"Boscoe The Cookie Doctor"

"Boscoe Makes............"Simple Strawberry Dessert"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Sun, 17 Aug 2008 16:29:09 -0500

With our markets still flush with fresh strawberries, I decided it was time for a strawberry dessert that was simple, quick and full of strawberry flavor. Often times just sugaring the strawberries and letting them marinate in their own juices produces a nice, but very sweet mixture which doesn't really highlight the strawberries natural goodness. One recipe I've come to use a lot incorporates a pound of strawberries thickly sliced, 1/4 cup of Chambord, 2 tablespoons of good basalmic vinegar, 1 teaspoon of orange zest and 1/3 cup of sugar. Let this marinate in your refrigerator for several hours or overnight, and use as your little heart desires. I smother French vanilla ice cream with several tablespoons of the berries and liquor infused broth, and then simply top with fresh, whipped cream. You could get creative and incorporate sliced bananas, toasted nuts, coconut or anything you feel like using. The possibilities for this simple topping are endless and incredibly satisfying. Use this with wild abandon I say. After all it's fruit and it must be a good thing! I'm sure Martha would agree.

"Boscoe Prepares..........Moussaka

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Sun, 17 Aug 2008 16:05:42 -0500

I had a bunch of green peppers, summer squash, mushrooms and cherry tomatoes that were sitting around getting bored, so I decided to make up a vegetable medley for use as a filling in either meatloaf, hamburgers or whatever suited my fancy. I sauteed the aforementioned with lots of garlic, salt, pepper, olive oil and a robust dash of fresh rosemary. It had a wonderful, spicy and exotic feel to it, and suddenly I started thinking about moussaka and how I could incorporate this delicious medley into one of my favorite Greek dishes. Moussaka can be made several different ways, but wanting to stay close to tradition, I chose to use a recipe from my friend Peter of KALOFAGAS - GREEK FOOD & BEYOND BY PETER MINAKIS . Peter's modified version of this Greek classic cuts down on some of the fat, but it still delivers an over the top rich and decadent moussaka that you will still be talking about for days to come. In addition to the layers of zucchini and succulent meat filling called for, I added another dimension by incorporating a thick layer of my vegetable medley as well. It was approximately 12 cups worth, and added an element of spicy warmth to this mouth watering dish. My only other inclusion, was the substitution of half and half for the milk used in creating the Bechamel Sauce. This is a luscious dish, and should be eaten slowly to enjoy all of the wonderful goodness that's hidden inside. Also, it is definitely not on the Atkins or Weight Watchers regime, so you are forewarned about the "artery clogging" properties of this "to die for" dish. Bon Appetit!

"Boscoe Has Dysfunctional Garden and Tomatoes on Steroids"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Sun, 17 Aug 2008 15:06:06 -0500

As mentioned previously, I've had to intervene with my garden this year, since Mother Nature has been a tad angry, loudly spraying us with nasty thunderstorms and being a miser with the sunshine. Unfortunately, my garden has become irritable, uncooperative and has decided to operate on it's own terms. That means squash that demand a "helping hand", mint that has spread with wild abandon and tomatoes that most definitely are sneaking steroid injections behind my back. The tomato plants are now close to 7' and still growing! My mint has lived here happily for years, with no overnight guests. My main garden which is 80' x 40' and located on a lower lot, normally enjoys the company of my tomatoes, squash, et al, but this year I relocated things to a tiny patch closer to the house as a result of my last foot surgery. After I planted my indoor basil plant, the tiny tomatoes and the squash, the mint felt threatened and decided to mark it's turf. The tomato plants decided to bulk up in defense, and the squash just decided that they were not going to put out at all. My basil negotiated it's own terms, and has flourished quite nicely hidden by the voracious mint. And then I had to intervene and set the record straight! It's almost as if the battle in Georgia is being played out right in my own backyard. Where is that French President when you need him?

For the time being, it appears that all is calm on the garden front. Time will tell how many tomatoes, squash and basil I wind up with. From the look of things, I'll be swimming in Plum, Cherry and Beefsteak tomatoes in the very near future, and plenty of "happy" squash now that I've intervened. The robut basil and militant mint will make lovely accompaniments and I'll certainly wind up with a few wonderful batches of home made sauce for freezing. Thank God I decided to get involved and mediate amongst the warring neighbors. Otherwise I probably would have wound up with a very large "tossed salad".

"Boscoe Announces".........."I Am A Proud Father To Be.... "After Sex in The Garden"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Sun, 17 Aug 2008 13:04:30 -0500

I'm passing out cigars and gushing with pride, because I've just discovered that I'm a Proud Papa to be. Yes, I've attached a photo of my beautiful little girl "Ginny" who is hanging out with her parents, distant relatives and other siblings "in the making". What you may ask am I talking about? Well let's just say that this year I had to get "very involved" with my squash population and play "Mother Nature" in order to help them realize their full potential. Apparently the bee shortage is a real thing, and the bees who would normally help the boys and girls get together, were no where to be had. After contacting Burpee about my predicament (my plants were blossoming and then dying) they informed me that I had to "pollinate" the female plants in order to get the "family thing" established. So with a very detailed photo collage provided by the Kemper Center For Home Gardening , I gently invaded my garden and "went to work". I shared this news with many of my friends, and soon the buzz in town was that "I was having sex in my garden". Good God........news in this town travels fast. One of my friends (Auntie) found this whole thing to be most amusing, so when I discovered that I had the "Midas Touch" and had a "Baby on Board", I named her "Ginny". She is very tiny, but doing quite well and loves hanging out with the members of my mint and clover familes. Additionally, I've since shared this talent with the rest of my squash population, and it now appears that we are going to be one big happy family after all. And for those you you still trying to figure out my "What Is It" post, this news should definitely "give you a helping hand".

