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August 2, 2013

Maine Lobster Festival Seafood Cooking Contest 2013

Another delicious time was had by all again this year at the annual Maine Lobster Festival Seafood Cooking Contest. Held Friday morning at the North Entertainment Tent on the Lobster Festival grounds, the event drew a record crowd. Despite the rain, the heat was on as this year’s five finalists entertained festival-goers and impressed judges with their unique seafood recipes.

This event is always a lively, fun time in great part to outstanding emcee Louise MacLellan-Ruf and volunteer Celia Crie Knight. Audience participation is encouraged as lobster lore is discussed and there is an opportunity to ask questions of the panelists as they prepare their dishes.

The five amateur chefs who shared their culinary talents this year were John Ruppert, Brunswick, ME; Adam B. Marcus, Owls Head, ME; Tyrrell Hunter, Brunswick, ME; Justin Libby, Tenants Harbor, ME; and Gerald Huang, Jersey City, New Jersey.

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Contestants and Judges (L to R): Adam B. Marcus, Allison Fishman Task, Lynn Archer, Melanie Beckett Hyatt, Louise MacLellan-Ruf, Gerald Huang, Tyrrell Hunter, John Ruppert, and Justin Libby.

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L to R: Allison Fishman Task, Tyrrell Hunter, Lynn Archer, Melanie Beckett Hyatt, Louise MacLellan-Ruf

This year’s winner (and her second year in a row taking the top prize), was Tyrrell Hunter for her Spectacular Seafood Cannelloni.

Judges were Lynn Archer, owner and chef at Brass Compass Cafe and Archer’s on the Pier in Rockland; Allison Fishman Task, host of the Yahoo! Original Program, Blue Ribbon Hunter; and Melanie Beckett Hyatt, editor of Maine Food & Lifestyle.

Check our blog in the coming days for complete stories, recipes, and images! As always, we had a great time covering and helping promote this special event!

August 31, 2012

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette

This colorful dish is great anytime you want roasted vegetables. And it’s so easy; you can make it well ahead of time and serve it either warm or at room temperature.

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image: eatingbirdfood.com

Roasted Root Vegetables with Thyme and Marjoram Vinaigrette
Martha Greenlaw, Recipes From a Very Small Island

9 Tablespoons extra-virgin olive oil
2 Tablespoons plus 1 1/2 teaspoons chopped fresh thyme
2 Tablespoons plus 1 1/2 teaspoons chopped fresh marjoram
2 pounds yams, peeled, halved lengthwise, and cut crossways into 1 1/4- 1 1/2-inch pieces
1 1/2 pounds carrots, peeled and cut into 3/4-inch rounds (about 4 cups)
1 1/2 pounds parsnips, peeled and cut into 3/4-inch-thick rounds (about 4 cups)
1 1/2 pounds rutabagas, peeled, and cut into 1/2-inch pieces (about 4 cups)
2 medium-sized red onions (about 1 pound) peeled and cut into 1-inch-thick wedges
Salt and freshly ground black pepper
3 Tablespoons balsamic vinegar
3 Tablespoons chopped flat-leaf parsley
2 teaspoons grated lemon zest
Parsley sprigs, for garnish

Position the oven rack in the top third and the other rack in the bottom third of the oven. Preheat the oven to 425°. Spray two rimmed baking sheets or a large roasting pan with nonstick vegetable spray.

In a large mixing bowl, whisk together 6 Tablespoons of the oil, 2 Tablespoons of the thyme, and 2 Tablespoons of the marjoram. Add the yams, carrots, parsnips, rutabagas, and onions and toss to coat. Sprinkle the vegetables generously with salt and pepper and divide between the baking sheets, spreading the vegetables evenly.

Roast for about 50 minutes, or until tender and brown in spots. Using a spatula, turn the vegetables several times during roasting. Remove from the oven and let the vegetables cool slightly or to room temperature. You can make these up to this point 4 hours ahead of time. If you prefer to serve these warm, you can rewarm them in a 350° oven for about 15 minutes, or microwave them on high for about 6 minutes, or until heated through.

