More healthy and flavorful food from south-of-the-border: orange lentils, black beans, raisins and a rich Mole Sauce combine to make this sweet and savory dish perfect as a side for salad or Oven Stewed Mexican Chicken. The slide show will take you half way through the Mole preparation, but written directions should get you to … Continue reading
Make Mexican Chicken the day before, the night before two hours before guests arrive…. This colorful (practically one-pot) dish is perfect for summer entertaining. Marinate it when you have the time; cook it for an hour. Serve out of the oven or at room temperature, and use leftovers for salad, soup, enchilada filling…. Our Three Brothers’ … Continue reading
Salad Nicoise makes a perfect lunch or dinner during the hot days of summer. Traditionally done with tuna, it can also be made with grilled chicken, salmon, or as a vegetarian dish featuring the “caviar” of legumes: du Puis Lentils. These individually plated salads are constructions of a variety of flavors, colors, and textures: a … Continue reading
1. Heirloom Tomatoes are arriving in markets. And, 2. we wanted one more vehicle for Mint Pesto, so homemade tomato soup. You’ll find heirlooms in yellow, orange, green, purple…, but select firm, pretty, red fruit for this soup. Because our tomatoes aren’t ripe, because good quality canned ones are available, and because you might want to … Continue reading
Summer in Maine is a bountiful culinary celebration of color, flavor, and texture. A group is coming over for a little taste testing, so we’ve harvested things from the garden and shopped for the provisions we don’t grow. Minted cucumber water is steeping in the ‘frige and tart is cooling on the window sill. We’ll … Continue reading
Zucchini and mint are bountiful in gardens and farmer’s markets this time of year. These savory little pancakes are delicious for brunch, lunch, or dinner. While they can be kept warm in the oven, they’re best right out of the pan, so are perfect for an impromptu dinner. Any left over? Cold, with a dollop … Continue reading
We’ve had a few rainy drizzly days… errr weeks, in Maine. It’s often been warm enough to garden, walk, and even swim, but this morning’s chilly fog dictated a luncheon menu that included corn chowder. It was made with our first ears of east coast corn. The recipe relies on the freshness and flavor of … Continue reading
Traditional Pho is made with beef knuckle and oxtail, but we don’t eat beef, so I’ve adapted, using the dark meat of chicken instead. Making the broth is labor of love. Since the stock simmers on the stove untended, it’s also an opportunity to turn one’s attention to other (lazy weekend afternoon) things. Pho isn’t … Continue reading
It’s 12:30 p.m. Woke up at 5:00; read ’til 6:00; swam (OK, dunked in the cold Atlantic Ocean) before breakfast. The clock says its time for lunch. But body and mind are still satisfied by this morning’s Banana Bowl! Continue reading
This was inspired in part by the amazingly sweet and tender peas we found at the SoPo Farmer’s Market last Thursday evening. Shoulda bought more! Also, our Labrador, Jazz, is on a new diet which in 10, TEN, days resulted in brighter eyes and teeth, and fresh breath. It includes garbanzo beans, so a pot … Continue reading
Gluten Free Gus 