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June 28, 2013

Saucy Coconut-Chicken Stir-Fry

“Thai flavors of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.”—

For the recipe for Saucy Coconut-Chicken Stir-Fry, click on the image below.

image and recipe from

June 27, 2013

Filet Mignon with Rich Balsamic Glaze

Looking for a great idea for a home-cooked, romantic dinner for 2? Here’s the recipe for you! Filet Mignon with a Rich Balsamic Glaze. For a link to the recipe, click on the image below.

image and recipe from

June 26, 2013

Spicy Chicken and White Bean Salad

“Chili powder and cumin help flavor the dressing for this spicy chicken salad. Serve this salad with a garnish of sour cream and shredded cheese, or jalapeno rings and chopped cilantro.” —

This is a great hot weather recipe. For a link on how to make it, click on the image below.

image and recipe by Diana Rattray, from

June 25, 2013

Chili Roasted Salmon with Cilantro Cream

Delicious, 20-minute meal! 10 minutes to prep, 10 minutes to cook! For a link to this wonderful salmon dish, click on the image below.

image and recipe courtesy of

June 24, 2013

Sparkling Pineapple Soup

The humidity is on the rise here in the Northeast. Cool things off with this chilled summer menu item, a Sparkling Pineapple Soup.  For a link to this quick and easy recipe, and many other summer soup recipes from, click on the image below.

recipe and image from

June 21, 2013

Mango Rice Salad with Grilled Shrimp

“Curry-marinated shrimp, coconut-tinged rice, crunchy vegetables, and distinctively flavored mango!”

A sizzling summer recipe! For a link to this recipe for Mango Rice Salad with Grilled Shrimp, click the image below!

image and recipe from

June 20, 2013

Saffron Chicken

Chicken doesn’t have to be boring. Here’s a new way to serve it up! Try this delicious recipe which only requires a few simple ingredients!

For the recipe for Saffron Chicken from, click on the image below.

image and recipe from

June 19, 2013

Pine Pollen and Reishi Chocolates

I’m Pining for Pollen!

Here’s my brand of personal alchemy at work again…everything is covered with a layer of yellow pollen dust, we’re all sneezing and complaining. But I am mixing the stuff into a smoothie!

I recently began reading up on the uses of pine and pine pollen as a food source. Naturally it’s not new, just new to me. And I see it for sale on-line, the finest harvested from the Masson Pine (pinus massoniana). The American Indians used pine pollen as an endurance food when making long treks and indeed it’s noted for its high levels of testosterone. Endurance, indeed! In fact, there doesn’t seem to be anything pollen can’t improve from lung function and cholesterol to balancing hormones to stamina in, um, all endeavors.

Pine, in general, has many uses in the herbal and culinary tradition. I have long used the young needles like rosemary or as a tenderizing marinade for game and other tough meats. The tender green growth we can see in evidence at this time of year can be eaten raw in a “salad,” albeit a strong tasting one. Dip the tip of a pine branch with new growth into hot water for a refreshing tea. The inner bark is tasty fried up, and the pollen is touted as a real super food, especially noted for strengthening the immune system. The soft brown tips that form on the ends of the branches are the small clusters of male cones that hold the pollen.

I found an interesting recipe that I’d like to share with readers. It hails from a site called “Your Body Is A Temple,” and I hope you’ll try it.

raw pine pollen powder

Pine Pollen and Reishi Chocolates, Delicious and Vegan
Laura Cabot, Laura Cabot Catering, Waldoboro

1 cup coconut oil
1/4 cup almond butter
1/4 cup cashew butter
1/4 cup Reishi mushroom tea
5-10 whole pine pollen cones, or to taste
1/4 cup brown rice protein powder
1/2 teaspoon Stevia
1 teaspoon cinnamon
1 Tablespoon vanilla
3/4 cup raw cacao powder

Set aside an ice cube tray.

Melt coconut oil over a low flame. Slowly whisk in nut betters, cinnamon, Stevia and Reishi tea one at a time.

Next whisk in vanilla. Slowly stir in cacao powder, pine pollen cones, and brown rice powder.

The batter should be thin enough to run off a spoon. Spoon into ice cube trays, chill for 15 minutes. Enjoy!

June 18, 2013

Spinach and Lemon Soup with Orzo

Looking for an unusually delicious soup recipe? Look no further than this great Spinach and Lemon Orzo Soup from

Click on the image below for a link to the recipe!

image and recipe from

June 17, 2013

Veggie and Cilantro Hummus Sandwiches

Summer is the perfect time for lighter fare like these easy to prepare sandwiches! For a link to Veggie and Cilantro Hummus Sandwiches, click on the image below.

image and recipe by

June 14, 2013

Spicy Sriracha Salmon-Basil Burger Recipe

Looking for an amazing recipe for an out of the ordinary burger? Look to our friends at cookingontheweekends!