In a small bowl, whisk the vinegar with the remaining 3 Tablespoons of oil, 1 1/2 teaspoons of thyme, and 1 1/2 teaspoons of marjoram. Season to taste with salt and pepper.

Transfer the vegetables to a shallow serving dish. Drizzle with the vinaigrette and toss gently. Sprinkle with the chopped parsley and lemon zest. Adjust the seasonings. Garnish with the parsley sprigs. Serve warm or at room temperature.

Serves 8-10.

August 24, 2012

Baked Raspberry French Toast

When I know I have a lot of baking to do the next day, I prepare this dish the night before. It is so easy to pop in the oven early in the morning and smells great while baking. A guest said this was “the best egg dish I ever ate.”

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image: everydaytastes.com

Baked Raspberry French Toast
Diana Santospago, The Inn at Isle au Haut Cookbook

12 slices of bread (or enough leftover slices and pieces to measure 10 cups, cubed)
8 ounces cream cheese, cubed
1 cup fresh or frozen raspberries
10 eggs
2 cups half and half
1/2 cup pure Maine maple syrup
1 teaspoon cinnamon

Heat oven to 350°.

Generously butter a 9 X 13 inch baking dish. Place the cubed bread in the pan. Put the cream cheese on top of the bread. Scatter the raspberries on top of the bread and cream cheese. Beat the eggs with the half-and-half and add the maple syrup and cinnamon. Pour over all. Cover with foil and refrigerate overnight.

Bake the French toast covered for 30 minutes, then remove the foil and bake an additional 20-30 minutes or until golden and puffed. Serve with a dollop of sweetened whipped cream and warm maple syrup or honey.

May 21, 2012

Sour Cream Rhubarb Squares

I have shared this recipe with many friends, who in turn share it with their family and friends. It’s just so good it makes its own welcome in every kitchen. When my twins were young I had a neighbor, Terry, with children about the same age. Not only did we take the kids with us everywhere we went, Terry shared her rhubarb patch with me, and her recipes.

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image: justapinch.com

Terry’s Sour Cream Rhubarb Squares
Martha Greenlaw, Recipes From a Very Small Island

½ cup sugar
½ cup chopped walnuts or pecans
1 Tablespoon unsalted butter or margarine, melted
1 teaspoon ground cinnamon
1½ cups packed light brown sugar
½ cup solid vegetable shortening
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
½ pound fresh unsweetened rhubarb, cut into ½- inch cubes (about 1½ cups)

Preheat the oven to 350°. Grease and flour a 13 by 9 by 2-inch baking pan.

In a small bowl, mix together the sugar, nuts, butter, and cinnamon. Using a fork, pastry blender, or your fingers, work this mixture until crumbly. Reserve.

In the bowl of an electric mixer set at medium speed and fitted with the paddle attachment, cream together the brown sugar, shortening, and egg for 4 to 5 minutes, or until light and smooth.

In a large bowl, whisk together the flour, baking soda, and salt. Whisk eight to nine times to blend. With the mixture on low, add the dry ingredients to the batter, alternating with the sour cream. When smooth, remove from the mixer and stir in the rhubarb.

Transfer to the prepared pan and sprinkle evenly with the reserved topping. Bake for 45 to 50 minutes, or until the topping is browned and crisp and the rhubarb squares are cooked through.

Serve from the pan, cut into squares.

Serves 10-12.

February 2, 2012

Maine Shrimp Bisque – Now’s the Time!

Cookbook author and MF&L columnist Martha Greenlaw has a recipe for the BEST Maine Shrimp Bisque. We were treated to a few bowls of this delicious bisque on our first visit with the Greenlaws on Isle au Haut in 2006. This meal is easy and inexpensive to make. Maine Shrimp are being harvested now, so this is the time to make this at home! Click on the shrimp image or the link above to get this fabulous recipe. Thanks, Martha!

