November 18, 2024 By Marisa Olsen
I stumbled upon Hingham food blogger and recipe creator Allie Hagerty of Seasoned & Salted via a friend. For almost a year, I’ve been communicating with her and following her mouthwatering blog, which showcases hand-crafted cocktails and sweet and savory recipes (I’m looking at you, Braised Short Rib Ragu) that make you want to don an apron at once.
Finally, our schedules aligned and I had a chance to meet Allie. During our coffee, it felt like we were lifelong friends. It was so fun to find another South Shore food lover to chat about our favorite recipe hacks, grocery store quirks, and our obsession for all things Italy.
From being held by Julia Child (!) to her favorite snack to some tips on feeding picky children, we covered a lot of ground… Here are some of the biggest takeaways in five minutes. Plus, Allie shares a delicious side that will wow your Thanksgiving table. Read on to get the delicious scoop.
You were once held by Julia Child. Please share!
Yes! My father is a second-generation fishmonger here in Boston. Julia Child bought all of her seafood from his store called Fresh Pond Seafood, which was initially in Cambridge, where she lived. One day, my mom came out with a new bag of shrimp in one hand and me in the other to show Julia. She could care less about the shrimp and demanded to hold me instead! I tell my mom all the time that I wish she had a camera handy, but it was before the age of camera phones!
I’m obsessed with all of your recipes and food photography. How did Seasoned & Salted come about?
My family and friends would often ask for my recipes after I’d posted about the delicious dinners I’d make for my boyfriend (then fiance, now husband). I started a blog as a way to document my recipes, but it’s turned into something so much bigger!
What part of Seasoned & Salted are you most proud of?
I’m really proud of the SEO side of things. It’s not the sexiest answer, but I was laid off from my full-time job in August 2023 when I was four weeks postpartum with my daughter Charlotte. I turned to my blog, taught myself SEO strategies, and went from 750 monthly views to 100,000 monthly views in eight months. I love that people all over the world make my recipes; it brings me so much joy to think that someone somewhere is eating something I taught them to make!
You have a full-time job, author a food blog, freelance as a food photographer, and have a daughter and two dogs. How do you find balance?
My time is very precious to me. I was diagnosed with ADHD when I was around seven years old and ever since then, I was taught to focus on one thing at a time. This is how I approach life. When I’m at my full-time job, I am only thinking about and working on my human resources work. And when I’m home and my daughter is awake, I focus on her. But as soon as 7pm strikes and Charlotte is asleep, I’m working. I also have an amazing husband who understands my bigger picture and my long-term goals … he is so supportive and wants the same things I do! One thing that I never sacrifice is sleep; I aim for 8 hours a night. I also never pass up a cookie or a brownie!
What is your favorite cuisine? And if you had to pick a favorite meal, what would it be?
My favorite cuisine to cook is definitely Italian. It’s the cuisine I know backward and forward. But my favorite food to grab as takeout is Thai. My favorite meal is a traditional steakhouse dinner–a filet mignon, shrimp cocktail, killer sides, and an icy dirty martini with hand-stuffed blue cheese olives! Specific, I know!
Other favorites include my Goat Cheese Crostini, Lobster Cakes, and Pumpkin Soup with Tortellini and Sausage.
And your go-to snack?
I make olive oil-popped popcorn on the stove and top it with flaky salt if I’m in the mood for something salty. But if I’m craving chocolate, I love a homemade chocolate chip cookie! I always keep my homemade dough in the freezer so I can make a single cookie in a snap! I’m currently obsessed with my olive oil chocolate chip cookies which will be shared on my new website, “One Bowl Bakery,” in January!
You share wonderful plates of what your toddler eats. Any suggestions on how to showcase a variety of foods to young children?
I love this question! I try to offer Charlotte different foods every day, and she has sat with us at the dinner table or out at a restaurant for dinner every night since she was 6 months old. I think it’s important to repeat foods a few times, too, but in different ways. For instance, sometimes I’ll give her green beans whole versus cut. I like to see what she prefers. And when she doesn’t like something, that is okay. We will try it again another day, cooked differently. I focus on different colors and textures on her plate.
I think it’s very important to approach this without any preconceived notions about kid food versus adult food. They don’t know any better at this age (my daughter is 16 months old), so I try anything with her!
And honestly, fed is best! Sometimes, Charlotte will eat cheese, some blueberries, and noodles for dinner, and that’s okay! Less pressure, more fun!
What’s your favorite part about living in Hingham/South Shore?
Well, here’s a fun fact: I grew up on the North Shore! Living down here is a dream. I love how tight-knit this community is and how spoiled we are with amazing local businesses and kind, hardworking people who own those businesses. People like Victoria Donnolly of Knead Bakery, Sean McDaniels of Salty Days, and Courtney Doyle of Clandestine Kitchen all inspire me. Oh, and let’s not forget the best grocery store in the world, the Fruit Center?! And the Hingham Farmers Market? I’m living in foodie heaven!
With Thanksgiving around the corner, can you share one of your delicious recipes with our readers?
Absolutely! I think everyone will love my Croissant Stuffing with sausage, herbs, and dried cranberries! Stuffing is the absolute best, and I’m utterly obsessed with croissants (I even have a croissant tattoo). And, we are fortunate to be surrounded by some delicious croissants at local bakeries!
Croissant Stuffing with Sausage, Herbs, and Dried Cranberries
By Seasoned & Salted
Ingredients:
8 large croissants, torn into bite-sized pieces (slightly stale is best for texture)
1 lb Italian sausage, casings removed
1 large onion, diced
3 celery stalks, diced
2-3 garlic cloves, minced
1/2 cup unsalted butter
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme, finely chopped
1 tbsp fresh sage, finely chopped
1/2 cup dried cranberries
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups chicken or vegetable broth
2 large eggs, beaten
Instructions:
1. Toast the Croissants
Preheat your oven to 350°F (175°C). Spread the torn croissant pieces onto a baking sheet, and pop them in the oven for 8-10 minutes to get them a little crispy. This helps give the stuffing a perfect texture. Set them aside once they’re ready.
2. Cook the Sausage
In a large skillet, cook the sausage over medium heat, breaking it up with a spatula until it’s nice and browned. Once it’s cooked, transfer the sausage to a bowl and leave any fat in the pan—it’s full of flavor!
3. Sauté the Veggies
Add the butter to the same skillet. When it’s melted, throw in the onion, celery, and garlic. Let everything cook for about 5-7 minutes, or until the veggies are soft and fragrant.
4. Add the Herbs and Seasoning
Stir in the rosemary, thyme, and sage, and let them cook for just a minute to release their flavors. Then, add the salt and pepper to bring out all those delicious flavors.
5. Combine Everything
In a large mixing bowl, combine the toasted croissants, cooked sausage, sautéed vegetables, and dried cranberries. Pour in the broth and gently toss everything together. Add the beaten eggs, mixing until everything is nicely coated but not soggy.
6. Bake to Perfection
Transfer the stuffing to a greased baking dish, cover it with foil, and bake for 25 minutes. Then, take off the foil and bake for another 15-20 minutes until the top is golden and crispy.
Allie is nothing short of amazing! I have been making her recipe’s and they NEVER disappoint. Would love to see a live demonstration…Rock On, Allie!
Cynthia
Concord, MA