Chef Poppie's

4out of4

Reviews

New England Lobster Rolls

(1 person found this helpful) Posted by Shoppohollic  

The mustard is pushing it a bit but the tarragon is over the wall. The beauty of a lobster roll is in it's simplisity. Mayo should be Hellmans and try adding celery salt. Leave the hot sauce for a table condiment. Finally a lobster roll is not... — Chef Poppie Jul 15, 2008

Recipe #136744

select

New England Clam Chowder

(1 person found this helpful) Posted by - Carla -  

The whole idea of chowder is that it is thick and hearty. Diluting it to a soup defeats the purpose. I use salt pork in mine, I don't want the smokey undertones of bacon in my chowda! — Chef Poppie Jul 15, 2008

Recipe #94713

select

New England Boiled Dinner

(2 people found this helpful) Posted by MizzNezz  

I have been eating this dinner all my life and making it since I could reach the stove. The little bag of pickeling spice belongs in the garbage. Whole white peppercorn and a bay leaf are all you need. A great variation on this dish is to use a... — Chef Poppie Jul 15, 2008

Recipe #19388

select

Turnip and Carrot Mash

Posted by Nana Lee  

As a child in New England, I would always mash my rutabaga with carrots! I thought I was the only one! I used to incorporate potatoes as well, the addition of cream is brilliantly simple. Kudos to you Nana Lee! — Chef Poppie Nov 18, 2007

Recipe #134316

select