Kitchen
IN THE
Our Pastries
WITH DORA MENDES
Our Homemade Sausages
Want to Come to Your BBQ
Sweet or hot are perfect on the grill. Add our homemade pasta salad to compliment your BBQ!
Wine Tasting Thurs 7/12 & Fri 7/13
SERVING MANCHESTER FOR 21 YEARS! Mon 7:30a-2p • Tues-Fri 7:30a-5:30p • Sat 8a-12p
819 Union St., Manchester • 647-7150 Michellespastries.com
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2:30 -5:30 p.m. 815 Chestnut St. Manchester
625•9544
Mon–Fri: 9–6 • Sat: 9-4 AngelasPastaAndCheese.com
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On & Off-Site Catering For All Your Special Events Weddings | Business Meetings | Birthday’s | Anniversaries Showers | Fundraisers | Graduations | BBQ’s & More
What is your must-have kitchen item? Definitely my Le Creuset cast iron pan. I bring it with me everywhere.
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All menus can be served traditional sit-down or buffet style. See menu options on our website!
Dora Mendes of Windham is a personal chef and the owner of While You’re Out Personal Chef Services (wyopersonalchef.com). She travels to clients’ homes to prepare either frozen or fresh home-cooked meals, whether they need assistance with special events or parties, or just with regular meals. Mendes provides her services primarily to areas of southern New Hampshire and northern Massachusetts. All you need is the basic kitchen appliances like a stove and oven, freezer and refrigerator, and a microwave; after scheduling an initial consult, Mendes will bring everything else she needs to prepare, package and label your meals before cleaning up the kitchen. She’s a member of the United States Personal Chef Association. A native of the Azores, Portugal, Mendes came to the United States at the age of 11 and completed the Professional Chef program at the Cambridge School of Culinary Arts in Massachusetts in 2000. She also teaches summer cooking camp classes for third-graders.
603-753-6631 | N. Main St., Boscawen | AlansofBoscawen.com
What’s the biggest food trend in New What would you have for your last meal? Hampshire? I would say the whole farm-to-table I love lobster, so that’s how I think I’d aspect [of food], and just being able to get want to go. local ingredients at farmers markets and What is your favorite local restaurant? stores. Wasabi [Steak House] in Salem. It’s a What’s your favorite thing to cook at great hibachi grill and sushi place. home? I love grilling steak or salmon, and just What’s your favorite thing you’ve ever sitting outside and enjoying the day on our cooked for someone? A Korean dish called bibimbap. My kids outdoor patio. — Matt Ingersoll love it. Garlic shrimp on zucchini yellow squash noodles Courtesy of Dora Mendes of While You’re Out Personal Chef Services in Windham (serves 4) 24 extra-large shrimp, peeled and deveined with tail intact 2 tablespoons ghee or unsalted butter, divided 1 tablespoon olive oil 4 cloves garlic, thinly sliced 1 tablespoon fresh oregano, finely chopped 2 zucchini, spiralized or grated 2 yellow squash, spiralized or grated ½ lemon Salt and pepper to taste
fresh local flavor
e t a t S e Granit dy Shoppe Can
Weekly Dish
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13 Warren St. in Concord, NH | 832 Elm St in Manchester, NH
WHOLESALE!
GRANITE STATE CANDY SHOPPE’S SUPER PREMIUM ICE CREAM! CALL GRANITE STATE AT 603-225-2591 EXT.1 FOR MORE INFORMATION
HIPPO | JULY 12 - 18, 2018 | PAGE 34
In a large bowl, mix the zucchini and yellow squash. Add ¼ cup of water and sprinkle of salt. Cover with plastic wrap and microwave for 3 to 5 minutes or until tender. Set aside. In a large skillet, melt one tablespoon of ghee and olive oil, then add shrimp. Cook for three to four minutes or until opaque, turning each shrimp over halfway through cooking. Set aside in a bowl. Add remaining tablespoon of ghee and toss in finely sliced garlic. Saute until slightly golden. Add fresh oregano, juice from ½ lemon and shrimp, including any juices in bowl. Stir to coat shrimp with sauce. Season with desired salt and freshly ground pepper. Spoon over cooked zucchini and yellow squash mix.
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Since 1927
www.GraniteStateCandyShoppe.com
What celebrity would you like to cook for? Johnny Depp. I love all of his movies.
deciding whether beer or bourbon will go with each course for a fun night of seeing which will end up on top. The courses will include fried green tomato salad, pork and beans, lobster macaroni and cheese, smoked barbecue brisket and grits, and espresso crème brulee. The cost is $80. Visit bedfordvillageinn.com. • New bakery in New London: Blue Loon Bakery, an artisan-style bread bakery,
held its grand opening at 12 Lovering Lane in New London on June 29, it announced on its Facebook page. Its menu offers made-fromscratch artisan breads like sourdough, French baguettes and Italian ciabattas in a steaminjected deck oven, plus butter and chocolate croissants, cheese Danishes, lemon Danishes, cinnamon twists and more. Visit blueloonbakery.com or call 526-2892.