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October 31, 2011

Quick Roast Chicken & Root Vegetables

Roasted chicken in 45 minutes? No problem. This technique of starting bone-in chicken breasts on the stove top and finishing them in a hot oven with vegetables gets a hearty dinner on the table in a hurry. While everything roasts, you still have time to make a quick pan sauce with shallot and Dijon mustard. Serve with a spinach salad.

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October 30, 2011

Harvest Pumpkin Recipes

There are pumpkins decorating nearly every house in our neighborhood and again, the hub and I amused ourselves and spent an afternoon this week-end carving ours.

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October 29, 2011

Martha Greenlaw’s Red Pepper and Cheddar Cornbread

This extra-moist bread is great with soup or chili. It looks good and is a really simple recipe that you can throw together at the last minute. It’s not spicy but has a nice little zip.

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October 28, 2011

Mache, a New Leaf

When I first began researching for this post, I was astounded by the wealth of information on mache (Valerianella locusta), sometimes known as Lamb’s Lettuce, corn salad, or field salad in Europe. Evidently, mache is a superfood.

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October 27, 2011

Lobster 3 Ways

This lobster dish was submitted to the 2011 Maine Lobster Chef of the Year competition by Chef Ryan Campbell of Lake Parlin Lodge and Cabins. His finalist entry was Maine Lobster Cake served with Mango Chutney Lobster Spring Roll, with Roasted Sweet Onions, Napa Cabbage, Avocado Cream Roasted Lobster Claw, Wild Mushroom Ragout, and Crispy Sweet Corn Fritter, Apple Smoked Bacon.

image from Maine Lobster Promotion Council

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October 26, 2011

The Maine Summers Cookbook

Maine author and Portland Press Herald columnist, Brooke Dojny, has a very complimentary review in today’s Press Herald about The Maine Summers Cookbook by Linda and Martha Greenlaw. Brooke’s article includes two recipes from the cookbook, one each from Linda (Pulled Barbecued Chicken with Vidalia Onions) and Martha (Brenda’s Famous Crab Dip). Brooke also compliments the photography (done by MF&L publisher and creative director, Jim Bazin) mentioning that it adds the scenic dimension of Isle au Haut to the cookbook. You can read Brooke’s article and get these recipes at the Press Herald’s site here.


Trio of Maine Lobster Rolls

Classic Maine Lobster Roll; Asian Lobster Roll with Wasabi Mayonnaise; South American Lobster Roll with Corn & Chili Relish. These recipes were submitted for this year’s Lobster Chef of the Year competition by Finalist Kristian Burrin, Executive Chef of the Seasons of Stonington Restaurant.


image from Maine Lobster Promotion Council

Trio of Maine Lobster Rolls
Click here for WCSH6/207 video of Executive Chef Kristian Burrin, Seasons of Stonington Restaurant

Trio of Lobster Rolls
-Classic Maine Lobster Roll
-Asian Lobster Roll with Wasabi Mayonnaise
-South American Lobster Roll with Corn & Chili Relish

For this recipe you will need 24 ounces of cooked lobster meat which is around four 1 to 1.5 pound lobsters.

Classic Brioche lobster roll – Preparation Time 5-7 minutes
2 large broiche rolls
8 ounces cooked lobster meat
2 Tablespoons mayonnaise (homemade if you can)
Pinch of celery salt
Lemon zest to garnish
1 ounce melted butter

Chop the cooked lobster into ¼ inch pieces and mix with the mayonnaise adding the pinch of celery salt and set to the side. Melt the butter and brush the outside of the brioche roll and grill on medium heat till you have nice grill lines on all sides. Cut the brioche rolls in half and fill with 2 ounces of the lobster mayonnaise; place in the fridge till needed for plating.

Asian Lobster Roll  – Preparation Time 10-15 minutes

For this recipe you will need a fryer and a 1 inch diameter metal cylinder.

