On Vacation - The Beaches of Cape Cod!

Paines Creek Beach in Brewster

Ardeo Tuscan Tavern

280 Underpass Road, Brewster, MA 02631, 508-896-4200 www.dineardeo.com

On our first night staying in Brewster, we searched for a casual, local place for dinner and came upon the Ardeo Tavern. It was late, we were tired from traveling and craving some comforting food. The dining room was quiet and comfortable and we relaxed into a nice big booth with menus that seemed chock full of comforting favorites such as pizzas, paninis and lots of pastas.

Fanizzi's Restaurant by the Sea

539 Commercial St., Provincetown, MA 02657, 508-487-1964 www.fanizzisrestaurant.com

While spending the day strolling around Provincetown, we chatted up a local store owner for a good place to eat and he recommended Fanizzi's.

The Beacon Room

23 West Road, Orleans, MA 02653, 508-255-2211 www.beaconroom.com

While vacationing on Cape Cod, we stopped in for dinner one evening at The Beacon Room in Orleans. It had a nice homey feel with lots of wood and green plants - the kind of place where you might find good upscale comfort food. We settled in at a nice table, nibbled on bread and scanned the beverage menu for some interesting cocktails.  las, none were noted so we just ordered some red wine and looked at our menus. Our waitress immediately gave the impression of being overly busy, flustered and not that sure of what's going on. Later in the evening, we chatted with the owner and asked if she was new but were told she'd been there for a few years. Hmm.

Bramble Inn & Restaurant

2019 Main Street, Brewster, MA 02631, 508-896-7644 www.brambleinn.com

While on an early spring getaway for a few days on Cape Cod, we stayed mid-Cape in Brewster and were searching for a place to have dinner. Driving around town, we happened upon the elegant looking Bramble Inn.

Brewster by the Sea

716 Main Street, Brewster, MA 02631, 508-896-3910 www.brewsterbythesea.com

This nice little bed & breakfast has lots of high points and perhaps a couple of low ones. We booked the Refugio Suite and it was very large and very comfortable. The bedroom features an oversized California King bed, a desk and chair, television and lounge chair with ottoman. Beautiful French double doors lead to one of the loveliest features of the room which is a private deck with chairs.

Sundays by the River

The last Sunday in February brought the tiniest hint of the possibility of spring. This year's groundhog did not see his shadow, the traditional sign of an early spring, but I'd assumed it was because there was so much snow on the ground that he refused to leave his den! But perhaps he was right after all.

The New York Sour

We came across a picture of this drink in an issue of Plate Magazine and it looked so inviting that we had to make a batch and see if it tasted as good as it looked. And, so it does. It has a sweet and sour kick and the red wine adds an interesting note in addition to providing it's attractive two-tone look. Some of the recipes we've found include the orange juice and some don't but we think the drink is too sour without it. Almost all the recipes, however, call for 1/2 oz. less whiskey than we used but we'll leave that up to you. Cheers!

The Maple Leaf

This is our favorite new cocktail that we didn't even know we'd like and that came about through a chain of events.

The Vodka Gimlet

Recently I was lamenting to a colleague with a culinary degree that none of the cocktail recipes we look up are ever quite right and she helpfully pointed out that I am a twit. Well, OK, she was far more diplomatic than that but I got the salient point. It seems that both chefs and mixologists purposely alter their published recipes just a bit so that while your home version is fine, you need to return to the restaurant/bar for the version that's great. A good strategy but, not in our house...we experiment!

The Cointreau Daiquiri

If you've been following the cocktail portion of this blog then you know how fond we are of our favorite summer beverage, the frozen Daiquiri. And yet, somehow, we'd not gotten around to trying its non-frozen cousin. Recently however, we were searching for Cointreau based recipes since we're quite enamored of the smoothness it lends to many of our favorite winter cocktails. That's how we happened upon a Cointreau based daiquiri version that sparked our interest. We found the original recipe overly sour and too heavy on the rum but with lots of potential. Some simple tweaks produced this amazing drink that has definitely been added to our repertoire. Cheers!

