With winter starting to shrug off in the New England area, there are little bursts of color popping up all over. From the first signs of new grass to the shamrock decorations scattered around, you’d be hard pressed not to spot a fair amount of green as you go about your day. And with these signs of spring, perhaps you’re feeling a bit energized? So if you’re looking for something fresh and new to try in your kitchen, we’re sure one of the recipes below will come in handy.

What are your favorite green-filled dishes? Please share your favorite dishes with us in the comments below!

Baked Stuffed Colcannon

Do you think the only thing green that you should be consuming this season is your beer? This potato recipe may have you thinking otherwise. And it’s a good thing this is written as a dish for one — you may not want to share anyway.

Recipe: Baked Stuffed Colcannon
Photo from: Karen Covey, Gourmet Recipes for One

Clean Green St. Patty’s Day Milkshake

Do you secretly — or not-so-secretly — crave that McDonald’s classic, the Shamrock Shake? This recipe delivers all the taste without compromising your waistline.

Recipe: Clean Green St. Patty’s Day Milkshake
Photo from: Maureen Wheeler, It’s All Connected Natural Health & Living

Strawberry Salad

In case the sudden appearance of all the green isn’t enough, rumors have it that there are some other great colors popping up in local markets. So if you are lucky enough to happen across that perfect box of berries, you’ll be covered with this fresh salad.

Recipe: Strawberry Salad
Photo from: The Oldways Table

Greens and Grain Plate

Have a mix of greens to use up, but not sure what to do with them? This versatile dish can be made with kale, chard, broccoli, and more. No reason for waste here.

Recipe: Fresh Greens and Grain Plate
Photo from: Lena Hanson

Shredded Brussels Sprout Salad

Does that last bit of chill in the air have you shying away from the typical warm weather salads? Then this warm salad of brussels sprouts and bacon could be what you’re looking for — warm, but fresh and satisfying.

Recipe: Shredded Brussels Sprout Salad
Photo from: Michelle, Fun & Fearless in Beantown

Mint Oreo Brownies

Think all of these dishes sound great but don’t quite satisfy that sweet tooth? Then look no further — this recipe incorporates the green of the season with that classic for all seasons, chocolate.

Recipe: Mint Oreo Brownies with Mint Buttercream Frosting
Photo from: Nicole, I Am A Honeybee

Raw Vegetable Salad

Did you perhaps overindulge in a few too many cups of that festive green brew over the weekend? This fresh, vegetable-filled salad will have you back on track in no time.

Recipe: Raw Vegetable Salad
Photo from: Karen Covey, Gourmet Recipes for One

With all of the excitement in the air — particularly in New England — we figured some Super Bowl-ready recipes would be just what everyone could use. Whether you are looking for a new addition to your table, or just some ideas to start, we’re sure at least one of the recipes below will come in handy.

What will you be serving at your Super Bowl party? Please share your favorite dishes with us in the comments below!

Super Bowl Salad

Are you looking to add something a little bit healthier to your table this year? This salad brings together all sorts of great ingredients — kidney beans, barley, peppers, black-eyed peas, and more — with minimal effort required.

Recipe: Super Bowl Salad
Photo from: The Oldways Table

Sweet Potato + Black Bean Chili

What’s a Super Bowl party without some chili, right? But if you feel like your table has enough meat on it already, this new take on chili offers up a great combination of flavors with a healthy dose of protein.

Recipe: Sweet Potato + Black Bean Chili
Photo from: Karen Covey, Gourmet Recipes for One

Chocolate Strawberry Footballs

Why settle for a plain old tray of cookies, when you could put out a tray of these festive treats? All it takes is a little bit of creativity, and you will be sure to satisfy just about every sweet tooth in the room.

Recipe: Chocolate Strawberry Footballs
Found by: m.blog
Photo Credit: Domestic Fits

Chocolate Beer Chili

Not sure if you can get away without serving up a chili made for the carnivores? No problem, this chili recipe will keep them happy. Made with bacon, beer, and chocolate — who will be able to resist?

Recipe: Chocolate Beer Chili
Photo from: Renee, Eat.Live.Blog.

