#ohthatsfresh

You already know what you’re doing for dinner - you’re trolling Pinterest for recipe ideas that will make cute Instagram pictures, or just like, buying something pre-made at Whole Foods. Maybe you’ll enjoy a few craft cocktails and some charcuterie with friends at a hot new joint like Ames Street Deli in Kendall Square. But - what are you doing for Lunch?

Quarterdeck Seafoods presents: Bagged Lunch - Seafood Edition!

At Quarterdeck, we believe that a lot of today’s issues can be solved by a mindfully prepared piece of seafood. “What am I going to feed my kids so that they grow into healthy and happy adults?” Fish. “What can I do around 1 PM to stay sharp for the rest of the work day?” Eat fish. “How can I best support Cat while she’s running the 119th Boston Marathon on Monday April 20, 2015?” Eat a piece of fish, then make a sign that says, “SEAFOOD STRONG”.

I know how easy it is to run out the door in the morning with $20 to drop on some junk with calories. But, it’s equally easy to save that $20 and pack a healthy, inexpensive meal full of nourishment for your brain and your soul. This week, Chris and I are taking a long, hard look at lunch, and we’ve got some great ideas to share with y’all.

At Quarterdeck, our parameters for a successful lunch are as follows:

Lunch must be delicious.

Lunch must be economical (in both prep time and dollar cost)

Lunch must be healthy. 

Lunch should power you up for the rest of your day. You should be excited, not because you’re taking a break from work or school, but because you’re doing something positive for yourself. You are worth it. Your family is worth it. Your Monday night is worth it. 

In continuing our cooking class series on meals that aren’t dinner, Chris and I are excited to fill your head with new ideas for great packed lunches that won’t break your diet OR the bank. We feel great about our lunch time decisions, and we want you to feel the same way :)

The seafood on offer will be a large assortment of the daily haul - think New England staples like cod and haddock, alongside seasonally available treats like Ocean Redfish and Shad Roe. This class invites guests of all skill levels and experience to participate.

You are what you eat; why not eat the best? Respect yourself, eat fish.

Class will take place on Monday, April 06, 2015 from 6:30 - 8:30 PM in our kitchen at 175 Main St, Maynard MA 01754.

Class is limited to 10 people. Reservations are allocated on a first come, first serve basis. $75 per person.

Reservations can be made by calling our market at (978) 897-9165 or by emailing us at [email protected]. A credit card number is required to reserve your spot.

Think fish for breakfast is weird? Tell that to ME, because this is what I ate for breakfast today, and my life has changed dramatically from last week.

The class on March 30 will focus on basic seafood cooking techniques, with an emphasis on healthy, inexpensive meal ideas suitable for busy schedules. What meal does everyone skip? Breakfast. How can we fix that? Read on.

Ever since Chris and I brainstormed a (rather brilliant) menu for the Quarterdeck Cooking Class on Monday March 30th 2015 (click here for details and sign up information), I’ve been inspired to eat fish for breakfast every morning. Here’s my week so far:

MONDAY - Steamed native cod tails ($12.99/lb) and kale. Accomplished everything on my “to do” list, which has literally never happened before. So far, this week rules.

TUESDAY - Steamed ocean redfish ($8.99/lb, y’all!) and kale. Went for a great run, only to re-irritate my shin splints. Ugh. Found yoga studio with intro rate of $30 for 30 days. I’m Reaganing!

WEDNESDAY - Haddock ($14.99/lb) baked with blood oranges, steamed spinach and a poached egg. While drafting a pattern for a new pair of running tights, I discovered that my thigh circumference is 3/4″ smaller than last week. Is this real life?!

THURSDAY -  Canned albacore tuna mixed with diced fennel, spring onions, parsley and some EVOO plus two pieces of toast. Got pulled over for a broken headlight, got off with a verbal warning! 

FRIDAY - Chris Basile’s special Sea Bream ($14.99/lb - a mild and deliciously versatile fish with a firm texture and tasty skin). Here’s an illustrated guide to how we cooked it:

1.) Take a selfie with your filet

2.) Score your filet like so:

3.) Sprinkle salt and pepper on both sides

4.) Prepare a frying pan with just enough olive oil to coat the surface. When the oil is about to start smoking, drop that filet in, skin-side up.

