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August 31, 2012

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette

This colorful dish is great anytime you want roasted vegetables. And it’s so easy; you can make it well ahead of time and serve it either warm or at room temperature.


Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
Martha Greenlaw, Recipes From a Very Small Island

9 Tablespoons extra-virgin olive oil
2 Tablespoons plus 1 1/2 teaspoons chopped fresh thyme
2 Tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
2 pounds yams, peeled, halved lengthwise, and cut crossways into 1 1/4- 1 1/2-inch pieces
1 1/2 pounds carrots, peeled and cut into 3/4-inch rounds (about 4 cups)
1 1/2 pounds parsnips, peeled and cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, and cut into 1/2-inch pieces (about 4 cups)
2 medium-sized red onions (about 1 pound) peeled and cut into 1-inch-thick wedges
Salt and freshly ground black pepper
3 Tablespoons balsamic vinegar
3 Tablespoons chopped flat-leaf parsley
2 teaspoons grated lemon zest
Parsley sprigs, for garnish

Position the oven rack in the top third and the other rack in the bottom third of the oven. Preheat the oven to 425°. Spray two rimmed baking sheets or a large roasting pan with nonstick vegetable spray.

In a large mixing bowl, whisk together 6 Tablespoons of the oil, 2 Tablespoons of the thyme, and 2 Tablespoons of the marjoram. Add the yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle the vegetables generously with salt and pepper and divide between the baking sheets, spreading the vegetables evenly.

Roast for about 50 minutes, or until tender and brown in spots. Using a spatula, turn the vegetables several times during roasting. Remove from the oven and let the vegetables cool slightly or to room temperature. You can make these up to this point 4 hours ahead of time. If you prefer to serve these warm, you can rewarm them in a 350° oven for about 15 minutes, or microwave them on high for about 6 minutes, or until heated through.

In a small bowl, whisk the vinegar with the remaining 3 Tablespoons of oil, 1 1/2 teaspoons of thyme, and 1 1/2 teaspoons of marjoram. Season to taste with salt and pepper.

Transfer the vegetables to a shallow serving dish. Drizzle with the vinaigrette and toss gently. Sprinkle with the chopped parsley and lemon zest. Adjust the seasonings. Garnish with the parsley sprigs. Serve warm or at room temperature.

Serves 8-10.

August 30, 2012

Fall Gold Raspberry Crunch

The end of summer is near and the sunflowers in my gardens are in their full magnificence. So are my Fall Gold Raspberries.

Ever a treat, and wonderful to eat out of hand, my Fall Gold berries are surprisingly large this year. Plenty of them, too. I believe I’ll reach for my tried and true golden raspberry rosemary crunch recipe.

If I am having a dinner party, I’ll divide the ingredients equally into ramekins for an individual presentation. Otherwise it’s a quick and easy dessert to make in one pan.


Fall Gold Raspberry Crunch
Laura Cabot, Laura Cabot Catering, Waldoboro

Preheat oven to 375°.

3 cups yellow raspberries
3/4 cup sugar
3/4 cup white vermouth
A dash of fresh grated and peeled ginger, pepper, salt, and nutmeg
1/4 cup tapioca

Combine all and let sit for an hour or two in the fridge.

1/2 cup flour
1/2 cup light brown sugar
1/2 cup old fashioned oats
1/2 stick cold butter
1 Tablespoon finely chopped rosemary
1/2 cup walnuts, chopped

Prepare this as you would any streusel recipe, by combining all the dry ingredients, then cutting the butter in with a pastry cutter until crumbly.

Pour the fruit filling into your baking dish and top with the crunch topping. Bake at 375° until browned and bubbly, about 35-40 minutes.

Serve warm with gingered whipped cream. Life’s good!

Serves 4.

August 29, 2012

Apple and Mint Punch

The dog days of summer are still here. Before we turn the corner into fall, here is a recipe from Giada De Laurentiis to help beat that lingering summer heat. Refreshing!

Click on the image below for a link to Giada’s Apple and Mint Punch recipe.

image by Chris New

August 28, 2012

Quinoa and Black Bean Bliss

Quinoa is a versatile and highly nutritious recipe ingredient. It contains more protein than any other grain (is considered a complete protein, in fact) and is a great substitute for rice or couscous. This recipe for Quinoa and Black Bean Bliss makes an excellent main course or side dish, and may be eaten hot or cold.