The Mint Julep

We wouldn't normally think of this as a winter drink since it evokes the Kentucky Derby and large spring hats. But, given our new addition of a bottle of Maker's Mark, we were looking for bourbon recipes to play with. This drink is strong, refreshing and not overwhelmingly minty. Did we mention strong? Cheers!

Thoughts of Summer...

It's the middle of January, the dead of winter, cold and dark. Here in the northeast, we're having our fourth snow storm since Christmas with another forecast for the end of the week. I don't like winter under the best of circumstances and this one is shaping up to be particularly egregious.

Beef Pot Pies

This past weekend I intended to make Shepherd's Pie. It's one of my more frequent dinners since it's easy, healthy and Brian loves it. All the ingredients had been purchased and I'd put them on the counter to begin cooking. And, then...I just didn't feel like it. I put the ground beef in my large skillet and began browning and seasoning, thinking I'd make it anyway. But I just didn't want Shepherd's Pie for some reason. The beef looked and smelled good so I just re-purposed it. I made a small batch of my standard low-fat tart dough and decided that beef pot pies sounded good.

Maker's Manhattan

A couple of weeks ago Brian and I were watching a TV program about the history of distilled liquors including bourbon. And, the next thing I know, he comes home with a bottle of pricey Maker's Mark. Neither of us had any experience with bourbon but Brian's never been a big fan of rye whiskey. So we decided to revisit our beloved Manhattan recipe and substitute the bourbon. The result was a smoother but more powerful drink. We found it didn't need to be as chilled and, if we snuck in about a teaspoon of the maraschino cherry liquid, it made it extra yummy. Cheers!

Light Candied Walnuts

These are not the super sweet, heavily coated nuts you get from street vendors. Oh, those are delicious and Brian and I sometimes buy a small bag when we're out walking by the park. But we find that our mouths quickly get tired of that sticky sweetness and sharing a small bag is just fine.

Mouthwatering Brisket

A few years ago, we spent the week between Christmas and New Year at a wonderfully romantic bed and breakfast in the Hamptons. The inn had a highly lauded restaurant open to the public for dinner and it was there that we had one of the best meals ever. The highlight was a brisket served with a sauce so flavorful that talked about it for weeks after.

The Lushest, Yummiest Cheesecake Ever!

This no-bake cheesecake is quite simply one of the best tastes ever. It's rich, decadent, creamy and ooey-gooey good. Make it a day ahead so that it has a chance to firm up in the refrigerator and then serve it with a big pot of coffee or tea.

Low Fat/Low Sugar Orange Cranberry Bread

One of my favorite holiday tastes is the refreshing way tart cranberries are offset by the sweetness of orange and wrapped together in buttery dough. It can make a nice change from the endless parade of overly sweet holiday candies and the cookie blitz that hits my office at this time every year.

Low-Fat Creamy Spinach

Even many non-veggie lovers like creamed spinach. What's not to like? It's creamy and rich and...a blocked artery waiting to happen. Obviously you can eat anything once in a while and creamed spinach is Brian's particular indulgence on our rare outings to steak houses. But this version is so light it can be eaten every day and so tasty that you'll want to.

The Annual Latke Fry

It's the happy Jewish festival of light, Chanukah, and that means a celebration filled with delicious fried potato pancakes. Known as latkes, these crispy fried potatoes rank as one of the tastiest foods we've ever eaten. Recipe variations abound and include the addition of sweet potatoes, zucchini and other root vegetables. All of those would be wonderful, we're sure, but the pure potato latke is a heavenly creation and, if you only eat them rarely (as the calorie content would dictate) then we say go for the original.

Pot Roast in Tomato Sauce

Pot roast is a long-standing favorite for both our families and I make a few different variations. We generally prefer a brown gravy over a red sauce but both are delicious.  I prefer using the eye round cut over other roasts because it's very lean but very flavorful and becomes incredibly tender after a long slow braise. This, then, is the recipe for the tomato version of the recipe.