5.) Flip that filet. I forget how long it cooked for. For timing and other details, consider attending Chris’ Cooking Class on Monday March 30 (call Paul at 978-897-9165 to reserve a spot). 

6.) Make a quickie salad with whatever vegetables you have lying around. Transfer fish to a plate, top with salad. Squeeze some fresh lemon juice over the whole dish. 

7.) Eat. Goes great with toast.

Note: My portion sizes are between 4 and 8 oz per serving, depending on what else I’m eating and how much money I feel like spending. Perhaps unsurprisingly, I’ve discovered that regular trips to the Fish Market are much better for my wallet than trips to the Muffin Store.

Hope to SEA you on March 30th! Yes, there will be shrimp and grits. 

<3,

Did I mention that I’m running the Boston Marathon on April 20, 2015? 

I’m not one to complain about seasonally-appropriate weather, but the record breaking snowfall we endured this winter reeeeally harshed my marathon training. This month, instead of crying over long runs cut short, I’ve eliminated alcohol (most of it, anyway) and begun eating as mindfully as possible - you know, since I can’t really make up for lost mileage with Marathon Monday just around the corner. At every meal, I’m paying close attention to how foods affect both my energy and brain function. On Day Two of Cat’s New Training Plan, I made a major breakthrough when I steamed some fish for breakfast.

It was a cod filet that was slightly past its prime, and some pre-cut kale that I’d bought because I felt lazy but also virtuous. I put some liquid (water, white wine, soy sauce - whatever, white wine can be a breakfast food too) into a wok, dropped the fish and kale into my bamboo steamer, and KABLAMMO! I had energy for days. My head was clear. I had a great run. I wasn’t hungry again until 2 PM. What kind of cholesterol-soaked marketing genius decided that we should all be eating bacon and eggs? I told Chris about my breakfast, and he told me to make a graphic for his next cooking class.

Presenting: SEAFOOD FOR BREAKFAST, AND OTHER FRESH-FACED SPRINGTIME GAME CHANGERS!

This class is a return to basics - Chris will review knife skills and tool maintenance, he’ll demonstrate various seafood cooking techniques, and you’ll leave with ideas for breakfast, lunch AND dinner! This class is focused on efficiency and economy of both time and resources. Why cook twice, when you can spruce up your leftovers for a healthy, energy-packed breakfast?

The seafood on offer will be a large assortment of the daily haul - think New England staples like cod and haddock, alongside seasonally available treats like Ocean Redfish and Shad Roe. This class invites guests of all skill levels and experience to participate.

You are what you eat; why not eat the best? Respect yourself, eat fish.

Class will take place on Monday, March 30, 2015 from 6:30 - 8:30 PM in our kitchen at 175 Main St, Maynard MA 01754.

Class is limited to 10 people. Reservations are allocated on a first come, first serve basis. $75 per person.

Reservations can be made by calling our market at (978) 897-9165 or by emailing us at [email protected]. A credit card number is required to reserve your spot.

It's a new year, and Quarterdeck's ever-popular cooking classes are BACK! We're kicking off 2014 with a class entirely dedicated to one of my favorite winter foods: SOUP!

Of course, we're not making just ANY soup. This week, we're going to make seafood soups from a variety of cultures, bringing together seasonal ingredients with healthy shellfish and fin fish in a warm cauldron of deliciousness! Plus, as a special consideration to my friend Anne Warnock, EVERYTHING Chris demonstrates will be GLUTEN-FREE. 

THE MENU:

Grilled Oysters with Burnt Onions (to snack on while we make the main attractions)

Caldo de Pescado - a Mexican seafood soup boasting a flavorful broth with a hint of heat.

Brodetto - an Italian fish stew incorporating a variety of seasonal fish

Bouillabaisse - everyone's favorite French seafood masterpiece 

Clam Chowder Two Ways - New England's finest contribution to the culinary arts! We're making two versions - one with cream, and one with your diet in mind. Both are delicious, and both will be made from freshly-shucked sea clams.

