Is there anything that says spring better than the tangy taste of rhubarb? Here is a great waffle recipe featuring this favorite spring vegetable (that is most often treated as a fruit). Click on the image below for recipe details.
image and recipe courtesy of eatingwell.com
The first Estonian edition of the book Essential Nourishment, by Marika Blossfeldt, came out in 2009. The first English edition appeared in 2011. It is chock-a-block full of wholesome and visually appealing recipes as well as gorgeous photographs of food and European country scenery. Scenery of Marika’s beautiful Estonian farm, to be exact. This “life book” (so much more than a cookbook) is better than plane fare. It is a window into a world where time has slowed to a healing pace, where living in the present is all there is, and there is time to live in gratitude. Cooking is done in a mindful and seasonal way, with fresh food from the gardens and foraged ingredients. I love the way the text in this book is punctuated by frequent bits of information divided into “Essence” and “Action”. These are very real tools for affecting change.
Making life a work of art seems to come naturally to Estonian born Marika Blossfeldt. But tracing her roots, the journey back to her kitchen has been a full and interesting one. A globe trotting dancer and painter, early on in the 1970s and 80s she worked and performed in Berlin and later, New York. Eventually her career in performing arts took her all over the world. Some seventeen years ago, she fulfilled a lifelong dream of owning and restoring an old farm.
Now an international art and wellness center called Polli Talu Arts Center (www.pollitalu.wordpress.com), this farm in Estonia is where Marika welcomes visitors, practices and teaches yoga, cooking, wellness, and tends her gardens. Her culinary skills were honed by a course of study at New York’s Institute for Integrative Nutrition and her life direction illuminated by the realization that body, spirit, and mind are one.
Good vibrations and lifestyle suggestions abound in these recipes; the balance of her food and presentation is palpable. Marika’s food is beautiful, delicious, nutritious, and fun. Regionally sourced, Estonian style!
image by Lindsay Taub
Laura’s Recipe Note: Pretty soon, we will have plenty of these lamb’s quarters in my gardens! Because of their wild nature, they are very nutrient-dense.
Lamb’s Quarters with Feta
Laura Cabot, Laura Cabot Catering, Waldoboro
2 cups pure water
1 pound lamb’s quarters, leaves and tender tops only
1/4 cup olive oil
A little lemon juice
Fresh grated pepper and sea salt
9 ounces feta cheese, cubed
Bring the water to a boil.
Add the lamb’s quarters and cook quickly until tender, about five minutes.
Drain. Mix lightly with oil and lemon juice, salt and pepper.
Add in the feta and mix carefully.
Serve warm.
Serves 4.
(From Essential Nourishment by Marika Blossfeldt, Delicious Nutrition, Beacon NY, 2009.)
Spring has sprung and if you are like many Mainers, you might be out in the garden digging the first spring parsnips out from under the straw mulch. Once you’ve had your fill of skillet fried beauties, try this recipe for what I believe will be the “next carrot cake”. This recipe is from a British site called “Good Food” and in metric measure. So this may be something of an exercise….
I enjoyed a version of this cake last evening at Francine’s in Camden with a dollop of lovely maple walnut ice cream. I love the addition of maple to this recipe, especially for spring with the new maple syrup abounding, and anything featuring mascarpone is okay by me.
Parsnip and Maple Syrup Cake
recipe and image courtesy of bbcgoodfood.com
THE CAKE
175 grams (about 2 sticks) butter, extra for greasing
250 grams (1 cup) white sugar
100 milliliters (about 1/3 cup) Maine maple syrup
3 large eggs at room temperature
250 grams (about 1 cup) all-purpose flour
2 teaspoons baking powder
1 teaspoon each nutmeg and cinnamon
250 grams (about 1 cup) parsnips, peeled and grated
1 medium apple, peeled, cored, and grated
50 grams (1/4 cup) chopped pecans
1 small orange, zested and juiced
Powdered sugar to serve
THE ICING
250 gram (1 cup) tub of mascarpone
3-4 Tablespoons Maine maple syrup
Preheat the oven to 350°. Grease two, 8-inch layer cake pans.
