• 2008 Left this one cooking all day prior to adding the fish. Reduced quite a bit and had to add some water back. Comes out on the thin side, like a a soup, but with a lot of flavor.
  • 2008 Needed a huge pot to cook all the fish. One we used wasn't big enough, mussels opened, but the clams didn't
  • 2008 Don't keep shellfish in plastic bags in the refrigerator, a batch of mussels were spoiled
  • 2009 Clams take a lot longer to open than the recipe suggests
  • 2009 New pot was big enough for full recipe, but shellfish had to come out to add the shrimp and cod

Egg Nog
  • Recipe appeared in the NY Times the day before Christmas Eve
  • Probably the best tasting drink ever, and the combination of spiced rum and brandy was perfect

Calamari Salad
  • 2008 Added octopus, which takes a long time to cook. 4-5lb octopus boils for 1.5-2 hours until tender. Ours was smaller and seemed a little overcooked. It reduces tremendously, there isn't much left of a 2 lb octopus. Clean after boiling.
  • 2008 Calamari cooks very quickly, 40 seconds in boiling water, immediately into an ice bath
  • 2008 Added shrimp brined in salt and sugar mixture. They were washed off, and placed on to a heated sheet pan in a 400 degree oven for 2 minutes, and then flipped. The pan was placed just under the heat, like a broiler.
  • 2008 dressing in the recipe was perfect, probably used less since there was more fish than expected, which was good
  • 2009 2 2lb octopus cooked (with a cork in the water) for just over an hour, until a fork could push into the base easily. Cooled in a strainer and then the fridge, and sliced the next day. much better consistency
  • 2009 add scungilli, washed, from 1 can



Clams Oreganata

Rice balls

Brussel Sprouts

Artichoke Gratinata

Asparagus Gremolata