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Noemi Cardoso

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Almost an acre of land with access to Inlet....

11-12-08
Noemi Cardoso
Noemi Cardoso | RE/MAX On Demand | 508-558-1945
161 East Beach Rd, Westport, MA
Spetacular unobstructed ocean and beach views...
41,382 sqft Vacant Land
offered at $299,000
Lot Size 41,382 sqft

DESCRIPTION
SPECTACULAR unobstructed ocean and beach views from this seasonal lot with mobile home. Walk across street to beach. Views of Cuttyhunk and Gooseberry Island. Enjoy every summer living on the beach . Why spend money on traveling, instead enjoy your investment. This is a rare opportunity.

see additional photos below
LOCATION FEATURES
Enjoy every summer living on the beach
Walk accross the street to the beach
Inlet access for kayaking, fishing and boating
Seasonal
Large lot with plenty of space for entertainement

OTHER SPECIAL FEATURES
Mobile home comes with lot
Accomodates 5

ADDITIONAL PHOTOS
Seller contact info:
Noemi Cardoso
RE/MAX On Demand
508-558-1945
For sale by agent/broker

powered by postlets Equal Opportunity Housing
Posted: Oct 27, 2008, 8:15am PDT
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Halibut with Roasted Vegetables and Spicy Cilantro Sauce

10-30-08
Noemi Cardoso

Yield: Serves 4

Ingredients

  • 4 pounds butternut squash (about 2 medium)
  • 1 pound beets (about 2 large)
  • 1 medium onion
  • 2 teaspoons vegetable oil
  • 4 large garlic cloves
  • four 5-ounce skinless halibut fillets

Preparation

Preheat oven to 450°F. Halve squash lengthwise and discard seeds. Peel squash and cut enough 3/4-inch cubes to measure 6 cups. Trim and peel beets. Cut beets and onion into 3/4-inch cubes. In a 17- by 11-inch roasting pan toss squash, beets, and onion with oil until coated and season with salt and pepper.

Roast vegetables in middle of oven 25 minutes. Thinly slice garlic and scatter over vegetables. Roast vegetables 8 minutes more, or until barely tender. Season halibut with salt and pepper and arrange on top of vegetables. Roast halibut in middle of oven until just cooked through, about 8 minutes.

Serve halibut over vegetables with sauce.

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Indian Spiced Carrot Soup with Ginger

10-30-08
Noemi Cardoso

This exotically spiced soup has an incredibly velvety texture.

Ingredients

  • 1 teaspoon coriander seeds
  • 1/2 teaspoon yellow mustard seeds
  • 3 tablespoons peanut oil
  • 1/2 teaspoon curry powder (preferably Madras)
  • 1 tablespoon minced peeled fresh ginger
  • 2 cups chopped onions
  • 1 1/2 pounds carrots, peeled, thinly sliced into rounds (about 4 cups)
  • 1 1/2 teaspoons finely grated lime peel
  • 5 cups (or more) low-salt chicken broth or vegetable broth
  • 2 teaspoons fresh lime juice
  • Plain yogurt (for garnish)

Preparation

Grind coriander and mustard seeds in spice mill to fine powder. Heat oil in heavy large pot over medium-high heat. Add ground seeds and curry powder; stir 1 minute. Add ginger; stir 1 minute. Add next 3 ingredients. Sprinkle with salt and pepper; sauté until onions begin to soften, about 3 minutes. Add 5 cups broth; bring to boil. Reduce heat to medium-low; simmer uncovered until carrots are tender, about 30 minutes. Cool slightly. Working in batches, puree in blender until smooth. Return soup to pot. Add more broth by 1/4 cupfuls if too thick. Stir in lime juice; season with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.

Ladle soup into bowls. Garnish with yogurt and serve.

Nutritional Information

Per serving: 163 calories, 8g fat (2g saturated), 0mg cholesterol, 140mg sodium, 19g carbohydrates, 4g fiber, 6g protein

Nutritional analysis provided by Nutrition Data

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Butternut squash soup with chestnuts

10-30-08
Noemi Cardoso

While eating at one of the coveted counter seats at Les Cocottes, Christian Constant's chic restaurant, food editor Paul Grimes was deeply inspired by the pumpkin soup, which surprised him with savory little chunks of foie gras waiting at the bottom of the bowl. Here, Grimes explores squash's more savory side by cooking it with a touch of tomato and providing that little bit of sweet surprise in the form of chopped chestnut. With just a dollop of whipped cream, it is rich only in looks and spirit-a spoonful will reveal how unbelievably light it is.

Active time: 35 min Start to finish: 1 hr

Servings: Makes 6 (first course) servings

Ingredients

4 large shallots, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 (15-ounces) can diced tomatoes, drained
3 large thyme sprigs
1 Turkish or 1/2 California bay leaf
2 tablespoons extra-virgin olive oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into (1-inch) cubes (about 3 1/2 cups)
5 cups water
1/4 teaspoon grated nutmeg
12 bottled cooked chestnuts, chopped (1/2 cup)

Accompaniment: softly whipped cream

Preparation

Cook shallots, carrot, celery, tomatoes, thyme, and bay leaf in oil in a 4- to 5-quart heavy pot over medium-low heat, stirring occasionally, until softened, about 8 minutes.

Add squash, water, nutmeg, 1 teaspoon salt, and 1/4 teaspoon pepper and simmer, covered, until squash is very tender, 20 to 25 minutes. Discard thyme and bay leaf.

Purée soup in batches in a blender until smooth (use caution when blending hot liquids). Thin soup if desired and season with salt and pepper.

Ladle soup over chestnuts in bowls.

Cooks' note: Soup can be made 2 days ahead and chilled, covered once cool. Thin slightly with water if necessary.

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miso soup with sweet potato dumplings

10-30-08
Noemi Cardoso

This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Servings: Makes 4 servings

Ingredients

1 pound sweet potatoes
1 tablespoon canola oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups sliced bok choy
1 cup bean sprouts
1 cup edamame, shelled
12 wonton wrappers
3 tablespoons white miso, plus more to taste
2 scallions, thinly sliced

Preparation

Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

Nutritional Information

Nutritional analysis per serving: 286 calories, 6 g fat (0.5 g saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein

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