Stuffed Cabbage Rolls

Stuffed cabbage, in one form or another, is an old recipe and both my mother and Brian's mother make them. It's a bit of work which makes it a weekend project but the result is a nice big pot of food for the week. The rolls are nutritious and quite low in fat and calories. Serve over rice or even boiled potatoes and you have a healthy and comforting meal on a cold winter evening.

Warm Asparagus & Potato Salad with Shallots

This recipe was the deliciously accidental result of trying to recreate a dish from the Culinary Institute of America. We'd had a marvelous spring lunch there that began with an asparagus and potato salad served over mesclin greens. The menu said the dressing included shallots and garlic so, back home, I began to play around. Somehow, through multiple experiments, I ended up forgoing the greens in favor of a warm salad. The result is quite different from what we were served but it's delicious in it's own right. This is less of a salad than a warm appetizer but can also be used as a side dish.

Roasted Beet Napoleon

One of my favorite salads is the roasted beet napoleon served at Sojourn on the upper east side of Manhattan. I've been trying to recreate the taste of the beets and searching around the Internet for the recipe. I didn't find Sojourn's method but did find a beet Napoleon recipe from Wolfgang Puck that seemed a good place to start.

Low Fat/Low Sugar Pumpkin Bread

Getting through the holiday season without going up a pant size can be challenging and we're not suggesting this recipe will stop the spread. But having this healthy treat around can lessen the damage. At a time when the house may be filled with chocolates and fattening pastries, a slice of this tasty sweet bread and a cup of tea can substitute...at least some of the time.

Apples and Pumpkins and Leaves (Autumn in the Hudson River Valley)

Late October drive north

Crispy Artichoke Hearts with Dipping Sauce

What's a drink without an accompanying snack? Wine goes well with cheese and salty snacks such as nuts and pretzels work well with beer. But a fine, sophisticated cocktail deserves something better. I'd seen a recipe for deep fried artichoke hearts which looked great but a little high on the fat and calories. So this is a lightened up version of a delightful cocktail snack, complete with a creamy and refreshing dipping sauce. Cheers!

Stuffed Delicata Squash Part 2 (Meat)

This heartier version of the stuffed Delicata squash is quick and easy enough to make during the work week. Dress it up, as it were, by serving it over an herbed risotto (as we've shown here). Or make it simple with a generous side salad and some crusty bread.  The flavor combination of the beef and squash is an excellent blend.

The Old Fashioned Cocktail

We recently bought these glasses but hadn't gotten around to making their name-sake cocktail until now. The Old Fashioned is one of the classic cocktails with a whiskey base. We were happy with the ratios on our first attempt and the initial taste of the drink was delicious. We did find, however, that the whiskey quickly overpowers. This one is definitely for slow sipping.  Cheers!

Stuffed Delicata Squash Part 1 (Grain)

Delicata Squash at Fishkill Farms

Continuing to experiment with the autumn bounty in the market, we picked up the appropriately named Delicata squash. Tender and flavorful, it cooks more quickly than many of the other squashes and comes in two shapes. The ones we find most often in our market are long and boat-shaped and can be sliced horizontally or vertically for stuffing. But, occasionally we find the smaller, pumpkin shaped ones. The taste is identical but the pumpkin shaped version makes a more refined presentation and we can't resist them when we see them.

The Balalaika Cocktail

While searching for the recipe for a classic Sidecar, we came across this interesting variation.  Made with vodka instead of cognac, it seemed more to our liking.  We initially made it as the recipe stated, with equal parts liquor and lemon juice.  It was delicious but overly tart and we found we really needed every bit of sugar on the glass.  This updated recipe uses half the lemon, is still tart, but in better balance.

Pumpkin Risotto

The first time we ever tasted pumpkin risotto was at Amarelle Restaurant on the north shore of Long Island. It was beautifully presented inside a small pumpkin and tasted heavenly. I was determined to recreate that recipe and, after several attempts, I think I've finally cracked it.

The Flirtini

Our first reaction when we tasted this drink was it was the most like something you'd pay a lot of money for at a trendy cocktail lounge. We improvised slightly because the recipe calls for champagne but we didn't feel like opening a whole bottle just for the couple of ounces we'd need here so we used a split of sparkling wine instead. Delicious!