Melt butter, sugar, and Maine maple syrup over a low heat, then cool. Whisk in the eggs, then flour, baking powder, and spices followed by the grated apple and parsnip, nuts, and orange juice/zest.
Divide in half and fill the two pans.
Bake for 25-30 minutes until a toothpick comes out clean.
When somewhat cool, turn the cakes out onto a rack and allow to cool completely.
Just before serving, combine the mascarpone and maple syrup. Spread over one cake and sandwich with the second layer.
Dust with powdered sugar, cut, and enjoy!
Garnish with blue violets. It’s spring in Maine!
My friend and Waterville acupuncturist Joanna Linden and I agree on many things. One is that the plants and herbs that you need will naturally grow for you in your environment. And they are offering themselves up for your medicinal use (which doesn’t mean they can’t be tasty)! The key is to noticing them when they are at their best.
image: simple-green-frugal-co-op.blogspot.com
Working outdoors recently in that quick burst of 80 degree weather, what should I find already growing well for me in my gardens but the simple and abundant herb chickweed, otherwise know as paronychia. Actually there are several types of chickweed. The mouse-eared, upright or jagged leaf types all prevail in Maine. All sport the pretty little white star-shaped flowers that make them so easily identifiable.
My first impulse was to weed it out, then I took a second look at the vibrancy of its growth and Joanna’s words about the herb’s medicinal properties (extremely nutritious, dissolves unwanted sludge in the body…) and took the plunge. Best eaten before flowering, like most greens, and easy to snip off at the base, I took a bundle of it into the kitchen and washed it gently, spinning it dry in a salad spinner.
I dressed it lightly with walnut oil (toss the greens in the oil first to coat), lemon juice, salt and fresh pepper. Couldn’t be simpler or better for you. Tasted sprightly and wonderful! I felt great for eating something so early and so fresh. I also gave myself points for noticing and understanding the plant offering itself up in my raised beds.
With spring in the air, change is in the wind at Arrows restaurant in Ogunquit, ME. James Beard Award winning chefs Mark Gaier and Clark Frasier have just launched the Arrows revolution, a menu redesign and restaurant re-concept that includes a newly expanded Asian Vegetable garden. In honor of the changes, here is a recipe for Baby Bok Choy with Chives and Smoked Ham.
Mark Gaier and Clark Frasier, chefs and co-owners of Arrows, MC Perkins Cove and Summer Winter (located inside the Burlington Marriott) www.markandclarkrestaurants.com. Photo © Ron Manville.
“In the spring, we grow row upon row of bok choy in our greenhouse. Outside one of the first herbs to appear is chives, so the two ingredients combined are a natural for us. Bok choy are quite hearty and can be grown outdoors as soon as the ground has thawed. We recommend this side dish with our Grilled Rib-Eye Steak or Lemongrass and Lemon Roasted Chicken.” –chefs Mark and Clark
Baby Bok Choy with Chives and Smoked Ham
Mark Gaier and Clark Frasier, Arrows restaurant, Ogunquit
2 Tablespoons vegetable oil
6 cloves garlic, peeled and thinly sliced
6 heads baby bok choy, leaves pulled apart, washed and dried
½ cup chicken stock
2 teaspoons soy sauce
4 ounces Smithfield or other smoked ham, cut into 1 x ¼ inch matchsticks
1 bunch chives, cut into 1-inch lengths, about ½ cup
In a large sauté pan or wok, warm the oil over medium-high heat until just smoking. Add the garlic and sauté, stirring frequently, until barely golden brown, about 2 minutes.
Add the bok choy and sauté, stirring constantly, until the leaves start to wilt. Add the chicken stock, soy sauce, and ham and cook until the liquid is reduced by half.
Transfer the bok choy to a serving dish. Sprinkle with the chives and serve at once.
Serves 6.