Quinoa and Black Bean Bliss

1 cup water
1/2 cup quinoa
1 (15 ounce) can reduced-sodium black beans, drained and rinsed
2 ears corn, kernels cut from cob
4 cups fresh salsa
2 avocados, cut into cubes

Bring water and quinoa to a boil in a small saucepan. Reduce heat to medium-low and cook at a simmer until the water is absorbed, about 15 minutes.

Mix black beans and corn kernels in a large bowl; add cooked quinoa and stir. Spoon quinoa mixture into 4 bowls; top each with salsa and avocado.

Serves 4.

August 27, 2012

Orange Rosemary Roasted Chicken

Rosemary — an herb with a piney flavor — can season a variety of foods including roasted potatoes, mushrooms, stuffing, ripe melon, poultry, and meats. Use the herb with care, however. Too much can be overpowering.


Orange Rosemary Roasted Chicken
Mayo Clinic Staff

3 skinless, bone-in chicken breast halves, each 8 ounces
3 skinless, bone-in chicken legs with thigh pieces, each 8 ounces
2 garlic cloves, minced
1 1/2 teaspoons extra-virgin olive oil
3 teaspoons fresh rosemary or 1 teaspoon dried rosemary, minced
1/8 teaspoon freshly ground black pepper
1/3 cup orange juice

Preheat the oven to 450°. Lightly coat a baking pan with cooking spray.

Rub each piece of chicken with garlic. Dab fingers in oil and rub chicken with oil. Sprinkle with rosemary and pepper. Place the chicken pieces in the baking dish. Pour the orange juice over the chicken. Cover and bake for 30 minutes.

Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer. Baste the chicken with the orange juice from the pan as needed to prevent it from drying out.

Transfer the chicken to individual serving plates. Spoon orange juice from the pan over the top of the chicken and serve immediately.

Serves 6.

August 26, 2012

Red and Golden Beet Salad with Sherry-Shallot Vinaigrette

This is a beautiful salad with a lot of different flavors: sweet beets, salty cheese, and tangy vinaigrette. For this recipe, we use farmer’s cheese, a fresh, crumbly white cheese available at specialty food stores. You can substitute a good feta.


Red and Golden Beet Salad with Sherry-Shallot Vinaigrette
Mark Gaier and Clark Frasier, The Arrows Cookbook

For the Vinaigrette
3/4 cup extra-virgin olive oil
1/4 cup sherry vinegar
1 Tablespoon balsamic vinegar
3 large shallots, peeled and coarsely chopped
1 teaspoon kosher salt
12 whole black peppercorns

Combine all the ingredients in the jar of a blender and process until smooth. The vinaigrette will keep covered in the refrigerator for up to 3 days.

For the Salad
2 medium yellow beets, trimmed
2 medium red beets, trimmed
Kosher salt
3 ounces butterhead lettuce (about 1/2 head), leaves separated, washed and dried
3 ounces mixed greens such as arugula and mizuna (about 3 handfuls), washed and dried
8 ounces farmer’s or feta cheese, crumbled

Put the yellow and red beets in separate medium saucepans with enough cold water to cover them by 2 inches and add 2 teaspoons salt to each pan. Bring both pans to a boil over high heat. Cook until beets are easily pierced with a small knife, about 20 minutes.

Drain the beets and submerge them in ice water until cool. Using your fingers, slip the skins from the beets and discard. Slice the beets into 1/8-inch rounds.

In a large bowl toss the lettuce and greens with half of the vinaigrette. Arrange on 6 chilled plates. Put the yellow beets in the same bowl, drizzle with half of the remaining vinaigrette, and arrange on the plates. Repeat with the red beets. Sprinkle the cheese over the salads and serve.

Note: We like to make this salad with a mix of red and yellow beets. Be sure to cook them separately, and toss the yellow beets first, so the red beets don’t stain the yellow ones.

Makes 6 servings.

August 25, 2012

Tomato Sauce: Homemade and Quick

“I have had the pleasure of tasting some wonderful tomato sauces that have delicately simmered on the stovetop all day and into the night. To my delight, I have developed a decent sauce with a similar flavor that can be made in about 45 minutes.” —Kyra Alex, Lily’s Café & Wine Bar, Stonington


Tomato Sauce: Homemade and Quick
Kyra Alex, Lily’s Café Cookbook

1 large yellow onion, chopped
4 cloves garlic, minced
2 Tablespoons olive oil
1 pound fresh mushrooms
2 (28 ounce) cans crushed tomato
1 (6 ounce) can tomato paste
1 1/2 teaspoons basil
1 teaspoon oregano
1/4 teaspoon thyme
Large pinch of ground cloves
1 (more or less to taste) Tablespoon salt
1/2 teaspoon black pepper
Pinch of red pepper flakes
1/2 teaspoon sugar

Heat oil in large saucepan, add onions and cook until just tender. Add garlic and mushrooms and continue cooking until very soft. Add crushed tomatoes, paste, and enough water to give desired sauce consistency (usually 1 or 2 empty tomato paste cans full), and the remaining herbs and spices. Bring to a boil stirring often to prevent sticking.