"Boscoe Asks"..."Do You Know What This Is and What I am Doing With It?"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Tue, 12 Aug 2008 16:20:37 -0500

Ok guys.........gather round. It's time for a game of "What Is It". Yes, you heard me right. I've been using this "thing" to perform "certain acts" which are just not normally part of my daily routine. I never in a million years would have imagined myself using this "thing", let alone what I've been "doing" with it. Now......tell me exactly what "it" is and what I've been doing with it..............and the first correct answer will win you one of my "signature" creations.........."The Geraldine". This contest will remain open until August 19th, at which time I will either announce the winner or "spill the beans." For any of you gardeners out there, this should be a piece of cake. So guys, put on those thinking caps and get creative. Let me know what you think................."Doc"

"Boscoe Visits"......"Old Fashioned New England Farmer's Market"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Tue, 12 Aug 2008 14:54:55 -0500

I must admit that I get green with envy every time I see a spectacular posting about the farmer's markets in New York City and San Francisco. It's not that we don't have a comparable venue of our own, we do............, but it's in Boston which is a world away. (It's actually only 30 miles away, but getting from here to there can take forevah!) Here on the south shore, the home of several blue blood, wealthy communities, most of our farmer's markets are normally staged on the town common, are held once a week and are steeped in Yankee conservatism with "staid" being the operative word. You won't find any cotton candy machines, popcorn vendors or people hawking tee shirts. Instead, you will find small, family owned exhibitors proudly displaying their finest fresh produce, baked goods, "Cape Cod Worms", fresh floral arrangements, homemade preserves and other "salt of the earth" necessities. Yesterday I visited the "Cohasset Village Farmer's Market" and felt as if I was being transported back in time to the turn of the century. The displays were practical, functional and devoid of any fancy, flashy add ons. Burlap, wicker baskets and oak planking were the de rigueur fixtures employed by most. It was almost like walking into an old country store, only outside and on the grass. They even had pony rides for the kids, so that the adults could go about their serious business bartering and socializing. It was almost puritanical, yet absolutely refreshing and wonderful. I spent about an hour and a half visiting, and while tempted to fill my trunk with goodies, I settled on two just harvested garlic bulbs and a dozen "green eggs." I will definitely return next week, and will probably indulge a bit more. As opposed to buying produce by the crate, which would be my standard protocol at "Haymarket Square" in Boston, I'll embrace my Yankee heritage and maybe, just maybe buy 3 garlic bulbs!

"Boscoe Asks"..."Do You or Someone You Know in the Northeast Have "Charcot Marie Tooth" or "CMT"?

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Wed, 06 Aug 2008 12:17:26 -0500

I've been blogging now for approximately 6 months, and on one occasion I referenced the debilitating disease I have and how it affects my daily activities (See Here) without going into detail or identifying the disease itself. Charcot Marie Tooth Disease (CMT), also known as hereditary motor sensory neuropathy or peroneal muscular atrophy is the most commonly inherited, and misdiagnosed form of peripheral neuropathy. It is a disease of the nerves that control muscles (unlike Muscular Dystrophy) and slowly and progressively it causes loss of normal function and or sensation in the lower legs, feet, hands and arms. This disease, which affects over 2.6 million people worldwide, announced it's presence in me 8 years ago, and has steadily made it's "mark" with time. I joined the Charcot Marie Tooth Association (CMTA) a year ago in order to receive their current newsletters and stay up to date with current research and development activities. A couple of months ago, after thoroughly reading one of their newsletters, I realized that the association had chapters in various parts of the country and scattered across the globe, but none here in the Northeast. LONG story short............after contacting the CMTA and bonding with a member of the Board of Directors I was appointed New England Support Group Leader for the CMTA. My first assignment (mission) was to find a home for our chapter, and after a long and exhaustive search the proprietors of Harvard Medical and Beth Israel Deaconess Medical Center were gracious enough to fulfill that request. In our new home, the first meeting will take place on Saturday, September 27, 2008 at Beth Israel Deaconess Medical Center from 1:00 - 3:00 P.M. The meeting specifics, as regards location, time, etc., are as follows:

Location:

New England Charcot Marie Tooth Association

Saturday, September, 27, 2008

Beth Israel Deaconess Medical Center - East Campus

Kierstein Living Room - Kierstein Building - First Floor

330 Brookline Avenue

Boston, MA 02215

Telephone (617) 667-7000

Time: 1:00 - 3:00 P.M.

Itinerary: To Be Announced

Contact: Mark Boxshus

Email: MarkB_CMTANE@mac.com

Pat@charcot-marie-tooth.org

So my fellow bloggers, today my posting has a different flavor, but one I am sure that will be of interest to other bloggers who either have this malady or know of someone who does. Our itinerary is not yet set in stone, but will be published in the very near future. Feel free to contact me or Pat@charcot-marie-tooth.org for further details and directions. AND.......as always stay tuned...........I've been cooking up a storm and have some yummy recipes to share!

