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” »
Get Email Updates
Contributors
Blogs & Sites
- Accidental Hedonist
- Accidental Vegetables
- Artichokes & Asparagus
- Baked In Maine
- Black Dinah Chocolatiers
- Chef Ann’s Blog
- Chef's Blog & Recipes
- Chow Maine
- Commune Tested, City Approved
- Eric Hopkins
- Erin Cooks
- Flock and Vine
- Food History News
- Growin’ Up in Maine
- Hartstone Inn Blog
- Lani’s Food Finds
- Laura Cabot Catering
- Leslie Land
- Lulu Musing
- Maine Adventure Sails
- Maine's First Lady
- Midcoast Fishermen's Association
- Mitten Machen
- My Corner of Maine
- Pink Elephant Press
- Portland Food Map
- Portland Psst!
- Rabelais Books Blog
- Raven's Ramblings
- Rockland Farmers Market
- Sam's Own Good Cooking
- Slow Food Portland
- Squire Tarbox Inn Blog
- Type A Diversions
- White Cedar Inn Today
- Wings Hill Inn Blog
October 4, 2009
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!
April 10, 2009
Roast Lamb Stuffed with Mint, Garlic, and Pistachios
Here is a spring recipe for entertaining a small gathering. It may be one you wish to try for Easter this year. Be sure to make this with my Cous Cous with Apple and Mint recipe, as the pairing is perfect.
Continue reading “Roast Lamb Stuffed with Mint, Garlic, and Pistachios” »
Cous Cous with Apple and Mint
This is really a recipe, rather than a variation! The ideal complement to my Roast Lamb recipe.
April 8, 2009
November 7, 2008
Roasted “Jack O’ Lantern” Soup
Every fall I buy pumpkins from a roadside stand we pass on our way to camp in the North Maine Woods, with all good intentions of carving a masterpiece to greet island trick or treaters on Halloween. But, this year like every other, I had one or two that looked perfect just the way they were, and so escaped the insult of my artfully mediocre knife skills to grace the front steps in their natural state. The big bonus for the pumpkins- they maintain their dignity, for me-I get to use them for dinner!
Try this earthy soup as a starter for Thanksgiving dinner, a comforting supper on a chilly fall evening or even as a sauce for pasta with plenty of freshly grated parmesan cheese and black pepper.
September 17, 2008
Homemade Fish Cakes
My fiancé Greg is a commercial lobster fisherman. Occasionally while hauling his traps a good size cod fish will have swum in looking for a bite of the lobster bait. Whenever he brings one or two home I have these fish cakes on the next day’s menu. They are terrific dinner fare and make swell appetizers when formed into tiny cakes.
June 6, 2008
Island Gourmet Girls Maine Fare Weekend
Although this weekend’s weather was less than perfect, out here on Isle au Haut the spirits of the island gourmet girls were not dampened. Opening weekend here at the Inn at Isle au Haut was all about the food with cooking demos in the Inn’s kitchen, a grill session with the undisputable queen of swordfish Linda Greenlaw and a sweet ending with Kate Shaffer of Black Dinah Chocolatiers.
Guests arrived on a lovely Friday afternoon, got settled, then relaxed on the porch with a plate of smoked salmon dip, a glass of blueberry lemonade and a perfect Maine evening. Dinner followed with fish chowder, homemade bread, steamed lobster and lemon blueberry shortcake.
Saturday morning showed us a gray face then pouring down rain and thunderstorms, the perfect day for hanging out in a warm cozy kitchen. We made spinach soup, a fresh strawberry galette and the highlight of the morning, rainbow bread. Folks had a blast braiding and swirling three different colored bread doughs into loaves that came out of the oven beautifully puffed and shiny, dotted with white and black sesame seeds.
Later in the day we whipped up a batch of Maine shrimp puffs to be dunked in garlic aioli, greens with fresh asparagus and crispy proscuitto, seared scallops with lemon herb couscous and sautéed fiddleheads.
Continue reading “Island Gourmet Girls Maine Fare Weekend” »