“Packed with spice and fresh flavors, this recipe is perfect to share with friends at your casual summer gatherings. Enjoy!”—

image and recipe by

June 13, 2013

Maine Lobster Festival Cooking Contest: Calling All Amateur Chefs



CONTACT:  Celia Knight 207-542-1192

Call for Maine Lobster Festival Cooking Contest

ROCKLAND — Amateur chefs are invited to sign up for the annual Maine Lobster Festival Seafood Cooking Contest. The contest is part of the 66th annual festival, which will be held July 31 through Aug. 4 at Harbor Park along the city’s waterfront.

Amateur chefs age 18 and older are welcome to compete for more than $500 in prize money during this popular event. A panel will pick five contestants and their recipes to participate in the contest. Selection is based on creativity, suitability of the seafood to the recipe and simplicity. The recipes can be any dish and must contain seafood found in Maine waters.

The contest will begin at 9 a.m., Friday, Aug. 2, in the North Entertainment Tent on the festival grounds. Judging will begin at 11:30 a.m., with prizes announced and awarded around 12:30 p.m. First prize is $200, second prize is $175, and third prize is $150.  Lead Sponsor for this event is Fiore Artisan Olive Oils and Vinegar.
The contest audience will have the opportunity to sample the prepared recipes in the cooking area and pick up the contestants’ recipes after the awards are presented.

For additional contest details and to download an application form, visit or contact Celia Knight by e-mail at or call 207-542-1192.

Applications will be considered until July 13. Selected contestants will be notified by July 20.

June 12, 2013

Watermelon Feta Salad

This summer, why not whip up a carb-free, oh-so-good for you watermelon salad?
image courtesy of Athenos

Watermelon Feta Salad

3 cups chopped watermelon (3/4-inch chunks)
1 cup chopped cucumbers (1/4-inch chunks)
1/2 cup crumbled ATHENOS Traditional Crumbled Feta Cheese
2 Tablespoons chopped fresh mint
2 Tablespoons balsamic vinaigrette dressing

Simply combine the ingredients and enjoy. Bon apétit!

Serves 4.

June 11, 2013

Seared Salmon with Green Peppercorn Sauce

A simple sauce of piquant green peppercorns, lemon juice, and butter top this seared salmon recipe.


Seared Salmon with Green Peppercorn Sauce

1¼ pound wild salmon fillet (see Tip), skinned and cut into 4 portions
¼ teaspoon salt plus a pinch of salt, divided
2 teaspoons canola oil
¼ cup lemon juice
4 teaspoons unsalted butter, cut into small pieces
1 teaspoon green peppercorns in vinegar, rinsed and crushed

Sprinkle salmon pieces with 1/4 teaspoon salt. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon and cook until just opaque in the center, gently turning halfway, 4 to 7 minutes total. Divide among 4 plates. Remove the pan from the heat and immediately add lemon juice, butter, peppercorns and the remaining pinch of salt; swirl the pan carefully to incorporate the butter into the sauce. Top each portion of fish with sauce (about 2 teaspoons each).

Tips: Wild-caught salmon from the Pacific (Alaska and Washington) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population.

To skin salmon, place fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Serves 4.

June 10, 2013

Maine Littleneck Clams

When I think of Maine clams I tend to think of soft shell clams, the kind Waldoboro is famous for, not the littlenecks of my New Jersey childhood. But yes, it’s true. You can find littlenecks in Maine. Ever cross the New Meadows River, glance up river, and notice people standing in boats with tong rakes? They are “bull raking,” which is the exhaustive work of hand raking mahogany or little neck clams.

image courtesy of

Imagine my delight when a foraging friend recently brought me cherry stones from the Damariscotta River, which we devoured on the half shell. They were delicious! I see them popping up here and there on menus now, at Brian Hill’s Shepherd’s Pie, sourced from the New Meadows River, and more recently at the spanking new Salt Water Farm just down the street in Rockport, ME.

We ordered them at Salt Water Farm last week during a heat wave and they arrived at table chilled, studded with new green onions, and wonderfully seasoned in a broth rich with good olive oil and garden herbs. Aside from ruining my blouse with an oily stain (extracting them from the shell is best done wearing an apron!) they were perfect in the heat with a firm and delightful mouth feel.

Here is a recipe I believe you’ll enjoy:

Littleneck Clams with Chorizo, Tomato and Green Onion
Laura Cabot, Laura Cabot Catering, Waldoboro

2 pounds Littleneck clams
4 Tablespoons extra-virgin olive oil
1/4 cup chopped Vidalia onion
1/4 cup white wine
1 plum tomato, chopped fine
1/2 cup crumbled Chorizo sausage
Fresh pepper and chopped parsley to taste, a dash of smoked paprika, chopped green onion

Rinse clams in cold water.

In a large pot with a tight fitting lid, heat oil and sauté onion, chorizo, and garlic; add paprika.

Add the wine, clams, and tomato. Cover tightly.

Steam until the clams open, about ten minutes.

Let cool down, then serve with broth and sprinkle with more pepper and green onion. Wear an old tee shirt and enjoy them fully!

