Previously, Amy was food editor at Boston Magazine and associate food editor at Sunset magazine. She is also the food and dining contributor to WGBH Radio’s Under the Radar with Callie Crossley. Serve warm, sprinkled with chives and bacon. Amy Traverso (amytraverso) is the senior food editor at Yankee magazine and co-host of the national public television series, Weekends with Yankee. 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. Strain the broth into a measuring cup (you’ll have between 4 and 5 cups). 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 the retail stores in Bantam and New Haven, you can find milk, cream, butter, cheese, yogurt and cheese.Īrethusa also recently made the list of Connecticut Magazine’s 2017 Best Restaurants and was named a top restaurant by AAA in August.Lobster Chowder with Saffron and Tomatoes - Home & Family Products come from the 350-acre farm in the Bantam section of Litchfield owned by Tony Yurgaitis and George Malkemus. Putney Mountain Winery, Putney, Vt.Īrethusa Farm produces a variety of dairy products and also runs Al Tavolo, a farm-to-table restaurant, and A Mano, a coffee shop. Previously, she was food editor at Boston magazine and an associate food editor at Sunset magazine. North Country Smokehouse, Claremont, N.H. Amy Traverso is the senior lifestyle editor at Yankee magazine. The other 2017 honorees include Kennebec Cheesery, Sidney, Maine Stonewall Kitchen, York, Maine Bonnie’s Jams, Cambridge, Mass. Thomaston girls soccer blanks Canton to advance in Class S.Torrington man, 24, charged in fatal hit-run.Police: Oxford boy, 16, killed performing wheelie on stolen motorcycle in Derby.Here are the 2022 northwestern Connecticut election results.Republicans win in 8th, 30th District CT Senate races.Lena Dunham talks living in the backyard of her parents’ northwest CT house with ‘Architectural Digest’.Middletown chief of staff felt 'fooled' into taking sobriety tests before DUI arrest, video shows.Yankee Editors’ Choice Food Awards recipients receive an award handcrafted at the Simon Pearce studio in Quechee, Vt. As with previous years, the honor should be considered “an award of excellence rather than a single, best-in-category competition-style approach,” says Traverso. Honorees are chosen for making exceptional products that meet the Yankee standard of quality. “We delight in finding these gems and shining a spotlight on these producers in order to bring their bounty to you, as each one of these products is perfect to serve at a holiday party, give as gifts, or simply enjoy yourself.” “Our annual search for the Yankee Editors’ Choice Food Awards is year-round and takes us to farmers’ markets, gourmet shops, festivals, supermarkets and farm stands across New England,” says Traverso in a release. The 10 honorees were chosen by Yankee senior food editor Amy Traverso in the categories of cheeses, meats, preserves/sauces, sweets and drinks. The magazine features the top choices for its Editors’ Choice Food Awards 2017 in a multipage layout in its November/December issue.
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