Wheat Berry Salad - Fresh Herb and Feta

Here's another delicious variation for preparing the versatile wheat berries. This one is more robust and tangy for the addition of lemon juice and feta cheese.

The Manhattan Cocktail

Manhattans can be made more or less sweet depending on the amount of sweet vermouth. We started with a "perfect" Manhattan (even balance) but decided we favor this sweeter version. Cheers!

Lemon Chickpea Salad or Slaw

I made this the first time as an experiment, not yet sure if the proportions were right or what tweaks would be needed.  I hadn't yet planned to make this a slaw but I thought the taste of just the salad was so irresistible that I needed to find a way to bulk it up or slow myself down. The next time I made it and incorporated the slaw, Brian walked into the kitchen just as I was putting it in a big bowl. He tasted it and then stood there with a fork, eating. It never did make it onto the dining room table that day and the slaw version has been our house standard ever since. Super nutritious, this is more of a lunch than a side salad and, with so much fiber, it's quite filling.

The Cosmopolitan

Labor Day weekend marked the end of our summer festivities, our pup chasing balls on the grass, steaks on the grill and those lovely, refreshing frozen daiquiris. Oh, how we'll miss those daiquiris. Sadly, we put away the blender. But cooler weather, autumn jackets and the pumpkins appearing in the market put us in the mood for some more traditional cocktails.

Wheat Berry Salad - Tomato & Basil

Wheat berries are a wonderfully healthy whole grain, nutty tasting and loaded with fiber. They don't need to be soaked or rinsed prior to cooking and should be available wherever you buy other grains.

Frozen Peach Daiquiri

This drink is where our cocktail story all began. Last Memorial Day weekend, we were at Costco shopping for the steaks and sides we'd need for holiday grilling with our guests. Anyone familiar with Costco knows you can practically eat an entire meal from their tastings and give-aways. On this start-of-the-summer shopping day, they were appropriately pushing their frozen daiquiri and margarita mixes.

Sojourn

244 East 79th Street, New York, NY, 212-537-7745 www.sojournrestaurant.com

Yum is the best way to describe a meal at Sojourn. The room is pretty, in a wine-bar sort of way, although we wished for cushier and more spacious seating. Our waitress was friendly and efficient if perhaps a bit too chatty. But, in the end, the heavenly food stands out and only half-way into our meal we were already making plans to come back.

Apple Walnut Salad

This is one of our favorite, go-to, salads since it uses ingredients we almost always have around. The sharp taste of the red onion and tang of the cheese goes perfectly with the sweet apples and is a great start to almost any meal.

Summer on the Coast of Maine

The lovely village of Kennebunkport

The Portland Lobster Company

180 Commercial St, Portland, ME, 207-775-2112 www.portlandlobstercompany.com

On vacation and spending a few hours strolling through the main district by Portland's waterfront, we were hungry but didn't want a full sit-down restaurant lunch. We soon found ourselves at the Portland Lobster Company and we knew we'd found exactly the right spot. Place your order at the counter for authentic Maine lobster rolls or any one of a dozen other seafood or non-seafood options on the menu board and you'll be handed an electronic lobster that will vibrate when your order is ready. Step out to the narrow patio right over the water, find a plastic stool next to the counter and enjoy both the view and the amazing live music.

Brown's Old Fashioned Ice Cream

232 Nubble Road, York, ME, 207-363-1277

Did you say ice cream stand or tourist trap? People who knew we were going to be vacationing on the southern coast of Maine told us we must check out this fixture for a true ice cream delight. Pre- vacation research on the area also found lots of Internet praise for Brown's ice cream. Well, we intended to head to Cape Neddick anyway to see their famous lighthouse and we didn't need our arms twisted to sample some ice cream on a summer vacation.

