Customer Reviews

New England Seashore Recipes & Rhyme

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The above is the subtitle for Portia Little's "little travelogue" of recipes and places.... New England Seashore Recipes & Rhymes - from Maine to Rhode Island; Massachussets to New Hampshire; Connecticut and back to Maine....

As is becoming a trend with Portia's little books and I wholeheartily endorse.....(after all...didn't someone say: 'Life is uncertain, eat dessert first'...?) this one also starts with desserts.

The book is divided into three sections and the first is Shore are Good Sweets; followed by Right-on-Course Main Courses and ending with Tide-you-Overs & Go-Alongs....

The recipes, as all recipes Portia includes in her books, are tested, easy and delicious! My first recipe from this book was Roasted Sweet Onions on page 55 and the Praline Pumkin Pie on page 25 was a hit Thanksgiving 3 years ago! The poems make you wish you could visit every single shore along the New England Coast!

I collect Maine and New England cookbooks, so I just had to have this little gem of a cookbook. It is so adorable, and I'm so pleased and proud to have it as a part of my collection.

One of the first things I noticed when I first scanned the pages is the way it is designed. It is so beautiful with a poem about New England on the left hand side of the page complete with a lovely sketch, and a recipe on the right hand side. At the top of each recipe is a sketch of a seashell giving the book a real New England shore feeling.

There are poems from five of the six New England states: Maine, New Hampshire, Massachusetts, Rhode Island, and Connecticut. Vermont is land-locked, and thus lacks a seashore.

I made the Lime Grilled Salmon recipe on page 49. It makes for a lovely main course. Enjoy!

Lime Grilled Salmon (page 49)
A refreshing way to enjoy salmon on a summer evening. Serve with boiled red potatoes and artichokes.

¼ cup lime juice
½ cup oil
1 teaspoon dried tarragon
salt and pepper to taste
4 salmon fillets, about ¾ pound each

Combine lime juice, oil, tarragon, salt and pepper. Pour over salmon and let marinade 4 hours or longer in refrigerator. Cook over hot coals, to desired doneness, 3 or 4 minutes each side.
Serves 4.

Note: You can also cook these fillets under the broiler or in your inside grill.

Food columnist, editor and feature writer for newspapers and magazines, Portia Little is an expert at food and fun.

Pursuing her passion for great food, Little decided to make a career of food writing. Her fervor brought her to deciding to pen her own cookbooks. Not wanting to be another Rachael Ray, Little decided to create her own niche by writing souvenir cookbooks. They are small spiral-bound cookbooks that are filled with delicious recipes, as well as other interests of the author. Deciding to self-publish, she claimed complete control over her cookbooks, and what a delight they are.

After numerous vacations to New England, Portia decided to create this little nugget of some of New England's favorite recipes.

Some of my favorite recipes from this book are: Brandied Apple Pie, Lime Grilled Salmon, Sweet Potato Biscuits and Quick Zucchini Pancakes.

Each recipe is preceded by a quote from New England Poetry, which help create the atmosphere of being in New England when one cannot.

Her recipes are easy-to-follow and mouth-watering. They only require ingredients found at your grocery store, as well as tools in a regular kitchen. Her recipes make you feel like you have gone to the shore.