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Not Only Dukes Get To Be Decadent by Madeline Hunter

The heroes of The Decadent Dukes trilogy gave themselves that moniker when they were boys. They did so only partly tongue in cheek. They knew that in their time period criticisms of the aristocracy included that it was decadent —too given to self-indulgence, pleasure and luxury and increasingly irrelevant in the world.

Most of us will never experience the kind of decadence available to Regency dukes. We take our self-indulgence in smaller, less expensive doses. Indulging in a little decadence isn’t a bad thing. It is like taking a mini vacation.

The easiest way to enjoy a decadence retreat is through— food! If you feel naughty while you eat it, you know it is decadent.

If we make it ourselves, the decadence is offset by the effort to some extent. We can feel virtuous for cooking from scratch before we sit down and sigh over rich, delicious food.

Here is my list of foods I consider so over the top rich, that they enter the realm of decadence.

 

  • Cheesecake Factory cheesecake. Don’t want to cook before indulging yourself? Then head to the Cheesecake Factory. Who hasn’t looked at those cakes when you enter and thought OMG, that is soooo decadent looking. Ignore the outrageously high calorie counts while you pick one. Everyone else does.

Continue reading “Not Only Dukes Get To Be Decadent by Madeline Hunter”

Posted in Cooking, Home

Luscious Lobster Mac & Cheese by Lee Hollis

1 16-ounce box pasta shells (or your
favorite pasta)
¼ cup flour
3 cups milk
1 cup shredded sharp white cheddar
cheese
1 cup shredded gruyere cheese
1 cup shredded fontina cheese
1 teaspoon each: salt, ground black
pepper, garlic powder
2 cups crushed Ritz crackers
Cook your pasta to almost al dente according to the directions on the box. Drain and set aside.

While your pasta is cooking, melt 3 tablespoons of the butter in a saucepan over
medium, heat.

Whisk until it begins to thicken a bit, add your cheeses, and keep stirring
until they are melted.

Remove from heat and add your salt, pepper, and garlic.

In a large bowl add your pasta, chopped lobster, and cheese sauce. Stir to combine, making sure all the pasta is evenly coated in the cheese sauce.

Pour into a greased 13×9 baking dish. Continue reading “Luscious Lobster Mac & Cheese by Lee Hollis”

Posted in Cooking

Lobster & Corn Chowder by Barbara Ross

This hearty soup is derived from one of my treasured family recipes. It was originally Corn and Turkey Chowder, a Depression-era meal popular in our house after Thanksgiving. Bill Carito adapted it for lobster and brought it into the current millennium.

Ingredients

4 Tablespoons unsalted butter
2 onions, chopped
3 Tablespoons flour
6 cups lobster or fish stock, warmed
1 can creamed corn Continue reading “Lobster & Corn Chowder by Barbara Ross”

Posted in Cooking

Chris’ Shrimp & Lobster Polenta with Barbara Ross

The busy summer tourist season is winding down in Busman’s Harbor, Maine, but Julia Snowden senses trouble simmering for the Snowden Family Clambake Company. Shifty David Thwing—the “Mussel King” of upscale seafood restaurants—is sniffing around town for a new location. Continue reading “Chris’ Shrimp & Lobster Polenta with Barbara Ross”