wine tip

Since most of the New England states in the U.S. are situated close to water
it is no wonder that many of the dishes associated with this region present an array of seafood ingredients. When interested in bringing the taste of New England to the dinner table
you may encounter a wealth of recipes and menu ideas
such as boiled lobsters
lobster rolls
New England Oyster Stew
Boston Baked Beans
Hasty Pudding
and Johnnycakes. Below you will find a few recommendations for your next New England kitchen experience:

Chowder:

One of the most significant items on a New England restaurant menu is chowder and throughout regions
such as Connecticut
Maine
Massachusetts
New Hampshire
Rhode Island
and Vermont – a host of variations provide a never-ending supply of ideas. The centuries-long tradition of preparing chowder has evolved to include clear and thick chowders like the cod chowder typical in Newfoundland. If you like fish
you might want to experiment with a salt cod chowder or fish stew.

The ingredients added to various regional chowders differ. To produce chowder typical of Maine
tomatoes are preferred by residents living about Penobscot Bay. Preferences are so fickle that hopping on the other side of the bay and you will encounter chowder made without tomatoes and heavy on the milk. It is not uncommon to hear of Down East Chowder about the region
as inhabitants of Maine often call their residence "Down East."

Rhode Islanders living in the western part of the state tend to highlight clear chowder with some cooks using tomatoes to create an attractive pink tint. Additional chowder options include New England Clam Chowder and Boston Clam Chowder with added ingredients
such as cream
potatoes
bacon
and onions.

Coffee Milk:

To pay homage to the smallest state in the U.S.
why not explore one of the famous beverages associated with Rhode Island – coffee milk? While the drink is quite similar to chocolate milk with coffee-flavored syrup
the basic recipe is made when combining two tablespoons of coffee syrup to 8 ounces of milk. While Rhode Island is the only place where you can purchase this drink
you can still emulate its contents to bring the taste to your household.

Boston Cream Pie:

What is a New England dinner without the dessert? New England cooks are known for their cakes and pies and one of the most recognizable across the United States is the Boston Cream Pie
which is actually a cake and not a pie. The typical serving consists of two sponge cake layers with a thick vanilla custard filling. Usually a chocolate glaze is added on top or a simple sprinkling of confectioners' sugar
which is then cut into wedges and served like a pie. The common recipe generally consists of flour
water
butter
and eggs.

Marinara sauce is a popular Italian red sauce. This meatless sauce can be easily and quickly made from tomatoes
onions and herbs. You might find this sauce a little spicier than other red tomato sauces. This is because it has large amounts of garlic
oregano
basil
and even chili pepper. Its simplicity and easy-to-make feature allows it to be used in many great Italian dishes.

Besides its traditional use of highlighting the mild taste of pasta such as linguini or ziti
marinara is also a popular dipping sauce for finger foods like fried mozzarella cheese sticks and calzones. This sauce can be used by you to add a little zest to meat dishes such as chicken
veal parmigiano
pork steaks
and grilled seafood. You can also use it to replace mustard or mayonnaise in a burger or a chicken filet sandwich and perhaps relish the food more.

Despite being easy to make
there are currently hundreds of types of marinara in the market. The popularity of the sauce may be due to recent research
which revealed that cooked tomatoes are rich in lycopene
an antioxidant that may help reduce the risk of certain types of cancer.

Origins of Marinara Sauce

Marinara is derived from the Italian word marinaro meaning “of the sea” and marinara sauce loosely translates into “the sauce of the sailors”. It originated with sailors in Naples in the 16th century
after the introduction of tomato by the Spaniards. In those days of no refrigeration it was in great demand among the cooks on the ships for two reasons. Firstly
because the absence of meat and high acid content of the tomatoes would not spoil the sauce
and secondly
because it was easy to prepare.

Preparation of marinara sauce

Ingredients

6
pounds ripe Italian-type tomatoes
1
cup very finely minced onion
1
cup very finely minced celery
1
cup very finely minced carrots
1
cup olive oil
1
teaspoon sugar

Seasonings - Added according to taste

Ground white pepper
Ground coriander
Dried marjoram
Dried basil
Dried oregano
Salt

Drop tomatoes into boiling water
a few at a time. Let the water return to a boil
then remove the tomatoes and drain. Peel and chop.

Cook the onion
celery
and carrots in the olive oil
in a large covered saucepan
over medium-low heat for about 15 minutes
stirring a few times. Uncover and stir
over the heat
for 5 to 10 minutes more
or until the vegetables are very soft and lightly gold.

Add the tomatoes
sugar and pepper and simmer gently
covered
for 15 minutes.

Puree the sauce through the medium disc of food mill. Add the optional seasoning and cook at a bare simmer until a desirable consistency is reached
about 20 minutes
stirring often. Add salt to taste. You can add a little hot sauce to give it a kick as well.

If you prefer a smooth sauce
work the sauce through the fine disc of a food mill.

Cool the marinara and refrigerate it. It will keep
refrigerated
for about a week
or for several months if frozen.