What’s the perfect gift for… the foodie on your list? The relative or friend who is currently a Mainer in exile, longing for a taste of their home state? The person who has everything? Yourself?
It’s not too late to order the gift of Maine Food & Lifestyle magazine, a gift that will continue giving all year long with great recipes, local chef profiles, in-depth articles, and stunning photography.
Give the gift of Maine’s original food magazine, and make someone smile this holiday season. We’ll send the recipient a gift letter stating this gift is from you. Subscribe today for yourself or someone special on your holiday list!
Happy Holidays to you and those you love!
Melanie Hyatt & Jim Bazin
When I first began researching for this post, I was astounded by the wealth of information on mache (Valerianella locusta), sometimes known as Lamb’s Lettuce, corn salad, or field salad in Europe. Evidently, mache is a superfood.
image: kblog.lunchboxbunch.com Continue reading “Mache, a New Leaf” »
In issue 13 of Maine Food & Lifestyle magazine, we introduce Certified Master Gardener Maryann Blaisdell. Her new column, “In the Garden,” explores the inception of her gardening life. She shares what got her started, and how her garden grows.
A slice of Maryann’s garden oasis.
We are pleased that in future issues, she will be sharing her tips, techniques, and insights in a regular column. She reminds us that the key to her ideal garden is to strive for four-season interest through all parts of plants—bark, branches, leaves, and flowers. For Maryann, “the joy of gardening in Maine is enjoying the changes you see in your garden all through the year.”
Maryann, a retired elementary school teacher, now enjoys teaching others to find gardening success through her business, Amaranth.
Look for more from Maryann’s garden in the next issue of Maine Food & Lifestyle magazine.
This is a simple, nutritious, and delicious way to use up the last of your summer garden vegetables. Your whole family will like this soup. Great as a starter or as a main course!
End-of-Summer Vegetable Soup
image and recipe from realsimple.com
4 cups low-sodium chicken broth
1 15.5-ounce can cannellini beans, drained and rinsed
1 large zucchini, cut into bite-size pieces
1 large yellow squash, cut into bite-size pieces
½ pound green beans, cut into bite-size pieces
2 cups corn kernels (cut from 2 ears, or frozen)
1 medium onion, finely chopped
Kosher salt and black pepper
¼ cup fresh dill sprigs
In a large saucepan over medium-high heat, bring the broth to a boil.
Add the cannellini beans, zucchini, yellow squash, green beans, corn, onion, ½ teaspoon salt, and ¼ teaspoon pepper.
Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the dill.
Serves 4.
My gardens are winding down but I am still picking tomatoes every couple of days which makes me very happy! This fresh tomato soup is a “must have” in my freezer. I love its versatility: For a richer version, add about 1 Tablespoon of heavy cream to each cup of soup and reheat gently. Other options include a Mexican version by substituting cilantro for the thyme and basil and adding a bit of chile powder and a pinch of dried hot pepper flakes. You can make the soup as written below but then clean out the ‘fridge: add leftover rice, pasta, veggies, chicken, or whatever you have on hand that pairs well with tomatoes. But my fave is just as is with a dollop of sour cream and garnished with fresh basil.
photos by Paula Anderson Continue reading “Fresh Tomato Soup” »
In the new issue of Maine Food & Lifestyle magazine, caterer Laura Cabot shares her amazing recipe for Eggplant Caponata. Laura says, “When in Paris, ratatouille rules. When in Rome, try caponata.”
Laura’s Caponata is a dish tailor made for the bounty of the end of summer garden, and in her recipe she uses eggplant, zucchini, summer squash, and tomatoes (with other special ingredients) for a savory and truly beautiful dish.
Once you’ve tried making this recipe a few times, Laura recommends experimenting and substituting favorite ingredients, making it “your own.” Great with bruschetta or as a quick pasta fix with anchovies and Parmesan cheese, Eggplant Caponata also freezes well, allowing you to enjoy your garden’s offerings over the long winter months.
