The Crabby Cook – Jessica Harper

The Bee and Thistle Inn

jessica — Mon, 20 May 2013 17:16:41 +0000

I’m making a lot of trips to Connecticut these days, to visit elderly parents. In so doing I’ve discovered a quaint corner of coziness called The Bee and Thistle Inn, a B&B and a comfort zone in Old Lyme that is my new favorite home away from home.

The inn dates back to 1756, and when you show up, fresh (well, not so fresth) from a crowed Amtrak train, you are greeted with much warmth by the staff who will show you to one of only nine rooms—a tenth room reserved for spa services—and then suggest you visit the bar for some chowder or a fiddlehead fern salad or a cocktail. If you are me, you get all three, and you discover that the chef knows what he’s doing. It’s delicious stuff.

After a really good night’s sleep (due to peace and quiet and fresh air) you go downstairs for breakfast in a pretty dining room, where you find scones and fruit salad and granola and bacon and French toast, all home made and very fresh. At this point you are inclined to tear up that Amtrak return trip ticket and move in.

If you find yourself in or close to Old Lyme, Connecticut for any reason I strongly encourage you to visit the B and T. Stay for dinner and/or the night. Charm is guaranteed.

Caveat: no TV, but plenty of free Wi-Fi so bring your Hulu if you’re an addict.

The Shortbread Variations: Mother’s Day

jessica — Wed, 08 May 2013 16:38:28 +0000

Okay, I’m a little obsessed with shortbread. Don’t know why really, but possibly because of my Scottish ancestry and also it tastes so damn good. So maybe I’m projecting too much when I assume that my mother would like nothing better than this for Mother’s Day.She might prefer flowers, I suppose, or a pair of pumps from Manolo Blahnik, but I’m betting on this new version of Mike’s Shortbread. (I’m on this quest–okay, slightly weird–to develop several shortbread variations, just to keep things interesting.)

Try this: take the basic recipe and throw in 1/2 cup very finely chopped walnuts (or pecans), 1 teaspoon of grated orange set and 1 teaspoon of vanilla extract. Mix everything well and proceed with the recipe. Delicious, and Mom doesn’t need to know how easy it is.

What? Your mother doesn’t like shortbread? Go figure. Well, just make it for yourself. It’ll give you fortitude for shoe shopping….

Roasted Asparagus With Egg

jessica — Thu, 04 Apr 2013 20:48:57 +0000

After eating more Easter cookies than any human I know of–my dog Oliver outdid me at 6 but only barely–this is my new favorite LIGHT springtime lunch.

It’s also handy for using up all those hard-boiled eggs you tie-dyed for the holiday, if your dog has not consumed them. (Oliver got his paws on a few of these and on more than a few chocolate eggs when he participated in our egg hunt behind our backs.)

Here’s a video demo of how to properly boil an egg if you need to know, and an easy recipe for reducing post-Easter bloating

Roasted Asparagus With Egg

Asparagus (5-6 stalks per person), tough ends snapped off

Olive oil

Kosher salt and freshly ground black pepper

Fresh minced parsley, chives or dill, or a combination, 1 tsp. per serving

Eggs, one per person, hard- or soft-boiled

1. Preheat the oven to 400º.

2. Place the desired amount of asparagus on a baking sheet. Rube each stalk with olive oil to coat completely. Sprinkle with salt and pepper to taste.

3. Roast the asparagus until tender, 10-15 minutes, depending on how thick it is. Place each serving on a plate, sprinkle with herbs and top with an egg, sprinkle with a little more salt and pepper and serve.

Note: if you prefer, soft-boil the egg and serve it hot over the asparagus.