Your Fellow Blogger..........Mark

"Boscoe Bakes"... "Peach Cheesecake with Gingersnap Crust"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 31 Jul 2008 21:45:42 -0500

It's been awhile since I rolled out a cheesecake, and even longer since I made one that did not include chocolate as a star ingredient. Now, enter the thriving community of peaches and nectarines cohabitating in my refrigerator, and suddenly inspiration strikes and I envision a luscious, creamy peach and nectarine cheesecake on the horizon. I remembered a recipe that I had used several years ago, and low and behold it was still listed on Epicurious. This succulent Peach Cheesecake with Gingersnap Crust was featured in the June issue of Bon Appetit in 2002. Using a mixture of peaches and nectarines as my base, this dreamy cheesecake delivered a spectacular peach and nectarine compote that married nicely to the cheese components in this New York style cheesecake. I simmered the fruit medley as directed, and added 1/4 cup of Peach Schnapps for added essence. This delicious addition to my Wednesday "Pastry Meeting" was met with great enthusiasm, and was completely devoured in a matter of minutes. With the "Peach Blueberry Cake" to keep it company on my center island, I guess you could say that this meeting was very "peachy" indeed! (Sorry, but I had to go there) Enjoy

"Boscoe Bakes"... "Peach Blueberry Cake"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 31 Jul 2008 15:56:17 -0500

The other day I got carried away at the supermarket (nothing unusual) and bought a huge bounty of peaches, plums, nectarines, blueberries and strawberries. I've started using "Debbie Meyer's" Green Bags, and now enjoy the luxury of storing produce that lives on happy and healthy a lot longer as opposed to traditional storage methods. This unfortunately means that my refrigerator now looks more like the "Emerald City", and requires a scavenger hunt mentality to find where I've buried some of my treasures. My blueberries and peaches started sending me signals that they would like to escape the land of "Oz", so I got busy looking for a recipe that I hadn't tried in order to accommodate their travel requests. The perfect recipe popped into view, (sort of like Dorothy and her house landing) when I stopped by "Simply Recipes". Two years ago, Elise featured this decadent recipe which originated in the August edition of Gourmet in 2005. Her photo of this masterpiece drew me in, and I immediately grabbed my blueberries and peaches and got to work. Preparing this yummy fruit dessert is simple, and the end result.........paradise. My only complaint, which apparently is rather common, is that the consistency of the cake is very sloppy and runny. I will definitely double up on the tapioca next time I prepare this luscious treat. I made one slight change to the recipe which highlighted the peaches, and that was the inclusion of Peach Schnapps as opposed to lemon juice in the filling. This cake is delicious either warm or cold. Enjoy it slowly......Happy Summer

"Boscoe Bakes"... "Serious Eats" Recipe For Peanut Butter Cookies

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 31 Jul 2008 15:55:04 -0500

If I was told I had 5 minutes to live and could ask for anything to eat, one of those cherished requests ( I would have SEVERAL) would definitely include peanut butter, and anything that is kissed by it's incredible goodness. A rich, melt in your mouth Peanut Butter Cookie ranks mighty high on my preferred list of "required eating", so any recipe that looks inviting is investigated thoroughly. Recently I came across a recipe on "Serious Eats" for Peanut Butter Cookies, and after reading some of the glowing reviews, decided to give it a go. I used the members of my Wednesday night "Pastry Meeting" as my resident judge and jury. The Verdict........was very surprising. Several people who do NOT like Peanut Butter Cookies absolutely LOVED these, while others who drool over my "signature" formulation gave these a thumbs down. I personally enjoyed the cookie, found the "chewy" factor a bit amusing, and thought the peanut flavor was nicely presented. So if you like your Peanut Butter Cookies with a bit of unusual personality, I highly recommend that you give this recipe a whirl. Either way, anything that contains a good, rich "peanuttie" peanut butter is to die for. Enjoy!

"Boscoe Bakes"... "Blueberry Crumb Bars"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 31 Jul 2008 23:04:18 -0500

Fruit goodies have been very prevalent here lately, and the influx of fresh and soon to be ripened local produce make it next to impossible to ignore this magnificent bounty. Today, with fresh picked blueberries beckoning for attention, I decided to make a tried and true blueberry bar which is great for snacking all day long. Preparation is simple, and within an hour or so you have a melt in your mouth blueberry treat that is guaranteed to please. These bars are great with a glass of milk, a cup of your favorite java or simply by themselves. Bon Appetit

Ingredients:

1 cup of sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups all purpose flour
1 cup (2 sticks) cold, unsalted butter
1 egg
zest and juice of one lemon
4 cups fresh blueberries, picked over
1/2 cup sugar
4 teaspoons cornstarch

Assembly:

Preheat your oven to 375 degrees F. Grease a 13x9 inch baking pan

In medium bowl, stir together 1 cup of sugar, the flour, baking powder, salt and zest. Using a fork or pastry blender, cut in the butter and the egg until the dough resembles coarse crumbs the size of peas. Pat half of the dough onto the bottom of your prepared pan and set aside.