Sofrito - a flavorful tomato-based paste to stir into your soups

Gremolata - another condiment to stir into your creations that adds a burst of fresh flavor with every spoonful

Each course will feature a wine pairing, and as mentioned before, everything Chris makes will be GLUTEN-FREE! 

Class will take place on Monday, January 13, 2014 from 6:30 - 8:30 PM in our kitchen at 175 Main St, Maynard MA 01754.

Class is limited to 10 people. Reservations are allocated on a first come, first serve basis. $75 per person.

Reservations can be made by calling our market at (978) 897-9165 or by emailing us at [email protected]. A credit card number is required to reserve your spot.

Hi Everyone! I know that I promised these recipes a week ago - legit, it took me 8 days to get through the notes I made. Anyway, without further ado, I present to you - (Formerly) Secret Basile Family Recipes!

First up -

GRILLED OYSTERS WITH BURNT ONIONS & PANCETTA

Ingredients:

1 tbsp EVOO (Extra Virgin Olive Oil)

some extra EVOO, just in case

1/3 cup chopped pancetta (cubed)

1/3 cup finely sliced onion (yellow or white)

salt & pepper

15 of your favorite oysters 

parsley (optional garnish)

Method:

- Pour yourself a glass of wine. 

- Put that EVOO into an iron skillet with the burner set to "High" or "Max Power!" or whatever your stove says.  Add cubed pancetta to pan, allow it to carmelize.

- When your pancetta looks like the pancetta above, add those onions in and let them cook. You're taking the onions past caramelized to "lovingly burnt". 

- While your onions and pancetta are getting to know each other, get your oysters on the grill, cup side down. (Give 'em a rinse first - sand probably won't hurt you, but it can be annoying to eat)

WARNING - your oysters are going to cook FAST! Stop watching "The Voice" on your iPad and pay attention to the grill! As soon as those shells pop open, they're done!

Quickly add some salt and pepper to the onions & pancetta, give it a stir, check for done-ness.

When the onions are fully caramelized, you're ready to assemble these tasty little beasts!

You've taken the oysters off the grill - now take 'em off the shell! Just like you would shuck an oyster normally, cut the meat away from the shell.  Discard (recycle) the top shell, and put the meat in the bottom shell. Arrange on a plate. 

Spoon your pancetta-onion mixture onto the oysters. It should look a little something like this:

Yes. That is delicious.

Dice up some of that parsley real quick, and dress your grilled oysters up with some fresh green.

Pose for a picture? Why not?

See how excited I am? This is what happens when you make this dish for people. I hope you're ready for a home-run appetizer!

That's it! Simple, delicious, and fairly fast! The most difficult part of this recipe is the self-restraint one must exercise when attempting to share with others. You really must share. 'Tis the season for giving.

It's almost summer, which means that it's time to plan your next outdoor soiree! What better way to impress your guests than with a few fancy shellfish recipes? At this class, we will be teaching and serving some of our favorite ways to prepare our favorite kinds of shellfish. 

Guests will enjoy:

A selection of oysters on the half shell with shallot mignonette

Razor Clam Ceviche with deep fried celeriac chips

Jumbo Lump Crab Cakes baked, made with little more than jumbo lump crab meat. This is what a crab cake should be. Every functional adult needs this recipe.

Vietnamese Fried Oyster Bahn Mi sandwich - perfect for picnics by the sea side.

Baked Stuffed Giant Sea Clams - the real deal. 

Peekytoe Crab Two Ways - first, crab claw cocktail with a lemon beurre blanc, second, stuffed deviled peekytoe crab.

Uni Sushi - don't be weirded out, sea urchin roe is a delicacy.

Portuguese Littleneck Clams with chorizo and kale, served with grilled garlic toast

Parisian-Style Steamed Wild Maine Mussels with fresh tarragon and mustard, served with crispy baguette

 The best part is, shellfish are super good for you, and super sustainable. It's a total win-win. 

Class will take place on Monday, May 06, 2013 from 6:30 - 8:30 PM in our kitchen at 177 Main St, Maynard MA 01754.

