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!
Maine Shrimp image © Jim Bazin
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
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…
image: veganbaking.net Continue reading “Herbed Whole Wheat Peasant Bread” »
Use this to stuff your turkey or do as I do: Bake it in a casserole alongside the turkey as it roasts.
image: rhodesbread.com Continue reading “Martha Greenlaw’s Turkey Stuffing” »
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.
image: thegrubdaily.com Continue reading “Citrus-Scented Roast Turkey” »
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.
image: foodporndaily.com Continue reading “Martha Greenlaw’s Red Pepper and Cheddar Cornbread” »
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.
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 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).
“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
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.
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.
Andrew 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.
Captain 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!
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!
This prizewinning recipe from Lisa Wood of Sisters Restaurant at Eggemoggin Landing, Little Deer Isle, is one you’ll want to make at home.
Maine Lobsters image © 2010 Jim Bazin Continue reading “Maine Lobster & Goat Cheese Stuffed Shells” »
This tomato recipe is a delicious nod to summer. Makes a great side dish!
image: mybrownieswillmakeyoufat.wordpress.com
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.
image: recipetips.com Continue reading “Lobster with Chervil, Nasturtium, and Sherry Cream” »
I love to serve these with my Fresh Pea and Roasted Tomato soups. They are perfect for dipping.
image: flickr.com
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!
image: topfood-world.blogspot.com Continue reading “Martha Greenlaw’s Stuffed Fillet of Sole” »
Make this delicious herb and citrus scented goat cheese and serve with homemade garlic baguette toasts for an impressive appetizer.
image: pardonmycrumbs.blogspot.com Continue reading “Herb and Citrus Goat Cheese with Garlic Toasts” »
Here’s a great, simple lobster salad that travels particularly well in summer because it contains no mayonnaise. We often pack up enough for lunch and go on an island picnic to Shark Point beach or to the swimming hole at Long Pond, which is a mile long.
Point Lookout Lobster Salad
Martha Greenlaw, Recipes From a Very Small Island
4 1½ pound lobsters
1 cup fresh or frozen green peas
1 cup sliced celery
2 Tablespoons minced fresh basil leaves
1 Tablespoon grated lemon zest
6 Tablespoons fresh lemon juice
½ teaspoon salt, plus more to taste
⅔ cup olive oil
White pepper
Lemon slices, for garnish
Put the lobsters headfirst into a kettle of boiling salted water. Cover and let water return to a boil. Cook for about 12 minutes, or until the lobster shells are bright red.
Transfer the lobsters to a cutting board. When cool enough to handle, remove the meat from the claws and tail and cut into ¾-inch pieces. Transfer to a large bowl. (Or use 3 cups cold leftover lobster meat.)
Cook fresh peas in lightly salted water for 3-7 minutes (depending on size), or just until tender. Cook frozen peas for about 2 minutes, or until crisp-tender. Drain, rinse with cold water to cool, and pat dry on paper towels. Add to the lobster meat. Stir in the celery, basil, and lemon zest.
In a small bowl, whisk together the lemon juice and salt. Slowly add the oil in a steady stream, whisking the dressing until it is emulsified.
Pour enough dressing over the lobster mixture to coat the salad and toss gently. Season to taste with additional salt and white pepper.
Divide the salad among salad plates and garnish with lemon slices.
Serves 4.
This is probably one of my most requested recipes. The variations on this are limited only by your imagination. I sometimes add prosciutto, crisp cooked pancetta, or even capicola (a hot Italian ham), provolone, bleu cheese, goat cheese, nicoise, or kalamata olives, shrimp, crab….
image:thecitysisters.com Continue reading “Fresh Tomato, Caramelized Onion, and Brie Cheese Galette” »
These little desserts are pools of tart lemon pudding with light islands of lemon sponge cake floating on top.
