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
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
The fog lifted! If it hadn’t peach salsa would have been the brightest thing on the table: just the ticket for a soggy sea side luncheon. Make the salsa an hour (or 6) ahead so it has time to macerate before serving with Savory Corn Pancakes. Look for that recipe next week; in the meantime serve … 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
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
We had a small gathering to celebrate my nephew’s graduation from 8th grade: quite an accomplishment as everyone who’s survived middle school knows. Summer Celebration Menu: Grilled Marinated Chicken with Fresh Basil Pesto, Sicilian Strata, Summer Garden Salad, Fresh Fruit, Peach Ice Cream with Burnt Honey Caramel Sauce. Wes loves bacon. Wanting that flavor, but not the … Continue reading
Close your eyes and the island could be in Greece! The best thing about this salad is that so much of it can come from your garden (or the local farmers’ market “garden”.) Splurge on good quality olive oil, well aged white balsamic vinegar, and smooth, full bodied feta cheese. It’s a wonderful canvas for … Continue reading
We have a couple of really good fish markets in Portland, Maine. My favorites are Harbor Fish and Brown Trading. The folks at both establishments are friendly and knowledgable, but at Brown Trading one can get samples of smoked fish which is sometimes served on crostini they make from Standard Bakery’s baguettes. Gluten free folks … Continue reading
A college friend moved from France to Mill Valley a couple of years ago so I get to see more of her. Last week she served us this salad with cold chardonnay: a perfect lunch inspired by her California and Continental sensibilities. It calls for the fresh herbs that must have grown wonderfully in her … Continue reading
Apologies for not providing the recipe for Gus’s Crab Cakes before Oxbow won the Preakness; they would have been perfect for your racing day menu. Never mind. Make them for late spring and summer dinners going forward. We recently served them with a dollop of homemade tarter sauce on a bed of fresh pea shoots … Continue reading
Gluten Free Gus 