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April 30, 2009

Maine Events Calendar: May 2009

Ah, le printemps! Spring is everywhere we look. There are oceans of violets in bloom, grass to be mowed, gardens to start, and warm days to celebrate. We are so happy to see the world going green!

Although the beginning of May once started with a dance around the Maypole and a May basket left on the doorstep of a loved one, we hope that whatever your springtime traditions are, you honor them this year!

Continue reading “Maine Events Calendar: May 2009″ »

Linda Greenlaw’s Pemaquid Oyster Stew with Guinness and Vidalia Onions

One evening I wandered into an Irish pub in Portland, Maine, where the special of the evening was Oysters Guinness, made with Maine oysters from Pemaquid. I ordered a bowl and was tempted to lick the inside of the crockery–it was that good.

I’m shy about asking chefs for recipes and thought I’d try to reproduce the stew on my own. I haven’t quite perfected it yet, but this is pretty darned close!

Continue reading “Linda Greenlaw’s Pemaquid Oyster Stew with Guinness and Vidalia Onions” »

Martha Greenlaw’s Haddock Chowder

Mainers are really partial to their local, fresh haddock. It's their fish of choice for many things–fried fish sandwiches, fish and chips, and sautéed fish–but I think haddock is especially well-suited to chowder. It has great flavor and the perfect texture because it easily breaks up into nice large chunks in the soup. If you possibly can, try to make the chowder a day ahead. It greatly improves if allowed to age or cure overnight in the refrigerator.

Continue reading “Martha Greenlaw’s Haddock Chowder” »

April 29, 2009

Maine Food and Lifestyle’s New Vegetarian Column

In the latest issue of Maine Food & Lifestyle, Mary Lake, our resident vegetarian blogger, has written her first magazine column for us. We are so happy she is sharing her creative, culinary, and photographic talents with our readers.


In her debut article, check out Mary’s “Elegant Eggplant” recipe. And be sure to search out more of her wonderful and healthy recipes here on our Plating Up blog.

Fresh Pea Soup

Sometimes when testing recipes I set it up in the manner of a 5-course dinner and invite friends over to critique. When I was testing this recipe, I invited an island couple and their 10 year old daughter Abigail. I told Abigail that the first course was pea soup and asked if she would like some. She crinkled up her nose, but said she would try a spoonful. She tasted it and thought she might try a small bowlful. About halfway through the soup course she looked at her Mom and said, "This is the only way I'll ever eat peas." She even asked for seconds. I knew right then I had a winner!

Continue reading “Fresh Pea Soup” »

April 28, 2009

Martha Greenlaw’s Notes from Isle au Haut

Martha Greenlaw always has something cooking on Isle au Haut. This spring, she turns her talents to rhubarb and lamb. We learn her family’s favorite recipe for Lamb Shish Kabobs, delicious with the flavors of curry and ginger.


And if you’re wondering what to do with all that rhubarb growing in the back yard, why not use some to make her tempting sour cream and rhubarb squares? For more of Martha’s recipes, check here.

From the staff at Maine Food & Lifestyle magazine.

Small Business, Small Food, Hands On

This is my first post. I’m in the food industry in Maine. I’m beginning my fourth season as a sternman aboard a Matinicus Island lobster boat. We are a small business, 2 people in an open boat.


We gather wild, healthy nourishment. There are no pesticides,fertilizers, hormones, antibiotics, concentrated animal feedingoperations, runoff, bycatch mortality, deforestation, salmonella, e-coli, bad mojo or dress code violations involved.

Continue reading “Small Business, Small Food, Hands On” »

April 27, 2009

SEAsonings: Empty Harbors

"Empty Harbors" is a generational story of perseverance in the face of changing times and tides. Proctor Wells and his family have fished the waters of Phippsburg for two centuries. Fishing has been their way of life for 6 generations. Now that Maine lifestyle is seeing some major changes.


Theirs is a story all too familiar in many coastal towns in Maine where fishing was once a prosperous industry. Now, overfishing, increased regulations, and the swelling cost of equipment and permits have caused a shift in culture. Many have been forced to rethink, or in some cases abandon, a livelihood which once flourished. Read more to learn how Proctor Wells is staying “Tenacious.”

From the staff at Maine Food & Lifestyle magazine.

Toast Stories

How little it takes for bread and water to become toast and tea.

How I wish I had come up with that charming observation. I heard it cited by someone who couldn't remember where she had read it, and my exhaustive research (Google, Bartlett) netted nothing. So I'm throwing it out and letting the crumbs fall where they may. The Toast Experience has been a recurring preoccupation with the Cook & Tell audience since I brought it up about eight years ago, and I feel as if I own it. The Nice Cup of Tea is another story. 

Continue reading “Toast Stories” »

April 26, 2009

Morse’s Kraut Haus

For Morse’s in Waldoboro, tradition is at the heart of their operation. Purveyors of Maine-made sauerkraut for over 100 years, Morse’s is a village landmark. Owners Jacquelyn Sawyer and David Swetnam, husband and wife team of the booming business, are currently engaged in opening up space and expanding stock in their store.


See how tradition and expansion are coexisting seamlessly under their guidance. Check out what’s on the menu at their restaurant, visit the deli for some meats and cheeses you won’t find anywhere else, and take home some authentic, Old World recipes (Beet Borscht and Beef Goulash), and charm. All in the new issue of Maine Food & Lifestyle.

From the staff at Maine Food & Lifestyle magazine.

Linda Bean’s Perfect Maine to Extend Beyond the Border

We already know that Maine Lobster Chef of the Year, Margaret Salt McLellan, was named Executive Chef of Linda Bean's product brand. Details are now out on exactly where people will be able to sample some of the LBPM edibles — starting with eight kiosk locations expected to be open by this summer, including two in Freeport, and ones in Rockland, Searsport, Camden, Port Clyde and possibly Portland, as well as Del Ray Beach, Fla.

