It’s Maine wild blueberry season, time for the Union Fair, and time to put those sweet berries to use in our favorite recipes. Here’s a great one, simple and oh-so-delicious. Hooray for Maine’s wild blueberries!
Blueberry Crisp image by Robin Presta
I can’t think of a better way to glorify a corn muffin than to add some juicy ripe blackberries. These are wonderful served warm with a pot of honey butter alongside. I heat a smooth rock from Boom Beach here on Isle au Haut while the muffins are baking, wrap it with a kitchen towel, and place it in the bottom of the serving basket to keep the muffins toasty warm.
image courtesy of themodernapron.blogspot.com Continue reading “Blackberry Corn Muffins” »
A flavorful springtime dinner, this recipe for salmon is delicious with fresh blackberries and peaches. The blackberries in Maine will soon be ripe on the bushes, and before they go by or the birds get to them first, it’s a good idea to have some recipes like this one on hand to take advantage of the fruit available in season. 
image: cheftessbakeresse.blogspot.com
Continue reading “Pan Roasted Salmon with Peach-Blackberry Salsa” »
These sweet spuds are so delicious, you’ll think you’re having dessert.
image: readersdigest.ca
Vegetable Spring Rolls are a treat. Try making them yourself at home and serve with this tasty Garlic Wasabi Dipping Sauce.
image: chefscornerfoods.com
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
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” »
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” »
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.
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” »
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” »
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” »
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” »
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” »
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.
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.
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” »
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!
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!