Class is limited to 10 people. Reservations are allocated on a first come, first serve basis. $75 per person.

Reservations can be made by calling our market at (978) 897-9165 or by emailing us at [email protected]. A credit card number is required to reserve your spot.

During the Mongol Empire's hegemony over Asia, Europeans enjoyed the fancy luxuries afforded to them by safe travel along the "Silk Road", an overland trade route connecting Europe with India and China. Everyone swaddled themselves in fancy silks, enjoyed meals prepared with exotic spices and grew tremendously fond of tea (and, uh, opiates). The party was over in 1453 when Constantinople fell to the Ottoman Turks and travel along the Silk Road became preeetty unsafe. The Amazing Race to find an alternate trade route was ON! Most people tried to sail around the tip of Africa, but a bright young sprout by the name of Christopher Columbus decided he was going to go West to get East. 

There's a reason Columbus and everyone else was so eager to get to India; now, we're giving you the chance to taste it for yourself.

Are you READY to learn the secrets of Indian cuisine? We're bringing in Chef Jaswant Singh from Savoring Indian Cuisine to teach the class that Indian food isn't just curry. Have you been to his restaurant? First, check out their Facebook page to see if they're running any specials, then head on down to 155 Main Street in Maynard MA for the Indian experience of your life. 

I'd like to tell you a bit about Chef Jaswant. This man has more charm than the famed Shahrukh Kahn, can out-perform the celebrated Sachin Tendulkar, has more smarts than child-wundersurgeon Akrit Jaswal, and is THE BEST Indian chef we've ever seen. He has a wonderful story of how he came to live in the US, and a lifetime of knowledge to share with the class. He will teach the class how to make your own spice blends, including curry powder from scratch (you know, starting with the curry leaves and such), he will teach sauces, he will teach appetizers, and he'll teach everyone how to make family-friendly crowd pleasers using healthy ingredients that you'll find yourself returning to again and again. 

THE MENU

Fish Pakora

Vegetable Samosa

Chapiti Bread

Salmon Karahi

Chicken Lagan

Mixed Vegetable Curry

Lamb Biryani

The tricky part is going to be paying attention while enjoying all of these dishes (if you're one of those highly-effective people who can do two things at once, I'm jealous). Chef Jaswant made it very clear to me that he intends to ensure that people learn every dish as thoroughly as possible so that they can re-create it at home. He said that he will answer questions and demonstrate techniques long into the night - this is because he is more patient than Mahatma Gandhi.

As usual, we will be sampling wine and beer - I love talking beer, so we'll be pairing some carefully-selected brews with these dishes. Come ready to learn, ready to eat, and ready to make new friends!

Below is a picture of the amazing masala chai Chef Jaswant made for me while we discussed the menu. My life is awesome. 

Class will take place on Monday, April 29, 2013 from 6:30 - 8:30 PM in our kitchen at 175 Main St, Maynard MA 01754.

Class is limited to 10 people. Reservations are allocated on a first come, first serve basis. $75 per person.

Reservations can be made by calling our market at (978) 897-9165 or by emailing us at [email protected]. A credit card number is required to reserve your spot.

What's next in our cooking series? Well, we've got a guest chef, his name is Ithapol, and he's going to be showing us the secrets of Southeast Asian cooking! What's the menu like, you may ask? It's so good, I wrote a song about it.  

Hey, I just met you/ and this is crazy/ But I am hungry/ so Bahn Mi maybe  

1.) Fresh Summer Rolls

2.) Thai Curry Mussels

3.) Bahn Mi Sandwiches - with pork belly confit and shrimp

4.) Duck & Scallop Pad Thai

5.) Thai Seafood Bouillabaisse

6.) Grilled whole fish with Chili Garlic Sauce  

This menu is a celebration of ocean bounty and healthy summer cooking - it's almost bikini season, everyone. Let's eat fresh. 

Class is limited to 15 people. Reservations are allocated on a first come, first serve basis. $75 per person.

Reservations can be made by calling our market at (978) 897-9165 or by emailing us at [email protected]. A credit card number is required to reserve your spot.