Cioppino

Just had the best summer weekend in Newport, Rhode Island and Westport, Mass. Reunited with our foodie pals Jay and Kate and took in a little folk music, a little sunshine, and a little 'Gansett beer (which it turns out is made right here in Rochester!). Of course there was much in the way of goodies to eat. At the Newport Folk Festival we brought The Boy's infamous curry chicken salad and the no-bake cookies, of course. Jay and Kate braised some short ribs and whipped up a quick salsa to make tacos with. Delish!

We returned to the Massachusetts shoreline in that perfect sun-baked, salty, tired, relaxed state of mind. And what was waiting for us but some local seafood!

So we got crackin' on a cioppino.

First we sauteed some celery and onions and a monster clove of organic garlic that was out of this world.

Add in some local chardonnay (pretty much the whole bottle actually). Then our good friend the Lobster, who died for a noble cause (and in the ideal way: sauna + white wine and garlic = how I hope to go).

After 8 or 9 minutes of steaming, she came out and the tomato paste and chopped tomatoes went in. The shrimp took a dip, then also came out. Next were the littleneck clams and the haddock, which had been sauteed with that same garlic beforehand. Shrimp and lobster bites came back to the party. Total perfection!

So I got to see my first lobster murder, we saw the roe, and I ate the "brains." A bit brutal but so very New England!