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August 31, 2011

Rustica Cucina Italiana

While some chefs make a straight shot into the culinary world, there are those like Chef/Owner John Stowe of Rockland’s Rustica Cucina Italiana who take a more circuitous route.

After years of travel and working at various professions, John found an opportunity and a niche in the former store Market on Main on Rockland’s bustling Main Street. When the Rockland business came up for sale, John and his wife considered the venture and took the plunge.

Years of on-the-job-training brought John to his current place in the Rockland community. Read all about his travels and learn his story in the new issue of Maine Food & Lifestyle magazine.

Chicken-Broccoli_2302CMYKChef John Stowe’s Grilled Chicken and Broccoli Aglio e Olio.
image for MF&L by Lorena Stackpole

Rustica Cucina Italiana has a wide variety of authentic Italian cuisine offerings to satisfy all diners. Chef John shares one of his restaurant’s most popular dishes, Grilled Chicken and Broccoli Aglio e Olio, in issue Number 13 of Maine Food & Lifestyle magazine. Subscribe today!

August 30, 2011

Amalfi on the Water

When you think of a quintessential Maine restaurant, you think of an amazing view of the harbor complete with boats, buoys, and sea breezes. And of course, you think of great food. You get all of the above and more at David Cooke and Nancy Wood’s Rockland restaurant Amalfi on the Water.

What makes Amalfi stand out from the crowd? Menu tems you won’t find anywhere else, like paella and mousakka. And unlike many local restaurants, Amalfi is open year round to serve their loyal regular customers through those long winter months when many local restaurant choose to close.

seafood_paella_2356(485)Chef David Cooke’s Seafood Paella with Chorizo Sausage at Amalfi On The Water
image for MF&L by Lorena Stackpole

Amalfi’s community commitment is strong, as is their love of Mediterranean cuisine crafted from the freshest local ingredients. As their website states: “A View to Remember, Food Not to Forget.”

Read about Amalfi on the Water and get their authentic recipe for Seafood Paella with Chorizo Sausage in the new issue of Maine Food & Lifestyle magazine. Subscribe today!

August 29, 2011

Saltwater Farm Full Moon Supper

In the new issue of Maine Food & Lifestyle magazine, Editorial Assistant Chelsea Sonksen shares the magic of a Full Moon Supper.

Just what is a “Full Moon Supper”, you may ask? We’ll give you a hint: It is a delightful local and seasonal dining experience to be had during the time of every full moon at Saltwater Farm in Lincolnville.

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We were fortunate to join Chelsea on this enchanting communal dining experience. In her in-depth story, she tells the tale of a memorable evening from beginning to end, and Jim Bazin, publisher/photographer, captures the images which made it such a special night.

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Saltwater Farm teamwork applied to putting together a delicious . . .

StrawRhubardShortcake_4018_(485)Strawberry-Rhubarb Shortcake

From appetizers to dessert, gracious hostesses Annemarie Ahern, Ladleah Dunn, Abby Avey, and Irene Yadao brought out the best in the seasonal local ingredients they prepared. Included in this article is their elegant recipe for lettuce and lovage soup.

4Women_4059_(485)From left: Abby Avey, Irene Yadao, Ladleah Dunn, Annemarie Ahearn

Find out what a Full Moon Supper at Saltwater Farm is really all about in this issue of Maine Food & Lifestyle magazine. Subscribe today!

August 28, 2011

Scott Yakovenko: The Slipway

In the new issue of Maine Food & Lifestyle magazine, writer Nancy Griffin talks to Scott Yakovenko, chef/operator of the new Slipway restaurant in Thomaston. He discusses his early culinary beginnings in St. Thomas, and his return to Tenants Harbor and Port Clyde where he ran both Cod End and the Dip Net.

After some time recently in Camden running Port Clyde Seafood, Scott was on a search for the perfect place for rustic dockside dining. He found it at the site of the former Harbor View Restaurant in Thomaston.

Boullibaise_4328(485)Bouillabaise at Scott Yakovenko’s Slipway Restaurant in Thomaston.

Scott opened The Slipway this spring, and has been busy ever since serving up a great menu to a large following. He recently added a very popular wet bar to the end of his dock, and reservations are recommended!

Scott_Halibut_4481(485)Bill Zibylit, Scott Yakovenko, Owen Ostergard with a freshly caught halibut.

The Slipway has a full liquor license, and Scott maintains a strong emphasis on fresh seafood and local products. (Check out the gorgeous 40-pound halibut photo with Scott and his crew Bill Zibylit and Owen Ostergard above.)