Ginger-Soy Glazed Wings

It has been estimated that Americans would consume 1,250,000,000 chicken wings — or 1.25 billion — during this year’s big game. But you have to wonder how many of those will be as delicious as these Ginger-Soy Glazed Wings. A little bit sweet and a little bit savory, add a batch of these to your table and everyone may forget who they are rooting for in the game and start cheering your name instead.

Recipe: Ginger-Soy Glazed Wings
Photo from: Megan, Delicious Dishings

Kickin’ Kale Salad

After any over-indulgence Sunday, you may want something a little bit lighter on your plate Monday. This substantial, and filling, salad is full of nutritious ingredients but doesn’t include one leaf of lettuce. All in all, it offers a clean start for a new week.

Recipe: Kickin’ Kale Salad
Photo from: Maureen Wheeler, It’s All Connected Natural Health & Living

Today the Guild is still based on the foundation laid by our founders but comprised of men and women. Over the past three years the Guild increased our membership six-fold; we attribute this surge in membership to the inclusion of food enthusiasts as members who share a passion for all things culinary, a new website, and the in-kind donations from invited sponsors.

The Guild’s 2012 crème de la crème of events is the April Prix Fixe Six-Course Dinner at the esteemed James Beard House in New York to be cooked by six credentialed Guild member chefs. Our Vice President, Guida Ponte will be at the helm with Phyllis Kaplowitz — with chefs Anthony Mancuso, Judy Mattera, Maryanne Muller, and Jennifer Verrill.

The Guild is honored to be invited to share our culinary talents at this premier culinary institution. Cooking at The James Beard House is often a once-in-a-career experience for a guest chef. The James Beard House dinners are designed to generate funds that support scholarships, education, and advocacy of the American culinary industry by the James Beard Foundation. Held in the former home of the visionary food legend, the James Beard House is considered by most to be the singular most important and influential dining room in the world.

To create a James Beard Dinner is a mammoth financial and logistical commitment for any invited guest chef, but particularly for those that are outside of the New York area and, in this case, are ambassadors for a nonprofit. All of the costs associated with food purchase (including transportation and storage), expertly selected wines per course, marketing for ticket sales, and keepsake menu publications, are the responsibility of the sponsor organization, in this case, the nonprofit Guild. These costs are not offset by ticket sales, which are directed donations made to the James Beard Foundation.

CHEFS GUIDA PONTE AND PHYLLIS KAPLOWITZ

Guida has cooked twice at the James Beard House. Guida’s first invitation to cook was in 1993; Guida served as Sous chef for Jean-Jacques Paimblanc, the (former) executive chef for Legal Sea Foods. Her second invitation was in 1995 while serving as the Chief Research and Development Chef for Legal Sea Foods. Guida is thrilled for this third invitation to cook at the James Beard House as lead of The Culinary Guild of New England’s kitchen team.

Guida began volunteering her time with The Culinary Guild of New England in 1995. She was a member at large for five years before being tapped to serve as the Programs Co-Chair of the Board of Directors. As Programs Co-Chair, Guida designed, planned, and implemented events for members. Guida served as Programs Co-Chair from 2000 till 2009. In 2009, Guida was asked to serve as Vice President.

For this special occasion, Guida and her team created a menu of Portuguese and Spanish influence, reflective of her heritage. Guida always cooks the way she was taught by her mother, a native of the Azores, and her grandmother, a native of Spain, with the freshest local ingredients and always with passion.

Phyllis Kaplowitz is a graduate of Johnson & Wales University. Phyllis first gained notoriety in Boston as an integral player in the rejuvenation of the historic Jacob Wirth Restaurant in the Theatre District. The 140-year old restaurant was named ‘Best Neighborhood Restaurant’ by Boston magazine in 2003 and one of the ‘Top 10 Places to Eat’ in Boston by FoodTV.com during her tenure.

