We are lucky to live in an area saturated with great places to buy bread. There’s Standard Baking Company, stating the obvious. We have Miccuci’s making their own breads not to mention (yummy) pizza, and if you’re in my neck of the woods over the bridge, Scratch Baking Co. Many choices…I love the bagels at Scratch. But if you’re like me and buy more than you consume, you need ideas for leftovers. Well, I’ve come to rescue you from the depths of Moldy Bread Syndrome (it’s a serious problem, no known cure until now).
A savory option:
Continue reading “Daily Breads: Panzanella and Pecan Toffee Bread Pudding” »
They have been making lobster stew in Cundy’s Harbor for much longer than a decade (trust me, half my family lives there) but Cal Hancock’s recipe is what put this quiet spot on the New Meadows River on the national culinary map. Hancock Gourmet Lobster was born in 2000 and is spending 2010 marking its anniversary by offering reduced Second Day shipping rates, showcasing its now expansive product line — including Port Clyde lobster mac & cheese, lobster pot pies and Orr’s Island oyster stew – and chronicling all of the fun on the company’s blog. Continue reading “Hancock Lobster: Beyond the Crustacean” »
This recipe for Shrimp Artichoke Dip makes great Football Watching Food! Continue reading “Maine Shrimp Artichoke Dip” »
Anne Mahle’s Chai Tea would hit the spot on a wintry day like today. She makes a batch of the spice base all at once so it’s always available.
Chai Tea image © Sabra Krock. Visit Sabra’s food blog and her photography website.
Continue reading “Chai Tea” »
CHOCOLATE FOR VALENTINE’S DAY
January 31 (Sunday, 1 – 4 PM)
Continue reading “Chocolate Class at Stone Turtle” »
No one, except perhaps a native of Paris, understands chocolate for breakfast the way children seem to. But, if we’re going for the gusto, let’s make it better than Count Chocula. Continue reading “Chocolate Crêpes: The Joys of Nutella” »
This is a great way to infuse fish quickly with the smoky flavor of hickory. The technique grew out of our desire to serve a sautéed fish with a subtle, smoky flavor–not the heaviness of genuine slow smoking. You can do it right in your oven with no special equipment. It’s an ambitious recipe, but each of the components is quite simple, and several can be done ahead of time.
Black sea bass has more flavor and firmness than many white fish, lending it to accompaniments typical of red meat, such as mushrooms and thyme. This recipe calls for fillets, but black bass is also excellent served whole because it has a simple bone structure. This dish is nice with chive mashed potatoes.
Hickory-Roasted Black Sea Bass with Mushroom Broth and Thyme Crème Fraîche
Arrows Restaurant, Ogunquit Continue reading “Hickory-Roasted Black Sea Bass with Mushroom Broth and Thyme Crème Fraîche” »
Since the early 19th century, cookbooks have offered receipts (recipes) for baked macaroni layered with butter and cheese (usually Parmesan). It is believed that one of the first sauced macaroni dishes was introduced by Sarah Rutledge in her recipe “To Dress Macaroni à la Sauce Blanche,” in The Carolina Housewife (1847):
“…put in first a layer of macaroni, then one of grated [Parmesan] cheese, then some sauce, and so on until the dish is filled; the last layer must be of cheese and sauce…. Ten minutes will bake it in a quick oven.”
The dish didn’t grow in popularity until around 1914, when the importation of Italian pasta was halted due to World War I. It was then that pasta production began here on a large scale. During the Depression, everyone ate macaroni and cheese because it was so affordable and delicious. By the 1950s, the macaroni and cheese we have come to love had become an American tradition in school cafeterias and on supper tables nationwide.
Continue reading “Mom’s Mac ‘n’ Cheese” »
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.
Continue reading “Crabmeat Quesadillas” »
The Italian minestra refers to a variety of moderately thick soups. Minestrone is a hearty vegetable-filled minestra that often contains beans and sometimes pasta. We’ve omitted the pasta here but added some Italian sausage. With minestrone, it seems, there is no end to the delectable variations. Continue reading “Minestrone with White Beans and Italian Sausage” »
Legends in the Kitchen is chock full of delicious recipes that make it possible for chefs and novice cooks alike to impress friends and family with the same dishes celebrities prepare for their guests. Imagine the conversation around the table when diners discover they are noshing on Beef Stew with Walnuts that Betty Ford makes for former President Gerald Ford, Victoria Principal’s Jade Empress Chicken, or Dick Clark’s Cajun Corn Chowder. In addition to being an ideal gift and a must-have for serious cookbook collectors, a portion of the book’s sales supports the Motion Picture & Television Fund.
