Blue Heron Local Cuisine

Cooking, Eating, and Drinking on the North Shore (and beyond)

More Exposure for Community Supported Fisheries January 26, 2009

Filed under: Fishing — blueheronlocal @ 1:57 pm
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(photo from

(photo from

The Washington Post is the most recent proponent of Community Supported Fisheries. Check out their shrimp recipes too. I’m still keeping an eye out for any CSF activity in Gloucester, but have nothing yet. If any of you out there in the Blue Heron readership (if, in fact, there is such a thing) have any additional info about possible community supported fisheries in the North Shore, please pass it along!



Vanilla Whiskey Frappe January 23, 2009

Filed under: Recipe — blueheronlocal @ 3:46 pm
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(thanks wikipedia!)

(thanks wikipedia!)

Ice cream makers

must have been all the rage this year. Last week, No egrets made vanilla whiskey chocolate chip ice cream with his. This week he is making chocolate ice cream. I am lactose intolerant, so I’m sticking to just vanilla whiskey.


Vanilla Whiskey Frappe

Combine 2 pts heavy cream, 2/3 c. sugar, 1/4 vanilla whiskey*, 9 oz, Ghiradelli dark chocolate chips. Mix together in your ice cream maker of choice. Let sit in freezer until it’s the proper consistency.

Serve to your northern friends and reap the compliments. (Your southern friends will look on in horror. ICE CREAM in WINTER????)


*To make vanilla whiskey place a vanilla bean in a bottle and fill with Canadian whiskey. [Bourbon also works, and will make it sweeter. Sour mash is too bitter for No Egret’s taste.] Let sit in the cabinet for months. Refill with bourbon or whiskey as necessary.




Down-home Warming Dishes: Chicken and Biscuits January 14, 2009

Filed under: Recipe,Regional food — blueheronlocal @ 2:13 pm
Tags: , ,

No Egrets and I just came back from Nashville, among other places. Culinary highlights include Dee’s Barbque (where we met Dee in the bargain), the Loveless Cafe, and Swett’s famous meat and three. We ate biscuits, biscuits, and the best fried chicken ever. I find myself back in the North Shore in a southern frame of mind: So here is my version of Foster’s Market’s chicken and biscuits.


Preheat the oven to 375 degrees. It’s cold outside, your roommates won’t mind if you turn on the oven a couple hours early.

Boil your local chicken in a pot with onions, garlic, bay leaf, and olive oil.

While the chicken is boiling, start making the biscuits. Combine 3 1/2 cups of flour, 2 ts. of baking powder (make sure the baking powder is recent, or your biscuits will be like hockey pucks, not that I’ve learned that from experience or anything), 1 ts. baking soda, 1 ts. salt. Cut in 2 sticks of cold unsalted butter. (This is best done with a pastry cutter or even a food processor. However it can be done with two knives, it just takes a while. The goal of this step is to make sure each particle of flour is bonded to a particle of butter. Cut the butter in until a) you’re exhausted or b) until it has the consistency of coarse cornmeal.) Add 1 1/4 cup of milk (buttermilk is better) and mix until the dough just barely sticks together. DO NOT OVERHANDLE BISCUIT DOUGH. If the dough seems dry, add more milk, 1 Tb. at a time. Turn the dough onto a floured surface and knead it extremely gently about four times, or until the dough resembles a ball. Again, err on the side of underhandling. Pat out the dough until it is 3/4-inch thick. Cut out with biscuit cutters or a glass. Put it aside and get back to the chicken.

Remove the cooked chicken from the bone and keep some of the broth from its cooking.

Melt butter and/or olive oil in a skillet and fry up some pot-pie vegetables. I like onions, pepper, and corn. No egrets prefers peas. You can also add mushrooms, carrots, celery, turnips, etc.

When the vegetables have reached the appropriate level of mushiness, add 1/4 cup of flour or arrowroot starch. Whisk in the broth and bring to a low boil. Don’t stop whisking until it starts to thicken or  you get homicidal, whichever comes first.

Add sage and/or parsley and pepper, along with any of the veggies you’d like to be crisper. Simmer for 10 to 15 minutes. Add the chicken and put mixture into a casserole dish.

Top with the uncooked biscuits. Brush the biscuits with an egg wash (1 egg + 2 Tb. milk). This will make the biscuits turn a pretty brown color. Cook for 25 to 30 min. and then dig in and enjoy.