Tomato Leek Soup is kind of like the chicken noodle soups of yore. Don’t get me wrong, even the can opener comes out when someone has a cold and is craving comfort of youthful memories. But it is seldom. The best part about a…
Slab pie is the rage these days. I bought a book earlier this summer, Pie Squared by Cathy Barrow. Promising myself that I would get into making slab pies, naturally there was little time until now to do so. Tonight we have been invited…
Bread Pudding with a Semolina Bread from Old Dog Baking Company and fresh, crisp apples, is an update of an old stand-by. I love what's old is new again, much like the cocktail scene that keeps reinventing the wheel, so can bread pudding. Plus…
Poaching fish, chicken or vegetables - take your pick, it is the technique that is key. You need a pot and a lid, or not even that, foil will do in a pinch. Poaching liquid usually consists of water or milk, wine or citrus,…
Gardens in Maine did really well this summer, and my cousin’s parsley crop was magnificent. Whether you live in Maine or an apartment in Berlin, herbs can be grown almost anywhere. I love having some fresh herbs to snip a bit here and there,…
Tomatoes used to come just at the beginning of September in Maine. It’s October and they are still on the farmer’s stands. What does this mean? Well, first of all, it means that we get to eat fresh, local tomatoes for a longer season.…
Pancakes are a perfect way to start the day, and since this is my first post, I wanted to begin with one of my favorite meals – breakfast. My name is Tade, and I have worked in the family business since my mom started…
Before summer escapes, I am making the most of garlic scapes. Typically we see them in the early summer and they are the first sign that the rest of the garden is going to burst. I think of them as quick in passing, use…
COOK Dairy-Free (Lactose) EasyPeasy Entree Gluten Free Pescatarian
Fresh Basil, Lillet, Haddock, & Red Onions
Basil, freshly grown, vibrant, deep-green, and succulent is at the farmer’s market. I make do with the plant on my kitchen counter in the winter, but at this time of year, I do veer towards the outdoor, garden grown. In reality the flavor may…
Baked brie is an entertaining staple. The possibilities of what a brie can be stuffed with are endless. Savory, sweet, piquant, hot, spicy, cool, refreshing. And always wrapped in puff pastry. Freezing beforehand helps to maintain the shape and hold the runny cheese inside.…
