I love fresh salsa with grilled fish and this is an unusual (and very colorful) salsa, made with blueberries and corn. I like to make it in the summer when both are in season.
Continue reading “Linda Greenlaw’s Grilled Salmon with Fresh Blueberry Corn Salsa” »
When I invited my gourmet group to the island one weekend, my friend Petey brought along this salad for lunch the next day. Everyone loved the combination of chicken, sprouts, water chestnuts, and the mild curry dressing. It’s best made the night before.
image: notmartha.org
Congratulations to Rachel Osborn of New York, 3rd place winner in this year’s Union Fair Maine Wild Blueberry Dessert Contest. Rachel, who comes to Searsmont every summer, says she loves the Union Fair and entered this contest 8 years ago, taking home the blue ribbon.
Try her delicious, prize-winning coffee cake at home with this recipe.
Continue reading “Maine Wild Blueberry Dessert Prize-Winning Recipe: Rachel Osborn” »
The mojito is a traditional Cuban drink that is sweet and refreshing, with a rum kick. All summer long my herb garden is taken over with a huge patch of spearmint and I couldn’t be happier about it. As one of our most popular drink specials, the mojito is delicious on its own or with the addition of berries or other fruit. The blackberries make for a dramatic presentation.
image courtesy of Hartstone Inn, Camden
Amanda Boyington of Appleton took away top honors Thursday afternoon at the Union Fair for her Blueberry Cinnamon Nut Coffee Cake.
Amanda, who runs a bakery business out of her home, says she has entered the pie competition before and thought she’d give the dessert contest a try this year. Congratulations, Amanda! We were happy to be on hand to sample your creation. It was truly delicious!
Continue reading “Maine Wild Blueberry Dessert Winner: Amanda Boyington” »
It’s Maine wild blueberry season, and time for the annual Union Fair. Here’s a blueberry gingerbread recipe from cookbook author Georgia Manzo Joachim to try!
image: grayberryfarm.blogspot.com
Continue reading “Blueberry Gingerbread with Whipped Cream” »
Beautiful summer mornings on the island should not be spent in the kitchen, but when the cove is socked in with fog there’s nothing nicer than baking up a batch of blueberry muffins and enjoying them over a leisurely breakfast at the kitchen table, watching and waiting for the fog to lift.
image: roadfood.com Continue reading “Foggy Morning Blueberry Muffins” »
Affectionately know as “dilly beans” in Maine, these tongue-tingling pickles constitute something of a small cottage industry in the Pine Tree State. You see locally made dillies for sale at just about every farm stand and tourist-oriented food emporium in the state. Since I am convinced that part of their charm is in the way they look, standing neatly upright packed into their glass jars, I have written this recipe accordingly. As with all the pickle recipes in this book, you can treat these dilly beans as a refrigerator pickle. Or, if you like, you may process the jars, while they’re still hot, in a boiling-water-bath canner according to the canner’s directions.
image: foodsnobberyhobbery.blogspot.com
Continue reading “Down East Dilly Beans” »
Did you know that most things in nature have an even number of rows or lines? If one of these summer afternoons finds you with some time on your hands, try doing a little detective work. Grab a watermelon or cantaloupe and count the number of stripes. You’ll come up with an even number. Now grab your reading glasses and check out an ear of corn. Try not to go bug-eyed counting, but you’ll find there is always an even number of rows (the average ear has 16 rows with a total of 800 kernels) and there is one piece of silk for each and every kernel.
The explanation of Mother Nature’s numbering system involves cell division: As the corn or melon is developing, one cell divides into 2 and as the division continues, it always comes up an even number. Measuring by production volume, corn is the third most important food crop of the world, coming in just behind wheat and rice. In terms of acreage planted, it is second only to wheat.
Corn is listed as an ingredient in more than 3,000 different grocery products and is also used in the production of alcohol (and distilled spirits), corn syrup, sugar, cornstarch, synthetic fibers (nylon and certain plastics), in the manufacture of wood resin, lubricating oils and synthetic rubber, as an abrasive, corn cob pipes, corn oil, margarine, saccharin, paints, soaps, linoleum, and gasohol.
