Archive for the ‘Cooking’ Category

Immigrant Kitchens: Russian Beef Tongue

Friday, August 22nd, 2014

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Russian Beef Tongue from Yulia Converse and Alla Zagoruyko (read the story, get the recipe and see the photos).

Most animal parts come so deconstructed from the whole that I don’t think of animals at all when I’m cooking. Steak tips are steak tips. Hamburgers are hamburgers. This is perhaps how I’ve lived as a meat eater, in a kind of denial: I’m not eating animals, I’m eating meat. But recently I came face to face with an animal part that threatened my usual delusion. At a recent family reunion, my brother-in-law, Tom, gave me a gift from Vermont: the tongue of his young grass-fed, organic heifer.

Immigrant Kitchens: Indian Toor Dal

Saturday, May 31st, 2014

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Indian Toor Dal from Shweta Galway (read the story, get the recipe).

I’d tasted dals from time to time in Indian restaurants and liked them, but never had the occasion to cook one. I guess I was intimidated. What were dals even made of? And how many kinds were there? It seemed like dozens,maybe even a hundred. I asked my Indian friend, Shweta Galway, if she’d show me how to make one. She said yes, although she had a funny reaction, like I asked her to show me how to make a glass of milk.

Review of Rosie’s

Sunday, May 11th, 2014

The Maine Sunday Telegram has reviewed Rosie’s.

Over the years, Rosie’s has won several best burger in Portland awards, and their burgers still rank high. This casual eatery and bar remains a congenial hangout for regulars seeking pub food and good cocktails and beer in a Cheers-style atmosphere. Stick with the array of hamburger platters, the fried chicken and the generous sandwich baskets, such as the BLT with pastrami. Pizzas, calzones and chili are also popular. There are 15 draft beers, draft cider and nightly specials. Parking is available on the street or at nearby garages.

Today’s paper also includes a farmers market/super market comparison and the first of a two part farmers markets history series.

Immigrant Kitchens: Pakistani Chicken and Rice

Saturday, May 3rd, 2014

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make jalfrezi from Savita Nooreen (read the story, get the recipe and see the photos).

As we cooked, we talked. “Someone on the school bus asked me if we have houses or we live in caves,” she said in disbelief. “It [Pakistan] is the same as here,” she asserted. “It is a developing country,” she clarified, “Fifty to sixty years ago there was no connection with the rest of the world. The northern part had no schools. But now it’s just like Freeport [Maine]. We have schools, colleges, universities…”

Immigrant Kitchens: Russian Beef Buns

Friday, February 7th, 2014

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Russian Beef Buns from Alla Zagoruyko (read the story, get the recipe and see the photos).

Maine Shrimp, Mayor’s Local Food Initiative, Reader’s Response

Wednesday, January 15th, 2014

Today’s Press Herald Food & Dining section includes an article about how home cooks and restaurants are dealing with the lack of Maine shrimp,

With so many people pining for the tiny crustaceans, I thought it would be interesting to see if there are still any frozen shrimp out there from the 2013 season for consumers to snap up before they’re gone for good. I also checked in with some Maine restaurants to see what they will be offering on their menus as an alternative to Maine shrimp.

an article about the mayor’s local food initiative,

A task force convened by Mayor Michael Brennan in 2012 is moving forward with a number of initiatives aimed at giving the city’s residents more opportunities to eat local and nutritious food. While the urban farm and flock of sheep are only in the discussion phase, work is underway to make school lunch more popular by cooking with local foods and to increase the number of community garden plots.

and a collection of reader responses to Meredith Goad’s January 1 article about her hopes for the food scene in 2014.

Immigrant Kitchens: Sudanese Gheema

Friday, January 10th, 2014

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Sudanese Gheema from Ekhlas Ahmed (read the story, get the recipe and see the photos).

Immigrant Kitchens: Syrian Kibbeh

Friday, December 13th, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Syrian Kibbeh from Asraa Ghazal (read the story, get the recipe and see the photos).

An Iraqi mother who lives with her husband and three kids in a Portland recently taught me how to make a Syrian food called kibbeh. Kibbeh are made of bulgur wheat, onions, spices, and ground beef or lamb, formed into the shape of lemons and deep-fried. Asraa, my teacher, learned how to make them from a Syrian friend when she was living in Syria after she fled Iraq.

Turkey Buying Guide

Wednesday, November 20th, 2013

The Blueberry Files has published her annual Thanksgiving turkey buying guide with pricing and additional details on the turkeys available from: Hannaford, Shaws, Whole Foods, Rosemont, Trader Joe’s, Frith Farm, Wolfe’s Neck, Sam’s Club, Valley View Farm and Spring Brook Farm.

It’s once again time to talk turkey! Options abound for frozen and fresh turkeys in the greater Portland area. I want to help you make the right decision in purchasing a bird for your holiday meal – whether you’d rather have the cheapest, biggest bird available, the tastiest breed, or the most local. So here’s 15 options for turkeys in Portland

For additional reporting see also the turkey article in yesterday’s Press Herald.

Immigrant Kitchens: Mexican Tamales

Friday, November 15th, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Mexican Tamales from Jenny Sanchez (read the story, get the recipe and see the photos).

