Not too long ago, Linda rented an apartment in Portland, Maine, for the winter and became friends with her eighty-six-year-old neighbor, Maxine Wright. I met Maxine at a publishing party Linda had at the Dry Dock Bar in Portland, the bar she wrote about in her book All Fishermen Are Liars. Maxine and I started swapping stories, and when she learned that Linda and I were working on a cookbook, she offered me her lifetime collection of recipes. I had fun browsing through them and chose this cobbler to include in the book. Thank you, Maxine! Continue reading “Apple Cobbler” »
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October 5, 2009
October 2, 2009
Mama’s Maple-Flavored Baked Pea Beans
My mother baked beans every Saturday night, and she usually made coleslaw and hot biscuits to go with them. There were six of us children in the family and Mama let us take turns choosing which kinds of beans we’d have, which meant that I had to wait six weeks for my favorite. I liked these “little beans” or pea beans, flavored with Maine maple syrup and molasses. Continue reading “Mama’s Maple-Flavored Baked Pea Beans” »
September 7, 2009
Gulf of Maine Haddock Casserole
You wouldn’t believe how good this casserole is! It’s one of the specialties of Mary Ann, a longtime member of our gourmet group, who has served it to the group on many an occasion. Mary Ann said recently, “Not again. Let’s give it a rest.” But we all like it so much that I’m not sure we’ll let her quit making it. Continue reading “Gulf of Maine Haddock Casserole” »
August 20, 2009
Martha Greenlaw’s Stuffed Tomatoes
This is my favorite way to stuff tomatoes. It’s especially good during the short time at the end of the summer when our Maine gardens are bursting with ripe tomatoes. I urge you to try it with garden-fresh tomatoes. The sausage makes it robust, more of a simple main course than a side dish. You will love it. It easily serves 6 as a light main course or more as a side dish.
August 14, 2009
Make-Ahead Party Potatoes
If I want to make a hit with the men at my dinner table, I serve this potato dish. Everyone loves it, but men seem to be special fans. I’m a big fan, too, but for different reasons. I love the way it tastes, but I also love that it’s made ahead of time and then only needs to be popped in the oven for about 40 minutes before serving.
July 30, 2009
July 22, 2009
July 2, 2009
Salmon Cakes with Pea and Mint Sauce
Salmon, peas, and mint are all available (theoretically) at about the same time in early summer in New England, so they were often served in combination at traditional Independence Day dinners. In fact, on the dairy farm in Winslow where I grew up, we ate broiled salmon and fresh peas in cream sauce every Fourth of July. This recipe is an elegant way to put these same ingredients together. You can get most of the work done ahead of time and finish it shortly before serving.
June 15, 2009
Martha Greenlaw’s Quick and Easy Black Bean Soup
Although I love all the old-fashioned New England dishes, sometimes I get a craving for those spicy Tex-Mex flavors. That's when I make this amazingly easy black bean soup for a quick lunch or supper.
Continue reading “Martha Greenlaw’s Quick and Easy Black Bean Soup” »
May 14, 2009
Martha Greenlaw’s Ginger-Carrot Bisque
This soup is really nice and delicious. A little ginger gives it great flavor. We cook with ginger a lot in our family and we love it. Not a cream soup but puréed, this is easy to make, with good flavor. It also does very well prepared a day ahead of time. Just let the hot soup cool to room temperature, cover, and refrigerate for up to 24 hours. Reheat over medium heat until hot. Serve garnished with parsley.
April 30, 2009
Martha Greenlaw’s Haddock Chowder
Mainers are really partial to their local, fresh haddock. It's their fish of choice for many things–fried fish sandwiches, fish and chips, and sautéed fish–but I think haddock is especially well-suited to chowder. It has great flavor and the perfect texture because it easily breaks up into nice large chunks in the soup. If you possibly can, try to make the chowder a day ahead. It greatly improves if allowed to age or cure overnight in the refrigerator.
April 7, 2009
April 2, 2009
Martha Greenlaw’s Pan-Fried Halibut with Fresh Tomato Sauce
In spring, our friends Lincoln Tully, Ed White, and a couple of other fishermen set out halibut lines at daybreak several miles offshore from Isle au Haut. We all wait with great anticipation for them to return home just before dark. If they have had any luck, we will have fresh halibut for dinner that night, prepared in this sauce, which is inspired by a Portuguese dish called escabeche.
Continue reading “Martha Greenlaw’s Pan-Fried Halibut with Fresh Tomato Sauce” »
March 4, 2009
February 16, 2009
October 21, 2008
Barter Creek Clam Chowder
For many years, my sister Gracie and I took great pleasure in digging clams. At low tide, we would gather up the kids, clam hoe, keeler, and head for the clam flats. After Gracie’s husband died, she left the island for good, and I miss her every day.
When Linda returned from her sword fishing life, she took up where Gracie left off as my clamming partner. Every Mother’s Day, Linnie and I gather our clamming gear and go to Barter Creek to dig clams. She does all the digging and I do all the "heavy looking on." (I wonder how long I will get away with that?)
When we have as many as we think we need (or Linda’s back is about to give in) we start for home, stopping at the town landing to give the clams a good rinse. When we arrive at Linda’s house, we prepare the best clam chowder ever! (It is always the best chowder ever!!!).
