Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.
Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.Show More
A glut of Maine lobsters has led to surprisingly low prices on what is normally an indulgent treat.
TIP The water in which you boil lobsters can help flavor broth for sauces, soups and risottos. (Add shrimp and lobster shells to intensify the flavor.)
LOBSTER WITH GINGER-SCALLION DIPPING SAUCE
4 (1 1/2-pound) lobsters
3 tablespoons minced ginger
1/4 cup lower-sodium soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 tablespoon plus 1 teaspoon honey
1/4 cup chopped scallions
1. Bring water to boil in very large (5-gallon) pot; submerge lobsters, head first and partially cover pot. Boil lobsters for 10 minutes, until shells are bright red.
2. Meanwhile, make sauce: whisk together ginger, soy sauce, vinegar, sesame oil and honey until honey is dissolved. Stir in the scallions. Serve the lobsters with the dipping sauce.
Makes 4 servings.
Nutritional analysis per serving 229 calories, 36 g protein, 12 g carbohydrates, 0 g fiber, 3 g fat, 0 g saturated fat, 1,345 mg sodium
2. LOBSTER SALAD
4 (1 1/4-pound) lobsters
6 tablespoons light mayonnaise
1 tablespoon lemon juice
1/4 teaspoon black pepper
1/2 cucumber, peeled, seeded and chopped
1 cup small grape tomatoes, halved
2 ribs celery, chopped
1 avocado, cut into 1/2-inch pieces
1. Bring large (5-gallon) pot of water to boil. Add lobsters, head first, partially cover pot and boil for 10 minutes, until lobsters are bright red. Transfer with tongs to colander and run under cold water to stop cooking. When lobsters are cool enough to handle, pull meat from shells and chop into 1/2-inch pieces.
2. Mix the lobster meat thoroughly with the mayonnaise, lemon juice and black pepper. Stir in the cucumber, tomatoes, celery and avocado. Serve chilled or at room temperature.
Makes 4 servings.
Nutritional analysis per serving 291 calories, 28 g protein, 11 g carbohydrates, 4 g fiber, 16 g fat, 2 g saturated fat, 650 mg sodium
3. LOBSTER, CORN AND PEA RISOTTO
3 (1 1/2-pound) lobsters
3 cups low-sodium chicken broth
4 tablespoons butter, divided
1 cup Arborio rice
1/2 cup fresh or thawed frozen green peas
1/2 cup fresh or thawed frozen corn kernels
1. Bring large pot of water to a boil; submerge lobsters, head first, and partially cover pan. Boil 10 minutes, until lobsters are bright red. Reserve 3 cups of cooking liquid. Use tongs to transfer lobsters to colander and run under cold water to stop the cooking. When cool enough to handle, remove meat from shells.
2. Place shells in large, sealable plastic bag and crush lightly with mallet. Place crushed shells in saucepan with reserved cooking water and broth; bring to boil, reduce heat and simmer 20 to 30 minutes. Strain cooking liquid and return to saucepan; keep warm over low heat.
3. Melt 2 tablespoons of butter in separate saucepan over medium-high heat. Add rice and cook, stirring, 2 minutes. Stir in 1 cup of the broth mixture and cook, stirring, until liquid is absorbed, about 5 minutes. Repeat, using 1/2 cup of broth at a time, until all but 1/4 cup of broth is used, taking care to let rice absorb the liquid between additions. Add peas and corn to remaining 1/4 cup of liquid in pot.
4. Remove rice from heat, stir in lobster, peas, corn, liquid, and remaining 2 tablespoons of butter. Stir until butter is melted and serve immediately.
Makes 4 servings.
Nutritional analysis per serving 437 calories, 33 g protein, 47 g carbohydrates, 4 g fiber, 13 g fat, 7 g saturated fat, 555 mg sodium