Gently simmer for 30 minutes, stirring often. Adjust salt and pepper and add sugar if tomatoes have too much of an acidic bite. Freezes well.

August 24, 2012

Baked Raspberry French Toast

When I know I have a lot of baking to do the next day, I prepare this dish the night before. It is so easy to pop in the oven early in the morning and smells great while baking. A guest said this was “the best egg dish I ever ate.”


Baked Raspberry French Toast
Diana Santospago, The Inn at Isle au Haut Cookbook

12 slices of bread (or enough leftover slices and pieces to measure 10 cups, cubed)
8 ounces cream cheese, cubed
1 cup fresh or frozen raspberries
10 eggs
2 cups half and half
1/2 cup pure Maine maple syrup
1 teaspoon cinnamon

Heat oven to 350°.

Generously butter a 9 X 13 inch baking dish. Place the cubed bread in the pan. Put the cream cheese on top of the bread. Scatter the raspberries on top of the bread and cream cheese. Beat the eggs with the half-and-half and add the maple syrup and cinnamon. Pour over all. Cover with foil and refrigerate overnight.

Bake the French toast covered for 30 minutes, then remove the foil and bake an additional 20-30 minutes or until golden and puffed. Serve with a dollop of sweetened whipped cream and warm maple syrup or honey.

August 23, 2012

Boiled Maine Lobsters

There is truly no more magnificent feast than a lobster dinner, whether it’s eaten at a lobster pound picnic table or on your very own deck. At Thurston’s Lobster Pound in Bernard, Maine, on Mount Desert Island, you choose your lobsters from the tanks near the order window, and then they are boiled in clean seawater in a large propane-fired cooker. To replicate at home, just be sure to add enough salt to the water to create the right balance of ocean-briny flavor. A mere swipe through melted butter, a squirt of lemon—and that’s all anyone needs. Heaven!

Editor’s Note: It’s now time to help the Maine Lobster Industry and our local lobster men and women and their families. Buy Maine lobster, and if you’ve never cooked it at home before, here’s a basic recipe to get you started.

Maine Lobsters photo by Melanie Beckett Hyatt

Boiled Maine Lobsters
Brooke Dojny, The New England Clam Shack Cookbook

2-3 Tablespoons salt
4 live lobsters, about 1 1/2 pounds each
1/2 cup (1 stick) melted butter
Lemon wedges

Fill a large stockpot about half full of water. Add the salt and bring to a boil.

When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12-18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked.

Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges.

Serves 4.

August 22, 2012

The Blues: Blueberry and Blue Cheese Salad

The following recipe comes to us from one of our readers, Ann Marie Maguire of Swans Island, Maine:

“Here is a simple seasonal salad that can be made with whatever you have in the garden at the moment. I call it “The Blues,” as it pairs Maine blueberries and blue cheese.”—Ann Marie Maguire


The Blues
recipe and image courtesy of Ann Marie Maguire, Swans Island, ME

Arrange pretty lettuce leaves in a circle on your plate. Add a rounded scoop of cottage cheese to the center for body. Decorate with parsley, basil, edible-pod peas, and a cherry tomato in the center. Liberally sprinkle on blueberries and crumbled blue cheese.

Dress with Fiore “Summer Peach White Aged Balsamic” vinegar.

August 21, 2012

Chocolate-Glazed Turtle Cookies

These fudgy, brownie-like cookies are made in a waffle iron! They’re especially fun to make in the summer, when the thought of turning on the oven doesn’t turn you on.


Maxine Perry’s Chocolate-Glazed Turtle Cookies
Karyl Bannister, Cook & Tell

8 Tablespoons (1 stick) butter
2 1-ounce squares unsweetened chocolate
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
Pinch of salt
1 cup all-purpose flour
1/2 cup chopped almonds or pecans
1/4-1/2 cup mini semisweet chocolate chips
Chocolate glaze (recipe follows)

Preheat the waffle iron.

