![]() Serve warm, sprinkled with chives and bacon. Remove from the heat and let it sit 5 to 10 minutes to intensify the flavors. Stir in the lobster, corn, cream, and white wine and bring to a gentle simmer. Bring to a boil, then reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes. Add the broth and potatoes to the Dutch oven with the onions and tomatoes. Let that steep while you cook the potatoes.Ĥ. Scoop about 1/2 cup of this hot liquid into a small bowl and sprinkle the saffron over it, then stir. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. A lifelong apple lover, Amy Traverso is the senior food editor at Yankee magazine and cohost of public television's Weekends with Yankee. Strain the broth into a measuring cup (you’ll have between 4 and 5 cups). Topics covered include travel, food, shopping, books, and much more. Return the shells to the pot with the cooking water and simmer for 15 more minutes to produce a flavorful broth. Remove the meat from the remaining parts, saving the shells. When the lobsters are cool enough to handle, tear off the tails, claws, and small legs. ![]() Add the tomatoes with their juice and the pepper, stir, then remove from the heat.ģ. Add the onion to the pan and sauté until translucent, 6 minutes. Remove the cooked bacon from the pot with a slotted spoon and transfer to a paper towel–lined plate. Meanwhile, in a heavy-bottom Dutch oven (5- to 7-quart size) over medium heat, cook the diced bacon until crisp and rendered, 10 to 12 minutes. Remove the lobsters, reserving the cooking water, and set them aside on a rimmed sheet to cool.Ģ. Add salt and lobsters, then close the lid and steam until lobsters are bright red and the legs twist off easily (about 6 minutes). ![]() In a lobster pot (16- to 20-quart size), bring water to a boil. Recipe Courtesy Amy Traverso & Yankee Magazineġ. In addition to working as Yankee Magazine’s senior food editor, Traverso is co-hosting a 13-episode public television series called Weekends with Yankee. WEEKENDS WITH YANKEE offers an "all-access" behind-the-scenes pass to the unique attractions that define the region, and the hidden New England that only locals know.Lobster Chowder with Saffron and Tomatoes - Home & Family She highlights recipes, local flavors and the sense of community that make up the regions' food and dining scene. Yellowstone season 4 is officially upon us, with the premiere of season 4 scheduled for Sunday, November 7 at 8 p.m. To get fans even more excited for the new season, the show is hosting a trip to Dutton Ranch for one lucky fan. Amy Traverso, a senior food editor at Yankee magazine who has appeared on The Martha Stewart Show and the Food Network's Throwdown with Bobby Flay, joins Richard as co-host. Yellowstone season 4 premieres on Sunday, November 7. The series is hosted by Richard Wiese, (Born to Explore), an Emmy Award-winning TV personality, author and explorer who has traveled to all seven continents, participated in two expeditions to Antarctica, and cross-country skied to the North Pole. With New England among the nation's top tourist destinations, the magazine-style program takes viewers on an insider's exploration of the cities, countryside locales and far-flung places in the quaint and scenic region. ![]() Weekends with Yankee (Explorer Channel) WEEKENDS WITH YANKEE is a 13-part travel and lifestyle series named for the long-running publication enjoyed by readers across America for more than 80 years. WEEKENDS WITH YANKEE offers an "all-access" behind-the-scenes pass to the unique attractions that define the region, and the hidden New England that only locals know. Amy Traverso, a senior food editor at Yankee magazine who has appeared on The Martha Stewart Show and the Food Network's Throwdown with Bobby Flay, joins Richard as co-host. WEEKENDS WITH YANKEE is a 13-part travel and lifestyle series named for the long-running publication enjoyed by readers across America for more than 80 years.
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