Drawing on extensive travel in the Middle East, Europe, and the Caribbean, Phyllis allows her cuisine to explore the boundaries of varied tastes and flavors. Phyllis has catered parties for New England Patriots owner Robert Kraft, the Boston Celtics, the Boston Bruins, Thomas M. Menino, and the Massachusetts State House. She is recognized across the regional food media circuit, with appearances on such programs as: How2heroes, Stuff Magazine, “The Dish” with Frances Rivera, Boston Globe and Boston Herald, Boston Magazine, Phantom Gourmet, TV Diner, Mix 98.5, WBZ Radio, WGBH-TV, The Olives Table with Todd English, and Chronicle.

Phyllis also volunteers teaching demonstrations at the Boston Center of Adult Education, Boston University, Sakonnet Vineyards Master Chef Series and Boston Cooks. Phyllis was recently inducted into Les Dames d’ Escoffier. In June 2011, Chef Phyllis was a finalist on the Food Network’s “Chopped.”

CHEFS: ANTHONY MANCUSO, JUDY MATTERA, MARYANNE MULLER, AND JENNIFER VERRILL

Anthony Mancuso’s approach to cooking comes from growing up in a large Sicilian family, where simplicity and flavor mattered most. Sunday dinner is where his passion for cooking and pleasing others with food was first born. He would watch his mother and grandmother cook for hours braising down a pheasant that his grandfather had just cleaned. Always wanting to stick his hand in the pot, Anthony’s mother put him to work at a young age.

Years of running a family based business where his technique for Italian food was challenged every day, Anthony thrived for more. A short visit to Chicago turned into a barrage of bread baking and pastry at a small town bakery. Upon returning to Boston, he trained under James Beard award-winning Chef Seth Woods as an executive sous chef, and finally settled down as Chef de Cuisine at Bakers’ Best Catering working under executive chef Phyllis Kaplowitz at one of Boston’s premier caterers.

Judy Mattera owns Sweet Solutions, a business that pairs desserts with sweet/fortified wines for private events, retail shops, schools or corporate settings. A former pastry chef at Boston’s Olives, Grill 23, and The Fed at XV Beacon, she contributes recipes, reviews and articles on the topic of sweet wines to publications such as iSanté, Quarterly Review of Wines and Taste of the Seacoast, among others.

Judy is a member of Women Chefs & Restaurateurs, where she has served on the Board of Directors, and is a member of the International Association of Culinary Professionals, Sweet and Fortified Wine Association, Chefs Collaborative, The Culinary Guild of New England and Les Dames d’Escoffier.

Maryanne Muller joined the Culinary Guild of New England in 1998. She was member at large until 2005 when she elected as Vice President. She became President in 2007, serving a two-year term. Under her direction the Guild formed an alliance with Share Our Strength. Today, Guild members continue to work with Share Our Strength, teaching local families how to prepare healthy and inexpensive meals.

Maryanne is the Survey Coordinator for Zagat, managing reviews for the Boston Restaurant Survey. Formerly a corporate chef, Maryanne is a freelance caterer and personal chef, and she has extensive teaching experience with adults and children. Maryanne is a member of Women Chefs and Restaurateurs and Les Dames d’ Escoffier.

Jennifer Verrill grew up on her family’s farm in Concord, Mass. She graduated from the University of Massachusetts, nationally respected for its agricultural academic program; but she had a nagging love of food and wanted to get into the food business. Over the next ten years, she gained knowledge and hands-on experience working in the food industry. She worked on the line at Walden Grill in Concord before moving on to a successful caterer in the Boston area. After working in Providence, Rhode Island for a catering company and restaurant, Jennifer moved back to Concord where she worked at Aigo Bistro as a pastry chef before returning to the family farm.

Formerly a dairy farm, Verrill Farm is now operating as a produce farm with a strong involvement in the early farmer’s market movement. The opportunity was there for Jennifer to add baked goods to the market offerings so a commercial kitchen was built in the old milking parlor at the farm. Homemade pies, made from scratch, were one of the first items produced at the bakery. As the business grew a decision was made to build a year round farm stand and kitchen on the property. Jennifer’s farming, catering, and baking background came to be very useful in the farm’s new endeavors and she began making prepared meals and baked goods to sell at the stand. The addition of ready-to-eat foods and fresh baked goods was added value to a wide selection of fresh produce grown on the farm. Today Verrill Farm is a mainstay of commerce and food sustainability; educational programs include hosting cooking and harvesting events for the Culinary Guild of New England. Verrill Farm is a standout operation in this agriculturally rich region, having earned the Commonwealth Quality Seal from the State of Massachusetts for superior business practices and produce.