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Maine Shrimp image © Jim Bazin

December 20, 2011

Holiday Subscripton Offer 2011

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?

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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

November 28, 2011

Herbed Whole Wheat Peasant Bread

Try this bread cut into thick slices, topped with tomatoes and smoked cheese. Run under the broiler and serve with a favorite homemade soup. Yum…

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image: veganbaking.net Continue reading “Herbed Whole Wheat Peasant Bread” »

November 18, 2011

Martha Greenlaw’s Turkey Stuffing

Use this to stuff your turkey or do as I do: Bake it in a casserole alongside the turkey as it roasts.

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image: rhodesbread.com Continue reading “Martha Greenlaw’s Turkey Stuffing” »

November 17, 2011

Citrus-Scented Roast Turkey

Thanksgiving is my favorite holiday and I have fond memories of the big day on the island. When we all gathered, as we did every year, it was a sight to behold. We would have such a wonderful day that no one went home until late in the evening. By that time I had made the turkey soup, so everyone ate again before they left.

Here is one of my favorite turkey recipes for you to enjoy with your family this holiday season.

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image: thegrubdaily.com Continue reading “Citrus-Scented Roast Turkey” »

October 29, 2011

Martha Greenlaw’s Red Pepper and Cheddar Cornbread

This extra-moist bread is great with soup or chili. It looks good and is a really simple recipe that you can throw together at the last minute. It’s not spicy but has a nice little zip.

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image: foodporndaily.com Continue reading “Martha Greenlaw’s Red Pepper and Cheddar Cornbread” »

October 26, 2011

The Maine Summers Cookbook

Maine author and Portland Press Herald columnist, Brooke Dojny, has a very complimentary review in today’s Press Herald about The Maine Summers Cookbook by Linda and Martha Greenlaw. Brooke’s article includes two recipes from the cookbook, one each from Linda (Pulled Barbecued Chicken with Vidalia Onions) and Martha (Brenda’s Famous Crab Dip). Brooke also compliments the photography (done by MF&L publisher and creative director, Jim Bazin) mentioning that it adds the scenic dimension of Isle au Haut to the cookbook. You can read Brooke’s article and get these recipes at the Press Herald’s site here.

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September 8, 2011

Martha Greenlaw’s Shrimp Casseroles

In the new issue of Maine Food & Lifestyle magazine, Martha Greenlaw shares her love for Maine shrimp in her column, “Notes From Isle au Haut.”

One of Martha’s favorite places to sample and purchase Maine shrimp is at Holbrook’s Dock in Cundy’s Harbor. During the season, Holbrook’s will cook shrimp for their workers, boiling them in 35-gallon drums in the fish house, then offer complimentary samples to customers.

Martha_5327_(485)Martha Greenlaw on Isle au Haut.

Martha says she usually takes home about 10 pounds of the tiny delicacies, and one of her tried-and-true Maine shrimp recipes is her Cundy’s Harbor Shrimp Casseroles.

For Martha’s recipe, purchase the new issue of Maine Food & Lifestyle magazine. Order your subscription today! Also, check out Martha’s archive of great Maine recipes on our blog.

For even more Martha and Linda Greenlaw recipes, purchase their new cookbook collaboration, Maine Summers (for which MF&L publisher and creative director Jim Bazin did all the photography, over 90 images).

August 25, 2011

Martha Greenlaw’s Piquant Green Beans

“If I can’t get fresh green beans, I don’t cook them. Luckily, I can usually find them in the markets and even at the little store on the island. My family loves them, and this preparation is a nice change from the usual steamed and buttered beans.”—Martha Greenlaw

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photo © Jim Bazin

Piquant Green Beans
Martha Greenlaw, Recipes From a Very Small Island

1½ pounds fresh green beans, trimmed
3 bacon slices, chopped
2 Tablespoons diced pimiento
2 Tablespoons red wine vinegar
1 Tablespoon Worcestershire sauce
¼ teaspoon sugar
¼ teaspoon dry mustard
2 drops red pepper sauce, such as Tabasco

In a steaming basket set over boiling water, steam the beans, tightly covered, for about 15 minutes, or until tender. Drain and transfer to a bowl.