Learn about Scott’s training in international cuisine, and get his recipes for Maine Mussels with Dijon and Fresh Herbs and Grilled Maine Lobster with Mustard Scallion Beurre Blanc in Issue 13 of Maine Food & Lifestyle magazine, available now! Purchase it online and Subscribe today!

Fresh Corn, Tomato, and Mint Salsa

“The combination of sweet corn kernels mixed with yellow and red tomato, green pepper, a touch of jalapeno, and fresh mint is a good one. Serve this salsa with chips, or use it as a quick, simple topping for pan-fried or grilled fish, meats, or poultry. The salsa can be made about an hour or so before serving; cover and refrigerate until ready to serve.”—Kathy Gunst

corn tomato mint salsa
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August 27, 2011

Greek Eggplant Moussaka

I am thinking of a dish using native lamb, local eggs, eggplants, potato, and herbs. Call it Greek lasagna or…Moussaka! A quick walk around the barnyard and garden should get you most of your ingredients. Now that the weather is beginning to turn towards Autumn, it’s time to bring out the casserole dishes and to use the garden’s fall bounty.

I like my moussaka with a thick Béchamel sauce as well as a red sauce. It’s a recipe to make your own. If you prefer vegetarian dishes, try subbing in kasha for the ground lamb. This is a recipe that’s hearty, good enough for company, and enough work (give yourself a couple of hours) that I always make one for the freezer.

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image: friendseat.com Continue reading “Greek Eggplant Moussaka” »

August 26, 2011

Scabechi (Aruban Pickled Fish)

“Scabechi is an Aruban dish of pickled fish. Unlike seviche, which is raw pickled fish, scabechi is made with fish that has been seared and cooked through. Scabechi should be made ahead and refrigerated for at least 24 hours before serving to allow the fish to pick up the flavors from the marinade. This is the perfect dish to prepare ahead of time for a hot summer day picnic.”—Michael Salmon

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image: frechrevolutionfood.com Continue reading “Scabechi (Aruban Pickled Fish)” »

August 25, 2011

Lynn Archer: Archer’s on the Pier

Lynn Archer is something of a celebrity in these parts. She single-handedly threw down Bobby Flay in a match up in Buoy Park in Rockland two summers ago with her “King of Lobster Clubs”. Since then, she’s been continuing to do what she loves, cooking at her beloved Brass Compass Café in Rockland. That is, until a business opportunity and a chance to provide jobs in her community inspired her to add to her already adventurous life.

LynnCioppino_3504_flatLynn Archer at her new restaurant, Archer’s On The Pier.
image © Jim Bazin 2011

Lynn recently took helm of the former Boathouse Restaurant in Rockland, transforming it into her new restaurant, Archer’s on the Pier. Calling The Brass Compass her “grown child,” Lynn refers to Archer’s on the Pier as her “new baby.” With seating capacity for 150, a wraparound deck with gorgeous view of Rockland Harbor, and a menu that supports the local bounty of the state, Lynn is full sail ahead.

CioppinoArcher_3458Cioppino Archer, one of Lynn Archer’s special dishes at Archer’s On The Pier
image © Jim Bazin 2011

Read all about Lynn Archer’s philosophy on cooking and life, her new restaurant, and get her recipe for Cioppino Archer in the new issue of Maine Food & Lifestyle magazine! Subscribe today!

Martha Greenlaw’s Piquant Green Beans

“If I can’t get fresh green beans, I don’t cook them. Luckily, I can usually find them in the markets and even at the little store on the island. My family loves them, and this preparation is a nice change from the usual steamed and buttered beans.”—Martha Greenlaw

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photo © Jim Bazin

Piquant Green Beans
Martha Greenlaw, Recipes From a Very Small Island

1½ pounds fresh green beans, trimmed
3 bacon slices, chopped
2 Tablespoons diced pimiento
2 Tablespoons red wine vinegar
1 Tablespoon Worcestershire sauce
¼ teaspoon sugar
¼ teaspoon dry mustard
2 drops red pepper sauce, such as Tabasco

In a steaming basket set over boiling water, steam the beans, tightly covered, for about 15 minutes, or until tender. Drain and transfer to a bowl.

In a skillet, sauté the bacon over medium heat until brown and crisp. Using a slotted spoon, transfer to paper towels and drain. Add to the beans.

To the bacon drippings in the skillet, add the pimiento, vinegar, Worcestershire sauce, sugar, mustard, and red pepper sauce. Bring to a boil, stirring constantly, for about 1 minute until blended. Pour over the beans, mix well, and serve.