3 sheets spring roll pastry or egg roll wrappers
1 egg white beaten
8 ounces cooked lobster meat
3 Tablespoons mayonnaise
1 teaspoon sriracha chili sauce
1 Tablespoon chopped cilantro (save one leaf for garnish)
Juice & zest of ½ lime
1 teaspoon very finely chopped ginger
1 teaspoon ready made wasabi

Heat the fryer to 300º. Take your spring roll pastry and cut it in half, lay it out, and brush the whole sheet with the beaten egg white. Roll one half round the metal cylinder as tight as you can.

Place the cylinder in the fryer basket and cook till nice golden brown. Remove from the basket and place on kitchen towel. After 2-3 minutes, pick up the cylinder with a cloth and carefully remove fried pastry. Repeat the steps till all six pastries are fried, leaving them on the towel to drain.

Take 2 Tablespoons of mayonnaise and mix in the ginger, chili sauce, lime juice and zest, and cilantro. Chop the cooked lobster into very small pieces and mix into the mayo. Carefully fill the pastry cylinders and place in fridge till need.
To make the wasabi mayonnaise, take 1 Tablespoon of mayonnaise and mix together with the wasabi.

South American Lobster Roll – Preparation Time 25 minutes
1 large sheet of puff pastry
8 ounces cooked lobster meat
4 ounces grated Gruyère cheese grated (try to use a good imported aged one)
1 egg beaten for brushing
½ teaspoon cumin seeds
1 fresh corn cob
4 ounces cherry tomatoes cut into quarters
1 fresh red chili finely sliced (de-seeded if you don’t want it too hot)
1 Tablespoon dark brown sugar
1 Tablespoon red wine vinegar
1 Tablespoon finely chopped cilantro

Preheat oven to 350º, cut the puff pastry into four 3 inch by 4 inch rectangles, and lay out on a baking tray with parchment paper. Chop the lobster into ½ inch pieces and place in the middle of the pastry, then divide the grated cheese between them putting it on top of lobster.

Brush round the edge of the pastry with the egg and then fold over to make a roll, making sure that the join is together. Then turn over so the seam is on the bottom. Brush the top of the pastry with egg and let dry for a few minutes, then repeat the brushing and sprinkle the cumin seed over the top. Bake in the oven for 20 minutes till it is nice and golden brown.

To make the relish, cut the corn off the cob and place in small pan; add the cherry tomatoes, chili, sugar, and vinegar and bring to boil. When the relish has boiled, reduce the heat and simmer for around 10 minutes. Remove from the heat and cool. When it has cooled, add the chopped cilantro.

To plate the dish, place the classic lobster roll at one end of the plate, put some wasabi mayonnaise in the middle, and run a spoon through it to make a streak and place the Asian lobster rolls on top. At the other end of the plate, place the South American lobster roll and put some corn relish on the corners, then impress and enjoy!

Yields 4 servings.

Why demand naturally-raised meats?

Today’s New York Times Opinion page has a letter posted by Mark Bittman from a meat wholesaler that makes the strong case to restaurant chefs why they should be preparing meals for their patrons with naturally-raised meats rather than industrial-produced meats.

October 25, 2011

Slow Poached Maine Lobster Tail Nipponese

This lobster dish took top honors in the 2011 Maine Lobster Chef of the Year competition. The creation of Personal Chef Thomas Reagan of Kennebunk, it consists of a lobster tail poached in lemon butter sauce served atop a black and white sesame seed coated rice cake with an orange miso coleslaw garnish. Congratulations, Chef Thomas Reagan!


image from Maine Lobster Promotion Council

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October 24, 2011

Hartstone Inn Cosmopolitan

“I am always disappointed when I order this drink at a bar and they make it with bottled lime juice. It is so much better with fresh lime juice. There are many variations on this drink; try flavored vodkas with different juice combinations, like Razmapolitan with raspberry vodka and a splash of raspberry puree, Peachmapolitan with peach vodka and peach juice or puree.”—Michael Salmon, Hartstone Inn, Camden

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October 23, 2011

Loaded Spinach Salad

Like many spinach salads, this one features lots of chopped-up hard-boiled egg. But since most of the calories in an egg are in the yolk, use just two whole eggs, plus the whites from six additional eggs. The result is a rich, eggy, satisfying spinach salad that keeps the calories in check.

spinach salad

Loaded Spinach Salad
From EatingWell
:  March/April 2007, The EatingWell Diet (2007)

8 large eggs
6 cups baby spinach
4 Tablespoons Creamy Blue Cheese Dressing, divided (recipe follows)
1 8-ounce can beets, rinsed and sliced
1 cup carrots, shredded
2 Tablespoons chopped pecans, toasted (see Tip)

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes. Pour off the hot water and run cold water over the eggs until they are completely cooled. Peel the eggs, discard 6 of the yolks, chop the remaining yolks and whites.