In a skillet, sauté the bacon over medium heat until brown and crisp. Using a slotted spoon, transfer to paper towels and drain. Add to the beans.

To the bacon drippings in the skillet, add the pimiento, vinegar, Worcestershire sauce, sugar, mustard, and red pepper sauce. Bring to a boil, stirring constantly, for about 1 minute until blended. Pour over the beans, mix well, and serve.

Serves 6.

August 24, 2011

Travel Channel Andrew Zimmern’s Maine Connection

Travel the world over, and you’ll be hard-pressed to find a spot as serene, as beautiful, and as delicious as Maine. But don’t take our word for it. Ask Andrew Zimmern, star of the Travel Channel’s Bizarre Foods with Andrew Zimmern.

In the new issue of Maine Food & Lifestyle, Andrew has many positive things to say about his adopted home state, including a touching tribute to his dad, who resides in Portland, and the highest praise for many of our favorite local chefs and restaurants. He shares his long history with Maine, his favorite haunts, and some outstanding Maine recipes, like one for Sweet and Sour Bangkok Style Lobster with Red Chiles.

IMG_7341_sRGBAndrew and Bob Zimmern (Andrew’s father) enjoying some Maine Chowdah.

Whether dining out at restaurants like Hugo’s, Fore Street, or  Back Bay Grill with his dad or hauling lobsters with the Greenlaw Family on Isle au Haut, Andrew thinks Maine is where the flavor’s at.

IMG_7198_sRGBCaptain Linda Greenlaw and Andrew Zimmern hauling traps on Isle au Haut.

Don’t miss this in-depth article with great images. Subscribe today to Maine’s original and only true food magazine!

August 23, 2011

Maine Food & Lifestyle Issue 13

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.

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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!

August 4, 2011

Maine Lobster & Goat Cheese Stuffed Shells

This prizewinning recipe from Lisa Wood of Sisters Restaurant at Eggemoggin Landing, Little Deer Isle, is one you’ll want to make at home.

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Maine Lobsters image © 2010 Jim Bazin Continue reading “Maine Lobster & Goat Cheese Stuffed Shells” »

August 3, 2011

Brown Sugar Fried Tomatoes

This tomato recipe is a delicious nod to summer. Makes a great side dish!

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image: mybrownieswillmakeyoufat.wordpress.com

Continue reading “Brown Sugar Fried Tomatoes” »

July 16, 2011

Lobster with Chervil, Nasturtium, and Sherry Cream

Nasturtiums grow everywhere on the island. One year I put nasturtium seeds in the planter boxes under the windows of our house on Greenhead and by August they had become so big they pulled the boxes off their brackets. The flowers are pretty and the whole plant is edible. They add a peppery flavor and great color to this dish. Pasta made with brown rice instead of durum wheat is lighter and goes better with the richness of the seafood.
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image: recipetips.com Continue reading “Lobster with Chervil, Nasturtium, and Sherry Cream” »

July 10, 2011

Cheese Pinwheels

I love to serve these with my Fresh Pea and Roasted Tomato soups. They are perfect for dipping.

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image: flickr.com

Continue reading “Cheese Pinwheels” »

June 27, 2011

Martha Greenlaw’s Stuffed Fillet of Sole

I love to make this for dinner parties, and have served it to our gourmet group several times. It’s so elegant, and everyone really appreciates the effort that goes into it. By now, some of us have been in the gourmet group for almost forty years, so I hope they won’t say I’ve overdone this one!

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image: topfood-world.blogspot.com Continue reading “Martha Greenlaw’s Stuffed Fillet of Sole” »