Thanks for the info grampart! I live in MA so this is a great find, surprised I hadn't heard of them! My mouth is watering already.

Definitely pierogis! My grandmother made them for me as a kid and oh, how I loved them smothered in onions, butter, and sour cream. I make them about once a year now. Between making the dough and the filling, then filling the dough, boiling, and sauteing, it's a an all-day affair (though very worthwhile!)

Fiddlestix is an awesome gem! She usually will update her fans on Facebook to her daily location, though most of the time she's somewhere on 6A. The falafel and the burritos are awesome. If you want to check Fiddlestix and some other food trucks out (not all Cape Cod based, however) there is a Food Truck Festival going on this weekend at the Marina Park in Falmouth. It's to benefit the Carousel of Light and should be a good time!

http://www.carouseloflight.org/carous...

Their FB page has more info on which vendors will be attending.

I'm going out into crazy land and I'm going to suggest making your own mozzarella. It's SUPER easy to make with organic, non-ultra pasteurized milk and it makes a lovely string melted on pizza.

This is one of my favorite, favorite rhubarb cake recipes. The link to the original recipe is here: http://www.insanitytheory.net/kitchen...

Rhubarb Sour Cream Cake
Ingredients
2 & 1/3 cups Self-Raising Flour
1/2 tsp salt
2 tsp cinnamon
1 stick unsalted butter, at room temperature
1 & 1/2 cups firmly packed brown sugar
1 large egg
3 tsp pure vanilla extract
1 cup sour cream
4 cups rhubarb, cut into 1/2 in. chunks
1/4 tsp grated nutmeg
1/2 cup turbinado sugar
1/3 cup flaked almonds

Pure cream or vanilla ice cream, to serve

1. Preheat your oven to 180 degrees C and grease a 26cm round cake tin (I just used non-stick baking paper as this ensures easy clean up). Then mix together the flour, salt, nutmeg and 1 and 1/2 tsp of cinnamon in a bowl with a whisk and set aside. Put the butter and brown sugar into a separate bowl and beat till the mixture resembles (and feels like) wet sand.

3. Once the butter is fully incorporated, add the egg and beat will till the mixture is fluffy and creamy and there are no more lumps of sugar.

4. Add the sour cream and vanilla and beat in till well combined.

5. Mix in the flour on low speed till combined, then add your rhubarb chunks and stir briskly to make sure that the rhubarb is completely coated in batter.

6. Once the mixture is combined, scrape it into your prepared cake tin and sprinkle the top liberally with sugar, almonds, and remaining cinnamon

7. Bake the cake for 1 hour and 10 minutes, or till a wooden skewer inserted into the middle of the cake comes out clean. Now at this stage you can serve it as a pudding by scooping it out of the container with a large spoon and serving with a vanilla ice cream wait til it cools and serve like coffee cake with whipped cream.

I like my mac and cheese pretty simple, like I remember it as a kid. I still revert to my tattered Betty Crocker cookbook for the most basic recipe...classic bechamel sauce with a bit of dry mustard added to the sauce. Add in a mix of cheddar, parmesan (not too much, just to add that parm-saltiness), and...cringe...american cheese slices. Not the peel the cellophane off kind, but the kind you get at the deli counter. Mix it with elbow macaroni and bake until browned on top. Always my go-to.

MMMmmm...love it. Growing up we always had it after dinner sliced raw, dipped in a mixture of a little olive oil, salt, and pepper. It's great on the grill too. Marinate it in the same, maybe add a little garlic. I like to slice the bulb in large slices and grill this way. The grilling makes it sweeter and it tastes great with lamb kabobs!

Are you willing to shop online for spices? The Spice House carries tons of spices, some in larger size jars/bags.

http://www.thespicehouse.com/

I've never been disappointed with Napi's and I know that they are open year-round. I love the diversity of the menu and they make a killer Bloody Mary. It's pretty casual and the prices are very reasonable (even with a glass of wine or two!)

http://www.napis-restaurant.com/

Sounds like you got some excellent advice, but I did want to add that the only way I have been able to match the texture of fried rice that I get at my favorite take-out place is to use day old or chilled rice. Otherwise, it all just seems a bit mushy.

CCG, this is even further out than Falmouth, but Quicks Hole in Woods Hole makes a fantastic, fresh grilled cod taco (amongst other things). It's small and it was counter service last time I was there, but Mr. Dordalina and I each had a great meal and couple beers after walking downtown last summer. They often have music in the evening and it beats ANYTHING in Woods Hole. Sadly, closed for the winter.

Ciclista, so true! I have a bucket list of mid to lower Cape recs that I need to make it to, I just never seem to make it thataway.

I'm meeting some friends at Cranberry's Restaurant and Pub tonight (on 28 in Bourne...) I've heard great things about it but will be able to report back my own findings tomorrow. I heard it's owned by the same folks that run Ella's in Wareham, which I've also heard pretty good things about.

http://www.cranberrysrestaurant.com/

My first thought would be fried or roasted potato crisps but I"m assuming the potato may still too heavy with the pizza. Maybe with crisp endive leaves or how about on baked kale leaves?

Mushroom caps stuffed with blue cheese, crab meat, and bacon, popped under the broiler until just brown. Mmm....