Toss spinach and 2 Tablespoons dressing in a large bowl. Divide between 2 plates. Top with chopped eggs, beets, carrots, and pecans. Drizzle with the remaining 2 Tablespoons dressing.

Tip: To toast chopped nuts & seeds: Cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Creamy Blue Cheese Dressing
1/3 cup reduced-fat mayonnaise
1/3 cup nonfat buttermilk, or nonfat milk
1/3 cup nonfat plain yogurt
2 Tablespoons tarragon vinegar, or white vinegar
1 Tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ cup crumbled blue cheese, (1 ounce)

Whisk mayonnaise, buttermilk (or milk), yogurt, vinegar, mustard, salt and pepper in a medium bowl until smooth. Add cheese and stir, mashing with a spoon until the cheese is incorporated.

Serves 2.

October 22, 2011

Pasta with Broccoli Rabe and Sausage

This pasta recipe is sure to please! A delicious combination!


Pasta with Broccoli Rabe and Sausage
recipe and image from

1 pound orecchiette
1 Tablespoon olive oil
1 pound sweet Italian sausage, casings removed
2 cloves garlic, finely chopped
2½ cups low-sodium chicken broth
1/8 teaspoon crushed red pepper
1 bunch broccoli rabe
4 Tablespoons butter, cut into pieces
1 cup grated Parmesan (4 ounces)
Kosher salt and black pepper

Cook the pasta according to the package directions. Drain and return it to the pot.

Meanwhile, heat the oil in a large saucepan over medium heat. Add the sausage and cook, breaking it up with a spoon, until it’s no longer pink, 5 to 6 minutes.

Stir in the garlic and cook 1 minute.

Add the broth and red pepper and bring to a boil. Add the broccoli rabe and simmer, covered, until tender, 3 to 4 minutes.

Stir in the butter and Parmesan and cook, uncovered, until the sauce thickens slightly, 1 to 2 minutes.

Toss the pasta with the sausage mixture and ¼ teaspoon each salt and pepper.

Serves 6.

October 21, 2011

Chicken Potpie

“Chock-full of chicken, potatoes, peas and corn, this autumn favorite makes two golden pies, so you can serve one at supper and save the other for a busy night. They’re perfect for company or a potluck,” writes Karen Johnson.

Chicken Pot Pie 500

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October 20, 2011

Mom’s Apple Pie

This recipe for apple pie is a Maine classic!

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October 19, 2011

Butternut Squash, Apple, and Stilton Soup

You can combine almost anything with butternut squash and come up with a hit. A tangy apple and some smooth Stilton, the blue blood of cheeses, play a surprising harmony to the satiny melody of butternut squash. Any blue cheese will do, I suppose, but why settle?

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October 18, 2011

Healthy Pumpkin Muffins

“While pumpkins are a fabulous power food (the carotenoids lutein and zeaxanthin are believed to help protect against macular degeneration, and alpha-carotene may aid in the prevention of tumor growth), the yogurt used in these muffins also makes them light.”—from

October 17, 2011

Maine Apple Cider Jelly

I discovered the ease of making cider jelly quite by mistake one Autumn day.

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October 16, 2011

Vegan Caramelized Onion and Portobello Mushroom Soup

Caramelizing adds a sweetness to the onions, and the portobellos are a meaty and hearty addition to this vegetable soup.

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October 15, 2011

Grilled Quail with Sun-dried Cranberry & Pear Chutney

This recipe says fall. Deliciously elegant!

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October 14, 2011

Sweet Potato & Rum Pie

Indulge in something scrumptious without consuming excess calories. Satisfy your sweet tooth and take advantage of some of the best fall foods with this Sweet Potato & Rum Pie.

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