Stacy Cogswell - The New New England Cookbook: 125 Traditional Dishes

THE NEWNEW ENGLANDCookbook125 RECIPES THAT CELEBRATE THE RUSTIC FLAVORS
OF THE NORTHEAST
STACY COGSWELLWITH TAISSA REBROFF The author and publisher have provided this e-book to you for your personal use only. You may not make this e-book publicly available in any way. Copyright infringement is against the law. If you believe the copy of this e-book you are reading infringes on the authors copyright, please notify the publisher at: http://us.macmillanusa.com/piracy. THIS BOOK IS DEDICATED TO my grandmother, Carmen Bouchard and my uncle, Ronald Bouchard who are no longer with us. Both taught me from a young age how to cook.

I might not be in the profession I am in if I did not spend the time I did in the kitchen with them. I love you and miss you everyday.

No one has ever accused New England of being edgy, especially in its cuisine. Yet in the past decade, Boston has become a gastronomical force, attractingand producingsome of the best talent this industry has seen north of the Big Apple. As a Brooklyn native who started out in New York City kitchens, I can say it wasnt until I settled here (first in Rhode Island, then Massachusetts) that my own culinary voice found its broadest range. In The New New England Cookbook, Stacy Cogswell combines an innate love of her native New England with an unbridled passion for cooking and a work ethic that is refreshing, if not rare.

At the tender age of 34, this young up-and-coming chef is already making waves and news, as much for her charisma as her cooking. When I first met Stacy, she was aglow with the attention resulting from her appearance on Bravos Top Chef. But instead of letting it go to her head, she was squarely focused on answering the question Whats my next move and how do I get there? As I listened, and as we went back and forth about food, family, personal life and career, I realized she reminded me of myself at that age and, well, I wanted in. I became a fan and champion of Stacy Cogswell that afternoon. Today, I am proud to share a kitchen with her at Liquid Art House in Boston. Just like her food, there is nothing pretentious about her. Stacy represents that hometown girl who works hard and tells it like it is.

And, although she naturally identifies with New England cuisine, it is her relentless experimentation and work experiences in some of the greatest kitchens of our time that allow her to tell her this unique culinary story. From the heart of New England, Stacy Cogswell cooks just for you, straight from the heart. Rachel Klein, Executive Chef, Liquid Art House

This book is essentially my love letter to New England. All of the recipes found throughout these pages celebrate the wonderful ingredients and traditions found in the region. These recipes embrace traditional New England fare, but with a twist. They certainly arent your grandmas recipes, but youll love and crave them just the same.

New England is a beautiful land and a great place to cook. All four seasons are experienced and the produce is abundant, providing plenty of inspiration throughout the year. I decided to organize this book as a series of seasonal menus for a couple of reasons. As a professional chef, I always find it easier to envision a recipe within the scope of a menu, rather than as a stand-alone item. Yet having various menus to choose from gives you the freedom to make the entire multiple-course meal or just one dish from it. You can even mix and match dishes from different menus.

Its really up to you! I do, however, encourage you to stay true to the seasons. Cooking seasonally is very important to me, not only because the produce thats in season yields the most flavor, but also because it enables you to make the most of local farmers markets. These menus are designed to celebrate the seasonal bounty in the New England area, so if a particular ingredient doesnt look good where you live, feel free to use what does. Dont get hung up on finding the listed ingredients if they arent ripe; simply use what is fresh and appealing to you instead. I encourage you to experiment with these recipes. Use them as a guide, but dont be afraid to improvise.

There is no such thing as kitchen mistakes, only happy accidents that sometimes turn out to be memorable dishes (see ). Above all, dont ever take yourself too seriouslycooking isnt a science, even if baking is. Have fun in your kitchen! And remember, a happy cook makes happy food.

Fall is a beautiful time in New Englandthe leaves begin to change color, the mornings are crisp and the excitement of the holidays is right around the corner. Its a cozy season and the food is rightfully hearty and warm. This chapter explores all the flavors of fall and offers menus that bring to mind apple picking, pumpkin carving, warm cider and the smell of fresh fallen leaves.

These recipes, as most good dishes should, celebrate the bounty of the season. The predominant flavors in this chapter are based on the ingredients found in New England during the fall months, like apples, pumpkins, root vegetables, squashes, cranberries and end-of-season corn. These are naturally at their peak during this time, but if theyre not available where you live or if youre using this menu off-season, then I recommend you rework the recipe and use the fruit or vegetable thats in its prime. Fall is also the time to embrace fat! Were talking about butter, duck fat, cream and all that good stuff. Soon well be bundling up for winter so it only makes sense to prepare ourselves appropriately. I love braising, roasting and confit-ing when the weather gets cooler, and thats what youll find in these recipes.

Happy fall, and stay cozy!

I cant imagine a more fall-appropriate dish than this soup. It incorporates everything I love about this season into one bowl: pumpkin, spice and marshmallows. The savory marshmallows are an impressive touch, elevating this dish from just regular soup to a potential dinner-party course. The bisque is silky and tastes like fall and the marshmallows just melt in your mouth, while the pepitas add a nice crunch to each bite. This recipe calls for fresh pumpkin for a reason. YIELD: 8 TO 10 SERVINGSPUMPKIN BISQUE