Jennifer serves as Programs Chair on The Culinary Guild of New England, and is a member at large of Les Dames D’Escoffier and The Concord Agriculture Committee. She has appeared in articles submitted recipes to: The Boston Globe, Christian Science Monitor, Everyday with Rachael Ray, Killer Pies, Best of Boston Magazine, and How2Heroes.

CULINARY STORY OF CHEF GUIDA PONTE

A native of the Azores islands in Portugal, Ponte began her culinary training early. She credits her grandmother and mother for igniting her passion for the food ways and traditions of Spain and the Azores, an archipelago with a rich tradition of excellent seafood. Armed with solid training in Portuguese cuisine, Ponte was eager to expand her repertoire. She moved to the US to pursue formal culinary training at Newbury College where she received a degree in Professional Food Service Management.

Ponte’s solid expertise with seafood led her to Legal Sea Foods where she quickly rose to the position of Chef of Research and Development. Ponte led the growth from a single take-out establishment into the internationally recognized restaurant and business it is today. While with Legal Sea Foods, Guida opened more than a dozen restaurants nationwide and cooked for two Presidential Inaugural Balls, by invitation. After almost 20 years at Legal Sea Foods, Ponte moved to Verrill Farm in Concord where she currently works. Verrill Farm is a family farm dedicated to sustainable food, which recently received the Commonwealth Quality Seal from the State of Massachusetts. In Verrill’s kitchen, Ponte practices the farm-to-table philosophy by creating recipes and menus with produce direct from the farm’s fields.

From 2003 to 2008, Ponte was commissioned to be a visiting Chef at The Herb Lyceum in Groton. At the Herb Lyceum, Ponte created delectable dishes based on local and seasonal foods. Ponte garnered outstanding reviews and developed a loyal following.

In 2010, Guida was hand selected by First Lady Michelle Obama to be a part of the ‘Chefs Move to Schools’ Program. Guida now advises the highly populous Concord and Quincy, MA school systems. Being inspired to work with kids of all ages, Guida formed an alliance with Future Chefs and The Culinary Guild of New England creating a scholarship program funding culinary scholarships for local underprivileged teens. This will be her third time cooking at the James Beard House.

Chef Guida’s Professional Affiliations:

• The Culinary Guild of New England, Vice President
• Les Dames d’ Escoffier
• James Beard Foundation, Professional Member
• International Association of Women Chefs and Restaurateurs
• American Institute of Food and Wine
• Epicurean Club of Boston
• Portuguese American Business Association, Inc.
• Green Tables
• Future Chefs

Please contact us if you would be interested in sponsoring The Culinary Guild of New England at the James Beard House on Saturday, April 28, 2012!

The stories Grace shared ranged from the traditional interpretations of the stir-fry as an economical way to feed one’s family in China, to the blended interpretations that satisfied a family without access to the traditional ingredients or equipment. Grace even shared the story of her discovery of a Chinese Jamaican Jerk Chicken Fried Rice while exploring Chinese cuisine in Jamaica.

Grace’s loyalty to the traditional, carbon-steel wok goes without question, not only for performance reasons, but because she feels that the wok is an “iron thread that has linked Chinese food and tradition for over 2,000 years”. This loyalty runs so deep, Grace has travels everywhere with her wok — in her carry-on — as she searched out stories and recipes for her latest book, much to the confusion of TSA agents all over the world.

Grace continued to share techniques of the wok and some background of the ingredients she had chosen for the evening’s demonstration while she prepared two recipes from her latest book, Stir-Frying to the Sky’s Edge — Classic Dry-Fried Pepper and Salt Shrimp and Spicy Long Beans with Sausage and Mushrooms.