But all that aside – just an ear of fresh Maine corn with a generous coating of butter and a dash or two of salt…oh my. I will never be convinced that there is any better on God’s good earth!
image: blog.timesunion.com
The taste of lemon and summer just seem to go together whether it’s as a flavor for seafood, salad, or soup. And, let us not leave out dessert, where lemon can be a real star as in this delectable lemon pie.
It’s Maine wild blueberry season, time for the Union Fair, and time to put those sweet berries to use in our favorite recipes. Here’s a great one, simple and oh-so-delicious. Hooray for Maine’s wild blueberries!
Blueberry Crisp image by Robin Presta
Many people outside of New England are not aware of the difference between Maine wild blueberries and the larger cultivated blueberries. Any recipe calling for blueberries will be better with wild Maine blueberries because of the unique combination of sweet and tart flavors and the more tender skin. If you can’t find fresh wild Maine blueberries, visit Wyman’s, the largest wild blueberry grower and processor in the U.S. Their frozen berries are just as fresh tasting as fresh blueberries when thawed. To use, dip frozen berries in hot water for up to a minute or until thawed, then drain and pat dry.
This recipe is in honor of the Union Fair, Maine’s Wild Blueberry Festival, going on August 21-28.
image: flickr.com
Continue reading “Maine Wild Blueberry Streusel Coffee Cake” »
We here at Camp Cook & Tell – counselors, campers in the field, and the Head Counselor (me) are pleasantly occupied in the business of conversation about what’s going on in our kitchens. We have a grand time amending, correcting, and one-upping each other’s recipes, and, in general, carrying on a sort of talk show by mail, e-mail, and telephone.
Hasn’t it been a summer to remember! And perfect weather for mushroom foraging.
I have wonderful friends on Richard’s Point in Friendship, Maine, who offered to take me chanterelle hunting a couple years ago. On our way to their usual spot I declared,”Let’s go right!” and off the road and into the woods we went on my whim. Twenty feet into the forest we beheld pool after pool of golden mushrooms, as if some capricious giant leprechaun had tossed them from the heavens. It was like a mirage of good fortune.
We filled two brown grocery bags with our golden booty and went home for more bags. After all, most mushroom foragers are nothing if not opportunists. What a feast we had! To this day, my friends say they have never seen anything like it, and they are seasoned foragers. From that moment forth, I had the fever. We’ve made chanterelle pizza, chanterelles with scrambled eggs, a wild mushroom pilaf, chanterelles in phyllo pastry, mushroom bisque, and perhaps my favorite…chanterelles simply sautéed with good butter as a side dish or all on their own.
image: sheknows.com
Continue reading “Chanterelles: Finest Foraging from the Maine Woods” »
Every week I head into town to pick up my CSA share, and every week I’m shocked to find an even bigger bag of zucchini than I found the week before. Will this bonanza ever taper off? How will I eat, freeze, and dry it all before it spoils?
I’ve been looking for new and interesting ways to prepare zucchini. Recently I threw together this simple Italian-inspired meal. It’s simple and easy, like summer cooking should be, but using freshly-picked, perfectly-ripe produce provides a burst of flavor and color.
Continue reading “Drowning in Zucchini? Try This Simple Sauté” »
In a post competition interview following his win of today’s Annual World Championship Boatyard Dog Trials, Pancho Villa of Camden was just as nonchalont as he was prior to defending his title from the 2009 Trials. A huge crowd attended the event at the Maine Boats, Homes & Harbors Show today, and cheered Pancho on to victory. He was awarded a perfect 10 from all three judges of the competition, outpointing his competitors by a wide margin.
Pancho Villa, Boatyard Dog Competition winner for the 2nd year in a row.