One Dock at The Kennebunkport Inn

One Dock Square, Kennebunkport, ME, 207-967-2621, www.onedock.com

One Dock is located in the heart of Dock Square, the center of the hustle and bustle of summer high season in Kennebunkport. But, it's pretty dining room sits just above the fray in a quiet, comfortable room.

Pier 77

77 Pier Road, Cape Porpoise, ME, 207-967-8500 www.pier77restaurant.com

Before coming to Kennebunkport on vacation, we researched the local restaurants and Pier 77 seemed one of the more attractive casual choices. An 8 minute drive from our inn and we were on the dock at Cape Porpoise. August is high season on the coast of Maine and 6:30 on a Thursday evening already meant a nearly full parking lot.

Captain Jefferds Inn

5 Pearl Street, Kennebunkport, ME, 800-839-6844 www.captainjefferdsinn.com

Located just a short stroll from the main square in Kennebunkport, this historic house was re-fashioned as a bed and breakfast in 1980 and has been in the hands of it's present inn-keepers for the past five years.

Pear, Roquefort and Walnut Salad

This salad has a special place in our hearts since it was the starter to one of our favorite meals on a wonderful Christmas vacation several years ago. It remains our special occasion salad.

Cucumber Salad

My mother used to make this all the time and it's also Brian's favorite. Actually, I've never met anyone that didn't like cucumber salad. I'm sure there are some variations to the basic recipe but this one is our house standard and always a hit.

Union Square Cafe

21 East 16th Street, New York, NY, 212-243-4020 www.unionsquarecafe.com

It's ironic that two native New Yorkers had never been to a New York institution and two food lovers had not visited a restaurant consistently rated in the top 10 for the past two decades. And so, on a perfect summer day, we headed downtown for lunch at Union Square Cafe and then a shopping trip at the big farmer's market in the square. After a meal so long in coming, does USC deliver on it's hype? It sure does!

Heirloom Tomato Panzanella

We find that this salad really highlights the freshness of its ingredients. We especially love it in summer but anytime we find great tomatoes is the right time for panzanella!

Centolire

1167 Madison Avenue, NY, NY, 212-737-7711 www.pinoluongo.com/centolire.html

I'd been to Pino Luongo's uptown homage to his Tuscan roots twice. My first visit was not long after it opened in 2001 and I was dazzled. A return visit a couple of years later produced the same delight. And so, I was anxious to take my partner in love, food and crime to what I considered one of the finest Italian restaurants in the city. We'd been talking about it for several years and yet something always got in the way so we were both excited about our dinner reservations this past Saturday night. Centolire!

Big Daddy's Diner

1596 Second Avenue, New York, NY 10028, 212-717-2020, www.bigdaddysnyc.com

Big Daddy’s Diner has a bit of an identity crisis. It tries to look 50’s retro but the music and wall décor speak more of the 70’s and 80’s. No matter the decade, the fact that there are nearly twice as many “kitchy” decorative pieces strewn around than necessary doesn’t hide the peeling paint, cracked pipes wrapped with duct tape and generally shabby condition of this diner.

Beet and Cucumber Salad

If you don't have the time to roast your own beets, please feel free to use canned and don't let it stop you from enjoying this delicious and nutritious salad. The sharpness of the onion and the tang of the Feta are the perfect foil for the mild cucumbers and sweet, sweet beets. Enjoy!

Creamy Summer Slaw

Supermarket cole slaw? No, thank you! We can't stand that mass-produced flavor... the same wherever you go. But every once in a while we get a glimmer of something better and I set out to create my own version of something better. The lower fat ingredients make this an every day recipe possibility and we especially love it in warm weather.

Sublime Salads

Salad makes us happy. We scan all new menus for interesting combinations and, if we find one we like, we try to recreate it at home. When salads in restaurants fall short of our expectations, we instantly lower our opinion of the place and start discussing where the chef went wrong.

Roasted Cauliflower

When I was growing up, one of my favorite dishes was my mother's fried cauliflower. She would dredge the florets in egg and breadcrumbs and then pan fry them until they were golden. Veggie heaven. As an adult, I like to avoid the pan fried part as often as possible and this version makes a remarkably satisfying substitute.