After treating everyone to samples of her demonstration dishes, Grace kindly signed and personalized copies of her book for all of the attendees while chatting with anyone who cared to linger for the pleasure of speaking with her for just an extra moment or two.

Classic Dry-Fried Pepper and Salt Shrimp (from Stir-Frying to the Sky’s Edge)
Serves 2 as a main dish with rice or 4 as part of a multicourse meal.

2 tablespoons plus 1/2 teaspoon salt
1 pound large shrimp, peeled and deveined
1/4 teaspoon sugar
1/4 teaspoon roasted and ground Sichuan peppercorns
2 tablespoons peanut or vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon minced jalapeño chili, with seeds

1. In a large bowl combine 1 tablespoon of the salt with 1 quart cold water. Add the shrimp and swish the shrimp in the water with your hand for about 30 seconds. Drain. Add 1 more tablespoon salt to the bowl with 1 quart of cold water and repeat. Rinse the shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat the shrimp dry. In a small bowl combine the remaining 1/2 teaspoon salt, sugar, and ground Sichuan peppercorns.
2. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the garlic, ginger, and chili, then, using a metal spatula, stir-fry 10 seconds or until the aromatics are fragrant. Push the garlic mixture to the sides of the wok, carefully add the shrimp, and spread them evenly in one layer in the wok. Cook undisturbed 1 minute, letting the shrimp begin to sear. Swirl in the remaining 1 tablespoon oil and stir-fry 1 minute or until the shrimp just begin to turn orange. Sprinkle on the salt mixture and stir-fry 1 to 2 minutes or until the shrimp are just cooked.

Spicy Long Beans with Sausage and Mushrooms (from Stir-Frying to the Sky’s Edge)
Serves 4 as a vegetable side dish.

8 medium dried shiitake mushrooms
1 bunch Chinese long beans (about 12 ounces)
2 Ounces Sichuan preserved vegetable (about 1/4 cup)
1 tablespoon soy sauce
1 tablespoon Shao Hsing rice wine or dry sherry
1 teaspoon sesame oil
2 tablespoons peanut or vegetable oil
1/4 cup ground pork (about 2 ounces)
1 Chinese sausage, diced into 1/4-inch pieces
1/3 cup thinly sliced scallions
1/4 cup cilantro sprigs
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon ground white pepper

1. In a medium shallow bowl soak the mushrooms in 3/4 cup cold water for 30 minutes or until softened. Drain and squeeze dry, reserving 2 tablespoons of the soaking liquid. Cut off the stems and mince the mushrooms.
2. Trim 1/4 inch from the ends of the long beans. Cut the long beans into 1/4-inch-long pieces to make about 3 cups.
3. Rinse the preserved vegetable in cold water until the red chili paste coating is removed and pat dry. Finely chop to make about 1/4 cup. In a small bowl combine the soy sauce, rice wine, and sesame oil.
4. Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of the oil, add the pork and sausage. Using a metal spatula, break up the pork, and stir-fry 1 minute or until the pork is no longer pink. Add the mushrooms and stir-fry 1 minute. Swirl in the remaining 1 tablespoon peanut oil, add the beans, and stir-fry 1 minute. Swirl in the 2 tablespoons reserved mushroom liquid. Cover and cook 30 seconds. Uncover and add the preserved vegetable, scallions, and cilantro. Swirl the soy sauce mixture into the wok. Sprinkle on the salt, sugar, and pepper, and stir-fry 1 to 2 minutes or until the pork and sausage are cooked and the vegetables are crisp-tender.

If you’re interested in learning more about the Guild or attending one of our events, please visit the Culinary Guild of New England’s website.

About the Chef: Grace Young is the author of the James Beard Foundation’’s Award for Best International Cookbook: Stir-Frying to the Sky’s Edge. Grace’’s career has been devoted to demystifying the art of stir-frying and celebrating wok cookery.

It’s part tradition, part modern feast and a whole lot of seafood deliciousness. On Monday, November 7th, the Culinary Guild of New England hosted its very first Feast of the Seven Fishes at Hotel Commonwealth. With special guest and cooking demonstrations by Jeremy Sewall of Island Creek Oyster Bar (ICOB) the night was filled with more than just yummy eats.

