This is really a recipe, rather than a variation! The ideal complement to my Roast Lamb recipe.
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April 10, 2009
April 9, 2009
Almond Macaroons
I love macaroons, whether they are made from coconut or almonds. These cookies are crisp on the outside and soft in the middle and are very easy to make. Almond paste is available in most grocery stores and is made of equal parts ground almonds and powdered sugar. Don't confuse almond paste with marzipan, which has a much higher sugar content and less true almond flavor.
Vegan Condiment: Tofu Mayonnaise
A lighter, healthier vegan version of the sauce that rules the condiment shelf.
April 8, 2009
The Outlaw Doughnuts of the Resistance
I know that nearly every magazine and newspaper in Maine, and practically every food writer in this area, has tackled the subject of homemade doughnuts. About the same time that I wrote “The Doughnut Rebellion” in Maine Boats, Homes & Harbors a while back, there were doughnut articles in half a dozen publications, including Maine Food & Lifestyle. One might assume that anybody who had even the slightest interest in learning anything whatsoever about doughnuts…how to make them, why they have holes, what they’re called in Portugal, and why it matters so much in Rockport…would have done so already.
So, why more writing on doughnuts now?
April 7, 2009
The Whoopie Pie Papers, Another Installment
Speaking of whoopie pies, among anecdotes that have surfaced is this one worth sharing with Plating Up readers.
One Maine gentleman who hinted at being in his seventies wrote me to say that the original whoopie pie
were made, shockingly enough, in Massachusetts by the Berwick Cake Company. They were distributed by the Bangor Baking Company who made Mother’s bead, donuts, as well as hot dogs and hamburger rolls.
He said, “My memory takes me back over seven decades when a boy could buy a Whoopie Pie and a bottle of Moxie for about 25¢ and share it with his best girl. The object was to see who was going to laugh at the other that had whipped cream all over their face which would be remembered for many days.”
Further he wrote: “MORAL: You can stop a clock but you can not stop time.”
Nor apparently, whoopie pies.
Sandy Oliver, Food Historian, Author, MF&L columnist: The Way Things Were
Inside Out Whoopie Pie Recipe
And what could be wrong with vanilla cakes smooshed together with a healthy dollop of chocolate filling? Just another alternative cure for the W-P jones.
That being said, I have to say that I’ll still vote my Mom’s original recipe that I recently posted as the BEST. But this one is a nice change of pace.
April 5, 2009
An Easy Lunch Idea: Tangy Black Bean Dip
Dried beans never get the respect they deserve. Humble earth-tones and understated packaging belie their versatility. Yawning with boredom in the bean aisle, too many people pass up this low fat, high fiber, economical protein. But as any vegetarian with a stew pot and a little creativity will tell you, a spectrum of tastes, textures, and colors means you never have to feel bored by beans.
Continue reading “An Easy Lunch Idea: Tangy Black Bean Dip” »
Chocolate Peanut Butter Whoopie Pies
From all the whoopie postings I am reading, it appears that there must be W-P fever in the state of Maine. Here is an alternative “cure” in case you have the whoopie-fever. Now chocolate and peanut butter are most assuredly the perfect marriage of flavors (think Reese’s Peanut Butter cups…yum!)
April 4, 2009
A Satisfying Vegan Snack: Open-Face Black Bean Tostadas
Here is another peek at a great recipe from Pat Crocker's The Vegan Cook's Bible.
The leftover Refried Rice and Beans make it a snap to pull this satisfying snack together. Variation: In place of the Refried Rice and Beans use 1 cup vegan refried beans and ¼ cup cooked brown rice or chopped red onion.
Continue reading “A Satisfying Vegan Snack: Open-Face Black Bean Tostadas” »
April 3, 2009
McLellan Appointed Executive Chef of Linda Bean’s Perfect Maine
Maine Lobster Chef of the Year, Margaret Salt McLellan, has been named Executive Chef of Linda Bean’s product brand, Linda Bean’s Perfect Maine. Hired by Linda Bean, who is the granddaughter of L.L. Bean, McLellan’s appointment puts her in charge of the culinary aspects of the business: a vertically integrated shore to table group of companies specializing in Maine lobster.
Continue reading “McLellan Appointed Executive Chef of Linda Bean’s Perfect Maine” »
Portland Maine Tops Forbes List of America’s Most Livable Cities
We are excited to share some hot news with you! Congratulations to Maine's city of Portland, home of some of this country's finest dining experiences. Portland received high marks in the areas of food, income, growth, and culture, and its low levels of crime and unemployment put it at the top of Forbes List of America's Most Livable Cities.
Again, congratulations to all businesses and the wonderful people of Maine who remind us every day why we're labeled "The Way Life Should Be."
From the staff at Maine Food & Lifestyle magazine.
April 2, 2009
Martha Greenlaw’s Pan-Fried Halibut with Fresh Tomato Sauce
In spring, our friends Lincoln Tully, Ed White, and a couple of other fishermen set out halibut lines at daybreak several miles offshore from Isle au Haut. We all wait with great anticipation for them to return home just before dark. If they have had any luck, we will have fresh halibut for dinner that night, prepared in this sauce, which is inspired by a Portuguese dish called escabeche.
Continue reading “Martha Greenlaw’s Pan-Fried Halibut with Fresh Tomato Sauce” »
Isle au Haut’s Black Dinah Chocolatiers Celebrate Spring
For most of us, the spring holidays aren't complete without a chocolate bunny.
Continue reading “Isle au Haut’s Black Dinah Chocolatiers Celebrate Spring” »
April 1, 2009
Whoopie Pie Mania
The Maine staple is in the midst of quite a celeb moment. In the last two weeks alone, I have come across mentions ranging from whoopie pie party evites to news of a native Mainer who has found success selling them at her candy store in a Florida RV park (3,000 sold in five months). They are being called "cupcake's evil cousin" and the "Snuggie of food" by writers across the country. So, during a recent trip to visit my parents and do some research, I was interested to see if the pastry had taken on airs, gone on Oprah, been given its own festival or, God forbid, increased in price, in its native land.
Refried Rice and Beans
This recipe is based on a traditional Latino or Mexican dish in which black or pinto beans are cooked until soft and then fried, along with lard and garlic and some spices. This is a hearty vegan version with rice and some vegetables added.
