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RECIPE! Slop the kiddos with a German pancake: instant Superparent status.

April 17, 2013

My secret weapon is the German Pancake, which is basically an enormous popover cooked in a cast iron skillet. It’s eggy, buttery, and idiot proof, and in two minutes of active time and less than half an hour in the oven, it’s a godsend for busy people. When it comes out of the oven puffed six inches above the pan, the kids will freak.

Ham bone, ham bone, watcha gonna do…

April 01, 2013

Our version is a New Year’s Day tradition, made a stock rendered from the leftovers of the Christmas ham. It’s roughly the color of Oscar the Grouch. And depending on whose grandmother is making it, the soup’s texture can range from a coarse bisque to an almost solid mass with which you can spackle a wall. I’ve had pea soup so thick I’ve been tempted to make it into patties, coat it in Panko, and pan fry it. Actually, I may try that tonight.

Gangster Gumbo: I beat the blizzard with this recipe.

February 11, 2013

When I woke up on Saturday, I took a moment to survey the four foot snow drift in front of the barn doors. I thought, “Jeez. That’s gonna suck for the Mister.” So I did what any self-respecting yard work-averse girl would do. I hopped in the car, busted through a two foot bank at the end of my driveway, and drove across the street to Hannaford in search of something to cook.

Frugal Recipe: Heart Shaped Red Velvet Whoopie Pies

January 30, 2013

As a true Maine-ah, you know the devilish deliciousness of a whoopie pie, right? Well I thought we’d switch things up a bit and transform the traditional Whoopie Pie into a Valentine’s Day dessert worth coveting…and get a good deal at the same time!

VIDEO: Cold? Warm up with this awesome roasted red pepper dip recipe.

January 24, 2013

As a caterer, I’m often asked by friends and clients what easy dishes they should add to their repertoire, especially for entertaining. I always recommend learning a few hot dips because they’re the type of thing that just about everyone likes but almost no one makes at home.

You have to eat this soup! soup truck on commercial street today and tomorrow.

December 05, 2012

Yesterday you may have done a double take if you were down in the Old Port and saw a red food truck parked at 215 Commercial Street. Well, my friend Nancy and I stopped by the Hood Soup Boutique, a promotional tour featuring chef-created soups featuring Hood Cream, and let me tell you: you have to go! They’re ladling out generous (and FREE!) samples of two soups.

Maine bean hole beans: a county girl’s take on what yesterday’s nyt article missed…

November 28, 2012

Bean hole beans extend a party by a whole day for most Maine men, because they are best prepared onsite and, well, they take a long damn time to cook. So a typical Maine man might say, “Honey, (insert man kinfolk or drinking buddy names here) and I need to get to camp Friday night to start the beans at 4 a.m. Saturday.” BOOM. Party started…and with zero argument from the womenfolk, who know the stakes involved and support the cause.

Gravy master: how to achieve thanksgiving menu domination

November 21, 2012

In my opinion, no holiday meal looks complete on my dinner plate unless it’s liberally coated (and by “coated,” I mean “submerged in”) gravy. But when you’ve spent fourteen hours cooking dinner and that turkey pan full of pan drippings is staring at you, almost mocking in its greasy diluted uselessness, it’s hard not to just rip a packet of powdered mix and chuck it in the microwave out of spite.

STEP AWAY FROM THE PACKET.

Meat baller

November 12, 2012

Now when you extend an invite to friends for an impromptu spaghetti and meatballs dinner and they text you back asking if they can bring guns and ammo to target shoot in your barn, you know it’s going to be a good night.

Halloween eats: martha stewart’s bloody brain

October 30, 2012

Martha obviously expects you to own a brain-shaped gelatin mold, but here’s a pro tip from someone who doesn’t: use the dome lid from a rotisserie chicken. If you ask nicely, most times the deli clerk will give you one.

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