Jeremy Sewall gives a chef demo of searing scallops.

I think many people forget that seafood is a great (and acceptable!) option for a holiday feast. Lucky for us New Englanders, our location provides fresh fish all year round. But what is this Feast of the Seven Fishes you ask? Well that’s just the mystery – this Italian American tradition celebrated on Christmas Eve features a multitude of fishes with no rules or guidelines. It seems every family and every region has their own specialties, their own dishes, and their own fishes. And why the number Seven? No one really knows – maybe the Seven Sacraments for the Catholic Church or the Seven Virtues or maybe that’s the number of fish one household could handle! Whatever you choose, the goal is always the same – to have a fish feast that can become a tradition.

Our first Feast of the Seven Fishes did not disappoint. In an amazing space in the Hotel Commonwealth (right above ICOB – one of the best seafood restaurants in the city if you ask me!), greeted with local wine from Lower Falls Wine Company how could the night not get off to a great start! With a glass of sparkling white – think delicate, Prosecco-like bubbles – I perused what was offered for some of our first bites of the night.

Fish One: Island Creek Oysters with lemon and mignonette

If you’ve never had an Island Creek oyster, you’ve never had an oyster. Okay, maybe I’m biased since I live down the street from the Island Creek Oyster Farm, but I do believe them to be some of the tastiest oysters I’ve ever had. Full of texture and flavor, these oysters simply stand on their own and can be the star. And for a little entertainment all of the oysters were shucked right in front of us as you waited with plate in hand to receive this yummy first course.

Fish Two: House Smoked Salmon, Trout & Sturgeon

I find something extremely refreshing about an appetizer of raw fish. It’s light on the palette and if fresh and served correctly is the perfect start to a seafood-filled night. Of course our friends at ICOB didn’t disappoint. And since the tray of perfect and pretty fishes was gone in no time I think this was a hit.

Fish Three: Jonah Crab Beignets with smoked paprika aioli

This dish was the start of tradition meets modern as these crab beignets use a familiar fish in a very new and tasty way. Not heavy but delightfully light, I’m now in love with crab beignets. Don’t you think everything should be made into a beignet – okay maybe not everything, but most things.

Fish Four: Roasted Sugar Pumpkin & Shrimp Bisque

Soup in a shot glass??? Yes please! I’m not a huge fan of bisques. I tend to find them heavy and missing the flavor mark. However ICOB has made me a bisque believer. And when you put anything in a shot glass I’m pretty much in love. Want to know the secret to why this bisque is so delicious…fresh seafood stock. A must-have in Chef Sewall’s mind – and now in mine too.

Fish Five: Tuna Crudo with olive & basil relish

I’m Greek and I don’t eat olives. Except when they are prepared as a lovely and delectable relish to accompany tuna crudo. Fresh, simple and perfect party food for a night of seven fishes. I love how the tuna was the star and the relish simply enhanced every tuna flavor you tasted. Sometimes simple is best.

Fish Six: Maine Lobster Stew with fall vegetables & sherry cream

And now for the main feature of the night. Once everyone was content with nibbles and drinks it was time to learn a little more about cooking fish from Chef Sewall. His entertaining and calm personality made it seem as though anyone can pull off a Feast of the Seven Fishes.

Chef started with a lobster stew that screamed with the flavors of fall. Using his go-to, homemade fish stock (from ground up shrimp shells – seriously it was heaven) and adding whatever root vegetables he had on hand he created the base for some fresh Maine lobster. I love the way this dish resonated holidays and home. I’m also pretty sure I could have eaten an entire pot of Chef Sewall’s lobster stew.

Fish Seven: Seared Scallops with citrus & chive risotto

To end the night Chef Sewall talked a lot about fish in general – a topic I could discuss for hours on end. Mentioning the recent topic of mislabeled fish, Sewall gave some helpful tips to being a savvy fish shopper.