In a medium size bowl, toss together the sugar, cornstarch and lemon juice. Carefully toss in the blueberries. Pour the blueberry mixture onto the crust and arrange evenly. Sprinkle the remaining dough over the blueberries. Gently pat into place.

Bake for 1 hour, or until crust is golden brown. Cool in pan before cutting.

"Boscoe Bakes"... "Fruity Apple Crisp"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Fri, 25 Jul 2008 23:55:38 -0500

As previously mentioned, I LOVE apple crisp, and for that matter, most fruit crisps in general. My guests on Wednesday nights seem to have been infected with the same passion, so this week I'm treating them again to another colorful crisp. In addition to my mandatory Granny Smith apples, I happened to have a few overly ripe peaches and some delicious sweet cherries kicking around, so they jumped in and joined the party. And what a party it was............with the tart apples keeping company with the luscious peaches and very sweet cherries and the perfectly tuned crust keeping a lid on things...........it rocked, and was one for the record books. The flavor medley was incredible, and the addition of rich French Vanilla ice cream brought this crisp over the top. As much as I'll eat crisp in any way, shape manor or form, this one should definitely be served warm in order to savor the delicious fruit symphony that is performing. This is decadent............Enjoy with a friend!

Ingredients:

12 Granny Smith Apples (peeled, cored and sliced thin)
2 lbs. of sweet or tart cherries (pitted)
6 peaches sliced thin (skins on)
2 tablespoons of dark rum
1-1/2 cups all-purpose flour
1-1/2 cups white or light brown sugar (I use 50/50)
1 teaspoon table salt
2 teaspoons (heaping) cinnamon
1/2 teaspoon fresh grated nutmeg
2 sticks of cold unsalted butter (diced)

Directions:

Preheat your oven to 375 F. Mix prepared fruit and toss with the rum. Add fruit mixture to a 13x9 inch baking dish. Combine and whisk together the flour, sugar, salt, cinnamon and the nutmeg. Using a pastry blender, or food processor, cut the butter into the dry ingredients until they resemble coarse bread crumbs. If using a food processor, be careful not to over process. Spread the topping evenly over the fruit. Bake until the topping is golden brown, the apples are tender and the juices are bubbling happily. This might take approximately 1 hour and 20 minutes. I covered my topping after 40 minutes to prevent it from browning too much. Serve warm with ice cream or whipped cream. Eat slowly, and don't even think about counting calories!

"Boscoe Bakes"....."Herb Roasted Squash and Potato Torte"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Fri, 25 Jul 2008 11:16:28 -0500

My friend Deb at Smitten Kitchen is one very busy blogger with a lot of great recipes. Yesterday I came across her "summery" recipe for Herb Roasted Squash and Potato Torte. The timing for this discovery was perfect, since I had a bag of summer squash that was clamoring to leave the fridge and see the light of day. So I got out my brand new mandoline, and got to work. Her recipe calls for two pans of this luscious treat, but since I was feeding only two, I cut the recipe in half. (Now, I'm sorry I did! It's ALL GONE) I've seen similar versions of this torte before, but Deb's take on it yields a dish that is crunchy, creamy and perfectly seasoned all the way through. So if you love summer squash like I do, it is strongly recommend that you make BOTH pans of this healthy summer treat, as opposed to one. I was really looking forward to leftovers, and now there are none! P.S............please note that the "red" speck that is waving at you in my photo is a piece of tomato that jumped ship from my accompanying chicken dish!

"Boscoe Does "Debbie Meyers".... I Test to See If "The Green Bag Lady is Full of Gas"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Fri, 25 Jul 2008 09:53:54 -0500

The other day I decided it was high time for my first "scientific" experiment, so a box of Debbie Meyer's Green Bags found their way into my shopping cart along with a plethora of fresh strawberries, peaches, nectarines and cherries. I had heard secretly that these green bags actually did work, and with the deluge of extremely tropical weather we've been having lately, I thought a test was in order. The humidity has been so bad, that even the mold spores are getting moldy! So the strawberries and cherries were bagged (separately) and placed in the fridge, and the nectarines and peaches were combined and placed on a counter. From the get go, all of the bags started to develop condensation immediately, so as directed, I wiped out as much excess moisture as possible daily. After 5 days, I decided to check the condition of my fruit and found the following: Most of the peaches (see photos) had developed brown mushy spots, and were clearly over ripening and going bad FAST! The nectarines however, appeared to be doing just fine and had no complaints. My strawberries revealed berries that were swimming in their own condensation, and for the most part were ripening nicely with NO mold. And the cherries, the hardiest of the bunch, were quite happily enjoying their air conditioned "emerald city" environment with little additional moisture and no noticeable defects of any kind. At this point, I decided to use the peaches and cherries for a lovely "Fruit Crisp", and continued my experiment with the remaining strawberries and nectarines. I also placed the nectarines in the refrigerator to keep the strawberries company. Today, at the 12 day mark, the strawberries are ripening beautifully, albeit very wet and getting soft and the nectarines are softening a tad with no other noticeable change. More than likely, I feel a tart or other fruit dessert right over the horizon, and I'm sure the fruit will be thrilled to see "blue" skies once again. Aside from the high levels of condensation which plague the bags, I'd have to give Debbie high marks for these "gas guzzling" bags, since they seem to work rather nicely. They definitely are worth their weight in "green", since they are reusable and will save you a great deal of money on fruit (and gas) that otherwise would have perished long ago. It's just too bad that I didn't have the bags earlier in the week. My apples obviously would have benefited as well!