What's next? Possibly selling franchises across the U.S. and into international airports. Will I see a Linda Bean's Perfect Maine Lobster Roll — with its quarter-pound of lightly-herbed lobster meat and a hint of mayo on a Kate's
Maine Butter
-toasted "hot-dog style bun" at DCA soon? One can only hope.

Jessica Strelitz is a contributing writer to Maine Food & Lifestyle magazine.

April 25, 2009

The Way Things Were: Asparagus

In the new issue of Maine Food & Lifestyle, food historian and author Sandy Oliver digs deep to give us the dirt on the history of asparagus.


A stalk of gentility, this lean green lends itself nicely to recipes, like Sandy’s Pasta and Asparagus featured in her column, but is also a royal treat fresh from the garden and unadorned. It’s a vegetable with a past, and its future looks deeply rooted in promise. Read the new issue to learn more!

From the staff at Maine Food & Lifestyle magazine.

Minestrone Soup

Pit Stop in a Southern Kitchen offers some great recipes. Below is one given to Jeff Gordon's mom, Carol Gordon Bickford, by her friend Janice. It's one you'll want to try!

Continue reading “Minestrone Soup” »

April 24, 2009

Chainsaw Artist Ray Murphy

He’s a man with mission: to never stop growing, creating, and expressing his love for his art. When artist Ray Murphy of Hancock wields a chainsaw, and there is wood in his midst, things happen. Read about him in the latest issue of Maine Food & Lifestyle magazine.


As the sawdust clears, amazing wooden art appears. Read his story and see his show. We’re sure you’ll be as impressed as we are by the man, his talents, and his philosophy.

From the staff at Maine Food & Lifestyle magazine.

Pepper-Crusted Bison Tenderloin with Point Reyes Blue Cheese Sauce

The distinct flavor of Point Reyes blue cheese comes from cows that are
grass-fed on certified organic green pastures, with coastal fog and
salty ocean breezes. In a pinch, substitute any good-quality blue
cheese you like.

Continue reading “Pepper-Crusted Bison Tenderloin with Point Reyes Blue Cheese Sauce” »

April 23, 2009

Food of Art: Daunis Jewelers

Daunis Jewelers in Portland, Maine is a dazzling place. It is elegant and crafty and just plain beautiful. We traveled there for the new issue of Maine Food & Lifestyle magazine to learn the art of jewelry making, and found the “Food of Art” as well. 

Local jewelers Patricia Daunis Dunning and husband Bill Dunning, whose jewelry is inspired by all things in the natural world, showed themselves to be worldly cooks as well, with decidedly local and organic values.


Enjoy their “Everlasting Duck,” a favorite meal at family gatherings and a nod to “green” home dining, as utilizing the entire duck means nothing is wasted. Their recipes are included in this feature article.

From the staff at Maine Food & Lifestyle magazine.

Great Chefs Cook Vegan: Snow Morels Recipe

The following recipe is from Linda Long's new book, Great Chefs Cook Vegan, which highlights recipes from 25 of today's top chefs. Many are James Beard award-winners, like Eric Ripert, chef of Le Bernardin in New York. His stunning dish is featured here.

Continue reading “Great Chefs Cook Vegan: Snow Morels Recipe” »

April 22, 2009

Chef Esau Crosby of Solo Bistro

Solo Bistro’s Chef Esau Crosby took us “To Market and Home Again” in our new issue of Maine Food and Lifestyle. Influenced by the southern cooking of his mother and grandmother, as well as tuning in to Julia Child on TV, food has been a lifelong passion. We followed Esau from Plants Seafood in Bath to Goranson Farm in Dresden before returning to Solo Bistro’s kitchen in Bath.


There, preparations got underway for the featured recipes: Maine Mussels in Red Pepper and Ginger Broth with Garlic and Sesame Oil; Pan-Seared Scallops with Cider Braised Cabbage, Potato, and Root Vegetable Mashes; and Parsnip Cake with Simmered Cranberries and Vanilla Bean White Chocolate Sauce. And we have all these recipes for you!

From the staff at Maine Food & Lifestyle magazine.

Rainy Day Chickpea Noodle Soup

It's spring vacation for Maine’s teachers and schoolchildren, and April showers are forecast across the state. I'm sure I’ll appreciate May flowers once they get here, but it's tough to stay inside when I'm dreaming of long walks in the sun. 

Continue reading “Rainy Day Chickpea Noodle Soup” »

April 21, 2009

What’s Brewing? Maine Tea!

As tea continues to gain in popularity and reclaim its rightful place as a royal drink of choice, Mainers are inspired to brew. The new issue of Maine Food & Lifestyle magazine is brimming with places to take your tea, however you like it. Gracious and lovely tea maven Dorothea Johnson, author of Tea and Etiquette, starts us off at Jacqueline’s Tea Room in Freeport, where we are educated in minding our tea manners.


A trip to MacNab’s in Boothbay acquaints us with teas from the world over in a “quaint and casual” setting. The Kismet Inn in Bath is a relaxing spot for learning the art of Iranian tea customs and spa treatments. And while we are on the subject of tea and a soak, Portland’s Soakology Foot Sanctuary and Tea House offers patrons full tea, massage, and soak services. We round out our Maine tea tour with a visit to Homegrown in Portland, where tea is a beverage of medicinal healing and comfort.

As a bonus, we include three recipes with this article: Tea Poached Chicken, Citrus Tea Salmon, and Tea-Infused Butter Cookies!

From the staff at Maine Food & Lifestyle magazine.