Much like anyone from a large Greek family, Troy Dagres said his memories from childhood include food. Show While he was growing up in Byfield, his family shared a home with his grandmother and great-grandmother. Together, with his mother, they would spend large portions of time in the kitchen creating delectable meals, and Dagres would join in. In fact, he was encouraged to do so. He recalls his "jobs" — using the mortar and pestle to mash the garlic or having to whip the egg whites — as he assisted in making the family's favorite dishes. Then, there was the restaurant his godfather owned, The Sportsman's Lodge on Plum Island, which was on the property that now houses Mass Audubon's Joppa Flats Education Center. Dagres worked a variety of jobs at the eatery, from busboy to kitchen help. He later managed it. "We loved that restaurant," he said. Today, Dagres, of Newburyport, finds comfort and relaxation in cooking — from researching recipes to experimenting with ingredients or perfecting a beloved dish. "It's fun," Dagres, 49, said. "It's easy for me." With Dagres' knack for entertaining, his dinner parties — in particular his New Year's Eve menu of lobster, shrimp cocktail and steaks — have become legendary in his circle of family and friends. "Every New Year, his baked stuffed lobster haunts you until you get the news that you are on the guest list," his sister Tara Martin wrote in an e-mail. "The birthday parties, anniversary parties or a backyard barbecue has kept our taste buds craving his next invite." "My friends come here on Christmas morning for breakfast," his wife, Stephanie, said. But during his parties, Dagres, an account manager at Lexmark International, can be found socializing with his guests, not in the kitchen. "Preparation is key," he said. "Prepare what you can the day before." When it comes to hosting a gathering, set the menu early, before contacting guests, he advised other cooks. "Make it fun," he added. "Try things; don't be afraid of it. If it doesn't taste good, do it again." When Dagres is a party guest, he arrives prepared — with some of his most-requested dishes in tow, from his artichoke dip to his pecans-and-mixed-greens salad. "The artichoke dip goes everywhere with us," Stephanie Dagres said. "The invites usually come with a request," Troy Dagres said. Then, there's his tangy pulled pork — a recipe Dagres created after watching The Food Network and searching the Internet for pulled-pork ideas. Another favorite dish comes the next day when he uses the leftovers to make enchiladas. For Dagres and his family, cooking offers opportunities to socialize and spend time together. Such was the case when Tara recently challenged her brother to a a bread pudding bake-off. "I researched, grilled other chefs, Googled every bread pudding I could find until I found 'The One,'" Tara said. "I then set a date, arranged for some judges and invited the whole family to witness my victory. Let's just say I got honorable mention." "His presentation was better," she added. "I wonder what I would make better than him, but there's nothing." • • • We're looking to share the recipes and secrets of amateur cooks who have a knack in the kitchen and consistently amaze their family and friends with their culinary skills. If you know a great cook or are one yourself, e-mail . A SAMPLING OF Dagres' FAVORITE RECIPES Bread Pudding 4 large eggs 1 cup whole milk 1 cup whipping cream 1/2 cup sugar 2 teaspoons vanilla Pinch of salt 5 cups cinnamon raisin bread (almost a whole loaf), broken up into 1-inch pieces Butter medium baking dish. Whisk together eggs, milk, cream, sugar, vanilla and salt. Place bread in buttered baking dish. Pour milk mixture over bread and push down bread into liquid and let stand. Preheat oven to 375 F. Place baking dish in large metal baking pan. Add enough hot water to come 1 inch up sides of baking dish. Bake until pudding is puffed and golden brown on top, approximately 50 minutes. Can be served with vanilla ice cream or bourbon sauce. TANGY PULLED PORK 1 large onion, sliced end to end into 1/2-inch thick rounds 2- to 3-pound boneless pork roast 1 cup hot water 3/8 cup sugar 4 tablespoons red wine vinegar 2 tablespoons soy sauce 2 tablespoons ketchup 1/2 teaspoon pepper 1/2 teaspoon salt 1/2 teaspoon garlic powder 1 teaspoon hot pepper sauce (or Buffalo Wing sauce) Arrange onion slices on bottom of roasting pan. Place roast on top of onion. In bowl, mix together water, sugar, vinegar, soy sauce, ketchup, pepper, salt, garlic powder and hot sauce. Pour over roast. Cover and cook for 4 hours at 300 F (or longer at lower heat). BAKED STUFFED LOBSTER To make 4 lobsters (21/2 pounds each) 2 boxes Ritz Crackers 1 box Saltines 1 cup liquid margarine (warm); Parkay is good 1 cup sherry 3 tablespoons paprika 1 tablespoon parsley 2 small cans sliced mushrooms 1/4 cup sliced almonds 1 can lobster meat Stuffing can be made day before or morning of dinner In mixing bowl, combine margarine, sherry, paprika and parsley and mix well until smooth. In large bowl, roughly crumble Ritz and Saltines (not too fine) and mix together. Gradually add margarine mixture to crumbs, mixing thoroughly, but lightly, trying not to compact crumbs. Mix in mushrooms, almonds and lobster meat. Cut open lobsters from head to end of tail, cracking open body and tail. (Make sure to remove rubber bands on claws). Remove tamale and mix into crumbs. Clean out shell cavity. Place stuffing into cavity until about an inch above shell and mound into sliced opening along tail. Bake at 350 for 45 minutes or until stuffing browns on top. Squash Bisque 2 cans squash 1 can chicken broth 10 oz. sweetened condensed milk 2 teaspoons salt (adjust to taste) 2 teaspoons pepper (adjust to taste) 1/2 teaspoon nutmeg Whisk together all ingredients in saucepan. Heat, stirring frequently, until begins to boil. Lower heat and simmer for 15 minutes. Cover, let cool and serve. Prosciutto and Fig Baguette Baguette Prosciutto Asiago cheese (cut into 1/4-by-1/4-by-1-inch-long pieces) Fig spread Balsamic vinegar reduction (made by boiling balsamic vinegar and sugar until thickens) Cut baguette into 3/8-inch thick rounds. Place on cookie sheet. Spread each piece with layer of fig. Add 2 layers of prosciutto. Top with 2 pieces of Asiago cheese, evenly placed. Bake at 450 F until cheese begins to melt and bread toasts. Remove from heat. Drizzle each piece with 2 drops of balsamic vinegar and serve. TROY'S FAVORITE INGREDIENTS Eggs Greek seasoning flour lemon Olive oil What was wrong with Mary Elizabeth in where the heart is?In the novel, Mary Elizabeth Hull dies in the fire at her library. In the film, she succumbs to the complications of her alcoholism.
Who took the baby in where the heart is?Portman is literally stranded at the local Wal-Mart and then becomes a national celebrity when she gives birth late one night at the store. Local gardener Stockard Channing and her live-in lover (Richard Jones) take the youngster and her child in as Portman gets the opportunity to work for Wal-Mart.
Who dies in where the heart is?Sister Husband is killed and their home is destroyed. After the funeral, one of Sister Husband's friends informs Novalee that she is the beneficiary of Sister's estate, worth around $41,000, which Novalee uses to build a new home for herself and Americus on Sister's land.
Was where the heart is based on a true story?To the film's credit, it's based on a book of the same name (that was an Oprah book club pick) by Billie Letts, who is said to have based her book on the story of a woman who gave birth in a Costco. So all that melodrama is inspired by actual events, but it didn't impress critics.
|
Who is Troy in where the heart is?
Postagens relacionadas
direito autoral © 2024 cemle Inc.