"Boscoe Makes"...."No-Bake Chocolate and Peanut Butter Oatmeal Bars"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 17 Jul 2008 08:21:37 -0500

Even though I have a lovely ocean breeze and ceiling fans for added circulation, sometimes my kitchen can get a tad too steamy. So finding ways to eliminate the oven, but yet produce something with a "baked" composition is always a welcome alternative. Such is the case with Martha Stewarts's "No-Bake Chocolate and Peanut Butter Oatmeal Bars". This recipe incorporates two of my to "die for" ingredients, chocolate and peanut butter and marries them nicely with a rich, chocolately oatmeal crust. Assembling this delicious show stopper is very easy, and gives you plenty of time for other tasks while the layers are setting up. On the toppings, I increased the amount of semi-sweet chocolate to 12 ounces and the milk chocolate to 3 ounces. I also opted to double up on the peanut butter. After all, "it's a good thing", and you can't have too much of that! The end result............pure decadence.

"Boscoe Cooks Decadent Lobster Bisque"....Lobsters Fight For A Good "Claws"...Just "Dying" For a Taste of the "Afterlife"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Sun, 20 Jul 2008 07:37:20 -0500

In addition to all of the scenic vistas, an abundance of fresh seafood and a lot of noteworthy history, our town is also noted for it's "passionate" town meetings. Often times these televised proceedings can get very "heated" as presenters "fight to the death" over issues they feel are of the utmost importance. Apparently this mindset has also affected our local lobster population, as they too engage in their own sort of combat when it comes to my lobster bisque. It seems they get all "hot and bothered" over who is going to participate in my next production, and will "claw" their way to victory in order to taste a bit of "the afterlife." Here you will witness first hand the competition, and of course.......the final result. Getting "mugged" here, has a whole new meaning! My inspiration for this recipe is from the June 1997 edition of Bon Appetit. I've made a few inclusions as noted below. Enjoy and "Bon Appetit"

I double up on the lobsters, since you can't get enough of a good thing. Also, instead of one sliced tomato, I use a small can of diced, italian style tomatoes. For more robust flavor, I also substitute Cognac for the brandy and add a pinch of saffron when stirring in the tomato paste. Lastly, right before serving, I add a splash each of Cognac and vermouth, stir it thoroughly and let it simmer an additional 5 minutes. This is a very rich bisque and incredibly decadent. If you are serving this as a precursor to a large seafood dinner, small portions are advised.

"Boscoe Goes Fishing For Dinner"....We Get A "Sharp" Deal on "Lobsta"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Fri, 11 Jul 2008 12:21:22 -0500

Yesterday my friend Joey, his Dad and I set out to sea hell bent on catching some of the striped bass and bluefish that are running amuck in our local waters. We had the bait, the munchies and a cooler filled with soda and water (beer could get you in trouble with our LOCAL Coast Guard Station). The weather was perfect and the sea was fairly calm. We had been tipped off about a "TOP SECRET HOT SPOT" where they were biting like mad, so we figured that success was definitely in the cards. Sure enough, in no time I had a hit and it looked like dinner was just about a done deal. No such luck..........it's the ONE that got away! But not to matter, in just a few more minutes Joey's Dad had a tug, and boy this one looked like it was mean, hungry and very stubborn. It put up quite a fight, and took about 5 minutes before it broke water. Well, "IT" turned out to be a "serrated" fishing knife that apparently was snagged on the ocean floor and obviously had fallen off of some poor soul's boat when they weren't looking. Unfortunately, the "knife that almost got away" was the most excitement we had for the duration of that trip, so we pulled up anchor and headed back to shore. As we were motoring to the mooring we caught up with one of Joey's friends who just happens to run a lobster boat. Instead of the usual "hey what's up", he said, "you guys want some lobsters"? HUH?....WHAT?...LOBSTERS? Are you kidding? HELLOOOOOO! Well needless to say, the day was saved. Joey "cut" a sweet deal with his friend and we wound up with "fresh" lobsters for dinner. I flew home and made a bowl of "Tyler Florence's" Classic Potato Salad, and had my room mate pick up some fresh corn on his way home. I steamed the lobster with some white wine and served it plain with drawn butter. It was by far some of the sweetest lobster I have ever tasted, and living here.........that's a LOT of lobster. The corn was also very sweet, and I'm sure that grilling it added a great deal of sweetness to it as the succulent juices from the corn caramelized on the surface. Although we didn't catch any fish yesterday I wasn't singing the "blues." The "sharp" buy on lobsters had saved the day!

"Boscoe Bakes"..."Blueberry Comfort Cake"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Fri, 15 Aug 2008 17:07:46 -0500

Our blueberry season is right around the corner. Knowing that I'll soon be picking those beautiful blue babies and freezing lots of them for future use reminded me that I still have a tiny stash on ice carefully squirreled away. So after foraging through my freezer and finally locating those hidden jems, I decided to make one of my favorite blueberry desserts......."Blueberry Comfort Cake." This cake has all the feel good components you would expect from a yummy blueberry dessert......LOTS of blueberries, a touch of zest, a slight "muffinesque" crust and a light, yet very moist composition that just melts in your mouth. It's also very comforting to make when you know that your next stash of the fresh blue jewels are only days away from harvest. This dessert is best served at room temperature, or warm from the oven if you (and I didn't) can't wait. Enjoy!