Melt the butter and unsweetened chocolate in a medium saucepan over low heat. Stir in the sugar and remove from the heat. Cool briefly, then whisk in the eggs, vanilla, and salt. Stir in the flour, almonds or pecans, and chocolate chips.

Drop by scant Tablespoons onto the hot waffle iron, three or four at a time, depending on the size of your waffle iron. Don’t try to smooth them out—you want raggedy edges. Immediately close the waffle iron and bake for 45-60 seconds. Do not overbake! Make ‘em fudgy!

Lift off gently with a fork, cool on a rack, and glaze. Store in an airtight container for up to 1 week.

Chocolate Glaze
6 Tablespoons (3/4 stick) butter
1/2 cup sugar
3 1-ounce squares unsweetened chocolate
Pinch of salt
1 Tablespoon cornstarch
1/4 cup milk
1/4 cup light cream or half-and-half
1 teaspoon vanilla extract

Put the butter, sugar, chocolate, and a dash of salt in a small saucepan over low heat and stir until melted. Put the cornstarch in a small bowl and stir in the milk, blending well to avoid lumps. Add the cornstarch mixture and the cream or half-and-half to the chocolate mixture. Bring to a boil, stirring constantly until thickened like a pudding.

Remove from the heat and stir in the vanilla. Immediately spoon a generous gob of glaze over each cookie, because it sets fairly quickly. In a real hurry? Put a tray of glazed cookies in the fridge for super-quick setting.

Makes about 3 dozen cookies.

August 20, 2012

New Fangled Caprese Salad


Great Whites and Dark Opals…….sounds like something from Down Under, doesn’t it?


The new heirloom tomato Great White (which is actually a lovely pale, pale yellow), when paired with Dark Opal Basil, makes a striking couple. Call it the “New Fangled Caprese Salad.”

When the dark purple basil is fashioned into a chiffonade and set against the pale tomato, it is a thing of beauty.

Add some Sungold cherry tomatoes and bright white mozzarella slices to round out the flavors, if you like cheese. Then take a minute to enjoy the look of this beautiful salad before dousing it with extra-virgin olive oil, salt and pepper, and a splash of sherry vinegar. Niiiiice….

Making a Chiffonade

To “chiffonade” is a French term for stacking herb leaves of a similar size together before slicing them as thinly as possible into ribbons. A very effective technique!

August 19, 2012

Blueberry-Almond Butter Smoothie

Healthy and full of antioxidants, (as well as being delicious), this recipe makes an excellent breakfast smoothie.

image courtesy of

Blueberry-Almond Butter Smoothie

1 ripe banana
1 1/2 cups frozen Maine blueberries (6 oz.)
1 Tablespoon lemon juice
3 Tablespoons almond butter
2 Tablespoons flaxseeds
3 dates (Medjool or Deglet), pitted
2 cups water

Combine all ingredients in a blender, and blend until smooth.

Serves 2.

August 18, 2012

Crockpot Macaroni & Cheese

Basic macaroni and cheese is easy to make in the crockpot. May we suggest adding some Maine lobster meat to this comfort food to make it an extra-special dish!

macaroni and cheese

All Day Macaroni & Cheese (Crockpot) Recipe

8 ounces elbow macaroni, cooked and drained
1 (12 ounces) can evaporated milk
1-1/2 cups milk
2 eggs
4 cups shredded cheddar cheese, divided
1 teaspoon salt
1/2 teaspoon black pepper

Place the cooked macaroni in a slow cooker that has been coated with nonstick vegetable spray. Add the evaporated milk, milk, eggs, and 3 cups of the cheddar cheese. Mix well.

Sprinkle with remaining 1 cup cheese, then cover and cook on the Low setting for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir until the macaroni has finished cooking.

Yields 4 servings.

August 17, 2012

Grilled Maine Lobster Quesadilla

Whole lobster grilled and dressed with lime, chilies, and cilantro butter. Wrapped in a tortilla with melted Teleme and jack cheeses. Served with roasted tomato and serrano salsa.