Locally Sourcing Thanksgiving Ingredients

Tuesday, November 5th, 2013

November is here and the Thanksgiving articles are starting to hit the presses. First out of the gate is a piece by C.Z. Cramer entitled Amore Locavore in this month’s Portland Magazine.

We live in the best of times here for the renaissance of a traditional, locally raised and grown, genuine Thanksgiving. We can recreate the gourmet version of the Pilgrim experience, as if those wilderness decades of green bean casseroles with canned cream of mushroom soup, marshmallow-capped yams, and frozen Midwestern birds never happened.

Emilitsa on WGBH

Saturday, November 2nd, 2013

Emilitsa

Program host Margarita Martinez and a film crew from the WGBH TV show Neighborhood Kitchens paid a visit to Emilitsa last month where Martinez and chef Demos Regas worked together to prepare a series of dishes from Emilitsa’s menu including one of my favorites the Melitzanosalata eggplant spread.

Immigrant Kitchens: Nicaraguan Pineapple Pork

Friday, October 18th, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Nicaraguan Pineapple Pork from Jenny Sanchez (read the story, get the recipe and see the photos).

First, to the butcher. Ten minutes of bilingual banter and confusing hand gestures finally resulted in the desired meat cut: a rack of St. Louis style pork ribs that the butcher had run through the saw lengthwise twice, which cut the ribs perpendicularly into thirds. At home Jenny and I cut between the ribs so we ended up with a pile of bite-sized bone-in ribs. This struck me as a brilliant idea. If gnawing on bite-sized bones is what people love about chicken wings, they’re going to get a kick out of this.

Harbor Fish Market Cookbook

Monday, September 2nd, 2013

harborbookDown East magazine has published an excerpt from the new Harbor Fish Market cookbook. The excerpt includes details on the market’s history, advice on buying and storing fish and a set of recipes.

Nine Custom House Wharf in Portland has been the site of a fish market since sometime in the late 1800s. It became the Harbor Fish Market when the Alfiero family purchased it in 1966, a joint venture between Ben Alfiero Sr., and his older brother John Alfiero. John handed over the reins to Ben in 1975, and through the next few years, Ben’s three sons, Nick, Ben Jr., and Mike, joined in. They worked as a team of three brothers and father until Ben Sr. retired in 2000.

 

Mainers Feeding Mainers & Recreating Little Lad’s

Wednesday, August 14th, 2013

The Food & Dining section in today’s Press Herald includes an article by Joe Yonan about his addiction to and attempts to deconstruct the formula for Little Lad’s herbal popcorn,

Then we slowed down and concentrated as we tasted, thinking instead of shoveling. Okay, dill is definitely among the herbs. And the nutty, kinda cheesy flavor had to be that staple of vegans everywhere: nutritional yeast. A closer look at the contents of the transparent bag and the telltale golden flakes inside confirmed it. But is that really all that goes into it?

and an article about Mainers Feeding Mainers, a program run by the Good Shepherd Food Bank that hires Maine farmers to raise produce for them at wholesale prices.

It’s an innovative initiative that aims to provide fresh, locally-grown fruits and vegetables to Mainers grappling with hunger. What makes the program stand out is rather than just seeking donations from farms, the program works with farmers to pay them a fair price for their crops.

Immigrant Kitchens: Pho

Sunday, July 28th, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Pho from Hieu Nguyen (read the story, get the recipe and see the photos).

My friend’s husband, Hieu Nguyen, grew up in Dalat, Vietnam, until he was five. He remembers Vietnam’s gorgeous rolling hills, beaches, rainforests, and lakes as a cross between Vermont and Costa Rica. He hasn’t been back since he left in 1975, the day before Saigon fell. He hopes one day to visit with his wife and kids. In the mean time, he lights incense and cooks a Vietnamese chicken noodle soup, called pho, combining his grandmother and mother’s methods with his own, discovered after years of cooking it every Sunday for his family.

Immigrant Kitchens: Congolese Mini-Waffles

Friday, May 31st, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Congelese Mini-Waffles from Ariane Kambu Mbenza (read the story, get the recipe and see the photos).

Immigrant Kitchens: Chicken Biryani

Friday, March 8th, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Chicken Biryani from Sudha Chalicham and Venu Chaganti (read the recipe and see the photos).

Then they added another quarter cup of whole dried spices: bay leaves, black cardamom pods, black cumin, cinnamon bark pieces, green cardamom pods, star anise, cloves and mace. Mace is the dried casing of the nutmeg nut. Each piece looks like a thumb-sized dried jellyfish.

Immigrant Kitchens: Somali Beef and Flatbread

Wednesday, February 13th, 2013

In the latest entry from Immigrant Kitchens, Lindsay Sterling learns how to make Beef and Flatbread from a Somali immigrant (read the recipe and see the photos).

She taught me how to make chapati, an everyday Somali dish of beef, root vegetables, and flatbread in her outer Portland condo, while nine of her kids were at school, the oldest was upstairs, and the three-year-old was bowling with potatoes on the kitchen floor.

Phoenix Does Pork

Thursday, January 31st, 2013

This week’s Portland Phoenix has published a pair of articles about pork, both by Laura McCandlish:

The nomination process for the Phoenix Readership Survey is still ongoing. Go to make your recommendations for the top restaurants, bakeries, bartenders, food blogs, etc.