Cookie Doctor’s Blueberry Coffee Cake

Ingredients:

1 2/3 cup all purpose flour 
1 1/2 teaspoon baking powder
 1/2 teaspoon baking soda
1 teaspoon salt
 1 stick butter, at room temperature
 1 cup sugar
 3 eggs 
1 cup plain yogurt, fromage blanc or sour cream
 1 teaspoon vanilla extract
1 teaspoon lemon zest
 3 cups fresh blueberries (divided)
 1/4 cup light brown sugar

Assembly:
Preheat your oven to 350°F. Grease a 9-inch cake pan, preferably nonstick with a removable bottom. You can also cover the bottom with a piece of parchment paper for easier removal.
Sift together the flour, baking powder, baking soda and salt. Set aside.
In the bowl of a standing mixer, cream together the butter, sugar and zest. Add the eggs, one at a time, mixing well between each addition. Add the yogurt (or fromage blanc or sour cream) and vanilla and mix thoroughly. Add the flour mixture and mix again until just combined.
Pour half of the cake batter into the cake pan. Scatter half of the blueberries over the surface. Cover with the rest of the batter and top with the remaining blueberries. Sprinkle the top evenly with the brown sugar.
Bake for an hour, until the top is golden brown and a tester inserted in the center comes out clean. Transfer to a rack and let it stand in the pan for ten minutes. Unclasp the sides of the pan and let it cool completely before serving.

"Boscoe Bakes"..."Ocean Kissed Raspberry Banana Bundt Cake"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 10 Jul 2008 20:43:14 -0500

Summer is in high gear here, and as promised before, I'm going to share with you a little more of this magnificent ocean front community. In fact, if I hadn't gone "yachting" today, my Banana Bundt Cake would have had a totally different flavor profile. ( I use the term "yachting" quite loosely, since my friend's boat is a 21 foot fishing skiff) The raspberries used to make the delightful puree that I drizzled over the cake came courtesy of our yacht club.....Hull Yacht Club. When you arrive there, in addition to the breath taking view, the warm and welcoming ocean breeze and that healthy salt air, you come across a hedge of raspberries waiting to greet you upon arrival. There they sit, just waiting for some "foodie" like me to dive in and start picking. And pick I did! Next thing you know, what started out as the desire for a quick, healthy "snack" post ocean cruise, resulted in an overflowing handful of raspberries that forced me to run inside and grab a bowl out of the kitchen. And it's a good thing indeed that the "officers" still think I am an active member of the club, otherwise I'd probably have been stopped dead in my tracks as I came rushing out of the kitchen, plate in hand. I had catered several high profile weddings and events there a few years ago, and always made sure the bartenders and on duty staff were taken care of handsomely. And I'm always popping in with friends who are members, so I guess what they don't know, won't kill me.....LOL (Hopefully friends who live in town and follow my blog will zip their lips.......or else.......NO more goodies from the Cookie Doctor!) Anyways, I gathered up the berries and headed home. I had made the Banana Cake earlier (Today was high in the 80's, sunny with a wonderful ocean breeze, and I was determined to get my baking out of the way at the crack of dawn, so I could go "yachting") so all that remained to be done was the icing.......or in this case the puree. I quickly dropped the berries (probably around 1-1/2 cups) into a pan with 1/2 cup of sugar, a tablespoon of Chambord and a teaspoon of orange zest. I simmered these lovely beauties until all that remained was the lovely "berry broth" and their seeds. After pouring this very aromatic brew through a fine mess strainer, I let it cool and then did the drizzle dance all over the cake. The combination was fantastic, and the raspberry puree was sublime. My guests loved it! The recipe for the Banana Cake is found here: Classic Banana Bundt Cake. So folks, head down to your local yacht club and start picking those raspberries. And if for some reason you are met with different landscaping options which don't include raspberries, then head to your local farm stand pronto. Happy Summer..............

"Boscoe Bakes"... Zesty Apple Crisp

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 03 Jul 2008 10:15:39 -0500

I've loved apple crisp since I was a little kid, and that's a long time since I'm 6'5". Maybe it was the apples that triggered the tall gene, I'll never know for sure. One thing I do know, is that I became fanatical about perfecting the balance between the sweet crunchy topping (YUM) and the tart, semi firm composition of the luscious apple filling. I didn't want the topping to be too crunchy or overly sweet, and I wanted the apple filling to be just a tad tart and not mushy or too hard. So after years of experimenting with apple varieties, sugar, flour and or oatmeal toppings, wiping out countless apple orchards and playing around with the tartness and mouth feel components, I came up with the following recipe. I found that Granny Smith apples were the perfect starting point. They were firm, tart and held up nicely under fire. A topping made with flour, sugar, butter, cinnamon and nutmeg seemed to marry nicely with the apples, and a touch of zest added a special touch that made for a very harmonious union. This delicious dessert is simple to make, elegant enough for company and guaranteed to disappear. Serve it warm with vanilla ice cream or lots of home made whipped cream. It is also wonderful at room temperature or even cold. If I have it made up in my freezer, I often serve this dessert with home made apple crisp ice cream. Now that's really taking it over the top, but the extra effort is certainly well worth the accolades you'll get in return. The recipe for this yummy dessert follows, and I'll post the recipe for my apple crisp ice cream in the near future. Enjoy!

