Sunday April 20th 2014

Tagged: recipes

Baked Beans: A Maine classic adopts a French accent

Baked Beans: A Maine classic adopts a French accent
April 11, 2014

Traditional baked beans, that time-honored New England church supper dish, gets a new twist thanks to leftovers from a photo shoot for French food importer D’Artagnan.

Drink your maple syrup: Maine syrup season inspires cocktails

Drink your maple syrup: Maine syrup season inspires cocktails
March 20, 2014

I’ve always known maple syrup was for drinking (quickly and right out of the bottle). It wasn’t until later that I learned to add alcohol to it and pour the mapley blend into a glass. That’s maple syrup consumption for grown ups.

Baked Wild Maine Blueberry-Banana Oatmeal: A weekend recipe bonus

Baked Wild Maine Blueberry-Banana Oatmeal: A weekend recipe bonus
March 01, 2014

The flu inspires a brief, blurry bit of baking, with results that are nothing short of a revelation. Oatmeal, bananas and wild Maine blueberries, plus almonds, maple syrup, egg, milk and butter bakes up pudding-ish and lightly sweet, every bit as comforting as the stirred-in-the-pot kind, but more like actual food.

Family Cooking Class: The O’Reilly/Papagni Downton Dinners

Family Cooking Class: The O’Reilly/Papagni Downton Dinners
February 14, 2014

A Scarborough family invites us to join them for a Sunday cooking class with Portland newcomer Christopher Papagni, former executive vice president of the International Culinary Center in New York City.

Maine Wild Blueberry Cake: Snack like summer in the heart of winter

Maine Wild Blueberry Cake: Snack like summer in the heart of winter
January 20, 2014

This simple cake is a Maine summer classic. But thanks to frozen wild blueberries, you can make it even when the snow flies.

Healthy lunch: chicken salad with avocado-Caesar dressing

Healthy lunch: chicken salad with avocado-Caesar dressing
January 15, 2014

Chicken Caesar salad is one of my favorite things for lunch, but traditional Caesar dressing is not a dieter’s friend. Avocado — one of my best food friends — came to the rescue.

Last-minute (and delicious) holiday gift: Candied grapefruit peel

Last-minute (and delicious) holiday gift: Candied grapefruit peel
November 17, 2013

Make deliciously different candy out of something that would otherwise be thrown away: grapefruit peel.

Campfire gourmet: How to eat well in the woods

Campfire gourmet: How to eat well in the woods
July 21, 2013

When I go camping, I like to make the entire experience as pleasurable as possible. I bring several bottles of wine – all sealed with a screw top for easy access – and enough groceries to cook a complete meal. I’ve eaten foil-cooked filet mignon, skewered haddock chunks, and fresh spinach fritattas, all while battling black flies and perching uncomfortably on half-rotted logs. While food seems to always taste better outdoors, this food tastes particularly delicious when eaten under the stars. The fact that it’s already delicious probably helps some.

The Golden Dish: Adam Perry Lang’s impossibly good barbecued chicken

June 12, 2013

Adam Perry Lang, chef and cookbook author, made a name for himself as a pit master with his first restaurant, Daisy Mae’s BBQ USA in Manhattan. His new book, Charred & Scruffed, goes to the next dimension. The recipes and methods are so complicated that it takes multiple readings to understand it fully. I’ve made a few of them but found that I altered the methods to suit my own capabilities and temperament to make barbecuing fun, not a chore.

A brew in the oven: Cooking with Beer at LeRoux Kitchen

A brew in the oven: Cooking with Beer at LeRoux Kitchen
March 19, 2013

Beer has always had a place at the dinner table. That place was inside a glass (sometimes a bottle or can), preferably chilled, and conveniently within arms reach. Well stand by no more, dear beers. You lagers and stouts have found a new home on the dinner table: On the plate! At LeRoux Kitchen’s recent Cooking with Beer class with staff member and resident chef Matt Burnham, beer wasn’t just present, it was the centerpiece.