Let’s face it: Blueberry pancakes are usually the result of a very poor blueberry-picking expedition. I would imagine that my mother was bored to tears every time I left the house with a bucket, promising enough berries for several pies and returning with what made a couple of skimpy pancakes. She often tried to pass the meager harvest off as a topping for cereal or ice cream, but I usually insisted on pancakes. These are exceptionally light, due to the beaten egg whites. Continue reading “Wild Blueberry Pancakes” »
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September 7, 2009
Gulf of Maine Haddock Casserole
You wouldn’t believe how good this casserole is! It’s one of the specialties of Mary Ann, a longtime member of our gourmet group, who has served it to the group on many an occasion. Mary Ann said recently, “Not again. Let’s give it a rest.” But we all like it so much that I’m not sure we’ll let her quit making it. Continue reading “Gulf of Maine Haddock Casserole” »
September 6, 2009
Haddock with Herbed Butter, Caramelized Onions, and Tomatoes
A cookbook about a Maine windjammer wouldn’t be complete without addressing the bounty of the sea. Every morning, sometimes even before I’m up, I can hear lobster boats leaving the harbor to go fishing for the day. Their colorful buoys dot the bay. Our working waterfronts are an integral part of Maine’s way of life. Rockland, Maine, our homeport, is a unique harbor in that it has a strong working waterfront, but also has space for 500 yacht moorings in the summer. We buy our fish from Jess’s Market every week. Continue reading “Haddock with Herbed Butter, Caramelized Onions, and Tomatoes” »
September 5, 2009
Sweet and Spicy Breakfast Egg Noodles with Fried Egg and Herbed Chicken
I love breakfast noodles. One of my most memorable experiences eating stir-fried egg noodles was in Indonesia, where I was visiting my aunt. The noodle dish, called mee goreng was topped with a sunny-side-up egg and crispy chicken wings, all boldly seasoned with herbs and spices. Continue reading “Sweet and Spicy Breakfast Egg Noodles with Fried Egg and Herbed Chicken” »
September 4, 2009
Fast Tomato Sauce
The faster you cook tomatoes, the fresher the sauce tastes. So fast cooking is what you want in August and early September, when the tomatoes are at their natural ripest and are flying out of the garden. This sauce is made in about 20 minutes–the time it takes water to boil for pasta. It’s not necessary to peel the tomatoes; as generations of Italian grandmothers have known, the skin adds a rustic bite to the sauce. Continue reading “Fast Tomato Sauce” »
Artisan Butter
Farm wives used to make their spending money by churning butter by hand to sell at the market. So, we can count ourselves fortunate that the food processor now takes the place of the old wooden churn in the home kitchen. If you’re making easy artisan bread, then you should also serve delicious but equally easy artisan butter, and this is it. This recipe produces unsalted butter–if you like, add sea salt and taste. Continue reading “Artisan Butter” »
September 3, 2009
Dried Apricots with Boursin and Pistachios
Dried apricots offer a wonderful alternative to the standard toast-based hors d’oeuvre. I use the herbed Boursin cheese in this recipe, but pepper-flavored Boursin can also be used if you like the extra heat. In addition, the cheese mixture is good on celery sticks, toast rounds, apple slices or hollowed-out cherry tomatoes. Continue reading “Dried Apricots with Boursin and Pistachios” »
September 2, 2009
Prosciutto, Bleu Cheese, and Rosemary Strudel
This strudel makes a great appetizer or first course fare. It can be made ahead and served at room temperature, or reheated and served warm. Continue reading “Prosciutto, Bleu Cheese, and Rosemary Strudel” »
Lincolnville Beach Old-Fashioned Chocolate Pudding
If you’ve forgotten what real chocolate pudding tastes like, try this recipe from The Lobster Pound restaurant in Lincolnville, Maine. A simple chocolate dessert is just the ticket after one of The Lobster Pound’s shore dinners, and this recipe is an old-fashioned tried-and-true formula that results in a yummy pudding that beats the stuff from a boxed mix hands down. Continue reading “Lincolnville Beach Old-Fashioned Chocolate Pudding” »
September 1, 2009
Cooking, Storing, and Freezing Gnocchi
250 True Italian Pasta Dishes
John Coletta with Nancy Ross Ryan
Like their pasta relatives, gnocchi should be cooked in a large pot in about 6 quarts of well salted, rapidly boiling water. Use a flat bench scraper to scoop up gnocchi and drop into the boiling water. Gnocchi are cooked to the al dente stage (about 6 minutes) and drained. Because they are tender, drain with care. Lift from water with a spider or large, shallow perforated scoop and transfer to a colander. If pouring directly into a colander, pour slowly and gently. Reserving some of the cooking water allows you to adjust sauces to the proper consistency, very much as you would use reserved pasta cooking water. Continue reading “Cooking, Storing, and Freezing Gnocchi” »
Potato Gnocchi
Any floury or mealy potatoes, such as all-purpose white or russet potatoes, will work in this recipe, but don’t use waxy potatoes. I like to use Yukon Gold potatoes for their rich color and flavor. Be aware that the potatoes should be cooked the day before you intend to make gnocchi and refrigerated overnight.