Serves 6.

August 24, 2011

Travel Channel Andrew Zimmern’s Maine Connection

Travel the world over, and you’ll be hard-pressed to find a spot as serene, as beautiful, and as delicious as Maine. But don’t take our word for it. Ask Andrew Zimmern, star of the Travel Channel’s Bizarre Foods with Andrew Zimmern.

In the new issue of Maine Food & Lifestyle, Andrew has many positive things to say about his adopted home state, including a touching tribute to his dad, who resides in Portland, and the highest praise for many of our favorite local chefs and restaurants. He shares his long history with Maine, his favorite haunts, and some outstanding Maine recipes, like one for Sweet and Sour Bangkok Style Lobster with Red Chiles.

IMG_7341_sRGBAndrew and Bob Zimmern (Andrew’s father) enjoying some Maine Chowdah.

Whether dining out at restaurants like Hugo’s, Fore Street, or  Back Bay Grill with his dad or hauling lobsters with the Greenlaw Family on Isle au Haut, Andrew thinks Maine is where the flavor’s at.

IMG_7198_sRGBCaptain Linda Greenlaw and Andrew Zimmern hauling traps on Isle au Haut.

Don’t miss this in-depth article with great images. Subscribe today to Maine’s original and only true food magazine!

Maine Blueberry White Chocolate Cheesecakes

Two great tastes that taste great together, Maine blueberries and white chocolate cheesecake! This recipe comes to us from the 2010 runner-up of the Union Fair Maine Wild Blueberry Dessert Contest, Faye Harvey. Faye is quite an accomplished baker, and her Maine Wild Blueberry Pie took top honors last year as well.

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image 2010 by Jim Bazin.

Mini Blueberry & White Chocolate Cheesecakes
Faye Harvey, Union

Bottom crust:

1 cup ground nuts
1/3 cup melted butter
3 Tablespoons sugar

Cheesecakes:

1 8-ounce package cream cheese
1 egg
1 teaspoon vanilla
1 Tablespoon flour
¼ cup sugar
2 ounces white chocolate, melted (extra for drizzling)

Topping:

¼ cup sugar
2 teaspoons cornstarch
1 teaspoon lemon juice
1/3 cup water
2½ cups fresh blueberries

Preheat oven to 375°. Lightly spray mini muffin pan. Blend cream cheese with egg, vanilla, flour, sugar, and white chocolate. Set aside. Mix ground nuts with butter and sugar. Divide mixture evenly among the 12 cups. Press crumbs on bottom and 1/3 of the way up the sides. Fill evenly with cheesecake mixture. Bake for 14 minutes. Cool completely and remove from pan.

Make glazed blueberry topping. In a medium saucepan, stir together sugar and cornstarch. Stir in lemon juice and water. Cook over medium heat until thick and clear, about 1 minute. Remove from heat and add blueberries all at once. Toss gently until coated. Top each cheesecake with 1 Tablespoon of blueberries. Drizzle with white chocolate.

Yields 1 dozen.

August 23, 2011

Maine Food & Lifestyle Issue 13

We’re excited to report that the new issue of Maine Food & Lifestyle magazine prints this week! Issue 13 will be available soon! On the cover, we tease you with our lobster dinners at Cod End in Tenants Harbor.

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As always, we offer recipes galore from several Maine destinations. Engaging feature articles complete with gorgeous photography await your every turn of the page.

In this issue: Travel Channel Andrew Zimmern’s Maine Connection, including his favorite Maine restaurants and recipes; Old Vines Wine Bar in Kennebunk, and The Stolen Menu Café and The Union Grill/Bluff Pub in York; Amalfi On the Water and Rustica Cucina Italiana, both well-established Rockland restaurants; two new eateries: Scott Yakovenko’s Slipway in Thomaston and Lynn Archer’s Archer’s on the Pier in Rockland, and much, much more!

Certified Master Gardener Maryann Blaisdell shares her love of gardening in her debut column. Editorial Assistant Chelsea Sonksen offers a tribute to Rock City Coffee and explores the Magic of a Full Moon Supper at Saltwater Farm.

Come sample some more of the good life in Maine. Subscribe or give the gift of good taste to those you love!

Fresh Fruit Salad

This refreshing fruit salad combines chopped peaches, strawberries, blueberries, bananas, and red and green grapes, dressed with a simple fresh lime and pineapple juice dressing.