Ingredients:

12 Granny Smith apples

1 zest of one orange

1 tablespoon dark rum

2 tablespoons sugar

1 cup all purpose flour

1 cup sugar

1/4 cup brown sugar

3/4 teaspoon salt

1 teaspoon (heaping) cinnamon

1/2 teaspoon nutmeg

12 tablespoons unsalted butter, cut into small pieces

Directions:

Peel, core and slice the apples. Cut slices into 1-inch chunks. Toss the apples with the zest, rum and 2 tablespoons of sugar. Place the apple mixture into an ungreased 13x9 inch baking dish. Using a pastry blender or your food processor, cut the butter into the dry ingredients until they resemble coarse bread crumbs. If doing this in your food processor, take care not to over blend. Scatter the topping evenly over the apples. Tap the dish a couple of times on the counter to settle in the crumbs. Bake for 50 - 55 minutes, or until the topping is golden brown and the juices are bubbling. Check apples with a skewer for your desired level of firmness.

"Boscoe Bakes"..."Signature" Espresso Kissed Chocolate Walnut Brownies

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 03 Jul 2008 08:58:57 -0500

Like many good, hardcore practicing "chocoholics", I've been working hard to perfect my brownie recipe for several years. I've tried all kinds of unusual techniques, bowed to several superstitions, and reviewed hundreds of recipes that usually resulted in pretty good brownies, but nothing outstanding. In addition to a rich, decadent chocolate flavor, I wanted a texture that would be similar to a "light cakey torte".........slightly fudgy and chewy (it would NOT remove fillings or dentures) but with a cake like personality. In other words, it's like asking for Christmas Day in New England to be bright, sunny and high in the 70's, with a foot of fresh powdery "non melting" snow, sunset at 8:30 p.m. and Spring to follow immediately thereafter. Impossible......perhaps, but NOT in the brownie world! I discovered that replacing the all purpose flour with cake flour (thank you Cook's Illustrated) and placing the toasted nuts on top, as opposed to mixing them in, made a big difference in the mouth feel and taste department. My other inclusions seemed to work magic, and the local "brownie authorities" declared these "the best brownies known to mankind". Or as one friend so gleefully exclaimed..."This is a jolt of chocolate and java heaven." So get out the "chocolate liquor" and toss on an apron, these babies are really GOOD!

Ingredients:

1 cup of medium chopped walnuts or pecans (optional)
1-1/4 cups of cake flour
2 teaspoons of instant espresso powder
1 tablespoon natural cocoa (I use Ghiradelli)
1/2 teaspoon salt
3/4 teaspoon baking powder
6 ounces unsweetened baking chocolate, chopped. I LOVE Trader Joe's
12 tablespoons unsalted butter, sliced
2-1/4 cups sugar
4 large eggs at room temperature
1 tablespoon of GOOD vanilla
2 teaspoons dark rum

Directions:

Preheat oven to 325 F. Using heavy duty foil line a 13x9 inch baking dish with double layers of foil - (cut sheets twice as long and twice as wide and fold in half) covering pan first from top to bottom, and then left to right. Tuck foil into corners tightly, forming an aluminum foil shell. Allow 1-2 inch overhang. This will later serve to lift the brownies out of the pan once they are cooled. Spray the foil with non-stick cooking spray.

If you are using nuts, spread nuts evenly on baking sheet and toast for 11 minutes, or until golden. Set aside.

Whisk the flour, salt, espresso powder, baking powder and cocoa together. Set aside.

Melt the chocolate and butter in either a heatproof bowl over simmering water, or in a heavy bottom pan over very low heat. Stir constantly to avoid scorching. Place sugar in large bowl and add melted chocolate, stirring until well incorporated. Add the eggs, one at a time, and stir thoroughly after each addition. Stir in the vanilla extract and rum. Mix well. Add the flour mixture in three additions, stirring until the batter is smooth and homogenous.

Scrape the batter into the prepared pan and use your spatula to smooth the surface. If using nuts, sprinkle on top. Bake for 50 minutes, or until a cake tester inserted into the center of the brownies comes out with just a few crumbs attached. Cool on wire rack in pan for two hours, then remove brownies from the pan by using the foil overhangs. Cut brownies to desired size.

"Boscoe Bakes"...Sour Cherry Coffee Cake With "Home Grown" Cherries

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Wed, 09 Jul 2008 07:15:39 -0500

