A quick sauté of ripe, sweet cherry tomatoes is fun to make while a tenderloin roasts in the oven or fish cooks outdoors on the grill. Fix them at the last minute to ensure perfect roundness.
image courtesy of flickr.com
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July 24, 2010
July 6, 2010
Easy Chilled Tomato-Cucumber Soup
Ginny Maxfield uses canned stewed tomatoes, the kind with onions, celery, and peppers mixed in, to produce a cold soup that delivers all the advantages of gazpacho, but doesn’t require a whole lot of chopping. This was one of the slightly-chic-but-homey recipes that made Ginny’s restaurant, Maxfield’s, over the bridge in Boothbay Harbor, Maine, so popular for so long.
image: dailymail.co.uk Continue reading “Easy Chilled Tomato-Cucumber Soup” »
May 12, 2010
Asparagus ASAP
For this dish you need one of those deep-frying baskets, plus a bit of skill with a chef’s knife. And you thought the only way to cook asparagus was standing them up in an asparagus steamer or simmering them in a reclining position, in an inch of water in a skillet.
image: flickr.com
April 1, 2010
Census Recipe
What was the question?
In a dither over the census? Just throw it back at them.
image above: “The Census Taker” (1870) Harper’s Weekly
March 24, 2010
Maple Egg Tarts
In homage to the maple syrup season, I converted an old recipe, with its brown sugar and vinegar, into a luscious, maple-flavored dainty, sparked with lemon juice. Egg tarts come in myriad versions, and maple syrup is not exactly unknown up here, so I wouldn’t be surprised to learn that someone has already thought of this winning combination. The filling is soft, almost runny, and just lovely.
March 14, 2010
Cheese ‘n’ Chutney Portobello Pitas
Ever notice how those great big portobello mushroom caps almost exactly match the mini pita breads in size? When my neighbor wondered what to do with portobellos, I adapted a recipe from a women’s magazine, sending in a whole portobello cap to replace the suggested chopped white mushrooms. Think lunch! Think hors d’oeuvres! Think how tasty!
image: examiner.com
March 2, 2010
Tomato Fish Chowder
You should keep all these ingredients on your pantry shelf at all times–even the clam juice, which comes in handy in fishy things and transforms tomato juice into a gourmet elixir–so that all you have to do is run out to the fish market for a pound of haddock and, presto: a fine kettle of fish!
(image: foodnetwork.com)
February 19, 2010
February 11, 2010
Swedish Grape Pudding (Kram)
Leigh Ann Schwartzkopf remembered her Swedish grandmother making a simple pudding with grape juice and a thickener and despaired of ever finding the directions for it (sometimes the simpler it is, the harder it is to get it exactly right). Barbara Larsen read Leigh Ann’s search in Cook & Tell and promptly sent us the very recipe of Leigh Ann’s dreams.
image courtesy of flickr.com/photos
January 16, 2010
Island Seafood Chowder
From an island craftswoman comes a seafood chowder I call “finest kind,” as we say around here in Maine.
January 2, 2010
Cranberry-Glazed Pork Roast
New England’s beloved berries are the basis for the sauce that enrobes this succulent roast, the perfect centerpiece for a festive winter menu. The recipe is Randy Decoteau’s adaptation of one from Eating Well, with tinkering by Cook & Tell.
November 24, 2009
October 22, 2009
News of the World in Small Bites
Twenty years ago, when the Berlin Wall came tumbling down and the Soviet Union came unglued, Cook & Tell observed the dramatic changes with a special menu. We promoted Hungarian Goulash, Czech Noodles and Cabbage, a Polish Leek Salad, and Moravian Sugar Cake. Herewith, an edited version of the accompanying ramble from the March 1990 issue. You may need to scout up some old maps and any Modern European History textbooks swiped from high school or college to help you wade through the puns. Here goes: Continue reading “News of the World in Small Bites” »
October 6, 2009
September 22, 2009
Swedish Meatballs with Corn Chips
We’d been having a continuing flap over what, exactly, makes a meatball Swedish. Some said allspice; others nutmeg. Then a friend remembered her mother-in-law’s meatballs, which purport to be Swedish, but which give off not even a whiff of either spice. But that’s OK. We’re all just glad that the Vikings discovered Fritos in their journeys. Continue reading “Swedish Meatballs with Corn Chips” »
September 15, 2009
September 12, 2009
Cider Pot Roast
The recipe to take with you if you knew you’d be stuck on a desert island for the rest of your life! Continue reading “Cider Pot Roast” »
August 31, 2009
Blueberry Pecan Pie
What a pie! I had to bake it twice before I had this hybrid right. I like the nuts chopped, so they’re not hard to plow through with a knife or fork, but you can use pecan halves, if you like. Blueberries and a hint of lemon add summery highlights to a rich dessert that cries out for whipped cream garnish.
August 28, 2009
Traditional Maine Baked Beans
A foggy day on the coast of Maine is made for baking beans. None are as flavorful, as perfectly seasoned, as beautifully brown as Auntie’s.
You should probably be home the whole time they’re baking, so you’ll be on hand to add water every so often. If you slip out for an hour hour and come back to beans with their tongues hanging out for thirst, don’t blame me. Freeze them and trot them out later for barbecues, patio buffets, and clambakes when it’s too hot to bake. Continue reading “Traditional Maine Baked Beans” »
August 19, 2009
Cold Curried Shrimp Salad with Chutney Aspic
My mother-in-law, who was my gourmet guru, often included this extra-special dish on the menus of her gala suppers, where artists and writers would gather. This aspic-ringed salad always makes a grand impression and never seems dated.
Continue reading “Cold Curried Shrimp Salad with Chutney Aspic” »
