While Maine shrimp is still in season, take advantage of it with this great recipe from Diana Santospago of the Inn at Isle au Haut.
image: cephood.blogspot.com
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March 8, 2010
Maine Shrimp and Scallop Stew
February 26, 2010
Roasted Red Pepper and Black Olive Hummus
I make this hummus for the appetizer table and serve it with my herb toasted pita chips (recipe follows). It also makes a great lunch, spread in a warm pita pocket with sliced tomatoes and cucumber, red onion, and feta cheese.
(image: cookingdonelight.com)
Continue reading “Roasted Red Pepper and Black Olive Hummus” »
January 15, 2010
Pear-Plum Galette
I like to make galettes when I want to serve pie on a smaller scale. They are easy to make and offer the pie taste without the pie bulk.
Pear-Plum Galette
Diana Santospago, Inn at Isle au Haut Continue reading “Pear-Plum Galette” »
November 7, 2009
Fresh Tuna Steaks with Avocado Grape Salsa
Here is a fresh and delicious recipe for tuna steaks courtesy of Diana Santospago, chef and owner of the Inn at Isle au Haut.
Fresh Tuna Steaks at Jess Market in Rockland, ME
Fresh Tuna Steaks with Avocado Grape Salsa
Diana Santospago, Inn at Isle au Haut Cookbook
2 ripe avocados, skinned, diced and sprinkled with the juice of 1 large lemon
1 shallot, chopped
2 cloves garlic, minced
1 cup red seedless grapes, halved
¼ cup chopped fresh cilantro
1 Tablespoon snipped chives
½ teaspoon red pepper flakes
1 Tablespoon red wine vinegar
4 1-inch-thick tuna steaks
Olive oil for brushing
Coarse salt and fresh ground black pepper
In a medium bowl toss the avocado, shallots, garlic, grapes, cilantro, chives, and red pepper flakes with the vinegar. Season with salt and pepper.
Heat the grill or a grill pan until very hot. Brush the tuna steaks with olive oil and season with salt and pepper. Grill, turning once for 2 minutes per side for rare. Remove from the heat.
Slice the tuna across the grain and fan on a bed of Lemon Cous Cous. Top with a spoonful of the salsa and garnish with a grape cluster, lemon wedges and a small bundle of fresh chives.
Serves 4.
October 16, 2009
Smoked Salmon and Sweet Corn Chowder
This is a very hearty chowder that gets better with age, so make it a day ahead and reheat slowly over low heat. Some smoked salmon is saltier than others. Taste yours, if it is very salty, put half of it in a small saucepan and cover with cold water. Bring to a simmer, and then turn off the heat and drain. This will remove some of the excess salt. Proceed with the recipe. Continue reading “Smoked Salmon and Sweet Corn Chowder” »
October 8, 2009
Brown Butter Brandy Frosting
A sincere apology for the teasing omission of Diana Santospago’s frosting recipe from her recent Banana Cake post. We hope this will satisfy your sweet tooth! Continue reading “Brown Butter Brandy Frosting” »
October 4, 2009
Banana Cake with Brown Butter Brandy Frosting
Who doesn’t have bananas that have been around too long to eat, but not long enough to throw out? Use em up with this recipe. Continue reading “Banana Cake with Brown Butter Brandy Frosting” »
September 19, 2009
Roasted Tomato Soup
This is a tasty fall soup, taking advantage of the tomatoes you have stewed from the summer harvest (or using store-bought stewed tomatoes is fine, too). This makes a great lunch or appetizer for dinner. Continue reading “Roasted Tomato Soup” »
September 11, 2009
September 2, 2009
Prosciutto, Bleu Cheese, and Rosemary Strudel
This strudel makes a great appetizer or first course fare. It can be made ahead and served at room temperature, or reheated and served warm. Continue reading “Prosciutto, Bleu Cheese, and Rosemary Strudel” »
August 26, 2009
Seafood Newburg
I like to serve this dish over a combination of basmati and wild rice with asparagus spears. It is also very nice put into individual casserole dishes, topped with a grating of Parmesan cheese and a dusting of paprika and run under the broiler for a carefully watched minute or two. Serve with toast points.
August 22, 2009
Summer Squash Recipes
At the height of summer, my garden is rocking with green and yellow summer squashes. I am always looking for new ways to serve it to my guests. Here are a couple of the ways that folks seem to like it best.
August 13, 2009
Peach Cupcakes with Raspberry Filling and Cream Cheese Icing
My friend Peggi’s favorite fruit combination is peaches and raspberries. I developed this recipe for her birthday.
Continue reading “Peach Cupcakes with Raspberry Filling and Cream Cheese Icing” »
July 29, 2009
Lobster Crusted Beef Fillet
This is one of the most popular dishes I serve at the Inn. Alison, my friend and evening server, loves this when paired with Caramelized Onion, Garlic, and Smoked Gouda Mashed Potatoes and Beet Puree. She insisted that I include all three recipes in my book, so of course I did!
June 24, 2009
Homemade Granola
Guests John and Tammy from Delaware are granola connoisseurs. John
told me that he would buy my granola if it were available for sale.
This is for you John, now you can make your own!
June 12, 2009
Pan-Seared Scallops with Roasted Red Pepper Cream Sauce
This dish is wonderful served over a combination of basmati, jasmine, and wild rice with crisp-tender lemon butter green beans.
Continue reading “Pan-Seared Scallops with Roasted Red Pepper Cream Sauce” »
May 28, 2009
Isle au Haut – A Memorable Culinary Getaway
Our Island Gourmet Girls Culinary Getaway on beautiful Isle au Haut on June 13-15 and June 15-17 is an event we know you will enjoy. Join me, along with 
Linda Greenlaw and Kate Shaffer for a weekend cooking extravaganza. You will learn to perfectly prepare and cook succulent Maine fish, make delicious complementary side dishes, and finish off with an artisan chocolate making class. Walk away with recipes and memories to last a lifetime.
I love dinner parties: the planning, decorating, preparing, the laughter and fun. The satisfaction and happiness I get feeds my soul as well as the bellies of my guests. Heck, I even opened an inn on an offshore island with no restaurants so I could do it 7 nights a week!
Continue reading “Isle au Haut – A Memorable Culinary Getaway” »
May 17, 2009
Spinach Salad with Avocado, Grapefruit, Bleu Cheese, and Red Onion
Spring is the time to indulge in salads. We are ready for their freshness as the earth warms, bringing forth a variety of greens. Here is one you can make year-round, and it provides a flavorful side dish tasty enough to complement any meal. Making your own vinaigrette tops off this salad nicely. Try one of my recipes below.
Continue reading “Spinach Salad with Avocado, Grapefruit, Bleu Cheese, and Red Onion” »
May 7, 2009
Crab Stuffed Mushrooms
I make these often for my appetizer table. The platter most always comes back empty!
April 29, 2009
Fresh Pea Soup
Sometimes when testing recipes I set it up in the manner of a 5-course dinner and invite friends over to critique. When I was testing this recipe, I invited an island couple and their 10 year old daughter Abigail. I told Abigail that the first course was pea soup and asked if she would like some. She crinkled up her nose, but said she would try a spoonful. She tasted it and thought she might try a small bowlful. About halfway through the soup course she looked at her Mom and said, "This is the only way I'll ever eat peas." She even asked for seconds. I knew right then I had a winner!
