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IF YOU GO

Visit Scott Plath’s restaurants at:

Moonstones Restaurant is at 185 Chelmsford St., Chelmsford, Mass. Call 1-978-256-7777 or visit www.moonstones110.

com.

Cobblestones Restaurant is at 91 Dutton St., Lowell, Mass. Call 1-978-970-2282 or visit www.

cobblestonesoflowell.com.

So you’re a chef. You want to be featured here.

Chef’s Corner is an occasional feature in Feast where we take a closer look at local chefs.

It is meant for all chefs who work in the immediate Nashua area, whether they work at a five-star restaurant or are known for their $5 meals.

If you are a chef who would like to be profiled here, e-mail Feast Editor Deidre Ashe at feast@nashuatelegraph.com for more information.


Get to know Moonstones’, Cobblestones’ Plath


NAME: Scott Plath.

OCCUPATION AND LOCATION? HOW LONG HAVE YOU WORKED THERE? Owner/chef at Cobblestones Restaurant in Lowell, Mass., for 15 years, and Moonstones Restaurant in Chelmsford, Mass., for one year.

TRAINING: Apprentice, 1981-86/Aphrodite, White Plains, N.Y.; Bachelor of Science in food science and nutrition, University of Massachusetts Amherst; travel/research, field study, New York, Baltimore, Las Vegas, Chicago, Boston, Washington, Prague, France; apprenticeship with Chef Ed Zaranski, CIA, 1986-90, Chef John Hoffa, Chef Marc Spooner (CIA), Chef Emmanuel Besana (CIA); and 15 years of restaurant ownership.

SIGNATURE DISH: Chicken Marsala at Cobblestones and Braised Asian Short Ribs at Moonstones.

FAVORITE FOODS TO EAT: In Nashua, Bagel Alley bagels and Giant of Siam’s Thom Ga Kai Coconut Soup. In Greater Boston, Michael Schlow’s scrambled eggs, Mistral’s Tuna Tartare, Cobblestones’ Buffalo Tenders. In New York, pizza; French bread and cheese in Paris; Bouillabaisse in Antibes; my wife’s curried chicken; the first steamers of the season; oysters with my brother overlooking Eighth Avenue in New York City; sushi anywhere; and Ben and Jerry’s Chubby Hubby with a fork and my kids.

KITCHEN TOOL YOU CAN’T LIVE WITHOUT AND WHY: My pen. Ideas never stop, and if I don’t write them down, they’re gone forever. And the coffee maker!

SHARE A FOOD TIP WITH READERS: Contrast! Smooth with crunch, salt with sweet, hot with cool. Colors, flavors, consistencies.

SHARE AN EASY RECIPE WITH READERS, AND TELL US WHY READERS WOULD WANT TO MAKE IT. Moonstones features globally inspired comfort cuisine, and this simple dessert recipe embodies that ideal. Smooth, sweet and tropical all at once, it’s perfect for a summer evening with friends after some spicy barbecue.

BRAZILIAN COCONUT PUDDING

1 (13.5-ounce) can coconut milk

1 (14-ounce) can sweetened condensed milk

14 ounces half-and-half

3 tablespoons cornstarch

Toasted coconut, for garnish

Fruit or fruit puree, for complement

Combine all ingredients in a medium-sized saucepan. Whisk well to break up any lumps of cornstarch.

Place pan over medium heat, and stir constantly with a wooden spoon or rubber spatula. Do not use whisk to stir while cooking.

When a boil is achieved, remove from heat, and pour into container to cool. Do not scrape the bottom of the pan.

Spray the surface with a small amount of pan release, as this will keep a skin from forming on the top of the pudding.

Chill completely before service. Serve with mango, or banana, or pineapple or kiwi – the possibilities are endless.

Serves 8-10.



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