Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Immigrant Kitchens. This time around she’s learned how to make Uzbek Lamb and Rice (intro, photos, recipe, first grade taste test) from Momen Abdullay.
Category: Cooking
Fiddlehead Season
Today’s Food & Dining section in the Press Herald includes a trio of articles about fiddleheads, fiddlehead recipes from Maine chefs and recommendations from food safety experts how to prepare them.
“Mainers mostly have theirs with butter and a little vinegar,” said Angelo D’Ambrosio of Elliottsville Township, a fiddlehead fan who started a Facebook page where people are sharing recipes and tips on where to find the plants. “They’ll have them with some brook trout.”
At Evangeline last week, Chef Erik Desjarlais created a soupe de printemps that featured fiddleheads, carrots, fennel, celery branch and La Quercia ham swimming in a crystal-clear vegetable consomme. It tasted like spring in a bowl.
Clabber Fed Chicken
Erik Desjarlais has penned a piece for Find Eat Drink about the clabber fed chickens he serves at Evangeline.
These birds get the extra calcium from the clabbered cream and can support more weight. More flesh, more fat, more flavor. The clabber makes the chicken happy and delicious, and a happy bird means happy chef. And happy guests. Organically raised, tended to like babies, but not certified organic. But who needs the certification? These are the finest birds I have ever seen.
IIK: Romanian Polenta with Sheep’s Milk Feta
Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Inside Immigrant Kitchens. This time around she’s learning how to make Romanian Polenta with Sheep’s Milk Feta (intro, photos, recipe) from Laura Coroi.
Whole Hog & Spelt Right
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
Whole Hog & Spelt Right
The Food & Dining section in today’s Press Herald includes a detailed look at the growing interest by chefs and acceptance by diners of whole hog cooking,
At Fore Street, the cooks go through a whole Yorkshire pig, a heritage breed they purchase from a farmer in South Berwick, every month or two. During their busy season, they might buy one every two weeks.
The loin is used for chops, the back legs are brined, and the head, skin and ears are used in a head cheese. The fatback, skin and scrap meat find other uses. The trotters are deboned, braised and stuffed with fois gras, herbs and spices.
and a look at the history and success of Spelt Right Bakery.
“We’re very ingredient-conscious,” George said. “And we pay for that, but you have to stick to your principles.”
Her dedication to quality and health translates into a growing business. Last week, the bakery learned that Whole Foods Markets in the New York region would be picking up the company’s signature bagels. On a much smaller scale, the employee store at Maine Medical Center recently added them as well.
IIK: Russian Herring in a Fur Coat
Lindsay Sterling has published the details of another ethnic cooking adventure on her blog Inside Immigrant Kitchens. This time around she’s learning how to make Russian Herring in a Fur Coat from Yulia Converse and Alla Zagoruyko with ingredients sourced from Medeo in Westbrook.
Stephen Cooks on Saveur.com
The Portland-based blog Stephen Cooks has received some national recognition with the inclusion its Rosemary Rutabaga Fries recipe on Saveur.com.
PPH: Kombucha & Herbal Tea
The Food & Dining section in today’s Press Herald examines two alternative types of tea.
Meredith Goad interviewed Chris Hallweaver from the Maine Kombucha Co. who gave her a starter to take home,
Floating near the top was the scoby. Floating near the bottom were little pieces of something. On bottles of Hallweaver’s tea, there’s a note that helpfully explains that these little bits of intestinal goodness are supposed to be there. Yes, you’re supposed to swallow them.
And Avery Yale Kamila talked with Sarah Richards owner of Homegrown Herb & Tea about her ayurvedic herbal tea.
“This is high season for me,” Richards said on a recent morning before she opened the shop. “This is when people are sick or trying to avoid being sick.”
PPH: Kombucha & Herbal Tea
The Food & Dining section in today’s Press Herald examines two alternative types of tea.
Meredith Goad interviewed Chris Hallweaver from the Maine Kombucha Co. who gave her a starter to take home,
Floating near the top was the scoby. Floating near the bottom were little pieces of something. On bottles of Hallweaver’s tea, there’s a note that helpfully explains that these little bits of intestinal goodness are supposed to be there. Yes, you’re supposed to swallow them.
And Avery Yale Kamila talked with Sarah Richards owner of Homegrown Herb & Tea about her ayurvedic herbal tea.
“This is high season for me,” Richards said on a recent morning before she opened the shop. “This is when people are sick or trying to avoid being sick.”