• If it smells like fish, don’t buy it
• Buy from a reputable fish retailer
• Ask lots of questions
• If it seems like you are a getting a steal on an expensive fish – be weary

While he was chatting away, Chef Sewall effortlessly created the last dish of the night. Perfectly sautéed scallops in an easy risotto. The comforting risotto was nicely offset by the fresh scallops and the addition of citrus – something I wouldn’t have thought to add. I like to think of this dish as tradition with a twist. All accessible and everyday ingredients but rearranged to become the start of a new tradition.

This rustic tomato tart looks just as good as the one of the cookbook cover.

This gorgeous fall salad was a big hit.

Nothing announces fall as beautifully as beets.

This mushroom risotto was creamy and perfect.

No Brussels sprouts dish is complete without bacon in my opinion.

The perfect balance of freshness and flavor!

Board member Ronni Hass's home was a beautiful location for the potluck.

If you want to join us for the next meeting, here’s how the Interactive Cookbook Club works:

•  Cook and share feedback from the selected cookbook.
• Make notes on the recipes as we cook them using Eat Your Books, an easy online service.
• Meet with us for a potluck dinner and discussion focusing on the current cookbook.

Even if you are unable to attend the meeting, you can participate by cooking and commenting on any recipes from the book we are using.

The Interactive Cookbook Club is limited to CGNE members, so be sure to fill out a membership application if you haven’t already! To register or for instructions on how to use Eat Your Books: email Lynne Gassiraro at Lgassiraro@verizon.net

We have a busy season ahead of us…hope you will get busy reading, cooking, and eating!

Molly Birnbaum will be discussing Season to Taste at CGNE's November Book Club

1. Favorite childhood snack:

My mother used to make applesauce every fall. I loved to eat it warm, with lots of cinnamon sprinkled on top. Then I would add a big scoop of cold vanilla yogurt, which kind of melted into the sauce. In fact, that was the only way my family could get my little brother, Ben, to eat fruit for years.

2. Best place to relax in greater Boston area:

Arnold Arboretum. I like to pack a picnic—a baguette, some kind of soft and creamy cheese, and a pile of fresh peaches (in the summer) or ripe pears (right now). It’s an escape from the crowded streets of Harvard Square, where I live.

3. Go-to last minute dinner:

I take an onion, slice it up, and cook it over low heat until it gets nice and caramel brown. When it’s done, I set it aside, turn up the heat and add some sliced up Andouille sausage to the pan, which I often have around the house, because my boyfriend is from New Orleans and he got me hooked, and get that all crisp and browned. Meanwhile, I bring a pot of water to boil, salt it, and cook up some spaghetti, or linguini, or whatever pasta is in the cupboard. As it cooks, I add a few large handfuls of baby spinach to the pot with the sausage, and the onion back in, too. When the pasta is done, it goes in as well, along with a bit of pasta water, salt and pepper and hot pepper flakes. Just before serving, some Parmesan. So good.

4. If you were a fruit, what would you be?

An apple. Sometimes I’m rather tart. But with a little time in the oven, I’m a real softie.

5. Guilty pleasure:

Ice cream. Any kind. Any time. Any where.

6. Guilty pleasure midnight snack:

See previous question.

7. Favorite class in college:

I studied art history as an undergraduate. With this as a major, I was able to spend a semester studying abroad in Italy. While there, I took a class on pasta. This was in the very beginning of what became my obsession with food and cooking, and really taught me the power of making things from scratch. I’ll never forget that first butternut squash ravioli, which we ate with browned butter and sage. It was a classic dish, made in the way it’s been made for generations, but for me, it was a whole new world.

8. Most memorable meal you’ve had:

When reporting Season to Taste, I had the luck, and pleasure, to eat at Grant Achatz’s restaurant, Alinea, in Chicago. He is a chef who truly understands the importance of smell—and all of the senses—and uses that in his cooking in different, fantastical ways. My meal lasted for hours, and vacillated between simply delicious and intellectually challenging. The most memorable moment, I think, was the sweet potato tempura that arrived at the table on a smoking cinnamon stick.