If you love Laura Cabot’s recipe as much as we do, we’d like to remind you to peruse our blog, where she is a regular contributor with a large archive of great recipes for you to make at home!
Laura Cabot is the president of Laura Cabot Catering in Waldoboro. She is a regular contributor to Maine Food & Lifestyle magazine with her column, “Locavore’s Kitchen.”
Get Laura’s Eggplant Caponata recipe in the new issue of Maine Food & Lifestyle. Subscribe today!
In the new issue of Maine Food & Lifestyle magazine, Editorial Assistant Chelsea Sonksen shares the magic of a Full Moon Supper.
Just what is a “Full Moon Supper”, you may ask? We’ll give you a hint: It is a delightful local and seasonal dining experience to be had during the time of every full moon at Saltwater Farm in Lincolnville.
We were fortunate to join Chelsea on this enchanting communal dining experience. In her in-depth story, she tells the tale of a memorable evening from beginning to end, and Jim Bazin, publisher/photographer, captures the images which made it such a special night.
Saltwater Farm teamwork applied to putting together a delicious . . .
Strawberry-Rhubarb Shortcake
From appetizers to dessert, gracious hostesses Annemarie Ahern, Ladleah Dunn, Abby Avey, and Irene Yadao brought out the best in the seasonal local ingredients they prepared. Included in this article is their elegant recipe for lettuce and lovage soup.
From left: Abby Avey, Irene Yadao, Ladleah Dunn, Annemarie Ahearn
Find out what a Full Moon Supper at Saltwater Farm is really all about in this issue of Maine Food & Lifestyle magazine. Subscribe today!
I am thinking of a dish using native lamb, local eggs, eggplants, potato, and herbs. Call it Greek lasagna or…Moussaka! A quick walk around the barnyard and garden should get you most of your ingredients. Now that the weather is beginning to turn towards Autumn, it’s time to bring out the casserole dishes and to use the garden’s fall bounty.
I like my moussaka with a thick Béchamel sauce as well as a red sauce. It’s a recipe to make your own. If you prefer vegetarian dishes, try subbing in kasha for the ground lamb. This is a recipe that’s hearty, good enough for company, and enough work (give yourself a couple of hours) that I always make one for the freezer.
image: friendseat.com Continue reading “Greek Eggplant Moussaka” »
We’re excited to report that the new issue of Maine Food & Lifestyle magazine prints this week! Issue 13 will be available soon! On the cover, we tease you with our lobster dinners at Cod End in Tenants Harbor.
As always, we offer recipes galore from several Maine destinations. Engaging feature articles complete with gorgeous photography await your every turn of the page.
In this issue: Travel Channel Andrew Zimmern’s Maine Connection, including his favorite Maine restaurants and recipes; Old Vines Wine Bar in Kennebunk, and The Stolen Menu Café and The Union Grill/Bluff Pub in York; Amalfi On the Water and Rustica Cucina Italiana, both well-established Rockland restaurants; two new eateries: Scott Yakovenko’s Slipway in Thomaston and Lynn Archer’s Archer’s on the Pier in Rockland, and much, much more!
Certified Master Gardener Maryann Blaisdell shares her love of gardening in her debut column. Editorial Assistant Chelsea Sonksen offers a tribute to Rock City Coffee and explores the Magic of a Full Moon Supper at Saltwater Farm.
Come sample some more of the good life in Maine. Subscribe or give the gift of good taste to those you love!
Heirloom tomatoes are well loved, if sometimes puzzling, to use. Cooks who do showcase them suggest recipes that elevate their uniquely natural and individual flavors without overpowering them. Here is an all-time family favorite recipe to try using heirloom tomatoes, the classic BLT.
image: wholefoodsmarket.com Continue reading “Heirloom Tomato BLT” »
Leo Kottke, master acoustic twelve string guitar player and keeper of all musical styles Americana, wrote a wonderful frenetic finger picking song called “Bean Time” that captures the feel of the impossible task of keeping up with the bean harvest.