Continue reading “Delores Hope’s Antipasto Salad” »
Looking for some good chocolate treats for a fundraiser, wedding, or gathering…? Give Annie a call! Looking to impress your honey for Valentine’s Day? Get your order in today!!
- Annie makes Gourmet Bark, Truffles, Peppermint Patties, Gourmet Apples, and Gourmet Pretzels. For item and price listing, click here!My friend Annie will be happy to whip you up something amazing! Give her a call: 207-832-4613
P.O. Box 1411 Waldoboro, ME, 04572
- Monday- Friday: 9:00 am – 5:00 pm
With all the snow falling around us (finally, right?) one can only think of warm food and drink that encompasses your whole being and makes the chill wane. One of my favorite winter meals is soup. Some people may ppfft! (that’s a sound; you know the one you make just before you guffaw at the mere mention of something you feel beneath you) at the thought of soup for dinner, but to me nothing feels as good as a hearty soup with crisp bread and a great glass of something. I know I usually write about wine, but here I thought I would share a recipe to go along with it, something warm and cozy for the recent weather.
Tomato Bisque with Peekytoe Crab and Black Truffle Oil
Continue reading “Tomato Bisque with Peekytoe Crab and Black Truffle Oil” »
Martha Stewart undoubtedly has a soft spot for Maine. After all, she owns Skylands in Mount Desert Island (Seal Harbor, to be specific, and formerly home to Edsel Ford) and her magazine & blog frequently features photos of her cooking and entertaining there, working in the garden and changing up the decor. On Friday, Jan. 22, she will show major Maine love when an episode featuring Hugo’s acclaimed chef Rob Evans airs on the Martha Stewart Show.
Evans, who got the call from Stewart’s people on Jan. 12, was named Best Chef in the Northeast by the James Beard Foundation last year. The Martha Stewart Web site indicates he’s going to prepare prosciutto consomme with shrimp and bacon-poached egg “perfect for special occasions.” Here’s hoping he also brings his bacon-dusted pig ears, fried monkfish liver and rice-crusted Maine scallops to the masses.
When we want something to warm us up, I make this long-cooking chili and keep it hot on the back of the stove. It has a kick to it, but you could adjust the heat by only using one or two cherry peppers. Great with cornbread!
Continue reading “Martha Greenlaw’s Three-Alarm Maine Chili” »
Looking for something delicious to eat and fun to do to beat the winter blues? Coming this weekend to Rockland is the annual “Pies on Parade,” a Midcoast event not to be missed!
There was a time when the Maine shrimp industry was in big trouble. Officials limited the wintry fishing season to matters of weeks versus months when fisheries officials sounded the depleted-stocks alarm in the 1980s, but since the mid-aught-decade shrimp have been thriving in the Gulf of Maine. Last October, the Atlantic States Marine Fisheries Commission’s Northern Shrimp Section (because there is such a thing) elected to allow for a second consecutive six-month fishing season for Pandalus borealis, allowing shrimpers to fish and trap the crustaceans from Dec. 1, 2009, through May 29, 2010. Projections of robust stock prompted officials to decide there was plenty to go around.
In Maine during the winter you can find the tiny, pink, head-on hermaphrodites being sold (cheaply) by the pound out of the back of pickup trucks and at roadside stands with hand-scrawled signs. But if you’re not accustomed to driving around with a cooler in your back seat just in case, there are other ways of getting in on the short-lived bounty. Port Clyde Fresh Catch offers 12-week subscriptions via their Maine shrimp CSF. Pick-up is available at a number of winter farmers’ markets across the state and at pick-up points in Rhode Island and New York.
Maine shrimp are so delicate that people often eat them raw, but you can also saute or steam them ever so quickly for an easy scampi, pasta salad or chowder. After spending about an hour peeling five to 10 pounds of crustaceans, that is. Trust me, it’s worth it.
From an island craftswoman comes a seafood chowder I call “finest kind,” as we say around here in Maine.
Continue reading “Island Seafood Chowder” »
I like to make galettes when I want to serve pie on a smaller scale. They are easy to make and offer the pie taste without the pie bulk.
Diana Santospago, Inn at Isle au Haut Continue reading “Pear-Plum Galette” »