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image: lawsonsgourmet.com Continue reading “Fresh Fruit Salad” »

August 22, 2011

Heirloom Tomato BLT

Heirloom tomatoes are well loved, if sometimes puzzling, to use. Cooks who do showcase them suggest recipes that elevate their uniquely natural and individual flavors without overpowering them. Here is an all-time family favorite recipe to try using heirloom tomatoes, the classic BLT.

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image: wholefoodsmarket.com Continue reading “Heirloom Tomato BLT” »

August 21, 2011

Crab Egg Toasts

Delicious breakfast, brunch, or dinner idea! Use Maine crabmeat for best results!!

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image © 2010 James Bazin

Continue reading “Crab Egg Toasts” »

August 20, 2011

Black-Eyed Susan Deviled Eggs

“I don’t think I’ve ever deviled an egg before the middle of June or after Labor Day, and isn’t that stupid? But then, maybe not. Maybe some things just taste better when you’re sitting outdoors on a blanket, or indoors when the windows can be wide open. I’ve hidden an optional secret in each egg and called in Major Grey to flavor the yolks. But he’s not the only chutney maker. Use whatever brand, or homemade version, you wish.”—Karyl Bannister

deviledeggs
image: food2.com Continue reading “Black-Eyed Susan Deviled Eggs” »

August 19, 2011

Gratin of Berries with Sweet Cheese Topping

Ripe summer berries are topped with dollops of sweetened goat cheese and briefly baked in a hot oven. What could possibly be simpler? Or more delicious? If you have lots of fruit and need to feed more people, simply use a larger dish and increase the ingredients accordingly.

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image: dailycrave.wordpress.com Continue reading “Gratin of Berries with Sweet Cheese Topping” »

August 18, 2011

Maine Sweet Clams with Risotto and Arugula

One of our favorite greens to grow is arugula, which is so versatile—delicious warm or chilled. Its sharp, peppery flavor complements the sweet, briny taste of Maine clams, which are similar to the tiny Adriatic clams favored in Italy.

maineclams
image: sunjournal.com Continue reading “Maine Sweet Clams with Risotto and Arugula” »

August 17, 2011

Latin-Style Lobster Salad

Kathy Gunst’s Notes From a Maine Kitchen is a delightful cookbook, an education in all aspects of Maine cooking from sourcing local ingredients to achieving their ideal preparation on the plate. Essays, stories, cooking hints, and over 75 wonderful Maine recipes, this book offers it all. A charming culinary adventure you’ll be sure to devour!

NotesFromAMaineKitchen

“As much as I’m a purist when it comes to eating lobster, this salad — flavored with fresh corn, lime, and avocado — is delicious and refreshing served as a summer lunch or light dinner. All the fresh flavors, colors, and textures work well with the lobster meat. Serve with warm biscuits, French bread, or tortillas. The salad can be made, covered, and refrigerated, several hours ahead of time.”—Kathy Gunst, Notes From a Maine Kitchen

Latin-Style Lobster Salad
Kathy Gunst, Notes From a Maine Kitchen

1 cup cooked lobster meat, cut into small cubes
1 cup fresh raw corn kernels, shucked off the cob of 2 or 3 ears of corn
½ ripe (but not overly ripe) avocado, cubed
Juice of 1 large lime
1 Tablespoon olive oil
Salt and freshly ground black pepper
1 dash hot pepper sauce
Tender butter lettuce leaves

In a medium-size bowl, gently mix the lobster, corn, avocado, lime juice, oil, salt, pepper, and a dash of hot pepper sauce; season to taste. Scoop the salad in the lettuce leaves and serve with any of the accompaniments listed above.

Serves 2-4.

Everyone Can Cook for Celebrations

If you are looking for that one, year-round cookbook that provides amazing recipes for every holiday, this is it! Everyone Can Cook for Celebrations, by Eric Akis, offers holiday appropriate menus for all seasons. This cookbook comes complete with gorgeous full-page images, information about seasonal ingredients, and Eric’s Options (suggestions by the author to spice up or change up your recipe).

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If you enjoy entertaining, this cookbook is a “must-have.” You’ll never be at a loss for perfect recipe ideas for all your holiday parties with Everyone Can Cook for Celebrations on your shelf. (But we doubt it will ever stay on your shelf for very long, because you’ll be too busy using it all the time!)

Many of the recipes within the pages of this book allow for make-ahead preparation. That way, on your special holidays, you can spend more time with your friends, family, and guests than you do slaving away in the kitchen. Eric’s recipes are easy to follow, making the stress of cooking for holidays a thing of the past.

Everyone Can Cook for Celebrations will help you help you celebrate all the seasons of your life with style. Check our blog as well as Eric’s website for great sample recipes!