Grilled Maine Lobster

For the Jicama Salad
2 oranges, cut into suprêmes
1 cup jícama bâtonnets
1 Tablespoon cilantro, chopped
Lime juice to taste
Salt and pepper to taste

For the Roasted Tomato-Serrano Salsa
1-1/2 pounds ripe tomatoes, medium-large
1-1/2 Tablespoons vegetable oil
1 white onion, small, thinly sliced
1 serrano chile, chopped
3 Tablespoons lime juice, more to taste
2 Tablespoons cilantro, chopped
1/2 teaspoon salt

For the Jalapeño-Cilantro Butter
1 cup cilantro leaves, loosely packed
1/2 cup butter at room temperature
1 Tablespoon lemon juice
1 teaspoon lemon zest, finely chopped
2 cloves garlic, minced
2 jalapeño peppers, roasted, peeled, seeded, and diced
1 teaspoon salt
1/4 teaspoon ground black pepper

For the Quesadilla:
2 cups Teleme cheese
2 cups jack cheese, grated
1/2 cup green onion, finely chopped
2 Tablespoons cilantro
6 quarts water
1 Tablespoon salt
4 Maine lobsters, 1-pound each
8 flour tortillas


For the Jícama Salad:
Combine the oranges, jicama, and cilantro. Season to taste with lime juice, salt, and pepper.

For the Roasted Tomato-Serrano Salsa:
Roasting the tomatoes on a griddle: Line a griddle or heavy skillet with aluminum foil and heat over medium heat. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened, and softened, about 10 minutes.
Roasting the tomatoes in a broiler: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot broiler. Roast until blistered and blackened on one side. Flip the tomatoes and roast the other side. Cool and peel, collecting any juices with the tomatoes. Coarsely purée tomatoes and juices in a food processor or blender.

In a medium-size saucepan, heat the oil over medium heat. Add the onion and fry until deep golden, about 8 minutes. Add the tomatoes and chopped chile and simmer 15 minutes or so, stirring often, until reduced but not dry. Season to taste with lime juice, cilantro, and salt.

For the Jalapeno-Cilantro Butter:
Lightly chop the cilantro. Combine with the butter, lemon juice, lemon zest, garlic, and jalapeños. Season with salt and pepper.

For the Quesadilla:
Combine the cheeses, green onion, and cilantro. Set aside.

In a very large stock pot, over high heat, bring 6 quarts water to a boil and add one-Tablespoon salt. Add the Maine Lobsters to the boiling water and blanch for 2 minutes. Remove the Maine Lobsters, drain, and cool. Remove the claws and pull the meat from the shell, cut through the head and tail lengthwise, and pull out the tail meat in 2 whole pieces. Season the tail and claw meat with salt and pepper and set aside.

Preheat the grill to medium hot. Rub the Maine Lobster meat with the compound butter. Do not leave too much excess or it will burn when cooking. Let sit for 30 minutes in refrigerator. When ready to cook, place the cut sides of the lobster facing down on the grill and cook until lightly browned, 2 to 3 minutes. Turn over and cook for one more minute or until the lobster meat is opaque, about 3 minutes. Slice the lobster pieces into medallions and keep warm.

To make the quesadilla, brush the outside of the tortilla with butter. Place buttered side down on a flat griddle. Spread ½ cup of cheese on half the tortilla, top with the grilled lobster. Fold the empty side on top of the cheese-covered side and griddle until golden brown. Flip the quesadilla over and griddle on the other side. Remove from heat, let sit 1 minute, then cut into wedges. Serve with roasted tomato-serrano salsa and the jícama salad.

Serves 8.

August 16, 2012

Maine Lobster Gazpacho

Gazpacho is the famous cold Spanish soup from Andalusia, traditionally made with fresh tomatoes, tomato juice, garlic, and green bell pepper. For this recipe, use Maine lobster stock and garnish the soup with pieces of Maine lobster.

image: Hancock Gourmet Lobster Company

Maine Lobster Gazpacho

For the Gazpacho:
3 – 3-1/2 pounds ripe tomatoes
1 green bell pepper, seeded and roughly chopped
2 garlic cloves, chopped
2 slices white bread, crusts removed
1 small onion, chopped
4 Tablespoons olive oil
4 Tablespoons red wine or basil wine vinegar
2/3 cup lobster stock
Pinch of sugar
Sea salt and freshly ground black pepper

For the garnishes:
1 burpless cucumber, seeded and finely diced
8 ounces Maine lobster, coarsely chopped into bite-sized pieces
1 small onion, finely chopped

Skin the tomatoes, then quarter them and remove the cores and seeds. In the bowl of a food processor fitted with a stainless steel blade, pulse the green pepper. Add the tomatoes, garlic, bread, onion, olive oil, and vinegar and process again. Add the lobster stock, sugar, and salt and pepper, seasoning to taste. The texture should be thick. Pour the soup into a bowl and chill for at least 2 hours.

