Right after the ribbon cutting and before Mayor Kirk led us on the walk, I had a chance to try the salt cod, a.k.a. baccala, get a preview of the dish that is available at Latitude 43 (while supplies last) and a lesson on how to prepare baccala from Sefatia. Enjoy!
If you listen carefully you can hear Bob Ryan (of CATA) in the background while Sefatia is talking — explaining the origin of the word “Stage” in “Stage Fort Park”. Leave us a comment if you know why it’s called “Stage Fort Park”.
In the video, Sefatia references a cooking show she taped with Sista Felicia. See that show in the three videos below
I was upstairs in the rectory doing some work, when I smelled something baking… Something sweet…
So I went down to the kitchen, and sure enough, Mary Ann (who cooks for us at the rectory on weekdays) was making fresh chocolate chip cookies from scratch!
There’s nothing like hot chocolate chip cookies and milk on a cloudy, cold winter afternoon. Tollhouse dough isn’t bad, but Mary Ann’s home-made cookies are in their own league. She has been cooking at the rectory for years, and her she does a great job! I’ll need to go on a diet if I’m not careful…
Click here to view the video at the Gloucester Times Website
Deb Clarke just asked me how Felicia seasons her fried whiting. I answered her on Twitter but not sure if she ever got it. In any case here you can see exactly how it is done. Fried Whiting is my very favorite fish to eat. I could sit down with a pile of salted fried whiting and a couple of cold beers and have an incredible feast. The pure white flesh of the whiting is the tastiest fish ever. You eat it like corn on the cob and the meat falls away from the bone easily. In my opinion the most underutilized species we have today. It also make an incredible soup.
Here are some pictures from a couple of weeks ago at Felicia’s house-
One of the things I love most about eating at Gloria’s is Gloria herself and the pride she takes in her cooking.
Whenever I ask her what tomorrow’s “Spanish Special” is going to be she gets this incredible smile and enthusiasm on her face when she describes what she will be making the next day. I don’t even bother looking at the regular menu because the daily “Spanish specials” are always ridiculously good.
She tells me that ever since she got this panini press that she uses it at least once a day and is thinking of having a panini cooking demo/party. I’ll let y’all know when we iron out the details. Hers is a Delonghi and looked to be constructed pretty solidly.
Ma tells us the secrets behind the best stuffing in the world and how to prepare the shrimp properly in this video.