Serves 2.

June 9, 2013

Asian Quinoa Recipe

Look for quinoa in the cereal, rice or organic food aisle. For a different twist to this recipe, try adding scrambled egg or adding soy sauce in place of rice vinegar.


Asian Quinoa Recipe

1 cup water
2 Tablespoons rice vinegar
2 Tablespoons plum sauce
2 garlic cloves, minced
1 teaspoon minced fresh ginger root
1 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/2 cup quinoa, rinsed
1 medium sweet red pepper, chopped
1/2 cup sliced water chestnuts, chopped
1/2 cup fresh sugar snap peas, trimmed and halved
2 green onions, thinly sliced

In a large saucepan, combine the first eight ingredients; bring to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed.

Remove from the heat. Add the red pepper, water chestnuts, peas and onions; fluff with a fork. Cover and let stand for 10 minutes.

Yields 4 servings.

June 8, 2013

Shrimp Egg Drop Soup

This special soup, nutritious and full of flavor, makes a great meal!

image: Amy Kalyn Sims

Shrimp Egg Drop Soup

Saute 1 cup sliced mushrooms in 1 Tablespoon canola oil.

Add 3 1/2 cups low-sodium chicken broth, 1/4 cup rice vinegar, 2 Tablespoons soy sauce, 1 teaspoon each sugar and grated ginger; simmer 2 minutes.

Add 12 ounces peeled raw shrimp and 1/4 cup each peas and shredded carrots. Mix 1 Tablespoon each cornstarch and cold water; add to pot.

Beat in 1 egg; simmer till cooked. Simple!

June 7, 2013

Arrows Restaurant Butternut Squash Donuts

Today is National Donut Day and instead of hitting up the local Dunkin, James Beard winning chefs Mark Gaier and Clark Frasier suggest whipping up a batch of their Butternut Squash Donuts with Warm Maple Syrup. Light and crispy, moist butternut squash is complemented by maple syrup made on-site at Arrows, their acclaimed farm-to-table restaurant in Ogunquit, ME (


Butternut Squash Donuts with Maple Syrup
Created by Mark Gaier and Clark Frasier (

2 eggs
1¼ cup sugar
1 cup peeled, cooked, pureed butternut squash
½ cup milk
2 Tablespoons unsalted butter, softened
2 teaspoons vanilla extract
3½ cups all-purpose flour
1½ teaspoon baking soda
1¼ teaspoon ground nutmeg
1 teaspoon baking powder
1 teaspoon cream of tartar
½ teaspoon kosher salt
¼ teaspoon ground ginger
Oil, for deep-fat frying
2 cups hot maple syrup

Combine the eggs, sugar, squash, milk, butter, and vanilla in a bowl. In a separate bowl, combine the flour, baking soda, nutmeg, baking powder, cream of tartar, salt, and ginger. Add the dry ingredients to the squash mixture. Mix well, cover, and refrigerate for 1½ hours.

Place the dough onto a floured board and roll it out to a half-inch thickness. Cut with a 3-inch donut cutter. Heat 1 inch of oil in a heavy pan to 375°. Fry a few at a time, until golden on both sides. Drain on paper towels and serve drizzled with maple syrup.

Yields 2 dozen donuts.

June 6, 2013

Curried Waldorf Salad

For an update on the classic Waldorf Salad, try this curried version! For the recipe, click on the image below.

image and recipe courtesy of

June 5, 2013

Baked Cod and Chorizo

This is a flavorful, easy to prepare meal. If the fish is translucent, it needs to cook longer, but if it is milky white or opaque, it’s good to go.

image: William Meppem

Baked Cod and Chorizo

3 Tablespoons olive oil
6 ounces chorizo or smoked sausage (such as kielbasa), thinly sliced
1 1/2 pounds Yukon gold potatoes (peel first, if desired), sliced 1/4 inch thick
3 leeks, white and light green parts only, halved lengthwise, rinsed, and thinly sliced into half-moons
1 cup low-sodium chicken broth
1/4 teaspoon crumbled saffron threads
1 1/4 teaspoons kosher salt
1/4 teaspoon black pepper
2 1/2 to 3 pounds cod fillets
1/2 cup fresh flat-leaf parsley leaves, roughly chopped

Heat oven to 400° F.

Heat 2 Tablespoons of the oil in a large ovenproof skillet over medium-high heat. Add the sausage and brown on both sides. Add the potatoes and cook, stirring occasionally, for 10 minutes. Add the leeks, broth, saffron, 3/4 teaspoon of the salt, and 1/8 teaspoon of the pepper. Bring to a boil.

Meanwhile, rinse the cod and pat it dry with paper towels. Season with the remaining salt and pepper. Place it on top of the potatoes and drizzle with the remaining oil. Bake until the cod is the same color throughout and flakes easily, about 20 minutes. Sprinkle with the parsley and transfer to individual plates.

Serves 6-8.