To serve, divide the garnishes evenly between 4 chilled bowls. Add a few ice cubes to the soup and ladle the soup into the prepared bowls.
Serves 4.

August 14, 2012

Pesto Halibut Kebabs

Fish may not be the most common kebab ingredient, but halibut’s firm texture holds up very well here. Using prepared pesto makes this a snap to put together: Marinate five minutes, skewer, and cook eight minutes. Serve the kebabs with a grain like quinoa, bulgur, or farro for a healthful complete meal.

image: Lee Harrelson

Pesto Halibut Kebabs
recipe from

1 1/2 pounds halibut, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
3 Tablespoons prepared basil pesto
2 Tablespoons white wine vinegar
1/2 teaspoon salt
Cooking spray

Preheat broiler.

Place fish and bell pepper in a shallow dish. Drizzle pesto and vinegar over fish mixture; toss to coat. Let fish mixture stand 5 minutes.

Thread fish and pepper alternately onto each of 4 (12-inch) skewers; sprinkle evenly with salt. Place skewers on a jelly-roll pan coated with cooking spray. Broil for 8 minutes or until desired degree of doneness, turning once.

Note:If you can’t find fresh halibut, substitute another mild, firm white fish.

Serves 4.

Maine Blueberry Cake

Time to pick those fresh, Maine wild blueberries and use them in a great recipe like this one for a Maine Blueberry Cake!


Maine Blueberry Cake Recipe

2 eggs
1 cup sugar
1/4 teaspoon salt
1/2 cup shortening
1 teaspoon vanilla
1 1/2 cups flour- sifted
1 teaspoon baking powder
1/3 cup milk
1 1/2 cups fresh Maine blueberries

Separate the egg whites from the yolks. Beat the egg whites until they form peaks. Combine 1/4 cup of the sugar. Cream the shortening and add the vanilla and salt. Slowly add the remaining sugar. Beat in the remaining egg yolks and beat until light and creamy. Add the sifted dry ingredients alternately with the milk.

Mix the blueberries with a little of the flour so they won’t bleed. Fold in the beaten egg whites and the blueberries.

Pour the mixture into a greased 8 x 8 inch pan. Sprinkle the batter with a little sugar.

Bake at 350° for 50 to 60 minutes.

Serves 8.

August 12, 2012

Sweet Potatoes with Warm Black Bean Salad

For a satisfying last-minute supper, it’s hard to beat a sweet potato zapped in the microwave. The fragrant filling of beans and tomatoes adds protein. Be sure to eat the skin, which is full of fiber, as well.


Sweet Potatoes with Warm Black Bean Salad
image and recipe courtesy of

4 medium sweet potatoes
1 15-ounce can black beans, rinsed
2 medium tomatoes, diced
1 Tablespoon extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
3/4 teaspoon salt
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh cilantro

Prick sweet potatoes with a fork in several places. Microwave on High until tender all the way to the center, 12 to 15 minutes. (Alternatively, place in a baking dish and bake at 425° until tender all the way to the center, about 1 hour.)

Meanwhile, in a medium microwaveable bowl, combine beans, tomatoes, oil, cumin, coriander and salt; microwave on High until just heated through, 2 to 3 minutes. (Alternatively, heat in a small saucepan over medium heat.)

When just cool enough to handle, slash each sweet potato lengthwise, press open to make a well in the center and spoon the bean mixture into the well. Top each with a dollop of sour cream and a sprinkle of cilantro.

Serves 4.

August 11, 2012

Grilled Maine Lobster Chicago

Buy Maine Lobster Now! Support our local lobstermen and women!!

Lobsters ©2010 by Jim Bazin

Grilled Maine Lobster Chicago

2 cups Maine Lobster meat
4 fresh mushrooms
1 teaspoon fresh parsley
1 Tablespoon pimientos (canned)
½ teaspoon salt
1 Tablespoon pimiento juice
1 teaspoon lemon juice
½ cup Sauterne wine
8 slices bread
2 eggs, beaten
2 Tablespoons butter

Chop first four ingredients.  Add salt, pimiento juice, and lemon juice. Put in a stone jar and add enough Sauterne wine to cover, let stand over night.

Take slices of bread and dip one side of each in beaten egg.  Squeeze out 4 Tablespoons of lobster mix and spread on one slice of bread (the side not dipped in egg).  Top with another slice of bread, egg side out. Grill in buttered pan, until browned.

Bake in a hot oven, 400°, 15 to 30 minutes.

Serves 4.