Pancho cinched the title in the free form category, cooly demonstration his surfing skills, while looking regal in the process. Pancho’s handler, Elliot Matlack, watches for sharks and competitors as Poncho concentrates on his balance and technique.
As if that wasn’t enough, Pancho did a midwater board swap to join handler Abigail Matlcack on a different board. Abigail paddles Pancho out to catch a big wave for his ride back to shore.
And to the winner go the spoils! Hoping Pancho will go for three in 2011!
Docking to get in line for the Boatyard Dog Trials, Sunday Morning at 10am
Boats, Boats, Boats
Boats, Boats, Boats, Boats, and Boats
More Boats
You can visit the manufacturers, get onboard the boats. Your fantasies realized.
One more day of fun left, starting with the Boatyard Dog competition at 10am. Be there, or regret it. Defending champion, Pancho Villa of Camden is back, and he’s not taking any prisoners…or water.
Going on now through Sunday afternoon in Rockland’s Harbor Park is the annual Maine Boats, Homes & Harbors Show. Full of interesting stuff to see, eat, do, buy, and learn about, this show just gets better every year!
With demonstrations on such things as oar making and wood turning and Maritime activities like toy making workshops for children, plus book signings, talks and maritime films, there is something to interest everyone. Sunday, the last day of the show, brings the 8th Annual World Championship Boatyard Dog Trials, where last year’s champ Pancho Villa will be back defending his title.
Get down to Rockland’s Harbor Park for a look at some gorgeous boats, fine furniture, marine gear, fabulous shopping, delicious food and snacks, and exciting activities! Not to mention the perfect weather for an outdoor event.
This year’s Maine Lobster Festival Seafood Cooking Contest Winner Sue Jobes of Davie, Florida, says she learned a lot about cooking lobsters from trial and error. Apparently she learned a great deal, because her impressive recipe for “Lobstah Puff” won over judges, earning her the top honors in this year’s event.
Fresh from the contest oven
“I was here in Maine in January, and I took a cooking class with Michael Salmon of the Hartstone Inn. In fact, he provided me with the fresh lobsters I am using in today’s contest,” she beams. Sue says she has made this recipe before using sweet things or vegetables, but thought she’d enter the contest and try it with Maine lobster.
Sue Jobes Lobstah Puffs
“This is an easy recipe that takes approximately 1½ hours from start to finish, which includes all preparations and plating. This is also good with crab and shrimp. When I make it, I also use a high end sherry to avoid additives.” Sue completed her recipe with the addition of fresh pea shoots and an orange vinaigrette.
Sue also gave a nod to local winery Cellar Door for suggesting a white wine pairing with her dish in this event, which she artfully displayed in a lobster wine holder. Sue’s table was decorated with an elegant blue and white paisley table runner, colorful flowers, a red lobster, starfish, and pretty silverware and napkin rings.
Sue’s husband, Bob, joked to the audience that he had “schlepped 77 pounds of goods” for his wife to cook with in this contest. At the end of the contest, a proud Bob added, “The competition was tough. All the recipes were outstanding. I am so proud of Sue.”
Sue and Bob Jobes
“This has been such a fun experience,” said Sue. “I’ll admit I was very nervous at first, this was my first time in this type of contest. But everyone in Maine has been so nice and welcoming and made me feel very special.”
Our congratulations to Sue! Here we share her First Prize-Winning recipe for a delicious Maine Lobstah Puff.
Lobstah Puff
Sue Jobes, Davie, FL
Plated up for the judges
8 ounces fresh Maine lobster tail meat, divided
1 cup white whole milk
4 cloves of garlic, lightly smashed
1 cup white bread cubes, cut into ¼-inch cubes – Use hearty bread, not white sandwich bread
¾ cup freshly grated Reggiano Parmesan cheese, divided
½ cup freshly grated Gruyere cheese
4 egg yolks
1 teaspoon finely chopped fresh chives
1 teaspoon finely chopped fresh parsley
½ teaspoon finely chopped fresh thyme
2 teaspoons sherry
¼ teaspoon pepper
2 pinches salt
Lettuce spring mix and your favorite light tasting dressing
Lobster claw meat (optional)
Non-stick cooking spray
4 – 4 ounce ramekins
And the judges score the Lobstah Puff a Winnah!