9. Biggest inspiration:

In cooking? After thinking about that meal at Alinea, I’d have to say Grant Achatz. He was diagnosed with tongue cancer right in the midst of his meteoric rise in the world of restaurants and food. As a result of the treatment, he lost his ability to taste. While he did eventually recover—from both the cancer, and the treatment—he had to spend more than a year cooking without all of his senses. But he made it work. And that is a huge inspiration. But in writing? Oliver Sacks, who I was fortunate enough to spend time with during the reporting of Season to Taste as well, is a master at taking the flaws of the human body, the mysteries of science, and turning them into a narrative.

10. Signature pot-luck dish:

I recently brought a batch of Cook’s Illustrated’s Swedish Meatballs, with quick-pickled cucumbers and lingonberry jam to a pot-luck. They went fast.

11. Favorite food-related television show:

I will not lie: I love Giada de Laurentiis.

12. Preferred cuisine:

It’s hard to narrow it down. But Italian? I’ll never say no to a good piece of pizza.

13. Favorite travel destination:

This is impossible to narrow down. I loved the street food of a trip to Kunming, China. The vineyards from a drive up to Salta, Argentina. More recently, I took a trip with my boyfriend to Romania, among other spots, and fell in love with the colorful painted monasteries still intact from the Middle Ages in Bucovina. The tripe soup that we tried there, however, I could probably live without.

14. One thing you can eat every day for the rest of your life:

Mustard. I think this is genetic. When my father was a boy, he actually had scurvy because the only thing he would eat was mustard sandwiches.

15. Favorite time of year:

Apple season. (I love apples.)

16. Signature drink:

Negroni. I love bitter things.

17. Favorite restaurant in the Boston area:

Craigie on Main. I worked as a dishwasher and prep chef for Tony Maws when it was still the Craigie Street Bistrot, before I lost my sense of smell. He puts out some of the most interesting, high quality cuisine in the city.

18. Best advice you’ve ever received:

You’ll sleep when you’re dead, from my mentor at Columbia, where I earned my masters in Journalism.

Molly Birnbaum is the author of Season to Taste: How I Lost My Sense of Smell and Found My Way, CGNE’s Book Club choice for November. Molly will be joining the book club for a Q&A and discussion on her book.

The event, costing $55 for members and $70 for non-members, is being held at the Hotel CommonWealth Boston and will include an amazing menu designed by Island Creek Oyster Bar, chef demonstrations of lobster stew and seared scallops, and wine pairings personally selected by the Lower Falls Wine Company.

Here’s how to win a FREE ticket:

• Like our Facebook page CulinaryGuild
• Follow Us on Twitter @NECulinaryGuild
• Answer 1 of the 3 following questions on Twitter and include @NECulinaryGuild in the answer.

1. The Feast of the Seven Fishes was originally celebrated by which religious tradition?
2. Baccala, one of the most famous Southern Italian dishes served at Feast of the Seven Fishes, is made of what main ingredient?
3. The Culinary Guild of New England was founded in what year?

The contest ends at 7:00pm on October 14th, so get your answers in! At the end of the contest we will randomly choose a winner from the contestants. We’ll notify you by Twitter and Facebook by October 17th if you’ve won. Contest limited to 1 entry per person.

Good Luck! 

Over 66 wild edibles have been identified in Great Brook Farm State Park. Sheltered from the light morning drizzle by one of the park’s wooden picnic areas, we listened as Russ explained how to forage and showed us some of the plants we should look for and avoid. Russ’s brief lecture was just long enough for the sky to clear, leaving us with a brilliant, cool day for foraging.

Guida Ponte watches as Russ discusses wild mushrooms before foraging.

Everyone was eager to learn from Russ, including member Phil Minervo, young enthusiast Margaret, and member Nona Dreyer.

In the field Russ was a dynamic, hands-on teacher.

In the field we saw dozens of wild edibles, including milkweed...

wild grapes...

and hickory nuts.

Our youngest event attendee shows off a find for the camera.

After we finished foraging, we traveled to Verrill Farm in Concord, where we enjoyed a delicious meal made using foraged ingredients from a previous trip that Russ had taken.

If you’re interested in learning more about the Guild or attending one of our events, please visit the Culinary Guild of New England’s website: CulinaryGuild.org