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Jean Kerr, Editor of Taste Magazine and cookbook co-author with Spencer Smith recently received a great review from the Boston Herald on their newest book, The Union Oyster House Cookbook. Click here for the Review. They will be signing The Union Oyster House Cookbook as well as their other book, Mystic Seafood at the Boston Wine Expo, Seaport World Trade Center at 3:30 pm on Saturday, February 9th and 2 pm on Sunday, February 10th at Porter Square Books.
 I'm currently on one of my Taste road trips, this time up in the White Mountains, staying at the Eagle Mountain House, a gorgeous, vintage, rambling hotel in Jackson, New Hampshire. It's everything you'd imagine: fireplaces, sweeping staircase, cozy pub, porch with rocking chairs, cross country skiing out the door. One of the few occupational hazards I face is that chefs want me to try just about anything they consider a house specialty. In this case, it's Chef Stanley's signature maple butter, which is served 1) on French toast 2) on waffles 3) on their muffin of the day, today's being apple cinnamon. And I had ordered the egg sandwich. Luckily, there are miles and miles of cross country trails, a fitness room and my husband along to help with the calorie consumption. (Is this a great job or what?) www.eaglemt.com Taste publisher Keith Lemerise and I were recently favored with an invitation to a wine pairing dinner hosted by the vintners of Castello Banfi and Chez Boucher French Cooking School. Chez Boucher is happily ensconced in their new digs in Hampton, New Hampshire which boasts a spacious teaching kitchen and a charming dining room which is available for special events. Ron Boucher turned out some fantastic dishes,(including an Italian onion soup with vin santo and a chicken liver crostini) to pair with the wines being poured, all from the historic Banfi estate in Montalcino, in Tuscany. Turns out Ron does Italian as well as he does French. www.chezboucher.com I stopped in at Black Trumpet Bistro in downtown Portsmouth, New Hampshire and Chef/Owner Evan Mallet let me sample some of his pretzel bread which was just coming out of the oven. I hadn't had anything so yummy since I was in a German beer garden and the owner was baking pretzels to go with our steins of weissbier. The pretzel bread at Black Trumpet is served with a whole grain mustard butter, I'm told, but it doesn't need anything really. Each two bite morsel had a beautiful mahogany sheen and was sprinkled with coarse sea salt. Thanks, Evan. www.blacktrumpetbistro.com
It's Maine shrimp season! This seasonal seafood treat lasts only through early spring most years, so get them while you can. These are tiny, delicate morsels of shrimp available peeled, shells on with heads removed, or whole, with heads on. This last option is the least expensive, and provides the opportunity to use the heads and shells to make a great shrimp stock. Peeled shrimp are great over pasta with just some good olive oil and garlic-a sort of Maine Shrimp Scampi. See my Shrimp Bisque recipe under Recipes at www.tasteoftheseacoast.com. Last but not least, in honor of Valentine's Day and your special someone, pick up a copy of The New Intercourses: An Aphrodasiac Cookbook now in it's tenth anniversary edition. Organized by type of aphrodisiac, the book covers 19 sensual foods, from traditional favorites like oysters and strawberries to lesser-known but just as potent foods such as pine nuts and asparagus. The photography is gorgeous and the book includes 55 recipes. Available wherever books are sold or from www.intercourses.com. Want to have your product, establishment or service considered for our Editor’s Picks? Send press info and product samples to Editor’s Picks, Taste, 155 Fleet Street, Suite 210, Portsmouth, New Hampshire 03801.
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