I love beans, and getting them fresh out of the garden takes them to a whole new level. It does feel a bit frenetic trying to keep up with harvesting to get those wonderful little beans we all love. This year I grew a Provider type, a savory Romano broad bean (great with the herb savory, by the way), and the long and lovely pencil thin Haricot Vert.
I could eat them forever… raw while picking in the garden or with a dip, blanched, steamed and buttered.
But if you ever want to change it up, try this country style recipe we always ate growing up. Substitute bacon, fat back, lardon, pancetta, or cooked pork scraps if you prefer. There is something about green beans and “side meat” that feels and tastes so right, so summery and so “country.” You may have a hard time keeping up with your family’s request for this dish!
image: ginnysaustin.com Continue reading “Bean Time” »
The first time I made this basil syrup, I couldn’t get over how green and fresh it was. The flavor is even better, sweet but distinctively basil. Beyond martinis, the syrup is delightful combined with sparkling water for afternoon refreshment.
Editor’s Note: Read about Lani’s Top 10 things to do with fresh basil, and learn more basil recipes, in her column Easy Entertaining in Issue 12 of Maine Food & Lifestyle magazine.
image © 2010 Jim Bazin
We wait for this! Oh, do we anticipate the long-awaited first sweet and succulent bites of fresh, native Maine corn!
It takes awhile to get our fill of corn on the cob; we boil it, serve it with our lobster bakes, grill it with chile butter, and eat it raw. But before too long, most cooks are thinking of ways to gussy it up and maybe get it off the cob and into a recipe or two. I like a good Southwestern corn salad with black beans, corn pudding with a ham dinner, but my favorite is the delicious corn fritter.
Southerners seem to do fried food best, and here is a wonderful recipe for Southern style corn fritters. Sprinkle with a little finishing salt or fleur de sel and you’re “good to go.” Everyone will love these! Makes a nice appetizer, but serve them hot out of the pan.
image: mainecottage.wordpress.com Continue reading “Native Maine Corn Fritters” »
We’ve seen them in farmers markets, or in the gardens of friends around this time of year. If you grow garlic you know garlic scapes: the curly, almost goose necked green tops of hard neck garlic. The scape is cut off in order to send the growing energy down to the developing bulb, rather than letting it form a flower and eventually a seed head. A scape is simply a leafless flowering stalk present on any member of the allium family, also called a topset.
With a mild garlic flavor, scapes lend themselves to many usages. I like to cut them into a one or two inch inch batons to add to stir fries (pairing well with sugar snap or sugar pod peas available now in gardens everywhere) or blanched and mixed (like a string bean) with a simple vinaigrette. I also use scapes to prepare a delightful and faintly garlicy green mayo that’s great with crab cakes or soft shell crabs…
Or try showing off their loopy curves and grilling them whole as a side to steak after a slathering in good oil. How about a garlicky green goddess dressing featuring scapes? A frittata with spinach, new potatoes, and peas is a wonderful summer brunch dish. How about a scape pesto, or pickled scape?
But you have to be vigilant, since the window of opportunity is so short. I suspect that just a few short years ago, the pigs got these beauties, until one smart farmer realized the “value added’ component to getting them to a farmers’ market.
Garlic scapes have a cult following, sort of like “The Rocky Horror Picture Show.” They appeal to those interested in the health benefits of garlic without the powerful aftermath, (and trend setters of all stripes). I never realized this special love ran so deep until I spotted a girl at a farmers’ market wearing them as a necklace and bracelets. That look might even work for a summer gallery crawl! No vampires in that crowd.
Here is a simple recipe for a summer vegetable frittata featuring garlic scapes and other summer produce.
image: chewonthisvegan.blogspot.com Continue reading “Cooking with Garlic Scapes” »
The constant in this dish is the corn kernels (and salt). Everything else is subject to cook’s preferences, mood, and availability of ingredients. Tomato hater? Try ½ cup of blueberries instead. No red onion in the house? Use up the scallions. This is a template meant to be played with.
image: tasytype.blogspot.com
