crab Louie and shrimp stuffed tomatoes, while Pasta and Rice touches on crab meat penne, linguine with little neck clams, risotto and jambalaya. For Soups and Sandwiches, a few of the stand out recipes are a soft shell crab (my fave!!) sandwich and a crab meat roll, plus the usual stews, chowders and gumbo.
Vegetables and Sides consist of baked beans (it's Boston after all), spinach with pine nuts, chipotle sweet potato mash, johnny cakes and pilaf, while Sauces and Coatings is all about salsa, marinara, a fried fish coating and of course the usual suspects ~ tartar, BBQ, cocktail, remoulade and dill cucumber.
For Desserts, the highlights include key lime pie, mango-strawberry shortcake, orange-apricot cheesecake pie and peach mango ice cream.
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