Carafoli John F. - Great food finds Cape Cod: delicious food from the regions top eateries

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ISBN 978-1-4930-2811-5 (paperback)

ISBN 978-1-4930-2816-0 (e-book)

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Restaurants and chefs often come and go, and menus are ever-changing. We recommend you call ahead to obtain current information before visiting any of the establishments in this book.

For John. He sings, and I cook.

C ape Cod is more than just fun clam shacks offering fried clams and clam chowder. Yes, there are many good ones, but today there is so much more. There is a new energy in the restaurant and food world on the Cape. Chefs with families are moving here and starting their own restaurants. You can now find Italian, Brazilian, Mexican, Peruvian and French restaurants, but there is always that touch of Cape Cod cultural DNA in each restaurant, fresh and local. Chefs are reinventing some of the old New England classics. For example, one chef has updated the traditional clam chowder by replacing white potatoes with sweet potatoes. Another adds lobster to the classic Benedict. Try a new twist on the classic cheesecake, with lavender and goat cheese.

Some of the chefs dishes included in this book may seem complicated at first, like Twenty-Eight Atlantic Chef James Hackneys Caramelized Scallops. This is really a number of recipes within one. Instead of making the entire recipe, however, you could make the pea puree for one dish, or use his gnocchi recipe for a first course with a light marinara sauce or just a sage butter.

This book follows the same road a visitor would take when visiting the Cape. Everyone goes over the Sagamore or Bourne Bridge and travels down Route 6 or turns off to Route 28 or Route 6A. The book does the same thing. It winds through the fifteen towns and their respective villages to explore each town and its environment through a new lens. I talked to chefs about the food they serve and where they get their produce and products. I found many new small, outoftheway places and tasted many of the products the local cottage industries have to offer like tasty shrubs, homemade granola, jams and jellies, and the best place for a good donut. I also located new restaurants like Water Street Kitchen in Woods Hole and Viera in Harwich.

I have tried to make this more than just a cookbook by adding my own remembrances, thoughts, and experiences about the Cape as it was in the past and is today. This is my Cape Cod, the place where I have a picnic after a day at the beach and celebrate special occasions with friends and family with dinner at home or at one of these fine restaurants. Join me for this food journey along the Capeit will be fun, with a variety of fresh, local delicious food!

Amie likes to think of her kitchen as the towns kitchen, and feels the best place to connect with people is around a table. The one thing she enjoys more than baking for neighbors is spending time with them.

French toast is such a special treat, says Amie, and when my mom made it she soaked two pieces of white bread in egg and milk, cooked it in a buttered frying pan, and topped it with maple syrup. She never added any vanilla or spices. This is not my mothers French toast. With the addition of almond cream (frangipane), our French Toast is a nod to my mothers but combines all the flavors of what my palate dreams of when I think about traditional pastries from years gone by.

3 Wianno Avenue, Osterville, MA 02655, (508) 428-1005, amiebakerycc.com

(Serves 4)

FOR THE BATTER:

cup heavy cream

1 cup milk

cup sugar

Zest of 1 orange

1 tablespoon vanilla extract

2 eggs

1 teaspoon cardamom

FOR THE ALMOND CREAM (FRANGIPANE):

7 ounces almond paste

cup sugar

4 eggs

7 ounces butter

2 teaspoon vanilla extract

cup all-purpose flour

teaspoon baking powder

FOR THE TOAST:

1 pound loaf of bread, preferably brioche, sliced and cubed (day old/stale bread is good, but if you dont have time use fresh)

11 cups berries (raspberries, blackberries, blueberries, or any berries you prefer)

To make the batter: In a large bowl, whisk together heavy cream, milk, sugar, orange zest, vanilla, eggs, and cardamom. Add the bread to the batter and allow it to soak while you make the frangipane.

To make the almond cream (frangipane): Beat together the almond paste, sugar, and one egg until smooth. Beat in butter and vanilla.

Beat in the remaining 3 eggs, one at a time, until smooth, scraping the bowl and paddle. Combine flour and baking powder and add to the mixture. Mix on low speed until absorbed.

To assemble: Create a layer of the soaked bread on the bottom of a buttered four baking cups or ramekin. Pipe or spread about a cup of almond cream on top. Sprinkle berries on top. Add a second layer of the soaked bread. Garnish with a dollop of almond cream and a berry on top.

Bake at 350F for 2535 minutes until golden brown.

Sprinkle finished toasts with confectioners sugar and serve with maple syrup.

Note: You can store any extra almond cream in the refrigerator for up to two weeks. Or you can use it as the base of a fruit tarte.

All Cape Cooks Supply

Pam and Tom Cooney started this business over 18 years ago. This amazing store caters to restaurateurs, professional chefs, and serious amateur cooks. The merchandise is stuck in every corner of the store. Everything from hundreds of metal cookie-cutter shapes, to large commercial strainers, to dozens of teapots and peppermills, and all manner of baking pans, knives, glassware, electric appliances, cast iron, bottles and jars, pastry boards, and, believe me, much more! If Pam does not have it, she will get it for you. It is fun explore the shopyou will always find things you dont need!