Preheat your oven to 375°. Place milk in a sauce pan and bring to a simmer. Remove from the heat. Add the smashed garlic. Let the garlic steep in the milk for 15 minutes. Allow the milk to cool and then strain to remove the garlic.
Prepare the ramekins – Spray each ramekin with the non-stick cooking spray. Coat the inside of each ramekin with Reggiano Parmesan cheese. Chop all of the lobster meat into small pieces.
In a medium glass bowl, whisk the 4 egg yolks and add about two ounces of the chopped lobster meat.
To the egg/lobster mixture, add the milk and whisk to combine.
To the egg and milk mixture, add the remaining ingredients except for the bread cubes and stir to combine. In each ramekin, place enough bread cubes to cover the bottom. Using a ladle, add a small amount of the egg/milk mixture to cover the bread.
On top of the bread, place ¼ of the remaining lobster piece in each ramekin. Add a small amount of the egg/milk mixture to cover the lobster. Divide the remaining bread cubes among the ramekins. Divide the remaining egg/milk mixture among the ramekins.
Using a spoon, lightly press down on the mixture to ensure all ingredients are covered with the liquid.
Place the ramekins on a cookie sheet and place in the oven. Bake for 20 minutes or until lightly golden brown and firm on top.
Remove ramekins from the oven and let the dish rest for 10 to 15 minutes. Using a paring knife, go around the outside of the ramekin to loosen the puff. Place a small plate on top of the ramekin. Holding the plate and the ramekin (be careful as the ramekin will still be hot), flip the plate over and shake until you hear the puff release itself from the ramekin. Flip the puff right side up (golden side up).
On a luncheon plate, place your spring mix lettuce and lightly drizzle with your favorite dressing. Place the Lobstah Puff on top of the lettuce and serve. Optional – Dress the puff with a lobster claw draped on the side.
Makes 4 appetizers or brunch servings.
Return Maine Lobster Festival Seafood Cooking Contest Finalist (and last year’s winner) Julia Irace of Portland, ME, wowed judges again this year with her recipe for “Lobster Egg Rolls with Citrus Aioli Dipping Sauce.”
Julia was back again in Rockland to defend her title, having won last year’s contest with her “Lobster Pot Pie.” Competition was stiff, and her recipe this year took runner-up honors.
“It’s been a busy year. I bought a bridal shop, Andrea’s Bridal, in Portland and have been enjoying that. I’ve also been cooking and experimenting. I entered my Lobster Mac ‘N Cheese in a contest in Oregon and won honorable mention.
“For the past few years I’ve really gotten into egg rolls, working on making various kinds, lots of healthy choices that are baked. It’s so easy to over cook lobster. You have to keep an eye on that. I thought this recipe would lend itself nicely to Maine lobster, and I think it did.”
Julia’s husband and family came out to support her once again, and Julia noted, “My husband is my very willing taste tester. No recipe gets by him!”
Of her dish, Julia says, “There is a lot of chopping to do, but this is a very easy recipe to make at home. The real challenge is learning how to fold egg roll wrappers. That takes practice, but once you have it down, the filling options are endless.”
Julia procured her lobster from her favorite place in Portland, Fishermen’s Net. A family-run business, Julia said they were so excited and supportive of her endeavors that they even packed her cooler for her to travel to the contest.
Julia’s table was set with three graded vases of shells and orchids, chopsticks, green placemats, and white dishes. White wine and a side dish of crispy wontons with cinnamon and sugar and a small salad completed the tasting for judges.
Lobster Egg Rolls, anyone? Yes, please! Here’s a recipe you’ll want to try your hand at.
Continue reading “Lobster Festival Cooking Contest 2010: Finalist Julia Irace” »