Lots happening in Falmouth!! I hate to get too excited, less I get my hopes crushed. A new breakfast/sandwich shop opened where Arties used to be on Main St called Parkside Market. I heard the owner's also have a place on the Vineyard. I've been there twice in the past two weeks and have been thrilled with my sandwich choices both times. They have a large list of speciality sandwiches, all on fresh bread. The first time I got roasted chicken (which they roast in house...you can see them all in the open kitchen), avocado, bacon, cheddar, and ranch on ciabatta. The chicken was sliced thin on the roll...not the usual thick breast slapped on the bread. The bread wasn't the usual thick, chewy ciabatta either. It was crisp on the outside, but soft and light inside. The second time I got roast chicken, bacon (a trend of mine, I guess), a goat cheese/walnut blend, and spinach on ciabatta. Again, delicious. Both times I had to wrap the second half to eat the next day. I haven't tried the breakfast menu yet, but it's served all day. A mix of breakfast sandwiches, burritos, pancakes and eggs.
The inside is small and cozy but nice to relax with a friend for lunch. Prices were average in my opinion ($9-$12).
I saw your post about Maison Villatte, which I also found wonderful. I'm trying to resist an afternoon run for a chocolate croissant. Bought a loaf of their smoked bacon and gruyere bread to have with a souffle last week and it was decadent.
I heard a rumor that a higher end English style pub is going in where Roo Bar used to be. They are just starting work on the inside now, but I haven't heard a firm confirmation yet.

Thanks for the info Porker...the ratio has definitely been something we've had to play with. And I agree...the quality of your own homemade sausage will trump anything you can get at the market.

I'm not sure what the gray ooze is, but we've had our grinder for two years now and have great luck with ours.
We've made sausage twice and we haven't quiet perfected our recipe yet, so I don't have one to lead you to but there are a lot out there. I think the most important thing is figuring out your meat/fat ratio. We just did some venison sausage that came out too lean but we've done hamburger and venison burger in about an 80/20 ratio that came out really well. An old-time told us to use some bacon in blend and I think it added a lot of flavor (it didn't taste too "bacony" which I was a little worried about.) In regards to the casings, we've had great luck with Eastman Outdoors Hog casings. They come in a ziplock pouch, packed in salt. I bought mine from Amazon. Also, when making the sausage, make sure your meat is VERY cold. It makes it so much easier to fill into the casings.

MMMmmmm...roasted brussel sprouts tossed with crumbled blue cheese, roasted rosemary potatoes, waldorf salad, and of course, horseradish sauce.

Glad I could help! They do have terrific pastries. They also carry quite a bit of produce from local suppliers which is always nice to see and their staff is super friendly.

If you have a place where you can have the dinner, Plymouth Bay catering has some fair options for their clambake.
http://www.plymouthbaycatering.com/me...

Excellent, Dartmouth isn't that long of a drive so that would work. The trip to Uxbridge is a little more of a field trip but sounds like it's worth the trip. I may have to visit both. Thanks for the recs.

I am interested in making my own mozzarella cheese and read that using raw milk is best in order to get the smoothest texture. Does anyone know a place where I can find raw milk? I'm on the Cape but I'd be willing to travel to the south shore or RI to get it. Thanks!

I'm only guessing, but I think that whenever you might have something stewing for awhile and you still want to keep the texture of the fruit somewhat intact, you might use the dried fruit. In the case of cherries, they tend to be pretty soft by nature and I think simmering them for a chutney would disintegrate them too much. The dried fruit would absorb some of the flavors and liquid in your mixture and still remain a bit "chunky."

I would recommend the Plymouth Yacht Club. We had our wedding reception (just over 100 guests) there a couple years back and it was excellent, the view of Plymouth Harbor can't be beat. They use Plymouth Bay catering as their caterer. We had a full dinner menu and everyone raved about the food. I know that they also specialize in clambakes if you wanted to go down that road. I know that at the time, we had to be "sponsored" in order to get a date at the club, but things may have changed since then.

I've been able to get them at Windfall Market in Falmouth fairly often. Give them a call before you make the trip. Love the rainbow carrots.

My stuffing is similar to your's the only difference being that I put a layer of proscuitto in between the meat and the stuffing. mmmm....

How about a little mayo mixed with sriracha and a little lime?

I finally was able to stop by on Friday. The inside is very pretty. There is a large case as soon as you walk in that I imagine will soon be packed with baked goods. I don't know if they aren't up to capacity yet or if they are selling everything very quickly (I didn't get there until late afternoon) but when I got there, there were only a few quiche, tarts, and croissants left. However, there were piles and piles of delicious looking bread (I'm going back to get some for Thanksgiving morning breakfast!) The staff was very friendly and kept the line moving. I got a chocolate croissant and it was divine. The bakery is in full view and you could see the baker working and fresh goods coming out of the oven. There were many tables filled with folks drinking coffee and enjoying pastries. I never went to PB Boulangerie so I don't know how this compares, but I thought it was great and I'm excited to have a fine bakery right here in Falmouth.

Just got the word that they opened today! I haven't had a chance to walk down there but hope to check it out soon! Exciting stuff.