We've had a cherry tree on our property for over a 100 years, and I had somehow forgotten about its existence this year until a swarm of birds started hovering above. This tree only produces fruit every other year, and last year I was laid up, so I'd pretty much forgotten all about it. I grabbed a bowl, hopped in the car (the tree is on a lot down below with "treacherous" stairs leading to it) and got there just in time. The birds were already enjoying an all you can eat "cherry" buffet, and had NO intention of stopping until I arrived. Quickly they scattered to other trees in the vicinity and watched as I started picking their lunch out from under them. After amassing about 6 cups of berries I returned to the kitchen to inspect my bounty.....and the birds returned to the tree to continue with their lunch. I washed and pitted them, (I wound up with 4 cups) tossed them in about a cup of sugar and added 2 tablespoons of Kirschwasser. Not sure what I was going to do with them, I vacuum packed them and put them in the freezer. Today I decided that a nice sour cherry coffee cake was in order, so the berries were defrosted, the Kitchen Aid was taken out of hibernation and I finally "got back to work". Yes, I've been terribly remiss with my postings, but trust me, I've been tied up helping a dear friend out MUCH longer than I anticipated. I made a cherry filling out of them by placing the berries and all of their lovely juices in a sauce pan with two tablespoons of cornstarch and the zest of one orange. I gently simmered the berry mixture until the juices thickened, and then stirred in two more teaspoons of Kirschwasser. While the berries were cooling, I assembled the ingredients for the cake. The flavor of these sour cherries was reminiscent of hard sour cherry candy I enjoyed years ago as a kid, and made one of the most memorable cherry coffee cakes I've made to date. The sour flavor was tastefully pronounced without being overbearing, and everyone loved it. The birds finished off the tree in two days, so my stash of sour cherries is gone until 2010. But for those of you lucky enough to find some at your local market, my recipe follows below. Enjoy

Sour Cherry Sour Cream Coffee Cake

Ingredients:
1 cup unsalted butter (2 sticks) at room temperature
1-1/2 cups granulated sugar
2 large eggs at room temperature
1 cup sour cream
1 tablespoon GOOD vanilla extract
1 tablespoon Kirschwasser
Zest of one orange
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 lb 5 oz of home made sour cherry pie filling, or 1-21 oz can of sour cherry pie filling
1/2 cup granulated sugar
1/4 cup light brown sugar
2 teaspoons (generous) cinnamon
Preparation:
Preheat oven to 350 F. In the bowl of a standing mixer, combine butter, sugar, eggs, sour cream, vanilla extract, Kirschwasser and orange zest. Mix on medium speed for 2 minutes. Scrap down sides and mix again for 1 minute at medium setting. Combine flour, baking powder and salt in medium bowl. Add to butter mixture and blend until just combined. Spread half of the batter into a greased 13x9 inch baking pan. Spread cherry filling evenly over batter. Cover cherry filling evenly with remaining half of batter. Mix together the sugars and cinnamon. Sprinkle evenly over the top of the coffee cake. Bake in 350 F oven for 65-70 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Cool completely in pan.

"Boscoe Announces".........."Name This Photo Contest"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Thu, 19 Jun 2008 07:58:11 -0500

Yesterday while prepping for my weekly "Pastry Meeting", this photo opportunity evolved when three things happened simultaneously....my camera was at the ready, I was cleaning and slicing beautiful strawberries and creative insanity stuck like a bolt of lightning. Now, I'm NOT going to tell you what I thought of when I took this picture, but will let you know that the two roses in the picture were headed to the happy "hunting ground" after serving us long and well....{hint} The inspiration for this picture was then born, and the rest is history. Can YOU NAME THIS PHOTO? Send in your suggestions, comments or insanely creative captions. The WINNER will receive two dozen of "Boscoe's Chocolate Chipster Cookies". Put on those thinking caps! Let the creative juices flow..........

"Boscoe Makes"....."Easy, Breezy Sunday Supper"

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Mon, 16 Jun 2008 08:43:51 -0500

As mentioned earlier, I've been a tad busy lately "Boscoe Is Back" and time to cook, bake and visit with you has been at a premium. Tonight was no exception, and after arriving home late due to a "speeding ticket"........it makes NO sense, and I'll explain later when I have the time to slow down...... I wanted something "I could "BITE" into, fast, easy and healthy without a fuss. As fast as you can say......"license and registration please" I cut up 4 medium Yukon Gold potatoes and 6 medium carrots, then tossed them with olive oil, salt, pepper and a few sprigs of fresh rosemary and thyme. I then marinated 2 pounds of 3/4" sirloin strips with a couple tablespoons of olive oil, Worcestershire Sauce, minced garlic and a sprinkling of sea salt and coarse black pepper. I arranged the veggies single layer on a baking sheet and roasted them at 425 F for 45 minutes (or until nicely browned.) The steaks were no fuss at all, and cooked up quickly on my griddle skillet. This dinner was easy and breezy and didn't cost me a small fortune...........unlike my ride home! Enjoy it slowly.......

"Boscoe is Back".........I've Missed You Guys!

noreply@blogger.com (Mark Boxshus "Cookie Doctor") — Sun, 15 Jun 2008 17:13:51 -0500

Hey guys..........just wanted to apologize for my noticeable absence lately. I have a dear friend who is suffering through many side effects as a result of recent surgery, and have been assisting her on a regular basis with many of her daily requirements. Consequently I've been a tad remiss in the posting department, as well as in the cooking and baking arena. However, I am guardedly optimistic that this next week will bring more time to devote you, as well as my neglected and lonely kitchen. So stay tuned. I've dusted off the Kitchen Aid and tossed on an apron. Full throttle ahead! AND........in the meantime, please indulge your sweet tooth with one of these yummy Double Chocolate Chip Orange Cranberry Cookies or a piece of this rich, moist Banana Blueberry Bundt Cake. I'll share the recipes in an upcoming post. Enjoy!